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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

Boiling and Simmering

Boiling and simmering are two of the most basic—and useful—cooking techniques. You probably know that they both use hot liquid to transfer heat to foods—but there are important differences between them. In this cooking class, you will learn these differences between boiling and simmering, and when to use each technique. You will also learn how to use them to boil pasta to the ideal doneness, and simmer rice without scorching it. We will break down and demystify the processes to cook dried beans from scratch and blanch vegetables to preserve some snap in each bite and retain natural nutrients. The course also covers the kitchen equipment you need to execute these two cooking techniques at home, including our recommendations for the best Dutch oven, stockpot, saucepan, and colander.

Cooking Couese

Crumb-Coated Ham

When we want to dress up a ham, we usually turn to a sweet glaze. But sometimes we want to try something a bit different: a crumb coating, which is a popular way to prepare ham in Sweden. But we quickly discovered that this seemingly simple recipe wasn’t as easy as just pressing some bread crumbs into the exterior of the ham. Our first tries resulted in dry meat, soggy crumbs, and a coating that didn’t stay put once we started slicing. We had to figure out how to keep the ham moist, the crumbs dry, and the two components adhered to each other.

Cooking Couese

Introduction to Grilling

Rich, smoky flavor and beautifully charred surfaces from a hot grill grate are hallmarks of grilling, and it works best for small, quick cooking foods. But how do you achieve perfectly grilled food? And which grill is better: gas or charcoal? In this online cooking class, we’ll review some basics about grilling and learn how to grill on both gas and charcoal grills. You’ll then use what you’ve learned to prepare delicious, crowd-pleasing recipes for steak with Chimichurri sauce, salmon with olive vinaigrette, and chicken breast with chipotle-orange glaze.

Cooking Couese

Pan-Seared Salmon

Pan-searing salmon sounds straightforward. But the normal technique—season a few skinless fillets, then cook it in some oil in a hot pan until nicely brown and still pink on the inside—leaves you with unevenly-cooked fish with a tough exterior. We wanted a technique that took advantage of the intense heat of the skillet to produce a golden-brown, ultracrisp crust on salmon fillets while keeping their interiors moist. This class also includes links to our Mango-Mint Salsa and Cilantro-Mint Chutney, both of which are prefect accompaniments to salmon.

Our Newest Recipes

Eat Healthy Be Happy

Fish & Seafood

Fried Oysters with Remoulade

These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the crispy oysters. Even better, this recipe adjusts easily; for a smaller group just cut it half. Or turn this into a meal and make oyster po' boys: Cut 6 (6-inch) French rolls crosswise, and toast the rolls. Spread the rémoulade evenly on bottoms of the rolls, and top with the fried oysters, chopped lettuce and tomatoes, and dill pickles. Serve immediately.

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Chicken Recipes

Chicken With Mushrooms and Mustard

"This creamy dish is not only delicious but it is quite low in fat. Suitable for dinner guests or a quick meal for your family. What do they say. . . "try it you'll like it.""

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Slow Cooker Recipes

Caramel Swirl Apple Cheesecake (Crock-Pot)

"This recipe made in the crock pot making your life easier by freeing up the oven for other comfort food to be prepared. Also keeps your kitchen cooler. Creamy cheesecake is swirled with prepared caramel and topped with cinnamony apple slices. This is made in a 7 inch spring-form pan that rests on a foil ring."

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Breakfast and Brunch Recipes

Perfect Soft Boiled Eggs

"When I want a soft boiled egg I want the yolk soft and the white firm. The boiling time has a lot to do with your elevation. 5 minutes is perfect for an elevation of 1100 ft (330 meters) if you are nearer sea level decrease the boiling time if at a higher elevation increase the time. I was surprised that there wasn't a recipe for soft boiled eggs posted (just one with saltine crackers) So simple as it may be I am sure there are many that struggle for the perfect boiled egg. Invest in an egg pricker, a little tool that will prick a small hole in the bottom of the egg allowing the air to escape, preventing the egg from cracking as it boils"

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