The Everyday Gourmet: Essential Secrets of Spices in Cooking

In partnership with
Chef Bill Briwa,
The Culinary Institute of America
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3.9 out of 5
49 Reviews
67% of reviewers would recommend this product
Course No. 9222
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Course Overview

Think about the last fantastic meal you had. Chances are, the reason you remember it is because of the spices used in cooking it.

Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. And while cooking with these and other spices from around the world can often be intimidating and confusing, they’re actually quite easy to adapt to your own everyday cooking.

Everyone who cooks—from the master chef planning an elaborate banquet to the amateur cook looking for a quick dinner—should have a confident understanding of spices and how each one can be used to create an exciting range of taste sensations. Uncover the secrets of spices and you’ll possess the power to

  • transform the food you cook from simple and dull to exciting and memorable;
  • know which spices to use to get the flavor you want; and
  •  experiment confidently with new spices and cuisines from around the world.

In The Everyday Gourmet: Essential Secrets of Spices in Cooking, join Chef Bill Briwa of The Culinary Institute of America as he reveals the essentials of incorporating a variety of spices from around the world—and perhaps even your own backyard—into your everyday meals. An aromatic array of spices fills each of these six engaging lessons, providing you with myriad ways to use spices in soups and salads, with meat and fish, and even in drinks and desserts. Filmed on location in the kitchens of the CIA’s Greystone campus in Napa Valley, these lessons are rich with insights that are sure to take your cooking to the next delicious level.

Savor the Secrets of the World’s Great Spices

According to Chef Briwa, each culture in the world has embraced spices in a unique, distinct, and defining way. This makes Essential Secrets of Spices in Cooking an excellent way to savor the spices and cuisines of exotic locales—and even recreate them right in your home. After these six lessons, you’ll have a well-rounded mastery of how to cook with a wide range of international spices.

  • Indian spices: India alone produces 50 percent of the spices we consume annually. Among those you’ll get firsthand experience with are toasted mustard seeds, black peppercorns, cardamom, and tamarind, as well as special spice mixtures called masalas.
  • Latin American spices: Latin America is a treasure trove of exciting spices, many of them used to add a special (but not overwhelming) heat to various dishes. Gain confidence in cooking with a range of chiles—from jalapenos to poblanos and guajillos to anchos—as well as with regional spices such as Mexican oregano and canela (“true cinnamon”).
  • Mediterranean spices: Chef Briwa takes you on a fascinating tour of spices and spice mixtures from the birthplace of Western civilization. A chile pepper paste from Tunisia (harissa), a Turkish spice mixture that goes great with grilled meats (baharat), and powdered sumac (used in the eastern Mediterranean to make food sour in the absence of vinegar) are just three of the many tastes you’ll encounter.

Spice Up Your Culinary Repertoire

Of course, you get more than just a basic primer on global spices in these sessions. You actually get to watch an expert chef put them to use in a fascinating series of dishes that highlight a particular spice’s characteristics, whether the captivating aroma of toasted cumin or the palate-warming heat of a roasted chile. From mise en place (the preparation of your ingredients) to the final presentation, Chef Briwa shows you how to make

  • tea-smoked quail,
  • rosemary lamb kebabs,
  • authentic Mexican molé,
  • chile tamarind shrimp,
  • hot mulled wine,
  • and much more.

Every minute of this course places you in the hands of a chef whose decades of cooking education have given him both authority in the kitchen and that unique ability to teach and inspire others to cook. Chef Briwa has crafted a lecture series that’s essential for anyone looking to spice up everyday meals. And the included guidebook—with full-color photos, techniques for cooking with spices, and easy-to-read recipes—makes a handy resource for the home chef.

Taken together, Essential Secrets of Spices in Cooking is a cornerstone of the well-rounded chef’s toolkit and the secret to richer, more rewarding culinary experiences.

