Alice Waters Teaches The Art of Home Cooking

Dominique Crenn Teaches Modern Vegetarian Cooking

Gabriela Cámara Teaches Mexican Cooking

Gordon Ramsay Teaches Cooking I

Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

Madhur Jaffrey Teaches Indian Cooking

Mashama Bailey Teaches Southern Cooking

Massimo Bottura Teaches Modern Italian Cooking

Michael W. Twitty Teaches Tracing Your Roots Through Food

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

Introduction

Sauté: Dover Sole With Pommes Château

Pan Roasting: Monkfish Tail With Beurre Rouge

Baking: Salt-Baked Branzino With Fennel and Red Pepper Vinaigrette

Butter-Poached Lobster With Macaroni and Cheese

Mastering Ingredients: Fish & Shellfish

Method: Breaking Down a Whole Fish

Pickled Oysters

Rockfish: Whole Fish Preparation

Recipe: Roasted Branzino

Fried Branzino With Thai Chili Lettuce Cups

Main Courses: Salmon and Prawns in Spicy Tomato Sauce

Confidently Select & Prep Fish

Aguachile de Camarón | Raw Shrimp in Lime and Chile

Mushimono: Steamed Rockfish

Szechuan Roasted Whole Chicken

Whole Grilled Fish with Ponzu Sauce

South Asian Meats: Aloo Gosht 

Elevate Fish With Aromatic Flavors

Succotash

Quesadillas Doradas | Golden Quesadillas

Foodways of the Transatlantic Slave Trade

Food Culture of the Antebellum South

The Birth of Soul Food

Taking Inspiration From Master Chefs

Africa’s Culinary Contributions


Explore African & Southern Flavors

Meet Your Instructor: Gabriela Cámara

Making Masa

The Art of the Details

Meet Your Instructor

Ancestral Foodways: Keeping Recipes Alive

Tracing Ancestral Foodsteps

Case Study: The Cooking Gene

The Mosaic of Genealogy

Food Storytelling

Culinary Justice

Accara: Black-Eyed Pea Fritters

Our Narratives Connect Us

Explore Your Heritage Through Food

Zukuri: Modern Rockfish Sashimi 

Tuna: Portions for Otsukuri and Yakimono

Otsukuri: Traditional Tuna Sashimi 

Yakimono: Grilled Tuna

Agemono: Tuna Karaage

Recipe: Tuna Sashimi

Sesame Crusted Tuna With Cucumber Salad

Perfect Tuna With Japanese Skills

Closing

Alice's Philosophy of Food

Follow the Rhythms of Nature: Seasonal Eating

Training Your Palate

Six Disciplines of Success

Essential Philosophies

“Spin-Painted” Beet

Leeks

Cheese

Select Quality Ingredients

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Teaches Wine Appreciation

James Suckling

James Suckling Teaches Wine Appreciation

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

Teaches Bread Baking

Apollonia Poilâne

Apollonia Poilâne Teaches Bread Baking

Teaches Cooking I

Gordon Ramsay

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches Southern Cooking

Mashama Bailey

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

With Leading Experts

Gut Health

Gut Health with Leading Experts

Teaches French Pastry Fundamentals

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

Teaches Mexican Cooking

Gabriela Cámara

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teaches Modern Japanese Cooking

Niki Nakayama

Teaches Cooking

Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Cooking Techniques

Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Teaches Tracing Your Roots Through Food

Michael W. Twitty

The Greatest of All Time

GOAT

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 Indian Cooking

Madhur Jaffrey

Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

Breakfast All Day

https://players.brightcove.net/5344802162001/1cMNiwC9oQ_default/index.html?videoId=6093280778001

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

Born in Austria, Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. After studying in Europe, Wolfgang moved to Los Angeles in his twenties, where he became the chef and part owner of Ma Maison in Los Angeles, California. From there, Wolfgang published his first cookbook and opened his first restaurant, Spago, to wide acclaim. 

