This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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 relaunched 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, Milk Street contributing recipe developer and television cast member, was formerly the culinary director for the “Today” show. While working with Christopher Kimball on his segments, she enjoyed their easy rapport as they discussed thoughts on food and cooking. In the '80s, Bianca unwittingly launched a career in food by giving up waitressing to roll out pasta. Over time, she became pastry cook, pastry instructor, recipe developer and food stylist for the newly launched TV Food Network, as well as other positions created during this exciting period of growth within the food industry. She became food stylist for the “Today” show in 2003, working alongside the most talented chefs and innovators in food, including Chris. Following three and a half decades of food travel and work, Bianca is thrilled to find a home at Milk Street, and to have 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 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 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 7-year-old daughter.
Rayna Jhaveri is a self-taught cook raised in Bombay, India, by a family of gourmands. Her earliest cooking memory is at the age of 7, when she stood on a stool to separate yolks and whites for fluffy French-style omelets. She is a writer for publications including Forbes, CNN, Vogue and Edible Boston; a radio announcer on Boston's classical music station, WCRB; a comedian and emcee; and a facilitator for Fortune 500 writing, presence and leadership programs. Rayna serves on the faculty of Boston University's gastronomy department, plays the melodica in two bands, speaks six languages, and is auto-writing her first book by hand.
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 has spent the last decade as a freelance writer, food stylist, personal chef and culinary teacher. She’s a frequent contributor to the Boston-based food website The Food Lens and co-founder of Not Just Co., makers of modern pantry staples. At Milk Street, you’ll find her teaching cooking classes and eagerly volunteering to taste test every dessert recipe that comes out of the production kitchen. At home, you’ll find Catherine and her husband chasing around their 3-year old son, black lab puppy and grumpy old cat—thankfully, they all enjoy her cooking.