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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

Learn With Us !

Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Vegan Black Bean Burgers

Satisfying black beans seem like a natural base for a hearty vegan burger, but most black bean burgers are mushy or fall apart when flipped. We managed to harness the sticking power of the beans' natural starches and, with just a few additions, create a great burger. For a dry binder, we used tortilla chips that we ground in the food processor; their corn flavor added a pleasing Southwestern flair to our burgers, which we enhanced with scallions, fresh cilantro, garlic, ground cumin and coriander, and hot sauce. We pulsed the beans with the chips near the end of processing the chips so the beans maintained some texture. When looking for something other than an egg to pull everything together, we didn't have to go far. Instead of opening a can of chickpeas for the aquafaba, we found that the liquid from the can of black beans we were using provided the necessary cohesion, and the beans were sticky enough to hold together without an additional ingredient. The black bean liquid also boosted the overall flavor of the burgers. We dried the rinsed beans well to ensure we had control over the moisture content of our burgers. When forming the patties, it's important to pack them together firmly.

Cooking Couese

Chinese Favorites

Expanding your skill set is always good to do, especially when it comes to cooking. In this course, you will not only learn about some advanced recipes from Chinese cuisine, you will also learn some expert techniques. We will make Flat Hand-Pulled Noodles (also known as Biang Biang Mian) with Chili Vinaigrette. Then so, we will break down how to make a perfect pot of rice (without a rice cooker). We will also make some gorgeous scallion pancakes that come with their own dipping sauce and Chinese Barbecued Pork.

Cooking Couese

Mushroom Bolognese

A good Bolognese sauce is savory, lush, and decadent. Traditional Bolognese gets its rich flavor from a combination of several types of meat. To mimic the meat sauce's long-cooked richness and create a satisfying vegan meal, we turned to the mighty mushroom. Two types of mushrooms helped us replicate that complexity. Dried porcini delivered depth of flavor while 2 pounds of fresh cremini gave the sauce a satisfying, substantial texture. To further round out the sauce's savory flavor, we added two umami-rich ingredients: soy sauce and tomato paste. Red wine lent richness and depth and a little sugar balanced the dish. Bolognese often includes a pour of cream; we found that some soy creamer—just 3 tablespoons—stirred in at the end rounded out the sauce and made it silky. We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve with our Vegan Parmesan Substitute.

Cooking Couese

Eggs Benedict

Eggs benedict relies on two tricky egg-based components—poached eggs and hollandaise sauce. Our foolproof method for poached eggs produces restaurant-worthy eggs with soft, runny yolks and perfectly formed, round whites. And our unconventional technique for hollandaise sauce creates a sauce that, although foamier than a classic hollandaise, holds without breaking for as long as an hour. It can also be refrigerated for up to three days and reheated in the microwave without breaking.

Our Newest Recipes

Eat Healthy Be Happy

Quick and Easy Recipes

Lorna Sass's 15 Minute Pressure Cooker Chili

"This is scaled down and adapted from the original, as my pressure cooker is a smaller one, more like a deep pressure skillet. The cocoa and the chorizo make all the difference. A combination of ground meats works very well. Be sure to use whole cumin, as the ground stuff loses flavor when pressure cooked. If you double it, use a four quart or larger cooker. For a Cuban-style picadillo,reduce the chile powder to 1 tablespoon, add 2 to 3 tablespoons raisins, then add 1/4 cup coarsely-chopped pimento-stuffed green olives after pressure release. Garnish with cilantro and serve over rice."

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Grilling and BBQ Recipes

Grilled Chicken Wings

"The marinade is simply wonderful and so easy. If you bite into one of these hot off the grill the rest may not make it into the house! Make extras because the kids will eat them cold the next day. I marinated the wings for 6 hours to overnight. I also use 1 tablespoon of fresh ginger finely grated instead of ground ginger."

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Appetisers and Snack Recipes

Cheesy Fried Chicken Parm Balls

"A simple homemade chicken nugget is stuffed with mozzarella cheese and fried to crisp perfection. Don’t forget to dunk it generously in marinara sauce."

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Grilling and BBQ Recipes

Grilled Eggplant and Fresh Mozzarella on Ciabatta

"Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown."

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