When You Discover the Real Truth Behind Cooking, You will want to "Burn Your Recipes"

"The best cooks know... It's not WHAT you cook, it's HOW you cook."

What is stopping you
from cooking  Awesome Meals
every night of the week?

I have heard all of the excuses and believe me, I understand and can relate to them all.

Whether it's coming up with new ideas your kids will eat...

Dishes to make your spouse and friends swoon...

Or just trying to decipher the confusing instructions in a new recipe you want to try out...​

If you are like most people I know, you are frustrated by cooking.

You know that using fresh, whole foods and preparing your own meals at home is the healthy way to eat. But the planning, shopping and prepping takes time - and you're busy! You might even think: It's just easier to let someone else do the cooking so you resort to take-out, fast food and prepared foods more often than you'd like to admit.

But the Good News is that COOKING DOESN'T HAVE TO BE THIS WAY!

Let me explain...


Who am I and what do I  know about Your Cooking?

Well, for starters, I am someone who understands where you are coming from because I used to be in the same boat!

Long before I became a chef, I was a regular guy who loved to cook and really loved to eat great food. I even considered myself a pretty good cook, but in reality, I had my 5 or 6 "go to" meals that I could confidently prepare and they never let me down.

The problem came when I wanted to try something new. I'd open up my cookbooks and go searching for something that sounded good and seemed like something I could tackle (this was before thousands of recipes existed on the internet, of course, and we all had to stockpile cookbooks for new ideas).​

Sometimes these new recipes would turn out OK, sometimes great, but often they did not turn out at all - and I never knew why. I didn't know what I had done "wrong" and what I could do next time to correct it.

Eventually, my passion for cooking, my frustration with recipes, and my thirst for knowledge led me all the way to Culinary School. It was there I learned a very important lesson: Cooking is NOT about recipes. Cooking is about learning the fundamentals - I call them Basic Cooking Methods - and using those fundamentals as building blocks for cooking anything, and everything!

For me, that lesson cost me $40K and 2 years of my life...

But for you - it's going to be a whole lot easier than that!

Here's the simple process in a nutshell:​

Learn the Fundamentals -the Basic Cooking Methods behind all Cooking.

Pinpoint the ingredients you like (or have) and apply the appropriate method.

Enjoy an endless variety of unique dishes that you can dream up every single day.


Learning to Fish - Master a repeatable process that can be used over and over.

We've all heard the parable: Give a man a fish, he eats for one day. Teach a man to fish, he eats for life.

The same thing is true of cooking...

If you begin every cooking endeavor by searching for a recipe, you are DOOMED to a lifetime of searching for new recipes PLUS all of the risk that comes from learning something new every time you cook and being unsure of the outcome.

But... if you learn just ONE Cooking Method, you can begin every cooking endeavor by taking a look in your kitchen to see what ingredients you have on-hand. Because you know a reliable cooking method, you can be confident in the outcome no matter what you are cooking!​ 

If you know someone who can just "whip up" great meals all the time without needing recipes - for some people this is a Mother, Father, Grandparent - this is exactly what they are doing.​

Think about it...

It's a Tuesday night. You are getting home later than you expected and you have nothing planned for dinner.

What do you do?

Do you stop for take-out? 

Heat up a frozen dinner in the microwave?

Get on your phone to look up a recipe, try to remember if you have all of the ingredients at home, stop at the store to buy what you need?​

I don't know about you, but this is something that used to happen to me all the time!

Now imagine a different scenario...

You just go straight home. You open your refrigerator and cupboards to see what you have. You pull out some very simple ingredients that you have on-hand. You choose your favorite cooking method, maybe tonight it's Sauté. 30 minutes later you are sitting down to a simple, healthy delicious meal that you whipped up on the fly.

To me, this is what Cooking is all about...

  • Cooking is not about Recipes. Recipes are wonderful resources for getting new ideas and inspirations, but without the knowledge of Basic Cooking Methods, the fundamentals of all cooking, recipes are at best incomplete.
  •  You can never get better at cooking if you are re-learning it every day. Without understanding the HOWS and WHYS of cooking, you are starting each new cooking endeavor at Square 1 instead of building your skills and expanding your knowledge every time you cook.
  • Cooking is much easier and massively rewarding when you Cook Freely, like the Pros do, with knowledge, inspiration and creativity. When you discover the Basic Cooking Methods, like professionals do in Culinary School, you have the keys to unlock your creativity, as well as an endless variety of new meals that you approach with confidence.

Anyone can learn
Basic Cooking Methods

This is the best part.
What I am sharing with you is powerful; it's true...
But what is also true is that this is simple, and anyone can learn it.

