{"title":"Global Cooking - Digital Classes","description":null,"products":[{"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":"sichuan-chili-crisp-dumplings-with-jing-gao","title":"Milk Street Digital Class: Sichuan Chili Crisp \u0026 Dumplings with Jing Gao","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\u003eYes, homemade dumplings can be a part of your regular meal rotation. Guest chef Jing Gao, founder of \u003ca href=\"https:\/\/store.177milkstreet.com\/collections\/maker-fly-by-jing\" target=\"_blank\"\u003eFly by Jing\u003c\/a\u003e —the company behind the crowd favorite \u003ca href=\"https:\/\/store.177milkstreet.com\/collections\/maker-fly-by-jing\/products\/fly-by-jing-sichuan-chili-crisp\" target=\"_blank\"\u003eSichuan Chili Crisp\u003c\/a\u003e and other products made in Chengdu, Sichuan province, China—teaches this \u003cstrong\u003epre-recorded Zoom class\u003c\/strong\u003e 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.\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\u003eJing Gao, the founder and CEO of Fly By Jing, is a chef, entrepreneur and expert on Chinese cuisine on a mission to bring uncensored Chinese flavors to the table. She founded an award-winning modern-Chinese fast casual restaurant in Shanghai, and her work has been featured in The New York Times, BBC, CNN, Fast Company, Fortune and more. In 2019, she founded Fly By Jing, inspired by the amazing flavors of her hometown Chengdu and its famous fly restaurants—soulful hole-in-the-wall eateries so good they attract diners like flies. \u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574503256121,"sku":"CH-DUMPLINGS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/sichuan-chili-crisp-dumplings-with-jing-gao-media-milk-street-store-cooking-school-932660.png?v=1659387683"},{"product_id":"simple-vietnamese-food-with-uyen-luu","title":"Milk Street Digital Class: Simple Vietnamese Food with Uyen Luu","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\u003eGreat 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 \u003cstrong\u003epre-recorded Zoom cooking class\u003c\/strong\u003e 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 \u0026amp; Broccoli with Fish Sauce; and Sea Bass in Tomato, Celery \u0026amp; 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, “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9781784884239\" target=\"_blank\"\u003eVietnamese: Simple Vietnamese Food to Cook at Home\u003c\/a\u003e.”\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\u003eUyen Luu is a food photographer and food stylist by day, and her work has been widely covered by mainstream press. She has been running a Vietnamese supper club since 2009, and also runs cooking classes. Uyen grew up in Hackney, London since her family moved there in the ’80s as refugees.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574567317561,"sku":"CH-VIETNAMESE","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/simple-vietnamese-food-with-uyen-luu-media-milk-street-store-cooking-school-762364.png?v=1659387750"},{"product_id":"milk-street-class-north-chinese-moo-shu-with-kristina-cho","title":"Milk Street Digital Class: North Chinese Moo Shu with Kristina Cho","description":"\u003cdiv style=\"text-align: center;\" data-mce-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\u003eDeeply 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 \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e. 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.\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. [\/accordion]Pre-Class Prep[\/title]If you’d like to cook along with the instructor during this pre-recorded class, you should do the following steps ahead of time:\u003cbr\u003eFor the Spicy Moo Shu Chicken and Cabbage: Gather your ingredients. To make your cook-along experience smoother, you may wish to roughly chop the cabbage before class starts. We also strongly recommend pre-measuring your ingredients - in other words, doing a bit of mise en place - to make sure that you are able to cook and learn at the same time. \u003cbr\u003eFor the Moo Shu Wrappers: Gather your ingredients.[\/accordions-break]Kristina Cho is a cookbook author, recipe developer, food stylist and photographer! [\/banner_heading] She is from the great city of Cleveland and is the most enthusiastic spokesperson for the state of Ohio you'll ever meet. Kristina grew up in her family's Chinese restaurant, where big family dinners were the norm and she was spoiled with the best egg rolls and char siu being a quick \"Hey, Goong Goong!\" away. She studied Architecture at the University of Cincinnati, where she realized that cooking and baking in between building models and staying up all night was her happy place. Kristina now lives in the Bay Area and dedicates her days to cooking, writing, photo taking and doing endless dishes. \u003ca href=\"https:\/\/eatchofood.com\/\" target=\"_blank\"\u003eEat Cho Food\u003c\/a\u003e is her sunny corner of the internet for sharing stories, reflections and seriously delicious recipes. Her groundbreaking debut cookbook, \"Mooncakes and Milk Bread,\" won her two James Beard awards and was described as an instant classic by The New York Times. