Food and Drink
- Elegant Pork Tenderloin
- Healthy Winter Dishes
- One Pot Chicken Dinners
- One Pot Winter Casseroles
- Pot Pies
- Sous Vide Cooking Basics
- Veganuary 2025: A 21 Day Challenge
1-On-1 Plant-Based Lifestyle Coaching
Artisan Bread Baking
Baking
- English Muffins and Compound Butter
- Focaccia Made Easy
- Great British Baking Class: Quick Breads
- Great British Baking Class: Sweet Rolls and Breads
- Intro to Sourdough
Baking Lunch and Learn Series
- Winter Baking Lunch and Learn Series
- Winter Baking Lunch and Learn: Tortes
- Winter Baking Lunch and Learn: Quick Breads
- Winter Baking Lunch and Learn: Sweet Rolls and Breads
Healthy Plant-Based Meat Substitutes Series
- Healthy Plant-Based Meat Substitutes Series
- Meat Substitutes: Tofu
- Meat Substitutes: Tempeh
- Meat Substitutes: Soy Curls
- Meat Substitutes: Seitan
- Meat Substitutes: Make Your Own
International Cuisine
- Emerald Island Cooking
- Classic Italian Chicken
- Italian Soups
- Popular Poblanos
- Unusual Salsas: Latin America
- Unusual Salsas: Mexico
- Dim Sum for Beginners
- Favorite Curry Cooking
- Hand-Pulled Noodles
- Japanese Miso Ramen from Scratch
- Singapore Noodle Soup: Laksa
- Thai Street Food
- Ethiopian Cuisine: Doro Wot and Veggies
- Ethiopian Lentils
- Ethiopian Cuisine: Meat and Veggie
- Ethiopian Cuisine: Vegan Favorites
- Ethiopian Cuisine: Veggies
Wine
Students must be 21 years old or older to participate in classes serving alcohol.
- Australian Wine from the Mediterranean Climate
- Climate Zone Basics
- Maritime Climate and New Zealand Wine
- Riesling Five Ways
- Spanish Wine from the Continental Climate
Wine: Vineyard Visit
Students must be 21 years old or older to participate in classes serving alcohol.