You know me. I’m the guy with the bowtie, the one from Vermont, who founded Cook’s Magazine back in 1980. My dream has always been to teach folks how to cook. Now I get to introduce a whole new approach I call The New Home Cooking. Each issue of Milk Street Magazine includes recipes that are simpler and smarter, principles of cooking so you can improvise, a new repertoire of techniques to transform your cooking, and the best ways to use cookware, tools, and gadgets. So let’s stop doing things in the kitchen that made sense in the 19th century, but not the 21st. We are traveling the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down. Milk Street is a new, yet familiar, way to cook.
Christopher KimballFounder of Milk Street
The new style of cooking is more about layers of flavor, contrast, and combining ingredients in new ways.
Bold, simple recipes that will change the way you cook.
principles of cooking so you can improvise
you’ll never see any advertising–ever
Useful Cooking Principles
Use herbs as greens, not just accents
Premium magazine that’s built to survive in your kitchen and look great on your bookshelf.
Not your typical magazine — You’ll want to keep it next to your cookbooks.
issues per year, published every other month
pages of ad-free stories, recipes, reviews, and more
New Ways to Use Equipment
Use a cleaver for slicing, not just chopping
Follow along with our expert chefs and teachers in your own kitchen.
Step-by-step recipes with videos to show you how it’s done.
photo and video guidance for every key step
optimized for phones, tablets, and desktops
Multi-Purpose Tips & Tricks
Salt draws moisture out & concentrates flavors
A digital experience that’s just as carefully considered as the magazine.
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