Steak & Chops March 13, 2011

It’s the main event at the American steakhouse: the meat! This class covers basic butchery lingo—grading, marbling, aging, cuts of meat, and more—so you’re in the know the next time you’re ordering steak or chops. When it comes to cooking your own steaks, learn how “done” is done, plus toppings that make your cut mouthwatering.

Official Website: http://www.williamssonoma.com