{"title":"Baking \u0026 Vegetables - Digital Classes","description":null,"products":[{"product_id":"biscuits-with-cheryl-day","title":"Milk Street Digital Class: Biscuits with Cheryl Day","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eBiscuits 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 \u003cstrong\u003epre-recorded Zoom class\u003c\/strong\u003e, Cheryl teaches two recipes from her cookbook “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9781579658410\" target=\"_blank\"\u003eCheryl Day’s Treasury of Southern Baking\u003c\/a\u003e”: 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.\u003c\/p\u003e\n\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e\n\u003cp\u003eCheryl Day is a New York Times bestselling cookbook author, a James Beard Award semifinalist for Outstanding Pastry Chef, a self-taught scratch baker, and an entrepreneur. With her husband, Griffith Day, she is a cofounder of \u003cstrong\u003eThe Back in the Day Bakery\u003c\/strong\u003e in Savannah, Georgia, and coauthor of \u003cstrong\u003eThe Back in the Day Bakery Cookbook\u003c\/strong\u003e. Her first solo cookbook, \u003cstrong\u003eCheryl Day’s Treasury of Southern Baking\u003c\/strong\u003e, was published in 2021. Cheryl is a cofounder of Southern Restaurants for Racial Justice and a founding member of the leadership committee for the James Beard Foundation Investment Fund for Black and Indigenous Americans. Cheryl lives with Griff, her baking soul mate; Story, their beloved dog; and a vast collection of vintage cookbooks in Savannah, Georgia. \u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40559035646009,"sku":"CH-BISCUITS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/biscuits-with-cheryl-day-media-milk-street-store-cooking-school-870174.png?v=1659106579"},{"product_id":"falafel-with-shahir-massoud","title":"Milk Street Digital Class: Falafel! With Shahir Massoud","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eGuest chef Shahir Massoud, author of “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780525610939\" target=\"_blank\"\u003eEat, Habibi, Eat: Fresh Recipes for Modern Egyptian Cooking\u003c\/a\u003e,” is the teacher of this \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e where you’ll learn how to achieve falafel perfection. According to Shahir, great falafel should have a crispy, golden exterior that reveals a bright-green center. Green, you ask? That’s right: true Egyptian falafel is made with fava beans, not chickpeas. Shahir’s version uses frozen edamame and peas, making this a perfect dinner solution when you’re not sure what to make for dinner and turn to your freezer for inspiration. And rather than making a whole bunch of individual falafel, we’ll keep things simple by cooking them like a burger (though you could certainly use this recipe for smaller falafel, as well). To accompany our falafel burgers, Shahir teaches you his favorite way to prepare tabbouleh, which starts by giving the tomatoes some time in a low-temperature oven to amplify their natural sweetness. From there, the tabbouleh is a bright and flavorful combination of garlic, olive oil, lemon, cucumber, fresh herbs and, of course, bulgur. This class puts Egyptian-style falafel and tabbouleh easily within reach for many weeknight meals to come.\u003c\/p\u003e\n\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e\n\u003cp\u003eShahir Massoud is best known as the former host of CBC’s The Goods, Man of the Kitchen, and Around the World in 8 Meals. He is a frequent guest on The Marilyn Denis Show and has appeared on Cityline, Breakfast Television, Your Morning, and the CW network. He is also a spokesperson for the Butterball brand. Shahir is a graduate of the Schulich School of Business at York University in Toronto and the French Culinary Institute in New York.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574455873593,"sku":"CH-FALAFEL","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/falafel-with-shahir-massoud-media-milk-street-store-cooking-school-590898.png?v=1659387743"},{"product_id":"milk-street-class-baking-but-make-it-savory-with-erin-jeanne-mcdowell","title":"Milk Street Digital Class: Baking, But Make it Savory with Erin Jeanne McDowell","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/div\u003e\n\u003cp\u003eWhen 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.\u003c\/p\u003e\n\u003cp\u003e​ [\/description-break]What's on the Menu [\/title] Crispy Kale Skillet Galette\u003cbr\u003eAll Buttah Pie Dough\u003cbr\u003eHomemade Bechamel[\/accordion] What's Included[\/title]You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title]After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Erin Jeanne McDowell is an author, recipe developer and award-winning food stylist with specialized focus in baking.