Category: Takeaways

Build a sweet and tangy barbecue sauce from jerk paste, onions, ketchup, and brown sugar, perfect for jerk chicken and so much more.

Impart flavor in every nook and cranny of the fish with green seasoning and all-purpose seasoning.

Make Jamaica’s most famous dish, known for its intense depth of smokiness, heat, spice, and flavor.

A Caribbean staple, ackee is a fruit with vegetable-like qualities. Learn how to handle, prep, and cook it fresh – or from a can.

Prepare a deeply flavorful pickled dressing that brings acidity and spice to the fried fish.

Douse every inch of the oxtails in this aromatic marinade highlighting fundamental everyday Jamaican ingredients.

Blend a spicy, sweet calypso sauce and fold it into homemade aioli – the perfect dip for plantains, fish, and wings.

Score the fish, lay it into the oil away from you, and hold it off the bottom at first so it never sticks to the pan.

Learn the dish that reminds Kwame of comfort and heritage: ackee and saltfish, Jamaican pride on a plate.

Build the brown stew chicken marinade with green seasoning, browning, and Pickapeppa, then let it work for up to 48 hours.

The beating heart of Jamaican cuisine. Serve this nourishing island braise with potatoes.

Make Kwame’s GBD potatoes with green seasoning, a recipe you’ll need in your cooking repertoire.

Kwame seasons in layers and tastes at every stage, the surest way to a perfectly seasoned sauce and never an over-salted one.

Looking for the secret of how to get your food to taste better than everyone else’s? Kwame shows you how with his stock recipes.

Your patty dough will come out golden and ultra flaky, mostly thanks to the chilled butter cubes.

Stuff the quintessential hand-held Jamaican pie with jerk paste, all-purpose seasoning, and curry powder.

Knead, fold, and bake fluffy, buttery coco bread, which uses coconut milk to impart a tropical flavor.

Kwame breaks down how he makes stocks – and how they are the building blocks of flavor and cuisine.

Don’t stop at golden brown: this dish gets its name from a deep, dark sear that builds layers of caramelized flavor.

Swap water for stock and taste the difference: once you start cooking with stock, you’ll never go back.

Choose plantains that are almost black – the darker the skin, the sweeter the fruit. Slice on a bias and shallow fry until golden.

Kwame marinates goat for 24 hours in curry powder, green seasoning, garlic, ginger, and all-purpose seasoning. You’ll need time, but it’s well worth it.

Cut firm paneer into neat cubes and fold them in gently. If you make your own, press it for two to three hours so it slices cleanly.

Size matters. Cut celery and green onions on the bias for a more elegant shape. Cut across for a more rustic, ordinary shape.

Make a well of flour and crack eggs inside with olive oil. Watch closely and you’ll make pasta just like an Italian nonna.

Learn the right ratio to make the most wonderful tagliatelle. All you’ll need is flour, salt, olive oil, and eggs.

Join Nancy in her favorite kitchen in Panicale, Italy, where she learns traditional tagliatelle from the world’s foremost pasta authorities: two Italian nonnas!

Make a basil pesto using the freshest herbs possible. Pound pine nuts, lemon zest, parm, and basil with a mortar and pestle.

Learn how to prepare for a dinner party, from creating checklists to setting deadlines. The hostess with the mostest will teach you all her tricks.

Peel, slice, and caramelize an extraordinary amount of apples in butter and cinnamon sugar. Pack it all in a delicious pie.

Make a cascade of contorni that highlights the season’s freshest ingredients: roasted tomatoes, cauliflower, baked cabbage, and onions with sage and vinegar.

Learn the virtue of patience and waiting when baking because sometimes a great product takes time to make.

Each pie bursts with a heaping cupful of sautéed apples. Nancy loves to top each pie with a big mound of vanilla gelato, and so should you.

Quarter onions and slice through the root so it stays intact. Even slices not only look better, it will prevent uneven cooking, too.

Put a creative spin on the Italian classic by roasting the entire dish in the oven to achieve a richer, more deeply caramelized flavor profile.

Learn cooking fundamentals like how to sear and caramelize. Apply this technique to all sorts of vegetables.

Travel with Kwame to Kingston and beyond on a culinary adventure that uncovers his story and his roots.

Go on an inspiring journey through Kwame’s Jamaica to uncover the people and places that shaped his cooking.

Immerse yourself in Kwame’s backstory, from cooking eggs in the Bronx to celebrating Afro-Caribbean cuisine, before you dive into the lessons.

Travel with Asma through Kolkata and see why she champions all-women kitchens, from Suruchi to her own Darjeeling Express in London.

Wander Kolkata’s streets, markets, and sweet shops with Asma and soak up the influences behind her food before you start cooking.

Meet Asma and hear how memories of Kolkata built her cooking, from second daughter to celebrated London chef, before you dive into the lessons.

