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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.
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.
Make bread in just minutes and learn how to char it over an open fire (or in your oven) until golden and crispy on the outside, and fluffy on the inside. This will be your go-to flatbread and makes a wonderful accompaniment to fire food.
A vegetarian shawarma like you’ve never cooked before. Learn how to marinate and roast humble vegetables, turning them into a total crowd-pleaser. Then, pack the flame-roasted veg onto homemade flatbreads with DIY pickles, tahini-yogurt, dukkah, feta cheese, and fresh herbs.
Yes, you can make world-class ravioli at home, and Jamie shows you how. Learn to take your pasta-making to new heights as you color and flavor the dough, roll out your sheets, and prepare a herby ricotta filling with a simple butter sauce. Perfect for weekend cooking with the family, Jamie teaches how a little patience turns into unforgettable meals and memories.
Smart cooks never throw salmon heads away – there’s plenty of meat hiding away, plus it’s arguably some of the tastiest you’ll find on the whole salmon. There’s zero waste in this traybake.
This easy-to-make dish is the perfect weeknight winner – slicing the salmon thinly will speedy the cooking time right up!
Transform your dough into a beautiful calzone and stuff it with ricotta cheese, olives, cherry tomatoes, oregano, and Parmesan.
Join Jamie Oliver and master his perfect pizza dough techniques with creative toppings for an authentic Italian experience at home.
Roll, twist, bake, and impress your friends and family with Jamie’s signature pesto twister bread.
Unlock the secrets of homemade pasta and discover its joy and ritual. Learn Jamie’s fail-safe tips and tricks, and master the basics, such as how to activate the gluten, knead and roll out the dough, and hand-cut 8 different types of pasta.
Jamie’s principle dough recipe unlocks countless bread variations, from pizza to calzone, focaccia to twister bread. Learn how to develop the skills you need to master dough and bake with confidence.
Join Jamie Oliver and master his Chicken & Leek Pie with Mash – learn pastry skills, poaching, and gravy techniques tonight.
Join Jamie Oliver and Gennaro Contaldo to master authentic Bucatini Carbonara using their expert Italian techniques tonight.
Join Jamie Oliver and create his incredible Mushroom & Eggplant Shawarma – marinate, roast, and assemble for a vegetarian feast tonight.
Join Jamie Oliver and learn his 10-minute Pan-Seared Salmon & Couscous with harissa yogurt. Healthy, quick, and restaurant-quality.
Join Jamie Oliver and learn how to fillet and prep fish like a pro for perfect homemade seafood dishes tonight.
Join Jamie Oliver and master his vibrant Squash Curry – a flavorful veggie dish with perfect spice balance and rice tips tonight.
Join Jamie Oliver and master grilled & roasted stone fruit – perfect for summer desserts, breakfasts and entertaining guests.
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.
Asma teaches how to make India’s favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.
Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!
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.
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.
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.
Seafood lovers, take note. Learning how to shuck an oyster is an essential skill. Watch this and you’ll never have any shucking doubts again.
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.
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.
Francis brings us to one of his favorite places on the island, near a beautiful waterfall, to cook trout fillets sandwiched between two crispy potato cakes. Francis uses a freshwater brook trout, known for its vibrant pink color, but you can always substitute for different kinds of fish like flounder, snapper, and sole. Francis teaches techniques like the proper way to fillet a fish, using his favorite knife that he bought in 1978 in Paris. This simple recipe will be a total brunch crowd-pleaser for your family and friends.
When there’s a brisk Patagonian chill that fills the air, there’s one comforting food Francis wants to eat: chupín de trucha, or Fisherman’s soup with trout. “Chupín is the most beautiful word for a soup of fish,” Francis explains. Chupín is also known as fish stew and is commonly found across the region near lagoons, rivers, and fishermen’s towns. The name chupín comes from the Spanish word chupar. It’s a word commonly used in the phrase, “Para chuparse los dedos,” which means “finger-licking good”. The true taste of the chupín comes from the bones and the head of the fish, plus a lot of love and care. Francis will teach the skills to make this incredible broth and how to truly build and layer complex flavors with simple ingredients. This is a dish proven to nourish the body and soul.
Don’t throw out your potato scraps, make a meal out of it! Zero waste is always the way to go.
On the hunt for a stunning side dish? Place this cake-like potato dish on the table to totally wow guests.
Practice your knife skills to thinly slice the potatoes, or use a mandolin. It’s incredibly easy to make and will turn simple potatoes into a showstopper.
Venture across Argentina and you’ll find meat empanadas everywhere. Make Francis’s favorite recipe — it’s easy, delicious, and bursting with juicy flavor.
You’ll fall in love with this fluffy, simple dough that will elevate your patty game. But why stop there? You’ll discover coco bread rolls can be your new go-to sandwich bun.
Learn Kwame’s secrets for creating the classic, flaky, Jamaican patties. You’ll only be faced with the tough decision of what to fill it with.
