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You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
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.
Give your margarita a Jamie twist by using strawberry jam and fragrant fresh herbs. This refreshing cocktail goes well with a round of pizzas and a group of friends.
Everything you need to know to make the ultimate salad! With Jamie’s guidance, you’ll learn the principles of building crunchy, delicious, and satisfying salads. Discover new ways to combine vegetables, fruits, greens, proteins, cheese, herbs, and toppings, all to achieve true salad greatness.
Learn how to transform stone fruits and honey into a simple, show-stopping dessert. Jamie uses peaches, nectarines, apricots, and plums, but you can use whatever fruits are in season. Serve up with luxurious vanilla ricotta and toasted hazelnuts.
Join Jamie Oliver for his class introduction, discover Jamie’s cooking secrets, personal tips, and the inspiration behind his iconic recipes
Discover Jamie Oliver’s inspiring story, from humble beginnings to global chef and healthy eating advocate. Watch his journey in “Jamie’s Story”
Master Chicken & Leek Pie with Mash with Jamie Oliver – learn pastry skills, poach chicken, make creamy mash, and rich gravy for a perfect meal
Mix up Jamie Oliver’s Strawberry Jam Margarita and wow your friends with this easy, herb-infused cocktail
Master filleting and prepping fish at home with Jamie Oliver
Master Grilled & Roasted Stone Fruit with Jamie Oliver
A citrus vinaigrette that will pep up your greens.
Your new go-to vinaigrette you’ll want to memorize. The roasted garlic gives it a delicious and robust flavor.
Make a fresh and peppery salad accompaniment to any main.
Learn how to properly season and sear a piece of fish. Even better, Nancy will show you precisely when to flip the fish for that perfectly crispy skin.
Feel at home with this comforting apple pie recipe. Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.
Chop up an onion, roast it in the oven with herbs until the edges begin to brown, drizzle with olive oil and apple balsamic vinegar, and you have an incredible accompaniment. Alternatively, you can roast in the same oven with your cabbage.
Give cabbage more credit. The texture, the sweetness, roasted flavors makes it a win on the table.
Bring some flavor and texture to cauliflower with this roasted recipe topped with creme fraiche. Roasting the cauliflower will bring out its sweetness.
Oven-roasted grapes are an elegant addition to any cheese plate. Transform grapes into an eye-catching accompaniment. Roasting the grapes in the oven will also bring a rich depth of sweetness.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Ever wonder how a chef conceives a new dish? Watch Nancy’s creative process from the farm truck to first bite in pursuit of a seasonal and delectable dish. Learn how to compose a plate to account for color, texture, moisture, depth and of course, flavor.
Learn how to coax the best texture and flavor out of earthy butter potatoes by first confit-ing them in oil, butter, garlic cloves, fresh rosemary and sage.
Get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
Have you ever tried fried parsley? It brings excellent herby flavor to a classic Caesar.
Embrace the anchovy and learn how to make the most delicious restaurant-quality Caesar dressing.
Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality.
Learn how to sear steak to perfection and make Nancy’s famous Chi Spacca pepper steak.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Join Nancy with Chi Spacca’s executive chef, Ryan, as they both share the techniques, secrets, and inspiration behind their dramatic and famous Chi Spacca Pepper Steak: a special pepper-crusted steak served with bacon and charred scallions.
Caperberries are great in relish and sauce. This pickled condiment that’s super easy to make is briny and bright. It tastes great on grilled bread, too.
This crunchy watermelon Brûlée brings an element of surprise to this dish.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
Make the best buttered popcorn imaginable.
Edward 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.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
When asparagus season rolls around, throw them on the grill for a nice burnt char. The pine nuts bring an added nutty contrast.
Join Edward and Ben, home chef and community leader, as they throw a fun backyard barbecue for their friends and family. Learn Ben’s special brine, how to handle a variety of meats and vegetables on the grill, including Tomahawk pork chops, asparagus, and sweet potatoes.
For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.
Make your barbecue better with this easy to make brine.
Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.
Don’t throw away watermelon rinds because you can pickle that! There’s nothing better in the summer than an ultra fresh watermelon, that’s why Edward likes to save the rinds, pickle it, and bring acidity and crunch to barbecue dishes.
This is an essential item to have on hand in your pantry. Ingredients marinate in a jar for a month and bring tons of complexity to any dish.
Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
This comfort-worthy, flavor-bursting dish brings together four unique flavors and textures including oysters, bourbon brown butter, creamy grits, and hot vinegar.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.
Let braised chicken drumsticks come to the rescue with this wonderful weeknight recipe. Bring excitement to your family dinner and make it faster, easier, and tastier.
Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo.
Roasting garlic in aluminum foil on the grill is the best way to roast garlic. It’s perfect to enhance the flavor of any dish.
Edward teaches how to utilize 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. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.
It’s always important to repurpose leftovers, that’s why yesterday’s ham is wonderful when turned into ham salt. Learn how to freeze ham, grate on micro plane, then toast in oven until dried. The result? Tons of added flavor.
There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth.
One of the most intriguing components of this dish is the creamy egg yolk sauce, a riff on the classic Hollandaise sauce with miso paste, bringing a rich and umami-packed contrast to the light tasting fish.
Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.
Make the best pancake batter using Francis’s simple recipe. Add dulce de leche, granny smith apples, or enjoy them plain – your weekend brunches will never be the same.
“It’s tempting. It’s full of desire. And they’re both very sweet.” – Francis Mallmann. In Argentina, panqueques are generally thin crepes and served as dessert with dollops of dulce de leche. Francis teaches how to make two different panqueque desserts on the plancha that make him “very happy”: Dulce de Leche Pancakes and Granny Smith Apple Pancakes. While Francis serves this for dessert, you can mix things up and surprise your family with a deliciously sweet panqueque breakfast.
Looking for the perfect brunch potato? Here it is. Eat it plain or even top it with sour cream and smoked salmon.
Francis shows you how to make the classic style of scrambled eggs, complete with some crispy panceta on top.
Learn to make a wonderfully versatile vinaigrette dressing that you’ll want to put on everything.
Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.
Learn Kwame’s secrets to making the most savory braised oxtails you’ve ever tasted. Based off his mom’s recipe, Kwame takes it to a whole new level with the layering of flavors and time.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
Discover this flavorful marinade for your chicken dishes, that you’ll keep using again and again.
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 one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Master Jamaican flavors with Kwame Onwuachi – learn to make beef patties and soft coco bread in this easy video lesson
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 chef Asma Khan’s journey through Kolkata’s vibrant markets and flavors as she explores her Bengali culinary roots in Asma’s Story
Learn to make Eggplant Milanesa with chef Francis Mallmann
Master perfect fried and scrambled eggs with chef Francis Mallmann’s proven tricks and techniques
Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Explore Francis Mallmann’s story as he shares his passion for open-fire cooking in Patagonia. Discover his roots, philosophy, and culinary journey
Bake Mom’s Apple Pie with chef Nancy Silverton and enjoy sautéed apples with a scoop of vanilla gelato
Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
Join chef Nancy Silverton in her kitchen and learn to make Spiced Lamb Riblets with unique spice rub tricks for your next dinner party
Make chef Nancy Silverton’s roasted potatoes with bagna cauda
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
Master Chi Spacca Pepper Steak with Nancy Silverton and chef Ryan – learn the secrets behind this pepper-crusted steak with bacon and charred scallions
Join chef Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta
Discover Nancy Silverton’s story as she shares her culinary inspirations from Italy to California
Join Edward Lee and Ben as they host a backyard barbecue. Discover Ben’s special brine and master grilling meats and veggies
Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
Master grilled quail with Edward Lee. Learn to char, make banana BBQ sauce, and quick pickles
Learn how chef Edward Lee creates Eggplant, Bologna & Mushroom Burnt Toast and master his burnt flavors technique for delicious, unique results
Master chef Edward Lee’s Braised Tofu and Radish with Ham Salt
Master steamed fish with miso Hollandaise alongside chef Edward Lee
Discover chef Edward Lee’s roots and food philosophy in Edward’s Story. Journey through Kentucky and explore the story behind his Southern-Korean cuisine.
Make crispy fried chicken with Edward Lee’s gochujang sauce and a fresh Asian pear slaw
Make chef Erez Komarovsky’s Harissa Chicken with Tomato & Peach Salad. Grill, marinate, and master a vibrant summer dish with easy steps
Discover chef Erez Komarovsky’s journey through markets, farms, and modern Middle-Eastern cuisine in Erez’s Story lesson
Learn from the World’s Best Chefs.
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