Best Food & Beverage Courses

Find the best online Food & Beverage Courses for you. The courses are sorted based on popularity and user ratings. We do not allow paid placements in any of our rankings. We also have a separate page listing only the Free Food & Beverage Courses.

4 easy and quick meals : with no meat

discover moroccan food and learn how to make some moroccan food

Created by Bader Serkouh - bader serkouh

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Students: 2336, Price: Free

Students: 2336, Price:  Free

Moroccan cuisine has been one of the most diverse in the world since ancient times. This is due to Morocco's interaction with the outside world for centuries. It is a mixture of the Arab and the Maghreb, the Middle East, the Mediterranean and Africa.

So,in this video i tried to show you how to prepare some moroccan food .At the beginning of the video, i started with a food called MAAKOUDA,consisting mainly of cooked potatoes and some spices.

then,i moved to prepare another food called KRACHEL : is a brioche tha is flavored with anise seeds,this brioche is often served for breakfast with coffee or tea.

after that , i moved to another  classic moroccan street food item called : TAYEB OHARI which means cooked and soft .

Then, i moved to another food called : coconut macaroons is a  coconut cookies. 

                                                                                INGREDIENTS :  

1- MAAKOUDA : _ eggs                   2- KRACHEL : _ flour         3- TAYEB O HARI : _ chickpeas        4_ COCONUT : _ water

_ potato                                              _eggs                                _ water                                                 _ eggs

_ oil                                                      _ sugar                              _ salt                                                   _ coconut

_ spices if you want.                              _ sesame seeds              _ ground paprika                                  _ salt

_ bread to make the sandwich .             _ oil                                                                                              _ sugar 

_ tomato .                                              _ water

_ lettuce                                                 _ salt 

_ flour 

_ salt 

Bartending Mastery – Cocktail & Bartending Masterclass

Become a skilled, knowledgeable and confident bartender that venues will want to employ

Created by Michael Miller - Bar Consultant & Instructor

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Students: 2315, Price: $19.99

Students: 2315, Price:  Paid

Bar Mastery is a six module online course that will walk you through every step to become a bartender that bar owners and managers are looking for, even if you have zero experience. This course teaches you the skills and knowledge that experienced bartenders have refined over decades. We also help you find your first bar job, because as you may know, it's hard.

Here's a breakdown of what you'll learn over 80 lessons...

Module 1: Service

  • We start you off with explaining your core role in the hospitality industry and the mentality you need to have a successful foundation and positive career path.

  • At the end of this first module, you'll understand the three main aspects that contribute to a high level of customer service, how to convince your customers to spend more money in your venue, and over two dozen ways for you to make more cash tips!

Module 2: Equipment

  • You'll learn the safest and most correct methods to handle all bar equipment used to serve beer, wine and cocktails without looking like a newbie.

  • At the end of this module, you will know how to properly shake, strain, stir and chill cocktails, how to muddle for the best flavour, how to hold a jigger and pour spirits smoothly, how to open a bottle of wine that needs a corkscrew and one that's gonna pop, and how to pour the perfect beer from a tap (one of the best feelings in life).

Module 3: Masterclass

  • You'll familiarise yourself with your work space, learn what tasks to prioritise throughout a shift, and practical skills that separate the good bartenders from the great ones.

  • At the end of this module, you will walk, talk and think like a skilled bartender. You will know how to be more valued in the workplace, how to be fast and efficient, and how to make a bunch of cocktails at the same time like a boss!

Module 4: Bar Legends

  • You'll learn about the world's best bartenders from the 19th and 20th century who had the biggest impact on the industry and turned bartending into the way it is today.

  • At the end of this module, you'll have a firm understanding of who's who in the bar world, the options available to you should you choose to work in bars for your whole career, and at the very least be inspired make your own mark in the industry - because you can if you really want to.

Module 5: Cocktails

  • Watch me make the most popular classic and contemporary cocktails selling in bars today, without wasting time on outdated recipes or methods. I also make sure to go in depth on all the little things that make a drink perfect.

  • At the end of this module, you will know the recipes and methods to make high quality classic cocktails, and the history and origin behind each drink, so that you have some bar banter. There's more than one way to wow a customer.

Module 6: Career

  • If you've thoroughly studied, absorbed and applied everything taught in the previous five modules, congratulations! You've become someone worth hiring. It's time for you to go out there and get employed.

  • At the end of this module, you will know how to make a great cover letter and resume, ten ways to find and apply for jobs and how to ace your interview and trial.

  • You will also learn the wide array of options and progressions in the hospitality industry, whether that's winning cocktail competitions or becoming a travelling bartender.

Module 7: Wisdom

  • Before you head off, I give you the three most important lessons I have learned working in a bar. If you don't acknowledge these words of wisdom, your job will take a physical and mental toll on you, and your time in the industry will be short lived or full of resent.

  • At the end of this module you will know how to hold yourself at a high regard and how to keep your ego in check, something few people with talent do.

  • As a cherry on top, I've compiled a database of additional information and valuable resources to help you develop your skills further.

If you want to become a bartender that can hold their own with confidence but don't want to spend 3-12 months as a bar back before getting the chance, Bar Mastery is for you! Sign Up Now!

#9 Bake Extreme Fermentation Sourdough Bread

New method for extreme fermentation using "hands off" and extended ferments.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger

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Students: 2269, Price: $79.99

Students: 2269, Price:  Paid

This course was inspired by Yohan Ferrant's "Do Nothing" bread which I observed him making at the "Quest for Sourdough" workshop in Belgium at Puratos. 

My objects for this course are:

  1. To modify the gluten of bread, making it not only more digestible, but resulting in terrific flavor. 
  2. Show the student how to vary the "sour" or mildness in their long ferments. 
  3. Develop a method to ferment large batches of dough and be able bake up bread with only a few hours notice after the dough has fermented over the course of several hours or days.
  4. To offer an option for those who wish to go "Gluten Free" but still want to eat real bread. This is not free from gluten but the gluten is modified to the point where many with digestive issues can eat real bread again. 

With this course, I believe I have achieved all of my objectives. You will learn not only how to do an extreme ferment of the dough, but how to make it either "sour" or mild and how to have dough handy to bake with only a few hour notice.

Although this course is aimed at the more advanced sourdough baker, it is easy enough to follow if you've taken some of the beginning and intermediate courses. Sourdough baking basics are not covered in this course. 

This course will make it easy for the working person to have world class bread throughout the week with very little work and short notice. It will also be helpful for those who wish to modify gluten to make it more digestible. 

Welcome to "Bake Modified Gluten Sourdough Bread" and enjoy the experimentation! 

Teresa

How to BBQ Beef Ribs (Super Simple) Smoking Method

So you smoked pork ribs now is your time to try beef ribs. This is an easy smoking method you'll love.

Created by Chris Ahl - Experienced instructor

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Students: 2184, Price: Free

Students: 2184, Price:  Free

In this course will be going over how to cook beef ribs through our smoker.

Total cook time will be around that 4 to 5 hour mark depending on what size ribs you have.

Larger ribs will be 6 to 7 hours.

Thank you so much for checking out our course we have a lot of smoking courses just like this one.

Grab a pen and paper as you will need to take some notes down and adjust this recipe for your setup.

The style beef rib is always a hit with friends and family!!!

Online Vegan Vegetarian Cooking School

Learn to cook delicious vegan recipes. Filmed over 10 years ago, watch the first 2hrs FREE to see if it's right for you.

