Culinary Arts Programs

Have you ever found yourself pondering deeply cheesy thoughts: What makes certain cheeses smell, look, or taste the way that they do? How do I serve them? Where best to find them locally? Join Alice Bergen Phillips, Cheesemonster Studio’s founder and head cheesemonger, for a lively investigation that serves up all of the answers—and a tasting, too.

In recent years, the longtime popularity of bourbon and rye had been on the decline, but these venerable all-American drinks have made a spirited comeback. Learn how—and about the traditions and tastes behind them—from Andrea Wilson, executive vice president of Michter's Distillery in Louisville, and Lew Bryson, author of Tasting Whiskey. Cheers!

Jancis Robinson, described as "the most respected wine critic and journalist in the world,” shares her valuable expertise and insights on what’s new in the world of wine. Then raise a glass as you sample a generous selection of wines representative of today’s trends.

Can a food truck be a symbol of social justice? What happens when natural entrepreneurs are provided the right resources and hands-on technical assistance? Find the answers in the story of La Cocina, a nonprofit small-business incubator in the Mission District of San Francisco that is turning home cooks into businesswomen.

Have you ever found yourself pondering deeply cheesy thoughts: What makes certain cheeses smell, look, or taste the way that they do? How do I serve them? Where best to find them locally? Join Alice Bergen Phillips, Cheesemonster Studio’s founder and head cheesemonger, for a lively investigation that serves up all of the answers—and a tasting, too.

Spices are the fastest, easiest way to transform a dish from good to spectacular, says spice expert Lior Lev Sercarz, owner of New York City spice shop La Boîte. Join him and three other culinary pros for tips on how spices of all kinds can be used to make food healthier and more delicious.

French gastronomy is the benchmark for the world’s finest cuisine. Join French cuisine expert Susan Herrmann Loomis for a lively tour through the centuries that showcases the rich history of a unique and beloved cuisine and the influences that shaped it.

Generations of immigrants have long made their mark on how Americans eat, both at home and when dining out. The editor of a new cookbook focusing on the stories and food of foreign-born chefs joins five leading D.C chefs who discuss their experiences as food professionals and the impact that talented immigrants have made on the local and national dining scenes.

From Prohibition through the 1950s, the Stork Club, 21 Club, El Morocco, and other swank nightspots and eateries were the center of a glittering new kind of social scene. Participants sip a selection of famous cocktails from that era as cocktail historian Philip Greene takes a spirited look at the glamour of these legendary venues.

The best food in Cuba can be found in paladares, small private restaurants generally run out of family homes. Join chef and cookbook author Guillermo Pernot as he serves up a paladares-inspired meal at his D.C. eatery, Cuba Libre.

Originally self-published in 1931 by Irma S. Rombauer, Joy of Cooking became the bible of American home cooking. Join Rombauer’s great-grandson John Becker and his wife Megan Scott as they tell the story behind its newest edition, one that reflects a contemporary voice informed by culinary tradition.

Whether you’re looking to induce a good night’s rest or conclude a festive evening, the nightcap is the ideal way to close the day. Join author Kara Newman, spirits editor of Wine Enthusiast, for a captivating discussion (and tasting) covering the history of the nightcap and its role in the modern-day cocktail canon.

Join beloved chef Lidia Bastianich for a lively conversation about her close-knit family, her professional ascent, and the dedication and passion for food that led to multiple restaurants, many best-selling cookbooks, and 20 years on public television.

Join food historian Francine Segan on a journey to Rimini and Modena, two wondrous cities along an ancient Roman byway in the Emilia-Romagna region. She reveals why the area inspired both an iconic film director as well as today’s travelers who love chic beaches, fabulous food, ancient ruins, and distinctive art and architecture.

Fred Plotkin, an expert on everything Italian, celebrates the festivities, food, and secular and religious traditions that make Christmas in Italy a magical month-long experience.

Charlotte Druckman's new book Women on Food reflects the voices and experiences of more than 100 food industry professionals from chefs to critics. She sits down with chef and television personality Carla Hall for a conversation about some of topics these women covered, from gender bias in the workplace to professional underrepresentation to mastering the art of failing.

Chefs Bryan and Michael Voltaggio recently launch their third restaurant together, named Estuary in the spirit of the Chesapeake Bay. Join them as the brothers discuss their journey from their hometown of Frederick, Maryland, to “Top Chef” fame, how they created the menu at Estuary, and what it’s like to cook with family.