Main Course

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.

Learn how to make melt-in-your-mouth, fork-tender beef short ribs using a low-and-slow braising method with balsamic vinegar and aromatics.

Learn how to make juicy Skillet Salisbury Steak with a rich mushroom gravy using a pan-steaming technique that prevents dry meat.