Created by Angela Poch - Life & health Coach, Counsellor & Plant-Based Nutritionist

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Students: 2182, Price: $24.99

Students: 2182, Price:  Paid

Learn how to cook vegan in whether you've cooked before or are an expert cook. This vegan vegetarian online cooking school uses videos and a lesson book. The 60 to 90 minute video lessons include 1 to 3 demonstrations of the 8 to 12 delicious vegan recipes in the lesson, vegan cooking techniques, health information, and more.

Keep in mind this was filmed over 10 years ago. So please watch the first 2 videos to see if this course is right for you!

We do a lot of baking and healthy desserts.  Why desserts? Because they are great for breakfast or supper.  Desserts should be a meal not added on.  We'll explain why in this course.

In this course:

  • You will receive all the materials you need including recipes and nutritional handouts.

  • Complete this course fast, in under 12 days, or take your time and do it over several weeks the choice is yours.

  • This course is structured with videos and printable handout lesson book with the recipes, tips, and health info.

  • Each lesson has a particular focus such as: quick cold breakfasts, filling hot breakfasts, easy sack lunches, wholesome dinner meals (lunch or supper), and light meals.  There are also lessons on holidays, breads, soups, and more.

If you'd like to be able to cook vegetarian dishes that wow your family,  learn how to make healthy vegan meals and create tasty morsels of vegan food,  then you've found what you've been looking for!

Thai Cooking Class with Chef Kae

A Thai cooking class in your home with Chef Kae. Learn about proper Thai cooking ingredients and recipes for Thai food.

Created by Kae Alexander - Thai Cooking Chef

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Students: 2116, Price: $19.99

Students: 2116, Price:  Paid

Learn to cook some of the most popular, very best Thai dishes. Get started with this introductory course for cooking traditional Thai cuisine. Your instructor, Kae, was formally trained as a chef in Bangkok and Chiang Mai, Thailand at two world class Thai resort hotels. You will learn some simple but popular Thai dishes that you can easily prepare at home in just minutes. We will add notes for ingredients you will need to prepare each dish. 

  • This course is for cooks of all levels who enjoy Thai food

  • Learn to cook with authentic Thai ingredients

  • These are dishes that you can cook at home, without high heat and a wok

  • Most dishes only take a few minutes to prepare

  • This is a starter course for some of the most popular Thai dishes

  • Courses are in English with a few in native Thai language as well 

Finding the right Thai ingredients can be a challenge for some people who do not live in more urban areas. We have added resource areas on our website where you can find and order Thai ingredients, cooking accessories, etc. for delivery to your home. Look for Chef Kae on the web or Thai Life USA (Thai language). We hope you enjoy this course and Chef Kae's other courses as well!

Learn How To Brew Beer At Home In 5 Easy Steps

Beginners step by step guide through the brewing process. Learn with minimal gear and go from grain to glass with class

Created by Adam Ward - Online Instructor

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Students: 2001, Price: $19.99

Students: 2001, Price:  Paid

Do you love Craft Beer? Do you like to cook? Master How To Brew Beer At Home In 5 Easy Steps.

  • Learn how to use a boil kettle, fermenting container and bottling bucket
  • Produce 5 gallons of quality home brewed craft beer
  • Master the art of fermentation and proper temperature control
  • Recognize what turns good beer into great beer
  • You WILL gain the knowledge to brew your own craft beer

We go over all of the basics and even little tips and tricks to make your brew day a huge success!

Brewing beer dates back to the 5th century BC. It's the most consumed beverage in the world today. Home brewing has also come a long way. Since it became legal in 1978, the quality of ingredients have become so good that anyone with no prior brewing experience can make outstanding beer right on their stove top! We start you at the very beginning and step you through the easy to understand process of brewing in your kitchen with basic equipment.

  • 28 Lectures
  • 2 Quizzes
  • 2+ Hours of Video Content
  • Pale Ale Recipe (PDF)
  • Equipment List (PDF)

Limited time course discount: 75% off! Normally $99. Enroll today for only $25.


92 Best Authentic Japanese Food Recipes Cooking Class

The complete online cookbook for homemade Japanese dishes featuring the most popular dishes from Japan.

Created by Pearl Ishizaki - YouTuber & Home chef from the Philippines who lives in Japan

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Students: 1978, Price: $129.99

Students: 1978, Price:  Paid

In this online cooking class, we have compiled the recipes for the most popular homemade Japanese food and will be teaching it to you in a simple and easy to understand approach. It includes traditional Japanese recipes like iritori, saba misoni, tonjiru; classic Japanese recipes like sushi rolls, chawanmushi, karaage, nikujaga; as well as Japanese versions of mabo tofu, potato salad, stuffed cabbage rolls, and sweet and sour meatballs.

In this course, you will learn many cooking techniques which are very helpful in improving your kitchen skills.

Step by step instructions, and demonstrations as well as helpful tips will guide you to prepare healthy and delicious Japanese meals at home. Useful information such as the cooking time and calorie count has been added in the lectures. Also, you can find a course ebook at the end of this course which students can download. The ebook contains the complete recipes for the dishes taught in this course.

Learn more about Japanese cooking. The recipes are very simple and requires minimum effort. Simple recipes using simple ingredients can be delicious when done right.

This course is a work in progress. Recipes will be added as time goes by. In this course, you'll find lectures which have been filmed a few years ago as well as more recent and improved cooking videos.

Cooking Eggs: The Best Recipes for Cheap & Healthy Cooking

All the different ways to cook this common food item. Cooking techniques, demos, & recipes

Created by Jenna Edwards - Homecooking Expert

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Students: 1888, Price: $39.99

Students: 1888, Price:  Paid

The incredible, edible egg - no longer the cholesterol-monster it was once deemed and a staple in food cultures around the world. 

You could spend your valuable time sifting through dozens of blogs on cooking eggs how you like them. Or you can take this course & get the exact information you need & want for your ideal egg. Let me cut through the noise, test the methods, & research the most straight-forward techniques to make your cooking experience as delicious as your imagination can conjure. 

The egg is a humble work-horse ingredient, an elegant meal, & a hunger-satiating treasure. Its delicate proteins react to varying heat & moisture conditions to transform into dozens of creations. From creamy whites to runny or jammy yolks, light and fluffy omelets, & frittatas so packed with vegetables you can eat a slice like a piece of pizza. 

In the US, it is typical breakfast fare, but elsewhere, like in France, it is the most refined of dinners. Eggs may be a cheap grocery item, but don't let that fool you from treating them with the utmost of culinary respect. Combine a couple of vegetables with a grain & add an egg to make a simple, complete meal. Drop an egg into a vegetable soup for an extra protein boost. Top a grain salad with an egg & pair with a lettuce salad for a nutrient-packed lunch. Add an egg to your favorite sandwich for a gooey treat. 

For dieters, eggs are an integral piece to nutrient intake & to feeling full - both strong indicators of the likelihood of staying on a diet & experiencing success. 

In this course, you'll be guided through video demonstrations of the most common methods to cook eggs & how to cook them exactly how you like them. You'll also be educated on egg myths. The suggested methods aren't anything hokey, but are, instead, based on science - how the egg proteins react to different types & levels of heat. 

Sourdough Bread Baking 102 – Exploration

Sourdough 102. Explore some of the techniques behind bread baking and learn to challenge baking methods.

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger

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Students: 1785, Price: $79.99

Students: 1785, Price:  Paid

I decided to make this course after being asked many questions behind the "why" of bread baking. I am always exploring the "why" of baking so I thought I would share with you the fun I've had experimenting. This course would be a good one to follow my Sourdough Bread Baking 101 course and it is aimed at beginning and intermediate sourdough bakers. 

