Whether you own a Vitamix or are thinking about adding this extraordinary power tool to your kitchen, this hands-on class is designed to optimize its power, from piping hot soups on the soup setting to a frozen strawberry daiquiri. Join Matt Sassman to create creamy cheese and broccoli soup with parmesan, roasted cherry tomato sauce tossed with pasta, crab cakes served with rémoulade, plus mini caramel cheesecakes with Biscoff crust and caramel sauce.

Spend a fascinating afternoon in the kitchen with Lisa Buchmeier creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus mini pumpkin pecan pies with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy

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.