Culinary Arts Programs

The North Coast region, comprising Napa, Sonoma, Lake, and Mendocino counties, produces nearly every style of wine imaginable. In a delicious exploration led by sommelier Erik Segelbaum, discover why these regions have put America on the global map as a world-class wine producer.

The iconic Zingerman’s Delicatessen in Ann Arbor, Michigan, opened in 1982 as a traditional Jewish deli and food shop that sold great stacked sandwiches and delicious baked goods. Less known is its role in building new food-business opportunities for others in the area. Co-founder Ari Weinzweig joins Christopher W. Wilson, director of experience design at the Smithsonian’s National Museum of American History, to discuss Zingerman’s story and unique approach to management and leadership.

Japanese sake’s popularity and presence in the United States continues to grow. Learn why when you join representatives of Sake Discoveries at D.C.’s Cranes restaurant for a guided tasting and food pairing spotlighting four sakes from the Saga prefecture. Savor a special three-course dinner from Cranes’ Chef Pepe Moncayo designed to perfectly accompany each of them.

Japanese sake’s popularity and presence in the United States continues to grow. Learn why when you join representatives of Sake Discoveries at D.C.’s Cranes restaurant for a guided tasting and food pairing spotlighting four sakes from the Saga prefecture. Savor a special three-course dinner from Cranes’ Chef Pepe Moncayo designed to perfectly accompany each of them.

Hungry railroad passengers prior to the Civil War had meager choices for meals. But once George Pullman’s dining cars came on the scene in the late 19th century, a bountiful new era of service began that often rivaled fine restaurants and hotel dining rooms. Railroad historian Joe Nevin traces the colorful evolution of dining on the rails between the beginning of commercial service in 1830 and the advent of Amtrak using examples from the Baltimore and Ohio Railroad, an Eastern pioneer of onboard services.

For Kardea Brown (the Food Network’s “Delicious Miss Brown”), the West African– influenced Gullah cuisine of the South Carolina and Georgia low country has been a lifelong passion. Join her as she offers recipes, memories, and cherished family anecdotes from her first cookbook, The Way Home, which shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks.

Milk Bar’s Christina Tosi—famous for sweet inventions like the Compost Cookie—is ready to turn both experienced home bakers and novices into cookie wizards. Join her as she discusses the recipes in her new book All About Cookies and the delicious inspirations behind them.

Not only is cooking with the ingredients you already have in your kitchen delicious and more economical, it makes meal planning easy. Christopher Kimball serves up plenty of tips from the new cookbook Milk Street: Cook What You Have that bring new life to easy-to-find staples like canned tomatoes, pasta, and chicken breasts—and that can transform mealtime from stressful to simple

On his “flavors unknown” podcast, Emmanuel Laroche has interviewed some of the most acclaimed chefs, pastry chefs, mixologists, and emerging culinary leaders in America. His new book, Conversations Behind the Kitchen Door, distills them into an insightful look at how today’s food culture is defined and its course for the future. In a conversation with acclaimed chef Jose Garces, Laroche discusses what he’s learned from these interviews, along with advice and inspiration from their subjects.

Virginia’s beautiful Shenandoah Valley has a rich geological heritage, shaped over millions of years of natural history. Gregg Clemmer, an experienced caver and explorer, takes you deep into that ancient past at two of the state’s most notable caverns, and offers a chance to sample some of the products of the valley’s fertile soil on a visit to a regional winery.

Sommelier Erik Segelbaum guides you through a Spanish immersion as you sip like Don Quixote on the wines of Catilla-La Mancha, discover what makes Rioja so special, and be surprised and delighted with the diversity and deliciousness of Spanish wine.

In Colombia, the Christmas season gets its unofficial start on December 7 with the celebration of Candlelight Day, and food naturally play a major part in the holiday. Get a taste of those delectable traditions at Elcielo—Washington, D.C.’s only Michelin-starred Colombian fine-dining restaurant—as you enjoy a special multicourse tasting menu created for the holiday season and learn about Candlelight Day from representatives of the Embassy of Colombia.

The spice we love in apple pie, tagines, and churros has been treasured across cultures since ancient times, and used for culinary, medicinal, and spiritual purposes—even including ancient Egyptian embalming methods. Christine Rai explores cinnamon’s fascinating origins, history, and variety, and shares tips on using the spice in your own kitchen.

Sommelier Erik Segelbaum guides you through a tour-de-force presentation of some of the most incredible yet lesser-known wines and regions of France. On this journey off the beaten path, you’re sure to discover some of the most exciting wines France produces.