Learning to cook Mexican at a French school in the Canadian capital felt pleasantly incongruous. But there was nothing frivolous about Le Cordon Bleu.

A fire crackled in the stone hearth of the kitchen, and the luscious aroma of apples told me I couldn’t be anywhere else but Normandy.

Students at Chile’s Mapuyampay Hostal Gastronómico will learn to craft classic empanadas, but they’ll also have time for lounging by the pool.

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.

Philipkutty’s Farm, a family-owned “homestay,” occupies an obscure island off India’s southwestern flank—which, in a more romantic era, was named the Malabar Coast....

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

Scrub the hands, cinch the apron, corral the hair, and get to work. Time runs short in Sompon Nabnian’s evening master class.

About 200 miles from the equator, Kuala Lumpur boasts a number of cake-baking and cake-decorating schools and classes.

The whirlwind shopping trip through this Barcelona’s famous La Boquería market jump-started my half-day Catalan cooking class.

Dark red tuna sat on the counter, and Jean-Georges Vongerichten, the master of French-Asian technique was ready. “Shall we get started?” he said.