It's Milk Street Kitchen's holiday upgrade to shrimp cocktail! J.M. Hirsch, editorial director of Christopher Kimball’s Milk ...

Book chapters are divided into Short (under an hour), Shorter (under 45 minutes) and Shortest (30 minutes or less) with additional chapters on skillet suppers, traybakes, easy oven recipes, “short-ish ...

"Remember, this is not a competition. We're all here to learn." Rosemary Gill, director of education for Christopher Kimball's Milk Street, offers the reminder as four teams of two make their way to ...

Flaky scallion pancakes; and Taiwanese five-spice pork with rice (Lu rou fan). Christopher Kimball travels to Taipei, Taiwan, to learn the secret behind the flakiest scallion pancakes. Back at Milk ...

Milk Street Cook Bianca Borges prepares Swedish Cardamom Buns (Kardemummabullar) for host Christopher Kimball on Christopher Kimball's Milk Street Television, Season Six, Episode 13 ("Breakfast Baking ...

It’s a new cookbook with some new, game-changing rules. Rosie Gill, Director of Education at Christopher Kimball’s Milk Street, joined us to share tasty ways to keep the creaminess, but skip the cream ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...

I didn’t need the founder of Christopher Kimball’s Milk Street to remind me, as he does in the prolific food media company’s latest cookbook, that “noodles are the ultimate fast food.” I keep at least ...

This is an adaptation of a pasta we had in Rome. There, cooks use the leaves that grow around heads of broccoli to make a flavorful sauce for pasta. In the U.S., most of the leaves are stripped off ...

When the pandemic curtailed our restaurant outings and market trips, culinary experts from across every media platform set aside their seasonal purity sermons to offer savvy advice for stretching the ...

It's a lot less tomato sauce and pasta than you believe. (Breathe. Set aside your Italian American expectations: one-size-fits-all ragus, red sauces/gravies, cream-based Alfredo sauces, Parmesans and ...

From Rome to Naples, we bring the cooking of Italy to our kitchen! Christopher Kimball and Milk Street Cook Rose Hattabaugh start us off with Roman Cloud Bread with Mixed Greens and Fennel Salad. Then ...