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Yes, she baked for the Queen of England.
These cigar-shaped meatballs, known as soutzoukakia smyrneika, originated in Smyrna, a former Greek settlement and now the Turkish city of Izmir. Soutzoukakia often are made with beef or a combination of beef and pork, but we preferred the subtle sweetness and tender texture of all-pork meatballs.
Store-bought pizza dough and a sheet pan are the heroes of this simplified take on Spanish coca, perfect for busy weeknights.
Torta Barozzi, a one-layer chocolate cake recipe that is still a secret today, is made with ground peanuts and almonds and along with whipped egg whites. It delivers a cake that is rich and dense yet remarkably light. We found that we could skip the peanuts - our recipe calls for just almond flour.
Try our recipe for Chicken Fricassee with Tomatoes, Potatoes and Carrots.
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.
The only one of its kind, this bestselling Liquid Shio Koji distills the flavor-boosting properties of a traditional Japanese condiment into a use-everywhere solution to balance salty, savory and sweet notes in any dish.
Milk Street's easy but flavorful recipes, sourced from around the world, highlight bold combinations of ingredients that will change the way you cook.
The TV host talks her quest for the perfect brownie, a hack for bread pudding and how she almost faked her death to avoid going on “The Great British Bake Off.”
Made with generous amounts of butter, eggs and almond flour, this rum cake from western France is rich, moist and pleasantly dense. Watch how it's made on Milk Street TV.
Join the award-winning chef and Friend of Milk Street to learn the simple secrets to classic Pork Shoulder-Stuffed Chiles with Spiced Tomato Sauce.
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!
In this recipe, rich and meaty mahi-mahi fillets are marinated in a fragrant lime-spiked garlic, chive and onion puree.
Fiery hot sauce and herb-packed marinades, such as those made by Evelyn Skeete, are essential to preparing grilled fish in Barbados.
Milk Street's coffee and tea sugars are inspired by global coffee traditions and will transform your morning cup.
Nothing slices like a Nakiri.
The creamiest, nuttiest and freshest tahini you'll find stateside.
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.
Now simple midweek suppers will taste like Saturday night.
Two Milk Street knives to change the way you cook.
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.
Six Ingredients. Minutes, Not Hours. Fresh, Bold Flavors for Any Night of the Week.
Our version of the classic French Walnut Tart tones down what is often cloying sweetness with a small measure of crème fraîche and a dose of cider vinegar. Whole-wheat flour in the crust plays up the earthiness of the walnuts.
Meet your perfect summer dinner salad! It’s simple, satisfying and no cooking needed.
Similar to Malaysian or Indonesian roti, these rich and savory scallion pancakes stay beautifully crisp and light thanks to multiple layers of paper-thin dough.
An expert balance of extra-virgin olive oil and water coax flavor from fresh cherry tomatoes in this adapted recipe from chef Yotam Ottolenghi.
Does premium buttermilk actually beat supermarket brands for baked goods? Here's what we learned.
How a shared fervor for entreprenuership and social impact led Burlap & Barrel founders Ethan Frisch and Ori Zohar to found their single-origin spice company.
Break out the blender for our take on classic pão de queijo.
Editorial director J.M. Hirsch was dubious of the Royal Clover Club Cocktail, a forgotten “classic” cocktail. Watch now to decide if it should have stayed forgotten.
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.
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!
Join events with bookstores around the country.
Find your local station, watch on our site or watch on YouTube.