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Online Class

The Everyday Gourmet: Rediscovering the Lost Art of Cooking

by The Great Courses

Learn the essential culinary skills you need — from stir-frying to grilling — to make crowd-pleasing starters, main courses, desserts and more.

What You Get

  • 24 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including a complete course guide with recipes
  • Hours of close-up instruction
  • Closed captioning available (web only)
  • Answers from fellow classmates in our virtual classroom


Join a popular chef-instructor from the Culinary Institute of America, Bill Briwa, and learn basic concepts, methods and techniques that will elevate your meals and how you make them. Get started with the perfect kitchen setup before exploring the ins and outs of sautéing. Then, uncover the secrets of combination cooking, and learn how to make savory stocks and broths. Moving on, find out how easy it is to make pasta from scratch, and improve your strategies for buying and cooking pork chops, beef and seafood. Up next, see how to cook beans and grains with ease and create vegetarian meals from eggplant, cauliflower, beets and more. Finally, because no meal is complete without dessert, learn how to make bachelor's jam for unforgettable variations on parfaits and summer puddings! Get this on-demand class and learn insider tips, tricks and secrets that will take any dish from good to great.

Lesson Breakdown

1. Cooking: Ingredients, Technique & Flavor
Take a fascinating look at the science of taste and how it acts as the gateway to better understanding and enjoyment of the food you eat. Through fun taste experiments involving melon, radicchio and a few simple seasonings, you'll come to see just how intricate and subtle your taste buds are.
2. Your Most Essential Tool: Knives
3. More Essential Tools: From Pots to Shears
4. Sauté: Dry-Heat Cooking With Fat
5. Roasting: Dry-Heat Cooking Without Fat
6. Frying: Dry-Heat Cooking With Fat
7. From Poach to Steam: Moist-Heat Cooking
8. Braising & Stewing: Combination Cooking
9. Grilling & Broiling: Dry-Heat Cooking Without Fat
10. Stocks & Broths: The Foundation
11. The Stir-Fry Dance: Dry-Heat Cooking With Fat
12. Herbs & Spices: Flavor on Demand
13. Sauces: From Beurre Blanc to Béchamel
14. Grains & Legumes: Cooking for Great Flavor
15. Salads From the Cold Kitchen
16. Eggs: From the Classic to the Contemporary
17. Soups From Around the World
18. From Fettuccine to Orecchiette: Fresh & Dry Pastas
19. Meat: From Spatchcocked Chicken to Brined Pork Chops
20. Seafood: From Market to Plate
21. Vegetables in Glorious Variety
22. A Few Great Desserts for Grown-Ups
23. Thirst: The New Frontier of Flavor
24. Crafting a Meal, Engaging the Senses

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.