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Flambeeing ● Confit-ing ● Layering flavor & texture ● Mayonnaise making ● Dinner party hosting ● Roasting & caramelizing fruits ● Pasta rolling ● Pastry dough ● Contorni, antipasti & condimenti ● Homemade croutons ● Bagna cauda ● Meat grilling ● Mozzarella making
Meet your teachers
6 Hours ● 13 Lessons ● 30 Recipes
5 Hours ● 13 Lessons ● 32 Recipes
6 Hours ● 14 Lessons ● 35 Recipes
Documentary Story ● 9 Recipes
5+ Hours of Exclusive Video
Techniques, Skills & Secrets
Average per Lesson
Each YESCHEF class begins with an inspirational documentary film on each chef, who then invite you into their home kitchens to teach you the secrets, techniques and dishes that made them one of the world’s greatest chefs.
1-Hour Documentary Story
Begin with an inspirational journey to explore the chef's approach to cooking. Discover what makes them the world's best.
4+ Hours of Lessons
Each chef imparts a lifetime of knowledge in 12 Lessons. Learn their signature dishes, techniques and principles.
PREVIEW THE LESSONS
Each YESCHEF class begins with an inspirational documentary film on each chef, who then invite you into their home kitchens to teach you the secrets, techniques and dishes that made them one of the world’s greatest chefs.
1-Hour Documentary Story
Begin with an inspirational journey to explore the chef's approach to cooking. Discover what makes them the world's best.
4+ Hours of Lessons
Each chef imparts a lifetime of knowledge in 12 Lessons. Learn their signature dishes, techniques and principles.
Inspire the home cook in your life with online cooking classes taught by the world's greatest chefs.
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Billed annually
YesChef is a subscription video service where the world's best chefs are teaching exclusive cooking classes for the home cook.
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Our all-access subscriptions give you unlimited access to an ever-growing library of classes by the world's best chefs.
Each class typically amounts to 5+ hours of exclusive video content, starting with a documentary story about the chef, which takes you on a cinematic journey to show you the people, places, flavours and ideas that are inspiring their cooking today.
From there, the learning continues through ±12 hands-on lessons teaching the dishes that are most personal to each chef, the skills, techniques and concepts that took them a lifetime to acquire.
Each video is accompanied by its short-hand recipes, ingredients list, step-by-step real-time instructions and subtitles.
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What you’ll Learn
Flambeeing * Confit-ing * Layering flavor & texture * Mayonnaise making * Dinner party hosting * Roasting & caramelizing fruits * Pasta rolling * Pastry dough * Contorni, antipasti & condimenti * Homemade croutons * Bagna cauda * Meat grilling * Mozzarella making
Preview the Class
Chi Spacca Pepper Steak
24:02
Chiffonade | Searing | Coarse Grinding
LEARN FROM THE BEST
YESCHEF classes are taught by the world’s top talents. Our chef teachers have mastered their disciplines, pushed their cuisines forward, and are passionate about sharing their knowledge with home cooks everywhere.
DOCUMENTARY STORYTELLING
Each class kicks off with a full-length documentary story that paints a picture of the chef’s contemporary life and gives you a deep sense of who and what is inspiring them, today. With stunning cinematography, original scoring and intimate conversations with loved ones, YESCHEF documentaries take you on a cinematic journey into their world.
HANDS-ON TEACHING
Following the documentary, you’ll head into the chefs’ home kitchens and learn their favorite recipes, flavors, techniques and secrets. With 10+ in-kitchen lessons with each chef, you’ll walk away with their greatest hits.
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Learn from the World’s Greatest Chefs.
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Nina Compton believes delicious meals aren’t about trends, shock value, or opulence – they’re about moments, memories and those who surround you at your table. In this class, she combines her deep knowledge, her classical training and her warmth of spirit to teach you all the insights behind the simple yet sophisticated cuisine that’s won her countless accolades.
Join her on a journey through the culinary capital of New Orleans, and back to her Carribean roots of St. Lucia to explore the depth and breadth of Creole cuisine. Emerge with a command over flavor and a deep understanding of the traditions that inform Nola’s fascinating and complex corner of the culinary universe.