Anyone can become a better cook!​

Remember: It's 3 Steps:

  • Learn Cooking Fundamentals: Basic Cooking Methods
  • Select and Prep Your Ingredients 
  • Join the above, enjoy endless new meal ideas and successful creations

So What is Stopping You from Cooking
Awesome Meals Every Night of the Week?

.

It asked this question at the top of the page, but perhaps now the answer has changed a bit...

The only thing stopping you from cooking the meals you can be proud of - for yourself and your family every night of the week - is the simple knowledge and confidence that comes with learning Basic Cooking Methods.​

And I've made that part super simple for you with my Best-Selling DVD Set - Burn Your Recipes

The 4-Hour 3-DVD Set that has been called "The Encyclopedia of Cooking."

It is designed to teach all of the fundamentals of great cooking that every home cook needs to know. Best of all, the information is presented in a straight-forward, A-Z approach, with no fluff because I know you want to learn fast!

  1. Volume 1: The Skills You Need to Make Food that Looks Better and Cooks Better
  2. Volume 2: How to Master Taste, Nutrition and Heat and Transform your Cooking from Fair to Fantastic
  3. Volume 3: The Secrets of Basic Cooking Methods

    Here's What "Burn Your Recipes" Students Say:

    "NEW and EXCITING and very approachable..."

    "This is a fundamental change from cook book instructions. This cooking instruction is NEW and EXCITING and very approachable for the average person to transform the way they prepare and cook food.

    Based on my own personal experience with Chef Todd's cooking instruction, I am positive it will make you 300% better! Chef Todd is informative, skilled - both in the kitchen and in education. The DVD is at a pace that keeps you interested.

    Viewing a few chapters prior to starting a meal should improve your delivery many times over! For less than the cost of one night out to dinner, anyone who likes to eat should own this DVD."

    DAVE ALLISON United States - SEE VIDEO BELOW:

    "It has actually saved me a lot of money overall..."

    "At first I thought this DVD set was expensive but I got it anyway because of the 60 day guarantee. I found out that it was worth the money and effort. This DVD set has improved my skills in the kitchen, teaching me how to properly saute, how to make a smooth sauce and the correct way to grill.

    It has actually saved me a lot of money overall."

    richard davies United States

    "I don't feel that I have to refer to cook books any longer..."

    "With Burn Your Recipes, I don't feel that I have to refer to cook books any longer. I have Learned how to stock up for fast everyday cooking. Buy it. No matter how well you cook now, it will improve your skills."

    TOMAS & GAIL WEAVER United States

    Get the Complete Cooking Collection Now with my No Risk, 60-day Money-Back Guarantee!

    A $247 Value

    $97 Today

    Just Click below to go to the Order Form:

    ​Here's What's Inside...


    Burn Your Recipes Volume 1

    The Skills You Need to Make Food that Looks Better and Cooks Better

    In 97 Minutes, Volume 1 will teach you how to:

    • Master the best time-saving tricks in the kitchen - your basic knife skills.
    • Start enjoying prep with these classic knife cuts and short cuts.
    • Cook your way to improved health and nutrition using whole foods you prepare in your own home.
    • Proudly serve attractive food for guests by learning the best and easiest methods for cutting over 25 of the most common household meats, fruits and vegetables.
    • Equip your kitchen with ONLY the necessary pots, pans and tools you'll need.
    • Recognize how food becomes spoiled and learn how to prevent it and extend the life of your food.
    • Be a smart knife-shopper. Learn the construction and use of the four knives you absolutely must have in your kitchen.

    Burn Your Recipes Volume 1 Table of Contents

    Chapter 1: Welcome and How to Use this DVD

    Chapter 2: The ONLY Pots and Pans You Really Need

    Chapter 3: How to Choose the Right Pots and Pans for Your Stove

    Chapter 4: The Essential Kitchen Hand Tools to Make Your Prep Easier

    Chapter 5: The Three Biggest Threats to Food Quality

    Chapter 6: Six Ways to Protect Your Food and Keep it Wholesome and Fresh

    Chapter 7: The System Used by Professionals to Ensure Food Quality

    Chapter 8: The Four “Must-Have” Kitchen Knives

    Chapter 9: The Beginners Guide to Understanding the Parts of Any Knife

    Chapter 10: Be Confident with the Knife in Your Hand by Choosing the Correct Knife

    Chapter 11: How to Keep Your Knives Sharp and Safe

    Chapter 12: Holding the Knife for Accuracy and Safety

    Chapter 13: Mastering the Classic Knife Cuts

    Chapters 14—21: The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables—Quickly and Easily for Picture-Perfect Results Every Time (Part 1):

