Teaching Table

10/09/2026

Our Late Fall Schedule is nearly here! - https://mailchi.mp/teachingtable/sneakpeakforfall-12853313
It's officially my favorite time of year again -- there is a crispness in the air and in the Cortland apples; cross-country runners are tearing through the trails; my kids' activity schedules are mostly settled; we're preparing Halloween costumes; and it will soon be socially acceptable to bake and eat pie as frequently as I do.
Check out the Late Fall Schedule of Teaching Table Cooking Classes.
Mailing list --- coupon for 10% OFF ANY CLASS

10/03/2026

Deconstructed Blueberry Pie and Big Soft Pretzels - https://mailchi.mp/teachingtable/pretzelsanddips-12853265

10/01/2026

We have space in upcoming Pretzels and Dips Classes — join us!
Students often ask me what my favorite class is to teach. My mind often goes to Pretzels and Dips. There are loads of lessons in baking and cooking that speak to kids and novices as well as seasoned bakers. It is fun kneading, twisting, and shaping pretzels, and of course, they are absolutely positively delicious. This menu also allows for individual creativity, where students learn the classic pretzel shape and then invent their own

09/24/2026

What can you do with Grape Molasses or Cinnamon Leaves? - https://mailchi.mp/teachingtable/foodgroupfunfacts-12853163
I’m just as guilty as the next person when it comes to buying unfamiliar food items that I'm not sure how to use. This week, when reorganizing my pantry, I came face to face with items I’ve shuffled around at least four times now. Sometimes, we purchase items with good intentions, whether out of curiosity, discovering them on a trip, or simply wanting to explore something new. These are my challenge ingredients for the week.

09/17/2026

Heat the Pan First - https://mailchi.mp/teachingtable/heatthepanfirst
Heat the pan. Heat the oil (or other fat). Then add ingredients.

When you heat the pan first, it creates a non-stick-like surface when you add the oil. Also, by not heating the oil along with the pan, you help preserve the oil's integrity, preventing it from breaking down or burning due to overheating before the pan is ready. We highlight lessons like this in our basics classes, such as Culinary Confidence and any cooking class you take at Teaching Table.

09/16/2026

https://www.teachingtable.net/blog/dontcrowdthepan

When you want to sear, fry, or roast your food to achieve crispy, caramelized deliciousness, the size of your pan relative to the amount of food is crucial.

09/11/2026

Let's Bake! $49 tickets - https://mailchi.mp/teachingtable/baking-sale
Bake with us this Fall! FOUR of our favorite Fall Baking Classes are on sale for just $49 per person, when you book by September 19th.

Do you have plans tomorrow? Bake Whoopie Pies with us. Menu:

Classic Black Moons (devil’s food cake and marshmallow filling)
Pumpkin Gobs with Ginger Cream Cheese Frosting
Chocolate Peanut Butter Sandwich Pie

Or check out our other upcoming classes.

09/10/2026

Is anyone else enjoying summer corn and feeling proud of the vegetable servings they're consuming? As I indulge, I’m reminded that corn is, technically and botanically, a grain. Corn is no more a vegetable than wheat or rice; it is very much a grain.
When discussing nutrition, corn is particularly interesting because its classification depends on the variety and how it is harvested. Sweet corn—whether eaten fresh off the cob, frozen, or canned—is nutritionally classified as a starchy vegetable.

09/04/2026

Back to School Lunch - https://mailchi.mp/teachingtable/schoollunch
For us, back to school means back to school lunches. Yes, that's right—my kids eat school lunch. For me, that's five meals a week (180 meals a year, but who's counting?) that I don't have to plan, shop for, or prepare. That's probably the main reason we opt for school lunch. The benefits extend further - there’s nothing to pack, carry home, or clean out at the end of the day. Despite the obvious criticisms, I think they are good for my kids.

08/23/2026

What's the first thing I do in someone else's kitchen? - https://mailchi.mp/teachingtable/saltpig
In my own kitchen, I keep a salt pig and provide small dishes filled with kosher salt to each cooking group, ensuring they have pinchable salt available. In an unfamiliar kitchen, I typically grab a ramekin or small bowl and fill it with salt. This simple practice makes a significant difference when cooking like a chef.