American Cuisine: Free Course
Explore the rich culinary diversity of the United States in this unique course that brings together emblematic recipes and expert chefs from across the country.
A world that cooks better
Discover a flavorful journey through iconic dishes from American regional cuisines—salads, sandwiches, pizza, barbecue, and more!
From soulful Southern barbecue to iconic Detroit-style pizza, from classic deli sandwiches to elegant vegan twists, this course offers a delicious deep dive into the heart of American cuisine. Each dish is rooted in regional tradition and elevated with modern techniques by chefs who are masters of their craft. Whether you’re looking to expand your culinary horizons or specialize in North American fare, this course delivers a powerful mix of flavor, culture, and culinary innovation. Taught by David Bies, Mason Hareford, Sammy Monsour, Bryan Furman, Laura Meyer and Shenarri Freeman.
At the end of this online course you will be able to:
- Prepare iconic American dishes from different regions.
- Discover regional techniques for barbecue, sandwiches, and more.
- Develop skills in seasoning, layering, and balancing flavors.
- Apply professional presentation methods for high-impact plating.
Course Syllabus
Course Content
Chapter 2 - Classic Blue Cheese Wedge Salad
Free
Chapter 3 - Mortadella Sandwich
Free
Chapter 4 - Fully Dressed Beef and Gravy Po Boy Sandwich
Free
Chapter 5 - Barbecue Chicken
Free
Chapter 6 - Detroit Pizza
Free
Chapter 7 - Smoked Grits
Free
The secrets behind bold flavor profiles, perfect textures, and cultural storytelling through food.
What you'll learn
Embark on a mouthwatering tour of regional American classics. Learn the secrets behind these standout recipes:
Classic Blue Cheese Wedge Salad, by chef David Bies: A crisp and refreshing starter featuring iceberg lettuce, tangy blue cheese dressing, and vibrant garnishes. This recipe is part of the course Classic American Salads.
Mortadella Sandwich, by chef Mason Hereford: A bold and playful take on the traditional Italian deli sandwich, packed with flavor and layered textures. This recipe is part of the course Flavor-Packed Sandwiches.
Fully Dressed Beef and Gravy Po Boy Sandwich, by chef Sammy Monsour: A New Orleans-inspired sandwich overflowing with slow-cooked beef, savory gravy, and crisp fixings. This recipe is part of the course Flavor-Packed Sandwiches.
Barbecue Chicken, by chef Bryan Furman: A Southern-style BBQ classic prepared over a wood fire for maximum flavor, using a signature dry rub and tangy sauce. This recipe is part of the course American Barbecue.
Detroit Pizza, by chef Laura Meyer: A thick-crust pizza with caramelized edges, layered cheese, and bold toppings, baked in a steel pan for authentic texture. This recipe is part of the course American-Style Pizza.
Smoked Grits, by chef Shenarri Freeman: A plant-based twist on a Southern staple, these grits are creamy, rich, and infused with smoky depth. This recipe is part of the course Vegan Soul Food.
In this course, in addition to the recipes themselves, you will also learn various cooking techniques that will be useful on many occasions.
The techniques you will learn are:
- Cooking in a bain-marie (water bath)
- Griddling mortadella
- Toasting bread in a pan with butter
- Layered sandwich assembly
- Cold marination of salads
- Vegan roux
- Mounting sauce with cold butter
- Preparing remoulade
- Hot pickling
- Searing meat on a griddle
- Joint cooking of meat and onions
- Reducing gravy to nappe consistency
- Toasting bread in a convection oven
- Spatchcocking (butterflying poultry)
- Indirect cooking in a charcoal oven or grill
- Preparing a cooked fruit-based sauce
- Grilling corn on the cob
- Double baking Detroit-style pizza
- Deep frying
- English-style breading
- Cooking semolina
Meet your Instructor
A world that cooks better
We are the world’s leading online culinary training platform. We offer courses in cooking, baking, pastry, cocktails and mixology, sommellerie, barista, and nutrition, plus management and marketing courses for restaurateurs.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
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- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
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Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
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You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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