I’m going to introduce you to a different kind of culinary voyage, one that begins on MasterClass.com. When you decide to sharpen your kitchen skills with this platform, you’re not just learning to cook; you’re investing in an experience that will broaden your culinary horizons and potentially change the way you perceive food.

Why choose MasterClass.com for your cooking education? It’s simple. This isn’t just any online course; it’s a gateway to knowledge from some of the most celebrated chefs in the world. You’re going to find out about the diverse array of dishes you can master and the satisfaction that comes with executing a recipe to perfection.

In my opinion, cooking is more than following recipes – it’s an art, it’s a science, and most certainly, it’s a path to the heart of any culture. And so, this course is designed to be a comprehensive guide that not only teaches you the ‘how’ but also delves into the ‘why’ of cooking techniques and recipes, crafting a deeper understanding and appreciation for the culinary arts.

Breaking Down the MasterClass.com Cooking Courses

MasterClass offers an array of cooking courses tailored to suit a broad range of interests and skill levels. Here’s what you’re going to find out about in terms of course content and structure.

Each course is a series of well-orchestrated lessons detailed enough for culinary beginners yet also rich with insights for seasoned cooks. You’ll start with the basics, mastering knife skills and learning the fundamental cooking methods.

Progression through the course means diving into sophisticated techniques, such as sous-vide cooking, pastry making, and international cuisine. Through an intuitive online interface, you can engage with each lesson at a pace that suits you.

In my opinion, one of the biggest draws of this MasterClass.com cooking course is the quality of the instructors. Guiding you through your kitchen exploits are some of the world’s most celebrated chefs. We’re talking about Michelin-star holders and bestselling cookbook authors who share their lifetime of experience with you.

Don’t worry too much about feeling outpaced. Each lesson comes with a downloadable guide to help keep you on track. You can always revisit any video or material to refine your skills. Basically, choose something that resonates with you, and the chances are that MasterClass.com has a course tailored just for that culinary curiosity.

Gordon Ramsay Teaches Cooking I

gordon ramsay teaches cooking
  • Introduction
  • Gordon’s Journey: Learning from Masters
  • Method: Kitchen Layout
  • Mastering Ingredients: Vegetables & Herbs
  • Make: Poached Egg & Mushrooms on Brioche
  • Method: Knife Skills
  • Make: Elevated Scrambled Eggs
  • Method: Breaking Down a Whole Chicken
  • Make: Chicken Suprême with Root Vegetables
  • Mastering Ingredients: Fish & Shellfish
  • Gordon’s Journey: Becoming a Master
  • Method: Breaking Down a Whole Fish
  • Make: Salmon with Shellfish Minestrone
  • Method: Making Pasta Dough
  • Method: Rolling Pasta Dough
  • Make: Lobster Ravioli
  • Mastering Ingredients: Beef, Lamb & Pork
  • Make: Beef Wellington
  • Advice for Life
  • Closing

Gordon Ramsay Cooking Masterclass II Restaurant Recipes at Home

  • Introduction
  • Red Wine Poached Egg, Asparagus, and Mushrooms
  • Crispy Duck with Red Endive and Spinach
  • Pomme Purée
  • Cauliflower Steak, Olives, and Mushrooms
  • Rack of Lamb with Thumbelina Carrots
  • Roasted Eggplant With Basil and Feta
  • Grilled Baby Leeks, Miso Broth, and Caviar Vinaigrette
  • Szechuan Roasted Whole Chicken
  • Hoisin Chicken and Pickled Daikon
  • Szechuan Chicken Breast and Udon Noodles
  • Sesame Crusted Tuna With Cucumber Salad
  • Fried Branzino With Thai Chili Lettuce Cups
  • Raspberry Soufflé
  • Closing

Thomas Keller Teaches Cooking Techniques

thomas keller cooking techniques

Kitchen Setup: Essential Tools
Kitchen Setup: Essential Ingredients
Kitchen Setup: Cookware
Sourcing Ingredients
Vegetables: An Introduction
Big-Pot Blanching: Asparagus
Glazing: Carrots
Peeling: Tomatoes
Braising: Artichokes
Purée: Potatoes
Purée: Parsnips
Confit: Eggplant & Garlic
Roasting: Zucchini
Baking: Beets
Eggs: An Introduction
Custard: Crème Anglaise
Boiled Eggs

