5 Incredible Dishes You Can Learn to Cook with Food & Wine Classic Insider

TheFood & WineClassic in Aspenis one of the most elite events in the culinary world—and it just got a lot easier to experience. If you're interested in learning recipes and tips from the top food and drink professionals in the world, without the flight to Colorado,Food & WineClassic Insider is abrand-new subscriptionthat unlocks hours of world-class chef demos, wine seminars, and exclusive epicurean content filmed at the iconic event.

In addition to unlimited access to content from past Classics (plus recipes!), the99美元的订阅also grants insiders opportunity for early access to futureFood & WineClassic tickets, as well as entry to even more virtual events and demos we're hosting in the months to come.

Sign up:Welcome to Food & Wine Classic Insider

Here's a sneak peek of the content awaitingFood & WineClassic Insiders, whether you gift to yourself or others.

At his first everFood & WineClassic in Aspen this year, Fieri broke down how to make flavor-packed, crowd-pleasing vegan burgers, all topped with a rich "cheese" sauce. The ultimate binder for the hearty plant-based burgers? Flaxseed. "The greatest hack to not using eggs—use flaxseed." Watch the full demo and get the recipe atFood & WineClassic Insider.

Chef Zepeda's birria recipe is one ofFood & Wine's most popular recipes of all time, and at the Classic this year, she showed just how versatile the braised meat can be, stuffing it intofluffy bao. One of her secrets? Lots and lots ofguajillo. "Guajillo is the chile of chiles," she said. "You could even use all guajillo if you wanted. You can really customize this dish to your family's liking." Watch Zepeda make it and get all her tipshere.

During her packed event at the Classic this year, Stewart demonstrated how to make beautiful, seasonal fruit desserts. The most important place to start? The butter. "A lot of people prefer using salted butter in their crust, [but] I usually add the salt to it so I can control the salt," said Stewart. She shared she's been recently been cooking with Vermont Creamery butters and Irish butters like Kerrygold. For more tips and recipes from Stewart, sign up forFood & WineClassic Insider.

大厅以她毛茸茸的,上边biscuits, and she demonstrated how to make them perfectly at the Classic this year. Made with a combination of grated cold butter and vegetable shortening, her biscuits owe their flaky layers to her classic laminating technique. Get all her technique tips and check out Hall'sdemo.

TheTop Chefalum reimagines the fast-food classic in a major way, recruiting silky steamed black bass and crispy filo. "I think food needs to connect with people," she said. "If I can connect with you through one flavor - 'Oh, that reminds me of something I grew up eating!' - already then there's some form of connection." Watch Kish's demo and get the recipehere.