Cooking 102: Level up Your Cooking Skills

Learn two methods for creamy scrambled eggs (French and American), using cream, butter, and herbs, and gain tips to cook diner-style, custardy yet soft eggs at home.

Master classic French style scrambled eggs by cooking on medium-low heat with cream and butter, stirring to custardy tiny curds, with salt and pepper, then finish with cream or cheese.

Create a tomato, chorizo, and mozzarella frittata by infusing olive oil with shallots and tomatoes, then fold in eggs and cream and bake until creamy and golden.

Discover how to poach eggs with fresh eggs, a gentle vortex, and vinegar for neat whites. Master two practical methods for a runny yolk at home or in restaurants.

Learn the second method of poaching: slight undercook, shock in ice water to stop cooking, refrigerate, and reheat in hot water for 20-30 seconds to serve a fresh, runny yolk.

Master blanching to cook vegetables quickly, preserving nutrition, color, and texture by boiling water in a large pot, sea salt, and shocking in ice water.

Learn how to blanch vegetables beets, peas, carrots, broccoli, and asparagus, then plunge into ice water to lock in color, texture, and freshness, with timing guidance for each vegetable.

Master bechamel by forming a roux with melted butter and flour, then whisk in milk until smooth and lump-free. Stir in cheese and season with nutmeg, white pepper, and salt.

Learn to make slow roasted tomato bruschetta with caramelized, jammy tomatoes at 150 C, flavored with garlic and thyme and paired with burrata or other soft cheese.

Learn to butcher and debone a whole chicken, set up a safe, hygienic workspace, and prep parts for pan-seared chicken breast with rocket salad, salsa, and stock.

pan-sear and roast chicken breast, rest the meat and use a thermometer to avoid overcooking, then top with a pine nut parsley salsa submerged in oil and rocket salad.

Slice the chicken breast and fan the pieces on a deep plate. Pair with rocket salad, drizzle olive oil and lemon, rest the meat, and avoid overcooking.