This Filipino-inspired roasted bananas shows that a barbecue sauce can go in numerous directions.
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Category: Techniques
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.
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Oysters & Grits in Bourbon Brown Butter
Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.
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.
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.
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Eggplant, Bologna & Mushroom Burnt Toast
Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients. Recreate Edward’s his favorite childhood sandwich and learn how to sear and caramelize as you elevate the gentle flavors of eggplant, mushroom and bologna, along with roasting garlic to enhance mayonnaise.
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.
There’s no better way to stay cozy than with a fatty and elegant meat stock. Boil beef bones with aromatics for hours for a bold broth.
A delicious and healthy meal that’s easy to make any night of the week. Learn how to steam fish with vegetables and filled with intricate flavors. Cabbage makes the perfect vessel for a wrap. Learn how to blanch, shock, and stuff the cabbage. Healthy, gluten-free, and easy to make!
Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.
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 doesn’t like salads that are busy and cramped on a plate. Instead, he leans towards the generosity of space. Learn how to make one of Francis’s favorite salads that he calls simple yet noble.
Create Francis’s creamy and tangy vinaigrette, which tops any roasted veg or acts as the perfect base for potato salad.
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.
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.
“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.
Make the best pancake batter using Francis’s simple recipe. Add dulce de leche, granny smith apples, or enjoy them plain – your weekend brunches will never be the same.
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Flattened Tenderloin – Lomo Aplastado
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.”
All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan to make Francis’s latest hit vegetarian recipe. You’ve never tasted carrots quite like these.
From Patagonia to Paris, Francis will transport you to Café de Flore, a famous café where the great intellectuals would gather and one of his favorite places in France. There, they serve glorious oeufs à la coque, soft-boiled eggs, a sophisticated yet simple breakfast that Mallmann regularly makes at home for his children. Not only does Francis teach the basics of boiling eggs, he also speaks about important life lessons like personal reinvention and how it’s never too late to start again.
Argentina is heavily influenced by Spanish cuisine. It’s common to find the tortilla, a potato, onion, and egg Spanish omelette, at most every bodegón (Argentine cantina). Even though Francis has made many tortillas in his life, he says he only understood the true technique of the tortilla a few years ago when he observed a Spanish lady making it. Now, he shares this favorite tortilla recipe with you. While it’s possible to use any onions available, Francis’s secret is combining three types of onions. He also shares his tips on how to flip it and cook it to perfection.
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 his broken style scrambled eggs, which you do right in the pan with a fork.
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.
Whip up a wonderfully versatile mustard vinaigrette that you’ll want to put on everything.
Learn to make a wonderfully versatile vinaigrette dressing that you’ll want to put on everything.
A great vegetarian side that will have everyone wanting more. Learn about the rescoldo method of cooking, burning vegetables in ashes.
Join Francis in his quincho, the outdoor kitchen, as he teaches two of his seven live-fire signature cooking techniques: hanging and slowly roasting pineapple and cabbage over hot embers. Don’t have a vertical grill? No problem. He’ll teach how to cook it in the oven, too.
Prepare an easy brine to ensure the juiciest chicken, which you ladle over as the bird roasts.
A wonderful riff on roasted potatoes, just be sure not to rinse potatoes because the starch is what will give them texture and color.
A deep, flavorful, and spicy marinade to create the perfect Jamaican jerk chicken at home. Kwame shows you how spending a little extra time in prep will lead to the most delicious jerk you’ve ever tasted.
Learn to make this simple brine to ensure the juiciest, most flavorful chicken. Soak the meat in the brine for 12 to 36 hours, the more time the merrier (and juicier).
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.
What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.
We’re not going to lie, this is by far one of the most satisfying libations you can make. Use a variety of fresh fruit and both white and dark rum to elevate the normal rum punch to new levels.
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.
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.
Introduce this Jamaican classic to your dinner table, with depth and savoriness that soaks deep into the goat meat.
Thick, gelatinous and silky smooth, you’ll soon fall in love with Kwame’s chicken stock. This is one of his core techniques to layering flavor into practically any dish that calls for water. The essential ingredient? Chicken feet!
Pepper shrimp is one of Kwame’s favorite snacks. Growing up in the Bronx, he’d always chow down on the electrifying dish. In Jamaica, he looks forward to eating on the road from Montego Bay to Kingston, and on the beautiful beaches. Learn how to make this easy shrimp recipe, which is preserved in a spicy and electrifying 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.
