101 Best Cooking Videos
Are you a visual learner? Do you like to cook along with your favorite chef on TV? Or maybe you just like watching an amazing recipe come to life. Whatever the case may be, we've got the perfect list for you. Below, you will find 101 of the best cooking videos on the internet. Learn how to make a delicious crab meat salad; the art of baking a basic pie crust; how to prevent food borne illnesses; and how to properly remove the skin from roasted sweet peppers, among many, many other things. Enjoy!
Baking - Beef - Charcuterie - Custards, Creams & Frozen Desserts - Eggs & Breakfast - Fish & Shellfish - Food Safety & Sanitation - Fruits - Game - Hors d'Oeuvre, Canapés & First Courses - Knife Skills - Lamb - Molecular Gastronomy - Offal - Pork - Potatoes, Grains & Pasta - Poultry - Salads - Silly Videos - Soups - Stocks & Sauces - Veal - Vegan & Vegetarian Cooking - Vegetables
Baking
1. Chocolate Shortbread Cookies-Food Network
Chef Alex Guarnaschelli prepares chocolate shortbread cookies with an accompanying white chocolate and sour cream dipping sauce. (2:30)
2. Croissants
Chef Pino explains how to make croissants and pain au chocolat. (10:01)
3. The French Chef (1971): La Tarte Tatin
In an episode of the French Chef, Julia Child creates the classic, amazingly buttery, tarte tatin (a sliced apple dessert served upside down). Julia encourages you to start by making your own pie crust. When Julia attempts to invert the dessert for presentation, the entire thing collapses into mush. But plucky Julia shows you how to fix even this monstrous disaster. (26:39)
4. How to Make a Basic Pie Crust
This short tutorial demonstrates how to make a simple pie crust from scratch, and it presents a nifty fact about Betty Crocker. (3:22)
Watch the amazing high-speed creation of the Lego Batman cake, which appeared at the Lego Batman videogame launch party. This cake was created by Lisa Strauss of Confetti Cakes. (5:19)
Beef
Celebrity chef Bobby Flay prepares three different types of burgers—Blue Cheese, Nacho, and Texas Beef—at the 2008 Food and Wine Classic in Aspen. (5:55)
7. Chef Rick Bayless Grills Carne Asada Brava
In this video, master chef Rick Bayless of the Frontera Grill in Chicago demonstrates how to prepare a carne asada marinade. (4:28)
8. Floyd on Food: Slow-cooked beef in red wine
Chef Keith Floyd slow cooks a shin of beef in red wine. The slow cooking time softens and transforms this flavorful (but potentially gristly) cut of meat. The video would be better, admittedly, if Floyd included some information on cooking time and temperature, but he's so cheerful and amusing that you can forgive him. I'm sure it's a low temperature and a very long time. Just buy a meat thermometer, insert it into the thickest hunk of meat, and check on it every so often until it hits an internal temperature of 160 degrees Fahrenheit. (4:32)
This quick video presents a helpful tip for testing the “doneness” of meat without cutting into it and causing the tasty juices to run. (1:28)
Charcuterie
10. Pork Confit - Part 1: The Brine
This tutorial video demonstrates the first of a two-step process for creating pork confit (pork preserved in its own rendered fat. (3:55)
11. Pork Confit - Part 2: A Charcuterie Experience
This tutorial is a continuation of a two-part video for creating pork confit. This recipe is somewhat modified from the traditional in order to use much less fat. (4:24)
Custards, Creams & Frozen Desserts
In this English-language video from the French Culinary Institute, Marc Bauer explains how to make the classic crème brûlée with a vanilla bean or with vanilla extract. Bauer's attention to detail is pretty amazing. (7:34)
13. Potted Plant Ice Cream Cake
Chef John of Foodwishes.com demonstrates how to make an ice cream cake look like a potted plant. This isn't necessarily a dessert that's appropriate for every occasion or group, but it's very whimsical. (2:45)
Eggs & Breakfast
14. Cheese Soufflé
The narrator of this video is maybe the most laid-back guy I've ever heard, which is great because soufflés seem a little tricky at first. He starts off with a pre-prepared béchamel sauce, which I've linked in the sauce section below. I suggest watching that one first if you are seriously interested in soufflés. (5:59).
