{"title":"Quick \u0026 Easy Cooking Classes","description":null,"products":[{"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-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-fried-noodles","title":"Milk Street Digital Class: Fried Noodles 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\u003eCrispy and crunchy, toasty fried noodles are fun, delicious and useful. They can become a pancake-like base that supports a whole meal, function like croutons or tortilla chips for a finishing crunch on lentils and salads, or be that just-crisp-enough addition to a frittata or casserole that takes it from good to outstanding. How you fry them is crucial to the end result and in this 75-minute \u003cb\u003epre-recorded Zoom class\u003c\/b\u003e taught by Milk Street’s Rosemary Gill and April Dodd, you’ll learn everything you need to know to start experimenting. We’ll make two dishes from Milk Street’s new book, aptly named “Noodles” : Mi Xào Giòn (Vietnamese Pan-Fried Noodles with Shrimp and Bok Choy) and Harak Osbao (Syrian Pasta and Lentils with Pomegranate Molasses). In the mì xào giòn, we pan-fry fresh egg noodles in a skillet into a crisp-crusted cake and top it with a slightly-saucy stir-fry of shrimp and mixed vegetable, the heat from which softens the noodles to crunchy-chewy deliciousness. To make the harak osbao, we use fried noodles very differently. Rather than being the foundation of the dish, they are a crunchy garnish, adding a textural pop to a base of lentils and boiled pasta brightened by sweet-and-sour pomegranate molasses and lemony cilantro. As we cook, we talk about more approaches for frying noodles and uses for them. Join us to fry up some noodles and make two delicious meals.\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":41300789755961,"sku":"CH-FRIEDNDL","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-fried-noodles-with-rosemary-gill-and-april-dodd-virtual-class-milk-street-cooking-school-982165.png?v=1690822894"},{"product_id":"tacos-with-rick-martinez","title":"Milk Street Digital Class: Tacos with Rick Martinez","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\u003eJoin guest chef Rick Martínez, James Beard Award winner and author of “Mi Cocina,” for a \u003cb\u003epre-recorded livestream Zoom class\u003c\/b\u003e that will transport you to two coastal Mexican states: Jalisco and Sinaloa. First, similar to mole but with a shorter ingredient list, pipián is a rich sauce flavored with bold spices like allspice and cloves. With just the right amount of heat from ancho chiles and chiles de árbol, this sauce can transform a rotisserie chicken, quick pan-seared shrimp or any vegetables of your choosing into a celebratory main course. Rick will teach you how to make Pipián Rojo the way they do it in Jalisco: loaded with pumpkin seeds, peanuts and sesame. Then, you’ll learn to make iconic tacos gobernador from Mazatlán in Sinaloa. Classic tacos gobernador combine shrimp and buttery sautéed vegetables inside a toasted, cheese-filled tortilla. As you make your tacos, you won’t just learn how to perfectly cook shrimp and why Rick recommends using both poblano and serrano peppers: you’ll also learn the colorful history of this taco, which was invented by an enterprising restaurateur to impress a local bureaucrat. You’ll also get a peek into the journey that Rick went on to write “Mi Cocina” and will hear stories from the seaside town in Mexico he now calls home.\u003c\/p\u003e\n\u003cp\u003e[\/description-break]What's On the Menu[\/title]\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePipián Rojo estilo Jalisco (Pumpkin seed, peanut and sesame seed sauce over roasted chicken)\u003c\/li\u003e\n\u003cli\u003eTacos Gobernador (Buttery shrimp tacos with toasted flour tortillas and melted cheese)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e[\/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]Rick Martínez is a cook, writer and recipe developer with a deep love of Mexican culture and cuisine. [\/banner_heading] Originally from Austin, Texas, he earned a Grand Diplôme focused in Classic Culinary Arts from the French Culinary Institute. Rick is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. His cookbook, “Mi Cocina,” food from the seven regions of Mexico, published in Spring 2022. He is a regular contributor to The New York Times and hosts live, weekly cooking classes for Food Network Kitchens. He is the host of Sweet Heat on Food52 and received an IACP award for outstanding video series. His new show Pruébalo launched July 2021. Rick was nominated for a prestigious James Beard Award for his work at Bon Appetit in 2020. [\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41309791486009,"sku":"CH-TACOS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-tacos-with-rick-martinez-virtual-class-milk-street-cooking-school-557857.png?v=1690822869"},{"product_id":"milk-street-digital-class-ramen-noodles-three-ways","title":"Milk Street Digital Class: Ramen Noodles Three Ways","description":"\u003cp\u003eWhen it comes to weeknight cooking, there’s no greater gift to the home cook than dry ramen noodles. But if the idea of ramen takes you back to your dorm days, it’s time to take a second look—and treat yourself to higher-quality noodles, like the air-dried, never fried noodles ones from A-Sha Foods USA. In this pre-recorded class with Milk Street’s April Dodd, you’ll learn to use quick, affordable and nourishing A-Sha ramen noodles as the foundation for extraordinary meals. First, you’ll learn about the history of dry noodles in Taiwan and elsewhere and will get introduced to noodles of different shapes and sizes, each of which is ideally suited for different kinds of dishes. A thin A-Sha Tainan-style noodle shines in our Hoisin-Ginger Noodles, a true pantry meal that balances punchy sriracha and ginger for sweet, umami-forward hoisin. A medium A-Sha Mandarin noodle is the perfect fit for garlicky peanut noodles, which we’ll finish with a soft-cooked egg and chili crisp. And a wide, toothsome A-Sha Hakka noodle is elegant enough for company when served under gochujang-rubbed skirt steak. Along the way, you’ll learn the dos and don’ts of cooking your noodles—yes, it is possible to screw it up! —and will get inspiration on near-infinite ways to combine noodles, sauces, proteins and garnishes.