[\/banner_heading]With her husband, Griffith Day, she is a cofounder of \u003cb\u003eThe Back in the Day Bakery\u003c\/b\u003e in Savannah, Georgia, and coauthor of \u003cb\u003eThe Back in the Day Bakery Cookbook\u003c\/b\u003e. Her first book, “The Fearless Baker,” was named one of the Best Baking Books of 2017 by The New York Times. She's a regular contributor to New York Times Cooking, Food52 (where she also serves as Baking Consultant at Large), and PureWow. She hosts weekly baking classes on Food Network Kitchen and the series \"Bake It Up a Notch\" for Food52. Erin has been featured in The New Yorker, New York Magazine, Food and Wine Magazine, Food Network Magazine, and Rachael Ray Magazine. Her work has appeared in The New York Times, The Washington Post, Better Homes and Gardens Magazine, Fine Cooking Magazine, Bake From Scratch Magazine, and Sift Magazine. She lives and works in North Bergen, New Jersey.\u003cbr\u003e\u003cbr\u003eOrder yourself a copy of Erin's book! Use code MILK2023 for 10% off your order when you buy it \u003cspan style=\"color: #000000;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780358671404\" style=\"color: #000000; text-decoration: underline;\" target=\"_blank\"\u003ehere\u003c\/a\u003e\u003c\/b\u003e\u003c\/span\u003e.\u003c\/span\u003e [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41282478309433,"sku":"CH-SAVORYBKNG","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-baking-but-make-it-savory-with-erin-jeanne-mcdowell-media-milk-street-cooking-school-671754.png?v=1686776960"},{"product_id":"milk-street-class-fruit-with-abra-berens","title":"Milk Street Digital Class: For the Love of Fruit with Abra Berens","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003ePoached pears in wine. Roasted grapes glazed with a splash of brandy. Sweet-and-savory brined cherries spooned onto a cheese board alongside spiced nuts. Sound fancy? It’s not: it’s simply fruit, prepared to its greatest potential. You’d be hard-pressed to find a more passionate advocate for fruit than guest chef Abra Berens, who literally wrote the book—“\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9781797207148\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ePulp: A Practical Guide to Cooking with Fruit\u003c\/a\u003e\"—on the topic. Forget sad apple slices scattered on a salad or the occasional strawberry plopped onto shortcake.At this pre-recorded class, Abra teaches you how to use the full range of cooking techniques—roasting, grilling, pickling, poaching, sautéing and more—to turn fruit into your new culinary secret weapon. You’ll learn how to strategically match fruits with other ingredients to balance sweetness and play up their more subtle flavors. You’ll get detailed tips on how to select the best fruits, whether you’re at the grocery store, the farmers market or a pick-your-own. And you’ll learn how to use every part of your precious fruit, all the way down to peels and cores, to create inspired syrups and more. Whether you’re already a fruit lover or a skeptic waiting to be convinced, this is the class for you.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]Abra Berens is a Michigan chef, author, and former farmer. [\/banner_heading] Through every recipe written and meal served, she aims to tighten the connection between eaters and growers. She believes we can invest in a stronger, more equitable food system for everyone, from producers to grocers to consumers. Her cookbook “Ruffage: A Practice Guide to Vegetables” was a 2019 Michigan Notable Book winner and James Beard Award nominee. Her newest book is “Pulp:APractical Guide to Cooking with Fruit.” Her dinners at Granor Farm in Three Oaks, Michigan,made her a James Beard semifinalist for Outstanding Chef: Great Lakes [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41310571331641,"sku":"CH-FRUIT","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-for-the-love-of-fruit-with-abra-berens-virtual-class-milk-street-cooking-school-672217.png?v=1705438549"},{"product_id":"milk-street-digital-class-make-perfect-homemade-caramel-with-matt-card","title":"Milk Street Digital Class:  Make Perfect Homemade Caramel with Matt Card","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eCaramel sauce is arguably the “mother” sauce of dessert, with its unique capacity to enhance fruit, chocolate, confection, cake or cream. Sure, it’s sweet and unctuous, but what makes it so compelling culinarily is its complex bitterness. The bitter sharpens other flavors in a dessert through contrast and complement. As important and useful as caramel is, making it can feel daunting. In this workshop with Milk Street’s Matt Card, you will work though the fundamentals of a basic and classic caramel sauce, learning the science, equipment and technique needed to create perfect caramel every time. With the basics understood, you will learn to make a flavorful array of caramel variations, like ones using orange juice, coffee, chai spices and even crème fraîche. If you love making desserts and want to add a fundamental baking technique to your repertoire, join Matt and learn the mother of all dessert sauces.