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Online Class

Roasting Techniques Every Cook Should Know

$29.99$39.99

Easily transform meat, poultry and vegetables into flavor-packed dishes with a range of roasting techniques!

Skill Level

Intermediate

What You Get

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

How it works

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

Class Overview

Discover four roasting methods for hearty weeknight meals and flawless holiday feasts! Confidently roast without a recipe as you follow James Beard Award-winner Molly Stevens through nine of her favorite dishes. Learn how to prep, truss and season a variety of meats, and use high-heat roasting for tender and juicy chicken. Unlock the secret to a perfectly browned turkey with combination-heat roasting, and pick up the tips to carve it like a pro! Explore sear-roasting for the ultimate steakhouse steak and five-star fish, and make a mouthwatering pork rack with slow and steady roasting. Plus, learn how to turn everyday vegetables into side dishes that might just steal the show!

Lesson Breakdown

1. Introduction to Roasting
09:44
Meet your instructor, Molly Stevens, and learn more about the definition, history and science of roasting.
2. High-Heat Roasting
18:36
3. Combination-Heat Roasting
28:28
4. Sear Roasting
13:54
5. Slow & Steady Roasting
15:38
6. Roasting Vegetables
15:39
7. Bonus: Stuffed Roasts
13:37

Taught by

Molly Stevens
Molly Stevens
Molly Stevens is a food writer, cookbook author, editor and cooking teacher. She has won James Beard Foundation awards for her cookbooks All About Roasting: A New Approach to a Classic Art (WW Norton, 2011) and All About Braising: The Art of Uncomplicated Cooking (WW Norton, 2004). Both books also received accolades from the International Association of Culinary Professionals (IACP). Molly is a contributing editor to Fine Cooking, and also writes regularly for Saveur, Bon Appétit and Eating Well magazines. In 2006 she was named Cooking Teacher of the Year by IACP, and in 2007 she was selected as the Bon Appetit Cooking Teacher of the Year, for being “[one of the] extraordinary men and women – people like Julia Child, Jacques Pépin, and Mario Batali … who have made an indelible mark on the way we eat, drink, cook, read, and entertain.”
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