Scrambled Eggs
Poached Eggs
Pasta: An Introduction
Pasta Dough
Agnolotti with Peas and Bacon
Spaghetti alla Chitarra and Cavatelli
Spaghetti Aglio e Olio
Fettuccine and Linguine
Gnocchi with Pomodoro
Six Disciplines of Success
Essential Philosophies

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

thomas keller

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

  • Introduction
  • Getting Started: Meat Cuts and Quality
  • Sauté: Chicken Paillard
  • Sauté: Wiener Schnitzel
  • Fried Chicken
  • Technique: Oven Roasting Overview
  • Pan Roasting: Duck Breast
  • Pan Roasting: Côte de Bœuf
  • Oven Roasting: Chicken
  • Oven Roasting: Blowtorch Prime Rib Roast
  • Technique: Braising and Braising à la Matignon
  • Braising: Pork Shoulder à la Matignon
  • Braising: Red Wine Braised Short Ribs
  • Grilling on a Hibachi: Steak, Lamb Chops, and Chicken
  • Stocks, Broths, and Jus: An Overview
  • Roasted Veal Stock
  • Light Chicken Stock
  • Sauces: An Overview
  • Vinaigrette, Emulsified Vinaigrette, Sauce Vierge, and Pickled Chow Chow Vinaigrette
  • Chicken Velouté and Sauces Suprême, Allemande, and Albufera
  • Brown Chicken Quick Sauce and Sauce Chasseur
  • Closing

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

thomas keller

Chef Thomas Keller’s third MasterClass is devoted to preparing seafood, sous vide cooking, and making classic desserts.

  • Introduction
  • Sauté: Salmon With Spinach
  • 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
  • Oven Roasting: Shrimp Scampi
  • Lobster Boil
  • Sous Vide Cooking: Getting Started
  • Sous Vide Cooking: Carrots, Asparagus, and Fennel
  • Sous Vide Cooking: Turbot
  • Simplified Sous Vide: Salmon
  • Desserts: Pots de Crème
  • Desserts: Lemon Tart With Pine Nut Crust
  • Desserts: Apple Pie With Lard Crust
  • Conclusion
  • Bonus: Sous Vide Cooking: Varying Time and Temperature

Alice Waters Teaches The Art of Home Cooking

the art of home cooking

In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.

  • Alice’s Philosophy of Food
  • The Farmer’s Market: Learning From the Source
  • A Vegetable Lunch: Roasted, Steamed, and Raw
  • Alice’s Essential Kitchen Tools
  • A Well-Stocked Pantry
  • Cooking For Your Pantry: Alice’s Staples
  • Leaves, Herbs, and Aromatics
  • Cooking From Your Kitchen Garden: Salsa Verde
  • Preparing a Beautiful Salad
  • Chez Panisse Cooking: Galette
  • Chez Panisse Cooking: Ravioli
  • Follow the Rhythms of Nature: Seasonal Eating
  • A Market Fresh Dinner: Planning and Prep
  • A Market Fresh Dinner: Finish and Serve
  • Coming Back to the Table
  • The Power of Food: The Edible Schoolyard
  • BONUS: Alice’s Egg in a Spoon

Wolfgang Puck Teaches Cooking

wolfgang puck cooking

In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.

