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.
Japanese Seaweed & Sesame Slaw
What you'll learn
How to properly rehydrate and rinse dried wakame and hijiki seaweeds
Knife skills for shredding cabbage and slicing scallions
Technique for toasting sesame seeds to maximize aroma
Balancing savory, sweet, tangy, and nutty flavors in a Japanese-style dressing
Tips for keeping the slaw crisp without sogginess
Variations for added protein (tofu, shrimp) or heat (chili oil)
Crêpe Suzette
What you'll learn
Techniques for cooking crêpes evenly in a nonstick pan (temperature control, batter spread).
Steps to prepare an aromatic orange–butter sauce with fresh citrus zest and juice.
Proper method of adding liqueur and safely flambéing to develop caramelized notes.
Plating and folding options that highlight the vibrant orange sauce.
Tips for timing so crêpes remain warm and supple when served.
Ingredient substitutions (e.g., Cointreau or Grand Marnier, using mandarin or tangerine zest).
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.
-33%
Crispy Onion Rings
What you'll learn
How to choose the ideal onion variety (e.g., Vidalia, Walla Walla, or Spanish) for sweetness and structural integrity.
Techniques for slicing uniform rings to ensure even frying without undercooked centers or burnt edges.
Step-by-step instructions for creating a light, airy batter (including tempura-style options) that clings to the onion.
Methods for proper dredging, double-dipping, and maintaining batter consistency to achieve an ultra-crispy crust.
Temperature control in a frying setup—whether using a deep fryer, heavy pot, or cast-iron skillet—and how to monitor oil temperature accurately.
Tips for post-fry handling: draining rings on wire racks, timing seasoning applications, and preventing sogginess when serving.
Variations in seasoning blends (spicy paprika, garlic powder, or Parmesan) to customize flavor profiles.
Troubleshooting & Refinement Workshop
What you'll learn
Identifying Baking Flaws
Recognize symptoms: wet centers, domed tops, tunneling.
Distinguish oven, ingredient, and mixing–related causes.
Adjusting Recipes & Techniques
Modify ratios for moisture balance and crumb structure.
Tweak mixing times to avoid over- or undermixing.
Oven Calibration & Bake Environment
Test for hot spots with simple cake tester method.
Optimize rack placement and temperature adjustments.
Emergency Fixes During Baking
Rescue sinking cakes mid-bake with tented foil or reduced heat.
Correct cracked tops by adjusting cooling and humidity.
Refinement Practices
Use test batches to fine-tune recipes.
Record observations and standardize best practices.
-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.
Golden Chocolate Fondant
What you'll learn
Ingredient Selection & Preparation
How to choose and combine premium dark chocolate, unsalted butter, and the unique ingredient (edible gold dust) to achieve both flavor depth and visual appeal.
Proper techniques for melting and tempering chocolate to ensure smooth consistency.
Batter Creation & Consistency Control
Step-by-step guidance on mixing flour, sugar, eggs, and cocoa to create a velvety batter that bakes into a crisp exterior while preserving a molten core.
Tips for testing batter viscosity to guarantee consistently gooey centers.
Molding & Baking Techniques
Methods for greasing and flouring individual ramekins or molds so the fondants release cleanly.
Precise oven temperature and timing strategies—accounting for oven variances—to achieve the signature “golden” crust with a flowing center.
Golden Finish Application
How to incorporate edible gold dust or gold leaf: when and how to apply it so it adheres beautifully without melting or smearing.
Alternative decoration ideas (e.g., gold-dusted raspberries, gold-tinted sauce) to complement the fondant’s appearance.
Plating & Serving
Techniques for plating fondants to maximize visual impact—pairing with complementary sauces (e.g., raspberry coulis, salted caramel) and garnishes.
Recommendations on optimal serving temperature and timing to preserve the molten center for guests.
Chicken Roulade with Pistachios and Sun-Dried Tomatoes
What you'll learn
How to butterfly and pound chicken breasts for uniform thinness
Techniques for layering and rolling a filled roulade to ensure a tight spiral
Methods for achieving a golden sear and finishing in the oven without drying the chicken
Creating a complementary lemon-herb pan sauce using deglazed fond, white wine, and fresh herbs
Proper slicing and plating to showcase the roulade’s pinwheel cross-section
No-Bake Cheesecake Layered Cake Squares
What you'll learn
Preparing and pressing the ideal crust (graham, cookie, or nut-based)
Mixing smooth, lump-free cheesecake filling with flavor variations (vanilla, citrus, chocolate)
Layering multiple cheesecake batters for striped or marbled effects
Setting and chilling methods to ensure clean, precise slices
Decorating techniques: fruit compotes, ganache drips, whipped cream piping
Cutting and serving tips to maintain sharp edges and professional presentation
-11%
Cosmopolitan
What you'll learn
How to select and measure high-quality vodka, cranberry juice, Triple Sec (or Cointreau), and fresh lime juice for optimal balance.
Proper shaking technique: ice selection, shaker fill level, and timing to achieve a silky-smooth texture and bright color.
Glassware choice and chilling methods (using a martini glass vs. a coupe).
Classic garnish options—lime wheel or twist—and how to express citrus oils for aroma.
Variations on the original recipe (e.g., swapping orange liqueurs or adjusting tartness).
Tips for batch-make a pitcher of Cosmopolitans without losing the vibrant hue and balanced taste.
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.
Fattoush
What you'll learn
How to select and prepare a variety of crisp lettuces and vegetables.
