Rouxbe Cooking School

Creation Time	Aug. 18, 2023, 8:16 p.m.
Last Access Time	Nov. 24, 2024, 12:46 a.m.
File Size	7.4 GB
Keywords	School Cooking Rouxbe
Total Requests	106
Total Files	1070
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04 Eggs/04 - How to Make a Frittata/05 - Making a Basic Frittata.f4v 62.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/010 - Map of Cooking.f4v 42.4 MB
Courses/The Cook's Roadmap - Level 1/Course Files/029.2 - Map of Cooking.f4v 42.4 MB
Courses/The Cook's Roadmap - Level 1/Course Files/030 - Message From Co-Founder.f4v 41.4 MB
Courses/Plant-Based Cooking - Level 1/Plant-Based Cooking - Level 1.chm 40.5 MB
17 Breads, Doughs and Batters/02 - How to Make Bread - Basics/03 - Yeast & Bread Making.f4v 38.2 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/03 - Preparing Ingredients for Stir-Frying.f4v 37.8 MB
01 Knives, Knife Cuts and Knife Sharpening/04 - Knife Sharpening with a Whetstone/05 - Sharpening a Knife.f4v 37.7 MB
Courses/Platform Tour.f4v 34.9 MB
Courses/The Cook's Roadmap - Level 1/The Cook's Roadmap - Level 1.chm 34.8 MB
15 Rice and Grains/01 - Rice Basics/03 - Common Types of Rice.f4v 34.6 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Butcher a Duck.f4v 34.2 MB
Courses/About Rouxbe Cooking Courses.f4v 34.0 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/05 - Slicing Round Ingredients.f4v 32.9 MB
19 Plating/01 - The Basics of Plating/07 - General Plating Guidelines.f4v 32.9 MB
04 Eggs/03 - How to Make an Omelet/03 - How to Make an Omelet.f4v 32.9 MB
Courses/Art of the Wok - Stir-Frying/Course Files/06.2 - Shanghai Street Noodles.mp4 32.7 MB
12 Seasoning/04 - How to Marinate Foods/02 - What is a Marinade.f4v 32.1 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/04 - Choosing a Wok for Stir-Frying.f4v 31.5 MB
17 Breads, Doughs and Batters/05 - How to Make Crepes/04 - Cooking Crêpes.f4v 31.1 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Make Raw Noodles - 2 Ways.f4v 30.9 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/03 - Kneading & Developing Dough Stage.f4v 30.9 MB
Tips and Techniques/Ingredients/Meat Tips/How to Debone and Tie a Lamb Loin.f4v 30.0 MB
15 Rice and Grains/07 - How to Make Polenta/04 - Cooking Polenta.f4v 29.9 MB
09 Fish/03 - How to Pan Fry Fish/04 - How to Pan Fry Fish Over Higher Heat.f4v 28.3 MB
04 Eggs/02 - Eggs - Frying, Basting & Poaching/02 - How to Pan Fry Eggs.f4v 28.1 MB
05 Dry-Heat Cooking Methods/05 - Searing/04 - Searing on the Stove Top.f4v 28.1 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/05 - What is & How to Deep Fry Foods.f4v 27.5 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/05 - Tips for Successful Stir-Frying.f4v 27.5 MB
10 Vegetables/02 - Cooking Vegetables in Water/03 - Boiling & Simmering Vegetables.f4v 27.4 MB
11 How to Make Soup/03 - How to Make Roux-Based Soup/05 - The Texture of Roux-Based Soups.f4v 26.9 MB
08 Poultry/02 - How to Roast Chicken/03 - Roasting & Serving the Chicken.f4v 26.5 MB
Tips and Techniques/Ingredients/Meat Tips/How to Clean and Portion a Whole Beef Tenderloin.f4v 26.2 MB
17 Breads, Doughs and Batters/05 - How to Make Crepes/03 - Preparing Crêpe Batter.f4v 26.2 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/09 - Finishing the Sauce for Braising.f4v 25.8 MB
15 Rice and Grains/06 - How to Cook Grains/07 - Easy Ways to Add Grains to Your Diet.f4v 25.5 MB
11 How to Make Soup/03 - How to Make Roux-Based Soup/04 - Starting a Roux-Based Soup.f4v 25.3 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/06 - How to Stir-Fry.f4v 25.3 MB
08 Poultry/03 - Enhancing Basic Roast Chicken/03 - Roasting the Chicken.f4v 24.9 MB
07 Meat/04 - How to Roast Prime Rib/04 - Roasting Prime Rib.f4v 24.8 MB
15 Rice and Grains/04 - The Risotto Method/05 - Starting the Risotto Method.f4v 24.6 MB
12 Seasoning/03 - How to Use and Cook with Herbs/03 - How to Buy & Store Fresh Herbs.f4v 24.4 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/07 - Slashing & Baking Dough Stage.f4v 24.1 MB
09 Fish/02 - Cooking Fish Fundamentals/05 - How to Test Fish for Doneness.f4v 24.0 MB
17 Breads, Doughs and Batters/05 - How to Make Crepes/05 - Filling & Shaping Crêpes.f4v 23.8 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/05 - Building a Stew.f4v 23.5 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/07 - Shapes & Variations of Pasta Dough.f4v 23.3 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/06 - How to Season a Carbon Steel Wok.f4v 23.1 MB
07 Meat/04 - How to Roast Prime Rib/06 - Resting Roasts.f4v 23.0 MB
07 Meat/04 - How to Roast Prime Rib/02 - How to Select Prime Rib.f4v 23.0 MB
10 Vegetables/01 - How to Preserve Vegetable Pigments/03 - Pigments in Red & White Vegetables.f4v 23.0 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/04 - What is & How to Shallow Fry Foods.f4v 22.9 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/04 - What is Velveting.f4v 22.8 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/08 - How to Hone Your Knife.f4v 22.8 MB
Tips and Techniques/Techniques/Honing Your Knife.f4v 22.8 MB
10 Vegetables/04 - How to Roast Vegetables/03 - Preparing to Roast Vegetables.f4v 22.4 MB
10 Vegetables/03 - How to Steam Vegetables/03 - How to Steam Vegetables.f4v 22.4 MB
02 How to Make Stock/04 - How to Make Broth/03 - How to Make White Broth.f4v 22.3 MB
12 Seasoning/02 - How to Season with Salt/05 - When to Salt Food.f4v 22.2 MB
12 Seasoning/03 - How to Use and Cook with Herbs/06 - How to Cook with Herbs.f4v 21.9 MB
12 Seasoning/02 - How to Season with Salt/02 - Types of Salt.f4v 21.9 MB
05 Dry-Heat Cooking Methods/04 - How to Saute/05 - Cooking Food by Sautéing.f4v 21.6 MB
15 Rice and Grains/06 - How to Cook Grains/05 - Cooking Methods for Grains.f4v 21.4 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/03 - Hollandaise - Making the Sabayon.f4v 21.3 MB
15 Rice and Grains/04 - The Risotto Method/07 - How to Finish Risotto.f4v 21.0 MB
Tips and Techniques/Techniques/Batch Cooking.f4v 21.0 MB
09 Fish/01 - How to Buy & Store Fish/02 - How to Identify Quality Fish.f4v 20.8 MB
07 Meat/04 - How to Roast Prime Rib/03 - How to Prepare Prime Rib.f4v 20.7 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/05 - Shaping Dough Stage.f4v 20.7 MB
15 Rice and Grains/04 - The Risotto Method/06 - Adding Liquid & Testing Risotto.f4v 20.5 MB
18 Chocolate/01 - Basics of Quality Chocolate/07 - How to Read Labels on Chocolate.f4v 20.2 MB
04 Eggs/02 - Eggs - Frying, Basting & Poaching/04 - How to Poach Eggs.f4v 20.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/020 - Michael Pollan - Twinkie vs. Carrot.mp4 19.9 MB
Courses/The Cook's Roadmap - Level 1/Course Files/034 - Michael Pollan - Twinkie vs. Carrot.mp4 19.9 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Make Raw Linguine & Fettucine Noodles .f4v 19.8 MB
12 Seasoning/04 - How to Marinate Foods/03 - How to Prepare a Marinade.f4v 19.7 MB
02 How to Make Stock/03 - How to Make Short Stock/03 - Making Short Stock.f4v 19.6 MB
03 How to Make Sauce/06 - How to Make a Butter Sauce/03 - Making a French Butter Sauce.f4v 19.4 MB
16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/06 - Combining Salad Greens.f4v 19.3 MB
11 How to Make Soup/02 - How to Make Stock-Based Clear Soup/03 - Making Stock-Based Clear Soups.f4v 19.3 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/04 - Fermenting Dough Stage.f4v 19.2 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/01 - Introduction to Handling a Chef's Knife.f4v 19.2 MB
08 Poultry/03 - Enhancing Basic Roast Chicken/02 - Enhancing a Roast Chicken.f4v 19.1 MB
16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/05 - Tossing & Serving Salad Greens.f4v 19.0 MB
11 How to Make Soup/03 - How to Make Roux-Based Soup/03 - Components of a Roux-Based Soup.f4v 18.9 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Butcher a Chicken - 8 or 10 Cut Chicken.f4v 18.7 MB
17 Breads, Doughs and Batters/02 - How to Make Bread - Basics/05 - Basic Bread Making Tools.f4v 18.6 MB
07 Meat/04 - How to Roast Prime Rib/05 - Checking Roasts for Doneness.f4v 18.5 MB
06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/06 - Finishing a Pot Roast.f4v 18.4 MB
12 Seasoning/02 - How to Season with Salt/04 - How to Salt Food.f4v 18.2 MB
Courses/Plant-Based Cooking - Level 1/Course Files/023 - Supermarket Secrets by Michael Pollan.mp4 18.2 MB
17 Breads, Doughs and Batters/01 - Wheat & Gluten/05 - Types of Flour - Uses & Mixing.f4v 18.1 MB
19 Plating/01 - The Basics of Plating/04 - Plate Design - Color, Texture & Shape.f4v 18.0 MB
14 Legumes/01 - How to Cook Dried Legumes/03 - Sorting, Rinsing & Soaking Dried Beans.f4v 17.9 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Make Raw Spaghetti Noodles.f4v 17.7 MB
16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/04 - Drying & Storing Salad Greens.f4v 17.7 MB
07 Meat/01 - Beef - Premium Cuts of Steak/02 - What are Premium Steaks.f4v 17.7 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/05 - Seasoning & Holding Hollandaise.f4v 17.6 MB
Courses/Food Safety/Food Safety.chm 17.6 MB
04 Eggs/04 - How to Make a Frittata/04 - Preparing Frittata Ingredients.f4v 17.5 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/03 - Temperature of Oil for Frying.f4v 17.4 MB
12 Seasoning/03 - How to Use and Cook with Herbs/05 - How to Prepare Herbs for Cooking.f4v 17.4 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Butcher a Whole Chicken.f4v 17.4 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/06 - Proofing Dough Stage.f4v 17.2 MB
15 Rice and Grains/04 - The Risotto Method/03 - Rice & Grains for the Risotto Method.f4v 17.2 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/02 - Rinsing & Soaking Rice.f4v 17.1 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/06 - How to Control Pan Temperature.f4v 16.9 MB
10 Vegetables/04 - How to Roast Vegetables/02 - How Roasting Affects Vegetables.f4v 16.8 MB
11 How to Make Soup/01 - How to Make Broth-Based Clear Soup/02 - Starting a Clear Soup Broth.f4v 16.7 MB
11 How to Make Soup/01 - How to Make Broth-Based Clear Soup/03 - Finishing a Clear Soup Broth.f4v 16.7 MB
17 Breads, Doughs and Batters/01 - Wheat & Gluten/04 - What is Gluten.f4v 16.7 MB
14 Legumes/01 - How to Cook Dried Legumes/01 - Introduction to Dried Beans.f4v 16.5 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/04 - Choosing & Preparing Meat for Stewing.f4v 16.5 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/01 - Intro to How to Use a Chef's Knife.f4v 16.3 MB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/04 - How to Boil Eggs.f4v 16.3 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/03 - The Advantages of Stir-Frying.f4v 16.3 MB
18 Chocolate/01 - Basics of Quality Chocolate/08 - How to Taste Quality Chocolate.f4v 16.3 MB
09 Fish/03 - How to Pan Fry Fish/03 - How to Pan Fry Fish Over Low Heat.f4v 16.2 MB
17 Breads, Doughs and Batters/04 - How to Shape an Epi/02 - How to Shape an Épi.f4v 16.2 MB
11 How to Make Soup/03 - How to Make Roux-Based Soup/06 - Finishing Roux-Based Soups.f4v 16.1 MB
15 Rice and Grains/07 - How to Make Polenta/03 - Liquid & Ratios for Polenta.f4v 16.1 MB