15. Crêpes Suzette Demonstration
In this video from the Indiana University of Pennsylvania's Academy of Culinary Arts, Chef Clifford Klinger presents an easy-to-follow video demonstrating how to make Crêpes Suzette (a flaming dessert) tableside. His assistant, Teresa Brownlee, plays the novice role, making her first crêpes on the video, which gives Klinger opportunities to point out common mistakes and teach both you and Brownlee how to correct them. (14:13)
16. Julia Child Making an Omelet
In a clip from the classic cooking show The French Chef, Julia Child demonstrates how to cook a flat, two- to three-egg French omelet in 20 seconds. (6:47)
17. Mario Batali: Ricotta Frittata
Chef Mario Batali demonstrates how to make a frittata with ricotta cheese and marjoram at the 2007 Food and Wine Classic in Aspen. (3:22)
18. Pan-Baked Lemon-Almond Tart
Mark Bittman from the New York Times makes an easy lemon-almond tart that's essentially a frittata. (3:55)
19. Poaching Eggs from the World's Premier Culinary College
Chef instructor Scott Swartz demonstrates how to prepare poached eggs and how to keep them overnight to serve the next day. (4:07)
Fish and Shellfish
Chef Anita Lo of Annisa in New York City shows you how to buy fresh fish in Chinatown and then steam it according to her mother's recipe. If you look closely, what appears to be a monkey enters the frame around 3:51. (4:04)
21. Eric Ripert on Killing Lobsters Humanely
Chef Eric Ripert demonstrates how to differentiate between male and female lobsters, and then he illustrates how to kill a lobster quickly in order to spare it unnecessary suffering. From personal experience, just make sure your knife doesn't slip. (5:01)
22. Famous Fat Dave: Chinese New Year Dumplings
Dave prepares a shrimp filling for Chinese New Year Dumplings with Chef Anita Lo of Annisa in New York City. (3:50)
23. Floyd on Fish: Easy Guide to Cooking Mussels
Chef Keith Floyd of the BBC demonstrates how to clean and cook mussels. Floyd discusses the importance of not cutting yourself because “it's an inconvenience.” (7:34)
24. Michelle Bernstein: Tuna Ceviche
Chef Michelle Bernstein makes a tuna “ceviche” using sashimi-grade tuna, watermelon, ginger, chili, mint, and sesame oil. This isn't a traditional ceviche because the fish isn't allowed to sit in citric acid (which would turn the beautiful tuna a grayish color); however, this dish is inspired by ceviche. (2:42)
25. Michelle Bernstein: Tuna Tiradito
Chef Michelle Bernstein creates a tuna tiradito (a Peruvian dish similar to ceviche) out of sushi-grade tuna, garlic, lime juice, cilantro, shallot, scallion, cumin, and ginger. (3:56)
26. Seafood: How to Bone a Cooked Fish
This tutorial video demonstrates how to easily fillet a whole fish. (1:35)
27. Seafood: How to Open Oysters and Clams
This video demonstrates how to quickly open oysters and clams without cutting your hand or destroying the meat. (2:20)
28. Seafood: How to Peel and De-vein Shrimp
This little tutorial shows you how to peel a shrimp and remove its digestive tract. The girl doing the voiceover claims that de-veining shrimp is optional; it's not. (1:34)
29. Top Chef Shows How to Cook a Geoduck
Chef Hung Huynh demonstrates two preparations of geoducks (giant clams): a sashimi of the long siphon part and fried geoduck belly. (5:02)
30. Cooking With Oonagh: Gluten Free Shrimp and Quinoa Salad
Chef Oonagh Williams discusses a gluten-free shrimp and quinoa salad. Gluten is protein that many people are allergic to, and it can be found in grains, such as wheat, barley, and rye. (3:18)
Food Safety & Sanitation
31. Basic Food Safety Course - Part 1 Introduction
