Japanese cooking expert and creator of San Francisco's celebrated Rintaro restaurant for a three-part series that covers all the essentials of Japanese home cooking. You'll learn how to make a truly perfect pot of rice, brew your own stock using seaweed for richness, make grilled chicken the Japanese way, craft a traditional folded omelet, pickle vegetables by the pound and much more. Join us to take your knowledge of Japan's extraordinarily rich culinary tradition to a new level.

A confetti cake—but whose rainbow-colored speckles come from carrot, parsley and beet. Dainty French madeleines—but robed in white chocolate embedded with fennel fronds. Tender sugar cookies—but with an ancient-grain secret. What do all of them have in common? The shared use of an ancient grain that baking teacher Rose Wilde describes as tasting subtly of cut grass and butter. You’ll learn the history of this and other transformative heritage grains—like emmer, rye and more—as we bake up a storm. In addition to shining a light on heritage grains, the cakes and cookies that Rose has selected happen to cover a vast range of baking skills and techniques, like white-baking, browning butter, piping, tempering chocolate, shaping and frosting a dome-shaped cake and more.