01 - Knives - 04 - Knife Sharpening with a Whetstone/05 - Sharpening a Knife.flv34.98MB

04 - Eggs - 04 - How to Make a Frittata/04 - Making a Basic Frittata.flv34.33MB

08 - Poultry - 00 - Tips/00 - How to Butcher a Duck.flv31.57MB

04 - Eggs - 03 - How to Make an Omelet/03 - How to Make an Omelet.flv30.92MB

12 - Seasoning - 04 - How to Marinate foods/02 - What is a Marinade.flv29.49MB

19 - Plating - 01 - The Basics of Plating/07 - General Plating Guidelines.flv29.35MB

07 - Meat - 00 - Tips/00 - How to Debone and Tie a Lamb Loin.flv29.1MB

15 - Rice & Grains - 04 - How to Make Polenta/04 - Cooking Polenta.flv27.82MB

11 - Soup - 03 - How to Make Roux-Based Soup/04 - Starting a Roux-Based Soup.flv26.15MB

05 - Dry-Heat - 05 - Searing/04 - Searing on the Stove Top.flv26.03MB

07 - Meat - 00 - Tips/00 - Save Money—Portion Your Own Beef.flv25.91MB

04 - Eggs - 02 - Cooking Eggs—Part 2/02 - How to Pan Fry Eggs.flv25.36MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/08 - Finishing the Sauce for Braising.flv23.39MB

07 - Meat - 04 - How to Roast Prime Rib/04 - Roasting Prime Rib.flv22.9MB

15 - Rice & Grains - 05 - The Risotto Method/05 - Starting the Risotto Method.flv22.84MB

08 - Poultry - 03 - Enhancing Basic Roast Chicken/03 - Roasting the Chicken.flv22.82MB

09 - Fish - 02 - Cooking Fish Fundamentals/05 - How to Test Fish for Doneness.flv22.16MB

10 - Vegetables - 04 - How to Roast Vegetables/03 - Preparing to Roast Vegetables.flv22.01MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)/04 - Building a Stew.flv21.9MB

12 - Seasoning - 03 - How to Use and Cook with Herbs/03 - How to Buy and Store Fresh Herbs.flv21.4MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/07 - Shapes & Variations of Pasta Dough.flv20.67MB

12 - Seasoning - 02 - How to Season with Salt/05 - When to Salt Food.flv20.6MB

12 - Seasoning - 03 - How to Use and Cook with Herbs/06 - How to Cook with Herbs.flv20.32MB

15 - Rice & Grains - 07 - How to Cook Grains/05 - Cooking Methods for Grains.flv19.75MB

05 - Dry-Heat - 03 - How to Saute/05 - Cooking Food by Sauteing.flv19.67MB

07 - Meat - 04 - How to Roast Prime Rib/06 - Resting Roasts.flv19.67MB

15 - Rice & Grains - 05 - The Risotto Method/07 - How to Finish Risotto.flv19.43MB

12 - Seasoning - 02 - How to Season with Salt/02 - Types of Salt.flv19.4MB

15 - Rice & Grains - 01 - Rice Basics/03 - Common Types of Rice.flv19.13MB

15 - Rice & Grains - 05 - The Risotto Method/06 - Adding Liquid & Testing Risotto.flv19.02MB

09 - Fish - 01 - How to Buy & Store Fish/02 - How to Identify Quality Fish.flv18.98MB

07 - Meat - 04 - How to Roast Prime Rib/03 - How to Prepare Prime Rib.flv18.84MB

04 - Eggs - 02 - Cooking Eggs—Part 2/04 - How to Poach Eggs.flv18.3MB

12 - Seasoning - 04 - How to Marinate foods/03 - How to Prepare a Marinade.flv18.27MB

03 - Sauce - 06 - How to Make a Butter Sauce/03 - Making a French Butter Sauce.flv18.01MB

11 - Soup - 03 - How to Make Roux-Based Soup/03 - Components of a Roux-Based Soup.flv17.92MB

11 - Soup - 02 - Stock-Based Clear/03 - Making Stock-Based Clear Soups.flv17.88MB

08 - Poultry - 03 - Enhancing Basic Roast Chicken/02 - Enhancing a Roast Chicken.flv17.64MB

07 - Meat - 04 - How to Roast Prime Rib/05 - Checking Roasts for Doneness.flv16.96MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/06 - Finishing a Pot Roast.flv16.93MB

07 - Meat - 04 - How to Roast Prime Rib/02 - How to Select Prime Rib.flv16.91MB

08 - Poultry - 00 - Tips/00 - How to Butcher a Chicken—8 or 10 Cut Chicken.flv16.88MB

12 - Seasoning - 02 - How to Season with Salt/04 - How to Salt Food.flv16.81MB

19 - Plating - 01 - The Basics of Plating/04 - Plate Design - Color, Texture and Shape.flv16.68MB

11 - Soup - 03 - How to Make Roux-Based Soup/06 - Finishing Roux-Based Soups.flv16.48MB

10 - Vegetables - 04 - How to Roast Vegetables/02 - How Roasting Affects Vegetables.flv16.45MB

12 - Seasoning - 03 - How to Use and Cook with Herbs/05 - How to Prepare Herbs for Cooking.flv16.08MB

11 - Soup - 03 - How to Make Roux-Based Soup/05 - The Texture of Roux-Based Soups.flv16.05MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/02 - Rinsing & Soaking Rice.flv15.9MB

11 - Soup - 01 - Broth-Based Clear/03 - Finishing a Clear Soup Broth.flv15.81MB

09 - Fish - 03 - How to Pan Fry Fish/04 - How to Pan Fry Fish Over Higher Heat.flv15.54MB

11 - Soup - 01 - Broth-Based Clear/02 - Starting a Clear Soup Broth.flv15.51MB

05 - Dry-Heat - 01 - Pan Frying/06 - How to Control Pan Temperature.flv15.35MB

07 - Meat - 01 - Premium Beef Cuts for Steak/02 - What are Premium Steaks_.flv15.31MB

18 - Chocolate - 01 - Basics of Quality Chocolate/07 - How to Read Labels on Chocolate.flv15.25MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)/03 - Choosing & Preparing Meat for Stewing.flv15.25MB

04 - Eggs - 04 - How to Make a Frittata/03 - Preparing the Frittata Ingredients.flv15.19MB

10 - Vegetables - 02 - Cooking Vegetables in Water/03 - Boiling & Simmering Vegetables.flv15.16MB

04 - Eggs - 01 - Cooking Eggs—Part 1/04 - How to Boil Eggs.flv15.03MB

09 - Fish - 03 - How to Pan Fry Fish/03 - How to Pan Fry Fish Over Low Heat.flv15.02MB

09 - Fish - 01 - How to Buy & Store Fish/03 - How to Store Fish.flv14.94MB

12 - Seasoning - 00 - Tips/00 - Learn About Gourmet Salt.flv14.8MB

15 - Rice & Grains - 04 - How to Make Polenta/03 - Liquid & Ratios for Polenta.flv14.79MB

04 - Eggs - 05 - How to Steam Eggs/02 - How to Steam Eggs.flv14.73MB

08 - Poultry - 01 - Poultry Fundamentals/04 - Poultry Breasts & Cooking.flv14.71MB

15 - Rice & Grains - 07 - How to Cook Grains/07 - Easy Ways to Add Grains to Your Diet.flv14.69MB

08 - Poultry - 00 - Tips/00 - How to Carve Poultry.flv14.68MB

15 - Rice & Grains - 05 - The Risotto Method/03 - Rice & Grains for the Risotto Method.flv14.66MB