09 Fish/01 - How to Buy & Store Fish/03 - How to Store Fish.f4v 16.1 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/02 - Preparing & Mixing the Dough Stage.f4v 16.1 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/06 - Rolling Pasta Dough.f4v 16.1 MB
18 Chocolate/01 - Basics of Quality Chocolate/06 - Making Chocolate & Conching.f4v 16.0 MB
12 Seasoning/01 - How to Brine/07 - Brining Times.f4v 16.0 MB
06 Moist-Heat Cooking Methods/06 - Steaming - Introduction/04 - The Advantages of Steaming.f4v 15.9 MB
04 Eggs/05 - How to Steam Eggs/02 - How to Steam Eggs.f4v 15.9 MB
08 Poultry/02 - How to Roast Chicken/02 - Preparing to Roast Chicken.f4v 15.9 MB
08 Poultry/01 - Poultry Fundamentals/04 - Poultry Breasts & Cooking.f4v 15.8 MB
08 Poultry/03 - Enhancing Basic Roast Chicken/04 - Making Chicken Pan Sauce or Gravy.f4v 15.8 MB
06 Moist-Heat Cooking Methods/01 - Submersion Cooking Methods/03 - How Temperature & Activity Affects Food.f4v 15.8 MB
Tips and Techniques/Techniques/How to Dry-Sauté.f4v 15.7 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Carve Poultry.f4v 15.7 MB
14 Legumes/01 - How to Cook Dried Legumes/06 - Testing Beans for Doneness.f4v 15.6 MB
11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/04 - Starting a Starch-Based Thick Soup.f4v 15.6 MB
14 Legumes/01 - How to Cook Dried Legumes/05 - Cooking Dried Beans.f4v 15.5 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/04 - Hollandaise - Adding the Butter.f4v 15.4 MB
02 How to Make Stock/03 - How to Make Short Stock/02 - The Advantages of Short Stock.f4v 15.3 MB
15 Rice and Grains/03 - Cooking Rice - Pilaf Method/02 - How to Make a Basic Pilaf.f4v 15.2 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/07 - Combination Cooking - Slow and Low.f4v 15.2 MB
02 How to Make Stock/02 - How to Make Dark Stock/03 - Caramelizing Ingredients for Stock.f4v 15.1 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/08 - How to Flavor Rice.f4v 15.0 MB
06 Moist-Heat Cooking Methods/06 - Steaming - Introduction/03 - Steaming Equipment.f4v 14.9 MB
05 Dry-Heat Cooking Methods/03 - How to Sweat Ingredients/03 - How to Sweat Ingredients.f4v 14.8 MB
03 How to Make Sauce/06 - How to Make a Butter Sauce/06 - Variations of Butter Sauces.f4v 14.7 MB
Tips and Techniques/Ingredients/Rice and Grains Tips/Cooking Risotto in Advance.f4v 14.6 MB
Tips and Techniques/Ingredients/Vegetables Tips/Rolling Seitan Sausages .f4v 14.6 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/07 - Caring for a Carbon Steel Wok.f4v 14.5 MB
10 Vegetables/03 - How to Steam Vegetables/05 - How to Finish Steamed Vegetables.f4v 14.5 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/06 - De-seeding Tomatoes for Tomato Sauce.f4v 14.5 MB
10 Vegetables/03 - How to Steam Vegetables/02 - How to Prep Vegetables for Steaming.f4v 14.4 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/07 - Finishing Sauce for Stew.f4v 14.2 MB
17 Breads, Doughs and Batters/02 - How to Make Bread - Basics/02 - Flour for Basic Bread Making.f4v 14.2 MB
15 Rice and Grains/03 - Cooking Rice - Pilaf Method/04 - Adding Proteins to Pilaf.f4v 14.1 MB
15 Rice and Grains/05 - How to Vary Risotto/02 - Adding Sauces to Vary Risotto.f4v 14.1 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/03 - Basic Breading Components.f4v 14.0 MB
06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/05 - Cooking a Pot Roast.f4v 14.0 MB
Tips and Techniques/Ingredients/Seasoning Tips/Learn About Gourmet Salt.f4v 14.0 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/04 - How to Bread Foods.f4v 13.9 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/02 - What Happens to Food During Frying.f4v 13.9 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/06 - Slicing Large-Shaped Ingredients.f4v 13.8 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/04 - Preparing to Cook Using Steam.f4v 13.8 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/05 - Steaming Food.f4v 13.7 MB
16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/02 - Choosing Salad Greens.f4v 13.7 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/How to Test Salmon for Doneness.f4v 13.6 MB
15 Rice and Grains/06 - How to Cook Grains/02 - The Anatomy of Whole Grains.f4v 13.6 MB
12 Seasoning/01 - How to Brine/02 - How Brining Works.f4v 13.4 MB
10 Vegetables/04 - How to Roast Vegetables/05 - Finishing Roasted Vegetables.f4v 13.3 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/06 - Alternative Ways to Steam Rice.f4v 13.3 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/05 - How to Make a Basic Vinaigrette.f4v 13.3 MB
10 Vegetables/02 - Cooking Vegetables in Water/04 - Blanching & Parboiling Vegetables.f4v 13.3 MB
Courses/Plant-Based Cooking - Level 1/Course Files/009.2 - The Path is the Win.f4v 13.2 MB
Courses/The Cook's Roadmap - Level 1/Course Files/029.1 - The Path is the Win.f4v 13.2 MB
03 How to Make Sauce/01 - How to Make Roux/02 - What is Roux.f4v 13.2 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Prepare Tomato Concassé.f4v 13.2 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/07 - Other Methods of Using the Knife.f4v 13.2 MB
11 How to Make Soup/01 - How to Make Broth-Based Clear Soup/04 - Adding Ingredients to Broth Soups.f4v 13.1 MB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/02 - Egg Anatomy.f4v 13.1 MB
10 Vegetables/03 - How to Steam Vegetables/04 - How to Test Steamed Vegetables.f4v 13.1 MB
11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/03 - Starch-Based Thick Soup Components.f4v 13.1 MB
11 How to Make Soup/02 - How to Make Stock-Based Clear Soup/04 - Finishing Stock-Based Clear Soups.f4v 13.0 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/08 - Cooling & Storing Bread Stage.f4v 12.9 MB
12 Seasoning/04 - How to Marinate Foods/05 - Determining Marinating Times.f4v 12.9 MB
04 Eggs/03 - How to Make an Omelet/04 - Adding Ingredients to Omelets.f4v 12.9 MB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/03 - Buying, Storing & Egg Freshness.f4v 12.9 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/How to Buy, Store and Clean Mussels.f4v 12.7 MB
06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/04 - Preparing a Pot Roast.f4v 12.7 MB
06 Moist-Heat Cooking Methods/01 - Submersion Cooking Methods/01 - Intro to Submersion Cooking Methods.f4v 12.7 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/05 - Other Stir-Frying Equipment.f4v 12.6 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/07 - Boiling (Pasta) Method for Cooking Rice.f4v 12.6 MB
04 Eggs/03 - How to Make an Omelet/02 - Pans for Making Omelets.f4v 12.5 MB
15 Rice and Grains/05 - How to Vary Risotto/03 - Adding Ingredients to Risotto.f4v 12.4 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/04 - Adding Oil to a Heated Pan.f4v 12.4 MB
04 Eggs/05 - How to Steam Eggs/03 - How to Enhance Steamed Eggs.f4v 12.4 MB
Tips and Techniques/Ingredients/Poultry Tips/Trussing Poultry.f4v 12.4 MB
Tips and Techniques/Kitchen Tools/Roasting Pans and Racks.f4v 12.3 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/08 - Slow & Low Cooking for Braising.f4v 12.3 MB
Tips and Techniques/Ingredients/Sauce Tips/What is and How to Make a Gastride.f4v 12.3 MB
19 Plating/01 - The Basics of Plating/05 - Plate Designing - What Goes Where.f4v 12.1 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/02 - Developing the Sucs for Pan Sauces.f4v 12.1 MB
13 Pasta/01 - How to Select Pasta/04 - The Quality of Extruded, Dried Pasta.f4v 12.0 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/06 - Cutting with a Chef's Knife.f4v 11.9 MB
15 Rice and Grains/07 - How to Make Polenta/02 - Types of Cornmeal for Polenta.f4v 11.8 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/04 - Two-Pot Method for Making Bechamel.f4v 11.8 MB
05 Dry-Heat Cooking Methods/02 - Pan Tossing/02 - Practicing Pan Tossing.f4v 11.7 MB
15 Rice and Grains/04 - The Risotto Method/04 - Liquids for the Risotto Method.f4v 11.7 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/06 - How to Prepare & Batter Food.f4v 11.7 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/04 - Making Pasta Dough in a Food Processor.f4v 11.6 MB
13 Pasta/02 - How to Cook Pasta/02 - Pasta Cooking Essentials.f4v 11.6 MB
12 Seasoning/01 - How to Brine/06 - How to Flavor Brines.f4v 11.6 MB
12 Seasoning/04 - How to Marinate Foods/04 - Preparing to Marinate.f4v 11.6 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/09 - Size of Knife Cuts.f4v 11.5 MB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/05 - How to Scramble Eggs.f4v 11.5 MB
17 Breads, Doughs and Batters/01 - Wheat & Gluten/02 - The Composition of Wheat.f4v 11.4 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/04 - Deglazing Pan Sauces.f4v 11.4 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/08 - Hollandaise & Béarnaise Derivatives.f4v 11.4 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/01 - Introduction to Making Stock.f4v 11.3 MB
07 Meat/01 - Beef - Premium Cuts of Steak/04 - Why Butchers Age Beef.f4v 11.2 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/03 - The Importance of Connective Tissue.f4v 11.2 MB
Tips and Techniques/Ingredients/Breads and Doughs Tips/What is Blind Baking.f4v 11.2 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/03 - The Water Test - Heating the Pan.f4v 11.2 MB
08 Poultry/01 - Poultry Fundamentals/06 - Buying, Storing & Thawing Poultry.f4v 11.1 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/05 - Adding Ingredients to the Pan.f4v 11.1 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/05 - Adding & Reducing Stock for Pan Sauces.f4v 11.1 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/02 - Heat & Stir-Frying.f4v 11.1 MB
07 Meat/01 - Beef - Premium Cuts of Steak/03 - Determining Quality of Steaks.f4v 11.1 MB
Tips and Techniques/Ingredients/Legumes Tips/How to Buy and Clean Fava Beans.f4v 11.0 MB
01 Knives, Knife Cuts and Knife Sharpening/04 - Knife Sharpening with a Whetstone/04 - What Happens During Knife Sharpening.f4v 11.0 MB
04 Eggs/02 - Eggs - Frying, Basting & Poaching/03 - How to Baste Eggs.f4v 10.9 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/01 - Intro to Salad Dressing & Vinaigrette Basics.f4v 10.9 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/02 - Unstable vs. Stable Emulsions.f4v 10.9 MB
Tips and Techniques/Ingredients/Sauce Tips/How to Make a Balsamic Reduction.f4v 10.8 MB
05 Dry-Heat Cooking Methods/03 - How to Sweat Ingredients/02 - Why Sweat Ingredients.f4v 10.8 MB
10 Vegetables/04 - How to Roast Vegetables/04 - Roasting & Testing Vegetables.f4v 10.8 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/02 - What Happens When Heating a Pan.f4v 10.8 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/How to Clean Squid.f4v 10.8 MB
11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/05 - Texture of Starch-Based Thick Soups.f4v 10.7 MB
07 Meat/03 - How to Cook Premium Steaks/07 - Making a Pan Sauce for Steak.f4v 10.7 MB
07 Meat/02 - Prepping Premium Steaks for Cooking/03 - Tempering Steaks.f4v 10.7 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/02 - Selecting a Basic Knife Set.f4v 10.7 MB
