Christopher Kimball’s Milk Street Cooking School | In-Person

JOIN! 12 Weeks for $1

Take a class at
Milk Street Cooking School

Milk Street Cooking School

Classes available in boston and online!

Classes available in boston and online!

In-Person Classes

Since 2020, the Milk Street Cooking School has taught over 600 virtual cooking classes. Milk Street staff and over 250 guests have welcomed you into our home kitchens to pleat perfect dumplings, shape restaurant-worthy ravioli, whip up flavorful weeknight dinners and much more. In 2024, Milk Street staff and some of our favorite guest teachers will be teaching 1-2 hands-on classes per month at our Boston school—and we want you here with us.

Learn more about our 2024 in-person events here.

Get your tickets now - 2024 in-person events are selling out fast!

To contact us with questions, please send an email to

What to Expect

  • Hands-on, experiential learning. Over the course of about 2.5 hours, you will work at fully equipped cooking stations built for teams of two. Each station has its own equipment, including stovetop and oven.
  • Expert teachers. Milk Street-taught classes are led by a small, select group of teachers trained to show you how to transform the way you cook. Guest teachers are experienced chef educators we have worked with extensively.
  • Transformation made easy. We prepare lessons to focus on specific learning points so you leave every class a better cook.


  • Christopher Kimball (Lead Teacher)

    Christopher Kimball is the founder of Christopher Kimball’s Milk Street and the host of Milk Street Television. He is also the host of Christopher Kimball’s Milk Street Radio, a weekly public radio show and podcast. He founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, he re-launched Cook's Magazine as Cook's Illustrated and went on to found and host America's Test Kitchen and Cook's Country television. Christopher is the author of several books including “The Cook's Bible,” “The Dessert Bible,” “The Yellow Farmhouse Cookbook,” “Dear Charlie” and, most recently, “Fannie's Last Supper.”

  • Rosemary Gill (Lead Teacher)

    Rosemary Gill is the Director of Education at Milk Street Cooking School. An educator dedicated to helping people create lasting home cooking habits and learning through culinary exchange, she oversees the development of hands-on and online cooking classes, the travel program Milk Street on the Road, and Milk Street's community initiatives. Previously her work was primarily with non-profit organizations engaged in improving food security through educational means. She has leadership and teaching experience, having served in executive, managerial, and educational roles for various organizations including 18 Reasons, Cold Hollow Sculpture Park, Medford Farmers Market, The Somerville Arts Council, SPUR, Garden for the Environment, the Boys & Girls Clubs of San Francisco and more.

  • April Dodd (Lead Teacher)

    April Dodd began her culinary career at Middlebury College, where she discovered a love for nourishing people while supporting local economies through food. Since then, her cooking pursuits have included managing the college's food preservation program; working in a bakery in France; developing recipes and teaching baking classes for a cupcake shop; founding a culinary skills training program in Nairobi, Kenya; a stint as the chef at a women-only retirement community in her hometown of Lexington, KY; and working as a consultant to the UN Food and Agriculture Organization. She is thrilled to be back in the kitchen as Milk Street's Associate Director of Education.

  • Matthew Card (Lead Teacher)

    Matthew Card is Milk Street’s Creative Director for recipes and products, resident coffee geek, knife collector and equipment junkie. He has 25-plus years of professional cooking, recipe development, food writing and teaching under his belt. When he’s not in the Milk Street kitchen or on the road hunting for new recipes and ideas, Matthew lives with his family in Canberra, Australia, where he does his best to dodge kangaroos on his mountain bike and is learning to love Vegemite.

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