I’m an avid fan of Christopher Kimball’s work. I was (still am) a great fan of the TV and magazine content put out by the folks America’s Test Kitchen, Cook’s Country and now Milk Street. For these 3 different series I have listened to weekly podcasts, subscribed to their magazines and watched the TV shows on PBS or the web.
Milk Street started in 2016 and is Kimball’s most recent foray into the home cooking where his team explores the different ingredients and cooking methods of home cooks across the globe. In the years of subscribing to the magazine I’ve learned a lot about the pantry ingredients of home cooks in from Thailand, India, Spain, Morocco, South Africa, Brazil, and so many other countries (along with regional differences within those countries as well).
Milk Street follows the same multimedia formula as America’s Test Kitchen and all of the media both companies produce is fantastic. Focusing on Milk Street’s offerings the TV shows are straightfoward in telling the you about kitchen gadgets, recipes and techniques. The magazines reads like a travel journal and offers more backstory about the provenance of the techniques and ingredients behind the recipes. Usually the recipes involve some adventure through the back alleys of some far away land and into somebody’s home kitchen where somebody’s grandmother is cooking a time-honored dish and the author discovers an enlightening feast of flavors. The recipes are detailed and easy to follow for an intermediate home cook such as myself. The weekly podcast is also a gem where Kimball does a call-in Q&A show with Sara Moulton of PBS & Food Network fame as well as fairly in-depth interviews with people involved in the food industry: writers, chefs, etc.
I subscribed to the magazine as soon as I learned about it a few years ago and have kept the paper magazine subscription coming ever since. They publish bi-monthly and I think my subscription was something like $29/year plus a few more bucks for digital access to the website recipe archive. I have gotten a lot of valuable cooking knowledge from the techniques and insights that they share.
For example, they have a recipe for a ($) tomato-miso based soup broth has become a near-weekly recipe for me that my whole family enjoys. My son loves when I make ($) Vietnamese slashed chicken. It’s a fast-marinating recipe suitable for weeknight meals characterized by the technique of cutting chicken thighs to the bone to allow marinade to penetrate deeper into the meat for tastier, juicier chicken. I adapted in my own ways for cooking this dish in the air fryer.
In short, if you really want to up your home-cooking game I highly recommend exploring the content from Christopher Kimball’s Milk Street.
Note: Links with ($) indicates content behind a paywall. I do not receive compensation from Milk Street for this post, although I would love to if they have an affiliate program that I don’t know about!