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Hands-on Cooking | Breadfruit Granola Bars
New! Make healthy granola bars from scratch using nuts, dates, and breadfruit flour, a gluten-free, nutrient-dense ingredient from an environmentally friendly tropical tree. Learn simple techniques for wholesome, lunch box–ready snacks. Gain practical tips for choosing ingredients that support the health of people and our planet. Plus, take home breadfruit flour provided by Trees That Feed Foundation.
Tuesday, October 6, 2026, 11 a.m. – 1 p.m.
Karla Garjaka, nutritionist and chef representing Trees that Feed
ITW Kitchen 3, Learning Center
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Not Available
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Hands-on Cooking | Deep Dish Pizza
At home pizza has never been so good. With a pillowy focaccia base, pan-roasted tomato sauce, and fresh mozzarella, this deep-dish recipe is a sure-fire hit. Top your pizza with boldly spiced handmade Italian sausage, fresh basil, and grated parmigiano reggiano, bake, and enjoy.
Thursday, October 8, 2026, 2 – 4:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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Not Available
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Demonstration Cooking | Macro Meals
Warm up with hearty, nutrient-packed, one-pot meals designed to fuel your body and satisfy your taste buds. In this cooking class, learn to create savory soups and stews that strike the perfect balance of protein, healthy fats, and complex carbs for lasting energy. Featured recipes include bison meatballs, rich tomato quinoa stew, easy chicken dumpling soup, and poached shredded chicken.
Wednesday, October 14, 2026, 1 – 3 p.m.
Nicole Putzel, certified nutrition coach, classically trained chef, and owner, Putzel Kitchen
ITW Kitchen 3, Learning Center
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10/14/2026 1:00 PM - 3:00 PM
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Hands-on Cooking | Potato and Plum Pierogi
New! Embrace the pillowy softness of a perfectly filled varenyky, or perogy, in this hands-on class. Get ready to fill, fold, and enjoy, mastering both a savory and sweet varenyky that would make your grandma proud. Make an all-purpose dumpling dough and fill it with two seasonal fillings, one potato-onion and the other plum, for a comforting fall meal.
Thursday, October 15, 2026, 10 a.m. – Noon
Micah Siva, dietitian and chef
ITW Kitchen 3, Learning Center
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Not Available
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Discover the art of crafting your own tea blends in a relaxed and enjoyable setting. Sample a variety of teas and herbs, explore different flavor combinations, and then create your own custom blend to take home. Perfect for both newcomers and tea enthusiasts, this class offers a fun opportunity to experiment and savor a personalized tea experience.
Friday, October 16, 2026, 2 – 4 p.m.
Joe and LaShanda Lewis, owners, The Irie Cup
ITW Kitchen 3, Learning Center
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Not Available
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Demonstration Cooking | Sweet and Savory Apples
Everyone loves apples in baking, but this fantastic fall fruit shines in savory dishes too. Learn to make two versatile and tasty main courses starring apples: a cozy sheet pan dinner with gnocchi, apples, and brussels sprouts; and crowd-pleasing fish tacos topped with a crunchy cabbage-apple slaw. Satisfy your sweet tooth with a classic French apple cake that will quickly become a household favorite.
Saturday, October 17, 2026, 1 – 3 p.m.
Emily Paster, cookbook author and blogger
ITW Kitchen 3, Learning Center
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10/17/2026 1:00 PM - 3:00 PM
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New! Get your crepe on in this hands-on baking class. Seemingly intimidating, crepes are an easy and endlessly customizable dish that will have you quickly obsessed. Learn the tips and tricks behind this thin, soft, and perfectly chewy batter. Then, practice filling your crepe with both sweet and savory flavors.
Monday, October 19, 2026, 6 – 8 p.m.
Karianne Soulsby, pastry chef at The Gwen Hotel and chef-owner of Bonbon Bakeshop
ITW Kitchen 3, Learning Center
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Not Available
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Demonstration Cooking | Healthy Sheet Pan Dinners
Reclaim your evening with easy, healthy recipes that will have your taste buds jumping for joy. Learn to make juicy steak fajitas, hearty cauliflower and chickpeas with tofu, and tender chicken shawarma with bold curried vegetables. After a long day, quick meals with flavorsome sauces and minimal cleanup are just what the doctor ordered.
