When you love food, it hurts to see it go to waste. And yet, it's happened to all of us that we just don't get around to something before it turns. In this class with the Milk Street Cooking School, you'll learn four key techniques that will minimize your food waste while also creating even more flavorful ingredients to use in future cooking. You'll learn to save sad-looking herbs before they turn to slime by transforming them into flavor-packed pestos and herbed salts. You'll use heat to rescue alliums--those are the onions, leeks, scallions, garlic and shallots we all love--from the compost bin by caramelizing them. And you'll be surprised to learn how many ingredients that so often try to go to waste, like ginger, tomato paste and lemons, can simply be frozen as-is.

All FoodCorps service members, alumni and current staff are welcome to join this livestream event.

Immediately after registering, you will get a confirmation email that contains your Zoom meeting log-in information. One week prior to class, you'll get the list of ingredients you'll need to cook along, if you choose. Please remember that we count on you to show up if you register. Your instructors plan their instruction and class format according to the number of FoodCorps members registered.

After class, you will receive a recording of the event, as well as an email with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.