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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

NEW SEASON. NEW RECIPES. NEW BOOK. SAVE 40%!

A Trip to Sicily Makes Us Rethink Pasta Sauce

Nuts, breadcrumbs and herbs take on new potential.

Travel With Us
Curried Chicken and Rice Has an Unexpected Ingredient

A surprising cooking liquid adds subtle richness.

Tuesday Night Recipe
Everyone's Going to Portugal for a Reason

Ours: Portuguese-Style Beef

Explore
Grate Your Corn and Save Your Cobs!

This summery Sweet Corn Pasta with Tomatoes and Basil is calling.

Get the Free Recipe
Ina Garten Is a Messy Cook

Listen to the Barefoot Contessa on Milk Street Radio.

Listen Now
Finally, the Secret to World-Class Pizza at Home

Turns out the secret ingredient isn't an ingredient at all...

Learn How
In Morocco, the World's Most Tender Chicken

A tangia is both the pot and the dish cooked in it.

Read More
Don't Separate Your Eggs!

This cake requires just one bowl and 10 minutes of work.

Learn How

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...

Read More
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CHOOSE ANY PLAN. 12 WEEKS FOR JUST $1.

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.

A Trip to Sicily Makes Us Rethink Pasta Sauce

Nuts, breadcrumbs and herbs take on new potential.

Travel With Us
Curried Chicken and Rice Has an Unexpected Ingredient

A surprising cooking liquid adds subtle richness.

Tuesday Night Recipe
Everyone's Going to Portugal for a Reason

Ours: Portuguese-Style Beef

Explore
Grate Your Corn and Save Your Cobs!

This summery Sweet Corn Pasta with Tomatoes and Basil is calling.

Get the Free Recipe
Ina Garten Is a Messy Cook

Listen to the Barefoot Contessa on Milk Street Radio.

Listen Now
Finally, the Secret to World-Class Pizza at Home

Turns out the secret ingredient isn't an ingredient at all...

Learn How
In Morocco, the World's Most Tender Chicken

A tangia is both the pot and the dish cooked in it.

Read More
Don't Separate Your Eggs!

This cake requires just one bowl and 10 minutes of work.

Learn How
Welcome to Milk Street
TV, Radio, Books and More
Shop Now

Tuesdays are the new Saturdays! Now, simple midweek suppers will taste like Saturday night.

Milk Street TV

A trip to Tokyo ends up in Chicken Teriyaki Donburi and Pork and Vegetable Miso Soup (Ton-Jiru).

Milk Street Radio

Can you judge a wine by its label? Go inside the world of wine label design, where cartoon frogs sell for $250 a pop.

Learn More

Learn how Milk Street will change the way you cook.

Order Now

This 464-page companion book contains every recipe from our first two seasons.

Today
Spring Is in the Air
Recipe Roundup

It's the first day of spring, and we're ready to cook like it.

Learn More

Skip the mayo. Tofu and lemon zest revamp this classic.

SHOP
Change the Way You Cook With these Milk Street Favorites
$125.00

We use this skillet for a wide range of tasks, from toasting nuts and spices to breakfast duty, omelets and smaller jobs, such as steak for one.

$15.00

This Oregon-caught and canned, solid-pack Albacore tuna rivals the European quality at a much lower price point.

$32.00

Indian cooks keep their most frequently-used spices close at hand in this convenient container. Keep yours stocked with basics and go-to seasoning blends.

$85.00

This small, gorgeous cast-iron griddle set from Japan is just the pan to sear scallops, a few jumbo shrimp, filet mignon or asparagus.

$10.95

Savory, sweet and flavor dense, white miso is an absolute pantry staple.

$39.00

There are all sorts of ways to brew coffee. As with much of life, the simplest method is usually the best.

$12.00

Salt-cured lemons are a fundamental flavoring in North African cooking. Briny yet tart, they add depth to tagines, soups, grains and dressings.

$70.00

Finally, a wok perfectly designed for the home cook. The 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking.

$15.95

A Middle Eastern staple we use every week. Add it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour.

$29.95

Weighty and rustic, this chambray slub apron is a more textured, heavier fabric perfectly suited for the kitchen.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
Get the Recipe

We love fresh udon noodles for their chew, but they can be hard to find, so in our yakiudon recipe, we use an Italian cooking technique to give dried udon noodles that same springy texture. It’s one of our favorite weeknight recipes.

Discover

Surely the rest of the world doesn’t dump buckets of mayo onto overcooked chunks of chicken and call it salad?

Learn the Technique

Treating this classic more like a cake than an omelet lets us skip the tedium of stove-top frying and flipping.

Learn How

We're getting in the mood for spring with this lively pasta inspired by London's River Cafe.

Meze
Small Bites from Milk Street
Milk Street Radio

Writer Matt Goulding reveals the dishes to look for when traveling to Spain.

Milk Street Tips

This goes for liquids like honey, but also ingredients like soft mozzarella cheese.

Milk Street Pantry

In our kitchens, the umami-rich, fermented liquid is indispensable. We use it for a lot more than marinades.

Milk Street Tips

It’s ice—don’t overthink it, right? Not when it comes to cocktails. If you like making shaken cocktails in the comfort of your own home, having the right amount of ice, and the right size ice cube, is key. You must also learn how to shake. Here are our golden rules.

MORE FROM MILK STREET
Recipes

Lightly charred chilies and fresh herbs give mole verde its namesake bright green color.

In Australia, pulled pork becomes a whole new kind of barbecue.

Sophisticated yet simple, these mini cakes meld buttery richness with bold flavor.

Tips

Who needs sauce when you can have this?

With this trick, weeknight cooking becomes a breeze.

A simple dusting becomes a major upgrade.

Travel

A sparing approach turns nuts, breadcrumbs and herbs into brilliant pasta sauces.

Beirut is a vibrant city where tradition meets cosmopolitanism, and the cuisine showcases that.

At the Chung-hua Culinary Teaching Center, one learns the traditional way for niu rou mian.

Tools

Most steamers are either too large, too cheaply-made, or, in the case of the old-fashioned metal ste...

Want to know what our cooks here at Milk Street love and use again and again (and again)? Look no fu...

Designed in collaboration with Zwilling J.A. Henckels, these knives will change the way you cook.

Friends of Milk Street

The cookbook author talks the best falafel she’s ever had and quick-pickled avocados.

Go inside the hidden world of the Barefoot Contessa.

In the News

Keep it simple and speedy with these three Italian favorites.

Fun twists on classic drinks make for a festive evening.

These salads don’t need to take a winter break.