Starting on the Sunset Strip in 1982, Spago relocated fifteen years later to Beverly Hills. Wolfgang has helped popularize California nouvelle, a modern form of California cuisine, which Wolfgang would expand upon in his subsequent ventures by adding a European flair to California staples.
Seasoning is the salts, [spices](https://www.masterclass.com/articles/a-list-of-the-27-essential-cooking-spices-you-need-to-know), and herbs cooks use to enhance a food’s flavor. Seasonings can be savory, sweet, acidic, or bitter. Cooks can add seasonings when braising, roasting, sautéing, pickling, and even baking desserts to create more flavorful and memorable dishes. Cooks can use pre-ground spices like chili powder, peppercorns, cumin, paprika, and cayenne, or grind whole spices. [Fresh herbs](https://www.masterclass.com/articles/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them) like oregano, chopped chives, or torn fennel can season soups and stews while cooking. Combining spices to create a pre-set spice mix can expedite the cooking process and be an excellent way to experiment with flavor combinations.
Seasoning is essential because it enlivens meals, promotes innovation in cooking, and can transform the flavor of a dish. For example, a simple [stir-fry dish](https://www.masterclass.com/articles/how-to-stir-fry) may feature some soy sauce, but preparing a marinade with lemon juice, garlic powder, black pepper, ginger, hot pepper flakes, and dried herbs can make it a more dynamic dish. 
Celebrity chef Wolfgang Puck shares some tips about how to get the most out of your seasoning.

1. __Cold foods may require more seasonings than hot ones__. “The palate really receives the flavors of cold food much slower and not as strongly than when you serve, for example, a hot bowl of soup,” Wolfgang shares. “If it’s too spicy or too salty, you will taste it right away. So cold food should be seasoned a little heavier than hot food. That’s one of the principles in cooking.”
2. __Different salts can have different functions__. Salt plays a vital role in seasoning food but comes in many unique kinds. “When I started cooking, we had one kind of salt,” Wolfgang says. “Now, you have so many [different salts](https://www.masterclass.com/articles/the-12-different-kinds-of-salt-you-should-have-in-your-kitchen), even smoked salts, for example. If you want to roast or [barbecue](https://www.masterclass.com/articles/things-to-bbq) something, put a little smoked salt on it. What I use all the time is great sea salt or fleur de sel. I never use [iodized salt](https://www.masterclass.com/articles/iodized-salt-explained) because iodized salt is not good for you and has no flavor. Good salt has a lot of flavor.”
3. __Experiment with your use of seasoning__. Home cooks can use a single seasoning in several different ways. Take [ginger](https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips). Wolfgang says: “You can grate it; you can slice it; you can pickle it. One of my favorite ingredients is ginger. Fresh ginger is easy to find in any supermarket today. It has so much fragrance.” Try exploring different uses of ginger in various recipes to see how it can uplift everything from a [ginger salad dressing](https://www.masterclass.com/articles/ginger-dressing-recipe) to [ginger tea](https://www.masterclass.com/articles/ginger-tea-recipe) to ginger beer [cocktails](https://www.masterclass.com/articles/how-to-make-a-moscow-mule-cocktail).
4. __Season a dish gradually__. Cooking is a process, one that needs your sense of smell and taste every step of the way. “Training your palate to figure out what you like, the way you like it—you have to go step-by-step,” Wolfgang says. “Don’t go too fast. Don’t do [what] many people [do and] just throw salt in it, pepper in it, without tasting. So, tasting is always really important.” You can always add more salt, so there is no need to go [overboard](https://www.masterclass.com/articles/wolfgang-pucks-tips-to-fix-oversalted-dishes) with the first pinch.
5. __Toast your ground spices for enhanced flavor__. Wolfgang shares a pro tip about getting more from your seasonings, a practice he employs in his award-winning restaurants’ kitchens: “If you can, toast your peppercorns a little bit in the oven to release a little bit of the oil, and they will be even more fragrant. We do that with all of our spices. If it's cumin, coriander seed: We toast them, then they have more flavor because they release their oil.”
After developing your palate and mastering your kitchen skills, learning about the culinary industry's business side is essential. Discover Wolfgang Puck’s approach to seasoning food, preparing sauces, opening a restaurant, and more when you sign up for the [MasterClass Annual Membership](https://www.masterclass.com/homepage).
Seasonings enhance the flavor of dishes. Learn Wolfgang Puck’s approach to tasting and seasoning foods to boost flavor.

