Aaron Franklin Teaches Texas-Style BBQ

Alice Waters Teaches The Art of Home Cooking

Apollonia Poilâne Teaches Bread Baking

Bake Like A Pro

Breakfast All Day

Dominique Ansel Teaches French Pastry Fundamentals

Dominique Crenn Teaches Modern Vegetarian Cooking

Gabriela Cámara Teaches Mexican Cooking

GOAT

Gordon Ramsay Teaches Cooking I

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Gut Health

Jessie Krebs Teaches Wilderness Survival

Mashama Bailey Teaches Southern Cooking

Massimo Bottura Teaches Modern Italian Cooking

Niki Nakayama Teaches Modern Japanese Cooking

Roy Choi Teaches Intuitive Cooking

Thomas Keller Teaches Cooking Techniques

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

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

Wolfgang Puck Teaches Cooking

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

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Method: Kitchen Layout

Balance in Kaiseki

Alice’s Essential Kitchen Tools

A Well-Stocked Pantry

Tortillas de Maíz | Corn Tortillas

The Art of the Details

Introduction

Wolfgang's Culinary Philosophy

Vegetables: An Introduction

Pasta: An Introduction

Roy's Pantry Staples

Thoughts on Hosting

Cook Like a Chef at Home

Know Your Tools: Knives

Method: Knife Skills

Japanese Culinary Tools 

Sous Vide Cooking: Getting Started

Bonus Chapter: Kitchen Essentials

Kitchen Setup: Essential Tools

Kitchen Setup: Cookware

Knife Skills

The Equipment You Don't Need

Dominique's Essential Kitchen Tools

Develop Expert Knife Techniques

Gordon's Journey:  Learning from Masters

Gordon's Journey: Becoming a Master

Advice for Life

Closing

Dominique’s Journey: Beauvais, Boulud, and the Bakery

Alice's Philosophy of Food

Introduction to Baking

Go From Home Cook to Pro Chef

Mastering Ingredients: Beef, Lamb & Pork

Sous Vide Cooking: Turbot

Conclusion 

A Vegetable Lunch: Roasted, Steamed, and Raw

A Market Fresh Dinner: Planning and Prep

Foie and Grits

Wolfgang's Journey

Brunch Spread: Middle Eastern Bread Spread

Veggie Spread: Grilled Carrots With Labneh and Dukkah

Homemade Condiments: Smoky Marinated Feta

Sogliola al Cartoccio (Mediterranean-Style Sole)

