Knife Skills Basics

Civic Kitchen 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.

A Filipino Food Love Affair

Join visiting chef and author Christina Sunae for a journey through the diverse landscapes of Filipino cuisine.

Mastering Pizza with Michael Kalanty

Dough master extraordinaire Michael Kalanty will share his techniques and recipes for making truly superb pizza at home.

Pescatarian Pakistan

Discover the flavors of Pakistan with visiting instructor Kausar Ahmed, acclaimed author of The Karachi Kitchen. We’ll cook fish (2 ways!) with homemade chutneys and naan.

Simply Spectacular Italian Fish

Find out just how simple Italian fish cookery can be, from choosing top-notch seafood to preparing recipes equally suited to dinner for one or for a crowd.

Learn to Cook—Fall 2024 (Wednesdays)

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Kitchen Confidence—Get Sharp!

Part of the Learn to Cook—Fall 2024 (Wednesdays) 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.

One Wok, Five Techniques

Karen Diggs will expand your wok horizons beyond the stir-fry as you learn to steam, smoke, fry and roast in this multi-purpose pan.

Flavors of India: Veg Favorites

Join Meghna for a class celebrating the diversity of Indian vegetarian cooking, with crispy sliders, slow-cooked chickpeas and creamy paneer curry!

Challah-days! (Make & Take)

Who can resist challah?! This beautifully braided bread is a delight to make and even more fun to eat. Instructor Beth Lee will show you how.

The Curated Board with Bebe

Join Bebe Black Carminito to cook standout recipes from her debut cookbook, The Curated Board. She’ll share her secrets for styling tasteful boards and platters to wow your family and friends!

Learn to Bake (Tuesdays)—Fall 2024

Transform your baking skills with instructor Jeremy Jarman in this four-session course. Learn to properly measure and mix, wield a rolling pin and a piping bag, and bake all kinds of sweet and savory treats with confidence.

Dough: Cookies and Crusts

Part of the Learn to Bake (Tuesdays)—Fall 2024 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 Field and Garden

Part of the Learn to Cook—Fall 2024 (Wednesdays) Series

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

Plum-a-Palooza

Got plums? Amisha Gurbani, author of Mumbai Modern and writer at S.F. Chronicle and The Jam Lab shares many ways to enjoy them, from drinks to salads to sweets!

Hakka Chinese Banquet

Join Linda Tay Esposito to cook a Hakka Chinese feast, as you learn about this richly varied aspect of Chinese Malaysian cuisine.

Creams: Custards, Curds and Ganache

Part of the Learn to Bake (Tuesdays)—Fall 2024 Series

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

From the Sea

Part of the Learn to Cook—Fall 2024 (Wednesdays) 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.

Thai Curry with Kitty

Kitty Ditpare will teach you to make homemade curry paste, as we cook Choo Chee Fish Curry and accompanying dishes in this pescatarian class.

Parsi Wedding Feast

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

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake (Tuesdays)—Fall 2024 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—Fall 2024 (Wednesdays) Series

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

Argentine Greatest Hits

Get a taste of life in Buenos Aires with Jackie Apple’s culinary tour of Argentine favorites served both at home and at the local bodegón.

Sara Forte: Around Our Table

You are cordially invited to meet and cook with Sara Forte, creator of Sprouted Kitchen, as she shares recipes from her new book, Around Our Table.

Italy by Ingredient: Fall Funghi

Italy by Ingredient returns! Viola Buitoni will share fall recipes featuring mushrooms, inspired by her Italian upbringing and her life in the Bay Area.

Layer Cakes

Part of the Learn to Bake (Tuesdays)—Fall 2024 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—Fall 2024 (Wednesdays) 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.

Friday Night Samosas! (Make & Take)

Join Nisha for Friday night samosas! We’ll make wrappers, fillings and chutneys to eat in class, with plenty to take home for future feasts. It’s a great way to start the weekend!

Learn to Cook More: Self-Sufficiency—Fall 2024

What’s for dinner? Learn to answer this question with ease, with strategies for stocking your pantry and freezer, make-ahead cooking, and fun weekend projects that will yield great low-stress meals all week long.

Pantry Recipes

Part of the Learn to Cook More: Self-Sufficiency—Fall 2024 Series

Learn how to stock your kitchen with store-bought items to up your everyday cooking game with minimal effort.

The Japanese Pantry: Tonkatsudon

Join chef Greg Dunmore of The Japanese Pantry for an online tutorial in making his version of tonkatsudon, with accompanying light dishes.

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.

Learn to Bake More (Tuesdays)—Fall 2024

Boost your baking prowess with instructor Jeremy Jarman in this 4-session course, the more advanced sequel to our Learn to Bake series.

Doughs: Puff Pastry and Brioche

Part of the Learn to Bake More (Tuesdays)—Fall 2024 Series

Further your understanding of the role that butter and other fats play in classic doughs by making puff pastry and brioche from scratch.

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2024 (Wednesdays) Series

Learning to cook with the 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.

Multi-Meal Planning

Part of the Learn to Cook More: Self-Sufficiency—Fall 2024 Series

Set yourself up for success by cooking a big batch of something on one day and transforming the leftovers into several creative meals throughout the week.

Creams: Crème Brûlée and Crémeux

Part of the Learn to Bake More (Tuesdays)—Fall 2024 Series

Time-honored classics like crème brûlée, crémeux and Napoleons feature in this class all about luxurious creamy desserts.

Simple Strategies

Part of the Learn to Cook More: Self-Sufficiency—Fall 2024 Series

Become a more empowered eater by batch cooking, harnessing the power of your freezer, and learning to make quick dishes that serve one or two, with or without the use of a recipe.

Cooking with Tinned Fish

Join Barcelona-based teacher Camila Loew for an exploration of top-quality tinned fish and its many uses in simply sublime snacks and meals.

Air: Macarons

Part of the Learn to Bake More (Tuesdays)—Fall 2024 Series

Join Jeremy in a master class all about macarons, studying the role of air in this multifaceted, delicate dessert.

Special Projects and a Fork Supper

Part of the Learn to Cook More: Self-Sufficiency—Fall 2024 Series

Stuck in a rut? A cooking project can help! We’ll concoct our own condiments, make portable meals with multi-purpose doughs, and celebrate it all with a convivial fork supper.

Cake: Roulades

Part of the Learn to Bake More (Tuesdays)—Fall 2024 Series

Practice new cake baking skills as we mix, bake, fill and roll up a light and luscious Vanilla Sponge Cake Roulade to celebrate the Learn to Bake More finale!