  • Introduction
  • Training Your Palate
  • Recipe: Tuna Sashimi
  • Recipe: Veal Stock and Demi-Glace
  • Recipe: Pepper Steak with Red Wine Sauce
  • Recipe: Farro Salad with Roasted Carrots
  • Recipe: Roasted Chicken With Mustard Port Sauce
  • Recipe: Béchamel Sauce
  • Recipe: Roasted Branzino
  • Recipe: Oatmeal Risotto
  • Recipe: Seafood Gazpacho
  • Cocktails
  • Wolfgang’s Journey
  • Wolfgang’s Business Philosophy
  • Wolfgang’s Culinary Philosophy
  • Bonus Chapter: Kitchen Essentials

Dominique Ansel Teaches French Pastry Fundamentals

french pastry fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

  • Introduction
  • Dominique’s Journey: Beauvais, Boulud, and the Bakery
  • Mini Madeleines
  • Fruit Tart Base: Vanilla Sablé Shell
  • Fruit Tart Filling: Pastry Cream
  • Fruit Tart Filling: Quick Strawberry Jam
  • Fruit Tart Finishing: Classic Strawberry Presentation
  • Fruit Tart Finishing: Modern Apple Presentation
  • Chocolate Cake Base: Biscuit
  • Chocolate Cake Accent: Swiss Mini Meringues
  • Chocolate Cake Filling: Mousse
  • Chocolate Cake Finishing: Assembly & Presentation
  • Bonbon Base: Tempered Chocolate Shell
  • Bonbon Filling: Dark Chocolate and Banana Passionfruit Ganache
  • The Perfect Croissant
  • Case Study: The Cronut®

Apollonia Poilâne Teaches Bread Baking

bread baking

Poilâne CEO Apollonia Poilâne teaches the renowned Parisian bakery’s philosophy and time-tested techniques for baking rustic French breads.

  • Meet Your Instructor
  • Baking à la Poilâne
  • Sourdough Starter
  • Poilâne-Style Wheat Loaf: Mixing & Shaping
  • Poilâne-Style Wheat Loaf: Scoring & Baking
  • Rye
  • Pain de Mie
  • Brioche
  • Savory Corn Flour Bread
  • Fresh Bread: Sourdough Wheat Tartines
  • Dry Bread: Savory Pain de Mie Pain Perdu
  • Dry Bread: Sourdough Wheat & Rye Granola
  • Stale Bread: Crouton Variations
  • Stale Bread: Caesar Salad With Flavored Brioche Croutons
  • Stale Bread: Breadcrumbs & Sourdough Wheat Pesto
  • Bread as Art: Decorating Your Loaves
  • Rye Sablés

Aaron Franklin Teaches Texas-Style BBQ

aaron franklin texas-style bbq

Aaron Franklin teaches you how to fire up flavor-packed Central Texas barbecue, including his famous brisket and more mouth-watering smoked meat.

  • Introduction
  • Fire and Smoke
  • Smoke: Pork Butt
  • Smoke: Pork Ribs
  • Wood
  • Grill: Steak and Broccolini
  • Beef Quality and Selection
  • Prep: Brisket Trim
  • Smoke: Brisket Part I
  • Smoke: Brisket Part II
  • Smoke: Brisket Part III
  • Finish: Brisket Slice
  • Prepare: Sauce
  • Offset Smokers
  • Aaron’s Journey to Pitmaster
  • Bonus Chapter: How Brisket Became King: The History of Central Texas Barbecue

Massimo Bottura Teaches Modern Italian Cooking

massimo bottura modern italian cooking

Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.

  • Introduction
  • An Evolution of Pesto
  • Tortellini Part 1: Broth and Sauce
  • Tortellini Part 2: Dough, Filling, and Assembly
  • Emilia Burger
  • Passatelli Part 1: Vegetarian “Broth of Everything”
  • Passatelli Part 2: Bread Crumb Pasta
  • “Spin-Painted” Beet
  • Sogliola al Cartoccio (Mediterranean-Style Sole)
  • Tagliatelle With Hand-Chopped Ragù (Meat Sauce)
  • “Better Than Panettone” Soufflé
  • Pumpkin Risotto
  • Bonus: Tasting Demonstration
  • Bonus: The Story Behind Two Dishes From Osteria Francescana

Gabriela Cámara Teaches Mexican Cooking

gabriela cámara mexican cooking

Yotam Ottolenghi Teaches Modern Middle Eastern Cooking

yotam ottolenghi modern middle eastern cooking

James Beard Award–winning chef Yotam Ottolenghi teaches you his recipes for delicious Middle Eastern platters layered with color and flavor.

