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Takeaways

Blending Masalas

Blend your very own spice mix at home. Introduce warming masala flavors to every dish. 

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Peeling Eggs

Follow Francis’s technique for peeling hard-boiled eggs and be amazed how easily you’ll remove the shells.

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Dressing

All you need is red wine vinegar, lemon juice, olive oil, and salt for an easy go-to dressing.

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Marination

Let the aromas of Jamaica permeate through your kitchen when you blend together this Caribbean green seasoning. It’s an important building block for so many dishes.

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All-Purpose Seasoning

Kwame puts his all-purpose seasoning on pretty much everything, and you should too. It only take a few minutes to blend the spices together and hits all the right flavor notes.

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Searing 

Searing the mutton will create a caramlized crust, a technique that allows the warm spices to cling to the meat, taking this dish to the next level. 

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Lettuce

Rip lettuce by hand and place it on a platter. This method will reduce browning and allow it to break along its natural lines.

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Curry Powder

Learn how to blend together spices to make your own curry powder. It’s great to always have on hand and is the perfect addition to add depth of flavor to meats, stews, braises, and veggies.

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Flattened Tenderloin: Lomo Aplastado

A steak dinner in under 20 minutes, you say? Add flattened tenderloin with capers, peppers, garlic, and black olives as part of your repertoire.

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Homemade Dulce de Leche

Sweeten up your life with Argentina’s favorite dessert. While you can buy it in the store, making it at home is much more satisfying.

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Stew

Make this incredible broth and learn how to build and layer complex flavors with simple ingredients.

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Apples and Dulce de Leche

Granny smith are the best apples to caramelize for their tart and crisp flavor. They especially pair well with sweet dulce de leche.

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Tomato Chutney

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. 

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Fire Roasting

Placing eggplant directly over hot embers will give it a smoky flavor. You can also char it directly in the flame on your stove’s burner.

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Bengali Beans

Make these flavor-packed Bengali beans which are the perfect fiery side dish to the mild and floral chicken korma, or great to eat any day of the week.

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Rolling Out Dough

Fold and roll out dough just like Asma. Have your family join in on the fun as it’s a great activity for the kids. 

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Rescoldo

Master the rescoldo method: place your favorite veggies directly in the embers or ashes until caramelized and charred.

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Frying eggs

Crispy fried eggs are served with angelic avocado and devilish sriracha for balance and contrast.

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Salad

A joyful romp of textures, this simple yet noble salad combines lettuce, tomato, parsley, and celery leaves.

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Rice Pudding

Asma’s answer to rice pudding dessert. A homey dish that speaks of celebration and is known for bringing good luck and fortune.

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Baby Basmati

Make rice pudding with gulab, or baby basmati, known for its intoxicating nutty aroma.

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Tamarind Dal & Rice

Asma serves this lentil and rice dish in her restaurant and loves it for its complex simplicity.

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Yellow Chicken Curry & Kachumber Salad

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. 

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Infusing

Infuse the milk with Indian bay leaf and green cardamom pods for a wonderful aroma and flavor.

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Simple

Low effort and utterly satisfying, milanesa with salad is great for a hearty lunch or casual dinner.

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Roasting

Ease into the holidays with no-fuss roasted chicken and charred vegetables. Guaranteed to make this year’s festivities memorable.

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Olive Oil

What is the secret ingredient that all Israeli chefs need in their kitchen? High quality olive oil.

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Matar Pulao

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish.

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Steak of The Stonemason – Bife De Albañil

Francis teaches how to make this wonderful and quick steak dish with bacon, avocado, and crispy sweet potato chips.

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Soft Boiling

Learn life-changing tips for how to get the best soft-boiled egg results every time.

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Skewering

The sturdy fresh cheese holds up well on the direct flame, forming a crispy outer layer that won’t ooze through the grate. Paneer will quickly become your favorite new cheese! 

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Vegetarian Weeknight Dinner

Looking to cook a quick, nutricious, and delicious side?  Saag paneer, one of India’s most favorite dishes, is your answer. 

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Marination

This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill. 

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Trout-Stuffed Rösti

Francis takes you to his favorite place on the island, near a beautiful waterfall, to grill trout stuffed in a crispy potato cake.

