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.
Blooming Gelatin Basics
What you'll learn
The difference between naked and semi-naked finishes
How to achieve even cake layers with minimal frosting
Techniques for crumb coating and thin buttercream application
Decorating ideas: fresh flowers, fruit, and simple drizzles
Tips for maintaining stability despite lighter frosting
-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.
-35%
Espresso Martini
What you'll learn
Historical Background: Trace the origins of the Espresso Martini and understand its cultural impact in the mid-1980s London bar scene.
Ingredient Selection: Identify the ideal vodka and coffee liqueur varieties, plus quality indicators for fresh espresso beans.
Espresso Extraction: Master key variables—pressure, temperature, and timing—to pull a shot optimized for a cocktail.
Mixology Techniques: Learn dry-shaking and ice-shaking methods to achieve a rich, stable crema and a perfectly chilled drink.
Straining & Presentation: Discover how to double-strain for a crystal-clear pour, layer foam properly, and place garnishes without collapsing the crema.
Serving & Pairing: Explore glassware choices, serving temperatures, and ideal food pairings for various occasions.
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.
-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.
Decorative Piping & Sugar Flowers
What you'll learn
Icing Consistency & Color Blending
Adjusting buttercream and royal icing to the proper firmness for different piping tasks.
Techniques for tinting icing and gum paste to achieve natural, gradient effects.
Piping Basics to Advanced Motifs
Foundational strokes (dots, lines, shells) leading to scrolls, rosettes, ruffles, and lace patterns.
Creating texture, dimension, and contrast through varying pressure, speed, and tip selection.
Sugar Flower Construction
Preparing and conditioning gum paste and fondant for pliability.
Forming petals, leaves, and buds for common flowers (roses, peonies, ranunculus).
Assembling individual elements into realistic bouquets and sprays.
Composition & Placement
Designing balanced cake layouts: focal points, color harmony, and scale.
Securing decorations on tiered and multi-surface cakes without collapse.
Troubleshooting & Finishing Touches
Preventing issues such as cracking, sagging, or color bleeding.
Applying final details: dusting, veining, and edible luster for lifelike appearance.
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
-24%
Mushroom Vol-au-Vent with Sour Cream and Thyme
What you'll learn
How to select and prep a mix of wild mushrooms for maximum flavor (cleaning, slicing)
Techniques for sautéing mushrooms to develop deep, caramelized notes without becoming soggy
Crafting a silky, sour cream–based mushroom sauce (balancing acidity and creaminess)
Proper assembly of homemade or store-bought puff pastry shells to maintain crispness
Finishing touches: infusing fresh thyme, seasoning, and plating for an attractive presentation
-4%
Passion Fruit and Lychee Tart
What you'll learn
How to prepare and blind-bake an almond shortcrust pastry.
Techniques for making a silky smooth passion fruit curd without curdling.
Methods to poach or macerate lychee for optimal flavor and texture.
Assembly steps for layering curd and fruit in the tart shell.
Baking times and temperatures to achieve a crisp crust and set filling.
Creating a glossy fruit glaze to finish and preserve freshness.
Garnishing ideas to elevate presentation (edible flowers, zest, or mint).
Goat Cheese and Fig Crostini
What you'll learn
How to properly slice and toast baguette rounds to achieve an even, crunchy base.
Techniques for preparing a simple fig compote, balancing sweetness and acidity.
Methods to blend goat cheese with complementary herbs or citrus zest for extra depth.
Tips for assembling crostini layers—goat cheese, fig compote, and finishing touches—for visual impact.
Flavor-pairing principles: matching creamy cheese with sweet fruit, crunchy bread, and a final drizzle.
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.
-18%
Smoked Salmon and Dill Canapés
What you'll learn
Techniques for selecting high-quality cold-smoked salmon with optimal texture and flavor.
How to prepare crisp bases—whether toasted brioche rounds or thin cucumber slices—for a sturdy yet delicate platform.
Methods for making a light, herbed cream cheese spread that balances zest and creaminess.
Proper assembly and layering to ensure each canapé holds together and presents beautifully.
-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
-13%
Crème Brûlée
What you'll learn
Custard Fundamentals (Paragraph):
You’ll discover how to create a smooth, silky custard by properly tempering egg yolks and controlling oven temperature during baking.
Flavor Infusion (List):
Selecting and preparing vanilla beans vs. extract
Balancing sugar and cream ratios for optimal richness
Incorporating subtle flavor variations (e.g., citrus zest, liqueur)
Caramelization Technique (Paragraph):
Master the process of evenly sprinkling sugar over the cooled custard and using a torch (or broiler) to achieve a perfectly caramelized, glass-like crust without burning.
