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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

Stir-Frying 101

Stir-frying is by definition a quick method for cooking different foods. Cut into bite-sized pieces, stir-fry ingredients go into a very hot pan and take just minutes (or in some cases, only seconds) to cook. In this online cooking class, learn how to organize yourself so you know what sequence to add foods to the pan so that everything finishes at the same time. Understand the best way to cut foods to ensure even cooking. Discover how easy-to-find Asian condiments combine to create stir-fry sauces that marry your ingredients and create delicious and satisfying meals. And learn what equipment is better than a wok to create these stir-fries (hint: wok not necessary!). With these techniques and tips at your fingertips, you will be ready to head into the kitchen to learn how to stir fry beef, shrimp, tofu, and vegetables in our easy-to-follow method of stir-frying.

Cooking Couese

Thick-Cut Steak Three Ways

Course Overview Steak is often a center-of-the-plate star, but thick-cut steak can be a real showstopper. In this course you will learn to make your steak stand out by using tried and tested methods to get a great crust and perfect internal temperature. We will be focusing on two test-kitchen favorites—rib-eye and strip steak. We like these cuts primarily for their ample marbling, rich beefy flavor, and availability in markets, but they do come at a price. If fears of ruining an expensive steak are holding you back, we've got you covered. In this course you'll learn three easy methods for cooking thick-cut steak that will give you the know-how to step up to your stove and cook with confidence. You will learn how to make a boldly flavored Spice-Crusted Steak, aromatic Garlic Steaks, Butter-Basted Rib-Eye Steak, (where hot butter helps cook the steaks as well as flavors them), and Pan-Seared Thick-Cut Steaks, as well as a Mustard Pan Sauce and a Thai Chili Compound Butter.

Cooking Couese

Crispy Potato Latkes

What are latkes? They are small, crispy pan-fried potato cakes. Popular at Hanukkah, but delicious at any time, most recipes consist of the same core elements and a simple formula: Combine raw potatoes and onions and toss them with beaten egg, starch, and plenty of salt and pepper. Shallow-fry mounds of the thick batter until the disks are crisp and golden brown on both sides. The trouble is, raw potatoes exude tons of moisture when their cells are broken, and excess water is the enemy of crispiness; not only does more moisture lead to a wetter interior, but water that seeps out of the pancake during frying drags down the temperature of the oil, leading to a soggier, greasier result. We solved those problems and will also teach you the secrets of reheating cooled (or even frozen) latkes in a hot oven.

Cooking Couese

Stir-Fried Beef and Broccoli

This recipe is standard Chinese takeout fare. Most versions fall very flat, and that's why we've come to think of beef and broccoli as uninteresting, one-dimensional, and utterly uninspired. The beef is usually gray and tasteless, and the broccoli's not much better. And the sauce? It's little more than a thick, brown soy sauce–spiked gravy. This recipe revives the old standard, turning it into a delicious dish with rich-tasting beef, tender-crisp broccoli, and a salty-sweet sauce full of depth and complexity. You'll prep the beef (we use flank steak here) and marinate it as was shown in the video. Then, you'll use the high-heat batch-cooking technique that you learned about earlier in the lesson. Broccoli requires steaming to cook through, so you'll put into practice a skillet steaming technique for hardy vegetables. One final note: Don't forget to complete your mise en place before you begin cooking! Once you understand this basic recipe you can substitute other vegetables, other sauces, or replace the beef with pork. Serve the stir-fry with steamed rice.

Our Newest Recipes

Eat Healthy Be Happy

Soups & Salads

Mashhurda Mung Bean Soup

League of Kitchens cooking instructor Damira Inatullaeva learned to make this delectable mung bean soup recipe from her Tajik mother-in-law, who makes it without meat (traditional mashhurda includes beef or lamb) and also uses dried apricots for a flavorful twist. Don't let the list of simple ingredients fool you—this is one of the most complex and delicious vegetarian soups we've ever tasted. The fresh herbs, pepper, and labneh at the finish take it over the top.

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Dessert Recipes

Christmas Snowball Cookies

"Most people refer to these delicious cookies as Mexican Wedding Cakes. Since my children were young, we have always refered to them as Christmas Snowballs because they look just like snowballs covered in powdered sugar!"

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Breakfast and Brunch Recipes

Vegan Waffles

"I made these once before without the baking powder, but I added blueberries. They were very good; a little heavy because of the lack of baking powder though. I recommend them. You can use the same batter for pancakes. You can also substitute the water for more soymilk for a richer flavor."

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Noodles & Pasta

Longevity Noodles

This quick dish pairs light, umami-seasoned lo mein noodles with crunchy snow peas and water chestnuts.

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Grilling and BBQ Recipes

Grilled "baked" Potatoes

"We like our "baked" potatoes on the grill. They come out so fluffy and good. Try it and see what you think!!"

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Non Veg

Dirty Shrimp in Butter-Beer Sauce

"Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!"

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