Online Culinary School

Lessons

These preview videos represent a video summary of multi-video instructional lessons that will be accessible once course access has been granted.

The Cook's Roadmap: An Introduction

Selecting a Kitchen Knife Set

Submersion Cooking Methods

Salad Greens | Selecting & Preparing

How to Select Pasta

Handling a Chef's Knife

How to Sweat Ingredients

How to Preserve Vegetable Pigments

Vinaigrette Basics

Cooking Rice | Steaming & Boiling Methods

How to Cook Pasta

How to Cut Using a Chef's Knife

How to Roast Vegetables

Cooking Vegetables in Water

Cooking Rice | Pilaf Method

How to Season with Salt

Poultry Fundamentals

Steaming | Introduction

How to Cook Grains

How to Roast Chicken

Steaming | Basics

How to Steam Vegetables

Plant-Based Cooking: An Introduction

Selecting a Basic Knife Set

Submersion Cooking Methods

Salad Greens | Selecting & Preparing

Handling a Chef's Knife

Steaming Fundamentals

How to Sweat Ingredients | Plant-Based

How to Preserve Vegetable Pigments

Cooking Rice | Steaming & Boiling Methods

How to Cut Using a Chef's Knife

How to Steam Vegetables

How to Sauté | Plant-Based

Cooking Vegetables in Water

How to Cook Grains

How to Roast Vegetables

How to Cook Dried Legumes

How to Season w/ Salt | Plant-Based

Salad Dressing & Vinaigrette Basics | Plant-Based

Basics of Quality Chocolate

Knife Skills

Selecting a Kitchen Knife Set

Handling a Chef's Knife

How to Cut Using a Chef's Knife

Knife Sharpening with a Whetstone

Mastering Your Fry Pan

How to Sweat Ingredients

How to Cook & Make Pasta

How to Select Pasta

How to Cook Pasta

How to Make Fresh Pasta | Laminated Pasta

How to Make Tomato Sauce

Cooking Vegetables

How to Preserve Vegetable Pigments

Cooking Vegetables in Water

How to Steam Vegetables

How to Roast Vegetables

Cooking Premium Steaks

Beef | Premium Cuts of Steak

Prepping Premium Steaks for Cooking

How to Cook Premium Steaks

How to Make Pan Sauce

Grains & Legumes

Cooking Rice | Steaming & Boiling Methods

Cooking Rice | Pilaf Method

The Risotto Method

How to Vary Risotto

How to Cook Grains

How to Make Polenta

How to Cook Dried Legumes

Egg Basics

Eggs | Anatomy, Boiling & Scrambling

Eggs | Frying, Basting & Poaching

How to Make an Omelet

How to Make a Frittata

How to Steam Eggs

Art of the Wok: Stir-Frying

Introduction to Stir-Frying

How to Stir-Fry

Cooking Chicken & Poultry

Poultry Fundamentals

How to Roast Chicken

Enhancing Basic Roast Chicken

Steaming, Stewing & Braising

Steaming | Introduction

Submersion Cooking Methods

Combination Cooking Fundamentals

Braising | Combination Cooking

Stewing | Combination Cooking

Pot Roasting | Combination Cooking

Steaming | Basics

Food Safety