Born in Austria, Wolfgang Puck is a James Beard Foundation Award–winning restaurateur and one of the world’s most successful chefs. After studying in Europe, Wolfgang moved to Los Angeles in his twenties, where he became the chef and part owner of Ma Maison in Los Angeles, California. From there, Wolfgang published his first cookbook and opened his first restaurant, Spago, to wide acclaim. Starting on the Sunset Strip in 1982, Spago relocated fifteen years later to Beverly Hills. Wolfgang has helped popularize California nouvelle, a modern form of California cuisine, which Wolfgang would expand upon in his subsequent ventures by adding a European flair to California staples.

Who Is Wolfgang Puck?

Seasoning is the salts, <a href='https://www.masterclass.com/articles/a-list-of-the-27-essential-cooking-spices-you-need-to-know' 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/a-list-of-the-27-essential-cooking-spices-you-need-to-know","linkCopy":"spices","category":null}'>spices</a>, and herbs cooks use to enhance a food’s flavor. Seasonings can be savory, sweet, acidic, or bitter. Cooks can add seasonings when braising, roasting, sautéing, pickling, and even baking desserts to create more flavorful and memorable dishes. Cooks can use pre-ground spices like chili powder, peppercorns, cumin, paprika, and cayenne, or grind whole spices. <a href='https://www.masterclass.com/articles/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them' 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/cooking-101-the-15-most-common-culinary-herbs-and-how-to-cook-with-them","linkCopy":"Fresh herbs","category":null}'>Fresh herbs</a> like oregano, chopped chives, or torn fennel can season soups and stews while cooking. Combining spices to create a pre-set spice mix can expedite the cooking process and be an excellent way to experiment with flavor combinations.

What Is Seasoning?

Seasoning is essential because it enlivens meals, promotes innovation in cooking, and can transform the flavor of a dish. For example, a simple <a href='https://www.masterclass.com/articles/how-to-stir-fry' 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/how-to-stir-fry","linkCopy":"stir-fry dish","category":null}'>stir-fry dish</a> may feature some soy sauce, but preparing a marinade with lemon juice, garlic powder, black pepper, ginger, hot pepper flakes, and dried herbs can make it a more dynamic dish.

Why Is Seasoning Important?

