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Breakfast All Day

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Wolfgang Puck Teaches Cooking

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Seafood Middlin

Meet Your Instructor: Niki Nakayama

Japanese Pantry Essentials 

Ichiban Dashi: Kombu and Bonito Stock 

Zukuri: Modern Rockfish Sashimi 

Mushimono: Steamed Rockfish

Agemono: Rockfish and Vegetable Tempura

Donabe: Japanese Rice Traditions

Shokuji: Rice and Pickles 

Lobster Boil

Kimchi Fried Rice

Eggs

Balance Flavors in Japanese Cuisine

Technique: Braising and Braising à la Matignon

Stocks, Broths, and Jus: An Overview

Sauces: An Overview

Chicken Velouté and Sauces Suprême, Allemande, and Albufera

Brown Chicken Quick Sauce and Sauce Chasseur

Cooking From Your Kitchen Garden: Salsa Verde

Recipe: Veal Stock and Demi-Glace

Salsa Verde Cruda & Salsa Brava | Raw Salsas

Salsa Tatemada | Charred Salsa

Mayonnaise

Hollandaise

Agnolotti with Peas and Bacon

Mother Sauce: Kalbi Marinade

Mother Sauce: Scallion Dipping Sauce

Mother Sauce: Salsa Verde

An Evolution of Pesto

Tortellini Part 1: Broth and Sauce

Cook Rich, Aromatic Sauces

Succotash

Recipe: Oatmeal Risotto

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

Foodways of the Transatlantic Slave Trade

The Birth of Soul Food

Okra, Corn & Tomato Stew

Main Courses: Celebration Rice with Saffron and Sweet Spiced Lamb

Meet Your Instructor

Spice Fundamentals: Roasted Cumin and Garam Masala

Exploring Spices: Potato A Thousand Ways

South Asian Meats: Aloo Gosht 

Essential Indian Vegetables: Cauliflower With Asafetida and Cumin

The Magic of Rice: Basmati and Biryani

Comforting Legumes: Dal

Embellish Every Morsel: Tamarind Chutney (Condiments)

An Indian Feast: Sample Menus

Create Flavorful Indian Dishes

The Triumph of Black English

The Mosaic of Genealogy

Deciphering Your DNA Story

Developing Self-Awareness

Decode Your Ancestral Narrative

Quesadillas Doradas | Golden Quesadillas

Food Culture of the Antebellum South

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

Ancestral Foodways: Keeping Recipes Alive

Tracing Ancestral Foodsteps

Case Study: The Cooking Gene

Food Storytelling

Culinary Justice

Accara: Black-Eyed Pea Fritters

Our Narratives Connect Us

Explore Your Heritage Through Food

Tortillas de Maíz | Corn Tortillas

Demystifying Curry: Goan Shrimp

Indian Breads: Chapati

Lip-smacking Savory Street-Food: Dahi Puri Chaat

Make Indian Street Food at Home

Food & Drink

Teaches Intentional Eating

Michael Pollan

Michael Pollan Teaches Intentional Eating

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Thomas Keller

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Apollonia Poilâne

Apollonia Poilâne Teaches Bread Baking

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Aaron Franklin

Aaron Franklin Teaches Texas-Style BBQ

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Alice Waters

Teaches the Art of Home Cooking

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Lynnette Marrero & Ryan Chetiyawardana

Lynnette Marrero & Ryan Chetiyawardana Teach Mixology

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Mashama Bailey

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James Suckling

James Suckling Teaches Wine Appreciation

With Emily Wines

A Sommelier's Snob-Free Guide to Wine

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Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

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Wolfgang Puck

José Andrés with Special Guest Chefs

Food, Stories, and Connections

Teaches Mexican Cooking

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Ron Finley

Ron Finley Teaches Gardening

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Gordon Ramsay

Gordon Ramsay Teaches Cooking I

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Niki Nakayama

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Michael W. Twitty

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The Greatest of All Time

GOAT

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Gordon Ramsay Teaches Cooking II: Restaurant Recipes at Home

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Roy Choi

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Yotam Ottolenghi

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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

Madhur Jaffrey is the leading authority on <a href='https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start' 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/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start","linkCopy":"Indian food","category":"automated-link"}' automatic='true'>Indian food</a> in the West. She is the author of more than thirty cookbooks, an acclaimed theater and film actor, host of American and British television programs, and a seven-time James Beard Award winner. Born in Delhi, [Madhur](https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking) studied acting and moved to London as a young adult to attend the Royal Academy of Dramatic Art. 