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41300740440121,"sku":"CH-MOOSHU","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-north-chinese-moo-shu-with-kristina-cho-virtual-class-milk-street-cooking-school-955705.png?v=1688736116"},{"product_id":"milk-street-class-pesto-no-basil","title":"Milk Street Digital Class: Pesto, No Basil with Rosemary Gill and 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\u003ePesto doesn’t need basil. Or pine nuts or Parmesan, or even pasta. The word comes from pestare, the Italian verb for pound. That means countless combinations of ground vegetables, herbs, cheese and nuts can be considered a pesto to dress vegetables, stir into soups, and yes, use as a pasta sauce. At Milk Street, we’ve tasted more than a dozen and have learned that, simply put, there are no real rules. In that case, how do you know to make a good pesto? Does the order of ingredients matter? How do you know if the consistency is right? We answer all your pesto questions and make three pestos together in this 75-minute \u003cb\u003epre-recorded Zoom class\u003c\/b\u003e taught by Milk Street’s Rosemary Gill and April Dodd. The first is a very simple one made from fennel, green olives and pistachios; the lessons here are all about flavor combinations and how to make substitutions. The second and third pestos are both from the Amalfi Coast but share little in terms of flavor or technique. One is a parsley pesto is little more than barely blanched parsley enriched with anchovy, but its vibrant hue and complex flavor are now legendary at Milk Street. The second is equally loved and uses whole lemons, almonds and Parmesan cheese to create a bright but rich sauce. Each of these recipes accompanies pasta in our new cookbook “Noodles.” However, in class we’ll discuss many other uses for each. They’re so good, though, you may just eat them right out of the bowl with a spoon.\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":41300789690425,"sku":"CH-PESTO","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-pesto-no-basil-with-rosemary-gill-and-april-dodd-virtual-class-milk-street-cooking-school-599103.png?v=1689111661"},{"product_id":"milk-street-class-chinese-dim-sum-with-the-woks-of-life","title":"Milk Street Digital Class: Chinese Dim Sum with the Woks of Life","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\u003eIf you’re not already acquainted with dim sum, get ready for a treat. Originally from SouthChina, dim sum is a meal made up of dumplings and other small bites—and you don’t need to head to a restaurant to enjoy it. Join guest chefs Sarah and Kaitlin Leung, two of the creators of the popular blog \u003ca href=\"https:\/\/thewoksoflife.com\/\" data-mce-href=\"https:\/\/thewoksoflife.com\/\" target=\"_blank\"\u003eThe Woks of Life\u003c\/a\u003e, at a pre-recorded Zoom class where you’ll learn two delectable dim sum staples. We start with pork and shrimp-stuffed steamed dumplings that are an essential part of any respectable dim sum spread. You’ll learn why shrimp love a quick bath in sugar and baking soda and will see how thorough mixing transforms the texture of the flavorful filling, which is also enriched with shiitake mushrooms, oyster sauce and fragrant sesame oil. Then comes the fun part: shaping. Sarah and Kaitlin show you how to create the classic siu mai shape, which resembles a small cup filled to the brim. Then, you’ll learn how to steam them to perfection using either parchment paper, cheesecloth or cabbage leaves as your base. Plus, they walk you through the steps of making siu mai ahead and freezing for later. Then we turn our attention to another classic dim sum star: Chinese Chicken Curry Puffs. Featuring Madras curry powder plus plenty of black pepper, cumin and turmeric, these richly aromatic treats come together in no time at all thanks to the magic of frozen puff pastry.\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] Sarah and Kaitlin Leung are the founders and recipe and content developers of The Woks of Life. [\/banner_heading] Founded in 2013, The Woks of Life began as a quest to document one family’s history through food and has become the most popular online resource for Chinese cooking in English, recording generations of recipes for millions of home cooks. Parents Bill and Judy, Sarah, and her younger sister Kaitlin have been featured on PBS, the Food Network(digital), Magnolia Network, and Good Morning America (digital), as well as The New York Times, Eater and many other publications. The family lives in New Jersey, where they cook, write and photograph recipes together—and continue their eternal debate over what’s for dinner.[\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41309792108601,"sku":"CH-DIMSUMWOK","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-chinese-dim-sum-with-the-woks-of-life-virtual-class-milk-street-cooking-school-592838.png?v=1690575950"},{"product_id":"milk-street-class-a-taste-of-southern-thai-with-pailin-chongchitnant","title":"Milk Street Digital Class: A Taste of Southern Thai with Pailin Chongchitnant","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\u003eIf 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 \u003cb\u003epre-recorded Zoom livestream class\u003c\/b\u003e 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.