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6 lectures
 |  Average 32 minutes each
  • 1
    India—Heart of the Spice World
    Journey to India, which produces 50 percent of the spices consumed around the globe, and learn how to work with cumin, coriander, paprika, masalas, and other unique tastes from this cuisine of spice. Recipes include basmati rice with cardamom and cloves, chile tamarind shrimp, and a sweet chai tea. x
  • 2
    China—From Peppercorns to Tea
    Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you’ll discover depths of flavor you won’t find in the takeout food we’re all familiar with. x
  • 3
    Mexico—Chiles for Every Palate
    First, explore the differences between common chiles such as jalapenos, guajillos, and poblanos—and how each can add a unique (and spicy) twist to Mexican dishes. Then, follow the step-by-step process of making the perfect molé that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate. x
  • 4
    Mediterranean Spices—Exotic Blends
    Find out why spices help make Mediterranean cuisine so rich and exciting. Some of the many diverse spices you’ll learn about here: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za’atar, the Egyptian blend of thyme, sesame, and sumac; and even preserved lemons. x
  • 5
    Treasured Spices in Northern Europe
    Travel now to northern Europe, where you’ll get a tasty introduction to some of the many commonplace and exotic spices from Hungary, Spain, and other European countries. Hungarian paprika, Spanish pimenton, caraway, juniper—these and other ingredients, you’ll learn, are the key to unforgettable dishes ranging from goulash to mulled wine. x
  • 6
    New American Cuisine—The Global Kitchen
    Embrace everything you’ve learned about cooking with spices by taking a classic American dish—fried chicken—and using spices to give it unique cultural twists. You’ll see how a mastery of spices is the key to creating Indian, Latin American, Chinese, and Mediterranean chicken dishes, each with its own captivating flavors and aromas. x

Lecture Titles

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What's Included

What Does Each Format Include?

Video DVD
Video Download 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
Video DVD
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
  • Spice identification charts
  • Recipes

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Your professor

Bill Briwa

About Your Professor

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...
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Reviews

