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The sweetness and luxurious flavor of fresh vanilla beans combine beautifully with the smooth creaminess of ricotta cheese in this delightful dessert.
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”
Mix up Jamie Oliver’s Strawberry Jam Margarita and wow your friends with this easy, herb-infused cocktail
Learn Jamie Oliver’s secrets to the perfect Sunday roast. Master roast beef, potatoes, Yorkshire pudding, sides, gravy, and more
Master Grilled & Roasted Stone Fruit with Jamie Oliver
Discover Dario Cecchini’s story – spend a day with the legendary Italian butcher, learn his craft, philosophy, and secrets to perfect steak
‘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.
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.
It’s hard to find a dessert in Argentina that doesn’t contain dulce de leche. Francis’s sous chef, Ricki Motta, teaches how to make this classic favorite that will sweeten up your life.
A simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche. Francis cooks the pears in the infiernillo, also known as the little hell, an oven he made inspired by the Incan people who made stone versions high in the desert on the eastern slope of the Andes mountain range. “When you cook a pear like this, all of the humidity of the pear stays inside so it’s very, very delicious,” Francis explains adding that the slight amount of salt that remains on the outside pear skin will bring added interest and complexity.
“Desserts in Argentina are important. We love very sweet things.” Francis teaches how to make one of his favorite desserts: Burnt citrus fruits with a sugary crust. Learn how to make this refreshing dish and add it to your dessert repertoire. It may seem simple, but it’s loaded with supremely fresh and complex flavors and textures.
An Argentine classic and Mallmann favorite, this dulce de leche stuffed pancake is the perfect dessert or weekend brunch staple. Use homemade dulce de leche, or the store bought variety – it’s up to you.
“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.
Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Learn how to make homemade dulce de leche with Francis Mallmann’s sous chef Ricki Motta and bring a taste of Argentina’s favorite sweet to your kitchen
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 how to make Gur Ki Kheer – Rice Pudding with Jaggery with chef Asma Khan
Learn how to make Burnt Fruit with Cream with chef Francis Mallmann and elevate your dessert game with this fresh, flavorful, and simple recipe
Learn how chef Francis Mallmann makes Salt-Crusted Pears with Dulce De Leche using only 3 ingredients and discover the secrets to this delicate dessert
Learn how to make Dulce de Leche and Apple Pancakes with chef Francis Mallmann on YesChef
Learn to make Eggplant Milanesa with chef Francis Mallmann
Master French-style scrambled eggs with Francis Mallmann in Oeuf Brouillés – Custard Eggs. Learn this rich, delicate recipe tonight
Explore Francis Mallmann’s story as he shares his passion for open-fire cooking in Patagonia. Discover his roots, philosophy, and culinary journey
Discover Nancy Silverton’s story as she shares her culinary inspirations from Italy to California
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.
Join chef Erez Komarovsky to master Kibbeh Nayyeh and discover authentic Lebanese flavors and spice blends in this step-by-step lesson
Make Chef Erez Komarovsky’s Vineyard Breakfast with wine, cheese, eggs, and fresh bread. Cook along from Shvo Winery for a rustic morning feast
Learn how to make chef Erez Komarovsky’s Rustic Summer Cake, a quick, fruity dessert topped with juicy apricots and bright lemon zest
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.