Italy by Ingredient: Baccalà (Salt Cod)

Want to enliven your holiday table? Viola Buitoni returns to teach us about her belovedbaccalà, salted cod. She will share recipes showcasing this oceanic wonder in dishes for all occasions.

Holiday Tamales: Make & Take

Join Chef Agustín Gaytán for a festive, communal cooking experience making traditional Mexican tamales, to enjoy during class and to take home!

Cookie Swap with Salt+Spine

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

Bûche de Noël (Yule Log)

Creating this impressive, ultra-festive European dessert at home is completely achievable and tons of fun! Instructor Sasha will help you to make the holiday season’s most sought after sweet.

Italy by Ingredient: Polenta

Italy by Ingredient continues, as Viola Buitoni shares imaginative recipes and reliable techniques for cooking with an economical and versatile staple of the Italian pantry: Polenta.

Learn to Cook - Winter 2022

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 - Winter 2022 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—Winter 2022

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

Doughs: Cookies and Crusts

Part of the Learn to Bake—Winter 2022 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.

Gluten Free Sourdough Bread

Excellent homemade gluten free sourdough bread is within your reach! Instructor Camila Loew will guide you through every step of the process she uses to bake bread in her own home kitchen.

The Japanese Pantry: Curry

Nothing cures the winter blues faster than a piping hot bowl of luscious Japanese Curry! Chef Greg Dunmore of the Japanese Pantry shares his recipe for this classic comfort food.

Knife Skills

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

From the Sea

Part of the Learn to Cook - Winter 2022 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.

90 Minutes to Dinner: Jacket Potatoes (+ Squash)

Cozy up with 90 Minutes to Dinner! Instructor Frances Wilson shares recipes and ideas for Jacket Potatoes (+ Squash), stuffed full of nutritious, delicious fillings for easy one-dish meals.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake—Winter 2022 Series

Learn to make silky-smooth pastry cream, melt-in-your-mouth chocolate ganache and superlative tangy-sweet lemon curd, and use them to create a luscious array of pies and tarts.

Malaysian Kitchen: Rendang

Tracy Goh’s Malaysian cooking is the stuff of local legends. Join her for this in-person, hands on lesson in making Rendang, the traditional rich and tender special occasion curry served with classic accompaniments.

Naturally Leavened Sourdough Breads

Learn to make naturally leavened sourdough breads, as Deirdre Davis shows us how to achieve fantastic crust and great depth of flavor in this hands-on class.

From the Garden

Part of the Learn to Cook - Winter 2022 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.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake—Winter 2022 Series

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

Taking Stock—Grains & Chicken

Part of the Learn to Cook - Winter 2022 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.

Layer Cake

Part of the Learn to Bake—Winter 2022 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.

Lorraine's Chinese New Year

Lorraine Witte returns with an irresistible Chinese New Year menu! Celebrate the Year of the Tiger with awesome appetizers, sizzling steamed fish, and longevity noodles in this hands-on cooking class.

Comfort—Braises & Beans

Part of the Learn to Cook - Winter 2022 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.

Breakfast All Day—Eggs

Part of the Learn to Cook - Winter 2022 Series

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

Déjeuner du Dimanche (mais Samedi): A Classic Parisian Weekend Supper

Join esteemed writer, editor and raconteur James Oseland for a classic Parisian Weekend supper inspired by his new cookbook, World Food: Paris!