Culinary Techniques

Prep & Knife Skills

16 Techniques

Knife Skills & Cuts 4 Techniques

Chiffonade of basil

Vol. 1 Pg. 0

Using a mandoline slicer

Vol. 1 Pg. 0

Chop, dice, and mince

Vol. 1 Pg. 8

Peeling and mincing ginger

Vol. 2 Pg. 18

Produce & Fruit Prep 6 Techniques

Peeling and cooking pearl onions

Butchery, Assembly & Handling 6 Techniques

Trimming a rack of lamb

Vol. 3 Pg. 60

Stuffing a fish taco

Vol. 4 Pg. 48

Eggs & Breakfast Craft

13 Techniques

Egg Artistry 5 Techniques

Making the perfect scrambled egg

Vol. 1 Pg. 14

Make a glazed egg

Vol. 1 Pg. 21

Poaching eggs in sauce

Vol. 1 Pg. 23

All about eggs

Vol. 2 Pg. 26

Making soft and jammy hard-boiled eggs

Vol. 2 Pg. 40

The Griddle & Breakfast 6 Techniques

More muffin ideas

Vol. 1 Pg. 17

Breakfast pizza variations

Vol. 1 Pg. 19

Making the perfect waffle

Vol. 1 Pg. 27

Making blueberry pancakes

Vol. 1 Pg. 35

Making shrimp and grits

Vol. 4 Pg. 63

Making muffin crumble

Vol. 5 Pg. 68

Panini & Sandwiches 2 Techniques

Making a quesadilla

Vol. 1 Pg. 0

Making the perfect grilled cheese sandwich

Vol. 1 Pg. 41

Pantry, Sauces & Emulsions

18 Techniques

Chilled Spreads & Dips 4 Techniques

Making mayo salad-y things

Vol. 1 Pg. 0

Making your favorite pimento cheese

Salad Dressings & Vinaigrettes 2 Techniques

Making pesto

Vol. 1 Pg. 70

Making an easy vinaigrette

Vol. 2 Pg. 14

Stocks, Gravies & Pan Sauces 4 Techniques

Turning white sauce into cheese sauce

Pantry Essentials & Syrups 8 Techniques

Making berry syrup

Vol. 1 Pg. 29

Making peanut butter whipped cream.

Vol. 1 Pg. 30

Making chutney

Vol. 1 Pg. 45

Making seasoned crackers

Vol. 1 Pg. 47

Roasting cherry tomatoes

Vol. 1 Pg. 63

Making compound butter

Vol. 1 Pg. 72

Steeping flavor into cream

Vol. 5 Pg. 77

Infusing simple syrups

Vol. 5 Pg. 83

The Garden & Sides

20 Techniques

Harvest Vegetables 15 Techniques

Cutting and roasting spaghetti squash

Vol. 1 Pg. 71

Pureeing veggies

Vol. 1 Pg. 73

Making a layered salad

Vol. 2 Pg. 22

Roasting beets

Vol. 2 Pg. 23

Cutting and roasting a butternut squash

Vol. 2 Pg. 24

Blanching veggies

Vol. 2 Pg. 45

Making stuffed cabbage rolls

Rolling and chopping collard greens

Crispy Fries & Onion Rings 5 Techniques

Making crispy fried onion strings

The Butchery (Meats)

16 Techniques

Beef & Burgers 3 Techniques

Using a grill pan

Vol. 3 Pg. 9

Mixin’ meats and makin’ burgers

Vol. 3 Pg. 13

Making a meat loaf panini

Vol. 3 Pg. 54

Steak & Roasts 9 Techniques

Making a board sauce

Vol. 1 Pg. 0

Testing steak for doneness

Forming Beef Wellingtons

Vol. 3 Pg. 40

Slicing steak against the grain

Vol. 3 Pg. 42

Roasting garlic

Vol. 3 Pg. 46

Thickening slow cooker juices

Vol. 3 Pg. 50

Making Veal Sinatra

Vol. 3 Pg. 57

Pork & Provisions 4 Techniques

Making corn dogs

Vol. 3 Pg. 25

Rolling pork tenderloin

Vol. 3 Pg. 64

Making a rub for ribs

Vol. 3 Pg. 69

Cooking pork belly

Vol. 3 Pg. 73

Sea & Sky (Poultry & Seafood)

20 Techniques

Poultry Prep & Searing 10 Techniques

Carving a chicken

Vol. 1 Pg. 0

Making chicken puttanesca

Vol. 1 Pg. 0

Pan frying a chicken breast

Vol. 4 Pg. 11

Stuffing chicken breasts

Vol. 4 Pg. 15

Making lemon chicken

Vol. 4 Pg. 23

Battering and frying chicken

Making chicken ravioli

Vol. 4 Pg. 33

Making chicken wings

Vol. 4 Pg. 34

Fin Fish & Shellfish 10 Techniques

Roasting a whole fish

Vol. 4 Pg. 56

Frying a salmon and rice ball

Vol. 4 Pg. 58

Cooking mussels

Vol. 4 Pg. 67

Grilling lobster tails

Vol. 4 Pg. 69

Breads, Pastry & Sweets

23 Techniques

Artisan Breads & Doughs 9 Techniques

Making sweet rolls

Vol. 1 Pg. 0

Making bread dough using a dough hook

Vol. 5 Pg. 14

Making steam for bread baking

Vol. 5 Pg. 18

Baking bread in a Dutch oven

Vol. 5 Pg. 20

Decorating focaccia bread

Pizza & Flatbreads 4 Techniques

Pastry & Confections 8 Techniques

Parbaking pie crust

Vol. 2 Pg. 77

Making basic cookie dough

Vol. 5 Pg. 43

Making chocolate drizzle

Making the perfect pie crust

Vol. 5 Pg. 69

Making mile-high chocolate silk pie

Vol. 5 Pg. 72

Making fruit pastries

Vol. 5 Pg. 73

Desserts & Sweet Ices 2 Techniques