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.

Hero Dinners Cookbook Event

Dinner in One Pan? You got it! Join husband & wife chefs Marge Perry and David Bonom as they introduce their new cookbook: Hero Dinners: Complete One-Pan Meals That Save the Day. They will demonstrate recipes, serve a hearty tasting menu with wine & beer, chat & sign books.

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.

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.

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!

The Japanese Pantry: Artisanal Vinegars

Join Chef Greg Dunmore to learn about the history, production and use of Japanese vinegars. You will make traditional & not-so-traditional recipes to add to your cooking repertoire.

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.