Why the New Boston Cooking School?
Fannie Farmer’s Boston Cooking School opened its doors off Boston Common in 1879 with a mission to teach practical cooking skills for low-income families. In the beginning, classes focused on nutrition, science, health, and home-cooking habits. As its popularity grew, the Boston Cooking School expanded to offer a more diverse curriculum the attracted students from all classes and many professions. The New Boston Cooking School lives on in this spirit. With our pilot series of classes, we offer a sturdy basis in how to become a great home cook, and we will eventually offer classes for less practical—but equally important—home-cooked delights. To begin, we will build the foundation, teaching those new to cooking how to think and act like a home cook.
Prefer to learn at your own pace? Try America’s Test Kitchen’s Online Cooking School for in-depth cooking and recipe classes you can take from the comfort of your own kitchen.
About the Partners
America’s Test Kitchen is a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the Monday-through-Friday destination for more than four dozen test cooks, editors, food scientists, tasters, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version.
The Boston Globe’s support of the New Boston Cooking School aligns with Globe’s mission of active community engagement through programs and partnerships focused on literacy and learning, arts and culture, and community empowerment. It represents the Globe’s strong commitment to the development, education, and well-being of the Boston area community.