Rick Stein brings together recipes from his cookbooks and chefs from his restaurants to demystify seafood for his students.

Convince yourself you have no idea how to bake bread (because you don’t).

At Mexico’s Rancho La Puerta, learning to cook means getting to know your ingredients, often to the extent of harvesting them yourself.

In the kitchen, a sun-splashed fantasy dominated by a Hummer-size Bonnet stove, words like lycopene and antioxidant swirled around us.

After five days of drills at The CIA’s Culinary Boot Camp—Basic Training, even the rawest recruit will be able to stand the heat in the kitchen.

Classes at Fairburn Farm focus on Italian food, but the real emphasis is on the region’s culinary artisans.

With its dose of flaxseed oil, this salad represents an attempt to get more omega-3s into the diet. The hazelnut oil is simply for deliciousness, complementing the toasted nuts and crisp-tender green beans....

You will surely leave Ballymaloe Cookery School a more confident cook, and you might even come away with a green thumb as well.

At Julie Sahni’s Indian Cooking school, in Brooklyn, you’ll learn about shrimp in roasted-coconut sauce— and a multitude of spices.

Short of the famous Tsukiji market in Tokyo, it’s hard to think of a more fitting location for a seafood school than the Sydney Fish Market.