Food Network Kitchen Classes

Jet Tila shares his secrets for using a marinade to get super-tender meat and offers some tips on the best knife techniques for different foods as he makes this sweet and savory Mongolian beef dish.

Inspired by Girl Scout Cookie Championship, Samantha Seneviratne shows how to make super fudge-y brownies with crunchy pretzels, gooey caramel and toasted marshmallows.

With all the rumors about the origins of this dish, the savory, sour. sweet, salty and spicy components completely distract you. Not only is it delicious on it's own, but Chef Jet Tila is paring it with a Chinese chili garlic sauce!

Jet Tila gives some tops on becoming a pro with a kitchen knife, and then he makes a quintessential Thai dish that's spicy, savory and easy to make.

Jet Tila builds his own teriyaki sauce and shares how to get a flavorful brown crust on this tender, seared salmon dish.

Jet Tila shares his tips and tricks for how to make long-grain white rice or jasmine rice perfectly every single time.

Jet Tila's green Thai curry has an explosion of savory flavors with every bite!

Jet Tila reveals how to make his favorite noodle dish, Pad See Ew.

Kate Koo demonstrates the basics of making sushi, including sushi rice made with vinegar for tartness and a spicy tuna roll with sesame oil, chile sauce and crunchy cucumber. Pickled ginger and fresh wasabi provide the perfect finishing touches.

Kate Koo teaches three different traditional techniques to roll sushi, starting with tuna and avocado uramaki, which is an inside-out roll. Kate also shares a kappamaki, or cucumber hosomaki, and zuke maguro temaki, which is a marinated tuna hand roll.

Kate Koo shows how to make a modern sushi roll inspired by the California roll with Dungeness crab, avocado, cucumber and sesame seeds. The roll is topped off with a rich, savory sauce of Japanese mayo and shiso.

Kate Koo shows how to make an uramaki inside-out roll with Dungeness crab, daikon radish sprouts and cucumber for crunch. Albacore tuna is layered on top, and homemade citrus ponzu sauce adds a burst of flavor.

Kate Koo makes horenso no goma-ae, a popular Japanese side dish of spinach dressed in a sesame seed paste, and rolls it into traditional hosomaki sushi.

Kate Koo turns leftovers into delicious sushi with rotisserie chicken, cucumber and a sesame ginger sauce.