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.

The Japanese Pantry: Soy Sauce & Tamari

Join Chef Greg Dunmore for an explorations of soy sauce and tamari, including an in-depth guided tasting session, and traditional (& not-so-traditional) recipes to make at home.

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..

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 Mexican Kitchen: Ingredients, Tools & 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.

Learn to Bake - Spring 2020

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.

Butter: Fats in Baking

Part of the Learn to Bake - Spring 2020 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.

Chinese New Year (Encore!)

By popular demand, we're repeating Lorraine Witte's irresistible Chinese New Year menu! Celebrate the Year of the Rat with delicious dumplings, sizzling steamed fish, and longevity noodles in this hands-on cooking class.

Sunday Brunch

Why stand in line for brunch? Perfect poached eggs, fruit-laden scones and fluffy omelets are easier to make at home than you think. Chef Frances shows you how in this hands-on class.

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.

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.

Cream: Custards, Curds, and Ganache

Part of the Learn to Bake - Spring 2020 Series

Learn key techniques and formulas for making silky-smooth pastry cream, melt-in-your-mouth chocolate truffles and superlative tangy-sweet lemon (& other citrus) curds

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.

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 - Spring 2020 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.

Air: Steam and Air in Baked Goods

Part of the Learn to Bake - Spring 2020 Series

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

Modern Country Cooking with Annemarie Ahearn

Join Annemarie Ahearn, founder of the famed Salt Water Farm cooking school, for a hands-on cooking class. She'll lead you in making recipes from her new book, Modern Country Cooking.