More Essential Tools-From Pots to Shears

More Essential Tools-From Pots to Shears
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Your Most Essential Tool-Knives
What do you need to have the perfect kitchen--one that makes cooking more relaxing and enjoyable? Find out in this lesson as Chef Briwa reveals which knives you should always have on hand, how to find the right cutting board, how to chop and dice vegetables and herbs, and how…
The Everyday Gourmet Series: Essential Secrets of Spices in Cooking
Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. In Essential Secrets of Spices in Cooking, join Chef-Instructor Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from…
Ancient Judea—From Eden to Kosher Laws
Practices regarding food were deeply integral to the lives of the ancient Hebrews. Explore prescriptions regarding food in Genesis, and consider that the Fall itself was an act of eating. Then learn about the Hebrew rituals and meaning of sacrifice, and note the Hebrews' complex food prohibitions, rooted in what…
Counterculture—From Hippies to Foodies
Explore the revitalization of food culture in the late 20th century, beginning with the health food movement and new dietary ideologies. Track the vibrant new era in food reflected in the work of influential food writers and cooks, artisan food producers, "slow food" culture, and farmers' markets.
Winemaking: From Vineyard to Harvest
The sensation of drinking a good or bad wine relies on what happens to its source grape in the vineyard. This episode takes you through the first half of the wine-making process and reveals how climate, altitude, weather patterns, and other factors play a critical role in shaping a wine's…
Winemaking: From Harvest to Bottle
Continue your look at winemaking by focusing on the grape's journey from the vine to your palate. When are grapes ready to be picked? What is the difference between wine fermented in steel and in oak barrels? Why is there heated debate over filtering wines? Discover answers here.
From Poach to Steam-Moist-Heat Cooking
Turn to a popular method of moist heat cooking: poaching. You'll see how deep poaching works to gently cook a piece of salmon (accompanied by a simple sauce). Then, you'll compare that cooking method with shallow poaching a piece of monkfish and using the leftover liquid as the basis for…
Sauces-From Beurre Blanc to Béchamel
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, bechamel. Then, cook a more contemporary French butter sauce (beurre blanc) and a Spanish tomato-based sauce (romesco). Finally, take…
Eggs-From the Classic to the Contemporary
Find out everything you ever wanted to know about cooking with eggs: hard-boiled eggs, deviled eggs, eggs Benedict (complete with hollandaise sauce), scrambled eggs, omelets, and more. By the end of this lesson, eggs--whether you're having them for breakfast, lunch, or dinner--will finally be under your control.
From Fettuccine to Orecchiette-Fresh and Dry Pastas
You could buy pasta. Or you could enjoy the rewards of making it yourself. Chef Briwa shows you just how easy this is. After learning a recipe for making your own fettuccine, see how to transform your pasta into a delectable dish: pasta carbonara, or pasta "in the style of…
Meat-From Spatchcocked Chicken to Brined Pork Chops
Improve your strategies for buying and cooking various kinds of meat. What are the merits of roasting a chicken flat? Why should you take time to brine your pork chops? Why is prime rib the most expensive cut of beef? How much fat and lean beef should go into a…