Take the Pantry to Plate Challenge, upload your experience, and earn credits to use towards future courses and goodies from Good Food Cooking School.

Knowing how to open your pantry or fridge and make what you have into something special is a must-have skill these days. We’re showing you how it’s done with this course and if you want more practice, more tools, and more reward for your efforts, grab a copy of the book that inspired Good Food Cooking School: Pantry to Plate.

The Challenge: from your copy of Pantry to Plate, use the Nice Cream Recipe Template on page 280 plus everything you’ve learned so far about flavor building to make a homemade batch of dairy-free ice cream, aka Nice Cream.

Follow the steps, recommendations, and guidelines from Pantry to Plate, but make it your own. Grab your cooking journal and document what you try and why. And remember, always taste as you go.

Use this as an opportunity to try a new spice, fruit, or special secret ingredient. Think of fun textures, too. Mash some Banana Muffins into your ice cream for chunks of “cake,” or fold in some Cherry Compote and chopped chocolate bar because, why not? How about cinnamon, cacao, and cayenne? Yes. Probably a good idea…

Required to complete The Challenge: Share one photo and your experience with the Challenge in the fields above. 

Optional, but encouraged: Share in the private classmates group and show us your creations on Instagram (tag @YumUniverse and #pantrytoplate).

Earn 3 Credits = $3
Complete the Challenge and once approved by our team, you’ll earn 3 credits (= $3) to use towards a future course enrollment or product offered by GFCS. The more Challenges you complete the more credits you earn.

Learn to melt chocolate like a pro with a handful of helpful troubleshooting tips.

Sometimes you want more or less than the serving amount a recipe creates—use this handy cheat sheet to upsize and downsize a recipe.

If you’re someone who likes a cheat sheet handy in the kitchen, or someone who keeps a recipe binder, print out this guide and use it to develop and balance the five tastes—yes, even in Desserts & Treats!

If you’re someone who likes a cheat sheet handy in the kitchen, or someone who keeps a recipe binder, print out this guide and use it to create a variety of dishes with herbs. You can always reference the Ingredient Index, too. Herbs make a delicious addition to Desserts & Treats of all kinds!

Cook as usual, and just make a little more with these easy tips! Your future self thanks you.

100 recipes + 30 recipe templates to help you create incredible meals from what you have on hand—as seen in O Magazine and on Oprah.com. Written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free) 

150 veg-powered, gluten-free recipes for all eaters—written by your Good Food Cooking Basics Instructor and author Heather Crosby. (plant-based, gluten-free)

Learn to make gluten-free baked goods like sourdough, quick breads, flatbreads, sandwich loaves, and cookies with wholesome, minimally processed ingredients.