Christopher Kimball’s Milk Street Online Cooking School is sponsored by Red Boat Fish Sauce and Opinel.
At the Milk Street Online Cooking School you won’t learn just recipes, you'll learn new ways to approach food and cooking, giving you a reinvigorated enthusiasm for putting dinner on the table.
As most of us will be spending more time at home and in the kitchen over the coming weeks, we are making our entire line of online cooking classes available for free through April 30, 2020.
Choosing, maintaining and using the right knife for your best cooking.
Learn our tricks and techniques for making the most of your multicooker.
Learn fresh approaches to creating robust, satisfying vegetarian meals, simply and quickly for weeknight eating.
Learn to balance sweet dishes with pungent herbs, season ground meat and lentils with fresh herbs, and liquifying herbs to hydrate grains.
Char for meaty flavor, sear-steam-sauce for perfect texture, infuse oils with spices, and dive into vegetable knife skills.
Learn to quickly transform your home cooking using the magic of ground and whole spices.
Learn the Milk Street theory of cooking to transform this everyday ingredient using bold flavors, textures, and techniques.
We traveled to Rome, Naples, Sicily and Genoa to completely transform how you make and think about pasta at home.
Forget the old rules and bring in the new! Learn to create big bold flavors without the mess and work of classic stew recipes.
Tender, flakey fish. Boldly flavored recipes. Dinner in 30 minutes. Learn to do all of this, effortlessly, the Milk Street Way.
Professional videos offer both recipe instruction as well as close-up techniques that work across thousands of recipes.
Our annotated step by step tutorials not only detail how to make the class recipes but also explain what to look out for, how to fix mistakes and how to take what you learn and apply it to other recipes.
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.
Take primers on any special equipment and ingredients needed to complete the class recipes. We also include substitutes - and explain why they work - for harder-to-find items.
Our online classes are taught by the same teachers who lead the 150+ hands-on classes we offer annually at our Boston school.
At Milk Street, we teach you how to become a better cook, not just how to cook a few recipes. The Milk Street Theory of Cooking will help you become a better more confident cook almost overnight!
When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course—you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like—across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.
Where are the recipes?
The class recipes as well as extras for continued learning are compiled into a class recipe booklet you will find at the beginning and end of each class.
Can I learn from other students?
Yes. You may talk to other students via the comment thread below each lecture.
Josh Mamaclay has been passionate about food since his first dive into the back of the pantry when he was 10 years old. His fascination with flavor led him to Johnson & Wales University in Providence, Rhode Island, where he earned his degree in culinary arts and food service management. While attending school, Josh worked in Cambridge-area restaurants before finding his true calling: creating memorable food experiences, encouraging in culinary exploration in the home kitchen and vivifying relationships with food. When he’s not busy cooking, you can find him taking his sweet time photographing food long before he actually eats it, adding to his list of awful food-related band names or strumming his ukulele.
Catherine Smart is a New Hampshire native who found her love of food early, from a family that tapped maple trees, cooked, gardened and canned their own food. After graduating from the University of New Hampshire in 2007, she completed a culinary certificate program and MLA in gastronomy at Boston University. While working toward her degree, she started a personal chef business and became a regular contributor to The Boston Globe food section. She has spent the last decade as a freelance writer, food stylist and culinary teacher. At Milk Street, you'll find her teaching cooking classes and eagerly volunteering to taste-test every dessert recipe that comes out of the production kitchen.
Bianca Borges, Milk Street contributing recipe developer and television cast member, was formerly the culinary director for the “Today” show. While working with Christopher Kimball on his segments, she enjoyed their easy rapport as they discussed thoughts on food and cooking. In the '80s, Bianca unwittingly launched a career in food by giving up waitressing to roll out pasta. Over time, she became pastry cook, pastry instructor, recipe developer and food stylist for the newly launched TV Food Network, as well as other positions created during this exciting period of growth within the food industry. She became food stylist for the “Today” show in 2003, working alongside the most talented chefs and innovators in food, including Chris. Following three and a half decades of food travel and work, Bianca is thrilled to find a home at Milk Street, and to have two grown daughters who still text her for cooking advice.
Matthew Card is Milk Street’s food editor, resident coffee geek and equipment junkie. He has 20-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 burns off the countless on-the-job calories cycling.