06 - Moist-Heat - 06 - Steaming Introduction/04 - Advantages of Steaming.flv14.66MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/06 - Rolling Pasta Dough.flv14.56MB

08 - Poultry - 02 - How to Roast Chicken/03 - Roasting & Serving the Chicken.flv14.56MB

17 - Breads - 04 - How to Shape an Epi/02 - How to Shape an Epi.flv14.46MB

18 - Chocolate - 01 - Basics of Quality Chocolate/08 - How to Taste Quality Chocolate.flv14.45MB

18 - Chocolate - 01 - Basics of Quality Chocolate/06 - Making Chocolate & Conching.flv14.44MB

08 - Poultry - 03 - Enhancing Basic Roast Chicken/04 - Making Chicken Pan Sauce or Gravy.flv14.43MB

06 - Moist-Heat - 01 - Submersion Cooking Methods/03 - How Temperature & Activity Affects Food.flv14.34MB

14 - Legumes - 01 - How to Cook Dried Legumes/05 - Cooking Dried Beans.flv14.26MB

12 - Seasoning - 01 - How to Brine/07 - Brining Times.flv14.07MB

15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method/02 - How to Make Basic Pilaf.flv14.02MB

06 - Moist-Heat - 06 - Steaming Introduction/03 - Steaming Equipment.flv13.76MB

02 - Stock - 02 - How to Make Dark Stock/02 - Carmelizing Ingredients for Stock.flv13.66MB

08 - Poultry - 02 - How to Roast Chicken/02 - Preparing to Roast Chicken.flv13.63MB

03 - Sauce - 06 - How to Make a Butter Sauce/06 - Variations of Butter Sauce.flv13.6MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/07 - Combination Cooking—Slow and Low.flv13.46MB

05 - Dry-Heat - 04 - How to Sweat Ingredients/03 - How to Sweat Ingredients.flv13.37MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)/06 - Finishing Sauce for Stew.flv13.21MB

03 - Sauce - 04 - How to Make Tomato Sauce/06 - De-seeding Tomatoes for Tomato Sauce.flv13.04MB

15 - Rice & Grains - 06 - How to Vary Risotto/02 - Adding Sauces to Vary Risotto.flv13.04MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/05 - Cooking a Pot Roast.flv12.96MB

15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method/04 - Adding Proteins to Pilaf.flv12.94MB

01 - Knives - 02 - Handling a Chef's Knife/02 - Honing Your Knife.flv12.93MB

06 - Moist-Heat - 07 - Steaming Basics/04 - Preparing to Cook Using Steam.flv12.75MB

06 - Moist-Heat - 07 - Steaming Basics/05 - Steaming Food.flv12.69MB

10 - Vegetables - 03 - How to Steam Vegetables/03 - How to Steam Vegetables.flv12.55MB

10 - Vegetables - 01 - How to Preserve Vegetable Pigments/03 - Pigments in Red & White Vegetables.flv12.41MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/06 - Alternative Ways to Steam Rice.flv12.3MB

19 - Plating - 01 - The Basics of Plating/05 - Plate Designing.flv12.24MB

10 - Vegetables - 02 - Cooking Vegetables in Water/04 - Blanching & Parboiling Vegetables.flv12.23MB

11 - Soup - 01 - Broth-Based Clear/04 - Adding Additional Ingredients.flv12.21MB

11 - Soup - 02 - Stock-Based Clear/04 - Finishing Stock-Based Clear Soups.flv12.03MB

12 - Seasoning - 01 - How to Brine/02 - How Brining Works.flv11.98MB

04 - Eggs - 03 - How to Make an Omelet/04 - Adding Ingredients to Omelets.flv11.96MB

04 - Eggs - 01 - Cooking Eggs—Part 1/03 - Buying, Storing & Egg Freshness.flv11.92MB

12 - Seasoning - 04 - How to Marinate foods/05 - Determining Marinating Times.flv11.84MB

01 - Knives - 02 - Handling a Chef's Knife/08 - Other Methods of Using the Knife.flv11.84MB

10 - Vegetables - 03 - How to Steam Vegetables/05 - How to Finish Steamed Vegetables.flv11.76MB

04 - Eggs - 01 - Cooking Eggs—Part 1/02 - Egg Anatomy.flv11.72MB

05 - Dry-Heat - 01 - Pan Frying/04 - Adding Oil to a Heated Pan.flv11.6MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/04 - Preparing a Pot Roast.flv11.53MB

15 - Rice & Grains - 06 - How to Vary Risotto/03 - Adding Ingredients to Risotto.flv11.49MB

08 - Poultry - 00 - Tips/00 - Trussing Poultry.flv11.47MB

90 - Tips - Techniques/00 - How to Buy, Store and Clean Mussels.flv11.42MB

09 - Fish - 00 - Tips/00 - How to Test Salmon for Doneness.flv11.31MB

04 - Eggs - 05 - How to Steam Eggs/03 - How to Enhance Steamed Eggs.flv11.25MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/07 - Slow & Low Cooking for Braising.flv11.15MB

04 - Eggs - 03 - How to Make an Omelet/02 - Pans for Making Omelets.flv11.15MB

07 - Meat - 00 - Tips/00 - Roasting Pans and Racks.flv11.13MB

10 - Vegetables - 04 - How to Roast Vegetables/04 - Roasting & Testing Vegetables.flv11.01MB

03 - Sauce - 05 - How to Make Pan Sauce/02 - Developing the Sucs for Pan Sauces.flv11MB

15 - Rice & Grains - 04 - How to Make Polenta/02 - Types of Cornmeal for Polenta.flv10.97MB

90 - Tips - Techniques/00 - What is Blind Baking_.flv10.93MB

04 - Eggs - 03 - How to Make an Omelet/05 - How to Make an Egg White Omelet.flv10.86MB

15 - Rice & Grains - 05 - The Risotto Method/04 - Liquids for the Risotto Method.flv10.85MB

03 - Sauce - 02 - How to Make Bechamel Sauce/04 - Two-Pot Method for Making Bechamel.flv10.72MB

12 - Seasoning - 04 - How to Marinate foods/04 - Preparing to Marinate.flv10.69MB

05 - Dry-Heat - 02 - Pan Tossing/02 - Practicing Pan Tossing.flv10.6MB

03 - Sauce - 05 - How to Make Pan Sauce/04 - Deglazing Pan Sauces.flv10.55MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/04 - Making Pasta Dough in a Food Processor.flv10.53MB

13 - Pasta - 02 - How to Cook Pasta/01 - Pasta Cooking Essentials.flv10.47MB

12 - Seasoning - 01 - How to Brine/06 - How to Flavor Brines.flv10.41MB

04 - Eggs - 01 - Cooking Eggs—Part 1/05 - How to Scramble Eggs.flv10.39MB

14 - Legumes - 01 - How to Cook Dried Legumes/03 - Sorting, Rinsing & Soaking Dried Beans.flv10.32MB

08 - Poultry - 01 - Poultry Fundamentals/06 - Buying, Storing & Thawing Poultry.flv10.31MB

16 - Salad - 01 - Salad Green Selection & Preparing/04 - Tossing & Serving Salad Greens.flv10.29MB

11 - Soup - 03 - How to Make Roux-Based Soup/02 - Understanding Roux-Based Soups.flv10.23MB

07 - Meat - 03 - How to Cook Premium Steaks/06 - Making a Pan Sauce for Steak.flv10.18MB

01 - Knives - 04 - Knife Sharpening with a Whetstone/04 - What Happens During Knife Sharpening.flv10.11MB

