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East Orange's Best Cooking Teachers
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1.
New York, NY
Mark C. Tafoya is a personal chef in NYC. He is also a world traveler and self-taught gourmand. Born in Albuquerque, New Mexico, Mark has a soft spot for the foods of the Southwest. Green and red chiles, carne adovada, and posole are the foods he grew up loving. Educated at Yale University, Mark began…
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New York, NY
"Persian Language and Culture" Course: Approach: Learning a language can be extremely exciting. I want my students to feel better about themselves and discover their hidden potentials as they get involved in the process of learning. As my teaching experience allows me to say, learning languages is a…
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New York, NY
I am an independent wine, spirits, food pairing specialist in the NY Metro area. I have many years experience in the food and beverage industry ranging from large scale events to intimate home tastings. I believe wine should be something fun to learn about. I strive to make your learning experience something…
Online Cooking Classes
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Online Video Cooking School
Online
What is Rouxbe? Rouxbe (pronounced roo-bee) is the web’s first-ever online cooking school. We are currently teaching home cooks in 180 countries around the world. Our goal To help you become a better and more confident cook by teaching you basic to advanced cooking skills and techniques – the same…
1 session available for $29.95
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Mastering Soup Making!!
Online
There is nothing more satisfying then a good soup to fill the belly. The problem is, how I make that tasty soup, so many times we try to make soups from scratch but in the end find the taste to be bland. The course will help you create a taste which is beyond imagination and satisfy…
1 session available for $35.00
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Cooking Questions
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What are the different techniques used in Kosher food preparation?
February 23, 2011 -
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How long can a baked cheesecake be unrefridgerated and consumed without anyone getting sick?
February 06, 2011
Cooking Articles
Polenta Sticks
VeganChef – March 30, 2011
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Pronounced "Pow-len-tah", this native dish of Italy is made with ground yellow or white cornmeal. Unlike grits, which is corn that has been soaked and processed to remove the tough outer hull...
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Tips for Cooking and Eating Fresh Greens!
Chinese Southern Belle – November 18, 2010
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I like going to local farmers markets and going on a "greens binge" (in Chinese, I had “big eyes”) and buying a bunch of greens from every table. One start-up farmer, selling escarole...
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