Techniques

Cooking Videos Online
Got broadband? (A cable or DSL connection?) If so, you can pull up a chair and learn how to cook anything with the best cooking techniques from the country’s top pros. Check out over 100 topics and lessons available free in online video or slideshow format, just for clicking!

Cooking with Jon-Paul (From The Arizona Republic)
Jon-Paul Hutchins, Executive Chef of the Scottsdale Culinary Institute, demonstrates techniques and recipes for the following:

Cooking Skills: Knife Skills; Breading Techniques; How to Deep-fry; (Sauté Pan) Flipping; Handling and Chopping Garlic
Meat, Fish and Poultry: Cutting a Chicken; Trussing a Chicken; Butchering Pork Loin; Roasting Pork; Making Cutlets; Cutting a Fish; Frying a Fish; Shrimp Scampi; Gravy; How to Cook a Turkey; Cutting a Turkey
Side Dishes: Cutting Carrots; Cutting Celery; Roasting Peppers; Stewed Corn; Califlower and Broccoli; Glazed Carrots; Rice Pilaf; Mashed Potatoes; Steiner Stuffing; Sweet Potato
Chocolate: Kinds of Chocolate; Making Chocolate Bowls; Chocolate Straws; Making Ganache; Making Truffles

Cooking with the Times (From The New York Times; free registration may be required.)
Next best to being there: famous chefs of New York and staff from the French Culinary Institute teach the following lessons:

(#1) An Expert Method for Roasting a Chicken
(#2) The Art of the Stew
(#3) Omelets: Simple to Grand
(#4) Marinated Duck Breast in Red Wine Sauce: A Lesson in Knife Skills
(#5) Vinaigrettes: Balancing Soft and Sharp
(#6) Whole Fish Part One: Poaching
(#7) Whole Fish Part Two: Roasting
(#8) Crème Anglaise and French Ice Cream
(#9) Tomato Basics and Creative Cooking
(#10) Baking With Precision: Apple Tart
(#11) Cream Puffs and Beyond
(#12) Soup: Broths and Purées
(#13) Deep-Frying: Safe and Satisfying
(#14) Potatoes: From Basic Mashed to a French Tarte
(#15) The Mayo Clinic (Mayonnaise)
(#16) Salmon in the Summer
(#17) Corn: Beyond the Cob
(#18) Lobster: From Boiled to Bisque
(#19) Reimagining Pasta
(#20) Oysters and Clams: The Raw and the Cooked
(#21) Holiday Sides, Front and Center
(#22) Duck, Demystified and Delicious
(#23) Soufflés, Savory and Sweet
(#24) Calamari Classics
(#25) Celebrating Citrus (Jacques Pépin)
(#26) The Dumpling Called Quenelle
(#27) The Charms of Chocolate (Jacques Torres)
(#28) Wine 101: From Opening to Tasting (Andrea Immer)
(#29) Bouillabaisse: Masterpiece in a Pot (Alain Sailhac)
(#30) Keeping Cozy With Pies and Tarts
(#31) Dips and Spreads: World Favorites
(#32) Pizza, Plus
(#33) Lasagna: Reinvigorating a Classic
(#34) For Fish, the Right Stuff (Alain Sailhac)
(#35) Blue-Chip Cookies (Jacques Torres)
(#36) Quiche: Versatility in a Pie Shell (Chef Andre Soltner)
(#37) Risotto: Comfort Food for Italians
(#38) From the Land of the Tagine
(#39) Custards, Baked to Perfection

Jacques Pépin: Fast Food My Way (Slides)
Here, Jacques Pépin’s recipes and step-by-step slides show you how to prepare the following:

Asparagus with Croutons and Chorizo
Oven-Baked Salmon with Sun-Dried Tomato and Salsa
Almond Cake with Berries
Thirty-Minute Cassoulet
Corn and Hominy Chowder
Chickpea Ragout
Chicken Tonnato
Chestnut and Chocolate Cake

Jacques Pépin: Fast Food My Way (Video)
In action video, Jacques demos the techniques of making these dishes:

Appetizers & Dips: Pico de Gallo; Cheese Crostini; Prosciutto and Figs; Smoked Whitefish Tartine; Basil, Cheese, Fig, and Nut Bites; Ham Cornucopias; Sardine Rolls
Soups: Sweet Potato Chowder; Peasant Soup; Cannellini and Chorizo Soup; Cold Black Bean Soup
Salads & Vegetables: Avocado Halves in Red Sauce; Baby Mozzarella Salad; Red Beets in Sour Cream; Summer Salad Santé; Tuna Tomatoes
Main Dishes: Shrimp Burgers; Lavash Pizza; Smoked Salmon Plate
Desserts: Ricotta Honey Mix; Pineapple Slices in Kirsch with Sherbet; Pineapple Frosties; Apricot Sherbet; Guava Delicioso; Blueberries in Raspberry Sauce with Ice Cream

(All recipes are from Jacques Pépin: Fast Food My Way, © 2004, Houghton Mifflin.)

BBC MasterChef Online Course
A comprehensive course designed for UK foodservice personnel and home cooks, comprised of five modules with quizzes. Covers food hygiene, food deliveries and stock rotation, knife handling and safety, food purchasing and budgeting, patisserie and presentation techniques. E-certificate awarded upon completion.

CF Techniques

Making flavorful mayonnaise is as simple as turning on a switch! If you prefer some exercise, you can whip some up with a whisk. Either way, what a difference from the prepared stuff! Learn how to make fresh, housemade mayonnnaise.