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2. 14 virtual cooking classes featuring cuisines from ... - AOL

   www.aol.com/14-virtual-cooking-classes-featuring...

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3. AOL online classes FAQs - AOL Help

   help.aol.com/articles/aol-online-classes-faqs

   To watch a class, click on the class image. This will take you to the AOL online classes lounge. From there, you may have three options: To watch a class that is on replay, you do not need to do anything. The class will automatically play. To watch a class that is live, click Enter Class. Click Watch Live or Restart Class if the class has ...

4. Cooking school - Wikipedia

   en.wikipedia.org/wiki/Cooking_school

   A class at the Raymond Blanc cooking school in Oxford, England. A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a ...

5. 60 Quick and Easy Dinners for a Warm Summer Night - AOL

   www.aol.com/60-quick-easy-dinners-warm-154500829...

   Grilled salmon is a fresh and healthy dinner idea for any night of the week. It only takes a couple minutes of cook time on the grill and it's perfect for serving with rice, salad, or summer ...

6. Pati Jinich - Wikipedia

   en.wikipedia.org/wiki/Pati_Jinich

   Patricia Jinich ( / ˈhinitʃ / born Patricia Drijanski, March 30, 1972) is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award -winning [4] and Emmy-nominated public television series Pati's Mexican Table. [5] Her first cookbook, also titled Pati's Mexican Table, was published ...

7. List of cooking techniques - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_techniques

   brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.