Online Class

The Everyday Gourmet: Essential Secrets of Spices in Cooking

by The Great Courses
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Add flavor and complexity to your dishes by mastering spices from around the world.

Skill Level


What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials
  • Hours of close-up instruction
  • Answers from fellow classmates in our virtual classroom

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.


Learn elite techniques for how to cook with spices from chef Bill Briwa of The Culinary Institute of America. He'll share secrets for building incredible flavor profiles and creating unforgettable meals that impress every guest.

Lesson Breakdown

1. India: Heart of the Spice World
Journey to India, which produces 50 percent of the spices consumed around the globe. You'll learn how to work with cumin, coriander, paprika, masalas and other unique tastes from this cuisine of spice. Recipes include basmati rice with cardamom and cloves, chile tamarind shrimp and a sweet chai tea.
2. China: From Peppercorns to Tea
3. Mexico: Chiles for Every Palate
4. Mediterranean Spices: Exotic Blends
5. Treasured Spices in Northern Europe
6. New American Cuisine: The Global Kitchen

Recommended with this class

  • Standard kitchen implements: pots, pans, baking dishes, mixing bowls, measuring cups and spoons, heat-proof spatula, whisk

Taught by

Bill Briwa
Bill Briwa
A popular chef-instructor at The Culinary Institute of America, Bill Briwa has worked in the hospitality business for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; the executive chef for The Wine Spectator Restaurant at the CIA at Greystone; and an officer on the board of the St. Helena (California) Farmers' Market. A talented presenter and judge at numerous professional conferences, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show, Bill has also had his writing featured in Fine Cooking, Mise en Place and Practical Winery & Vineyard Journal.

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