Understanding how to plan a meal from start to finish, including main dishes, side dishes, and desserts.
Meal planning basics: This involves learning the fundamentals of meal planning, including how to choose meals that fit your dietary requirements and how to make a grocery list.
Ingredient management: This involves learning how to properly store food items and understand how long they will last.
Recipe selection: This involves selecting recipes that are easy to prepare and are suitable for your dietary needs.
Kitchen organization: This involves learning how to organize your kitchen and tools to maximize efficiency and safety while cooking.
Serving sizes and portion control: This involves learning how to measure ingredients and portion sizes to help with healthy eating.
Cooking methods: This involves learning how to cook using different methods, such as baking, broiling, sautéing, and grilling.
Meal prep tips: This involves learning how to prepare meals in advance to make cooking during the week easier and more efficient.
Menu planning: This involves creating a menu for the week or month, which helps with grocery shopping and meal preparation.
Healthy cooking techniques: This involves learning healthy cooking techniques, such as using healthy fats and cooking methods that preserve the nutritional content of foods.
Meal planning for special occasions: This involves learning how to plan meals for special occasions, such as holidays or for guests.
Intuitive eating: This involves learning how to eat mindfully and listen to your body's hunger and fullness cues.
Budget meal planning: This involves learning how to plan meals that are inexpensive yet nutritious.
Working with restrictions: This involves learning how to plan meals for people with dietary restrictions, such as vegans, vegetarians or people with food allergies.
Ethnic cooking: This involves learning how to cook meals from different cultures and cuisines.
Leftover management: This involves learning how to use leftovers to create new meals, minimize food waste and save money.
Boiling: Cooking food in boiling water or broth.
Steaming: Using steam to cook food.
Baking: Cooking food in an oven or on an open flame.
Grilling: Cooking food over an open flame.
Broiling: Cooking food under a direct heat source.
Roasting: Cooking food in an oven with dry heat.
Frying: Cooking food in hot oil.
Sautéing: Cooking food in a small amount of oil on a flat surface.
Stir-frying: Cooking food quickly in a wok or other deep pan with a small amount of oil.
Braising: Cooking food slowly in a covered pot with liquid.
Stewing: Cooking food slowly in a covered pot with liquid.
Poaching: Cooking food in liquid just below boiling point.
Sous Vide: A vacuum-sealed bag to cook food in a precisely controlled water bath at a low temperature.
Smoking: Cooking food using smoke and low heat.
Pressure cooking: Cooking food in a sealed pot that traps steam and raises the pressure.
Charcoal grilling: Using burning charcoal to grill food.
Microwave cooking: Cooking food using microwaves.
Rotisserie cooking: Cooking food on a spit or rotating grill.
Dutch oven cooking: Cooking food in a heavy cast iron pot with a lid.
Infusing: Mixing or adding flavors to food using herbs, spices, or other ingredients.
Slow cooking: Cooking food in a slow cooker at low temperatures for an extended period.
Canning: Preserving food in jars through a sterile canning process.
Fermenting: Allows bacteria and yeast to consume sugars, resulting in preservation and the creation of new food products.