Danielle Dreilinger tells us the surprising history of home economics
In this episode, we take a look at Spanish classics. Watch now.
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A handful of freezer ingredients add up to an elegant dessert. Use fresh cherries, or go the frozen route. Either way, this is a dead-simple freeform sweet that is as fun to eat as it is to make.
Salty, umami-rich Worcestershire sauce, along with rosemary and garlic, creates a rich baste for juicy beef. Now add a simple taleggio cheese sauce and you get burgers richer, more elegant and far more flavorful than your average cheeseburger.
Say goodbye to bland and cloyingly sweet trifles - sour cream-spiked whipped cream, broiled meringues and roasted pistachios give our raspberry-rich take on the English-born Eton Mess the bittersweet balance it needs. Plus, you can whip it up in 25 minutes with just a handful of ingredients.
No more mushy eggplant! This chunky sweet-and-sour eggplant dish from Sicily is a classic for good reason. But in Italy, we learned the secret to nailing the perfect texture every time.
The chef and author of "To Asia With Love" talks about her Chinese-Australian upbringing, Vegemite brownies and her mother's 40-year-old wok.
Add big flavor quickly to everyday cooking with a jollof spice blend, alligator pepper, hibiscus salt, a suya blend for grilled meats and much more.
Traditionally used for vegetables, the Japanese Nakiri has a thin blade that makes full contact with surfaces for smooth, fluid cutting.
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.
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations.
Rich and soaked with maple syrup, the pouding chômeur, or poor man’s pudding, tastes far more decadent than its name suggests. Watch now on Milk Street TV.
Join cooking duo Fouzia and Mehdi Boujrada to learn how to cook with preserved lemon, prepare saffron and make warmly-spiced chicken tagine.
Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.
125 easy weeknight dinners that bring the flavors of the Mediterranean into your home!
Humble lentils are the star in this comfy, cozy soup. Far from bland, Castelluccio lentils are richly flavored, with an unctuous texture once tender. Sweet veggies are browned, along with umami-packed tomato paste, for a concentrated richness to this vegetarian soup.
Silvia Buitoni teaches us the simple joy of a soup and sandwich.
Milk Street's coffee and tea sugars are inspired by global coffee traditions and will transform your morning cup.
Casablanca Market’s Whole Preserved Lemons are made from mellow beldi lemons grown in Taroudant in southern Morocco.
Skip the guesswork when using spices and transform basic ingredients like tomato sauce or rice into bold meals with these powerhouse blends.
ButterUp has a built-in grater that creates spreadable ribbons from butter straight out of the fridge.
Mom’s Mala Sichuan Chili Sauce is an authentic, aromatic version of this hard-to-find condiment; available in Mild and Spicy.
The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use.
Huilerie Beaujolaise Calamansi Vinegar will transform everything from salads to cocktails.
A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs. And a cooling cucumber-yogurt tzatziki, made while the meat is broiled, serves as the perfect dressing when paired with pita.
Ditch the grocery store pitas for cushiony yogurt-olive oil flatbreads, fresh off a sizzling skillet
Consider this a PSA: when making tabbouleh, keep an eye on your bulgar.
For better braised pork made for hearty tacos, power on the Instant Pot.
Making mojitos for a crowd? Power on the stand mixer for an instant cocktail muddler that saves energy and time.
For bright, tender chicken, char your citrus, and slash your chicken thighs. Watch Director of Education Rosemary Gill show you how it's done.
Fresh and intensely fruity, our Coconut-Mango Daiquiri - made with pure Alphonso mango purée - is the perfect companion on sweltering summer days.
Christopher Kimball and Sara Moulton answer this classic cookout question on Milk Street Radio.
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.
Dress salads, drizzle and flavor.
Create a tight seal with these versatile food huggers.
Subtly sweet, mellow and full of umami, this condiment both seasons and sweetens.
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!
Best Radio Show and Best General Cookbook!
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EVERY RECIPE FROM THE FIRST 5 SEASONS
