Home Update 02
October 4, 2023 2025-06-05 13:04Home Update 02
Become a Home Chef
Learn to cook from scratch and master restaurant-quality meals in your own kitchen. Perfect for beginners and food lovers.
Our Top Courses
We've selected the best programs to get you started. Each course offers step-by-step lessons, hands-on recipes, and guaranteed results — even for beginners.
Osso Buco
What you'll learn
How to choose the right cut (veal or beef shank) and prepare it for braising.
Techniques for browning meat and aromatics to develop a flavorful base.
Proper use of white wine and tomato elements to achieve a balanced sauce.
Heat control and timing to ensure the shank becomes fork-tender without drying out.
Preparation of gremolata (lemon zest, garlic, parsley) to top the dish with bright freshness.
Coq au Vin
What you'll learn
Ingredient Selection & Preparation:
How to choose the right cut of chicken (whole, thighs, or a combination) and select complementary wine (e.g., Burgundy Pinot Noir or alternative regional varieties).
Proper techniques for trimming, seasoning, and preparing lardons, mushrooms, and root vegetables.
Braising Fundamentals:
The importance of searing chicken pieces for color and flavor development.
How to deglaze a Dutch oven or heavy-bottomed casserole with red wine, preserving all the fond (browned bits) on the pan bottom.
Flavor-Building Strategies:
Layering aromatics—onion, garlic, carrot, thyme, and bay leaf—to create depth.
Controlling heat and timing for a slow, gentle simmer that yields tender meat and a concentrated sauce.
Sauce Reduction & Finishing Touches:
Techniques for skimming excess fat and reducing the braising liquid to a velvety consistency.
Tips for adding mushrooms and optional garnishes (parsley, fresh herbs) at the final stage for maximum aroma and texture.
Plating & Serving Suggestions:
How to present Coq au Vin with traditional accompaniments (e.g., buttered noodles, mashed potatoes, crusty bread).
Strategies for reheating or holding the dish without sacrificing quality, making it ideal for dinner parties.
Foie Gras–Topped Mini Slider
What you'll learn
Patty Composition: Balancing fat ratio and seasoning for ultra-tender mini burgers
Brioche Bun Technique: Butter-basting and gentle toasting for optimal texture
Foie Gras Preparation: Searing foie gras medallions to achieve a crisp exterior and silky interior
Gastrique Creation: Red wine-and-shallot reduction with a touch of vinegar for sweet-tart balance
Assembly & Presentation: Layering components for structural integrity and visual allure
Flavor Pairings: Complementary garnishes such as microgreens, fleur de sel, and truffle oil
-19%
Mastering Chocolate Cakes
What you'll learn
Ingredient Essentials
Understanding Dutch-process vs. natural cocoa
Choosing between all-purpose, cake, and bread flour
Role of oil vs. butter for moisture
Batter Techniques
Creaming method for light layers
One-bowl “melted-chocolate” method for dense cakes
Whipping egg whites for chiffon-style chocolate cake
Baking & Structure
Oven temperature calibration and its impact on rise
Tips for level cakes: pan prep, baking strips, and testing doneness
Troubleshooting: sunken centers, gummy crumbs, uneven tops
Fillings & Frostings
Crafting silky chocolate ganache (TABLE BELOW)
Whipped chocolate buttercream vs. Swiss meringue buttercream
Simple whipped cream and mousse fillings
Decoration & Assembly
Stack and level layers with a cake comb and turntable
Smooth crumb coat, final coat, and ganache drip techniques
Simple piping (star tips) and fresh-fruit accents
Frosting Type Key Ingredients Best Use Case
Chocolate Ganache Equal parts dark chocolate & cream Drip cakes, glossy finishes
Swiss Meringue Buttercream Egg whites, sugar, butter, cocoa Stable layer cakes, rosettes
Whipped Chocolate Buttercream Butter, cocoa powder, powdered sugar, milk Light filling, quick spreads
-23%
Carrot Cake & Spiced Loaf Cakes
What you'll learn
How to grate carrots (or prepare alternative base ingredients) to achieve ideal moisture and texture
Techniques for toasting nuts and folding mix-ins to prevent a heavy crumb
Spice blending ratios for cinnamon, nutmeg, ginger, and cloves to balance warmth and sweetness
Methods to cream butter and sugar just enough—no overmixing—so loaves rise evenly without tunnels
Frosting options: crafting classic cream cheese frosting, drizzling brown butter glaze, and applying a neat powdered sugar dusting
Variations on the base recipe (apple-spice, pumpkin-spice, coconut-carrot) to adapt to seasonal ingredients
-19%
Greek Village Salad
What you'll learn
How to select the ripest tomatoes, cucumbers, and peppers for maximum flavor.
