Most popular
Moussaka
What you'll learn
How to choose and prepare eggplants (salting/removing bitterness, proper slicing, and roasting) for ideal texture.
Techniques for browning ground lamb or beef, layering in tomato paste, crushed tomatoes, and seasonings (cinnamon, oregano, allspice).
Steps to make a silky-smooth béchamel sauce: roux creation, milk tempering, seasoning, and controlling thickness.
Methods for constructing Moussaka “assembly”—layering eggplant, meat sauce, and béchamel—to ensure even baking.
Guidelines for baking time and temperature so the top turns golden brown without drying out the filling.
Presentation tips: letting Moussaka rest for clean slices, garnishing with chopped parsley, and pairing with Greek salad or crusty bread.
Crispy Lobster Thermidor with Sturgeon Caviar
What you'll learn
How to select and prepare fresh lobster tails for Thermidor
The classic steps to make a velouté-based Thermidor sauce (with cognac, Dijon mustard, and Gruyère)
Techniques for creating a crisp, golden gratin topping using breadcrumbs and cheese
Proper plating and finishing with sturgeon caviar for a refined presentation
Timing and temperature control to achieve perfectly cooked lobster without overcooking
Duck à l’Orange
What you'll learn
How to properly score and season duck breast (or prepare a whole duck) for even fat rendering and a crisp exterior.
Techniques for searing and roasting duck to medium-rare (internal temperature ~135 °F/57 °C) while maintaining juicy meat.
Fundamental steps for making an orange reduction: zesting, juicing, and balancing sweetness, acidity, and depth with stock and aromatics.
Methods for deglazing the pan and incorporating pan drippings into the sauce for added umami.
Strategies for finishing the sauce (mounting with butter, straining) so it coats the duck without becoming cloying.
Plating suggestions: slicing the breast, spooning sauce without drowning, and garnishing with orange segments or microgreens.
Wagyu A5 Steak with Baby Potato Aioli and Demi-Glace
What you'll learn
Techniques for cooking A5 Wagyu to ideal doneness (medium-rare to rare)
How to prepare a silky baby potato aioli using sous-vide or stovetop methods
Steps to make a proper French-style demi-glace, including mirepoix sauté and red wine reduction
Plate composition strategies to showcase the steak’s marbling alongside colorful accents
Timing coordination for serving hot steak with freshly made sauces
-46%
Shrimp Scampi
What you'll learn
How to select and properly devein shrimp for optimal texture and presentation.
Techniques for building a flavorful scampi sauce: sautéing garlic, deglazing with white wine, and adjusting lemon acidity.
Timing and heat control so shrimp cook through without becoming rubbery.
Methods for emulsifying butter into the sauce for a silky finish.
Pairing suggestions: choosing the right pasta, crusty bread, or vegetable accompaniment.
Plating tips to showcase the shrimp and sauce elegantly.
Duck Breast with Caramelized Apples and Port Wine Sauce
What you'll learn
How to score and season duck breast for optimal rendered fat and crisp skin
Techniques for safely rendering duck fat in a cold pan and achieving uniform sear
Steps to caramelize apple wedges using butter, brown sugar, and a pinch of cinnamon
Methods for constructing a port wine reduction with shallots, herbs, and a splash of balsamic
Timing coordination to rest the duck and serve apples and sauce at the perfect temperature
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.
-4%
Salmon Confit on Baby Spinach
What you'll learn
How to choose high-quality salmon for confit (fresh-fish selection, portion sizes)
Steps to prepare the poaching oil with aromatics (garlic, thyme, citrus)
Technique for gently poaching salmon at a precise low temperature (175–185 °F / 80–85 °C)
Preparing baby spinach with a light lemon-mustard vinaigrette (emulsion basics)
Methods for plating so the salmon and spinach complement each other visually and texturally
Beef Stroganoff
What you'll learn
Ingredient Selection & Preparation:
How to choose ideal beef cuts (such as sirloin, tenderloin, or ribeye) and properly trim and slice them into even, bite-sized strips.
Techniques for cleaning, slicing, and preparing mushrooms, onions, and garlic to maximize flavor release.
Sautéing Fundamentals:
Maintaining optimal pan temperature for searing beef without overcooking.
Building a flavor base by sautéing onions and mushrooms to the right level of caramelization.
Sauce Development & Balancing:
Creating a roux or pan-deglazing method to thicken the sauce naturally.
Incorporating sour cream (or crème fraîche) at the correct temperature to prevent curdling.
Seasoning strategies—mustard, paprika, Worcestershire sauce—for depth and complexity.