\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] Pailin Chongchitnant was born and raised in Thailand. [\/banner_heading] After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Pailin's Kitchen, a popular cooking channel on YouTube with over 1.5 million subscribers, which takes an educational approach to Thai cuisine. She is also the the author of “Hot Thai Kitchen” and “Sabai: 100 Simple Thai Recipes for Any Day of the Week.” Visit her at \u003ca href=\"www.hot-thai-kitchen.com\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ewww.hot-thai-kitchen.com\u003c\/a\u003e. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41363948699705,"sku":"CH-THAIPAILIN","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-a-taste-of-southern-thai-with-pailin-chongchitnant-virtual-class-milk-street-cooking-school-703837.png?v=1690822857"},{"product_id":"milk-street-class-korean-street-food-with-ji-hye-kim","title":"Milk Street Digital Class: Korean Street Food with Ji Hye Kim","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\u003eAs 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.\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]Ji Hye Kim is the award-winning chef\/owner of Miss Kim in Ann Arbor, MI. [\/banner_heading] Named one of Food \u0026amp; Wine’s Best New Chefs of 2021 and a James Beard Award Best Chef semifinalist, Ji Hye aims to broaden the understanding of Korean cuisine through her cooking. At her acclaimed restaurant Miss Kim — named one of Ann Arbor’s “Most Essential Restaurants” by Eater — her seasonal menu is inspired by ancient Korean culinary traditions, and adapted with local Midwestern ingredients. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41363951616057,"sku":"CH-KOREANSTFOOD","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-korean-street-food-with-ji-hye-kim-virtual-class-milk-street-cooking-school-215620.png?v=1702572954"},{"product_id":"milk-street-digital-class-korean-barbecue-with-grace-park","title":"Milk Street Digital Class: Korean Barbecue with Grace Park","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\u003eIf you think Korean barbecue is strictly restaurant fare, thinkagain. Guest chef Grace Park, founder of Crazy Korean Cooking, is here to prove that Korean barbecue isn’t just possible at home—it’s dead simple and truly fun. At this\u003cb\u003e pre-recorded Zoom livestream class\u003c\/b\u003e, Grace will teach you her two favorite proteins for Korean barbecue: galbi (beef short ribs) and spicy pork belly. You’ll learn why marinades are the humble heroes of Korean barbecue. These bold combinations of garlic, soy, sugar, rice wine and fermented chili paste impart big flavor to meat—especially because you'll let your meat marinate for two full days. We’ll walk through the science of long marination and you’ll learn why you should never ever skip the step of putting your meat dry before grilling. Whether you grill your meat on a traditional tabletop setup or at the stove, you’ll get Grace’s pro tips on picking the right pan, keeping your meat from sticking and judging doneness with perfect accuracy. With the meats cooked and ready to go, we’ll move on to the rest of the classic Korean barbecue spread. You’ll see how easy it is to mix up a batch of ssamjang, a Korean dipping sauce that’s deeply savory and nicely spicy.Grace will walk you through the history and flavor profiles of doenjang (soybean paste) and gochujang (fermented hot pepper paste), which are two ingredients you’ll never want to be without again. And then we’ll put it all together. A crunchy lettuce leaf, a smear of ssamjang, a mound of pork belly or short ribs, and a bit of grilled kimchi: it just may be the perfect bite.\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] Grace Park Lewis is the co-founder of Crazy Korean Cooking, a 100% Korean women owned company that provides authentic Korean ingredients and cookware, as well as education about Korean food and culture.[\/banner_heading] Grace’s journey began when she started a fun and slightly “crazy” Korean cooking channel onYouTube in 2009 with her best friend, Stephanie. She wanted people to experience good,authentic Korean food, the kind Korean moms and grandmothers made using wholesome ingredients. What Grace often saw outside of Korea was that food was labeled “Korean,” yet any true resemblance was minimal.So she began by simply sharing her family recipes. Her website crazykoreancooking.com soon became one of the most visited Korean cooking resources of the time, and became an official content partner of Microsoft food app. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41881182994489,"sku":"CH-KBBQGP","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-korean-barbecue-with-grace-park-virtual-class-milk-street-cooking-school-867030.png?v=1705439346"},{"product_id":"milk-street-digital-class-the-secrets-of-the-middle-eastern-pantry-with-lior-lev-sercarz","title":"Milk Street Digital Class: The Secrets of the Middle Eastern Pantry with Lior Lev Sercarz","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\u003eFrom Turkey to Tunisia and Jordan to Iraq, the Middle East is a vast region with countless layers of culinary influence. It’s a part of the world we love to learn about at Milk Street, and one of our favorite teachers is chef, author and spice aficionado Lior Lev Sercarz, whose most recent book is “A Middle Eastern Pantry.” Lior is the teacher of this pre-recorded livestream class, where he proves that equipping your pantry with a short list of essential ingredients will set you up for endless delicious meals. We’re going beyond tahini and olive oil here. You’ll come away completely convinced that you need a jar of pickled grape leaves on hand for dolmas, which are prepared more like a casserole than you might think. Then, you’ll learn to make homemade versions of three beloved and utilitarian spice blends: tart za’atar, nutty dukkah and savory shawarma—that’s right, shawarma is a spice blend as well as a meat preparation. Finally, to satisfy your sweet tooth, you’ll use date syrup and rose water—both must-haves in a well-stocked Middle Eastern pantry—to make jallab, a nonalcoholic refreshing chilled drink that’s garnished with pine nuts. As we cook, Lior will shed light on the production, history, cultural resonance and storage of each of these staples. You’ll come away with a super-powered pantry to make future Middle Eastern meals a breeze to prepare.\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]Lior Lev Sercarz is the chef and owner of La Boîte, [\/banner_heading] a destination spice atelier in New York City, and the author of “Mastering Spice” and “The Spice Companion.” His collections are sold online and in select stores. He lives in New York City with his wife and children. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41881265274937,"sku":"CH-MIDEASTPNTRY","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-the-secrets-of-the-middle-eastern-pantry-with-lior-lev-sercarz-virtual-class-milk-street-cooking-school-915929.png?v=1704848426"},{"product_id":"milk-street-digital-class-real-fettuccine-alfredo-with-simonetta-capotondo","title":"Milk Street Digital Class: Real Fettuccine Alfredo with Simonetta Capotondo","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\u003eWhen you order Fettuccine Alfredo in Rome, what you get is beautiful pasta served in a glossy sauce that’s Parmesan-forward and nearly—dare we say—light. It’s a world apart from the greasy, gloopy mess we’ve all experienced. Join guest chef and professional sfoglina Simonetta Capotondo for a workshop where you’ll un-learn everything you though you knew about Fettuccine Alfredo and re-learn how to make it as the Italians do. We start with homemade fettuccine noodles, which require nothing more than flour, eggs and bit of expertise. We’ll hand-roll our pasta, which doesn't just eliminate the need for fancy tools—rolling with a wooden rolling pin also creates texture on the pasta that helps it better absorb sauce. Simonetta will show you how to cut, cook and store your noodles with ease. Then, we turn to the (in)famous sauce. The Roman version requires just butter, high-quality Parmesan and pasta water—no heavy cream or sludgy roux here. As we cook, you’ll hear the tales of how this dish came to be and why Hollywood starlets are to thank for America’s obsession with it. By the end of this workshop, you’ll be enjoying a dinner of Fettuccine Alfredo the way it’s meant to be.\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":42337423523897,"sku":"CH-FETTUCCINE","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-real-fettuccine-alfredo-with-simonetta-capotondo-virtual-class-milk-street-cooking-school-828596.png?v=1710892312"},{"product_id":"milk-street-digital-class-banh-mi-with-andrea-nguyen","title":"Milk Street Digital Class: Banh Mi with Andrea Nguyen","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\u003eThere is basically just one sandwich in Vietnam: Bánh Mì. Join Andrea Nguyen, author of seven cookbooks—one of which is literally “\u003ca href=\"https:\/\/www.penguinrandomhouse.com\/books\/225437\/the-banh-mi-handbook-by-andrea-nguyen\/\" target=\"_blank\" title=\"The Bánh Mì Handbook\" rel=\"noopener\"\u003eThe Bánh Mì Handbook\u003c\/a\u003e”—for a livestream class where you’ll make this Vietnamese favorite with a twist. Andrea will turn your idea of Bánh Mì inside out: rather than serving it up in a baguette, you’ll make it bundled up in crisp lettuce leaves. You get everything you love from Bánh Mì—tender bread, a savory shallot and shiitake topping, fragrant sesame green onion oil, crunchy peanuts—in a smaller package that makes for a joyful shared meal. For dunking, you’ll make a batch of homemade Nước Chấm, a must-have sauce on the Vietnamese table. Combining savory fish sauce, punchy chili-garlic sauce and a drizzle of agave syrup or honey, this sauce is a lesson in balance. As we cook, you’ll learn how this French-Vietnamese sandwich came to be and get variation ideas from Andrea. Then, to satisfy your sweet tooth, you’ll make a batch of brittle studded with roasted peanuts and sesame seeds. The result is a snappy candy that’s perfectly balanced by toasty, savory flavors. You’ll come away from this class with dinner and dessert and a renewed appreciation for Vietnamese cuisine.