Knife Skills & Mise en Place
Grip, stance and the classic cuts: julienne, brunoise, chiffonade. Filmed close up, so you can see exactly where the fingers and the blade go.
Cooking videos & written guides
Cook with confidence, not a recipe card.
Step-by-step videos and clear articles that teach the technique behind the dish, so you can cook it at home and then cook a hundred more.
Videofor every technique
Guidewith exact quantities
Homekitchen, your pace
Step-by-step videosPrintable written guidesTechnique firstCook at your own pace
Start here
All six lessons →Pick a technique to master
Fresh Pasta by Hand
Egg dough at the right hydration, rolled by hand or by machine, shaped into tagliatelle, ravioli and orecchiette.
The Five Mother Sauces
Béchamel, velouté, espagnole, tomato and hollandaise, plus the roux and emulsion technique behind every one of them.
How it works
From screen to plate
Pick a lesson
Choose by technique or by level. Beginner lessons assume nothing but a knife and a hob.
Watch the video
See each step done in real time, with close-ups where the detail matters.
Read the guide
Exact quantities, temperatures and timings, plus why each step works.
Cook it at home
Cook along or come back to it later. Repeat it until it becomes yours.
In every lesson
Everything you need to cook it right the first time.
- A video that shows the technique, not just the finished dish
- A written guide with weights, temperatures and timings
- The reason behind each step, so you can adapt it
- The mistakes people usually make, and how to fix them
- The equipment you need, listed before you start
Do I need any cooking experience?
No. Beginner lessons start from how to hold a knife. Intermediate lessons assume you are comfortable with basic cuts and cooking on a hob.
What equipment do I need?
A sharp chef's knife, a board, a heavy pan and a set of scales cover most lessons. Each guide lists anything extra, such as a thermometer or a pasta machine, before you start.
How is each lesson set out?
Every lesson has a video that shows the technique and a written guide with exact quantities, temperatures and timings, so you can cook along or print it and keep it by the hob.
What about allergies and special diets?
Our recipes use common allergens such as gluten, eggs, milk and nuts. Always check ingredient labels, and read our Food Safety & Allergens page before you cook.
Can I ask for a lesson on a particular dish?
Yes. Email us the dish or technique you would like to learn. We read every request and use them to plan new lessons.
Can I share your videos and articles?
You are welcome to share links. Please do not re-upload or republish our videos, photos or text. Our Terms of Use explain the details.
Requests
Suggest a lesson