How would you like to take a live 60-minute cooking class from Milk Street? Now you can. We are announcing a series of live 60-minute classes taught by Rosie Gill, our director of education, and Matt Card, our food editor. Not only do they help develop our recipes, but they also have a ton of experience with both in-person and online learning.
You can ask questions of the teacher and other students, you can cook along (if you like), and you will receive a recording of the class with all of the questions and answers, recipes and links to other materials.
Are you a Milk Street Insider? In order to access live stream classes at no additional cost, be sure to register via this page.
How It Works
• Classes are broadcast via Zoom.
• You will receive a pre-class prep list including equipment, ingredients and pre-class prep (such as turning on an oven).
• You can send questions in advance so we can cover what you want to see and hear.
• After class, you get a recording of the video as well as the chat comments. You also get links and extra recipes that come up during class.
• You can enable your camera so others in the class can see you (or not).
• You can live chat with the teacher (depending on class size) and with other students. You can also post questions on the chat board. The moderator will choose questions for the teacher to answer during class.
Limited space available per class. Sign up now!
Milk Street Bartender: The Big Chill
Tuesday, August 4 at 6 p.m. EST
What’s the one ingredient that can transform nearly any cocktail, no matter the style or booze of choice? Ice. From none at all in a neat cocktail, to a single cube, to shaken, stirred or poured through, the way you treat your ice has a dramatic effect on the final drink. Join Milk Street’s Editorial Director and author of Shake Strain Done J.M. Hirsch for the second in our cocktails series. This time, it’s 90 minutes long and will feature four start-to-finish cocktails that demonstrate the different ways to use ice when building cocktails. You’ll learn to control how much you dilute and chill a drink—which is essential, because water and temperature both change the flavor compounds in alcohol. With a focus on techniques, not fancy tools, this class will equip you with versatile new tricks of the trade, whether you’re an eager amateur or an experienced mixologist.
Thursday, August 6 at 6 p.m. EST
Heat is a culinary tool. We’re not talking about the flame on your stovetop or the temperature of your oven. We’re talking about chilies. Peppery, spicy, fruity, savory, tingly and punchy: heat as a flavor and sensation is a multi-faceted tool. Heat lifts and brightens earthy dishes; it creates dynamic contrast with sweetness; and it cuts through fat, allowing a dish to be both rich and light. Choosing the right chili and the right technique for a recipe is essential, and in this two-part series, you’ll learn how to do both with dried and fresh chilies.
In the first class, we will focus on fresh chilies: their flavors and textures and the techniques we use to get the most out of each. As we make two recipes that demonstrate the power and complexity of fresh chilies—Cilantro-Jalapeño Adobo Sauce and Senegalese Avocado and Mango Salad with Rof—you’ll learn about the characteristics of our most-used fresh chilies, how to handle them safely, and the techniques we use to moderate their heat. You’ll come away able to use heat to complement other flavors and create dishes that suit your personal heat tolerance.
Advanced Flavor Workshop: Cooking without a Recipe
Tuesday, August 11 at 6 p.m. EST
Ever wonder how some cooks can say, “I’m feeling like pasta (or chicken, or soup) tonight,” rummage around in the pantry and fridge, and then whip up a dinner with complexity, contrast and balance, no recipe in sight? We can tell you their secret. In this class, Director of Education Rosemary Gill will use the Milk Street Cooking Theory to show you how to go from idea to dinner as we first make a light summer side and then transform it into a robust main course. Once we’re done cooking, we’ll use the same Theory to develop a new recipe on the spot, together. You can cook along or just watch; either way, you’ll learn a new approach to cooking, one that allows you churn out delicious dinners without breaking a sweat—or cracking open a cookbook.
Thursday, August 13 at 6 p.m. EST
Heat—not the flame on your stovetop or the temperature of your oven, but heat that is built into ingredients—is a culinary tool. We approach it like we approach sweetness, bitterness or sourness. Providing contrast, dimension and interest, spicy heat is an essential element that you need to be comfortable manipulating for successful home cooking.
In this class—the second in a two-part series about chilies—we will focus on dried chilies. You’ll learn when and why we use dried chilies whole, toasted, puréed and powdered as we make two recipes: Orange-Guajillo Chili Pulled Chicken and Milk Street’s homemade harissa. Plus, we’ll cover the simple art of homemade chili oils, how to identify good-quality dried chilies, and the characteristics of our most-used chili powders. You’ll leave this class eager to experiment with more dried chilies in all their forms.
Baking with Bianca: Spanish Almond Cake
Tuesday, August 18 at 6 p.m. EST
Do your cakes seem to always come out dry, bland or overly sweet? It doesn’t have to be that way. Cakes can be intensely flavored, balanced and complex. You just need to know the basics of baking science, a few techniques to develop bold flavor, and a handful of strategies to perfect your texture. We will show you how to do all that and more in a new 3-part baking series all about the art of cake. Each of these three cakes proves, in different ways, that you can achieve extraordinary results with a humble single-layer cake.
In this second installment of the series, Bianca will teach Spanish Almond Cake (Tarta de Santiago). This ultramoist cake has a rich texture and nuanced flavor—but contains only 10 ingredients, dirties a single bowl, and just happens to be gluten-free. We’ll talk about how to get a chewy, springy texture without any chemical leaveners. You’ll learn how tiny amounts of vanilla and almond extracts are transformative in balancing and layering flavor. And you’ll see how we create a crisp-chewy crust and plenty of visual flair without any need for an additional decoration step. Plus, Bianca will teach you how to make mini cakes with the same perfect texture as the larger size. This cake—one of Milk Street’s all-time most popular cakes—is sure to become your go-to for everything from luxurious brunches to big celebrations.
For more from Milk Street Cooking School, see here.