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.
-25%
Italian Tiramisu with Rare Coffee Varieties
What you'll learn
Identifying and sourcing rare coffee beans ideal for brewing tiramisu espresso.
Precision brewing methods (espresso and cold brew) to extract optimal flavor without bitterness.
Making smooth mascarpone cream using traditional whisking and folding techniques.
Assembling layers of coffee-soaked ladyfingers and mascarpone for consistent texture.
Balancing sweetness, coffee intensity, and cream thickness for a perfect mouthfeel.
Presentation tips to showcase coffee beans alongside each serving.
-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.
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.
-26%
Crispy French Fries
What you'll learn
How to choose the ideal potato variety for frying
Techniques for cutting uniform sticks to ensure even cooking
Why soaking and rinsing potatoes removes excess starch
How to dry potatoes properly before frying to achieve crispiness
The double-fry method: temperature control and timing
Seasoning strategies for perfect flavor balance
Tips for storing and reheating fries without losing texture
-36%
Waldorf Salad
What you'll learn
Selecting the best apple varieties for texture and flavor
Toasting walnuts to maximize aroma and crunch
Balancing creaminess and acidity in a mayonnaise-yogurt dressing
Incorporating optional mix-ins like grapes or dried cranberries
Plating techniques for an attractive presentation
Wagyu Beef Tartare with Truffle Oil
What you'll learn
How to identify and source authentic Wagyu beef suitable for tartare
Proper techniques for trimming, dicing, and handling raw beef for safety and texture
Seasoning strategies that highlight Wagyu’s rich marbling without overpowering it
How to incorporate truffle oil (or alternative truffle components) for depth of flavor
Tips for balancing acidity, fat, and aromatics in a classic tartare base (mustard, capers, herbs, etc.)
Step-by-step instructions for elegant plating and finishing touches (microgreens, egg yolk, crispy brioche)
Food-safety best practices when serving raw beef to guests
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.
-8%
Prosciutto-Wrapped Melon
What you'll learn
How to select the best melon (e.g., cantaloupe or honeydew) for optimal sweetness and texture
How to choose high-quality prosciutto (understanding different curing methods and grades)
Proper slicing and portioning techniques for both melon and prosciutto
Tips for assembling prosciutto strips and melon wedges so they stay intact and look polished
Flavor-pairing insights (e.g., drizzling aged balsamic or adding a fresh herb garnish)
-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.
Beef Tacos
What you'll learn
Beef Selection & Preparation: How to choose between ground beef, skirt steak, or chuck roast; trimming and cutting techniques for even cooking.
Seasoning & Marinades: Crafting a balanced spice blend (chili powder, cumin, oregano) and optional citrus-based marinade for tender, flavorful beef.
Cooking Methods: Techniques for stovetop sautéing, grilling, and slow-simmering to achieve optimal texture and taste.
Tortilla Choices & Warming: Differences between corn and flour tortillas; methods to warm or lightly char tortillas on a skillet or griddle.
Salsa & Sauce Creation: Simple recipes for pico de gallo, salsa verde, and creamy sauces (e.g., crema or chipotle aioli), including ingredient ratios and seasoning adjustments.
Taco Assembly & Layering: Order of layering (meat, salsa, cheese, garnishes) to prevent sogginess; tips on portion sizing and presentation.
Garnish Variations: Ideas for fresh cilantro, diced onions, lime wedges, pickled jalapeños, and cotija cheese to enhance each bite.
Serving & Pairings: Suggestions for sides (rice, beans, elote) and beverage pairings (margaritas, aguas frescas) to complete the meal.
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.
The Ultimate Crispy Chicken Wings Masterclass
What you'll learn
How to inspect and choose high-quality chicken wings for optimal taste and texture.
Proper trimming, joint separation, and brining methods to maximize moisture retention.
Seasoning strategies and marinade formulations that enhance depth of flavor.
Key differences between oven-baking, deep-frying, and air-frying to achieve different levels of crispiness.
Temperature control, timing, and airflow management to guarantee a golden, crunchy crust.
Beef Tacos
What you'll learn
Beef Selection & Preparation: How to choose between ground beef, skirt steak, or chuck roast; trimming and cutting techniques for even cooking.
Seasoning & Marinades: Crafting a balanced spice blend (chili powder, cumin, oregano) and optional citrus-based marinade for tender, flavorful beef.
Cooking Methods: Techniques for stovetop sautéing, grilling, and slow-simmering to achieve optimal texture and taste.
Tortilla Choices & Warming: Differences between corn and flour tortillas; methods to warm or lightly char tortillas on a skillet or griddle.