    Chapter 14: Filet of Green Pepper

    Chapter 15: Bias Cut for Stirfry Vegetables

    Chapter 16: Dicing an Onion

    Chapter 17: Dicing a Shallot

    Chapter 18: Julienne of Onion

    Chapter 19: How to make Round Items into Sticks and Cubes

    Chapter 20: Mince Garlic and Ginger for Fresh Seasonings

    Chapter 21: How to Chop Parsley and Basil for Everyday Use

    Chapter 22: The Slicing Knife

    Chapter 23: The Paring Knife

    Chapter 24: Putting it all Together

    Chapter 25: How to Choose the Right Knife for the Right Job

    Chapters 26—32: The Definitive Guide to Expertly Cutting the Most Common Household Fruits and Vegetables—Quickly and Easily for Picture-Perfect Results Every Time (Part 2):

    Chapter 26: Diced Honeydew and Cantaloupe Melon

    Chapter 27: Diced Watermelon

    Chapter 28: An Easy Method for Preparing Pineapple

    Chapter 29: Tropical Fruit - Kiwi and Mango

    Chapter 30: Tree Fruit—Apples and Pears

    Chapter 31: Stone Fruit—Peaches and Plums

    Chapter 32: Sectioning Citrus Fruit with Skill and Precision

    Chapter 33: Getting the Most out of Meat by Correctly Using the Boning Knife for Cleaning and Portioning

    Chapter 34: Congratulations and Volume 2 Preview


    Burn Your Recipes Volume 2

    How to Master Taste, Nutrition and Heat toTransform your Cooking from Fair to Fantastic

    You will discover:

    • How to protect the nutritional value of cooked food and retain its fullest benefits.
    • The four main "tastes" and how these variables affect all cooking.
    • All of the rules of controlling heat to achieve optimum results every time.
    • The essential kitchen pantry items and staples for everyday cooking success.

    Burn Your Recipes Volume 2 Table of Contents

    Part 1: 7 healthy elements in food that you may be cooking away

    Chapter 1: Developing Your Cooking Vocabulary

    Chapter 2: Carbohydrates

    Chapter 3: Proteins

    Chapter 4: Vitamins

    Chapter 5: Fats

    Chapter 6: Liquids

    Chapter 7: Minerals

    Part 2: Getting the most exciting flavors into your meals with 6 kitchen staples

    Chapter 8: How to tell the difference between Herbs and Spices, and how to choose the right ones for your cooking

    Chapter 9: Bouquet Garni Sachet – how to leave flavors in your food without leaving herbs and spices behind.

    Chapter 10: Nuts – Add flavor, color, texture to any meal.

    Chapter 11: Vinegars – Why acids are necessary for cooking chemistry

    Chapter 12: Fats and Oils – Flavors, nutrients, and conductors of heat

    Chapter 13: Condiments - Instant flavor profiles for any cooking method

    Chapter 14: Pasta, Grains – Dried items to have at your disposal to compliment any meal.

    Part 3: What Chefs know about heat that cookbooks never tell you

    Chapter 15: The Two Basic Types of Heat and their Benefits and Drawbacks in Cooking

    Chapter 16: The 4 Changes in Food When Cooked

    Chapter 17: The Basic Elements of Recipes Revealed: Now Start Discovering Your Own Recipes!


    Burn Your Recipes Volume 3

    The Secrets of Basic Cooking Methods

    Reveals:

    • The mysteries of the 5 Mother Sauces (plus one!) These easy-to-master techniques will enable you to master all sauces!
    • The complete step-by-step procedures for over 15 Basic Cooking Methods and how to determine which to use when
    • The simple secret about stocks that takes everyday cooking to a new level
    • How to master the tricky techniques of preparing perfect vegetables.

    Burn Your Recipes Volume 3 Table of Contents

    Part 1: Basic Cooking Methods Revealed.

    Chapter 1: Roasting

    Chapter 2: Sautéing

    Chapter 3: Deep Frying

    Chapter 4: Pan Frying

    Chapter 5: Grilling

    Chapter 6: Boil
    Chapter 7: Poach

    Chapter 8: Simmer

    Chapter 9: Steam

    Chapter 10: Braising

    Chapter 11: Stewing

    Part 2: The three parts of all sauces you must know to improve all meals immediately

    Chapter 12: The difference between stocks and broths

    Chapter 13: Chicken Stock

    Chapter 14: Beef Stock

    Chapter 15: Roux

    Chapter 16: Cornstarch Slurry

    Chapter 17: Beurre Manie

    Chapter 18: Egg Yolk Liason

    Chapter 19: Reduction

    Chapter 20: Bechamel Sauce

    Chapter 21: Veloute Sauce

    Chapter 22: Brown Sauce

    Chapter 23: Tomato Sauce

    Chapter 24: Hollandaise Sauce

    Chapter 25: Beurre Blanc

    Part 3: The secrets of retaining flavor, color, texture and nutritional qualities in vegetables.

