Demonstration & Tasting, $20  CLICK HERE TO REGISTER
 

Did you eat your way through the holidays? There’s no need for extreme cleanses and detox-overkill. Learn how to prepare simple, nutrient-dense, delicious recipes, and keep your 2013 resolutions without giving up a thing! Join us for the first class of the New Year and let culinary nutrition expert Holly Shelowitz help you regain some much-needed balance after indulging in 2012’s year-end food fest.

On the Menu: Immune Booster Tea with Burdock and Dandelion Root; Bok Choy Salad with Apples and Daikon; Green Velvet Soup; Butternut Squash with Sage and Cranberries; Spiced Pears and Cherries.

Hands-On and Demonstration, $60  CLICK HERE TO REGISTER

Dim sum literally means “a touch of the heart” because you share a variety of small, lovingly prepared dishes with family and friends. It is a Cantonese tradition that became popular in teahouses along southern China, where weary travelers would stop for a cup of tea and some food. Culinary Center Educator Wai Chu will discuss how this meal has become a ritual for so many Chinese families, and he’ll show you how to make authentic dim sum in your home kitchen.

On the Menu: Pork and Shrimp Shao Mai Dumplings; Spareribs with Black Bean Sauce; Hot Peppers Stuffed with Fish and Shrimp Paste; Chicken and Rice Wrapped in Lotus Leaves; Egg Custard Tarts.

Demonstration and Hands-On, $70  CLICK HERE TO REGISTER

Let Culinary Center Educator Wai Chu teach you the basic knife skills that every cook should know. Work on vegetables and fruits of all shapes and sizes, utilizing precision cuts to create classic French dishes that will quickly become part of your at-home repertoire.

On the Menu: Creamy Potato-Leek Soup; Fennel and Orange Salad with Toasted Walnuts; Baked Fish en Papillote with Spinach and Lemon-Herb Butter; Classic Ratatouille.

Hands-On and Demonstration, $60  CLICK HERE TO REGISTER
 

Tuscany is synonymous with rustic, soul-satisfying foods made with regional ingredients. Earthy flavors such as aromatic rosemary, savory fennel, and fragrant mushrooms are just a few lovely elements that can be found in this popular cuisine. Get inspired, learn the Tuscan approach to cooking, and join us as we roast and braise our way through an elegant feast. Beginners welcome!

On the Menu: Roast Loin of Pork; Green Beans with Fennel; Fresh Pappardelle with Pork Ragu and Mushroom Sugo; Braised Cherries in Red Wine.

Instructor: Chef Carl Raymond, Cooking Instructor

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

The tenants of New Nordic cuisine comprise the buzz words that everyone is talking about lately: terroir, sustainability, and foraging. When this clean, contemporary cooking style is combined with unique Icelandic ingredients, it becomes all the more intriguing. Tonight, we’ll explore the fascinating cooking techniques of Iceland using ingredients sourced from one of the world’s most pristine natural environments. As we incorporate Nordic practices such as hay smoking and cooking with foraged pine boughs, we will discuss the history of this extraordinary ancient land, which boasts one of the healthiest populations and environments on the planet.

On the Menu: Hay-Smoked Arctic Char with Celery Root Purée; Icelandic Herb Salad with Buttermilk Dressing; Pine Bough Sautéed Shrimp and Crispy Shallots with Nori Salt and Shallot Mayonnaise; Skyr Mousse with Blueberry Sauce and Sweet Rye Bread Dust

Instructor: Jody Eddy, Cookbook Author and Food Writer (Come In, We’re Closed: An Invitation to Staff Meals at the World’s Best Restaurants, Running Press)

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Calling all aspiring cooks… Culinary Center Educator Wai Chu's ongoing series is designed for the absolute beginner, or any home cook who wants to continue building a foundation of essential techniques and recipes. Master the skills that will change the way you approach any meal, and jump-start your kitchen confidence with classic recipes that will lead you towards a lifetime of better cooking.

