Shola Olunloyo talks about the cutting-edge culinary projects he undertakes.
In this episode, we take a look at Spanish classics. Watch now.
Take a cooking class with us and our instructors from around the world.
NEW - 125 simple weeknight recipes from the world's healthiest cuisine.
850+ hard-to-find items from around the world.
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We’re making lettuce wraps exciting again with our Vietnamese Grilled Lemon Grass Pork.
Dense, moist and filled from top to bottom with fruity, nutty flavor and texture. Thank you, Friends of Milk Street Itamar Srulovich and Sarit Packer!
The husband-and-wife team behind London's Honey & Co. restaurant tell us about traveling the Levant to learn the flavors and traditions of Middle Eastern grilling, from charred figs to kebabs.
Traditionally used for vegetables, the Japanese Nakiri has a thin blade that makes full contact with surfaces for smooth, fluid cutting.
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.
The research chef talks mashing up tortellini and soup dumplings, how to make bread that tastes like a malted milkshake and why he looks to jazz musicians for culinary inspiration.
For our Roasted Cauliflower with Tahini and Lemon, we ditch the deep fryer in favor of an extremely hot oven. Watch now on Milk Street TV!
Join Friend of Milk Street Hetty McKinnon for a class on making dumplings from scratch and using them in unexpected ways - including in a salad!
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!
With just four ingredients - fresh pasta, Parmigiano Reggiano cheese, butter and salt - the secret lies in using high-quality ingredients and combining them in just the right way, and in just the right volumes.
Hidden in plain sight, an iconic pasta dish proves less is more.
Mayonnaise acts as a rich backdrop for wasabi's delicate aroma and pungent, fresh flavor.
From its exceptional nonstick properties to its hefty handles and thoughtful design, the JIA far surpasses other woks on the market.
Irish Black Butter has a uniquely deep, caramelized apple flavor with subtle spice notes and an almost earthy, smoky finish.
Made from solid granite, this motar and pestle set is ideal for breaking down spices, herbs and more.
A creamy, floral honey with an airy, melt-in-your-mouth texture to pair with nut butters on a sandwich or drizzle into teas and atop fruit.
Made from 100% organic cotton mesh, these biodegradable bags are durable and machine-washable.
Whole sardines with a clean taste—as lovely added to vegetable and rice dishes as on a simple cracker.
Take those wine bottles out of the dumpster! Wine Punts recycles wine bottles to make one-of-a-kind canisters.
From the mountains of Vietnam, a brighter, more vibrant ground ginger—it smells just like gingerbread.
The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use.
So simple, yet so satisfying.
If you've never put figs and blue cheese on pizza, now's the time to start.
Try this Greek-Style Spinach Rice with Shrimp and Dill, a hearty one-pan meal from our book "Tuesday Nights Mediterranean."
We love this Tunisian-Style Frittata with Potato, Onion and Chicken; a fresh take on classic North African tajine.
How husband-and-wife team Randy and Carol McMillan of Fresh Chile Co. make their line of signature chili sauces a multigenerational family affair.
Watch Director of Education Rosemary Gill show you how to make (and customize!) our Easy Yogurt Loaf Cake.
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.
Dress salads, drizzle and flavor.
Create a tight seal with these versatile food huggers.
Subtly sweet, mellow and full of umami, this condiment both seasons and sweetens.
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.
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The New Milk Street Cookbook | Pre-Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS
