South Indian Cooking

Meghna Agarwal will teach you to cook an all new menu of South Indian favorites, as you learn about the region’s ingredients and cooking techniques.

Breads of the World: Ukrainian Pyrizhky

Our Breads of the World series continues with cookbook author and teacher Anna Voloshyna. She’ll teach us to make Pyrizhky, the irresistibly fluffy Ukrainian stuffed buns.

Downton Tea Party

Grab your baking pals and join instructor Jackie Apple for an afternoon tea party, complete with scones, cakes, cookies and charming finger sandwiches.

Easter Lunch with Frances

Sunday lunch in Ireland is time to relax and enjoy good food and company. Gather with us this Easter Sunday to cook a cozy lunch with chef Frances.

Knife Skills

Civic Kitchen 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.

Learn to Cook (Wednesdays) - Spring 2023

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 2023 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 (Thursdays) - Spring 2023

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 (Thursdays) - Spring 2023 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.

Italy by Ingredient: Artichokes

Join Viola Buitoni, author of the forthcoming cookbook Italy by Ingredient: Artisanal Foods, Modern Recipes, for an exploration of cooking with spring artichokes (P.S. we’ll also make fresh pasta!)

Eggs the Spanish Way

April is peak egg season in Barcelona. Camila Loew joins us online from her hometown to share a collection of Spanish egg recipes.

Dim Sum Dumplings

Skip the long line at your favorite dim sum spot and join Karen Diggs for this hands-on homemade dumpling workshop, where we’ll make the wrappers, the fillings, and the feast!

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.

Filipino Cooking 101

Join chef Yana Gilbuena, food writer and founder of the acclaimed Salo Series pop ups, for a delicious eduction in Filipino cooking.

From Field & Garden

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

From Field & Garden

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Learn to Bake (Saturdays)—Spring 2023

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.

Dough: Cookies and Crusts

Part of the Learn to Bake (Saturdays)—Spring 2023 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.

Cooking with Fish and Shellfish

Frances Wilson will teach you to cook with fish and shellfish, covering the basics and beyond in a variety of recipes ranging from quick weeknight meals to special occasion splurges.

From the Sea

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

From the Sea

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake (Saturdays)—Spring 2023 Series

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

The Japanese Pantry: Japanese-Style Eggs

In this online class, eggs are the superstars! Join Greg Dunmore of The Japanese Pantry as he shares several of his favorite Japanese-inspired egg recipes.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays) - Spring 2023 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 Brain Health Kitchen with Dr. Annie Fenn

Dr. Annie Fenn, cookbook author, physician and chef, returns to teach us about brain-friendly cooking and eating, with recipes from her acclaimed new book, The Brain Health Kitchen.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake (Saturdays)—Spring 2023 Series

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

Wor Wonton Soup

Join Lorraine Witte to make Wor Wonton Soup with homemade broth and dumplings, plus all the extras that make this soup into an exceptional one-bowl meal.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays) - Spring 2023 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.

Layer Cake

Part of the Learn to Bake (Saturdays)—Spring 2023 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.

Breakfast All Day—Eggs

Part of the Learn to Cook (Wednesdays) - Spring 2023 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.

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays) - Spring 2023 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 (Thursdays) - Spring 2023 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.