If you don't have a sourdough starter, don't worry, I will show you step by step (with videos) how to make your own starter. You'll also get a free downloadable e-book on how to make your own sourdough starter that you can print out. 

The course covers:

  • Exploring protein quality in flour. This shows an easy test to see if your flour is suitable for bread baking. After the test we will use our test doughs to bake up a loaf of bread, so depending upon the flour your testing everyone's loaf will turn out different.
  • Gluten washing - see how to extract gluten from flour. See how it looks and performs, also see how the starch looks.
  • Recovering from a mistake. I made a huge mistake when I was doing one of the experiments, so instead of ditching the experiments, we explore how to recover from a mistake and we make beautiful Ciabatta bread.
  • All purpose flour VS bread flour. In this experiment we explore the differences between all purpose flour and bread flour. We'll use three experiments and do a higher hydration each time. You might be surprised at the outcome.
  • With the last iteration of the comparison loaves, we will use a high quality bread flour and a double hydration to bake up an 88% hydration loaf.
  • The last thing we will look at is the life cycle of a sourdough starter from feeding to it's death. We'll also make pancakes from the discard! 

We'll talk about freezing dough and what happens as well as how to protect gluten in a weak dough and how to slow down fermentation (see the links in the bonus section). 

We are going to have a lot of fun! So join me in this exploration of sourdough baking! 

Teresa

Japanese Pastry Course #2 Japanese Cheesecake

Learn how to make fluffy Japanese cotton cheese cake and bake rich cheese tarts. Amazing delicious desserts baking!

Created by IndyAssa Japan - Online Sweets Academy

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Students: 1770, Price: $29.99

Students: 1770, Price:  Paid

Have you ever heard about Japanese cotton cheese cake?

When I was living in Dubai, many friends asked me « Do you know how to make Japanese cotton cheesecake? ». Actually I didn’t know that the cotton cheesecake is a specialty of the Japanese.

I thought it was just one of many kinds of cheesecake.

Japanese cotton cheesecake is very different from the regular cheesecake.

It offers the same iconic sweet and tangy flavor of cheesecake with a soft, light and airy, melt-in-your-mouth texture.

The big difference between a regular cheesecake and Japanese cotton cheese cake is the addition of the meringue, so the cake becomes airy and fluffy.

It looks simple but I realized it is not after I tried baking it a couple times and failed many times. For this course, I’m going to show you not only the recipe, but also the reasons why we fail, the solutions, and helpful tips. When you have questions, you can ask me anytime from my Q&A page in the course.

Also I’m going to introduce a new trendy Japanese cheese cake, which is Japanese cheese tart.

Japanese cheese tarts have been getting popular here over the last 5 years. Cheese tart shops have been increasing everywhere not only in Japan, but also in other parts of Asia.

It’s crispy sweet crust filled with fluffy rich cheese cream.

This is originally made from Japanese cheese but after re-doing the recipe over 10 times to find an original blend, I succeeded in a version which you can make with ingredients outside of Japan.

I will explain every single step and give you all the tips, so let’s enjoy baking together!

So if you are interested in Japanese cuisine, want to add a new and delicious dessert to your collection or just want to impress your guests are the next dinner party…. this class is for you.

Are you ready for exploring the world of Japanese sweets and desserts?

Let’s get started!

Asami

#6 Learn to Bake Magnificent Challah Bread

Baking Sourdough Challah or Traditional Challah Bread - It's Magnificent!

Created by Teresa L Greenway - Bread Baker, Sourdough Baking Teacher, Author, Blogger

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Students: 1760, Price: $79.99

Students: 1760, Price:  Paid

Challah, magnificent Challah! Have you always wanted to bake up some Challah but felt it was too much of a challenge? Now see how it's made step by step with videos, recipes, instructions and instructor support.

This sweet bread is loved and enjoyed by millions the world over. In this course you will learn to bake three various types of Challah:

· Commercially yeasted Challah (A dessert Challah)

· Hybrid (a mix of yeasted and sourdough)

· Sourdough Challah

The formulas will also have variations using different ingredients and methods. The two methods are to mix with a dough mixer and to mix by hand. However all of the doughs can be mixed either by hand or by mixer.

The variations will contain different ingredients or dough formulas with changes for milk/non milk, butter/oil, sugar/honey, different egg washes and various toppings. You can experiment with your own glazes and toppings.

You will also see professional baker Andrew Meltzer as he demonstrates how to braid different styles of Challahs from one single braid all the way to seven braids and a six pointed star Challah! Braiding is so much fun and you can stuff braids for fun and exciting new flavors!

So come on and join me, learn to bake and braid your own magnificent Challah and see why so many people love Challah!

Easy, Healthy, Crockpot Cooking! Cooking Lessons for Dad!

Cooking Lessons for Dad will help you master your crockpot or slow cooker! Learn how to cook easy, healthy recipes!

Created by Karen Breyer - RN, MPH, CHES

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Students: 1736, Price: $89.99

Students: 1736, Price:  Paid

Crockpot Cooking Lessons for Dad is for beginner cooks (like my dad) who want to enhance their health by learning to prepare simple, healthy, delicious meals in a crockpot (or slow cooker). By the end of this course you will know how to use a crockpot to cook a large variety of of easy, healthy recipes. Preparing more home cooked meals will help you to improve your diet and enhance your health. These crockpot recipes will save you time and effort in preparing delicious food. Often it is hard to fit healthy cooking into a busy lifestyle. by the end of this course I expect you will be eating lots of healthy food! In addition, you can cook in a crockpot when you do not have access to a kitchen. A crockpot is a great tool that lets you prepare amazing recipes with just a little hands-on time and effort.

In this course you will have instructional lessons and well as step-by-step cooking demonstrations. You can take this course at your own pace. I suggest when you are ready to start cooking in your crockpot, you try one new crockpot recipe each week. Before you make the assigned recipe you be able to watch me prepare the recipe in the cooking lesson to get a general idea how to make it. Later you can watch the cooking lesson again as you make the recipe. This method will make it so easy for you to be successful with each recipe. I am also here to answer any questions you have about the course and recipes.

In this course you will receive many step-by-step cooking demonstrations to show you exactly how to prepare each recipe (and more to come!). With these instructions, the free cookbook, and some practice, you can easily master the recipes and have excellent results.

In this course you will learn:

How to use a crockpot (or slow cooker).

The different varieties of crockpots, slow cookers and their functions.

How to cook many easy, healthy recipes in a crockpot.

How to adapt recipes for the crockpot.

How to create new recipes by varying the ingredients.

How to fit healthy cooking into a busy life.

This cooking course is made for beginners that have no or little cooking experience. These course will also be appreciated by busy people who already know how to cook and want to learn more about healthy crockpot cooking.

The ingredients for these crockpot recipes are:

Easy to find

Healthy

Budget friendly

Simple

Easy to pronounce

Tools for this course:

A crockpot (or slow cooker)

Measuring spoons and cups

Cutting board

Sharp knives

Serving, cooking, and eating utensils

This cooking course will really help you to fit healthy cooking into your busy life with little hands on time and effort. No cooking experience is needed. You do not even need a kitchen! By the time you are done with this course you will know how to cook many delicious recipes so you can eat healthy everyday! As you replace worthless processed foods with simple health-promoting foods, you will be on your way to living a longer, healthier, and happier life! Sign up for this course now to start your exciting, new crockpot cooking adventures!