Missing her mother’s cooking, Madhur asked her for the recipes she grew up eating. Using her mother’s notes, Madhur says, “I was able to recreate a lot of the dishes that I used to get at home, and I found that discovery absolutely wonderful.” She compiled these recipes to form the basis of *An Invitation to Indian Cooking*, the critically acclaimed book that launched her culinary career. 
Despite its pervasive use to describe Indian food in the West, the term “curry” isn’t Indian. “It’s a very confusing word,” Madhur Jaffrey says, “because it means different things to different people.” Indeed, the word “curry” doesn’t appear in any of India’s official languages. Here’s where it came from:

- __Sixteenth century__: The origins of the word curry are murky. Still, historians agree that the term first appeared in a sixteenth-century Portuguese travelogue, likely a transliteration of the Tamil word “kari” (a watery sauce served with rice). 
- __Eighteenth century__: The Indian subcontinent’s British colonizers came to use the term curry for any dish of vegetables, meat, or fish cooked in a spicy sauce. The first Indian curry recipe in Britain appeared in *The Art of Cookery Made Plain and Easy* by Hannah Glasse in 1747. British recipes have called for premade curry powder since at least 1796.
- __Twentieth century__: In the twentieth century, curry became slang for a specific style of Indian cooking widely available in the United Kingdom: cream-based, often heavy on [turmeric](https://www.masterclass.com/articles/how-to-cook-with-turmeric-plus-easy-turmeric-tonic-recipe-for-everyday-use), inspired by North Indian Mughlai cuisine. 
- __Today__: In the West, curry is a catchall term for various spicy, sauce-based dishes cooked in different South and Southeast Asian styles. However, some chefs and food writers have started to push back against the word curry, encouraging Western eaters to call Bengali, Pakistani, and Indian dishes by their proper names.

> “How can you take such a big country with so many states within it, with such different cuisines within it, where every town has specialties and special dishes—how can you take all that food from around India and call it all curry?” — Madhur Jaffrey
Curry powder is a commercially available spice blend, the main ingredient of which (making up a quarter to half of the powders by weight) is usually turmeric, a South Asian rhizome with a bright yellow color and earthy flavor. British colonists modeled curry powder after the practice in Indian cuisine of making spice blends, such as [garam masala](https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey). 

In India, these spice blends are specific to different dishes and typically made by toasting and grinding whole spices (like [cardamom](https://www.masterclass.com/articles/what-is-cardamom-benefits-and-uses-of-cardamom-spice), coriander, [curry leaves](https://www.masterclass.com/articles/what-are-curry-leaves-how-to-use-curry-leaves-in-cooking), fennel seeds, [fenugreek](https://www.masterclass.com/articles/how-to-cook-with-fenugreek), and mustard seeds) as needed. The British interpretation of [Indian spices](https://www.masterclass.com/articles/indian-spices-madhur-jaffreys-essentials-for-indian-cooking) and flavors spawned several unique takes on curry, including:

- __European ketchup__: Curry-flavored ketchup is a popular condiment for sausages and french fries in Germany, Denmark, and the Netherlands.
- __Jamaican curry__: Jamaican curried goat with rice typically features [allspice](https://www.masterclass.com/articles/what-is-allspice-how-to-cook-with-allspice-and-homemade-allspice-substitute-recipe). 
- __Kare (Japanese curry)__: Japan, via England, learned about curry powder in the nineteenth century. [Japanese curry](https://www.masterclass.com/articles/japanese-curry-recipe) is sweet and typically served as a [roux](https://www.masterclass.com/articles/how-to-make-a-roux-step-by-step-guide)-based sauce, similar to gravy.
- __Vadouvan__: Vadouvan is the French interpretation of curry powder. It gets its name from vadagam, a South Indian blend of aromatics and spices. French chef [Dominique Crenn](https://www.masterclass.com/articles/dominique-crenn) uses vadouvan in her vegetarian [beet tartare recipe](https://www.masterclass.com/articles/beet-tartare-recipe-by-dominique-crenn) to add a bright yellow color to her yogurt “yolk.”

