The Everyday Gourmet: Essential Secrets of Spices in Cooking

Rated 5 out of 5 by from If only I truly wish I'd watched these courses earlier. i do use a lot of spices in my cooking. I like to make Indian, French and Italian dishes. The opportunity to see a chef manipulating the flavourse with selected spices was really intersting and the Chef Bill Briwa is inspirational in his delivery. I'm now tempted to sample Mole although I may not make it.
Date published: 2021-04-07
Rated 5 out of 5 by from Good practical skills for using spices This is a good introduction to the secrets of using spices. I have particular interest in Indian cooking and am very pleased with the information presented. I am a better visual learner so watching what he did was helpful. Today I made my first real Indian dish with lots of spices recently purchased from a local Indian store. It tastes good! Thank you for this course!
Date published: 2021-02-06
Rated 5 out of 5 by from Very informative Every class is filled with at least one delicious recipe and fantastic techniques on how to get the most out of what can be very expensive ingredients.
Date published: 2020-12-22
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
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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.


The Culinary Institute of America


The Culinary Institute of America

About Bill Briwa

Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, 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. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu 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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