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Kachumber Salad

Cool off your palate with cucumber salad. Pomegranates add gorgeous color and a bright pop of flavor. A great side on its own, or with the luscious chicken curry.  

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Saag Paneer

The Indian creamed spinach is packed with flavor and easy to make. Use spinach, or substitute with kale, arugula, or swiss chard.  

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Sautéeing 

Asma’s secret tips how to sautée shrimp will change the way you cook. Say goodbye to rubbery or overcooked shrimp, and hello to beautiful plump prawns. 

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Scrambling eggs

Cook scrambled eggs slowly over low heat for creamy and delectable results.

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Ingredients

“Eggs, potatoes, cheese, ham, can’t get better than that!” – Francis Mallmann.

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Dough

Parathas are a a total crowd pleaser. You’ll definitely want to double this recipe because it’s impossible to eat just one. 

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Samosas

Master the art of samosa making. Learn how to fold, stuff, fry, and eat the soul of Kolkata in street food form. 

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Trimming Steak

Learn how to properly prepare meat. Not trimming the fat off can ruin your dinner.

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Mixing Dal 

Introduce a new utensil in your kitchen: the wooden dal hand masher and carefully blend the lentils to the perfect consistency.

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Butterflying

Learn how to butterfly and grill it over an open flame. This technique will enable you to cook the fish quickly.

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Barbecue

Elevate your barbecue to new heights. Wow friends and family with an incredible backyard BBQ.

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Cooking Fish

Overcooked fish makes Francis cry. Follow his instructions so you don’t make him shed tears of sadness.

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Grilling

Francis teaches you how to cook vegetables on the chapa, a flattop grill placed directly over the fire.

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Stone Fruit & Berries

Top the summery cake with juicy fresh apricots that are roughly halved and dunked waist-deep in the batter.

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Creativity

Dulce de leche is so versatile, you’ll want to put it on everything! It’s especially great on pancakes, pies, ice cream, and cakes.

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Stewing

Tenderize your chicken in a delectable yogurt marinade, which also doubles as the stewing sauce. The togurt brings a subtle creamy flavor that marries well with the spices. 

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Revuelto Gramajo

Looking for some weekend brunch inspiration? Your family will love this insta-worthy Argentine scrambler with eggs, bacon, and fried shoestring potatoes. 

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Siniya

Create a traditional Lebanese dish named for the pan it’s roasted in, with spiced lamb kebabs, tomatoes, onions, and tahini.

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Croutons

Tear and toast anchovy breadcrumbs to make homemade croutons for crunchy and delicious results.

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Lemon Juice

This pro hack will show you how to cut a lemon to squeeze all the juice, and none of the seeds.

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Salsa Criolla

No Sunday Asado would be complete without salsa criolla, which brings a bright and fresh crunch to the meat.

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Clarified Butter

Understand the science behind why Francis prefers to cook with clarified butter.

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Bacon Topping

Cook a large slab of smoked bacon in a sautée pan and mix with scallions for a delectable topping.

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Balancing Flavors

Balancing sweet and savory is a skill. This umami-rich peanut butter is ideal to quickly spread on toast, or use in all sorts of more elaborate dishes. Just don’t forget to add Edward’s secret ingredients. 

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Caramelized Carrots

All you need is three carrots, a handful of thyme, a bit of cream, olive oil, and a cast iron pan for an incredible veggie side.

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Saffron Chicken Korma

Make the ultimate chicken dish. This dish with Persian roots symbolizes celebration, family, and all the happy memories of growing up in Kolkata. 

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Roasting Ribs

Learn rib roasting hacks like how to double wrap your meat in plastic and aluminum before it goes in the oven.

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Secret Weapon

Want to know Francis’s secret weapon? Watch this lesson and learn how to make your food crispy and luxurious.

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Sauce

Simmer a homemade barbecue sauce with surprising ingredients that will bring an exciting flavor element.

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Condiment

Discover why preserved lemons are so important in Israeli cuisine. Incorporate it in salads, fish, pasta sauces, meat, or veggie dishes.

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Eggs – Fried & Scrambled

Simple and delicious tricks and techniques making no-fail fried and scrambled eggs.

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Marinating

Cover every nook and cranny of the chicken breast in the harissa paste and marinate for 24 hours.

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Smashing

Francis loves to smash things, and here he teaches how to make this easy and unfussy steak, a dish 25 years in the making.