\u003c\/p\u003e\n\u003cp\u003e[\/description-break]What's on the Menu[\/title]Classic Caramel Sauce \u003cbr\u003eCoffee-Caramel Sauce\u003cbr\u003eChocolate-Caramel Sauce\u003cbr\u003eOrange-Caramel Sauce\u003cbr\u003eChai-Spiced Caramel Sauce[\/accordion] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":42046510301241,"sku":"CH-HMCARAMELMC","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-make-perfect-homemade-caramel-with-matt-card-virtual-class-milk-street-cooking-school-741996.jpg?v=1705457056"},{"product_id":"milk-street-digital-class-better-baking-spices-with-rosemary-gill-april-dodd","title":"Milk Street Digital Class: Better Baking Spices with Rosemary Gill \u0026 April Dodd","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eChocolate and chili. Molasses and black pepper. Garam masala and pumpkin. Bay leaf and berries. Savory spices transform baked goods for the better, adding a subtle (or bold) twist to your cookies, cakes, crumbles and compotes. In this 90-minute Workshop taught by Milk Street’s Rosemary Gill and April Dodd, you’ll make four desserts with an array of spices and spice blends we’re more accustomed to using in dinner: Poached Fruit with Bay, Fennel and Black Pepper, Pumpkin Bread with Garam Masala or R as el Hanout, Coriander-Ginger Streusel Topping and Mini Almond Cakes with Spiced Chocolate. As we bake, you’ll learn how to use savory spices subtly, to underscore and complement the sweetness we seek in dessert and practice using a bolder hand to create more dramatic changes. For example, garam masala in pumpkin bread is a gentle upgrade from the standard ginger and cinnamon. Ras el hanout—made with ginger, cinnamon, turmeric, coriander, chili, black pepper and more—is a bolder change that we love. Adding just bay leaves to wine creates an elegant and slightly herbal poaching liquid for plums. Adding fennel seeds and ample black pepper to the mix creates a complex foil to the fruit’s sweetness. We explore all of these options and more. We also talk about which savory spices you can use liberally and which need a gentler touch, when to toast spices you use in desserts and when to use them raw, and the different impact that ground and whole spices have on a dessert’s flavor. If you’re interested in better baking options, join April and Rosie to learn the savory side of sweet.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":42046534942777,"sku":"CH-BAKINGSPICES","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-better-baking-spices-with-rosemary-gill-april-dodd-virtual-class-milk-street-cooking-school-247305.jpg?v=1705457000"},{"product_id":"milk-street-digital-class-bake-a-better-cinnamon-roll-with-sarah-kieffer","title":"Milk Street Digital Class: Bake A Better Cinnamon Roll with Sarah Kieffer","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eA tray of cinnamon rolls warm out of the oven: there’s just nothing better. But the seemingly simple cinnamon roll can be a stumbling block for even the most confident baker, threatening to come out too dry, too sweet or too bland. Sarah Kieffer, author of the new book “100 Morning Treats,” is here to save you from that stumble. She’s made her tried and true cinnamon rolls—which happen to have a bit of a cult following after winning first place in a cinnamon roll bake-off on \u003ca rel=\"noopener\" title=\"The Kitchn\" href=\"https:\/\/www.thekitchn.com\/\" target=\"_blank\"\u003eThe Kitchn\u003c\/a\u003e—literally hundreds of times, and you’ll see why. Sarah will let you in on the magic of her (almost) no-knead enriched dough, which uses honey for subtle sweetness plus two hardworking pantry ingredients that guarantee a tender crumb. You’ll make a classic filling but will also get approved tips from the pro on how to add nuts, dried fruit, different spices and other embellishments to make your cinnamon rolls your own. Plus, you’ll learn a handful of different ways to shape your cinnamon rolls, meaning you can shake up not just the flavor but also the appearance of this winter baking must-have. For the adventurous, we’ll also share Sarah’s buttermilk cinnamon roll recipe, which is a bit more advanced. Join us to learn to make the cinnamon rolls of your dreams.