MasterClass, the well-known streaming platform that allows users to learn from top experts in various fields, has just added three new episodes to its popular GOAT (Greatest of All Time) series. This time, the focus is on comfort food – those beloved dishes that evoke memories of home, warmth and nostalgia.

In these episodes, MasterClass members are invited into the kitchens of three celebrated chefs: Angie Mar, Charles Gabriel and Stefano Secchi. Each chef presents their own take on comfort food, combining traditional flavors with modern techniques and sharing personal stories that have shaped their culinary journey.

Angie Mar: Taking the classic burger to a new level

The first episode, now available on the platform, features guest Angie Mar, the renowned chef behind New York City’s Beatrice Inn and her current restaurant Le B. Mar, known for her meat expertise and bold approach to fine dining, offers her insights into making the perfect burger. But this isn’t just any burger – Mar walks viewers through the process of selecting a blend of four different cuts of beef: short rib, brisket, chuck and dry-aged ribeye. This combination makes for a burger that’s not only flavorful but also rich in texture.

Mars’ episode isn’t just about the choice of ingredients. She demonstrates a unique technique for forming the patties using a cookie cutter, a method that ensures each burger is the same size and cooks evenly. It’s a small detail, but one that underscores Mars’ belief in precision and quality, even in something as seemingly simple as a burger. Her approach transforms this everyday dish into something truly special, offering a fresh perspective on how even the most familiar of foods can be reinterpreted.

Charles Gabriel: A Masterclass in Roast Chicken

The second episode takes viewers into the kitchen of Charles Gabriel, affectionately known as Harlem’s “Fried Chicken King.” Growing up as one of 20 children in the South, Gabriel made a name for himself in New York City with his perfectly seasoned, golden-brown fried chicken at Charles Pan Fried Chicken. His episode goes beyond a simple recipe; it’s a deep dive into the techniques that made his fried chicken legendary.

Gabriel walks viewers through the process of breaking down and seasoning a chicken to perfection, along with Chef Quie Slobert. What makes this episode so special is Gabriel’s willingness to share the secrets to his success, while also reflecting on his journey from the South to becoming an icon in one of the most competitive food scenes in the world.

Stefano Secchi: Making perfect pasta

The final episode features Chef Stefano Secchi, the talent behind New York’s Michelin-starred Rezdôra. Trained in Italy by some of the country’s most respected chefs and nonnas, Secchi brings his deep understanding of Italian culinary traditions to MasterClass members. His episode is all about pasta, specifically his signature dish, Doppio Tortello.

Secchi takes viewers through the steps of making the perfect pasta dough – a process that requires both skill and patience. As he works, Secchi shares stories from his career, including the challenges he faced when opening Rezdôra. His episode is a tribute to Italian cuisine, but also a reminder of the dedication and passion required to make even the simplest dishes perfect.

The science of comfort eating

Comfort food has long been associated with feelings of warmth and nostalgia, but its scientific underpinnings are complex and deeply rooted in psychological and cultural factors. Recent research, including a 2024 Public Library of Science study published in PLOS One titled Comfort food concepts and contexts in which they are used: A scoping review protocolhighlights the different interpretations and methods used in researching comfort food.

The study, led by Juliana Miranda Pereira and her colleagues, aims to clarify the definition of “comfort food” within the scientific community, which has so far been inconsistent and varied. While some researchers define comfort food as “palatable foods whose sensory properties indicate calories,” others consider that these foods “provide physiological and psychological comfort when consumed.”

This research emphasizes the subjective nature of comfort food and highlights that individual experiences and emotional contexts play an important role in determining what counts as comfort food for different people. This is consistent with findings from other studies suggesting that comfort food is often associated with memories and emotions triggered by eating familiar, comforting dishes.

A new chapter in comfort food

Reflecting on the role of comfort food in the brain adds depth to new episodes of MasterClass GOAT and cooking shows in general. Each chef’s approach—be it Mars’ precision in making burgers, Gabriel’s deep-rooted Southern traditions in fried chicken, or Secchi’s mastery in making Italian pasta—tap into those emotional and sensory connections. They don’t just convey recipes; they offer a way to recreate those comforting, nostalgic feelings through food. Watch the trailer for the MasterClass series below:

MasterClass continues to expand its offerings, and with these new episodes, the platform reaffirms its commitment to providing high-quality, accessible education for all. As members immerse themselves in these lessons, they’ll not only learn how to cook these dishes, but also gain insight into the stories and traditions that make them so special.