Christopher Kimball on the founding of Christopher Kimball’s Milk Street.


Christopher Kimball’s Milk Street in downtown Boston — at 177 Milk Street — is home to our magazine’s editorial offices and our 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 searching the world for bold, simple recipes and techniques. Adapted and tested for home cooks everywhere, these lessons are the backbone of what we call the new home cooking. 

For the last 25 years, I have promised the home cook that the recipes would work. Now I am promising that a different set of recipes, a new approach to cooking can elevate the quality of your cooking far beyond anything you thought was possible.

I still love the cooking of New England — apple pie is still my favorite recipe of all time — but the American repertoire is only part of the story. The rest of the world has created flavor by using spices, textures, fermented sauces, chiles, and fresh herbs. 

This new style of cooking is more about layers of flavor, about contrast, about combining ingredients in new ways.

There are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Grilled spicy broccoli, French carrot salad, rum-soaked chocolate prune cake, Thai-style coleslaw, or Asian chicken noodle soup all deliver big flavors and textures without having to learn a new culinary language.

By using simpler, more streamlined cooking techniques combined with more powerful combinations of ingredients, you can produce dishes that, until now, you thought were beyond your culinary skills. (Hey, I know this is true — even my wife tells me that my cooking has gotten better!) Welcome to the new home cooking. Welcome to Milk Street.



Christopher Kimball