Celebrity chef Wolfgang Puck shares some tips about how to get the most out of your seasoning.<ol class="mc-m-4"><li class="mc-my-4"> 1. Cold foods may require more seasonings than hot ones. “The palate really receives the flavors of cold food much slower and not as strongly than when you serve, for example, a hot bowl of soup,” Wolfgang shares. “If it’s too spicy or too salty, you will taste it right away. So cold food should be seasoned a little heavier than hot food. That’s one of the principles in cooking.” </li><li class="mc-my-4"> 2. Different salts can have different functions. Salt plays a vital role in seasoning food but comes in many unique kinds. “When I started cooking, we had one kind of salt,” Wolfgang says. “Now, you have so many <a href='https://www.masterclass.com/articles/the-12-different-kinds-of-salt-you-should-have-in-your-kitchen' 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/the-12-different-kinds-of-salt-you-should-have-in-your-kitchen","linkCopy":"different salts","category":null}'>different salts</a>, even smoked salts, for example. If you want to roast or <a href='https://www.masterclass.com/articles/things-to-bbq' 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/things-to-bbq","linkCopy":"barbecue","category":null}'>barbecue</a> something, put a little smoked salt on it. What I use all the time is great sea salt or fleur de sel. I never use <a href='https://www.masterclass.com/articles/iodized-salt-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/iodized-salt-explained","linkCopy":"iodized salt","category":null}'>iodized salt</a> because iodized salt is not good for you and has no flavor. Good salt has a lot of flavor.” </li><li class="mc-my-4"> 3. Experiment with your use of seasoning. Home cooks can use a single seasoning in several different ways. Take <a href='https://www.masterclass.com/articles/what-is-ginger-learn-all-about-ginger-and-ginger-cooking-tips' 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-ginger-learn-all-about-ginger-and-ginger-cooking-tips","linkCopy":"ginger","category":null}'>ginger</a>. Wolfgang says: “You can grate it; you can slice it; you can pickle it. One of my favorite ingredients is ginger. Fresh ginger is easy to find in any supermarket today. It has so much fragrance.” Try exploring different uses of ginger in various recipes to see how it can uplift everything from a <a href='https://www.masterclass.com/articles/ginger-dressing-recipe' 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/ginger-dressing-recipe","linkCopy":"ginger salad dressing","category":null}'>ginger salad dressing</a> to <a href='https://www.masterclass.com/articles/ginger-tea-recipe' 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/ginger-tea-recipe","linkCopy":"ginger tea","category":null}'>ginger tea</a> to ginger beer <a href='https://www.masterclass.com/articles/how-to-make-a-moscow-mule-cocktail' 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/how-to-make-a-moscow-mule-cocktail","linkCopy":"cocktails","category":null}'>cocktails</a>. </li><li class="mc-my-4"> 4. Season a dish gradually. Cooking is a process, one that needs your sense of smell and taste every step of the way. “Training your palate to figure out what you like, the way you like it—you have to go step-by-step,” Wolfgang says. “Don’t go too fast. Don’t do [what] many people [do and] just throw salt in it, pepper in it, without tasting. So, tasting is always really important.” You can always add more salt, so there is no need to go <a href='https://www.masterclass.com/articles/wolfgang-pucks-tips-to-fix-oversalted-dishes' 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-pucks-tips-to-fix-oversalted-dishes","linkCopy":"overboard","category":null}'>overboard</a> with the first pinch. </li><li class="mc-my-4"> 5. Toast your ground spices for enhanced flavor. Wolfgang shares a pro tip about getting more from your seasonings, a practice he employs in his award-winning restaurants’ kitchens: “If you can, toast your peppercorns a little bit in the oven to release a little bit of the oil, and they will be even more fragrant. We do that with all of our spices. If it&#39;s cumin, coriander seed: We toast them, then they have more flavor because they release their oil.” </li></ol>

5 Seasoning Tips From Wolfgang Puck

After developing your palate and mastering your kitchen skills, learning about the culinary industry&#39;s business side is essential. Discover Wolfgang Puck’s approach to seasoning food, preparing sauces, opening a restaurant, and more when you sign up for the <a href='https://www.masterclass.com/homepage' 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/homepage","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Build Your Culinary Empire

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.


Wolfgang Puck cooking in a kitchen with various ingredients. 

wolfgang-puck-on-seasoning-food

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

Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.

Shrimp Risotto Recipe: 3 Tips for Making Shrimp Risotto

Shrimp risotto is an Italian dish comprising seared shrimp and rice. Risotto traditionally calls for <a href='https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' 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://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"Arborio rice","category":"automated-link"}' automatic='true'>Arborio rice</a>—a rounded, short-grain white rice with a high starch content—though you use carnaroli rice or even oats or barley as a substitute.

The key to a creamy [risotto](https://www.masterclass.com/articles/risotto-recipes) is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. You can make risotto with almost any protein or vegetable. This recipe uses shrimp, a classic risotto addition, that pairs well with the flavors of garlic, white wine, and Parmesan.
Follow these tips for making shrimp risotto or customizing it to your liking: 

1. __Add flavors and spices__: Squeeze lemon juice over your shrimp risotto to cut some of the richness, and garnish it with lemon zest. If you like your dishes extra garlicky, add an extra clove of [minced garlic](https://www.masterclass.com/articles/how-to-mince-garlic) to the shrimp as it sears. You can also flavor the shrimp with paprika for some smoky heat or red pepper to add some spice. 
2. __Make a sauce__: If you’re looking to add an extra punch of flavor, make a lemon-butter sauce to top off the risotto. After searing the shrimp, [deglaze the pan](https://www.masterclass.com/articles/how-to-deglaze-a-pan-5-easy-pan-sauce-recipes) with white wine and lemon juice. Allow the sauce to reduce until thickened, about five minutes. Whisk in two tablespoons of butter. Top the risotto with the lemon-butter sauce and shrimp. 
3. __Reheat on the stove__: Shrimp tends to become rubbery when reheated in a microwave. If you need to reheat your leftover risotto, do it in a saucepan over low heat.
Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.

