Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
Meat & Poultry
Beef patties are Jamaica’s ubiquitous fast food. While growing up in the Bronx, Kwame used to eat the flaky meat-filled hand pie nearly every day after school and church. The quintessential Jamaican snack goes hand in hand with pillowy soft coco bread. Kwame teaches how to make the patty pastry dough, the beautifully seasoned beef filling, and delicious coco bread.
“It’s always a mystery when you cook a steak.” If anyone in the world is going to teach you how to grill the perfect steak, it should be Francis Mallmann. Watch and learn from the master of meat the core principles of live-fire cooking. And no steak would be complete without a traditional herbaceous chimichurri sauce.
Learn how to make one of Argentina’s favorite comfort foods with Italian roots, the milanesa. While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick cut of tenderloin cooked bleu, or extra rare, on the chapa grill.
Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
Learn how to easily poach your chicken.
Learn the key principles of pastry making, which can be applied to both sweet and savory pastries. Then, while the dough is resting, Jamie teaches you how to poach chicken for super-tender results, create a sumptuous mashed potato, steam fresh greens, and make an umami-packed gravy. Bring it all together for the best pie, ever.
Jamie teaches his secrets to achieving the most succulent roast beef and incredible gravy. It will quickly become your go-to, show-stopping centerpiece for any feast.
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 Chicken & Leek Pie with Mash – learn pastry skills, poaching, and gravy techniques tonight.
Join Jamie Oliver and master his legendary Sunday roast – perfect beef, crispy potatoes, Yorkshire pudding, and rich gravy.
Francis teaches how to make this wonderful and quick meat dish with bacon, avocado, and crispy sweet potato chips.
Join Dario Cecchini and discover the legendary Italian butcher’s story, craft, philosophy, and secrets to perfect steak.
The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.
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.
This cut is most similar to short ribs. Ask your butcher to cut it flanken style in one long, thin strip cut crosswise against the bone. Ribs are cooked slowly on low flame until they achieve a crispy outer layer and slight chewiness, but still tender insides.
Flank steak is an essential cut on any Argentine grill.
This levantine mezze consists of game or goat meat mixed with bulgur, lemon zest and juice, spices and formed into kibbehs. A traditional Middle Eastern tartare.
Grill a rack of ribs the Argentine way: crucified on an iron cross and slowly cooked over open flames.
Go back to primitive cooking methods and cook lamb kebabs the old fashioned way. Erez teaches how to chop, spice, and grill a perfect lamb kebab.
This cut comes from the upper part of the back, cut nice and thick.
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.
If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.
Erez’s friend Shafia shows him how to make delicious chosi, veal and onion confit, slowly simmered with a baharat spice blend. Absolutely delicious.
Erez fires up his Taboon oven to create a traditional Lebanese dish named for the pan it’s roasted in, with lamb kebabs, tomatoes, and raw tahini.
Chorizos sausage are an essential part of the Argentine asado experience. They are best when charred directly over the flame, and can be cooked whole or butterflied. Don’t forget to douse them in chimichurri and salsa criolla.
Chicken Schnitzel is the most popular food in Israel, but this new version will blow your mind. Created by legendary Israeli chef Israel Aharoni, who teaches Erez how to make schnitzel-style baby lamb chops. The beautiful little lollipop chops are given a preparation combining original flavors with notes of French and Italy with the Dijon mustard, Parmesan cheese and herbs. Twice breaded and slow-and-low shallow fried to perfection. Enjoy the steaming, savory popsicles with a squeeze of lemon and a sprinkle of salt. You’ll be left wondering why you’ve been limiting your lamb chops to the grill or oven, and ready to make your own Schnitzel-Pops.
Erez marinades chicken breast before grilling over charcoal and showering with garden fresh greens, tomatoes and stone fruit, which balances spicy with sweet. Multifaceted and mouthwatering, it’s a flavor you won’t forget.
This lesson takes you behind the scenes in Dario’s “Butcher for a Day” class in Italy. Become one of Dario’s students too and watch as he teaches how to roast a beautiful lamb sirloin stuffed with bone marrow and showered of aromatic rosemary. He also shows how to make lardo, a decadent creamy, pork spread, best when smeared onto toast as a pre-dinner appetizer.
Beef tartare, Dario’s way. The red lean beef is tenderized and seasoned with extra-virgin olive oil, lemon, and spices. The result? Chianti Sushi.
Sometimes simplicity is the most beautiful thing. And what’s better than a lovely Italian filet?
“To beef or not to beef”, that is the question.
For meat lovers only. This thick cut works wonders on the grill. The key here is seasoning on the table after grilling, and topping with good extra-virgin olive.
We’re back in Nancy’s home kitchen where she’s preparing Spiced Lamb Ribs for a dinner party. Learn fun hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven, and get a glimpse into Nancy’s quirky culinary world when she busts out a flea market coffee grinder to make her spice rub.
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.
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.
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.
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.
Is there a better way to eat steak than under a melty layer of Korean kalbi butter? An easy and delicious way to elevate your steak. Edward also explains how to check for doneness, manipulate the fire, and accomplish a smoky taste.
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.
Follow these simple steps and your buttermilk fried chicken will come out perfectly juicy on the inside and crispy on the outside.
Not only is this family-friendly snack easy to make, but it’s also the perfect meal for the kids to get involved too. Learn the “repulgue”, how to properly seal and fold the empanada like a pro.
A beautiful steak dinner in under 20 minutes, you say? Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish that he began making over 25 years ago: Flattened tenderloin with capers, peppers, garlic, and black olives. You’ll learn how to respect the steaks’ placement on the grill and the importance of keeping it undisturbed with no “flipping and flopping.”
