Milk Street Television
Christopher Kimball is the founder of Christopher Kimball’s Milk Street and the host of Milk Street Television. He is also the host of Christopher Kimball’s Milk Street Radio, a weekly public radio show and podcast. He founded Cook’s Magazine in 1980 and served as publisher and editorial director through 1989. In 1993, he re-launched Cook's Magazine as Cook's Illustrated and went on to found and host America's Test Kitchen and Cook's Country television. Christopher is the author of several books including “The Cook's Bible,” “The Dessert Bible,” “The Yellow Farmhouse Cookbook,” “Dear Charlie” and, most recently, “Fannie's Last Supper.”
Bianca Borges, in 1984, gave up good waitressing tips to roll out pasta in a hot kitchen. During the subsequent food revolution that's still underway, Bianca became pastry cook, pastry instructor, recipe developer and food-stylist for the newly launched TV Food Network. In 2003, she became the first full-time Food Stylist & Culinary Director of NBC’s Today Show, where 13 years flew by while working with the most talented creators and innovators in the food world, including Christopher Kimball. Bianca develops recipes for Milk Street Magazine and cooks alongside Chris in Season 2 while discussing things like thyme sprigs vs leaves. After three and a half decades of dedicated work, life and ongoing travel, she finds herself still circling the kitchen for a parking spot.
Erika Bruce has rolled out more than a few pie doughs with Christopher Kimball during the 15 years she has developed recipes with him. She has also previously worked as a pastry chef, a food stylist and the owner of a wedding cake operation. She currently resides in Pittsburgh with her husband and two young children, who are her sharpest dessert critics.
Matthew Card is Milk Street’s food editor, resident coffee geek and equipment junkie. He has 20-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 Oregon, where he burns off the countless on-the-job calories cycling the rain-swept hills of Portland.
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 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 PBS television series Cook's Country from America’s Test Kitchen. She is excited to be working with Christopher again developing recipes at Milk Street. Her current intern—her daughter—is excited to see her mom on TV as long as it doesn't interfere with any episodes of Daniel Tiger's Neighborhood.
Rayna Jhaveri was raised in Bombay, India, by a family of epicures who traveled the world to eat. A Cornell University neurobiology graduate, she has written for Forbes, CNN, Vogue, Rolling Stone, Edible Boston and Outlook Traveller. As a cast member of Milk Street Television, she’s made it her mission to get Christopher to chuckle. Rayna speaks six languages, plays in a brass band, cooks in odd places and often finds her foot in her mouth.
Josh Mamaclay has been fascinated by flavor since he first dove into the back of the pantry when he was 10 years old. His passion for food brought him to Johnson & Wales University in Providence, Rhode Island, where he earned his bachelor's degree in culinary arts and food service management. Since then, Josh has worked in a handful of restaurants, which led him to his true calling: creating memorable experiences of culinary exploration in the home kitchen. Josh currently develops recipes for plant-based meal delivery services Purple Carrot and TB12. When he’s not busy cooking, you can find him taking his sweet time photographing food long before he actually eats it, adding to his list of cringe-worthy food-related band names, or strumming his ukulele.
Catherine Smart is a New Hampshire native who found her love of food early, with a family that tapped maple trees, cooked, gardened and canned their own food. After graduating from the University of New Hampshire in 2007, she completed a culinary certificate program and MLA in gastronomy at Boston University. While working toward her degree, she started a personal chef business and became a regular contributor to The Boston Globe food section. She has spent the last decade as a freelance writer, food stylist and culinary teacher.