Cooking Lessons for Dad: Learn to Cook Food the Easy Way!

Cooking lessons for beginners. Learn how to cook healthy, delicious food the easy way! Simple instructions and recipes!

Created by Karen Breyer - RN, MPH, CHES

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Students: 1706, Price: $109.99

Students: 1706, Price:  Paid

Cooking Lessons for Dad is for beginner cooks (like my dad) who want to enhance their health by learning how to cook simple healthy, delicious food. By the end of this course you will know how to cook an endless variety of delicious, healthy food and recipes. I also expect you will be eating lots of healthy, delicious meals, snacks, and desserts! You will be able to crowd out harmful processed and junk foods, and instead eat more health-promoting foods. Very soon your body will be happier, healthier, and more energetic! Those you cook for will get to enjoy the same benefits, as well. What a gift of love!

Would you like to cook more but you are so busy with life and have an overloaded brain? To top it off, you have no cooking experience? No problem! These cooking lessons are perfect for you! Learning to cook is an important part of a healthy lifestyle. These delicious recipes will help to enhance your health and easily fit into a busy schedule.

In this course you will receive more than 29 step-by-step cooking demonstrations to show you exactly how to prepare each recipe (and more to come!). I recommend that you try each recipe soon after you have watched the lesson. With these instructions, along with your free cookbook and kitchen reference chart, you can easily master the recipes and have excellent results.

I suggest that you complete two lessons and their recipes each week. Each recipe varies in the amount of time and preparation needed, but are all easy. I believe you will be pleasantly surprised when you see several recipes with only one, two or three ingredients! I predict that some of these super-simple recipes will become favorites in your home.

In this course you will learn:

    ·How to cook many easy, healthy, delicious recipes

    ·Many cooking techniques and methods

    ·How to measure ingredients and easily remember basic measurement terms

    ·How to mix and match many of these recipes and have a huge selection of meals!

    ·How to sneak chocolate in some already delicious recipes (for you mental health of course!)

    ·How to create new recipes by varying the ingredients

    ·Time-saving cooking methods and recipes

    ·How to be a great cook for yourself and others!

The first section of recipes is so-easy you will be amazed! They will help to build up your cooking confidence so you can progress to the more advanced but still simple recipes. As you progress through this course the recipes will include a few more ingredients, but not many. Even so, the last 2 recipes are still easy as pie! Really!!

So what about shopping for the ingredients? The ingredients are mostly:

    ·Easy to find

    ·Budget-friendly

    ·Easy to pronounce (except quinoa!)

    ·Healthy

    ·Simple

    ·Not chocolate (but some are!)

You will get to use a variety of cooking appliances such as:

    ·Slow cookers (Crockpot)

    ·Oven (or toaster oven)

    ·Microwave (optional)

    ·Blender (or food processor)

    ·Stove-top burners

    ·Refrigerator

Necessary materials:

    ·Recipe ingredients (some recipes have optional ingredients or possible substitutions)

    ·Cooking pots with lids

    ·Baking dishes

    ·Baking sheets (or cookie sheets)

    ·Bowls (various sizes)

    ·Measuring spoons and cups

    ·Serving, cooking, and eating utensils

    ·Hot pads

    ·Aluminum foil

    ·Wax paper or parchment paper

    ·Food storage containers or bags

    ·Paper towels or napkins

If you are a beginner, I think this will be the most valuable cooking course you will ever take. You can try it for 30 days and if you do not see its incredible value, you can get you money back with no questions asked.

I believe this course will change your food world! Many of the lessons will encourage you to try different variations of the same recipe. In addition, lots of these recipes can be mixed and matched together to make an unlimited variety of meals! By the time you are done with this course you will be able to cook so many different healthy, tasty recipes you will never run out of possibilities! You will be able to prepare an endless variety of delicious, healthy meals for yourself and others. As you easily fit these recipes into your life you will crowd out the junk and processed foods. As you replace worthless foods with simple, health-promoting foods you will be on your way to living a longer, healthier and happier life! Learn how to cook and sign up for this course now to start your exciting new cooking adventures!!

Deliciously Gluten Free Artisan Breads

Goodbye to bricks of sawdust, and hello to lip-smacking, luscious and nutritious breads you have made all by yourself!

Created by Dragan Matijevic - The Artisan Bakery School

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Students: 1657, Price: $39.99

Students: 1657, Price:  Paid

The course is built around seven key recipes that illustrate different basic techniques in gluten free baking. We start by discussing the principles of GF baking, and examining the key ingredients - in particular, a surprisingly wide range of naturally gluten free flours with which to add appeal to your hand-baked breads. As we go along, we show you how to blend your own flours, and how to store them in portion-sized bags for ultimate convenience in your weekly bake. From classic white sandwich bread, to more artisanal hand-shaped loaves, baguettes, pizzas and rolls, we cover enough ground to keep even the most demanding satisfied, whether you've just arrived on planet GF, or you've been diagnosed for 20 years.  Welcome to a more gorgeously gluten free world!

Please note: all recipes are vegan or have vegan subsitutions.  If you are allergic to baker's yeast please look out  for our course, Naturally Gluten Free Sourdough Breads. 

Here are a few of our favourite 5 star testimonials from our other courses:

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless!  Aden

Why not check out the promo video and the free lectures for yourself?

Master the Craft of Artisan Pizza

Learn professional pizzarista techniques for making authentic, artisan pizza, in your domestic or wood fired oven.

Created by Dragan Matijevic - The Artisan Bakery School

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Students: 1545, Price: $34.99

Students: 1545, Price:  Paid

Running a highly successful wood fired micro-pizzeria inspired the founders of The Artisan Bakery School, Penny and Dragan, to add two day-courses in pizza-making to their curriculum; one wood fired and one not.  

In this comprehensive online course, you get the benefit of BOTH those courses:  how to use your wood fired oven to best effect, and how to make your ordinary oven produce extraordinary pizza.  

Building up to this, you will learn how to:

  • read your dough, and master all its stages

  • make and shape a extensive range of different doughs 

  • concoct delectable sauces

  • design a balanced flavour profile for topping ingredients

  • create finishing touches that will really elevate your pizza

Contents and Overview

Our welcome lecture introduces you to our document, How to Use this Course.  In it, you will find suggestions for how to proceed, according to whether you're a complete beginner, an improver, a passionately adventurous cook, an aspiring professional or an entrepreneur considering a micropizzeria business.  You can follow the suggestions, or just work your way through every recipe as it comes up.

Following a run-down of the essential pizza-making equipment, we move on to Dough-ology, Saucery and Top-ology,  introducing a discussion about the basic ingredients, and the importance of sourcing local, organic produce wherever possible.  This is because authentic pizza, like all really good food, has a story to it.  It's  just wonderful to be able to tell your guests what's special about the tomatoes in the sauce, or the particular olives, or the artisan cheese that's on the pizza.  It adds depth to everyone's appreciation of the food.

Moving into our tried and tested Seven Steps Method, you'll have a range of different dough formulas to choose from, each with its own unique flavour and texture.  From pure Napoletana dough, through sourdough and heritage dough, right through to gluten free, you'll get to understand all the different characters and of course, how each dough has its affinities with different kinds of topping.   Simply pick yourself a formula and start at Step 1. 

Learning to read your dough is as important as being able to read the recipe for making it!  That means understanding the dough in all its moods and modes, as well as how to shape it into balls, then into pizza. You'll get plenty of practice at reading your dough, and lots of exercises in shaping it too.

