Pressure cooking is an exceptionally fast and healthy way to prepare food. Nutrients are preserved, flavours are intensified and cooking times reduced by up to 70%. Throw in the fact that you use less energy and waste less water, how can you go wrong? Popular food blogger, photographer and stylist Carole Nelson Browne shows you how to take full advantage of this amazing kitchen time-saver. 

Join artisanal baker Leo Baduria for this fun, hands-on workshop. Participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, as well as tips on timing and temperature for baking. You'll get to enjoy the delicious breads made in class or take them home -----…

Knowing how to choose, use and care for knives is one of the most essential parts of any cook’s skill set. Join Chef Sonya Gammal for a solid primer on knife skills and kitchen fundamentals. In addition to learning about the knives themselves, participants will get ample opportunity to practice a range of different hands-on knife skills as part of the preparation of a delicious meal. Chef Sonya will guide you through foundational skills such as: selecting, storing and handling knives, sharpening and honing, knife safety and tips, techniques for dealing with common ingredients like onions & garlic, classic vegetable and herb cuts such as julienne, brunoise, and chiffonade, and the easiest way to break down a whole chicken into 8 standard cuts.

Babka is a sweet, twisted, yeast-dough bread with Eastern European roots. Typically served as a dessert and the perfect accompaniment to coffee, babka has transcended its humble roots and become a trendy staple in gourmet bakeries around the world. Classic babka is either chocolate or cinnamon-filled but can be made using any filling you can imagine, savoury or sweet. In this class, participants will learn to make the yeasted dough essential to babka recipe, and then the shaping, folding and…

Morocco is home to Marrakesh and Fez, some of the world’s oldest continuously inhabited cities with histories spanning back more than 4000 years. Put a lot of people in close proximity for a long enough time and I think you will inevitably end up with a tradition of sharing tasty snacks! Another universal is that pretty much everybody everywhere loves to save time and effort, so even the most traditional recipes can find novel ways to take advantage of new…

Join master preserver Camilla Wynne of Preservation Society for this fun, hands-on workshop, where you’ll learn how to transform the autumn harvest into delectable pickles and intriguing chutney, bringing life to your holiday cheese plates and tangy foils to your winter comfort cooking. The class covers all the basics of canning pickles and chutney, from selecting your produce to proper sterilization to basic microbiology, and we'll sample some different styles and flavours. You will leave with a jar of each,…

Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi, start with the simplest: a rustic, hand-shaped pasta of semolina flour and water formed on special press board. From here you’ll move on to the more famous…

Join  Sonya Gammal for this popular sourdough bread baking workshop! Using organic hard wheat and spelt flours, you'll learn about the history of sourdough and its health benefits, how to create and maintain a starter, and be led step-by-step through the process of preparing and forming your dough ready to be baked off into a beautiful, hand-crafted artisanal — and very tasty — sourdough loaf. We'll start out by preparing and baking off 2 large loaves using the Dutch Oven method, that…