> “We distinguish our dishes by the spices in them. We say, ‘Oh, this is made with cumin and asafetida. This is made with black pepper and chilli pepper. This is made with green chillies and red chillies and cumin seeds.’ I always like to distinguish the different foods by their special names that we use in India.” — Madhur Jaffrey
Using the British definition, India is home to innumerable curries: meen moilee, or [Kerala-style fish](https://www.masterclass.com/articles/kerala-fish-curry-recipe) from the southwestern corner of India, is coconut-milk based, fragrant, and tart; chicken makhni, or [butter chicken](https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey), hails from Punjab in the far north and is creamy and mild; [kurma](https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey) (a.k.a. korma), a dish from Southern India consists of mixed vegetables simmered in a cashew nut, green chili, and tomato sauce. You can also find curry on the menu at restaurants serving cuisine from Southeast Asia, Korea, the Caribbean, and Japan. Here are some of the most popular curry dishes: 

1. __Chicken tikka masala__: Chicken tikka masala is similar to Punjabi chicken makhni (butter chicken) but comes from 1960s Britain. Former British foreign secretary Robin Cook famously called [chicken tikka masala](https://www.masterclass.com/articles/how-to-make-chicken-tikka-masala) a “true British national dish” in a 2001 speech about diversity and national identity. 
2. __Vindaloo__: Vindaloo is a Goan dish inspired by carne de vinha d’alhos, a Portuguese dish made with pork, wine, and garlic. During Portuguese colonization (1510–1987), Goan chefs substituted vinegar for wine, replaced pork with chicken, and incorporated red Kashmiri chilies and other spices to create [vindaloo](https://www.masterclass.com/articles/easy-chicken-vindaloo-recipe-and-classic-variations). 
3. __Khao kaeng__: Khao kaeng is a Thai dish of rice served with a thin stew. Westerners use curry to refer to various dishes from Thailand and other parts of Southeast Asia. While South Asian dishes often begin with a dried spice mix, Thai stews get their flavor from ground fresh aromatics like ginger, [lemongrass](https://www.masterclass.com/articles/what-is-lemongrass-an-essential-guide-to-lemongrass), and chilies, known as khrueang kaeng or nam phrik kaeng (a.k.a. Thai curry paste). Some of the most famous variations include kaeng phet (red curry), khao soi, kaeng kari (yellow curry), and kaeng khiao wan (green curry).
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Learn about the origin of curry (and what terms to use instead of the word “curry”) with legendary cookbook author Madhur Jaffrey.

Learn about the origin of curry (and what terms to use instead of the word “curry”) with legendary cookbook author Madhur Jaffrey. 

Madhur Jaffrey on the Origins of Curry

Madhur Jaffrey is the leading authority on <a href='https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start' 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/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start","linkCopy":"Indian food","category":"automated-link"}' automatic='true'>Indian food</a> in the West. She is the author of more than thirty cookbooks, an acclaimed theater and film actor, host of American and British television programs, and a seven-time James Beard Award winner. Born in Delhi, <a href='https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-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/classes/madhur-jaffrey-teaches-indian-cooking","linkCopy":"Madhur","category":null}'>Madhur</a> studied acting and moved to London as a young adult to attend the Royal Academy of Dramatic Art. Missing her mother’s cooking, Madhur asked her for the recipes she grew up eating. Using her mother’s notes, Madhur says, “I was able to recreate a lot of the dishes that I used to get at home, and I found that discovery absolutely wonderful.” She compiled these recipes to form the basis of An Invitation to Indian Cooking, the critically acclaimed book that launched her culinary career.