12 Seasoning/01 - How to Brine/05 - Salt & Water Ratios for Brining.f4v 10.7 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Buy and Cut Cauliflower.f4v 10.6 MB
04 Eggs/03 - How to Make an Omelet/05 - How to make an Egg White Omelet.f4v 10.6 MB
09 Fish/03 - How to Pan Fry Fish/02 - How to Prep Fish for Pan Frying.f4v 10.6 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/02 - Stir-Fry Components.f4v 10.6 MB
19 Plating/01 - The Basics of Plating/06 - Preparing to Plate.f4v 10.6 MB
06 Moist-Heat Cooking Methods/01 - Submersion Cooking Methods/06 - What is Boiling.f4v 10.5 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/07 - Pan Frying - Cooking & Finishing.f4v 10.5 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/05 - Basic Batter Components.f4v 10.5 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/04 - Positioning Your Guide Hand.f4v 10.5 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/03 - Oils for Vinaigrettes & Dressings.f4v 10.5 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/04 - Steaming Method for Cooking Rice.f4v 10.5 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/08 - Variations & Uses for Bechamel.f4v 10.4 MB
13 Pasta/02 - How to Cook Pasta/03 - Cooking & Testing Dried, Extruded Pasta.f4v 10.4 MB
06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/03 - Pot Roasting - The Right Cut of Meat.f4v 10.4 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/01 - Intro to Selecting a Kitchen Knife Set.f4v 10.3 MB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/01 - Egg Intro - Anatomy, Boiling & Scrambling.f4v 10.3 MB
Courses/Mastering Your Fry Pan/Course Files/09 - Pan Frying Thick Ingredients.f4v 10.2 MB
Courses/The Cook's Roadmap - Level 1/Course Files/055 - Pan Frying Thick Ingredients.f4v 10.2 MB
17 Breads, Doughs and Batters/02 - How to Make Bread - Basics/04 - Water & Salt in Bread Making.f4v 10.2 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/07 - Reheating Foods with Steam.f4v 10.1 MB
13 Pasta/01 - How to Select Pasta/02 - What is & How is Pasta Made.f4v 10.1 MB
10 Vegetables/01 - How to Preserve Vegetable Pigments/02 - The Pigment in Green Vegetables.f4v 10.0 MB
15 Rice and Grains/06 - How to Cook Grains/04 - Preparing to Cook Grains.f4v 10.0 MB
Tips and Techniques/Ingredients/Nuts Tips/How to Skin a Hazelnut.f4v 10.0 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/04 - Simmering & Skimming Stock.f4v 10.0 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Carve Turkey.f4v 10.0 MB
12 Seasoning/02 - How to Season with Salt/03 - How Salt Affects Food.f4v 10.0 MB
05 Dry-Heat Cooking Methods/02 - Pan Tossing/03 - Pan Tossing with Food.f4v 10.0 MB
07 Meat/04 - How to Roast Prime Rib/08 - Carving & Serving Prime Rib.f4v 10.0 MB
09 Fish/01 - How to Buy & Store Fish/04 - Frozen Fish.f4v 9.9 MB
11 How to Make Soup/03 - How to Make Roux-Based Soup/02 - What are Roux-Based Soups.f4v 9.9 MB
14 Legumes/01 - How to Cook Dried Legumes/04 - Methods for Soaking Dried Beans.f4v 9.9 MB
06 Moist-Heat Cooking Methods/01 - Submersion Cooking Methods/02 - Submersion Cooking Temperatures.f4v 9.9 MB
07 Meat/04 - How to Roast Prime Rib/07 - How to Make Jus.f4v 9.9 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/07 - Fixing a Broken Hollandaise.f4v 9.9 MB
15 Rice and Grains/06 - How to Cook Grains/06 - Preparing Grains in Advance.f4v 9.9 MB
Tips and Techniques/Ingredients/Sauce Tips/How to Make Gravy for Turkey.f4v 9.8 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/07 - Matching Oils & Vinegars to Greens.f4v 9.7 MB
15 Rice and Grains/06 - How to Cook Grains/01 - Introduction to Whole Grains.f4v 9.6 MB
Tips and Techniques/Techniques/What is Mise en Place.f4v 9.6 MB
13 Pasta/02 - How to Cook Pasta/04 - Cooking & Testing Laminated Pasta.f4v 9.6 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/03 - European Chef's Knife & Anatomy.f4v 9.5 MB
14 Legumes/01 - How to Cook Dried Legumes/07 - Adding Beans to Your Diet.f4v 9.5 MB
07 Meat/03 - How to Cook Premium Steaks/05 - Cooking & Determining Steak Doneness.f4v 9.5 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/03 - The Steaming Liquid.f4v 9.4 MB
Tips and Techniques/Ingredients/How to Make Compound Butter.f4v 9.4 MB
01 Knives, Knife Cuts and Knife Sharpening/04 - Knife Sharpening with a Whetstone/03 - Types of Whetstones.f4v 9.4 MB
09 Fish/02 - Cooking Fish Fundamentals/04 - Keeping Fish Moist During Cooking.f4v 9.3 MB
Tips and Techniques/Ingredients/Meat Tips/Why Meat Needs to Rest After Cooking.f4v 9.3 MB
Tips and Techniques/Ingredients/Sauce Tips/How to Make a Gluten-Free Slurry.f4v 9.3 MB
18 Chocolate/01 - Basics of Quality Chocolate/03 - How Cocoa Beans are Manufactured.f4v 9.3 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/03 - The Rolling Technique.f4v 9.2 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/05 - Kneading Pasta Dough.f4v 9.2 MB
Tips and Techniques/Kitchen Tools/What is a Mortar and Pestle.f4v 9.2 MB
07 Meat/03 - How to Cook Premium Steaks/08 - Cooking Steaks - In a Pan or on the Grill.f4v 9.2 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Buy and Prepare Garlic.f4v 9.2 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Debone a Chicken Breast.f4v 9.2 MB
12 Seasoning/04 - How to Marinate Foods/06 - Preparing Marinated Foods for Cooking.f4v 9.1 MB
Tips and Techniques/Kitchen Tools/Peelers.f4v 9.0 MB
15 Rice and Grains/07 - How to Make Polenta/05 - Finishing Polenta.f4v 9.0 MB
08 Poultry/01 - Poultry Fundamentals/03 - Poultry Legs & Cooking.f4v 9.0 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/06 - Enriching Pan Sauces.f4v 9.0 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/01 - Intro to How to Stir-Fry.f4v 8.9 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/08 - Pan Frying with Alternative Pans.f4v 8.9 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/01 - Introduction to Tomato Sauce.f4v 8.9 MB
16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/03 - Cleaning & Refreshing Salad Greens.f4v 8.8 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/03 - Choosing & Prepping Braising Ingredients.f4v 8.7 MB
Tips and Techniques/Ingredients/Meat Tips/Tips to Make Ribs Ahead.flv 8.7 MB
Tips and Techniques/Ingredients/Fruits Tips/What is Tamarind.f4v 8.7 MB
Tips and Techniques/Ingredients/Meat Tips/How to Baste Meat and Why.f4v 8.7 MB
Tips and Techniques/Techniques/Showing Motion.f4v 8.7 MB
03 How to Make Sauce/06 - How to Make a Butter Sauce/04 - Serving & Holding Butter Sauces.f4v 8.6 MB
09 Fish/02 - Cooking Fish Fundamentals/03 - How to Prepare Fish for Cooking.f4v 8.6 MB
02 How to Make Stock/05 - How to Make Veal & Beef Stock/03 - Making Veal or Beef Stock.f4v 8.6 MB
Tips and Techniques/Ingredients/How to Buy Coconut Milk.f4v 8.6 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Choose Quality Canned Tomatoes.f4v 8.6 MB
07 Meat/01 - Beef - Premium Cuts of Steak/05 - Choosing Premium Cuts of Steak.f4v 8.6 MB
12 Seasoning/03 - How to Use and Cook with Herbs/02 - Types of Herbs.f4v 8.6 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/05 - Cooking & Adjusting Veloute Consistency.f4v 8.5 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/01 - Intro to How to Make Laminated Pasta.f4v 8.5 MB
16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/01 - Intro to Salad Selection & Preparation.f4v 8.5 MB
10 Vegetables/03 - How to Steam Vegetables/01 - Intro to Steaming Vegetables.f4v 8.4 MB
18 Chocolate/01 - Basics of Quality Chocolate/04 - What is Cocoa Powder.f4v 8.3 MB
Tips and Techniques/Ingredients/Pasta Tips/What is Couscous.f4v 8.3 MB
19 Plating/01 - The Basics of Plating/03 - Choosing Plates - Colors & Sizes.f4v 8.3 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/01 - Introduction to Stewing.f4v 8.3 MB
10 Vegetables/02 - Cooking Vegetables in Water/05 - Cooking Frozen Vegetables.f4v 8.3 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/02 - Preparing Ingredients for Steaming.f4v 8.2 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/06 - Deglazing & Adding Liquid for Braising.f4v 8.2 MB
06 Moist-Heat Cooking Methods/01 - Submersion Cooking Methods/04 - What is Poaching.f4v 8.2 MB
13 Pasta/02 - How to Cook Pasta/07 - Matching Sauces to Pasta.f4v 8.2 MB
07 Meat/02 - Prepping Premium Steaks for Cooking/04 - Seasoning Steaks.f4v 8.2 MB
07 Meat/02 - Prepping Premium Steaks for Cooking/02 - Unwrapping Steaks.f4v 8.2 MB
Tips and Techniques/Ingredients/Stock Tips/Chicken Stock Alternatives.f4v 8.1 MB
Tips and Techniques/Ingredients/Meat Tips/Tips on Buying Beef Tenderloin Steaks.f4v 8.1 MB
15 Rice and Grains/03 - Cooking Rice - Pilaf Method/03 - How to Enhance and Flavor a Basic Pilaf.f4v 8.1 MB
Tips and Techniques/Techniques/What is Deglazing.f4v 8.1 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/02 - Components of Hollandaise Sauce.f4v 8.1 MB
10 Vegetables/03 - How to Steam Vegetables/06 - How to Store Steamed Vegetables.f4v 8.0 MB
Tips and Techniques/Ingredients/Sweetened Non-Dairy Milk.f4v 8.0 MB
Tips and Techniques/Ingredients/Fruits Tips/How to Segment Citrus Fruit.f4v 8.0 MB
01 Knives, Knife Cuts and Knife Sharpening/04 - Knife Sharpening with a Whetstone/06 - Knife Polishing & Maintenance.f4v 7.9 MB
Tips and Techniques/Ingredients/Vegetables Tips/Mincing, Dicing and Cutting Onions.f4v 7.9 MB
07 Meat/03 - How to Cook Premium Steaks/02 - Cooking Steak - Flip-Once vs. Flip-Often.f4v 7.9 MB
Tips and Techniques/Ingredients/Seasoning Tips/How to Identify Parsley and Cilantro.f4v 7.9 MB
01 Knives, Knife Cuts and Knife Sharpening/04 - Knife Sharpening with a Whetstone/01 - Introduction to Knife Sharpening.f4v 7.9 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is and How to Prepare Lemongrass.f4v 7.9 MB
17 Breads, Doughs and Batters/05 - How to Make Crepes/01 - Intro to How to Make Crêpes.f4v 7.8 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/07 - Finishing Touches for Pan Sauces.f4v 7.8 MB
15 Rice and Grains/01 - Rice Basics/04 - Storing & Food Safety of Rice.f4v 7.8 MB
03 How to Make Sauce/01 - How to Make Roux/05 - How to Make Brown Roux.f4v 7.7 MB
15 Rice and Grains/04 - The Risotto Method/01 - Introduction to the Risotto Method.f4v 7.7 MB
18 Chocolate/01 - Basics of Quality Chocolate/02 - The Cacao Tree.f4v 7.7 MB
02 How to Make Stock/02 - How to Make Dark Stock/01 - Intro to How to Make Dark Stock.f4v 7.7 MB
02 How to Make Stock/02 - How to Make Dark Stock/05 - Cooking & Finishing Dark Stock.f4v 7.7 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/06 - Hollandaise - Water vs. Gastride.f4v 7.6 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/01 - Introduction to Braising.f4v 7.6 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/05 - One-Pot Method for Making Bechamel.f4v 7.6 MB
12 Seasoning/04 - How to Marinate Foods/07 - General Marinating Tips.f4v 7.6 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/How to Clean Shrimp or Prawns.f4v 7.5 MB
03 How to Make Sauce/01 - How to Make Roux/03 - How to Make White Roux.f4v 7.5 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/05 - Adding Vegetables & Salt to Stock.f4v 7.5 MB
