A renaissance is underway. After a few decades of frozen meals, fast-food drive-thru's, and eating out, people are returning to their kitchens to cook for themselves. There's a desire to know what goes in their food, to control food costs, and to eat well while staying trim.

IN THIS ISSUE, it's back to school, cooking school! We explain two cooking techniques that are perfect for the season ahead, braising and roasting. We share just what each technique offers, and apply the knowledge to some delicious recipes: braised short ribs, roasted vegetables, and the perfect roasted chicken.

TUESDAY, OCTOBER 9th
Class: Knife Skills:
The Cutting Edge Culinary Series
Instructor/Chef Name: Alyn Abrams

Expand your skills with knives to get in and out of the kitchen with better nutrition and meals all the while getting it all done in record time.

TUESDAY, OCTOBER 16th
Class: Tuscany For Two: Hands-On
Instructor/Chef Name: Alyn Abrams

Bring your favorite kitchen partner to learn how to cook all the dishes in this fun and tasty class.

WEDNESDAY, OCTOBER 24th
Class: It's All A Game
Instructor/Chef Name: Mark Nicholas

This fabulous menu is great for entertaining your family or a group of friends.

TUESDAY, OCTOBER 30th
Class: Soup Skills:
The Cutting Edge Culinary Series
Instructor/Chef Name: Alyn Abrams

Prepare for comfort food for winter time with these soup skills building on the base and expanding for a delicious entree.