-14%
Thai Mango & Green Papaya Salad
Experience the vibrant flavors of Southeast Asia with our Thai …
What you'll learn
Ingredient Prep: How to julienne mango and shred green papaya for optimal texture.
Dressing Mastery: Whisking the classic Thai dressing with fish sauce (or vegan substitute), lime, palm sugar, and chilies.
Texture & Balance: Layering crunchy peanuts, toasted coconut flakes, and fresh Thai basil or cilantro.
Spice Control: Adjusting heat levels with fresh bird’s-eye chilies, chili flakes, or chili paste.
Plating & Garnish: Presenting vibrant colors and garnishes—flower petals, lime wheels, and herb sprigs.
Japanese Seaweed & Sesame Slaw
Discover the vibrant crunch and umami-rich flavors of a Japanese …
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)
Quinoa & Kale Salad
A vibrant, nutrient-packed salad combining fluffy quinoa with massaged kale, …
What you'll learn
How to cook quinoa perfectly every time
Proper technique for “massaging” kale to remove bitterness
Knife skills for uniformly chopping vegetables
How to whisk together a balanced lemon–tahini dressing
Tips for seasoning and customizing the salad to taste
Strategies for storing and reheating without sogginess
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
-19%
Vegetable Tart with Roasted Pepper and Goat Cheese
A crisp, buttery pastry tart filled with layers of vibrant, …
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
-24%
Mushroom Vol-au-Vent with Sour Cream and Thyme
Light and airy puff pastry shells (vol-au-vent) are filled with …
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
Chicken Roulade with Pistachios and Sun-Dried Tomatoes
Tender chicken breast is pounded thin, then layered with chopped …
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
-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
