Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
Pantry
Complete your shawarma with colorful finishing touches that will make your mouth explode with flavor, including dukkah (an Egyptian blend of nuts, seeds, and warm spice), feta cheese, and herbs.
Take a walk in the woods with Jamie, light a fire, and learn his secrets to making the most luxuriously silky eggs. Experience the sounds in this special lesson, as you discover it’s all in the technique. No instructions, so listen and watch closely!
Toasted hazelnuts are not only a delectable way to add a rich nutty flavor to any dish, but they add a wonderful crunchy texture as well. Sprinkle it on fruit, ice cream, or even in a salad. It’s never a bad idea to have a jar of toasted hazelnuts handy.
Master Jamie Oliver’s pesto recipe and discover his secret ingredient for bold flavor
Master Grilled & Roasted Stone Fruit with Jamie Oliver
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
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.
An essential pantry item to always have on hand when cooking Indian food.
Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen.
‘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.
Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.
“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.
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.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
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.
A staple in Erez’s kitchen, the simple nature of Labneh balls can be used in a variety of ways: in salads, with eggs, over a toast, it’s really up to you. Learn the secrets to creating perfectly preserved balls of cheesy love.
All you need is a mortar and pestle and spices to make this aromatic Middle Eastern spice blend.
A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
Make the best buttered popcorn imaginable.
Seasoned butter is one of the most versatile things to keep on hand, especially when seasoned with Korean barbecue flavors and topped on a steak. That’s why magical things happen when soy sauce, sesame oil, and butter come together.
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.
Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity.
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.
Clarified butter is the secret weapon Francis uses to make his food crispy and luxurious. Ricki Motta, Francis’s sous chef, teaches how to make this golden glory. Since Francis’s food tends to require open flames, the lack of milk solids in the clarified butter enables it to have a high smoke point, an ideal match for this style of cooking. The result? Crunchier potatoes, a perfect char on seared meat, and vegetables dancing in butterfat with little worry of it burning too quickly. Plus, clarified butter can last fresh for months in the fridge.
The egg is one of Francis’s favorite ingredients. Learn how to make oeuf brouillé, a rich and delicate French-style scrambled egg cooked in a bain-marie hot water bath.
Francis shows you how to make the classic style of scrambled eggs, complete with some crispy panceta on top.
An island classic that will become your new favorite white rice. The coconut milk has a creamy, slightly sweet and nutty profile, and brings the perfect balance to a spicy dish.
A simple staple, Kwame’s rice will go alongside not just the Stew Peas, but almost any other savory dish.
Join Asma Khan and master Mustard Prawns with fresh tiger prawns, turmeric marinade, and healthy Bengali-style rice
Learn how chef Erez Komarovsky makes preserved lemons to add vibrant color and zesty flavor to your dishes
Learn how to make crunchy, caramelized peanuts with chef Erez Komarovsky. Perfect for salads or snacking, with unique herbs and spices
Discover how chef Erez Komarovsky makes Labneh Balls – perfect for salads, eggs, and toast. Unlock this versatile staple for your kitchen today
Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
Learn how to make Jamaican Stew Peas with chef Kwame Onwuachi and bring a flavorful Caribbean family favorite to your table tonight
Discover Kwame Onwuachi’s top pantry essentials in his video lesson and learn how to stock your kitchen with authentic Jamaican flavors
Discover how Asma Khan teaches Railway Curry with Indian spices, oil infusion, and flavor layering in this must-see lesson
Learn to make Asma Khan’s Tamarind Dal & Rice
Learn how to make Gur Ki Kheer – Rice Pudding with Jaggery with chef Asma Khan
Join Francis Mallmann and learn to make soft-boiled eggs with toasted soldiers, his French-inspired breakfast favorite
Master perfect fried and scrambled eggs with chef Francis Mallmann’s proven tricks and techniques
Join chef Nancy Silverton in her kitchen and learn to make Spiced Lamb Riblets with unique spice rub tricks for your next dinner party
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Join chef Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta
Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
Learn how chef Edward Lee transforms shrimp and grits with bourbon brown butter and oysters for a bold Southern flavor upgrade
Join chef Edward Lee and discover how to make savory Asian peanut butter with roasted peanuts and sesame oil for umami-rich cooking
Master chef Edward Lee’s Braised Tofu and Radish with Ham Salt
Grill lamb kebabs with Erez Komarovsky, plus roasted corn and fresh Mashwiya and Mulukhiyah salads for a flavor-packed meal
Learn from the World’s Best Chefs.
Create your account to get started
By signing up you accept our Terms and Privacy Policy.