Culinary Arts Programs

How do we make informed food choices that are right for us and the planet—and are still delicious? Health and nutrition expert Sophie Egan leads a panel of chefs, restaurateurs, and a fellow food writer to explore how an emphasis on plant-based eating might offer one of the major answers.

Arts journalist Richard Selden leads a two-day tour to New York City’s northernmost borough. Discover the glorious New York Botanical Garden, vibrant neighborhoods like Riverdale, Little Italy, and City Island (it’s really an island), and great local eateries.

Springtime bounty has inspired many a chef and foodie, especially Thomas Jefferson, nation’s first epicurean president who brought many new varietals of vegetables to America and to his own garden at Monticello. Celebrate his culinary legacy at a private lunch at the beautiful Jefferson Hotel featuring a special seasonal menu inspired by Jefferson.

Why are boules, baguettes, and brioches among the hottest things in bread making today? Find out when a batch of top artisan bakers mix it up in a conversation led by the Washington Post’s Mary Beth Albright that spans traditional and new methods of sourcing ingredients, trends in the baking process, and tips to give your home-made bread that artisan touch. And of course, sample some of the panelists’ fresh-from-the-oven products.

Join experts from Cheesemonster Studio for a lively and educational evening that explores the art of combining cheese and wine. They guide curated pairings of five wines and cheeses, examining how their flavors work together to create some of the best duets in all of the food and beverage world.

In a workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home.

It’s in the Martini, the Manhattan, the Rob Roy, and the Negroni, but what do you really know about vermouth? Katie Dandridge, one of the cocktail experts behind the bar at Quill, the elegant lounge at Washington’s Jefferson Hotel, discusses the history of vermouth and the variety of ways we enjoy it today.

In a workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home.

In a workshop at Pizza University, chef Felice Colucci guides you through the steps and secrets of making Neapolitan-style pizza from scratch. Graduate with tips on making the pie at home.

Sign on for a 5-day tour that explores North Carolina’s minor-league baseball revival. Watch games featuring upcoming stars, hear stories from insiders, and enjoy the best of North Carolina barbecue.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Bordeaux wine region.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Bordeaux wine region.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Northern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Northern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Central and Southern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on wine regions of Central and Southern Italy.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Burgundy wine region.

Join Food and Wine magazine’s 2019 Sommelier of the Year Erik Segelbaum in an enjoyable interactive workshop series designed to boost the wine IQ of both novices and seasoned aficionados. He dives into the worlds of French and Italian wine, covering four regions whose output is world-renowned. This workshop focuses on the Burgundy wine region.

What’s better than the perfect shmear? Jewish historian Ted Merwin bites into the cultural history of the beloved breakfast sandwich of bagels and cured fish. Afterward, enjoy a classic combo with ingredients from local purveyors.

Historian Allen Pietrobon explores American food culture since 1850 and how, throughout American history, food has been a battleground where culture, ethnicity, race, and identity clash.