90 Minutes to Dinner: Jacket Potatoes (+ Squash)

Cozy up with 90 Minutes to Dinner! Instructor Frances Wilson shares recipes and ideas for Jacket Potatoes (+ Squash), stuffed with nutritious, delicious fillings for easy one-dish meals.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake—Winter 2022 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.

Malaysian Kitchen: Rendang

Tracy Goh’s Malaysian cooking is the stuff of local legends. Join her for this in-person, hands on lesson in making Rendang, the traditional rich and tender special occasion curry served with classic accompaniments.

Tartine-Style Sourdough Breads

Learn to make naturally leavened sourdough breads, as Deirdre Davis shows us how to achieve fantastic crust and great depth of flavor in this hands-on class.

From the Garden

Part of the Learn to Cook - Winter 2022 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.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake—Winter 2022 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.

Indian Homemade

Meghna Agarwal will teach you to make health-boosting ghee (clarified butter), protein-rich paneer (cheese) and handmade roti (bread), then incorporate them into warming curry and kebabs.

A Proper Sunday Lunch

Bored with your weekend brunch routine? Join Frances Wilson for Sunday Lunch instead! This great Irish tradition has stood the test of time for a reason. We’ll have a proper roast, Yorkshire pudding, and a cracking good time!

Taking Stock—Grains & Chicken

Part of the Learn to Cook - Winter 2022 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.

Layer Cake

Part of the Learn to Bake—Winter 2022 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.

Lorraine’s Chinese New Year

Lorraine Witte returns with an irresistible Chinese New Year menu! Celebrate the Year of the Tiger with awesome appetizers, sizzling steamed fish, and longevity noodles in this hands-on cooking class.

The Japanese Pantry: Curry

Nothing cures the winter blues faster than a piping hot bowl of Japanese Curry! Chef Greg Dunmore of the Japanese Pantry shares his recipe for this classic comfort food.

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.

Comfort—Braises & Beans

Part of the Learn to Cook - Winter 2022 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.

West African Kitchen

Chef Pierre Thiam, award-winning cookbook author, chef/restauranteur, and evangelist for the biodiverse crops of West Africa, leads us in cooking a fabulous menu featuring these sustainable foods.

Tapas for Two

To kick off this year’s Valentine’s weekend, Camila Loew brings the tasty tidbits of Spain right into your home kitchen, with a memorable tapas menu made just for two!

Italian Valentine: Passion Red Menu

Celebrate Valentine’s day in Italian style, with The Passion Red Menu from Viola Buitoni. She’ll lead you in cooking a meal worthy of this celebration of love.

Breakfast All Day—Eggs

Part of the Learn to Cook - Winter 2022 Series

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

Knife Skills

Co-founder Jen Nurse will teach you to use, choose, and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.

Knife Skills

Co-founder Jen Nurse will teach you to use, choose, and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.

Déjeuner du Dimanche (mais Samedi): A Classic Parisian Weekend Supper

Join esteemed writer, editor and raconteur James Oseland for a classic Parisian Weekend supper inspired by his new cookbook, World Food: Paris!

Learn to Cook - Spring 2022

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 2022 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 2022 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.

Learn to Bake—Spring 2022

Learn the basics of baking with chef Sasha Crehan and our co-founder Jen Nurse in this four session course. We’ll cover the ingredients and skills to transform your home baking.

Dough: Cookies and Crusts

Part of the Learn to Bake—Spring 2022 Series

Melted, chilled, creamed, browned—learn the function of butter and other fats in baking. We’ll make a dazzling array of cookies and practice the skills you need to create superb pie and tart crusts.

From the Garden

Part of the Learn to Cook - Spring 2022 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.

Creams: Custards, Curds, and Ganache

Part of the Learn to Bake—Spring 2022 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.

Taking Stock—Grains & Chicken

Part of the Learn to Cook - Spring 2022 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.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake—Spring 2022 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.

Comfort—Braises & Beans

Part of the Learn to Cook - Spring 2022 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.

Layer Cakes

Part of the Learn to Bake—Spring 2022 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.

Breakfast All Day—Eggs

Part of the Learn to Cook - Spring 2022 Series

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