Dfedmhqaseq8vq3qa4sn

The Art of Kitchen Improv

Master cooking without a recipe


 

Course Curriculum


  The Art of Kitchen Improv: Master cooking without a recipe
Available in days
days after you enroll
  The Milk Street Cooking Theory
Available in days
days after you enroll
  14 Recipes: Your foundation for endless kitchen improv
Available in days
days after you enroll
  Eggs: Scramble your scramble and omeletes exposed
Available in days
days after you enroll
  Chicken: Traybakes and a perfect poach
Available in days
days after you enroll
  Pork: Chops and tenderloin
Available in days
days after you enroll
  Beef: Reverse sear and dry braise
Available in days
days after you enroll
  Fish: Steam and a one-sided sear
Available in days
days after you enroll
  Legumes: An essential bean cheat and lentils updated
Available in days
days after you enroll
  Vegetables: Low-liquid and high heat
Available in days
days after you enroll
  Heat: Two numbers and two facts
Available in days
days after you enroll
  Pour & Transform: Condiments that save Tuesday night
Available in days
days after you enroll
  Finished! Move over John Coltrane. There's a new improv master in town.
Available in days
days after you enroll

 

Praise for Milk Street's online classes

I have to say, this course definitely leaves me feeling very empowered. I can take your methods and adjust a random recipe; I'm learning a lot. Thank you so much - I'm really having fun. And I've had fish 4 times in this past week - I don't think I've ever had this much fish from my own kitchen before!

- Pamela, Fearless Fish

"I am a 75 yr old retired male-cooking things I never thought I would--exciting-great challenge-looking forward to learning more in the future-Thanks!"

- Mike, Milk Street Cooking School

"I have always loved to cook, but have fallen into a rut in the past several years . . . I basically cooked the same boring old meals every week and then was annoyed that they were the same boring old meals. I'm not exaggerating when I say that the first course I completed, Not My Mother's Chicken, completely changed my relationship with cooking for my family. It helped me rediscover everything I used to love about cooking and the act became something fun, not a chore. Thank you for that, and I look forward to all of your new offerings!"

- Estella, Not My Mother's Chicken

 

What to expect in our classes:

  • Short, clear and concise lessons tailored for the busy home cook.
  • Gain kitchen confidence. Lessons that get you ready for cooking success because you learn the why behind a recipe before you cook and not during or, worse, after you are done. You will cook the recipes from class better once you’ve walked through a lesson with us.
  • Lessons based on technique, skills and ideas that apply broadly to cooking but presented in the specific context of a recipe you can make tonight
  • Optional quizzes and at-home cooking challenges and experiments
  • Downloadable handouts on ingredients, skills, theory and more
  • Extra recipes to continue your practice once class is done
  • Class chat forums

What NOT to expect:

  • Long, step-by-step recipe videos that you have to start and stop while you cook
  • Classes that teach you how to make one recipe without showing you how to become a better cook.

Who our classes are perfect for:

  • The curious home cook who wants to learn why cooking works but who also craves new, bold and simple recipes for great dinners tonight.

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.

Your Instructor


Bianca Borges
Bianca Borges

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.