The Everyday Gourmet: Essential Secrets of Spices in Cooking is rated 3.8 out of 5 by 49.
Rated 1 out of 5 by from read my review and save your time and money Another waste of my time and money. I thought they would teach what the different spices etc are and where and how you can use them in your everyday meals. Nope you get this watch the most boring presenter with boring background music make some fancy high end restaurant meal with ingredients you'll never find in your local store.
Date published: 2017-07-27
Rated 5 out of 5 by from Excellent Chef Bill Briwa is to the culinary selections of the Great Courses what Kenneth Harl is to the history collection. There is no higher praise.
Date published: 2017-05-22
Rated 5 out of 5 by from Essential Secrets of Spices in Cooking I started buying this series a couple of months ago, and I absolutely love it.
Date published: 2017-04-29
Rated 4 out of 5 by from Everyday Meals This was a helpful guide to using Spices that will serve me for years to come.
Date published: 2017-03-28
Rated 1 out of 5 by from Not very informative I am a sometimes cook who cooks when the spirit moves. I cook mostly basic dishes and have been very interested for a very long time in herbs and spices and the really great improvements in flavor that they can add to almost any ordinary meal. I take great pride and appreciation in knowing that I have made a great meal. I have been searching, off and on, for an excellent source to explain, in some discernable and understandable detail, how each herb or spice adds flavor to a meal. Too often the descriptive terms used in most explanations of taste have very little meaning e.g. sweet (how sweet, like what?), sour (how sour, like what?), woody (like what?), earthy (like what?). The unfulfilled promises of this course include “whether oregano, chiles, coriander, cinnamon, thyme, spices add incredible dimensions to what would otherwise be ordinary meals”; “reveals the essentials of incorporating a variety of spices from around the world into your everyday meals”; “providing you with ways to use spices in soups and salads, with meat and fish; these lessons are rich with insights that are sure to take your cooking to the next delicious level.” The promises were far from being met. Several recipes which employ many exotic spices were provided but there was no comprehensive description of each spice, what it tastes like, where/when/or often how to use it, nor any substantive explanation as to what each spice contributed to the taste of each dish. There were some detailed directions, particularly with respect to the use of many exotic seeds, as to how to prepare/cook them prior to using them in a recipe. There was a fairly good and extensive description of various chiles – how hot/spicy each is and how to recognize and prepare them for use in various dishes. Although the course title refers solely to spices, the course contents addresses, in a limited way, some herbs as well – a really good thing but way too limited. It would be most helpful to have been given directions as to the best way(s) to test taste individual herbs and spices, to determine how much and what flavor each provides but also to determine whether each has lost its taste/freshness and should be discarded. However, there was very little useful information, as mentioned above, on the most common spices, only on various very exotic ones from India, China, Morocco, Tunisia, Egypt, Turkey, et al. I would not recommend this course to anyone other than someone who wants to learn how to prepare the specific and very limited number of recipes demonstrated in this course.
Date published: 2017-02-18
Rated 3 out of 5 by from Some interestig tid bits but 3-stars only I have two of the 'Everyday Gourmet' courses and found them much better. Bill Briwa is excellent. An advantage of these course is that you can see exactly how things are being done, what the dishes should look like when you are done, and rewind any time you want. I bought this course even though the ratings were relatively low. Unfortunately I have to agree with the lower ratings. What would be better, if possible, is a discussion of what spices pair best with various foods. And something about what spices pair best with each other and how the spices react with each other.
Date published: 2017-02-18
Rated 5 out of 5 by from The Everyday Gourmet: Essential Secrets of Spices Excellent presentation and presenter. Greatly expanded my knowledge of using and combining spices. Am looking forward to incorporating into my recipes.
Date published: 2016-12-08
Rated 3 out of 5 by from Mediterranean?!!! Mediteranean treatment basically left out Greek and Italian and Spanish. Most of that content was eastern Med and N. Africa!
Date published: 2016-12-05
Rated 3 out of 5 by from Not enough discussion on spices Too little time spent on details of spices, where they come from, how their use got started, and why they were important to various cultures. Too much time spent on cooking. I do not need to see vegetable being sweated or sauces being thinned by stock.
Date published: 2016-11-14
Rated 5 out of 5 by from Hit the Ground Running wirth Cooking with Spices Essentially, Bill Briwa teaches you about the different spices from different countries by cooking dishes from those different countries. You learn techniques of cooking with spices and what you can expect from traditional spice mixes as you 'cook along' with Bill. The course requires that you focus in on what is said and what the cook is busy doing - you need to concentrate to take it all in. I followed along in the book by referring to the book occasionally as the video was paused for my reflection and referencing. I also stopped the video occasionally to ' Google ' various cooking terms as we went along. I think this will be a great addition to my library.