05 - Dry-Heat - 01 - Pan Frying/03 - The Water Test—Heating the Pan.flv10.08MB

05 - Dry-Heat - 01 - Pan Frying/05 - Adding Ingredients to the Pan.flv10.06MB

08 - Poultry - 00 - Tips/00 - How to Butcher a Whole Chicken.flv10MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/08 - How to Flavor Rice.flv9.99MB

16 - Salad - 01 - Salad Green Selection & Preparing/05 - Combining Salad Greens.flv9.98MB

05 - Dry-Heat - 04 - How to Sweat Ingredients/02 - Why Ingredients are Sweat.flv9.98MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics/04 - Unstable vs. Stable Emulsions.flv9.93MB

10 - Vegetables - 00 - Tips/00 - How to Buy and Clean Fava Beans.flv9.92MB

15 - Rice & Grains - 07 - How to Cook Grains/02 - The Anatomy of Wholoe Grains.flv9.91MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/03 - The Importance of Connective Tissue.flv9.91MB

04 - Eggs - 02 - Cooking Eggs—Part 2/03 - How to Baste Eggs.flv9.86MB

09 - Fish - 03 - How to Pan Fry Fish/02 - How to Prep Fish for Pan Frying.flv9.79MB

03 - Sauce - 05 - How to Make Pan Sauce/05 - Adding & Reducing Stock for Pan Sauces.flv9.76MB

07 - Meat - 01 - Premium Beef Cuts for Steak/03 - Determining Quality of Steaks.flv9.72MB

05 - Dry-Heat - 01 - Pan Frying/02 - What Happens When Heating a Pan_.flv9.72MB

90 - Tips - Techniques/00 - How to Clean Squid.flv9.71MB

14 - Legumes - 01 - How to Cook Dried Legumes/04 - Methods for Soaking Dried Beans.flv9.71MB

01 - Knives - 02 - Handling a Chef's Knife/05 - Positioning Your Guide Hand.flv9.69MB

19 - Plating - 01 - The Basics of Plating/06 - Preparing to Plate.flv9.65MB

12 - Seasoning - 01 - How to Brine/05 - Salt & Water Ratios for Brining.flv9.65MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/04 - Steaming Method for Cooking Rice.flv9.57MB

05 - Dry-Heat - 01 - Pan Frying/07 - Pan Frying—Cooking & Finishing.flv9.57MB

07 - Meat - 04 - How to Roast Prime Rib/07 - How to Make Jus.flv9.54MB

06 - Moist-Heat - 01 - Submersion Cooking Methods/06 - What is Boiling_.flv9.51MB

16 - Salad - 01 - Salad Green Selection & Preparing/03 - Drying, Spinning & Storing Salad Greens.flv9.49MB

10 - Vegetables - 00 - Tips/00 - How to Buy and Cut Cauliflower.flv9.48MB

03 - Sauce - 02 - How to Make Bechamel Sauce/08 - Variations & Uses for Bechamel.flv9.42MB

10 - Vegetables - 01 - How to Preserve Vegetable Pigments/02 - The Pigment in Green Vegetables.flv9.34MB

07 - Meat - 02 - Prepping Premium Steak for Cooking/02 - Tempering Steaks.flv9.32MB

07 - Meat - 04 - How to Roast Prime Rib/08 - Carving & Serving Prime Rib.flv9.31MB

15 - Rice & Grains - 07 - How to Cook Grains/06 - Preparing Grains in Advance.flv9.29MB

12 - Seasoning - 02 - How to Season with Salt/03 - How Salt Affects Food.flv9.27MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/05 - Slicing Long, Round Ingredients.flv9.27MB

13 - Pasta - 02 - How to Cook Pasta/02 - Cooking & Testing Dried, Extruded Pasta.flv9.27MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/03 - Pot Roasting—Using the Right Cut of Meat.flv9.19MB

05 - Dry-Heat - 02 - Pan Tossing/03 - Pan Tossing with Food.flv9.09MB

08 - Poultry - 00 - Tips/00 - How to Carve Turkey.flv9.04MB

92 - Tips - Ingredients/00 - What is Couscous_.flv9.03MB

02 - Stock - 01 - How to Make Stock Fundamentals/04 - Simmering & Skimming Stock.flv9.01MB

90 - Tips - Techniques/00 - How to Skin a Hazelnut.flv8.99MB

08 - Poultry - 00 - Tips/00 - How to Debone a Chicken Breast.flv8.95MB

06 - Moist-Heat - 01 - Submersion Cooking Methods/02 - Submersion Cooking Temperatures.flv8.87MB

15 - Rice & Grains - 07 - How to Cook Grains/04 - Preparing to Cook Grains.flv8.86MB

08 - Poultry - 00 - Tips/00 - How to Make Gravy for Turkey.flv8.85MB

14 - Legumes - 01 - How to Cook Dried Legumes/06 - Testing Beans for Doneness.flv8.77MB

19 - Plating - 01 - The Basics of Plating/03 - Choosing Plates.flv8.75MB

07 - Meat - 00 - Tips/00 - Tips to Make Ribs Ahead.flv8.73MB

18 - Chocolate - 01 - Basics of Quality Chocolate/03 - How Cocoa Beans are Manufactured.flv8.72MB

07 - Meat - 03 - How to Cook Premium Steaks/04 - Cooking & Determining Steak Doneness.flv8.71MB

16 - Salad - 01 - Salad Green Selection & Preparing/01 - Choosing Salad Greens.flv8.71MB

01 - Knives - 02 - Handling a Chef's Knife/07 - Cutting with a Chef's Knife.flv8.7MB

09 - Fish - 01 - How to Buy & Store Fish/04 - Frozen Fish.flv8.67MB

06 - Moist-Heat - 07 - Steaming Basics/03 - The Steaming Liquid.flv8.62MB

13 - Pasta - 02 - How to Cook Pasta/03 - Cooking & Testing Laminated Pasta.flv8.61MB

09 - Fish - 02 - Cooking Fish Fundamentals/04 - Keeping Fish Moist During Cooking.flv8.57MB

07 - Meat - 01 - Premium Beef Cuts for Steak/04 - Why Butchers Age Beef.flv8.56MB

12 - Seasoning - 04 - How to Marinate foods/06 - Preparing Marinted Foods for Cooking.flv8.54MB

91 - Tips - Tools/00 - What is a Mortar and Pestle_.flv8.54MB

21 - Tips - Kitchen Tools/What is a Mortar and Pestle_.flv8.54MB

01 - Knives - 04 - Knife Sharpening with a Whetstone/03 - Whetstones.flv8.53MB

01 - Knives - 02 - Handling a Chef's Knife/04 - The Rolling Technique.flv8.48MB

90 - Tips - Techniques/00 - How to Make Compound Butter.flv8.48MB

21 - Tips - Kitchen Tools/Peelers.flv8.36MB

07 - Meat - 03 - How to Cook Premium Steaks/07 - Cooking Steaks—In a Pan or on the Grill_.flv8.32MB

15 - Rice & Grains - 04 - How to Make Polenta/05 - Finishing Polenta.flv8.32MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/05 - Kneading Pasta Dough.flv8.29MB

10 - Vegetables - 04 - How to Roast Vegetables/05 - Finishing Roasted Vegetables.flv8.29MB

90 - Tips - Techniques/00 - How to Buy and Prepare Garlic.flv8.19MB

08 - Poultry - 01 - Poultry Fundamentals/03 - Poultry Legs & Cooking.flv8.15MB

03 - Sauce - 05 - How to Make Pan Sauce/06 - Enriching Pan Sauces.flv8.13MB

07 - Meat - 00 - Tips/00 - How to Baste Meat & Why.flv8.1MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/07 - Slicing Hard, Round Ingredients.flv8.09MB