Meet Madhur Jaffrey 

Despite its pervasive use to describe Indian food in the West, the term “curry” isn’t Indian. “It’s a very confusing word,” Madhur Jaffrey says, “because it means different things to different people.” Indeed, the word “curry” doesn’t appear in any of India’s official languages. Here’s where it came from:<ul class="mc-m-4 list-styled"><li class="">Sixteenth century: The origins of the word curry are murky. Still, historians agree that the term first appeared in a sixteenth-century Portuguese travelogue, likely a transliteration of the Tamil word “kari” (a watery sauce served with rice). </li><li class="">Eighteenth century: The Indian subcontinent’s British colonizers came to use the term curry for any dish of vegetables, meat, or fish cooked in a spicy sauce. The first Indian curry recipe in Britain appeared in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1747. British recipes have called for premade curry powder since at least 1796. </li><li class="">Twentieth century: In the twentieth century, curry became slang for a specific style of Indian cooking widely available in the United Kingdom: cream-based, often heavy on <a href='https://www.masterclass.com/articles/how-to-cook-with-turmeric-plus-easy-turmeric-tonic-recipe-for-everyday-use' 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-cook-with-turmeric-plus-easy-turmeric-tonic-recipe-for-everyday-use","linkCopy":"turmeric","category":null}'>turmeric</a>, inspired by North Indian Mughlai cuisine. </li><li class="">Today: In the West, curry is a catchall term for various spicy, sauce-based dishes cooked in different South and Southeast Asian styles. However, some chefs and food writers have started to push back against the word curry, encouraging Western eaters to call Bengali, Pakistani, and Indian dishes by their proper names. </li></ul><blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“How can you take such a big country with so many states within it, with such different cuisines within it, where every town has specialties and special dishes—how can you take all that food from around India and call it all curry?” — Madhur Jaffrey</blockquote>

Where Did Curry Originate? A Brief History of Curry

Curry powder is a commercially available spice blend, the main ingredient of which (making up a quarter to half of the powders by weight) is usually turmeric, a South Asian rhizome with a bright yellow color and earthy flavor. British colonists modeled curry powder after the practice in Indian cuisine of making spice blends, such as <a href='https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey' 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/garam-masala-recipe-by-madhur-jaffrey","linkCopy":"garam masala","category":null}'>garam masala</a>. In India, these spice blends are specific to different dishes and typically made by toasting and grinding whole spices (like <a href='https://www.masterclass.com/articles/what-is-cardamom-benefits-and-uses-of-cardamom-spice' 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-cardamom-benefits-and-uses-of-cardamom-spice","linkCopy":"cardamom","category":null}'>cardamom</a>, coriander, <a href='https://www.masterclass.com/articles/what-are-curry-leaves-how-to-use-curry-leaves-in-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-are-curry-leaves-how-to-use-curry-leaves-in-cooking","linkCopy":"curry leaves","category":null}'>curry leaves</a>, fennel seeds, <a href='https://www.masterclass.com/articles/how-to-cook-with-fenugreek' 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-cook-with-fenugreek","linkCopy":"fenugreek","category":null}'>fenugreek</a>, and mustard seeds) as needed. The British interpretation of <a href='https://www.masterclass.com/articles/indian-spices-madhur-jaffreys-essentials-for-indian-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/indian-spices-madhur-jaffreys-essentials-for-indian-cooking","linkCopy":"Indian spices","category":null}'>Indian spices</a> and flavors spawned several unique takes on curry, including:<ul class="mc-m-4 list-styled"><li class="">European ketchup: Curry-flavored ketchup is a popular condiment for sausages and french fries in Germany, Denmark, and the Netherlands. </li><li class="">Jamaican curry: Jamaican curried goat with rice typically features <a href='https://www.masterclass.com/articles/what-is-allspice-how-to-cook-with-allspice-and-homemade-allspice-substitute-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/what-is-allspice-how-to-cook-with-allspice-and-homemade-allspice-substitute-recipe","linkCopy":"allspice","category":null}'>allspice</a>. </li><li class="">Kare (Japanese curry): Japan, via England, learned about curry powder in the nineteenth century. <a href='https://www.masterclass.com/articles/japanese-curry-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/japanese-curry-recipe","linkCopy":"Japanese curry","category":null}'>Japanese curry</a> is sweet and typically served as a <a href='https://www.masterclass.com/articles/how-to-make-a-roux-step-by-step-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/how-to-make-a-roux-step-by-step-guide","linkCopy":"roux","category":null}'>roux</a>-based sauce, similar to gravy. </li><li class="">Vadouvan: Vadouvan is the French interpretation of curry powder. It gets its name from vadagam, a South Indian blend of aromatics and spices. French chef <a href='https://www.masterclass.com/articles/dominique-crenn' 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/dominique-crenn","linkCopy":"Dominique Crenn","category":null}'>Dominique Crenn</a> uses vadouvan in her vegetarian <a href='https://www.masterclass.com/articles/beet-tartare-recipe-by-dominique-crenn' 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/beet-tartare-recipe-by-dominique-crenn","linkCopy":"beet tartare recipe","category":null}'>beet tartare recipe</a> to add a bright yellow color to her yogurt “yolk.” </li></ul><blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“We distinguish our dishes by the spices in them. We say, ‘Oh, this is made with cumin and asafetida. This is made with black pepper and chilli pepper. This is made with green chillies and red chillies and cumin seeds.’ I always like to distinguish the different foods by their special names that we use in India.” — Madhur Jaffrey</blockquote>

