50 W. 23rd St., 212-847-0700
In a city where people keep sweaters in their ovens and store takeout-restaurant numbers on speed dial, the Institute of Culinary Education has managed to inspire New Yorkers' culinary creativity since 1975. The breadth of the Institute of Culinary Education's 1,500 cooking classes suit all skill levels and tastes, ranging from cooking fundamentals and knife skills to ethnic cuisines (handmade Italian pasta, Chinese dumplings and Spanish paella, to name a few), wine pairing and fine cooking, as well as courses specifically tailored for couples, singles and kids. Classes are taught in professional kitchens by chefs whose résumés boast the names of some of the nation's finest restaurants, award-winning cookbooks and similarly prestigious accomplishments in the culinary arts. Take a single session (about four or five hours each) to get an introduction to a cooking craft, or try a multi-day course for a more in-depth exploration. Either way, after enjoying free-flowing wine throughout, you'll get to devour your creations and bring home leftovers to flaunt your newly developed self-sufficiency to takeout-addicted friends.

12 of 15