Mezze Spread:

  • Muhammara
  • Pea Spread With Smoky Marinated Feta
  • Hummus With Confit Garlic and Tahini

Brunch Spread:

  • Middle Eastern Bread Spread
  • Labneh With Berries
  • Green Herb Shakshuka

Veggie Spread:

  • Roasted Eggplant Salad With Quick Lemon Paste & Quick-Pickled Chilies
  • Grilled Carrots With Labneh and Dukkah
  • Smacked Cucumber Salad With Sumac-Pickled Onions

Main Courses:

  • Mafalda Pasta With Quick Shatta
  • Roasted Cauliflower With Harissa Chili Oil
  • Salmon and Prawns in Spicy Tomato Sauce
  • Celebration Rice with Saffron and Sweet Spiced Lamb

Homemade Condiments:

  • Flavor Bombs
  • Smoky Marinated Feta
  • Confit Garlic Oil
  • Labneh
  • Quick Lemon Paste
  • Quick-Pickled Chilies
  • Dukkah
  • Sumac-Pickled Onions
  • Quick Shatta Palestinian Chili Paste
  • Rose Harissa
  • Tahini Sauce

Niki Nakayama Teaches Modern Japanese Cooking

niki nakayama modern japanese cooking

Niki Nakayama of two-Michelin-starred n/naka teaches you how to honor fresh ingredients with her innovative take on Japanese home cooking techniques.

  • Meet Your Instructor: Niki Nakayama
  • Kaiseki Cooking
  • Japanese Pantry Essentials
  • Ichiban Dashi: Kombu and Bonito Stock
  • Japanese Culinary Tools
  • Rockfish: Whole Fish Preparation
  • Balance in Kaiseki
  • Zukuri: Modern Rockfish Sashimi
  • Owan: Soup With Bone Broth
  • Tuna: Portions for Otsukuri and Yakimono
  • Otsukuri: Traditional Tuna Sashimi
  • Yakimono: Grilled Tuna
  • Mushimono: Steamed Rockfish
  • Agemono: Rockfish and Vegetable Tempura
  • Agemono: Tuna Karaage
  • Donabe: Japanese Rice Traditions
  • Shokuji: Rice and Pickles
  • Ichigo Ichie

Mashama Bailey Teaches Southern Cooking

mashama bailey southern cooking

James Beard Award–winning chef Mashama Bailey teaches you techniques and recipes for nutritious, flavorful Southern dishes—from grits to gumbo.

  • Meet Your Instructor
  • Succotash
  • Pork Shank and Smoked Collard Greens
  • Seafood Middlin
  • Fish and Grits
  • Foie and Grits
  • Quail with Watermelon Molasses and Cornbread Dressing
  • Pickled Oysters
  • Oyster Hand Pies
  • Okra Gumbo Z’Herbes

Madhur Jaffrey Teaches Indian Cooking

madhur jaffrey indian cooking

7x James Beard Award winner Madhur Jaffrey teaches you 30 authentic recipes and shares India’s vast culinary traditions and techniques.

  • Meet Your Instructor
  • Spice Fundamentals: Roasted Cumin and Garam Masala
  • Exploring Spices: Potato A Thousand Ways
  • Demystifying Curry: Goan Shrimp
  • South Asian Meats: Aloo Gosht
  • Essential Indian Vegetables: Cauliflower With Asafetida and Cumin
  • The Magic of Rice: Basmati and Biryani
  • Indian Breads: Chapati
  • Comforting Legumes: Dal
  • Embellish Every Morsel: Tamarind Chutney (Condiments)
  • Lip-smacking Savory Street-Food: Dahi Puri Chaat
  • An Indian Feast: Sample Menus

And More Masterclasses

ron finley gardening
  • Ron Finley Teaches Gardening
  • Lynnette Marrero & Ryan Chetiyawardana Teach Mixology
  • James Suckling Teaches Wine Appreciation
james suckling wine appreciation

The Hands-On Experience: Cooking Alongside the Masters

Imagine slicing, dicing, and sauting right alongside some of the most celebrated chefs in the world. That’s part of the hands-on experience you’re going to find out about with MasterClass.com’s cooking course. You’ll not just learn theories and recipes; you’re going to be cooking in real-time, guided by the greats.