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In Part 1 of Dario’s class, ”Dario’s Story”, you’re introduced to the world’s most famous butcher who takes you behind the butcher’s bench at his family-run shop, and reveals the craft to which he’s dedicated his entire life and spirit. Learn the inspiration behind his “Butcher for a Day” class, watch him carve the perfect cuts, and listen to him wax poetic about butchery, raising animals with joy and dignity, and approaching a blue collar craft with the mentality of an artist.
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50+ Recipes & Techniques ● 15 Lessons ● 6 Hours
In this flavor-packed class, Chef Komarovsky distills centuries of regional traditions and influences as he takes you on a journey from the market to the farm, from the city center to the countryside, from the past to the present. Go into Erez’s own kitchen to learn the secrets behind his mouthwatering modern Israeli and Middle-Eastern cuisine, from spreads and mezze’s like Hummus, Matbukha and Tehina, to regional staples like Pita, Challah, and Falafel, and Erez’s personal favorites Lamb and Fish.
Story: Documentary ● Tel Aviv & Mattat, Israel
Legendary Israeli chef Erez Komarovsky takes you on a delicious journey, from the bustling center to the serene North, to uncover his story and modern Middle-Eastern cuisine.
60 min
Learn: Challah Bread Dough ● Braiding ● Garlic Confit ● Stuffing ● Matbucha
Erez is known for his breads, and particularly his incredible Challah loaves stuffed with garlic confit & cheese.
37 min
Learn: Shakshuka ● Grilled Eggplant ● Mint Cucumber Salad
Shakshuka is a staple in Israeli cuisine, Erez makes it spicy and adds some flair, while teaching how to perfectly grill eggplant.
22 min
Learn: Cake Dough ● Stone Fruit & Berries
His Mother's recipe, learn how to make a fantastic Summer cake in 10 minutes, easily adapted to any season.
11 min
Learn: Pita Dough ● Baharat ● Sficha ● Manakeesh
The deliciously edible envelope can be stuffed with almost anything - and Erez teaches how to also bake into Middle-Eastern pizzas.
Coming Dec
Learn: Masabacha ● Schug ● Arab-Israeli Salad ● Tatbileh ● Falafel ● Tahini
Hummus, the quaint chick pea, is used for both creamy Masabacha and crunchy Falafel. Take a deep-dive into a rich, flavorfull history.
Coming Dec
Learn: Harissa ● Grilling ● Marinading
Join Erez alongside best-selling cookbook author, Adeena Sussman, to discover Harissa and create this amazing grilled chicken dish covered in green tomato and peach.
23 min
Learn: Oven-baked Fish ● Raw Fish Crudo
Erez uses his Taboon oven for roasting the fish, while preparing a berry-covered Crudo.
“Don't be afraid of your ingredients or imperfection - imperfection's make the dish”
16 min
Learn: Tomato Salad ● Preserved Lemons ● Roasted peanuts ● Red Pepper Salad ● Watermelon Salad ● Tabouleh ● Labneh Balls
Seven delicious salads, each a personal favorite of chef Komarovsky.
41 min
Learn: Open Fire Grilling ● Kebab Forming
Erez invites friends to prepare and grill Lamb kebabs over an open fire, with roasted corn and Mashwiya and Mulukhiyah salads.
27 min
Learn: Shallow-Fry ● Combining Flavors
This version of Schnitzel will blow your mind. Join legendary Israeli chef Israel Aharoni who teaches Erez to make these baby lamb chops.
16 min
Learn: Oven-baked Lamb ● Roasted Tomatoes
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it's roasted in, with lamb kebabs, tomatoes and raw Tahini.
8 min
Learn: Story ● Seared Veggies ● Eggs
Travel to the northern Galilee to the vineyards of Shvo Winery, to cook an open fire breakfast along with Gaby the winemaker. Erez tosses veggies and eggs into a pan, they share much wine alongside cheese and fresh bread.