Timing & Texture Control:
Managing cook times to ensure beef remains tender while mushrooms and onions soften.
Knowing when to add sour cream off-heat versus on low heat for optimal creaminess.
Adjusting consistency—when to thin with stock or thicken by reduction.
Presentation & Serving Suggestions:
Plating options: over buttered egg noodles, fluffy rice, or silky mashed potatoes.
Garnishing ideas—fresh parsley, chives, or dill—for color contrast and aroma.
Tips for reheating or making ahead without sacrificing texture.
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
Trending
Moussaka
What you'll learn
How to choose and prepare eggplants (salting/removing bitterness, proper slicing, and roasting) for ideal texture.
Techniques for browning ground lamb or beef, layering in tomato paste, crushed tomatoes, and seasonings (cinnamon, oregano, allspice).
Steps to make a silky-smooth béchamel sauce: roux creation, milk tempering, seasoning, and controlling thickness.
Methods for constructing Moussaka “assembly”—layering eggplant, meat sauce, and béchamel—to ensure even baking.
Guidelines for baking time and temperature so the top turns golden brown without drying out the filling.
Presentation tips: letting Moussaka rest for clean slices, garnishing with chopped parsley, and pairing with Greek salad or crusty bread.
Crispy Lobster Thermidor with Sturgeon Caviar
What you'll learn
How to select and prepare fresh lobster tails for Thermidor
The classic steps to make a velouté-based Thermidor sauce (with cognac, Dijon mustard, and Gruyère)
Techniques for creating a crisp, golden gratin topping using breadcrumbs and cheese
Proper plating and finishing with sturgeon caviar for a refined presentation
Timing and temperature control to achieve perfectly cooked lobster without overcooking
Duck à l’Orange
What you'll learn
How to properly score and season duck breast (or prepare a whole duck) for even fat rendering and a crisp exterior.
Techniques for searing and roasting duck to medium-rare (internal temperature ~135 °F/57 °C) while maintaining juicy meat.
Fundamental steps for making an orange reduction: zesting, juicing, and balancing sweetness, acidity, and depth with stock and aromatics.
Methods for deglazing the pan and incorporating pan drippings into the sauce for added umami.
Strategies for finishing the sauce (mounting with butter, straining) so it coats the duck without becoming cloying.
Plating suggestions: slicing the breast, spooning sauce without drowning, and garnishing with orange segments or microgreens.
Wagyu A5 Steak with Baby Potato Aioli and Demi-Glace
What you'll learn
Techniques for cooking A5 Wagyu to ideal doneness (medium-rare to rare)
How to prepare a silky baby potato aioli using sous-vide or stovetop methods
Steps to make a proper French-style demi-glace, including mirepoix sauté and red wine reduction
Plate composition strategies to showcase the steak’s marbling alongside colorful accents
Timing coordination for serving hot steak with freshly made sauces
-46%
Shrimp Scampi
What you'll learn
How to select and properly devein shrimp for optimal texture and presentation.
Techniques for building a flavorful scampi sauce: sautéing garlic, deglazing with white wine, and adjusting lemon acidity.
Timing and heat control so shrimp cook through without becoming rubbery.
Methods for emulsifying butter into the sauce for a silky finish.
Pairing suggestions: choosing the right pasta, crusty bread, or vegetable accompaniment.
Plating tips to showcase the shrimp and sauce elegantly.
Duck Breast with Caramelized Apples and Port Wine Sauce
What you'll learn
How to score and season duck breast for optimal rendered fat and crisp skin
Techniques for safely rendering duck fat in a cold pan and achieving uniform sear
Steps to caramelize apple wedges using butter, brown sugar, and a pinch of cinnamon
Methods for constructing a port wine reduction with shallots, herbs, and a splash of balsamic
Timing coordination to rest the duck and serve apples and sauce at the perfect temperature
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.
-4%
Salmon Confit on Baby Spinach
What you'll learn
How to choose high-quality salmon for confit (fresh-fish selection, portion sizes)
Steps to prepare the poaching oil with aromatics (garlic, thyme, citrus)
Technique for gently poaching salmon at a precise low temperature (175–185 °F / 80–85 °C)
Preparing baby spinach with a light lemon-mustard vinaigrette (emulsion basics)
Methods for plating so the salmon and spinach complement each other visually and texturally
Beef Stroganoff
What you'll learn
Ingredient Selection & Preparation:
How to choose ideal beef cuts (such as sirloin, tenderloin, or ribeye) and properly trim and slice them into even, bite-sized strips.
Techniques for cleaning, slicing, and preparing mushrooms, onions, and garlic to maximize flavor release.
