Italy by Ingredient: Baccalà (Salt Cod)

Viola Buitoni returns to teach us more about her beloved baccalà, salted cod, showcasing this oceanic wonder in dishes for all occasions.

Soups and Salads

Part of the Learn to Cook More: Vegetable Forward Series

This session focuses on soups and salads, in all their splendid diversity! We’ll share ravishing recipes, and you’ll also learn to improvise your own, incorporating flavors from around the globe.

Cozy Japanese Winter

Warm up a chilly winter evening with chef Greg Dunmore of The Japanese Pantry, as we simmer duck somen, with accompanying cozy-weather dishes.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake—Winter 2026 Series

Practice the art of making silky-smooth pastry cream, melt-in-your-mouth chocolate ganache, and tangy-sweet lemon curd to use in an array of pies and tarts.

From Field & Garden

Part of the Learn to Cook (Wednesdays)—Winter 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 healthy, inviting, nourishing meals.

From Field & Garden

Part of the Learn to Cook (Thursdays)—Winter 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 healthy, inviting, nourishing meals.

Lunar New Year Banquet

Celebrate the Lunar New Year with Linda Tay Esposito’s banquet filled with symbolic and scrumptious traditional dishes, including dumplings and a knock-your-socks-off sashimi salad.

Rolling in the Dough

Part of the Learn to Cook More: Vegetable Forward Series

Learn to make, roll, and shape doughs so you can turn out great crusts every time. We’ll use homemade and store-bought doughs in a variety of recipes.

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!

Air: Meringues, Cream Puffs, and Soufflés

Part of the Learn to Bake—Winter 2026 Series

Though absent from most ingredient lists, air is a key component in successful baking. We’ll show you how to capture and use it to yield ethereal meringues, crisp pâte à choux, and sky-high soufflés.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

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

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

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

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.

Feasting with Friends

Part of the Learn to Cook More: Vegetable Forward Series

It’s the Learn to Cook More series finale, and we’re throwing a casual get-together! Learn to plan and host your own informal food gatherings. We’ll cook a feast created by you and your classmates.

Cooking with Tinned Fish

Join Barcelona-based tinned fish aficionado Camila Loew to make sublime snacks and meals using a variety of top-quality tinned fish.

Layer Cakes

Part of the Learn to Bake—Winter 2026 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.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Winter 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.

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Winter 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.

The Magic of Irpinia

Step off the beaten path of Italian cuisine and into the heart of Irpinia, as we make handmade pasta and more with visiting instructors Anita Di Pietro and Sarah Pompei.

Italian Valentine: Passion Red Menu

Celebrate Valentine’s day the Italian way, with Viola’s Passion Red Menu. We’ll cook up a meal worthy of this celebration of love. (Singletons welcome, btw!)

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.

Mardi Gras Sweets & Treats

Let the good times roll with the Sweets Professor Kara Nielsen in this delicious dive into the traditional sweets of New Orleans’ Carnival.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Wednesdays)—Winter 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 expertise.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Thursdays)—Winter 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 expertise.

Friday Night Pizza

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

Cozy Japanese Winter (Online)

Join chef Greg Dunmore of The Japanese Pantry online to make dashi, duck somen, and ramen-style eggs for a cozy January supper.

One Fish, Two Fish, Black Cod, Bluefish

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

Jackie’s Weeknight Meals

Need help getting dinner on the table? Jackie Apple to the rescue! She will share cooking tips and a fresh collection of recipes to enliven your weeknight routine.

Parsi Wedding Banquet

Peri Avari shares her passion for Parsi cuisine and culture with sumptuous curries and accompanying dishes fit for a Parsi wedding feast.

The Ultimate Fried Chicken (or Mushroom) Sandwich

Frances Wilson will teach you to craft the Ultimate Fried Chicken (or Mushroom) Sandwich. We’ll make everything from scratch—the fried chicken and shrooms, the condiments, the bun, the fun!