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Best Of Boiling Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Fish & Seafood Flavor Profiles Food Type Garlic Ginger Gluten-Free Indian Interest Learn Lessons Main Ingredient Meal Type Occasions Onion Pantry Quick Meals Restaurant-like Dishes Rice Savory Skills Snacks Techniques
Mustard Prawns
Join Asma Khan and master Mustard Prawns with fresh tiger prawns, turmeric marinade, and healthy Bengali-style rice
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Papaya Tabbouleh with Caramelized Peanuts
Make Chef Erez Komarovsky’s Papaya Tabbouleh with caramelized peanuts. Bright, crunchy, and sweet – a fresh twist for your salad bowl
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American Best Of Braising Caribbean Chicken Coconut Coconut Milk Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Pantry Restaurant-like Dishes Rice Savory Side Dishes Skills Steaming Summer Sweet Techniques
Peanut Braised Chicken with Carolina Rice
Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
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American Boiling Chicken Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Occasions Pescatarian Savory Shrimp Skills Soups & Stews Stewing Stock Stocks & Broths Techniques Umami unknown
Stocks: Chicken, Vegetable & Shrimp
Master chicken, vegetable, and shrimp stocks with chef Kwame Onwuachi to instantly boost your cooking’s flavor
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Kwame’s Pantry
Discover Kwame Onwuachi’s top pantry essentials in his video lesson and learn how to stock your kitchen with authentic Jamaican flavors
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Argentine Barbecue BBQ & Grilling Best Of Condiments Cooking Method Cuisine Dietary Dish Type Everyday Flavor Profiles Food Type French Gluten-Free Grilling Interest Learn Lessons Main Ingredient Meal Type Mustard Occasions Potato Restaurant-like Dishes Salads Sauces Side Dishes Skills Sour Techniques
Potato Salad
Discover how Francis Mallmann transforms classic potato salad with a tangy mustard vinaigrette in his signature Argentine BBQ style
Discover how chef Francis Mallmann makes his simple, noble Ensalada Mixta – Lettuce & Tomato Salad
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Railway Curry
Discover how Asma Khan teaches Railway Curry with Indian spices, oil infusion, and flavor layering in this must-see lesson
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Beans Best Of Boiling Chicken Condiments Cooking Method Dietary Dinner Dish Type Diwali Everyday Family Meals Flavor Profiles Food Type Gluten-Free Indian Interest Learn Lessons Main Ingredient Meal Type Meat & Poultry Occasions Restaurant-like Dishes Saffron Savory Side Dishes Skills Special Occasions Spicy Stewing Techniques Vegan Vegetables
Saffron Chicken Korma
Learn to make Saffron Chicken Korma with chef Asma Khan. Master saffron infusion, masala blending, and get her secret garam masala tips
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Tamarind Dal & Rice
Learn to make Asma Khan’s Tamarind Dal & Rice
Learn to make Saag Paneer with chef Asma Khan
Learn how to make chef Asma Khan’s Matar Pulao, a flavorful rice side dish, and master masalas to elevate your meals
Learn how to make Chef Asma Khan’s Yellow Curry Chicken with refreshing Kachumber Salad
Learn how to make Burnt Fruit with Cream with chef Francis Mallmann and elevate your dessert game with this fresh, flavorful, and simple recipe
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Argentine Best Of Brunch Cooking Method Cuisine Dietary Dinner Dish Type Entertaining European Everyday Family Meals Fish Fish & Seafood Flavor Profiles Food Type Frying Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Occasions Pescatarian Potato Quick Meals Savory Side Dishes Skills Techniques Vegetables Weekend
Trout-Stuffed Rösti
Discover how Francis Mallmann cooks trout fillets between crisp potato cakes and perfects fish filleting in his Trout-Stuffed Rösti recipe
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Flattened Tenderloin – Lomo Aplastado
Learn to make Flattened Tenderloin – Lomo Aplastado with chef Francis Mallmann. Discover his simple steak technique perfected over 25 years
Join Francis Mallmann and learn to make soft-boiled eggs with toasted soldiers, his French-inspired breakfast favorite
Learn how to make Francis Mallmann’s tortilla española using his signature blend of three onions for perfect sweetness
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Argentine Baking Baking Best Of Breakfast Brunch Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Flavor Profiles Food Type Frying Gluten-Free Interest Latin American Learn Lessons Main Ingredient Meal Type Occasions One-Pan Potato Quick Meals Restaurant-like Dishes Roasting Savory Skills Special Occasions Techniques Vegan Vegetables
