Mini-Intensive: Spice School with April Dodd

NOTE: iphone and ipad users, to register for the class.

This intensive consists of two sessions on Wednesday, January 8 and Thursday, January 9 at 6 p.m. EST each day

What’s on the menu:

• Learning to use spices by category
• Spice blending 101 and 201
• A deep dive into sour spices

Cooking with spices is the single easiest way to change the way you cook. Curious? Join Milk Street’s April Dodd in Spice School to revolutionize your spice cooking. In this interactive two-day livestream series (Wednesday, January 8 and Thursday, January 9 ), you’ll learn how to cook and bake according to spice family, use our spice blending theory to build beginner blends and then break our rules to create more advanced mixes, and finally to use sour and fermented spices to add nuanced flavor with a single ingredient. Before the two-day class begins, you’ll also do a little spice 101 pre-class studying so we can jump right in to higher level.

Class one: Imagine a mix of cinnamon, ginger and nutmeg. Now, imagine cinnamon, ginger and chili flakes. Big difference, right? Simple changes makes a huge impact when blending spices. Learning why will open new culinary worlds for you. In Class One of Spice School you’ll learn what makes spice blends bad, good or great and will try your hand at making your own. To build a foundation for our learning, we’ll cover spice categories, core spice pairings and the power of contrast when cooking with spices. Then we’ll start more advanced learning by exploring when to use whole or ground spices, tasting toasted and raw blends, and making blends made with three spices and others crafted with many more. Is more always better? We’ll find out together. At the end of our first class, you’ll combine all the information you’ve learned to blend your own custom spice mix according to our guaranteed blending rules.

Class two: Pucker up! The second class of our Spice School starts with a focus on sour spices like amchoor (dried green mango), dried limes, sumac and hibiscus. We rely on their tartness to brighten spice blends and dry-brine mixes. We also turn to them when we want the kick of citrus juice or vinegar but none of the liquid. Plus, some of our go-to tart spices, like dried limes and amchoor, are made from fermented fruit so they also carry a big umami punch, making these spices powerful dual-acting ingredients. Others, like sumac and hibiscus, have very complex red berry flavors that also means they shine when used solo. You’ll earn how to use them whole, ground and in combination with other spices. We’ll also discuss how to pair them with aromatics, herbs and a wide range of main ingredients from chicken to chocolate.

During the second half of class we’ll incorporate our new knowledge into a 201-level spice blending lesson. To help us learn we’ll evaluate sophisticated blends that (mostly) never change, like Chinese five-spice and Bengali panch phoran. We’ll then compare different versions of ever-changing blends like ras el hanout and baharat, both of which can have as many as 30 or as few as four spices. Whether they have dozens or under 10, though, they are always identifiable. How? We’ll find out. And we’ll consider completely new and utterly delicious blends created by understanding the power of memory and evocative narrative. It’ll make sense, we promise. Then we get to practice. We’ll build blends with five or more spices, including some nonspice ingredients. As we learn, we’ll build guidelines—but no more rules or formulas—that will help you succeed as you become more advanced in your spice blending and cooking skills.

We will send you a list of spices and other ingredients we recommend you have for each class as well as an equipment list. We will not cook full recipes in either class but will provide several after class for your continued experimentation.

Stock up on fresh, flavorful spices from the Milk Street Store

Photo credit: Andy Holmes

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information for all the sessions. At least one week prior to each session, you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.

After each session, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this intensive, please don't hesitate to get in touch via [email protected].

This intensive has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Payments for Milk Street livestream intensives are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from livestream cooking classes, workshops and intensives support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, FoodCorps and other partners.

Bonus: All attendees of this intensive will receive a one-time 15% off coupon to the after each session.

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