On the Menu: Peruvian-Style Roast Chicken; Quinoa with Ratatouille Vegetables; Braised Kale with Heirloom Beans; Individual Chocolate Soufflés.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Let’s be honest: No magic pill will instantly give you the lean ’n’ lovely results you’ve been seeking. Ditch the crash diets and let chef/wellness expert Candice Kumai share simple kitchen tips and fun recipes that will lead you to the true definition of clean, wholesome, nutritious food. Join us tonight and see how making a few small changes in how you shop, cook, and eat can help you look and feel happy, healthy, confident, and incredibly sexy.

On the Menu: “Get Sexy Salad” with Quinoa, Mizuna, Grapefruit, and Avocado; From-Scratch Veggie Burgers on Whole Wheat Buns with Bibb Lettuce; Rosemary Garlic Fries; Port-Soaked Cherry Brownies

Instructor: Candice Kumai, Chef, TV Personality, and Cookbook Author (Pretty Delicious and Cook Yourself Sexy, Rodale)

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

The cold, dark nights of winter can be long and unforgiving here in the Northeast. What better way to brighten your menus (and spirits) than by using an abundance of seasonal, fresh herbs in your everyday cooking? Learn the basics of using herbs from culinary instructor/herb guru Nissa Pierson: handling, selecting, and proper storage, along with tips for seasoning. Learning how to incorporate fresh herbs into everyday meals can make the difference between simple and simply delicious.

On the Menu: Roasted Maple, Rosemary, and Parsnip Coolers; Seasonal Roasted Tacos with Cilantro-Onion Sauce; Roasted Herbed Winter Marinara Pasta; Oven Caramelized Citrus Sundaes, with Vanilla and Sage.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

How about some delicious Korean dishes that are simple enough for weeknight dinners? Expand your home-cooking recipe arsenal with new flavors that will get you through the remaining winter, and learn about basic Korean ingredients and seasonings along the way. Before celebrating the Lunar New Year, join us for a fun hands-on workshop and let chef-blogger Shin Kim help you spice up your after-work routine!

On the Menu: Tteok Mandu Guk (“New Year Soup” with Rice Cake and Dumplings); Haemul Pajeon (Seafood Scallion Pancakes); Gochu Jangajji (Soy Pickled Pepper); Red Date Latte.

Instructor: Shin Kim, Culinary Instructor and Food Writer

How you eat can help elevate your exerise. We'll share ideas, favorite recipes, and more. Follow #wfmdish on Twitter to join the conversation from 6pm - 7pm CST.

Demonstration and Tasting, FREE!  CLICK HERE TO REGISTER
 

Welcome bargain hunters! Stop by and sample delicious, easy-to-make dishes that spotlight this week’s in-store sale specials. Plus: walk away with our newsletter “The Whole Deal,” which is jam-packed with kitchen tips, simple recipes, and exclusive Whole Foods Market coupons. (Although this class is free, registration is required.)

Instructors: Culinary Center Staff

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

Take a culinary road trip through the colorful regions of Puebla, the Yucatan Peninsula, and San Luis Potosi in Central Mexico: fresh, light ingredients result in vibrant flavors, and each dish offers its own geography lesson. Discover some of Mexico City native Juan Pablo Chavez’ favorite recipes, and see how easy they are to re-create at home!

On the Menu: Sopa de Lima (Yucatan-Style Turkey and Lime Soup); Mole Verde Vegetariano de Puebla (Vegan Green Mole from Puebla); and Ensalada de Nopales con Aderezo Potosino (Cactus Salad with San Luis Potosi Dressing); Warm Tapioca Pudding with Vanilla and Saffron.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER
 

The right sauce can make or break a dish. In this two-part class series, you’ll learn how to make some of the essentials—plus a few easy variations—that every competent home cook should know. Come delve into the basics of sauce-making, and you’ll see how easy it is to complement your favorite dishes at home. Take one or both classes (separate registration is required).

