In this hands-on, skill-based class, you’ll learn firsthand how a popular food magazine’s test kitchen runs, and what a food editor does. Diana Andrews, the test kitchen manager and food editor at "Fine Cooking" Magazine, tells all! You’ll work with original chef or cookbook author recipes and learn how they make their way through the test kitchen and into the magazine/website. You’ll get the insider’s scoop on how to pitch your recipes to a food magazine and its editors. What is the spirit of the recipe? How should the recipe be scaled? Are there obvious substitutions for obscure ingredients that chefs love (sea beans, anyone?) Plus, you’ll eat your tested creations and have an intimate conversation with Diana, who will help demystify the world of recipe writing, testing, editing, and how the test kitchen works. Diana Andrews is a food editor and the test kitchen manager at "Fine Cooking" Magazine. She develops original recipes for the magazine and many of its advertisers, recruits potential new contributors for upcoming features and departments, and tests and adapts all recipes from the WGBH television show "Moveable Feast with Fine Cooking." She is a graduate of the Institute of Culinary Education.
One 4 Hour Lesson
Level 2 
$125
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Learn the basic techniques of pastry and baking in this 12-session class. The course familiarizes students with the recipes and concepts used by professional bakers and pastry chefs, which form the basis of every competent baker's repertoire. The program investigates a broad range of pastries - both classic and modern - to provide a full understanding of all baking categories.
While visions of sandy Caribbean beaches might be the first thing to come to mind when thinking of Puerto Rico, mountains, rivers and lakes make up a large portion of the landscape. Come learn more about the island and a cuisine that celebrates a rich and diverse heritage, as you make arroz con gandules (rice and pigeon peas); bacalaitos (salt cod fritters); pollo guisado (chicken stew); and mofongo (mashed green plantains).
Learn how to make the dumplings from throughout Asia - all hands-on. We'll also create perfect dipping sauces. In this make and take class, you'll prepare: steamed shrimp shao mai with orange dipping sauce; deep fried chicken wontons; pork and chive pot-stickers with black vinegar dipping sauce and vegetable gyoza with spicy dipping sauce.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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