What’s cookin’?
Some of the best conversations happen around food, and we know some great learning comes from food and cooking, too. Pull up a seat, roll up your sleeves and join us as we cook up the science, history, culture and community of food.
Discover the chemical reactions that change flavor and textures, explore foods that reveal cultural histories, tell your own stories of family recipes and hone your tactile motor skills to make it all possible. The Cr(eat)e Culinary Studio features ovens, induction burners and multiple food stations stocked with all the equipment and tools to turn recipes into experiments and microwave misfits into culinary scientists.
Pricing
Science by the Bite: Homeschool Cooking Club (Ages 7 to 14)
Members: $40; Non-Members: $50
Junior Chefs: Parents and children cooking together (Ages 7 to 18)
Price includes admission for one child and one parent or caregiver (parent or caregiver must be 18+).
Members: $125; Non-Members: $135
Well-Seasoned: Adult Cooking Workshops (Ages 18+)
Members: $120; Non-Members: $130
Pop-up, Drop-in
Members: FREE; Non-Members: FREE
Registration
The next round of programs go on sale August 3!
Members
Make sure you are logged in to get the special Member price.
Upcoming Programs
(V) Vegetarian or can be made vegetarian
Science by the Bite: Homeschool Cooking Club (Ages 7 to 14)
Have you ever wondered why bread rises or cheese melts? Explore the science and connections behind food, from the first chop to the last bite.
Classes go on sale August 3!
Please note: if the class you are interested in is sold out, you can check back often to see if a spot opens up!
Taste the Rainbow Pizza Lab (V)
September 3, 2026 from 11 a.m. to 12:30 p.m.
Mix, knead, bake, and discover the science behind pizza! Participants will make their own pizza dough from scratch while exploring how yeast, gluten, and ingredients work together. Then they’ll turn their pizzas into colorful rainbow creations using a variety of vibrant toppings.
Allergens: Wheat, Dairy
Bubbles, Batter and Berry Jam: The Crumpet Edition (V)
October 15, 2026 from 11 a.m. to 12:30 p.m.
Discover the science behind a classic breakfast treat! Participants will make homemade crumpets while exploring how yeast, gluten, and cooking techniques create their unique texture. They’ll also create their own jam and learn how fruit, sugar and pectin work together to transform simple ingredients into a delicious spread.
Allergens: Wheat, Dairy
Creepy Confections (V)
October 1, 2026 from 11 a.m. to 12:30 p.m.
A little spooky, a lot of sweet! Students will transform cake and frosting into frightfully fun eyeball cake pops while practicing decorating techniques and creating their own creepy-cute edible designs!
Allergens: Egg, Dairy, Wheat
Pad Thai
November 19, 2026 from 11 a.m. to 12:30 p.m.
Explore the balance behind one of the most iconic noodle dishes! Students will cook their own Pad Thai while learning how heat, timing and ingredient order affect texture and flavor. They’ll discover how sweet, sour, salty and umami come together in perfect harmony in this fast-paced stir-fry
Allergens: Soy, Eggs, Tree Nuts, Fish, Shellfish
Please check allergies. This class uses a lot of the "big 9".
Junior Chefs: Parents and children cooking together (Ages 7 to 18)
Come cook with us! Hone your skills as we focus on kitchen tools and techniques, and slice, sauté and sear our way through tasty recipes.
Classes go on sale August 3!
Please note: if the class you are interested in is sold out, you can check back often to see if a spot opens up!
Taco Art (V)
August 29, 2026 from 11 a.m. to 1:30 p.m.
Join us for this hands-on cooking experience where guests will create homemade corn tortillas and turn them into edible works of art. Paired with a smokey marinated chicken, vibrant salsa, fresh guacamole, and black refried beans, this class celebrates bold, citrusy flavors and bright, layered colors. Every bite is a balance of freshness, richness, and spice in a fun, creative way.
Allergens: Dairy
Benny & the Brunch (V)
September 12, 2026 from 11 a.m. to 1:30 p.m.
From dough to buttery golden English muffins, guests will learn how to make these tasty muffins from scratch and build the classic Eggs Benedict. Expect big brunch energy in every bite with silky hollandaise and perfectly poached eggs.
Allergens: Wheat, Dairy, Eggs, Pork
Gnocchi Business: Fall Edition (V)
October 24, 2026 from 11 a.m. to 1:30 p.m.
Handmade gnocchi meets cozy fall cooking in this culinary class! Guests will shape dough from scratch, then toss it in a skillet of brown butter, crispy pancetta, sage, and roasted squash. Warm, nutty, and deeply comforting, this class is all about the flavors and techniques that define fall cooking.
