Great homemade coffee with James Hoffmann.
In Mumbai, we learned a home-cook friendly version of Butter Chicken.
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This fried rice is a great way to use up kimchi that has been languishing in your refrigerator.
Gamja jorim, or salty-sweet soy-simmered potatoes, is a common banchan (small plate) on the Korean table. For our version, we added gochujang (Korean fermented chili paste) for a little heat and extra umami.
This is a simplified, not-too-spicy version of haemul jjampong, a fiery Korean seafood and noodle soup. Gochujang, or Korean chili paste, gives the broth with a bright red hue, as well as chili heat and a solid dose of umami.
These thin-cut beef short ribs marinated in a garlicky soy mixture and cooked quickly on a hot grill are sweet, salty, meaty, fatty, charred, chewy-tender and utterly delicious.
J.Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry.
Solingen, a city in western Germany, has had the lock on high-quality knives and cutlery for centuries—triangle Tools carries on the tradition with stainless steel graters, skimmers and pie and oyster knives.
Made from rare Alphonso mangos, this puree tastes just like biting into one of the juicy fruits during peak season.
Here at Milk Street, we want to change the way you cook. If you want to have more fun - and more success - in the kitchen, join us at Milk Street.
The Youtube coffee expert shares the best, worst and weirdest coffee in the world.
Meet gâteau au yaourt, a cake so easy that it’s often the first thing French children learn to bake.
Join Holly Erickson and Natalie Mortimer of The Modern Proper for a class on making three meatball-centric recipes: Baked Chicken Souvlaki Meatball Wrap, Spiced Lamb Meatballs with Cilantro and Yogurt and Meatballs in Buttery Marinana with Pesto Garlic Bread.
Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.
125 recipes adapted to skillet cooking inspired by our global travels.
This daiquiri packs tons of clean, intense fruity flavor because it uses frozen fruit and natural sweetness (that's right, no added sugars) to craft a perfectly refreshing summer cocktail.
At Smoke & Mirrors bar in Singapore, this lightly fruity update to the original Singapore sling is topped with bubbles made from emulsified pineapple juice.
The AUX Sukueru Knife combines the best of a knife, serving spatula and spoon in a delicate but sturdy, 6-inch package.
Sweet, tangy and spicy, we put these on virtually everything!
These limited-production jarred tomatoes from an Italian family brand are bright, flavorful and showcase produce preserved at its peak.
Irish Black Butter, made with apples and spices, is a breakfast game-changer.
From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.
Piping-hot, just-drained al dente pasta tossed with grape tomatoes, olive oil, a mixture of fresh herbs and ricotta cheese. This dish is creamy but not at all heavy, and the bright, fresh flavors and textures are simple and elegant.
Our take on a deep-dish quiche from Seattle, Washington’s Le Pichet restaurant uses crème fraîche and fewer eggs to lighten the rich yet airy showstopper.
Lemon zest perfumes this simple cake, then a lemon syrup is poured on after baking to keep the crumb moist and add a layer of tangy-sweet flavor.
Reem Kassis' Arabesque adaptation of sticky toffee pudding incorporates tahini and date molasses for a sublime twist to this warm classic dessert.
Sweet, fruity, spicy and full of pleasantly fermented funk, gochujang has been a crucial ingredient in Korean cooking for centuries—so popular there’s an annual festival to celebrate it. But what is this bright red jang? What is it made of? And how do you actually use it? We dive into all this and more.
Author J. Kenji Lopez-Alt demystifies the wok with tips for success.
Protesters started selling T-shirts that read, “Carne Asada Is Not a Crime.” This has led to the evolution of how tacos are made in Los Angeles. As one taco truck worker said, “I make the tortillas with my hands, not a press—they cannot confiscate my hands.”
For Hooni Kim, Korean cooking is all about balancing the flavorful jangs, the flavorful undercurrent of just about every aspect of Korean cooking.
Try this Garlilc-Chili Roasted Cauliflower and get back to us.
Try our Shrimp, Orzo and Zucchini with Ouzo and Mint.
Orange zest and coriander flavor this surprisingly simple yogurt cake.
We tested unlined versus aluminum foil and parchment paper and got a surprising answer.
When searing or frying, it’s a pressing matter.
We're talking about 12 loaves from one packet.
From pasta to risotto to liqueur, lemons come first.
Find out where one of our favorite ingredients comes from—and how to use it on a rib eye.
Taste the difference in our Kadai Chicken Curry.
Sweet, tangy and spicy, we put these on virtually everything!
Why didn’t we think of it?
From James Beard Award-winner Dan Pashman comes a pasta shape with purpose.
Find out what the cookbook author uses on everything.
The author who literally wrote the book on quick weeknight meals shares tips.
Take notes from Sarit Packer and Itamar Srulovich of Honey & Co.
Kimball makes three recipes from Tuesday Night Mediterranean!
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