The Everyday Gourmet: Making Healthy Food Taste Great

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4.4 out of 5
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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
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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?

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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
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena...
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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 57.
Rated 4 out of 5 by from Informative This has very good basic information. The only problem is that there are no measurements given for any of the ingredients in the recipes. For that I am disappointed. I don't like guessing.
Date published: 2020-10-05
Rated 5 out of 5 by from Educational I have watched several chapters so far and really enjoy it. I am learning more with each class.
Date published: 2020-04-30
Rated 5 out of 5 by from Very, Very good explanation of various cooking te. I purchased this program quite sometime ago and have reviewed it many many times. This is a very very good teaching course for various techniques in cooking, given by an instructor at one of the foremost cooking schools in the United States.
Date published: 2019-04-17
Rated 5 out of 5 by from Solid course combining nutrition with food prep This course does a nice job of tying nutrition information into the foods that provide needed nutrition. As a high school culinary/nutrition teacher, I have found it to be very worthwhile and I think that anyone who wants to improve their nutrition knowledge and cooking skills will benefit. Chef Briwa has a wonderful teaching style and while he shows you how to prepare various, he also provides additional tips and information that I find to be very helpful. The other instructor (Connie) is a little more stilted and dry, as other reviewers have mentioned. However, the way the program moves back and forth between the two instructors is still engaging.
Date published: 2019-03-23
Rated 5 out of 5 by from Tasty Meets Healthy About a year ago I got an Instant Pot pressure cooker and have been learning to cook with healthier whole grains. That part has been easy. I’m working on changing from a traditional American Mid-west diet to a healthier (and less expensive) “Buddha” bowl diet. One problem – taste. Can’t seem to get the hang of making the grain dishes palatable. Cookbooks have recipes that are complicated, time consuming, and too many “special” ingredients. This course sounded like exactly what I needed and it was. Connie discusses the knowledge side of healthy cooking and Bill demonstrates. He shows easy, fast and tasty ways to make healthy dishes. (Not just whole grains.) He shows how to use leftovers (“repurpose”). The cooking is so easy you don’t need a recipe, although the course comes with a nice hardcover 72 page book. As I’m more the type to cook without a recipe, his guidelines fit my cooking style perfectly. I have learned great ideas to apply to my current dishes.
Date published: 2019-03-16
Rated 3 out of 5 by from Gets better as you get into it This course begins with some of the worst slow paced, teleprompter reading footage I have ever seen. I almost turned it off. The first episode’s worst, better, best segment is borderline insulting to the viewer. Let’s make the assumption that you have fairly sophisticated viewers that are culinary savvy and into nutrition (who else would watch it?). While watching I literally said out loud “you have got to be kidding!” However, once Chef Bill gets rolling it eventually picks up and has good substance. The first class desperately needs to be re-edited.
Date published: 2018-12-26
Rated 2 out of 5 by from This in only part way to being healthy. The recipes shown need to be redone with low or no salt. The amount of salt used could not be considered healthy even before I developed high blood pressure and therefore the course was of little value after I was diagnosed. I bought it thinking it would help me have tasty and healthy meals without so much salt.
Date published: 2018-11-02
Rated 5 out of 5 by from You Can’t Go Wrong with Chef Briwa Chef Bill Briwa is a national treasure. He is easily one of the most engaging, well-spoken, friendly, and organized chef instructors I’ve come across. This course specifically incorporates the Sonoma Diet and its food portioning ideas. Each lecture features Connie Guttersen (the author of The Sonoma Diet) discussing some of the science behind healthy foods and then we get Chef Briwa making several dishes incorporating what she just discussed. There’s something like 25 different dishes (plus a few seasoning ideas and beverages) in this course, and most them do seem very simple to shop for and prepare. Many of the dishes incorporate whole grains and probably half of them are entirely vegetarian-friendly. Because of this (and the fact there’s only 6 lectures) there might not be the huge variety of different dishes you’d expect, but that’s really a minor criticism. Also, there is no discussion of sodium and its potential health effects (and Chef Briwa definitely uses salt in these dishes liberally). I might have given this course 4 stars but Chef Briwa alone makes this a 5-star course.
Date published: 2018-07-24
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