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Hands-on Cooking | Puerto Rican Empanandas
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New! Puerto Rican empanadas, also known as pastelillos, are flaky, delectable turnovers perfect for a handheld meal or snack. Practice each step of the process in this hands-on cooking class—from creating the dough, to crafting delicious fillings, to crimping and frying. Once you master the basics, you will love experimenting with different flavor combinations in this adaptable dish.
Saturday, August 8, 2026, 11 a.m. – 1:30 p.m. Hector Pérez, founder/owner, HungryMinds ITW Kitchen 3, Learning Center |
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Not Available
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Demonstration Baking | Cinnamon Rolls
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New! There is nothing better than gooey cinnamon rolls fresh out of the oven. A well-loved dessert that can be surprisingly difficult to get right, the cinnamon roll is worth mastering to spice up your mornings. Learn to create a soft and silky dough texture to showcase the warm flavors of cinnamon, sugar, and spice.
Monday, August 10, 2026, 6 – 8 p.m. Karianne Soulsby, executive pastry chef, The Gwen Hotel ITW Kitchen 3, Learning Center |
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Not Available
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Hands-on Cooking | Tartines
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New! Tartine, literally translated as open-faced sandwich, is a great snack for summer. Whether you are entertaining or looking to try something new, these three recipes are sure to delight you and your guests. Learn to prepare a smoked salmon, dill, and lemon spread on pumpernickel; a blue cheese, pear, honey, and walnut topping on sourdough; and radish, grape tomato, ricotta, and edible pansy on twelve-grain bread.
Wednesday, August 12, 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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Not Available
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Demonstration Baking | Challah Making and Shaping
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New! Sweet and pillowy challah, made from a dough enriched with eggs and honey, is easy to make and shape at home. Learn about the basics of yeast breads, including proofing, baking, and storing. Discover the ins and outs of weighing and shaping, including braiding the dough for that classic challah look. Transform the mysteries of challah into easy-to-understand steps to create that perfect bread for your Friday nights.
Sunday, August 16, 2026, 2 – 4 p.m. Emily Paster, cookbook author and blogger ITW Kitchen 3, Learning Center |
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Not Available
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Hands-on Cooking | Scallops and Calamari
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New! Switching up your seafood meals is easy and delicious in this hands-on class. Learn to marinate, sear, plate, and create wine parings for scallops and calamari. Perfect for any dinner party, hosting occasion, or just a night in. These easy techniques help you comfortably cook seafood at home.
Monday, August 17, 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 | Zucchini and Squash
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New! Got more end-of-season zucchini and squash than you know what to do with? Tired of making zucchini bread and stir fry? Tap into the varied world of zucchini and squash for new recipes to make the most of your harvest. Learn to prepare stuffed zucchini, summer squash in spiced yogurt sauce, and squash salad with summer herbs and feta. So yummy you might wish you had even more summer squash.
Wednesday, August 19, 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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Not Available
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Hands-on Cooking | Octopus and Shrimp Salad with Tostones
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New! Unlock a world of flavor with tangy, refreshing, and filling octopus and shrimp salad, or ensalada de pulpo y camarones. Paired with tostones (thin, crispy smashed plantains), this is a meal that you will want to replicate time and time again. Learn how to prepare octopus, shrimp, and plantains in this hands-on class that breaks down each step to make this meal a breeze.
Saturday, August 22, 2026, 11 a.m. – 1:30 p.m. Hector Pérez, founder/owner, HungryMinds ITW Kitchen 3, Learning Center |
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Not Available
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Demonstration Cooking | Jewish High Holidays Dishes
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New! Prepare for the high holidays and learn to make time-honored favorites, just like bubbe used to. Discover the secrets of pillowy kreplach, Sephardic leek patties, and flavor-packed roasted carrots with pomegranate molasses. These delectable dishes are classics for a reason, and what better time to give them a try?
Wednesday, August 26, 2026, 1 – 3 p.m. Emily Paster, cookbook author and blogger ITW Kitchen 3, Learning Center |
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Not Available
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Hands-on Cooking | Pistachios
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New! In this hands-on cooking class, find new ways to prepare pistachios. Discover how to make vibrant green pistachio pasta, a rich and nutty pistachio quick bread, and indulgent Sicilian pistachio cream parfaits, layering creamy, nutty goodness into a sophisticated dessert.
Thursday, August 27, 2026, 1 – 3:30 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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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, August 28, 2026, 2 – 4 p.m. Joe & LaShanda Lewis, owners, The Irie Cup ITW Kitchen 3, Learning Center |
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Not Available
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Demonstration Cooking | Timeless Indian Meals