Berry Gradient Ice Cream
What you'll learn
How to prepare and strain fresh berry purees for a smooth texture
Techniques for building distinct, colorful layers without mixing
Tips on freezing timing between layers for clean separation
How to balance sweet, tart, and creamy flavors across layers
Proper slicing and serving methods to highlight the gradient
Creative ways to present and garnish layered frozen desserts
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.
-10%
Chocolate Fondant
What you'll learn
Ingredient Selection & Preparation: How to choose high-quality chocolate, cocoa powder, and eggs; correctly measure and prepare ingredients for optimal texture.
Temperature Management: Techniques for melting chocolate and butter to avoid seizing or burning, including bain-marie and microwave methods.
Batter Consistency: How to achieve the right balance between a custard-like batter and a stable cake structure so that the exterior sets while the interior remains molten.
Molding & Baking: Proper greasing, flouring, or buttering of molds; timing and oven temperature adjustments to guarantee a uniform rise without overcooking.
Plating & Presentation: Tips for unmolding the fondant cleanly, garnishing ideas (e.g., dusted cocoa, fresh berries, ice cream pairing), and creating an elegant plating design.
Troubleshooting Common Issues: Solutions for common pitfalls—such as undercooked centers that are too runny, overbaked cakes with no molten core, or cracked exteriors.
-14%
Decadent Cheesecakes: From No-Bake to Baked
What you'll learn
No-Bake Cheesecake Fundamentals
How to prepare a sturdy, crisp graham cracker (or digestive cookie) crust without baking
Proper gelatin blooming and incorporation techniques for a stable filling
Folding methods to achieve a light, airy texture without deflating whipped cream
Creative topping ideas: fruit compotes, chocolate ganache, caramel drizzle
Baked Cheesecake Mastery
Techniques for preventing cracks: water bath assembly, gentle mixing, and controlled cooling
How to achieve an ultra-creamy, custardy center by managing oven temperature and bake time
Making and baking a fail-proof graham/digestive cookie crust
Flavor variations: lemon zest infusion, pumpkin swirl, poppy seed blends, and espresso accents
Decoration & Presentation
Piping whipped cream rosettes around the rim with a star tip
Arranging fresh fruit in radial patterns and glazing for shine
Adding textured accents: nut crumbles, chocolate shavings, and edible flowers
Troubleshooting & Tips
Solutions for common issues: cracked tops, dense centers, runny fillings, and weeping
Ingredient substitutions (e.g., gluten-free crust options, non-dairy alternatives)
How to scale recipes up or down for 6-inch mini cheesecakes, pie-sized “cheesecake tarts,” or 10-inch party-size
-9%
Pavlova
What you'll learn
Meringue Fundamentals (Paragraph + List):
You’ll understand how to whip egg whites to the correct stiffness and fold in sugar without deflating the mixture.
Recognize stages of beaten egg whites (soft peaks → stiff peaks).
Techniques for incorporating sugar gradually.
Identifying when the meringue mixture is ready for baking.
**Shaping & Baking Techniques (Table):
Step Key Tip
Piping vs. Spreading Use a piping bag for defined edges; spread with a spatula for a rustic look.
Forming a Well Create a shallow indentation in the center to hold cream and fruit.
Oven Temperature Start at 120 °C (250 °F) for 15 min, then reduce to 90 °C (200 °F) to dry.
This table highlights how small adjustments in technique and temperature impact the final texture.
Cream & Fruit Assembly (Paragraph):
Learn to prepare stabilized whipped cream so it holds shape, and choose complementary fruits (e.g., kiwi, berries, passion fruit) to balance sweetness and acidity.
-10%
Old Fashioned
What you'll learn
How to properly muddle a sugar cube (or measure simple syrup) with bitters to create the foundation of an Old Fashioned.
Differences between using bourbon versus rye whiskey: flavor profiles, proof considerations, and regional traditions.
Techniques for selecting and expressing citrus peel to maximize aromatic oils without adding bitterness.
Best practices for choosing ice (large cubes or spheres) to control dilution and maintain temperature.
Stirring methods that achieve a silky texture and proper dilution—timing, tool grip, and motion.
Variations on the classic recipe, such as adding a barspoon of water, swapping citrus types, or using flavored bitters.
-70%
BBQ Brisket Slider
What you'll learn
How to choose the right cut of brisket (flat vs. point) and assess marbling for optimal smoking.
Techniques for trimming excess fat and applying a dry rub to enhance smoke penetration.
Methods for maintaining low-and-slow temperature control in your smoker, grill, or oven.
How to gauge brisket doneness (probe test, internal temperature) and execute a proper rest period.
Shredding and chopping strategies to preserve moist strands while removing connective tissue.
Balancing flavors by pairing brisket with homemade or store-bought barbecue sauce, pickled slaw, and toasted slider buns.
Tips for staging and serving—keeping sliders warm, preventing buns from sogging, and customizing toppings.
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