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Create flavor-packed gravies that you’ll want to pour over, well just about anything. Gravy adds depth and character to a wide variety of dishes – let your imagination run wild.
Jamie teaches you how to max out on flavor with this heart-warming veggie dish, ideal for any day of the week. Learn how to make a nutritious curry from scratch, balance spices, and cook perfectly fluffy rice.
Master Chicken & Leek Pie with Mash with Jamie Oliver – learn pastry skills, poach chicken, make creamy mash, and rich gravy for a perfect meal
Master Jamie Oliver’s Squash Curry recipe – create a flavorful, nutritious veggie curry with perfect rice and spice tips
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
Learn how to make the Indian version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.
‘It’s rice pudding on steroids,’ Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.
“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Learn the secret to make the most flavorful tomato-based egg dish and your weekend breakfasts will never be the same.
Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.
This traditional Iranian recipe is taught with the help of chef Deb Mikhail, and adds an unexpected dimension. The recipe was inspired by Nancy’s celery and burrata dish at Mozza Bar, a plate that Deb said proved to her that “celery can actually be cool.” Doctored up with turmeric, crushed Persian lime and fresh mint, this dish is bright and vibrant.
Learn how to make this easy to make multipurpose tomato sauce which you can use for pasta sauces or on pizza. Added bonus: this sauce may also be stored in a sterilized airtight container in the refrigerator for a week or frozen for several months.
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
The story of curry goat is rooted in the history of Indian immigrants to Jamaica, who brought their layered spice mixes to the Caribbean capital. Kwame teaches his version of the classic, which will have mouths watering and coming back for seconds.
A Jamaican national treasure, you’ll soon make it special for your household, too. Kwame teaches you the secrets to making this highly satisfying dish that combines coconut milk, peas, beans and meat.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!
Learn how to make Jamaican Stew Peas with chef Kwame Onwuachi and bring a flavorful Caribbean family favorite to your table tonight
Unlock bold Jamaican flavors with chef Kwame Onwuachi – learn to make essential marinades for brown stew chicken, oxtails, and curried goat
Master chicken, vegetable, and shrimp stocks with chef Kwame Onwuachi to instantly boost your cooking’s flavor
Discover how Asma Khan teaches Railway Curry with Indian spices, oil infusion, and flavor layering in this must-see lesson
Learn to make Saffron Chicken Korma with chef Asma Khan. Master saffron infusion, masala blending, and get her secret garam masala tips
Learn to make Asma Khan’s Tamarind Dal & Rice
Learn to make Bengali samosas with aloo gobi filling and spicy tomato chutney with chef Asma Khan
Learn how to make Gur Ki Kheer – Rice Pudding with Jaggery with chef Asma Khan
Learn to make Chupín de Trucha – Fisherman’s Soup with chef Francis Mallmann and master rich, layered flavors from fresh fish, bones, and simple ingredients
Learn to make Nancy Silverton’s Stewed Celery with Herbs & Persian Lime – a vibrant veggie side packed with turmeric, Persian lime, and mint
Learn to make Peperonata with Passata di Pomodoro with Nancy Silverton. Roast peppers for rich, caramelized flavor – perfect for parties
Join chef Erez Komarovsky to master Kibbeh Nayyeh and discover authentic Lebanese flavors and spice blends in this step-by-step lesson
Join Erez Komarovsky and discover how to make his Israeli Breakfast: shakshuka, eggplant salad, cucumber salad, and challah bread
Bake Erez Komarovsky’s signature challah: one woven with fennel and sage blossoms, the other stuffed with Kashkaval cheese and garlic confit
Learn from the World’s Best Chefs.