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Good Food: What to Eat & Where to Shop

at Home Cooking New York - SoHo

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SoHo, Manhattan
158 Grand St Stu 207
Btwn Lafayette & Centre Streets
New York, New York 10013
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Class Level: Beginner
Age Requirements: 16 and older
Average Class Size: 10
Teacher: Jennifer Clair

Flexible Reschedule Policy: This provider has flexible, free rescheduling for any-in person workshop. Please see the cancellation policy for more details

What you'll learn in this food tours class:

Learn everything you need to know about eating well, all culled from a decade of teaching cooking classes and staying up-to-date on the food world.

The Top 10 Things You Need Know to be the best educated Grocery Shopper and Cook

While there is plenty to learn about food from a good cooking class, there is still a lot of food education that needs to happen before you head to the kitchen. First you have to go grocery shopping.

We want to arm you with the most valuable information you'll need to make the best choices from amongst all those lining the supermarket shelves. This is not a class about calorie-counting or low-fat foods. Food education is much more than that. Today's well-informed food shoppers and cooks know that keywords like local, organic, bio-diverse, eco-friendly, grass-fed, humane, wild, and extra-virgin all tell a much better story about the food we eat than its packaging.

But what do all these terms mean and which matter most? That is what we want to illuminate so our students can make the right decisions each time they set foot in the grocery store, farmers' market, or restaurant.


1.How to Shop for Produce. Organic vs. conventional; what produce you should always buy organic; why small local farms are often better than "organic"; what is bio-diversity?

2.How to Shop for Meat. Understanding the vast differences between your choices (farm-raised vs. wild-caught fish, grass-fed vs. corn-fed beef, cage-free vs. free-range chickens, commercial animal farms vs. small farms). How to buy eggs.

3.Good Fats vs. Bad Fats. What fats and oils to buy, which to avoid, and why. Why skim milk and low-fat processed foods actually make you gain weight. How to choose a good olive oil and coconut oil.

4.Salt. Sea salt vs table salt vs kosher salt. Hidden sodium (processed foods and beverages)

5. Sugar. How your body processes sugar. Understanding the glycemic index of foods. How carbohydrates = sugar. Complex vs. simple carbohydrates.

6.Understanding Food Labels.How to read a package label: the nutritional information, the ingredients, and manufacturers' claims. What is GMO? And how do big companies like Heinz make "organic" ketchup?

7.Eating Locally. As a residents of the tri-state area, we are lucky to have access to so much locally-grown food. We'll cover why local is best, how to find it, and how to get it delivered right to your front door. Also, what should you buy at the farmer’s market vs. the supermarket.

8.Organizing Your Kitchen. How to stock your refrigerator and pantry so you can cook quick and delicious meals at the spur of the moment.

9. Food Shopping & Menu Planning. How to organize your weekly shopping and cooking habits so you can maximize the number of home-cooked foods your eat; how to shop economically so you can avoid throwing away food at the end of the week; how to safely store ingredients so they last longer.

10. Recipes. We will send you home with a full packet to get you started.

School Notes:

You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to share at the sit-down meal.

There is no sit-down meal for the following classes:

  • The Baking Basics
  • Holiday Candy Workshop
  • Bubbles and Truffles: Candy Making for Adults

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden work table that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.

Still have questions? Ask the community.

Refund Policy

For Public Classes:

  • All classes are non-refundable.
  • We have a firm 48-hour cancellation policy (for credit only) to ensure that we have enough time to refill your seat with another student.
  • While it is not in our nature to say no, we are simply not able to accommodate last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand that these things do happen.
  • If you test positive or have been exposed to Covid, and it is less than 48 hours before your class, we will certainly work with you to find a future class for you to attend.
  • If you need to reschedule with less than 48 hours notice, please reach out directly to Home Cooking New York: [email protected].

For Culinary Bootcamps:

Boot camp registrations are not refundable, but are transferable to another boot camp if you give us more than 1 weeks’ notice if you need to change your start date.

Because of the volume of Boot Camps we offer, we cannot offer make-up classes to everyone who misses a class, as it happens too often. As a consolation we have two options for making up missed classes, provided you alert us ahead of time:

  1. Send a vaxxed friend in your place (and make them cook you a meal based on their new skills, as repayment!), or
  2. Opt for our “Plan B” program: You can register for any single class that covers the same/similar coursework you missed, provided it still has an open seat 48 hours before it runs. That way you can take another class and we are just filling empty seats. Please note, this is a last-minute, drop-in option, not something that can be scheduled more than 2 days in advance. This does require that you keep tabs on our schedule to see what is available (the number of open seats is part of every class listing).

Thank you for understanding!


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Reviews of Classes at Home Cooking New York (1,838)

(1838 Reviews)
Good Food: What to Eat & Where to Shop
Reviewed by Crandell D W. on 9/17/2015
I really enjoyed the class, because the teacher was down to earth. I learned practical ways that I can eat good food. My favorite thing I learned was what food to keep in my cabinets that can be turned into easy tasty meals. I would definitely take a cooking class with this instructor.
Good Food: What to Eat & Where to Shop
Reviewed by Jamila J. on 9/16/2015
Good class if want to better understand how to read labels when food shopping.
Good Food: What to Eat & Where to Shop
Reviewed by Eliza D. on 1/15/2015
Amazing class!! The teacher was very knowledgable and passionate and respectful of everyone else's views. Definitely recommended this to many people already!
Good Food: What to Eat & Where to Shop
Reviewed by Emily on 3/18/2013
The course was great! I learned a lot and would recommend the class to a friend. Jennifer Clair is really knowledgeable, friendly, and altogether a great instructor. I'd like to consider taking one of their cooking classes in the future.
Good Food: What to Eat & Where to Shop
Reviewed by prudence n. on 9/20/2015

School: Home Cooking New York

Home Cooking New York

Founded in 2002, Home Cooking New York provides intimate and hands-on cooking classes at their cooking school in downtown New York City, as well as private classes in students’ home kitchens. Their students range from absolute beginners to amateur home cooks who want to expand their culinary education....

Read more about Home Cooking New York

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