Breakfast All Day - Eggs

Part of the Learn to Cook - Summer 2019 Series

Learning to cook with the incredibly versatile egg will lead you to countless delicious meal ideas. Join us as we poach, fry, boil, bake and scramble our way to egg mastery.

Italy by Ingredient: Pomodori! (Tomatoes)

Viola Buitoni will take you on a culinary tour of Italy, with the glorious pomodoro as her muse. It’s Italy by Ingredient, back just in time for the height of tomato season!

The Japanese Pantry: Summer Homestyle

Please join us for Greg Dunmore’s ode to casual summer dining: Japanese Homestyle. He’ll share many favorite recipes from his home, his restaurants and The Japanese Pantry.

Knife Skills Level 1

Co-founder Jen Nurse will teach you to use, choose, and care for kitchen knives. We’ll practice assorted cutting techniques essential to faster, more enjoyable home cooking.

Tartine-Style Breads

Naturally leavened Tartine-style breads are quite easy to make (really)! Deirdre Davis shows us how to achieve fantastic crust and great depth of flavor in this hands-on class.

One Roast Pork, Five More Meals

In this celebration of leftovers, Chef Frances will teach you how to make one meal into many. You’ll start by roasting a pork shoulder and end up with a week’s worth of meals.

Learn to Cook - Fall 2019

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!

Kitchen Confidence - Get Started

Part of the Learn to Cook - Fall 2019 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 Bake - Fall

Learn the basics of baking with our co-founder Jen Nurse and Chef Sasha Crehan in this four-week course. We'll cover the ingredients and skills to transform your home baking.

Buttery: Fats in Baking

Part of the Learn to Bake - Fall Series

Melted, chilled, creamed, browned - learn the function of butter and other fats in baking. On the agenda are cookies by the dozen and the secrets to superb pie & tart crusts.

Weeknight Vegan - Autumn Menu

Chef Frances shares delicious low-stress vegan meals for autumn. Spark your creativity and explore the myriad alternatives to meat and dairy products.

Nourish – Vegetables & Fish

Part of the Learn to Cook - Fall 2019 Series

Learn to select fish and a variety of techniques for its preparation. We will also showcase an array of Fall vegetables, with guidance for choosing them and inspiration and recipes for using them.

Creamy: Custards, Curds, & Ganache

Part of the Learn to Bake - Fall Series

Learn key techniques and formulas for making silky-smooth pastry cream, melt-in-your-mouth chocolate truffles and superlative tangy-sweet lemon (& other citrus) curds.

Carrying Flavor – Sauces & Dressings

Part of the Learn to Cook - Fall 2019 Series

Learn how to build flavor and enhance the taste of your food using herbs and spices, salt, citrus juices and vinegars. From salad dressings to pan sauces, we'll show you how.

Airy: Air and Steam in Baked Goods

Part of the Learn to Bake - Fall Series

Though not on most ingredient lists, air is a key component in successful baking. We'll show you how with ethereal meringue, crisp cream puffs, and sky-high soufflés.

Taking Stock - Grains & Chicken

Part of the Learn to Cook - Fall 2019 Series

Stock your pantry and freezer with basic ingredients for easier menu planning and preparation. We'll show how a simple chicken and pantry staples can create a week's meals.

Celebration Cakes!

Part of the Learn to Bake - Fall 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 - Fall 2019 Series

Fall months call for heartwarming dishes perfect for cozying up to the new 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 2019 Series

Learning to cook with the incredibly versatile egg will lead you to countless delicious meal ideas. Join us as we poach, fry, boil, bake and scramble our way to egg mastery.

Learn to Cook II

In this four-week course, a continuation of our Learn to Cook series, build your kitchen confidence as you work with hand-formed pastas, fish and shellfish, homemade condiments and crackers, and more! And did we mention the dinner party?

Pasta by Hand

Part of the Learn to Cook II Series

This segment of Learn to Cook II focuses on pasta - from hand cut farfalle (butterflies/bowties) to filled, folded tortellini, you will learn firsthand how simple and satisfying it is to make pasta at home.

Cookbook Writing with Dianne Jacob

Dianne Jacob, writing coach and award-winning author, will share insights into cookbook concept development, recipe writing, and how to craft a proposal to get you published.

Advanced Fish & Shellfish

Part of the Learn to Cook II Series

This class takes a deep dive into advanced seafood preparations, as we work with squid, various shellfish, and whole fish in a diverse array of recipes

Condiments, Crackers, Spreads & Breads

Part of the Learn to Cook II Series

Add nuance to everyday menus with homemade condiments and spreads. Learn to make quick pickles, spice blends, preserved lemons and more, along with simple handmade crackers and breads.