Online Class

Cooking With Spices

Techniques for Big Flavor
$19.99$40.00

Spice up your life and your seasoning techniques for your most delicious results ever! Sur La Table Resident Chef Angie Lee shows you how.

Skill Level

Intermediate

What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Answers to student questions from instructor Angie Lee

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Learn essential techniques for cooking with spices and create ultra-flavorful meals with guidance from Sur La Table Resident Chef Angie Lee. First, build a strong foundation for every dish with no-fail techniques for working with salt and pepper. Then, open a whole new world of possibilities with whole spices and learn how to infuse spice into dishes including pickled red onion, star anise-honey ice cream with wine-poached pears and more. Next, learn how to grind, toast and even fry your spices for delicious Moroccan marinated chicken and richly infused oils. And, learn how to blend your spices for Indian, Chinese and Latin American flavor profiles that complement a variety of dishes. Plus, find out how to make your own chili powder and apply homemade pastes to enhance favorite dishes, from chicken wings to braised pork, for crowd-pleasing results!

Lesson Breakdown

1. Salt
23:05
Meet Sur La Table's Chef Angie Lee and dive into the world of spices. Get an overview of salts and their uses before making a salad of salt-roasted tomatoes and pesto with burrata. Then use a salt-crust technique to bake perfectly moist and lightly seasoned whole fish.
2. Pepper
28:09
3. Whole Spices
27:59
4. Toasting, Grinding & Frying Spices
18:27
5. Dry Spice Blends
28:48
6. Chiles
24:44
7. Spice Pastes
20:53

Taught by

Angie Lee
Angie Lee
Angie Lee is resident chef at Sur La Table in King of Prussia, Pennsylvania. Before pursuing her love of cooking, Angie spent nearly 20 years as a NASA executive. Eventually, she channeled her habit of whipping up inventive dishes into a new career. Today, she is a chef-instructor and administrator for Sur La Table, and now you can find her teaching on Craftsy!

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