How would you like to take a virtual cooking class from Milk Street? Now you can. Every week, we announce new classes taught by members of the Milk Street Cooking School team and by guest chefs from all over the world.

Choose from:
Cooking at Home with Yasmin Fahr: Keeping Dinner Simple
Advanced Techniques for Vegetarians: Root Vegetables
Cooking at Home with Leah Koenig: Savory Jewish Pastries
Bolognese With Bianca
Knife Skills 201 with Matt Card
...and more!

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. Classes range in length from 60-90 minutes.
• 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!

Upcoming Classes

Advanced Techniques for Vegetarians: Root Vegetables
Tuesday, October 13 at 6 p.m. EST
With cooler temperatures come a whole new world of vegetables to play with, from your everyday potatoes and carrots to knobby celery root and big bunches of beets. And it’s all too easy to fall into a same-old roasting routine with root vegetables. In this class, we’ll teach you two techniques that make the most of the flavors and textures of colder-weather produce—and neither one demands turning on the oven. First, we’ll use a stovetop low-liquid boil technique to transform the humble parsnip into an addictive side dish that marries its earthiness with floral honey, spicy caraway and fruity cider vinegar. Then, we’ll put a grater to good use as we transform fennel and celery root into a salad that is crunchy, bright and shockingly quick to throw together. The best part? These two techniques are easy to apply to other hardy vegetables. Join us for a class that will change the way you look at root vegetables.

Bolognese With Bianca
Tuesday, October 20 at 6 p.m. EST
The Italian dish cotoletta alla bolognese is a breaded veal cutlet that is pan-fried, then topped with salty, savory sliced prosciutto and Parmigiano-Reggiano cheese. It’s a classic from Bologna that quickly became a crowd favorite at Milk Street, where we fell in love with the technique of finishing breaded cutlets in a simple lemony pan sauce. The result: the perfect balance of salty and acidic, crispy and tender. In this class, Bianca Borges will teach you how we adapted the recipe to work with chicken and show you how to turn chicken breasts into cutlets, no pounding necessary. She’ll explain how to time the steps to ensure perfectly cooked chicken and a velvety pan sauce. You’ll learn to think critically about sources of sodium in your cooking so that you can appreciate the complex flavors of ingredients like prosciutto and parmesan without oversalting. The best part: all this comes together in under 40 minutes. Join us to learn an Italian classic that is sure to become a new weeknight favorite.

Knife Skills 201 with Matt Card
Thursday, October 22 at 6 p.m. EST
In Knife Skills 101, we covered our favorite knives and essential everyday cuts. In Knife Skills 201, Milk Street’s Food Editor Matthew Card will take a deeper dive into Japanese knives and some of his more specialized blades. You’ll learn why we love nakiris and cleavers so much, and we’ll cover Asian cutting methods and techniques as well. Matt will show you how to quickly break down a chicken, and then tackle some common sources of trouble in the kitchen, like awkward squashes and root vegetables. We’ll also crowdsource your biggest knife conundrums, so whether it’s fennel or fresh herbs, broccoli or bell peppers, Matt can cover it. Join us to take your knife skills up to the next level.

For more from Milk Street Cooking School, see here.