Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
Vegan
Turn carrots into a wonderful side dish with a sweet and citrusy glaze. Ideal for those special roast dinners or holiday meals that will leave everyone indulging in a delicious and nutritious side.
Transform crunchy vegetables like radishes, cucumber, chilies, and carrots into a zingy pickle that’s ready in minutes and adds extra brightness to almost anything.
Jamie’s quick recipe elevates a humble tin of mustard powder.
Learn how to coax sweet, robust flavor out of your pumpkin or squash as Jamie shows you how he roasts, seasons, and serves it to perfection.
There’s an art to cooking perfectly fluffy rice, and Jamie will show you how.
Learn how to make Jamie’s signature jam jar vinaigrette to elevate your salads to the next level. Jamie shows you how to balance acid, fat, and salt, so you can apply these basics to make any dressing, using whatever you have in your kitchen.
Join Jamie Oliver as he shares his top cooking secrets and inspiration behind his iconic recipes in this essential class introduction.
Join Jamie Oliver and discover his inspiring journey from humble beginnings to global chef and healthy eating advocate.
Join Jamie Oliver and master his legendary Sunday roast – perfect beef, crispy potatoes, Yorkshire pudding, and rich gravy.
Join Jamie Oliver and master his secret-ingredient pesto recipe – bold, fresh flavors in minutes.
Asma’s garam masala is a delicious blend of traditional spices that adds an unforgettable flavor. This Indian spice mix is made with spices like Indian bay leaves, cassia bark, green cardamom pods, and clove – carefully curated to create a complex yet balanced masala.
Onions, mint, marjoram, and basil are finely blended together to form an herbaceous sauce.
Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.
This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.
Make this Bengali-style boiled rice, one of the healthiest ways to eat rice. Follow Asma’s instructions and your rice will come out perfect every time.
Garlic paste a versatile prep hack that can be incorporated whenever finely minced or grated garlic is called for in a recipe. It brings tons of flavors and a smooth consistency to every dish, especially sauces, marinades, and dressings.
Make ginger into a paste and add it to all your curries, sauces, and marinades.
An essential pantry item to always have on hand when cooking Indian food.
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.
Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.
Learn how to properly infuse oil with masala spices like cassia bark, cloves, cardamom pods, bay leaves. Wait for the clove to pop and you’ll know your oil is ready.
Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.
In Arabic, “baharat” means “spices” and can refer to different blends, each made for a specific dish or ingredient. Make Erez’s special spice blend with crushed peppercorns, allspice, fennel seeds, nutmeg, cardamom pods, and cinnamon.
Make the hot red chili pepper paste at home. It will last for months in an airtight container and will add some true spice and zing to your next dish.
A leafy green salad with roasted pine nuts and dressed with lemon juice for added freshness. If you can’t find mulukhiyah leaves, substitute with spinach, kale, baby Swiss chard, or any other firm greens.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
A delicious spicy Libyan salad with charred eggplant, onions, and peppers. The heat of the peppers balances well with the sweetness of the date honey syrup and fresh mint leaves.
The national lunchtime favorite in Israel consists of deliciously spiced fried chickpeas. It’s easy to make and incredibly tasty.
Not just a tomato salad, Erez takes it to new heights by adding his favorites, mint, and chili. Learn how to make this summery salad and get inspired by its flavors.
An Israeli mezze spread wouldn’t be complete without this chopped Arabic-Israeli salad filled with fresh and crunchy chopped vegetables, and simply dressed with lemon and olive oil.
A spin on the regional Tabbouleh salad, with other variations offered in Erez’s class, this one stands out with the use of Papaya. Tangy, tart, and caramelized peanuts to add some crunch and sweetness. As Erez would say, ‘Wowowowow’.
This Arabic spicy relish is used across the Middle East, and can be found in many Israeli kitchens. Erez uses it as a topping masabacha, but you can slather it on fried fish, drizzle on eggs, or douse on falafel.
Preserved lemons are an important part of Erez’s kitchen. The salty, briny, citrus flavor brings a beautiful pop of color and flavor, and brightens up any dish. Beautiful, delicious, and long-lasting, get these lemons on your countertop, too.
This delicious Yemenite green sauce can be easily made with a blend of herbs and spices. It’s wonderful served with warmed hummus, pita, falafel, or really any dish.
Erez shows you his simple method for creating crunchy, caramelized nuts. Using peanuts or any other favorite nut but with herbs, spice, and savory tones thanks to Erez’s touch. Put it in Erez’s Papaya Tabbouleh salad, or add it to anything you like.
The ultimate Israeli dish, char the eggplant directly in the fire and top with sweet and tart pomegranate syrup and rich tahini.