Make eggs extra indulgent and load them with two of life’s gifts: pork and fried shoestring potatoes.

Travel to Francis’s home in Patagonia as you take a culinary adventure to uncover his story

Watch Francis’s journey from French fine dining to finding his own voice in the fires of home, before your first lesson.

Travel to Erez’s home in Israel as you take a culinary adventure to uncover his story

Journey to Francis’s secluded island in Patagonia and discover how a life of open-fire cooking shaped his food and philosophy.

Go on an inspiring journey to the chef’s home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind Erez and his food as you immerse yourself in a cinematic journey through Israel.

Travel to Dario’s shop in Panzano as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chef’s home and city, to uncover their influences and get inspired to start cooking

Discover the stories behind Dario and his food as you immerse yourself in a cinematic journey through Panzano and his family’s butcher shop.

Travel to Nancy’s homes in California and Panicale, Italy on a culinary adventure to uncover her story.

Go on an inspiring journey to Nancy’s home and city to uncover her influences and get inspired to start cooking.

Immerse yourself in Nancy’s backstory and the inspirations behind her food before you dive into the lessons.

Travel to Edward’s home in Louisville as you take a culinary adventure to uncover his story

Go on an inspiring journey to the chef’s home and city, to uncover their influences and get inspired to start cooking

Immerse yourself in a cinematic journey through Edward’s world and discover the stories and inspirations behind his Southern-Korean cuisine.

Repurposing leftovers is a great skill. Learn how to turn leftover country ham into a flavor-packed salt.

Seasoned butter is one of the most versatile things to keep on hand, especially when seasoned with Korean barbecue flavors.

Temper cumin, garlic, curry leaves, and chilies in hot oil, then pour it over warm dal just before serving. Never temper cold dal.

Boil spinach for barely a minute, then plunge it into cold water. Off the heat it keeps cooking, and this stops it becoming a mess.

Use this julienne peeler to transform your prep. Quickly and easily peel green papaya into perfect julienne strips.

Ask Francis’s chefs what to learn from him: crust. Fire, cast iron, and patient observation build that golden, crunchy crust.

Bloom saffron in blood-temperature milk: if it doesn’t burn your finger, it won’t burn the saffron. Too much heat kills the floral aroma.

This Indian take on creamed spinach is packed with flavor and easy to make. Use fresh or frozen spinach, or a soft green like kale.

Why is this tortilla better than the rest? Three different types of onions, cooked with the potatoes in olive oil until soft and sweet.

Learn Francis’s technique for filleting a trout: detach the flesh from the bones while keeping the fillet intact.

Emulate grilling the Mallmann way and attempt his signature hang-roasting technique over an open fire.

Put a spin on potato salad by dressing it in a tangy mustard vinaigrette. Also great on salad or grilled vegetables.

Slow cook carrots in cream for the ultimate sweet honey-like texture. You’ve never tasted carrots quite like these.

Join Francis on a nature walk. Whip up a no-fuss Gaucho inspired lunch: skirt steak and burnt bread sandwich.

Follow Asma’s tips on washing and soaking and your rice will never be mushy again. Gentle handling keeps every delicate grain whole.

This Version of chupín, a fish stew found near lagoons, rivers, and fishermen’s towns, features fresh Patagonian trout.

Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.

A Spanish-themed egg dish that is perfect for Sunday brunch, weekday lunch, or if you’re cooking for a crowd.

Bake the trout inside a salt crust for a wonderful flaky texture. Serve just with olive oil and salt to respect the pure fish flavor.

Uncover the technique of charring citrus and taste how the inherent flavor of the fruit is amplified in each bite.

Meet cassia bark, Indian bay leaf, cardamom, and clove, and infuse them into hot oil. Skip powdered spices: whole ones carry the life of the dish.

Break down the chhana gently with the heel of your hand: never knead, or it turns hard and springy. Sweeten to taste and press into molds.

Stir-fry green beans with black mustard seeds, garlic, and whole chilies. This fiery side is the perfect contrast to the mild, floral korma.

Cool your hard-boiled eggs fast in icy water: it stops the cooking and makes the shells slip right off.

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

Let the aromas of Jamaica permeate your kitchen with this Caribbean green seasoning, an important building block for so many dishes.

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

Split boiling milk with lemon juice, then strain and press the curds. Once you make fresh paneer at home, you may never buy it again.

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

Blend your own curry powder. It’s great to have on hand and adds depth of flavor to meats, stews, braises, and veggies.

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

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.

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

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

Soak tamarind in warm water and squeeze out the pulp with your hands. It brings a sweet-sour tang no concentrate can match.

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.

Cool your palate with kachumber salad: cucumber, tomato, red onion, and pomegranate with lemon and mint. Perfect beside the yellow curry.

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