Techniques for cutting each vegetable to optimal size and shape.
Crafting the classic olive-oil and red-wine-vinegar dressing.
Balancing saltiness from olives and feta with acidity and sweetness.
Presentation tips for a striking, authentic Horiatiki platter.
Creative variations using capers, oregano, or roasted peppers.
Eggplant Parmesan
What you'll learn
Below is an overview of the key skills and concepts you’ll master by the end of this lesson.
Outcome Description
Eggplant Selection & Prep Identify firm, glossy eggplants with minimal seeds; learn to salt and remove bitterness.
Breaded Coating Technique Achieve a crisp, golden crust using both breadcrumb and flour methods.
Tomato Sauce Creation Make a balanced marinara: tomato acidity, sautéed aromatics, and fresh basil notes.
Layering & Baking Stack components without sliding, ensuring even coverage and melt.
Cheese Choices & Melting Compare mozzarella versus provolone, and understand how Parmigiano-Reggiano adds depth.
Presentation & Garnish Plate the dish with fresh herbs, extra cheese shavings, and optional balsamic glaze.
Diamond Is Forever Martini
What you'll learn
Ingredient Selection: How to choose the finest vodka or gin, the right sparkling wine, and food-grade iridescent dust (or edible glitter) for a dazzling effect.
Balance & Proportion: Techniques for blending spirit, vermouth (if using gin), and sparkling wine so that bubbles and glitter remain suspended.
Shake vs. Stir Techniques: When to shake for aeration and shimmer, and when to stir for a clearer, smoother presentation.
Sparkle Infusion: Methods for adding edible dust or glitter so that it floats and catches light without clumping or sinking.
Presentation & Garnish: Ways to rim the glass with sugar or fine glitter, and craft a minimalist twist or crystal garnish to enhance the “diamond” theme.
Buttercream Icing Techniques
What you'll learn
Buttercream Foundations: Basic ratios for American, Swiss, Italian, and French buttercreams; key differences in texture, sweetness, and stability.
Temperature Control: How to handle ingredients (room-temperature vs. chilled butter, sugar syrup stages) to prevent graininess or separation.
Flavoring & Infusing: Incorporating extracts, fruit purées, ganache, or cocoa; balancing sweetness and fat without compromising consistency.
Coloring Strategies: Best practices for gel vs. powdered colors; preventing “bleeding” or streaking when blending multiple hues (e.g., ombré or watercolor effects).
Spreading & Smoothing: Techniques for achieving glass-smooth sides (bench scraper, icing turntable, hot spatula method) and avoiding common marks or air pockets.
Piping & Decorative Textures: Creating rosettes, ruffles, ruffles, basketweave, petals, and multi-tone piping (hidden two-tone tips, reversible bags).
Stabilizing for Warm Climates: Adjusting recipes (adding meringue powder or corn syrup) so buttercream holds shape in humid or warm environments.
Troubleshooting Common Issues: Fixing grainy buttercream, curdled mixtures, overly soft or too-stiff icing; rescue methods (re-creaming, adjusting sugar syrup).
-23%
Art of Fondant & Modeling Chocolate
What you'll learn
Fondant Fundamentals: How to knead, roll, and cover a cake in smooth fondant; troubleshooting common issues like tearing or cracking.
Color Mixing & Painting: Methods for achieving uniform pastel or vibrant hues using gel, powder, and airbrush techniques; blending shades for gradients and ombré effects.
Modeling Chocolate Preparation: Step-by-step process to make stable, pliable modeling chocolate at home—adjusting ratios for firmness or flexibility.
Sculpting Techniques: Building 3D elements (flowers, animals, figurines) layer by layer; using armature supports for larger models.
Texture & Embellishment: Creating realistic surface details—wood grain, lace patterns, ruffles, and draping—using molds, veiners, embossing tools, and impression mats.
