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Kitchen Setup: Essential Ingredients

Thomas Keller

Lesson time 09:08 min

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

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

About the Instructor

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.

i loved to learn more little tips and basics techniques, it is so rare to hear those from chefs. a very human chef

Amazing teachings!!! I learned so much and I cannot wait to try these techniques!!!

New methods and philosophy to apply and make food an enjoyable experience.

Great inspiration.. I’ve learned new technique and I’m looking forward to use them… Great teacher. I’ve enjoyed it very much!


Marcel S.

Thanks for the tips. Can you share what kind of salts you use as different finishings? Also I thought maybe there is some kind of rule which kind of olive oil (for example Italian, greek, Spanish...) you use for different intentions?

Daniel P.

Very useful information to have when it comes to using different salts, oils, and vinegar. I found this very interesting and looking forward to using this guide to enhance flavors as I cook throughout this course. Also, looking forward to tasting different salts among other flavor enhancers as I go about this course.


Learned a lot this lesson. Some of the previous lessons I felt were too basic for me, maybe because I've been cooking since I was in high school and have learned these things through the years and have my kitchen very well equipped ....but I understand how a novice might find the previous lessons instrumental when setting up their kitchens.


As a recent culinary arts graduate (about 3 years ago) this course is an excellent refresher! I don't feel like it's a waste of time, especially on the topics that I'm very familiar about.

Adrienne S.

Wow, there's a moment when you realize maybe you've been taught wrong all along. Obviously, learning from a professional chef is not the at home cooking that I typically practice. I've always been taught to use EVOO when cooking and not as a finishing ingredient, yikes! Now, I realize that it does not stand up to heat at all. Moving forward, I will most likely be using grapeseed oil or canola oil. Thank you Chef Keller for the small attention to detail that you have placed in these lessons for those of us who are home cooks.

Austin M.

I use Avocado oil personally. It works with very high heat and is much healthier than vegetable oils!

A fellow student

I frequently hear pros talk about not using olive oil to cook with because it ruins the flavor, but then I pick up something like Marcella Hazan's "Essentials of Classic Italian Cooking" and she cooks with olive oil all the time. I wonder why the disagreement. I've grown to keep a finishing olive oil and a cooking olive oil in the kitchen, but hearing Chef Keller talk, I wonder if that's appropriate. Maybe I should just be using canola to cook.


I learned much, here! Especially about extra virgin olive oil, and the fact that it is marketed so widely and called for in so many recipes that require heat. Turns out, I've been misusing it for years. I've been avoiding grocery store canola, vegetable and corn oils for years as well , so finding a high-heat, neutral cooking oil shall become a priority. That said, here in UT we are blessed with the Redmond Real Salt, which comes from a huge underground reserve in central Utah. Other than kosher salt, it's about the only salt I use, anymore. I encourage you to check it out!


This is very helpful! I'm not a huge salt fan personally so I always avoided it in my recipes but it is so helpful to think of it as a flavor enhancer! I had no idea! Thank you, Chef!


Thought it was a good introduction for tools. Would like to know how often one should sharpen knives. I don’t believe he mentioned that