If you liked my first publication Cook’s Magazine... Then you’re going to love my brand-new publication: Christopher Kimball’s Milk Street Magazine.
Dear Home Cook:

I know what you’re thinking...

Why is Christopher Kimball going off and starting a new cooking magazine? How will it be different from (or better than) his previous cooking magazine? And do we really need a new publication from Chris Kimball?

Well, the answer is I’m doing it because I’ve decided it’s time for a change. It’s a bit of a been-there-done-that thing as well. I’m scratching an itch I’ve had for quite some time.

You see, I believe we’re on the brink of a revolution in American home cooking. A seismic shift to simpler, improved methods. More complex flavors. And cleaner, bolder food. Much of the rest of the world is already there – and has been for years. I want to capture the best of what they know and do and understand about cooking and bring it into my own kitchen – and into yours as well. It’s coming! A movement to fresher, healthier, more vibrant tastes and techniques.

Now I’m not saying I’m turning my back on or rejecting everything you and I have learned and shared together over the last 35 years. Far from it. I’m saying it’s time to take all of what we know and use it as a springboard to cook at a level that you have never imagined!

Thus my new magazine. I’m calling it Christopher Kimball’s Milk Street Magazine. Christopher Kimball, well of course, that’s me. And Milk Street, well, that’s where my kitchen is located in downtown Boston.

With this new magazine, I’m raising the bar higher.

Now that we’ve mastered American Home Cooking 1.0 – it’s time to move ahead to the 2.0 version. Think of my new magazine as a culinary Graduate School for those of us who want to expand our cooking repertoire. 

To get you started, I want to send you the Charter Issue – Volume I, Number 1 – for your FREE PREVIEW.
Milk Street Magazine will cast a wide net and explore the culinary traditions and expressions from around the world. I think we’ll find simpler yet more flavorful recipes than what we’re used to here in our American kitchens. 

The fact is we typically cook within a range of flavors that utilize just 13 spices, much like Northern Europe. Yet the countries within the old Ottoman Empire – Southeast Europe, Western Asia, North Africa, and the Middle East – have up to 88 spices in their playbook. And they have hundreds of new techniques, new ideas, and new approaches to home cooking.

That’s the revolution I’m talking about. It’s raising American cooking standards to all-new heights. And a whole new style of cooking. It’s not classic American nor Mediterranean, Sichuan, Mexican, or Thai. It’s something new – a hybrid style – a hodgepodge of different cultures and epochs. It’s the new American home cooking.

So how do you adjust your cooking to make fresher, bolder dishes?

Well, like me, you could assemble a United Nations of cookbooks, guessing at what might work and what doesn’t. Or you could let us do the work for you.
We’ll cook with the spices of North Africa, the rich textures of the Middle East, the vibrant flavors of Sichuan and Central America, and the dishes that define the true cooking of the American South.

We’ll mix and match, refine and transform – creating a whole new repertoire in the process. This new approach to home cooking is neither ethnic nor traditional. It’s just good cooking!

Best of all, this new approach to cooking is about simplicity. There will be no long lists of hard-to-find ingredients, strange cookware, or all-day methods. (No need for a tortilla press, a comal, or a tagine pot!) Grilled Spicy Broccoli, Moroccan Carrot Salad, or Asian Chicken Noodle Soup all deliver big flavors and textures without having to learn a new culinary language.

With Milk Street Magazine in hand, you’ll understand the basic principles of cooking so you can improvise at the stove. You’ll learn which spice combinations are the most powerful. What techniques are best for developing flavor. Which cooking techniques work best with which ingredients. And how you can “layer” flavors – like going from a rich foundation to bass notes and on to flavor enhancers to perk up a dish just before serving. 

You’ll also learn a whole new set of techniques that can transform the way you cook:
  • Use salted, not unsalted, butter for stovetop cooking.
  • We discover a foolproof, all-new way to make carbon steel and cast iron pans truly non-stick.
  • Want to quick-soak beans for the perfect texture in the least amount of time? We show you how.
  • A simple combination of herbs, spices, and olive oil that can transform almost any dish from everyday no-star to four-star.
  • And we have all-new ideas for marinating... for using handfuls, not sprigs, of herbs... for using meat for flavoring... and for cooking grains and vegetables.
All in Milk Street Magazine – and much more. Each issue will feature no-nonsense cookbook reviews, delicious cocktail recipes, interviews with the experts on everything from wine fraud (it’s more common than you think) to the doctor who says there’s no scientific basis for drinking 8 glasses of water a day. And we investigate scientific mysteries around the world of food – like how it’s possible to produce 42 liters of whipped egg whites from just two eggs! All ahead!

And of course – recipes! But new, different, simple, and delicious!

Chocolate Rum-Soaked Prune Cake – Hey, what are prunes doing in my chocolate cake? Well, they are making it rich, moist, and gooey – the best piece of chocolate cake you will ever eat!

Greek-Style Turkey Burger – Grated zucchini lightens up the ground turkey and we use pita and eggs as a binder. The spicy yogurt sauce includes mint, dill and store-bought pickled peppers. Serve in warmed pita bread for the best burger you will ever taste.

Smashed Cucumber Salad – We made a Thai-style dressing with sugar, lime juice, chiles, and garlic and added smashed cucumbers and peanuts for a whole new approach to cucumbers.

Caramel Oranges – A London dessert tray classic imported from Italy, this is the easiest and best dessert you will ever make. A quick and easy caramel sauce is poured over sliced oranges, chilled, and served with Greek yogurt and chopped nuts. 

Creamy, Quick Weeknight Pasta – The simplest of all recipes, a bit of fresh chèvre, olive oil, and herbs takes less than 10 minutes to make and is healthier and tastier than Alfredo or Carbonara.

That’s just a taste (yeah, I know...) of what you’ll find in each and every issue of Milk Street Magazine.

It’s going to be a fun ride!

Enjoy the Charter Issue obligation-free. Simply click below and I’ll send you the Charter Issue – Volume I, Number 1 – of my new cooking magazine, absolutely free.
If you’ve enjoyed our cooking journey together at some time over the past 30-odd years – but are intrigued by the idea of moving on to the next level...

If all the skills, techniques, and processes you’ve learned from me over the years have become part of “the way you cook” – but you’re open to shifting gears and exploring how the rest of the world cooks...

If you’re ready to broaden your cooking horizons and discover simple, yet full-of-flavor recipes not just from around the world, but from under-the-radar pockets of the U.S. as well...

Then welcome to Milk Street Magazine. I look forward to making this new journey with YOU!
Chris Kimball

P.S. As always, no advertising. If you know me, you know I’ve never accepted advertising in whatever medium I’m involved in – and I’m not about to start now. This gives me the independence and free rein to use and recommend the products I truly like and believe in, and not the ones I feel obliged to use and endorse.