10 Vegetables/04 - How to Roast Vegetables/01 - Intro to How to Roast Vegetables.f4v 7.5 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Chipotle Peppers.f4v 7.5 MB
08 Poultry/01 - Poultry Fundamentals/05 - Poultry Wings & Other Parts & Cooking.f4v 7.5 MB
Tips and Techniques/Ingredients/Garnish for Soup.f4v 7.4 MB
09 Fish/01 - How to Buy & Store Fish/05 - Thawing Fish.f4v 7.4 MB
06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/02 - What is Pot Roasting.f4v 7.4 MB
07 Meat/03 - How to Cook Premium Steaks/03 - Results of Flip-Once vs. Flip-Often.f4v 7.4 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/07 - Straining & Cooling Stock.f4v 7.4 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/05 - Choosing Tomatoes for Tomato Sauce.f4v 7.4 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Peel a Tomato, Peach or Plum.f4v 7.3 MB
12 Seasoning/01 - How to Brine/04 - Before You Brine.f4v 7.3 MB
03 How to Make Sauce/06 - How to Make a Butter Sauce/05 - Fixing a Split Butter Sauce.f4v 7.3 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/05 - Adding & Browning Mirepoix for Braising.f4v 7.3 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/03 - Slicing Safety.f4v 7.3 MB
Tips and Techniques/Ingredients/Soaking Flax & Chia Seeds.f4v 7.3 MB
07 Meat/03 - How to Cook Premium Steaks/04 - Cooking Temperatures for Steaks.f4v 7.3 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Bouquet Garni.f4v 7.2 MB
05 Dry-Heat Cooking Methods/05 - Searing/03 - Determining When to Sear.f4v 7.2 MB
12 Seasoning/03 - How to Use and Cook with Herbs/04 - How to Buy & Store Dried Herbs.f4v 7.2 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/03 - Getting Started to Make Stock.f4v 7.2 MB
Tips and Techniques/Ingredients/Fruits Tips/What is Kaffir Lime.f4v 7.2 MB
11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/06 - Finishing Starch-Based Thick Soups.f4v 7.2 MB
10 Vegetables/02 - Cooking Vegetables in Water/02 - Preparing to Cook Vegetables.f4v 7.1 MB
11 How to Make Soup/02 - How to Make Stock-Based Clear Soup/02 - Clear Soups - Stock vs Broth.f4v 7.1 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/02 - Using Onions & Olive Oil in Tomato Sauce.f4v 7.1 MB
Tips and Techniques/Kitchen Tools/Measuring Cups and Spoons.f4v 7.1 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/05 - Practice Using a Bench Scraper.f4v 7.1 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Butterfly a Chicken.f4v 7.1 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/01 - Introduction to Pan Sauces.f4v 7.1 MB
02 How to Make Stock/05 - How to Make Veal & Beef Stock/02 - Veal & Beef Stock vs. Other Stocks.f4v 7.1 MB
15 Rice and Grains/07 - How to Make Polenta/01 - Introduction to Polenta.f4v 7.1 MB
19 Plating/01 - The Basics of Plating/01 - Intro to the Basics of Plating.f4v 7.1 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Know When Your Poultry is Cooked.f4v 7.1 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/03 - Stewing vs. Braising.f4v 7.0 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/06 - Liquids & Ratios for Combination Cooking.f4v 7.0 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/07 - Which Knife is Best for You.f4v 7.0 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Buy Tomatillos.f4v 6.9 MB
17 Breads, Doughs and Batters/05 - How to Make Crepes/02 - Equipment for Making Crêpes.f4v 6.9 MB
02 How to Make Stock/04 - How to Make Broth/01 - Introduction to How to Make Broth.f4v 6.9 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/06 - Finishing & Seasoning Fried Food.f4v 6.9 MB
17 Breads, Doughs and Batters/03 - Stages of Bread Making/01 - Intro to the Stages of Bread Making.f4v 6.9 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/How to Debone and Trim Snapper Fillets.f4v 6.9 MB
Tips and Techniques/Ingredients/Sauce Tips/How to Make Pesto in a Food Processor.f4v 6.8 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/08 - Defatting & Storing Stock.f4v 6.8 MB
12 Seasoning/02 - How to Season with Salt/01 - Intro to How to Season with Salt.f4v 6.8 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/03 - Ratios of Liquid to Rice.f4v 6.8 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/01 - Intro to Shallow & Deep Frying.f4v 6.8 MB
07 Meat/03 - How to Cook Premium Steaks/06 - Resting Steaks.f4v 6.8 MB
11 How to Make Soup/01 - How to Make Broth-Based Clear Soup/01 - Intro to Broth-Based Clear Soups.f4v 6.8 MB
12 Seasoning/01 - How to Brine/08 - After Brining - Preparing Meat for Cooking.f4v 6.7 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/02 - Choosing Meat for Combination Cooking.f4v 6.7 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/05 - Browning Food for Combination Cooking.f4v 6.6 MB
07 Meat/01 - Beef - Premium Cuts of Steak/01 - Introduction to Premium Steaks.f4v 6.6 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/01 - Intro to How to Make Veloute Sauce.f4v 6.6 MB
Tips and Techniques/Ingredients/Vegetables Tips/What is Brunoise.f4v 6.6 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/04 - Tempering the Stock for Veloute Sauce.f4v 6.6 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/06 - Cooking & Testing Stew for Doneness.f4v 6.5 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/07 - Slicing Odd-Shaped Ingredients.f4v 6.5 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/04 - Browning the Meat for Braising.f4v 6.5 MB
Tips and Techniques/Ingredients/Nuts Tips/How to Roast or Toast Nuts.f4v 6.5 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/03 - Adding Mirepoix to Pan Sauces.f4v 6.5 MB
Courses/The Cook's Roadmap - Level 1/Course Files/054.2 - How to Cut Chicken Medallions.f4v 6.5 MB
Tips and Techniques/Ingredients/What is Ghee.f4v 6.5 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Prepare Dried Morel Mushrooms.f4v 6.5 MB
04 Eggs/02 - Eggs - Frying, Basting & Poaching/01 - Egg Intro - Frying, Basting & Poaching.f4v 6.4 MB
13 Pasta/01 - How to Select Pasta/01 - Introduction to Pasta.f4v 6.4 MB
Tips and Techniques/Ingredients/Eggs Tips/Making Poached Eggs Ahead.f4v 6.4 MB
09 Fish/02 - Cooking Fish Fundamentals/02 - Differences Between Lean & Oily Fish.f4v 6.4 MB
Tips and Techniques/Ingredients/Vegetables Tips/What is a Roll Cut, Oblique Cut.f4v 6.4 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Make a Cucumber Round.f4v 6.4 MB
06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/01 - Introduction to Pot Roasting.f4v 6.4 MB
Tips and Techniques/Ingredients/Meat Tips/How to Turn a Roast or Chicken.f4v 6.4 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/01 - Intro to How to Bread & Batter Foods.f4v 6.4 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/04 - Slicing Long, Flat Ingredients.f4v 6.3 MB
15 Rice and Grains/01 - Rice Basics/02 - Rice Anatomy & Processing.f4v 6.3 MB
Courses/Food Safety/Course Files/12.2 - Proper Handwashing.f4v 6.3 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/01 - Introduction to Hollandaise Sauce.f4v 6.3 MB
Tips and Techniques/Ingredients/Fruits Tips/How to Pit and Dice an Avocado.f4v 6.3 MB
05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/01 - Introduction to Stir-Frying.f4v 6.3 MB
13 Pasta/02 - How to Cook Pasta/06 - How to Sauce Pasta.f4v 6.3 MB
18 Chocolate/01 - Basics of Quality Chocolate/05 - What is Cocoa Butter.f4v 6.3 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Make Dried Vegetable Powders.f4v 6.2 MB
Tips and Techniques/Kitchen Tools/Zesters and Graters.f4v 6.2 MB
07 Meat/03 - How to Cook Premium Steaks/01 - Intro to Cooking Premium Steaks.f4v 6.2 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/01 - Introduction to Rice Cooking Methods.f4v 6.2 MB
Courses/Food Safety/Course Files/28.2 - How to Test Salmon for Doneness.f4v 6.2 MB
19 Plating/01 - The Basics of Plating/08 - How to Serve Plated Food.f4v 6.1 MB
Courses/Cooking Vegetables/Cooking Vegetables.chm 6.1 MB
Tips and Techniques/Ingredients/Eggs Tips/How to Poach an Egg.f4v 6.1 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Mince and Crush Garlic.f4v 6.1 MB
17 Breads, Doughs and Batters/01 - Wheat & Gluten/03 - Semolina & Couscous.f4v 6.1 MB
Tips and Techniques/Ingredients/Meat Tips/Why Rest Meat After Cooking It.f4v 6.1 MB
14 Legumes/01 - How to Cook Dried Legumes/02 - Buying & Storing Dried Beans.f4v 6.1 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/05 - Resting & Serving Rice.f4v 6.1 MB
Tips and Techniques/Ingredients/Fruits Tips/How to Cut Citrus Wedges.f4v 6.0 MB
Tips and Techniques/Techniques/How to Make Clarified Butter.f4v 6.0 MB
Tips and Techniques/Techniques/What is Émincé.f4v 6.0 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/03 - Making Basic Egg Dough by Hand.f4v 6.0 MB
03 How to Make Sauce/01 - How to Make Roux/01 - Introduction to How to Make Roux.f4v 5.9 MB
04 Eggs/04 - How to Make a Frittata/02 - What are Frittatas.f4v 5.9 MB
17 Breads, Doughs and Batters/05 - How to Make Crepes/06 - Making Crêpes in Advance.f4v 5.9 MB
Courses/Cooking Chicken & Poultry/Course Files/24.1 - How to Fold a Burrito.f4v 5.9 MB
Tips and Techniques/Ingredients/Nuts Tips/How & Why to Soak Nuts.f4v 5.9 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/01 - Introduction to Steaming Basics.f4v 5.8 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/01 - Intro to How to Make Bechamel Sauce.f4v 5.8 MB
04 Eggs/04 - How to Make a Frittata/01 - Introduction to Frittatas.f4v 5.8 MB
Courses/Food Safety/Course Files/28.1 - How to Know When Poultry Is Cooked.f4v 5.7 MB
Tips and Techniques/Kitchen Tools/Cutting Boards.f4v 5.7 MB
13 Pasta/02 - How to Cook Pasta/01 - Introduction to How to Cook Pasta.f4v 5.6 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/01 - Introduction to Pan Frying.f4v 5.6 MB
11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/01 - Intro to Starch-Based Thick Soup.f4v 5.6 MB
03 How to Make Sauce/06 - How to Make a Butter Sauce/02 - French Butter Sauce Components.f4v 5.6 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/02 - Slicing and Dicing.f4v 5.6 MB
15 Rice and Grains/03 - Cooking Rice - Pilaf Method/01 - Introduction to Pilaf.f4v 5.5 MB
Tips and Techniques/Ingredients/Vegetables Tips/What is Kabocha Squash.f4v 5.5 MB
Tips and Techniques/Ingredients/Breads and Doughs Tips/What are Pappadams - Indian Flatbread.f4v 5.5 MB
18 Chocolate/01 - Basics of Quality Chocolate/01 - Introduction to Chocolate.f4v 5.5 MB
Tips and Techniques/Ingredients/Fruits Tips/How to Choose and Prepare a Mango.f4v 5.4 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/01 - Introduction to Combination Cooking.f4v 5.4 MB
Tips and Techniques/Ingredients/Meat Tips/What is Pancetta.f4v 5.4 MB
Tips and Techniques/Ingredients/Sauce Tips/What is Sambal.f4v 5.4 MB
Tips and Techniques/Ingredients/Rice and Grains Tips/How to Add Flavor to Plain Rice.f4v 5.4 MB
07 Meat/04 - How to Roast Prime Rib/01 - Intro to How to Roast Prime Rib.f4v 5.4 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/08 - Seasoning & Finishing Tomato Sauce.f4v 5.4 MB
17 Breads, Doughs and Batters/01 - Wheat & Gluten/01 - Introduction to Wheat & Gluten.f4v 5.4 MB
Courses/Grains & Legumes/Grains and Legumes.chm 5.4 MB