\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":42337450164281,"sku":"CH-BANHMI","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-banh-mi-with-andrea-nguyen-virtual-class-milk-street-cooking-school-615471.png?v=1710892251"},{"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-spice-up-your-holiday-cookie-box-with-hetal-vasavada","title":"Milk Street Digital Class: Spice Up Your Holiday Cookie Box with Hetal Vasavada","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\u003col style=\"margin-top: 0in;\" start=\"1\" type=\"1\"\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003eLemon Coriander Snickerdoodles\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003eAnise and Almond Viennese Cookies\u003c\/li\u003e\n\u003cli class=\"MsoNormal\" style=\"mso-list: l0 level1 lfo1; tab-stops: list .5in;\"\u003eBesan ki Burfi Rice Krispies\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"MsoNormal\"\u003eRice Krispies with plenty of cardamom and ghee. Snickerdoodles spiked with lemon zest and coriander. And Viennese butter cookies that get an upgrade care of one particularly under-rated ingredient. These sweets don’t skimp on spices—and that’s why they are beloved treats for Hetal Vasavada, author of the cookbook “Desi Bakes.” At this pre-recorded livestream class with Hetal, you’ll learn how the key technique of Indian besan ki burfi inspired her nutty, grown-up spin on Rice Krispies. We’ll draw on nimbu pani, a bright and lemony drink enjoyed during India’s hottest months, to make a marbled snickerdoodle cookie that employs a transformative technique to amplify the aroma of the lemon zest. Plus, you’ll pair that lemon with its favorite spice—even though it’s one that might sound strange in a cookie. And you’ll give butter cookies a breath of fresh air with the addition of the spices of your choice, like anise, cinnamon, chai masala or cardamom. 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She is the author of \u003ci\u003eMilk and Cardamom\u003c\/i\u003e, the creator of the @milkandcardamom Instagram channel, blog and online pop-up bakery, and is a contributor at \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, Eater, Cherry Bombe, Food52, 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. 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But unlike protein bars packed with mystery ingredients, onigiri also employ some of the most fundamental ingredients and techniques of Japanese cooking. So what is it, exactly? Onigiri, as a category, is rice packed around a delicious filling and folded into a pouch made of dried seaweed (nori). Join guest teacher Brendan Liew, author of the new book “Konbini: Cult recipes, stories and adventures from Japans iconic convenience stores,” for a pre-recorded livestream cooking class where you’ll learn to make and adapt onigiri to your own taste. \u003c\/p\u003e\n\u003cp\u003eWe start with the rice. Brendan shows you how to wash, drain and cook rice perfectly so that it’s sticky enough to hold together but not gummy or goopy. You’ll learn how to season the rice with classic mix-ins, such as furikake, sesame seeds, shiso leaves and more. Then, you’ll practice carefully shaping the rice around umami-rich, bold fillings like gochujang-spiced chicken, tuna, salmon and miso. Finally, you’ll carefully bundle it all up in a piece of nori. As a bonus, Brendan shows you how to take those same ingredients and skills and make a classic sushi roll—which will seem easy after the careful craft of making perfect onigiri. \u003c\/p\u003e\n\u003cp\u003eAbout Brendan: A chef by training, Brendan has worked at restaurants including Kadeau in Copenhagen and Benu in San Francisco, and the three-Michelin-starred Nihonryori Ryugin in Tokyo and Hong Kong. He studied the craft of ramen making in Osaka before settling on specialising in kappo and sushi. He's currently at Warabi, a sushi omakase restaurant in the W Melbourne hotel, Victoria, Australia.\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":44315638300729,"sku":"CH-KONBINI","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-konbini-iconic-japanese-food-with-brendan-liew-virtual-class-milk-street-cooking-school-887529.png?v=1740515219"},{"product_id":"milk-street-digital-class-the-best-soup-in-the-world-malaysian-laksa-with-linda-tay-esposito","title":"Milk Street Digital Class: The Best Soup in the World: Malaysian Laksa with Linda Tay Esposito","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\u003ePenang-Style Classic Assam Laksa\u003cbr\u003eModern “Dry” Assam Laksa Kering\u003c\/p\u003e\n\u003cp\u003eDescription: \u003cbr\u003eWhat’s the best soup in the world? We think it may be laksa, which is an essential dish of Penang, the culinary epicenter of Malaysia. Join guest teacher Linda Tay Esposito at this pre-recorded livestream small group workshop that puts the lessons of an entire semester of culinary school into one single bowl. You’ll make a homemade chili paste that is a seminar in the fundamental tastes, balancing spicy, savory, tart, sweet