The step-by-step guidance ensures that, whether you’re trying to perfect a beurre blanc or attempting your first souffl, you have the support you need. It isn’t merely about following a recipe; it’s about understanding the technique behind it and learning to adapt these skills to any dish.

The social learning features on MasterClass.com elevate the hands-on experience even further. You can share your culinary creations, get feedback from peers, and engage in stimulating food-centric discussions. This collaborative environment fosters a community of passionate learners who support and inspire each other.

Moreover, your cooking journey isn’t confined to your time in front of a screen. MasterClass encourages you to take your newfound skills and experiment in your own kitchen. By applying what you’ve learned, you’ll gain confidence and mastery over your culinary techniques with every meal you prepare.

Course Material and Additional Resources

This part of the MasterClass.com cooking course isn’t just about live demonstrations and mouth-watering presentations. You’re going to find out about a wealth of resources designed to supplement your learning. Each lesson you take comes paired with a detailed course booklet. These aren’t your average recipe cards; they’re more like culinary textbooks tailored to the home chef, full of insights, tips, and step-by-step guidance.

But what if you’re the kind of cook who likes a little more? Well, there’s extra material available. You’ll have exclusive access to an online resource hub where additional recipes, articles, and related cooking content are at your fingertips. Stumble upon a challenging technique? There’s likely a video or a diagram just a click away that can break it down for you.

Now, let’s talk long-term value, because learning to cook isn’t a one-and-done deal. With MasterClass.com, you’re not only purchasing a course; you’re investing in a lifetime membership to the world of culinary arts. After completing a class, you can always revisit the material. Any updates, new lessons, or additional insights provided by the instructors are yours to access anytime.

And remember, this is for the MasterClass.com cooking course, which means the quality of these supplementary materials is top-notch. It’s MasterClass, after all—we’re talking recipes from elite chefs, not just run-of-the-mill dinner ideas. That’s the strategy I like to leverage, and I recommend you do the same if you’re serious about elevating your kitchen game.

Enrolling in the MasterClass for Cooking: Next Steps


I’m going to wrap this up by guiding you through enrolling in the MasterClass.com cooking course. If you want to embark on your culinary journey, the process is straightforward and rewarding.

First, you’re going to find out how to sign up for the course. It involves visiting the MasterClass website, choosing the cooking course, and following the prompts to secure your spot.

Next, this is for the Masterclass.com cooking course — so prepare for a sea of exclusive culinary insights and a dedicated learning path that’s been trodden by many successful chefs and home cooking enthusiasts.

Choose something that resonates with you, whether it’s honing knife skills, crafting artisanal bread, or mastering the subtle art of French cooking, the courses are designed to cater to your passion.

You can always adjust your approach down the road, but if you snag an All-Access Pass, you’ll unlock the full bouquet of MasterClass culinary courses, giving you the flexibility to explore an array of cuisines and disciplines.

You’ll join a community of learners and leverage the MasterClass platform for an experience that’s not just educational but deeply personal and tailored to your growth as a culinary artisan.

Don’t hesitate! Enroll today, and soon, you’ll be sharing your newfound skills and dishes with friends, family, and perhaps even the world. The next level of your cooking story starts here, with MasterClass.

Masterclass.com Price and Is It Worth It?

At the time of writing this article, the annual membership is $180 and provides unlimited access to all classes and new classes as they launch. All MasterClass memberships include access to their mobile and TV apps, high-definition videos, and downloadable class workbooks.

If you just want to take one Masterclass, this might not be worth your investment but considering all the classes are included and there is a 30-day money-back guarantee it’s defiantly worth checking out.

I’ve taken about 70 Masterclass so far and it’s really been a bang for the buck.

Learn more and get a Masterclass membership Today! – Access all 180+ classes across 11 categories.

If you have any questions or comments, please feel free to leave them below.

Categories: Masterclass