The thanksgiving multi-task player is the only video that is not iPad friendly.

But these should work: http://rouxbe.com/how-to-cook/thanksgiving-dinner-recipes

And no, we are not moving away from iPad friendliness. We will always be so don't worry.

All about mushrooms
All about Cheeses
All about Chili peppers
All about spices

Perhaps this is something that we would maybe cover way down the road but for now we are focused on teaching people how to cook.

There are several books on all of these topics that go into great detail about the ingredients etc. You may also want to check out Cook's Thesaurus.

Here are a few links to some books about the many ingredients out there. Cheers!

http://www.amazon.com/Starting-Ingredients-Aliza-Green/dp/0762427477/ref=sr_1_3?s=books&ie=UTF8&qid=1290302118&sr=1-3

http://www.amazon.com/Ingredients-Loukie-Werle/dp/084167180X/ref=sr_1_1?s=books&ie=UTF8&qid=1290302118&sr=1-1

http://www.amazon.com/School-Essential-Ingredients-Erica-Bauermeister/dp/B003UHUBLI/ref=sr_1_4?s=books&ie=UTF8&qid=1290302118&sr=1-4

http://www.amazon.com/Illustrated-Cooks-Book-Ingredients/dp/0756667305/ref=sr_1_5?s=books&ie=UTF8&qid=1290302118&sr=1-5

I did my FIRST pan toss yesterday while I sauteed some zucchini and summer squash according to the technique I'd learn about "how to sautee". WHO KNEW??
I"ve learned more in two days than I ever imagined I didn't know:)
I'm having a ball.

Although I've cooked in small professional kitchens I find that Rouxbe is a great tool to advance my techniques.

I was fortunate to have some time off during the testing period, which meant I had lots of opportunities to watch the videos, read some of the forums, and actually try some recipes. I'm primarily a self taught cook, and although my family and friends enjoy my cooking, I didn't know a lot about proper techniques. I'm especially happy to finally use my stainless fry pans, which have been sitting in my drawer for over 20 years! Pork Medallions with Miso Sauce was a hit, and so was the roast beef I made. Thank you for an excellent learning experience.
Dale from Winnipeg

I thought this would be an okay experience. Well, I was wrong! It is a great experience so far, and I will use every bit of this site to keep learning. I too am self-taught, but always interested in more knowledge. This site is really interesting, and it will be hard to leave each day. My family is already enjoying new foods. Thank you! cmarie from North Dakota

I just cannot say how much I have enjoyed this site!
I believe it has improved my knowledge immensely, now I just need to practice all of the things learned in the courses. Some I have already tried, bread and pasta, and now know what to do different on making my bread. However, the laminated pasta came out perfect both times I have done it.(made fettucine for a stroganoff) The pasta was thin, light and seemed a good match for the sauce.
I am anxious to try so many of the other cooking methods. I truly like cooking and now have knowledge to try mixing textures and flavors. My experiments may turn out better now I have learned so much.
To all at Rouxbe, thanks so very much for an absolutely fabulous site with such wwonderful chef instructors.
The quiz and discussion areas are extremely helpful.
I would like to see you add lessons on pastry at some time.

Hi. I subscribed to Rouxbe knowing that I was going to have to cancel my membership at the end of only one month because I am in now an area where the Internet access speed is too slow to show your videos.

I must let you know how much I appreciate the general tone, and professionalism of your site, including your cancellation procedure! The cancellation button is prominently displayed and is the easiest process that I have ever run across on any subscription based website and is the ONLY one that has ever left me feeling full of warm fuzzies! Any other site I have ever subscribed to assumes I am canceling because I am unhappy, mad, stupid, or whatever. You didn't pressure me to explain WHY I wanted to cancel, or make me go through any hoops. It was a simple procedure that left my dignity intact.

After canceling I felt that you had appreciated my involvement, even if it was sort. You even explained that my profile would be maintained so that I wouldn't lose information I had posted. You invited me to stay in touch through the various areas of the site that are still available to me even though I am no longer a paying subscriber, etc. Rouxbe has style! I will be back in 10 months!

Thanks for a great month! and for lessons that will last a lifetime. After one short month I have the sharpest knives I've ever had and I know how to use them. I make my own stock, pan sauces, pilafs, and soups. I know how to pan fry, sauté and sweat... and I know a lot of cool sounding French words! Believe me, I am not unsubscribing because I am unhappy.

Leigh

Well, sadly I do not have the funds at this time to continue here. I think what you have going on here is awesome. I like that your videos focus on the hands where the cooking is being made.This is unlike cooking shows that try to promote or make money off of the cooks image and name. Your videos are short and full of info.There is no excess time trying to fill an hour spot for television. It is to the point. I love that. I agree that recipes do not teach cooking. Sure, after awhile you start to catch on and understand how things go together, but here you start by understanding. I had been trying to figure out how to make my own chocolate and really enjoyed the video. I think the ingredients section is essential. I have been getting local food delivery. Some times I get something new I am not sure what to do with. Swiss chard is one of those items. When I tried to be vegetarian, years ago, I asked people in the market about ingredients and they didn't know what they were either. Now the supermarkets are carrying a bigger variety in our area. This site would have been great back then. But, I still enjoyed my trial and even learned new things in this short time. Bar keepers friend really is a great cleaner.
I was wondering about nutrition and such. My family has a myriad of health problems. I think this site would be nice to help people with health concerns eat better. I had wondered about salt and heart issues. I watched the salt video I wish I was on here a little longer to ask more questions.. If you ever wanted to you could expand. You could eventually add a nutrition section and more recipes. I know this site is meant for cooking but you have a great foundation. It is how big you want to make it. These are just my thoughts. Very informative site. You are doing a wonderful job.:)

