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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

NEW SEASON. NEW RECIPES. NEW BOOK. SAVE 40%!

Take a class at
Milk Street Cooking School

Milk Street Cooking School

Classes now available online and at partner locations!

Classes now available online and at partner locations!

Christopher Kimball’s Milk Street Online Cooking School is sponsored by Red Boat Fish Sauce.

Online School

Learn to quickly transform your home cooking using the magic of ground and whole spices.

$39.00

Learn the Milk Street theory of cooking to transform this everyday ingredient using bold flavors, textures, and techniques.

$39.00

We traveled to Rome, Naples, Sicily and Genoa to completely transform how you make and think about pasta at home.

$39.00

Forget the old rules and bring in the new! Learn to create big bold flavors without the mess and work of classic stew recipes.

$39.00

Tender, flakey fish. Boldly flavored recipes. Dinner in 30 minutes. Learn to do all of this, effortlessly, the Milk Street Way.

$39.00

What You'll Get

Video Lessons

Professional videos offer both recipe instruction as well as close-up techniques that work across thousands of recipes.

Step-by-step tutorials

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.

Money back guarantee

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.

Equipment & ingredient tips

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.

Instructors

Our online classes are taught by the same teachers who lead the 150+ hands-on classes we offer annually at our Boston school.

Theory, not just recipes

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!

Frequently Asked Questions

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.

Instructors

  • Josh Mamaclay

    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

    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.

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