The Everyday Gourmet: Rediscovering the Lost Art of Cooking - Season 1
Run Time: mins
Air Date: Wed, 1 Feb 2012
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24 Episodes
Cooking--Ingredients, Technique, and Flavor
Season 1 - Episode 1
Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding—and enjoying—the foo...
Your Most Essential Tool--Knives
Season 1 - Episode 2
What do you need to have the perfect kitchen—one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa revea...
More Essential Tools--From Pots to Shears
Season 1 - Episode 3
Continue learning about how to create the perfect kitchen setup (mise en place). First, learn how to make sense of a range of different pots...
Saute--Dry-Heat Cooking with Fat
Season 1 - Episode 4
Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to ...
Roasting--Dry-Heat Cooking without Fat
Season 1 - Episode 5
Roasting can seem to be a frustrating task. But it doesn’t have to be when you know what you’re doing—and how to do it. Here, demystify this...
Frying--Dry-Heat Cooking with Fat
Season 1 - Episode 6
In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety...
From Poach to Steam--Moist-Heat Cooking
Season 1 - Episode 7
Turn now to a popular method of moist heat cooking: poaching. You’ll see how deep poaching works to gently cook a piece of salmon (accompani...
Braising and Stewing--Combination Cooking
Season 1 - Episode 8
Try your hand at combination cooking, which combines two different techniques: braising (typically reserved for larger cuts of meat) and ste...
Grilling and Broiling--Dry-Heat Cooking without Fat
Season 1 - Episode 9
Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding o...
Stocks and Broths--The Foundation
Season 1 - Episode 10
Stocks and broths are some of the most basic preparations you’ll find in kitchens. What’s more: They’re easy to make, easy to store, and ext...
The Stir-Fry Dance--Dry-Heat Cooking with Fat
Season 1 - Episode 11
Here, get an authoritative look at stir-frying. First, get a solid introduction to this cooking technique by making a Vietnamese dish of noo...
Herbs and Spices--Flavor on Demand
Season 1 - Episode 12
Delve into the subtle complexities of herbs and spices. You’ll sample different salts and peppers (including Sel Gris, kosher salt, and whit...
Sauces--From Beurre Blanc to Bechamel
Season 1 - Episode 13
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Lear...
Grains and Legumes--Cooking for Great Flavor
Season 1 - Episode 14
What’s a quick-soak method for beans when you don’t have time to soak them overnight? What’s a simple trick for testing the tenderness of co...
Salads from the Cold Kitchen
Season 1 - Episode 15
Simplicity and freshness are two hallmarks of great cooking. Case in point, the subject of this lesson: salads. Chef Briwa shows you how to ...
Eggs--From the Classic to the Contemporary
Season 1 - Episode 16
Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandais...
Soups from around the World
Season 1 - Episode 17
A good bowl of soup can warm you in cold weather, cool you in hot weather, fill up an empty stomach, and offer ready nutrition for a weak ap...
From Fettuccine to Orecchiette--Fresh and Dry Pastas
Season 1 - Episode 18
You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a reci...
Meat--From Spatchcocked Chicken to Brined Pork Chops
Season 1 - Episode 19
Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take ti...
Seafood--From Market to Plate
Season 1 - Episode 20
In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your c...
Vegetables in Glorious Variety
Season 1 - Episode 21
Vegetables, which change with any season and come in a fascinating rainbow of colors, are what really keep cuisine (and cooking) interesting...
A Few Great Desserts for Grown-Ups
Season 1 - Episode 22
Take a more adult approach to dessert, one that doesn’t overdo the chocolate and frosting. You’ll learn how to make bachelor’s jam (a fruit ...
Thirst--The New Frontier of Flavor
Season 1 - Episode 23
Explore how wine shouldn’t just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demons...
Crafting a Meal, Engaging the Senses
Season 1 - Episode 24
Bring together everything you’ve learned about cooking from the previous lessons to create an entire meal—starter (Spanish tortilla), main c...