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Acid: The Elements of Flavor

A splash of vinegar or cooking wine can change a dish. Learn which bottle to reach for when your food needs brightness or aroma.

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Included with all 21 courses. Learn at your pace. Lifetime access.

Inside the course

Understanding vinegar

Which vinegar belongs in your dish? Explore the varieties used in Cantonese cooking and how they bring brightness and balance.

Why we splash cooking wine

What does that splash of cooking wine do? Learn how to choose and use it to bring aroma and depth to your food.

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Try a lesson with Daddy Lau.

A free preview of “Understanding vinegar”. Get a feel for the teaching before you join.

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Watch at your own pace, pause to practice, and revisit the lesson as you build your skills.

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Print it. Keep it close. Refresh what you learned.

Your membership includes printable lesson transcripts and written Mastery Recipe instructions for “Acid: The Elements of Flavor”. Read along, cook from the printed recipe, or refresh a technique without replaying the video.

A peek inside this course’s PDF. Full-size documents are included with Club access.

Cover and two sample transcript pages from “Acid: The Elements of Flavor”.

Put it into practice.

Bring the techniques together in this Mastery Recipe.

Drunken Chicken Wings

Try a favorite with a simpler cut of chicken. Learn to make drunken chicken wings and put cooking wine in the spotlight.

Even experienced cooks have more to learn.

“I've been a professional line cook in numerous kitchens for nearly a decade, and am currently cooking at the Brown Palace Hotel & Spa here in Denver. I'm still amazed by how much I learn here at Canto Cooking Club. I first found Made with Lau years ago when I needed recipes for Lunar New Year. Ever since, I've learned so much from Daddy Lau & Randy (like how to properly care for my Chinese chef knife, elements of Chinese flavor profile, and even a return to fundamentals that I didn't realize I needed).”

Alex LA professional line cook · Denver, Colorado

Read Alex’s full story

Alex from Denver, Colorado here. I've been a professional line cook in numerous kitchens for nearly a decade, and am currently cooking at the Brown Palace Hotel & Spa here in Denver. I'm still amazed by how much I learn here at Canto Cooking Club. I first found Made with Lau years ago when I needed recipes for Lunar New Year. Ever since, I've learned so much from Daddy Lau & Randy (like how to properly care for my Chinese chef knife, elements of Chinese flavor profile, and even a return to fundamentals that I didn't realize I needed). I'm happy to say I was one of the first on board when they rolled out Canto Cooking Club. Now, every time a new module is released I can't wait to sit down with some tea and Chowmein and learn more from the master. Sometimes chefs or other cooks ask why I use a Chinese cleaver for everything, or where I learned to cook Asian food like that. I always tell them a sweet old Chinese Chef taught me everything I know.

Know what to do and why it works.

Learn the techniques behind the recipe, then bring them to your own kitchen. Your membership includes the whole course library.

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How does access work?

One payment gives you lifetime access to the prerecorded courses. Pause, practice, and return whenever you need a refresher. Already a member? Log in to your lessons.

What if it isn’t right for me?

You can request a refund within 30 days of purchase. Email club@madewithlau.com for help.