Woks: They can be powerful tools in the kitchen, as transformative as a sharp knife or that one trusty spatula. Or, they can be intimidating and underused, a pan that ends up forgotten in the back of a cabinet. Take this pre-recorded Zoom cooking class with guest chef J. Kenji López-Alt, the celebrated author of “The Food Lab” column and book and “The Wok: Recipes and Techniques,” for a class that will answer all your questions about wok cooking. Kenji starts with the basics: choosing the right wok for you and preparing it for daily cooking. Then, you’ll see a wok in action as Kenji teaches two of his favorite dishes from the new book. First up is Mapo Tofu, a classic Sichuan dish that literally means “pockmarked grandmother’s tofu” and that achieves the perfect balance of tender tofu, rich ground beef, fragrant aromatics and a perfect finishing drizzle of chili oil. Then, you’ll learn how to use your wok to make a batch of restaurant-worthy Kung Pao Chicken, which highlights the importance of a bit of prep work before you start cooking in a wok. Plus, Kenji throws together a crunchy and vibrant cucumber salad that will leave you addicted—as Kenji is—to the combination of yogurt and Sichuan Málà chili oil. Kenji will also walk you through good wok care, from washing to re-seasoning to storing. He covers common wok-related questions, leaving you feeling confident and inspired to cook with a wok as often as possible.

You can make a great cake in your sleep. Your friends beg you for your cookie recipes. Pies don’t make you break a sweat. But when it comes to laminated dough—the secret to croissants, danishes, kouign-amann and all your other favorites from the pastry case—it’s a whole different story. You’re not alone: even confident bakers are thrown off course by this 301-level process. The butter block, the many rounds of rolling and chilling and the challenge of baking them in a standard oven—it all seems designed to confound the home cook. Roxana Jullapat, founder of Los Angeles’ beloved Friends and Family bakery, is here to take the mystery out of laminated dough. Join her for a two-day pre-recorded Mini-Intensive where you’ll level up your baking confidence.

Class one: We start from scratch. You’ll get an exhaustive explanation of every ingredient, from the ideal protein content of the flour to the best brand of butter to the grind of the salt—because it all matters. You’ll learn how to measure and mix your base dough, how to proof it to perfection and how to adapt the process according to the realities of your home kitchen. Then, we’ll tackle the elephant in the bakery: the butter block. Roxana shows you how to strike the perfect ratio of butter to dough—not too little, not too much—and keep it all cold as you fold and roll your dough.

Class two: Our second day is all about shaping, embellishing and kneading. You’ll practice measuring, cutting, stretching and rolling a classic croissant. If you’re feeling brave, you can follow Roxana as she demonstrates other common shapes, like the twisted square of a Danish or the knot of a morning bun. You’ll get a visual on the final proof, making sure that all your work doesn’t go to waste due to under- or overproofing. And we talk oven temperatures and times to guarantee that all that butter doesn’t leak out of your pastries in a big greasy puddle. The end result is a flaky, buttery pastry that your friends and family won’t believe you didn’t buy from a bakery.

As you walk down the streets of Seoul, you’re hit with the wafting aromas of spicy gochujang, sweet cooked rice and umami-rich fish stew. It’s a symphony of great smells—and you can experience it all from home. Join guest chef Ji Hye Kim of the celebrated restaurant Miss Kim for a pre-recorded livestream workshop all about Korean street food. First, tteokbokki is perhaps Korea’s most beloved street snack, consisting of tender cylindrical rice cakes—which you can purchase premade or make yourself according to Ji Hye’s expert instructions—in a spicy red sauce. You’ll learn about the history and current use of gochujang, the fermented red chili paste that gives the sauce its bold color. While you snack on your tteokbokki, we make kimbob. You might be tempted to call kimbob sushi, but Ji Hye will illuminate the differences, from how the rice is cooked to which dipping sauces are and aren’t welcome. Like sushi, though, kimbob is vastly adaptable, bite-sized and surprisingly easy to make with a little professional guidance. To complete a trifecta of Korean street food, we turn to Eomuk, a deeply savory dish of fish cakes—which we’ll make ourselves—bobbing in a quick broth whose rich flavor comes from anchovy, kelp and soy. Whether you make one, two or all three of these dishes, we guarantee that the smells and flavors will transport you straight to Korea.