03 - Sauce - 06 - How to Make a Butter Sauce/04 - Serving & Holding Butter Sauces.flv8.05MB

14 - Legumes - 01 - How to Cook Dried Legumes/01 - Introduction to Dried Beans.flv7.92MB

12 - Seasoning - 03 - How to Use and Cook with Herbs/02 - Types of Herbs.flv7.92MB

09 - Fish - 02 - Cooking Fish Fundamentals/03 - How to Prepare Fish for Cooking.flv7.92MB

05 - Dry-Heat - 01 - Pan Frying/08 - Pan Frying with Alternative Pans.flv7.9MB

92 - Tips - Ingredients/00 - What is Tamarind_.flv7.9MB

02 - Stock - 05 - How to Make Veal & Beef Stock/03 - Making Veal or Beef Stock.flv7.78MB

13 - Pasta - 01 - Selecting Pasta/02 - How Pasta is Made.flv7.76MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/02 - Choosing & Prepping Braising Ingredients.flv7.74MB

90 - Tips - Techniques/00 - What is Deglazing_.flv7.74MB

13 - Pasta - 01 - Selecting Pasta/05 - Matching Sauces with Pasta.flv7.63MB

07 - Meat - 02 - Prepping Premium Steak for Cooking/01 - Unwrapping Steaks.flv7.55MB

06 - Moist-Heat - 07 - Steaming Basics/02 - Prepare Ingredients for Steaming.flv7.52MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/08 - Slicing Large-Shaped Ingredients.flv7.52MB

15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method/03 - How to Enhance and Flavor a Basic Pilaf.flv7.51MB

18 - Chocolate - 01 - Basics of Quality Chocolate/04 - What is Cocoa Powder_.flv7.44MB

90 - Tips - Techniques/00 - Mincing, Dicing and Cutting Onions.flv7.42MB

06 - Moist-Heat - 01 - Submersion Cooking Methods/04 - What is Poaching_.flv7.39MB

10 - Vegetables - 03 - How to Steam Vegetables/02 - How to Prep Vegetables for Steaming.flv7.37MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/05 - Deglazing & Adding Liquid for Braising.flv7.33MB

07 - Meat - 03 - How to Cook Premium Steaks/01 - Cooking Steak—Flip-Once vs. Flip-Often.flv7.33MB

01 - Knives - 04 - Knife Sharpening with a Whetstone/06 - Knife Polishing & Maintenance.flv7.32MB

15 - Rice & Grains - 01 - Rice Basics/04 - Storing & Food Safety of Rice.flv7.25MB

10 - Vegetables - 03 - How to Steam Vegetables/04 - How to Test Steamed Vegetables.flv7.2MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics/05 - Basic Vinaigrettes.flv7.17MB

04 - Eggs - 04 - How to Make a Frittata/01 - Introduction to Frittatas.flv7.17MB

90 - Tips - Techniques/00 - How to Segment Citrus Fruit.flv7.17MB

07 - Meat - 02 - Prepping Premium Steak for Cooking/03 - Seasoning Steaks.flv7.15MB

15 - Rice & Grains - 05 - The Risotto Method/01 - Introduction to the Risotto Method.flv7.14MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/07 - Boiling (Pasta) Method for Cooking Rice.flv7.14MB

92 - Tips - Ingredients/00 - How to Choose Quality Canned Tomatoes.flv7.12MB

18 - Chocolate - 01 - Basics of Quality Chocolate/02 - The Cacao Tree.flv7.12MB

90 - Tips - Techniques/00 - How to Clean Shrimp or Prawns.flv7.02MB

12 - Seasoning - 04 - How to Marinate foods/07 - General Marinating Tips.flv7MB

03 - Sauce - 02 - How to Make Bechamel Sauce/05 - One-Pot Method for Making Bechamel.flv7MB

92 - Tips - Ingredients/00 - What is and How to Prepare Lemongrass_.flv6.99MB

03 - Sauce - 05 - How to Make Pan Sauce/07 - Finishing Touches for Pan Sauces.flv6.99MB

92 - Tips - Ingredients/00 - How to Buy Coconut Milk.flv6.97MB

02 - Stock - 02 - How to Make Dark Stock/04 - Cooking & Finishing Dark Stock.flv6.92MB

11 - Soup - 00 - Tips/00 - Garnish for Soup.flv6.89MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/02 - What is Pot Roasting_.flv6.88MB

07 - Meat - 03 - How to Cook Premium Steaks/03 - Cooking Temperatures & Times for Steaks.flv6.87MB

00 - How to Identify Parsley & Cilantro.flv6.86MB

90 - Tips - Techniques/00 - How to Identify Parsley & Cilantro.flv6.86MB

09 - Fish - 01 - How to Buy & Store Fish/05 - Thawing Fish.flv6.85MB

07 - Meat - 01 - Premium Beef Cuts for Steak/05 - Choosing Premium Cuts of Steak.flv6.82MB

08 - Poultry - 01 - Poultry Fundamentals/05 - Poultry Wings & Other Parts & Cooking.flv6.8MB

02 - Stock - 01 - How to Make Stock Fundamentals/07 - Straining & Cooling Stock.flv6.78MB

02 - Stock - 01 - How to Make Stock Fundamentals/05 - Adding Vegetables & Salt to Stock.flv6.76MB

05 - Dry-Heat - 05 - Searing/03 - Determining When to Sear.flv6.73MB

07 - Meat - 03 - How to Cook Premium Steaks/02 - Results of Flip-Once vs. Flip-Often.flv6.71MB

03 - Sauce - 06 - How to Make a Butter Sauce/05 - Fixing a Split Butter Sauce.flv6.71MB

10 - Vegetables - 02 - Cooking Vegetables in Water/05 - Cooking Frozen Vegetables.flv6.66MB

12 - Seasoning - 01 - How to Brine/04 - Before You Brine.flv6.65MB

11 - Soup - 02 - Stock-Based Clear/02 - Clear Soups—Stock vs. Broth.flv6.62MB

21 - Tips - Kitchen Tools/Measuring Cups and Spoons.flv6.59MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/04 - Adding & Browning Mirepoix for Braising.flv6.59MB

02 - Stock - 01 - How to Make Stock Fundamentals/03 - Getting Started to Make Stock.flv6.58MB

01 - Knives - 02 - Handling a Chef's Knife/06 - Practice Using a Bench Scraper.flv6.57MB

08 - Poultry - 00 - Tips/00 - How to Know When Your Poultry is Cooked.flv6.57MB

92 - Tips - Ingredients/00 - What are Pappadums_ Indian Flatbread.flv6.54MB

90 - Tips - Techniques/00 - What is Bouquet Garni_.flv6.54MB

90 - Tips - Techniques/00 - How to Peel a Tomato, Peach or Plum.flv6.52MB

10 - Vegetables - 02 - Cooking Vegetables in Water/02 - Preparing to Cook Vegetables.flv6.52MB

90 - Tips - Techniques/00 - What is Ghee_.flv6.52MB

19 - Plating - 01 - The Basics of Plating/01 - Introduction.flv6.5MB

02 - Stock - 05 - How to Make Veal & Beef Stock/02 - Veal & Beef Stock vs. Other Stocks.flv6.43MB

15 - Rice & Grains - 04 - How to Make Polenta/01 - Introduction to Polenta.flv6.43MB

