Cooking Basics · This Weekend

(8 activities)
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    Fresh Mozzarella and Burrata (Midtown)

    (30)
    Learn how to make fresh Mozzarella and Burrata cheeses. Accompanied with some delicious fresh beefsteak tomatoes and balsamic vinegar reduction. Such a fun class to get your hands a little dirty and totally worth the reward. The Chef will also provide you with a few additional recipes of how to infuse these different cheeses with garlic oils, and basil infused oils. Get ready to have some fun and taste the best mozzarella you’ve ever had! No experience is required! This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).
    Fresh Mozzarella and Burrata (Midtown)

    1717 Broadway, New York

    • Learn how to make fresh, mouth watering Mozzarella and Burrata cheeses
    • Have fun in a casual, instructive environment
    • Sample mozzarella made right in front of you!
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    28 positive reviews
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    Gnocchi with Tomato Sauce

    (38)
    There’s a new Mamma Mia in town, you! Learn how to make pillow-soft dumplings known as gnocchi (pronounced KNEE-O-KEY) from scratch. You will also learn to make not one, but TWO classic Italian sauces. One sauce is a tomato, garlic, parmesan cheese, and fresh herb sauce, and the other is burnt butter and sage. You’ll have fun at this fun and casual but instructive event. This event is available for you whether you want to be a part of every step, or just the oh-so-necessary taste tester.
    Gnocchi with Tomato Sauce

    1033 6th Ave, New York

    • Learn to make gnocchi from scratch
    • No experience required
    • Show off your new skills to your friends
    • Enhance the fun with adult beverages available for purchase
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    38 positive reviews
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    Ravioli with Ricotta, Parmesan & Mozzarella Cheese

    (38)
    There’s nothing so delicious as fresh ravioli pasta, and creating it yourself. It’s is easier than you might think. Learn how to make the perfect ravioli pasta dough and flavorful three cheese filling. Other filling possibilities will be explored. You will then transform the ravioli pasta dough into beautiful ravioli. Next, you’ll pair your handcrafted pasta with a delicious burnt butter and sage sauce. No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing). You will work with other students in groups of 2-4.
    Ravioli with Ricotta, Parmesan & Mozzarella Cheese

    1033 6th Ave, New York

    • Learn to make ricotta ravioli from scratch
    • No experience required
    • Show off your new skills to your friends
    • Enhance the fun with adult beverages available for purchase
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    38 positive reviews
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    Mushrooms: Key Ingredient

    (147)
    With such a wide variety of flavors and textures among them, mushrooms could be part of just about every dinner, serving as side, filling, or meat substitute in a main dish. Whether you are a lifelong mycophile unafraid of foraging for your own mushrooms or an amateur who prefers to purchase clearly labeled mushrooms out of a basket, you will leave this class with a repertoire of recipes for mushrooms such as portobello, chanterelle, oyster, hen-of-the-woods (maitake), and many more. On your menu: Roasted Hen of the Woods with Poached Egg and Asparagus; Portobello Mushrooms Fries with a Roasted Garlic Aïoli; Miso-Udon Soup with Steamed Black Cod, Shiitakes, and Straw Mushrooms; Fontina-Stuffed Veal Scallopine with Wild Mushroom Sauce; Creamy Polenta and Roasted Cipollini Onions; Penne with Sun-Dried Tomatoes and Chanterelles; Porcini-Crusted Roast Arctic Char with Brown Butter Sauce, Brussels Sprouts, Oyster Mushrooms, and Caramelized Shallots; and Champagne, Raspberry, and Chocolate Spice Truffles.
    Mushrooms: Key Ingredient

    225 Liberty St, New York

    • Learn how to prepare mushrooms for a wide array of dishes at the Institute of Culinary Education
    • Impress your friends with expert cooking methods
    • Practice preparing exquisite meals
    • Step up your cooking game and gain some valuable new skills
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    145 positive reviews
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    The Tuscan Steakhouse

