Culinary Techniques

Culinary Technique Classes

Master professional techniques from roasting and braising to grilling and more, with instruction from world-class chefs, right in your kitchen.

A Modern Take on the Mother Sauces

James Peterson

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$39.99

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson.

Student Projects from this class

Hollandaise Sauce

Hollandaise Sauce

by James Peterson

Brown Sauce

Brown Sauce

by James Peterson

Bechamel Sauce

Bechamel Sauce

by James Peterson

Ciabatta by Richard H
Pull-apart rolls by Paul Dubois
Walnut Babka by Paul Dubois

Artisan Bread Making

Peter Reinhart

$39.99

Artisan Bread Making

Peter Reinhart

Instructor and author Peter Reinhart's fresh perspective on bread-making goes beyond the recipes and raises your baking skills to another level.

Osso Buco Style Chicken Drumsticks by Marge Perry
How to cut up a chicken by Marge Perry
Rosemary and Garlic Roast Chicken by Marge Perry

Cooking Essentials: All About Chicken

Marge Perry

Learn the skills you need to confidently cook chicken to perfection every time! See more

Culinary Blog Posts

Enjoy step-by-step tutorials from the experts for essential techniques, like the best way to braise meat.

How to Make Creative Desserts: Magical Floating Sweets!

Do you want to see your desserts fly through the air with the greatest of ease? It's easy: learn how to make desserts float. This cool culinary trick ...

Sweet Swaps! 5 Ways to Make Healthier Popsicles

Usually popsicles are thought of as an indulgent treat: They are perfect for satisfying a sweet tooth on those nearly too-hot days. But, rarely do we ...

Taking It to the Street: How To Make Grilled Mexican-Style Corn on the Cob

It simply wouldn't be summertime without corn on the cob. But if you want to give your kernels some kick, take a cue from south of the border street ...

Culinary Technique Projects

Find inspiration for creative and flavorful meals when you explore the delicious dishes your fellow students have crafted with time-tested culinary techniques.

Tomato Sauce

by James Peterson