Tuesdays are the new Saturdays! Now, simple midweek suppers will taste like Saturday night.
Inspired by Ignacio Mattos's favorite late-night snack.
Here at Milk Street, we want to change the way you cook. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone's reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.
Here at Milk Street, we want to change the way you cook. Traveling around the world, we discove...
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Here at Milk Street, we want to change the way you cook. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone's reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.
Welcome to Milk Street
TV, Radio, Books and More
Milk Street TV
Watch and learn: Taiwanese Flaky Scallion Pancakes at home andTaiwanese Five-Spice Pork with Rice (Lu Rou Fan)
Milk Street Radio
The author describes fleeing Saigon, early memories of American supermarkets and cooking tips.
Learn More
From our Cooking School to our TV show, Milk Street will change the way you cook.
Order Now
This 464-page companion book contains every recipe from our first two seasons.
Today
Back to the Basics
Break It Down
Cut down cooking time and get crispier skin while you're at it.
Try It Out
Find out why oil yields faster, fluffier eggs.
SHOP
Change the Way You Cook With these Milk Street Favorites
$99.99
Designed with Zwilling J.A. Henckels, this is a great starter set for any cook.
$10.95
From the makers of our favorite tahini comes an excellent alternative to maple syrup.
$15.00
Toss with popcorn or use for sautéing vegetables, greens and chicken.
$20.00
Also known as a “wok shovel,” this broad, short spatula is essential for quick stir frying and sautéing.
$25.00
$18.00
Waste not want not with these beeswax-coated, re-sealable, reusable waxy sheets.
$169.00
The stove top-safe JIA Ceramic Terracotta Cedar Steamer comes with a rice cooker lid.
$125.00
We use this skillet for a range of tasks, from toasting spices to steak for one.
$15.00
This Oregon-caught and canned, solid-pack Albacore tuna rivals the European quality at a much lower price point.
Trending Recipes
Catch Up on What We’re Cooking at Milk Street
Up Your Pasta Game
A no-cook sauce and minimal knife work (just for chopping mint leaves) make this a terrific go-to pasta to add to your regular rotation this spring. You can thank Evan and Sarah Rich for the inspiration.
Make It Now
Transform basic vegetables with this quick technique.
Get the Recipe
Turn stale pita into a meal you'll want for breakfast, lunch and dinner.
Meze
Small Bites from Milk Street
Kitchen Cabinet
Chris DiMinno knows the definition of a good squeeze.
Off the Air
Find out which recipes can handle the switch.
Milk Street Tips
Banana bread doesn’t have to be boring. We took everyone’s favorite, go-to quick bread and gave it a makeover, using a complementary spice, two leaveners instead of one, a sweet and crunchy topping, more precise measuring and a near-universal improver for baked goods: brown butter.
MORE FROM MILK STREET
Recipes
Adding liquid in stages concentrates flavors and creates a natural sauce.
Whipped egg whites keep this extra-chocolatey cookie crisp and light.
Milk Street Tips
A one-pan-fits-all guide to baking.
Get the most flavor and depth out of your dishes.
A simple dusting becomes a major upgrade.
Travel
English baker and Paris transplant Rose Carrarini flips tradition on its head.
A decadent sandwich from Australia, influenced by Korean and Japanese flavors.
For the most flavorful grilled chicken, focus on the char.
Tools
Porcelain bowls with snug wooden covers and chopsticks are inspired by Korean stone dolsot bowls.
Add a savory umami punch to your sauces, dressings, soups and stews.
Don't use this charcoal grill indoors, but do use it on the patio or at the beach.
Friends of Milk Street
The author of “Season” will make you rethink spices...
The writer explains why jamón Iberico makes prosciutto taste like baloney.
A series of slashes maximizes flavor for tender-juicy chicken.
In the News
Milk Street: Tuesday Nights nominated for Best General Cookbook.
Milk Street Radio wins Best Food or Drink Podcast.
PBS Living just made it even easier to watch our show.
12 Recipes That Will Change the Way You Cook
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