Shrimp risotto is an Italian dish comprising seared shrimp and rice. Risotto traditionally calls for <a href='https://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe' 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://masterclass.com/articles/what-is-arborio-rice-basic-arborio-rice-risotto-recipe","linkCopy":"Arborio rice","category":"automated-link"}' automatic='true'>Arborio rice</a>—a rounded, short-grain white rice with a high starch content—though you use carnaroli rice or even oats or barley as a substitute.The key to a creamy <a href='https://www.masterclass.com/articles/risotto-recipes' 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/risotto-recipes","linkCopy":"risotto","category":null}'>risotto</a> is the cooking method: Sauté the starch and then cook it on low heat as you add ladles of chicken stock. This allows the rice to release its starches gradually, yielding a perfectly al dente result in a creamy sauce. You can make risotto with almost any protein or vegetable. This recipe uses shrimp, a classic risotto addition, that pairs well with the flavors of garlic, white wine, and Parmesan.

What Is Shrimp Risotto?

Follow these tips for making shrimp risotto or customizing it to your liking: <ol class="mc-m-4"><li class="mc-my-4"> 1. Add flavors and spices: Squeeze lemon juice over your shrimp risotto to cut some of the richness, and garnish it with lemon zest. If you like your dishes extra garlicky, add an extra clove of <a href='https://www.masterclass.com/articles/how-to-mince-garlic' 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/how-to-mince-garlic","linkCopy":"minced garlic","category":null}'>minced garlic</a> to the shrimp as it sears. You can also flavor the shrimp with paprika for some smoky heat or red pepper to add some spice. </li><li class="mc-my-4"> 2. Make a sauce: If you’re looking to add an extra punch of flavor, make a lemon-butter sauce to top off the risotto. After searing the shrimp, <a href='https://www.masterclass.com/articles/how-to-deglaze-a-pan-5-easy-pan-sauce-recipes' 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/how-to-deglaze-a-pan-5-easy-pan-sauce-recipes","linkCopy":"deglaze the pan","category":null}'>deglaze the pan</a> with white wine and lemon juice. Allow the sauce to reduce until thickened, about five minutes. Whisk in two tablespoons of butter. Top the risotto with the lemon-butter sauce and shrimp. </li><li class="mc-my-4"> 3. Reheat on the stove: Shrimp tends to become rubbery when reheated in a microwave. If you need to reheat your leftover risotto, do it in a saucepan over low heat. </li></ol>

3 Tips for Making Shrimp Risotto

Shrimp Risotto Recipe

Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.

Risotto and seafood are a classic pairing. This recipe combines slow-cooked rice with garlicky shrimp to make a hearty and flavorful main course.


shrimp-risotto

Make crispy and peppery sautéed radishes and serve them as a side dish to various meats and seafood. Garnish the root vegetables with your favorite herbs and a pinch of flaky sea salt.

Sautéed Radishes Recipe With Balsamic and Chives

Sautéed radishes are a naturally gluten-free side dish of radishes cooked in a skillet in butter or olive oil until tender, golden brown, and crispy. A radish (*Raphanus raphanistrum* subsp. *sativus*) is a widely available root vegetable and member of the mustard family *Brassicaceae*. Fresh radish bulbs are known for their crispy texture and pungent flavor. Some chefs use radish greens in salads or sautées as well. Radish bunches, such as red and watermelon radishes, are a popular vegetable at farmer's markets and grocery stores in the spring. 

