• Grilled Vegetable and Orzo Salad
  • Salmon Tartare
  • Using Puff Pastry to make a fantastic Beef Wellington
  • Making Butternut Squash Mezzaluna
  • Using a Ring Mold to Enhance Plate Presentation
  • How To Make Pesto
  • Dried Herbs vs Fresh Herbs
  • Using Garlic
  • Caring for your knives
  • Making a Mirepoix (French Vegetable Bed)
  • Making a Roux (Thickener)
  • Blanching Vegetables for Crispness and Color
  • Searing Meat for Flavor
  • Making Chocolate Dipped Strawberries
  • The Amazing Versatile Lemon
  • How to Grill a Steak like a Pro
  • Trussing a Tenderloin