Salsa & Sauce Creation: Simple recipes for pico de gallo, salsa verde, and creamy sauces (e.g., crema or chipotle aioli), including ingredient ratios and seasoning adjustments.
Taco Assembly & Layering: Order of layering (meat, salsa, cheese, garnishes) to prevent sogginess; tips on portion sizing and presentation.
Garnish Variations: Ideas for fresh cilantro, diced onions, lime wedges, pickled jalapeños, and cotija cheese to enhance each bite.
Serving & Pairings: Suggestions for sides (rice, beans, elote) and beverage pairings (margaritas, aguas frescas) to complete the meal.
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.
-11%
Tandoori Chicken
What you'll learn
How to prepare and blend a traditional tandoori marinade (yogurt, spices, ginger, garlic).
Techniques for scoring and marinating chicken for maximum flavor absorption.
Substituting or simulating a tandoor oven using a home oven, grill, or stovetop.
Controlling heat and timing to achieve a juicy interior and lightly charred exterior.
Creating a simple mint-cilantro chutney or yogurt raita to accompany the chicken.
Plating and garnishing for authentic presentation (lemon wedges, sliced onions, coriander).
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).
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.
-17%
Mojito
What you'll learn
How to properly muddle mint and sugar to release essential oils without bruising the leaves.
The ideal ratio of white rum, fresh lime juice, and simple syrup for a perfectly balanced drink.
Techniques for layering ingredients and adding soda water to preserve carbonation.
Tips for selecting the freshest mint varieties and hand-rolling or tearing leaves.
Methods to crush ice at home for that classic “frosty” Mojito texture.
Variations on the traditional recipe, including flavored syrups or fruit additions.
-18%
Paella Valenciana
What you'll learn
History and Regional Context
Origins of Paella Valenciana and its connections to Valencian agricultural traditions.
Distinctions between classic Valencian paella, seafood paella (Paella de Mariscos), and other regional variants.
Selecting and Preparing Ingredients
Rice varieties (Bomba vs. Calasparra) and their impact on texture.
Choosing quality proteins (chicken and/or rabbit), native beans (judía verde, garrafó), olive oil, and saffron threads.
Preparing vegetables: green beans (bajoqueta), garrafó beans, fresh tomatoes, and garlic.
Cooking Techniques and Timing
Building a sofrito base: sautéing meat, vegetables, and spices to develop depth of flavor.
Proper rice-to-liquid ratio and how to incorporate stock infused with saffron.
Achieving the prized socarrat (crispy rice crust) without burning.
Adjusting heat levels for even cooking and optimal moisture absorption.
Presentation and Serving
Traditional ways to serve Paella Valenciana—family style straight from the paellera.
Garnishing options (lemon wedges, fresh parsley) to enhance aroma and appearance.
Tips for reheating and storing leftovers without compromising texture.
-33%
Mai Tai
What you'll learn
Historical Origins & Evolution: Explore how the Mai Tai was invented by Victor J. “Trader Vic” Bergeron (or, by some accounts, Donn Beach) and how it shaped Tiki culture.
Ingredient Selection: Learn why orgeat syrup is indispensable, how to choose complementary rums (aged vs. dark), and the role of fresh lime juice.
Proportions & Balance: Master classic ratios (two rums : one lime : one curaçao : half orgeat) to achieve a harmonious interplay of sweetness, acidity, and almond depth.
Mixing Techniques: Practice shaking with crushed ice to create the signature frosty texture and correct dilution.
Garnishing & Presentation: Discover professional garnishing methods—mint sprig, lime shell, optional passion‐fruit froth—to enhance aroma and visual impact.
Variation & Customization: Experiment with fruit infusions (pineapple, passion fruit), flavored syrups, or alternate rum blends for personalized twists.
Tasting & Evaluation: Hone your palate to detect balance points, ensuring the nutty almond note complements but does not overpower.
Wagyu Beef Tartare with Truffle Oil
What you'll learn
How to identify and source authentic Wagyu beef suitable for tartare
Proper techniques for trimming, dicing, and handling raw beef for safety and texture
Seasoning strategies that highlight Wagyu’s rich marbling without overpowering it
How to incorporate truffle oil (or alternative truffle components) for depth of flavor
Tips for balancing acidity, fat, and aromatics in a classic tartare base (mustard, capers, herbs, etc.)
Step-by-step instructions for elegant plating and finishing touches (microgreens, egg yolk, crispy brioche)
Food-safety best practices when serving raw beef to guests
Start Cooking Like a Pro Today!
