Learn how oil and lemon come together—and what to do when they do not.
A small, useful lesson in emulsion, balance and paying attention. Begin with a bowl, a whisk and a few everyday ingredients.
Oil and water do not stay mixed on their own. Whisking breaks oil into tiny droplets. Mustard helps them stay dispersed for a while.
A note on emulsionsIllustrative class formats. Choose the pace that helps you learn.
The small-table classCook alongside othersA lesson of your ownFocus on your questionsCook as a teamShare tasks and a tableConfidence comes
from noticing.
Learn a technique you can recognize, repeat and adapt. A dressing is a small beginning: the same habits of adding gradually, watching texture and tasting with purpose belong in all sorts of everyday cooking.
How we learn in the kitchen