Japanese Cooking with Matsuda-san

Please join us for a very special cooking class featuring visiting Japanese instructor, Michiko Matsuda, assisted by chef Greg Dunmore of The Japanese Pantry.

Japanese Cooking with Matsuda-san

Please join us for a very special cooking class featuring visiting Japanese instructor, Michiko Matsuda, assisted by chef Greg Dunmore of The Japanese Pantry.

(ONLINE) Japanese Cooking with Matsuda-san

Please join us for a very special online class featuring visiting Japanese instructor, Michiko Matsuda, assisted by chef Greg Dunmore of The Japanese Pantry.

South Indian Dosa

Meghna Agarwal will teach you to make naturally gluten-free dosas and other South Indian favorites, as you learn about the region’s ingredients and cooking techniques.

Knife Skills Basics

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

Learn to Bake (Mondays)—Spring/Summer 2025

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 sweet and savory treats with confidence.

Dough: Cookies and Crusts

Part of the Learn to Bake (Mondays)—Spring/Summer 2025 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.

Learn to Cook More: Technique—Spring/Summer 2025

Build your cooking confidence in this 4-week continuation of our Learn to Cook series. We’ll tackle handmade pastas, bone up on fish and shellfish, and simmer sauces from around the globe! And, did we mention the dinner party?

Pasta by Hand

Part of the Learn to Cook More: Technique—Spring/Summer 2025 Series

This segment of Learn to Cook More focuses on pasta. From hand cut farfalle to plump little filled tortellini, you will learn firsthand how simple and satisfying it is to make pasta at home.

Learn to Cook (Wednesdays)—Spring/Summer 2025

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)—Spring/Summer 2025 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.

Thai Street Food Favorites

Kitiya Ditpare returns for another Thai street food celebration! Travel through the tantalizing tastes of Bangkok’s hawker stalls as you learn to make some of her all-time favorite recipes. (This class is both gluten- and dairy-free.)

Creams: Custards, Curds and Ganache

Part of the Learn to Bake (Mondays)—Spring/Summer 2025 Series

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

More Fish & Shellfish

Part of the Learn to Cook More: Technique—Spring/Summer 2025 Series

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

From the Sea

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 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.

Date Night: San Francisco Steakhouse

If you’re looking for a great date night idea, look no further! Cooking Clare Langan’s steakhouse menu together is a great way to relax, learn & enjoy a spectacular meal.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake (Mondays)—Spring/Summer 2025 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.

Demystifying Sauces

Part of the Learn to Cook More: Technique—Spring/Summer 2025 Series

This session focuses on sauce making, from classic codified French methods to standout sauces from around the globe. You’ll blend, reduce, emulsify and learn to balance flavors to enhance any dish on your table.

From Field & Garden

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 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 inviting, nourishing meals.

Swedish Midsommar Party

Amelia Eudailey will teach you to make the bites and delights that make a classic Swedish Midsommar party an event not to be missed.

Friday Night Dim Sum

Kick off your Memorial Day weekend right with Linda’s dim sum feast. Learn to pleat dumplings, bake BBQ buns and more as we cook a menu that is as much fun to eat as it is to prepare!

The Parsi Café

Experience the allure of Parsi café culture with Peri Avari in this educational class featuring heady Indian spices mingled with ancient Persian cooking methods.

Art of the Dinner Party

Part of the Learn to Cook More: Technique—Spring/Summer 2025 Series

For the Learn to Cook II series finale, we’re throwing a dinner party! Learn to plan and host your own gatherings, as we cook a menu created by you and your classmates.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays)—Spring/Summer 2025 Series

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

The Korean Pantry and Banchan

Selina Lee invites you to learn about essential Korean pantry staples and eating customs, as we make banchan, tofu stew, galbi skewers, and more.

Saturday Samosas! (Make & Take)

Get ready to roll, fold, fry, and savor with Nisha Panchal Patel as your guide! We’ll make wrappers, fillings and chutneys to eat in class, with plenty to take home for future feasts.

Layer Cakes

Part of the Learn to Bake (Mondays)—Spring/Summer 2025 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)—Spring/Summer 2025 Series

Spring months call for heartwarming but lighter 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 (Wednesdays)—Spring/Summer 2025 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 mastery.