Culinary Arts

Kitchen Setup: Essential Ingredients

Thomas Keller

Lesson time 9:09 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.
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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.

Loved his encouraging words and his passion for the art of cooking. I am excited to learn something new!

Thomas Keller is a natural teacher. No wonder he's such a great chef. He's a creator of great chefs.

Thomas Keller has helped me with refinement and to add a little more finesse.

I am a home cook that loves everything about cooking, learning new skills, new ingredients, new techniques - this class was so inspiring and helped me to learn all of the things I mentioned above. I have admired Chef Keller and this was truly a treat to be able to learn from him. I am ready to head into the kitchen and practice what I have learned!



a wonderful guy for sure, but he has to stop saying...hummm. ahmmm at the end of every sentence. or masterclass can just cut these out. can't watch this.

Ramona W.

Great information....I have lot's of different salts, and sometimes get confused with using I am less confused. I am wanting to know more about cooking oils... I use Olive Oil and now find out not supposed to... oops... I make Ghee and don't mind the little hint of flavor, same with Coconut Oil...I would like more insight on what type of neutral oil to use that is heart healthy...

Irma D.

Just a great person. Period. What an honor. Thank u so much, Masterclass. I am beyond grateful, MasterChef Keller


Ok, why kosher salt over sea salt? With sea salt there is more minerality and it's not a processed ingredient.... they're not all finishing salts.

A fellow student

The class is very informative, but the lesson pdf has a small mistake about the temperature.

Paulína S.

It's amazing to know that such a little detail as salt does matter :) didn't care three years ago and now i have a favorite kind fo regular cooking and finishing :D Love how i evolved since taking these classes :)

Mike W.

lesson was great.. a comprehensive pdf as opposed to chapter by chapter is better (I use my AppleTV app to watch the lessons and downloading a bunch of PDF's is suboptimal).

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).