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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

Lighter Macaroni and Cheese

When it comes to comfort foods, mac and cheese sits squarely at the top of the food chain. There’s nothing quite like tender, bite-size pasta coated in a warm, gooey, cheesy sauce and baked with a crunchy topping of buttery bread crumbs. But with over 700 calories and a whopping 40 grams of fat per serving, the standard homemade mac and cheese is less than comforting to our waistlines. Keeping all the cheesy flavor and creamy texture but losing a significant amount of fat and calories came down to a classic recipe makeover tactic: choosing the right selection of milk and cheese. Our lighter version does this all—and doesn’t sacrifice any of the flavor or the buttery, crunchy topping.

Cooking Couese

Veal Scaloppine

Veal Scaloppine is a classic Italian dish that’s as elegant and refined as it is quick and easy to make. Scallopine are “scallops,” or cutlets, that are so thin they cook in a matter of just a few minutes. That they cook so quickly actually presents a dilemma: the scaloppine are overdone before the exteriors can attain decent browning. Our solution is to sauté the cutlets until deeply colored on one side only and until just lightly golden on the other—this way, we have the flavor benefits of good browning, but the cutlets are still moist and tender because they’re properly cooked. Sautéing the cutlets leaves fond, or browned bits, in the skillet that are the flavor backbone for a pan sauce. But because the sauce takes longer to reduce than the scaloppine should wait to be served, in this recipe, we begin making the sauce before sautéing the cutlets, and put the finishing touches on the sauce after the cutlets are cooked. The typical veal cutlets sold at the grocery store are not the super-tender scaloppine cut from the pricey loin muscle that you might find being served in better Italian restaurants. Rather, average veal cutlets are sliced from the leg or shoulder, and because they have considerable chew, they require the help of a meat pounder as well as some meat tenderizer to achieve a pleasing texture.

Cooking Couese

Crème Brûlée and Other Custards

With any recipe containing few ingredients, the devil is in the details. Custards are a good example of this. Here we demystify that process by answering important questions like why you should bake custard in a water bath, and why should you strain custard. We will also teach you the science behind these desserts, why custard thickens, as well as how to avoid a lumpy custard (and how to fix those lumps when they do happen) so that you can be successful every time. As always, we will share with you our picks for the best ingredients and essential equipment, including the best saucepan, whisk, and kitchen torch. You’ll understand how to temper the egg mixture to avoid curdling, and learn to make a water bath, or bain marie. By the end of this online cooking class, you will be able to prepare several classic custard-based recipes such as Crème Brûlée, Flan, and Pots de Creme.

Cooking Couese

Potato Galette

Pommes Anna is a classic French potato galette in which thin-sliced potatoes are tossed with clarified butter, tightly shingled in a skillet, and cooked slowly on the stovetop. The prep can be time-consuming but the results are glorious: a crisp, deeply bronzed crust encasing a creamy center that tastes of early, well-seasoned potatoes and sweet butter. It’s about as good as potatoes can get.

Our Newest Recipes

Eat Healthy Be Happy

Turkey & Duck

Escarole Soup with Turkey Meatballs

They're not like Mama used to make: These succulent meatballs are formed from lean ground turkey instead of beef, and they're served in a light broth with escarole, not perched on top of spaghetti. (If you really miss that pasta, boil about a quarter pound of your favorite kind and stir it into the soup before serving.)Plus:

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Noodles & Pasta

Soba Noodles with Crispy Duck and Hot Dipping Sauce

The combination of cold, chewy homemade soba noodles with steaming-hot crispy duck and dashi-enriched dipping sauce is an unparalleled delight. Timing is key when making this dish—cook the soba just before you serve. Work ahead by steeping the dashi and seasoning the duck the night before or the morning of cooking. For the purest flavor,

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Grilling and BBQ Recipes

Best Grilled Pork Chops

"This is a simple recipe I have adapted from Company's Coming.It is simple to throw together the marinade in the morning before going off to work and coming home to an easy dinner to prepare at night."

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Turkey & Duck

Farmhouse Turkey Hot Dish

“Hot dish” is Minnesotan for baked layers of starch, meat, vegetable and, typically, canned soup. In TV host and Twin Cities native Andrew Zimmern’s version, crisp brown Tater Tots provide the starch. “Nothing beats Tater Tots for this. Period,” says the chef. And the meat comes from freshly braised turkey legs, though 4 cups of shredded leftover meat would be excellent, too. Instead of the classic condensed mushroom soup, however, Zimmern makes a velouté sauce with the turkey braising liquid and sautéed mushrooms.

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