Learn to make this Roasted Acorn Squash with Browned Butter-Orange Vinaigrette on Milk Street TV and you'll have a delicious framework for dressing up any roasted vegetable.
On Milk Street TV, Reem Kassis shared maqlubeh, or Palestinian upside-down chicken and rice, with us, and it turns out making it at home is much easier than it looks.
In this Spaghetti with Anchovies, Lemon and Capers, Lidia Bastianich reminds us that the water we cook our pasta in is a bit like liquid gold.
In this simple spin on Korean buldak, gochujang, or Korean fermented chili paste, coats the chicken as a marinade and then as a sauce.
On Milk Street Radio, the chef and author of the new book "Chaat" reminisces about warm carrot pudding and chili-fried potatoes served at street stalls and train stations.
Kinto's porcelain-and-bamboo container keeps butter fresh, is easy to clean and the bamboo top doubles as a serving dish.
These high-quality, crafted and authentic Mexican pieces—including handblown glasses and a terra cotta pitcher—run the gamut from traditional to modern.
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.
Learn about the tenderizing power of malt vinegar and the unexpected effect sulfurous salt has on fruit from this molecular biologist-turned cookbook author.
On the newest episode of Milk Street TV, we learn to make these creamy, crispy, lightly spiced smashed potatoes and other entertaining favorites.
For a game-changing layer cake with a fuss-free filling, check out the latest issue of Milk Street Magazine.
Master 4 different cuts, learn when to choose each one and forget marinades. Take our free class on steaks, then explore the rest of our classes!
Big flavors. Simple techniques. Over 250 ways to reinvent dinner.
Sometimes, the less you do, the better the steak.
Poppy seeds and lemon juice transform a simple tangle of shaved carrots.
This deep, complex oyster sauce is made with premium smoked oysters and no artificial colors—just robust, savory flavor.
Swirls of chocolate create an especially soft, smooth and decadent halva.
Available in a wide range of sizes, these flexible silicone lids tightly seal bowls and containers.
Beyond a mouth-tingling sensation, this spice also adds piney, citrusy flavor and is essential for Sichuan cooking.
This smooth alternative to your everyday vinegars has a sweet-savory balance and balsamic-like richness.
Our 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking.
Unlike box graters, this cup-shaped grater catches food as it grates for easier measuring and less mess.
Made with umami-rich gochujang and soy sauce and balanced by savory-sweet flavors.
This durable and expandable cotton mesh bag is designed to accommodate your largest grocery hauls.
These boldly seasoned, tender chicken thighs are inspired by the tangia made in the community ovens of Marrakech.
At her Cape Town home, Faldela Tolker makes Cape Malay Chicken Curry that is at once lemony and richly savory.
In this Slavonian-Style Shepherd's Stew, we use both sweet and hot paprika for bold pops of flavor.
Almond paste—not marzipan—makes our version of apfelkuchen so tender it's almost creamy.
Meet the maker of 50Hertz Green Sichuan Pepper Oil—made with the brighter and fresher Sichuan pepper variety.
“Joy and celebration can be very radical gestures.” — DeVonn Francis, Yardy
For the amazing, silky texture of steamed fish, along with the deep flavor that comes with searing, break out the foil packets.
From 4,000-year-old tablets. a thoroughly modern stew.
A French baker's whipped white ganache reimagines a stunning layer cake.
High-flavor ingredients create a surprisingly rich vegetarian gravy.
We tested unlined versus aluminum foil and parchment paper and got a surprising answer.
When searing or frying, it’s a pressing matter.
The new design was built to hold its shape when baked but melt in your mouth.
In Croatia, simple additions transform beef stew and mashed potatoes.
These crispy fried cutlets get rich flavor from a surprise ingredient: ghee.
Fast and simple, passatelli deserves your attention.
Sweet, savory & made from a family recipe.
Made with food-safe silicone that can form a spout on any part of the rim.
Swirls of chocolate create an especially soft, decadent halva.
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.
Best Radio Show and Best General Cookbook!
Kimball talks COOKish and 3 simple tips for adding flavor to chicken.
Join events with bookstores around the country.
Find your local station, watch on our site or watch on YouTube.
Italian design firm Artelegno uses sustainably sourced wood to make these beautiful, individually crafted knife blocks, which combine the safety of magnetic knife bars with the attractiveness of wooden knife blocks. Store, protect and display your kitchen knives in style: Hidden, built-in magnets that firmly hold blades in place without making them difficult to remove, Artelegno's open design gives it a contemporary, sculptural look.
