This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop.
This coconut-bathed chicken, packed with smoky-sweet charred peppers and a plantain, celebrates the spirit of Colombian cooking.
These luscious egg noodles—with caramelized cabbage and onions cooked in bacon fat, topped with a tangy sour cream sauce—are our meatier take on Polish haluski.
An abundant-yet-light skillet full of cheese with briny feta flavor, ricotta creaminess, and a minty lift.
These buttery Mexican corn cookies, with the sweet fragrance of cinnamon, are recipe developer Paola Briseño-González’s re-creation of galletas de maíz.
On Milk Street TV, we’re making some of our favorite soups! Christopher Kimball brings a version of Turkish Wedding Soup back from his travels, Bianca Borges uses grapefruit to create a citrusy Yucatecan-inspired chicken soup, and Josh Mamaclay assembles a fragrant Filipino coconut and lemongrass soup that our kitchen adores.
Sticky chicken wings and cheesy flatbreads: it sounds like a scene from our favorite local bar. But what if the flatbreads are stuffed with grated paneer, punchy chillies and bold ginger? In that case, they are quintessential Indian dishes that you might stumble upon at a street stall in Mumbai. Join guest chef Maunika Gowardhan at the Milk Street Cooking School to learn about traditional tandoori cooking, a 4,000-year old technique that uses a large clay oven to make everything from bread to kebabs.
Online, Saturday, Sept 23, 1pm EDT
A sprinkle of our beloved caramel brûlée coffee sugar adds malty, vanilla-forward, creamy sweetness to warmed baked goods, coffee, chai, and more.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?
This fragrant Thai soup is rich with coconut milk, awoken with chili heat, lime, and lemongrass, and studded with meaty chicken and mushrooms—and its electricity depends on that deep, coconutty backdrop.
This coconut-bathed chicken, packed with smoky-sweet charred peppers and a plantain, celebrates the spirit of Colombian cooking.
These luscious egg noodles—with caramelized cabbage and onions cooked in bacon fat, topped with a tangy sour cream sauce—are our meatier take on Polish haluski.
An abundant-yet-light skillet full of cheese with briny feta flavor, ricotta creaminess, and a minty lift.
These buttery Mexican corn cookies, with the sweet fragrance of cinnamon, are recipe developer Paola Briseño-González’s re-creation of galletas de maíz.
On Milk Street TV, we’re making some of our favorite soups! Christopher Kimball brings a version of Turkish Wedding Soup back from his travels, Bianca Borges uses grapefruit to create a citrusy Yucatecan-inspired chicken soup, and Josh Mamaclay assembles a fragrant Filipino coconut and lemongrass soup that our kitchen adores.
Sticky chicken wings and cheesy flatbreads: it sounds like a scene from our favorite local bar. But what if the flatbreads are stuffed with grated paneer, punchy chillies and bold ginger? In that case, they are quintessential Indian dishes that you might stumble upon at a street stall in Mumbai. Join guest chef Maunika Gowardhan at the Milk Street Cooking School to learn about traditional tandoori cooking, a 4,000-year old technique that uses a large clay oven to make everything from bread to kebabs.
Online, Saturday, Sept 23, 1pm EDT
A sprinkle of our beloved caramel brûlée coffee sugar adds malty, vanilla-forward, creamy sweetness to warmed baked goods, coffee, chai, and more.
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?
Most peelers do a lousy job, with dull blades and awkward handles—our Precision Peeler solves those problems and more, with amazing speed.
We love our knives, so we select our knife covers carefully! The Bisbell is customizable for knife size, magnetic, and durable enough even for travel.
When a chef’s knife is too big, and a paring knife is too small, the Milk Street Kitchin-tan is the perfect pinch hitter.
For our new book “Noodles,” we travelled the world to learn the best pad Thai, Bologna’s silkiest lasagna, lusciously buttery Turkish noodles, and more.
The user-friendly Garlic Slicer Mincer Set minces, slices, and grates, making cleanup easy with a removable scraper.
This coconut-bathed chicken, packed with smoky-sweet charred peppers and a plantain, celebrates the spirit of Colombian cooking.
