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.

Nourish – Vegetables & Fish

Part of the Learn to Cook - Spring 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.

Learn to Bake - Spring

Learn the basics of baking with Chef Sasha Crehan and our co-founder Jen Nurse 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 - Spring Series

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

Carrying Flavor – Sauces & Dressings

Part of the Learn to Cook - Spring 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 - Spring Series

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

The Japanese Pantry: Artisanal Vinegars

Join Chef Greg Dunmore to learn about the history, production and use of Japanese vinegars. You will make traditional & not-so-traditional recipes to add to your cooking repertoire.

Italy by Ingredient - Grains & Legumes

Viola Buitoni leads a hands-on adventure in cooking with grains and legumes, the Italian way. You will depart with a deeper appreciation of these anything-but-dull pantry staples.

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.

Taking Stock - Grains & Chicken

Part of the Learn to Cook - Spring 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 - Spring 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.

Taiwan Pop-Up Dinner

Join us for our first pop-up dinner as Henry Hsu and Valerie Ng guide us through a culinary tour of Taiwan. From Xiao Chi ("small eats") to Taiwan’s national dish of Beef Noodle Soup, this will be a delicious adventure.

Weeknight Vegan

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

Comfort - Braises & Warm Salads

Part of the Learn to Cook - Spring Series

Spring months call for heartwarming dishes brightened up for the new season. Learn to make comforting braises, hearty bean dishes and satisfying main-course salads.

Cakey: And Now, Celebration Cakes!

Part of the Learn to Bake - Spring 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.

Food and Wine Pairing Made Easy

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 perfect food match.

Breakfast All Day - Eggs

Part of the Learn to Cook - Spring 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.

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.