This video, produced by the Central District Health Department of Boise, Idaho, breaks down the causes of food borne illnesses into three categories: chemical, physical, and biological. This video focuses primarily on biological contaminants—bacteria, viruses, parasites, protozoan, funguses and yeasts—and describes the environments that biological contaminants need in order to thrive. (5:18)
32. Basic Food Safety Course – Part 2: Holding Times and Temperatures
This is the second video in a five-part series produced by the Central District Health Department of Boise, Idaho. The discussion in this segment focus on the top cause of food borne illness: improper holding times and temperatures. The video details the “danger zone” where bacteria easily reproduce (between 41 and 135 degrees) and explains how to properly cool hot food (and yes, it's more complicated than sticking whatever you're cooking in the fridge). (2:59)
33. Basic Food Safety Course – Part 3: Poor Personal Hygiene
The third video in this series discusses the second most common cause of food borne illnesses: poor personal hygiene. (5:10)
34. Basic Food Safety Course – Part 4: Inadequate Cooking & Contaminated Equipment
In the fourth video of this series, the appropriate timing for cooking and reheating various products is discussed. The video then presents tips on how to prevent cross-contamination of raw and cooked foods. (5:17)
35. Basic Food Safety Course – Part 5: Adulterated Food
In the fifth video of this series, you are told what to look for to determine whether a certain food can be served to the public. It also gives useful tips on how to properly store food. (3:09)
Fruits
36. French Cherry Custard: Cherry Clafouti
A quick demonstration of how to make French cherry custard. The pits are left in the cherries for this dish, which apparently makes for a better flavor. (3:28)
37. Great Depression Cooking: Baked Apples
Clara, woman in her 90s, demonstrates how to make one of her favorite childhood desserts, baked apples, a recipe her mom made in the 1930s. (5:38)
38. Peach Tartlets
Chef John of Foodwishes.com prepares fresh peach tartlets that use Chinese five-spice powder. (3:59)
Game
39. Grilled Garlic Herb-Crusted Roasted Rack of Venison
Chef Randal Wadener of the Weber Grill in Chicago prepares a rack of venison using both direct and indirect heat from charcoal grills. Various vegetables are prepared to accompany the venison. They are blanched and then grilled. (9:56)
40. How to Make Bamboo and Wild Boar Miso Soup
Chef Shuji Ozeki demonstrates how to make miso soup with bamboo shoots and a little bit of wild boar belly for flavor. (4:39)
41. Pigeon: Plucking, Breasting & Gutting, with Mark Gilchrist
In this video, Sporting Shooter's chef Mark Gilchrist demonstrates how to pluck and gut a wood pigeon. Gilchrist presents two options for preparing the meat: gutting to prepare the bird for roasting in the oven, and also removing the breast and leg meat for other preparations. (4:34)
42. Rabbit: skinning and preparing with Mark Gilchrist
In this video, Sporting Shooter's chef Mark Gilchrist demonstrates how to gut and skin a rabbit and then store it under oil. (5:40)
43. Video recipe: Roasted rabbit [HQ]
In this translated video, Enrico Cordero of Il Centro in Italy demonstrates how to prepare a regional dish: roasted rabbit with an orange-carrot cream. (3:35)
Hors d'Oeuvre, Canapés & First Courses
Bobby Flay prepares two quick, grilled appetizers: prawns with a pepper vinaigrette, and eggplant and cheese stacks. (2:39)
45. Michelle Bernstein: Shrimp Ceviche
Chef Michelle Bernstein demonstrates a Peruvian shrimp ceviche (fish “cooked” in citric acid). Bernstein explains the importance of seasoning the protein before immersing it in citrus juice, and then she shows you two different ways to present the dish. (3:35)
Chef Ming Tsai demonstrates two ways to make bings (large dumplings) stuffed with tofu and mushrooms. He also explains how to steam bings that are stuffed with pork or shrimp so that the stuffing thoroughly cooks, and how to ensure a nice crisp dough. Then, he whips up a dipping sauce. (6:07)