Once you make your own hummus, it is almost impossible to go back to store-bought. There’s nothing more irresistible than dipping a pita chip or raw vegetables into this warm creamy homemade hummus.
A refreshing end-of-summer salad that brings some airy freshness to the spicy harissa paste.
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
Garlic lovers, pay attention. These slow-roasted garlic cloves become tender, caramelized, and totally delectable.
Make flaming hot Matbucha – a traditional Moroccan spicy tomato sauce full of chilis, ripe Roma tomatoes, garlic, and spices.
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.
Simple and sublime, all you need are fresh herbs, olive oil, and a healthy blast of heat to make Nancy’s roasted tomatoes with thyme.
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.
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.
A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.
For the dreamiest grilled sweet potatoes — with creamy insides and very crispy outsides — follow this recipe.
This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.
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.
Learn the basics of making savory, creamy peanut butter. 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.
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
With just a few ingredients, you too can simply ferment foods at home. Edward shows how to make kimchi from 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.
Edward 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.
It’s spicy, tangy, sweet, and sultry – gochujang sauce hits all the right notes for the ultimate flavor bomb. Put it on fried chicken or keep it in the fridge to bring spice to everything else.
No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
Learn how to perfectly choose, cut, and cook fresh vegetables on the plancha. Feel free to swap any veggies for your personal favorites or whatever you have in the fridge.
No empanada is complete without llajua sauce, a spicy empanada dipping sauce popular in Northern Argentina and Bolivia. It’s simple to make and incredibly flavorful, bringing an added punch to the empanadas.
Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting pineapple and cabbage over hot embers. Don’t have a vertical grill? No problem. He’ll teach how to cook it in the oven, too.
Kwame’s right hand man, Paz, teaches you how to create this beautiful accompaniment to jerk chicken. Prep it on the stove or make right on the grill.
This tropical pea dish works wonders alongside savory mains. Kwame shows you how to perfectly cook the peas and season to delight.
No Jamaican feast would be complete without this starchy, crunchy and satisfying side.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
A mixture of vinegar, carrots, onions, all-spice, and spicy Scotch bonnet peppers, you’ll love the simple yet flavor-packed nature of this sauce.
Even simple vegetable-based dishes deserve layers of flavor and depth, which is why you’ll love this easy, clean and simple stock.
The East Indians are the largest ethnic minority in Jamaica. They arrived as indentured servants, and brought with them many of their spices. Kwame teaches how to make curry powder unique to the Caribbean, which includes the star ingredient, anise seed.
Salt on steroids. Learn how to make the seasoning that Kwame puts on everything, not just his Caribbean recipes. This balanced spice blend is a derivative of Kwame’s mother’s famous house seasoning. A great spice that brings a whole lot of flavor.
Join chef Kwame Onwuachi as he takes you to Jamaica to discover the roots of his incredible Afro-Caribbean cuisine and personal culinary story.
Join Kwame Onwuachi and learn to braise tender oxtails with rice & peas, plus mix his fresh Jamaican rum punch tonight.
Join Asma Khan and discover her culinary journey through Kolkata’s vibrant markets and explore her authentic Bengali roots tonight.
Join Asma Khan and learn to make her aromatic Saffron Chicken Korma with secret garam masala tips and perfect saffron infusion techniques.
Join Asma Khan and learn to make authentic Bengali samosas with aloo gobi filling and spicy tomato chutney tonight.
Join Francis Mallmann and learn how to make his crispy, golden Eggplant Milanesa – a vegetarian masterpiece that’s pure comfort on a plate.
Join Francis Mallmann and discover nine delicious potato recipes in Potatoes, A Love Affair. Master these Argentine-inspired dishes tonight.
Join Francis Mallmann and discover his passionate journey with open-fire cooking in Patagonia. Learn his roots, philosophy, and culinary story.
Join Nancy Silverton and discover her culinary journey from Italy to California in this inspiring story lesson.
Join Edward Lee and master his Braised Tofu & Radish with Ham Salt – a perfect blend of comfort and flavor for any dinner table.
Join Edward Lee and learn how to make his authentic kohlrabi kimchi – a perfect fermented side dish that’s gluten-free and vegan.
Join Edward Lee and discover the roots of his Southern-Korean cuisine philosophy through his personal story and Kentucky journey.
Join Erez Komarovsky and master lamb kebabs with roasted corn and vibrant Mashwiya and Mulukhiyah salads for a flavor-packed meal.
Join Erez Komarovsky and master authentic hummus mezze – create fresh hummus, falafel, and vibrant salads that will wow your guests tonight.
Join chef Erez Komarovsky and discover his culinary journey through markets, farms, and modern Middle Eastern cuisine in this immersive story lesson.
Learn from the World’s Best Chefs.
Create your account to get started
By signing up you accept our Terms and Privacy Policy.