Overview

Re-learn how to cook wholesome, delicious, and easy meals that are better for your waist, wallet, and the world.

Do you wish you could create gourmet dishes at home? The Everyday Gourmet offers 24 methodical, hands-on lessons to help you master the art of cooking. Led by Chef Bill Briwa from the Culinary Institute of America, this course covers essential techniques, flavor dynamics, and recipes that will boost your culinary skills. Experience a master chef at work and gain the confidence to create delicious meals from scratch.

Course Content

1. Cooking-Ingredients, Technique, and Flavor

Discover the science of taste and how to create meals that excite your palate through engaging taste experiments. (27 min)

2. Your Most Essential Tool-Knives

Learn about essential kitchen knives and techniques for chopping and dicing vegetables. (37 min)

3. More Essential Tools-From Pots to Shears

Understand the importance of kitchen tools and use them in a recipe for vegetable ratatouille. (34 min)

4. Sauté-Dry-Heat Cooking with Fat

Master sautéing techniques and prepare a delicious Chicken Marsala. (39 min)

5. Roasting-Dry-Heat Cooking without Fat

Demystify roasting and learn how to make the perfect roast chicken and potatoes. (32 min)

6. Frying-Dry-Heat Cooking with Fat

Explore frying techniques and prepare dishes like veal cutlets and fish and chips. (33 min)

7. From Poach to Steam-Moist-Heat Cooking

Learn the poaching technique while preparing a salmon dish and steaming vegetables. (34 min)

8. Braising and Stewing-Combination Cooking

Experiment with braising and stewing techniques using pot roast and lamb stew. (37 min)

9. Grilling and Broiling-Dry-Heat Cooking without Fat

Discover grilling techniques with recipes for grilled steak and vegetables. (41 min)

10. Stocks and Broths-The Foundation

Learn how to prepare various stocks and broths for versatile use in cooking. (34 min)

11. The Stir-Fry Dance-Dry-Heat Cooking with Fat

Get an introduction to stir-frying using a Vietnamese dish of noodles and vegetables. (34 min)

12. Herbs and Spices-Flavor on Demand

Delve into the complexities of herbs and spices, creating an herb chutney and spice rub. (36 min)

13. Sauces-From Beurre Blanc to Bechamel

Master making sauces like bechamel and beurre blanc, alongside other international sauces. (36 min)

14. Grains and Legumes-Cooking for Great Flavor

Learn the quick-soak method for beans and how to cook different types of rice. (40 min)

15. Salads from the Cold Kitchen

Understand the fundamentals of creating simple yet fresh salads. (38 min)

16. Eggs-From the Classic to the Contemporary

Explore various egg dishes, including hard-boiled, deviled, and eggs Benedict. (37 min)

17. Soups from around the World

Master multiple soup recipes, including Thai chicken soup and French onion soup. (31 min)

18. From Fettuccine to Orecchiette-Fresh and Dry Pastas

Learn to make your own pasta with a focus on a carbonara dish. (40 min)

19. Meat-From Spatchcocked Chicken to Brined Pork Chops

Improve your skills in buying and preparing various meats. (38 min)

20. Seafood-From Market to Plate

Get tips on selecting fresh seafood and prepare dishes like ceviche and roasted fish. (39 min)

21. Vegetables in Glorious Variety

Learn techniques for preparing a wide range of seasonal vegetables. (34 min)

22. A Few Great Desserts for Grown-Ups

Create sophisticated desserts featuring fruit jams and cheese plates. (26 min)

23. Thirst-The New Frontier of Flavor

Understand the importance of wine in enhancing dining experiences with food pairing techniques. (34 min)

24. Crafting a Meal, Engaging the Senses

Bring together your skills to create an entire meal from start to finish. (39 min)

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