Learn to Cook - Winter

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 - Knife Skills

Part of the Learn to Cook - Winter Series

Transform your home cooking experience with improved knife skills. You will learn several basic cuts and have lots of time and opportunity to practice them.

Winter Farmers Market

Winter’s markets beckon, with brightly-hued squash, crisp cool-weather cauliflower and celeriac, and hearty healthy greens. Michelle McKenzie will teach you to coax out their best.

Italy by Ingredient - Olio Nuovo (New Harvest Oil)

Viola Buitoni leads us on an exploration of Italy, one ingredient at a time. In January, it’s an in-depth introduction to Olio Nuovo, the just-pressed olive oil from last fall's crop.

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 - Winter Series

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

Buttery: Fats in Baking

Part of the Learn to Bake - Winter (New Dates!) 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.

Learn to Bake - Winter (New Dates!)

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 that will transform your home baking.

Indian Homemade

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.

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.

The Paleo Kitchen

Explore paleo eating with chef Tom Herndon in this hands-on cooking class, and get a taste of how pleasurable it can be to eat foods free of grains, dairy and refined sugar.

Lunch and Learn

If you've got 90 minutes, Chef Jen has lunch and a cooking lesson for you. This month, it's wintertime soup and salad. Join us to lunch, learn and ask questions along the way.

Carrying Flavor – Sauces & Dressings

Part of the Learn to Cook - Winter 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 (New Dates!) 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!

Making Love in Your Kitchen: Session 3

Join instructor Marlene for this couples cooking class, with 6 new menus. She'll provide all of the tools: shopping lists, clever shortcuts, and healthy attainable weeknight recipes.

Sunday Brunch

Why stand in line for brunch, when making it at home is just as fun and delicious? Perfect poached eggs and hollandaise are easier than you think. Chef Frances will show you how in this hands-on class.

Quick & Easy Weeknight Meals - Ottolenghi Edition

Need help getting dinner on the table? Home cook, mom & instructor Jackie Apple returns with a menu inspired by Yotam Ottolenghi's new cookbook, Simple, to jump-start your weeknight routine.

Comfort - Braises & Warm Salads

Part of the Learn to Cook - Winter Series

Colder winter weather calls for heartwarming dishes like our grandmothers used to make. Learn to make comforting braises, hearty bean dishes and warming winter salads.

Airy: Air and Steam in Baked Goods

Part of the Learn to Bake - Winter (New Dates!) 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.

Chinese New Year

Celebrate the Year of the Pig with The Chinese Lady, Lorraine Witte. Learn about the traditions of delicious dumplings, longevity noodles, steamed whole fish and more in this hands-on class.

Nourish – Vegetables & Fish

Part of the Learn to Cook - Winter Series

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

Italy by Ingredient: Amore (Love)

Celebrate Valentine’s day Italian style, with Viola Buitoni’s unforgettable menu of handmade pasta, braised oxtail and decadent desserts worthy of this celebration of love.

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.

Breakfast All Day - Eggs

Part of the Learn to Cook - Winter 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.

Cakey: And Now, Celebration Cakes!

Part of the Learn to Bake - Winter (New Dates!) 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.

Spanish Tapas

Tapas are small, irresistible plates of delicious foods perfect for sharing with friends. Camila Loew, visiting from her home in Spain, will teach you to make her favorite winter tapas.

The Japanese Pantry - Nabe (Japanese hot pot)

In this hands-on class, chef Greg Dunmore will teach you to make several soul-satisfying versions of nabe, the Japanese hot pot meal cooked and shared around a communal table.