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