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.
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
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
Stuffed Mushrooms with Herb Cream Cheese
What you'll learn
How to select and clean the right variety of mushrooms for stuffing (e.g., cremini or button).
Techniques for preparing a smooth, flavorful herb cream cheese filling (including chopping herbs and incorporating garlic).
Properly hollowing and seasoning mushroom caps to maximize flavor absorption.
Baking methods to achieve a golden top and tender mushroom texture without overcooking.
Garnishing tips to add color and contrast (e.g., fresh parsley, red pepper flakes).
Storing and reheating strategies to maintain freshness when making ahead.
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Philly Cheesesteak
What you'll learn
How to choose and prepare the ideal cut of beef (ribeye or top round) for optimal flavor and tenderness.
Techniques for slicing steak paper-thin—even when working with untrimmed roasts—to ensure quick, even cooking.
Methods for properly caramelizing onions (and optional peppers) so they develop sweetness without burning.
The art of toasting a hoagie roll: achieving a lightly crisp exterior that still yields under melted cheese.
Cheese-melting strategies (provolone, American, or Cheez Whiz): achieving a gooey, coated consistency without overcooking.
Assembly order and timing: layering meat, onions, and cheese so each bite is balanced and warm.
Customization ideas: adding mushrooms, hot peppers, or garlic aioli to elevate traditional flavors.
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.
-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).
Caviar Pommes Frites
What you'll learn
Perfect Fry Technique: Double-fry method for ultra-crisp exterior and tender interior
Caviar Handling: Proper storage, gentle scooping, and temperature control
Sauce Preparation: Whipping crème fraîche to airy perfection and seasoning
Flavor Balancing: Harmonizing the saltiness of caviar with the richness of the fry
Plating & Garnish: Artful arrangements using micro-greens, chives, and edible flowers
-19%
Vegetable Tart with Roasted Pepper and Goat Cheese
What you'll learn
How to roast bell peppers to achieve tender flesh and smoky flavor (peeling and deseeding techniques)
Techniques for caramelizing onions to bring out natural sweetness without burning
Preparing a Dijon crème fraîche base for balanced creaminess and tang
Layering vegetables and cheese to ensure even baking and flavor distribution
Baking tips to achieve a uniformly golden, flaky tart shell and prevent soggy bottom
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
-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
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.
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Vegetable Tart with Roasted Pepper and Goat Cheese
What you'll learn
How to roast bell peppers to achieve tender flesh and smoky flavor (peeling and deseeding techniques)
Techniques for caramelizing onions to bring out natural sweetness without burning
Preparing a Dijon crème fraîche base for balanced creaminess and tang
Layering vegetables and cheese to ensure even baking and flavor distribution
Baking tips to achieve a uniformly golden, flaky tart shell and prevent soggy bottom
Layer Cake Construction & Filling Strategies
What you'll learn
Baking for Uniform Layers: How to prep pans (lining, spray), adjust batter distribution, and use baking strips or temperature hacks for flat, even cake tops.
Leveling & Stacking: Knife vs. cake leveler methods; applying a thin “crumb coat” of frosting; inserting dowels or straws for multi-tier support; stacking layers without slippage.
Filling Varieties & Textures: Selecting between custards, curds, fruit compotes, ganaches, buttercreams, and mousse fillings—considering sweetness, moisture control, and pairings (e.g., raspberry curd with chocolate cake).
Preventing Leaks & Weeping: Techniques for sealing cake layers (buttercream dam, chocolate collar), ensuring fillings stay contained; chilling strategies to set fillings before final coating.
Flavor Harmony & Balance: Matching cake flavor (vanilla, chocolate, spice) with filling profiles (tart, sweet, creamy) to avoid one element overpowering another; adjusting sweetness levels.
Finishing & Presentation Prep: Applying a smooth final coat of frosting or ganache; creating optional decorative borders or piped accents; slicing tips for clean, even servings.
-36%
New York Cheesecake
What you'll learn
Ingredient Selection & Ratios: Identify the best types of cream cheese, sour cream, and eggs; calculate the ideal proportion for a dense, creamy texture without greasiness.
Crust Preparation: How to toast and bind graham-cracker crumbs using melted butter and a hint of sugar; press evenly to create a sturdy, flavorful base.
Mixing Techniques: Beat cream cheese to a smooth consistency, incorporate sugar gradually, and fold in eggs and dairy to prevent overmixing and air incorporation that cause cracks.
Water-Bath Baking: Set up a proper bain-marie—wrapping the springform pan, positioning in the oven, and monitoring water level—to ensure even heat and prevent browning or cracking.
Cooling & Setting: Techniques for gradual temperature reduction—oven-off resting, room-temperature cooldown, then refrigeration—to minimize shrinkage and produce a flawless top.
Flavor Variations & Toppings: Simple ways to add lemon zest or vanilla bean for subtle notes; recipes for fruit compotes (strawberry, blueberry) and ganache for elegant finishes.
Troubleshooting Common Issues: Solutions for cracked tops, soggy crusts, and overly dense fillings; learn how small temperature shifts or mixing errors impact final results.
-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
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.
-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.
Gold-Leaf Tacos al Pastor
What you'll learn
Achiote Marinade Mastery: Craft the traditional adobo marinade using achiote paste, pineapple juice, garlic, and spices.
Marination & Stacking Techniques: Properly marinate and assemble the pork “trompo” for optimal flavor infusion.
Homemade Tortillas: Mix, press, and cook fresh corn tortillas to serve as the perfect base.
Grill & Carve: Safely grill the marinated pork and learn slicing techniques for perfectly tender pieces.
Edible Gold Application: Handle and apply edible gold leaf to enhance both taste and presentation.
Plating & Garnishing: Combine classic toppings—pineapple, onion, cilantro—with gold accents for a balanced, eye-catching dish.
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).
Mousse & Bavarian Cream Cakes
What you'll learn
How to prepare a stable French or Italian meringue for mousse bases, ensuring smooth, airy texture
Techniques for melting and tempering chocolate, fruit purées, or coffee infusions to flavor mousses
Steps for making Bavarian cream: blooming gelatin, combining with custard base, and folding whipped cream for lightness
Methods for assembling layered desserts: soaking sponge or biscuit bases, pouring mousse, and creating neat, level layers
Tips for unmolding and glazing cakes—mirror glaze or ganache—to achieve a glossy, professional finish
Variations on flavor profiles: dark chocolate-mint mousse, raspberry-vanilla Bavarian, and tiramisu-inspired cream layers
Moscow Mule
What you'll learn
Historical Background: Discover how the Moscow Mule emerged in post–World War II America and its role in boosting vodka’s popularity.
Ingredient Selection: Learn why a quality vodka and spicy, carbonated ginger beer make a difference, and how fresh lime juice elevates the drink.
Proportions & Balance: Master the classic ratio of vodka to ginger beer to lime, ensuring the right interplay of heat, acidity, and spirit.
Mixing Technique: Practice stirring versus brief shaking to preserve carbonation, and understand why crushed ice versus cubes can alter texture.
Presentation & Serving: Explore the tradition of using a copper mug—how it impacts temperature, aroma, and visual appeal.
Garnishing & Variations: Experiment with garnish choices (lime wheel, mint sprig, candied ginger) and creative twists (fruit infusions, flavored vodkas).
Tasting & Pairing: Develop your palate to identify the balance between ginger spice and lime acidity, and which foods complement the Mule’s zing.
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