From the Sea

Part of the Learn to Cook—Fall 2021 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.

90 Minutes to Dinner: Frittata and Strata

90 Minutes to Dinner returns! Chef Frances shares two basics for the home cook's repertoire: Frittata and Strata. These year-round dishes are quick to make and customizable to suit your mood and whatever ingredients you have on hand.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake—Fall 2021 Series

Learn to make silky-smooth pastry cream, melt-in-your-mouth chocolate ganache and superlative tangy-sweet lemon curd, and use them to create a luscious array of pies and tarts.

Fruit of the Month: Peaches

Join Chef Sasha Crehan to bake with September's Fruit of the Month: the Peach! We're making Peaches and Cream Pie, Peach Chutney and a Peach Smash cocktail (or mocktail), all sure to be a smash hit!

From the Garden

Part of the Learn to Cook—Fall 2021 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including some things you may never have cooked with before—to make healthy, inviting, nourishing meals.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake—Fall 2021 Series

Though it is absent from most ingredient lists, air is a crucial component in successful baking. We'll show you how to capture and use it to make ethereal meringue, crisp pâte à choux, and sky high soufflés.

Malai Kofta

Meghna Agarwal is your guide for this deep dive into north Indian Malai Kofta, crispy outside and melt-in-your-mouth inside orbs of potato and paneer in a sauce almost too good to be true!

Taking Stock—Grains & Chicken

Part of the Learn to Cook—Fall 2021 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 enticing meals all week long.

Layer Cake

Part of the Learn to Bake—Fall 2021 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.

So You Want to Write a Cookbook?

Dianne Jacob, writing coach and award-winning author, will share insights into cookbook concept development, recipe writing, and how to craft a proposal to get you published.

The Japanese Pantry: Okonomiyaki

Learn to make Okonomiyaki, homemade Katsu Sauce, and savory Browned Butter Mochi with Chef Greg Dunmore of The Japanese Pantry.

Comfort—Braises & Beans

Part of the Learn to Cook—Fall 2021 Series

Fall months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes and satisfying main-course salads.

90 Minutes to Dinner: Pot Pie

Instructor Frances Wilson ushers in the cozy Fall cooking season with Pot Pies, the ultimate comfort food! We'll cover chicken and seafood pies, with vegetarian and vegan options, too.

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2021 Series

Learning to cook with the incredibly versatile egg will lead you to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé and scramble our way to egg mastery.

Empanadas of Argentina

Instructor Jackie Apple shares her family recipes for classic Argentinian empanadas. Make, fill & fold your way to a fun and casual Friday night supper.

Lunch in Barcelona

Instructor Camila Loew will Zoom in from Spain, treating us to a Catalan lunch. Join her to make Barcelona Rice—a 19th century recipe that's never gone out of style—and other Calatan classics!

Jumpstart Your Cookbook Proposal

Writing a cookbook proposal isn't easy. Many aspiring authors are overwhelmed by the prospect, and their cherished projects stall. Dianne Jacob, writing coach and award-winning author, will help you jumpstart your proposal with this online 3-session workshop.