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

$14.95

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About this pre-recorded class:

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

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. Please note: your video download file will have an approximate size of 500 MB.

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

$14.95

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About Rosemary Gill and April Dodd:

Rosemary Gill is Milk Street’s Director of Education. An educator dedicated to helping people create lasting home cooking habits, she oversees the development of Milk Street’s public cooking classes as well as Milk Street's community initiatives. Her previous leadership and teaching experiences have been with various organizations, including 18 Reasons, Medford Farmers Market, The Somerville Arts Council, SPUR, Garden for the Environment, the Boys & Girls Clubs of San Francisco and more. April Dodd is Milk Street’s Assistant Director of Education. In addition to running the guest chef program at our virtual school, she also runs private events and works on collaborations with our non-profit partners, including FoodCorps and The Girl Scouts. Some of April’s past culinary exploits include working at a bakery in Bordeaux, France; running the summer food preservation program at Middlebury College; and working as a chef at a women’s-only retirement community in her hometown of Lexington, Kentucky.