Learn how to make one of Kwame’s favorite base ingredients that will elevate any fish or seafood based dish.
Join Asma Khan and master her Bengali Mustard Prawns with turmeric marinade and healthy rice tonight.
Join Erez Komarovsky and learn how to make his vibrant Tomato Salad with Mint & Chili – a fresh summer dish bursting with flavor.
Join chef Erez Komarovsky and learn how to make preserved lemons that infuse your meals with vibrant color and zesty Mediterranean flavor.
Join Chef Erez Komarovsky and learn how to make crunchy caramelized peanuts with his expert Israeli technique tonight.
Join Erez Komarovsky and learn how to make creamy Labneh Balls – perfect for salads, eggs, and toast. Quick and versatile.
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 Kwame Onwuachi and learn to braise tender oxtails with rice & peas, plus mix his fresh Jamaican rum punch tonight.
Join chef Kwame Onwuachi and learn to make his vibrant Escovitch Fish – a spicy Jamaican classic that’s perfect for any occasion.
Join Kwame Onwuachi and master authentic Jamaican beef patties with soft coco bread – bold Caribbean flavors made easy.
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 Kwame Onwuachi and learn how to make rich chicken, vegetable & shrimp stocks that will transform your soups, stews and sauces.
Join Francis Mallmann and master his Argentine-style potato salad with tangy mustard vinaigrette – perfect for your next barbecue.
Join Francis Mallmann and learn how to make authentic Salsa Criolla – the essential Argentine sauce that elevates every Asado barbecue.
Join Francis Mallmann and master his legendary Gaucho Steak Sandwich – a smoky, flame-kissed Argentine classic that’ll transform your grilling game.
Join Asma Khan and learn how to make Railway Curry with authentic Indian spices, oil infusion, and expert flavor layering techniques.
Join Chef Asma Khan and master a Bengali feast – grill fish kebabs, paneer, eggplant dip, and sweet potato salad in this flavor-packed lesson.
Master authentic parathas with chef Asma Khan – learn two traditional rolling techniques for this classic Indian flatbread using a tawa.
Join chef Asma Khan and learn how to make her fragrant Saffron Sandesh – a traditional Bengali sweet that’s naturally gluten-free.
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 her comforting Tamarind Dal & Rice – a perfect weeknight dinner with tangy, warming flavors.
Join chef Asma Khan and learn how to make her aromatic Matar Pulao – a flavorful rice dish that will transform your Indian cooking tonight.
Join Asma Khan and learn to make authentic Bengali samosas with aloo gobi filling and spicy tomato chutney tonight.
Join Francis Mallmann and master his Trout-Stuffed Rösti – crispy potato cakes with perfectly filleted trout for an unforgettable meal.
Join Francis Mallmann and learn his silky French scrambled eggs technique. Transform your breakfast with this custard-like masterpiece.
Join Francis Mallmann and master live-fire cooking to make the perfect steak with his signature chimichurri sauce tonight.
Join Francis Mallmann and discover nine delicious potato recipes in Potatoes, A Love Affair. Master these Argentine-inspired dishes tonight.
Join Francis Mallmann and master perfect fried and scrambled eggs with his proven Argentine techniques tonight.
Join Francis Mallmann and master his fire-roasted chicken with vegetables using slow-roasting and rescoldo techniques tonight.
Join Nancy Silverton and master Italian contorni – roasted tomatoes, cauliflower, cabbage, and onions to elevate your dinners tonight.
Join Nancy Silverton and master her technique for perfectly roasted eggplant – from scoring and salting to caramelizing onions tonight.
Join Nancy Silverton and learn to make her vibrant Stewed Celery with Herbs & Persian Lime – a flavorful veggie side with turmeric and mint.
Join Nancy Silverton and learn how to make her roasted potatoes with bagna cauda – crispy, savory and perfect for any table.
Join Nancy Silverton and learn how to make authentic Peperonata with Passata di Pomodoro – roasted peppers in rich tomato sauce tonight.
Join Nancy Silverton and learn to make her elevated Caesar salad with fried parsley, orange zest, and bagna cauda croutons tonight.
Join Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta tonight.
Join Edward Lee and master his Peanut & Popcorn Watermelon Brûlée – a stunning summer salad with caramelized crunch that will wow your guests.
Join chef Edward Lee and master grilled quail with his signature banana barbecue mop and quick pickles tonight.
Join Edward Lee and learn how to make his bold Oysters & Grits in Bourbon Brown Butter – a Southern comfort classic elevated to restaurant quality.
Join Edward Lee and learn how to make his savory Asian peanut butter using roasted peanuts and sesame oil for the ultimate umami condiment.
Join Edward Lee and master crispy fried chicken with spicy gochujang sauce and fresh Asian pear slaw tonight.
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 two stunning fish dishes – oven-baked with grapes and tomatoes, plus refreshing crudo with berries and chilis.
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