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Chocolate is an incredibly complex food – from growing practices, fermentation, roasting, and processing, and there’s much to appreciate in the many hands that chocolate passes through on its journey to your kitchen.

Fabulous Thai takeout is one of the many things that makes Seattle a great city. Soy Dara spent her youth working in some of the best local Thai restaurants, and developed a deep love of the crowd pleasing dishes they served.

Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to learn how to bring them into the kitchen.

No trip to Paris is complete without a classic bistro meal. And since most of us can’t make the trip quite as often as we’d like, we might as well learn how to recreate it at home!

During holidays and family gatherings, Indian home kitchens are transformed into makeshift gulab jamun factories, churning out hundreds of these fried milk ball donuts.

Much of what’s distinctive about Arab cuisine comes down to the spices, and in this class Nadia Tommalieh will show you how to integrate these inimitable flavors into your kitchen.

In this class, Shri Repp will teach you the history of chai while reimagining a typical Western tea party into an Indian chai party. You will make two types of chai: a sweet and spicy masala chai that will be brewed with a freshly ground spice blend and a floral rose chai that is oh so comfor...

Join Renée Beaudoin as she takes you through the jam-making process from start to finish, with a focus on early summer berries. You’ll learn about flavor customization, the role of sugar, the stages of jam cooking, and how to test your jam for doneness.