Pici is the best pasta that you’ve probably never heard of. Think of a slightly chubby spaghetti or a not-hollow bucatini: that’s pici, a rustic, traditionally hand-rolled pasta originating in Siena. Made with just flour, olive oil and water, this pasta proves that cucina povera, Italy’s long history of simple cooking, is a gift to modern-day home cooks everywhere. Join Pasta Social Club founder Meryl Feinstein for a class where she’ll teach the pici recipe from her new book, “Pasta Every Day: Make It, Shape It, Sauce It, Eat It.” You’ll learn why some pastas have eggs in them while others don’t. You’ll learn to mix dough by hand or using a food processor for ease. You’ll get a detailed tutorial on rolling and cutting this pasta like a pro. And she’ll talk you through her favorite sauce options, from an ultra-quick butter sauce to slow-roasted tomato and garlic. Meryl’s favorite, though, is a spin on cacio è pepe, the sauce that is beloved for its flavor and feared for its notorious tendency to split. Meryl’s version is beginner-friendly while still capturing the perfect balance of punchy black pepper, umami-rich Pecorino Romano and a splash of bright lemon. Whether you’re already an accomplished pastaia or a pasta amateur, this class is for you.

On a brilliant summer day, there is nothing better than a scoop of homemade ice cream—except maybe a generous amount of creamy, refreshing sorbet. No matter which frozen confection you prefer, guest chef Fany Gerson is here to teach you how to make it at home. Join Fany, the founder of the acclaimed La Newyorkina, an artisanal Mexican sweets business, for a pre-recorded Zoom workshop where you’ll learn both foundational information and inspired flavor combinations. Westart with the basics of ice cream and sorbet bases, discussing how they differ and how variables like water to fat ratios and freezing temperatures affect crystal size and scoop-ability. Then, we make some batches of frozen treats that you can’t find at any old ice cream parlor. You’ll learn Fancy's Famous white corn ice cream, which is like summer distilled into a bite. You’ll make a sorbet that is perfectly tart, sweet and herbal all at the same time. And to turn it into a full-on party, you’ll make a batch of indulgent Mexican spiced hot fudge and a jar of cherry-hibiscus compote, both of which are ready to mix and match with your ice cream and sorbet for combinations you’ll never tire of. Join us for a workshop that will prove how easy,fun and delicious it is to make ice cream and sorbet at home.

Are you wondering which knife to use when, how - and how often - to sharpen your knives, or the difference between a slice and a chop? Do you find yourself wrestling with awkward butternut squashes or struggling to julienne? Learn how to sharpen all of your knife skills in with this digital class hosted by Matthew Card, Milk Street's Food Editor and resident knife fanatic.

Are you wondering what to do with your new Kitchin-tan, Kitchin-to, Kitchin-kiji, Funayuki or other Milk Street knife? They look a little different; they feel a little different; they work like a dream. How do you use them best? Which do you choose for which task? How do you care for them? Matthew Card, the designer of all of Milk Street’s knives and teacher extraordinaire, is here to help. During this pre-recorded workshop, Matt helps you understand everything you need to know about your new tools. He walks through knife techniques, explains the differences between various knives, helps you choose the right set for you and demonstrates basic knife care. You’ll also learn about the design process, which Matt oversaw from start to finish. We have yet to stump Matt when it comes to knife knowledge, and he truly enjoys helping people feel confident in the kitchen.

Deeply savory chicken, spicy doubanjiang, sweet hoisin sauce and fresh herbs wrapped in a paper-thin wrapper: that’s northern Chinese Moo Shu for you, and it just might be guest chef Kristina Cho’s favorite food. Moo Shu wrappers bear a striking resemblance to flour tortillas and some varieties of roti, though there’s a unique trick to their extraordinary thinness: you roll two pieces of dough together with a little oil between them so that you can peel them apart after they’re cooked. This bit of culinary magic requires some practice to perfect, but Kristina will show you her trick to getting it just right during this pre-recorded Zoom livestream class. The result is a nearly translucent and nicely chewy wrapper ready to be filled with anything from pork and cabbage to tofu, chicken or thick slices of portobello mushrooms. As we cook and construct our moo shu, you’ll also learn about doubanjiang—spicy fermented broad bean paste—that brings complex umami notes to a quick and easy marinade. You’ll see why it’s strategic to cook your cabbage in the same pan as your chicken and why it’s worth it to give the cabbage time to caramelize and crisp at the edges. And if you don’t already love hoisin sauce, Kristina will convince you: a smear of the sweet and salty condiment and a sprinkle of punchy garlic chives are the perfect finishing touches for impeccable Moo Shu.

Guest chef Peter Reinhart, most recently the author of “Pizza Quest,” is the teacher of this pre-recorded Zoom cooking class that finally makes it possible to achieve restaurant-quality pizza at home. You’ll learn how to mix and easily handle a high-hydration dough, which requires different technique than sturdier doughs that have a higher ratio of flour to water. Peter shows you the stretch and fold method, which is a remarkable way to maximize gluten development and trap the carbon dioxide created by yeast. What does that mean in simple terms, you ask? Big, gorgeous air bubbles that you thought you could only get from your favorite pizzeria. When it comes to shaping, you’ll learn two approaches: a stretched, Neapolitan-style round dough and a no-fuss pan pizza. No matter which shape you choose, you can top it with Peter’s simple all-purpose pizza sauce and his secret garnishing sauce (hint: it’s a transformative mixture of peppers, garlic and vinegar)—or you can go rogue with your own favorite toppings. The best part? You don’t need a fancy oven to pull off feats of pizza magic. Peter walks you through baking tips, including his signature embedded cheese technique, to create memorable pizzas in run-of-the-mill home ovens.