What Is Curry Powder?

Using the British definition, India is home to innumerable curries: meen moilee, or <a href='https://www.masterclass.com/articles/kerala-fish-curry-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/kerala-fish-curry-recipe","linkCopy":"Kerala-style fish","category":null}'>Kerala-style fish</a> from the southwestern corner of India, is coconut-milk based, fragrant, and tart; chicken makhni, or <a href='https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey' 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/butter-chicken-recipe-by-madhur-jaffrey","linkCopy":"butter chicken","category":null}'>butter chicken</a>, hails from Punjab in the far north and is creamy and mild; <a href='https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey' 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/kurma-recipe-by-madhur-jaffrey","linkCopy":"kurma","category":null}'>kurma</a> (a.k.a. korma), a dish from Southern India consists of mixed vegetables simmered in a cashew nut, green chili, and tomato sauce. You can also find curry on the menu at restaurants serving cuisine from Southeast Asia, Korea, the Caribbean, and Japan. Here are some of the most popular curry dishes: <ol class="mc-m-4"><li class="mc-my-4"> 1. Chicken tikka masala: Chicken tikka masala is similar to Punjabi chicken makhni (butter chicken) but comes from 1960s Britain. Former British foreign secretary Robin Cook famously called <a href='https://www.masterclass.com/articles/how-to-make-chicken-tikka-masala' 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-chicken-tikka-masala","linkCopy":"chicken tikka masala","category":null}'>chicken tikka masala</a> a “true British national dish” in a 2001 speech about diversity and national identity. </li><li class="mc-my-4"> 2. Vindaloo: Vindaloo is a Goan dish inspired by carne de vinha d’alhos, a Portuguese dish made with pork, wine, and garlic. During Portuguese colonization (1510–1987), Goan chefs substituted vinegar for wine, replaced pork with chicken, and incorporated red Kashmiri chilies and other spices to create <a href='https://www.masterclass.com/articles/easy-chicken-vindaloo-recipe-and-classic-variations' 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/easy-chicken-vindaloo-recipe-and-classic-variations","linkCopy":"vindaloo","category":null}'>vindaloo</a>. </li><li class="mc-my-4"> 3. Khao kaeng: Khao kaeng is a Thai dish of rice served with a thin stew. Westerners use curry to refer to various dishes from Thailand and other parts of Southeast Asia. While South Asian dishes often begin with a dried spice mix, Thai stews get their flavor from ground fresh aromatics like ginger, <a href='https://www.masterclass.com/articles/what-is-lemongrass-an-essential-guide-to-lemongrass' 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-lemongrass-an-essential-guide-to-lemongrass","linkCopy":"lemongrass","category":null}'>lemongrass</a>, and chilies, known as khrueang kaeng or nam phrik kaeng (a.k.a. Thai curry paste). Some of the most famous variations include kaeng phet (red curry), khao soi, kaeng kari (yellow curry), and kaeng khiao wan (green curry). </li></ol>

3 Popular Curry Dishes (and What to Call Them Instead) 

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 Yotam Ottolenghi, Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.

