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Currently viewing classes from:$0 to $1000
Bread building is about understanding a dough’s structure with your own two hands, and the baguette is a perfect model of education. You will learn how to mix a dough, how to shape in the traditional French method, and how to score to allow the baguette to bloom to its potential while baking.Each step of making a baguette will relate to the build
From the south of Germany to the streets of Manhattan, the pretzel has developed a worldwide following that has stood the test of time. In this class, Pastry Chef-Instructor Chad Pagano will teach you to knead, shape, boil, and bake your own artisan pretzels, which you will sprinkle with a variety of toppings. For good measure, you will also make h
Learn all the what’s, how’s and why's you always wanted to know about making challahs while they investigate the spiritual significance of their most important bread. Workshop highlights include a guide to challah and general bread making, step-by-step instruction for proofing and kneading, braiding techniques, Torah sources and ideas for unde
Bread building is about understanding a dough’s structure with your own two hands, and by making focaccia, your hands will be trained to manage a dough with more water and a slack nature. You will learn how to mix a focaccia dough and take it through its paces to make focaccia rounds with delicious toppings, stellar breadsticks, and finally, the
Looking to make a spectacular holiday centerpiece? Come to ICE to prepare a gingerbread house of epic culinary proportions. All participants will be able to make their own house using from-scratch cookie dough. After baking, you'll apply all the decorative touches to the gingerbread, including stained-glass windows. While we are working hard on con
Learn how to make new, interesting types of latkes and homemade apple sauce. Also learn to make a yeast risen dough and the lightest, fluffiest, most scrumptious sufganiyot you can imagine. Join them and their Jewish classics specialist Lynn Kutner for this Chanukah themed cooking class for the family. They’ll be focusing on the two most favorite
This class is for young and old alike. We’ll provide the house and all the fun decorations you’ll need to create a winter wonderland fit for a prince or princess. One house per person. Hot chocolate included. Class is taught in a working restaurant kitchen by a professional chef. Class starts in the dining room, where you meet the chef and you
Bread being the staff of life, it seems most cultures worldwide boast some version of the flatbread. No wonder that for parties, casual entertaining or just about any time, really, there is nothing more satisfying than a crispy or chewy flatbread served with the perfect scrumptious accompaniment.Class will cover:Fougasse with Olive TapenadeCarta di
Bread building is about understanding a dough’s structure with your own two hands, and we’ll coax your confidence in mixing and shaping the very wet ciabatta dough which behaves more like a pancake batter. The spectacular results will include the well-known rectangle shape, perfect for sandwiches, hand-cut rolls that are heavenly light, and a l
According to the Talmud, the mitzvah of baking challah for Shabbat was one of three commandments assigned to women.Today Jewish women—and men—are baking challah every week. Join us in this ancient Jewish tradition as we knead, braid, and bake our way through the spiritual side of challah baking.
A gluten and dairy-free class with health coach and certified holistic nutritionist Chef Sui Lon Chan. We'll explore many options for gluten sensitivities, dairy intolerance, or just wanting to eat healthier and feel better!
You will prepare:Pao de Queijo with Nutritional Yeast (Brazilian cheese bread)Summer Roll (shrimp or grilled mushroom, rice n
These soups warm you up as they fill you up—have some crusty bread nearby to soak up every last drop.You"ll make lemongrass chicken soba noodle soupCauliflower leek soupButternut squash coconut soupSouthwest black bean soupCarrot ginger soupQuinoa split pea soupArabian lentil and rice soup
You will learn the function of the liver and the central role it plays in many of today’s common ailments. You’ll learn to identify both the subtle and overt signs of an unhealthy liver, what foods and remedies best support its function, and the benefits and appropriate use of liver detoxification. In Western terms, no other organ has the size
From muffulettas to po'boys, Ramos gin fizzes to Sazeracs and crawfish to oysters- the diverse cuisine of the city of New Orleans is unparalleled. If you've been curious about the cuisine of the Big Easy, take this journey through the quintessential dishes which make N'awlins a supreme culinary capital. Your menu will include: Oysters Bienville; Sh
Create signature restaurant dishes right in your own home. Prepare a mouthwatering tomato tatin from La Goulue; Telepan's savory vegetable bread soup; Craft's zesty beet salad with beet vinaigrette; NOBU's famous black cod with miso; Bouley's fingerling potato puree; the Red Cat's sautéed zucchini with toasted almonds and pecorino; and WD50's cher
Sicily, the largest island of the Mediterranean Sea, boasts one of the oldest culinary traditions of Europe, rich of Greek and Arabic influences. It is based on the bounty of this fertile island, the high quality and freshness of ingredients in season, and easy-to-master techniques. Giovanna Bellia La Marca was born in Sicily, and is the author of
Garlic gives dishes around the world a pungent oomph that drives people wild in mouth-watering anticipation. In this class you'll transform the "stinking rose" into many pungently popular recipes. From head to clove, you'll make: Skordalia (garlicky Greek potato dip); Truffled White Bean Bruschetta; James Beard’s Roasted Chicken with 40 Garlic C
The history, culture, and geography of Morocco are all richly evocative. It is easy to imagine oneself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African, and European influences, with a generous use of flavorful spices. In this
Emilia-Romagna, which stretches between the Adriatic coast, northern Tuscany, and the Po Valley, is one of the most prolific agriculture regions of Italy. It is known for its homemade pasta, chestnuts, balsamic vinegar, Parma ham, and Parmigiano-Reggiano, among a wealth of other products. While enjoying local wines such as Sangiovese and Barbera,
You will prepare and enjoy: Clams Casino; Sausage-Stuffed Mushrooms; Frisée aux Lardons (curly endive salad with Roquefort and bacon); NY Strip Steak au Poivre with Cognac-Cream Sauce; Grilled Center-Cut Pork Chops with Bourbon-Mustard Glaze; Haricots Verts (French green beans); Truffled Mashed Potatoes; Bread Pudding with Bourbon-Caramel Sauce; a
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