Cheddar cheese soufflé is an ephemeral pleasure for eating on the spot.

Popovers are an aphrodisiac for almost anyone, including the pickiest eaters in the family.

This Academy double-header is the smashing end to our Fall semester and limited spaces already remain. Sign up today!

Register HERE.

Savory Bread Pudding might not sound sexy but, trust us, we’re experts, this recipe will become a signature dish that will comfort & delight its way into anyone’s heart whose lucky enough to eat it. Make it as a side or the main meal event. AND, if you struggle to find a sumptuous recipe to satisfy the vegetarians & meat-eaters in one meal, look no further - the Academy just solved your conundrum!

Register HERE.

We’ll never let our subscription to Food & Wine Magazine lapse. Their content is just terrific - always - and the article the above photo was pulled from is no exception! Definitely recommended reading!

Taught by Tanya Matta, Pastry Chef at the Grey, Savannah GA

Holiday season is just around the corner and this class is your chance to learn a new recipe that can be used in a zillion imaginative ways to win over guests at breakfast, brunch or afternoon tea.

Don’t be intimidated! Tanya will make this recipe simple as pie (but you don’t have to tell anyone how easy it really was to make :)

We’re not alone is saying that anything the BBC whips up about baking is ab fab! We pulled the above photo from Mary Berry’s article for the BBC on Baking Sconces that is terrific recommended reading rto prep for this class!

Taught by Academy Adjunct Professor, Tanya Matta, Pastry Chef at the Grey, Savannah GA

Pâte Sucrée is the foundation for all tarts, plus it can be used to make hand pies and shortbread cookies. Frangipane is a delicious almond cream filling that will serve as base for a multitude of tart flavors.

Use both techniques to make an apple almond tart, just in time for Fall!

This recipe also freezes beautifully, so you can have it on hand to use at a moment’s notice and we’ll teach you the best techniques for fabulous freezing.

#notanad - Generously sharing sources is a keystone of the Academy and King Arthur Flour is a staple that is always in our pantry.

This photo from their website for Pâte Sucrée made our day and inspired us to add interesting prick techniques to the curriculum for this course!

Say you’re making this Boeuf Bourguignon - Everyone will want to join you for dinner!

In this class, you’ll learn the fundamentals of building a deep flavor profile through stewing & we’ll debate the ever-lasting discourse of bourguignon lovers around the world: Mashed Potatoes or Butter Noodles?

We’ll also surprise you with unexpected ways to repurpose the leftovers… ( Potpie, anyone?)

Class prep: Food52 is one of our absolute favorite places on the web for all things food. Recipes, techniques, the coolest kitchen equipment, amazing tips & tricks!

Their article on the subject is recommended reading in preparation for the course. Click their photo (by the amazingly talented Julia Gartland) below to read.

A wise woman once said, “Salmon is the roast chicken of fish.”

We couldn’t concur more!

Learn our technique for incredibly moist & flavorful fish with golden poached potatoes on the side. We’ll also make sure you leave class with a perfectly plated meal garnished to the nines to dazzle at dinner!

Recommended Research: When it comes to food photography, the BBC is simply on fire right now! Every picture they produce is absolutely gorgeous (as seen in this photo below) and their content is a constant source of inspiration/aspiration for us at The Academy. We highly recommended spending a little time on their website if you can. - The Deans

Learn the essential principles of ratatouille to produce the ultimate stew where individual flavors sing. There is not better recipe for leftovers… and you’ll leave this class that much smarter for knowing all the clever ways to repurpose the revolutionary ratatouille (We all know revolutionaries love a second act!)

Photo via The New Yorker from one of The Academy’s favorite articles on the subject by the esteemed Bill Buford. Not required reading but certainly recommended!

Brisket is the king of braised beef. Everyone thinks theirs is the best, but yours really will be. (The gift of less expensive meats is their priceless flavor.) A brisket recipe in your back pocket is an instant calling card. You will leave this class, not only with the best brisket recipe out there, but a delicious meal in the oven to start putting your culinary powers to the test.

Recommended Research: We came upon this FABULOUS photo by Anita of the Wild Thistle Kitchen on Instagram and were thoroughly inspired by her feed - it’s visually delicious! #mustfollow

Whole roasted cauliflower elevates the vegetable to main course status but the meal doesn’t stop there. Roasted cauliflower can be made into a delicious soup, riced into an unexpected base, or made the star of meatless Monday with juicy cauliflower steaks.

Roast chicken is the hallmark of simple home cooking. Serve up a beautiful bird — crispy, fragrant, golden-skinned, with meat so moist you could tear it off the bone with your fingers.

What could be more delicious?!

Bonus points: You’ll leave the class with dinner waiting in the oven!

Recommended Research: What could be more iconic thank Julia Child’s episode on chicken from her show The French Chef ?! Click below to watch it for a little pre-class, recommended research!