Date published: 2016-08-11
Rated 5 out of 5 by from Fast-Paced, Excellent Series of Cooking Classes The instructor found the right balance among moving the course forward at good pace, keeping the student engaged, presentation of elements that build on each other, making the material accessible and showing, unobtrusively, his own mastery.
Date published: 2016-07-06
Rated 4 out of 5 by from Where have all the Frenchmen gone? How is it possible to have a course on spices in cooking and not include what the French do with the same spices? It's like a course on BBQ and leaving out the Deep South's contribution. That said, the course has removed the mystery in using spices for cooking other than BBQ. For one who's sole expertise is cooking low and slow I am looking forward to my adventure in spices!
Date published: 2016-06-30
Rated 5 out of 5 by from I have bought several courses over the years. It is a fantastic way to gain knowledge in a variety of interests. Courses make great gifts that are always appreciated.
Date published: 2016-06-12
Rated 5 out of 5 by from Spices I never Knew This course was really informative about different and unfamiliar spices. I can't wait to get some of these and give the recipes a try.
Date published: 2016-06-02
Rated 5 out of 5 by from Spicing Up My Culinary Knowledge This is a great sequel or companion work to the professor's much longer class, The Everyday Gourmet: Rediscovering the Lost Art of Cooking. This class on spices assumes you already have the basic cooking skills explained in the Lost Art of Cooking, so be sure to start with that class if you have not seen it yet. The professor explores common spice combinations from India, China, Mexico, the Mediterranean, and Northern Europe. He shows the spices, explains the flavor profiles, and the various culinary uses. He ends the class by making several variations of classic American fried chicken but spiced up with the spices explored in the first five lectures. He also makes accompanying coleslaw to go with each of the fried chicken varieties also incorporating the featured spices. Along the way, the professor incorporates a great deal of practical cooking knowledge (such as the best way to fry chicken). It has been almost a year since I took the Lost Art of Cooking class, so this class was a great refresher for me. Professor Briwa is an outstanding professor and an example of why I watch Great Courses.
Date published: 2016-05-17
Rated 4 out of 5 by from Culture / Spices as Variations on a Theme Served I believe the very last section of the 6th video brings it all together with a purpose and global perspective on the courses main value proposition. That is, how to uses your new knowledge of each traditional group of spices and approach to defining, preparing, and delivering very satisfying meals as variations on a theme. In fact, the example of basic american diets can be transformed into interesting, pleasing, and valued meals. Before watching the course, my perspective was to gain insight into the background / depth of each regional collection of spices and some aspects of tradition. Now I have a different perspective on how to evaluate, taste, and enjoy very simple meals while rotating / converging each theme discovered through the course. It may be helpful in the future to consider demonstrating the theme and variations as a very simplified concept in the first session and introduce each regional layer / collection of spices before going into each section. It certainly made the difference in reflecting on each sections value to the course and what / how to constructively value where the course was leading...."begin with the end in mind".
Date published: 2016-05-06
Rated 1 out of 5 by from Very disappointed worst purchase ever The description says "know which spices to use to get the flavor you want". I've watched the videos and I'm still waiting. I could have watched the cooking channel and got more information. I was expecting a course that described the spices, where they come from, how their used, etc. All I got was a chef making a few dishes and some random comments. This should be more like Guide to Spirits where the subject matter is presented and then used in an example.
Date published: 2016-03-22
Rated 5 out of 5 by from opened my eyes I find Chef Briwa's treatment of this subject quite enlightening. He discuses how to blend flavors and make your own blends based on your pallet. Using ethnic recipes he shows how to match spices with foods. His presentation is clear and balanced looking toward your personal tastes. I have not gone through the whole course yet but I find what I have covered quite practical which leaves me understanding the concept as well as his technique.
Date published: 2016-01-27
Rated 5 out of 5 by from Discover A Passion to Cook With Bill Briwa This guy is amazing. Such passion for his subject, such fabulous deptth of information! I avoided cooking for most of my adult life as a means of avoiding "just one more thing to do"; but after watching Chef Briwa I find myself filled with the desire to try out his delicious-looking dishes! We"ve actually made a number of his constructions and always found them satisfying. If he can't inspire you to cook, no one can.
Date published: 2015-08-03
Rated 5 out of 5 by from Just a little spice is nice! My cooking class for seniors on Mexican cooking was a hit. They loved the mole. Chef Briwa is an excellent instructor. I look forward to future cooking course classes.
