The Everyday Gourmet: Making Healthy Food Taste Great

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4.4 out of 5
56 Reviews
87% of reviewers would recommend this product
Course No. 9292
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Course Overview

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.

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6 lectures
 |  Average 33 minutes each
  • 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

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Video DVD
Instant Video Includes:
  • Download 6 video lectures to your computer or mobile app
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps
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DVD Includes:
  • 6 lectures on 1 DVD
  • 80-page printed course guidebook
  • Downloadable PDF of the course guidebook
  • FREE video streaming of the course from our website and mobile apps

What Does The Course Guidebook Include?

Video DVD
Course Guidebook Details:
  • 80-page printed course guidebook
  • Full-color photographs
  • Recipes
  • Bibliography

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Your professors

Bill Briwa Connie Guttersen

Professor 1 of 2

Bill Briwa
The Culinary Institute of America

Professor 2 of 2

Connie Guttersen, Ph.D.
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...
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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...
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The Everyday Gourmet: Making Healthy Food Taste Great is rated 4.3 out of 5 by 56.
Rated 5 out of 5 by from 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.
Date published: 2013-12-02
Rated 4 out of 5 by from Delicious healthy food Although I am not a novice to cooking or healthy eating, I still found all the lectures informative and fun. Both instructors were great and engaging! The course was presented very well and the information was pertinent and up to date. I've made several of the recipes, and my family and I loved them! This course is mostly catered to regular people who do not have much knowledge in nutrition, but who really want to make healthy changes in their diet but do not know where to start or do not want the latest fad diet... Even if you are already a pro, you may still be pleasantly surprised by the information presented here and find it fun to watch. I certainly enjoyed it!
Date published: 2013-10-02
Rated 5 out of 5 by from Wow! Great course! Useful, tasty & practical! The Everyday Gourmet: Making Healthy Food Taste Great is what I was looking for. I find the Good; Better & Best categories so useful for me. This is packed with useful and practical information simply presented. Professor Connie Guttersen & Chef Bill Briwa excellent and work well together. Connie presents very well, she is easy to follow and clear to hear and understand. I find Chef Bill Briwa incredibly organized, and very clear and entertaining.
Date published: 2013-09-15
Rated 5 out of 5 by from Yummy! The accompanying course guide is very helpful, I've tried several of the recipes and each has been delicious and easy to prepare.
Date published: 2013-09-09
Date published: 2013-05-25
Rated 5 out of 5 by from Healthy Food Never Looked So Good! Chef Briwa makes healthy food look good! Excited to try some of these recipes! After watching them be made, I know I can pull most of these meals together too.
Date published: 2013-04-26
Rated 4 out of 5 by from Yum The course is very good. I felt Chef Briwa was more helpful than Dr. Guttersen and I would have rather heard more from him. The recipes are great and gave me some good ideas for meal planning. This could have been lengthier with good results.
Date published: 2013-03-05
Rated 5 out of 5 by from Taste the Difference If food is to be our medicine, let's make it taste good. I liked this 'short' course, leaned a lot, and have already incorporated some of the ideas into my cooking, such as it is.
Date published: 2013-02-05
Rated 2 out of 5 by from Mix of good and bad If you are eating a typical American diet and are overweight, advice from this course is a good step in the right direction, but overall it will not give you much information on how to create a truly healthy diet. Unfortunately, much of the science is outdated and/or bad and some of the advice is unhealthy. Although Vegetarianism is dietary suicide, the course frequently supports the practice. Briwa is a personable, dynamic presenter who at times is even entertaining. Most of his recipes are fairly easy to prepare but they are neither simple nor quick. I was hoping for ideas using common ingredients which I can then utilize in a variety of dishes. Many of Briwa's ingredients are rather exotic. The problem is that since they get used in small amounts in only one recipe, the bulk of what is purchased will never get used and then will be thrown out when it inevitably goes bad. Briwa uses excessive salt and he frequently adds some form of sugar; neither is healthy. Embedded in Briwa's approach to cooking, I did find a few good ideas on how to make healthy food more flavorful; that was the main reason I purchased this course. Listening to Guttersen is uncomfortable to the point of being downright unpleasant. Her script was badly written, often incoherent, and her presentation is stiff and unnatural. She perpetuates out of date nutritional nonsense and cliches based on invalid interpretations of epidemiological studies while ignoring valuable insights provided by more recent molecular biology research. Much of her advice is uselessly vague and superficial. The explanation of fats is simplistic, incomplete and misleading. For instance, although flax is high in an omega-3 fat, it is ALA which is not metabolically useful. ALA must be converted by the liver into EPA and DHA, a process that is notoriously inefficient. Contrary to the claim made in the video, flax is not a good source of useable omega-3. Guttersen never mentions the importance of using grass fed beef (instead of grain fattened) or the problem of maintaining a healthy ratio of omega-6 to omega-3 fats. She incorrectly demonizes all saturated fats while approving all polyunsaturated fats. Thus she dismisses coconut oil with no consideration for its unique qualities or numerous benefits. Meanwhile, less healthy, highly processed vegetable oils are recommended. This course delivers useful cooking ideas, if you can tolerate Guttersen. If you are looking for comprehensive and sound nutritional guidance, this course is a waste of your time and money.
Date published: 2013-02-02
Rated 5 out of 5 by from Exactly what it is! This course is giving me exactly what it is showing how to make healthy food taste great. There is nothing more important in life than health and with so much information on nutrition things can get confusing especially in the kitchen. On of the reasons why people are eating take away foods is because convenient. Not too mentions these new ingredients listed as better food. If this is not daunting enough the prospect of using and cooking this food and most of the time the result is bland as Chef Briwa said "nutritional junk". This course is helping us to debunk basic nutrition which is presented by the Nutritionist and applying these theories in the kitchen by showing it in a plate and how to prepare this. I think this course is excellent for a basic cooking meet nutrition. I did try some recipes and they do taste better than just boiled veggies and steam fish. If only the course is a bit longer :) overall I really like this course a good marriage between the two subjects, I enjoy this course and found it exciting to practice.
Date published: 2013-01-26
Rated 3 out of 5 by from It depends, but Briwa is great I was surprisingly very impressed with Briwa's first course on cooking, and it was a joy to see him again. Personable, knowledgeable, encouraging, he again adds much to this new course. Briwa show many live cooking techniques using heathy ingredients and methods. With his creativity, you can't wait to try them out. On the other hand, I don't see the point of including the nutritionist, who is very annoying. She has a "TV Personality" persona, which is a negative. She "has to" tell you all the food is healthy, cite research studies, and say (rather obvious) things like: "Don't use a big dish, use a small dish so you feel like you get more food." She has a naggy voice and sounds like she is talking to children who know nothing about nutrition. I am guessing this adds a "professional" touch, since GC is moving more in the direction of "Lifestyle" courses. But she is a minus. So if this course were only Briwa, I'd give it 5 stars, but Gutterson really ruins it and is unnecessary.
Date published: 2013-01-21
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