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Take a mouth-watering journey with the world’s most influential chefs. Discover their story and learn their signature recipes, techniques, and the secrets it took each a lifetime to master.

Kwame Onwuachi Teaches His Afro-Caribbean Cuisine

Kwame

Onwuachi

Teaches His
Jamaican Cuisine

6+ Hours  ●  13 Lessons  ●  30+ Recipes
Kwame Onwuachi Teaches His Afro-Caribbean Cuisine
"I'm so excited to take you with me to Jamaica, to uncover the roots of the foods I love most, and teach you how to make all of my favorite dishes"
Chef Kwame Onwuachi
Asma Khan Teaches her Indian Cuisine

Asma

Khan

Teaches her
Indian Cuisine

6+ Hours  ●  13 Lessons  ●  25+ Recipes

Asma Khan Teaches her Indian Cuisine
"Take a journey with me to my home city of Kolkata, to see the roots of my ancestors and discover the secrets to making my Indian cuisine at home"
Chef Asma Khan

Francis

Mallmann

Teaches his Argentine Cuisine

7+ Hours  ●  28 Lessons  ●  40+ Recipes

"Francis Mallmann is such a delight, per usual. Watching him cook is like watching dramatic poetry. Thank you for featuring him on YesChef"
Ashley B.
Los Angeles

Nancy

Silverton

Teaches her California Cuisine

6+ Hours  ●  13 Lessons  ●  30 Recipes
"I have so much fun watching this wonderful woman cook. Truly so passionate and it shows. Nancy's beautiful Caesar salad will be on the menu in the coming week!"
Christiane A.
Germany

Erez

Komarovsky

Teaches His
Israeli Cuisine

6+ Hours  ●  20 Lessons  ●  35 Recipes
"WONDERFUL!!!! I loved this class and how many of the ingredients came right from Chef Erez’s garden. I am excited to get to know Erez more."
Holly E.
Australia

Dario

Cecchini

Teaches his
Tuscan Steak

Part 1: Documentary Story  ●  9 Recipes
"This was truly awesome. I have loved Dario for a long time, and even though I haven't tasted his food yet, I experienced his love and enthusiasm for life and character right through my iPad!"
Nanette W.
Illinois, United States

Edward

Lee

Teaches His
Southern-Korean Cuisine

5+ Hours  ●  13 Lessons  ●  30+ Recipes
"You just cannot go wrong with Chef Lee. His passion comes out in every word and every deliberate action of the execution of each recipe. The start to finish hands-on approach is superb and beautifully filmed by your amazing team."
Robin W.
North Carolina, United States

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YesChef is a subscription video service where the world's best chefs are teaching exclusive cooking classes for the home cook.

 

Each class is a cinematic, story-driven journey that culminates in hands-on teachings in the chefs’ own home kitchens. YesChef is available on all devices so that you can learn anytime, anywhere.

 

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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YesChef is available with an All-Access Annual Pass starting at $15/month, billed annually ($180).

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Kwame Onwuachi

Teaches his Jamaican Cuisine

Now streaming

EREZ KOMAROVSKY

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Erez Komarovsky's Teaches the Roots of Middle-Eastern Cuisine

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.

Erez's Story

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

Challah

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

Israeli Breakfast

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

Rustic Summer Cake

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

Pita

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

Hummus Mezze

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

Harissa Chicken with Green Tomato & Peach

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

Erez's Fish

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

Erez's Salads

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

Lamb Kebabs

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

Aharoni's Lamb Schnitzel-Pops

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

Lamb Siniya

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

Vineyard Breakfast with Wine, Cheese & Eggs

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

Kibbeh Nayyeh

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

DARIO CECCHINI

PART 1:
THE TRADITIONS OF BUTCHERY & STEAK

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Dario Cecchini Teaches the Traditions of Butchery & Steak - Part 1

10+ Recipes & Techniques ● Documentary Story

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. 

NANCY SILVERTON

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Nancy Silverton Teaches the Pursuit of Delicious

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.

Nancy's Story

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

Quattro Condimenti, Mozzarella & Fett’unta

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

Chi Spacca Pepper Steak

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

Nancy's Caesar Salad

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

Tagliatelle

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

Peperonata with Passata di Pomodoro

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

Ocean Trout with Castelfranco & Wild Arugula

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

Roasted Potatoes with Bagna Cauda

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

Stewed Celery with Herbs & Persian Lime

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

Roasted Eggplant

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

Spiced Lamb Riblets

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

Contorni

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

Mom's Apple Pie

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

Francis Mallmann

Teaches his Argentine Cuisine

At the Edge of Uncertainty
Coming December

Unlimited streaming of all YesChef classes.

YesChef is 0 0/month 
Limited time 2-for-1 offer ends soon.
0/month (billed annually).
 
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YesChef is 0 0/month 
YesChef is 0 0/month (billed annually)

Our upcoming teacher is a world-renowned Argentine chef, award-winning cookbook author, and expert in cooking over an open fire. One of South America’s most influential chefs, Francis Mallmann is celebrated for the passion, freedom, and flavors he brings to his food.

