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Lessons

These preview videos represent a video summary of multi-video instructional lessons that will be accessible once course access has been granted.

The Cook's Roadmap: An Introduction

Selecting a Kitchen Knife Set
How to Pan Fry
Submersion Cooking Methods
Salad Greens | Selecting & Preparing
Rice Basics
Wheat & Gluten
How to Select Pasta
Handling a Chef's Knife
How to Sweat Ingredients
How to Preserve Vegetable Pigments
Vinaigrette Basics
Cooking Rice | Steaming & Boiling Methods
How to Cook Pasta
How to Cut Using a Chef's Knife
How to Roast Vegetables
Cooking Vegetables in Water
Cooking Rice | Pilaf Method
How to Season with Salt
Poultry Fundamentals
Steaming | Introduction
How to Cook Grains
How to Roast Chicken
Steaming | Basics
How to Steam Vegetables

Knife Skills

Selecting a Kitchen Knife Set
Handling a Chef's Knife
How to Cut Using a Chef's Knife
Knife Sharpening with a Whetstone

Mastering Your Fry Pan

How to Pan Fry
Searing
How to Sweat Ingredients
How to Sauté
Pan Tossing

How to Cook & Make Pasta

Wheat & Gluten
How to Select Pasta
How to Cook Pasta
How to Make Fresh Pasta | Laminated Pasta
How to Make Tomato Sauce

Cooking Vegetables

How to Preserve Vegetable Pigments
Cooking Vegetables in Water
How to Steam Vegetables
How to Roast Vegetables

Grains & Legumes

Rice Basics
Cooking Rice | Steaming & Boiling Methods
Cooking Rice | Pilaf Method
The Risotto Method
How to Vary Risotto
How to Cook Grains
How to Make Polenta
How to Cook Dried Legumes

Egg Basics

Eggs | Anatomy, Boiling & Scrambling
Eggs | Frying, Basting & Poaching
How to Make an Omelet
How to Make a Frittata
How to Steam Eggs

Cooking Chicken & Poultry

Poultry Fundamentals
How to Roast Chicken
Enhancing Basic Roast Chicken

Food Safety

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