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.

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How to attend an eGCI course

By eGCI Team, March 28, 2006
- 0 replies
- 18.5k views
- eGCI Team
- March 28, 2006
Welcome

By eGCI Team, March 28, 2006
- 0 replies
- 12.3k views
- eGCI Team
- March 28, 2006
Index of eGCI Courses

By eGCI Team, March 27, 2006
- 0 replies
- 40.2k views
- eGCI Team
- March 27, 2006
Q&A -- Understanding Stovetop Cookware 1 2 3 4 24

By eGCI Team, August 7, 2003
- 583 replies
- 295.4k views
- sygyzy
- November 10, 2008
Q&A: Homebrewing 1 2 3 4 23

By eGCI Team, April 3, 2006
- 566 replies
- 305.5k views
- FoodMan
- May 29, 2011
Q&A -- Knife Maintenance and Sharpening 1 2 3 4 11

By eGCI Team, August 13, 2003
- 265 replies
- 133k views
- knyfe
- September 21, 2013
Q&A -- Straining, defatting and reducing Unit 3 1 2 3 4 9

By eGCI Team, August 4, 2003
- 211 replies
- 54.2k views
- Rachel Perlow
- August 4, 2006
Q&A -- Smoking Meat At home 1 2 3 4 9

By eGCI Team, September 26, 2003
- 209 replies
- 78.7k views
- gfweb
- April 21, 2015
Q&A: Confectionery 101 1 2 3 4 9
By eGCI Team, August 31, 2006
- Confections
- 201 replies
- 134.2k views
- Kerry Beal
- February 23, 2015
Q&A -- Sourdough Bread 1 2 3 4 8

By eGCI Team, September 11, 2003
- 184 replies
- 60.9k views
- jackal10
- November 9, 2007
Q&A: Plating and Presentation 1 2 3 4 6

By eGCI Team, March 21, 2005
- 136 replies
- 131.3k views
- chef gui
- July 4, 2009
Q&A: Cooking With Disabilities 1 2 3 4 6

By eGCI Team, May 19, 2004
- 132 replies
- 38.9k views
- snowangel
- November 4, 2009
Q&A for Simmering the Basic Stocks - Unit 2 Day 2 1 2 3 4 5

By eGCI Team, August 4, 2003
- 118 replies
- 39.1k views
- LindaK
- September 3, 2011
Q&A -- Brining 1 2 3 4 5

By eGCI Team, September 23, 2003
- 111 replies
- 41.1k views
- EnriqueB
- November 18, 2011
Q&A: Braising 1 2 3 4 5

By eGCI Team, February 18, 2005
- 111 replies
- 100.2k views
- jk1002
- February 19, 2010
Q&A for Stocks and Sauces Class - Unit 1 Day1 1 2 3 4 5

By eGCI Team, July 31, 2003
- 104 replies
- 36k views
- rbenash
- February 1, 2013
Q&A -- Understanding Stovetop Cookware (2009-) 1 2 3 4

By pdh, January 31, 2009
- 97 replies
- 19.7k views
- Zachary Sokoloff
- November 26, 2014
Q&A -- How to be a better food writer 1 2 3 4

By eGCI Team, August 23, 2003
- 90 replies
- 31.6k views
- albiston
- January 26, 2005
Q&A -- Basic Knife Skills 1 2 3 4

By eGCI Team, August 12, 2003
- 85 replies
- 49.9k views
- mgaretz
- August 21, 2011
Q&A: How to Dine 1 2 3 4

By eGCI Team, August 15, 2006
- 81 replies
- 62.3k views
- Splat
- December 16, 2009
Braising seminar discussion 1 2 3 4

By JAZ, February 10, 2005
- 78 replies
- 27.6k views
- Fran Zaslow
- November 2, 2005
Q&A: Basic Condiments 1 2 3 4

By eGCI Team, June 13, 2005
- 77 replies
- 66.8k views
- TylerK
- July 20, 2011
Q&A: Stuffed Pastas 1 2 3

By eGCI Team, March 26, 2004
- 71 replies
- 24.1k views
- Chufi
- February 27, 2006
Q&A -- Poaching Eggs 1 2 3

By eGCI Team, February 10, 2004
- 66 replies
- 35.6k views
- cake
- October 13, 2005
Q&A -- Thai Cooking 1 2 3

By eGCI Team, October 13, 2003
- 64 replies
- 24.4k views
- Brielle
- October 21, 2013