Jeremy’s Holiday Cookies

Jeremy Jarman leads this holiday cookie bonanza full of fun, educational tips and tricks, and recipes to enrich your baking life.

Cookie Swap!

Please join us for our annual Cookie Swap with Salt+Spine, including cookie sampling, baking demos, and lots of holiday spirit.

Bûche de Noël (Make and Take)

Join Jeremy Jarman to make (& take home) the season’s most sought-after sweet. This impressive, festive dessert is lots of fun to make, decorate, and share with your loved ones!

Kimchi with Selina Lee: A 2-day workshop

Explore the communal tradition of Kimjang—making kimchi together—in this two-part workshop hosted by instructor Selina Lee.

Kimchi with Selina Lee: Session 1

Part of the Kimchi with Selina Lee: A 2-day workshop Series

In session 1 of this 2-day workshop, you’ll snack on kimchi pancakes and sujebi while learning about and practicing the first steps of kimchi making.

Kimchi with Selina Lee: Session 2

Part of the Kimchi with Selina Lee: A 2-day workshop Series

In session 2, students will conclude this 2-day workshop by completing their own kimchi batches to take home, and celebrating the accomplishment with a feast of Bossam.

Jackie’s New Year Reset

Jackie Apple will help you greet the new year with flavorful recipes featuring anti-inflammatory, antioxidant-rich foods. This class is both gluten-free and dairy-free.

Learn to Cook (Wednesdays)—Winter 2026

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Transform your home cooking in our Learn to Cook Series: We’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.

Learn to Cook (Thursdays)—Winter 2026

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Transform your home cooking in our Learn to Cook Series: We’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.

Spanish Night Out: Paella and Tapas

Join David Groff for a Spanish-style night out, as you learn to make paella, tapas, and sangria in this convivial hands-on cooking class.

Learn to Cook More: Vegetable Forward

This 4-week course continues to build your cooking prowess with vivacious vegetable recipes, soup and salad standouts, dough making, and the art of hosting informal food gatherings

Vegetable Technique

Part of the Learn to Cook More: Vegetable Forward Series

Stretch your culinary imagination while learning to create outstanding meals with a diverse selection of vegetables at the center of the plate.

Knife Skills Basics

TCK co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for efficient and enjoyable home cooking.

Learn to Bake—Winter 2026

Transform your baking skills with Jeremy Jarman in this four-session course. Learn to properly measure and mix, wield a rolling pin and a piping bag, and bake all kinds of sweet and savory treats with confidence.

Dough: Cookies and Crusts

Part of the Learn to Bake—Winter 2026 Series

Melted, chilled, creamed, browned—learn the function of butter and other fats in baking. We’ll make a dazzling array of cookies and practice the skills you need to create superb pie and tart crusts.

From the Sea

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Learn to select seafood and prepare it using a variety of techniques. We will also practice grain and vegetable cookery skills, with plenty of inspiration and recipes to expand your repertoire.

From the Sea

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Learn to select seafood and prepare it using a variety of techniques. We will also practice grain and vegetable cookery skills, with plenty of inspiration and recipes to expand your repertoire.

Italy by Ingredient: Baccalà (Salt Cod)

Viola Buitoni returns to teach us more about her beloved baccalà, salted cod, showcasing this oceanic wonder in dishes for all occasions.

Soups and Salads

Part of the Learn to Cook More: Vegetable Forward Series

This session focuses on soups and salads, in all their splendid diversity! We’ll share ravishing recipes, and you’ll also learn to improvise your own, incorporating flavors from around the globe.

Cozy Japanese Winter

Warm up a chilly winter evening with chef Greg Dunmore of The Japanese Pantry, as we simmer duck somen, with accompanying cozy-weather dishes.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake—Winter 2026 Series

Practice the art of making silky-smooth pastry cream, melt-in-your-mouth chocolate ganache, and tangy-sweet lemon curd to use in an array of pies and tarts.

From Field & Garden

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make healthy, inviting, nourishing meals.

From Field & Garden

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make healthy, inviting, nourishing meals.

Lunar New Year Banquet

Celebrate the Lunar New Year with Linda Tay Esposito’s banquet filled with symbolic and scrumptious traditional dishes, including dumplings and a knock-your-socks-off sashimi salad.

Rolling in the Dough

Part of the Learn to Cook More: Vegetable Forward Series

Learn to make, roll, and shape doughs so you can turn out great crusts every time. We’ll use homemade and store-bought doughs in a variety of recipes.

Air: Meringues, Cream Puffs, and Soufflés

Part of the Learn to Bake—Winter 2026 Series

Though absent from most ingredient lists, air is a key component in successful baking. We’ll show you how to capture and use it to yield ethereal meringues, crisp pâte à choux, and sky-high soufflés.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

Feasting with Friends

Part of the Learn to Cook More: Vegetable Forward Series

It’s the Learn to Cook More series finale, and we’re throwing a casual get-together! Learn to plan and host your own informal food gatherings. We’ll cook a feast created by you and your classmates.

Cooking with Tinned Fish

Join Barcelona-based tinned fish aficionado Camila Loew to make sublime snacks and meals using a variety of top-quality tinned fish.

Layer Cakes

Part of the Learn to Bake—Winter 2026 Series

What better finale for our Learn to Bake series than a good old-fashioned layer cake? Learn to mix, bake, fill, and frost for all of life’s special occasions.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.

The Magic of Irpinia

Step off the beaten path of Italian cuisine and into the heart of Irpinia, as we make handmade pasta and more with visiting instructors Anita Di Pietro and Sarah Pompei.

Italian Valentine: Passion Red Menu

Celebrate Valentine’s day the Italian way, with Viola’s Passion Red Menu. We’ll cook up a meal worthy of this celebration of love. (Singletons welcome, btw!)

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.

Friday Night Pizza

Dough expert Michael Kalanty shares his techniques and recipes for making superb pizza at home.