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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

Essential Eggs

Eggs are one of the most versatile foods in our supermarkets, and one of the most cost-effective proteins out there. Learn the ins and outs of preparing eggs including a basic scramble, hard-cooked, poached, and fried. You’ll also learn how to transform the humble egg into a proper French omelet and an Italian frittata worthy of a meal. We’ll show you the best pan for cooking eggs and other essential equipment to get the job done. And we would not be doing our job if we didn’t share with you food safety, basic science, how to store eggs, and what those numbers on the egg carton mean. Packed with helpful tips and great recipes, this online cooking class will have you on your way to being an egg expert.

Cooking Couese

Summertime Lemon Desserts

Technically, citrus season is in the winter, but lemony desserts seem like pure summer. Balancing sweet and tart flavors is key and with the help of a few ingredients (like sugar and salt), it is easy to elevate them and make an extra satisfying dessert.In this course, you'll learn different ways to maximize all a lemon has to offer, as well as the best tools to use for each task. Then you'll put your skills to the test with three brightly flavored lemon desserts: Lemon Olive-Oil Tart, Lemon Bars, and Lemon Posset with Berries.

Cooking Couese

Perfect Grilled Steaks

Cooking a perfect grilled steak is not as easy as throwing the steak on the grill. You start by building the right fire, choosing the right piece of meat, and then you get to the part where you start cooking. In this online cooking class, learn how to prepare the steaks on the grill, and why cornstarch helps develop a great crust. Understand when your grill is at the proper temperature for these steaks to both achieve a great texture and cook at the proper rate. Learn how to make an herby, garlicky chimichurri sauce—the flavor goes so well with grilled steak it actually makes the meat taste better. In fact, you’ll soon be wondering what else goes well with chimichurri sauce, so make extra! Discover what mistakes we made in the kitchen so you can avoid them, and follow along in our video and photo tutorials so that you can make perfect grilled steaks every time.

Cooking Couese

Grilled Frozen Steaks

Rather than thawing frozen steaks before grilling them, we discovered that we could get steaks that were just as juicy by cooking them straight from the freezer, no planning ahead required. The result? Perfect steaks that were crusty and charred on the outside yet still pink and juicy inside, with a big beefy flavor that need nothing else. If you already have frozen steaks on hand, it takes less than 40 minutes to go from freezer to serving platter. This recipe assumes that you already have frozen steaks that are at least 1½ inches thick in your freezer. You should have trimmed any extra fat from your steaks before freezing them, since they will be frozen solid when you cook them on the grill. This recipe works best when the steaks have been frozen on a flat surface, such as a baking sheet.

Our Newest Recipes

Eat Healthy Be Happy

Fish & Seafood

Beer Battered Fish with Malt Vinegar Aioli

Most pollock, the fish preferred for this recipe, are caught by commercial trawlers using nets, but some chefs are starting to look for line-caught fish, which are more carefully caught and processed by fisherman like Tim Rider, for a superior product. Chef Jeremy Sewall uses line-caught pollock for fish and chips at Row 34 in Boston because it is a firm fish that remains flaky when cooked. The beer batter should coat this fish without being too thick; when fried, the batter should puff and crisp while the fish steams inside the crispy shell.

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Turkey & Duck

Indian Spiced Turkey Breast

Roasting a whole turkey is always tricky, since the breast can dry out while the dark meat finishes cooking. To get around that problem, Melissa Rubel Jacobson roasts turkey breast by itself. With the right amount of cooking, it's always juicy, especially when marinated in a combination of lemon and yogurt.Plus: Ultimate Thanksgiving Guide More Thanksgiving Turkey Recipes

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Non Veg

Fantastic Crispy Tempura Batter

"Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer."

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Lamb & Mutton

Lamb Sirloin Roast

Totally delicious, incredibly tender, and simple to prepare, this lamb sirloin roast seasoned with ras el hanout is a great quick supper.

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Grilling and BBQ Recipes

Grilled Chicken Tikka

"This is a recipe that I developed from a mixture of recipes, adapting to our tastes. I hope you enjoy it :) Time to make doesn't include time to marinate. Cooking time is an estimate, depending on how hot your grill is and how big your chicken cubes are. :)"

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