Startup Library: Cooking
Celeste Rogers
Class Preview
1:27
- In-depth Instruction; over 140 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Gear Up: Knives
7:29
Get started with a crash course in knives. Celeste explains the top four you really need for kitchen greatness.
Knife Skills
20:52
Up your knife game as Celeste shows you how to slice, dice and more.
Gear Up: Pots
2:12
Celeste breaks down the different types of pots and how to pick the right one depending on the job.
Stocks
7:52
Stocks are a flavor base for many dishes. See how to make the best chicken, beef and vegetable stock to elevate your food's flavor.
Sauces
16:55
Who doesn't love a good sauce? From pan sauce to roux-based sauce to béchamel and good ol' gravy, find out how to make incredible toppers for your dishes.
Grains
10:27
There's a wide array of grains out there and lots of ways to cook them. Learn how to cook everything from classic rice to a party-stopping pilaf to the ultimate creamy risotto.
Gear Up: Pans
2:41
Ever wondered what the difference is among cast iron, stainless steel and nonstick pans? Celeste goes over the pros and cons of each, and how to choose the right one to create impressive dishes.
Sauté
15:46
Sautéing is different from frying. It leads to beautiful browning and rich flavor. Learn how to sauté both proteins and vegetables to perfection.
Gear Up: Accessories
5:34
There are tons of kitchen tools and accessories to choose from, so how do you know what you really need? Celeste shows you which ones are worth investing in and which ones to skip.
Frying
12:37
How do you achieve the perfect fried food that's crisp on the outside and tender inside? From pan frying and deep frying to safety tips, Celeste has got you covered.
Roasting
11:20
Roasting is a tried-and-true method for creating flavorful, aromatic dishes. Celeste teaches you how to perfectly roast chicken, fish and beef every time.
Gear Up: Electrics
3:54
Get the inside scoop on what to look for in blenders, immersion blenders and the incredibly popular multi-cooker.
Slow Cooking & Pressure Cooking
8:25
Traditional braising and using multi-cookers are both great ways to turn inexpensive cuts of meat into soft, delicious goodness. Discover the best ways to braise and use a multi-cooker to serve up mouthwatering meals.
Steaming & Poaching
13:00
Steaming and poaching are easy, healthy ways to cook oil-free, but food can become bland if done incorrectly. Learn the tricks to steaming, poaching, and packet cooking to create flavorful meals.
Newbie in the kitchen? No problem! Chef Celeste Rogers covers the basics of good cooking in this beginner’s class. From knife skills to must-have tools to time-saving tips, you’ll find everything you need to cook with confidence.
Celeste Rogers
Celeste Rogers is a chef, recipe developer, food writer and a Food Network "Chopped" champion. Celeste left medical school for the Culinary Institute of America and has since cooked professionally for over 10 years across North America. She honed her skills at America's Test Kitchen, where her work appeared in Cook's Illustrated magazine, on NPR radio and PBS TV as well as in various cookbooks and ad campaigns.
Bonus materials available after purchase