03 - Sauce - 04 - How to Make Tomato Sauce/02 - Using Onions & Olive Oil in Tomato Sauce.flv6.42MB

03 - Sauce - 01 - How to Make Roux/03 - Making White Roux.flv6.41MB

08 - Poultry - 00 - Tips/00 - How to Butterfly a Chicken.flv6.36MB

92 - Tips - Ingredients/00 - How to Buy Tomatillos.flv6.35MB

13 - Pasta - 01 - Selecting Pasta/04 - The Quality of Extruded, Dried Pasta.flv6.31MB

07 - Meat - 03 - How to Cook Premium Steaks/05 - Resting Steaks.flv6.28MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/11 - Common Sizes of Dice Cuts.flv6.27MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/02 - Choosing Meat for Combination Cooking.flv6.24MB

01 - Knives - 01 - Selecting a Kitchen Knife Set/06 - Which Knife is Best for You_.flv6.23MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/06 - Liquids & Ratios for Combination Cooking.flv6.23MB

02 - Stock - 01 - How to Make Stock Fundamentals/08 - Defatting & Storing Stock.flv6.22MB

12 - Seasoning - 01 - How to Brine/08 - After Brining—Preparing Meat for Cooking.flv6.18MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/03 - Ratio of Liquid to Rice.flv6.16MB

09 - Fish - 00 - Tips/00 - How to Debone and Trim Snapper Fillets.flv6.16MB

12 - Seasoning - 03 - How to Use and Cook with Herbs/04 - How to Buy and Store Dried Herbs.flv6.13MB

01 - Knives - 01 - Selecting a Kitchen Knife Set/01 - Selecting a Basic Knife Set.flv6.11MB

12 - Seasoning - 02 - How to Season with Salt/01 - Intro to How to Season with Salt.flv6.09MB

04 - Eggs - 00 - Tips/00 - Making Poached Eggs Ahead.flv6.06MB

90 - Tips - Techniques/00 - How to Prepare Dried Morel Mushrooms.flv6.02MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)/05 - Cooking & Testing Stew for Doneness.flv6.01MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/09 - Slicing Odd-Shaped Ingredients.flv5.99MB

03 - Sauce - 04 - How to Make Tomato Sauce/05 - Choosing Tomatoes for Tomato Sauce.flv5.97MB

11 - Soup - 01 - Broth-Based Clear/01 - Intro to Broth-Based Clear Soups.flv5.96MB

03 - Sauce - 00 - Tips/00 - Freezing and Storing Demi-Glace.flv5.95MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/05 - Browning Food for Combination Cooking.flv5.94MB

09 - Fish - 02 - Cooking Fish Fundamentals/02 - Differences Between Lean & Oily Fish.flv5.93MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/03 - Slicing Safety.flv5.92MB

03 - Sauce - 05 - How to Make Pan Sauce/03 - Adding Mirepoix to Pan Sauces.flv5.91MB

07 - Meat - 00 - Tips/00 - How to Turn a Roast or Chicken.flv5.9MB

90 - Tips - Techniques/00 - How to Make Pesto in a Food Processor.flv5.9MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/01 - Introduction to Braising.flv5.89MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)/02 - Stewing vs. Braising.flv5.87MB

04 - Eggs - 00 - Tips/00 - How to Poach an Egg.flv5.82MB

15 - Rice & Grains - 01 - Rice Basics/02 - Rice Anatomy & Processing.flv5.81MB

Why Rest Meat After Cooking It.flv5.79MB

07 - Meat - 00 - Tips/00 - Meat Needs to Rest After Cooking.flv5.79MB

90 - Tips - Techniques/00 - How to Roast Nuts.flv5.78MB

21 - Tips - Kitchen Tools/Zesters and Graters.flv5.78MB

91 - Tips - Tools/00 - Zesters and Graters.flv5.78MB

18 - Chocolate - 01 - Basics of Quality Chocolate/05 - What is Cocoa Butter_.flv5.74MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/04 - Slicing Long, Flat Ingredients.flv5.72MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics/01 - Oils for Salad Dressings & Vinaigrettes.flv5.69MB

90 - Tips - Techniques/00 - How to Pit and Dice an Avocado.flv5.68MB

13 - Pasta - 02 - How to Cook Pasta/05 - How to Sauce Pasta.flv5.67MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/05 - Resting & Serving Rice.flv5.65MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/03 - Browning the Meat for Braising.flv5.63MB

90 - Tips - Techniques/00 - How to Make Clarified Butter.flv5.59MB

14 - Legumes - 01 - How to Cook Dried Legumes/02 - Buying & Storing Dried Beans.flv5.59MB

06 - Moist-Heat - 07 - Steaming Basics/07 - Reheating Foods with Steam.flv5.56MB

03 - Sauce - 03 - How to Make Veloute Sauce/04 - Cooking & Adjusting Veloute Consistency.flv5.52MB

90 - Tips - Techniques/00 - How to Mince Garlic.flv5.49MB

06 - Moist-Heat - 07 - Steaming Basics/01 - Introduction.flv5.43MB

90 - Tips - Techniques/00 - How to Cut Citrus Wedges.flv5.42MB

03 - Sauce - 05 - How to Make Pan Sauce/01 - Introduction to Pan Sauces.flv5.42MB

19 - Plating - 01 - The Basics of Plating/08 - How to Serve Plated Food.flv5.37MB

90 - Tips - Techniques/00 - What is Mise en Place_.flv5.37MB

01 - Knives - 00 - Tips/00 - Shun Classic 10-Inch Chef's Knife.flv5.36MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/03 - Making Basic Egg Dough by Hand.flv5.36MB

14 - Legumes - 01 - How to Cook Dried Legumes/07 - Adding Beans to Your Diet.flv5.32MB

03 - Sauce - 03 - How to Make Veloute Sauce/03 - Tempering the Stock for Veloute Sauce.flv5.3MB

15 - Rice & Grains - 07 - How to Cook Grains/01 - Introduction to Whole Grains.flv5.29MB

21 - Tips - Kitchen Tools/Cutting Boards.flv5.25MB

91 - Tips - Tools/00 - Cutting Boards.flv5.25MB

90 - Tips - Techniques/00 - What is Emince_.flv5.24MB

03 - Sauce - 01 - How to Make Roux/06 - Using Different Fats for Roux.flv5.23MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics/03 - Matching Oils & Vinegars to Greens.flv5.22MB

03 - Sauce - 06 - How to Make a Butter Sauce/02 - French Butter Sauce Components.flv5.16MB

07 - Meat - 04 - How to Roast Prime Rib/01 - Intro to How to Roast Prime Rib.flv5.16MB

07 - Meat - 00 - Tips/00 - Tips on Buying Beef Tenderloin.flv5.11MB

90 - Tips - Techniques/00 - How to Choose and Prepare a Mango.flv5.1MB

05 - Dry-Heat - 01 - Pan Frying/01 - Introduction to Pan Frying.flv5.09MB

92 - Tips - Ingredients/00 - What is Sambal_.flv5.07MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/02 - Slicing and Dicing.flv5.05MB

15 - Rice & Grains - 00 - Tips/00 - How to Add Flavor to Plain Rice.flv5.04MB

11 - Soup - 03 - How to Make Roux-Based Soup/01 - Intro to Roux-Based Soups.flv4.98MB

01 - Knives - 01 - Selecting a Kitchen Knife Set/02 - European Chef's Knife.flv4.94MB

91 - Tips - Tools/00 - What is a Fat Separator_.flv4.93MB

21 - Tips - Kitchen Tools/What is a Fat Separator_.flv4.93MB

15 - Rice & Grains - 05 - The Risotto Method/02 - Pans for the Risotto Method.flv4.93MB