15 Rice and Grains/04 - The Risotto Method/02 - Pans for the Risotto Method.f4v 5.3 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Pandan Leaves.f4v 5.3 MB
04 Eggs/03 - How to Make an Omelet/01 - Introduction to Omelets.f4v 5.3 MB
Tips and Techniques/Kitchen Tools/What is a Fat Separator.f4v 5.3 MB
13 Pasta/01 - How to Select Pasta/03 - Extruded vs. Laminated Pasta.f4v 5.3 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/08 - Flavor Variations in Pasta Dough.f4v 5.2 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/How to Buy Fresh Shrimp or Prawns.f4v 5.2 MB
Courses/How to Cook & Make Pasta/How to Cook and Make Pasta.chm 5.2 MB
02 How to Make Stock/02 - How to Make Dark Stock/04 - Deglazing the Pan for Stock.f4v 5.2 MB
12 Seasoning/01 - How to Brine/09 - The Results of Brining After Cooking.f4v 5.2 MB
08 Poultry/01 - Poultry Fundamentals/01 - Introduction to Poultry.f4v 5.2 MB
01 Knives, Knife Cuts and Knife Sharpening/04 - Knife Sharpening with a Whetstone/02 - The Importance of a Sharp Knife.f4v 5.1 MB
05 Dry-Heat Cooking Methods/05 - Searing/02 - Debunking the Sear & Seal Theory.f4v 5.1 MB
Tips and Techniques/Ingredients/Eggs Tips/How to Separate Eggs.f4v 5.1 MB
11 How to Make Soup/01 - How to Make Broth-Based Clear Soup/05 - Serving Soups.f4v 5.1 MB
Tips and Techniques/Ingredients/Sauce Tips/Freezing and Storing Demi-Glace.f4v 5.1 MB
02 How to Make Stock/03 - How to Make Short Stock/01 - Introduction to Short Stock.f4v 5.1 MB
08 Poultry/02 - How to Roast Chicken/01 - Introduction to Basic Roast Chicken.f4v 5.1 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/02 - Why Foods are Breaded or Battered.f4v 5.1 MB
Tips and Techniques/Kitchen Tools/Whisks.f4v 5.0 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/07 - Enriching Veloute Sauce.f4v 5.0 MB
12 Seasoning/04 - How to Marinate Foods/01 - Intro to How to Marinate Foods.f4v 5.0 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Slice Onions.f4v 5.0 MB
Tips and Techniques/Kitchen Tools/Thermometers.f4v 4.9 MB
Tips and Techniques/Kitchen Tools/Strainers and Spiders.f4v 4.9 MB
Tips and Techniques/Ingredients/Breads and Doughs Tips/Pizza Dough and How to Shape It.f4v 4.9 MB
11 How to Make Soup/03 - How to Make Roux-Based Soup/01 - Intro to Roux-Based Soups.f4v 4.9 MB
04 Eggs/04 - How to Make a Frittata/03 - Choosing a Frittata Pan.f4v 4.9 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Prepare Vegetables in Advance.f4v 4.8 MB
Tips and Techniques/Ingredients/Legumes Tips/How to French Cut Long Beans.f4v 4.8 MB
10 Vegetables/02 - Cooking Vegetables in Water/01 - Introduction to Vegetable Cookery.f4v 4.8 MB
Tips and Techniques/Ingredients/Vegetables Tips/What is Rapini.f4v 4.8 MB
Tips and Techniques/Techniques/What is Mirepoix.f4v 4.6 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/02 - Stock Making Essentials.f4v 4.6 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/04 - Acids for Vinaigrettes & Dressings.f4v 4.6 MB
02 How to Make Stock/04 - How to Make Broth/02 - The Difference Between Broth & Stock.f4v 4.6 MB
06 Moist-Heat Cooking Methods/01 - Submersion Cooking Methods/05 - What is Simmering.f4v 4.5 MB
09 Fish/01 - How to Buy & Store Fish/01 - Intro to Buying & Storing Fish.f4v 4.5 MB
Tips and Techniques/Techniques/How to Flambe with Electric Heat.f4v 4.4 MB
Tips and Techniques/Ingredients/Seasoning Tips/Which Thai Chili to Use.f4v 4.4 MB
09 Fish/03 - How to Pan Fry Fish/05 - How to Handle Fish After Cooking.f4v 4.4 MB
Tips and Techniques/Ingredients/Stock Tips/Tips on How to Freeze and Portion Stock.f4v 4.4 MB
Tips and Techniques/Ingredients/Stock Tips/Reducing Stock.f4v 4.4 MB
06 Moist-Heat Cooking Methods/06 - Steaming - Introduction/01 - Introduction to Steaming.f4v 4.4 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/07 - Add Tomatoes & Simmering Tomato Sauce.f4v 4.4 MB
11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/02 - What are Starch-Based Thick Soups.f4v 4.4 MB
15 Rice and Grains/06 - How to Cook Grains/03 - How to Buy & Store Grains.f4v 4.3 MB
Tips and Techniques/Ingredients/Meat Tips/Different Cuts of Beef Ribs.f4v 4.3 MB
Courses/Cooking Chicken & Poultry/Cooking Chicken and Poultry.chm 4.3 MB
Tips and Techniques/Kitchen Tools/What is a Mandoline.f4v 4.3 MB
17 Breads, Doughs and Batters/02 - How to Make Bread - Basics/01 - Intro to How to Make Bread - Basics.f4v 4.2 MB
Tips and Techniques/Techniques/Brining Experiment - Inside View.f4v 4.2 MB
Courses/Food Safety/Course Files/27.2 - Cooling Risotto.f4v 4.2 MB
05 Dry-Heat Cooking Methods/03 - How to Sweat Ingredients/01 - Introduction to Sweating.f4v 4.2 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/03 - Adding Garlic to Tomato Sauce.f4v 4.2 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/09 - Adding Aromatics to Veloute Sauce.f4v 4.2 MB
Courses/Egg Basics/Egg Basics.chm 4.2 MB
05 Dry-Heat Cooking Methods/05 - Searing/01 - Introduction to Searing.f4v 4.2 MB
11 How to Make Soup/02 - How to Make Stock-Based Clear Soup/01 - Intro to Stock-Based Clear Soups.f4v 4.2 MB
03 How to Make Sauce/06 - How to Make a Butter Sauce/01 - Introduction to French Butter Sauce.f4v 4.1 MB
Tips and Techniques/Techniques/How to Clean a Pot.f4v 4.1 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/02 - Making Roux for Bechamel Sauce.f4v 4.1 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/06 - Adding Seasonings to Stock.f4v 4.1 MB
Tips and Techniques/Ingredients/Meat Tips/What is Chorizo.f4v 4.0 MB
Courses/Food Safety/Course Files/32 - Cleaning & Sanitizing Cutting Boards.f4v 4.0 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/02 - What is Veloute Sauce.f4v 4.0 MB
Tips and Techniques/Ingredients/Vegetables Tips/Slicing Potatoes.f4v 4.0 MB
Tips and Techniques/Ingredients/Meat Tips/How to Clean Pork Tenderloin.f4v 4.0 MB
12 Seasoning/03 - How to Use and Cook with Herbs/01 - Intro to How to Cook with Herbs.f4v 4.0 MB
Tips and Techniques/Kitchen Tools/Spatulas.f4v 4.0 MB
Courses/Food Safety/Course Files/27.1 - Cooling Stock.f4v 3.9 MB
Courses/Art of the Wok - Stir-Frying/Course Files/06.1 - Wok Cooking in a Professional Kitchen.mp4 3.9 MB
Tips and Techniques/Ingredients/Nuts Tips/How to Skin Almonds.f4v 3.9 MB
12 Seasoning/01 - How to Brine/01 - Introduction to Brining.f4v 3.9 MB
Tips and Techniques/Ingredients/Meat Tips/Brining Pork in Advance.f4v 3.9 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Pit Olives.f4v 3.9 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Galangal.f4v 3.9 MB
09 Fish/03 - How to Pan Fry Fish/01 - Intro to How to Pan Fry Fish.f4v 3.9 MB
Tips and Techniques/Kitchen Tools/Spatulas and Tongs.f4v 3.9 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Herbes de Provence.f4v 3.8 MB
03 How to Make Sauce/01 - How to Make Roux/04 - How to Make Blond Roux.f4v 3.8 MB
Tips and Techniques/Kitchen Tools/Wooden Spoons.f4v 3.8 MB
Tips and Techniques/Techniques/What is Julienne.f4v 3.8 MB
Tips and Techniques/Techniques/What is an Ice Bath.f4v 3.8 MB
02 How to Make Stock/02 - How to Make Dark Stock/02 - Difference Between White & Dark Stocks.f4v 3.7 MB
12 Seasoning/01 - How to Brine/03 - Why Lean Meats are Brined.f4v 3.7 MB
Tips and Techniques/Ingredients/Rice and Grains Tips/Making Polenta Ahead.f4v 3.7 MB
Tips and Techniques/Kitchen Tools/What is a Mezzaluna.f4v 3.7 MB
13 Pasta/02 - How to Cook Pasta/05 - Draining Pasta.f4v 3.7 MB
Tips and Techniques/Ingredients/Vegetables Tips/What is Bok Choy.f4v 3.7 MB
Tips and Techniques/Kitchen Tools/Scales.f4v 3.7 MB
Tips and Techniques/Ingredients/Vegetables Tips/Pumpkin Puree.f4v 3.7 MB
Tips and Techniques/Ingredients/Sauce Tips/How to Separate Fat From a Liquid.f4v 3.6 MB
05 Dry-Heat Cooking Methods/04 - How to Saute/02 - Using the Right Pan & Heating to Sauté.f4v 3.6 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Turmeric.f4v 3.6 MB
07 Meat/02 - Prepping Premium Steaks for Cooking/01 - Intro to Prepping Premium Steaks.f4v 3.6 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Miso.f4v 3.6 MB
Tips and Techniques/Techniques/What is Simmering.f4v 3.6 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/02 - The Knife Grip.f4v 3.6 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/What is Tilapia.f4v 3.6 MB
Tips and Techniques/Ingredients/Sauce Tips/What is Bragg or Tamari.f4v 3.6 MB
Courses/Steaming, Stewing & Braising/Steaming, Stewing and Braising.chm 3.6 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/04 - Adding Tomato Paste to Tomato Sauce.f4v 3.5 MB
08 Poultry/01 - Poultry Fundamentals/02 - Poultry - White vs. Dark Meat.f4v 3.5 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/07 - Adding Bouquet Garni for Braising.f4v 3.5 MB
Tips and Techniques/Techniques/Parchment Paper Baking Tip.f4v 3.5 MB
02 How to Make Stock/04 - How to Make Broth/04 - How to Make Dark Broth.f4v 3.5 MB
Tips and Techniques/Ingredients/What are Panko Breadcrumbs.f4v 3.4 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/02 - What is a Braise.f4v 3.4 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/08 - Storing & Re-heating Veloute Saucef4v 3.4 MB
Courses/Food Safety/Course Files/07 - Pathogen Growth at Room Temperature.f4v 3.4 MB
Courses/Food Safety/Course Files/21.2 - Thawing Fish Properly.f4v 3.4 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Serrano Peppers.f4v 3.4 MB
15 Rice and Grains/05 - How to Vary Risotto/01 - Intro to Varying a Basic Risotto.f4v 3.4 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/06 - How to Vary Vinaigrettes & Dressings.f4v 3.3 MB
15 Rice and Grains/01 - Rice Basics/01 - Introduction to Rice Basics.f4v 3.3 MB
10 Vegetables/01 - How to Preserve Vegetable Pigments/05 - Enzymatic Browning of Fruit & Veg.f4v 3.3 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Sichuan (or Szechuan) Peppercorns.f4v 3.3 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Szechuan Peppercorns.f4v 3.3 MB
Tips and Techniques/Ingredients/What are Crispy Fried Onions.f4v 3.3 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/02 - Flour Used for Making Laminated Pasta.f4v 3.3 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is White Pepper.f4v 3.3 MB
05 Dry-Heat Cooking Methods/04 - How to Saute/04 - Adding the Food When Sautéing.f4v 3.3 MB
Tips and Techniques/Ingredients/Rice and Grains Tips/Why Buy a Rice Cooker.f4v 3.2 MB
Courses/Mastering Your Fry Pan/Mastering Your Fry Pan.chm 3.2 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/07 - Storing & Re-heating Bechamel.f4v 3.2 MB
Tips and Techniques/Ingredients/Seasoning Tips/Chilis - Turning up the Heat.f4v 3.2 MB
10 Vegetables/01 - How to Preserve Vegetable Pigments/04 - Pigments in Yellow & Orange Vegetables.f4v 3.2 MB
05 Dry-Heat Cooking Methods/04 - How to Saute/03 - Preparing Food to Sauté.f4v 3.2 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/04 - Choosing a Pot for Combination Cooking.f4v 3.1 MB
Tips and Techniques/Ingredients/Seasoning Tips/Grinding Your Own Spices.f4v 3.1 MB
Courses/Knife Skills/Knife Skills.chm 3.1 MB
Courses/Cooking Premium Steaks/Cooking Premium Steaks.chm 3.1 MB
Tips and Techniques/Ingredients/Which Sherry to Use.f4v 3.1 MB
