Advanced Techniques: Vegetables
Char for meaty flavor, sear-steam-sauce for perfect texture, infuse oils with spices, and dive into vegetable knife skills.
- Course
- By Catherine Smart
Cookish Part 1: How to Throw It Together
Learn the skills you need to cook quickly, confidently and easily without a recipe. Part 1.
- Course
- By Josh Mamaclay
Cookish Part 2: How to Throw It Together
Learn the skills you need to cook quickly, confidently and easily without a recipe. Part 2.
- Course
- By Josh Mamaclay
Fearless Fish
Tender, flaky fish. Boldly flavored recipes. Dinner in 30 minutes. Learn to do all of this, effortlessly, the Milk Street Way.
- Course
- By Catherine Smart
Knife Skills
Choosing, maintaining and using the right knife for your best cooking
- Course
- By Matthew Card
Not My Mother's Chicken
Learn the Milk Street theory of cooking to transform this everyday ingredient using bold flavors, textures, and techniques.
- Course
- By Josh Mamaclay
Pasta Perfect
We traveled to Rome, Naples, Sicily and Genoa to completely transform how you make and think about pasta at home.
- Course
- By Josh Mamaclay
Skillet Suppers
Stainless steel, cast iron and nonstick: three essential skillets. Ten go-to skillet suppers.
- Course
- By Josh Mamaclay
Sour Grapes: Vinegars, Acids and the Essential World of Tart Ingredients
How to harness the power of sour to become a better cook
- Course
- By Josh Mamaclay
The Herb Kitchen
Learn to balance sweet dishes with pungent herbs, season ground meat and lentils with fresh herbs, and liquifying herbs to hydrate grains in this cooking class.
- Course
- By Catherine Smart
The New Stew
Forget the old rules and bring in the new! Learn to create big bold flavors without the mess and work of classic stew recipes.
- Course
- By Josh Mamaclay
The Spice Kitchen
Learn to quickly transform your home cooking using the magic of ground and whole spices.
- Course
- By Milk Street Cooking School
The Umami Pantry
How to harness the power of umami-rich pantry ingredients
- Course
- By Josh Mamaclay