From Thomas Keller's MasterClass

Kitchen Setup: Essential Ingredients

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

Topics include: Essential Finishing Ingredients


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

Topics include: Essential Finishing Ingredients

Thomas Keller

Teaches Cooking Techniques

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Fundamental techniques. Fantastic food.

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Wow! Thank you for re-connecting me to the soul of food. Your love and respect of cooking and food is truly inspirational. The way you handle each piece of food and kitchen utensil with such love and respect. You are a true artist. Thank you Mr. Keller.

i think this class is really good for any chef to take at any level. chef Keller brings us back to basics and has a lot of wisdom and knowledge of and for what he does. this class is unmissable in your culinary repertoire.

I have gained more confidence in cooking with various techniques. I am now more fully aware of how to express myself and how to accomplish specific results in my kitchen.

This class changed the way I think about cooking. It helped me take my cooking to the next level and not be afraid of trying new techniques. I learned a new respect for ingredients. I can not recommend Thomas Keller’s class enough and think he is a wonderful, down to earth teacher who sincerely cares about his student’s progress.


A fellow student

Did not know about extra virgin olive oil info, but I am a butter fan with safflower oil person for the past few years because I only use the olive oil for salad. Now I know why my food needed so many herbs and other additions; because I was using the wrong oil. Good to know!

Sergio S.

I am surprised to hear that you don't cook with olive oil. I am even more surprised to hear that you use canola. My wife is American and I am Mexican. While olive oil is popular, most Mexican traditional kitchens and dishes (especially the street food that I love) use canola/vegetable or corn oil. Never olive oil. We always have a discussion over the health properties of each oil. She doesn't like canola. Period. I have shown her research papers about how canola has better health scores and cooks better... Now I really feel validated.


When I moved into my new place and started getting new tools and spices to fill the cabinet, one of the first things I bought was kosher salt. I keep the iodized stuff around to gargle for a sore throat, otherwise I've been trying to get rid of it (got pounds of the stuff left, unfortunately, thanks to dad always thinking we were out). I like the flavor and feel of it, and I got a couple other salts to play with, too. There's a limited variety in the stores around here, though (you know it's a limited operation for cooks when they don't even have rye flour--red flag), so I'm probably going to have to find a farmer's market or specialty place to try new things out when the cooking really gets going. And the idea about pepper--we always just mindlessly put salt and pepper on our food growing up, like we knew we'd need it and just never thought much about it. I've done well limiting my salt intake--I rarely put it on my table because there's already so much sodium in pre-packaged food or the frankenfoods out there. Pepper is an often-used item, though, but I'm learning to be more judicious in how I use it. I haven't even lifted a pan yet and am already learning a bunch. Can't wait to have my kitchen finished so I can do more than heat up a small pizza or Chef Boyardee (seriously, one more night on my table and that fat prat's gonna start paying rent).

Anthony B.

Wow, my pantry needs some modification! I really appreciated the info about buying/storing finishing oil. There's an olive oil market near where I live, and I will start my search for a finishing oil post-haste (plus the right kind of bottle to put it in!)

Graeme R.

I have numerous different vinegars, but never understood the role of vinegar (acids in general) in flavor enhancement. The short storage life of olive oils, the distinction between cooking salt and finishing salt, and the overuse of pepper were welcome news too. Great information!

Kimberly K.

Great lesson! I will taste olive oils now and get some finishing salt. I get it now that salt and vinegar or other acids enhance the flavor. I did not really understand that before.

Ryan G.

Good lesson. I will have to try cooking with other oils. I most often have used extra virgin olive oils. I also appreciated the lesson on salt and salt tasting. I have never really though about that. He has increased my knowledge and appreciation of great cooking. After watching these lessons I can't wait to apply them.


I tried the salt taste and was amazed at the difference. I also realized I probably pepper food too much. Love this class.

Shelley Y.

It's always great to review basics likes these and get confirmation on what I'm doing right and alternatives to my routine. Like others in the discussion, I do not use Canola Oil--ever. Even though it sounds bad, Organic Refined Coconut Oil is a healthy product but the refinement eliminates the coconut smell and taste. I am fairly confident I use Organic Olive Oil way too often after listing up to this point. Good to know.

Diane T.

Very Informative for me! Love this class so far! Thomas Keller is so so talented! His knowledge base is comforting and enjoyable to learn all of his methods...