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In this class, we'll show you the art of cooking ribs low and slow and how to add a touch of smoke with just a stove top smoker. Plus, we'll cover some classic southern sides including skillet Corn Bread and Texas Caviar (black eyed pea salad). You won't have to go any further south than your living room when we're done with you.
Students attending this class will master the arts of roasting, sauteing, and grilling your way to a carnivorous meal complete with sensational side dishes.
Chef Rienne Martinez is here to help build your confidence in purchasing and preparing seafood at home. She will share some of her favorite fish recipes and tips, from a classic ceviche to how to shuck an oyster.
Students attending this class will learn about cooking temperatures and methods from searing to roasting, as well as the importance of seasoning and fats.
Hang out with Brian as he teaches you everything you need to know to make great sausage at home.
Learn how to make your own cased delicacies.
In this demo class, Giancarlo will answer all your beefy questions as he takes you on a tour from nose (well really neck) to tail while breaking down a whole side of beef.
Students attending this class will be introduce by Sarah to some uncommon cuts and answer all of your meat related inquiries.
With winter forcing your grill into hibernation, it's time to give your oven a shot at dinner. Join our chef as they guide you through the process of braising meat and vegetables, a cooking method that's perfect for those long winter nights.
The CourseHorse Cook Holiday Gift Card can be used on any of the thousands of cooking classes on CourseHorse, comes in any denomination, and never expires.
In Whole Hog Butchery for Charcuterie, Brian - our resident charcuterie guru will break down a whole hog and describe the differences in butchering techniques for fresh cuts compared to cuts and muscles commonly used in charcuterie and salumi.
Ted will take you through all the steps involved with making your own jerky. We'll talk about the best cuts, marinading methods as well as the drying and dehydrating process. Just like in the Sausage Making Class, we'll begin with a demonstration showing the process from start to finish.
The meat counter can be an intimidating place for a shopper. No longer. Join us for an in-depth look at where your meat comes from, quite literally, and start shopping with more confidence! Students will walk away from class with a much better understanding of not only where each cut of meat comes from, but what to do with it once you get home.
In this class we will cover 6 phenomenal flavor fusions straight from the islands of the Caribbean. You will learn the secrets of making authentic Caribbean Sauces, which is ideal for Chicken wings that you can serve up at your next family or friends get together.
It's here - all the reasons to love CourseHorse, distilled into one glorious minute.
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