47. Ming Tsai: Warm Goat Cheese
Chef Ming Tsai explains how to make a warm goat cheese appetizer with cranberry balsamic syrup both in a skillet and in a broiler. (3:21)
Chef Alex Guarnaschelli demonstrates the creation of a non-traditional pesto made with olive oil, breadcrumbs, walnuts, and fresh herbs. (2:21)
Knife Skills
49. A Guide to Improving Your Knife Skills
Jennifer Clair, a home cooking instructor, demonstrates the proper position for using a chef's knife, then explains how to efficiently chop an onion, mince garlic, and julienne a pepper. (4:57)
This quick tutorial shows you how to pit and slice an avocado without mashing it up and getting it all over your hands. (1:33)
51. Knife Skills: How to Sharpen a Knife
This brief video clearly explains how to keep your knife sharp, which reduces your chances of injuring yourself when using it. (1:06)
52. Properly Slicing Onions with the World's Premier Culinary College
Chef instructor Dave Kamen from the Culinary Institute of America demonstrates how to peel, slice, and dice an onion. (3:52)
Lamb
53. Roasted Leg of Lamb - Food Network
Chef Alex Guarnaschelli demonstrates a marinade and gravy for a roasted leg of lamb. She also mentions that mustard can be used to thicken sauces. (3:21)
54. Grilled Lamb Shoulder Chops
Chef John of Foodwishes.com prepares grilled lamb shoulder marinated in garlic, rosemary, and pomegranate juice. John also makes a play off of a mint jelly using orange, mint, chili, and vinegar. (5:31)
Molecular Gastronomy
55. Chicago Molecular Gastronomy Restaurant: Moto
Chef Homaro Cantu explains the experimental, whimsical dishes served at his Chicago restaurant—where the menu sometimes tastes like an Italian panini. (2:50)
56. Cooking with Liquid Nitrogen
Chef Ferran Adria and Harold McGee discuss how liquid nitrogen is used in kitchens to produce products that couldn't be created by traditional means, such as an alcohol sorbet. (4:17)
Offal
57. Top 50 Dishes of NYC: Sweet Breads at Prune
Chef Gabrielle Hamilton explains her sweetbreads, which are fried and served with capers and bacon. (3:53)
Chef Chris Cosentino of Incanto in San Francisco makes a case for using all parts of the animal, and then he prepares a multicourse meal using offal cuts of various animals. (10:59)
This quick tutorial shows you how to cook sweetbreads (the thymus of a lamb, calf, or piglet). (0:33)
Pork
60. Mario Batali: Braised Pork
Chef Mario Batali demonstrates how to braise a pork leg in water and wine at the 2007 Food and Wine Classic in Aspen. (4:23)
61. How to Break Down a Suckling Pig
Chef April Bloomfield of the Spotted Pig in New York City explains how to butcher a whole suckling pig into primal cuts. (5:18)
In this beginner-friendly video, Scott Vermeire of Prather Ranch Meat Compnay demonstrates the right way to prepare bacon, and also shows you what you're probably doing wrong. (2:00)
63. Keith Floyd Cooking Toulouse Cassolet
British chef Keith Floyd cooks the classic French dish, cassolet, at Stade Toulousain before the Rugby World Cup. This dish is a kaleidoscope of pork products. If this is European tailgating, I need to book a flight ASAP. (5:17)
64. Chef Ron's Eggplant Rollatini
This video presents a flexible Italian base recipe that incorporates prosciutto. This can be topped with marinara, bechemel or a garlic and oil sauce. (8:02)
Potatoes, Grains & Pasta
65. Great Depression Cooking Episode 1: Pasta with Peas
This simple, cheap, and nourishing meal is presented by Clara, a woman in her 90s. As she cooks, Clara discusses what her family ate during the Great Depression and how bootleggers were a thriving part of her neighborhood. (6:32)