9 min
Learn: Steak Tartare ● Spices ● Grains
Learn the beloved, traditional Kibbeh Nayyeh, considered the tartare of Lebanon as you travel with Erez to the Arab village of Jish in Israel’s Upper Galilee to meet and cook with the Zachlawi family.
22 min
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Learn from chef Edward Lee as he teaches his favorite food and brings you into his home in his YesChef class, with over 5 hours of exclusive lessons and content.
Chef Edward Lee refuses to be defined by his heritage, culture, or geography. Born Korean-American, raised in Brooklyn, and with roots laid down in Louisville, Kentucky, Edward takes you on a delicious culinary journey to teach you his food, flavors, and secrets.
Chef Lee is at the forefront of food, pushing flavor forward by combining his cross-cultural roots with his one-of-a-kind vision. In his class, you’ll discover Edwards new Southern fare, as you travel to Louisville and his home, and learn how to cook his twist on the South. Bring Edward’s unique flavor profiles and techniques home as you make delectable meals that embody his unique cross-cultural heritage and geographies.
Learn to make incredibly crispy fried chicken, Bourbon-infused brown butter, cabbage steamed fish, Kimchi, and so much more as you discover the food and techniques that it has taken chef Lee a lifetime to master.
Story: Documentary ● Louisville, Kentucky
Chef Edward Lee rejects being labeled by any one thing. Discover the inspirations behind his Southern cuisine, his home town & food.
45 min
Learn: Shallow Frying ● Spicy Sauce ● Cole Slaw
Chef Lee teaches his secrets for perfectly tender chicken with a crispy exterior, with a twist.
17 min
Learn: Cabbage Wraps ● Miso Hollandaise ● Spicy Asian Marinade
Edward teaches his technique for perfectly steaming fish and veg in a deliciously cocoon.
28 min
Learn: Ham Salt ● Meat Stock ● Braising
Discover how to combine textures, induce flavors, and the knife skills to cutting perfect cubes and matchsticks.
21 min
Learn: Fermentation
Learn the tradition and art of fermenting vegetables and coaxing kimchi's flavors, using time, patience and a little salt.
16 min
Learn: Searing ● Charring ● Deglazing
Chef Lee imparts his signature flavors: Burnt. Learn to master the Maillard reaction and coax deliciousness from simplest ingredients.
20 min
Learn: Nut Butter ● Sweet & Savory
Why buy peanut - or any nut - butter, when you can make it better at home. Chef Lee teaches a savory, Asian twist to the classic.
7 min
Learn: Slow Braising ● Pan-Asian Rice
Join Edward and his wife, Diane, and learn to perfectly cook poultry in a flavorful miso and peanut sauce, beside perfectly cooked rice.
21 min
Learn: Grits ● Shuking Oysters ● Brown Butter ● Hot Vinegar ● Poaching
Edward's unique spin on the Southern classic combines Bourbon, brown butter and oysters.
25 min
Learn: Grilling ● Compound Butter
Chef Lee reveals his grilling secrets with different steak cuts, fresh veg and how to make your own compound butter.
18 min
Learn: Pan Grilling ● Searing ● Sauce
Discover the secrets to cooking this tender poultry, with perfect cross-hatched char marks, and homemade quick pickles.
27 min
Learn: Grilling ● Party Food
A fun backyard lesson with Edward and friends! Discover the simple pleasures in grilling steaks, bacon and sweet potatoes among other barbecue favorites.
27 min
Learn: Fried Peanuts ● Popcorn ● Brûlée
Chef Edward Lee explores the complexity of watermelon with this whimsical salad.
19min
Documentary Story ● Louisville, Kentucky
Chef Edward Lee refuses to be defined by his heritage, culture or location. Born Korean, raised in Brooklyn, living in Kentucky, chef is more than the sum of his parts. Discover the Louisville, the people, foods and places that make it tick and have inspired chef Lee to create a new cuisine that goes beyond his training, traditions or expectations.