09 Fish/02 - Cooking Fish Fundamentals/01 - Intro to Cooking Fish Fundamentals.f4v 3.1 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/08 - Slicing Bunched Ingredients.f4v 3.1 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Thai Basil.f4v 3.1 MB
Tips and Techniques/Ingredients/Seasoning Tips/How to De-Stem Spinach.f4v 3.1 MB
Tips and Techniques/Ingredients/Seasoning Tips/What are Kaiware Sprouts.f4v 3.1 MB
Courses/Mastering Your Fry Pan/Course Files/08 - Pan Fry Chicken Medallions.f4v 3.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/054.1 - Pan Fry Chicken Medallions.f4v 3.0 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/What is Tobiko.f4v 3.0 MB
Tips and Techniques/Ingredients/Vegetables Tips/What are Bamboo Shoots.f4v 3.0 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/04 - Japanese Chef's Knife.f4v 3.0 MB
05 Dry-Heat Cooking Methods/02 - Pan Tossing/01 - Introduction to Pan Tossing.f4v 3.0 MB
Tips and Techniques/Ingredients/Crème Fraîche Shortcut.f4v 3.0 MB
08 Poultry/03 - Enhancing Basic Roast Chicken/01 - Intro to Enhancing Roast Chicken.f4v 3.0 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Cut a Squash Safely.f4v 3.0 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Palm Sugar.f4v 3.0 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/02 - What is a Stew.f4v 2.9 MB
06 Moist-Heat Cooking Methods/06 - Steaming - Introduction/02 - What is Steaming.f4v 2.9 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/03 - Tempering the Milk for Bechamel Sauce.f4v 2.9 MB
06 Moist-Heat Cooking Methods/07 - Steaming - Basics/06 - Removing Steamed Food.f4v 2.9 MB
Tips and Techniques/Ingredients/Meat Tips/Tips on Buying Lamb Stew Meat.f4v 2.9 MB
Tips and Techniques/Kitchen Tools/Mashers and Ricers.f4v 2.9 MB
Tips and Techniques/Ingredients/Meat Tips/What is a Lamb Loin.f4v 2.8 MB
Tips and Techniques/Ingredients/What is Boursin Cheese.f4v 2.8 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Prepare Kale.f4v 2.8 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/05 - Granton and Santoku Knives.f4v 2.8 MB
04 Eggs/05 - How to Steam Eggs/01 - Introduction to How to Steam Eggs.f4v 2.8 MB
Tips and Techniques/Ingredients/Seasoning Tips/Panang Curry Paste Options.f4v 2.8 MB
05 Dry-Heat Cooking Methods/04 - How to Saute/01 - Introduction to Sautéing.f4v 2.8 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/Tips for Eating Mussels.f4v 2.8 MB
Courses/Art of the Wok - Stir-Frying/Art of the Wok - Stir-Frying.chm 2.8 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Fleur de Sel.f4v 2.7 MB
Tips and Techniques/Ingredients/Breads and Doughs Tips/What is Lean Dough.f4v 2.7 MB
10 Vegetables/01 - How to Preserve Vegetable Pigments/01 - Introduction to Vegetable Pigments.f4v 2.7 MB
Courses/Food Safety/Course Files/23 - Buying & Storing Whole Grains.f4v 2.7 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/06 - Seasoning & Straining Veloute Sauce.f4v 2.6 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/06 - Seasoning & Straining Bechamel.f4v 2.6 MB
Tips and Techniques/Ingredients/Fish and Seafood Tips/Removing Pin Bones from Fish.f4v 2.6 MB
Courses/Food Safety/Course Files/24 - Cooling & Storing Rice & Grains.f4v 2.6 MB
Tips and Techniques/Kitchen Tools/Bench Scrapers.f4v 2.6 MB
Tips and Techniques/Ingredients/Seasoning Tips/How to Chiffonade.f4v 2.5 MB
Tips and Techniques/Ingredients/Poultry Tips/How to Remove Chicken Tendons.f4v 2.5 MB
Tips and Techniques/Ingredients/Vegetables Tips/How to Store Oven Roasted Tomatoes.f4v 2.5 MB
19 Plating/01 - The Basics of Plating/02 - The Anatomy of a Plate.f4v 2.5 MB
02 How to Make Stock/05 - How to Make Veal & Beef Stock/01 - Introduction to Veal & Beef Stock.f4v 2.5 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/Granton Knife_old.f4v 2.5 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Young Ginger.f4v 2.5 MB
Tips and Techniques/Ingredients/Breads and Doughs Tips/What is Brioche.f4v 2.5 MB
Tips and Techniques/Ingredients/Fruits Tips/What are Meyer Lemons.f4v 2.4 MB
17 Breads, Doughs and Batters/04 - How to Shape an Epi/01 - Introduction to Shaping an Épi.f4v 2.4 MB
Tips and Techniques/Ingredients/Meat Tips/What are Lardons.f4v 2.3 MB
03 How to Make Sauce/03 - How to Make Veloute Sauce/03 - Making Roux for Veloute Sauce.f4v 2.3 MB
Courses/Food Safety/Course Files/26 - Avoiding Cross-Contamination.f4v 2.3 MB
Tips and Techniques/Ingredients/Vegetables Tips/What is Butternut Squash.f4v 2.3 MB
Tips and Techniques/Techniques/How to Secure a Bowl in Place.f4v 2.3 MB
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Tips and Techniques/Ingredients/Sauce Tips/What is Demi-Glace (Glace De Viande).flv 2.2 MB
Courses/Food Safety/Course Files/21.1 - Thawing Chicken Properly.f4v 2.2 MB
15 Rice and Grains/06 - How to Cook Grains/How to Cook Grains Lesson Description.mht 2.1 MB
Tips and Techniques/Ingredients/What is Cassis.f4v 2.1 MB
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01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/06 - Nakiri Knife.f4v 2.0 MB
Tips and Techniques/Kitchen Tools/Ladels.f4v 2.0 MB
Tips and Techniques/Ingredients/Seasoning Tips/What is Star Anise.f4v 1.9 MB
05 Dry-Heat Cooking Methods/09 - How to Stir-Fry/How to Stir-Fry Lesson Description.mht 1.9 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/Santoku Knife_old.f4v 1.9 MB
Tips and Techniques/Ingredients/Sauce Tips/What is Mirin.f4v 1.9 MB
08 Poultry/01 - Poultry Fundamentals/Poultry Fundamentals Lesson Description.mht 1.8 MB
12 Seasoning/04 - How to Marinate Foods/How to Marinate Foods Lesson Description.mht 1.8 MB
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Courses/Cooking Chicken & Poultry/Course Files/14 - Roasted Turkey with Gravy.mht 1.8 MB
Courses/The Cook's Roadmap - Level 1/Course Files/072.1 - Roasted Turkey with Gravy.mht 1.8 MB
Tips and Techniques/Kitchen Tools/What is a Corn Creamer.f4v 1.8 MB
Tips and Techniques/Ingredients/Poultry Tips/Great Poultry Baster.flv 1.8 MB
17 Breads, Doughs and Batters/01 - Wheat & Gluten/Wheat & Gluten Lesson Description.mht 1.8 MB
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Tips and Techniques/Kitchen Tools/Scissors.f4v 1.7 MB
08 Poultry/02 - How to Roast Chicken/How to Roast Chicken Lesson Description.mht 1.7 MB
15 Rice and Grains/05 - How to Vary Risotto/How to Vary Risotto Lesson Description.mht 1.7 MB
19 Plating/01 - The Basics of Plating/The Basics of Plating Lesson Description.mht 1.7 MB
18 Chocolate/01 - Basics of Quality Chocolate/Basics of Quality Chocolate Lesson Description.mht 1.7 MB
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15 Rice and Grains/04 - The Risotto Method/The Risotto Method Lesson Description.mht 1.7 MB
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16 How to Make Salad and Salad Dressing/01 - Salad Greens - Selecting & Preparing/Salad Greens - Selecting & Preparing Lesson Description.mht 1.7 MB
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Courses/How to Cook & Make Pasta/Course Files/19 - Spaghetti Aglio e Olio.mht 1.7 MB
Courses/Steaming, Stewing & Braising/Course Files/27.2 - Beef Bourguignon.mht 1.7 MB
07 Meat/04 - How to Roast Prime Rib/How to Roast Prime Rib Lesson Description.mht 1.7 MB
Tips and Techniques/Ingredients/Fruits Tips/What are Limones.flv 1.6 MB
08 Poultry/03 - Enhancing Basic Roast Chicken/Enhancing Basic Roast Chicken Lesson Description.mht 1.6 MB
Courses/Mastering Your Fry Pan/Course Files/16.1 - Almond Coriander Chicken.mht 1.6 MB
Courses/Cooking Chicken & Poultry/Course Files/23.1 - Almond Coriander Chicken.mht 1.6 MB
15 Rice and Grains/02 - Cooking Rice - Steaming & Boiling Methods/Cooking Rice - Steaming & Boiling Methods Lesson Description.mht 1.6 MB
05 Dry-Heat Cooking Methods/07 - How to Shallow Fry & Deep Fry/How to Shallow Fry & Deep Fry Lesson Description.mht 1.6 MB
10 Vegetables/03 - How to Steam Vegetables/How to Steam Vegetables Lesson Description.mht 1.6 MB
17 Breads, Doughs and Batters/04 - How to Shape an Epi/How to Shape an Epi Lesson Description.mht 1.6 MB
15 Rice and Grains/07 - How to Make Polenta/How to Make Polenta Lesson Description.mht 1.6 MB
17 Breads, Doughs and Batters/02 - How to Make Bread - Basics/How to Make Bread - Basics Lesson Description.mht 1.6 MB
Tips and Techniques/Ingredients/Sauce Tips/Reheating Caramel Sauce.f4v 1.6 MB
Courses/Plant-Based Cooking - Level 1/Course Files/094 - Basic Tomato Sauce.mht 1.6 MB
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Tips and Techniques/Tips & Techniques (Text Information).docx 1.6 MB
Courses/Cooking Premium Steaks/Course Files/17.5 - Pork with Morel-Calvados Sauce.mht 1.6 MB
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12 Seasoning/02 - How to Season with Salt/How to Season with Salt Lesson Description.mht 1.6 MB
15 Rice and Grains/03 - Cooking Rice - Pilaf Method/Cooking Rice - Pilaf Method Lesson Description.mht 1.5 MB
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Courses/How to Cook & Make Pasta/Course Files/12 - Basic Tomato Sauce.mht 1.5 MB
Courses/How to Cook & Make Pasta/Course Files/28.1 - Basic Tomato Sauce.mht 1.5 MB
Courses/The Cook's Roadmap - Level 1/Course Files/059 - Basic Tomato Sauce.mht 1.5 MB
05 Dry-Heat Cooking Methods/05 - Searing/Searing Lesson Description.mht 1.5 MB
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06 Moist-Heat Cooking Methods/07 - Steaming - Basics/Steaming - Basics Lesson Description.mht 1.5 MB
05 Dry-Heat Cooking Methods/04 - How to Saute/How to Saute Lesson Description.mht 1.5 MB
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13 Pasta/01 - How to Select Pasta/How to Select Pasta Lesson Description.mht 1.5 MB
16 How to Make Salad and Salad Dressing/02 - Salad Dressing & Vinaigrette Basics/Salad Dressing & Vinaigrette Basics Lesson Description.mht 1.5 MB
05 Dry-Heat Cooking Methods/01 - How to Pan Fry/How to Pan Fry Lesson Description.mht 1.5 MB
14 Legumes/01 - How to Cook Dried Legumes/How to Cook Dried Legumes Lesson Description.mht 1.5 MB
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Courses/How to Cook & Make Pasta/Course Files/29.3 - Pizza Four Ways.mht 1.5 MB
01 Knives, Knife Cuts and Knife Sharpening/03 - How to Cut Using a Chef's Knife/How to Cut Using a Chef's Knife Lesson Description.mht 1.5 MB
05 Dry-Heat Cooking Methods/06 - How to Bread & Batter Foods/How to Bread & Batter Foods Lesson Description.mht 1.5 MB
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07 Meat/01 - Beef - Premium Cuts of Steak/Beef - Premium Cuts of Steak Lesson Description.mht 1.5 MB
10 Vegetables/02 - Cooking Vegetables in Water/Cooking Vegetables in Water Lesson Description.mht 1.5 MB
06 Moist-Heat Cooking Methods/04 - Stewing - Combination Cooking/Stewing - Combination Cooking Lesson Description.mht 1.5 MB
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06 Moist-Heat Cooking Methods/05 - Pot Roasting - Combination Cooking/Pot Roasting - Combination Cooking Lesson Description.mht 1.5 MB
05 Dry-Heat Cooking Methods/03 - How to Sweat Ingredients/How to Sweat Ingredients Lesson Description.mht 1.5 MB
