Epicurious 101
1 season, 76 episodesSeason 1
How-To
Chef Frank Proto helps you add another skill to your kitchen toolkit, this time demonstrating the best way to carve a roast chicken, step by step. If you've found yourself unsure of how to start, leaving lots of good meat on the bone, or just mangling things in general, chef Frank is here to help.Buy knives like the ones Frank uses for this demonstration:
Slicing Knife: https://amzn.to/3ohfTnU
Boning Knife: https://fave.co/3giFI2u
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How-To
Want to keep your cast iron cookware looking like new? Chef Frank Proto demonstrates and explains everything you need to know to get the best out of your cast iron skillet, from seasoning to cleaning to storage.
How-To
Chef Frank Proto demonstrates and explains everything you need to know in order to properly sharpen, clean, and store the knives in your kitchen. Frank breaks down his preferred methods and go-to accessories for every aspect of knife maintenance, giving you all the knowledge you need to keep your blades sharp and ready for action.
How-To
Professional Chef-instructor Frank Proto demonstrates 16 ways to peel, chop, smash, grate, and slice garlic like a pro. From fine slices to grating on a microplane, Frank explains how preparing the garlic for your recipe directly impacts its intensity in the dish - and how to understand which one is best for every situation.
How-To
Chef Frank Proto is back to help you achieve one of the home cook's holy grails: restaurant-style french fries. Watch as he demonstrates how to slice up and deep fry potatoes in your own kitchen that will rival any you'd find while eating out at a restaurant.Read More: Can You Reuse Frying Oil?
Shop for the products Frank uses in this demonstration!
- French Mandolin - https://amzn.to/3ojxWcV
- Dutch Oven - https://fave.co/3uj85FL
- Thermometer - https://amzn.to/3454BMC
- Wire Rack (Quarter Sheet) - https://amzn.to/3ISG3VK
When you buy something through our retail links, we earn an affiliate commission.
How-To
Chef Frank Proto is back to demonstrate the best way to make delicious, crispy bacon at home. Watch Frank explain what to watch out for and how to get the best results, every time.
How-To
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating everything you need to know about prepping and filleting a whole fish for cooking. Whether you need help making a pick at the market, looking to break a fish down piece by piece, or even need tips on cooking and serving a fish whole, chef Frank has you covered in his customary fashion.
How-To
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time demonstrating his preferred techniques for peeling and cutting onions. Whether you're after a finely diced pile for pico de gallo or slivered half-moons for a soup, chef Frank shows your all the best (and worst) ways to get the job done.
How-To
Chef Adrienne Cheatham demonstrates techniques used by the pros for making perfect omelets in both the French and American styles. With Adrienne's guidance you'll be whisking, folding, and rolling restaurant-quality omelets at home with confidence - and never have to claim you were "making scrambled eggs all along" ever again.
How-To
You might think only of soup when it comes to using chicken stock - but there's so much more. From stews and curries to risottos and sauces, stock can be almost as essential to cooking as salt and oil. Chef Adrienne Cheatham demonstrates the best way to make chicken stock at home, creating a one-pot wonder of recipe building flavor.
How-To
Professional chef Adrienne Cheatham demonstrates everything you need to know in order to get fully-cooked, crispy results when deep frying.Read More: Can You Reuse Frying Oil?
How-To
Chef Adrienne Cheatham demonstrates how to perfectly poach an egg at brunch-level quality in less than five minutes. Learn how simple it can be to foolproof your poaching method with the help of just one cup of vinegar.
How-To
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch.Read more: How to Make Fresh Homemade Pasta
How-To
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you each of the knife skills you’ll need to master in order to produce restaurant-quality dishes at home.
How-To
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you his foolproof method for searing any meat to succulent perfection.
Chefs
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make perfect, creamy mashed potatoes "Frank Style."Get our recipe: Our Favorite Mashed Potatoes
How-To
Professional chef instructor Frank Proto shares his top tips for beginners, helping you elevate the basic skills you'll need to find your footing in the kitchen.
How-To
Professional chef and chef instructor Frank Proto shows you his method for making perfectly fluffy pancakes at home, every time. Never subject yourself to flat, lifeless pancakes again with Frank's foolproof method a for light, airy, homemade stack.
How-To
Professional chef Lish Steiling helps you unlock the secret to making the restaurant-style macaroni and cheese you love at home. Learn the techniques necessary to raise your game with this comfort food classic to professional levels of gooey, cheesy goodness.
How-To
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.Read More: Pasta al Pomodoro
How-To
Professional chef Lish Steiling helps you unlock the secret to making a restaurant-quality mixed greens salad at home. Learn the techniques necessary to raise your salad game to "where did you get this?" levels of goodness.
How-To
Taka Sakaeda, executive chef and co-owner of Nami Nori, expertly demonstrates the best method for making restaurant-style fried rice in your own home kitchen. With chef Taka's guidance, you may never settle for quick takeout fried rice again.
How-To
Chef Taka Sakaeda demonstrates the techniques you need to know to make professional quality sushi rolls in your own home.