On the Menu: Pear and Goat Cheese Salad with Marcona Almonds and Sherry Vinaigrette; Classic Croque Monsieur with Bechamel Sauce; Sautéed Chicken Breast with Three Pan Sauces; Stir-Fried Beef and Tomatoes with Black Bean Sauce.

Instructor: Wai Chu, Culinary Center Educator

Hands-On and Demonstration, $60  CLICK HERE TO REGISTER

The cuisine of Morocco and North Africa is rich and full of flavor, showcasing many exotic cuisines brought to the region by colonists and invaders from centuries past. In this class, we’ll discuss the hallmarks of North African cookery, and learn about authentic seasonings and spice mixes. Discover the intricacies of harissa and ras el hanout with Chef Carl Raymond, and learn how to make your own preserved lemons at home, a staple of Moroccan kitchens. Come and see how the most basic culinary techniques can result in an impressively festive meal, brimming with color and tradition.

On the Menu: Classic Chicken Tagine with Saffron, Olives, and Preserved Lemons; Baked Fish with Eggplant, Tomato, and Traditional Spices; Stuffed Tomatoes with Ras el Hanout; Spiced Coucous; Phyllo Pastry with Cinnamon and Nuts.
 

You've heard about "super foods" but what's behind all of the hype? Join us on Twitter from 6pm - 7pm CST to discuss just what super foods are, what they can do for you, and how to get more of them in your diet in tasy ways. Follow #wfmdish on Twitter to join the conversation.

Hands-On and Demonstration, $55  CLICK HERE TO REGISTER

The right sauce can make or break a dish. In this two-part class series, you’ll learn how to make some of the essentials—plus a few easy variations—that every competent home cook should know. Come delve into the basics of sauce-making, and you’ll see how easy it is to complement your favorite dishes at home. Take one or both classes (separate registration is required).

On the Menu: Polenta Crostini with Tomato Ragu; Green Coconut Curry Stew with Asian Eggplant and Long Beans; Sautéed Shrimp with Herbed Cream Sauce; Lemon Ricotta Cake with Mixed Berry Coulis.

Instructor: Wai Chu, Culinary Center Educator

Demonstration and Hands-On, $50  CLICK HERE TO REGISTER

Do you love the aroma of freshly baked bread or cinnamon rolls warming in the oven? If so, this is the class for you. Learn the fundamentals of working with flour and yeast with chef-instructor Lynn Kutner, and discover just how versatile whole-wheat dough can be. Beginners welcome!

On the Menu: From-Scratch Cinnamon Rolls; Basic Whole-Wheat Loaf; Fougasse (Provençal Olive-and-Herb Focaccia) with Flax and Miller’s Bran.

Hands-On and Demonstration, $45  CLICK HERE TO REGISTER

Are you serious about your chili? Learn the tricks of the trade and make three classic regional favorites that would hold their own at any professional competition. We’ll split into teams and braise, spice, simmer, and stew to yield hearty, mouth-watering results. (Spoiler alert: with recipes as good as these, everybody wins!)

On the Menu: Texas Competition Chili; Cincinnati Chili Five Ways; New Mexican Frito Pie.

From big game parties to comforting dinners and healthy soirees, winter is a great time for entertaining. Join us on Twitter from 6pm - 7pm CST to swap recipes, ideas, and more. Follow #wfmdish on Twitter to join the conversation.

Demonstration with Some Hands-On, $45  CLICK HERE TO REGISTER
 

As another exciting football season reaches its peak and passions flare amongst diehard fans, we’d like to remind you about what’s truly important: What will you be eating while watching the Big Game? Ditch the soggy sports-bar curly fries and “family size” bag of pretzels. Tonight, let’s raise the bar on bar food and get inspired to whip up some crowd-pleasing favorites that will appeal to all fans, no matter what team they’re rooting for.

On the Menu: Baked Chicken Wings with Homemade Sriracha; Real-Cheese Nachos with Pico de Gallo; Roasted Shrimp Cocktail with Jade Dipping Sauce; Meatball Sliders with Grass-Fed Beef and Homemade Marinara; Popcorn Balls with Sea-Salted Caramel.