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Master The Art of

Culinary Delights
with our Professionals

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

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Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Fluffy Omelet

The fluffy omelet is not exactly the new kid on the block, but next to a refined French omelet and a hearty diner omelet, it often gets ignored. In this online cooking class, you’ll learn how to make a perfect fluffy omelet and transform the ordinary egg into this light-as-air dish. You will discover how we create the height with the curds that gives this omelet its name, and see how separating the yolks from the whites ensure the right texture. Find out which pan is just right for this omelet, as well as other useful equipment. Finally, we will guide you to some delicious fillings that will turn this simple omelet into a meal.

Cooking Couese

Rustic Dinner Rolls

While American dinner rolls are soft, buttery, and rich, Italian dinner rolls are crusty, chewy, and lean. The dough is similar to that used in Rustic Italian Bread, but an entirely different approach must be taken to shaping and baking rolls. We started with the dough for our Rustic Italian Bread (another class in the Cooking School) and made a few adjustments. The result was perfectly risen, chewy rolls that were golden and crisp all around.

Cooking Couese

Essential Eggs

Eggs are one of the most versatile foods in our supermarkets, and one of the most cost-effective proteins out there. Learn the ins and outs of preparing eggs including a basic scramble, hard-cooked, poached, and fried. You’ll also learn how to transform the humble egg into a proper French omelet and an Italian frittata worthy of a meal. We’ll show you the best pan for cooking eggs and other essential equipment to get the job done. And we would not be doing our job if we didn’t share with you food safety, basic science, how to store eggs, and what those numbers on the egg carton mean. Packed with helpful tips and great recipes, this online cooking class will have you on your way to being an egg expert.

Cooking Couese

Skillet Apple Crisp

Some consider apple crisp to be the perfect dessert, after all, it comes together in minutes, and as it bakes up it fills the whole house with good aroma. But as with any crisp that starts with raw fruit, there are oftentimes problems like unevenly cooked fruit and lackluster flavor – it’s just unpredictable. We wanted to create an apple crisp that ensured perfectly cooked fruit without having to use every pan in the house, so we turned to our trusty skillet. In this online cooking class, discover what types of apples create the best flavor for our apple crisp, and how we amp up the apple flavor. Swapping out some of the flour in the topping for oats creates a crispy crust with better flavor and texture. This skillet apple crisp starts on the stovetop and moves to the oven for a perfectly cooked apple crisp every time.

Our Newest Recipes

Eat Healthy Be Happy

Grilling and BBQ Recipes

Grilled Fish on Skewers

"This recipe comes from a Moroccan cookbook that I once found in a bargain book shop. You can either use the grill on your oven or BBQ them. They are really tasty and served with green salad they make a light meal. The coriander in this recipe refers to fresh leaves/cilantro, not the seeds. The preparation time includes time for marinating, otherwise it would only be about 15 minutes."

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Breakfast and Brunch Recipes

Green Chile and Zucchini Quiche

"Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe:

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Appetisers and Snack Recipes

Crab Cakes

"These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better."

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