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

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

Madhur Jaffrey Teaches Indian Cooking

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

Alice’s Essential Kitchen Tools

A Well-Stocked Pantry

Introduction

Wolfgang's Culinary Philosophy

Tortillas de Maíz | Corn Tortillas

The Art of the Details

Method: Kitchen Layout

Balance in Kaiseki

Vegetables: An Introduction

Pasta: An Introduction

Roy's Pantry Staples

Thoughts on Hosting

Cook Like a Chef at Home

Pan Roasting: Côte de Bœuf

Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette

Stale Bread: Caesar Salad With Flavored Brioche Croutons

Preparing a Beautiful Salad

Recipe: Farro Salad with Roasted Carrots

Meet Your Instructor: Gabriela Cámara

Tostadas de Atún | Tuna Tostadas

Quesadillas Doradas | Golden Quesadillas

Confit: Eggplant & Garlic

Sous Vide Cooking: Turbot

Grilled Cheese

Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette

Mezze Spread: Pea Spread With Smoky Marinated Feta

Homemade Condiments: Quick Lemon Paste

Bonus: Tasting Demonstration

Tomato: Illuminated

Leeks

Cheese

Cake

Elevate Everyday Cuisine

Fruit Tart Filling: Pastry Cream

Fruit Tart Finishing: Modern Apple Presentation

Chocolate Cake Filling: Mousse

Chocolate Cake Finishing: Assembly & Presentation

Bonbon Base: Tempered Chocolate Shell

Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache

Thinking Creatively About Pastry

Custard: Crème Anglaise

Desserts: Pots de Crème

Desserts: Lemon Tart With Pine Nut Crust

Coffee

Ice Cream

“Better Than Panettone” Soufflé

Elevate Your Desserts

Alice's Philosophy of Food

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

Gordon's Journey:  Learning from Masters

Gordon's Journey: Becoming a Master

Advice for Life

Closing

Knife Skills

Introduction to Baking

Go From Home Cook to Pro Chef

Meet Your Instructors: Lynnette Marrero & Ryan Chetiyawardana

Lynnette’s Perspective on Craft Cocktail Culture

Mr Lyan’s Philosophy on World Class Cocktails

Get Behind the Bar

Exploring the Palate

Solo Starters: Mojito and Whiskey Smash

Intimate Classics: The Old Fashioned

Shared Sours: Clara Bow, Margarita, Siesta, and Cosmopolitan

Silky Egg White Sours: Panacea, Pisco Sour, and Morning Glory Fizz

Shared Classics: The Martini

Dinner Party Classics: The Negroni

Party Starters: Tiki and DIY Highballs

Creativity and Craft

Cocktails

Mix Classic Cocktails

Cooking For Your Pantry: Alice’s Staples

Pickled Oysters

Salsa Verde Cruda & Salsa Brava | Raw Salsas

Salsa Tatemada | Charred Salsa

Aguachile de Camarón | Raw Shrimp in Lime and Chile

Shokuji: Rice and Pickles 

Pickling

Hoisin Chicken and Pickled Daikon

Sesame Crusted Tuna With Cucumber Salad

Napa Cabbage Kimchi

Panchan: Asian Pear and Watermelon Kimchis

Panchan: Quick-Pickled Cucumbers

Veggie Spread: Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled Chilies

Veggie Spread: Smacked Cucumber Salad With Sumac-Pickled Onions

Homemade Condiments: Quick-Pickled Chilies

Embellish Every Morsel: Tamarind Chutney (Condiments)

Cabbage

Pickle Quickly Like a Pro

Desayuno: Huevos Rancheros | Fried Eggs With Two Salsas

Omelet

Pancakes

Whip up Gourmet Breakfasts Anytime

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

Teaches Cooking Techniques II: Meats, Stocks, and Sauces

Thomas Keller

Teaches Bread Baking

Apollonia Poilâne

Teaches Texas-Style BBQ

Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

Teaches The Art of Home Cooking

Alice Waters

Teaches the Art of Home Cooking

Teach Mixology

Lynnette Marrero & Ryan Chetiyawardana

Teaches Southern Cooking

Mashama Bailey

Teaches Wine Appreciation

James Suckling

James Suckling Teaches Wine Appreciation

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

Teaches French Pastry Fundamentals

Dominique Ansel

Teaches Cooking

Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Mexican Cooking

Gabriela Cámara

Teaches Gardening

Ron Finley

Ron Finley Teaches Gardening

Teaches Cooking I

Gordon Ramsay

Teaches Modern Japanese Cooking

Niki Nakayama

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

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

The Greatest of All Time

Teaches Cooking II: Restaurant Recipes at Home

Teaches Intuitive Cooking

Roy Choi

Teaches Modern Middle Eastern Cooking

Yotam Ottolenghi

With Leading Experts

Brain Health

Brain Health with Leading Experts

Teaches Indian Cooking

Madhur Jaffrey

Gut Health

Gut Health with Leading Experts

Teaches Modern Italian Cooking

Massimo Bottura

Teaches Modern Vegetarian Cooking

Dominique Crenn

Sohla El-Waylly with Special Guest Chefs

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

Sohla El-Waylly

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

 We made a pea soup here, and we didn't season it. So you taste it, and you say, well, it's bland. It's not really something I would enjoy eating. Why? Because it has no salt, no pepper, no nothing in here. So now let's get a little salt. So you add a little at that time, a little fresh ground pepper. If you can, you can toast your peppercorns a little bit in the oven, to release a little bit of their 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, and they have more flavor, because they release their oil. And we're going to stir it up and taste it again. There's still something missing. it's a little not bland really, but I cannot really taste the flavor of the peas. So now I'm going to add a little honey. Because we call it sweet English peas sweet peas. So I'm going to add a little honey to it to sweeten it lightly. This is really one of my secret ingredients, is add a little honey, and then a little lemon juice to balance it. OK, we cut off a little piece of lemon, all right. And squeeze a little lemon juice in here. All right, that's enough, not too much. And now let's see. So you can see now I added salt, pepper, honey, and lemon juice to my soup. Much better now. I love the combination of the lemon juice and the honey. But it still needs a little salt. So you saw even me, I put salt little by little. I don't want to add a lot of salt, because you can always add to it. So now let's taste it. Now it tastes perfect. Now it tastes like you can eat two servings of it. And I know all your friends will just love it.

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?

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.


Make Everyday Meals Gourmet