This experience is optimized for Internet Explorer version 9 and above.

Please upgrade your browser

Video title

Priority Code

Cancel
The Everyday Gourmet: Making Healthy Food Taste Great

The Everyday Gourmet: Making Healthy Food Taste Great

Taught By Multiple Professors
Course No.  9292
Course No.  9292
Share:
Sale
Video or Audio?
While this set works well in both audio and video format, one or more of the courses in this set feature graphics to enhance your learning experience, including illustrations, images of people and event, and on-screen text.
Which Format Should I Choose? Video Download Audio Download DVD CD
Watch or listen immediately with FREE streaming
Available on most courses
Stream using apps on your iPad, iPhone, Android, or Kindle Fire
Available on most courses
Stream to your internet connected PC or laptop
Available on most courses
Download files for offline viewing or listening
Receive DVDs or CDs for your library
Play as many times as you want
Video formats include Free Streaming
Video formats include Free Streaming

Course Overview

About This Course

6 lectures  |  33 minutes per lecture

When you hear the words “healthy food,” it’s all too easy to think of bland, uninspired, or unfamiliar food that takes all the pleasure out of cooking and eating. What often prevents us from practicing healthy eating habits: the wealth of misinformation out there about what foods are healthy and the idea that we have to sacrifice the flavor that makes food such an enjoyable part of life.

But there’s an easy way to conquer both of those obstacles. All it takes is a little nutrition science and a few culinary tricks—both of which you’ll get in The Everyday Gourmet: Making Healthy Food Taste Great.

It turns out that healthy food is easy to understand and, when prepared well, is a treat to your palate. Healthy food doesn’t have to compromise on taste; rather, imaginative preparation can enhance the natural flavors of food while providing you with enormous health benefits. What you eat, and how you prepare it, has a profound impact not only on the way you look but on the way you feel.

View More

When you hear the words “healthy food,” it’s all too easy to think of bland, uninspired, or unfamiliar food that takes all the pleasure out of cooking and eating. What often prevents us from practicing healthy eating habits: the wealth of misinformation out there about what foods are healthy and the idea that we have to sacrifice the flavor that makes food such an enjoyable part of life.

But there’s an easy way to conquer both of those obstacles. All it takes is a little nutrition science and a few culinary tricks—both of which you’ll get in The Everyday Gourmet: Making Healthy Food Taste Great.

It turns out that healthy food is easy to understand and, when prepared well, is a treat to your palate. Healthy food doesn’t have to compromise on taste; rather, imaginative preparation can enhance the natural flavors of food while providing you with enormous health benefits. What you eat, and how you prepare it, has a profound impact not only on the way you look but on the way you feel.

And in recent years, multiple scientific studies have confirmed the benefits of a healthy diet for reducing the risk factors for obesity, diabetes, cardiovascular disease, and even certain cancers.

In short, healthy eating is a profound part of living a longer, healthier, and happier life. In these six lessons delivered by Dr. Connie Guttersen and Chef Bill Briwa, two master instructors from The Culinary Institute of America, you’ll discover

  • the specific nutritional benefits of foods commonly found in grocery stores,
  • what’s true and what’s false about nutrition and diet,
  • how specific culinary techniques and ingredients can transform healthy foods into taste sensations,
  • why international cuisines are a key component of a healthy diet, and, most important,
  •  how easy and fun it is to cook with health and nutrition in mind.

Filmed on location at the CIA’s Greystone campus in the heart of Napa Valley, these lessons are packed with scientific insights and tasty dishes that will get you excited about healthy cooking and eating—whether you’re a novice cook or a seasoned home chef.

Explore the Science behind Healthy Cooking

Central to Making Healthy Food Taste Great is what Dr. Guttersen calls “the Sonoma Smart Plate,” which focuses on creating a healthy plate of food that incorporates the perfect balance between the right amount and the right combination of foods.

“It’s really about making healthy eating second nature,” says Dr. Guttersen, who pioneered this popular approach to healthy eating. “It’s not about micromanaging how much food you eat, the calories, the points, the grams—it’s really about being more mindful and about shifting your focus to what we know is the healthiest way to eat.”

And when it comes to the food itself, Dr. Guttersen offers you fascinating and helpful insights into why particular foods and food groups are so beneficial to health and wellness, and why incorporating them into your everyday diet is essential to a well-lived (and well-fed) life. In these engaging lessons, you’ll learn the nutritional science behind

  • whole-grain carbohydrates such as farro, bulgur wheat, and quinoa;
  • healthy proteins that come from lean animal meat and plant-based foods;
  • superfoods,” including broccoli rabe and peppers, that are packed with vitamins and nutrients;

and much more.

Create Healthy (and Delicious) Dishes with Confidence

As you learn alongside Dr. Guttersen, you’ll also benefit from the experience of Chef Briwa, one of the CIA’s master chef-instructors, as he demonstrates just how easy and fun healthy cooking is. As he notes, “Healthy eating is really all about understanding the science—and then finding a way to make that science taste good.”