In Step 3, you'll move on to making sauces, covering everything from the classic tomato sauces, through white bases to home-made pesto and even onion marmalade.   You'll also learn how to make infused garlic and chilli oils and other little finishing touches to add in Step 7, once your pizza is baked. 

You'll see how we run our Start and Finish Lines, to keep our toppings organised and our garnishes in order, and how important this is if you're making multiple pizzas!

Throughout the course, you'll find videos packed with tips and insights gleaned from years of professional pizza-making experience. 

The course finishes with 15 inspiring pizza recipes from The Artisan Bakery School,  each designed to showcase a balanced profile of salty, sweet, sour, bitter, smokey or umami flavours, and in a way that makes your dough a star of the show.

So - if you're hungry to learn, you're in the right place!

Here are a few of our favourite 5 star testimonials from our other courses:

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

The videos are priceless!  Aden

Why not check out the promo video and the free lectures for yourself?

#3 Ancient Chinese Science & Art of Brewing Tea

ITA Certified Course-Revolutionary Water Techniques, 5 Elements, Ancient Chinese Medicine Secret and Art of Tea Brewing

Created by Shana Zhang - ITA Tea Master, Tea Author, Tea Artisan & Tea Hunter

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Students: 1543, Price: $19.99

Students: 1543, Price:  Paid

  • Important mention: This tea course has covered accurate subtitles to help you understand deep tea knowledge very clear.

  • Could drinking too much tea be dangerous to your health? How do you know which tea is good for you?

    In this special online course we will reveal the 3 dangers you must be careful of when drinking and purchasing tea.   

    1.Excessive tea consumption can be harmful to you and the environment, but here is how to regulate it. How much is too much?   

    2.Drinking tea the wrong way has been shown to have potentially damaging effects on peoples’ digestive systems, cause kidney stones, and even cause heart disease.   

    3.Millions of people are buying tea, fattening up the big tea companies' wallets, but the small tea artisans are suffering. Find out how you can change this and join a movement to help preserve the tea artisans saving a beautiful, traditional art.

  • I came from inside the belly of the beast. I worked in the largest tea export company in Yunnan, which is the largest tea producing region in China. Working side by side with the biggest tea companies in the world, I saw how it really is. I woke up one day after meeting JT Hunter, my partner in our company Wild Tea Qi and The International Tea Academy. I shifted my life to working and studying to preserve the last tea artisans of China, biodiverse tea plantations, and the ancient Chinese culture of tea science for health and longevity.

  • In this one-of-a-kind special online video course, you will discover the 3 Pillars of the Chinese Ancient Art and Science of Brewing Tea.

  • The 5 elements of tea:  -How to use the 5 Elements to brew tea.

  • Match your tea to emotions, organs, and more.

  • Using the Chinese Acupuncture Clock to choose which tea and what time to drink your tea for optimal health.    

    I will reveal the little known ancient water pouring methodology secrets to superior health and longevity. Many tea experts don't even know about this.   

  • I'm Shana Zhang, I designed this special course for those who have a deep true love for tea, people who are already tea experts, and those who want to take their tea knowledge to the next level. Join this special revolution and revival of the ancient art of tea.

  • Once you completed 4 of our online courses, we have prepared world-class Milestone Level - ITA Certified Tea Sommelier Certification for you! In the #4 course, we have a quiz at the end, once your answers reach 60% points, you will pass our quiz, our system will release the certification for you automatically! Each certificate will release its own certification ID that no one can copy from you.

How to Bake Real Artisan Bread

Learn the skills, tricks and tips needed to make delicious artisan bread with confidence.

Created by Dan & Johanna McTiernan - Award winning artisan bakers and permaculture homesteaders

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Students: 1454, Price: $24.99

Students: 1454, Price:  Paid

OTHER BAKING COURSES MAYBE LONGER ON UDEMY BUT BEFORE BECOMING BAKERS WE WERE FILM MAKERS AND WE PRIDE OURSELVES ON MAKING PROFESSIONALLY FILMED AND EXPERTLY EDITED COURSES. MEANING YOU GET EXACTLY THE INFORMATION YOU NEED TO MAKE AMAZING BREAD BUT WITH NONE OF THE WAFFLE!! 

Ever dreamt of baking fabulous artisan bread at home to wow your friends and family? Tired of baking bread that resembles a house brick? Want to be confident that you are baking healthy, tasty bread from ingredients you can trust? Then this is the course for you!

Using high quality video the course takes you through the whole process of baking artisan bread at home using the traditional English sponge and dough technique.

Our clear and thorough course guides you step by step through the various stages of artisan bread baking, and we give you you an understanding of the reasons why slow fermentation makes so much better bread. By gaining insight into how fermentation, gluten development and other factors affect your bread the course not only enables you to make slow fermented bread in your own kitchen, but gives you the confidence to improvise, devise your own recipes, and further enhance your skills.

The course shows you how to make round loaves, batons, baguettes and fougasse. And alongside the video we provide you with downloadable tried and tested recipes (slow white loaf, granary, wholemeal, semolina raisin and fennel, apricot and cinnamon) and instructions that you can print and keep.

Artisan bread is made with time,

So are the happiest people.

Slow down,

Learn to bake.

The Art of Pizza Making – Soft bubbly pizza crust at home

Neapolitan Pizza at home in 100 seconds. How to make and cooking it. Dough baking with sourdough or yeast. Best crust

Created by Gigio Attanasio - Design Manager & Pizza Chef

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Students: 1427, Price: $74.99

Students: 1427, Price:  Paid

You will learn how to make an authentic Neapolitan pizza by a Neapolitan pizza chef. I will show you how to make the dough, the secrets for a perfect raising and fermentation with yeast or sourdough, how to stretch a pizza base by hand, how to select best toppings and how to cook pizza in 100 seconds in a regular home oven!

Pro Baking Pastry Desserts: Buns, Croissants & Schneck.

Secrets of Pastry Cream & Baking most common Pastry desserts like Croissants Pain au chocolat, Schneck & Buns

Created by Cookin's love - Online Cooking School: Baking, Bakery Pastry, and Cooking.

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Students: 1392, Price: $39.99

Students: 1392, Price:  Paid

Who is this Class For?

- Anyone interested in Baking Pastry desserts!

What we will Learn?

- How to make the pastry cream: secrets and tips

- Pain au chocolat dough and baking 3 pastry desserts with it (pain au chocolat, Croissant & Schneck)!

- Bun dough and baking 2 Pastry desserts with it ( Burger and cream buns & Chocolat buns)!

Let's bake together and make lovely Pastry desserts! Enroll now!

(Facebook group Cookin's love - Group of cooking lovers)

-BONUS-

Here are extra history Infos for baking Pastry desserts in this course if you’re interested in it!

Baking is a method of preparing food and dessert that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.

History of Baking Pastry Desserts:

Pain au chocolat literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of viennoiserie or pastry dessert roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center.

Pain au chocolat is a pastry dessert made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

In France, the name of the pains au chocolat pastry varies by regions :

· In the Hauts-de-France and in Alsace, the words "petit pain au chocolat" or "petit pain" are used.

· In central France and in Paris, the words "pain au chocolat” are used.

· In South-West France (Nouvelle-Aquitaine, Occitanie) and in Canada, the word "chocolatine" is used.

In Belgium, the words "couque au chocolat" are also used.

Chocolatine desserts are often sold in packages at supermarkets and convenience stores or made fresh in pastry shops.