Take a journey to Francis’s secret island in Patagonia, Argentina, to discover the “Seven Fires” cooking and grilling techniques that have taken him a lifetime to master, and learn how to recreate them at home.

In his class, you’ll learn over 40 recipes, each uncovering the secrets to Francis’s style and flavors, based on his favorite ingredients, like potatoes, eggs, chicken, root vegetables, meat, and fish, including Sunday Asado barbecue, roasted chicken and veg, and dulce de leche crepes. 

 

Francis’s Class begins streaming this December.

Stay up to date

Get updated on new chefs, classes and more.

Nancy Silverton - Chi Spacca Pepper Steak

24 min  ●  3 Recipes  ●  4 Techniques

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"Looks so good. Another recipe that looks delicious, achievable and you still learn. Love how all the ingredients here are regular and can be used for other things/you’ll have them already."
Dougie H.
United Kingdom
YesChef is 0 0/month (billed annually)

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.

Edward Lee - Fried Chicken with Gochujang Sauce

17 min  ●  3 Recipes  ●  3 Techniques

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"What a beautiful approach to a simple, comfort dish. This is a calm and thorough video, creating a universal comfort food. The Asian Pear and Cabbage slaw is a lovely companion. Bravo!"
Julianne D.
California, US
YesChef is 0 0/month (billed annually)

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.

Erez Komarovsky - Rustic Summer Cake

11 min  ●  1 Recipe  ●  3 Techniques

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"This cake is a keeper - I’m going to bake it tomorrow! I love Erez’s sense of humor and his authenticity."
Marlene S.
New York, US
YesChef is 0 0/month (billed annually)

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.”

Erez Komarovsky - Israeli Breakfast

21 min  ●  3 Recipes  ●  3 Techniques

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YesChef is 0 0/month (billed annually)

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.

Dario Cecchini - Dario's Story

25 min  ●  Documentary Story

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"This was truly awesome. I have loved Dario for a long time. I didn't taste his food yet, but I experienced his love, enthusiasm for life and character right through my iPad!"
Nanette W.
Illinois, US
YesChef is 0 0/month (billed annually)

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.”

Nancy Silverton - Nancy's Story

1 hour  ●  Documentary Story

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"Loved learning about Nancy and her life, this is a very inspiring story. The food looked delicious and was more about the fresh ingredients than fancy cooking."
Anne F.
Sydney, Australia
YesChef is 0 0/month (billed annually)

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’.”

Edward Lee - Edward's Story

53 min  ●  Documentary Story

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"Love the history and background of chef Lee and his community, as well as his philosophy on cooking. I can feel the love of food watching this and I am excited to start cooking."
Susan L.
Alaska, US
YesChef is 0 0/month (billed annually)

In this lesson

Meet Edward and his family & friends   Discover the LEE Initiative & Foxhollow Farms   Louisville, Kentucky, United States

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.

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Learn from the world's best chefs.

EDWARD LEE

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Edward Lee Teaches from Buttermilk to Bourbon

40+ Recipes & Techniques ● 13 Lessons ● 5 Hours

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.

Edward's Story

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

Fried Chicken with Gochujang Sauce & Slaw

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

Cabbage Steamed Fish with Miso Hollandaise

Learn: Cabbage Wraps ● Miso Hollandaise ● Spicy Asian Marinade

Edward teaches his technique for perfectly steaming fish and veg in a deliciously cocoon.

28 min

Braised Tofu & Radish with Ham Salt

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

Kohlrabi Kimchi

Learn: Fermentation

Learn the tradition and art of fermenting vegetables and coaxing kimchi's flavors, using time, patience and a little salt.

16 min

Eggplant, Bologna & Mushroom Burnt Toast

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

Savory Asian Peanut Butter

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

Peanut Braised Chicken with Coconut Rice

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

Oysters & Grits in Bourbon Brown Butter

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

Open Fire Steaks & Veg with Kalbi Butter

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

Grilled Quail with Banana Barbecue Mop

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

Backyard Barbecue

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

Peanut & Popcorn Watermelon Brûlée

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

Chris
Bianco

TEACHES: Pizza, Pasta and food I love

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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.

Asma
Khan

Teaches her North Indian Cuisine

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Asma Khan grew up taking the express train from Kalcutta 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.

NARDA
LEPES

TEACHES: PLANT-BASED COOKING, WITH ARGENTINE ATTITUDE

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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.

SEAN
BROCK

TEACHES: SOUTHERN ESSENTIALS AND EXPLORATIONS

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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.

KWAME
ONWUACHI

TEACHES: THE AFRO-CARIBBEAN KITCHEN

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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.

PIA LEÓN &
VIRGILIO MARTINEZ

TEACHES: BEYOND PERUVIAN CUISINE: FROM THE ANDES TO THE AMAZONIA

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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.

NINA
COMPTON

TEACHES: WHERE CARIBBEAN MEETS CREOLE: A DEEP DIVE INTO NOLA

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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.