Korea’s tender, succulent strips of thin-sliced beef aren’t just a special occasion restaurant order—bulgogi comes together quickly with a blender marinade.
This classic cool-weather chicken from Catalonia, pollo a la catalana, is defined by a simple, elegant savory-sweet braise.
A delicious, creamy-crispy mess of white beans with deep flavor, minus the slow cooking.
Incredibly delicious and soft, these flatbreads from chef Marianna Leivaditaki make smart use of a short ingredients list.
August heat calls for tzatziki: Greece’s cooling cucumber-yogurt dip, with heightened freshness from mint and dill, with a light garlicky kick.
Toasted nori and pickles carrots, onion, and radishes make one of the most flavorful and surprising salads we’ve ever tried—that’s why it’s Eventide’s signature dish.
Served at Ottoman empire palaces, this chicken salad is dressed with a rich, creamy walnut sauce, drizzled with a shock of red oil.
A recreation of a light, open-crumbed focaccia from Bari, Italy, with tomatoes and olives melded in the crust.
We’re joined by author Anya von Bremzen to discuss the unlikely origins of some of the world’s most famous national dishes.
Who needs lettuce? Ditch the wilted romaine and dive into a list of our favorite fresh summer salads, sans lettuce.
This richly flavorful, effortless pulled recipe caters to the walk-away chef. Click over to our Instagram to find out what you've been missing!
Paprika shines beyond a mere secondary seasoning in Hungarian cuisine. Discover its star power through the vibrant, flavor-packed dish, Lecsó.
Got a cooking question? Email us at questions@milkstreetradio.com to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
Sauerkraut, vinegar, pickled vegetables: you can make it all yourself.
September 27 @ 6 pm EDT
Warm, tender homemade pitas that are guaranteed to puff? Yes, please.
October 1 @ 1 pm EDT
Goan-style vindaloo is a labor of love - and it's worth every moment.
October 4 @ 6 pm EDT
Masa-battered shrimp, salsa macha and cabbage slaw: these are the building blocks of a seriously good taco.
Do you know your Great Northerns from your cannellinis and your navies? Join us to get fluent in the language of the mighty bean.
This tomato salad is a dynamo combination of sweet, salty, tangy, nutty, herbal and spicy notes that elevate tomatoes’ summery flavor.
In Amalfi, we enjoyed an intensely-flavored lemon and shrimp risotto with an egg yolk and cream for velvety richness.
A meaty-yet-meatless cremini mushroom pasta, cooked directly in the sauce.
Vietnam’s technique of simmering in dark caramel, mixed with fish sauce and aromatics, yields complex savory-sweet chicken.
Lemon-lime soda takes center stage in this succulent Filipino grilled chicken, lacquered to perfection for a sweet and savory BBQ twist.
We learned the beauty of smoky-fresh, summery eggplant in the Arabic restaurant Ein Hod, by the Mediterranean Sea: smoky and charred, yet bright and herbal.
These marinated skewers, coated in ginger-spiked yogurt, are based on Thailand’s street food grilled over hardwood charcoal.
This smoky-spicy-sweet grilled corn was the highlight of Chris Kimball’s trip to a carnival-like market in Taipei.
Japan’s ever-popular fluffy, buttery bread makes a perfectly pillowy base for a sandwich or a slather of jam.
Whole shell-on prawns, doused in a garlicky white-wine-spiked tomato sauce.
In Bolivia, street vendors sell humintas—savory-sweet corn cake treats, made with fresh corn kernels, filled with cheese, and sealed in husks.
One of the most popular Korean BBQ items, this recipe from Hooni Kim’s “My Korea” pulls off a perfect balance of sweet, salty and umami.
This recipe was inspired by “a torrent of 700 foil-wrapped meatballs” we saw rain from balconies in Belgium.
The New York Times praises Suncraft’s mini serrated knife for slicing crusty bread, soft baked goods, and fruits with equal ease.
An essential for bakers everywhere: the Raisenne dough riser eliminates guesswork in fussy proofing.
Press your tofu! The Tofudee tofu press is essential to getting firm, crispy tofu that won’t fall apart.