Want to Learn More About Cooking?

Learn about the origin of curry (and what terms to use instead of the word “curry”) with legendary cookbook author Madhur Jaffrey.

Learn about the origin of curry (and what terms to use instead of the word “curry”) with legendary cookbook author Madhur Jaffrey. 


Madhur Jaffrey posing in a kitchen at the stove.

madhur-jaffrey-on-where-did-curry-originate

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

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

 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.

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.

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

In a literal sense, food comes from two sources, plants and animals, but it takes a wide network of farms and food chains worldwide to get these items into your [pantry](https://www.masterclass.com/articles/chef-alice-waterss-must-have-pantry-staples) and refrigerator. As a result of widespread global trade, countries capitalize on exporting the food groups they grow best to the rest of the world. This means the dinner you eat in North America might have come from ingredients suppliers sourced from South America or Asia.
The food chain leading to your grocery store might have plenty of different origin points throughout the world. Here are just three places the food in your local supermarket comes from:

1. __Domestic farms__: Many foods arrive at grocery stores from farms right in their country of origin rather than via importation from other nations. For instance, the US Department of Agriculture ([USDA](https://www.masterclass.com/articles/what-does-the-usda-do)) keeps track of food items producers make in the United States exclusively. Some domestic farms are small, local, and family-owned, while others are big, corporation-run businesses. Each individual farmer or farming company might differ in terms of how humanely they treat their animals or how naturally they raise their crops.
2. __International farms__: Different habitats produce and sustain different food products. For example, one country might have an ecosystem conducive to growing [avocados](https://www.masterclass.com/articles/how-to-grow-an-avocado-tree-from-a-pit) and [blueberries](https://www.masterclass.com/articles/how-to-grow-blueberries-in-a-container-garden), whereas another might have an easier time growing [pumpkins](https://www.masterclass.com/articles/how-to-plant-and-harvest-pumpkins) and soybeans. Thanks to [globalization](https://www.masterclass.com/articles/how-globalization-works-pros-and-cons-of-globalization), the world’s population can now eat food products municipalities have imported from far beyond the country of origin’s borders.
3. __Processing plants__: Some cereals, meat products, and even plant-based foods end up packed with artificial preservatives and byproducts as they pass through processing plants. These industrial food manufacturers pump out as much food as possible to grocery stores. The chemicals they add to the foods can, in many cases, reduce nutritional value at the same time they help producers to [preserve](https://www.masterclass.com/articles/a-guide-to-home-food-preservation-how-to-pickle-can-ferment-dry-and-preserve-at-home) and package it more efficiently.

According to Michael, there are four main food chains, with the industrial food chain being the biggest. The smallest is what he sometimes calls the “first person food chain.” He says, “This is food you grow yourself or you forage yourself. It’s the shortest food chain of all. So we go from the longest to the shortest, and they each operate accordion to very different rules, and they produce a very different kind of food.”
The sources of food matter, whether for your own personal health or on a broader environmental scale. Here are just a few reasons [journalist](https://www.masterclass.com/articles/how-to-become-a-journalist) and food educator [Michael Pollan](https://www.masterclass.com/classes/michael-pollan-teaches-intentional-eating) believes you must know where your food comes from:

