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The Top 5 Travel Essentials We Can't Live Without
Editorial director J.M. Hirsch is on the road constantly. Here are his travel must-haves.
Swearing Hill News
Ruth Reichl on Gourmet's Final Hours, David Foster Wallace and What Good Living Really Means
Catch up on the food writer's interview on Milk Street Radio
How to Choose the Best Steak in the Store
Advice from Aaron Franklin’s new book, “Franklin Steak”
8 Classic Cookbooks Any Beginner Cook Should Own
According to Kitchen Arts & Letters, one of our favorite bookstores
Cook Your Burger Like You Cook Your Steak
A Case for Grilling Cabbage
Chef and writer Abra Berens will make you reconsider this humble brassica.
In Steak, Is Fat Really Flavor?
In his new book, “Franklin Steak,” Aaron Franklin gets real about fat and marbling.
Cookbook Author Diane Kochilas on Greek Home Cooking
Discover the island of Ikaria, real Greek yogurt and how Greeks and Americans differ in the kitchen.
Catching up with Legendary Food Writer Ruth Reichl
From her go-to secret ingredient to the question she hopes to never get asked again
How to Make Amlou, Morocco's Honey-Sweetened Almond Butter
Traditionally made with argan oil, olive oil also makes a good substitute
O Moldy Night: The Jell-O Exhibit You Need to See to Believe
It was such a huge success that it actually moved someone to tears.
The Unexpected Way Madhur Jaffrey Uses Her Instant Pot
How you use the Instant Pot is just as important as how you don’t.
How to Salvage Guacamole When You Have Underripe Avocados
Chef Gabriela Cámara shares her secret ingredient
A Cleaner Solution for Crushed Ice
Perfect for your party-planning needs
15 of the Season’s Best New Cookbooks, According to Our Favorite Indie Bookstores
Take a page from their books.
Inside the Disgusting Food Museum
Proceed with caution.
This Month at Milk Street: Garlic Sauce, Salted Cocktails and a James Beard Award
On the road, in the kitchen and in the news
How to Substitute Greek Yogurt for Sour Cream
From sweet to savory applications, find out when this switch works.
What Part of the Scallion Should You Use If the Recipe Doesn't Specify?
White or green? Or both?
Cookbook Author Andrea Nguyen Breaks Down Vietnamese Home Cooking
Plus, her narrow escape from Vietnam and her early days in the U.S.
Do You Always Have to Salt Eggplant?
To salt or not to salt...
When Can You Substitute Oil for Butter?
In baking, find out which recipes can handle the switch.