"Perfect kitchen tool for serving . Used with everything from roasted meat dishes as well as casseroles. The size of the spoon is the perfect portion size."
“Nice flavor besides just heat. And not too much heat! Our new chili sauce of choice.”
“This is THE pie pan I’ve been wanting for sooo long. It is the perfect size and very light. Recently made my best apple pie ever!”
"This sauce hits every flavor note. It’s so clean you can taste everything. Perfect heat, I just ordered more!"
"I love its straight blade and its sharp point. Getting through the skins of Veggies like bell peppers has never been easier."
We can’t wait til summer to make Vivian Howard’s light, elegant sweet corn soufflés.
A velvety, deeply chocolatey cake from renowned baker Claire Ptak, of Violet Cakes in East London.
These sweet and nutty cookies are proof that chocolate can make anything better, even from a rich and luscious starting point!
The soaking syrup we use in this pudding-like citrus cake is infused with warm spices for added dimensions of flavor and fragrance.
We updated our readers’ favorite broccoli pasta sauce—now even creamier (but still cream-free).
In our version of nohut piyazi, sun-dried tomatoes, Aleppo pepper, and a medley of herbs and lemon juice bring bright and rich flavor to earthy chickpeas.
We know, anybody can make a panini—but a thoughtful balance of ingredients makes it “company worthy,” a reader tells us.
Lime, salt, and chili tease magic from fresh-cut fruits—a lesson we applied to this fresh and bright summer salad.
This whole-roasted cauliflower encapsulates Ikaria’s no-fuss home cooking: minimal manipulation, lots of flavor and brightness.
Every kitchen should have a Chinese-style cleaver—its tall, heavy-duty blade and forward-heavy balance do most of the big batch prep work for you.
There’s nothing more unsettling than a cutting board sliding around when you’re chopping! Avoid this forever with a good quality cutting mat.
The Cuisipro Box Grater features four broad cutting surfaces, quality craftsmanship and bonus features that we’ll actually use. | With four cutting sides, extra-sharp and durable etched metal graters, and a rubber detachable base, the Cuisipro box grater is a prep workhorse.
Our trademark all-purpose knife takes inspiration from Japan, which knives are based on the blade of a featherweight samurai sword.
The UFO citrus juicer sits atop a half-liter jug with graduated measurements in milliliters.
"The közmatik is just one of those products that’s absurdly simple but simply works! You take one look at it and go, 'Why didn’t I think of that?'"
In designing the Kitchin-to, “we look toward Japan, where knives are based on the design of the featherweight samurai sword.”
If you dread grating ginger, with your fingers close to the grater and ginger stuck in the teeth, the moHA! tool is a lifesaver.
“Nothing, truly nothing, like any fatteh I’d had so far. It was at once creamy and crunchy, rich and tangy, savory and warm, but also cool and sweet.” writes Milk Street editorial director J.M. Hirsch. “It hit every note in every way that makes you want more. And more.”
This fried rice is as much about the kimchi as the rice. It’s at once spicy, salty, sweet and funky, and a perfect dinner in a bowl. We love how the nubby, bouncy bits of pork contrast with the crisp kimchi and tender rice, and the corn has an added sweetness. It’s a very hearty, satisfying fried rice.
Chef Esmeralda Brinn Bolaños transforms the humble meatball using the rich flavors and classic techniques of Mexican cuisine. The result not only was delicious but showcased much of what we love about Mexican food.
Nowhere is pizza more revered, more celebrated, more innovated, more consumed than Brazil. “Pizza in São Paulo is almost a religion,” says Juliana Fava from Bráz Pizzaria.
There is the sometimes hidden architecture behind much Indian cooking. Anagha Nawathe from APB Cook Studio shows us how the same ingredient can manifest divergent flavors depending on how—and when—it is cooked.
In Lisbon, we discover a rare example of a touristy place doing food right with the traditional dish pica pau. Our version balances wine-simmered beef, briny pickles and a jolt of piri piri oil to create a savory, spicy dish.
“Every place has their own flavor starter recipe, they just call it another thing,” says chef Jose Santaella, author of “Cocina Tropical.”
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