Upgrade your veggie burgers with Guy Fieri, master Claudette Zepeda's famous birria recipe, and learn how to bake perfect desserts with Martha Stewart.
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The Food & Wine Classic in Aspen is one of the most elite events in the culinary world—and it just got a lot easier to experience. If you're interested in learning recipes and tips from the top food and drink professionals in the world, without the flight to Colorado, Food & Wine Classic Insider is a brand-new subscription that unlocks hours of world-class chef demos, wine seminars, and exclusive epicurean content filmed at the iconic event.

In addition to unlimited access to content from past Classics (plus recipes!), the $99 subscription also grants insiders opportunity for early access to future Food & Wine Classic tickets, as well as entry to even more virtual events and demos we're hosting in the months to come.

Birria Bao
Credit: Photo by Adam Friedlander / Food Styling by Pearl Jones

Here's a sneak peek of the content awaiting Food & Wine Classic Insiders, whether you gift to yourself or others.

Guy Fieri's Next-Level Vegan Cheese Burgers

At his first ever Food & Wine Classic in Aspen this year, Fieri broke down how to make flavor-packed, crowd-pleasing vegan burgers, all topped with a rich "cheese" sauce. The ultimate binder for the hearty plant-based burgers? Flaxseed. "The greatest hack to not using eggs—use flaxseed." Watch the full demo and get the recipe at Food & Wine Classic Insider.

Claudette Zepeda's Viral Birria Recipe

Chef Zepeda's birria recipe is one of Food & Wine's most popular recipes of all time, and at the Classic this year, she showed just how versatile the braised meat can be, stuffing it into fluffy bao. One of her secrets? Lots and lots of guajillo. "Guajillo is the chile of chiles," she said. "You could even use all guajillo if you wanted. You can really customize this dish to your family's liking." Watch Zepeda make it and get all her tips here.

Elegant Fruit Desserts by Martha Stewart

During her packed event at the Classic this year, Stewart demonstrated how to make beautiful, seasonal fruit desserts. The most important place to start? The butter. "A lot of people prefer using salted butter in their crust, [but] I usually add the salt to it so I can control the salt," said Stewart. She shared she's been recently been cooking with Vermont Creamery butters and Irish butters like Kerrygold. For more tips and recipes from Stewart, sign up for Food & Wine Classic Insider.

food & wine classic
Credit: Marc Fiorito / Gamma Nine Photography

Carla Hall's Towering Biscuits

Hall is known for her fluffy, out-of-this-world biscuits, and she demonstrated how to make them perfectly at the Classic this year. Made with a combination of grated cold butter and vegetable shortening, her biscuits owe their flaky layers to her classic laminating technique. Get all her technique tips and check out Hall's demo.

Kristen Kish's Upgraded Filet O' Fish

The Top Chef alum reimagines the fast-food classic in a major way, recruiting silky steamed black bass and crispy filo. "I think food needs to connect with people," she said. "If I can connect with you through one flavor - 'Oh, that reminds me of something I grew up eating!' - already then there's some form of connection." Watch Kish's demo and get the recipe here.