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The eGullet Culinary Institute (eGCI)

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Welcome to the eGullet Culinary Institute (eGCI)
The member-supported Society for Culinary Arts & Letters is proud to present its online culinary academy, the eGullet Culinary Institute (eGCI). In recognition of the value of this special feature and to make others like it possible, please take a moment, if you have not already, to upgrade to a Society Donor membership. If you are not yet a member, please first join the Society.

150 topics in this forum

  1. Index of eGCI Courses

    By eGCI Team,
    • 0 replies
    • 39.5k views

  2. How to attend an eGCI course

    By eGCI Team,
    • 0 replies
    • 17.9k views

  3. Welcome

    By eGCI Team,
    • 0 replies
    • 11.9k views

  4. Knife Maintenance and Sharpening

    By eGCI Team,
    • 1 reply
    • 1.3m views

  5. Basic Knife Skills

    By eGCI Team,
    • 0 replies
    • 315.1k views

  6. Q&A: Homebrewing 1 2 3 4 23

    By eGCI Team,
    • 566 replies
    • 291.4k views

  7. Understanding Stovetop Cookware

    By eGCI Team,
    • 0 replies
    • 289.4k views

  8. Q&A -- Understanding Stovetop Cookware 1 2 3 4 24

    By eGCI Team,
    • 583 replies
    • 276.9k views

  9. Science of the Kitchen: Cooking Meat

    By eGCI Team,
    • 0 replies
    • 189.8k views

  10. Sourdough Bread

    By eGCI Team,   
    • 2 replies
    • 179.7k views

  11. Plating and Presentation

    By eGCI Team,
    • 1 reply
    • 158.7k views

  12. Q&A: Confectionery 101 1 2 3 4 9

    By eGCI Team,   
    • 201 replies
    • 125.9k views

  13. Q&A: Plating and Presentation 1 2 3 4 6

    By eGCI Team,
    • 136 replies
    • 125.3k views

  14. Q&A -- Knife Maintenance and Sharpening 1 2 3 4 11

    By eGCI Team,
    • 265 replies
    • 124.1k views

  15. Confectionery 101

    By eGCI Team,   
    • 6 replies
    • 119.5k views

  16. Q&A: Braising 1 2 3 4 5

    By eGCI Team,
    • 111 replies
    • 95.2k views

  17. All About Eggs: Poaching Eggs

    By eGCI Team,
    • 0 replies
    • 91.3k views

  18. Introduction to Lebanese Cuisine

    By eGCI Team,
    • 0 replies
    • 89.2k views

  19. Mexican Table Salsas

    By eGCI Team,
    • 0 replies
    • 80.7k views

  20. Soups, Part One: Thick Soups

    By eGCI Team,
    • 4 replies
    • 78.8k views

  21. Beginners Guide to Regional Indian Cooking

    By Andy Lynes,
    • 0 replies
    • 76.8k views

  22. Pit Roasting a Pig

    By eGCI Team,
    • 0 replies
    • 75.9k views

  23. Q&A -- Smoking Meat At home 1 2 3 4 9

    By eGCI Team,
    • 209 replies
    • 71.5k views

  24. The Potato Primer

    By eGCI Team,
    • 0 replies
    • 66.9k views

  25. Q&A: Basic Condiments 1 2 3 4

    By eGCI Team,
    • 77 replies
    • 63k views
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