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Get ALL 16 CLASSES FOR ONLY $39!
Even if you missed the live event, you can still pick up some great information about becoming a better cook. After your purchase, you can come back anytime to rewatch the presentation.
Biscuit Baking 101
Hosted by: Robin Zimmerman, Senior Test Kitchen Associate & John Kirkpatrick, Test Kitchen Manager
With a combined total of 25 years in the Cuisine at Home Test Kitchen, Robin has become the official biscuit baker on staff, while John, having lived in the South, fancies himself a biscuit connoisseur. Together they'll teach you how to bake the most light and airy, picture-perfect biscuits every time. Plus, don't miss the Q&A portion of the class!
Hosted by: Kim Samuelson, Editor & Madalyn Bendgen, Assistant Editor
This inspiring class will teach you methods for cooking and using vegetables that even the pickiest eaters are sure to appreciate.
The Best Kitchen Tips & Timesavers
Hosted by: The Cuisine at Home Staff
The staff at Cuisine at Home magazine will show how to streamline your cooking with shortcuts that the pros use for ease in the kitchen.
Wok on the Wild Side
From pantry ingredients to essential equipment and basic techniques, learn the secrets of stir-frying and you’ll never have to call for takeout again.
Pasta Making: Shaping & Filling
In this class you’ll learn the basics of pasta-making, from forming a dough and setting up your pasta machine to shaping and filling.
Italian Pasta Sauces
Our most-requested class! Delve into the world of Nonna’s recipe box for all her best Italian sauce recipes.
The staff at Cuisine at Home has created this engaging class to teach you how to take care of your skillets and cook fabulous and foolproof cast-iron recipes.
Pie Crust 101
From fats to flours, to blind-baking, crimping, and crumb crusts, learn what you need to know to make amazingly delicious pie crusts.
You know how to make crust, now it’s time to fill the pie. In this class we’ll teach you about fillings for fruit pies, custards, and cream pies.
BBQ Rubs & Sauces
Nothing will go unseasoned with these sauces, rubs, and pastes. Whether tart and tangy, smoked and savory, or just plain spicy, all the bases are covered.
Learn how to purchase, store, and cook a wide array of fish and shellfish.
Stocks & Broths
Simple stocks are one of the building blocks of fine food. Follow our guidelines, then use our homemade stocks to create your own fabulous soups, stews, sauces, and more.
Stovetop Techniques: Searing & Sauteing
Want to know how to properly sear and sauté on the stovetop? We’ll teach you these techniques in this class.
It’s our annual roundtable discussion about cooking your Thanksgiving dinner. Ask questions and we’ll give you answers — LIVE.
Favorite Kitchen Tools and How to Use Them
Hosted by: Cuisine at Home Staff
Everyone has a favorite kitchen tool. Learn what the test kitchen’s favorites are and how to put them to use in your own kitchen.