Sunday, October 25, 2026, 1 – 3 p.m.
Nicole Putzel, certified nutrition coach, classically trained chef, and owner, Putzel Kitchen
ITW Kitchen 3, Learning Center
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Not Available
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Hands-on Baking | Cheesecake
New! Delve into the delicious world of cheesecake. Make a punchy sour cherry cheesecake with amaretti cookie crust and white chocolate, and a tart lemon curd and pistachio cheesecake with a ginger snap crust. Why choose one when you could have both?
Monday, October 26, 2026, 2 – 4:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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10/26/2026 2:00 PM - 4:30 PM
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Hands-on Baking | Fresh Breads
New! Bake soft, crumbly, and flavorful breads every time. Learn to make a focaccia with crisp bottom and a tender center, topped with briny olives, fresh herbs, and pecorino romano cheese. In the mood for something a little sweeter? Create a strawberry tea bread oozing with ripe berries and a strawberry-lemon glaze.
Monday, November 2, 2026, 11 a.m. – 1:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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11/2/2026 11:00 AM - 1:30 PM
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Hands-on Cooking | Star Sides
New! Make your side dishes into the main attraction. Create a legendary stuffing of caramelized mushroom, sage, rosemary, and parsley; a super tart cranberry sauce with notes of orange and clove; and toasted brussels sprouts with salty fried pancetta, shallots, and dried cranberries.
Wednesday, November 4, 2026, 5 – 7:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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11/4/2026 5:00 PM - 7:30 PM
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Demonstration Cooking | Mastering Lentils
New! Discover the simple and comforting world of lentils. Learn traditional tips and tricks while exploring a variety of vegetarian dals that are full of flavor and protein packed. Make creamy dal tadka, comforting classic moong dal with spinach, and an aromatic one-pot dal and rice dish, popularly known as chana dal pilaf, ideal for easy and delicious dinners.
Thursday, November 5, 2026, 6 – 8 p.m.
Shilpi Saxena, culinary instructor
ITW Kitchen 3, Learning Center
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11/5/2026 6:00 PM - 8:00 PM
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Hands-on Cooking | Indian Grill
Discover the art of spices and marinades while learning to create a traditional Indian tandoori platter using an indoor cast-iron grill pan. Prepare tandoori chicken, Amritsari paneer tikka, and spiced vegetables, and explore additional cooking methods for these flavorful dishes.
Saturday, November 7, 2026, 10 a.m. – Noon
Shilpi Saxena, culinary instructor
ITW Kitchen 3, Learning Center
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11/7/2026 10:00 AM - 12:00 PM
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Demonstration Baking | Pumpkin Desserts
New! Celebrate the classic flavor of fall: pumpkin. Move past pumpkin pie to create desserts that tickle the taste buds and offer complex flavor profiles. Learn to make a creamy pumpkin crème brûlée, airy pumpkin cheesecake, and decadent pumpkin cake roll. Although this is primarily a demonstration class, there will be a few opportunities to get your hands dirty if desired.
Monday, November 9, 2026, 6 – 8 p.m.
Karianne Soulsby, pastry chef at The Gwen Hotel and chef-owner of Bonbon Bakeshop
ITW Kitchen 3, Learning Center
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11/9/2026 6:00 PM - 8:00 PM
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New! Are you a lover of bodacious flavors? Create your own Mexican style spice blends under the direction of a spice expert. Learn how to fuse different flavors to create a bold and delicious blend, then grind and bottle your mix to take home. Before you go, enjoy a chicken tortilla soup made using the blend you created. Tea and appetizers will be served.
Tuesday, November 10, 2026, 5 – 7 p.m.
Marlena Jayatilake, owner, Love that Spice and Tea
ITW Kitchen 3, Learning Center
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11/10/2026 5:00 PM - 7:00 PM
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Hands-on Baking | Dessert Lemons
New! Turn something sour into something sweet. Learn to use the versatile lemon as a syrup in cocktails, a foundation of a lemon pound cake, and the star of a tender-flaked, airy, lemon meringue pie. Become a master of the lemon and unlock new baking skills at the same time.
