There’s nothing quite like biting into a steamy, fragrant soup dumpling. Chef Li will teach you how to start by assembling the dough from scratch, then flavoring it with fragrant garlic, ginger and soy to create a soul-satisfying meal.

Enjoy a virtual cooking class on one of Morocco's most prized plates: tagine, named for the earthenware pot it's cooked in. This family-style recipe features carrots and potatoes, and those looking for added flavor can dial it up with cayenne or harissa.

Spring isn't spring without rhubarb — so we're thankful for this class, an ode to the vegetable by way of a crowd-pleasing rhubarb ginger pie. You'll get tips for mixing up the filling and a versatile buttermilk shortcrust (complete with a lattice topping).

Learn the art of crafting the perfect dosa — a crispy crepe-like pancake made with mixed rice and lentils that's a common part of Indian cuisine. You'll make a traditional dosa and add some toppings, from spiced potatoes to arugula and mushroom.

Learn everything you need to know about making your own jams and jellies — including how to can them. This class will walk you through USDA canning guidelines, equipment basics, techniques, and useful tips and tricks.

Join the Wine & Spirits Education Trust for this informative webinar, which teaches attendee about wine fortification, including the history of the process, the flavors it can yield, and handy tips for purchasing quality fortified wines.

Award-winning chef and bestselling cookbook author Jet Tila will teach you to make two crowd-pleasing, super flavorful Thai favorites—drunken noodles (pad kee mao) and chicken larb (larb gai).

Making fresh cheese from scratch may sound intimidating, but it’s deceptively simple. Try your hand at creating your own buttermilk ricotta, and learn to use it in delicious sweet and savory recipes.

Gary Stuard, also known as "The Pie Guy," leads this class on a favorite summertime dessert: raspberry rhubarb pie. Learn how the recipe comes together, how to find great ingredients, and some handy tips and tricks for great pie baking.

Tune into this Wednesday workshop for a different soul-nourishing recipe each week, including this one: homemade biscuits and gravy.

There are many reasons to love summer, and ripe, juicy peaches are one of them. Milk Street chef April Dodd shows you how to use the seasonal fruit in two party-pleasing recipes: peach crostata with ground pecans, and fried halloumi sandwiches with caramelized grilled peaches.

The classic "Gerbet" or Paris Macaron is a light French meringue-based almond sandwich cookie. In this fun and interactive class, you will learn the art of making these delectable treats.

Crystelle Pereira, Great British Bake Off finalist and author of “Flavor Kitchen," imbues classic dishes with global flavors. You'll make a mango kulfi-inspired cheesecake with pistachio, coconut, and cardamom as well as Indian-inspired cornbread with mustard, cumin, and curry.

In this workshop, you’ll learn how to make your own classic condiments, leaving the store-bought bottles of mustard, mayo, and ketchup behind. Plus, you'll explore how to customize them to suit your tastes, from flavored aioli with herbs and chili to charred vegetable ketchup.

Celebrate and explore traditional Jamaican flavors in this fusion cooking class. You'll learn to prepare dishes like Jamaican jerk jackfruit summer rolls, cassava bammy flatbread with curried summer squash, and a bright citrus greens salad.

Natalie Keng, author of “Egg Rolls & Sweet Tea,” teaches guests how to make the perfect smoked salmon summer rolls, demonstrating everything from knife skills to sauce work (a creamy and spicy aioli).

From falafel to mufletta, Israeli cuisine brings its own flavors, techniques, and history to the table. Join Jewish food researcher Joel Haber as he talks about some of Israel's most iconic dishes during this monthly survey of Jewish cuisines.

Sandwich enthusiasts will enjoy this workshop, which focuses on two handhelds: a Turkish flatbread with spinach and cheese, and an Italian one with sausage and broccoli. Participants will learn to make nearly every component from scratch — including the bread.

Jane Austen enthusiasts will enjoy this chance to honor the literary legend via a cooking class dedicated to picnic dishes that were commonplace in Regency Era, from meat pies to Salamagundy salad.

How should you cut cucumber for your California roll? What kind of rice should you use in sushi? Satisfy your sushi curiosity — plus pick up some slicing and rolling skills — in this online class, specially tailored for beginners.

In this Club Masala class, Maunika Gowardhan (chef and author of "Tandoori Home Cooking") reflects her Mumbai upbringing with two flavor-packed recipes: achari murgh tikka (cpiced chicken ckewers) and chengdana beanschi bhaji (chargrilled green beans).