45 min
Learn: Fried Chicken ● Shallow Fry ● Gochujang Sauce ● Asian Pear & Cabbage Slaw
Chef Edward Lee teaches classic fried chicken while including his twist of a spicy Gochujang-based sauce with a sprinkling of Furikake. Learn how to make the best buttermilk fried chicken, and top it off with chef Edward Lee's unique Korean sauce and a tangy, bright Asian pear slaw. Chef Edward Lee shows why each step is important to achieving tender chicken with a crispy exterior.
17 min
Learn: Cabbage Wraps ● Miso Hollandaise ● Spicy Asian Marinade
Chef Edward Lee teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of skills to make this dish and more. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light tasting fish.
28 min
Learn: Ham Salt ● Meat Stock ● Braised Tofu & Daikon
Chef Edward Lee highlights silken tofu in this dish of fatty broth, braised daikon and an apple-ginger puree. Beyond demonstrating how to create a rich broth, braise vegetables and plate an elegant dish, he also emphasizes knife skills such as cutting radishes into perfect cubes and matchsticks. Expect also to gain the skill of turning leftover ham into a delicious salt.
21 min
Learn: Kimchi ● Fermentation
Chef Edward Lee shows the simplicity of fermenting food from home with the use of time, vegetables, salt, and sugar. This version includes kohlrabi, which is a dense vegetable that can hold up well through fermentation. While this vegetable is less traditional for kimchi, expect the usual elements like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.
16 min
Learn: Searing ● Roasting ● Charring ● Deglazing
Chef Edward Lee imparts one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Chef Edward Lee takes you through a recreation of his favorite childhood sandwich, with a restaurant-like reinterpretation. This lesson teaches you the fundamentals of searing and caramelizing as you elevate the gentle flavors of eggplant, mushroom and Bologna, along with roasting garlic to enhance mayonnaise.
20 min
Learn: Nut Butter ● Sweet & Savory
Learn the basics of making savory, creamy peanut butter with Chef Edward Lee's Savory Asian Peanut Butter recipe. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.
7 min
Learn: Braising ● Slow Cooking ● Coconut Rice
With this warming, family-style dish, chef Edward Lee and his wife show how to braise poultry and simmer coconut rice in a flavorful miso and peanut mixture. They illustrate how to build flavor through caramelization and the secret to preparing perfect rice as well.
21 min
Learn: Braising ● Slow Cooking ● Coconut Rice
With this warming, family-style dish, chef Edward Lee and his wife show how to braise poultry and simmer coconut rice in a flavorful miso and peanut mixture. They illustrate how to build flavor through caramelization and the secret to preparing perfect rice as well.
21 min
Learn: Grits ● Shuking Oysters ● Brown Butter ● Hot Vinegar ● Poaching
Chef Edward Lee revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters. This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar. Chef Edward Lee will have you on your way to creating this tantalizing dish while demystifying techniques including how to shuck an oyster, make a brown butter sauce, flavor vinegar, and cook grits to creamy perfection.
25 min
Learn: Grilling Steaks ● Grilling Veg ● Compound Butter
Chef Edward Lee simplifies cooking steaks over an open flame. He explains how to check for doneness, manipulate the fire and accomplish a smoky taste. He also educates on seasoning and slicing steaks, and how to make kalbi compound butter and grilled lemons.
18 min
Learn: Grilling Quail ● Barbecue Sauce ● Pickled Watermelon Rind Chef Edward Lee teaches how to steam fish packets filled with vegetables and a spicy marinade. From mixing the marinade, blanching and shocking cabbage leaves, and chopping vegetables, you will gain an array of skills to make this dish and more. One of the most intriguing components is the creamy egg yolk sauce, which is a rich contrast to the light tasting fish. 27 min
Grilled Quail with Banana Barbecue Mop
Learn: Fried Peanuts ● Popcorn ● Brûlée
Chef Edward Lee explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate. Most importantly, chef Edward Lee provides important notes on how to deal with sizzling oil during and after frying.