Make the Most of Your Ingredients

Make: Poached Egg & Mushrooms on Brioche

Make: Elevated Scrambled Eggs

Dry Bread: Savory Pain de Mie Pain Perdu

Oven Roasting: Shrimp Scampi

Desserts: Pots de Crème

BONUS: Alice's Egg in a Spoon

Eggs: An Introduction

Boiled Eggs

Scrambled Eggs

Poached Eggs

Omelet

Mushroom

Perfect Egg Poaching Technique

Making Masa

Pescado a la Talla | Red and Green Roasted Fish With Refried Beans

Desayuno: Huevos Rancheros | Fried Eggs With Two Salsas

Quesadillas Doradas | Golden Quesadillas

Tamales de Guayaba | Guava Tamales

Bonus: Carnitas and Pork Fat Cilantro Rice Burrito

Masa

Perfect the Homemade Tortilla

Thinking Creatively About Pastry

The Farmer’s Market: Learning From the Source

Quail with Watermelon Molasses and Cornbread Dressing 

Essential Philosophies

Meet Your Instructor

An Evolution of Pesto

Tortellini Part 2: Dough, Filling, and Assembly

Pumpkin Risotto

Bonus: The Story Behind Two Dishes From Osteria Francescana

Cake

Revitalize Classics With Modern Flair

The Modern Gut Dilemma

Grilling on a Hibachi: Steak, Lamb Chops, and Chicken

Prepare: Sauce

Aaron’s Journey to Pitmaster

Yakimono: Grilled Tuna

Bonus: Sous Vide Cooking: Varying Time and Temperature

Meet Your Instructor 

Grilled Cheese

Mother Sauce: Salsa Verde

Kogi Taco Part I: BBQ Kalbi and Veggies

“Spin-Painted” Beet

Melon: Illuminated

Upgrade Your BBQ Skills

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

With Leading Experts

Gut Health with Leading Experts

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches Cooking I

Gordon Ramsay

Teaches Texas-Style BBQ

Aaron Franklin

Teaches Bread Baking

Apollonia Poilâne

Teaches French Pastry Fundamentals

Dominique Ansel

Teaches Modern Japanese Cooking

Niki Nakayama

Teaches Wine Appreciation

James Suckling

James Suckling Teaches Wine Appreciation

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

Teaches Indian Cooking

Madhur Jaffrey

Madhur Jaffrey Teaches Indian Cooking

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teaches Mexican Cooking

Gabriela Cámara

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Teaches Southern Cooking

Mashama Bailey

Teaches Cooking

Wolfgang Puck

Teaches Tracing Your Roots Through Food

Michael W. Twitty

Michael W. Twitty Teaches Tracing Your Roots Through Food

Teaches Cooking Techniques

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

The Greatest of All Time

Teaches Cooking II: Restaurant Recipes at Home

Teaches Intuitive Cooking

Roy Choi

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

Brain Health

Brain Health with Leading Experts

Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

David Zilber

Dr. Emeran Mayer

Erica Sonnenburg & Justin Sonnenburg

Even picky eaters can learn to become great chefs. The key is to expand your palate using high-quality ingredients and flavor-enhancing cooking techniques and to try lots of different foods. Read on to learn more about how to train your palate from world-renowned chef Wolfgang Puck.

Expand Your Palate: Wolfgang Puck’s Tips

In the culinary world, expanding your palate involves stepping outside your comfort zone and trying new foods. [Chef Wolfgang Puck](https://www.masterclass.com/articles/wolfgang-puck) argues that everyone interested in cooking should learn to train their palate. Wolfgang suggests experimenting with different seasonings, oils, vinegars to learn how each ingredient interacts. 

> “Musicians have to train their ears to listen to music; painters have to train their eyes to learn about perspective and how to mix colors. We, in the kitchen, have to learn how to train our palate and how to season things properly because without that, you can buy the most expensive ingredients, and the food will taste flat.”  — Chef Wolfgang Puck
Your tastebuds can detect five tastes: salty, sweet, bitter, sour, and [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking) (savory). These different flavor profiles send a message to your brain to help your body recognize what you’re eating. Umami can be the hardest to pin down. “The umami taste, you can find it in, for example, [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained),” Wolfgang says. “You can find it in dried mushrooms, sun-dried tomatoes, and Parmesan cheese.”
Here are some tips from Chef Wolfgang Puck for training your culinary palate: 

1. __Season food gradually__. Always start with just a small amount of salt in your dish. Remember, you can always add salt, but you can never take it out. The same goes for pepper. You should use fresh ground pepper whenever possible, starting with a little and adding more if needed. 
2. __Toast your spices__. Wolfgang recommends toasting your spices to enhance their flavor. Lightly toasting peppercorns in the oven before grinding them will release oil and maximize flavor and fragrance.
3. __Invest in good olive oil__. High-quality olive oil and vinegar go a long way in enhancing the flavor of the dish. “Get a good bottle, but don’t cook with the really expensive [olive oil](https://www.masterclass.com/articles/complete-olive-oil-guide), with the flavorful olive oil, because olive oil, when it’s really cold-pressed and the first press, it has little particles in it and they burn when you heat them up,” Wolfgang says. “So use the good olive oil for salad, for your fish dish, or wherever you drizzle a little olive oil on it.” 
4. __Create balance__. Wolfgang’s secret weapon is a touch of honey in his pea soup. To balance the flavor, Wolfgang adds a little lemon juice for acidity. Look out for any seeds you might have accidentally squeezed into the soup.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by the world’s best, including Wolfgang Puck, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Yotam Ottolenghi, Alice Waters, and more.
Even picky eaters can learn to become great chefs. The key is to expand your palate using high-quality ingredients and flavor-enhancing cooking techniques and to try lots of different foods. Read on to learn more about how to train your palate from world-renowned chef Wolfgang Puck.