Spice up your vegetarian table with the simple flavors of a traditional Indian thali. A thali is a beautiful feast served on a single platter, offering a taste of a variety of small, delicious dishes. You will learn to prepare a mouthwatering spread featuring dry gobi sabzi (cauliflower stir fry), earthy and soupy lentils, jeera aloo (potatoes spiced with cumin), and fluffy basmati rice, all prepared with rich, golden ghee, a clarified butter.
Thursday, September 17, 2026, 6 – 8 p.m.
Shilpi Saxena, culinary instructor
ITW Kitchen 3, Learning Center
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9/17/2026 6:00 PM - 8:00 PM
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Hands-on Cooking | Plantains

New! Celebrate the plantain and learn to make two tasty dishes that are different enough to please every palette. Make thin crispy tostones with garlic mojo, a creamy sauce, and tender golden-brown sweet fried maduros with a mouthwatering tropical slaw. Learn how to choose the right plantain and professional tricks to make the process seamless.
Saturday, September 19, 2026, 11 a.m. – 1:30 p.m.
Hector Pérez, founder/owner, HungryMinds
ITW Kitchen 3, Learning Center
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9/19/2026 11:00 AM - 1:30 PM
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Demonstration Cooking | Tofu Five Ways

New! Delve into the delicious versatility of tofu. Get out of your marinade rut and try five mouthwatering recipes that are sure to get even the staunchest of meat-lovers asking for seconds. Learn to make delectably thin tofu shawarma, sweet and sticky tofu stir fry, crispy pickle brined fried tofu, creamy tofu smoothies, and tangy salt and pepper tofu—all in one class.
Tuesday, September 22, 2026, 1 – 3 p.m.
Micah Siva, dietitian and chef
ITW Kitchen 3, Learning Center
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9/22/2026 1:00 PM - 3:00 PM
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Hands-on Cooking | France on a Plate

Centering steamed mussels steeped in white wine, fresh lemon, and parsley, this plate will transport your taste buds to France. To accompany your dish, learn to make crispy, twice-fried frites with a spicy mayo dipping sauce and elegant crepes Suzette for dessert.
Thursday, September 24, 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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9/24/2026 5:00 PM - 7:30 PM
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New! Create your own Moroccan-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 Moroccan stew made using the blend you created to taste and enjoy. Tea and appetizers will be served.
Saturday, September 26, 2026, 11 a.m. – 1 p.m.
Marlena Jayatilake, owner, Love that Spice and Tea
ITW Kitchen 3, Learning Center
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9/26/2026 11:00 AM - 1:00 PM
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Hands-on Cooking | Sausage Making

Making your own fresh, homemade sausage allows you to decide on your preferred protein, adjust spice levels to your taste, and customize the size and shape to best suit your recipe. You will learn about various textures and grinds of meats and different herbs and spices while preparing breakfast sausage patties, handmade meatballs, and links suitable for grilling.
Sunday, September 27, 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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9/27/2026 11:00 AM - 1:30 PM
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Hands-on Baking | Cake Decorating 2

Unleash your inner artist and transform a simple cake into a showstopper. In this hands-on class, learn the art of cake decorating with essential techniques like piping, writing, and filling. With expert guidance, work with high-quality tools—piping bags, tips, a turntable, and offset spatulas—to design a breathtaking cake that will wow at any celebration.
Monday, September 28, 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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9/28/2026 6:00 PM - 8:30 PM
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Demonstration Cooking | Kale

Kale is one of the first and one of the last vegetables to harvest from the garden—a hearty brassica available from spring until fall. In this demonstration cooking class, you will learn how to harvest, cut, and store kale. Knife skills and dressing basics will be discussed. Explore a variety of kale preparations—blanching, roasting, and sautéing—to make a kale salad with a homemade lemon-herb dressing; pizza with kale pesto and roasted spring onions; and sautéed and roasted kale that can be used as a side dish or the base of a grain bowl or morning eggs.
Tuesday, September 29, 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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9/29/2026 11:00 AM - 1:00 PM
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Hands-on Cooking | Potatoes Three Ways

Use the versatile potato to its full potential in this hands-on class. You will make three unique side dishes: creamy au gratin potatoes with leeks, dauphine potatoes with a Roquefort cheese sauce, and latkes (crispy potato pancakes).
Sunday, October 4, 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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10/4/2026 11:00 AM - 1:30 PM
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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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10/6/2026 11:00 AM - 1:00 PM
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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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10/8/2026 2:00 PM - 4:30 PM
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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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10/15/2026 10:00 AM - 12:00 PM
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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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10/16/2026 2:00 PM - 4:00 PM
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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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10/25/2026 1:00 PM - 3:00 PM
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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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11/16/2026 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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11/18/2026 3:00 PM - 5:00 PM
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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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