13 - Pasta - 01 - Selecting Pasta/03 - Extruded vs. Laminated Pasta.flv4.92MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/01 - What is Combination Cooking_.flv4.92MB

03 - Sauce - 04 - How to Make Tomato Sauce/08 - Seasoning & Finishing Tomato Sauce.flv4.86MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/01 - The Benefits of Laminated Pasta.flv4.84MB

12 - Seasoning - 01 - How to Brine/09 - The Results of Brining After Cooking.flv4.82MB

92 - Tips - Ingredients/00 - What is Pancetta_.flv4.78MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/08 - Flavor Variations in Pasta Dough.flv4.78MB

03 - Sauce - 01 - How to Make Roux/05 - Making Brown Roux.flv4.77MB

05 - Dry-Heat - 05 - Searing/02 - Debunking the Sear & Seal Theory.flv4.75MB

01 - Knives - 04 - Knife Sharpening with a Whetstone/02 - The Importance of a Sharp Knife.flv4.73MB

92 - Tips - Ingredients/00 - What are Pandan Leaves_.flv4.73MB

11 - Soup - 01 - Broth-Based Clear/05 - Serving Soups.flv4.73MB

15 - Rice & Grains - 02 - Cooking Rice—Steaming & Boiling Methods/01 - Introduction to Rice Cooking Methods.flv4.72MB

90 - Tips - Techniques/00 - How to Make Balsamic Reduction.flv4.69MB

10 - Vegetables - 03 - How to Steam Vegetables/01 - Intro to Steaming Vegetables.flv4.67MB

08 - Poultry - 01 - Poultry Fundamentals/01 - Introduction to Poultry.flv4.66MB

02 - Stock - 02 - How to Make Dark Stock/03 - Deglazing the Pan for Stock.flv4.66MB

08 - Poultry - 01 - Poultry Fundamentals/02 - Poultry—White vs. Dark Meat.flv4.64MB

16 - Salad - 01 - Salad Green Selection & Preparing/02 - Cleaning & Refreshing Salad Greens.flv4.64MB

21 - Tips - Kitchen Tools/Whisks.flv4.63MB

15 - Rice & Grains - 03 - Cooking Rice—Pilaf Method/01 - Introduction to Pilaf.flv4.63MB

08 - Poultry - 02 - How to Roast Chicken/01 - Introduction to Basic Roast Chicken.flv4.62MB

10 - Vegetables - 00 - Tips/00 - How to French Cut Green Beans.flv4.61MB

10 - Vegetables - 04 - How to Roast Vegetables/01 - Intro to How to Roast Vegetables.flv4.59MB

10 - Vegetables - 00 - Tips/00 - How to Prepare Vegetables in Advance.flv4.58MB

12 - Seasoning - 04 - How to Marinate foods/01 - Introduction.flv4.56MB

90 - Tips - Techniques/00 - Pizza Dough and How to Shape It.flv4.48MB

03 - Sauce - 00 - Tips/00 - Flambe with Electric Burner.flv4.47MB

02 - Stock - 00 - Tips/00 - Chicken Stock Options.flv4.46MB

92 - Tips - Ingredients/00 - What is Rapini_.flv4.44MB

92 - Tips - Ingredients/00 - What are Chipotle Peppers_.flv4.42MB

03 - Sauce - 03 - How to Make Veloute Sauce/06 - Enriching Veloute Sauce.flv4.4MB

02 - Stock - 04 - How to Make Broth/01 - Broth Essentials.flv4.4MB

10 - Vegetables - 03 - How to Steam Vegetables/06 - How to Store Steamed Vegetables.flv4.38MB

03 - Sauce - 00 - Tips/00 - How to Make Sauce Healthy.flv4.29MB

21 - Tips - Kitchen Tools/Thermometers.flv4.25MB

92 - Tips - Ingredients/00 - Types of Cornmeal.flv4.18MB

04 - Eggs - 04 - How to Make a Frittata/02 - Choosing a Frittata Pan.flv4.18MB

92 - Tips - Ingredients/00 - Which Thai Chili to Use_.flv4.17MB

06 - Moist-Heat - 04 - Stewing (Combination Cooking)/01 - Introduction to Stewing.flv4.17MB

Rouxbe Video Recipies/Beef Tenderloin with Red Wine Sauce Preview.mp44.17MB

90 - Tips - Techniques/00 - What is Mirepoix_.flv4.15MB

09 - Fish - 01 - How to Buy & Store Fish/01 - Intro to Buying & Storing Fish.flv4.12MB

02 - Stock - 01 - How to Make Stock Fundamentals/02 - Stock Making Essentials.flv4.12MB

06 - Moist-Heat - 01 - Submersion Cooking Methods/05 - What is Simmering_.flv4.06MB

03 - Sauce - 03 - How to Make Veloute Sauce/08 - Adding Aromatics to Veloute Sauce.flv4.05MB

02 - Stock - 03 - How to Make Short Stock/01 - What is a Short Stock_.flv4.04MB

92 - Tips - Ingredients/00 - How to Buy Fresh Shrimp or Prawns.flv4.03MB

06 - Moist-Heat - 06 - Steaming Introduction/01 - Introduction.flv4.03MB

12 - Seasoning - 01 - How to Brine/01 - Introduction to Brining.flv4MB

15 - Rice & Grains - 00 - Tips/00 - Choosing a Good Pan for Risotto.flv3.98MB

15 - Rice & Grains - 07 - How to Cook Grains/03 - How to Buy & Store Grains.flv3.97MB

03 - Sauce - 04 - How to Make Tomato Sauce/07 - Add Tomatoes & Simmering Tomato Sauce.flv3.94MB

09 - Fish - 03 - How to Pan Fry Fish/05 - How to Handle Fish After Cooking.flv3.88MB

92 - Tips - Ingredients/00 - What is Kaffir Lime_.flv3.86MB

02 - Stock - 00 - Tips/00 - Tips on How to Freeze Stock.flv3.8MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/06 - Slicing Soft, Round Ingredients.flv3.8MB

03 - Sauce - 04 - How to Make Tomato Sauce/03 - Adding Garlic to Tomato Sauce.flv3.8MB

11 - Soup - 02 - Stock-Based Clear/01 - Intro to Stock-Based Clear Soups.flv3.8MB

05 - Dry-Heat - 04 - How to Sweat Ingredients/01 - What is Sweating_.flv3.8MB

05 - Dry-Heat - 05 - Searing/01 - Introduction to Searing.flv3.79MB

91 - Tips - Tools/00 - What is a Mandoline_.flv3.79MB

21 - Tips - Kitchen Tools/What is a Mandoline_.flv3.79MB

90 - Tips - Techniques/00 - How to Clean a Pot.flv3.79MB

07 - Meat - 01 - Premium Beef Cuts for Steak/01 - Introduction to Premium Steaks.flv3.77MB

06 - Moist-Heat - 01 - Submersion Cooking Methods/01 - What are Submersion Cooking Methods_.flv3.77MB

92 - Tips - Ingredients/00 - What is Miso_.flv3.75MB

07 - Meat - 00 - Tips/00 - Different Cuts of Beef Ribs.flv3.72MB

02 - Stock - 00 - Tips/00 - Reducing Stock.flv3.72MB

01 - Knives - 04 - Knife Sharpening with a Whetstone/01 - Introduction to Knife Sharpening.flv3.7MB