    Chapter 26: Fiber: Keep your cooked veggies firm and crisp with a common pantry item

    Chapter 27: Flavor: Which vegetables to choose for greatest fresh flavor

    Chapter 28: Color: Learn the secrets to treating green white, red and yellow vegetables differently to keep them bright and fresh

    Chapter 29: Nutrients: The two main ways cooking can destroy the nutritional value of vegetables and how to avoid them

    Chapter 30: The 7 Rules of Vegetable Cookery

    Also Included are these Bonuses:

    Click the Tabs below to see all of the Included Bonus Guides with the Burn Your Recipes DVD Set:

    • BONUS #1
    • Bonus #2
    • bonus #3
    • Bonus #4
    • bonus #5
    • bonus #6
    • bonus #7
    • Bonus #8
    • Bonus #9

    Bonus #9: Cooking Vegetables Primer

    A quick start guide to vegetable cookery
    so you can cook vegetables everyone will want to eat!

    Get the Complete Cooking Collection Now with my No Risk, 60-day Money-Back Guarantee!

    A $247 Value

    $97 Today

    Just Click below to go to the Order Form:

    100% Satisfaction Guarantee

    First of all, every one of my products is “change-your-life” guaranteed. If you don't love something, you get your money back—simple as that.

    Get these DVDs in the Burn Your Recipes Series now along with all the awesome bonus gifts! Try them and use them for 60 full days. I promise you will be a better and more confident cook after using this DVD Series and the instruction contained within.

    BUT - If you don't agree, within 60 days of purchase, you can return the DVDs for a full refund - no questions asked! And you get to keep all of the bonus items with my apologies for letting you down.​

    My goal is to teach people all over the world to find great pride and enjoyment in cooking. My goal is NOT to charge people for items they don't want or programs they are not benefiting from.

    I'm SO excited to help you take this next step in your cooking - RISK FREE. Click below to grab your copy of this game-changing cooking DVD set now!!!

    "Cook without a cookbook..."

    "Burn Your Recipes DVDs has given me the quick tips I need to cook without a cookbook. It has been a great way to learn more about cooking."

    lynn ferguson Canada

    "Knowledge that has given me new ideas..."

    "This DVD set made me realize i was doing everything the wrong way. I now have more knowledge which has given me a lot of new ideas and enabled me to learn a lot of new dishes & new flavors."

    vincent daegle Spain

    "Cooking has become fun...through freedom from recipes..."

    "This DVD set has eliminated the expense of cooking with recipes from my life. I now have confidence in my cooking, ability to think beyond the recipe and the skills to focus on cooking with what we have in the house, which is a big money saver.

    I have quit cooking with recipes, and have expanded my cooking repertoire by cooking at least 3-4 times per week, using what I've learned. I've already been telling friends about it, and telling them the fun that cooking has become through structured success--and through freedom from recipes."

    paul mattson United States

    "Taking more risks and trying new things..."

    “Thanks to Burn Your Recipes DVDs, I am taking more risks to try new things and using only what is in my cupboard/fridge, which saves me money and time. I cook something new - made up in my own head - at least 2x / week now.”

    shane johnston Canada

    "Getting inspired and exciting about cooking..."

    “The three biggest benefits of getting Burn Your Recipes? Finding out I'm doing many things right that I've figured out on my own, learning some better techniques in the kitchen and most importantly getting inspired and excited about cooking.”

    Paul sergio United States

    "I understand what I am cooking and why..."

    “Since getting this DVD set, I cook three times as much and I understand what I am cooking and why.”

    john hailey United States

    So...what is stopping YOU from cooking Awesome meals every night?

    Now it's time to take that next important step.

    The one that will set you on the path that so many others started before you...

    The one you've read about on this page and envisioned for yourself.

    It is the path to knowledge, confidence, and better cooking - no matter WHAT you cook! 

    The "Burn Your Recipes" DVD set is will show you quickly, and simply, step-by-step from basic methods to advanced cooking techniques. It will give you the confidence you need to ignite your creativity and open up a whole new world of food and cooking.

    This DVD set and the 9 Bonus guides are the result of decades of intense training, research and experimentation. I've condensed it all down for you in one complete DVD set that you can consume in an afternoon.

    Try the DVD set for yourself and if you don't like it,
    I will buy it back from you for exactly what you paid.

    And you will keep all 9 Bonus Guides as my way of saying "I'm sorry" for letting you down. The bonuses alone are worth the price of the entire program and they are yours to keep even if you return the DVDs for a refund.

    Get the Complete Cooking Collection Now with my No Risk, 60-day Money-Back Guarantee!

    A $247 Value

    $97 Today

    Just Click below to go to the Order Form:

    "The best cooks know, it's not WHAT you cook. It's HOW you cook.”

    To Your Cooking Success,