Your Professional Online Cooking School



The course is jam packed with other short instructional videos, tips, and techniques.

The Path is the Win
Diet and Obesity Rates
Batch Cooking
Practice Using a Bench Scraper
What is Brunoise?
Mincing, Dicing & Cutting Onions
How to Prepare Tomato Concassé
Diabetes Rates
Marinating Mushrooms
Grinding Your Own Spices
What is a Mortar and Pestle?
Soaking Flax & Chia Seeds
Buddha Bowl Inspiration
How to Make Dried Vegetable Powders
Sweetened Non-Dairy Milk
Chilis - Turning up the Heat
Cooking Seitan in Stock
How to Peel a Tomato, Peach or Plum
What is Couscous?
How to Prepare Kale
Rolling Seitan Sausages
How to Make a Balsamic Reduction
Grilled Tempeh w/ Barbecue Sauce
The Water Test
How to Pit and Dice an Avocado
How to Pit Olives
How to Roast / Toast Nuts
What is Mirin?
Using Props to Illustrate Key Concepts
How to Dry-Sauté
Soft Tacos w/ Refried Beans, Salsa & Guacamole
Map of Cooking
Platform Tour
How to Turn a Pomodoro into a Puttanesca Sauce
Proper Handwashing
What is Mise en Place?
How & Why to Soak Nuts
How to Make Raw Linguine & Fettucine Noodles
Chad Sarno discusses Agar
Blanching & Parboiling Vegetables
What is Gluten?
Acids for Vinaigrettes & Dressings
Choosing Tomatoes for Tomato Sauce
The Cacao Tree
The Texture of Roux-Based Soups