· In Lebanon, Tunisia, Algeria, Morocco, the Netherlands, Belgium, Norway, Ireland, Denmark, and the United Kingdom, they are sold in most bakeries, supermarkets, and cafés as the most popular Pastry dessert for breakfast.

· In Germany, they are sold less frequently than chocolate croissants pastry, but both are referred to as "Schokoladencroissant".

· In the United States and often Canada, Chocolatine desserts are commonly known as "chocolate croissants".

· In Belgium's Flanders region, they are sold in most bakeries, and referred to as "chocoladekoek" or "chocoladebroodje".

· In Portugal and Spain, these pastry desserts are sold in bakeries and supermarkets, as napolitanas (i.e., from Naples).

· In Mexico, they are also most commonly found in bakeries and supermarkets and are known as chocolatines.

· In El Salvador and Brazil, they are referred to as "croissant de chocolate".

· In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.

Croissant is a buttery, flaky, Baking viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other pastry desserts are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped breads have been made since the Renaissance and crescent-shaped pastry cakes possibly since antiquity. Croissants have long been a staple of Austrian and French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough pastry made them into a fast food which can be freshly baked by unskilled labor. The croissant bakery, notably the La Croissanterie chain, was explicitly a French response to American-style pastry fast food, and as of 2008 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.

Schneck or escargot is a spiral pastry dessert often eaten for breakfast in France. Its names translate as raisin bread and snail, respectively. It is a member of the baking pâtisserie viennoise (Pastry of bakeries) family of baked foods.

In France, it is typically a variant of the croissant or pain au chocolat, made with a leavened butter pastry with raisins added and shaped in a spiral with a crème pâtissière filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is often consumed for breakfast as part of a Continental breakfast.

Pisco Certificate Course-Become an Expert in Peruvian Pisco

A comprehensive online course for spirits lovers, industry professionals, sommeliers and beyond!

Created by Meg McFarland - Instructor at Pisco Certificate

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Students: 1390, Price: Free

Students: 1390, Price:  Free

What you will learn in this Pisco Certificate Course

  • Pisco vocabulary & pronunciation

  • Pisco varieties & production zones

  • The history of pisco

  • Differences between Peruvian pisco & similar spirits

  • Production, from harvest to bottling

  • How to craft pisco cocktails & select food pairings

  • How to read & understand a Peruvian pisco label

  • How to conduct a pisco tasting

  • Who invented the pisco sour? 

  • And much more!

Online Pastry School – 1 Week Mastery Course

Learn from Marco Ropke a fourth generation pastry chef with twenty five (25) years of international experience.

Created by Marco Ropke - Fourth Generation Pastry Chef, Twenty Five (25) Years Exp.

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Students: 1341, Price: $94.99

Students: 1341, Price:  Paid

6 Pastry Training Courses - 58 Lessons - 10.5 Hours Of Video Content & Recipes - 1 All Inclusive Price

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Build the essential pastry training skills, and dazzle all of your friends in the kitchen.

New or old to the art of the culinary journey, this course is designed for speed and ease. Join us!

Have you ever wanted to dive into the pastry arts? Maybe you are a student or pastry professional who needs access to high quality recipes and videos?

Pastry Training Centre - A pastry arts training program, with a timeline that fits your schedule.

But what are our students saying?

“Just wanted to thank you for the fabulous classes and training of the past
few weeks! Thank you for the generosity of your time, the high-quality impeccable
ingredients you use, for sharing all of your tools, your incredible
knowledge and especially the sharing of your recipes – I will keep them safe
and honored. I have not met yet such a generous and fine teacher.”

-Caroline Witteveen, Past Student.


Videos are all shot with TWO ANGLES in a professional pastry kitchen, learn from the best. All recipes are PDF Downloads, and easy to read and follow.

Owner and instructor Chef Marco Ropke is a fourth generation pastry chef from Germany with over twenty five (25) years of international pastry experience.

He now brings his knowledge of European, Asian, and North American pastries to an easy to use online school.

The pastry training centre reflets Marco's deep passion for his trade and strong teaching ethics.

What to expect?

  • Lessons and Knowledge: Hands down the best resource and speedy but extensive knowledge into the basics and fundamentals of the pastry kitchen.
  • Video Walk-Throughs: Every single recipes published will have a full video walk-through in 720p HD with TWO CAMERA ANGLES!. We know how important it is to have close-ups of the footage, but also feeling connecting with the teacher.
  • The science behind the art: Learn from Marco Ropke, who not only teaches you the methods and recipes, but also the science behind the art. Understand why things turn out a certain way, and be your own creator and create your own pastry recipes in the future that hold the fundamental basics to success in the kitchen.
  • History & Characteristics: Learn the history of many items you are going to be baking, and the characteristics that define their definition.

Lessons Covered?

  • Intro: We start with an intro to the pastry arts, the kitchen essentials, conversions, recipe understanding, and how to adjust based on different ovens, and climate temperatures in the kitchen.
  • Baking Fundamentals: The next section dives right into the world of baking, getting you up to speed and an expert on the fundamentals and basics of baking. Essential tools while moving forward to the next course.
  • European Classical Cakes: With so many wonderful cakes coming out of Europe, this teaches you the classics, the tried tested and true cakes, their history and importance in the pastry arts.
  • Baking With Chocolate: Chocolate is a wonderful ingredient, we then guide you down the history and outline of using chocolate (white, dark, and pure) in your recipes, while using examples of how they can be applied to recipes.
  • The World Of Cookies: Not your average cookies, these cookies are fit for royalty. Learn about the traditional mixing methods, cookie styles, shapes, and methods. We outline a wide variety that spans many different skill sets and methods to make you an expert on the high-tea, cookies, and the characteristics that make them great!
  • Fundamentals of Cake Mixing: This section outlines and builds upon the cake mixing skills. Strong emphasis on proper technique to achieve the best results whether it is a rustic cake or a polished and pretty one.

Dive right in and take the helm!

Cooking Italian for Beginners

A basic Italian cooking course for the homecook, aimed at introducing beginners to the simple art of cooking Italian.

Created by Azlin Bloor - Chef, Culinary Instructor, Writer

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Students: 1332, Price: $29.99

Students: 1332, Price:  Paid

Welcome to my Cooking Italian for Beginners Course!

Have you always wanted to cook Italian in your own kitchen?

And more importantly cook Italian the way the Italians cook it?

Look no further!

Italian food is a compilation of a wide range of recipes and methods that existed before the formation of what we know now, as Italy. It is a collection of regional recipes and different methods: Milanese, Piedmontese, Tuscan, Roman, etc., rather than one single cuisine. Every chef, every cook, every region in Italy will have different methods of making a single recipe.

And don't worry, I'm not going to ask you to buy a pizza stone for your pizza - this is a course for the homecook after all. I want to make your life easier!

What you'll be getting:

  • Traditional, authentic recipes from Italy

  • Italian recipes made from scratch

  • 20 years of Italian cooking experience condensed into one course

  • an insider's knowledge on how to cook Italian

We will be going back to basics and keeping it real, you will learn how to cook and present the following confidently like a native:

  • Antipasto platters

  • Insalata Caprese

  • Fresh Pasta

  • Ravioli

  • Pesto (so easy, and so much better than shop bought!)

  • Bolognese (it's not as tomato-ey as you think!)

  • Spaghetti alla Carbonara (no cream, the way it's made in Italy)

  • Pizza of course! (made in your oven, with any pan you have)

Every dish is accompanied by a detailed, step-by-step written recipe that you can download in Microsoft Word or Adobe pdf format.

