This class is designed to be the end-all-be-all for your seasoning questions. We cover all of the following, and cook up a variety of different dishes that incorporate these techniques:

• ​Identifying every herb and spice available to you in the supermarket 
• When to choose herbs vs. spices
• Food pairings (what herbs/spices pair well with what meats, vegetables, starches, fruit)
• Medicinal properties
• Where to buy
• How to store

To highlight these teachings, we'll make a spiced rice pilaf, Indian lentil dal with aromatic butter, and fattoush (a Middle Eastern chopped salad with spiced pita chips and fresh…

Who doesn't love watching "Great British Bake Off"?

We are huge fans ourselves, so we decided to recreate the famed tent in our own SoHo kitchen, minus the competitive element. Instead we'll drink tea together while learning the baking techniques behind some of the show's signature desserts.

Due to popularity, we now have 2 GBBO-inspired classes. Makes sure to check out our GBBO Cake Week class too! 
Each participant will go home with their own 4-inch Victoria Sandwich Cake and a slice of Swiss Roll to impress family + friends.

• Victoria Sandwich Cake (with raspberry jam and whipped cream)
• Classic…

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

Ramen!  That richly-seasoned noodle soup from Japan, whose broth should send shivers down your spine with delight. If you live near a good ramen shop, you are in luck. If not, then consider yourself equally lucky enough to have an excuse to make it from scratch, chewy noodles and all. 

• Chicken-Miso Ramen Broth
• Homemade Ramen Noodles
• Crispy Pork Belly
• Soy-Marinated Jammy Eggs
• Ramen Accoutrements (scallions, bok choy, nori, chile oil)

Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.

This class is filled with flavor-packed Korean restaurant dishes to make at home -- whether you have already taken our popular Introduction to Korean class or not (it is not a pre-requisite; just another opportunity to learn more). We'll even make a giant batch of homemade kimchi, which you'll bring home in containers to ferment in your kitchen!

• Kimchi and Pork Belly Stew (Jjigae)
• Shrimp and Scallion Pancakes (Panjeon)
• Spicy Braised Tofu (Dubu-Jurim)
• Quick-Pickled Sesame Cucumbers
• Homemade Kimchi (for you to take home and ferment!)

We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées.

• Sauces for Vegetables (vinaigrette variations + beurre blanc)
• Sauces for Meat (pan gravies)
• Stand Alone Sauces (vegetable and herb sauces: romesco sauce + fresh green herb sauce)

This is the right time of year to perk up your soup repertoire with the vibrant and warming flavors of Mexico, India, and Italy.
All the soups in this class are vegetarian.

• Tuscan Ribollita Soup with Cannellini + Kale
• Smoky Black Bean Soup with Sweet Potatoes
• Roasted Butternut Squash Soup with Apple + Ginger 
• Indian-Spiced Red Lentil Soup with Coconut + Spinach
• Homemade Vegetable Broth

Nothing satisfies like a long-braised meal with all the trimmings. Boeuf Bourguignonne is a classic French beef stew that hits all the right notes. It also has so much culinary education to share within its recipe structure that we decided to base an entire class on its creation. 

Come see why it merits its very own night at our school!

• Classic Beef Bourguignon
• Roasted Garlic Mashed Potatoes
• Chicory Salad with Warm Bacon Vinaigrette
• Tarte Tatin (upside-down caramelized apple tart) 

When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings.

• Crispy Duck Breast with Cherry-Thyme Jus
• Duck Confit (legs cooked in rendered fat to lusciousness)
•      over Frisee Lettuce Salad
• Crisp Potato Galettes Cooked in Duck Fat
• Quick Duck Stock

We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.  

• Parchment-Roasted Fish with Citrus and Herbs
• Crispy Fish with Lemon-Caper Butter
• Asian-Braised Fish with Bok Choy, Ginger, and Tomatoes
• A Pot of Perfect Rice

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

We are obsessed with the flavors of Persian cooking, which teems with an abundance of fresh herbs, sour and sweet ingredients, and fragrances that make you heady (saffron, rose petals!).
 
Join us as we explore some of the ingredients and cooking techniques that make the dishes of Iran, with their brilliant hues and seasonings, so marvelous to cook and eat. 

• Kuku Sabzi (baked eggy dish with a million herbs)
• Chicken Fesenjan (a rich walnut + pomegranate stew) 
• Steamed Rice with a Golden Tahdig (crispy crust)
• Masto-o Khiar (Herbed Cucumber Yogurt)

Asian ingredients provide a depth of flavor and umami that make the Asian soup + stew tradition one of the most satisfying to make at home.

MENU:

• Kimchi Jjigae: Korean Stew with Pork Belly and Rice Cakes
• Tom Kha Gai : Thai Coconut Soup with Chicken and Lemongrass
• Pho Bo: Vietnamese Beef Broth with Noodles and Fresh Herbs 
• Chinese Wonton Soup

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so invigorating and delicious.

• Kimchi Mandu (pan-fried pork and kimchi dumplings)
• Doenjang Jjigae (richly-flavored stew with tofu, zucchini and rice cakes)
• Japchae (sweet potato glass noodles with vegetables) 
• Kimchi Fried Rice

We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées.

• Sauces for Vegetables (vinaigrette variations + beurre blanc)
• Sauces for Meat (pan gravies)
• Stand Alone Sauces (vegetable and herb sauces: romesco sauce + fresh green herb sauce)