19min
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Shrimp & grits, chicken & dumplings, biscuits & gravy — these are the southern recipes and traditions that Sean Brock reimagined and raised to prominence in his iconic restaurants. In his class, you’ll learn these soulful classics, while also venturing into unexpected territory. In Sean Brock’s new town of Nashville, he’s discovering new ingredients, inspirations, and insights into Southern cuisine, and he’s teaching the flavors and dishes that are driving his culinary renaissance.
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Through his food, Chef Onwuachi urges us to embrace the richness of African and Caribbean culture and cuisine that’s been lost, diluted and appropriated over the years. In this class, you’ll get a true taste of the Afro-Caribbean kitchen, his way, straight from the source. Think spicy, red jollof rice, and even more deeply flavored banga stew. Think “suya” skewers — a go-to staple of Nigerian street food — with tomato soubise dipping sauce. Think fragrant, floral Pepper Soup that warms the stomach and clears the sinuses. You’ll learn Nigeria’s version of a mother sauce, “obe ata”, a mix of aromatics that forms the base flavor of many dishes. Prepare for an immersive, flavorful joyride into the West African and Caribbean kitchen, with Kwame’s one-of-a-kind spins influenced by his Jamaican roots, his Creole-country upbringing, and his current life in the Bronx.
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In this special class– co-headlined by husband and wife– you’ll get a one-of-a-kind mind-meld between these two gastronomic geniuses. Explore the flavors, styles, and ingredients that have put Peruvian cuisine on the map, taught by Latin America’s foremost culinary experts. You’ll also get a closer look at Mater Iniciativa, the interdisciplinary research center led by Virgilio’s sister, Malena Martinez. Go on a journey with this special trio to visit their award-winning restaurants in Lima and Cusco, follow them into the Andes and the Amazon, and return to their home kitchens to learn the dishes most personal to them.
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Given his singular style, many view Chef Francis Mallmann’s cooking as something akin to performance art, unachievable by the average home cook. In this class, Chef Mallmann sheds light on the core tools and principles that govern his culinary universe, inviting you to capture a piece of his dream world in your own kitchen. Pots, pans and iron prove integral, so start seasoning your skillet. Salt & pepper, lemon & vinegar, and butter & olive oil serve as the basis for all flavor. And of course, friends, family, lovers and the open air feed the soul of his entire operation. Join Chef Mallmann at the edge of uncertainty, where seasoning with your fingertips, measuring with your eyes, and cooking with a heart full of optimism are all essential practices.
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Asma Khan grew up taking the express train from Calcutta to Darjeeling every summer with her family. It was an overnight journey spanning 500 kilometers and a handful of distinctive culinary regions, each rich with their own flavors and traditions.
In this class, we climb aboard with Asma to take the same nostalgic trip through West Bengal, discovering the incredible dishes and recipes unique to each stop along the way.
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When Narda Lepes opened her plant-centric restaurant, Comedor, in the middle of the meat lover’s paradise of Buenos Aires, many Argentine traditionalists scratched their heads. But one by one, Narda won them over with her common sense approach to cooking, one that puts flavor at the forefront and lets seasonality and sustainability steal the show. In this class, learn to let intuition, rather than tradition, be your guide to cooking and nutrition. Narda teaches simple ideas and principles that will let you find freedom in the kitchen, while showing you the ingredients, techniques and producers that make up Argentina’s culinary culture. This is not a vegetarian or vegan class, it’s a celebration of the plant kingdom, seen through the eyes of an Argentine omnivore.
24 min ● 3 Recipes ● 4 Techniques
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In this lesson
Seasoning steaks ● Bacon topping ● Searing ● Coarse grinding
Chi Spacca is an award-winning, meat-oriented restaurant in Los Angeles owned by chef Nancy Silverton. In this lesson, we join her at the Chi Spacca kitchen together with Ryan, the executive chef. They both share the techniques, secrets, and inspiration behind their dramatic and mouth-watering dish, the Chi Spacca Pepper Steak; a special pepper-crusted steak served with bacon and charred scallions.
