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
-40%
Cinnamon Sugar–Coated Churro Cake Bites
“Cinnamon Sugar–Coated Churro Cake Bites” is a fun, fast-paced mini-course …
What you'll learn
How to bake and crumble a base cake optimized for cake bites
Ratio of cake crumbs to filling for ideal texture and binding
Frying vs. baking methods for a golden, light crust
Blending and heating cinnamon-sugar coating for crisp adhesion
Shaping techniques for uniform, crack-free bites
Serving and storage tips to keep bites fresh and crunchy
No-Bake Cheesecake Layered Cake Squares
“No-Bake Cheesecake Layered Cake Squares” is a focused mini-course that …
What you'll learn
Preparing and pressing the ideal crust (graham, cookie, or nut-based)
Mixing smooth, lump-free cheesecake filling with flavor variations (vanilla, citrus, chocolate)
Layering multiple cheesecake batters for striped or marbled effects
Setting and chilling methods to ensure clean, precise slices
Decorating techniques: fruit compotes, ganache drips, whipped cream piping
Cutting and serving tips to maintain sharp edges and professional presentation
-46%
Decadent Chocolate-Drizzled Cake Pops
“Decadent Chocolate-Drizzled Cake Pops” is a hands-on mini-course that guides …
What you'll learn
How to bake a moist cake base optimized for cake pops
Techniques for crumbling and mixing cake with fillings for consistent texture
Molding and chilling methods to form even, crack-free spheres
Proper chocolate tempering for glossy, snap-worthy coatings
Drizzling and decoration tips: two-tone drizzles, sprinkles, and edible embellishments
Storage and transport strategies to keep cake pops fresh and intact
