Learn to cook better and more confidently in Cooking 101: Part 2 – Dry Heat Cooking Methods. This hands-on workshop focuses on roasting, grilling, and broiling—the next three essential dry-heat techniques, following sautéing and frying covered in Part 1. You’ll learn why these methods are considered “dry,” how to use them successfully, and when to apply each.

Chef Curtis Smith will guide you through verbal instruction and hands-on practice, with recipes, tips, and skills you’ll use for life. This is Part 2 of a 4-part series, but classes are standalone—Part 1 is not required.

Complete all four classes and receive a $40 Kitchen Engine gift card.

Technique-focused class; you’ll sample what you cook, but it’s not a full meal.