Skillet flatbreads, steamed bao, sourdough bread, double-chocolate cookies, sour cherry streusel: Sweet or savory, we love baking, and we want to help you be a more confident, inspired baker. Join us to make your baking much more exciting.
Eventi in questa raccolta
Yes Choux Can: Homemade Crullers with Tanya Bush
lunedì prossimo alle 18:00 EDT
Da $0.00
Pizza Practice: Doughs, Techniques & Toppings with Tara Jensen
martedì prossimo alle 18:00 EDT
Da $0.00
The Cookie Grand Tour of Italy with Domenica Marchetti
mercoledì prossimo alle 18:00 EDT
Da $0.00
Baking and the Meaning of Life with Helen Goh
Sat, May 2, 1:00 PM EDT
Da $0.00
Field to Crumb: A Local Grain Sourdough Baking Workshop in Vermont
Thu, May 7, 10:00 AM
Da $0.00
For the Love of Whole Grains: 3 Great Scones with Roxana Jullapat
Tue, May 12, 6:00 PM EDT
Da $0.00
İstanbul: Three Keys to the Culinary Capital with Ozlem Warren
Sat, May 16, 1:00 PM EDT
Da $0.00
Vermont Cooking Retreat
Mon, May 25, 5:30 PM
Da $0.00
Show the Dough Who’s Boss: Fougasse with Richard Bertinet
Sat, May 30, 1:00 PM EDT
Da $0.00
Field to Crumb: A Local Grain Sourdough Baking Workshop in Vermont
Thu, Sep 17, 10:00 AM
Da $0.00
Mini Intensive: Flower Power: Baking with Herbs & Blossoms with Rose Wilde
ieri alle 18:00 EDT
Da $0.00
In-Person Class: Around the World in Three Flatbreads with April Dodd
Tue, Apr 7, 6:00 PM
Da $0.00
Intensive: French Pastry & Plant-Based Variations with Denise Marchessault
Wed, Apr 1, 6:00 PM EDT
Da $0.00
Small Group Workshop: Easter Baking the Balkan Way with Irina Janakievska
Sat, Mar 28, 1:00 PM EDT
Da $0.00
In-Person Workshop: Two Days of Sourdough Baking with Andrew Janjigian
Fri, Mar 13, 5:00 PM
Da $0.00
Intensive: Scandinavian Bake Sale with Nichole Accettola
Wed, Mar 11, 6:00 PM EDT
Da $0.00
Small Group Workshop: The Local Ravioli of Liguria with Enrica Monzani
Sat, Feb 28, 1:00 PM EST
Da $0.00
Small Group Workshop: French Tarte au Citron with Rosa Jackson
Sun, Feb 22, 1:00 PM EST
Da $0.00
Small Group Workshop: Focaccia Three (More) Ways with April Dodd
About Milk Street Cooking SchoolWelcome to Milk Street Cooking School. In spring 2020, our cooking school moved online - but we're thrilled to now be able to offer a limited number of in-person events at our space in downtown Boston. At our in-person events, you can expect:Hands-on cooking experiences in pairs at fully-equipped cooking stationsTastings, culinary experiments and supported creative challengesEngaging learning with expert teachers and peersTransformative flavor combinations, techniques and ingredient combinationsPractical, relevant skillsEncouragement to take risks and make mistakes (It’s the only way we learn!)Plenty of fun!To learn more regularly with Milk Street, we encourage you to check outour virtual school.In-person events take place in our downtown Boston kitchen at 177 Milk Street. Our classes are designed for students 18 and older, but responsible teenagers (age 13+) are welcome with an adult.About Christopher Kimball's Milk StreetChristopher Kimball’s Milk Street in downtown Boston is home to our editorial offices, development kitchen and cooking school. It also is where we record Christopher Kimball’s Milk Street television and radio shows. Milk Street is changing how we cook by learning bold, simple recipes and techniques from cooks all over the world. These lessons are the backbone of what we call the new home cooking. For more information, go towww.177milkstreet.com.