The Everyday Gourmet: Rediscovering the Lost Art of Cooking

The Everyday Gourmet: Rediscovering the Lost Art of Cooking « Series from 2012

Series from 2012

Broadcast info
Genres: Special Interest

Great-tasting meals begin with an understanding of the fundamentals of cooking.

Now, with the help of a professional chef-instructor from The Culinary Institute of America, you can learn the foundational culinary skills you need to turn out delicious and impressive meals.

Gain an expert chef's insight into tips, tricks, and secrets that will elevate any dish from good to great.

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Cooking-Ingredients, Technique, and Flavor

Your Most Essential Tool-Knives

More Essential Tools-From Pots to Shears

Saut-Dry-Heat Cooking with Fat

Roasting-Dry-Heat Cooking without Fat

Frying-Dry-Heat Cooking with Fat

From Poach to Steam-Moist-Heat Cooking

Braising and Stewing-Combination Cooking

Grilling and Broiling-Dry-Heat Cooking without Fat

Stocks and Broths-The Foundation

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

Herbs and Spices-Flavor on Demand

Sauces-From Beurre Blanc to Béchamel

Grains and Legumes-Cooking for Great Flavor

Salads from the Cold Kitchen

Eggs-From the Classic to the Contemporary

Soups from around the World

From Fettuccine to Orecchiette-Fresh and Dry Pastas

Meat-From Spatchcocked Chicken to Brined Pork Chops

Seafood-From Market to Plate

Vegetables in Glorious Variety

A Few Great Desserts for Grown-Ups

Thirst-The New Frontier of Flavor

Crafting a Meal, Engaging the Senses