17 min ● 3 Recipes ● 3 Techniques
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In this lesson
Shallow-Frying Chicken ● Gochujang Sauce ● Asian Pear & Cabbage Slaw ● Dredging
Chef Edward Lee teaches classic fried chicken while including his twist of a spicy Gochujang-based sauce with a sprinkling of Furikake. Learn how to make the best buttermilk fried chicken, and top it off with chef Edward Lee’s unique Korean sauce and a tangy, bright Asian pear slaw. Chef Edward Lee shows why each step is important to achieving tender chicken with a crispy exterior.
21 min ● 3 Recipes ● 3 Techniques
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In this lesson
Shakshuka ● Fire Roasted Eggplant ● Cucumber Mint Salad ● Julienning
Israeli breakfasts are a thing of lore: colorful, verdant and bountiful. Savory and deeply satisfying, Israeli breakfasts are chock full of salads, spreads, eggs and breads. In this lesson, Erez teaches his quintessential quartet of Israeli breakfast: shakshuka, fire-roasted eggplant, refreshing cucumber salad and hearty challah. Using vegetables and eggs from his own backyard, Erez dresses things up with his signature flavors: garlic, chilis, lemon & plenty of olive oil. One taste of this spread and you can kiss your cereal bowl goodbye.
25 min ● Documentary Story
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In this lesson
Meet Dario & Kim ● Discover Antica Macelleria Cecchini ● Panzano in Chianti, Tuscany, Italy
“We do not do this work for the money,” begins legendary Italian butcher, Dario Cecchini, and nothing has ever been more clear. The gregarious, eighth-generation butcher is never without a smile on his face as he holds court from sun-up through supper time in his red-and-white-striped butcher shop and kitchen in Panzano, Italy. In this introductory story, follow Dario through a day in the life, which includes the real deal business of butchery, and hosting dozens of visitors a day for cantina-style meals in his dining room. He talks about the dignified and joyous life cycle of his animals, and the craftsmanship his team applies to the end product. He explains the inspiration behind his butcher for a day program, and how to identify the perfect steak. The story ends with a family-style dinner, where t-bones get passed between strangers so everyone can gnaw on the scraps. From the outside, it looks like a very long day, but Dario insists “he’s never worked a day in his life.”
1 hour ● Documentary Story
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In this lesson
Meet Nancy and her team & family ● Discover Osteria Mozza & Chi Spacca ● Panicale, Umbria, Italy & Los Angeles, California, United States
From LA to Umbria, chef Nancy Silverton gives us a delicious taste of her world. First, we visit a Buffalo farm in Italy, where Nancy watches, enraptured, as the farmers hand-stretch and mold enormous, two-kilo pillows of perfect Mozzarella. Then we’re off to Los Angeles, where Nancy spends her days bouncing between restaurant kitchens for tastings with her teams. At La Brea Bakery, we peek inside the 30-year-old bucket of sourdough starter that has fueled an empire. At Mozza, we hear about the origins of her legendary grilled cheese nights that inspired an entire era of pop-ups. Always a trendsetter and never a follower, Nancy insists she identifies not as a chef, but as a mentor and a restaurant owner. You feel this in her every interaction with her teams, who know better than to ever say “Yes, Chef.” “No no,” she says. “It’s always ‘Nancy’.”
53 min ● Documentary Story
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In this lesson
Chef Edward Lee refuses to be defined by his heritage, culture or location. Born Korean, raised in Brooklyn, living in Kentucky, chef is more than the sum of his parts. Discover Louisville, the people, foods and places that make it tick and have inspired chef Lee to create a new cuisine that goes beyond his training, traditions or expectations.
11 min ● 1 Recipe ● 3 Techniques
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In this lesson
Stone Fruit & Berry ● Butter ● Dessert ● Summertime
Erez teaches a simple, sweet, summery cake straight from his childhood. This quick confection is based on a batter of butter, flour, sour cream, and lemon zest, and topped with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter. The cake is then showered with luscious mulberries and cubes of butter and popped into the oven for a quick bake. It’s fruity, full-fat, and fabulous, and as Erez says: “It’s a piece of cake.”