The folks at Winnipeg Bread lead this online class outlining how to make two different pizzas from scratch. You'll make a classic Margherita (with San Marzano tomato sauce, fresh basil, fresh mozzarella) and a dealer's choice, build-your-own pie on a delicious crust.

New Pie Co. owner and baker Shiela Labao leads this coconut cream pie class, showing attendees how to craft a buttery crust and rich, coconut cream filling in their own kitchen.

Join the Cozymeal team for this two-hour cooking class, and learn how to make two kinds of crowd-pleasing ravioli from scratch, filling them with a three cheese blend or spinach and ricotta.

Award-winning Guardian food writer Felicity Cloake leads this class for aspiring culinary scribes, covering how to brainstorm food-related coverage, pitching stories to editors, and the foundational skills required to tell high-quality food stories.

Gear up for summer with this virtual class, where Milk Street creative director Matt Card demonstrates best practices in grilling, from ways of achieving delicious flavors to how to efficiently feeding multiple guests.

Want to taste the work of Claire Ptak, the London-based baker responsible for Megan and Harry's wedding cake? In this event, Ptak guides attendees through a recipe for her favorite scones, accompanied by a winning compote of apricot and chamomile flowers.

Join Pastry Chef Ann LoParo and learn how to bake incredible bagels at home. They’re easier to make than you might think — no baking experience is required, just an open mind and love for carb-heavy deliciousness.

Chef Chelsea O’Leary, author of “The Wiley Canning Company Cookbook,” shows you how to make the ultimate blueberry jam. You'll cover the basics (like various preservation techniques) before considering the many flavor combinations and recipes that can be used when making jam.

The acclaimed author of "Artisan Vegan Cheese" teaches you how to make your own plant-based cheddar, mozzarella, and Gouda. You'll learn how to ferment vegan cheeses to develop optimal flavor and texture.

Join Sammi Katz and Olivia McGiff, authors of “Cocktails in Color,” for this vibrant mixology class, and learn how to make four different drams featuring some of summer's best produce (think peach sangria or kiwi honey syrup with raspberry Campari).

Just in time for warmer months, learn how to prepare the perfect banana cream pie from an experienced baker. This virtual, interactive class will guide you through all of the steps of the pie-making process, with time for questions (you'll probably have a few) along the way.

Finlay Macdonald, owner of Chocolates of Glenshiel, will lead this workshop covering how to make salted caramel chocolates in your home kitchen. You'll come away from the class with tips for heating and cooling chocolate to transform it into gorgeous treats.

Dial up your dumpling game with this hands-on cooking demo, a 90-minute session covering everything from shaping to pan-searing.

Learn to cook three dishes: Chicken Biryani, Channa Masala and an accompanying Raita, which will all showcase how to use spices for flavor with chef Monisha.

Learn how to prepare and cook crispy, savory kale chips in your oven. Try this fun and tasty way to cook and eat your veggies and experiment with seasoning options.

Master several homestyle recipes throughout 2023 with the guidance of James Beard Award Finalist Kate McDermott (author of "Art of the Pie"). Tune in for monthly workshops, when McDermott will teach on savory and sweet creations alike, from chicken pot pie to lemon tarts.

Bonnie Chung teaches you how to make super flavorful teriyaki sauce with much more nuance than anything on a store shelf. Learn how to use it on chicken thighs, prawns, salmon, and tofu — and dive into the history and culture of teriyaki.

Put on your apron, open your laptop, and learn to make two irresistible desserts during this sweet demo. First, you'll tackle a peanut butter and chocolate pie with a simple gingersnap cookie crust. Then, it's time for a tangy labneh tart encased in a buttery roast almond crust.

Since their start in the 1950s, these distinctive vehicles and their delights have played a big part in culture, nostalgia, and lore. Professor Owen Davies from the University of Hertfordshire gives this talk on the history of the ice cream truck.

Chef Ruth Barnes has cooked Moroccan food alongside her family since she was a childhood, and she’ll show you how to bring the country's flavors and aromas to your kitchen, as you learn how to prepare baba ghanoush and Moroccan chicken with lemons.

In this class, learn how to make on-the-fly substitutions don't just accommodate dietary needs and missing ingredients, but also transform your recipes. You'll explore Mediterranean dishes like Moroccan carrot salad, skillet spanakopita, and tahini-browned butter cookies.