Real ravioli, real pomodoro — the sealing skill, the sauce science, and why most people never learn to make either one properly.
No Occasion Required: Master Handmade Ravioli and Pomodoro Sauce
How to Make Perfect French Crullers: History, Physics, and Frying it Right
The French Cruller is a masterclass in physical leavening, utilizing the rapid transition of water to steam to create its signature airy, “honeycombed” interior. This technical deep-dive explores the hybrid history and precise culinary science required to transform traditional pâte à choux into a perfectly glazed, fried masterpiece.
Basic Chili Variations – Best and Worst
These are the chili destinations you've got to visit! Whether your mom mastered a multi-generational recipe, your community held chili cookoffs, or you frequented the Wendy's drive-thru, your idea of chili probably stems from the…
How to Master Mom’s Pasta
Make fresh and dried pastas: Everything you need to know before you touch flour: where pasta actually comes from, why different flours behave differently, how to boil it, and how to sauce it right.
How to Make the Perfect Pâte à Choux: The Architecture of the Eclair
Choux has the reputation for being difficult, but it’s surprisingly simple. Master this easy recipe and you can make many pastries most bakers are scared to try. Pipe logs and fill with pastry cream for eclairs, pipe dollops and sandwich with whipped cream or ice cream for cream puffs and profiteroles, mix it with cheese and herbs for savory gougères, deep fry it for churros, French cruller donuts, choux beignets… you can do a lot.
Chocolate Recipes 1
Recipes: Chocolate Mousse; Chocolate Souffle; Chocolate Garnishes; Sachertorte; Double Chocolate Torte with Mousse and Raspberries; Chocolate Lava Cake,
Seafood 101: Everything You Need to Know to Cook Amazing Fish (and Shellfish)
Salmon en Papillote, Fried Calamari, Oysters Rockefeller, Shrimp Scampi, Confit Octopus; Grilled Trout
Icing
These are the icing recipes and techniques you need to master during your third year. Do this and you will be successful when we can get to the really challenging stuff. “Regular” Buttercream, Italian Meringue, Ganache, Royal, Glaze, and Chocolate Buttercream
Everything You Have to Know to Make Delicious Tarts
King of the Crust! Time to take on three different varieties of pie crusts – Pate Sablee, Pate Brisee, and Pate Sucree – and then put them to work with Miniature Pies and Tarts like Peach Galette Pie, Lemon Meringue Pie, and a Fruit Tart
Advanced Yeast Breads
Taking on the yeast bread that are a bit more challenging: Sourdough from scratch; enriched doughs like Brioche and Cinnamon Rolls; Sandwich bread like Whole Wheat Pullman Loaf, Bread Bowls