Techniques for toasting or frying pita to achieve perfect crunch.
Crafting a signature sumac–lemon vinaigrette for authentic flavor.
Balancing textures: integrating greens, veggies & pita chips.
Creative add-ins: from pomegranate to za’atar for seasonal twists.
Presentation tips to serve fattoush attractively as part of a mezze spread.
Fish & Chips
What you'll learn
How to choose and prepare the right white fish (e.g., cod, haddock) for firm, flaky results.
Techniques for making a light, airy beer batter that clings evenly and fries to a golden crisp.
Step-by-step instructions for cutting, soaking, and rinsing potatoes to achieve chip-worthy texture.
Best practices for oil temperature control (325–350 °F) to avoid greasy or undercooked coating.
Tips for drying and seasoning fish and chips immediately after frying to lock in crunch.
Suggestions for traditional condiments and plating: malt vinegar, tartar sauce, mushy peas, and lemon wedges.
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.
Bruschetta al Pomodoro
What you'll learn
How to select and prepare the ripest, most flavorful tomatoes for maximum sweetness and juiciness.
Proper technique for toasting bread to achieve a crisp exterior and tender crumb.
Balancing acidity, sweetness, and texture in a simple tomato-garlic-basil mixture.
Chopping methods to ensure uniform tomato pieces and even seasoning distribution.
Infusing olive oil with garlic and herbs to enhance overall flavor.
Presentation tips for arranging bruschetta on a platter or serving board.
Crêpe Suzette
What you'll learn
Techniques for cooking crêpes evenly in a nonstick pan (temperature control, batter spread).
Steps to prepare an aromatic orange–butter sauce with fresh citrus zest and juice.
Proper method of adding liqueur and safely flambéing to develop caramelized notes.
Plating and folding options that highlight the vibrant orange sauce.
Tips for timing so crêpes remain warm and supple when served.
Ingredient substitutions (e.g., Cointreau or Grand Marnier, using mandarin or tangerine zest).
Lobster Roll with Garlic Butter
What you'll learn
How to select, buy, and cook fresh lobster meat (from boiling/steaming to picking meat).
Techniques for making flavored garlic butter (infusing with garlic, herbs, lemon zest).
Proper seasoning and temperature control to keep lobster tender and juicy.
Best practices for toasting split-top hot dog buns or brioche rolls so they hold up and absorb butter.
How to assemble and garnish a Lobster Roll (balancing textures with finely chopped celery, chives, or parsley).
Honey Cake
What you'll learn
Ingredient Harmony
How honey interacts with flour, eggs, and spices for moist crumb.
Balancing baking soda and acidic components to ensure proper rise.
Mixing & Resting
Techniques for creaming butter, sugar, and honey without overmixing.
Importance of resting batter to develop flavor.
Baking & Texture Checks
Identifying doneness via toothpick test vs. spring-back method.
Preventing dryness through temperature control and timing.
Presentation & Serving
Simple glazing ideas and dusting techniques.
Pairing suggestions (e.g., whipped cream, fresh berries).
Ramen Tonkotsu
What you'll learn
How to blanch and simmer pork bones and fat over high heat to achieve a milky, emulsified Tonkotsu broth.
Techniques for preparing and seasoning tare (flavor base) to complement the broth’s richness.
Methods for cooking or making alkaline-style ramen noodles to the correct chew (koshi).
Preparation of classic toppings: chashu pork (rolled braised pork belly), ajitsuke tamago (marinated soft-boiled egg), menma (seasoned bamboo shoots), and negi (green onions).
Balancing and assembling each component—broth, tare, noodles, and toppings—so the final bowl is harmonious in texture, aroma, and flavor.
-33%
Crispy Onion Rings
What you'll learn
How to choose the ideal onion variety (e.g., Vidalia, Walla Walla, or Spanish) for sweetness and structural integrity.
Techniques for slicing uniform rings to ensure even frying without undercooked centers or burnt edges.
Step-by-step instructions for creating a light, airy batter (including tempura-style options) that clings to the onion.
Methods for proper dredging, double-dipping, and maintaining batter consistency to achieve an ultra-crispy crust.
Temperature control in a frying setup—whether using a deep fryer, heavy pot, or cast-iron skillet—and how to monitor oil temperature accurately.
Tips for post-fry handling: draining rings on wire racks, timing seasoning applications, and preventing sogginess when serving.
Variations in seasoning blends (spicy paprika, garlic powder, or Parmesan) to customize flavor profiles.
Piña Colada
What you'll learn
Historical Roots & Evolution: Explore how the Piña Colada emerged in Puerto Rico’s bars during the 1950s, and how it became the island’s official drink.
Ingredient Selection: Discover why cream of coconut (e.g., Coco López) is preferred over plain coconut milk, and how choosing fresh versus canned pineapple juice affects flavor.
Blending Techniques: Learn the proper blender speed and ice ratio to achieve a silky-smooth texture without over-diluting.
Presentation & Garnishing: Master professional garnishing methods—how to cut a pineapple wedge, position a maraschino cherry, and optional sugar-rim techniques—to create an Instagram-worthy pour.
Variation & Customization: Experiment with different rums (e.g., aged vs. silver), add fruit purees (strawberry, mango), or create a “Virgin Piña Colada” by omitting alcohol.
Tasting & Pairing: Understand how to balance sweetness and acidity, and which snacks or light bites (e.g., coconut-lime shrimp) complement this creamy tropical drink.
Start Cooking Like a Pro Today!
