Home & Life

Cooking Basics: Kitchen Foundations

Stop following recipes. Start cooking.

12 lessons4 modules9h 35m durationbeginner level

Instructor: StretchLearn Faculty

About this course

Learn to cook the way professionals think about it: technique first, recipes second. You will build precise knife skills, learn to read and control heat across stovetop and oven, season food properly using salt, acid, fat, and heat, and assemble a personal repertoire of 20 reliable recipes. By the end you can walk into any kitchen and improvise a meal without a recipe.

Curriculum

Module 1: Setting Up a Working Kitchen3 lessons

The Minimum Viable Kitchen: Tools That Earn Their PlacePreview45m
The Salt Program and a Stocked Pantry🔒45m
Mise en Place and Kitchen Workflow🔒45m

Module 2: Knife Skills and Precision Cuts3 lessons

Grip, Posture, and the Claw🔒45m
The Four Core Cuts🔒50m
Sharpening, Honing, and Knife Care🔒45m

Module 3: Heat, Fat, and the Science of Cooking3 lessons

Reading and Controlling Heat🔒50m
Choosing Fats and Smoke Points🔒45m
The Maillard Reaction and Building Flavor🔒50m

Module 4: Seasoning and Your 20-Recipe Repertoire3 lessons

Seasoning by Taste: Salt, Acid, Fat, Heat🔒50m
The Foundational 20: Eggs, Grains, Vegetables, Proteins🔒55m
Improvising Meals and Building Weekly Flow🔒50m