Food and Drink
- Culinary Knife Skills
- Cooking for Health and Wellness
- Cooking with Wood-Fired Outdoor Ovens
- Ethiopian Lentils
1-On-1 Plant-Based Lifestyle Coaching
Artisan Bread Baking
Baking
- Intro to Sourdough
- Focaccia Made Easy
- Quick and Easy: Buns and Rolls
- Great British Baking Class: Signature Pies
- Great British Baking Class: Seasonal Cookies
- Healthy Plant-Based Holiday Baking
Baking Lunch and Learn Series
- Baking Lunch and Learn Series
- Baking Lunch and Learn: Cake
- Baking Lunch and Learn: Pie
- Baking Lunch and Learn: Cookies
Food Preservation
Gluten-Free Baking
International Cuisine
- Persian Cuisine
- Ravioli
- Tasty Leftovers: Turkey Tamales
- North Indian Cooking
- Chinese Steamed Bao
- Empanadas with Argentinean Chimichurri Sauce
- Thai Street Food
- Japanese Miso Ramen from Scratch
- Polish Cooking: Perogi
- South American Soups
- Mediterranean Spiral Pies
- Swiss Cuisine
- Spanish Tapas
- Ethiopian Cuisine: Vegan Favorites
- Ethiopian Cuisine: Doro Wot and Veggies
- Ethiopian Cuisine: Veggies
Spirits and Mocktails
Sweet Treats
The Plant-Based Kitchen Series
- The Plant-Based Kitchen Series
- Freezing Plant-Based Ingredients and Meals
- Prepping Vegetables and Fruits
- Plant-Based Ingredient Choices
- Plant-Based Kitchen Equipment Choices
- Best Plant-Based Kitchen Hacks
Wine
Students must be 21 years old or older to participate in classes serving alcohol.
Wine Pairing
Discover how food can alter your experience of a wine. Students must be 21 years old or older to participate in classes serving alcohol.