Date published: 2015-03-23
Rated 4 out of 5 by from Content of course Very gook, knowledgable instructor. I thought the course would focus more on all spices and their uses rather than a regional cooking course. Good course for the latter.
Date published: 2015-03-22
Rated 3 out of 5 by from The course is probably valuable to a beginner. However, as an experienced home cook, the course was not as advanced as I had hoped. I would like a course significantly advanced to deal with flavors, spice mixes and broader spice cooking issues. The professor Briwa is quite good.
Date published: 2015-01-04
Rated 5 out of 5 by from The Everyday Gourmet with the CIA: Essential Secre Excellent course, professionally done. Very happy with all the cooking/photo courses we have purchased through The Great Courses!
Date published: 2014-12-16
Rated 5 out of 5 by from Secrets of Spices Excellent content, great presentation. Can't wait to try the reciepes.
Date published: 2014-12-15
Rated 1 out of 5 by from spices of cooking if you NEVER had any experience in the kitchen, this MIGHT help you. I wasn't anywhere close to impressed. I mean i'm not really knowledgeable about cooking, sure I can make Kraft Mac n' Cheese that blows you away, but wanting to learn something, I wasn't impressed. I know the information expressed is already everyday knowledge.
Date published: 2014-12-14
Rated 1 out of 5 by from Essential Secrets Still Secret I was very disappointed with this course. I was expecting a general tutorial on spices, such as where they come from, how they are prepared, when they are used, what they bring to foods, i.e., information I could use to help me spice up all my cooking. This course is basically six episodes of a TV cooking show about international cuisine. It's about preparing specific dishes, and only those spices used in those dishes are even minimally discussed. If you are not interested in those dishes, and I wasn't, this course is a waste of time.
Date published: 2014-11-28
Rated 1 out of 5 by from Not practical I appreciate chef Briwa's expertise and I'm sure the dishes presented represented the regions of the world he addressed, but almost all of the recipes contained exotic ingredients that no one but a professional chef in a high end kitchen would ever use or even have access to.
Date published: 2014-11-20
Rated 2 out of 5 by from Spice Recipes I have been cooking international dishes for over 20 years and have a vast collection of unusual and well as everyday spices. I was not sure I would learn a lot from the course about the spices themselves but was enthusiastic about picking up new insights. I have not watched the DVD material yet [and will soon] but did read a fair amount of the book that comes with the course material. I was especially interested in finding new and interesting recipes using the spices [most of which I already have in my spice collection]. I was disappointed to find that the recipes called for ingredients [not the spices] that would be hard to find. Often, international recipes suggest substitutes when the proper ingredients can not be found but that was not the case as far as I could tell from the chapters read so far.
Date published: 2014-11-16
Rated 5 out of 5 by from
Date published: 2014-11-11
Rated 4 out of 5 by from Mixed feelings This was my fourth course of the “Everyday Gourmet” series with Chef Briwa, and I found it my least favorite one. I am new to cooking and cooking courses, and I bought the four (see other three under recommendations) together. While I learned many useful techniques and gained information how to prepare my food better in the other three courses, this one leaves me with mixed feelings and limited applications. First, I want to compliment Chef Briwa again. Just like in his other courses, he is just an outstanding presenter of his cooking. Everything is well planned, fluent, and entertaining to watch, nothing to criticize here. The course shows spices and their applications in five different regions of the world (India, China, Mexico, North Africa, and Northern Europe). In the final lesson, Briwa applies what he taught before to an American dish (fried chicken and slaw) to create interesting alternatives. Overall, it is a very compact and neat course, that introduces the student systematically (by looking at different regions) to spices one does not use typically in our country. The cooking techniques are not very difficult, even though some recipes can be quite time-consuming. The different spices that are introduced are also well pictured in the course-book. These are all reasons for a good rating. Since some of the spices and ingredients of these regions are rather exotic to us, you might have some difficulties finding them in local grocery stores, and consequently, you might have to go to specialty stores or fall back to online orders, but that is somehow understandable. The reason why I am not fully satisfied with the course is that not being an experienced cook I feel that I did not learn enough about the spices to apply it to my everyday cooking. I wish that the course was a bit longer and the lessons would go more into detail about where to apply the spices to reach what flavor, especially with various foods and not just one ingredient, which is possibly exotic itself. One lesson just seems too much condensed and limited information to do these spices justice, and so are one or two recipes, especially if they include food that you do not like. If you want to extend your cooking horizon, it might be a good course for you. For me, it just had quite some limitations.
Date published: 2014-05-10
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