and salty in perfect proportions. We cover the classic French technique of making fumet fish stock, then put a uniquely Malaysian spin on it with the addition of tart tamarind paste. You’ll be put through the paces with your knife skills as you carefully julienne shallot and cucumber, slice alliums, chiffonade herbs and trim pineapple. And you’ll learn how to perfectly cook rice noodles, poach fish and make smart substitutions. Not in a soup mood? Linda also shows you how to make a “dry” version of laksa, which combines the flavors of laksa with the techniques of wok cooking to make a speedy stir fry. \u003c\/p\u003e\n\u003cp\u003eAbout Linda: Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. Since 2004, Linda has shared her passion and knowledge of Southeast Asian cuisines by using approachable techniques that students can recreate at home. Linda teaches at 18 Reasons, The Civic Kitchen and Milk Street Kitchen. Previously, she taught at the San Francisco Cooking School, Cavallo Point, and several other cooking schools in the Bay Area.\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":44316230877241,"sku":"CH-LINDATAYESPOSITO","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-the-best-soup-in-the-world-malaysian-laksa-with-linda-tay-esposito-virtual-class-milk-street-cooking-school-766721.png?v=1740539590"},{"product_id":"milk-street-digital-class-chinese-american-classics-with-j-kenji-lopez-alt","title":"Milk Street Digital Class: Chinese American Classics with J. Kenji López-Alt","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\u003eJ. Kenji López-Alt returns to the Milk Street Cooking School o teach you three of his favorite essential Chinese-American dishes. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eWhat’s on the Menu: \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eEgg Drop Soup\u003cbr\u003eBeef with Broccoli\u003cbr\u003eLo Mein with Charred Cabbage, Shiitake and Chives\u003cbr\u003e\u003cbr\u003eJ. Kenji López-Alt is back at the Milk Street Cooking School. In this pre-recorded livestream class, he teaches you to make three of his favorite things to order at Chinese-American restaurants—which also happen to be three polarizing dishes that can be either be truly extraordinary or seriously mediocre. Case in point: Good beef and broccoli is tender, seared to smoky crispness and tossed in a savory-sweet, garlic and ginger-scented oyster sauce. But bad beef and broccoli is drab, gray, mushy and thin. There are simple steps you’ll learn from Kenji to guarantee the first and banish the latter, like cooking in small batches over super-high heat and being strategic with your marinade. The same goes for egg drop soup, which is often viscous, eerily neon-yellow in color and rubbery. When you make it Kenji’s way, you fortify a simple broth with umami-rich ingredients and aromatics, then combine technique and one humble pantry ingredient to achieve a perfect egg “flower”. Finally, he shows you how to make a lo mein that’s a far cry from the gloopy noodles with a couple of sad vegetables thrown in. Instead, his lo mein is nearly 50\/50 noodles to vegetables, the preparation of which will give you a perfect opportunity to practice your wok cooking skills. Join Kenji to enjoy these beloved dishes as they were meant to be made.\u003c\/p\u003e\n\u003cp\u003eAbout Kenji: J. Kenji López-Alt is the author of the James Beard Award-winning and bestselling cookbooks The Food Lab and The Wok, and the best-selling children’s book Every Night is Pizza Night. You can get any of his books wherever you typically buy your books, or order them here. He has a YouTube channel where he posts cooking videos and other food-related content. He is also a New York Times food columnist and the Chief Culinary Advisor for Serious Eats. Additionally, he’s the the former chef and founding partner at Wursthall in San Mateo, a German-inspired California beer hall and restaurant and is a huge fan and partner at Backhaus, a San Mateo bakery specializing in naturally-leavened sourdough, pretzels, and European-style pastries. Kenji lives in Seattle with his children Alicia and Koji.\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":44381361438777,"sku":"CH-KENJI","price":11.21,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-chinese-american-classics-with-j-kenji-lopez-alt-virtual-class-milk-street-cooking-school-701652.png?v=1743015338"},{"product_id":"milk-street-digital-class-the-flavors-of-romania-with-irina-georgescu","title":"Milk Street Digital Class: The Flavors of Romania with Irina Georgescu","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\u003eTomato Soup with Semolina Dumplings\u003cbr\u003ePotato Stew with Filo Cheese Crust\u003c\/p\u003e\n\u003cp\u003eWhat’s the best comfort food in the world? Before we met Irina Georgescu, we might have called it a toss-up between Shepherd’s Pie and classic grilled cheese and tomato soup. But then Irina showed us around Romania, introducing us to stews topped with stuffed filo pastry and tomato soups studded with cheesy dumplings. That’s how our definition of the most satisfying dishes got turned on its head. Join Irina, most recently the author of \u003ca