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] ABOUT Sarah [\/banner_heading] Sarah Kieffer is the blogger behind The Vanilla Bean Blog, a contributor to major food publications, and author of “100 Cookies, Baking for the Holidays,” and most recently “100 Morning Treats.” Her recipe for bang-the-pan cookies went viral after she introduced it on The New York Times website (it's delicious and ingenious!). In addition to writing her own books, she also shoots photography for other cookbooks. She lives in Minnesota. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":42337431093305,"sku":"CH-CINNAMONROLL","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-bake-a-better-cinnamon-roll-with-sarah-kieffer-virtual-class-milk-street-cooking-school-849459.jpg?v=1710892211"},{"product_id":"milk-street-digital-class-lifes-a-peach-peaches-three-ways-with-april-dodd","title":"Milk Street Digital Class: Life’s A Peach: Peaches Three Ways with April Dodd","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eNothing against berries, cherries and melons, but we think peaches are the perfect summer fruit. We love them whole or simply sliced and scattered on everything from sandwiches to salads, but if you’re a true peach lover, you’re going to want to stock up on culinary inspiration for this summer season. Join Milk Street’s April Dodd for a pre-recorded livestream class where we’ll provide you with just that. First, you’ll learn how to transform peaches into irresistible peach preserves that are low on added sugar and big on flavor. You’ll use those peach preserves to make our favorite summer spin on chicken, which uses peach preserves, pickled chilies and an easy DIY spice blend to make chicken that is the perfect balance of savory, sweet and spicy. And of course, we’ll make a great dessert. Our Upside-Down Cardamom-Spiced Peach Cake is a showstopper that checks all the boxes: plenty of fruit, two of our favorite alternative flours, a pop of citrus and a generous amount of spice. Plus, if you need even more ways to use your peaches, April may let you in on the secret to her favorite ultra-simple peach popsicle and ingenious ways to make use of every part of the peach, from skin to pit. Watch this class to make the absolute most of this year’s peach season.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhat's on the Menu\u003c\/b\u003e\u003cbr\u003e• Homemade Peach Preserves\u003cbr\u003e• Jalapeño-Peach Chicken Thighs\u003cbr\u003e• Upside-Down Cardamom-Spiced Peach Cake\u003c\/p\u003e\n\u003cp\u003e[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":43443554746425,"sku":"CH-PEACHES","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-lifes-a-peach-peaches-three-ways-with-april-dodd-virtual-class-milk-street-cooking-school-826110.png?v=1718646427"},{"product_id":"milk-street-digital-class-advanced-irish-baking-with-cherie-denham","title":"Milk Street Digital Class: Advanced Irish Baking with Cherie Denham","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eElderflower, strawberries, wild garlic pesto—these are the flavors of Irish summer. Learn to incorporate them into your baking with Cherie Denham. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhat’s on the Menu: \u003c\/b\u003e\u003cbr\u003eElderflower \u0026amp; Strawberry Sponge Cake with Elderflower Cream\u003cbr\u003eHomemade Elderflower \u0026amp; Rose Blush Cordial \u003ci\u003eor \u003c\/i\u003eRhubarb \u0026amp; Raspberry Cordial\u003cbr\u003eWild Garlic, Nettle, Ham \u0026amp; Gruyère \u0026amp; Soda Bread\u003cbr\u003eHomemade Wild Garlic or Basil Pesto \u003cbr\u003e\u003cbr\u003eCakes soaked with elderflower syrup. Soda breads studded with wild garlic and rich cheese. This is the Irish countryside in summertime, and guest teacher Cherie Denham, author of “The Irish Bakery,” is your expert guide. Join Cherie for a livestream Small Group Workshop—capped at just 25 people!—where you’ll venture into advanced, seasonal Irish baking. You’ll make your own elderflower cordial, which Cherie describes as smelling “like hedgerow heaven.” Don’t worry if it’s not elderflower season where you are; you can also make a Rhubarb \u0026amp; Raspberry Cordial following the same steps. We’ll cover the secrets to perfect sponge cake, which should have an extremely light, tender crumb. Then, we’ll layer cake, infused whipped cream and strawberries together to make a showstopper dessert you’ll want to make all summer long. More of a savory person? We have just the thing for you. Cherie’s favorite summer soda bread includes swirls of homemade pesto layered with thin slices of ham, plus pockets of nutty Gruyère in the mix for good measure. You’ll learn how to incorporate add-ins to soda bread without over-working the dough, how to shape your bread for optimal enjoyment and how to test for doneness—no stodgy, underdone breads are allowed here. Plus, you’ll get Cherie’s advice on storing your homemade pesto and adapting the recipe for fall and winter. At the end of this workshop, you’ll be so comfortable making two essential Irish baked goods that pretty soon, you won’t even need to glance at the recipes. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cspan style=\"color: #333333;\"\u003eAbout Cherie: \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"color: #222222;\"\u003eCherie Denham grew up in County Tyrone, Northern Ireland. After teaching at Leith’s School of Food and Wine, she spent time as a private chef before starting up her own catering company and cookery business. Her 2022 TikTok teaching viewers how to make Irish butter has clocked up 32 million views to date. She is the author of “The Irish Baker.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Included: \u003c\/strong\u003eYou will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003cbr\u003e\u003cstrong\u003eHow to Download: \u003c\/strong\u003eAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":43634859180089,"sku":"CH-IRSHBKNG","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-advanced-irish-baking-with-cherie-denham-virtual-class-milk-street-cooking-school-530495.jpg?v=1775073025"},{"product_id":"milk-street-digital-class-no-ordinary-pie-with-stacey-mei-yan-fong-1","title":"Milk Street Digital Class: No Ordinary Pie with Stacey Mei Yan Fong","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\" data-mce-style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eStacey Mei Fong, creator of the 50 Pies, 50 States project and new cookbook of the same name, doesn’t settle for the ordinary when it comes to pie—and neither should you. In this pre-recorded cooking class, Stacey teaches a pie that deserves a spot on your holiday table: the chess pie, her celebration of the flavors and history of Virginia. Stacey’s version gives you the best parts of this classic pie—a one-bowl filling, low-cost pantry ingredients, make-ahead ease—with a touch of her characteristic pizzazz. As a nod to Virginia’s historical role as the country’s #1 peanut producer, Stacey tops this pie with a generous sprinkle of candied peanuts. Combine it with a dollop of vanilla-spiked whipped cream and you have a dessert that hits all the high notes of both flavor and texture. You’ll also learn to mix, chill, roll, crimp and prebake a perfect pie crust that can serve as the base for all your future pies, be they sweet or savory. Plus, you’ll hear about Stacey’s journey designing a pie to represent each and every state, drawing inspiration from state fruits, foods, traditions, landscapes and more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's Included:\u003c\/strong\u003e You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003cbr\u003e\u003cstrong\u003eHow to Download: \u003c\/strong\u003eAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":44025246122041,"sku":"CH-NOORDPIE","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-no-ordinary-pie-with-stacey-mei-yan-fong-virtual-class-milk-street-cooking-school-829693.jpg?v=1731539842"},{"product_id":"milk-street-digital-class-three-part-sourdough-baking-intensive-with-peter-reinhart","title":"Milk Street Digital Class: Three-Part Sourdough Baking Intensive with Peter Reinhart","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eWhat’s on the Menu: \u003cbr\u003eCare and keeping of your sourdough starter\u003cbr\u003eFrench Baguettes and Bâtards\u003cbr\u003eMarbled rye sandwich loaf\u003cbr\u003eSourdough Bagels\u003cbr\u003ePane Siciliano \u003cbr\u003eIrish Stout Sandwich Loaf with Cooked Barley\u003cbr\u003ePlus, sourdough discard inspiration recipes\u003c\/p\u003e\n\u003cp\u003eIt’s never too late to become a great home sourdough baker—or to deepen your knowledge, increase your confidence and boost your creativity. Through this pre-recorded three-part series with guest teacher Peter Reinhart, a baking instructor at Johnson \u0026amp; Wales and author of “The Bread Baker’s Apprentice,” your relationship with sourdough baking will be transformed. \u003c\/p\u003e\n\u003cp\u003eThis series is made up of three sessions; you’ll received recordings of all of them when you complete your purchase. \u003c\/p\u003e\n\u003cp\u003eOur first session focuses on how to take good care of a healthy, strong sourdough starter that generates great flavor and reliable leavening. We use your starter to make two essential French breads: a baguette and a bâtard. Both of them employ specific methods to shape, score and bake successfully, which