Video Outlines:

1. Introduction:

Meet your new instructor, Chef Thomas Keller. The award-winning chef shares an overview of what he’ll be teaching in his MasterClass: fundamental cooking techniques that will empower you to make great food in your own kitchen.

2. Kitchen Setup: Essential Tools:

Before you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.

3. Kitchen Setup: Essential Ingredients:

Learn the key ingredients that you’ll need to enhance and add flavor to any dish.

4. Kitchen Setup: Cookware:

Finish your kitchen setup by learning what cookware you'll need for every dish. Chef Keller also shows you how to avoid cluttering your kitchen with unnecessary tools.

5. Sourcing Ingredients:

What does it really mean when food is called local, organic, or sustainable? Chef Keller explains those terms and talks about how he chooses ingredients for meals.

6. Vegetables: An Introduction:

Vegetables are a source of inspiration for Chef Keller. Here, he introduces you to a few preparations that will let you enjoy their flavors in every season.

7. Big-Pot Blanching: Asparagus:

Blanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.

8. Glazing: Carrots:

Chef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.

9. Peeling: Tomatoes:

Learn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.

10. Braising: Artichokes:

Preparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.

11. Pure?e: Potatoes:

This French potato purée is not to be confused with mashed potatoes. Learn how to create this luxurious dish—starting with the correct potato varietal to use.

12. Pickling:

Capture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.

13. Pure: Parsnips:

Learn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.

14. Confit: Eggplant & Garlic:

Chef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish

15. Roasting: Zucchini:

Learn how to enhance the flavor of a typical summer vegetable with this technique.

16. Baking: Beets:

Chef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.

17. Eggs: An Introduction:

Chef Keller loves working with eggs. He discusses why they are his favorite ingredient and explains the different ways you'll learn to work with them.

18. Mayonnaise:

Homemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.

19. Hollandaise:

Hollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.

20. Custard: Crème Anglaise:

Crème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.