Sautéing mellows radishes’ spiciness and adds a caramelized sweetness. Serve sautéed radishes with various foods, like grilled or braised meat, cookout food like cheeseburgers and hot dogs, salmon, and more.
Use the three tips below for making sautéed radishes: 

1. __Cook the radishes raw__. Radishes are crunchy root vegetables and perfectly edible raw. Because of this, there is no need to blanch or parcook the radishes before sautéing them. Add the radishes to the skillet raw to help retain their crunchy texture and peppery flavor. 
2. __Cut the radishes into smaller pieces__. Depending on the variety of radishes, cut them into bite-size pieces. For small, red radishes, slicing or halving them is adequate, but for large radishes, like watermelon or daikon radish, dice or cube them before sautéing. Cutting the radish into small pieces makes the dish easier to eat and quicker to cook.
3. __Reserve the radish greens__. Sauté the radish greens with the radishes or reserve them to make a salad, pesto, herb oil, or other herb sauces. Radish greens are slightly peppery but mild enough to eat raw in a salad or uncooked sauce.
Make crispy and peppery sautéed radishes and serve them as a side dish to various meats and seafood. Garnish the root vegetables with your favorite herbs and a pinch of flaky sea salt.

Sautéed radishes are a naturally gluten-free side dish of radishes cooked in a skillet in butter or olive oil until tender, golden brown, and crispy. A radish (Raphanus raphanistrum subsp. sativus) is a widely available root vegetable and member of the mustard family Brassicaceae. Fresh radish bulbs are known for their crispy texture and pungent flavor. Some chefs use radish greens in salads or sautées as well. Radish bunches, such as red and watermelon radishes, are a popular vegetable at farmer&#39;s markets and grocery stores in the spring. Sautéing mellows radishes’ spiciness and adds a caramelized sweetness. Serve sautéed radishes with various foods, like grilled or braised meat, cookout food like cheeseburgers and hot dogs, salmon, and more.

What Are Sautéed Radishes?

Use the three tips below for making sautéed radishes: <ol class="mc-m-4"><li class="mc-my-4"> 1. Cook the radishes raw. Radishes are crunchy root vegetables and perfectly edible raw. Because of this, there is no need to blanch or parcook the radishes before sautéing them. Add the radishes to the skillet raw to help retain their crunchy texture and peppery flavor. </li><li class="mc-my-4"> 2. Cut the radishes into smaller pieces. Depending on the variety of radishes, cut them into bite-size pieces. For small, red radishes, slicing or halving them is adequate, but for large radishes, like watermelon or daikon radish, dice or cube them before sautéing. Cutting the radish into small pieces makes the dish easier to eat and quicker to cook. </li><li class="mc-my-4"> 3. Reserve the radish greens. Sauté the radish greens with the radishes or reserve them to make a salad, pesto, herb oil, or other herb sauces. Radish greens are slightly peppery but mild enough to eat raw in a salad or uncooked sauce. </li></ol>

3 Tips for Sautéing Radishes

Easy Sautéed Radishes Recipe With Balsamic and Chives

Make crispy and peppery sautéed radishes and serve them as a side dish to various meats and seafood. Garnish the root vegetables with your favorite herbs and a pinch of flaky sea salt.

Make crispy and peppery sautéed radishes and serve them as a side dish to various meats and seafood. Garnish the root vegetables with your favorite herbs and a pinch of flaky sea salt.


Top view of sautéed radishes served on a white plate alongside fresh arugula. 

sauteed-radishes-recipe

Discover six essential Japanese knife skills with Niki Nakayama, chef of the Michelin-starred n/naka, then put your knowledge to the test with a recipe for tuna otsukuri (sashimi).

Niki Nakayama’s Otsukuri Recipe: Traditional Tuna Sashimi

[Niki Nakayama](https://www.masterclass.com/articles/niki-nakayama-life-and-career) is the world-renowned chef, culinary personality, and owner of the award-winning Los Angeles restaurant n/naka. In 1997, she took on a formal apprenticeship in kaiseki under Chef Masa Sato in Japan. The decision to do so set her on a path that would revolutionize the culinary world’s understanding of Japanese food and seasonal cooking.
Otsukuri is another word for sliced raw fish, a fundamental element of Japanese cuisine. Otsukuri means “cutting”; this speaks to the importance of how you slice the fish. 