01 Knives, Knife Cuts and Knife Sharpening/02 - Handling a Chef's Knife/Handling a Chef's Knife Lesson Description.mht 1.5 MB
07 Meat/03 - How to Cook Premium Steaks/How to Cook Premium Steaks Lesson Description.mht 1.4 MB
02 How to Make Stock/02 - How to Make Dark Stock/How to Make Dark Stock Lesson Description.mht 1.4 MB
07 Meat/02 - Prepping Premium Steaks for Cooking/Prepping Premium Steaks for Cooking Lesson Description.mht 1.4 MB
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05 Dry-Heat Cooking Methods/02 - Pan Tossing/Pan Tossing Lesson Description.mht 1.4 MB
12 Seasoning/01 - How to Brine/How to Brine Lesson Description.mht 1.4 MB
06 Moist-Heat Cooking Methods/06 - Steaming - Introduction/Steaming - Introduction Lesson Description.mht 1.4 MB
Courses/Grains & Legumes/Course Files/35 - Chana Masala (Curried Chickpeas).mht 1.4 MB
09 Fish/03 - How to Pan Fry Fish/How to Pan Fry Fish Lesson Description.mht 1.4 MB
02 How to Make Stock/04 - How to Make Broth/How to Make Broth Lesson Description.mht 1.4 MB
03 How to Make Sauce/05 - How to Make Pan Sauce/How to Make Pan Sauce Lesson Description.mht 1.4 MB
06 Moist-Heat Cooking Methods/02 - Combination Cooking Fundamentals/Combination Cooking Fundamentals Lesson Description.mht 1.4 MB
02 How to Make Stock/01 - How to Make Stock - Fundamentals/How to Make Stock Fundamentals Lesson Description.mht 1.4 MB
06 Moist-Heat Cooking Methods/03 - Braising - Combination Cooking/Braising - Combination Cooking Lesson Description.mht 1.4 MB
10 Vegetables/01 - How to Preserve Vegetable Pigments/How to Preserve Vegetable Pigments Lesson Description.mht 1.4 MB
03 How to Make Sauce/04 - How to Make Tomato Sauce/How to Make Tomato Sauce Lesson Description.mht 1.4 MB
02 How to Make Stock/03 - How to Make Short Stock/How to Make Short Stock Lesson Description.mht 1.4 MB
09 Fish/01 - How to Buy & Store Fish/How to Buy & Store Fish Lesson Description.mht 1.4 MB
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17 Breads, Doughs and Batters/05 - How to Make Crepes/How to Make Crêpes Lesson Description.mht 1.4 MB
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Courses/How to Cook & Make Pasta/Course Files/29.1 - Chicken Parmigiana (Pollo alla Parmigiana).mht 1.4 MB
Courses/Steaming, Stewing & Braising/Course Files/23.2 - Braised Malaysian Short Ribs.mht 1.4 MB
03 How to Make Sauce/07 - How to Make Hollandaise Sauce/How to Make Hollandaise Sauce Lesson Description.mht 1.4 MB
11 How to Make Soup/02 - How to Make Stock-Based Clear Soup/How to Make Stock-Based Clear Soup Lesson Description.mht 1.4 MB
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11 How to Make Soup/01 - How to Make Broth-Based Clear Soup/How to Make Broth-Based Clear Soup Lesson Description.mht 1.4 MB
13 Pasta/03 - How to Make Fresh Pasta - Laminated Pasta/How to Make Fresh Pasta Lesson Description.mht 1.4 MB
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Courses/Steaming, Stewing & Braising/Course Files/16.3 - Pasta Boscaiola.mht 1.3 MB
Courses/The Cook's Roadmap - Level 1/Course Files/166 - Pasta Boscaiola.mht 1.3 MB
Courses/How to Cook & Make Pasta/Course Files/24 - Pasta Boscaiola.mht 1.3 MB
Courses/How to Cook & Make Pasta/Course Files/28.2 - Spaghetti and Meatballs alla Nonna.mht 1.3 MB
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03 How to Make Sauce/06 - How to Make a Butter Sauce/How to Make a Butter Sauce Lesson Description.mht 1.3 MB
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Courses/The Cook's Roadmap - Level 1/Course Files/068 - Lemon Chicken with Pine Nuts and Olives.mht 1.3 MB
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Courses/Plant-Based Cooking - Level 1/Course Files/097 - Hash Browns.mht 1.3 MB
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05 Dry-Heat Cooking Methods/08 - Introduction to Stir-Frying/Introduction to Stir-Frying Lesson Description.mht 1.3 MB
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11 How to Make Soup/04 - How to Make Starch-Based Thick Soup/How to Make Starch-Based Thick Soup Lesson Description.mht 1.3 MB
03 How to Make Sauce/02 - How to Make Bechamel Sauce/How to Make Bechamel Sauce Lesson Description.mht 1.3 MB
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04 Eggs/02 - Eggs - Frying, Basting & Poaching/Eggs - Frying, Basting & Poaching Lesson Description.mht 1.3 MB
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11 How to Make Soup/03 - How to Make Roux-Based Soup/How to Make Roux-Based Soup Lesson Description.mht 1.3 MB
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03 How to Make Sauce/03 - How to Make Veloute Sauce/How to Make Veloute Sauce Lesson Description.mht 1.3 MB
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Courses/How to Cook & Make Pasta/Course Files/23 - Basic Egg Pasta Dough.mht 1.3 MB
Courses/Steaming, Stewing & Braising/Course Files/27.3 - Rustic Beef and Vegetable Stew.mht 1.3 MB
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02 How to Make Stock/05 - How to Make Veal & Beef Stock/How to Make Veal & Beef Stock Lesson Description.mht 1.3 MB
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Courses/Mastering Your Fry Pan/Course Files/19.4 - Sauteed Fennel with Parmesan.mht 1.3 MB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/Eggs - Anatomy, Boiling & Scrambling Lesson Description.mht 1.3 MB
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Courses/Grains & Legumes/Course Files/19 - Basic Risotto.mht 1.2 MB
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Courses/Plant-Based Cooking - Level 1/Course Files/106 - Braised Kale.mht 1.2 MB
Courses/Plant-Based Cooking - Level 1/Course Files/079.2 - Tomato & Lentil Soup.mht 1.2 MB
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Courses/Art of the Wok - Stir-Frying/Course Files/10 - Chicken & Shiitake Stir-Fry.mht 1.2 MB
Courses/Plant-Based Cooking - Level 1/Course Files/042 - Quinoa Confetti Salad.mht 1.2 MB
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Courses/Cooking Chicken & Poultry/Course Files/13 - Basic Roast Chicken.mht 1.2 MB
Courses/The Cook's Roadmap - Level 1/Course Files/071 - Basic Roast Chicken.mht 1.2 MB
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Courses/Cooking Chicken & Poultry/Course Files/21.3 - Roasted Glazed Carrots.mht 1.2 MB
Courses/Plant-Based Cooking - Level 1/Course Files/107 - Braised Onions.mht 1.2 MB
Courses/Cooking Chicken & Poultry/Course Files/22.3 - Azteca Soup.mht 1.1 MB
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Courses/The Cook's Roadmap - Level 1/Course Files/081.5 - Simple Cabbage Soup.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/079.1 - Lentil Coconut Soup.mht 1.1 MB
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04 Eggs/03 - How to Make an Omelet/How to Make an Omelet Lesson Description.mht 1.1 MB
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Courses/Steaming, Stewing & Braising/Course Files/10.5 - Creamy Mashed Potatoes.mht 1.1 MB
Courses/Egg Basics/Course Files/07.3 - Grilled Asparagus with Soft-Boiled Eggs.mht 1.1 MB
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Courses/The Cook's Roadmap - Level 1/Course Files/085 - Green Beans with Cambozola & Pinenuts.mht 1.1 MB
Courses/Cooking Chicken & Poultry/Course Files/24.2 - Salsa Verde de Lupita.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/135 - Coconut-Infused Rice.mht 1.1 MB
Courses/Grains & Legumes/Course Files/15 - Coconut-Infused Rice.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/039 - Traditional Moroccan Couscous.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/040 - Raw Vegetable Salsa & Cooked Chili.mht 1.1 MB
Courses/Grains & Legumes/Course Files/28.2 - Bulgur Salad with Spinach & Roasted Tomatoes.mht 1.1 MB
Courses/Steaming, Stewing & Braising/Course Files/22.1 - Braised Onions.mht 1.1 MB
Courses/Grains & Legumes/Course Files/34.1 - Italian White Bean Soup.mht 1.1 MB
Courses/Cooking Chicken & Poultry/Course Files/17.1 - Butterflied Roast Chickens.mht 1.1 MB
Courses/How to Cook & Make Pasta/Course Files/25.2 - Mario Batali's Green Pasta Dough.mht 1.1 MB
Courses/Grains & Legumes/Course Files/37.2 - Black Bean and Quinoa Salad.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/165 - Mac 'n' Cheese (Egg, Dairy & Gluten-Free).mht 1.1 MB
Courses/How to Cook & Make Pasta/Course Files/20.2 - Arrabbiata Sauce.mht 1.1 MB
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Courses/The Cook's Roadmap - Level 1/Course Files/101.1 - Steamed Kale.mht 1.1 MB
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Courses/The Cook's Roadmap - Level 1/Course Files/081.4 - Lentil Coconut Soup.mht 1.1 MB
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Courses/Steaming, Stewing & Braising/Course Files/15.3 - Coconut Braised Chickpeas with Spinach & Sun-Dried Tomatoes.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/047.3 - Tuna-Less Tuna Salad.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/047.4 - Romesco Sauce.mht 1.1 MB
Courses/Cooking Vegetables/Course Files/26 - Roasted Cauliflower.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/122 - Toasted Sesame Miso Dressing.mht 1.1 MB
Courses/Cooking Chicken & Poultry/Course Files/21.2 - Roasted Cauliflower.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/063 - Roasted Cauliflower.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/082 - Steamed Broccolini with Bragg Liquid Aminos.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/160.2 - Sun-dried Tomato Sauce.mht 1.1 MB
Courses/Art of the Wok - Stir-Frying/Course Files/16.4 - Stir-Fried Tofu, Oyster Mushrooms & Spinach.mht 1.1 MB
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Courses/Grains & Legumes/Course Files/39 - Middle Eastern Lentils & Rice with Crispy Onions.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/137 - Middle Eastern Lentils & Rice with Crispy Onions.mht 1.1 MB
Courses/How to Cook & Make Pasta/Course Files/25.4 - Spinach-Ricotta Ravioli.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/169 - Polenta on a Board (Polenta Sulla Spianatoia).mht 1.1 MB
Courses/Cooking Vegetables/Course Files/08.2 - Beet, Pumpkin Seed & Feta Salad.mht 1.1 MB
Courses/Mastering Your Fry Pan/Course Files/19.2 - Sauteed Peas with Romaine & Mint.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/086 - Steamed Carrots with Cumin & Walnut Oil.mht 1.1 MB
Courses/Plant-Based Cooking - Level 1/Course Files/098 - Sauteed Mushrooms.mht 1.1 MB
Courses/How to Cook & Make Pasta/Course Files/20.1 - Angel Hair Pasta with Shrimp, Chili and Tomatoes.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/119.2 - Spinach Salad with Goat Cheese and a Maple Walnut Vinaigrette.mht 1.1 MB
Courses/Art of the Wok - Stir-Frying/Course Files/17 - Velveted Chicken with Snow Peas.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/064 - Roasted Potatoes - Hasselback Potatoes.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/165.2 - Spaghetti & Plant-Based Meat Balls.mht 1.1 MB
Courses/How to Cook & Make Pasta/Course Files/28.3 - Spaghetti & Plant-Based Meat Balls.mht 1.1 MB
Courses/Art of the Wok - Stir-Frying/Course Files/18.3 - Stir-Fried Broccoli in a Spicy Peanut Sauce.mht 1.1 MB
