Up to 40% off + extra $30 off with code val30off
up to 40% off Ends soon
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.
This classic Italian sauce is both versatile and easy to make. Jamie guides you through the nuances of achieving an intensely flavored homemade pesto.
You only need three ingredients to whip together this versatile accompaniment, which not only works well with shawarma but other meats and salads, too.
Learn how to infuse butter with herbs to create depth with this delicate oregano butter sauce. A silky and decadent emulsion that takes your ravioli to restaurant-level.
Jamie teaches how to make this light but luxurious filling. Whip up ricotta with Parmesan, lemon zest, and fresh herbs – or your favorite flavors – for an aromatic and creamy combo that will make your ravioli ooze with deliciousness.
Learn Jamie’s secret family gravy recipe that makes the ideal accompaniment to any Sunday roast or holiday dinner. Watch closely for his secret ingredient!
Jamie’s quick recipe elevates a humble tin of mustard powder.
Jamie’s punchy horseradish sauce adds a tongue-tingling kick of heat.
A cooling cucumber raita that pairs deliciously with curry and rice.
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.
Discover how to infuse vanilla pods in honey to make a delicate and subtly sweet treat. Just a little bit of vanilla honey can raise the bar on any dish.
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 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 Mushroom & Eggplant Shawarma with chef Jamie Oliver – marinate, roast, and fill flatbreads for a vegetarian feast
Make Jamie Oliver’s Green Ravioli at home – master coloring pasta, herby ricotta filling, and butter sauce for unforgettable family meals
Master Jamie Oliver’s Pan-Seared Salmon & Couscous – cook healthy salmon, veggies, couscous, and harissa yogurt in 10 minutes
Learn Jamie Oliver’s secrets to the perfect Sunday roast. Master roast beef, potatoes, Yorkshire pudding, sides, gravy, and more
Master Jamie Oliver’s pesto recipe and discover his secret ingredient for bold flavor
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.
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.
Once you make this citrusy lemon marinade, you’ll want to use it for all of your dishes.
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.
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.
Forget store-bought tahini, learn how to make your own at home with just a few ingredients.
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.
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.
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.
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.
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.
This special salt is the Essence of Chianti. Learn how to bring intoxicating Italian flavor to your seasoning by adding rosemary, sage, and thyme. Use it on steaks, chicken, fish, salads, and dressings.
Bagna Cauda, traditionally served as a crudite dip, makes a reoccurring appearance in a few of Nancy’s recipes, so learn it now and learn it well.
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.
Elevate yogurt with lemon zest, garlic, mint, and dill and you have an incredible sauce or dressing.
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.
A tapenade packed with savory umami flavors, your mozzarella bar would be incomplete without it.
Every home cook needs a great pesto recipe on hand. Have lots of basil in the garden? Make this pesto ideal for pastas or sandwiches.
The charred red peppers make the Romesco sauce smoky and savory while the toasted almonds and hazelnuts bring an excellent nutty complexity. This easy sauce to make is also great on sandwiches or pastas.
Transport Osteria Mozza’s legendary mozzarella bar to your next dinner party and pair fresh mozzarella di bufala with four delicious condiments: Salsa Romesco, Basil Pesto, Caper Relish, and Black Olive Tapenade, and served with Fett’unta — grilled bread drowning in olive oil.
Learn how to simmer peanuts in sugar syrup with soy sauce, dry and shallow fry in peanut oil.
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.
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.
This isn’t your typical brown butter. The tantalizing bourbon and butter aromas will make you want to cook this dish again and again.
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.
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.
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.
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.
Learn the basics of making flavor-packed marinades and how to build flavors.
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.
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.
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.
Learn how to make the traditional Argentinean herbaceous sauce that goes alongside any steak, or other grilled meats.
Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.
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.
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.
This barbecue sauce will add just that extra bit of tangy, spicy flavor to your jerk – or any grilled meats – that will have everyone praising your rise to BBQ greatness.
Enhance mayo with all-purpose seasoning, marination, and tangy lime juice. Then, smother green seasoning aioli all over the golden brown delicious potatoes.
Take your mayonnaise game to the next level, with Kwame’s Afro-Caribbean inspired aioli. It goes with a wide variety of dishes, from potatoes to sandwiches to savory proteins.
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.
Learn how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.
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.
The history of jerk is so monumental in Jamaica. It’s the story of freedom, tenacity, and encapsulates the Jamaican spirit. Kwame doesn’t just use jerk paste in jerk chicken, he puts it in so many of his recipes.
Discover chef Kwame Onwuachi’s story as he takes you to Jamaica to explore the roots of his Afro-Caribbean cuisine
Master Brown Stew Chicken and Fried Plantain with chef Kwame Onwuachi. Unlock authentic Jamaican flavors in your kitchen tonight
Discover how Francis Mallmann transforms classic potato salad with a tangy mustard vinaigrette in his signature Argentine BBQ style
Learn how chef Francis Mallmann and sous chef Ricki Motta make clarified butter for crispier, richer dishes
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 chef Asma Khan’s Matar Pulao, a flavorful rice side dish, and master masalas to elevate your meals
Learn to make Bengali samosas with aloo gobi filling and spicy tomato chutney with chef Asma Khan
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
Master live-fire cooking with chef Francis Mallmann and make the perfect steak topped with his signature chimichurri sauce
Learn to make two empanada recipes with chef Francis Mallmann: baked meat and fried cheese & onion empanadas, perfect for family or parties
Explore Francis Mallmann’s story as he shares his passion for open-fire cooking in Patagonia. Discover his roots, philosophy, and culinary journey
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
Learn to make Peperonata with Passata di Pomodoro with Nancy Silverton. Roast peppers for rich, caramelized flavor – perfect for parties
Make Nancy Silverton’s Caesar Salad with fried parsley, orange zest, shaved cauliflower, and bagna cauda croutons
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
Learn from the World’s Best Chefs.
Create your account to get started
By signing up you accept our Terms and Privacy Policy.