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We get up close and personal with Aarón Sánchez.
Our favorite Indian recipes for the home kitchen.
Curated, hand-picked items from around the world.
Yucatán’s Chicken Soup

The secret to better butter chicken? Using a puree of cashews. Watch how it's done on Milk Street TV.

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In a tiny hilltop village in Northern Italy, we learned the secret to the lightest, most flavorful and easiest polenta ever.

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One bowl, eight ingredients, 10 minutes' work: This cake is near-effortless, and a great one if you're looking for flourless desserts.

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On the newest episode of Milk Street TV, we uncover the secret to the world's most tender meatballs. (Hint: It's the most basic ingredient.)

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On Milk Street Radio, experimental psychologist Charles Spence talks about the connection between our brains and our mouths.

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Mymouné pomegranate molasses is a Milk Street bestseller—with a complex tart-sweet flavor made from just pomegranates—no additives.

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From traditional Malaysian coconut jam, to aromatic rose harissa, to the best oyster sauce we’ve ever tasted.

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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 superstar chef talks about finding food, finding love and finding himself.

Milk Street TV

On Milk Street TV, learn to make some of our favorite Indian classics, like this Chicken Vindaloo, at home.

Milk Street Magazine

Friend of Milk Street Briana Holt balances sweet and savory with an herbal infusion in this stunning recipe from our new issue.

Milk Street Cooking School

Learn to improvise in the kitchen in this free class. Then explore the rest of virtual classes, from livestream to self-paced.


Big flavors. Simple techniques. Over 250 ways to reinvent dinner.

Pasta from Puglia
Try It Now

In Puglia, we learned a simple pasta where texture — or noodles two ways — was the secret ingredient.

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This Orecchiette with Crunchy Broccolini Sauce gets layers of flavor from breadcrumbs, broccolini and anchovies — no cheese required.

Change the Way You Cook With these Milk Street Favorites

Ghanaian kebab powder gets a unique spin with Chinese five spice, cardamom and star anise.


A unique cross between a Japanese vegetable knife and a Chinese cleaver, the Kitchin-to™ will replace your chef’s knife.


A rich, nutty sauce made with ground peanuts and coconut milk—use on everything from noodles to skewers.


These dishes combine the best qualities of ceramic and metal cookware.


Carved from a single piece of wood, this dual salt and pepper cellar is compact yet eye-catching.


These reusable linen produce bags are more sustainable and durable than single-use plastic or paper.


The sweetest cinnamon we've ever tasted, thanks to a special harvesting technique.


Bachan's bold, sweet-savory sauce is the teriyaki sauce that you have only dreamed of.


This oil yields clean, bold chili flavor that’s much more punchy and complex than typical store brands.


It cuts quickly while keeping your fingers safe and odor-free.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
Try It Out

To replicate hard-to-find sour cherries, we soak dried sweet cherries in balsamic vinegar and nuke them!

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In Tel Aviv, an 83-year-old hummus shop isn't afraid of reinventing a classic.

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In our Japanese Ginger Pork (Shogayaki), a quick marinade later becomes the sauce, ensuring flavor througout.

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This Senegalese Braised Chicken with Onions and Lime (Chicken Yassa) from Friend of Milk Street Pierre Thiam delivers multiple layers of flavor with just a few ingredients.

Small Bites from Milk Street
Watch and Learn

Well, then you haven't tried this Harissa Spiced Cauliflower Almond Soup.

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For Kitchens of Africa founder Jainaba Jeng, learning to cook was a rite of passage handed down from one generation of women to the next—whether they were ready or not.

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Here's a handy chart that lists common ingredients by volume after they've been sliced, minced or otherwise prepared for a recipe.

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“This isn’t a project about innovation. It’s about tradition and honoring our ancestors.” — Nina Weithorn and Nina Anakar of Ziza Urban Farm


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.

Milk Street Tips

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.

Milk Street Store

Dramatically improve kitchen prep with this Milk Street exclusive set of Kikuichi knives.

An easy way to add the bright, bold complexity of preserved lemons to any dish or dessert.

This traditional clay cookware is stovetop- and oven-safe and keeps food hot at the table.

Friends of Milk Street

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.

In the News

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.


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