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The New Milk Street Cookbook | Order + Save 40%!

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EVERY RECIPE FROM THE FIRST 4 SEASONS

We get a lesson in the science of flavor from Nik Sharma.
In our latest episode, we tackle classic baked goods the Milk Street way.
Curated, hand-picked items from around the world.

In this Kale Salad with Dates, Pistachios and Green Tahini, we soften kale by thinly slicing it, tossing it with an acidic dressing, then letting it stand for a few minutes.

Try It Out >

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.

Try It Out >

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.

Watch and Learn >

In this simple spin on Korean buldak, gochujang, or Korean fermented chili paste, coats the chicken as a marinade and then as a sauce.

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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.

Listen Now >

From the makers of our bestselling Italian dessert spreads, Il Colle del Gusto’s newest offering, Arachidella, is a sweeter, silkier version of peanut butter.

Shop Now >

The Kilner fermentation set features an airlock and ceramic weights to keep your pickles properly sealed and submerged.

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Search Our Recipes
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

Learn about the tenderizing power of malt vinegar and the unexpected effect sulfurous salt has on fruit from this molecular biologist-turned cookbook author.

Milk Street TV

On the newest episode of Milk Street TV, we learn to make these creamy, crispy, lightly spiced smashed potatoes and other entertaining favorites.

Milk Street Magazine

For a game-changing layer cake with a fuss-free filling, check out the latest issue of Milk Street Magazine.

Milk Street Cooking School

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!

Cookbooks

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

Dukkah Diaries
Use It On Everything

Use dukkah to add crunch to salads, to season olive oil for dipping bread, or to create a crust on roasted or grilled meat, chicken or fish.

Get the Recipe

In these Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad, we season the breading for pan-fried cutlets to boost the flavor of chicken breasts.

SHOP
Change the Way You Cook With these Milk Street Favorites
$55.00

Unlike box graters, this cup-shaped grater catches food as it grates for easier measuring and less mess.

$8.95

Made with umami-rich gochujang and soy sauce and balanced by savory-sweet flavors.

$19.95

This durable and expandable cotton mesh bag is designed to accommodate your largest grocery hauls.

$12.95

This deep, complex oyster sauce is made with premium smoked oysters and no artificial colors—just robust, savory flavor.

$14.95

Swirls of chocolate create an especially soft, smooth and decadent halva.

$29.95

Available in a wide range of sizes, these flexible silicone lids tightly seal bowls and containers.

$249.95

Store, protect and display your kitchen knives in style.

$10.00

Beyond a mouth-tingling sensation, this spice also adds piney, citrusy flavor and is essential for Sichuan cooking.

$15.95

This smooth alternative to your everyday vinegars has a sweet-savory balance and balsamic-like richness.

$80.00

Our 5-quart, carbon-steel, flat-bottomed wok heats quickly and distributes that heat evenly for uniform cooking.

Trending Recipes
Catch Up on What We’re Cooking at Milk Street
Cook Smarter

In this Cambodian Beef Salad, we freeze flat iron steak uncovered until partially frozen. Then we slice and cook it in a flavorful liquid that later becomes the salad dressing.

Try It This Week

This Lamb or Beef and Turnip Stew is based on a recipe found on Babylonian tablets. It's surprisingly modern!

Get the Recipe

These tender chicken thighs are inspired by the tangia made in the community ovens of Marrakech.

Try It Now

Almond paste—not marzipan—makes our version of apfelkuchen so tender it's almost creamy.

Small Bites from Milk Street
Learn More

They're essential ingredients for our favorite honey...

Watch and Learn

Pantry ingredients. 45 minutes. Gooey, absurdly good chocolate cake when nothing else will do.

Read More

“I’m not going to judge you, and I’m not going to give you something that's so hard core that you run for the hills..” — Gabrielle Darvassy, B’Gabs Vegan Kitchen, Chicago, Illinois

MORE FROM MILK STREET
Recipes

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.

Travel

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

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.

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.

OCTOBER 2020
ARTE LEGNO MAGNETIC KNIFE BLOCK

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.

$249.95 VALUE

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