I took 11 MasterClass cooking classes from celebrity chefs like Gordon Ramsay and Dominique Ansel — here’s why they’re worth a subscription

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Summary List Placement

If you don’t have experience making complete meals day after day, it can feel overwhelming to search for a reliable recipe, complete multiple tasks at once, or roast everything long enough without burning or overcooking your dinner. 

A MasterClass subscription gives you access to over 17 cooking courses from celebrity chefs, including Gordon Ramsay, Wolfgang Puck, and Alice Waters.

What is MasterClass?

For $180 a year, or $15 each month, MasterClass gives you unlimited access to online courses from celebrities and world-renowned experts. It can be a pricey investment, but each course includes multiple lessons via episodes — sometimes as many as 36 videos — as well as a full-color PDF workbook featuring recipes and tips.

Additionally, there’s a community forum for each class where you can post questions, get extra info, and potentially interact with the instructor.

Also included in your membership is access to classes in film & TV, music & entertainment, writing, business, design, sports, and more.

For a full rundown of MasterClass, read our review here.

All-Access Pass (small)

All of the courses we recommend produced mouthwatering meals in our tests and can be followed easily in your home without special equipment or ingredients.

Here are the 11 best culinary arts and cooking classes you can take at home with MasterClass:
“Modern Italian Cooking” with Massimo Bottura

“Modern Italian Cooking” with Massimo Bottura packs a lot of information and skills into this 14-lesson course that takes basic ingredients and turns them into a gourmet dish.

The class is taught by the chef patron of Osteria Francescana, a three-Michelin-star establishment widely considered to be one of the best restaurants in the world. Most recently, Bottura has gained additional notoriety during the pandemic with his free Kitchen Quarantine series on Instagram.

In this four-hour course, Bottura covers his modern twist on classic Italian dishes, incorporating causes that are important to him such as reducing food waste. He also invites members of Il Tortellante, a fresh pasta workshop for disadvantaged kids, to help make tortellini.

So far, I’ve made two dishes from the course. First was the Sogliola al Cartoccio, or Mediterranean-style sole. Due to grocery shortages during the pandemic, I had to substitute some ingredients, but the finished product was beautiful, delicious, and healthy. Plus, it was relatively easy to make and didn’t take long.

The other dish I made is less of a dish and more of a new habit. Bottura talks about a “Broth of Everything,” a vegetarian broth he makes using vegetable scraps. I started doing this using a gallon bag stored in my freezer. Once it was full, I dehydrated it overnight in the oven at 150 degrees Fahrenheit. The next morning, I put all of the dehydrated, aromatic scraps in a stockpot along with some herbs and simmered it for six hours. The resulting broth is like liquid gold, and yes the name suggests, I use it in everything.

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Source:: Business Insider


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