Thomas KellerTeaches Cooking Techniques

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Thomas KellerTeaches Cooking Techniques

Fundamental techniques. Fantastic food.

Thomas Keller is the only American-born chef to hold multiple Michelin three-star ratings. In his first online class, the chef behind The French Laundry teaches you how to master the fundamentals of cooking. Learn about handling kitchen tools, preparing foundational ingredients (like vegetables, eggs, and pasta), and the science behind cooking. Gain the skills—and confidence—that will help you execute recipes to perfection.

36 VIDEO LESSONS

Join Thomas Keller in the kitchen to learn his essential techniques for cooking beautiful food.

CLASS WORKBOOK

A downloadable workbook accompanies the class with recipes, lesson recaps, and supplemental material.

OFFICE HOURS

Upload videos to get feedback from the class. Thomas will also critique select student work.

Lesson Plan

  • 01

    Introduction

    Meet your new instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he’ll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

  • 02

    Kitchen Setup: Essential Tools

    Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.

  • 03

    Kitchen Setup: Essential Ingredients

    Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

  • Show all 36 Lessons

    • 04

      Kitchen Setup: Cookware

      Finish your kitchen setup by learning what cookware you'll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.

    • 05

      Sourcing Ingredients

      What does it really mean when food is called local, organic, or sustainable? Chef Keller explains those terms and talks about how he chooses ingredients for meals.

    • 06

      Vegetables: An Introduction

      Vegetables are a source of inspiration for Chef Keller. Here, he introduces you to a few preparations that will let you enjoy their flavors in every season.

    • 07

      Big-Pot Blanching: Asparagus

      Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.

    • 08

      Glazing: Carrots

      Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

    • 09

      Peeling: Tomatoes

      Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.

    • 10

      Braising: Artichokes

      Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.

    • 11

      Purée: Potatoes

      This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.

    • 12

      Pickling

      Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.

    • 13

      Purée: Parsnips

      Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.

    • 14

      Confit: Eggplant & Garlic

      Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.

    • 15

      Roasting: Zucchini

      Learn how to enhance the flavor of a typical summer vegetable with this technique.

    • 16

      Baking: Beets

      Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

    • 17

      Eggs: An Introduction

      Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you'll learn to work with them.

    • 18

      Mayonnaise

      Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.

    • 19

      Hollandaise

      Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.

    • 20

      Custard: Crème Anglaise

      Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.

    • 21

      Meringue

      Use leftover egg whites from your sauces to make a beautiful, sweet dessert that will delight your friends and family.

    • 22

      Boiled Eggs

      Chef Keller begins every day with boiled eggs. There are many variables when boiling eggs—egg size, burner strength, and pot size, among others. Chef Keller teaches you how to boil an egg to your taste.

    • 23

      Scrambled Eggs

      Chef Keller shows you two techniques for scrambled eggs—the way his mother made them and the technique he learned in France.

    • 24

      Poached Eggs

      Chef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.

    • 25

      Omelet

      Elevate your breakfast by making a beautiful, silken, golden omelet that's finished with some classic ingredients.

    • 26

      Pasta: An Introduction

      While Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough.

    • 27

      Pasta Dough

      Learn Chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.

    • 28

      Agnolotti

      Chef Keller teaches you his technique for making a pasta that traps sauce in pockets.

    • 29

      Agnolotti with Peas and Bacon

      Learn how to make a composed dish with your agnolotti, complete with peas, bacon, and a delicate parmesan crisp.

    • 30

      Spaghetti alla Chitarra and Cavatelli

      Chef Keller demonstrates how to make two pasta shapes that take a little bit of patience but lead to gratifying results.

    • 31

      Spaghetti Aglio e Olio

      In this dish, the ingredients are simple, but the technique is refined. Use your homemade pasta, garlic, and olive oil, and finish with bottarga.

    • 32

      Fettuccine and Linguine

      Chef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.

    • 33

      Gnocchi

      Learn how to make potato gnocchi. Chef Keller shows you how to feel and test it to see if you've worked with the correct amounts of ingredients.

    • 34

      Gnocchi with Pomodoro

      Pomodoro sauce is quick and fresh. Chef Keller teaches you his technique for making a perfect pomodoro that he learned from other world-renowned chefs.

    • 35

      Six Disciplines of Success

      Learn the six disciplines that were critical to Chef Keller’s success early in his career, plus how you can apply them in your professional or home kitchen.

  • 36

    Essential Philosophies

    Chef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food.

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Thomas Keller

Teaches Cooking Techniques

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