Join us at the Co-op Learning Center for a unique cooking class. Guided by the lessons from Salt, Fat, Acid, Heat by Samin Nosrat, we will explore each of these elements and its roles, functions, and effects on taste in a dish.

Each week we will put our lessons into practice to create a meal to share. You will leave empowered and inspired and a more intuitive cook.

SALT: Most professional cooks agree that knowing how to use and taste for salt properly is the single-most important skill a cook can have. We will discuss the whys and hows of using salt, so you can consistently produce delicious, balanced dishes.

FAT: Fat - simultaneously reviled and beloved - is the key to all of the textures that make our food interesting and exciting to eat. You will learn that fat is something to celebrate and you will come to understand how using fat properly can actually make your food less greasy and more healthful.

ACID: A cook who knows how to use and balance acid in a dish can transform even the most mundane foods into something amazing. Acid is the least about science, and the most about your palate, so we will taste, taste, and taste again, then discuss how to think about acid in planning a dish.

HEAT: A handful of variables determine whether high heat or low, dry heat or wet, a covered pan or lidless, is best. Once you learn how to identify and approach these variables, decisions about what to cook, and how, will be a lot more straightforward and a lot less intimidating.