12 - Seasoning - 03 - How to Use and Cook with Herbs/01 - Introduction.flv3.7MB

07 - Meat - 00 - Tips/00 - Brining Pork in Advance.flv3.69MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics/02 - Using Acids for Vinaigrettes & Dressings.flv3.68MB

02 - Stock - 03 - How to Make Short Stock/02 - Short Stock Essentials.flv3.67MB

21 - Tips - Kitchen Tools/Spatulas.flv3.65MB

02 - Stock - 01 - How to Make Stock Fundamentals/06 - Adding Seasoning to Stock.flv3.65MB

90 - Tips - Techniques/00 - What is Brunoise_.flv3.64MB

04 - Eggs - 03 - How to Make an Omelet/01 - Introduction to Omelets.flv3.63MB

90 - Tips - Techniques/00 - How to Slice Onions.flv3.6MB

07 - Meat - 00 - Tips/00 - How to Clean Pork Tenderloin.flv3.59MB

92 - Tips - Ingredients/00 - What is Chorizo_.flv3.58MB

21 - Tips - Kitchen Tools/Wooden Spoons.flv3.57MB

15 - Rice & Grains - 00 - Tips/00 - How to Cook Rice.flv3.55MB

91 - Tips - Tools/00 - Spatulas and Tongs.flv3.55MB

21 - Tips - Kitchen Tools/Spatulas and Tongs.flv3.55MB

90 - Tips - Techniques/00 - What is Julienne_.flv3.54MB

92 - Tips - Ingredients/00 - What is Galangal_.flv3.53MB

04 - Eggs - 00 - Tips/00 - How to Separate Eggs.flv3.51MB

16 - Salad - 02 - Salad Dressing & Vinaigrette Basics/06 - How to Vary Vinaigrettes & Dressings.flv3.5MB

90 - Tips - Techniques/00 - What is an Ice Bath_.flv3.48MB

09 - Fish - 03 - How to Pan Fry Fish/01 - Intro to How to Pan Fry Fish.flv3.48MB

19 - Plating - 01 - The Basics of Plating/02 - The Anatomy of a Plate.flv3.47MB

01 - Knives - 00 - Tips/00 - What is a Mezzaluna_.flv3.45MB

03 - Sauce - 03 - How to Make Veloute Sauce/01 - What is Veloute Sauce_.flv3.43MB

15 - Rice & Grains - 00 - Tips/00 - Making Polenta Ahead.flv3.43MB

90 - Tips - Techniques/00 - How to Skin Almonds.flv3.42MB

05 - Dry-Heat - 03 - How to Saute/02 - Preparing Food to Saute.flv3.38MB

90 - Tips - Techniques/00 - Parchment Paper Baking Tip.flv3.36MB

02 - Stock - 02 - How to Make Dark Stock/01 - Difference Between White & Dark Stocks.flv3.36MB

03 - Sauce - 01 - How to Make Roux/04 - Making Blond Roux.flv3.35MB

01 - Knives - 02 - Handling a Chef's Knife/03 - The Knife Grip.flv3.34MB

12 - Seasoning - 01 - How to Brine/03 - Why Lean Meats are Brined.flv3.34MB

92 - Tips - Ingredients/00 - What is Bragg or Tamari_.flv3.34MB

02 - Stock - 01 - How to Make Stock Fundamentals/01 - Introduction to Making Stock.flv3.34MB

92 - Tips - Ingredients/00 - What is Bok Choy_.flv3.31MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/01 - Intro to How to Use a Chef's Knife.flv3.31MB

92 - Tips - Ingredients/00 - What is Tilapia_.flv3.28MB

21 - Tips - Kitchen Tools/Scales.flv3.27MB

90 - Tips - Techniques/00 - How to Pit Olives.flv3.24MB

03 - Sauce - 02 - How to Make Bechamel Sauce/01 - What is Bechamel Sauce_.flv3.23MB

90 - Tips - Techniques/00 - What is Simmering_.flv3.22MB

10 - Vegetables - 02 - Cooking Vegetables in Water/01 - Introduction to Vegetable Cookery.flv3.2MB

03 - Sauce - 04 - How to Make Tomato Sauce/04 - Adding Tomato Paste to Tomato Sauce.flv3.19MB

06 - Moist-Heat - 03 - Braising (Combination Cooking)/06 - Adding Bouquet Garni for Brasing.flv3.19MB

92 - Tips - Ingredients/00 - What are Serrano Peppers_.flv3.14MB

92 - Tips - Ingredients/00 - What are Crispy Fried Onions_.flv3.13MB

92 - Tips - Ingredients/00 - What are Panko Breadcrumbs_.flv3.12MB

92 - Tips - Ingredients/00 - What is Turmeric_.flv3.12MB

Rouxbe Video Recipies/CornbreadBrunch_Preview.mp43.1MB

03 - Sauce - 06 - How to Make a Butter Sauce/01 - Introduction to French Butter Sauce.flv3.08MB

90 - Tips - Techniques/00 - Chilis—Turning up the Heat.flv3.06MB

15 - Rice & Grains - 00 - Tips/00 - Why Buy a Rice Cooker_.flv3.05MB

03 - Sauce - 03 - How to Make Veloute Sauce/07 - Storing & Re-heating Veloute Sauce.flv3.05MB

10 - Vegetables - 01 - How to Preserve Vegetable Pigments/05 - Enzymatic Browning of Fruit & Veg.flv3.02MB

04 - Eggs - 01 - Cooking Eggs—Part 1/01 - Introduction to Cooking Eggs, Part 1.flv3.01MB

92 - Tips - Ingredients/00 - What are Szechuan Peppercorns_.flv3MB

91 - Tips - Tools/00 - Strainers and Spiders.flv2.99MB

21 - Tips - Kitchen Tools/Strainers and Spiders.flv2.99MB

03 - Sauce - 02 - How to Make Bechamel Sauce/03 - Tempering the Milk for Bechamel Sauce.flv2.99MB

15 - Rice & Grains - 06 - How to Vary Risotto/01 - Intro to Varying a Basic Risotto.flv2.99MB

15 - Rice & Grains - 01 - Rice Basics/01 - Introduction to Rice Basics.flv2.98MB

03 - Sauce - 02 - How to Make Bechamel Sauce/07 - Storing & Re-heating Bechamel.flv2.96MB

90 - Tips - Techniques/00 - Grinding Your Own Spices.flv2.95MB

92 - Tips - Ingredients/00 - White Pepper—Is it Pepper_.flv2.94MB

92 - Tips - Ingredients/00 - What is Tobiko_.flv2.94MB

05 - Dry-Heat - 03 - How to Saute/03 - Using the Right Pan & Heating to Saute.flv2.93MB

05 - Dry-Heat - 03 - How to Saute/04 - Adding the Food When Sauteing.flv2.91MB

01 - Knives - 02 - Handling a Chef's Knife/01 - Introduction to Handling a Chef's Knife.flv2.9MB

03 - Sauce - 01 - How to Make Roux/01 - What is Roux_.flv2.89MB

92 - Tips - Ingredients/00 - What is Palm Sugar_.flv2.85MB

Rouxbe Video Recipies/Apple Cobbler Preview.mp42.85MB

92 - Tips - Ingredients/00 - What is Kabocha Squash_.flv2.85MB

10 - Vegetables - 01 - How to Preserve Vegetable Pigments/04 - Pigments in Yellow & Orange Vegetables.flv2.82MB

06 - Moist-Heat - 02 - Combination Cooking Fundamentals/04 - Choosing a Pot for Combination Cooking.flv2.81MB