Peter shows you in slow motion and at full speed. You’ll learn ingenious ways to generate steam in your oven—essential to good rise and the development of a proper crust—without spending a fortune. And we make super-quick batches of discard waffles using your starter, proving that it can do much more than make loaves of bread. \u003c\/p\u003e\n\u003cp\u003eWe start our second session with an introduction to one of Peter’s favorite homemade versions of one notoriously uninspiring grocery-store bread: marbled rye. When you taste a great marbled rye, you’ll be ruined for the storebought stuff forever. We also make a batch of sourdough bagels, including their unique shaping, boiling and topping techniques. Your challenge between watching session two and session three will be to continue the striking visual theme and try your hand at Peter’s swirled loaves, which combine Peter’s go-to dough recipe with either cheddar cheese or plenty of butter and cinnamon.\u003c\/p\u003e\n\u003cp\u003eIn the final session, we get into truly advanced concepts for the confident home bakers you will have become. Peter explains why his favorite Irish stout bread doesn’t actually use stout beer; instead, roasted barley powder and cooked barley give this “porridge loaf” extraordinary flavor and texture. We also make a classic pane siciliano, which gets its unique texture from a generous amount of semolina. Both of these doughs are exceptionally high-hydration, which can make them frustrating to work with—but not when you have this much sourdough baking practice under your belt. \u003c\/p\u003e\n\u003cp\u003eAbout Peter: Peter Reinhart is the author of 13 books, including the James Beard and IACP Book of the year, \"The Bread Baker’s Apprentice.\" His books on bread and pizza have won two other James Beard Awards (\"Crust \u0026amp; Crumb\" and \"Peter Reinhart's Whole Grain Breads\"). Peter has been a baking instructor at Johnson \u0026amp; Wales University for the past 23 years, as well as a popular traveling teacher at cooking schools across the country, and a product developer for a number of large companies and restaurants. He is also the host of the video podcast Pizza Quest with Peter Reinhart, which also runs as an audio podcast on the HRN network. His latest book is based on interviews he conducted with dozens of pizza luminaries during the pandemic, exploring how they pivoted their restaurants to survive and thrive. The guests shared some of their signature pizzas with Peter, who then created what he calls \"tribute versions\" of 35 different pizzas that can be made by home cooks. Peter lives with his wife, Susan, in Charlotte, North Carolina. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWhat's Included:\u003c\/strong\u003e You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow to Download: \u003c\/strong\u003eAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":44315981905977,"sku":"CH-3PRTSOURDOUGH","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-three-part-sourdough-baking-intensive-with-peter-reinhart-virtual-class-milk-street-cooking-school-323599.png?v=1740539599"},{"product_id":"milk-street-digital-class-bake-a-better-birthday-cake-with-rose-levy-beranbaum","title":"Milk Street Digital Class: Bake a Better Birthday Cake with Rose Levy Beranbaum","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWhat’s on the Menu: \u003c\/b\u003e\u003c\/p\u003e\n\u003cul style=\"margin-top: 0in;\" type=\"disc\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003eDeep Chocolate Passion Layer Cake\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003eMilk Chocolate Ganache Syrup\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003eClassic Ganache (in the food processor!)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e \u003c\/b\u003eHappy birthday to Rose Levy Beranbaum, the author of the transformative book “The Cake Bible,” which celebrates its 35th anniversary in 2025. Join Rose—and her husband Woody—at this pre-recorded livestream class where she teaches you to make the cake she’d choose above all others for her own birthday—and which will become your go-to, too.. With Rose as your guide, you’ll bake an extraordinary layered chocolate chiffon cake that she describes as “sheer magic.” You’ll learn why it’s worth your while to weigh egg yolks and whites for this tender cake, come to appreciate why Rose prepares her cake pans in a very particular way and get a primer on bleached vs unbleached flours. We double down on chocolate flavors by soaking the cakes in homemade chocolate syrup, then frosting them with a dark chocolate ganache that you make in the food processor—yes, the food processor. 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