Enjoy a virtual cooking class on one of Morocco's most prized plates: tagine, named for the earthenware pot it's cooked in. This family-style recipe features carrots and potatoes, and those looking for added flavor can dial it up with cayenne or harissa.

Learn how to prepare and cook crispy, savory kale chips in your oven. Try this fun and tasty way to cook and eat your veggies and experiment with seasoning options.

Learn the art of crafting the perfect dosa — a crispy crepe-like pancake made with mixed rice and lentils that's a common part of Indian cuisine. You'll make a traditional dosa and add some toppings, from spiced potatoes to arugula and mushroom.

Grab friends and have a fun evening in the kitchen cooking plant-based Mexican favorites. This class covers dishes like street-style tacos, handmade guacamole, and meatless quesadillas.

Though pesto is most often comprised of basil, garlic, and olive oil, its iterations stretch far beyond this combination (credit its name, which means "to pound"). This class explores the possibilities, substituting ingredients like fennel and parsley in place of basil.

Tune into this Wednesday workshop for a different soul-nourishing recipe each week, including this one: homemade biscuits and gravy.

Prepare spring-forward pastas in this class, where Michela Tartaglia (author of “Pasta for All Seasons") shows guests how to make two easy recipes with seasonal ingredients. Expect plenty of tips along the way, including ingredient swap-outs and the importance of pasta shapes.

How should you cut cucumber for your California roll? What kind of rice should you use in sushi? Satisfy your sushi curiosity — plus pick up some slicing and rolling skills — in this online class, specially tailored for beginners.

The classic "Gerbet" or Paris Macaron is a light French meringue-based almond sandwich cookie. In this fun and interactive class, you will learn the art of making these delectable treats.

There’s nothing quite like biting into a steamy, fragrant soup dumpling. Chef Li will teach you how to start by assembling the dough from scratch, then flavoring it with fragrant garlic, ginger and soy to create a soul-satisfying meal.

Spring isn't spring without rhubarb — so we're thankful for this class, an ode to the vegetable by way of a crowd-pleasing rhubarb ginger pie. You'll get tips for mixing up the filling and a versatile buttermilk shortcrust (complete with a lattice topping).

Learn everything you need to know about making your own jams and jellies — including how to can them. This class will walk you through USDA canning guidelines, equipment basics, techniques, and useful tips and tricks.

Join the Wine & Spirits Education Trust for this informative webinar, which teaches attendee about wine fortification, including the history of the process, the flavors it can yield, and handy tips for purchasing quality fortified wines.

How do you pick the best cut of meat to grill? Brad Prose, author of “Chiles & Smoke,” leads this class that seeks to transform your next backyard barbecue, with a special focus on the transformative flavors of chile peppers.

Award-winning chef and bestselling cookbook author Jet Tila will teach you to make two crowd-pleasing, super flavorful Thai favorites—drunken noodles (pad kee mao) and chicken larb (larb gai).

Making fresh cheese from scratch may sound intimidating, but it’s deceptively simple. Try your hand at creating your own buttermilk ricotta, and learn to use it in delicious sweet and savory recipes.

There are many reasons to love summer, and ripe, juicy peaches are one of them. Milk Street chef April Dodd shows you how to use the seasonal fruit in two party-pleasing recipes: peach crostata with ground pecans, and fried halloumi sandwiches with caramelized grilled peaches.

Put on your apron, open your laptop, and learn to make two irresistible desserts during this sweet demo. First, you'll tackle a peanut butter and chocolate pie with a simple gingersnap cookie crust. Then, it's time for a tangy labneh tart encased in a buttery roast almond crust.

Crystelle Pereira, Great British Bake Off finalist and author of “Flavor Kitchen," imbues classic dishes with global flavors. You'll make a mango kulfi-inspired cheesecake with pistachio, coconut, and cardamom as well as Indian-inspired cornbread with mustard, cumin, and curry.

Celebrate and explore traditional Jamaican flavors in this fusion cooking class. You'll learn to prepare dishes like Jamaican jerk jackfruit summer rolls, cassava bammy flatbread with curried summer squash, and a bright citrus greens salad.

From falafel to mufletta, Israeli cuisine brings its own flavors, techniques, and history to the table. Join Jewish food researcher Joel Haber as he talks about some of Israel's most iconic dishes during this monthly survey of Jewish cuisines.

Sandwich enthusiasts will enjoy this workshop, which focuses on two handhelds: a Turkish flatbread with spinach and cheese, and an Italian one with sausage and broccoli. Participants will learn to make nearly every component from scratch — including the bread.

Award-winning Guardian food writer Felicity Cloake leads this class for aspiring culinary scribes, covering how to brainstorm food-related coverage, pitching stories to editors, and the foundational skills required to tell high-quality food stories.

Gear up for summer with this virtual class, where Milk Street creative director Matt Card demonstrates best practices in grilling, from ways of achieving delicious flavors to how to efficiently feeding multiple guests.

Want to taste the work of Claire Ptak, the London-based baker responsible for Megan and Harry's wedding cake? In this event, Ptak guides attendees through a recipe for her favorite scones, accompanied by a winning compote of apricot and chamomile flowers.

Chef Chelsea O’Leary, author of “The Wiley Canning Company Cookbook,” shows you how to make the ultimate blueberry jam. You'll cover the basics (like various preservation techniques) before considering the many flavor combinations and recipes that can be used when making jam.

The acclaimed author of "Artisan Vegan Cheese" teaches you how to make your own plant-based cheddar, mozzarella, and Gouda. You'll learn how to ferment vegan cheeses to develop optimal flavor and texture.

Join Sammi Katz and Olivia McGiff, authors of “Cocktails in Color,” for this vibrant mixology class, and learn how to make four different drams featuring some of summer's best produce (think peach sangria or kiwi honey syrup with raspberry Campari).

Just in time for warmer months, learn how to prepare the perfect banana cream pie from an experienced baker. This virtual, interactive class will guide you through all of the steps of the pie-making process, with time for questions (you'll probably have a few) along the way.

Finlay Macdonald, owner of Chocolates of Glenshiel, will lead this workshop covering how to make salted caramel chocolates in your home kitchen. You'll come away from the class with tips for heating and cooling chocolate to transform it into gorgeous treats.

Dial up your dumpling game with this hands-on cooking demo, a 90-minute session covering everything from shaping to pan-searing.

Learn to cook three dishes: Chicken Biryani, Channa Masala and an accompanying Raita, which will all showcase how to use spices for flavor with chef Monisha.

Master several homestyle recipes throughout 2023 with the guidance of James Beard Award Finalist Kate McDermott (author of "Art of the Pie"). Tune in for monthly workshops, when McDermott will teach on savory and sweet creations alike, from chicken pot pie to lemon tarts.

Bonnie Chung teaches you how to make super flavorful teriyaki sauce with much more nuance than anything on a store shelf. Learn how to use it on chicken thighs, prawns, salmon, and tofu — and dive into the history and culture of teriyaki.

Chef Ruth Barnes has cooked Moroccan food alongside her family since she was a childhood, and she’ll show you how to bring the country's flavors and aromas to your kitchen, as you learn how to prepare baba ghanoush and Moroccan chicken with lemons.

In this class, learn how to make on-the-fly substitutions don't just accommodate dietary needs and missing ingredients, but also transform your recipes. You'll explore Mediterranean dishes like Moroccan carrot salad, skillet spanakopita, and tahini-browned butter cookies.