rel=\"noopener\" href=\"https:\/\/www.portersquarebooks.com\/book\/9781784887049\" target=\"_blank\"\u003e“Danube: Recipes and Stories from Eastern Europe,”\u003c\/a\u003e in this pre-recorded virtual class where you’ll learn how Romanians transform humble ingredients like potatoes, tomatoes, semolina and cheese into the best hearty dinners you’ve ever had. You’ll make a dill-spiked potato stew topped with flaky filo stuffed with yogurt and cheese. While the filo-crusted stew is baking, you’ll learn to make a soup that uses tomatoes in three different ways to achieve incredible depth of flavor in under half an hour. That’s plenty of time to make a batch of the light, tender dumplings that feature a generous amount of cheddar—or Romanian cașcaval if you’re lucky enough to find it. As we cook, Irina shares stories of how Romania’s cuisine has been shaped by the Balkans, the Danube, its neighboring Central European countries, its unique geography and more. \u003c\/p\u003e\n\u003cp\u003eAbout Irina: Irina Georgescu is a James Beard Award-winning UK-based food writer and author from Romania whose work draws on her Eastern European heritage. Her writing and recipes are a love letter to Romania, a country explored very little from the culinary point of view. She writes with integrity and respect towards this rich heritage, raising the profile of Romanian culinary identity through her books and culinary tours. She is the author of three books: “Carpathia,” “Tava” and her newest book, “Danube.” \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":44443398242361,"sku":"CH-GEORGESCU","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-the-flavors-of-romania-with-irina-georgescu-virtual-class-milk-street-cooking-school-858100.jpg?v=1745510081"},{"product_id":"milk-street-digital-class-dumplings-the-ukrainian-way","title":"Milk Street Digital Class: Dumplings the Ukrainian Way: Varenyky with Olia Hercules","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\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eWhat’s on the Menu: \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cbr\u003eHomemade Varenyky Dough\u003cbr\u003ePotato and Cheese Varenyky\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cbr\u003eWe keep thinking that one day, we’ll have taught you to make every dumpling in the world. But then we realize that there’s yet another one that hasn’t yet been featured at the Milk Street Cooking School. Whether you’re playing dumpling bingo with us or just taking your first foray into this home cooking sub-category, you’re in good company. Join guest teacher Olia Hercules, most recently the author of “\u003ca href=\"https:\/\/oliahercules.com\/books\/strong-roots-usa\" rel=\"noopener\" target=\"_blank\"\u003eStrong Roots: A Memoir of Food, Family and Ukraine\u003c\/a\u003e,” for a pre-recorded cooking class about one of her most comforting and deeply rooted recipes: Ukrainian varenyky. You’ll learn to make a simple egg-enriched dough either by hand or using a mixer. As it rests, you’ll prepare Olia’s favorite filling of mashed potato, crumbly cheese and scallion. We start by shaping simply half-moon varenyky, then move on to more elaborately braided, pleated and bundled variations. Then, you’ll learn why varneyky are best when they’re both boiled and fried, resulting in a creamy interior and golden brown exterior. As we cook, you’ll learn about regional variations of varenyky within Ukraine, their history in the region and why they hold such a special place in Olia’s heart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout Olia: \u003c\/b\u003eOlia Hercules was born in Kakhovka, Ukraine. She trained at the  Leiths School of Food and Wine, then worked in restaurants, including Ottolenghi, and as a recipe developer. Her first book, \u003ci data-stringify-type=\"italic\"\u003eMamushka\u003c\/i\u003e, won the Fortnum \u0026amp; Mason Award for best debut cookbook and was followed by \u003ci data-stringify-type=\"italic\"\u003eKaukasis, Summer Kitchens\u003c\/i\u003e and \u003ci data-stringify-type=\"italic\"\u003eHome Food\u003c\/i\u003e. After the invasion of Ukraine in 2022, Olia co-founded #CookforUkraine, which has raised over £2 million. She lives in London.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\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":44803716317241,"sku":"CH-UKRNDUMPLNG","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-dumplings-the-ukrainian-way-varenyky-with-olia-hercules-virtual-class-milk-street-cooking-school-257157.png?v=1755734210"},{"product_id":"milk-street-digital-class-how-to-eat-dumplings-in-hong-kong","title":"Milk Street Digital Class: How to Eat Dumplings in Hong Kong","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\u003eHomemade Dumpling Pastry \u003cbr\u003ePak Choi \u0026amp; Kale Dumplings + The “Fat Cat” Fold\u003cbr\u003eWonton Braised Noodles with Tobiko + The “Jellyfish” Fold \u003c\/p\u003e\n\u003cp\u003eIf there’s any topic that we never tire of at the Milk Street Cooking School, it’s dumplings. From momos to empanadas and gyoza to samosas, there’s always more to explore in the world of stuffed and filled dough. In this pre-recorded