Cooking 101
Chefs demonstrate techniques and share essential recipes that are fundamental to making great food. Published June 25, 2025 Updated June 25, 2025
Welcome to the home base of Cooking 101, our series on essential cooking skills. Every edition of the series covers a different technique, tool or ingredient, and each host shares the tips, recipes and kitchen wisdom that they believe will set you up for success, no matter where you are in your cooking journey.
View all the recipes featured in Cooking 101
Hosted by the chef and cookbook author Sohla El-Waylly, each episode focuses on a different ingredient, how to shop for it and the best ways to prepare it. Watch her as she shares the culinary methods she believes are truly worth mastering.
As she says in the first episode, 'Welcome to my cooking school, but it's free, no debt.'
What You'll Learn
What to look for when buying steak; all about labeling, like what fat percentages mean and how you can use them to your advantage; how to cook tough cuts; how to test for doneness and more. David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell. James Ransom for The New York Times. Food Stylist: Maggie Ruggiero. Johnny Miller for The New York Times
What You'll Learn
How to correctly boil your pasta; how to easily measure 12 ounces of pasta; what to do if you accidentally threw out your pasta water; why you generally shouldn't rinse your pasta and more.
Grated Tomato Pasta Armando Rafael for The New York Times. Food stylist: Cyd Raftus McDowell.
Spaghetti Carbonara Linda Xiao for The New York Times
Spaghetti Stir-Fry With Chicken David Malosh for The New York Times
What You'll Learn
How to buy the freshest heads of broccoli; how to slice and chop it perfectly; how to cook it to bring out maximum flavor and more.
Recipes in This Episode
Broccoli With Sizzled Nuts and Dates David Malosh for The New York Times. Food Stylist: Cyd Raftus McDowell.
Quinoa and Broccoli Spoon Salad David Malosh for The New York Times
Sesame Broccoli Joe Lingeman for The New York Times
What You'll Learn
How to shop for fish; the difference between farm-raised and wild-caught; how to get crispy skin; how and why to dry brine fish; how to braise frozen fish; how to shallow fry and more.
Recipes in This Episode
Roasted Salmon With Dill and Cucumber Salad Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Coconut Curry Fish Johnny Miller for The New York Times. Food Stylist: Susan Spungen.
Fish Tacos Craig Lee for The New York Times
What You'll Learn
How to handle raw chicken safely; how to spatchcock a whole bird; how to ensure your chicken doesn't become dry; how to braise and more.
Recipes in This Episode
Spatchcock Roast Chicken Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Coconut Milk Chicken Adobo Christopher Testani for The New York Times
Hara Masala Murgh (Green Masala Chicken) David Malosh for The New York Times
What You'll Learn
How to shop for rice; the differences between short-, medium- and long-grain rice, brown rice and white rice; how to make a perfect pot and rescue a failed one; and how to cook pilaf, fried rice and more.
Recipes in This Episode
Butter Pilaf Linda Xiao for The New York Times
Basic Stovetop Rice Karsten Moran for The New York Times
Whatever You've Got Fried Rice David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
What You'll Learn
How to shop for eggs and expert tips for all the ways to cook them: scrambled, fried, over easy, over hard, sunny-side up, hard-boiled, soft-boiled, poached and more.
Recipes in This Episode
Cheesy Frittata Johnny Miller for The New York Times
Article: These 11 Tips Will Make You a Better Cook 'Properly equipping yourself in the kitchen is crucial to not only making good food,' Sohla El-Waylly writes, 'but also having a good time while you do it.' NYTCooking
Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .
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