A career feeding the world of art, fashion and entertainment.
In Mumbai, we learned a home-cook friendly version of Butter Chicken.
Take a cooking class with us and our instructors from around the world.
NEW - 125 simple weeknight recipes from the world's healthiest cuisine.
1000+ hard-to-find items from around the world.
Everything Milk Street. 12 weeks for just $1. Start your trial here.
Christopher Kimball is the founder of Milk Street, a food media company dedicated to traveling the world to learn bolder, easier ways to cook at home. Milk Street produces the bimonthly Christopher Kimball’s Milk Street Magazine, as well as Christopher Kimball’s Milk Street Radio, a weekly public radio show and podcast heard on over 230 stations nationwide. Kimball is also host of public television’s Emmy Award-winning Christopher Kimball’s Milk Street Television. Milk Street also offers online and in-person culinary education, including nonprofit work with Big Brothers Big Sisters and Boys & Girls Clubs, and publishes cookbooks including “Milk Street: Tuesday Nights,” a James Beard Award winner for Best General Cookbook. Milk Street’s online store sources spices and ingredients from around the world as well as kitchen tools and cookware. Chris is also the author of “Fannie’s Last Supper,” “The Yellow Farmhouse Cookbook,” “The Cook’s Bible,” “The Dessert Bible,” “The Kitchen Detective” and “Dear Charlie.”
Bianca Borges, Milk Street Food Editor and TV Cast Member, has been cooking a long, long time. This former NYC waitress became prep cook, pastry cook, recipe developer, cooking instructor, photo food stylist, TV food stylist and eventually, Culinary Director for NBC's Today show, which is where Bianca met Christopher Kimball while working on his segments. During her 14 years at Today, Bianca worked with some of the most talented chefs and innovators in food, Chris among them. Adding to four decades of food career and travel, Bianca is thrilled to be with Milk Street and inspiring home cooks. She is forever grateful to the universe for the winding path, and for two grown daughters who still text her for cooking advice.
Erika Bruce has rolled out more than a few pie doughs with Christopher Kimball during the nearly 20 years she has developed recipes with him. She has also worked as a pastry chef and food stylist, and most recently relaunched her baking business in Pittsburgh, where she currently resides with her husband and two children (her sharpest dessert critics).
Matthew Card is Milk Street’s Creative Director of Recipes and Products, resident coffee geek, knife collector and equipment junkie. He has 25-plus years of professional cooking, recipe development, food writing and teaching under his belt. When he’s not in the Milk Street kitchen or on the road hunting for new recipes and ideas, Matthew lives with his family in Canberra, Australia, where he does his best to dodge kangaroos on his bike and learns to love Vegemite.
Lynn Clark started cooking as an “intern” in her mother’s home kitchen in western Massachusetts. After a career in publishing and consulting, she found herself as an intern again—this time in Christopher Kimball’s kitchen at Cook’s Country magazine while studying at the Cambridge School of Culinary Arts. She is a former associate editor of Cook’s Country magazine and co-executive chef of the public television series Cook’s Country from America’s Test Kitchen. She is working with Chris again, this time as a cast member of Milk Street Television and Radio. Lynn loves cooking at home in Boston with her husband and her current "intern," her 9-year-old daughter.
Rayna Jhaveri is a self-taught cook and polymath raised in Bombay, India, by a family of gourmands. Her earliest cooking memory is from when she was 7, separating eggs to surprise her family with soufflé omelettes. She is a musician, voice actor and executive leadership coach for Fortune 500 companies. She also speaks six languages and has a degree in neurobiology from Cornell University. Her writing has appeared in publications internationally including Forbes, CNN, Vogue and Edible Boston.
Josh Mamaclay has been fascinated by flavor since he first dove into the back of the pantry at 10 years old. His passion for food brought him to Johnson & Wales University where he earned his bachelor's degree in culinary arts and food service management. Since then, Josh has worked in pizza joints, fine dining restaurants and a chocolate factory. He has developed recipes for meal kit delivery brands like Purple Carrot and TB12. Now, Josh is tasting every single spice possible at Curio Spice Co. When he’s not busy thinking or talking about food, you can find him painstakingly styling and photographing food, singing with his husband while strumming his ukulele, or leading intrepid adventurers through a fantasy-filled game of Dungeons & Dragons.
J.M. Hirsch is a James Beard Award-winning food and travel writer and editorial director of Christopher Kimball's Milk Street. He is the former national food editor for The Associated Press and has written four books, including “Shake Strain Done: Craft Cocktails at Home.”
Sam Fore is a first-generation Sri Lankan-American chef from Lexington, Kentucky. She started her pop up, Tuk Tuk Sri Lankan Bites, in 2016, after traditional Sri Lankan brunches in her home outgrew her dining room. Tuk Tuk is one of the few representations of Sri Lankan cuisine in the United States and reflects Sam’s Sri Lankan upbringing in the American South. Her dishes include her spin on Southern classics as well as riffs on her mother's time-tested recipes. Her work has been featured in multiple national publications, including the cover of Food & Wine magazine. She was named one of Plate Magazine’s 2018 Chefs to Watch and was selected as one of Southern Living’s 2020 Cooks of the Year.
The New Milk Street Cookbook | Order + Save 40%!
EVERY RECIPE FROM THE FIRST 5 SEASONS
