Kitiya’s Thai Street Food

Experience the tantalizing tastes of Bangkok’s hawker stalls as you learn to cook Kitiya’s favorite Thai street foods. (This class is both gluten- and dairy-free.)

Gluten Free Sourdough Bread (2-Session Online Workshop)

Homemade gluten free sourdough bread making is within your reach! Camila Loew will guide you through every step of the process she uses to bake bread in her own kitchen.

Japanese Breakfast

Practice your omelette rolling, dashi making, and fish grilling technique with chef Greg Dunmore in this seasonal salute to Japanese breakfast.

St. Patrick’s Supper (with Beer Pairings)

Step aside, plain old potatoes, corned beef, and cabbage! Celebrate St. Patrick’s Day in style with Frances’ updated versions of the classics from her native Ireland. With beer pairings, naturally.

India: Off the Beaten Path

Join Meghna Agarwal to cook her all-new menu of lesser-known vegetarian favorites from the Indian home kitchen.

Friday Night Pizza

Dough expert Michael Kalanty shares his techniques and recipes for making superb pizza at home.

French Pâtisserie

Join the Sweets Professor, Kara Nielsen, to make an array of time-honored French classics as you build your baking knowledge and skills.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Cooking with Wild Foods

Join Maria Finn to cook an early spring menu filled with wild foraged foods of the Bay Area, from local fish to pine cones to our celebrated seasonal citrus.

Prime Cuts: Spring Lamb

Springtime is lamb time! David Groff will teach you about its various cuts and how to showcase their attributes in a wide variety of cross-cultural recipes.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Learn to Cook—Spring 2026

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—Spring 2026 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.

From the Sea

Part of the Learn to Cook—Spring 2026 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.

Porchetta Made Easy

Let’s talk porchetta! Viola Buitoni will teach you how to prep, cook, and serve Umbria’s favorite roast in your own home.

One Fish, Two Fish, Black Cod, Bluefish

Let local fish advocate David Groff educate and tempt you with globally inspired recipes featuring our celebrated Bay Area black cod.

From Field & Garden

Part of the Learn to Cook—Spring 2026 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.

The Vegetable School: Spring Feast

Join cookbook author, chef, and vegetable expert Cara Mangini for a vivid, vegetarian, produce-packed celebration of spring’s bounty.

Sweet and Savory Hand Pies

Bebe Carminito brings her signature style to hand pies! Learn to use two types of crust (one homemade, one store-bought) paired with savory and sweet fillings for these packable, portable treats.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Spring 2026 Series

Stock your pantry and freezer with basic ingredients for easier menu planning. We’ll show you how a simple chicken and pantry staples can produce enticing meals all week long.

Comfort—Braises & Beans

Part of the Learn to Cook—Spring 2026 Series

Spring months call for heartwarming but lighter 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—Spring 2026 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.

5-Day Teen Cooking Camp

Cooks aged 11 to 14 are invited to join our hands-on, fun-filled 5-day teen cooking camp! We’ll make homemade pasta, breakfast and dinner favorites, and some sweet treats, too.

Teen Cooking Camp: Day 1

Part of the 5-Day Teen Cooking Camp Series

Day 1 of our Teen Cooking Camp focuses on knife skills, scratch-made burgers and sides, and a fun twist on macaroni and cheese.

Teen Cooking Camp: Day 2

Part of the 5-Day Teen Cooking Camp Series

Day 2 of our Teen Cooking Workshop is all about chicken, featuring three preparations, as well as techniques for gnocchi and salad to serve on the side.

Teen Cooking Camp: Day 3

Part of the 5-Day Teen Cooking Camp Series

Prepare yourself for the most important meal of the day—breakfast!—on Day 3 of our Teen Cooking Camp.

Teen Cooking Camp: Day 4

Part of the 5-Day Teen Cooking Camp Series

Celebrate Day 4 of our Teen Cooking Camp with a taco bar, complete with crispy fish or steak and a rainbow of traditional sides.

Teen Cooking Camp: Day 5

Part of the 5-Day Teen Cooking Camp Series

Celebrate the final day of our Teen Cooking Camp with sweet and savory baking recipes, plus homemade ice cream!