- __To inform your consumption__: Food labels might seem like a shortcut to understanding how healthy an item is, but Michael believes these identifiers can prove deceptive. “People put labels on things that don't mean anything,” he says. “‘Farm fresh’ or ‘natural’ means absolutely nothing. So it's very easy to become confused in the supermarket.” When you know where your food supply comes from, you can make more [informed decisions](https://www.masterclass.com/articles/how-to-make-informed-decisions) for your diet.
- __To maintain healthy eating__: If you want to eat healthy food, you need to keep an eye on how farmers and processors prepare it for you. “You know, you can have a potato here and a potato there,” Michael says, “And they might look the same, and they might even taste the same. But one of them may be full of pesticides.” As an example, a small [organic farm](https://www.masterclass.com/articles/organic-farming-guide) will likely provide you with more nutritious and natural food than an industrial processing plant would. 
- __To protect the environment__: Certain food sources have a negative impact on the environment, while others make the world a better, more sustainable place to live. “Eating from the industrial food chain is damaging to the environment,” Michael says. “And eating from the regenerative food chain actually may contribute to environmental health.” To be an environmentally and socially conscious consumer, learn more about the farms and vendors providing you with your food.
Global food consumption, especially from industrial sources, can have a very negative impact on [climate change](https://www.masterclass.com/articles/how-climate-change-affects-the-planet) and other environmental concerns. By contrast, when people grow food in a [sustainable](https://www.masterclass.com/articles/food-sustainability) and organic manner, it helps the environment maintain a healthy state of equilibrium. Sustainable farming also helps bolster food security for people throughout the world.
See food like you have never seen it before. With the [MasterClass Annual Membership] (https://www.masterclass.com/), journalist and educator Michael Pollan teaches you how to determine your ingredient sources, [shop at the grocery store] (https://www.masterclass.com/articles/michael-pollan-on-grocery-shopping-tips), and rethink your relationship to food.
Each food item at the supermarket comes from a different farm, processing plant, or even country of origin. These options render many consumers ill-informed about what goes into preparing and packaging their food. Learn why MasterClass instructor and acclaimed food journalist Michael Pollan believes you must know where food comes from.

Each food item at the supermarket comes from a different farm, processing plant, or even country of origin. These options render many consumers ill-informed about what goes into preparing and packaging their food. Learn why MasterClass instructor and acclaimed food journalist Michael Pollan believes you must know where food comes from.

Where Does Food Come From? Michael Pollan on Food Sources

In a literal sense, food comes from two sources, plants and animals, but it takes a wide network of farms and food chains worldwide to get these items into your <a href='https://www.masterclass.com/articles/chef-alice-waterss-must-have-pantry-staples' 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/chef-alice-waterss-must-have-pantry-staples","linkCopy":"pantry","category":null}'>pantry</a> and refrigerator. As a result of widespread global trade, countries capitalize on exporting the food groups they grow best to the rest of the world. This means the dinner you eat in North America might have come from ingredients suppliers sourced from South America or Asia.

Where Does Food Come From?

The food chain leading to your grocery store might have plenty of different origin points throughout the world. Here are just three places the food in your local supermarket comes from:<ol class="mc-m-4"><li class="mc-my-4"> 1. Domestic farms: Many foods arrive at grocery stores from farms right in their country of origin rather than via importation from other nations. For instance, the US Department of Agriculture (<a href='https://www.masterclass.com/articles/what-does-the-usda-do' 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-does-the-usda-do","linkCopy":"USDA","category":null}'>USDA</a>) keeps track of food items producers make in the United States exclusively. Some domestic farms are small, local, and family-owned, while others are big, corporation-run businesses. Each individual farmer or farming company might differ in terms of how humanely they treat their animals or how naturally they raise their crops. </li><li class="mc-my-4"> 2. International farms: Different habitats produce and sustain different food products. For example, one country might have an ecosystem conducive to growing <a href='https://www.masterclass.com/articles/how-to-grow-an-avocado-tree-from-a-pit' 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-grow-an-avocado-tree-from-a-pit","linkCopy":"avocados","category":null}'>avocados</a> and <a href='https://www.masterclass.com/articles/how-to-grow-blueberries-in-a-container-garden' 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-grow-blueberries-in-a-container-garden","linkCopy":"blueberries","category":null}'>blueberries</a>, whereas another might have an easier time growing <a href='https://www.masterclass.com/articles/how-to-plant-and-harvest-pumpkins' 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-plant-and-harvest-pumpkins","linkCopy":"pumpkins","category":null}'>pumpkins</a> and soybeans. Thanks to <a href='https://www.masterclass.com/articles/how-globalization-works-pros-and-cons-of-globalization' 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-globalization-works-pros-and-cons-of-globalization","linkCopy":"globalization","category":null}'>globalization</a>, the world’s population can now eat food products municipalities have imported from far beyond the country of origin’s borders. </li><li class="mc-my-4"> 3. Processing plants: Some cereals, meat products, and even plant-based foods end up packed with artificial preservatives and byproducts as they pass through processing plants. These industrial food manufacturers pump out as much food as possible to grocery stores. The chemicals they add to the foods can, in many cases, reduce nutritional value at the same time they help producers to <a href='https://www.masterclass.com/articles/a-guide-to-home-food-preservation-how-to-pickle-can-ferment-dry-and-preserve-at-home' 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-guide-to-home-food-preservation-how-to-pickle-can-ferment-dry-and-preserve-at-home","linkCopy":"preserve","category":null}'>preserve</a> and package it more efficiently. </li></ol>According to Michael, there are four main food chains, with the industrial food chain being the biggest. The smallest is what he sometimes calls the “first person food chain.” He says, “This is food you grow yourself or you forage yourself. It’s the shortest food chain of all. So we go from the longest to the shortest, and they each operate accordion to very different rules, and they produce a very different kind of food.”

