Past Masterclasses
What you'll find here
This archive holds recordings and materials from masterclasses taught between 2022 and early 2025. Each session was designed around specific techniques, ingredients, or regional cooking methods.
Recordings stay available so you can learn at your own pace. Access includes full video, recipe documents, and any supplementary materials the instructor provided.
Browse by category
Knife Skills Fundamentals
Proper cutting techniques for vegetables, proteins, and herbs. Covers julienne, brunoise, chiffonade, and safe hand positioning.
View DetailsSourdough Bread Making
Building and maintaining starter culture. Fermentation timing, shaping methods, and scoring patterns for consistent results.
View DetailsSauce Foundations
Mother sauces and their derivatives. Emulsion techniques, reduction methods, and flavor balancing for various applications.
View DetailsPastry Dough Methods
Pâte sucrée, pâte brisée, and pâte feuilletée. Temperature control, folding sequences, and troubleshooting common issues.
View DetailsStock and Broth Building
Extracting flavor from bones, vegetables, and aromatics. Clarification methods, storage guidelines, and appropriate uses.
View DetailsMeat Preparation Techniques
Butchery basics, proper trimming, and cooking different cuts. Temperature guidelines and resting protocols for quality results.
View DetailsJapanese Home Cooking
Everyday dishes from Japanese kitchens. Rice preparation, dashi making, miso applications, and vegetable pickling methods.
View DetailsRegional Mexican Cuisine
Traditional preparations from Oaxaca and Puebla. Chile handling, masa techniques, and building complex mole sauces.
View DetailsNorthern Italian Traditions
Pasta making, risotto methods, and polenta preparation. Regional variations in Piedmont and Lombardy cooking styles.
View DetailsIndian Spice Fundamentals
Toasting, grinding, and blending spices. Regional masala variations and their proper application in curries and dals.
View DetailsFrench Bistro Classics
Traditional preparations found in neighborhood bistros. Terrines, confit techniques, and simple braises with wine.
View DetailsMiddle Eastern Mezze
Small plate preparations from Lebanon and Syria. Dips, stuffed vegetables, and proper tahini-based sauce construction.
View DetailsWorking with Seafood
Identifying fresh fish, proper cleaning and filleting. Cooking methods for different species and shellfish preparation.
View DetailsMushroom Techniques
Cleaning and storing various mushroom types. Cooking methods that preserve texture and enhance natural flavors.
View DetailsFermented Vegetables
Salt ratios, temperature control, and timing for cabbage, cucumbers, and mixed vegetables. Troubleshooting fermentation issues.
View DetailsCharcuterie Basics
Curing salts, proper ratios, and aging conditions. Making terrines, pâtés, and understanding food safety in preserved meats.
View DetailsCheese in Cooking
Selecting appropriate cheeses for different dishes. Melting properties, flavor pairing, and proper storage methods.
View DetailsChile Pepper Applications
Different chile varieties and their heat levels. Proper handling, toasting, rehydrating, and incorporating into dishes.
View DetailsHow the archive grew
Platform launch
Started with eight foundational classes covering basic techniques. Focused on knife skills, stock making, and bread fundamentals that most home cooks needed.
Regional expansion
Added instructors from different culinary traditions. Brought in expertise from Japanese, Mexican, and Middle Eastern cooking to provide broader perspective.
Ingredient series
Developed classes focused on specific ingredients and their preparation. Covered seafood handling, mushroom techniques, and fermentation processes in detail.
Advanced techniques
Introduced more complex material for experienced cooks. Added charcuterie, advanced pastry, and specialized regional preparations to the collection.
Access full recordings
All archived masterclasses include complete video recordings, downloadable recipes, and any supplementary materials the instructor provided during the original session.