You’ll learn how to confidently approach healthy cooking techniques such as broiling, steaming, and toasting, and you’ll discover how to create eye-popping and mouth-watering dishes for yourself, including

  • breakfast quesadillas cooked with whole-grain tortillas and healthy oil to replace much of the saturated fat,
  • lunch and dinner salads made with everything from roasted peppers to barley to beans, and
  • walnut oat cookies with dried cranberries, which make for a much healthier—but still indulgent—dessert option.

A Course as Fascinating as It Is Practical

But above all, what makes these lessons on healthy food unlike anything you’ll find in a cookbook or on television is the opportunity to learn from two of the CIA’s best instructors. Both Dr. Guttersen and Chef Briwa combine engaging teaching methods and on-set cooking demonstrations with hard nutrition science. So not only are you being engaged and entertained—you’re getting invaluable knowledge that you can carry with you every time you step into the grocery store or the kitchen.

Dr. Guttersen brings to these sessions her pioneering work on nutrition science and her years as a consultant for some of the world’s largest food-related corporations, including Kraft Foods and Nestlé. Chef Briwa brings his expertise as a culinary instructor with decades of experience and his work as a chef at popular venues, including The Hess Collection Winery in Napa, California, and The Wine Spectator Restaurant at the CIA at Greystone.

Together, they make an informative and engaging team from which to learn everything you need to master the secrets of healthy cooking—and to improve your health through the dishes you make and eat without having to compromise on taste. So join them both for The Everyday Gourmet: Making Healthy Food Taste Great, a course as fascinating as it is practical for the foodie, the home cook, and anyone interested in the benefits of healthy food.

View Less
6 Lectures
  • 1
    Good, Better, Best Strategies
    Join Dr. Guttersen and Chef Briwa in the kitchen as they teach you just how easy and rewarding it is to think about, cook, and eat food from a healthier perspective. As Chef Briwa shows you surefire ways to transform an oatmeal breakfast, a salad lunch, and a fish dinner into more appealing and nutritious meals, Dr. Guttersen introduces you to the benefits of building your meals around the Sonoma Smart Plate—one of the simplest strategies for healthy eating. x
  • 2
    Nutritious and Satisfying Whole Grains
    How can you make the best choices when it comes to carbohydrates? Find out in this session that introduces you to the range of tastes and health benefits you can get with complex carbohydrates and whole grains. Explore the benefits of farro (which tastes great when toasted), bulgur wheat (perfect for tabouli), and quinoa (which pairs well with fish). Along the way, get tips and tricks on how to cook with and flavor whole grains to create some spectacular dishes. x
  • 3
    Adding Flavor with Healthy Oils
    Olive oil, walnut oil, peanut oil, seed oils—there are so many oils on the market to cook with. And using healthy oils can make an astounding difference in the quality (and taste) of the dishes you make. Discover the benefits of cooking with good fats and learn how to make healthier—and more flavorful—versions of breakfast quesadillas, a snack mix with roasted nuts and fried capers, and a hearty dip from the eastern Mediterranean. x
  • 4
    Protein—Understanding Your Choices
    One powerful key to nutrition: a balance between lean animal protein and nutrient-rich plant protein. In this session, gain some powerful tips and strategies for incorporating this balance and maximizing the flavor of vegetables. Along the way, you’ll learn how to make delicious dishes for almost any occasion, including a colorful stir-fry and a fresh and wonderfully textured barley salad. x
  • 5
    Powerful Micronutrients—Cooking with Color
    Get a fascinating introduction to some ordinary foods whose health benefits make them extraordinary. Packed with vitamins and minerals, these “superfoods” truly confirm the ancient connection between food and medicine. Chef Briwa demonstrates how to tap into the power of these foods by providing you with step-by-step recipes for cooking a simple pasta dish with broccoli rabe and several easy salads, including a three-bean salad and a roasted pepper salad. x
  • 6
    Making Healthy Cooking a Lifestyle
    Tie together everything you’ve learned in the previous sessions and get lasting insights into the importance of nutritious cooking for a healthy and happy lifestyle. Both Dr. Guttersen and Chef Briwa offer you in-depth advice on how to organize your kitchen, stock your pantry, practice mindful eating, and plan healthier options for meals, snacks, and desserts. x