Friday, November 13, 2026, 2 – 4:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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11/13/2026 2:00 PM - 4:30 PM
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Demonstration Cooking | Cheese and Charcuterie Board
Dreaming of creating those eye-catching appetizer boards you see on Instagram? In this fun and informative class, learn to craft a showstopping cheese and charcuterie board—from choosing the right cheeses and cured meats to styling with fruits, nuts, and spreads. You will also learn to prepare two perfect pairings—French cocktail mix and warm, flaky baked brie en croûte.
Saturday, November 14, 2026, 10 a.m. – Noon
Emily Paster, cookbook author and blogger
ITW Kitchen 3, Learning Center
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11/14/2026 10:00 AM - 12:00 PM
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Demonstration Cooking | French Fall Classics
Nothing evokes the charm of Paris in autumn like the rich flavors of the season. Join instructor and passionate Francophile Emily Paster as she brings the City of Light to life with a French-inspired menu. Explore comforting classics like potato leek soup, rich coq au vin, and the effortlessly delicious gâteau au yaourt—a cozy, flavorful journey through fall in France.
Saturday, November 14, 2026, 2 – 4 p.m.
Emily Paster, cookbook author and blogger
ITW Kitchen 3, Learning Center
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11/14/2026 2:00 PM - 4:00 PM
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Demonstration Cooking | Kombucha
New! Get your brew on and uncover the steps to make kombucha that you are sure to love. Learn about the key ingredients, the fermentation process, the basics of home brewing, and how to customize flavor profiles to suit your personal preferences. Sample various types of teas, a key ingredient in kombucha, and taste a range of commercial brands to get acquainted with the spectrum. You will walk through the entire process and will leave with all the knowledge and supplies needed to create your own delicious kombucha at home.
Sunday, November 15, 2026, 1 – 3 p.m.
Susan Fink, fermentation instructor
ITW Kitchen 3, Learning Center
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11/15/2026 1:00 PM - 3:00 PM
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Demonstration Cooking | Macro Balanced Soups and Stews
New! Warm up with hearty, nutrient-packed one-pot meals designed to fuel your body and satisfy your taste buds. In this cooking class, learn to create savory soups and stews that strike the perfect balance of protein, healthy fats, and complex carbs for lasting energy. Featured soups include creamy coconut squash, hearty black bean, and a perfectly balanced vegetable stew.
Monday, November 16, 2026, 11 a.m. – 1 p.m.
Nicole Putzel, certified nutrition coach, classically trained chef, and owner, Putzel Kitchen
ITW Kitchen 3, Learning Center
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11/21/2026 11:00 AM - 1:00 PM
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Hands-on Baking | Pumpkin Spice Breadfruit Muffins
New! Create scrumptious pumpkin spice muffins using breadfruit flour, a gluten-free, nutrient-dense ingredient from a climate-resilient tropical tree. Explore fall flavors and easy methods for moist, flavorful muffins. This fun, interactive class blends practical cooking skills, nutrition education, and environmental awareness. Take home breadfruit flour provided by Trees That Feed Foundation, along with a repeatable recipe.
Tuesday, November 17, 2026, 11 a.m. – 1 p.m.
Karla Garjaka, nutritionist and chef representing Trees that Feed
ITW Kitchen 3, Learning Center
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11/17/2026 11:00 AM - 1:00 PM
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Hands-on Baking | Gluten-free Focaccia Pizza and Cookies
New! Eating gluten-free does not mean a life without freshly baked goods. Gluten-free baking is made easy using simple, whole ingredients that are good for your gut and your taste buds. Make a flavor-packed focaccia pizza base, crispy on the outside with a fluffy center, from millet and buckwheat, and soft, sweet almond flour cookies in this hands-on class.
Wednesday, November 18, 2026, 3 – 5 p.m.
Micah Siva, dietitian and chef
ITW Kitchen 3, Learning Center
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Not Available
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Hands-on Cooking | Pot Pie
New! Everyone needs a good comfort meal and what better way to stave off the cold than with pot pie? Create two pot pies—a juicy chicken, leek, pea, and mushroom pie, and an acorn squash and roquefort pie with tender short ribs. Both options will keep you warm and full this winter.
Sunday, November 22, 2026, 11 a.m. – 1:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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11/22/2026 11:00 AM - 1:30 PM
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Hands-on Cooking | French Onion Soup
The perfect soup starts at the broth. With a rich and velvety three-day beef bone broth, the base of your French onion soup just got upgraded. Add in mountains of caramelized cognac onions, handmade buttery baguette chunks, and handfuls of Emmentaler swiss cheese, and you get a bubbling, dripping soup to die for.