This tutorial demonstrates the art of making risotto with seasonal ingredients and also provides some information about the history of the dish. What makes this video really useful is the host's clear description of what type of utensils to use and what mistakes to avoid while creating what is, essentially, a really easy dish (6:56)
67. Mario Batali: Orzotto ai Porcini
Chef Mario Batali prepares a risotto-type dish using orzo, barley, and porcini mushrooms at the 2007 Food and Wine Classic in Aspen. (3:46)
Poultry
68. Beer Can Chicken with the World's Premier Culinary College
Chef instructor Dave Kamen of the Culinary Institute of America demonstrates how to cook a chicken over a can of beer on a grill. (3:02)
69. Turkey Carving by Cooking.com
In this short video, professional chef Gordon Drysdale demonstrates how to carve a turkey. (2:47)
70. Turkey Dumplings: Matthew Goike
Matthew Goike demonstrates his recipe for turkey dumplings that won him a scholarship to the Culinary Institute of America. (5:19)
Salads
71. Crab Meat Salad
Chef Boulud from New York City creates a spring/summer salad of crab meat, cucumber, mango, lime, mint, and cilantro. Boulud demonstrates a presentation technique of layering his ingredients inside a metal mold that keeps the food corralled into a pleasing shape. (6:13)
72. José Andrés: Tomato & Bread Salad
Chef José Andrés demonstrates a salad created out of slightly stale bread, tomato, green pepper, olive oil, vinegar, olives, and any other extra ingredients you might happen to have lying around the kitchen. (4:24)
73. Ming Tsai: Tofu Greek Salad
Chef Ming Tsai prepares a simple Greek salad with tofu, mustard, lemons, pepper, salt, parsley, olives, lemon zest, olive oil, and tomatoes. Tsai prepares the dressing in a bowl to minimize clean up. (2:06)
Chef Peter Hoffman talks about his interest in cooking seasonal, local ingredients, and demonstrates how to make a salad from ingredients found in New York in April (the cruelest month—when it's warm outside but summer ingredients aren't ready yet.) (3:49)
75. Warm Salad of Asparagus and Artichoke from Chef Daniel Boulud
Chef Boulud, of Daniel in New York City, demonstrates how to make a warm salad of seasonal spring ingredients: asparagus, artichoke, sweet peppers, fresh herbs, lemon, a hot pepper coulis, and warm basil oil. (6:55)
Silly Cooking Videos
76. Cooking with Christopher Walken
A quick sketch from an Australian TV show. (2:07)
77. How to Bake Cookies on Your Car's Dashboard
Just like it sounds, this video demonstrates how to bake cookies on the dashboard of your car. It admittedly takes a while, but if you're at the beach or the park for the day, why not? (2:51)
78. Man Quiche
A British sing-along video that makes a case for why real men can eat quiche. (1:00)
79. Nutty Beef Casserole: New! Trailer Park Cooking Show
The fabulous Jolene Sugarbaker demonstrates how to create a simple, filling casserole using one pot, one pan, and a casserole dish. (16:24)
80. The Muppet Show - Swedish Chef: Lighter Than Air Soufflé
A classic recipe from Jim Henson's master chef. (0:59)
81. Vintage Hungarian Sausage Commercial
A short and very weird commercial, somewhat influenced by Alvin and the Chipmunks. (0:41)
A concert performed entirely with vegetables as the instruments. (5:56)
Soups
83. Butternut Squash Soup Recipe
Executive chef Alex Guarnaschelli of Butter restaurant in New York City prepares a butternut squash soup that balances between sweet and savory. (4:57)
84. Cauliflower Soup with Blue Cheese Fritters
Chef John of Foodwishes.com prepares a pureed cauliflower soup and then demonstrates the accompanying blue cheese fritters. (5:20)
85. Thai Pea Soup with the World's Premier Culinary College
Eve Felder, associate dean of culinary arts, demonstrates how to make a cold, spicy, spring pea soup. Felder explains how to achieve the perfect consistency of this (or any other) pureed soup. (7:20)