Biscuits are an icon of Southern baking, and some say it takes a lifetime to learn to make a really good one. Thankfully, Southern baking expert and Friend of Milk Street Cheryl Day taught a class with Milk Street that proves anyone can become a biscuit master (if they are willing to put in the practice). In this pre-recorded Zoom class, Cheryl teaches two recipes from her cookbook “Cheryl Day’s Treasury of Southern Baking”: Flaky Butter Biscuits and Scallion and Cheddar Cathead Biscuits. About that name: Cheryl admits that Southerners are known to give their recipes colorful names. And Cathead biscuits are, well, as big as a cat’s head. They are also crisp and golden on the outside, soft and pillowy inside, and filled with scallions and cheddar cheese and just the right amount of black pepper. The Flaky Butter Biscuits have a shorter ingredient list and offer a perfect biscuit primer. We focus on the flaky factor here, and you’ll learn h ow to fold and stack the dough and correctly punch out biscuits with a cookie cutter in order to create those buttery layers. In class, Cheryl also tackles questions about ingredient variations and equipment choices — food processor? pastry blender? hands? — and how to turn leftovers (if there are any!) into her Southern Party Mix.

Cavatelli. Orecchiette. Gnocchi. Capunti. What do all of these Italian pastas have in common? You can make them by hand with no need for a pasta maker or any special tools. What you do need is a bit of know-how and some expert support. Thankfully, guest chef and Pasta Social Club founder Meryl Feinstein is here to show you the way. With this pre-recorded Zoom livestream class, you’ll learn a single pasta dough recipe that lends itself particularly well to hand shaping. You’ll learn why semolina flour, which is high in gluten and has a slightly nutty flavor, is ideal for these types of pastas. This dough doesn’t include any eggs, meaning that it’s a snap to replicate perfectly time and time again. With our dough ready to go, we turn to the art of shaping. We’ll try our hands at cavatelli, which looks like miniature hot dog buns. You’ll practice orecchiette, the “little ear”pasta of Puglia, perfecting the pressure you need to achieve their concave shape. You’ll get familiar with capunti, the pasta that looks somewhat like a pea pod. Plus,Meryl provides sauce recipes and suggestions so you can dress your hand-formed pastas however you please. If you like playing with your food, this workshop is for you

Treated with care, garlic is a cook’s dream ingredient: it can be pungent or mellow, crunchy or creamy, a bold flavor or a subtle background note. But to give garlic the culinary range it deserves, you need to know some basic information about how garlic w orks, and how it reacts to being sliced, smashed, simmered, fried and roasted. In this class, we covered it all. When you watch this pre-recorded Zoom lesson, you’ll learn how to quickly and easily peel garlic with minimal frustration. We discuss the advan tages of slicing versus mincing versus finely grating garlic, getting into the importance of particle size and the transformation that happens when you rupture cell walls. You’ll learn when and why to simmer or roast whole heads of garlic, and will get com fortable making garlic confit and crispy garlic chips. In addition to these techniques, we also make Spicy Garlic Soba with Greens, where we put garlic to work in two different ways. If you love garlic — or if you are in need of ways to tame its intense bite — this class is for you

Cancel that takeout order: it’s time you learned to make ramen at home. Guest chef Hugh Amano, author of “Let’s Make Ramen” and “Let’s Make Dumplings,” is the teacher of this pre-recorded Zoom cooking class all about the component parts of a perfect bowl of ramen. The star of the show are homemade ramen noodles. You’ll learn why baked baking soda (you read that right) is the key to getting the perfect texture in genuine ramen noodles, and how to perfectly time your noodles to achieve the ideal hydration level. Noodles alone do not a bowl of ramen make, however, so Hugh also walks you through his favorite broth recipe, which sticks to a short ingredient list of just chicken, scallions, ginger and kombu. With broth and noodles as our foundation, the real fun begins, as you decide which ramen toppings to treat yourself to. Hugh covers his favorite tare (a general word for Japanese dipping sauce), which features both red and white miso. He also makes seasoned soft-boiled eggs, ultraquick sauté-steamed vegetables, Japanese-style chili oil, pickled ginger and shiitake mushrooms, and more. The result is a vibrant, colorful and customizable bowl of ramen.