How-To
Professional chef and culinary instructor Frank Proto returns, this time demonstrating how with a little know-how and a couple of extra steps, you can make the best roasted potatoes you've ever had.
How-To
Chef Taka Sakaeda returns for another episode of Epicurious 101, today demonstrating his foolproof method for making white rice at home with consistent, restaurant-quality results.
How-To
Today on Epicurious 101 Andrew Rea, creator of Binging With Babish, demonstrates his preferred method for making Cacio e Pepe—the new school, high-tech, unbelievably easy way.
How-To
Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make the best homemade pizza you've ever had.
How-To
Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs "Frank style"—silky, creamy, and out of this world.Read More: How to Make the Best Scrambled Eggs
How-To
Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you'd find at a restaurant, bar, or pub.Get our recipe: Buffalo Wings
How-To
Chef Taka Sakaeda returns to Epicurious 101, this time demonstrating every step to follow in making restaurant-quality tonkatsu.
How-To
Chicken breast doesn't need to be dry and stringy! Sharing some juicy bits of knowledge and technique, professional chef Frank Proto teaches you how to make a perfectly succulent chicken breast on this edition of Epicurious 101.Read More: Our All-Time Best Chicken Breast Recipes
How-To
Chef Frank Proto demonstrates how to make a gooey, melty grilled cheese sandwich that outshines any other you've ever tried.
How-To
In this edition of Epicurious 101, professional chef Frank Proto demonstrates how to make french toast that is guaranteed to rival what's available at your favorite breakfast spot.
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to make the ultimate potato salad to serve at a backyard barbecue or bring to your next pot luck.Get our recipe: Perfectly Creamy Potato Salad
How-To
Professional chef and culinary instructor Frank Proto breaks down what you need to know about the 5 knives every chef should have in their kitchen: a paring knife, a chef's knife, a serrated knife, a boning knife, and a peeler (along with the honing steel to keep them sharp!)
How-To
Professional chef and culinary instructor Frank Proto demonstrates how to make five sauces that every chef should have in their arsenal: Béchamel sauce, Tomato sauce, brown sauce, pesto, and hollandaise.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork chops you've ever had at home.
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your breakfast game with his ultimate guide to making the best fried eggs at home. Director: Parisa Kosari Director of Photography: Kevin Dynia Editor: Boris Khaykin Talent: Frank Proto Director of Culinary Production: Kelly Janke Creative Producer: Debbie Wong Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Amanda Broll Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Jake Robbins Audio Engineer: Rachel Suffian Researcher: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your next roast with this ultimate guide to making the best gravy at home.
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to eat the Mexican breakfast of champions with this ultimate guide to making the best chilaquiles at home.
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make guacamole the Mexican way–from choosing the right avocado to mashing all the components together, your tortilla chips are about to level up.
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your biscuit game with his favorite chocolate cookie recipe.Get our favorite recipe: Simple Chocolate Cookies
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make classic Mexican chicken tacos–it’s all about the tortilla, filling, and sauce when making the perfect taco.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best deli-quality sandwich you've ever had at home.
How-To
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to restaurant-quality lasagne at home.
How-To
From the frying pan to a waffle iron, Professional chef and culinary instructor Frank Proto tests seven different methods to find the best way to reheat your leftover pizza for the perfect crispy crust and melty cheese.
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make Queso Fundido, a classic Mexican cheese dish that'll leave your tortillas wanting more. Director: Parisa Kosari Director of Photography: Ben Dewey Editor: Kris Knight; Jason Malizia Featuring: Saul Montiel Director of Culinary Production: Kelly Janke Creative Producer: Parisa Kosari Culinary Producer: Mallary Santucci Culinary Associate Producer: Jackie Park Line Producer: Joseph Buscemi Associate Producers: Sahara Pagan, Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Fernando Davila Camera Operator: Aaron Snell Sound Recordist: Michael Guggino Researcher: Vivian Jao Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Fynn Lithgow
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make flour tortillas, the perfect companion for any shared meal.
How-To
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make three classic Mexican salsas–salsa fresca, salsa martajada, and salsa morita.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make restaurant-quality carbonara at home.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best crispy fried chicken at home.
Chefs
Professional chef Adrienne Cheatham demonstrates how to make three dressings that will upgrade any salad: broken, emulsified, and creamy.
Recipes
Professional chef Adrienne Cheatham demonstrates how to level up and get restaurant-quality dinners at home with her brioche-crusted salmon recipe.
How-To
Professional chef Adrienne Cheatham demonstrates how to make the best biscuits at home. Follow her guide to get your biscuits fluffy but crisp and full of flavor.Check out Adrienne's Flaky Layered Biscuit recipe!
Yield: serves 4-8
Ingredients:
2 cups (4 sticks) unsalted butter, frozen
2 cups (280g) all-purpose flour, plus more for dusting
2 cups (240g) Wondra Flour
¼ cup (50g) granulated sugar
4 tsp. Baking powder
1 tsp. Baking soda
2 ½ tsp. Kosher salt
2 cups buttermilk, chilled
2 Tbsp. unsalted butter, softened to room temperature
2 Tbsp. Honey
Flaky Sea Salt
Preparation:
Making biscuits: Grate the butter on the large holes of a box grater or with the shredding disk of a food processor. Transfer to a freezer-safe container and freeze or refrigerate before proceeding.
