Art of Cookery
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Art of Cookery
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Alternative Diets
Vegan Old Fashioned Doughnuts
Veggie Burgers
Baking
Bread
Sourdough Starter
Sourdough Bread – Not the Starter
Sourdough Bread Start(er) to Finish
Traditional Bread and Butter
Pie
Pie Perfection
Pumpkin Pie Perfection
Quiche
Beignet
Biscotti
Old Fashioned Donuts
Pate a Choux Cream Puffs
Scones
Sugar Cookies with Royal Icing
Canning
Jam Session
Pickled Asparagus
Pickle Party
Sweet Pickled Beets
Venison (and other meat) Canning
Condiments/Toppings/Sauces
Béchamel
Espagnole
Hollandaise
Tomato
Veloute
Jam Session
Cooking
Multi Dish Serious Foods Learning
Meals using Appliances and Specific Equipment
I Have a Dutch Oven…What Can I Do With it?
Rock Your Pot! Electric Pressure Cooking
Global Cuisine
Asian Cuisine
Yaki Udon
French Cooking
Flambé with Flair
Quiche
Latin American Foods
Tamales
Polish Cooking
Comfort Foods
Whole Meals
Gourmet Meal Date
Spaghetti Aglio e Olio
Gourmet Pasta Meal
Meals on a Budget
Rock Your Pot! Electric Pressure Cooking
Edibles
Fermenting
Fermenting Sauerkraut
Soft Cheeses
Sourdough Starter
How To Series
Create a Charcuterie Board
Create Pie Pastry
Knife Skills
Make Gravy
Pate a Choux Cream Puffs
Soapmaking 101
Soapmaking 102
Sourdough Starter
Understand the Art of Pasta
Use Convection Cooking
Kid’s Classes
Kids’ Foodie Bootcamp
Kid’s Young Chef Series ages 10-16
Young Chef Cooking Series – Session I
Young Chef Cooking Series – Session II
Young Chef Cooking Series – Session III
Young Chef Cooking Series – Session IV
Young Chef Cooking Series – Session V
Young Chef Cooking Challenge (ages 12-17)
Pasta
Lasagna Magnificence
Pastas and Sauces
Ravioli
Gourmet Pasta Meal
Tangibles and Boxed Meals
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