Cooking courses for every kitchen

This course charts a path for you to become more comfortable and proficient with handling a knife. Since a knife is the most important tool in the kitchen, we offer guidance on how to select and care for your knives while giving you ample opportunity to practice your skills.

Welcome to The Rouxbe Cooking School! This short course focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan-fry food, and you will focus on the techniques such as sautéing, stir-frying and sweating, all of which help build flavor in your food.

In this course, you will learn how both extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will learn how to cook your pasta to the exact right consistency and how make your own fresh, delicious pastas and sauces.

This course focusses on the proper methods for cooking vegetables, the reasons why preserving pigmentation in vegetables is so important, and how to use fresh vegetables in a variety of different ways and dishes.

In this course, you will learn how to identify and determine quality in cuts of beef. You will also learn about the importance of marbling and how the type of aging impacts both the quality and cost of meat. You will also learn a few tips for how to choose the most appropriate steak to suit the type of meal you are making, and you will learn to prepare steaks for cooking and the best cooking techniques for your selected cut of meat.

This course introduces you to a variety of grains such as rice, polenta and other whole grains and shows you how to cook them perfectly, without fail. Basic rice making, plus a variety of rice variations such as risotto and pilafs are discussed, as well as the food safety issues surrounding grains. Finally, you will learn how to prepare legumes to add protein and flavor to your grain and vegetable dishes.

In the course, you will learn a variety of ways to properly cook eggs from steaming to scrambling and basting to poaching. You will learn the anatomy of the egg, and the proper way to make delicious frittatas and omelets.

Stir-frying is an indispensible technique in any serious cook’s repertoire but before you run, you need to learn how to walk (no pun intended). This lesson will show you the steps on how to get there, so you will be properly set up to create fast, healthy and extremely satisfying dishes on a regular basis.

This course introduces you to the basics of preparing poultry, including how to break down, roast, carve and then repurpose leftovers for other delicious week night meals. We’ve even included recipes for sumptuous side dishes that will accompany your roast chicken and help you create the iconic family Sunday dinner classic meal.

In this course, you will learn about moist heat and combination cooking methods by practicing an array of techniques: steaming, submersion, braising and stewing. You’ll apply these principles to learn about making soups and other dishes that rely on moist heat to transform a few simple ingredients into a satisfying meal.

Foodborne illness can be an issue both inside and outside of the home, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. This course helps you learn techniques and establish habits to keep your loved ones happy and healthy.