Piping & Detailing: Accenting fondant and modeling chocolate pieces with royal icing, edible beads, and dusting powders to add dimension and realism.
Assembly & Structural Integrity: Best practices for attaching heavy sugar components to cake tiers; internal support systems (dowels, skewers) to ensure stability during transport and display.
Choose Your Category
Our courses are grouped by category to help you find what suits your taste. From quick dinners to gourmet desserts — start with what inspires you.
About Our Culinary Journey
We are passionate about bringing the joy of cooking to everyone. Our mission is to empower food lovers with the skills and confidence to create delicious meals at home. With expert chefs, innovative teaching methods, and a love for culinary arts, we’re here to inspire your kitchen adventures.
Our Commitment
Everyone can cook well. Our courses offer clear guidance to ensure success for all skill levels.
Community Focus
Join our foodie community. Share creations and grow in a supportive environment.
Why Choose Our Culinary Courses?
Our courses are designed to make cooking fun, accessible, and inspiring. Whether you're a beginner or a seasoned cook, our unique features will help you elevate your skills and unleash your culinary creativity.
Expert Instructors
Learn from world-class chefs with years of experience. Our instructors guide you step-by-step, sharing professional tips.
Flexible Learning
Study at your own pace, anytime, anywhere. Our online platform offers 24/7 access to lessons, so you can fit cooking into your busy schedule.
Hands-On Recipes
Practice with real recipes designed for all skill levels. From classic dishes to modern creations, you’ll master meals that impress every time.
What Our
Students Say
Hear from our happy students who have transformed their cooking skills with our courses. From beginners to seasoned cooks, our community loves sharing their success stories!
Discover Our Newest Culinary Courses
Get inspired by our latest additions! These exciting courses bring fresh ideas and techniques to your kitchen, perfect for food lovers eager to try something new. Browse our carousel to find your next culinary adventure.
Buttercream Icing Techniques
What you'll learn
Buttercream Foundations: Basic ratios for American, Swiss, Italian, and French buttercreams; key differences in texture, sweetness, and stability.
Temperature Control: How to handle ingredients (room-temperature vs. chilled butter, sugar syrup stages) to prevent graininess or separation.
Flavoring & Infusing: Incorporating extracts, fruit purées, ganache, or cocoa; balancing sweetness and fat without compromising consistency.
Coloring Strategies: Best practices for gel vs. powdered colors; preventing “bleeding” or streaking when blending multiple hues (e.g., ombré or watercolor effects).
Spreading & Smoothing: Techniques for achieving glass-smooth sides (bench scraper, icing turntable, hot spatula method) and avoiding common marks or air pockets.
Piping & Decorative Textures: Creating rosettes, ruffles, ruffles, basketweave, petals, and multi-tone piping (hidden two-tone tips, reversible bags).
Stabilizing for Warm Climates: Adjusting recipes (adding meringue powder or corn syrup) so buttercream holds shape in humid or warm environments.
Troubleshooting Common Issues: Fixing grainy buttercream, curdled mixtures, overly soft or too-stiff icing; rescue methods (re-creaming, adjusting sugar syrup).
Diamond Is Forever Martini
What you'll learn
Ingredient Selection: How to choose the finest vodka or gin, the right sparkling wine, and food-grade iridescent dust (or edible glitter) for a dazzling effect.
Balance & Proportion: Techniques for blending spirit, vermouth (if using gin), and sparkling wine so that bubbles and glitter remain suspended.
Shake vs. Stir Techniques: When to shake for aeration and shimmer, and when to stir for a clearer, smoother presentation.
Sparkle Infusion: Methods for adding edible dust or glitter so that it floats and catches light without clumping or sinking.
Presentation & Garnish: Ways to rim the glass with sugar or fine glitter, and craft a minimalist twist or crystal garnish to enhance the “diamond” theme.
Moroccan Orange & Olive Salad
What you'll learn
How to segment oranges for a clean, pith-free presentation
Techniques for balancing sweet citrus with salty olives and spicy harissa
Crafting a cumin-infused vinaigrette and emulsifying dressings
Proper knife skills for uniform onion slicing and olive prep
The Winston
What you'll learn
Ingredient Harmony: How to select a high-quality single-malt or blended Scotch (or bourbon) and pair it with an appropriate dry vermouth.
