This simple yet robust Turkish soup is one of our favorite dishes—soothing and dynamic at the same time.
Yotam Ottolenghi discusses how he keeps cooking (and life) hassle-free without sacrificing flavor or joy.
Oil and butter often are interchangeable in savory cooking, but the swap isn’t as simple when baking...
Yukon Gold potatoes provide color and texture to this bread, a great use of extra time in the kitchen. (Plus, they don't require peeling.)
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.
Saffitz takes us behind the scenes to reveal the trials and tribulations that go into recreating famous snack foods.
We love this easy Greek dish because it's delicious, but also because it's near impossible to overcook the shrimp.
What are you trying? What Milk Street Online Cooking School courses are you taking. How can we help you?
For those looking for more guidance at home right now, our online courses are free through April.
Instant Pot cooking at the speed you need. Pre-order now!
High-quality Mexican chocolate meets aromatic vanilla.
Made from recycled fabric scraps, they're more sustainable and durable than single-use plastic or paper.
A generously-sized, deep bowl and longer handle means less mess, bigger batches and easier handling.
A transformative addition to charcuterie from Italy's most famous butcher.
Dramatically improve kitchen prep with this exclusive set of Kikuichi knives.
If you’re sick of trying to remove fickle food from your pans, this is for you.
An exceptionally smooth, buttery combination of chocolate and hazelnuts.
It combines the best features of Japanese-style ceramic graters and wand-style graters.
Toasted to a deep golden brown, this sesame paste has a more robust flavor than tahini.
In Tel Aviv, we learned swapping pearl couscous in place of ice for risotto results in a risotto that’s lighter, but just as creamy.
We do as we were taught in Mumbai and use a cashew puree, which adds creaminess without making the dish too heavy.
This boldly flavored, meatless dish–is a hybrid of two Indian staples: aloo matar and the potato filling used in samosas.
Saffron gives this simple Sardinian ragu lots of character, but if you don't have it at home, we’ve kept it optional.
Here's a chart for common items listed by their yield after being chopped, pureed or otherwise prepared for your recipes.
It's never a bad time for pasta with anchovies, garlic and red pepper flakes.
Read this if you never remember to soak beans the night before.
A rich squash dish inspired by the meats of the Middle East.
In Hong Kong, soy sauce and shiitakes pack umami into an easy braise.
Breadcrumbs bring richness and texture to a simple pasta from Puglia.
A scale and a Japanese ingredient are an Italian meatball's best friend...
Chocolate, meet instant espresso powder.
No grill? No problem.
The classic meat sauce from Bologna offers the perfect lesson in Italian cookery.
Sweet, tangy and peppery, this salad was inspired by the flavors of Israel.
Tiny, chewy fregola pasta helps thicken Sardinia's rustic, rich stew.
This wildflower and manuka blend has a soft floral sweetness.
Super efficient, it's a favorite among coffee connoisseurs.
If you like the flavor of dried chilies but not the spice, warm and fruity Aleppo pepper is for you.
Briana Holt upends a classic.
It's probably time to buy new...
Great for a crowd.
Milk Street: The New Rules
Milk Street: Tuesday Nights wins for best general cookbook!
PBS Living just made it even easier to watch our show.