“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann. Revuelto gramajo is a Buenos Aires classic, most commonly found across the country in neighborhood bodegones (Argentine cantinas). Francis puts his own spin on this scrambler-hash hybrid that resembles an omelette, but stays true to its original ingredients: eggs, ham, and fried shoestring potatoes. This dish, however, can be adapted to use ingredients on hand, including fresh peas and slices of chicken or prosciutto. Even though in Argentina revuelto gramajo is eaten for lunch or dinner, we bet this mind-blowing dish will be a total brunch game-changer to your cooking repertoire.
Watch and learn from the master of meat the core principles of live-fire cooking, using the cast iron surface to develop a perfectly caramelized exterior.
Francis shows you how to make the classic style of scrambled eggs, complete with some crispy panceta on top.
Join Francis as he teaches all the secrets of how to make his version of the humble bodegón (Argentine cantina) classic including which cut of beef is best to use, the techniques of how to pound it, how to make homemade breadcrumbs, and the steps to pan sear it in clarified butter.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
Whether you’re hanging the chickens over the open-fire like Francis, or roasting it in your own home oven, you’ll learn how to make this festive and comforting dish that is ideal for the holidays or any special occasion.
Jerk is a symphony of flavors, encapsulating the finesse, attention to detail, and all of the nuances of Jamaican cooking. Learn how to make Jamaica’s most famous dish that is known for its intense depth of smokiness, heat, spice, and flavor. Kwame has been eating jerk chicken his whole life, and shares with you his secret recipe – a three day process – that tells the story of the history of Jamaica.
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.
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.
Jewel, Kwame’s mom, just arrived on the island and they are ready to cook together for the first time in Jamaica! In order to properly celebrate Jewel’s visit, they make a Jamaican classic, which is also her favorite dish: Braised oxtails with coconut rice and pigeon peas. And of course, no family gathering would be complete without a cocktail, so they whip up a refreshing rum punch packed with fresh Jamaican fruits.
A Jamaican essential, this savory braised chicken will wow taste buds with its brown gravy and spice.
Join Edward Lee and learn how to make his Peanut Braised Chicken with Carolina Rice – a perfect blend of Southern comfort and bold flavors.
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 Kwame Onwuachi and learn how to make authentic Jamaican Stew Peas – a flavorful Caribbean family favorite for your table tonight.
Join Kwame Onwuachi and master authentic Jamaican beef patties with soft coco bread – bold Caribbean flavors made easy.
Join Kwame Onwuachi and learn how to make authentic Jamaican Jerk Chicken with his step-by-step grilling masterclass tonight.
Join Chef Kwame Onwuachi and master authentic Brown Stew Chicken & Fried Plantain. Bring bold Jamaican flavors to your kitchen tonight.
Join Chef Kwame Onwuachi and master bold Jamaican marinades for brown stew chicken, oxtails, and curried goat tonight.
Join Asma Khan and learn how to make Railway Curry with authentic Indian spices, oil infusion, and expert flavor layering techniques.
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 Francis Mallmann and master the art of Sunday Asado with authentic Argentine barbecue, chorizos, and steaks.
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 learn his silky French scrambled eggs technique. Transform your breakfast with this custard-like masterpiece.
Join Francis Mallmann and master his signature Flattened Tenderloin – Lomo Aplastado with authentic Argentine grilling techniques tonight.
Join Francis Mallmann and learn how to make his iconic Revuelto Gramajo – crispy potatoes, eggs, and ham in perfect Argentine harmony.
Join Francis Mallmann and master his authentic Bife De Albañil – grilled steak with bacon, avocado, and crispy sweet potato chips tonight.
Join Francis Mallmann and master live-fire cooking to make the perfect steak with his signature chimichurri sauce tonight.
Join Francis Mallmann and learn how to make his signature Milanesa with a Simple Salad – crispy, flavorful comfort food at its finest.
Join Francis Mallmann and master his baked meat & fried cheese empanadas – perfect for family dinners or entertaining guests tonight.
Join Francis Mallmann and master his fire-roasted chicken with vegetables using slow-roasting and rescoldo techniques 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 master her Spiced Lamb Riblets with unique spice rub tips for your next standout dinner party.
Join Nancy Silverton and learn how to make Chi Spacca Pepper Steak with bacon and charred scallions – restaurant-quality results at home.
Join Nancy Silverton and discover her culinary journey from Italy to California in this inspiring story lesson.
Join Edward Lee as he reveals Ben’s special brine and master grilling techniques for the ultimate backyard barbecue experience tonight.
Join chef Edward Lee and master grilled quail with his signature banana barbecue mop and quick pickles tonight.
Join chef Edward Lee and master open fire steaks and vegetables tonight. Learn fire control, doneness checks, and smoky flavor techniques.
Join Edward Lee and discover the roots of his Southern-Korean cuisine philosophy through his personal story and Kentucky journey.
Join Edward Lee and master crispy fried chicken with spicy gochujang sauce and fresh Asian pear slaw tonight.
Join chef Erez Komarovsky and master authentic Kibbeh Nayyeh tonight. Learn this Lebanese delicacy with hands-on guidance.
Join Chef Erez Komarovsky and create a rustic vineyard breakfast with wine, cheese, eggs and fresh bread at Shvo Winery.
Join Erez Komarovsky and master authentic Lebanese Siniya with roasted lamb kebabs, tomatoes, and tahini in a traditional Taboon oven.
Join chef Erez Komarovsky and Israel Aharoni to make crispy lamb schnitzel-pops – perfect for entertaining and dinner parties.
Join Erez Komarovsky and master lamb kebabs with roasted corn and vibrant Mashwiya and Mulukhiyah salads for a flavor-packed meal.
Join chef Erez Komarovsky and learn his vibrant Harissa Chicken with Tomato & Peach Salad – perfect for summer grilling and fresh dining.
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.