Where Food Comes From: 3 Sources

The sources of food matter, whether for your own personal health or on a broader environmental scale. Here are just a few reasons <a href='https://www.masterclass.com/articles/how-to-become-a-journalist' 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-become-a-journalist","linkCopy":"journalist","category":null}'>journalist</a> and food educator <a href='https://www.masterclass.com/classes/michael-pollan-teaches-intentional-eating' 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/classes/michael-pollan-teaches-intentional-eating","linkCopy":"Michael Pollan","category":null}'>Michael Pollan</a> believes you must know where your food comes from:<ul class="mc-m-4 list-styled"><li class="">To inform your consumption: Food labels might seem like a shortcut to understanding how healthy an item is, but Michael believes these identifiers can prove deceptive. “People put labels on things that don&#39;t mean anything,” he says. “‘Farm fresh’ or ‘natural’ means absolutely nothing. So it&#39;s very easy to become confused in the supermarket.” When you know where your food supply comes from, you can make more <a href='https://www.masterclass.com/articles/how-to-make-informed-decisions' 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-informed-decisions","linkCopy":"informed decisions","category":null}'>informed decisions</a> for your diet. </li><li class="">To maintain healthy eating: If you want to eat healthy food, you need to keep an eye on how farmers and processors prepare it for you. “You know, you can have a potato here and a potato there,” Michael says, “And they might look the same, and they might even taste the same. But one of them may be full of pesticides.” As an example, a small <a href='https://www.masterclass.com/articles/organic-farming-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/organic-farming-guide","linkCopy":"organic farm","category":null}'>organic farm</a> will likely provide you with more nutritious and natural food than an industrial processing plant would. </li><li class="">To protect the environment: Certain food sources have a negative impact on the environment, while others make the world a better, more sustainable place to live. “Eating from the industrial food chain is damaging to the environment,” Michael says. “And eating from the regenerative food chain actually may contribute to environmental health.” To be an environmentally and socially conscious consumer, learn more about the farms and vendors providing you with your food. </li></ul>

Why Does It Matter Where Our Food Comes From?

Global food consumption, especially from industrial sources, can have a very negative impact on <a href='https://www.masterclass.com/articles/how-climate-change-affects-the-planet' 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-climate-change-affects-the-planet","linkCopy":"climate change","category":null}'>climate change</a> and other environmental concerns. By contrast, when people grow food in a <a href='https://www.masterclass.com/articles/food-sustainability' 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/food-sustainability","linkCopy":"sustainable","category":null}'>sustainable</a> and organic manner, it helps the environment maintain a healthy state of equilibrium. Sustainable farming also helps bolster food security for people throughout the world.

How Does Our Food Impact the Environment?

Each food item at the supermarket comes from a different farm, processing plant, or even country of origin. These options render many consumers ill-informed about what goes into preparing and packaging their food. Learn why MasterClass instructor and acclaimed food journalist Michael Pollan believes you must know where food comes from.

Each food item at the supermarket comes from a different farm, processing plant, or even country of origin. These options render many consumers ill-informed about what goes into preparing and packaging their food. Learn why MasterClass instructor and acclaimed food journalist Michael Pollan believes you must know where food comes from.


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