Korean Braises & Galbijjim

Join Selina Lee for a deep dive into Korean braises, with advice for choosing cooking vessels, ingredients, and techniques for making top-notch Korean comfort food.

From Field and Garden

Part of the Learn to Cook—Fall 2026 Saturdays Series

In this vegetable-focused class, we’ll work with a rainbow of seasonal produce, widening your vegetable horizons to help you make varied, inviting, and nourishing meals.

Japanese Breads

Michael Kalanty leads this hands-on baking class featuring two Japanese breads that have taken the world by storm: Milk Bread (Shokupan) and Shio Pan (Salt Bread).

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.

Weeknight Meals: Easy Autumn Comfort Edition

Need help getting dinner on the table? Jackie Apple shares cooking tips and an all new collection of recipes to enliven your weeknight routine.

Taking Stock–Chicken & Leftovers

Part of the Learn to Cook–Fall 2026 Thursdays Series

Stock your pantry, freezer and recipe collection with basics for easier menu planning. We’ll show how a simple chicken and pantry staples can yield enticing meals all week long.

All About Sauces 2

David Groff offers another sauce-making intensive, this time focused on dessert sauces, butter sauces, and pan sauces that can boost your cooking from ho-hum to restaurant-quality in a flash.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Fall 2026 Saturdays Series

Stock your pantry, freezer and recipe collection with basics for easier menu planning. We’ll show how a simple chicken and pantry staples can yield enticing meals all week long.

Empanadas of Argentina

Instructor Jackie Apple shares her family recipes for traditional Argentinian empanadas. Roll, fill & fold your way to a fun, casual and delicious Sunday afternoon!

Comfort—Braises & Beans

Part of the Learn to Cook–Fall 2026 Thursdays Series

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

Comfort—Braises & Beans

Part of the Learn to Cook—Fall 2026 Saturdays Series

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

The Japanese Pantry: Tan Tan Men (& Friends)

Cook along with Chef Greg Dunmore of The Japanese Pantry as he shares his versions of Tan Tan Men, Napa Cabbage and Sesame Salad, and Inari Sushi.

Breakfast All Day—Eggs

Part of the Learn to Cook–Fall 2026 Thursdays Series

Learning to cook with the versatile egg can yield countless tempting meals. Join us to poach, fry, boil, bake, soufflé and scramble your way to egg expertise.

Holiday Roasts: Beyond the Turkey

Go beyond the turkey to discover a quartet of showstopping alternative roasts and accompanying sides that will be right at home on your holiday table.

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2026 Saturdays Series

Learning to cook with the versatile egg can yield countless tempting meals. Join us to poach, fry, boil, bake, soufflé and scramble your way to egg expertise.

Cozy Festive Feasts (for small gatherings)

If your plans include a cozy holiday meal just for two—or perhaps 4—David Groff’s festive menu full of small special touches is made for you!

Japanese Fermentation

Fermentation evangelist Karen Diggs shares her knowledge of Japanese fermented foods, from shio koji to amazake. Learn how the microbial world contributes to taste, texture, preservation, and our well-being.

Quintessential Vegetarian: 5 Great Meals

Vegetable evangelist and award-winning cookbook author Cara Mangini will help you turn a glorious array of vegetables into five customizable, wildly delicious meals.

Friendsgiving

Join Frances for a Friendsgiving meal of updated classics, from Spiced Turkey Skewers with dynamite dipping sauces to Vanilla Panna Cotta with Cranberry Coulis for dessert.

Ukraïne Autumn Feast: Cooking with Anna Voloshyna

Ukrainian chef and author Anna Voloshyna leads a cozy class celebrating the release of her new cookbook, UKRAÏNE: Recipes and Stories from Kyiv to the Black Sea.