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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

Authentic Baguettes

For a homemade baguette recipe that rivals the best from Parisian boulangeries, we took a trip to France to learn firsthand what it takes. The problem with most baguette recipes, we discovered, is that all the small details that matter are glossed over. That includes the wheaty flavor, which is prevalent in French baguettes but usually missing from American bakeries' versions, and getting that crispy, crackly crust that is the mark of a good baguette. The secret? Knowing how to shape the baguette and using a long, slow rise in the refrigerator, which delivers the complex flavor of fermentation while making the recipe easy and flexible.

Cooking Couese

Southern-Style Cornbread

Savory skillet-baked Southern- style cornbread should boast hearty corn flavor, a sturdy, moist crumb, and a dark brown crust. For the right texture, we used fine-ground cornmeal. Toasting it in the oven for a few minutes intensified the corn flavor. Buttermilk added a sharp tang that worked well with the corn, and soaking the cornmeal in the buttermilk helped to soften it so our cornbread was moist and tender. When it came to the fat, a combination of butter (for flavor) and vegetable oil (which can withstand high heat without burning) worked best, and greasing the pan with both delivered the crisp crust we were after.

Cooking Couese

Cocktails with Friends

What’s better than a good cocktail? A batch of them, in the fridge and ready to pour. What we love about big batch cocktails is that making them in advance and storing them in the refrigerator means they are perfectly chilled when you’re ready to pour. What’s more, big batches of cocktails are not confined to the refrigerator. You will also learn how to create a delicious mulled cider on the stove, and use your blender to make frozen margaritas. In this course we’ll show you how to add a flavorful rim of salt or sugar to the glass, and how to make a shrub for a refreshing non-alcoholic drink or as the base for a flavorful cocktail. You’ll also get tips on entertaining, which is made all the more convenient by having a pitcher of cocktails in the fridge (or on the stove) and ready to pour.

Cooking Couese

Our Favorite Chili

As far as meat and bean chilis go, this version is the real deal. Slow simmered chunks of beef, beans that have been brined and cooked in a flavorful broth, and dried chilis ground into onions, garlic, and spices all work together to give this chili depth and character. This is not your quick weeknight chili, but one bite of this and you will understand why these extra steps matter. Discover how to buy, toast, and grind your own chilis into powder. Learn our quick-soak method for dried beans and how that contributes to their overall flavor. Our comprehensive video tutorial takes all the guesswork out of this recipe, and we will share what mistakes and pitfalls to avoid. By the end of this recipe, you will understand what great chili is.

Our Newest Recipes

Eat Healthy Be Happy

Breakfast and Brunch Recipes

Pickled Cluckerberries (Eggs)

"I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad."

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Salmon Recipes

Salmon Pasta Salad

"Don't recall where this recipe came from years ago, but it is one of the few salmon recipes that I really like. Note that 1.75 cups of cold baked salmon can be substituted for the canned salmon. If the final product seems too dry for your taste, additional red wine vinegar and olive oil can be added."

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Appetisers and Snack Recipes

Salmon Croquettes

"This is my mother-in-law's recipe for croquettes. Whenever I make these, my husband can't get enough of them! They can be made with whatever you have on hand, tuna, ham, fish, chicken, or vegetables, spinach, carrots, zucchini--anything you can find in the pantry basically!"

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Soups & Salads

Vegetable Soup with Fennel Herbs and Parmesan Broth

The Good News Antioxidant-rich fennel is one of several good-for-you ingredients in this wonderful soup. Viana La Place simmers Parmigiano-Reggiano rinds in the broth to give it a rich, cheesy flavor. It's another example of the "nothing wasted" approach that Italians take to their cooking: "I also strain the soup and use the broth as a base for other dishes,"

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