The courses are 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 Cut Citrus Wedges |
| How to Segment Citrus Fruit |
| How to Turn a Pomodoro into a Puttanesca Sauce |
| Proper Handwashing |
| What is Mise en Place? |
| Cooking Risotto in Advance |
| How & Why to Soak Nuts |
| How to Make Raw Linguine & Fettucine Noodles |
| Chad Sarno discusses Agar |
| Hydrating 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 |
| Dan Barber |
| Ana Caballero |
| JBF Steven Satterfield |
| Wasted Food Pyramid |
| Angelina Branca |
| Jeni Britton Bauer |
| Adam Danforth |
| Hari Pulapaka |
| Anh Nguy |
| Platform Tour |
| An Introduction to Chocolate |
| Aquafaba |
| Your Last Activity! |
| Why Vegan Pastry? |
| How to Chop Chocolate |
| Melting Chocolate: Water Bath Method |
| What is Palm Sugar? |
| Chocolate Cake to Live For |
| How to Choose and Prepare a Mango |
| How to Peel a Tomato, Peach or Plum |
| Soaking Flax & Chia Seeds |
| How to Seed Temper Chocolate |
| Making & Assembling a Galette |
| How to Cut Citrus Wedges |
| How to Segment Citrus Fruit |
| What are Meyer Lemons? |
| Cocoa Gel Hearts |
| Pathogen Growth at Room Temperature |
| How to Whisk, Measure & Sift Dry-Ingredients |
| Decorating Cake with Cocoa Frosting |
| Baked Alaska Assembly |
| Hydrating Agar |
| Kitchen Tools | Whisks |
| Kitchen Tools | Zesters and Graters |
| Kitchen Tools | Bench Scrapers |
| Kitchen Tools | Spatulas |
| Kitchen Tools | Timers |
| Kitchen Tools | Wooden Spoons |
| Kitchen Tools | Scales |
| Chocolate Crostini |
| Confections Dipping & Powder |
| Welcome to Vegan Desserts! |
| What is Mise en Place? |
| Platform Tour |
| Proper Handwashing |
| How & Why to Soak Nuts |
| Sweetened Non-Dairy Milk |
| Storing Whole Grains |
| Storing Whole Wheat Flour |
| Buying & Storing Whole Grains |
| Cleaning & Sanitizing Cutting Boards |
| Chad Sarno discusses Agar |
| What is Gluten? |
| What is Cocoa Butter? |
| How to Taste Quality Chocolate |
| What is Cocoa Powder? |
| How to Fold |
| The Cacao Tree |
| The Composition of Wheat |
| Types of Flour | Uses & Mixing |
| How Cocoa Beans are Processed |