90 - Tips - Techniques/00 - Creme Fraiche Shortcut.flv2.8MB

06 - Moist-Heat - 06 - Steaming Introduction/02 - What is Steaming.flv2.79MB

13 - Pasta - 02 - How to Cook Pasta/04 - Draining Pasta.flv2.79MB

09 - Fish - 02 - Cooking Fish Fundamentals/01 - Intro to Cooking Fish Fundamentals.flv2.78MB

92 - Tips - Ingredients/00 - Which Sherry to Use_.flv2.77MB

Rouxbe Video Recipies/Roasted_Garlic_Preview.mp42.76MB

01 - Knives - 03 - How to Cut Using a Chef's Knife/10 - Slicing Bunched Ingredients.flv2.76MB

10 - Vegetables - 00 - Tips/00 - How to De-Stem Spinach.flv2.76MB

92 - Tips - Ingredients/00 - What is Thai Basil_.flv2.76MB

92 - Tips - Ingredients/00 - What are Kaiware Sprouts_.flv2.74MB

10 - Vegetables - 00 - Tips/00 - How to Cut a Squash Safely.flv2.73MB

02 - Stock - 04 - How to Make Broth/02 - Dark Broths.flv2.71MB

05 - Dry-Heat - 02 - Pan Tossing/01 - What is Pan Tossing_.flv2.71MB

01 - Knives - 01 - Selecting a Kitchen Knife Set/03 - Japanese Chef's Knife.flv2.71MB

08 - Poultry - 03 - Enhancing Basic Roast Chicken/01 - Intro to Enhancing Roast Chicken.flv2.69MB

06 - Moist-Heat - 07 - Steaming Basics/06 - Removing Steamed Food.flv2.69MB

13 - Pasta - 03 - How to Make Fresh Pasta—Laminated Pasta/02 - Flour Used for Making Laminated Pasta.flv2.66MB

18 - Chocolate - 01 - Basics of Quality Chocolate/01 - Introduction to Chocolate.flv2.61MB

07 - Meat - 00 - Tips/00 - What is a Lamb Loin_.flv2.6MB

10 - Vegetables - 03 - How to Steam Vegetables/00 - How to Prepare Kale.flv2.58MB

04 - Eggs - 05 - How to Steam Eggs/01 - Introduction.flv2.58MB

05 - Dry-Heat - 03 - How to Saute/01 - What is Sauteing_.flv2.58MB

03 - Sauce - 01 - How to Make Roux/02 - Types of Roux.flv2.56MB

92 - Tips - Ingredients/00 - What is Boursin Cheese_.flv2.56MB

21 - Tips - Kitchen Tools/Mashers and Ricers.flv2.56MB

02 - Stock - 00 - Tips/00 - Roasted Chicken Stock Reduction.flv2.55MB

92 - Tips - Ingredients/00 - Panang Curry Paste Options.flv2.52MB

90 - Tips - Techniques/00 - Tips for Eating Mussels.flv2.5MB

07 - Meat - 00 - Tips/00 - Tips on Buying Lamb Shoulder.flv2.46MB

04 - Eggs - 02 - Cooking Eggs—Part 2/01 - Introduction to Cooking Eggs, Part 2.flv2.45MB

92 - Tips - Ingredients/00 - What are Bamboo Shoots_.flv2.44MB

10 - Vegetables - 01 - How to Preserve Vegetable Pigments/01 - Introduction to Vegetable Pigments.flv2.44MB

90 - Tips - Techniques/00 - How to Chiffonade.flv2.36MB

03 - Sauce - 03 - How to Make Veloute Sauce/05 - Seasoning & Straining Veloute Sauce.flv2.36MB

03 - Sauce - 02 - How to Make Bechamel Sauce/06 - Seasoning & Straining Bechamel.flv2.35MB

92 - Tips - Ingredients/00 - What is Fleur de Sel_.flv2.35MB

92 - Tips - Ingredients/00 - What are Herbes de Provence_.flv2.33MB

21 - Tips - Kitchen Tools/Bench Scrapers.flv2.33MB

92 - Tips - Ingredients/00 - What is Brioche_.flv2.27MB

92 - Tips - Ingredients/00 - What is Young Ginger_.flv2.26MB

08 - Poultry - 00 - Tips/00 - How to Remove Chicken Tendons.flv2.25MB

09 - Fish - 00 - Tips/00 - Removing Pin Bones from Fish.flv2.25MB

00 - What is Lean Dough.flv2.23MB

90 - Tips - Techniques/00 - What is Lean Dough.flv2.23MB

02 - Stock - 05 - How to Make Veal & Beef Stock/01 - Introduction to Veal & Beef Stock.flv2.23MB

13 - Pasta - 01 - Selecting Pasta/01 - What is Pasta_.flv2.22MB

03 - Sauce - 00 - Tips/00 - Demi-Glace (glace de viande).flv2.21MB

90 - Tips - Techniques/00 - How to Store Oven Roasted Tomatoes.flv2.2MB

92 - Tips - Ingredients/00 - What are Meyer Lemons_.flv2.18MB

01 - Knives - 01 - Selecting a Kitchen Knife Set/04 - Granton Knife.flv2.18MB

06 - Moist-Heat - 05 - Pot Roasting (Combination Cooking)/01 - Introduction to Pot Roasting.flv2.15MB

Rouxbe Video Recipies/Orange and Watercress Salad Preview.mp42.13MB

03 - Sauce - 04 - How to Make Tomato Sauce/01 - What is Tomato Sauce_.flv2.11MB

90 - Tips - Techniques/00 - What are Lardons_.flv2.1MB

92 - Tips - Ingredients/00 - What is Butternut Squash_.flv2.09MB

17 - Breads - 04 - How to Shape an Epi/01 - Introduction.flv2.08MB

16 - Salad - 00 - Tips/00 - Salad Spinner.flv2.03MB

90 - Tips - Techniques/00 - How to Secure a Bowl in Place.flv2.02MB

03 - Sauce - 02 - How to Make Bechamel Sauce/02 - Making Roux for Bechamel Sauce.flv2MB

90 - Tips - Techniques/00 - Garlic Press Short Cut.flv1.92MB

03 - Sauce - 03 - How to Make Veloute Sauce/02 - Making Roux for Veloute Sauce.flv1.91MB

90 - Tips - Techniques/00 - Removing Fresh Herb Leaves.flv1.9MB

92 - Tips - Ingredients/00 - What is Cassis_.flv1.89MB

92 - Tips - Ingredients/00 - What is Star Anise_.flv1.81MB

08 - Poultry - 00 - Tips/00 - Great Poultry Baster.flv1.77MB

01 - Knives - 01 - Selecting a Kitchen Knife Set/05 - Santoku Knife.flv1.69MB

21 - Tips - Kitchen Tools/Ladles.flv1.68MB

92 - Tips - Ingredients/00 - What is Mirin_.flv1.68MB

92 - Tips - Ingredients/00 - What are Limones_.flv1.62MB

21 - Tips - Kitchen Tools/Scissors.flv1.51MB

21 - Tips - Kitchen Tools/Timers.flv1.32MB

10 - Vegetables - 00 - Tips/00 - What is a Corn Creamer_.flv1.31MB

90 - Tips - Techniques/00 - Reheating Caramel Sauce.flv1.16MB

21 - Tips - Kitchen Tools/How to Make a Homemade Food Mold.flv1.15MB

91 - Tips - Tools/00 - How to Make a Homemade Food Mold.flv1.15MB

02 - Stock - 00 - Tips/00 - Vegetable Stock Options.flv706.43KB

13 - Pasta - 00 - Tips/00 - How to Test Large Pasta for Al Dente.flv392.44KB