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Curated, hand-picked items from around the world.
Pour-in-the-Pan Pizza

Tortilla soup, corn cake and meaty Mexican stewed beans from chef Eduardo García Guzmán. The new episode of Milk Street TV Season 4 is a journey you want to join.

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Baker Briana Holt tells us how to break the rules of baking to make exceptional desserts.

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In this Bundt cake from Italy, olive oil is the secret to a moister, lighter dessert.

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In cong you ban mian, deep, bold flavor is wrested from just a small handful of ingredients.

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Wondering why your meatballs are falling apart? We’ve got you.

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Change the Way You Cook

Milk Street's easy but flavorful recipes, sourced from around the world, highlight bold combinations of ingredients that will change the way you cook.

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.

Welcome to Milk Street
The Latest: TV, Radio, Books and More
Milk Street Radio

The chef and restaurateur talks about his childhood, the harsh realities of being a chef and what it means to sell out.

Milk Street TV

Panqué de elote, one of the world's best cakes, comes together in a blender. Watch how it's done on the latest episode of Milk Street TV.

Milk Street Magazine

The latest issue of Milk Street Magazine has a game-changing recipe for pizza dough—no stretching required.

Milk Street Cooking School

Learn the art and science of quick, easy flatbreads and check out more of our free, self-paced courses!


Big flavors. Simple techniques. 200 ways to reinvent dinner.

Fall Favorites
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Blooming spices gives creamy butternut squash soup a warm, fresh flavor.

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Candied peanuts and pink peppercorns punch up a simple salad.

Change the Way You Cook With these Milk Street Favorites

These hand-cut shavings are ideal for flavoring liquids.


The palmpress makes a clean cup of coffee in just 3 minutes.


A complex balance of smoky, earthy, spicy and sweet flavors make this jerk paste ideal for any meat or protein.


Maintain your cast iron with this chainmail scrubber that removes stuck-on food without damaging pans.


For anyone who thought the Italians couldn’t top themselves after Nutella, we have good news.


It's useful not only for ginger but also nutmeg, garlic, hard cheeses and citrus zest.


This mustard has a touch of honey richness and overall savory flavor.


This soy sauce has a light caramel hue, bright salinity and nutty undertones.


Designed with Zwilling J.A. Henckels, this set is all you need.


Made with food-safe silicone that can form a spout on any part of the rim.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
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In Addis Ababa, a generous helping of berbere, Ethiopia’s signature spice blend, thickens and flavors this succulent and fragrant chicken stew.

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In this Shanghainese dish, cong you ban mian, a lot of deep, bold flavor is wrested from a small handful of ingredients.

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Many recipes for butter chicken use copious amounts of butter and heavy cream, but in Mumbai we learned that using roasted salted cashews, pureed with a small amount of water until smooth, adds creaminess without making the dish heavy.

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Fresh orange juice amplifies the fruity notes of the guajillo chilies in this pulled chicken recipe inspired by chilorio, a pulled pork from the Mexican state of Sinaloa

Small Bites from Milk Street
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"I just couldn't find any high-quality kimchi at the grocery store.” — Kheedim Oh

Try It Out

Try Elizabeth Karmel's approach for roasting squash and you'll never look back.

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“We don’t have ‘no’ in us." — chef Wayne Johnson of Seattle's FareStart.

Take Notes

We often call for Aleppo pepper in our recipes, but if you don't have any on hand, there's a good chance you have the makings of a good substitute.


Finally, a no-stretch, surefire homemade pizza, inspired by Puglian focaccia.

A gooey center and short ingredient list make for a sensational—and sticky—cake.

Caramelized onions and layered spices flavor a Gulf States take on Indian biryani.

Milk Street Tips

Levantine cooks treat ground beef—however it is shaped—as just the starting point.

A pantry sauce with a punch.


In Madeira, grilled beef gets extra flavor from the laurel branches that serve as skewers.

Both the unexpected filling and the deep, smoky chipotle sauce of albóndigas are revelations.

In Croatia, the star of the pumpkin isn’t the flesh.

Milk Street Store

From the makers of our favorite tahini comes an excellent alternative to maple syrup.

This French-made partially serrated blade is as great for jam as it is for cheese.

Toss with popcorn or use for sautéing greens.

Friends of Milk Street

Hear the LEE Initiative co-founder on Milk Street Radio.

According to our most trusted friends, chefs and cookbook authors.

The chef and TV host shares stories and Southern food lessons on Milk Street Radio.

In the News

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.


Win our collection of Christopher Kimball by Kuhn Rikon Cookware! Package includes: Pop-Up Steamer Basket & Colander, Everything Ladle, Spider Skimmer, Wok Spatula, SoftEdge Thin Edge Spatula, Slotted Spoon, Serving Spoon, Precision Tongs, Quick Turn Spatula, SoftEdge Quick Turn Spatula, Thin Edge Spatula, Comfort Balloon Whisk, Traverse Power Whisk, All-Purpose Kitchen Grater, Julienne Pocket Peeler, Serrated Pocket Peeler, Straight Pocket Peeler, Spice Jar Set of 4, Ratchet Grinder

$360 VALUE


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