If we all had a penny for the number of times we have read the word balsamic in menus, magazines, market shelves and advertisements, we’d be happily retired pursuing our passions by now. But most of the stuff we use and eat is a far cry from traditional aceto balsamico. So what is it that distinguishes a balsamic from a true balsamico? Viola Buitoni and Mariangela Montanari will show and tell us in this 75-minute livestream cooking conversation. Mariangela is a traditional balsamic vinegar producer who owns Acetaia Ca dal Non. She will tune in straight from her acetaia in the province of Modena to tell us how and why she makes this labor of love, and Viola will teach you how to use it. We’ll make pere al forno con lardo, nocciole e balsamici tradizionale — baked pears with lardo, hazelnuts and traditional balsamic — and pennette alla zucca, ricotta salata e balsamico tradizionale — penne with winter squash, aged ricotta and traditional balsamic.

Join chef and butcher James Peisker for an evening discussing all things pork. As the co-founder of whole animal butcher shop Porter Road, James has expertise on the entire meat supply chain from the farm to your fork. In this 75-minute interactive livestream cooking class, James will talk about all the major sections of the pig—where they come from on the animal, how the muscles are used on pasture, and how that translates to unique flavors and cooking recommendations. You’ll leave this class much more empowered at the butcher counter and in the kitchen to choose the best cuts and cook them correctly. As part of the class, James will demonstrate cooking a skillet pork chop with shallot-balsamic jam.