cooking class with Jeremy Pang, author of the new book “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780600639121\" rel=\"noopener\" target=\"_blank\"\u003eJeremy Pang’s Hong Kong Kitchen\u003c\/a\u003e,” you’ll learn to make two dumplings that evoke the spirit of Hong Kong. For home cooks who are—to quote Jeremy—“that unique combination of brave and ballsy,” we make homemade dumpling dough. We get into the science of hot-water doughs and let you decide whether to roll your dough out in sheets or, for those in pursuit of authenticity, practice rolling individual wrappers with a narrow dim sum rolling pin. \u003c\/p\u003e\n\u003cp\u003eWith our wrappers stacked and ready to go, we turn to fillings. We make two variations, both of which come together easily and can be prepped ahead of time for ease. Then, Jeremy teaches two folding techniques: quaint cat ears and a whimsical jellyfish-evocative fold. You’ll learn how to carefully cook dumplings, whether you’ll be serving them up on their own or in Jeremy’s favorite noodle and wonton soup. \u003c\/p\u003e\n\u003cp\u003eAbout Jeremy: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e TV Chef, author and founder of London's School of Wok, Jeremy Pang comes from three generations of Chinese chefs. Jeremy's broadcast career has included appearances on Channel 4, the BBC, ITV and more. Fans are also able to engage with him at home through his YouTube channel. Jeremy Pang's Hong Kong Kitchen is a 6-part series that takes viewers on a journey through the sizzling streets of Hong Kong. His new cookbook, \"Jeremy Pang's Hong Kong Kitchen,\" features 70 delicious recipes for the city's best dishes.\u003c\/span\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":44804255449145,"sku":"CH-DUMPLNGHGKG","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-how-to-eat-dumplings-in-hong-kong-virtual-class-milk-street-cooking-school-753810.png?v=1755734202"},{"product_id":"milk-street-digital-class-kyrgyz-dumplings-with-anna-ansari","title":"Milk Street Digital Class: Kyrgyz Dumplings with Anna Ansari","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\u003cspan style=\"font-family: 'Avenir Book';\"\u003eJoin guest teacher Anna Ansari for a historical and culinary journey along the Silk Roads. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhat’s on the Menu: \u003c\/b\u003e\u003cbr\u003eOromo (Kyrgyz Rolled Dumplings) with Mushroom or Meat Filling \u003cbr\u003eNokot (Uyghur Chickpea and Carrot Salad) \u003cbr\u003e\u003cbr\u003eIf we asked you to rattle off as many dumplings of the world as you can, we’re betting that Kyrgyzstan’s oromo might not be one of the first to comes to mind. Join guest teacher Anna Ansari, author of the new book \u003c\/span\u003e\u003ca href=\"https:\/\/portersquarebooks.com\/book\/9798217126514\"\u003e\u003cspan style=\"font-family: 'Avenir Book';\"\u003e“Silk Roads,”\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-family: 'Avenir Book';\"\u003e to put this central Asian version of one of our favorite food formats—boldly flavored fillings packaged up in dough—in the spotlight. In this pre-recorded livestream class, we start with context, teaching you why the so-called Silk Road was really more like the silk roads—and about how this informal overland trading network transmitted far more than silk, from technological innovation to culinary inspiration. Then, we move to practice. You’ll learn to make a versatile dumpling dough the Kyrgyz way. We prep two fillings—one meat, one veg—that pack big flavor punches despite their short ingredient lists. Then, we shape. Unlike many dumplings, a classic oromo doesn’t require fussy pleating of dozens of individual packets. Instead, it’s a massive snail or horseshoe-shaped creation that takes a fraction of the time to prepare and looks much more stunning on the table. If you’re expecting it to be baked, though, you’ll be surprised by the traditional cooking method we turn to instead. To accompany this rich showstopper, we also prepare quick, simple salad called nokot, which hails from Uyghur culinary traditions and is the perfect way to complete the meal. Join Anna for a class that is as rich in history as it is in flavor. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout Anna: \u003c\/b\u003eAnna Ansari is an Iranian-American food writer whose debut cookbook, “Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing,” takes us on a culinary, historical, and personal odyssey across the most storied trade routes in history with 90 showstopping but accessible recipes. Meera Sodha praises her as “a rare kind of home cook who is able to turn the simplest ingredients into pure magic [and] one of the best writers I know.” A Detroit native now based in London, Anna’s background is in Asian Studies, with degrees from both Barnard College and Yale University. Her writing explores the intersections of food, family, and history, with a focus on migration and the ways ingredients and flavors move across borders, carried in the memories and pockets of travelers and transplants. \u003c\/span\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. 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