So get your apron on and I'll see you in your kitchen!

Lin xx

Learn Chinese Home Cooking Fundamentals in 6 Tasty recipes

Cook your own authentic Chinese food at home, led by 6 curated Chinese recipes, from easy to advanced. Free Recipe PDFs

Created by Yang Peng - A Chinese cooking fanatic. A foodie with love for cultures.

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Students: 1301, Price: $39.99

Students: 1301, Price:  Paid

Chinese cooking is not as complicated as you might think.

However,

  • If you are intimidated by the racks of foreign sauces and ingredients,

  • If you think you don’t have the “special” Chinese cooking equipment to start,

  • If you’re worried that Chinese cooking is just too complex and is for professionals only,

Then throw away those concerns, and join this course!

——————

In this course, I’ll address your concerns by:

  • Learning and applying the 5 key Chinese sauces. Yes, only 5.

  • Using main ingredients that are vastly available in supermarkets and local markets.

  • Cooking with common cooking equipment: chef’s knives (no cleaver), a frying pan and a stew pot, and household stove.

  • Structuring the course lectures like a staircase, progressing from easy to advanced level.

After this course, you will be able to cook authentic Chinese dishes at home.

More specifically, you will:

  • Master 6 hand-picked recipes that you can cook with common cooking equipment.

  • Learn & apply the 5 sauces that create most of Chinese flavours.

  • Tailor & vary each recipe to your own preference by adapting the ingredients.

  • Familiarise with the key Chinese cooking techniques (scalding, stir frying, steaming, stewing)

  • Equipped with some nice transferrable Chinese cooking tips & tricks

——————

The course is structured as below:

  1. Introduction to the 5 key Chinese sauces

  2. Recipe 1: Scaled lettuce with garlic

  3. Recipe 2: Quick & easy Tomato egg soup

  4. Recipe 3: Yang Zhou fried rice

  5. Recipe 4: Steamed chicken with shiitake

  6. Recipe 5: Stir fry pork belly with eggplant

  7. Recipe 6: Beef stew with radish

  8. Next steps to continued learning & practicing Chinese cooking

You will get these resources as well:

  • 6 downloadable recipes PDFs:

    The recipe PDFs are step by step with picture examples. You can use the them during cooking, and/or share them with your friends.

  • 6 downloadable lecture key takeaways PDFs:

    You can recap on the key cooking tips, and learn about possible adaptions to create your own recipes.

——————

This course also comes with Udemy’s 30-day full-money-back guarantee.

So, why not give this course a try?

Enroll now, and let’s have some cooking fun!

The Complete Guide to Cake Fillings

Learn how to create cake fillings of many textures and flavors. Perfect for bakers and cake decorators!

Created by Amy Kimmel - Baking and Pastry Arts Instructor

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Students: 1293, Price: $44.99

Students: 1293, Price:  Paid

What a surprise to cut into a cake and find it's just as beautiful on the inside as it is on the outside.

The world of cake fillings is vast, from an ethereal and light mousse to a sweet and crunchy praline pecan.  What you will find in this course is a tip of the hat to all of the textures and a nudge in the direction of creativity.  Play with flavors and discover that there is so much more to cake than chocolate or vanilla!

The fillings you will learn to make include:

  1. Fruit filling
  2. Curd
  3. Pastry cream (and it's variations)
  4. Cremeux
  5. Mousse
  6. Caramel
  7. Praline pecans
  8. Chocolate streusel
  9. German chocolate filling
  10. Vegan chocolate ganache
  11. Sugar-free whipped cream

Not only will you see the techniques necessary to make all of these fillings, you will also learn extra helpful information...

  • Storage and handling
  • Proper use of kitchen equipment.
  • Altering recipes to suit flavor needs and ideas.
  • Understanding the origin of chocolate to better handle it.
  • A dedicated section on understanding and handling different types of thickeners.
  • Three fun and interesting ways to fill your cakes.

And if that's not enough, there are a lot of recipes and guides that you can download or print to help you master cake fillings.

To succeed in the cake decorating industry, it's important to stay creative.  In order to do that, you have to possess a good foundation.  This course will give you that base on which to build your personal skill set for the benefit of friends, family, and/or your business.  Learn how to make your cakes taste amazing and look beautiful on the inside too.

Mastering Sourdough Starters & Leavens

From mystery to mastery. How to handle sourdough cultures like a pro.

Created by Dragan Matijevic - The Artisan Bakery School

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Students: 1273, Price: $29.99

Students: 1273, Price:  Paid

Are you suffering from bubble trouble? 

Help is at hand!

  • Have you ever made a starter of your own?

  • Are you a bit scared of what’s going on in that pot?

  • Frustrated by its inconsistent / unpredictable behaviour?

  • Do you know what a healthy starter looks like?

  • Do you know how much starter to seed your leaven with?

  • Can you judge peak fitness for a leaven?

  • Do you know how young, mature and old starters affect different leavens?

  • Can you handle the time and temperature ‘levers’?

  • Do hordes of bacteria and wild yeast freak you out?

  • Do you know how to choose the best flour for feeding your happy colonies?

This course answers all those questions.

It is a highly-focused, practical guide to the do’s, don’ts and desirables of making, managing and baking with sourdough cultures.

In Part One, we start at the heart of what sourdough is and why it is important, for personal and environmental health as well as cultural concerns. We explain the principles of “leavenology”, or fermentation.

Part Two covers how to build different starters from scratch, plus how to feed and maintain them.

Part Three shows you how to use a starter to seed a leaven, and how to control the character of the leaven through the ratio of starter to leaven, the ambient temperature and the length of fermentation. The Great Leaven Race shows exactly what a difference time makes!

And in Part Four we give you our masterclasses, using formulas that demonstrate the range of effects you can achieve by varying the maturity, quantity, nature and vigour of your leaven.

  • · White sourdough with mature leaven

  • · 100% rye sourdough

  • · Brown sourdough

  • · Sourdough lavash

  • · Sourdough pancakes

How we teach:

Our approach is always friendly, practical and hands-on and, wherever possible, more showing than telling. This is not the place to overwhelm you with the (considerable) science, but to give you the benefit of all the know-how we’ve acquired after 12 years teaching and decades more of baking. We spare you the fails, and share the secrets of all our successes.

We also provide useful practice exercises and quizzes to test your knowledge.

At The Artisan Bakery School, we believe that baking your own sourdough bread is fundamental to improving your personal health and happiness. Making great starters and leavens is the base of all that.

This courses empowers you to:

  • understand your starter

  • leverage your leaven

  • bake with true confidence

  • troubleshoot problems

  • measure your progress from average to amazing

What people say about this course

*****

I've been experimenting with sourdough for about 6 months, after a brief introduction on a yeast baking course. Great taste but random textures, and even after collecting half a dozen books I've been confused about looking after and using my starter. There is no substitute for actually seeing someone doing it and video is actually better than a live demonstration as it brings together all the parts that would be hours apart in real life. I've had immediate success with making a hugely active starter and there are a couple of simple but transformative tips - like the rubber band! I now understand how to maintain and use my starter, and will explore the great information (which isn't in any of my books) about adjusting different factors to achieve different results. This course has shown me how to correct a lot that I've been doing sub optimally or plain wrong. Very good value, thank you!

Jennifer Zarek

I live in Outback Australia and recently downloaded your sour dough courses.

I was so excited to wake up this morning and see that my starter had exploded out of the jar!

