MasterClassThomas Keller Teaches Cooking Techniques I: Vegetables, Pasta, and Eggs

Thomas Keller is the only American-born chef to hold multiple Michelin three-star ratings. In his first online class, the chef behind The French Laundry teaches you how to master the fundamentals of cooking. Learn about handling kitchen tools, preparing foundational ingredients (like vegetables, eggs, and pasta), and the science behind cooking. Gain the skills—and confidence—that will help you execute recipes to perfection.

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Introduction
D1
IntroductionMeet 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.
Kitchen Setup: Essential Tools
D2
Kitchen Setup: Essential ToolsBefore you start cooking, learn which essential tools—from knives to whisks—you should always keep in the kitchen.
Kitchen Setup: Essential Ingredients
D3
Kitchen Setup: Essential IngredientsLearn the key ingredients that you’ll need to enhance and add flavor to any dish.
Kitchen Setup: Cookware
D4
Kitchen Setup: CookwareFinish 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.
Sourcing Ingredients
D5
Sourcing IngredientsWhat 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.
Vegetables: An Introduction
D6
Vegetables: An IntroductionVegetables 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.
Big-Pot Blanching: Asparagus
D7
Big-Pot Blanching: AsparagusBlanching gives you bright, vibrant, and well-seasoned vegetables. Learn Chef Keller’s technique, and find out his favorite tools for peeling asparagus.
Glazing: Carrots
D8
Glazing: CarrotsChef Keller teaches you how to bring out the natural sweetness of carrots by glazing them.
Peeling: Tomatoes
D9
Peeling: TomatoesLearn how Chef Keller refines tomatoes for use in salads, sauces, and sandwiches—by peeling them.
Braising: Artichokes
D10
Braising: ArtichokesPreparing artichokes takes patience and practice. But Chef Keller shows you how to transform the ingredient into dishes that are satisfying and versatile.
Purée: Potatoes
D11
Purée: PotatoesThis 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.
Pickling
D12
PicklingCapture the seasonal flavors of vegetables for year-round enjoyment by learning how to properly pickle them.
Purée: Parsnips
D13
Purée: ParsnipsLearn how to purée a parsnip: a lesser-known root vegetable that Chef Keller loves.
Confit: Eggplant & Garlic
D14
Confit: Eggplant & GarlicChef Keller teaches you how to confit an eggplant, applying a technique most commonly used with duck to make a creamy and succulent dish.
Roasting: Zucchini
D15
Roasting: ZucchiniLearn how to enhance the flavor of a typical summer vegetable with this technique.
Baking: Beets
D16
Baking: BeetsChef Keller’s technique for beets involves baking to avoid diluting the flavor and color of the main ingredients.
Eggs: An Introduction
D17
Eggs: An IntroductionChef 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.
Mayonnaise
D18
MayonnaiseHomemade mayonnaise is versatile, dynamic, flavorful, and the building block for many sauces. Learn how Chef Keller makes it.
Hollandaise
D19
HollandaiseHollandaise is a very special sauce for Chef Keller, and he teaches you how to make it to accompany your dishes.
Custard: Crème Anglaise
D20
Custard: Crème AnglaiseCrème anglaise is one of Chef Keller’s favorite dessert sauces. Learn how to make a traditional vanilla anglaise—without curdling.
Meringue
D21
MeringueUse leftover egg whites from your sauces to make a beautiful, sweet dessert that will delight your friends and family.
Boiled Eggs
D22
Boiled EggsChef Keller begins every day with boiled eggs. There are many variables when boiling eggs—egg size, burner strength, and pot size, among others. Chef Keller teaches you how to boil an egg to your taste.
Scrambled Eggs
D23
Scrambled EggsChef Keller shows you two techniques for scrambled eggs—the way his mother made them and the technique he learned in France.
Poached Eggs
D24
Poached EggsChef Keller teaches you how simple it can be to poach an egg, resulting in an elegant and satisfying dish.
Omelet
D25
OmeletElevate your breakfast by making a beautiful, silken, golden omelet that's finished with some classic ingredients.
Pasta: An Introduction
D26
Pasta: An IntroductionWhile Chef Keller is trained in classical French cooking, he loves working with pasta. Learn how to transform five simple ingredients into versatile pasta dough.
Pasta Dough
D27
Pasta DoughLearn Chef Keller’s technique for determining when your pasta dough is done, which he learned from an Italian grandmother.
Agnolotti
D28
AgnolottiChef Keller teaches you his technique for making a pasta that traps sauce in pockets.
Agnolotti with Peas and Bacon
D29
Agnolotti with Peas and BaconLearn how to make a composed dish with your agnolotti, complete with peas, bacon, and a delicate parmesan crisp.
Spaghetti alla Chitarra and Cavatelli
D30
Spaghetti alla Chitarra and CavatelliChef Keller demonstrates how to make two pasta shapes that take a little bit of patience but lead to gratifying results.
Spaghetti Aglio e Olio
D31
Spaghetti Aglio e OlioIn this dish, the ingredients are simple, but the technique is refined. Use your homemade pasta, garlic, and olive oil, and finish with bottarga.
Fettuccine and Linguine
D32
Fettuccine and LinguineChef Keller shows you how to make these two classic pastas and how to make sure your pasta sheets stay pliable.
Gnocchi
D33
GnocchiLearn how to make potato gnocchi. Chef Keller shows you how to feel and test it to see if you've worked with the correct amounts of ingredients.
Gnocchi with Pomodoro
D34
Gnocchi with PomodoroPomodoro sauce is quick and fresh. Chef Keller teaches you his technique for making a perfect pomodoro that he learned from other world-renowned chefs.
Six Disciplines of Success
D35
Six Disciplines of SuccessLearn the six disciplines that were critical to Chef Keller’s success early in his career, plus how you can apply them in your professional or home kitchen.
Essential Philosophies
D36
Essential PhilosophiesChef Keller leaves you with his personal philosophy about cooking and his thoughts on the importance of nurturing the people you love through food.