Sautéing Fundamentals:
Maintaining optimal pan temperature for searing beef without overcooking.
Building a flavor base by sautéing onions and mushrooms to the right level of caramelization.
Sauce Development & Balancing:
Creating a roux or pan-deglazing method to thicken the sauce naturally.
Incorporating sour cream (or crème fraîche) at the correct temperature to prevent curdling.
Seasoning strategies—mustard, paprika, Worcestershire sauce—for depth and complexity.
Timing & Texture Control:
Managing cook times to ensure beef remains tender while mushrooms and onions soften.
Knowing when to add sour cream off-heat versus on low heat for optimal creaminess.
Adjusting consistency—when to thin with stock or thicken by reduction.
Presentation & Serving Suggestions:
Plating options: over buttered egg noodles, fluffy rice, or silky mashed potatoes.
Garnishing ideas—fresh parsley, chives, or dill—for color contrast and aroma.
Tips for reheating or making ahead without sacrificing texture.
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
Popular Topics
Traditional Recipes
Shrimp Scampi
Appetizer
Seafood Sauté
Chashu Pork
Melanzane alla Parmigiana
Slow Cooking
Duck à l’Orange
Mushroom
Crispy Duck Breast
Spices & Seasonings
Ramen Tonkotsu
Umami-Rich Recipes
Lamb Recipes
Sun-Dried Tomatoes
Sauté Techniques
Milanese Recipes
Grilled Chicken
French-Inspired
Mediterranean Cooking
Holiday Menu
Authentic Recipes
One-Pan Meals
Japanese Cuisine
Breaded Chicken
Garlic Butter Sauce
Gourmet
Osso Buco
French Cuisine
Béchamel Sauce
Steak
French Technique
Creamy Sauces
Indian Cuisine
Seafood Recipes
Valencia
Quick Weeknight Meals
Sour Cream
Citrus Sauce
Thyme
Saffron
Chicken Parmesan
Italian-American Cuisine
Roasted Pepper
Seafood
Vegetarian Recipes
Caviar
Salmon
Chicken Roulade
Comfort Food
Pistachios
Wine-Based Sauces
Wagyu A5
Potato Aioli
Citrusy Sauces
Gourmet Entrée
Goat Cheese
Brunch
Kashmiri Dishes
Grilled Salmon
Layered Baking
spinach
Italian cuisine
Popular Instructors
All Main Dishes Courses
-4%
Salmon Confit on Baby Spinach
Delicate salmon fillets slowly poached (confit) in olive oil and …
What you'll learn
How to choose high-quality salmon for confit (fresh-fish selection, portion sizes)
Steps to prepare the poaching oil with aromatics (garlic, thyme, citrus)
Technique for gently poaching salmon at a precise low temperature (175–185 °F / 80–85 °C)
Preparing baby spinach with a light lemon-mustard vinaigrette (emulsion basics)
Methods for plating so the salmon and spinach complement each other visually and texturally
Duck Breast with Caramelized Apples and Port Wine Sauce
Succulent, pan-seared duck breast paired with sweet-tart caramelized apples and …
What you'll learn
How to score and season duck breast for optimal rendered fat and crisp skin
Techniques for safely rendering duck fat in a cold pan and achieving uniform sear
Steps to caramelize apple wedges using butter, brown sugar, and a pinch of cinnamon
Methods for constructing a port wine reduction with shallots, herbs, and a splash of balsamic
Timing coordination to rest the duck and serve apples and sauce at the perfect temperature
Wagyu A5 Steak with Baby Potato Aioli and Demi-Glace
Indulge in the epitome of beef excellence with our Wagyu …
What you'll learn
Techniques for cooking A5 Wagyu to ideal doneness (medium-rare to rare)
How to prepare a silky baby potato aioli using sous-vide or stovetop methods
Steps to make a proper French-style demi-glace, including mirepoix sauté and red wine reduction
Plate composition strategies to showcase the steak’s marbling alongside colorful accents
Timing coordination for serving hot steak with freshly made sauces
Crispy Lobster Thermidor with Sturgeon Caviar
Crispy Lobster Thermidor with Sturgeon Caviar is an elevated seafood …
What you'll learn
How to select and prepare fresh lobster tails for Thermidor
The classic steps to make a velouté-based Thermidor sauce (with cognac, Dijon mustard, and Gruyère)
Techniques for creating a crisp, golden gratin topping using breadcrumbs and cheese
Proper plating and finishing with sturgeon caviar for a refined presentation
Timing and temperature control to achieve perfectly cooked lobster without overcooking
