Food & Drink

Cook Hearty Pasta & Rice Dishes

Create Healthy & Tasty Vegetarian Meals

Explore Global Cuisines & Food Culture

Refine Your Beef, Chicken, & Meat Dishes

Teaches Modern Italian Cooking

Massimo Bottura

Meet your new instructor: Massimo Bottura, chef of the three-Michelin-star restaurant Osteria Francescana. Massimo explains why he believes in evolving classic recipes, developing your palate, and embracing creativity in the kitchen.

Introduction

Start learning how to experiment with traditional recipes as Massimo shares his unique take on pesto, using bread crumbs in place of pine nuts. Joining Massimo is Taka Kondo, his sous-chef.

An Evolution of Pesto

In the Emilia-Romagna region of Italy, tortellini is the quintessential dish. Massimo shows you how to make the two classic tortellini accompaniments: il brodo, the rich, delicious broth, and a Parmigiano-Reggiano cream sauce.

Tortellini Part 1: Broth and Sauce

Some special guests join Massimo to help make a very traditional tortellini dough and filling. Learn how to assemble this essential Emilia-Romagna dish.

Tortellini Part 2: Dough, Filling, and Assembly

Massimo shows you his interpretation of a burger that features regional ingredients from Emilia-Romagna. He then challenges students to create their own regionally-inspired burgers.

Emilia Burger

Zero-waste cooking is one of Massimo’s guiding principles in the kitchen. Massimo demonstrates how a vegetarian brodo di tutto (“broth of everything”) makes beautiful use of vegetable scraps.

Passatelli Part 1: Vegetarian “Broth of Everything”

Massimo shows you how he’s evolved his grandmother’s recipe for passatelli, fresh bread crumb noodles that are light and full of umami. The passatelli are served in the “broth of everything.”

Passatelli Part 2: Bread Crumb Pasta

Discover the secret ingredient in this striking vegetarian dish of roasted beets that is inspired by one of Massimo’s favorite artists, Damien Hirst. Its highly versatile sauces can be used in many other meat and vegetable preparations.

“Spin-Painted” Beet

Massimo teaches you how to make a delicious parchment-baked sole using classic Mediterranean flavors: lemons, capers, olives, tomatoes, and parsley.

Sogliola al Cartoccio (Mediterranean-Style Sole)

Tagliatelle with ragù is the dish that put Osteria Francescana on the map. Massimo teaches you his version that uses hand-chopped (not ground) beef and time to maximize flavor.

Tagliatelle With Hand-Chopped Ragù (Meat Sauce)

Massimo shows you how to transform leftover cakes and sweet breads into a delicious, light soufflé that’s better than the sum of its parts. In this recipe, he uses panettone, an Italian sweet bread with raisins and candied fruit.

“Better Than Panettone” Soufflé

Massimo teaches you a unique approach to risotto, using fresh orange juice and roasted pumpkin purée rather than the traditional white wine, butter, and onions. It turns out like a dessert, and you can riff on the recipe any way you’d like.

Pumpkin Risotto

To help you develop your palate, Massimo walks through the tasting of three ingredients that are fundamental to his version of Italian cuisine: tomatoes, Parmigiano-Reggiano, and balsamic vinegar.

Bonus: Tasting Demonstration

Massimo shares how he came up with the recipes for two signature dishes served at Osteria Francescana—The Crunchy Part of the Lasagna and Mediterranean Sole—and demonstrates how they each come together as final plates.

Bonus: The Story Behind Two Dishes From Osteria Francescana

Massimo Bottura Teaches Modern Italian Cooking

Teaches the Art of Home Cooking

Alice Waters

Alice Waters Teaches The Art of Home Cooking

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches Indian Cooking

Madhur Jaffrey

Madhur Jaffrey Teaches Indian Cooking

Teaches Intuitive Cooking

Roy Choi

Roy Choi Teaches Intuitive Cooking

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Thomas Keller Teaches Cooking Techniques II: Meats, Stocks, and Sauces

With Emily Wines

Emily Wines

A Sommelier's Snob-Free Guide to Wine

José Andrés with Special Guest Chefs

José Andrés

Food, Stories, and Connections

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

Teaches Modern Vegetarian Cooking

Dominique Crenn

Dominique Crenn Teaches Modern Vegetarian Cooking

Teaches Cooking

Wolfgang Puck

Wolfgang Puck Teaches Cooking

Teaches Mexican Cooking

Gabriela Cámara

Gabriela Cámara Teaches Mexican Cooking

Teaches Cooking I

Gordon Ramsay

Gordon Ramsay Teaches Cooking I

Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts

The Greatest of All Time

Angie Mar

Charles Gabriel

Quie Slobert

Stefano Secchi

Dale Harris

Tony Gemignani

Nancy Silverton

Jeni Britton

Melineige Beauregard

Chris Guinto

Wallace Wong

Anna Leigh Waters

Joy Mangano

GOAT

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Michael W. Twitty Teaches Tracing Your Roots Through Food

Teaches Modern Japanese Cooking

Niki Nakayama

Niki Nakayama Teaches Modern Japanese Cooking

Teaches Southern Cooking

Mashama Bailey

Mashama Bailey Teaches Southern Cooking

Teaches Cooking II: Restaurant Recipes at Home

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Brain Health with Leading Experts

Dr. Wendy Suzuki

Dr. Lisa Feldman Barrett

Dr. Uma Naidoo

Gregory Gourdet

Brain Health

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Thomas Keller Teaches Cooking Techniques

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

Spring Forward Sale: Get 40% off

Spring Forward Sale: Get 40% off

Spring Forward Sale: Get 40% off

Menu

Teaches Modern Italian Cooking

Spring Forward Sale: Get 40% off

Spring Forward Sale: Get 40% off