    (147)
    Bold, natural flavors dominate the steak tradition of Italy, and you'll learn to prepare two versions, Florentina and Pizzaiola. You'll also make the classic accompaniments to these dishes, a trio of great starters and one fabulous dessert. On the menu: Bistecca alla Fiorentina (classic grilled porterhouse flavored with olive oil, lemon, and garlic); Bistecca Pizzaiola (seared strip steak garnished with tomato sauce); Sausage-Stuffed Mushrooms; Bruschetta with Oven-Roasted Tomatoes; Grilled Shrimp with Rosemary; Tuscan Bean Purée with Sage; Sautéed Spinach with Pine Nuts and Raisins; Risotto Toscano; and Tiramisu.
    The Tuscan Steakhouse

    225 Liberty St, New York

    • Learn how to prepare a classic delicious steak at the Institute of Culinary Education
    • Impress your friends with expert cooking methods
    • Practice preparing exquisite meals
    • Step up your cooking game and gain some valuable new skills
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    145 positive reviews
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    Knife Skills

    (147)
    Knowing how to use knives skillfully is the foundation of all cooking, and should not be scary or frustrating. Many home and even professional cooks don't always wield a knife correctly, however, which increases food preparation time and makes the process harder, and less safe, than it should be. Good knives are the foundation of a well equipped kitchen. This class remedies all these basic issues: You will learn how to slice, dice, and chop in the safest and most efficient manner. Brendan McDermott, a professional chef and cooking instructor who started teaching knife skills at Brooklyn Kitchen in 2008 (New York declared his class Best Cooking Class of 2010), will guide you through the practice of keeping your knives sharp and handling them correctly. In his 10 years as a chef in New York, he has worked at Mesa Grill, RM, Patria, Olives, Alta, and Porchetta. He has also been featured on the show Working Class Foodies.
    Knife Skills

    225 Liberty St, New York

    • Learn to slice, dice, and chop with ease at the Institute of Culinary Education
    • Decrease food preparation time and ensure you are using knives safely and efficiently
    • No experience necessary
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    145 positive reviews
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    Pasta 101

    (147)
    Learn to cook both fresh and dried pasta, as well as an array of sauces to complement each. You will make fresh pasta dough by hand, in a standing mixer, and in a food processor, then roll, cut, and fill it. On the menu: Spaghetti Carbonara (spaghetti with egg, cheese and bacon); Orecchiette ("little ear" pasta) with Broccoli Rabe and Spicy Sausage; Pappardelle (wide ribbon pasta) with Wild Mushroom Ragu; Ricotta-Filled Ravioli; Cannelloni (baked pasta with veal and bechamel sauce); and other simple sauces including Puttanesca (spicy tomato sauce with olives, capers and anchovies); Cacio e Pepe (pecorino cheese and black pepper); and Pesto Genovese (basil sauce with cheese and pine nuts). Grab your fork -- it's a pasta party!
    Pasta 101

    225 Liberty St, New York

    • Learn to make fresh pasta by hand at the Institute of Culinary Education
    • Cook both fresh and dried pasta, with a variety of sauces
    • Practice preparing pasta styles such as pappardelle, ravioli, and cannelloni
    • Step up your brunch game and gain some valuable new skills
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    145 positive reviews
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    New Orleans Cocktail Brunch

    (147)
    This soulful menu adapts some of New Orleans' greatest hits into brilliant, brunch-appropriate dishes. The meal almost requires a jazz soundtrack to go with it! We'll invoke the spirit of the Big Easy as we make and eat: Praline Pull-Apart Coffee Cake; Bananas Foster Pain Perdu (French Toast); Pecan Waffle Brûlée; Crab Cake Benedict; Veal Cheek Grillades and Grits; Trout Meunière Amandine; Black Pepper Biscuits with Andouille Gravy; Café du Monde's Beignets; and Café Brulot Diabolique; and cocktails including a Pimm's Cup and a Ramos Gin Fizz. What's a Ramos Gin Fizz, you ask? Only one way to find out! (well, you could google it too, but where's the fun in that?)
    New Orleans Cocktail Brunch

    225 Liberty St, New York

    • Learn to prepare a festive, impressive New Orleans cocktail brunch at the Institute of Culinary Education
    • Practice cooking some of the delicious staples of New Orleans cuisine
    • Wow your friends with impressive cocktails like a Pimm's Cup and a Ramos Gin Fizz
    • Step up your brunch game and gain some valuable new skills
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    145 positive reviews

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