Potatoes, A Love Affair
Discover nine delicious potato recipes in Potatoes, A Love Affair with chef Francis Mallmann
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Eggs – Fried & Scrambled
Master perfect fried and scrambled eggs with chef Francis Mallmann’s proven tricks and techniques
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Argentine Beef Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Frying Gluten-Free Grilling Interest Learn Lessons Lettuce Main Ingredient Meal Type Meat & Poultry Occasions Quick Meals Salads Savory Techniques Tomato Vegetarian Weekend
Milanesa with a Simple Salad
Make Francis Mallmann’s Milanesa with a Simple Salad and discover Argentina’s favorite comfort food, cooked bleu on the chapa grill
Master Chapa Veggies with Vinaigrette as Francis Mallmann teaches how to cook seasonal vegetables with fresh vinaigrette step-by-step
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Almond American Argentine Barbecue BBQ & Grilling Best Of Cabbage Chicken Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Festive Flavor Profiles Food Type Gluten-Free Honey Interest Learn Lemon Lessons Main Ingredient Meal Type Meat & Poultry Occasions Outdoor Pineapple Roasting Savory Side Dishes Skills Snacks Special Occasions Sweet Techniques unknown Vegetables Vegetarian
Francis’s Roasted Chicken with Vegetables
Master roasted chicken and fire-cooked vegetables with chef Francis Mallmann. Learn slow-roasting and rescoldo in this unique lesson
Bake Mom’s Apple Pie with chef Nancy Silverton and enjoy sautéed apples with a scoop of vanilla gelato
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American Barbecue Best Of Cabbage Cauliflower Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Flavor Profiles Food Type Fruits Gluten-Free Grape Interest Italian Learn Lessons Main Ingredient Meal Type Mediterranean Occasions Onion Potato Quick Meals Restaurant-like Dishes Roasting Savory Side Dishes Skills Snacks Summer Sweet Techniques Tomato Vegetables Vegetarian Weekend Yogurt
Contorni
Discover Nancy Silverton’s Contorni and master side dishes like roasted tomatoes, cauliflower, cabbage, and onions to elevate your Italian dinners tonight
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American Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Herbs Interest Lamb Learn Lessons Main Ingredient Meal Type Meat & Poultry Mediterranean Occasions Pantry Restaurant-like Dishes Roasting Savory Special Occasions Techniques
Spiced Lamb Riblets
Join chef Nancy Silverton in her kitchen and learn to make Spiced Lamb Riblets with unique spice rub tricks for your next dinner party
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American Anchovy Best Of Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Flavor Profiles Food Type Garlic Gluten-Free Interest Italian Learn Lessons Main Ingredient Meal Type Occasions Potato Roasting Rosemary Savory Side Dishes Skills Snacks Techniques Vegetables
Roasted Potatoes with Bagna Cauda
Make chef Nancy Silverton’s roasted potatoes with bagna cauda
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American Arugula Best Of Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Fish Fish & Seafood Flavor Profiles Food Type Frying Garlic Gluten-Free Grilling Interest Learn Lemon Lessons Main Ingredient Meal Type Occasions Pantry Pescatarian Quick Meals Restaurant-like Dishes Roasting Salads Sauces Savory Skills Sour Special Occasions Techniques
Ocean Trout with Castelfranco & Arugula
Discover how chef Nancy Silverton crafts Ocean Trout with Castelfranco and Arugula
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Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Flavor Profiles Food Type Gluten-Free Interest Italian Learn Lessons Main Ingredient Meal Type Occasions Parties Pepper Restaurant-like Dishes Roasting Sauces Savory Side Dishes Skills Stewing Techniques Tomato Vegetables
Peperonata with Passata di Pomodoro
Learn to make Peperonata with Passata di Pomodoro with Nancy Silverton. Roast peppers for rich, caramelized flavor – perfect for parties
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American Barbecue BBQ & Grilling Best Of Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Grilling High-Protein Interest Learn Lessons Main Dishes Main Ingredient Meal Type Meat & Poultry Occasions Pepper Restaurant-like Dishes Savory Steak Techniques
Chi Spacca Pepper Steak
Master Chi Spacca Pepper Steak with Nancy Silverton and chef Ryan – learn the secrets behind this pepper-crusted steak with bacon and charred scallions
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American Baking Baking Basil Best Of Breads Caperberry Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Flavor Profiles Food Type Gluten-Free Grilling Interest Italian Learn Lessons Main Ingredient Meal Type Mediterranean Mozzarella Occasions Olive Oil Olives Pantry Pickling Quick Meals Restaurant-like Dishes Roasting Sauces Savory Skills Snacks Sour Spanish Techniques Umami
