The Japanese Pantry: Soy Sauce & Tamari

Join Chef Greg Dunmore for an in-depth introduction to soy sauce and tamari, fundamental to Japanese cuisine. Learn traditional and not-so-traditional recipes to make at home.

Quick & Easy Weeknight Meals - Ottolenghi Edition

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

Geeky Baking: Macarons

Join co-founder Jen for Geeky Baking. She has worked out the math and methods that result in successful macarons made in your home kitchen, and she'll share them with you!

Sunday Brunch

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

The Newlywed Table with Maria Zizka

Join us for a festive cookbook launch party with acclaimed writer Maria Zizka. We'll snack & sip, watch cooking demos by the author, and celebrate The Newlywed Table (book included!)

The Karachi Kitchen with Kausar Ahmed

Discover the flavors of Pakistan with visiting author and chef instructor Kausar Ahmed, as she teaches you about the cuisine of her home town, Karachi, in this hands-on cooking class.

Italy by Ingredient - Agnello (Spring Lamb)

Discover Viola’s Italian cuisine, one ingredient at a time. This April, celebrate a new season with Agnello (Spring Lamb) and its contributions to the Italian table.

One Roast Chicken, Five More Meals

In this celebration of leftovers, Chef Frances will teach you how to make one meal into many. You’ll start by roasting a chicken and end up with a week’s worth of meals.

Argentine Empanada Party

Make, fill & fold your way to fantastic empanadas. Instructor Jackie Apple will share her family's recipes, paired with salads and excellent Argentinian wines.

Wine Country Table with Janet Fletcher

Celebrate Spring and the publication of Wine Country Table in this hands-on cooking class with our special guest, esteemed Bay Area writer and instructor Janet Fletcher.

The Paleo Kitchen - Asian Menu

Explore paleo eating with Tom Herndon and Michael Westgate in this hands-on, pan-Asia-themed class. Taste how pleasurable it can be to eat foods free of grains, dairy and refined sugar.

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.

Weeknight Vegan

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

Bollywood: Indian Street Food (new date!)

Join instructor Meghna Agarwal for this hands-on cooking class featuring the sensational tangy, hot, sweet and sour foods of India’s glamorous Bollywood!

The Spanish Kitchen: Paella

It’s time for Spring Seafood Paella! Join chef Camila, visiting from her home in Barcelona, for this hands-on Spanish cooking adventure.

Chinese Home Cooking Favorites

Lorraine Witte will share recipes from her Chinese kitchen, including the "mother of all dumplings", her favorite appetizer, classic stir frying and more.

Learn to Cook - Spring

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 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.

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!

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.

Comfort - Braises & Warm Salads

Part of the Learn to Cook - Spring Series

The 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.