Science is cool. Whether you prefer to learn from Bill Nye the Science Guy or Alton Brown, understanding basic science and cooking techniques will improve your food. We've developed a new series designed for both avid cooks and complete novices. Cooking Lab is a four-part series taught by Owner/Chef Shelley Young. 

This series focuses on distinguishing parallels in flavor profiles and cooking techniques. You'll learn about flavor combination, plating and meal composition while working with a wide array of ingredients. See the day by day breakdown and sign up for this guided improvisational cooking experience.

But that's not all we've got coming up for food nerds.

Flavor Dynamics teaches you how to make sense of your sense of taste. Learn how to tweak the five basic flavors - Salty, Sweet, Bitter, Sour and Umami - and how to use herbs, spices, oils, vinegars and aromatic ingredients to create new and interesting combinations.

Our new Homemade Meals in a Hurry class focuses on mastering three three simple, freezable, do-ahead sauces. Just add a few ingredients and you have a healthy, homemade dinner ready in a flash. You'll go home with 20+ quick-fix meal ideas!

All of our technique-focused 101 classes (Seafood, Meat, Chicken and Pasta Workshop) feature new winter menus come January. The best way to become an expert at cooking? Enlist in a Boot Camp to delve deeper into a subject that interests you, from braising to baking. Get serious about your cooking in 2014!

Check out all of our just-released January cooking classes as well as lots of fun still to come in December.

While we are still in the middle of holiday (AKA sugar) season, it is possible to be generous without subjecting your holiday gift recipients to added pounds. Our Owner/Chef Shelley Young gives ideas for healthy gift giving, like a bottle of olive oil in place of the traditional plate of cookies, in this article in Today's Chicago Woman.