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Dessert

Make this no-fuss simple dessert that only calls for 3 ingredients: Pears, salt, and dulce de leche.

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Red Pepper Salad with Almonds & Marjoram

Learn how to burn, peel, and roast red peppers and pair it with crunchy almonds and the fragrant marjoram.

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Potato Salad

Potato salad 2.0. Impress your friends and family with this potato salad. The perfect side for a potluck barbecue.

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Masbacha

There’s nothing more irresistible than dipping pita into this warm, creamy homemade hummus.

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Argentine Grilling

A barbecue in Argentina is more than a meal, it’s a celebration. Get an inside look how Francis prepares his Sunday asado.

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Barbecue

Learn how to barbecue a delicious and easy skirt steak over an open flame.

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Milanesa with a Simple Salad

While the milanesa is traditionally pounded thin and deep fried, Francis prefers a thick tenderloin tenderloin cooked bleu, or extra rare.

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Marjoram

Erez doesn’t understand why more chefs aren’t using marjoram, an aromatic herb similar to oregano.

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Browning meat

Watch and learn from the master of meat the core principles of how to cook the perfect steak.

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Cake Batter

Learn how to make a summery cake straight from Erez’s childhood. This quick confection calls for butter, flour, sour cream, and lemon zest.

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Yogurt

Learn the secrets to creating perfectly preserved balls of cheesy love that can be used in a variety of ways.

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Whipped Cream

A dollop of cream will add a luxurious texture and flavor to the burnt and buttery citrus.

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Winter

Stews on! When there’s a slight chill in the air, whip up this warming fisherman’s stew. Substitute trout with any fresh fish or seafood.

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Whisking

Beat the eggs constantly with a whisk for 4-5 minutes to achieve the creamy custard consistency you’re looking for.

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Cast iron

Take care of your cast iron. Instead of washing it, keep them cured and greased with fat or lard.

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Challah

Bake two of Erez’s signature stuffed challah breads: fennel with sage blossoms and Kashkaval cheese with garlic confit.

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Tomato Salad with Mint & Chili

Elevate tomato salad by adding mint and chili. Be inspired by its fresh flavors and make the best summer salad.

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Butter

Cook with clarified butter for crunchier potatoes, a perfect char on seared meat, and vegetables that won’t burn too quickly.

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Cubing

Watch closely and learn how to perfectly cut, cube, and remove the rind from a whole fresh watermelon.

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Trout A La Vara

Make “a la vara”, crucified asador-style over an open flame. Improvise this simple meal with only sticks and fish.

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Filling 

Make two different empanada fillings sure to satisfy. Everyone will ask you for the recipe.

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Salt

The slight amount of salt that remains on the outside pear skin will bring an interesting complexity to the sweet fruit.

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Dicing

Sharpen your best knife because its time to make the salad. Dice the tomato in equal pieces and then cut the chili pepper into visible slices.

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Texture

When building a dish, texture is one of the most important components. The peanuts have a wonderful nutty crunch.

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Rice

Turn simple rice into a showstopper. Simmer rice in coconut milk for a rich and sweet complexity. 

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Homemade Peanut Butter

Forget store-bought peanut butter packed with chemicals and preservatives, make your own with roasted peanuts and sesame oil. 

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Italian Appetizers

Make an Italian appetizer spread this year. Guaranteed to make any holiday meal memorable.

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Bologna Toast

Recreate Edward’s favorite childhood sandwich. The restaurant-style reinterpretation with seared Japanese eggplant and mushroom elevates the classic dish, adding roasted garlic to enhance the mayo. 

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Spices

Journey to an Arab village into Shafia Zachlawi’s home as she does the honor of imparts the secrets behind her spice-forward dishes.

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Grits

Edward’s answer to the Southern classic of shrimp and grits, adding his own unique spin that combines his love of bourbon and oysters.

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Grilling

Gather around the grill and Edward will teach you how to check for doneness, manipulate the fire, and accomplish a smoky taste.

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Vineyard Breakfast: Wine, Cheese & Eggs

Toss veggies and eggs into a pan, and serve it along with cheese, fresh bread, and wine. A simply perfect breakfast for a special occasion.

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Creativity

Be inspired in the kitchen. Discover new recipes like this unique lamb chop schnitzel creation.