In the culinary world, expanding your palate involves stepping outside your comfort zone and trying new foods. <a href='https://www.masterclass.com/articles/wolfgang-puck' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/wolfgang-puck","linkCopy":"Chef Wolfgang Puck","category":null}'>Chef Wolfgang Puck</a> argues that everyone interested in cooking should learn to train their palate. Wolfgang suggests experimenting with different seasonings, oils, vinegars to learn how each ingredient interacts. <blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“Musicians have to train their ears to listen to music; painters have to train their eyes to learn about perspective and how to mix colors. We, in the kitchen, have to learn how to train our palate and how to season things properly because without that, you can buy the most expensive ingredients, and the food will taste flat.” — Chef Wolfgang Puck</blockquote>

What Does It Mean to Expand Your Palate?

Your tastebuds can detect five tastes: salty, sweet, bitter, sour, and <a href='https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking","linkCopy":"umami","category":null}'>umami</a> (savory). These different flavor profiles send a message to your brain to help your body recognize what you’re eating. Umami can be the hardest to pin down. “The umami taste, you can find it in, for example, <a href='https://www.masterclass.com/articles/soy-sauce-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/soy-sauce-explained","linkCopy":"soy sauce","category":null}'>soy sauce</a>,” Wolfgang says. “You can find it in dried mushrooms, sun-dried tomatoes, and Parmesan cheese.”

What Are the Five Basic Tastes?

Here are some tips from Chef Wolfgang Puck for training your culinary palate: <ol class="mc-m-4"><li class="mc-my-4"> 1. Season food gradually. Always start with just a small amount of salt in your dish. Remember, you can always add salt, but you can never take it out. The same goes for pepper. You should use fresh ground pepper whenever possible, starting with a little and adding more if needed. </li><li class="mc-my-4"> 2. Toast your spices. Wolfgang recommends toasting your spices to enhance their flavor. Lightly toasting peppercorns in the oven before grinding them will release oil and maximize flavor and fragrance. </li><li class="mc-my-4"> 3. Invest in good olive oil. High-quality olive oil and vinegar go a long way in enhancing the flavor of the dish. “Get a good bottle, but don’t cook with the really expensive <a href='https://www.masterclass.com/articles/complete-olive-oil-guide' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/complete-olive-oil-guide","linkCopy":"olive oil","category":null}'>olive oil</a>, with the flavorful olive oil, because olive oil, when it’s really cold-pressed and the first press, it has little particles in it and they burn when you heat them up,” Wolfgang says. “So use the good olive oil for salad, for your fish dish, or wherever you drizzle a little olive oil on it.” </li><li class="mc-my-4"> 4. Create balance. Wolfgang’s secret weapon is a touch of honey in his pea soup. To balance the flavor, Wolfgang adds a little lemon juice for acidity. Look out for any seeds you might have accidentally squeezed into the soup. </li></ol>

4 Tips for Expanding Your Palate

Become a better chef with the <a href='https://www.masterclass.com/' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Wolfgang Puck, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Dominique Ansel, Gordon Ramsay, Yotam Ottolenghi, Alice Waters, and more.

Want to Learn More About Cooking?

Even picky eaters can learn to become great chefs. The key is to expand your palate using high-quality ingredients and flavor-enhancing cooking techniques and to try lots of different foods. Read on to learn more about how to train your palate from world-renowned chef Wolfgang Puck.

Even picky eaters can learn to become great chefs. The key is to expand your palate using high-quality ingredients and flavor-enhancing cooking techniques and to try lots of different foods. Read on to learn more about how to train your palate from world-renowned chef Wolfgang Puck.


expand-your-palate

Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.

Wolfgang Puck’s Tips for Seasoning Food

Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.

Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.


Elevate Your Cooking Skills & Techniques