Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Sheri Doe proves that gochujang, the spicy Korean staple, is a great addition to spice up some of her favorite comfort dishes. Join her in the kitchen for a hands-on class creating crispy chicken bowls with gochujang ranch, mini gochujang sloppy Joes, gochujang mac-and-cheese, roasted Brussels sprouts with gochujang brown butter, plus gochujang caramel cookies.

Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.