Cooking with spices is the single easiest way to change the way you cook. We prove it in this 75-minute pre-recorded Zoom cooking class taught by Milk Street’s Rosie Gill and April Dodd. You’ll learn when to choose ground or whole spices, how and why to toast and bloom spices, and our never-fail approach to blending spices. We demonstrate and discuss spice techniques and formulas to elevate and transform your cooking, no recipe needed. And you can even cook along to test your new knowledge by making addictive Crispy Chickpeas with your own custom spice mix. This class proves that culinary transformation can happen in just 75 minutes.

Yes, homemade dumplings can be a part of your regular meal rotation. Guest chef Jing Gao, founder of Fly by Jing —the company behind the crowd favorite Sichuan Chili Crisp and other products made in Chengdu, Sichuan province, China—teaches this pre-recorded Zoom class that makes dumplings both easy and fun. Alongside Jing, you’ll learn how to whip up a big batch of pork and scallion dumplings using Chinese pantry fundamentals, like shaoxing wine, soy sauce, fish sauce and sesame oil. Then, you’ll learn several folding techniques, from simple to more elaborate, how to cook your dumplings in two different ways—pan-fried and boiled—and several different dipping sauces to choose from. You’ll also hear from Jing about the process of founding Fly by Jing and the meteoric rise of the company, along with her favorite ways to use their Sichuan Chili Crisp and other sauces.

When you think pie dough, you probably think of, well, pie. But there’s a whole savory side to the pie equation, and everything from meaty mushrooms to custardy eggs are eager to jump into a pie crust and call themselves dinner. In this pre-recorded class, taught by guest chef Erin Jeanne McDowell, you’ll learn to make a weeknight-friendly skillet galette that is basically a green gratin piled into a crust. Erin starts with unbeatably delicious pastry that’s guaranteed to come out perfectly thanks to Erin’s expert instruction. The author of “Savory Baking,” Erin is no stranger to the trials and tribulations of great pie crusts. You’ll learn how to make an all-butter version — with no mystery ingredients or trendy tricks — that’s easy to work with and a breeze to make ahead. Erin will inspire you with variations on the base recipe, such as a golden cheese option or adaptations that use spelt or whole wheat flour. For the filling, we turn to hearty, versatile and nutritious kale, a powerhouse ingredient that too often gets a bad rap for being chewy or blah. Erin is having none of that. During its time in the oven, her Crispy Kale Skillet Galette becomes decadently soft in the middle while the top t urns nicely crisp. You’ll come away feeling inspired to tackle savory baking projects of all shapes and sizes — and with a newfound adoration for the mighty kale.

If you think Pad Thai is all there is to Thai cuisine, have we got news for you. Guest chef Pailin Chongchitnant, who was born and raised in Thailand, has at least 100 Thai recipes you should know, all of them featured in her new book, “Sabai.” We spend this pre-recorded Zoom livestream class learning about two of them, starting with the basics. You’ll learn about the two types of red curry paste commonly used in Thai cooking: gaeng kua is the most adaptable and doesn’t use dry spices, while gaeng ped is spiked with coriander and cumin. With Pai’s guidance, you’ll make a batch of the former, since it can so easily be transformed into numerous other curries, and learn how to portion and freeze it for later use. With our curry paste in hand, we turn to a dish that exemplifies simple luxury in southern Thailand: Turmeric Crab Curry. You’ve never met a dish that comes together so quickly but sings with so much flavor. Earthy turmeric, umami-rich fish sauce, rich coconut milk and fragrant black peppercorns make it a dish you’ll turn to again and again, especially since you can easily swap in other proteins. Finally, you’ll make one of the most refreshing side dishes you can imagine. Creamy tofu topped with a Thai herb salad is refreshing, light and flavorful—and just happens to be vegan. Join us to be transported to Thailand.

Great Vietnamese food is easy to whip up—all you need is a good bottle of fish sauce and a little enthusiasm! Cookbook author and photographer Uyen Luu leads this pre-recorded Zoom cooking class where you’ll learn her go-to simple techniques for one-pot dinners full of balanced and complex flavor. You can practice along with Uyen as she makes Tofu Pillows, Tomatoes & Broccoli with Fish Sauce; and Sea Bass in Tomato, Celery & Dill Broth. The sea bass is one of Uyen’s most favorite traditional meals, a classic, easy, one-pot wonder. Known as ‘sour soup’, canh chua is a perfect balance of sweet, sour and hot tanginess. And of the tofu, Uyen says, “When tofu is cooked properly, it is soft, pillowy and smooth—like bouncing on a cloud.” She’ll show you how to get that perfect texture. You’ll also learn about the favorite kitchen tools and staple ingredients Uyen uses to make the 80 impressive yet simple recipes in her new book, “Vietnamese: Simple Vietnamese Food to Cook at Home.”