The Everyday Gourmet: Essential Secrets of Spices in Cooking

Rated 5 out of 5 by from I want to try them all! I thoroughly enjoyed each segment particularly because I had visited most of the regions previously. Chef Briwa is very knowledgeable, likeable, & made it all look so easy.
Date published: 2020-10-06
Rated 2 out of 5 by from So unfulfilling I was hoping to learn more about cooking with spices. Starting with basics like curry, ginger, cinnamon basic for ... but that wasn’t this video.
Date published: 2020-08-19
Rated 5 out of 5 by from Essential Secrets of Spices in Cooking Amazing instructor who knows world cuisine well and who has a very clear, personable teaching style. Answers questions as they arise in my mind, as if we are in class together.
Date published: 2020-08-12
Rated 5 out of 5 by from A whole new world of spices I just finished this course and am blown away with all i learned. I've always thought I new pretty much every spice out there but this course made me realize how much I didn't know Chef Briwa takes you around the world with interesting dishes that you probably can't find anywhere else. The course is in depth and fascinating. You'll never look at spices the same way again.
Date published: 2020-06-15
Rated 5 out of 5 by from Great format and wonderful instructor I love this course. It's everything I had hoped for. And the ability to rewatch lectures is great as I plan to use much of the material as I improve my cooking. I was so impressed that I've already bought this course for two of my daughters.
Date published: 2020-06-04
Rated 5 out of 5 by from great course I greatly enjoyed this course. It broadened my understanding of spices
Date published: 2020-05-25
Rated 3 out of 5 by from Exotic spices I would have appreciated a course in how to use which spice with which food familiar to Americans. Not so interested in exotic spices I will not use and hard to buy.
Date published: 2020-04-21
Rated 4 out of 5 by from misleading title The chef, the recipes, instruction, and the explanation of the spices used was very informative. However, by the title, I was looking for more definitive discription of more spices, how they are used with a variety of foods. These lessons were too restricted. I do not feel that I learned how to apply, mix, incorporate the many spices the chef used into other recipes. There were many great cooking tips, the recipes were excellent, but not what I was expecting. Need to change the title.
Date published: 2020-03-26
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The Everyday Gourmet: Essential Secrets of Spices in Cooking
Course Trailer
India-Heart of the Spice World
1: India-Heart of the Spice World

Journey to India, which produces 50 percent of the spices consumed around the globe, and 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, chili tamarind shrimp, and a sweet chai tea.

36 min
China-From Peppercorns to Tea
2: China-From Peppercorns to Tea

Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you'll discover depths of flavor you won't find in the takeout food we're all familiar with.

31 min
Mexico-Chiles for Every Palate
3: Mexico-Chiles for Every Palate

First, explore the differences between common chiles such as jalapenos, guajillos, and poblanos-and how each can add a unique (and spicy) twist to Mexican dishes. Then, follow the step-by-step process of making the perfect mole that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate.

33 min
Mediterranean Spices-Exotic Blends
4: Mediterranean Spices-Exotic Blends

Find out why spices help make Mediterranean cuisine so rich and exciting. Some of the many diverse spices you'll learn about here: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame, and sumac; and even preserved lemons.

28 min
Treasured Spices in Northern Europe
5: Treasured Spices in Northern Europe

Travel now to northern Europe, where you'll get a tasty introduction to some of the many commonplace and exotic spices from Hungary, Spain, and other European countries. Hungarian paprika, Spanish pimenton, caraway, juniper-these and other ingredients, you'll learn, are the key to unforgettable dishes ranging from goulash to mulled wine.

34 min
New American Cuisine-The Global Kitchen
6: New American Cuisine-The Global Kitchen

Embrace everything you've learned about cooking with spices by taking a classic American dish-fried chicken-and using spices to give it unique cultural twists. You'll see how a mastery of spices is the key to creating Indian, Latin American, Chinese, and Mediterranean chicken dishes, each with its own captivating flavors and aromas.

34 min
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world 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 Farmers' Market. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking

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