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Chris Bianco, author of “Pizza, Pasta & Other Food I Like”, has lived behind a wood-burning oven for the better part of thirty years. His impeccable pies – with crusts as fine as bakery bread and world-class ingredients as toppings – are all the evidence you need of his lifelong obsession.
In this class, you’ll learn the recipes and fundamentals behind Chris’s signature pizzas, as well as strategies and techniques for translating his methods to the home kitchen. He’ll take you to northern California to visit his namesake organic tomato farm, Bianco DiNapoli, and explore Arizona’s little-known history as a supplier of the world’s best durum wheat.
A master of simplicity, Chris argues that good food is “about stopping when it’s enough” and he’ll teach you to trust your editing instincts on your way to the perfect pizza, pasta and produce.
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40+ Recipes & Techniques ● 13 Lessons ● 6 Hours
From the quaint kitchen in her home in Umbria, to the bustling galleys of her restaurants in LA, chef Nancy Silverton rolls up her sleeves and teaches the principles and processes behind her world-famous food. Roasting, grilling, baking and more, with every lesson imparting how to create the most delicious flavor. Nancy reveals the techniques for creating delicious food no matter the occasion. Learn not just how to cook like Nancy at home, but how to host like her, too.
Story: Documentary ● Italy & California
Chef Nancy Silverton gives us a delicious taste of her world, starting in her summer home in Umbria, Italy, before taking us to LA to meet her team, discover her home and restaurants.
60 min
Learn: Four Condiments ● Grilled Garlic Bread
Learn to create Osteria Mozza's legendary mozzarella bar at home: Salsa Romesco, Basil Pesto, Caper Relish, Black Olive Tapenade, and Fett’unta, served with fresh Mozzarella.
48 min
Learn: Seasoning ● Bacon Topping ● Grilling
Join Nancy at her award-winning steak house Chi Spacca in LA, alongside executive chef Ryan DeNicola, to learn the techniques and secrets behind this mouth-watering dish.
24 min
Learn: Croutons ● Dressing ● Fried Parsley
A signature Silverton salad, Nancy's Caesar has evolved with her, with layers of fried parsley, orange zest, cauliflower and Bagna Cauda croutons - not your typical Caesar.
24 min
Learn: Fresh Pasta
Go to Nancy's favorite restaurant in the town of Panicale, where she learns to make 5-egg tagliatelle from the world's foremost pasta authority: an Italian nonna and her daughter.
10 min
Learn: Roasting ● Red Sauce ● Contorno
Peperonata is a classic Italian Contorno (side dish) of stewed, sweet peppers, this one with Nancy's twist.
17 min
Learn: Vinaigrette ● Searing ● Composition
Nancy and chef Liz Hong develop a new dish for Osteria Mozza’s menu - which you learn to make at home. From composing the plate to getting the perfect sear, this one's a keeper.
15 min
Learn: Confit ● Roasting ● Sauce
Coax the most amazing texture and flavor out of potatoes. Confit with olive oil and butter, then roast to perfection before serving with a rich, umami Bagna Cauda sauce.
16 min
Learn: Stewing ● Infusing Spices
This traditional Persian recipe is taught with the help of Nancy’s friend, chef Debbie Mikhail, adding an unexpected, and delicious, dimension to Nancy's class.
14 min
Learn: Grilling ● Caramelized Onion & Garlic
Roast eggplants to perfection to create an unforgettable side for your next dinner party. Caramelize onions, “candy” your garlic and top with whey. This dish is another level.
18 min
Learn: Roasting Ribs ● Marinading
Nancy is joined once again by chef and friend Deb Mikhail, who teaches her secret technique to making this delicious version of roasted ribs, seasoned to perfection.
12 min
Learn: Roasting ● Sauces ● Platters
Discover a plethora of classic side dishes, each with Nancy's own perfect twist. Roast tomatoes, cauliflower, cabbage, onion and more. Your dinner will never be the same.
25 min
Learn: Caramelizing ● Pie Dough ● Baking
The best for last. Learn to make this favorite dessert from the best pastry chef - as Nancy teaches how to bake pies heaping with caramelized apples - from start to finish.
40 min
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