> “Cutting is one of the most important techniques to master, so that we always do right by the ingredients.” — Niki Nakayama

Selecting the right kind of fish, cutting it, and presenting it are all skills that professional Japanese chefs must be able to demonstrate. Luckily, Niki has some pointers on how to prepare and serve your own otsukuri.
“Otsukuri” and “sashimi” are two different words for the same thing: thinly sliced raw fish. However, they come from different Japanese dialects. Although both words originated in the Kansai region of Japan, by the late Edo period, the Kansai dialect adopted “otsukuri,” and the Kanto dialect favored “[sashimi](https://www.google.com/url?q=https://www.masterclass.com/articles/wolfgang-pucks-tuna-sashimi-recipe-with-ponzu-sauce-and-fennel-apple-salad).”
Maguro (tuna) is the most prized and commonly eaten fish in Japan, beloved for its flavor and the celebratory coloring of its red meat, Niki says. The most important commercial tuna species are:

1. __Albacore (*Thunnus alalunga*)__: Albacore has the lightest flesh of all the tuna species, ranging from light beige to brown. Albacore flesh is mild and rich but less firm than Bluefin and Yellowfin. Try it in Niki’s [grilled tuna recipe](https://www.masterclass.com/articles/grilled-tuna-recipe-by-niki-nakayama).
2. __Bluefin tuna (*Thunnus thynnus*)__: The largest of all commercially available species of tuna (averaging 200–400 pounds), Bluefin tuna are top predators, making them important to the marine ecosystem. Its flesh is the darkest and fattiest (15 percent) among tuna varieties, making Bluefin highly prized commercially. Indeed, the Pacific bluefin tuna is so highly sought-after that a single fish can fetch millions of dollars at Tokyo’s famed Toyosu Fish Market auction. Scarcity is a factor, too. Bluefin is subject to overfishing, and there are catch limits in place to help restore the population.
3. __Yellowfin tuna (*Thunnus albacares*)__: Also known as ahi tuna, Yellowfin gets its name from its long yellow dorsal fin along its side. Considered more flavorful than albacore, it’s leaner than Bluefin.
The two categories of meat from the tuna are the fatty toro (which means “to melt”) and the lean akami (“red meat”). These come from different sections of the tuna.

1. __Akami__: The back of the fish (where its spine runs) yields akami. The back loins are known as se; the loins are further divided into three main sections. Seshimo is near the tail; since it’s what the fish uses the most to swim, this part has the least amount of fat and is the lowest-quality akami (not used for sushi and sashimi but good for other preparations). Senaka is the center of the upper loin (the best of the akami). 
2. __Toro__: The belly loins, or hara, are the fattiest part of the tuna, which are also divided into three main sections: Harashimo is near the tail; haranaka is the center, where fatty chu-toro is; and harakami is closer to the head, where you’ll find o-toro, the extra-fatty meat.
Otsukuri is all about the way you cut the fish and accompanying vegetables. Every sushi chef must learn these six essential knife skills:

1. __Katsuramuki__: Niki uses this rotary cutting technique to peel vegetables in preparation for garnish. She uses an usuba knife, which has a very thin, straight blade used specifically for this cut. To make this cut, hold the knife in your cutting hand and the vegetable in the other. Set the edge of the blade against the ingredient lengthwise. Slightly angle the blade. Use your thumb to guide the knife as you turn the ingredient in the opposite hand. Move the knife back and forth gently while turning the vegetable. The tendency is to push too hard with either or both hands, but you should be moving lightly. The angle of the knife will determine the thickness of the resulting sheet.
2. __Ken__: Ken is the Japanese word for “[julienne](https://www.masterclass.com/articles/learn-knife-skills-how-to-julienne-carrots-and-onions-3-ways).” Use this cutting technique to slice vegetables, such as daikon or carrot, into fine one-sixteenth-inch slices.
3. __Koguchigiri__: Also known as an edge cut, this technique involves cutting straight, thin slices, using the knuckles of your non-cutting hand to guide the blade. Use it to slice vegetables such as scallion or radish.
4. __Matsu-giri__: Matsu-giri (“pine cut”) gives long vegetables like cucumber the appearance of a pine tree. To cut a cucumber using matsu-giri, trim the ends and sides of the cucumber, make several thin, lengthwise cuts, then hold the blade at a forty-five-degree angle to make partial slices in the outer skin of the cucumber. Finally, fan out the cuts to resemble a branch with pine needles.
5. __Hirazukuri__: Hirazukuri is a cutting technique for slightly thicker pieces of sashimi (thicker than usuzukuri, which are fine slices), used for fattier fish such as tuna. To make a hirazukrui cut, hold the knife perpendicular to the fish and slice at a forty-five-degree angle.
6. __Rosette__: Rosettes present sashimi in a unique way. It involves slicing raw fish into several thin pieces, slightly overlapping them, then using chopsticks to roll them into a shape resembling a rose. To make a rosette from tuna, slice the tuna very thinly at a slight angle—hold the blade of the knife at about a forty-five-degree angle. Cut twenty slices and arrange them in four lines on your cutting board by slightly overlapping five slices vertically for each rosette, with the short ends of the slices facing you. Use chopsticks to roll the slices and form a rosette.
Take it from a pro. Here are four tips from Chef Niki Makayama to consider when preparing otsukuri:

1. __Fresh wasabi root tastes best__. If you can’t find fresh wasabi root, prepared wasabi paste is available at Japanese markets and select grocery stores. Rather than mixing the [wasabi](https://www.masterclass.com/articles/how-to-make-wasabi) with the soy sauce, dab a little wasabi on your sashimi with your chopsticks, then dip the fish with wasabi into the soy sauce.
2. __Add life with your plating technique__. The emphasis on the plating of the otsukuri course rests firmly on beauty, but it also conveys a sense of being alive. There should be a movement to it, Niki says. “Yama-tani-kawa!” She heard that phrase repeatedly from one of the chefs she worked with in Japan. It means “mountain valley river,” a reference to the different heights that the components on the plate should create.
3. __Use the entire knife blade__. In Japanese cooking, you don’t rock the knife back and forth against the cutting board. Slice through the vegetable, using the whole blade from the front of the knife toward the back, pulling it toward you. Then lift the knife to slice again.
4. __Refrigerate the tuna until you are ready to use it__. “You’ll find with Japanese cooking,” Niki says, “very little is ever served at room temperature. If it’s supposed to be hot, it’s going to be hot. If it’s supposed to be cold, it’s going to be very cold.”
5. __The best way to shop for fish is by talking with your local fishmonger__. You want fresh, sashimi-grade tuna from a reputable seafood market or fish counter. The best seafood sellers will offer the whole loin, but Japanese markets also carry small fillets or tuna steaks for sashimi. Fresh tuna should be firm with a deep red color. (If this color is too bright and vibrant, Niki warns, it could mean the seller used artificial color. Make sure to ask where and when the supplier caught the tuna.) Albacore tuna also should be firm but with a paler color.
Discover six essential Japanese knife skills with Niki Nakayama, chef of the Michelin-starred n/naka, then put your knowledge to the test with a recipe for tuna otsukuri (sashimi).

<a href='https://www.masterclass.com/articles/niki-nakayama-life-and-career' 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/niki-nakayama-life-and-career","linkCopy":"Niki Nakayama","category":null}'>Niki Nakayama</a> is the world-renowned chef, culinary personality, and owner of the award-winning Los Angeles restaurant n/naka. In 1997, she took on a formal apprenticeship in kaiseki under Chef Masa Sato in Japan. The decision to do so set her on a path that would revolutionize the culinary world’s understanding of Japanese food and seasonal cooking.

Meet Chef Niki Nakayama

Otsukuri is another word for sliced raw fish, a fundamental element of Japanese cuisine. Otsukuri means “cutting”; this speaks to the importance of how you slice the fish. <blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“Cutting is one of the most important techniques to master, so that we always do right by the ingredients.” — Niki Nakayama</blockquote>Selecting the right kind of fish, cutting it, and presenting it are all skills that professional Japanese chefs must be able to demonstrate. Luckily, Niki has some pointers on how to prepare and serve your own otsukuri.

What Is Otsukuri?

Discover six essential Japanese knife skills with Niki Nakayama, chef of the Michelin-starred n/naka, then put your knowledge to the test with a recipe for tuna otsukuri (sashimi).

Discover six essential Japanese knife skills with Niki Nakayama, chef of the Michelin-starred n/naka, then put your knowledge to the test with a recipe for tuna otsukuri (sashimi).


Prepare Fresh Seafood Recipes