Bitters Application: Which bitters complement whisky and vermouth, and how to dose them for optimal aroma without overpowering the base spirits.
Stirring vs. Shaking: Why “The Winston” is best built in a mixing glass, and how to stir to achieve crystal clarity and ideal dilution.
Garnishing Techniques: Crafting the perfect citrus twist and expressing its oils to accentuate the drink’s aromatics.
Glassware Selection: Choosing the right glass (coupe or old-fashioned) to showcase the cocktail’s color and maintain temperature.
-19%
Mastering Chocolate Cakes
What you'll learn
Ingredient Essentials
Understanding Dutch-process vs. natural cocoa
Choosing between all-purpose, cake, and bread flour
Role of oil vs. butter for moisture
Batter Techniques
Creaming method for light layers
One-bowl “melted-chocolate” method for dense cakes
Whipping egg whites for chiffon-style chocolate cake
Baking & Structure
Oven temperature calibration and its impact on rise
Tips for level cakes: pan prep, baking strips, and testing doneness
Troubleshooting: sunken centers, gummy crumbs, uneven tops
Fillings & Frostings
Crafting silky chocolate ganache (TABLE BELOW)
Whipped chocolate buttercream vs. Swiss meringue buttercream
Simple whipped cream and mousse fillings
Decoration & Assembly
Stack and level layers with a cake comb and turntable
Smooth crumb coat, final coat, and ganache drip techniques
Simple piping (star tips) and fresh-fruit accents
Frosting Type Key Ingredients Best Use Case
Chocolate Ganache Equal parts dark chocolate & cream Drip cakes, glossy finishes
Swiss Meringue Buttercream Egg whites, sugar, butter, cocoa Stable layer cakes, rosettes
Whipped Chocolate Buttercream Butter, cocoa powder, powdered sugar, milk Light filling, quick spreads
Beet & Goat Cheese Salad
What you'll learn
How to select and roast beets for optimal flavor and texture
Tips for achieving the perfect creamy goat cheese consistency
Preparation of a bright citrus-honey vinaigrette
Plating techniques to create a restaurant-style presentation
Nutritional benefits of beets and goat cheese
-40%
Cinnamon Sugar–Coated Churro Cake Bites
What you'll learn
How to bake and crumble a base cake optimized for cake bites
Ratio of cake crumbs to filling for ideal texture and binding
Frying vs. baking methods for a golden, light crust
Blending and heating cinnamon-sugar coating for crisp adhesion
Shaping techniques for uniform, crack-free bites
Serving and storage tips to keep bites fresh and crunchy
Ritz Paris 24K Gold Margarita
What you'll learn
Ingredient Selection & Sourcing: Identify and source the highest-quality tequila, triple sec, fresh citrus, and edible 24K gold.
Classic Margarita Technique: Master the foundational steps—shaking, straining, and rim-salting—to achieve a perfectly balanced margarita.
Gold Infusion Process: Safely incorporate 24-karat edible gold flakes and gold leaf for that unmistakable shimmer.
Presentation & Garnish: Plate and garnish your 24K Gold Margarita like a Ritz Paris bartender, including gold-rimmed glassware.
Advanced Tips: Explore optional flavor variations (e.g., citrus blends, infused agave) and learn how to adjust sweetness and acidity to taste.
Mini Crab Cakes with Lemon Aioli
What you'll learn
How to select and handle fresh lump crab meat for maximum flavor and minimal shell fragments.
The proper ratio of binders (egg, mayonnaise, breadcrumbs) to create tender, non-gummy crab cakes.
Techniques for shaping consistently sized mini patties that hold together during cooking.
Pan-frying tips to achieve a uniformly golden, crisp exterior without overcooking the interior.
How to prepare a smooth, emulsified lemon aioli with the right balance of acidity and creaminess.
Plating and serving suggestions to present mini crab cakes attractively for guests.
Osso Buco
What you'll learn
How to choose the right cut (veal or beef shank) and prepare it for braising.
Techniques for browning meat and aromatics to develop a flavorful base.
Proper use of white wine and tomato elements to achieve a balanced sauce.
Heat control and timing to ensure the shank becomes fork-tender without drying out.
Preparation of gremolata (lemon zest, garlic, parsley) to top the dish with bright freshness.
Start Cooking Like a Pro Today!
