Japanese Breads

Michael Kalanty leads this hands-on baking class featuring two Japanese breads that have taken the world by storm: Milk Bread (Shokupan) and Shio Pan (Salt Bread).

Tanya Holland’s Brown Sugar Kitchen Brunch

Acclaimed chef Tanya Holland will lead students in making a menu of brunch classics from her renowned Oakland restaurant, Brown Sugar Kitchen.

Filipino Feast with Christina Sunae

Join visiting chef and author Christina Sunae for a journey through the vast, diverse landscapes of Filipino cuisine.

Sunday Tapas Party

Catherine Alioto, author of Tapas España, will teach you to make a Spanish tapas menu filled with classics and creative twists.

Greg’s Summer Izakaya

It’s pub food, Japanese-style! Chef Greg Dunmore shares a collection of summertime recipes from his home, his restaurants, and travels in Japan.

Summer Sides Hustle (for your BBQ & Beyond)

Your Labor Day deserves more than the same three sides on repeat. Join David Groff for a lively, global spin on the backyard cookout.

Italy by Ingredient: Pomodori! (Tomatoes)

Viola Buitoni will take you on a culinary tour of Italy at the height of tomato season, with the glorious pomodoro as her muse.

Learn to Cook More: Self-Sufficiency—Fall 2026

What’s for dinner? Learn to answer this question with ease, with strategies for stocking your pantry and freezer, make-ahead cooking, and transforming leftovers into great low-stress meals all week long.

Pantry Recipes

Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series

Learn how to stock your kitchen with store-bought items to up your everyday cooking game with minimal effort.

Challah-days! (Make & Take)

Who can resist challah?! This beautifully braided bread is a delight to eat and even more fun to make. Instructor Beth Lee will show you how.

Multi-Meal Planning

Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series

Set yourself up for success by cooking a big batch of something on one day and transforming the leftovers into several creative meals throughout the week.

Friday Night Pizza

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

Simple Strategies

Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series

Become a more empowered eater by batch cooking, harnessing the power of your freezer, and learning to make quick dishes that serve one or two, with or without the use of a recipe.

Learn to Cook—Fall 2026 Thursdays

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Kitchen Confidence—Get Sharp!

Part of the Learn to Cook—Fall 2026 Thursdays 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—Fall 2026 Saturdays

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Kitchen Confidence—Get Sharp!

Part of the Learn to Cook—Fall 2026 Saturdays 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.

From the Sea

Part of the Learn to Cook—Fall 2026 Thursdays Series

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

From the Sea

Part of the Learn to Cook—Fall 2026 Saturdays Series

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

From Field and Garden

Part of the Learn to Cook—Fall 2026 Thursdays Series

In this vegetable-focused class, we’ll work with a rainbow of seasonal produce, widening your vegetable horizons to help you make varied, inviting, and nourishing meals.

From Field and Garden

Part of the Learn to Cook—Fall 2026 Saturdays Series

In this vegetable-focused class, we’ll work with a rainbow of seasonal produce, widening your vegetable horizons to help you make varied, inviting, and nourishing meals.

Jumpstart Your Cookbook Proposal

Writing a cookbook proposal isn’t easy. Many aspiring authors are overwhelmed by the prospect, and their cherished projects stall. Dianne Jacob, writing coach and award-winning author, will help you jumpstart your proposal with this online 3-session workshop.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Fall 2026 Thursdays Series

Stock your pantry, freezer and recipe collection with basics for easier menu planning. We’ll show how a simple chicken and pantry staples can yield enticing meals all week long.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Fall 2026 Saturdays Series

Stock your pantry, freezer and recipe collection with basics for easier menu planning. We’ll show how a simple chicken and pantry staples can yield enticing meals all week long.

Comfort—Braises & Beans

Part of the Learn to Cook—Fall 2026 Thursdays Series

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

Comfort—Braises & Beans

Part of the Learn to Cook—Fall 2026 Saturdays Series

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

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2026 Thursdays Series

Learning to cook with the versatile egg can yield countless tempting meals. Join us to poach, fry, boil, bake, soufflé and scramble your way to egg expertise.

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2026 Saturdays Series

Learning to cook with the versatile egg can yield countless tempting meals. Join us to poach, fry, boil, bake, soufflé and scramble your way to egg expertise.