In a large bowl, mix the all-purpose flour, Wondra, granulated sugar, baking powder, baking soda, and salt to combine. Add the frozen butter and toss with your fingers to make sure each piece is coated well (work quickly so that the butter doesn’t warm up too much!). With a silicone spatula, fold in the buttermilk until just combined.
Turn the dough out onto a lightly floured piece of parchment paper, wax paper or foil (it will help with moving it around later). Gently press and pat the dough together and roll it out to an even rectangle about 12 x 18 inches. Transfer the dough on the parchment to a baking sheet and refrigerate for 15 minutes.
Slide the parchment paper and dough back onto a flat work surface with the long side closest to you. Lightly dust the top of the dough with a pinch of flour, then fold the two short sides into the center until they are touching )like a set of double doors), and then fold the left side on top of the right (like a closed book).
Center the folded dough on your parchment paper and roll the dough out to 12 x 18-inch rectangle, again rubbing flour on your rolling pin if the dough sticks. Repeat the book folds again, then roll the dough this time to a 12-inch square. Transfer the dough back to the baking sheet and refrigerate for 20 minutes.
Preheat the oven to 425 F with a rack in the center position. Slide the dough back onto your work surface and use a sharp knife to cut the dough into approximately 2-inch squares. Line the baking sheet with a new piece of parchment paper and line up the biscuit dough squares on the baking sheet, spaced about an inch apart. Return the sheet to the refrigerator and chill the biscuits for another 10 minutes before baking.
Place the baking sheet on the center rack and bake for about 20 minutes, rotating once halfway through, until the biscuits are puffed and deeply golden.
In a small bowl, whisk the softened butter and honey. Remove the biscuits from the oven and brush with honey butter. Sprinkle with flaky sea salt.
Let cool.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best hamburger at home. From choosing the best ground beef to toasting the bun just right, your homemade burgers are about to level up.
Chefs
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make three dips that will level up any dinner party. These hummus, french onion, and spinach artichoke dips are packed with flavor and will make great additions to your table.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best steak at home. When it comes to cooking steak, patience is key. From browning the meat to letting it rest, your steaks will never be sad and dry again.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to grill chicken perfectly. Follow Frank's steps to get evenly cooked, juicy chicken at home.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates the best ways to boil eggs at home. Whether you want soft, jammy, or hard-boiled, follow Frank's steps to get the eggs you want every time.
How-To
In this edition of Epicurious 101, professional chef Lish Steiling demonstrates five ways garlic can seriously elevate your cooking. From delicious garlic butter to crispy garlic chips, these transformative methods add professional flare to any dish.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best spaghetti and meatballs at home.
How-To
In this edition of Epicurious 101, professional chef Lish Steiling demonstrates how to make the best pasta bolognese at home.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best prime rib at home. Learn how to prep and season your meat before roasting and how to make the perfect gravy to accompany it to impress your family and friends at your next get-together.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best fettuccine alfredo at home.Get our favorite recipe: Extra-Creamy Fettuccine Alfredo
How-To
In this edition of Epicurious 101, professional chef Lish Steiling demonstrates how to make the best chocolate chip cookies at home.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best brownies at home. From the best cocoa powder to using coffee powder to boost the chocolatey flavor, follow Frank’s steps to get the best fudgy brownies every time.
How-To
In this edition of Epicurious 101, Institute of Culinary Education chef and culinary instructor Ann Ziata demonstrates how to make the best chili at home. From using aromatics for flavor to creating the perfect amount of heat, follow Ann’s steps to get the best chili every time.
Chefs
In this edition of Epicurious 101, Institute of Culinary Education chef and culinary instructor Ann Ziata demonstrates how to make the best roast chicken at home. From overnight seasoning to knowing when to flip your chicken, follow Ann’s steps to get the best roast chicken every time.
How-To
In this edition of Epicurious 101, Institute of Culinary Education chef and culinary instructor Ann Ziata demonstrates how to expertly plate your food at home. From choosing the right plate to the importance of highlighting the key ingredients, follow Ann’s steps to plate like a pro.
How-To
Want to keep your wok looking and working like new? Chef Eric Huang demonstrates and explains everything you need to know to get the best out of your wok at home, from seasoning to cleaning to storage.Shop for the wok from this video: https://amzn.to/3G3ZKOj
When you buy something through our affiliate links, we earn a commission
How-To
In this edition of Epicurious 101, professional chef Eric Huang demonstrates how to make the best stir fries at home. You’ll never make soggy or burnt meat or veg again after following Huang’s pro tips for achieving a restaurant-quality stir fry.
How-To
In this episode of Epicurious 101, professional chef Eric Huang explains the art of steaming, a cooking technique often overlooked yet essential in kitchens around the world. Far from bland or boring, steaming unlocks vibrant flavors, preserves nutrients, and delivers refined textures. Say goodbye to soggy vegetables and hello to perfectly cooked meals as Chef Eric shows you how to master this gentle method.
How-To
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.