Many times I review lessons multiple times, whether I've taken the quiz or not. It would be helpful if you could see from the lesson or quiz screen if you've already taken that quiz. As it is I have to leave the lesson, go to my profile and scroll through the list of quizzes and then find my way back to the lesson. If there's an easier way, I'm all ears. If not, I'm sure I'm not the only one that would appreciate this suggestion.

Apart from that, LOVE Rouxbe Cooking School!!!

Geni

So far I have really enjoyed the site and have learned quite a bit from the videos. It would be helpful to have some sort of organized curriculum that indicates in which order videod should be watched and skills learned. Otherwise it feels like a very disjointed experience. Overall though-a great site.

First, I have enjoyed Rouxbe from the first day I joined. I just noticed on the main page for the cooking school that it looks like some big changes are happening. Thanks for the constant growth. Can't wait to see what is being offered next.---When I grow up, I want to cook at a cooking school. ;-)

Hi,
Thanks for putting together an outstanding site! I am now starting my second year of the annual subscription and have completed about 70% of the lessons. With the knowledge from these lessons (and other tools like The Flavor Bible and Michael Ruhlman's "Ratio" app) I have moved from being basically just a competent recipe follower to someone better able to effectively put together dishes and meals based on what's in the house or what's best at the farmers market.

Since thankfully you guys clearly don't seem content to rest on your laurels, I'd like to offer a few suggestions (in no particular order) as you continue to evolve the site:

1.) Lessons on butchering or breaking down various proteins (eg whole fish, whole chickens/ducks, etc)
2.) Home charcuterie
3.) Additional sauce making lessons focused on modern sauces, gastriques, coulis, mignonettes, etc. and expanded variations/derivatives of the mother sauces
4.) Lessons on home application of some limited "modernist cuisine" techniques like sous vide, gels, emulsions, etc.
5.) A lesson on Garde Manger including terrines, pates, etc.

Just my $0.02. Thanks again for a great program.

Good stuff, looking forward to the reply...

These and many more lessons are on our production list for future lessons. I remember learning about terrines and pates in my professional career and they were fascinating.

However, we are heads down right now on finishing the basic professional cooking school curriculum and then doing some baking and pastry before we get to far into the fancier high-end content you mentioned. Butchery for example is an entire school on it's own. However, I'm sure we'll get into some basic butchery sooner than later. Currently, there is some butchery on Rouxbe (How to Butcher a Chicken, How to Debone a Duck as well as a few others).

Stay tuned. Rouxbe is NEVER going away so expect continuous learning from us :-) Thanks for your continued interest and input. Much appreciated.

Cheers, Joe.

Sounds like more great stuff is in the works. And finishing the basics first certainly makes sense. If I could make one more pitch for the expanded sauces lessons I think many of us could really benefit. I'm not sure who originally said this, but I liked the quote that "food is really just a sauce delivery vehicle!". And I do think that great sauces really distinguish a cook. Thanks again for a great program.

I would like to see more of a structured curriculum. I would also like to see more on baking.

Hi Harold. Thanks for the suggestion. Now that we have produced a great deal of a professional cooking school curriculum, the next step is to provide users with a more structured path. We are working on this a the present time.

Baking is something that we will be moving to as well, as soon as we complete the professional cooking school curriculum.

So great suggestions. We are working on these.

Cheers
Joe

Hello - I am Jorge, have been following you already for a couple of years.. I have enjoyed every second and my friend and family appreciate the enhanced cooking ;-)
Need help... Want to steam a lobster tail.. Can you please tell me how should I prepare it, open it, clean it, cooking time, etc...

Thanks

While this is a great question, it is beyond what a forum can achieve. Our focus is to help students by answering their questions and giving them feedback based on our content we have published to date. Seafood fabrication will eventually be covered in the curriculum. In the meantime, there are other resources on the internet which will show you how to break down and clean a lobster.

Currently, you can refer to the lessons on Steaming in the Cooking School to give you the basics of steaming. Cooking time will vary depending on the size. On average 4-6 mins for tail; 8 mins for claws but most importantly you just need to make sure the flesh is just cooked through. It should be firm and opaque. Cheers!

It looks like all my posting problems are gone and I am able to post again.
Thanks to Steve and everyones hard work to keep the site in tip top condition!

I really like the new way that related tips and techniques are displayed, makes it very easy to refer back to those topics. Good idea! :)

I really like how everything is categorized now and like Daniel said..how the tips and techniques are displayed. Great job!

I only started Rouxbe on a free trial for my cooking club and I'm so happy that I did. I absolutley love it, I have learned so much in just 2 weeks its unbelievable. I didnt get a chance to try a lot of the reciepes but I will remember the Techniques that I learned forever. I will recommened this school to everyone I know that will be interested. Thank you so much for having me here I will be back.