Lecture Titles

Clone Content from Your Professor tab

Your professors

2 Professors
Bill Briwa Connie Guttersen
Bill Briwa
The Culinary Institute of America
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.
View More information About This Professor
Also By This Professor
View All Courses By This Professor
Ph.D. Connie Guttersen
The Culinary Institute of America
Dr. Connie Guttersen is a nutrition instructor at The Culinary Institute of America at Greystone. A registered dietitian and culinary professional, and a leading expert on the health benefits of diets inspired by international cuisines, she earned her Ph.D. in Nutritional Physiology from Texas Woman's University. Dr. Guttersen is the internationally renowned author of the New York Times best-selling books The Sonoma Diet and The Sonoma Diet Cookbook, which combine the latest nutrition science with a whole-health lifestyle approach that focuses on food to maintain and improve vitality and heart health. A frequently sought-after media personality, Dr. Guttersen has appeared on national broadcast programs such as The TODAY Show, The View, and Fox & Friends, and she has also written on healthy food combinations and the joy of flavorful foods for publications including The New York Times; USA Today; the Los Angeles Times; and O, The Oprah Magazine. Dr. Guttersen has also consulted with a range of corporations and Fortune 500 companies-including Kraft Foods, NestlÈ, and Panera Bread-on food trends and using world cuisines for culinary inspiration.
View More information About This Professor

Reviews

Rated 4.3 out of 5 by 15 reviewers.
Rated 5 out of 5 by Compact course to eat healthier This is my second cooking course of the Great Courses. In my review about Briwa’s “Rediscovering the Lost Art of Cooking”, which teaches basic cooking techniques, I criticized that he focused more on flavor than healthy eating. Here we have the ideal addition. Just as in the other course, I find Briwa’s presentation outstanding. It is fun to listen to him and watch him prepare his meal suggestions. He presents fluently without reading from a script, clearly, and understandably, without any annoying habits that take your focus away from the content. I was one of the people who did not like using some healthy foods due to convenience issues, for example because white rice cooks much quicker than brown rice. Briwa makes his cooking look so easy, and he is very convincing in his presentation. Many healthy foods take more time to prepare, but they do not necessarily need your attention the whole time. It all comes just down to proper planning and preparation, and then there is not that much more work involved. I liked how he presented possible improvements in one’s food-choices as a step by step process, which will help significantly with one’s eating or cooking habits, rather than a new method, where one has to throw everything out of the window and start at zero. I also liked the idea to present healthy cooking in a two step process: a nutritionist presents some facts and then the cook presents some examples. However, I did not find Guttersen’s part as convincing as Chef Briwa’s. I do not have enough knowledge to check her “facts”. She refers to some studies, but due to time restraints that part is understandably kept very short. It does keep a student from examining her statements closely though. While she also presents fluently, her style appeared a bit stiff to me, more like someone reading carefully from a teleprompter or reciting something learnt by rote. Furthermore, I found her repeated use of the words “really” and “actually” in almost every other sentence in some lectures annoying. Hence I took one star from my “presentation” rating. I could not find all the ingredients Briwa uses in our local grocery stores, but most of them are readily available without straining one’s budget. I cooked several recipes and liked them much. Especially using leftovers from them for my lunch at work is a great alternative to fast food choices. Overall, I think this an excellent course and an ideal addition to the course mentioned in the beginning. March 16, 2014
Rated 3 out of 5 by Too many generalizations First of all I love Chef Briwa and have every course he has made. This course did not live up to my expectations for several reasons. General statements such as you need to have a balance between the different sources of protein you eat aren't much help without knowing something specific about what is meant about "balance". I am a scientist and telling me that virtually every food that is recommended is helpful in preventing cancer or heart attack is meaningless without data to support it. I recognize that the idea is to convince people who have little knowledge of science of the value of "healthful" foods but the claims being made are, I suspect, far beyond the evidence to support them. After several such claims are made there is a tendency to ignore all of them as unsupported hype as is the case in TV advertisements. I have learned a lot from Chef Briwa especially on techniques. This program pairing with a nutritionist is not, in my opinion, a particularly good one. October 2, 2014
Rated 4 out of 5 by Simple ways to cook healthy and tasty food! A lot of times, healthy and tasty don't go together. However, Chef Bill not only introduced recipes to make healthy and tasty food, but also he was mindful about making the cooking process easy and simple. Most of the recipes in this course are very practical and doable for busy working people. I have tried a few of his recipes after watching, and they came out very well. If you like to cook your own food, I would highly recommend this course! The only down side is, Chef Bill seemed to use way too much oil and salt for healthy eating. But when I cut down his salt and oil portion, food still came out very tasty. January 15, 2014
Rated 5 out of 5 by Great ideas for healthy eating I loved this course and will wholeheartedly recommend it to my personal training clients who want to improve their eating habits. Chef Bill and Professor Connie are friendly and engaging, and the lectures are full of great ideas. They make it easy to learn a stepwise method of improving your eating and cooking healthy meals at home. The approx. 30 minute lectures are easy to watch & absorb. I look forward to watching more cooking lectures from the Great Courses. December 1, 2013
2 next>>

Questions & Answers

Customers Who Bought This Course Also Bought

Some courses include Free digital streaming.

Enjoy instantly on your computer, laptop, tablet or smartphone.