Main Course

Learn the sear and fry technique to achieve professional grade crispy ground beef with a deep mahogany crust and caramelized texture.

A foolproof slow cooker potato and ham soup that uses a starch-release technique to ensure a thick, velvety texture that is never watery or thin.

A foolproof baked ziti recipe featuring a secret par-boiling technique and thick meat sauce to prevent soggy pasta and ensure a bubbly golden crust.

Learn the secret to thick, restaurant-quality beef chili using the bloom and reduction method to ensure a rich, never-watery sauce every time.

A professional, velvety baked macaroni and cheese recipe that uses a specific tempering technique and high-moisture sauce to ensure a creamy result that is never dry or grainy.

A rich and thick Shrimp and Sausage Creole recipe that uses a specific reduction technique to ensure a glossy, restaurant-quality sauce that never turns watery.

A foolproof recipe for Creamy Chicken and Wild Rice Soup using a tempering and starch-locking method to ensure a velvety, rich consistency that never curdles.

A classic, creamy tuna noodle casserole featuring a secret par-boil method to ensure perfectly al dente noodles and a golden butter cracker crust.