Wednesday, December 2, 2026, 11 a.m. – 1:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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12/2/2026 11:00 AM - 1:30 PM
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Hands-on Cooking | Holiday Brunch
Level up your brunch game just in time for the holidays. Create fluffy french toast with whipped cinnamon cream cheese topped with fresh raspberries and bourbon maple syrup. Add savory flavors with caramelized handmade sage and roasted garlic breakfast sausage. Finish things off with a recipe for blackberry and orange bellinis and be prepared to become the annual brunch host.
Sunday, December 6, 2026, 11 a.m. – 1:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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12/6/2026 11:00 AM - 1:30 PM
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Hands-on Cooking | Pears and Chocolate
New! Embrace the subtle flavor of the pear and learn how to perfectly compliment it with rich chocolate. Create a smooth chocolate, Frangelico, and pear tart with a crumbly shortbread crust and a soft Kahlua-poached pear stuffed full of raspberries and divine dark chocolate. What better way to stave off winter gloom than with cozy and rich flavors!
Monday, December 7, 2026, 2 – 4:30 p.m.
Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center
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12/7/2026 2:00 PM - 4:30 PM
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Demonstration Cooking | Winter Vegetables
Cozy up with delectable vegetable-forward dishes, perfect for winter suppers. Develop the skills to cook roasted carrots with dukkah and tahini, a maple-sherry vinaigrette-roasted cauliflower, sweet and savory apple-stuffed squash, and deliciously spiced pumpkin date muffins. In this cooking class, you will gain valuable tips to prepare these comforting dishes in advance, making mealtime effortless and enjoyable.
Wednesday, December 9, 2026, 1 – 3 p.m.
Nicole Putzel, certified nutrition coach, classically trained chef, and owner, Putzel Kitchen
ITW Kitchen 3, Learning Center
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12/9/2026 1:00 PM - 3:00 PM
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Demonstration Baking | Lower-Sugar Baking
New! Looking to make scrumptious treats that are kinder to your body? Explore the impact of sugars and sugar substitutes in baking and discover how to choose the right type and amount of sugar for your baked goods. Sample lower-sugar confections that will convert you including gooey chocolate chip cookies, delicately spiced gingerbread, and chewy oatmeal date cookies.
Thursday, December 10, 2026, 11 a.m. – 1 p.m.
Micah Siva, dietitian and chef
ITW Kitchen 3, Learning Center
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12/10/2026 11:00 AM - 1:00 PM
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Hands-on Cooking | Enchiladas
New! Bring the delectable flavors of red sauce enchiladas into your kitchen. Enchiladas have never been so simple. Learn the traditional rolled tortilla technique, then create a red chili sauce to dip in before stuffing with a selection of savory fillings, both with and without meat. Top the dish with queso fresco.
Saturday, December 12, 2026, 11 a.m. – 1:30 p.m.
Hector Pérez, founder/owner, HungryMinds
ITW Kitchen 3, Learning Center
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12/12/2026 11:00 AM - 1:30 PM
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Demonstration Cooking | Make-Ahead Holiday Appetizers
Get a head start on holiday entertaining with elegant appetizers that are a step above basic dips and cheese plates. In this class, learn to make festive, crowd-pleasing hors d’oeuvres that wow without the last-minute stress. Recipes include airy French gougères, delicate salmon gravlax, and a show-stopping puff pastry garlic butter Christmas tree.
Sunday, December 13, 2026, 1 – 3 p.m.
Emily Paster, cookbook author and blogger
ITW Kitchen 3, Learning Center
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12/13/2026 1:00 PM - 3:00 PM
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Demonstration Baking | Pate a Choux
Pâte à choux is a classic French dough that puffs up using nothing but steam. Learn to prepare, pipe, bake, fry, and fill the choux dough for elegant éclairs, airy cream puffs, cheesy gougères, and crisp French crullers. You will also pick up pro tips for storing and serving these impressive treats.
Monday, December 14, 2026, 6 – 8:30 p.m.
Karianne Soulsby, pastry chef at The Gwen Hotel and chef-owner of Bonbon Bakeshop
ITW Kitchen 3, Learning Center
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12/14/2026 6:00 PM - 8:30 PM
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