The document describes several cooking classes: 1) A class on making sausages, chicken nuggets, and patties from wheat gluten using two different methods that produce radically different textures and covering spice blends and shaping techniques. 2) A class on gluten-free and vegan baking that discusses techniques for different muffin and cake textures and moisture levels and demonstrates making pumpkin bread in muffin tins and a bundt pan. 3) A class showing three ways to get different textures from tofu to open up culinary opportunities and make eating satisfying vegan food easier using marinades, spices, and cooking methods. 4) An introductory pickling and fermenting