Quattro Condimenti with Fett’unta
Join chef Nancy Silverton and bring Osteria Mozza’s famous mozzarella bar to your table with four flavorful condiments and Fett’unta
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American Asparagus Barbecue BBQ & Grilling Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Flavor Profiles Food Type Gluten-Free Grilling Interest Learn Lessons Main Dishes Main Ingredient Marinades Meal Type Meat & Poultry Occasions Pork Quail Salt Savory Side Dishes Skills Sweet Potato Techniques Vegetables
Backyard Barbecue
Join Edward Lee and Ben as they host a backyard barbecue. Discover Ben’s special brine and master grilling meats and veggies
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American Caramelizing Condiments Cooking Method Corn Cuisine Dietary Dish Type Entertaining Everyday Flavor Profiles Food Type Fruits Frying Gluten-Free Interest Learn Lessons Main Ingredient Meal Type Occasions Pantry Peanut Popcorn Quick Meals Restaurant-like Dishes Salads Savory Skills Snacks Summer Sweet Techniques Watermelon
Peanut & Popcorn Watermelon Brûlée
Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
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Barbecue BBQ & Grilling Beef Best Of Butter Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Flavor Profiles Food Type Gluten-Free Grilling Interest Korean Learn Lessons Main Ingredient Marinades Meal Type Meat & Poultry Occasions Savory Special Occasions Steak Techniques Vegetables
Open Fire Steaks & Vegetables
Grill perfect steak and vegetables with chef Edward Lee. Learn fire control, doneness checks, and smoky flavor mastery
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Best Of Boiling Bourbon Brunch Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Entertaining Everyday Family Meals Fish & Seafood Flavor Profiles Food Type Frying Gluten-Free Grits Interest Learn Lessons Main Ingredient Meal Type Occasions Oysters Pantry Pescatarian Pickling Poaching Restaurant-like Dishes Romantic Sauces Savory Skills Snacks Sour Southern Special Occasions Sweet Techniques Umami
Oysters & Grits in Bourbon Brown Butter
Learn how chef Edward Lee transforms shrimp and grits with bourbon brown butter and oysters for a bold Southern flavor upgrade
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American Barbecue Bologna Caramelizing Cocktails Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggplant Everyday Flavor Profiles Food Type Frying Garlic Gluten-Free Grilling Interest Learn Lessons Main Dishes Main Ingredient Meal Type Mushroom Occasions Quick Meals Restaurant-like Dishes Roasting Sandwiches Sauces Savory Techniques
Eggplant, Bologna & Mushroom Burnt Toast
Learn how chef Edward Lee creates Eggplant, Bologna & Mushroom Burnt Toast and master his burnt flavors technique for delicious, unique results
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American Beef Best Of Boiling Braising Comfort Condiments Cooking Method Cuisine Dietary Dinner Dish Type Everyday Family Meals Flavor Profiles Food Type Gluten-Free Ham Interest Learn Lessons Main Ingredient Meal Type Occasions Pantry Quick Meals Roasting Savory Snacks Stocks & Broths Techniques Tofu unknown Vegan Vegetables
Braised Tofu & Radish with Ham Salt
Master chef Edward Lee’s Braised Tofu and Radish with Ham Salt
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The best apple pie recipe
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Allspice Barbecue BBQ & Grilling Condiments Cooking Method Cuisine Dietary Dinner Dish Type Eggplant Everyday Family Meals Flavor Profiles Food Type Gluten-Free Greens Grilling Honey Interest Israeli Lamb Learn Lessons Lunch Main Ingredient Meal Type Meat & Poultry Middle Eastern North African Occasions Outdoor Pantry Pine Nuts Restaurant-like Dishes Roasting Salads Sauces Savory Skills Spicy Summer Techniques Vegan Vegetables
Lamb Kebabs with Roasted Corn and Salads
Grill lamb kebabs with Erez Komarovsky, plus roasted corn and fresh Mashwiya and Mulukhiyah salads for a flavor-packed meal
Master fish dishes with chef Erez Komarovsky – oven-baked with grapes and tomatoes, plus refreshing fish crudo with berries and chilis
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Appetizers Best Of Chickpea Chili Condiments Cooking Method Cucumber Cuisine Dietary Dish Type Entertaining Everyday Family Meals Flavor Profiles Frying Gluten-Free Herbs Interest Israeli Learn Lessons Lunch Main Ingredient Meal Type Middle Eastern Occasions Olive Oil Parties Quick Meals Restaurant-like Dishes Savory Side Dishes Snacks Special Occasions Spicy Starters Summer Tahini Techniques Tomato Vegan Vegetarian
Hummus Mezze
Discover Hummus Mezze with chef Erez Komarovsky – master classic mezze dishes and impress guests with fresh hummus, falafel, and salads