Courses/Grains & Legumes/Course Files/31.1 - Simple Polenta.mht 1.1 MB
Courses/Mastering Your Fry Pan/Course Files/23.1 - Sauteed Cabbage.mht 1.1 MB
Courses/Cooking Premium Steaks/Course Files/14.2 - Chimichurri Sauce.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/021 - Traditional Moroccan Couscous.mht 1.1 MB
Courses/Knife Skills/Course Files/15 - Raw Vegetable Salsa & Cooked Chili.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/022 - Raw Vegetable Salsa & Cooked Chili.mht 1.1 MB
Courses/Knife Skills/Course Files/14 - Traditional Moroccan Couscous.mht 1.1 MB
Courses/Grains & Legumes/Course Files/28.3 - Healthy Vegetable Grain Bowl with Tofu.mht 1.1 MB
Courses/The Cook's Roadmap - Level 1/Course Files/119.1 - Lemon Shallot Vinaigrette.mht 1.0 MB
Courses/Steaming, Stewing & Braising/Course Files/10.3 - Steamed Broccolini with Bragg Liquid Aminos.mht 1.0 MB
Courses/Cooking Vegetables/Course Files/22.1 - Steamed Broccolini with Bragg Liquid Aminos.mht 1.0 MB
Courses/Cooking Chicken & Poultry/Course Files/17.3 - Butterflied Roast Chickens.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/119.3 - Orange-Cumin-Coriander Vinaigrette.mht 1.0 MB
Courses/Cooking Chicken & Poultry/Course Files/21.1 - Steamed Broccolini with Bragg Liquid Aminos.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/097 - Steamed Broccolini with Bragg Liquid Aminos.mht 1.0 MB
Courses/Cooking Chicken & Poultry/Course Files/10.3 - Turkish Chicken Kebabs.mht 1.0 MB
Courses/Cooking Vegetables/Course Files/08.1 - Lemon Garlic Rapini (Broccoli Rabe).mht 1.0 MB
Courses/Art of the Wok - Stir-Frying/Course Files/19.1 - Stir-Fried Vegetable Chow Mein.mht 1.0 MB
Courses/Egg Basics/Course Files/10.2 - Croque Madame (Ham, Cheese and Egg Sandwich).mht 1.0 MB
Courses/Cooking Vegetables/Course Files/28.1 - Roasted Brussels Sprouts with Lemon-Parmesan Breadcrumbs.mht 1.0 MB
Courses/Cooking Vegetables/Course Files/22.2 - Butternut Squash Salad with Honey-Champagne Vinaigrette.mht 1.0 MB
Courses/Cooking Chicken & Poultry/Course Files/23.3 - Asian Coleslaw.mht 1.0 MB
01 Knives, Knife Cuts and Knife Sharpening/01 - Selecting a Kitchen Knife Set/Selecting a Kitchen Knife Set Lesson Description.mht 1.0 MB
Courses/How to Cook & Make Pasta/Course Files/29.2 - Polenta on a Board (Polenta Sulla Spianatoia).mht 1.0 MB
Courses/Grains & Legumes/Course Files/31.2 - Polenta on a Board (Polenta Sulla Spianatoia).mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/135 - Cashew Sour Cream.mht 1.0 MB
Courses/Cooking Vegetables/Course Files/19.2 - Steamed Carrots with Cumin & Walnut Oil.mht 1.0 MB
Courses/Grains & Legumes/Course Files/28.1 - Quinoa with Mixed Vegetables.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/101.2 - Steamed Carrots with Cumin & Walnut Oil.mht 1.0 MB
Courses/Mastering Your Fry Pan/Course Files/23.2 - Sauteed Mushrooms.mht 1.0 MB
Courses/Cooking Chicken & Poultry/Course Files/09.2 - Braised Chicken and Vegetables.mht 1.0 MB
Courses/Egg Basics/Course Files/10.1 - Huevos Motulenos.mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/144 - Steamed Rice.mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/134 - Kale & Avocado Salad.mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/047.2 - Guacamole.mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/048.3 - Raw Date Squares.mht 1.0 MB
Courses/Art of the Wok - Stir-Frying/Course Files/11.1 - 'Oyster'-Chili Stir-Fry Sauce.mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/164 - Just Beet It - Veggie Burgers.mht 1.0 MB
Courses/Plant-Based Cooking - Level 1/Course Files/048.5 - Chia Pudding.mht 1.0 MB
Courses/Art of the Wok - Stir-Frying/Course Files/18.2 - Stir-Fried Chinese Broccoli.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/120 - Soy-Sesame Salad with Wild Mushrooms.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/081.2 - Caldo Verde.mht 1.0 MB
Courses/Steaming, Stewing & Braising/Course Files/14.2 - Salade Lyonnaise.mht 1.0 MB
Courses/Cooking Vegetables/Course Files/28.3 - Roasted Butternut Squash.mht 1.0 MB
Courses/Art of the Wok - Stir-Frying/Course Files/11.3 - Sweet and Sour Stir-Fry Sauce.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/141 - Wheat Berry Breakfast Bowl.mht 1.0 MB
Courses/Grains & Legumes/Course Files/27 - Wheat Berry Breakfast Bowl.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/118 - Salade Lyonnaise.mht 1.0 MB
Courses/Cooking Vegetables/Course Files/19.3 - Steamed Baby Bok Choy.mht 1.0 MB
Courses/Egg Basics/Course Files/15.3 - Wild Mushroom Frittata.mht 1.0 MB
Courses/The Cook's Roadmap - Level 1/Course Files/101.3 - Steamed Baby Bok Choy.mht 1.0 MB
Courses/Egg Basics/Course Files/15.2 - Ham and Leek Frittata.mht 1.0 MB
Courses/Cooking Premium Steaks/Course Files/14.1 - Tarragon and Shallot Compound Butter.mht 1023.7 KB
Courses/Plant-Based Cooking - Level 1/Course Files/048.2 - Dairy-Free Truffles.mht 1022.7 KB
Courses/Plant-Based Cooking - Level 1/Course Files/145.1 - Cardamom & Cumin Infused Basmati Rice.mht 1022.3 KB
Courses/Plant-Based Cooking - Level 1/Course Files/133 - Carrot Salad (Salade de Carottes Rapees).mht 1021.0 KB
Courses/Steaming, Stewing & Braising/Course Files/10.1 - Steamed Salmon with Lemon & Dill.mht 1019.1 KB
Courses/Cooking Chicken & Poultry/Course Files/10.1 - Lemon-Rosemary Grilled Chicken.mht 1016.7 KB
Courses/Art of the Wok - Stir-Frying/Course Files/13.2 - Stir-Fried Yau Choi with Garlic & Oyster Sauce.mht 1014.7 KB
Courses/Cooking Vegetables/Course Files/14.2 - Sauteed Carrots & Green Onions.mht 1011.1 KB
Courses/Plant-Based Cooking - Level 1/Course Files/108 - Braised Tempeh with Madeira Sauce.mht 1010.7 KB
Courses/Mastering Your Fry Pan/Course Files/19.3 - Sauteed Carrots & Green Onions.mht 1009.0 KB
Courses/Grains & Legumes/Course Files/09 - Steamed Rice.mht 999.5 KB
Courses/The Cook's Roadmap - Level 1/Course Files/130 - Steamed Rice.mht 999.5 KB
Courses/Art of the Wok - Stir-Frying/Course Files/18.4 - Stir-Fried Vegetables & Tempeh.mht 999.1 KB
Courses/Steaming, Stewing & Braising/Course Files/16.4 - Green Beans with Almonds and Brown Butter.mht 993.4 KB
Courses/Plant-Based Cooking - Level 1/Course Files/146 - Healthy and Delicious Brown Rice.mht 990.4 KB
Courses/Steaming, Stewing & Braising/Course Files/08 - Steamed Lemon-Garlic Chicken with Thyme.mht 989.8 KB
Courses/Grains & Legumes/Course Files/37.3 - Mung Bean Salad.mht 988.2 KB
Courses/The Cook's Roadmap - Level 1/Course Files/096 - Steamed Lemon-Garlic Chicken with Thyme.mht 987.6 KB
Courses/Art of the Wok - Stir-Frying/Course Files/11.2 - Shiitake and Sake Stir-Fry Sauce.mht 987.0 KB
Courses/Plant-Based Cooking - Level 1/Course Files/049.3 - Orange-Oat Smoothie.mht 984.2 KB
Courses/Grains & Legumes/Course Files/31.3 - Steamed Eggs with Polenta, Sausage & Roasted Red Peppers.mht 981.6 KB
Courses/Egg Basics/Course Files/18.3 - Steamed Eggs with Polenta, Sausage & Roasted Red Peppers.mht 981.6 KB
Courses/Cooking Chicken & Poultry/Course Files/24.4 - Guacamole.mht 980.2 KB
Courses/Cooking Vegetables/Course Files/08.3 - Steamed Asparagus with Tarragon Aioli.mht 979.9 KB
Courses/Steaming, Stewing & Braising/Course Files/10.4 - Steamed Asparagus with Tarragon Aioli.mht 979.9 KB
Courses/Plant-Based Cooking - Level 1/Course Files/048.1 - Scrumptious Vegan Popcorn.mht 978.7 KB
Courses/Plant-Based Cooking - Level 1/Course Files/154.2 - Plant-Based Sausage Patties.mht 978.2 KB
Courses/The Cook's Roadmap - Level 1/Course Files/131.1 - Cardamom & Cumin Infused Basmati Rice.mht 977.9 KB
Courses/Grains & Legumes/Course Files/10.1 - Cardamom & Cumin Infused Basmati Rice.mht 977.9 KB
Courses/The Cook's Roadmap - Level 1/Course Files/101.4 - Steamed Asparagus with Tarragon Aioli.mht 977.7 KB
Courses/The Cook's Roadmap - Level 1/Course Files/116 - Carrot Salad.mht 976.7 KB
Courses/Cooking Vegetables/Course Files/07 - Healthy Avocado Snack.mht 975.6 KB
Courses/The Cook's Roadmap - Level 1/Course Files/086 - Healthy Avocado Snack.mht 973.4 KB
Courses/Steaming, Stewing & Braising/Course Files/10.6 - Mexican Corn.mht 970.0 KB
Courses/Art of the Wok - Stir-Frying/Course Files/18.1 - Stir-Fried Snap Peas with Water Chestnuts.mht 965.2 KB
Courses/Cooking Chicken & Poultry/Course Files/19 - Mushroom Gravy - Vegan & Gluten-Free.mht 957.9 KB
Courses/The Cook's Roadmap - Level 1/Course Files/072.2 - Mushroom Gravy - Vegan & Gluten-Free.mht 957.9 KB
Courses/Plant-Based Cooking - Level 1/Course Files/121 - Tahini Dressing.mht 951.9 KB
Courses/Grains & Legumes/Course Files/11 - Healthy and Delicious Brown Rice.mht 946.1 KB
Courses/The Cook's Roadmap - Level 1/Course Files/132 - Healthy and Delicious Brown Rice.mht 946.1 KB
Courses/Plant-Based Cooking - Level 1/Course Files/049.2 - Super Green Smoothie.mht 944.5 KB
Courses/The Cook's Roadmap - Level 1/Course Files/062 - Roasted Brussels Sprouts.mht 942.3 KB
Courses/Grains & Legumes/Course Files/34.2 - Italian White Bean Soup.mht 933.9 KB
Courses/Egg Basics/Course Files/18.2 - Steamed Eggs with Ham and Cheese.mht 933.0 KB
Courses/Art of the Wok - Stir-Frying/Course Files/12 - Fish-Less Fish Sauce.mht 929.0 KB
Courses/Egg Basics/Course Files/15.1 - Herb and Goat Cheese Frittata.mht 927.0 KB
Courses/Plant-Based Cooking - Level 1/Course Files/132 - Super Green Smoothie.mht 925.8 KB
Courses/Steaming, Stewing & Braising/Course Files/10.2 - Simple Steamed Eggs with Toast Points.mht 925.2 KB
Courses/Egg Basics/Course Files/18.1 - Simple Steamed Eggs with Toast Points.mht 923.0 KB
Courses/Plant-Based Cooking - Level 1/Course Files/163 - Vegan Baking Cheat Sheet.pdf 558.5 KB
Courses/Food Safety/Course Files/12.1 - Proper Handwashing Technique.pdf 534.6 KB
Tips and Techniques/Ingredients/Pasta Tips/How to Test Large Pasta for Al Dente.flv 392.4 KB
Courses/Plant-Based Cooking - Level 1/Course Files/009.1 - Map of Cooking.pdf 380.4 KB
Courses/The Cook's Roadmap - Level 1/Course Files/029.3 - Map of Cooking.pdf 380.4 KB
Courses/Plant-Based Cooking - Level 1/Course Files/045 - Daily Nutrient Requirements Wheel.pdf 329.8 KB
Courses/The Cook's Roadmap - Level 1/Course Files/037 - Daily Nutrient Requirements Wheel.pdf 329.8 KB
Courses/Plant-Based Cooking - Level 1/Course Files/063 - Ten Steps to Incorporate Whole Foods in Your Daily Routine.pdf 276.4 KB
Courses/The Cook's Roadmap - Level 1/Course Files/033 - Ten Steps to Incorporate Whole Foods in Your Daily Routine.pdf 276.4 KB
Courses/The Cook's Roadmap - Level 1/Course Files/093 - How Does Steam Cook My Food (Infographic).pdf 256.4 KB
Courses/Food Safety/Course Files/19 - Refrigerator and Freezer Storage Charts.pdf 205.2 KB
15 Rice and Grains/04 - The Risotto Method/Types of Rice for Risotto.pdf 203.6 KB
04 Eggs/01 - Eggs - Anatomy, Boiling & Scrambling/Boiling Eggs Timing.pdf 191.6 KB
15 Rice and Grains/06 - How to Cook Grains/Estimated Cooking Times for Grains.pdf 187.3 KB
04 Eggs/02 - Eggs - Frying, Basting & Poaching/Poached Egg Doneness.pdf 186.0 KB
12 Seasoning/04 - How to Marinate Foods/Marinating Times.pdf 158.0 KB
List of Rouxbe Cooking School Lessons.docx 30.3 KB

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