\u003c\/p\u003e\n\u003cp\u003e[\/description-break][\/accordions-break]This class is generously sponsored by A-Sha Noodles. [\/banner_heading]A-Sha Noodles is the cult-favorite, AAPI-owned noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen). In addition to their best-selling noodles—Mandarin (traditional medium noodle), Hakka (wide flat noodle) and Tainan (thin, skinny noodle)—A-Sha Noodles is well known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang's Momofuku, and limited-edition pop culture noodle sets like \"Crazy Rich Ramen.\" Since President Young Chang brought A-Sha Noodles to a small market in California in 2015, the brand has amassed an international fan base and is widely available at retailers like Amazon, Walmart, Costco and Target. They have been featured as one of the country’s most quickly growing private companies on Inc 5000 for four consecutive years and been featured in outlets like Thrillist, VICE, Tasting Table and others.[\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41575462404153,"sku":"CH-NOODLES-ASHA","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-digital-class-ramen-noodles-three-ways-hidden-milk-street-592053.jpg?v=1696519366"},{"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-food-processor-ice-cream-with-april-dodd","title":"Milk Street Digital Class: Food Processor Ice Cream 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 class=\"MsoNormal\"\u003eHomemade ice cream, no ice cream machine needed. It is not too good to be true. Milk Street has spent six months tinkering, tweaking and freezing batches of ice cream, and in this pre-recorded cooking class Milk Street’s April Dodd teaches you  how to throw together the result: a dead-easy, egg-free, no-cook ice cream formula. And it gets even better, because you probably already have all the ingredients you need in your pantry or fridge. Our endlessly adaptable base is made from just evaporated milk, sweetened condensed milk, a little yogurt and your flavorings of choice. Add in some freezing time and you’ve got yourself ice cream. The basic vanilla version April teaches you is the perfect backdrop for chocolate chunks, chopped candy bars or crushed cookies, and she’ll offer our tips for when to add your add-ins of choice for the best results. But don’t stop at add-ins! You can also change the flavor base endlessly. April also teaches you our lemon olive oil ice cream and shares recipes for strawberry balsamic version and double chocolate. Get out your whisk and food processor, make a little room in your freezer and get ready to make ice cream easy.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eWhat’s on the Menu: \u003c\/b\u003e\u003cbr\u003eFood-Processor Vanilla Ice Cream\u003cbr\u003eFood-Processor Lemon-Olive Oil Ice Cream\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":43774853644345,"sku":"CH-ICECREAMWAPRIL","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-food-processor-ice-cream-with-april-dodd-virtual-class-milk-street-cooking-school-754341.png?v=1725474100"},{"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. While most chiffon cakes require a central support or risk collapsing, Rose’s meticulously tested version stands up to stacking and frosting, meaning you can enjoy it as a simple single cake or a stunning layered creation that’s truly worthy of a birthday party. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout Rose: \u003c\/b\u003eRose Levy Beranbaum is an internationally known food and baking expert. She has been called “the most meticulous cook who ever lived,” and a “legendary baker.” She has published thirteen books, many of them award winners, including \u003ci\u003eThe Cake Bible\u003c\/i\u003e, \u003ci\u003eRose’s Heavenly Cakes, \u003c\/i\u003eand \u003ci\u003eRose’s Christmas Cookies\u003c\/i\u003e. Rose has mentored many aspiring bakers, has written for all the major food magazines, and had a long-running PBS Show called \u003ci\u003eBaking Magic with Rose. \u003c\/i\u003eShe is also a designer of equipment for baking and cooking. Her popular blog, Real Baking with Rose, has created an international community of bakers. She lives in New Jersey with her husband, Woody Wolston.\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":44502742630457,"sku":"CH-BDAYCAKE","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-birthday-cake-with-rose-levy-beranbaum-virtual-class-milk-street-cooking-school-590584.png?v=1747252337"},{"product_id":"milk-street-digital-class-how-to-freeze-anything-with-april-dodd","title":"Milk Street Digital Class: How to Freeze Anything 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\u003e\u003cstrong\u003eWhat’s on the Menu: \u003c\/strong\u003e\u003cbr\u003eFreezer Fritters Two Ways\u003cbr\u003eRoasted Cauliflower in Duck Fat \u003cbr\u003eMix and Match Popsicles\u003cbr\u003ePlus, everything you need to know to become great at using your freezer\u003c\/p\u003e\n\u003cp\u003eYour freezer is the most overlooked appliance in your kitchen—we would bet good money on it. But for Milk Street’s April Dodd, the freezer is not a graveyard or a mere ice cream storage zone. It’s a hardworking member of the kitchen, on the front lines of fighting food waste and making weeknight kitchen a breeze. In this livestream small group workshop, you’ll get to learn how to freeze nearly anything. We get into the challenge of processing and freezing grated produce—think zucchini, carrots and pears—which are a gift to your future self when done right and an absolute disaster when done poorly. You’ll play around with various forms of fat, ranging from olive oil to duck fat, to insulate slow-cooked vegetables from freezerburn and instantly boost up future batches of Tuesday night pasta or improvised charcuterie boards. And you’ll learn two popsicle formulas that allow you to make custom popsicles that use up bits and bobs of everything from buttermilk to fresh herbs. As we work, we also cover your understanding of the science of freezerburn, the importance of a clear labeling and organizational system and which tools are—and aren’t—worth the investment. \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":44708089266233,"sku":"CH-[FREEZE]","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-freeze-anything-with-april-dodd-virtual-class-milk-street-cooking-school-741023.png?v=1752852219"}],"url":"https:\/\/store.177milkstreet.com\/collections\/quick-easy-cooking-classes.oembed","provider":"Milk Street Store","version":"1.0","type":"link"}