The Japanese Pantry - All About Dashi

Join chef Greg Dunmore for an introduction to dashi, the cornerstone stocks of Japanese cuisine. Greg will share ideas and recipes to inspire your home cooking!

Italy by Ingredient: Pollo (Chicken)

A new year of Italy by Ingredient begins with thrifty, comforting, utterly delicious pollo (chicken). Viola Buitoni shares updated classics & inventive new dishes from her Italian kitchen.

Carrying Flavor – Sauces & Dressings

Part of the Learn to Cook - Winter 2020 Series

In this class, you will learn how to build flavor and enhance the taste of your food using salt, acids like lemon juice and vinegars, and herbs and spices.

Creamy: Custards, Curds, and Ganache

Part of the Learn to Bake - Winter 2020 Series

Learn key techniques and formulas for making silky-smooth pastry cream, melt-in-your-mouth chocolate truffles, luxurious quiches, and the best tangy, fool-proof lemon curd you've ever tasted!

Indian Homemade (Just added!)

Meghna Agarwal will teach you to make health-boosting ghee (clarified butter), protein-rich paneer (cheese) and handmade roti (bread), then incorporate them into warmly spiced curry and kebabs.

Doughnuts 101

Let’s make doughnuts! Chef Jen will teach you to bake, fry, fill and glaze your way to doughnut success. We’ll make cake-style and yeast-raised treats. Great for kids of all ages.

Chinese New Year (Just added!)

Celebrate the Year of the Rat with teacher Lorraine Witte. Learn about the tradition of delicious dumplings, sizzling steamed whole fish, longevity noodles and more in this hands-on class.

The Greek Kitchen: Sifnos Island

Need a little winter get-away? Transport yourself to the crystal blue waters of Greece as you learn to cook the island food of Sifnos with visiting chef Camilla Loew.

Taking Stock - Grains & Chicken

Part of the Learn to Cook - Winter 2020 Series

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

Airy: Air and Steam in Baked Goods

Part of the Learn to Bake - Winter 2020 Series

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

The Spanish Kitchen: Paella

It’s time again for Seafood Paella! Join chef Camila, visiting from her home in Barcelona, for this hands-on Spanish cooking adventure.

The Japanese Pantry: Donabe (Clay Pot Cooking)

Warm up your winter with donabe cooking! Chef Greg Dunmore shares techniques and recipes for soul-satisfying meals cooked & shared around a communal table.

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.

Comfort - Braises & Beans

Part of the Learn to Cook - Winter 2020 Series

Winter 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.

Cakey: Simple Layer Cakes

Part of the Learn to Bake - Winter 2020 Series

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

Italy by Ingredient: Amore (Love)

Celebrate Valentine’s day in Italian style, with another unforgettable menu from Viola Buitoni. Can you resist Viola's Swordfish of Love and Baci Brownies? We cannot!

Breakfast All Day - Eggs

Part of the Learn to Cook - Winter 2020 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.

Weeknight Vegan: Winter Menu

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

The Paleo Kitchen - Spain

Chef Tom is back with an all new Paleo menu. These tantalizing Spanish-themed recipes are naturally free of grains, dairy and refined sugar. Olé!

Bollywood: Indian Street Food

Join instructor Meghna Agarwal for this hands-on cooking class featuring the sensational tangy, hot, sweet and sour street foods of India’s glamorous Bollywood!

Italy by Ingredient: Baccalà (Salt cod)

Back by popular demand, it's baccalà, Viola Buitoni's beloved salted cod. She will share recipes from her Italian kitchen, showcasing this oceanic wonder in fabulous dishes for all occasions.

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.

Learn to Cook - Spring 2020

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 - Spring 2020 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..

Mexican Ingredients, Tools and Techniques

Join Chef Agustín Gaytán for an introduction to the cooking traditions of Mexico. Make a feast of mini tostadas, roast pork in banana leaves & knock-your-socks-off handmade salsas.

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.

Nourish – Vegetables & Fish

Part of the Learn to Cook - Spring 2020 Series

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

Carrying Flavor – Sauces & Dressings

Part of the Learn to Cook - Spring 2020 Series

In this class, you will learn how to develop flavor and enhance the taste of your food using salt, acids like lemon juice and vinegars, and herbs and spices.

Taking Stock - Grains & Chicken

Part of the Learn to Cook - Spring 2020 Series

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

Food & Wine Pairing Made Easy - Spring Menu

The wrong combination of food and wine can literally leave a bad taste in your mouth. Let Jill Silverman Hough, author of 100 Perfect Pairings, teach you to pair different wine varietals with their ideal food friends.