I've already baked sourdough pancakes, crumpets and have my first loaves in the fridge waiting to be baked tomorrow.

I just wanted to say Thankyou to you both for the courses. You are a pleasure to watch and your lectures are very easy to follow.

I've already recommended your courses to family and friends.

Thanks again and wishing you both much happiness and health...

Lil from Oz xx

I have four of your courses. They are great. You and Penny are my favorite Udemy instructors. It doesn't get much better than the presentation skills and clear instructions from you both.

You've revolutionized my sourdough bread making! Thanks to this email exchange I finally produced a nice soft bread from 100% freshly milled flour. Lance Pawlikowski

Here are a few of our favourite 5 star testimonials from our other courses:

This is a fantastic course. The photography, detail, and explanations are superb. All the important information comes together that will help anyone become a better bread baker. Many thanks to Dragan and Penny for sharing their knowledge to provide such outstanding instruction. I really loved the Masterclasses section and the video showing how to read finished bread and dough. Lance Pawlikowski

I gave five stars because the genuine enthusiasm of Penny and Dragan is so infectious, and all the various aspects are explained and demonstrated in such an easy to follow manner. I felt drawn in and couldn't wait to get a starter going. I'm looking forward to the time when I have rocked & rolled & chafed and, hopefully, ended up with a lovely smooth ball of dough - like the one that Dragan cradled in his hands so affectionately. Looks a little like play dough for grown-ups. George.E. Morley

Penny and Dragan removed the mystique surrounding sourdough and made it very "do-able." Really love the FAB recipe! Bobby Ollar

…The bonus too is they show the stages of dough development clearly and this was something I struggled to understand before this course. They keep it simple as bread baking should be. I'm really looking forward to more courses. Julia Bilecki

Dragan and Penny! Thank you for putting together such an awesome course. Incredible support, you know what you are talking about. Very insightful course. I really learned a lot, all of the additional advice/tips very helpful and useful. All the best for you. Marcelo Ariatti

Why not check out the promo video and the free lectures for yourself?

Remember, if all you need are recipes, there are plenty out there to choose from.

If you want to make a real advance in your baking, from mystery to sourdough mastery, the best place to start is right here!

Pizza Making – Bake The Best Pizzas At Home!

Sourdough Pizza Bases, Basic Pizza Bases, Pizza Sauce & Pizza Toppings!

Created by Tim Cunningham - Professional Chef

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Students: 1272, Price: $44.99

Students: 1272, Price:  Paid

Bake up the best Pizzas at home!

Learn the things necessary to make great pizza!

Follow the step by step directions.
Learn to make a napoli sauce for your pizza bases.

Download the resources in the course and print it out for easy reference.

Have a dinner party and invite your friends over to impress all of them with an amazing home made pizza!

Be the pizza king at home and in your social circle.

This pizza is made using both sourdough and commercial yeast, bringing the best of both to make the best pizza crust possible without the fancy equipment.

You will learn to make your own sourdough starter in the course to, but there is a variation for using just commercial yeast to. So if you don't have a sourdough starter, you can still make up an amazing pizza!

We will talk about pizza sauce with a physical demonstration aswell as pizza toppings.Come on and join me and ... make the best pizza ever!

Who this course is for:

Anyone with basic kitchen skills can bake pizza.

This course is for beginners through to experienced bakers who want to learn to make an awesome pizza.

Japanese Pastry Course #1 Japanese Short cake

Learn how to make the most popular dessert in Japan, basic techniques of baking sponge cake, frosting and decorating.

Created by IndyAssa Japan - Online Sweets Academy

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Students: 1187, Price: $24.99

Students: 1187, Price:  Paid

What comes to  mind when you think of Japanese food?

Sushi, Tempura, Ramen, ... But how about Japanese sweets?

Japanese strawberry shortcake is the most popular cake in Japan,You can find it in all cake shops along the streets here.

If you ask Japanese people, "Please draw any kind of cake", everyone would draw this cake.

It’s made of soft and airy sponge cake layers, filled with freshly sliced strawberries in whipped cream.

It’s so good and everyone likes it.

It’s really simple, but it’s important to know some tips and techniques to create the perfect sponge cake and frost it with whipped cream.

In this course, you will learn how to bake an amazing light and fluffy textured sponge cake and how to decorate the cake beautifully with frosting.

I’m going to show you every single step even some small tips, so you will get the hang of it.

For this lesson, I will use the professional recipe but you can make it at home.

Hope you enjoy baking with me!

The Ultimate Guide to Frostings

The perfect course to learn how to make frostings of all flavors. Great for bakers and cake decorators!

Created by Amy Kimmel - Baking and Pastry Arts Instructor

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Students: 1170, Price: $44.99

Students: 1170, Price:  Paid

When I was a kid, my favorite way to eat a cupcake was frosting first, then the cake.

Incredibly light and smooth to dense and rich...this course has something for everybody.  Whether you are a complete beginner or avid baker, there is an abundance of information on techniques and flavors.  

Imagine chocolate cherry buttercream and beer ganache...so many possibilities!

The frostings in this course include:

  • Glazes
  • Whipped Cream
  • Royal Icing
  • Ganache
  • Buttercream
  • Cooked Frostings
  • Sugar Pastes

Within each major section, there are multiple recipes with step-by-step instructions to ensure your frostings are successful.

You will learn technical skills as well:

  • Scaling
  • Cooking a sugar syrup
  • Peak stages
  • Melting chocolate
  • Kneading

Frostings are a fantastic accompaniment to cakes, cookies, brownies, and many other sweet desserts.  This course will supply you with such a broad understanding of the subject and really promote your creativity!  There are recipes for you to download and print as well as the Ultimate Frosting Guide which includes the most important characteristics of each type.  

Start Creating!

The pastry and baking arts industry has grown tremendously over the last decade that I've worked in it.  There are so many more specialty ingredients available for home bakers which is why I'm so excited to bring you this course!  If you want to make bubble gum ermine frosting or pink champagne buttercream, it's as simple as ordering some products online.  In some areas of the world, you can even pick up more unusual products at the grocery store.  Now is the time to learn all of the techniques and let your imagination run wild.  And, if at any time, you find yourself unsure of how to create something, I'm here for you.  Enrolling in this course gives you personalized support which includes me troubleshooting recipes and coming up with fun flavor combinations for your next cake project.

More Thai Cooking Recipes with Chef Kae

Chef Kae's 3rd and largest Thai cooking course with some special surprises and dishes!

Created by Kae Alexander - Thai Cooking Chef

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Students: 1148, Price: $19.99

Students: 1148, Price:  Paid

This is Chef Kae's third Thai Cooking Class and she hopes that all of her past and present students will enjoy this all new class very much. This is her largest Thai cooking course ever with a mix of traditional, well known Thai recipes plus a few "specialty" recipes, better known mostly by native Thai people. If you enjoy Thai food and would like to learn more about how it is prepared, then this is the course for you!

Each lesson contains a list of ingredients for culinary students who would like to try to cook Thai in there homes or share with others. The Thai cooking classes are simple to follow and do not require any special kitchen tools and equipment. Although authentic Thai and/or Asian ingredients are recommended for best results, it is possible to find substitutes in a pinch.

Each lesson averages around 10 to 15 minutes and are easy to understand. We have included English voice overs to help clarify cooking instructions. Chef Kae welcomes any and all comments and encourages her students to participate in discussions.

We hope you enjoy Chef Kae's best Thai Cooking course, to date!