Allergens: Wheat, Dairy, Eggs, Pork
Cheesy Focaccia and Tomato Soup (V)
November 14, 2026 from 11 a.m. to 1:30 p.m.
Warm, cheesy focaccia and rich tomato soup come together in the coziest way. Guests will cook from scratch, filling the kitchen with the smell of fresh bread and simmering tomatoes, creating a simple, comforting meal meant for sharing.
Allergens: Dairy, Wheat
Well-Seasoned: Adult Cooking Workshops (Ages 18+)
Whether you're a kitchen novice or a seasoned home cook, our hands-on classes invite you to chop, sauté, and savor your way through an unforgettable culinary experience. Explore essential techniques, global flavors and creative twists on classic dishes. Come for the skills, stay for the delicious results.
Classes go on sale August 3!
Exploring Indian Cuisine with Chef Appy
September 30, 2026 from 5 to 7 p.m.
Join local chef and owner Aparna “Appy” of My Kolorful Kitchen for a cooking experience celebrating the vibrant flavors of Indian cuisine. Appy will guide guests through the art of building layers of flavor while preparing two unique styles of Saag — a beloved Indian dish featuring rich, aromatic greens. Guests will explore the traditions behind each variation while learning techniques that bring these dishes to life. Come ready to cook, connect, and experience the creativity behind Appy’s colorful approach to Indian cuisine.
Allergens: Dairy, Tree Nuts, Wheat
Pop-up, Drop-in
Stop by the Cr(eat)e Culinary Studio and sample some bite-sized science. Please note: this is not a full class and guests will not be cooking; just sampling what we are serving up!
Check back soon for upcoming programs!
Food as Medicine Series, Powered by the Osher Center for Integrative Health at UC
Cost: Members – $120, Non-Members – $130; Parking included for Members, $6 for Non-Members.
Tickets go on sale August 3!
Food as Medicine Series: Mindful Eating with Meriden McGraw, MS, MPH (V)
October 28, 2026 from 5:30 to 7:30 p.m.
Learn practical strategies for eating with greater intention, enhancing enjoyment of meals, and supporting overall health and wellbeing! Mindful eating is the practice of bringing full attention to the experience of eating, from selecting and preparing food to savoring each bite. Meriden McGraw, MS, MPH, will introduce you to the evidence-based benefits of mindfulness and mindful eating, as well as mindfulness-based techniques that can help you slow down and approach your meals with awareness, curiosity, and kindness. During the cooking portion, guests will prepare and enjoy a spinach lentil curry with raita and roti while exploring mindful cooking practices and ways to bring greater awareness and intention into the meal experience.
Allergens: Dairy, Wheat, Coconut
Presenter: Meriden McGraw, MS, MPH, Director of Workplace Mindfulness, Osher Center for Integrative Health at the University of Cincinnati
Meriden combines her master's level education in mental and public health with her training in mind-body modalities to teach individuals and groups techniques for optimal wellbeing. To date, Meriden has completed twenty-seven different teacher trainings both nationally and internationally and holds various certifications in prayanma (breath techniques), positive psychology, mindfulness, and yoga. Meriden has worked with a variety of populations such as professional athletic teams including both the Cincinnati Bengals and the Cleveland Browns, corporate lawyers and their clients, human resource departments, veterans, mental health professionals, families, and adolescent girls. Meriden’s mission is to make these techniques simple and applicable for life in the 21st century so she can help her clients be their best selves personally and professionally, thus enhancing overall organizational performance, and societal well-being.
More Information
Parking
Parking is not included in the class purchase price unless you are a member.
Attire
For guests with long hair, please bring a hair tie to wear while cooking.
Drinks
Drinks are not provided, feel free to bring a water bottle.
Common Food Allergens
The following nine common food allergens will be listed if included in the program: Dairy, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame
Recipe Modifications
We cannot accommodate recipe modifications based on allergens at this time. Please enroll in classes that do not include things you or your child are allergic to. A (V) icon will be included if the recipe is vegetarian or can be made vegetarian.
Cancellation Policy
A cancellation fee will apply after purchase up until 15 days prior to the program. For cancellations after 14 days, no refund will be issued. For questions about your reservation, please call (513) 287-7001. If applicable, a refund will be issued to the same credit card used to register for the event, please have your card on hand.
Cancellation Fees:
- Science by the Bite: Homeschool Cooking Club = $20 cancellation fee
- Junior Chefs: Parents and children cooking together = $60 cancellation fee
- Well-Seasoned: Adult Cooking Workshops = $60 cancellation fee
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