Stocks and Sauces
86. Béchamel Sauce: Let's Turn This "Mother" Out!
One of the five classic sauces taught in culinary programs, the béchamel sauce can be used in many different dishes (including in the cheese soufflé featured in the Eggs and Breakfast section). (4:59)
This video illustrates the procedure for creating a basic hollandaise sauce and gives tips for how to avoid and fix common mistakes. (2:37)
88. Romesco Sauce with 3 Recipes from the World's Premier Culinary College
Chef instructor Bill Briwa demonstrates how to make romesco (a Mediterranean nut-based sauce) and then presents three different dishes that can be made using it: grilled chicken and vegetables; a sandwich; and a fish, potatoes, and chard dish. (7:55)
89. Sauces and Stocks: How to Make Beurre Blanc
This simple white wine and butter sauce is demonstrated clearly and concisely. The tutorial video explains how to spot if the sauce has begun to “break” (separate). (2:09)
90. Sauces and Stocks: How to Make Aioli
This video shows you how to make a mayonnaise, and then how to turn it into an aioli by adding some minced garlic and a pinch of salt. The video also explains how to fix the aioli if it breaks (separates) after you've made it. (2:26)
Veal
This very short video demonstrates the basic technique of making British rose veal with marsala sauce in one pan. (1:31)
92. Braising: Osso Bucco with the World's Premier Culinary College
Chef instructor Hinnerk von Barden of the Culinary Institute of America demonstrates how to braise osso bucco (veal shank).
93. Veal Milanese
Chef Michael Chiarello demonstrates the thinly-sliced, shallow-fried veal cutlet, and explains how to carefully place it in the hot oil so you don't get splattered. (6:23)
Vegan & Vegetarian Cooking
94. Camilla Cooks: Chocolate Truffles (Vegan, Dairy-Free)
Camilla Saulsbury shows you how to make chocolate truffles using high-quality bittersweet chocolate, cashews, water, vanilla extract, and coco powder. The chocolate base can also be used as a fondue or icing. (5:54)
95. Chola Tikki Recipe by Manjula, Indian Vegetarian Cooking
Manjula demonstrates how to make chola tikkis—fried, spicy, Indian snacks made of mashed potatoes, chickpeas and various spices. (8:25)
96. Everyday Dish, Tofu Breakfast Scramble (Vegan)
This video shows a vegan alternative to scrambled eggs. It also shows a variety of products that can be added to meals to increase the amount of protein. (6:04)
97. Vegan Pate (Mock Chopped Liver)
This video shows you how to make a vegan alternative to pate using mushrooms, onions, and walnuts. (5:18)
Vegetables
Michele Knaus of EatLikeAChef demonstrates how to prep artichokes for steaming. (6:13)
99. Rick Bayless: Building Blocks of the Mexican Kitchen
In this video, master chef Rick Bayless of the Frontera Grill in Chicago explains how to make roasted poblano rajas—a basic ingredient used in many different Mexican dishes. (4:44)
100. Roasting Peppers with the World's Premier Culinary College
Chef instructor Phil Crispo of the Culinary Institute of America explains how to prep and roast sweet peppers, and then how to remove the skin. (3:44)
101. Tempura Vegetables with the World's Premier Culinary College
Chef instructor Shirley Cheng explains how to create a variety of tempura vegetables including asparagus, mushrooms, and lotus root. As a bonus, you also get to see her explain how to prepare tempura shrimp and fresh herbs. Plus, she also demonstrates how to present the tempura vegetables with soba noodles. (4:33)
102. Broccoli Salad
Chef Evanne teaches us how to whip up a scrumptious broccoli salad in this episode of the RV Cooking Show. What's great about this cooking series, is you not only get to learn how to prepare a dish, but you also get a sneak peak into her latest RV destination, in this case, the Adirondacks. She also includes an ingredients list, instructions, and additional tips.
