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Milk Street Class: Wok Cooking with J. Kenji López-Alt

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Milk Street Cooking School

Milk Street Class: Wok Cooking with J. Kenji López-Alt

$14.95
About this pre-recorded class

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.

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Milk Street Class: The Hardest Pasta Recipe in the World with Rolando Beramendi

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Milk Street Cooking School

Milk Street Class: The Hardest Pasta Recipe in the World with Rolando Beramendi

$14.95
About this pre-recorded class

The simplest recipes are the hardest. Think that’s a contradiction of terms? Consider the classic Roman dish Cacio e Pepe. It has just three ingredients, but it has frustrated countless chefs and is considered the most difficult pasta dish to make and serve even by Italians. Whether it’s a broken sauce, a curdled egg or a greasy texture, this seemingly simple dish can go sideways fast. Thankfully, Italian pasta expert extraordinaire Rolando Beramendi has taught a pre-recorded Zoom class with Milk Street to teach you how to execute it with confidence and grace. And for those who want to dig into a plate of pasta that doesn't come with a warning label, Rolando also makes one of the easiest pasta dishes: Spaghetti alla Carbonara. With Rolando as your guide, you’ll learn how to pick high-quality ingredients that will set you up for success, from sharp pecorino Romano to artisanal pasta to salty guanciale and fragrant black peppercorns. You’ll also learn the nuanced timing of both of these dishes, and why having your ingredients fully prepped and ready to go before you turn on a single burner is critical. You’ll also get a peek into Rolando’s experiences as the founder of Italian food importer Manicaretti, which means that eating his way through Italy is literally part of the job description. You’ll come away from this class several steps closer to pasta perfection.

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Milk Street Class: Simple Vietnamese Food with Uyen Luu

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Milk Street Cooking School

Milk Street Class: Simple Vietnamese Food with Uyen Luu

$14.95
About this pre-recorded class

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.”

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Milk Street Class: The Never Ending Search for Perfect Pizza with Peter Reinhart

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Milk Street Cooking School

Milk Street Class: The Never Ending Search for Perfect Pizza with Peter Reinhart

$14.95
About this pre-recorded class

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.

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Milk Street Class: Everything You Need to Know About Spices with Rosemary Gill & April Dodd

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Milk Street Cooking School

Milk Street Class: Everything You Need to Know About Spices with Rosemary Gill & April Dodd

$14.95
About this pre-recorded class

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.

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Milk Street Class: Biscuits with Cheryl Day

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Milk Street Cooking School

Milk Street Class: Biscuits with Cheryl Day

$14.95
About this pre-recorded class

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.

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