Entremets and Tarts

Plating Techniques

Neapolitan Pizza

Salted Caramels and Pâte de Fruits

Petits Gâteaux

Vegan Pastry

Fermented and Probiotic Drinks

Miniature Pastry

Sushi and Sashimi

Flavor Pairings in Cocktails

Gourmet Pastries

Avant Garde Ice Creams

Peruvian Cuisine and Ceviches

Greek Cuisine

Sophisticated Pastry Doughs

Chocolate Techniques

Cooking with Octopus

Spanish Paellas

Moroccan Cuisine

Creative Fruit Desserts

Tasting Menus with Lasarte

Mediterranean Cuisine: Fish and Seafood

Sous Vide and Grill

Modern Catalan Cuisine

Finger Food

Gourmet Paellas

Mediterranean Fine Cuisine

Spanish Haute Cuisine Techniques

Modern Spanish Tapas

Cooking with Seaweed

Healthy Plant-Based Fine Cuisine

Mexican Cuisine

Sourdough Bread

Spanish Nougat

Galician Cuisine: Fish and Seafood

Vegetarian Fine Cuisine

Spanish Tapas and Pinchos

Sous Vide Cooking Technique

New Traditional Spanish Cuisine

Mushrooms and Truffles

Nikkei Cuisine

Signature Breads

Sous Vide: Fish and Seafood

Traditional Peruvian Cuisine Reinvented

Restaurant Dessert Menus

Argentinian Barbecue

Brazilian Cuisine

Festive Breads: Italian Panettone and Spanish Roscón

Cooking with Legumes

Sustainable Cuisine

Petits Fours

Peruvian Fine Cuisine

Creative Pastry Textures

Cooking with Beef

Nikkei Street Food

Creative Pastry Techniques

Mexican Tacos

Creative Desserts: Techniques and Textures

Creative Pastry: Fermentation, Nixtamalization and Pectinases

Japanese Umami

Zero Waste Cuisine

Basque Cuisine

Wood-fired Paellas

Plated Desserts

Introduction to Fermentation: Kombuchas, Kefir, Mead and other Ferments

Creative Pastry: Creamies, Foams and Advanced Techniques

Vegetarian Cuisine

Creative Pastry: Spherification, Nitrogen and Marshmallows

Custard Puddings

21st Century Artisan Bread

Brunch Pastries

Sous Vide International Dishes

Cooking with Extra Virgin Olive Oil

Focaccias

Cooking with Game

Desserts in a Glass

Cooking with Duck Foie Gras

Cooking with Pork

Essential Cakes

Creative Burgers

Pastry Basics: Doughs

Pastry Basics: Creams

Pastry Basics: Syrups, Mousses, Meringues and Crunchies

Chocolate Figurines

American Baking

Cooking with Truffle

Gluten Free Pastry

Sous Vide at Home

Sous Vide Poultry and Pork

Indian Cuisine

Sous Vide: Beef and Lamb

Artisan Ice Creams

Peruvian Creole Cuisine

Homemade Bread

Middle Eastern Cuisine: Ancestral Techniques

Croquettes

Cheesecakes

Preserving Techniques in Modern Cuisine

Amazing Menus To Go

Vegetarian Tapas