Do you want to IMPROVE your COOKING SKILLS? 

Are you spending SPENDING TOO MUCH eating out?

Do your meals SOMETIMES FAIL, maybe even WASTING FOOD? 

Have you ever BECOME SICK after eating food and don’t know why? 

Do you want to learn FACTS about food  (not  OPINION!) from EXPERTS?

Edible Knowledge courses are the answer!

The Edible Knowledge for the Curious Cook series of short, self-paced, entertaining video-based online courses:

  • Teach food science principles
  • Help you become a better cook
  • Take the mystery out of mystery ingredients
  • Explain all the “why’s”, for example:
    • Why do egg whites turn white?
    • How does leavening works in cakes and breads (very different in both)?
    • Fermented foods like pepperoni, yogurt, and sourdough bread – how do they work?
    • How did shortening get its name, why do we use it, and what does it do?
    • Broccoli changes color and texture while it’s cooked…explanation please?
    • What do frying a steak, pretzels, and caramels have in common, and how can it take my cooking to the next level?
  • Help you and your family avoid getting sick!
  • Save you money!

Taught by professional food scientists

Course creator Dale Cox has 23 years’ experience working as a professional food scientist and holds Bachelor and Master of Science degrees in Food Science.  He and other food scientists will teach you food science principles that will transform your cooking skills.

How It Works…

SHORT 30-60 MINUTE SELF-PACED COURSES DESCRIBING ONE FOOD EACH

I take a food and pick it apart. From ingredients to processes that make the food possible, whether in your kitchen or a food production facility!

COMPRISED OF 3-7 MINUTE LONG VIDEO LESSONS

Each course is a series of short video lessons on each ingredient or process. Ingredient lessons describe what the ingredient is, where it came from, and what it does in the food…even the mystery ingredients! Process lessons describe the science behind what’s happening while food is being made. From smoking bacon to rolling out pie dough to cooking vegetables, you’ll learn it all!

ALMOST ALL COURSES INCLUDE RECIPES WITH VIDEO

When a course covers a food made in the kitchen, you can make it if you want! You’ve already learned the Edible Knowledge, now let’s convert that into Knowledge You Can Eat! Step-by-step videos are included helping you jump to the next level of cooking and make the featured course food.

AT LEAST ONE NEW COURSE ADDED EACH MONTH!

Lots of courses already, at least one new course added each month, and 150 in the works, you have lots of Edible Knowledge to in your future!   Plus…I take requests!

EXAMPLES: 6 OF THE 40+ COURSES AVAILABLE NOW…GET ACCESS TO ALL BY SUBSCRIBING!

CHOCOLATE

19 lessons, including a history of chocolate, cocoa, fat science, cocoa butter, cocoa vs. cacao, chocolate liquor, lecithin, flavors, fermentation basics, conching, and chocolate types. Learn how all these ingredients work together to produce a treat loved around the world!

LENGTH: 65 minutes, plus lessons on making chocolate at home!

ROAST TURKEY

10 lessons, including Sodium Phosphate- what is is and what it does in our food; White Meat vs Dark Meat: what’s the difference; Gelatin – what it is, where it comes from, and what it does in our food; Roasting Meat Science; and Time and Temperature are the Trick to Keeping You From Getting Sick.

LENGTH: 1 HOUR, including the bonus lesson on gravy!

CRANBERRY SAUCE

8 lessons, including Cranberry Sauce Science, Corn Syrup and High Fructose Corn Syrup (HFCS); Pectin: what it is, how it’s made, and how it works

LENGTH: 28 minutes, including step-by-step how to videos

 

PUMPKIN PIE

14 lessons, including Evaporated and Condensed Milk: what’s the difference, and how are they made?; Salt…where does it come from?; Eggs – we know all about them, right? Not so fast…; White Sugar – specifically, sucrose…where does it come from?; Nutmeg – where it comes from, and how it gets to our kitchens!; and Custard Science.

LENGTH: 1 hour, 15 minutes, including about 30 minutes of bonus lessons including Awesome Whipped Cream, Toasted Pumpkin Seeds, and Processing Pumpkin!

SANDWICH COOKIES

17 lessons (there’s lots of stuff in sandwich cookies) including a history of sandwich cookies; Flour…bleached, unbleached, enriched…what’s the difference?; Cocoa; Fat Science – Lipids; Canola Oil; Lecithin; Baking Soda; Calcium Phosphate; Natural Flavors, Artificial Flavors, Natural and Artificial Flavors: what’s the difference?; TBHQ, BHT, and BHA: what are they, and what are they doing in my food?; and Rotary Molding – Making Cookie Wafers.

LENGTH: 1 hour, 20 minutes

BACON

11 lessons, including Raising Pigs, Sodium Phosphate; Sodium Erythorbate; Sodium Nitrite; Meat Curing Science; and Meat Smoking Science.

LENGTH: 46 minutes, including a bonus lesson on 4 ways to cook bacon!

Niceeee. Very Good! 5/5

Meredith L.

Love the course! 5/5

Krista G.

5/5

Ryan F.

Excellent! The pudding was perfect, as were the meringues and crust. 5/5!

Debbie C.

My... daughter and I met you at the ... conference. She’s loving your curriculum and cooking up a storm. She’s so curious about the how and why of cooking.

Melinda L.

I want to give you feedback on my students' first experience with Edible Knowledge. They LOVE it!

Neta B.

Are you ready to take your cooking to the next level?

Take the mystery out of mystery ingredients.
GET STARTED TODAY!

Get Unlimited Access to all courses with either a monthly or annual subscription…. annual gives you 2 months FREE!   Cancel anytime.  Remember, this isn’t just entertainment, it is Educational Entertainment!  This is a very different experience than searching for something on the internet/YouTube.  Sometimes you get what you pay for.  You’ll use this every day useful knowledge for the rest of your life.

Give it a try – Enjoy a 5-day risk free trial!