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Kim Severson of the New York Times predicts the biggest food trends of 2025—from dirty sodas and whiskey ketchup to the new supermarket and the ingredient of the year.
Forget everything you thought you knew about Italian food.
Hosted by cookbook author and cooking teacher Viola Buitoni, this week-long immersive experience offers travelers a slower pace, flexible days and the chance to participate in leisurely hands-on cooking sessions. At a private estate with lush gardens and walking paths, you’ll make pasta by hand, cook multi-course feasts, visit local artisans and relax by the pool—if you can tear yourself away from the kitchen.
This stuffed flatbread is what a “delicate” calzone might be—not doughy or heavy, with a crispy, thin crust.
A sausage and mushroom ragu that tastes slow-cooked, but takes no time at all.
Brothy but hearty zuppa di lenticchie. It's rustic Italian cooking at its finest.
Charring spaghetti adds rich, concentrated flavor and crunchy-chewy bits akin to the edges of a lasagna.
Minced vegetables, gently cooked in fat until they resemble bits of long-simmered meat in a tomatoey sauce.
In Rome, fettuccine alfredo is totally unlike gloopy American versions—silky-smooth, buttery, and light.
In Naples, we learned a hands-off, no-fry eggplant Parm that's lighter and silkier—opposite of the familiar gut-buster.
A recreation of a light, open-crumbed focaccia from Bari, Italy, with tomatoes and olives melded in the crust.
Pan-fried chicken cutlets, draped with prosciutto and finished with crispy sage. A light, bright wine sauce complements the savoriness of the cutlets.
Cacio e pepe is the simplest of dishes, but achieving creamy, silky perfection took us years of attempts. We did it.
Commerce Editor, Priyanka Shahane, wants to change the way you cook with her top favorite products of 2024 from the Milk Street Store.
The main takeaway of making Milk Street’s Turkish Red Lentil Soup? You can make it all your own! Matt Card shows you how.
Dominque Ansel, inventor of the cronut, joins Chris Kimball on Milk Street Radio.
Just in time for the holidays, we take a deep dive on the butter roll recipe that was so good, it demanded being recreated on “My Family Recipe.”
From traveling the streets of Bangkok in search of Thai classics to taking a deep dive into the bold world of spices, these are the Milk Street TV episodes you loved in 2024.
A reader favorite, one commenter writes that this pozole “has a ton of flavor for not much work, my kind of recipe.”
A tangle of noodles with mushrooms and thyme is a failsafe, fancy-tasting, quick-cooking combination—layering flavors makes it even better.
One of our readers’ favorite recipes, this pork soup showcases almost magical layers of aroma and flavor.
Japan’s dense, chewy noodles balance savoriness with a sharp bite of pickled ginger.
This silky tangle of egg noodles with bacon gets its lusciousness from cooking the dried noodles with all the other ingredients, in one skillet.
"Comfort x10," wrote one reader of this savory Italian braise with a glossy butter sauce.
You can get flat, wide homemade noodles that aren’t only serviceable—but chewy, absorbent, and soup-thickening—from stacked wonton wrappers.
A quick yet decadent-looking platter of pork gets smoke, spice, and color from smoked and sweet paprika.
In Naples, field workers used to simmer their ragù all day—resulting in a very thick ragù that coats pasta in an incredible way, with really intense tomato flavor.
Salty, spicy, tangy and sweet—all in one pizza.
We modernized the classic cast-iron skillet using a hybridized shape that combines the best of a skillet and a saucier in one.
"This is like cutting through butter—it's just absolutely amazing."
"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.
The 20 recipes that our kitchen loved best this year.
From Broken Phyllo Cake to "Easy-Stretch" Pizza Dough, here are the 50 recipes Milk Street readers loved most in 2024.
From a bonafide PhD flavor scientist to the country’s leading authority on pizza dough, these were the cooks, enthusiasts and educators that changed the way we cooked (and ate) in 2024.
Our resident baking expert’s favorite recipes from our newest cookbook.
Christopher Kimball’s Milk Street TV follows the journey from first bite to tested recipe. Watch every show, get every recipe, master every technique.
Join Steve Sando, founder of Rancho Gordo, to nerd out about beans. | Wednesday, Jan. 29 @ 6 pm EST
Bring the flavors and symbolism of the Lunar New Year to your home kitchen. | Saturday, Feb. 1 @ 1 pm EST
From Japan to India to France, fermented foods are a culinary staple within reach of every home cook. | Sunday, Feb. 2 @ 1 pm EST
Brownies, lemon bars and peanut butter cookies - with the microwave? Yes. | Tuesday, Feb. 4 @ 6 pm EST
Three sessions over three weeks: join Peter Reinhart for a sourdough bootcamp | Feb. 5, 12 and 19 @ 6 pm EST
Kim Severson of the New York Times predicts the biggest food trends of 2025.
The key to bean salads with big, bold flavor? Your microwave.
Some-odd decades ago, Chris tried a ricotta in an East Village Italian restaurant that was everything it should be; light, creamy, and bright, without a hint of sogginess.
Rice cookers are efficient, reliable, and convenient, but you do not have to own one to cook up a delicious rice-based meal.
Got a cooking question? Email us at [email protected] to get it answered on-air by co-hosts Chris Kimball and Sara Moulton.
“Deconstructed fried rice” is how our editorial director J.M. Hirsch described this delicious melding of barely set, almost saucy eggs on rice.
Tender and glossy, with a sweet-savory glaze, this perfected chicken donburi was served to us by cook and philosopher Elizabeth Andoh.
Skip the deep fryer and roast pork belly in the oven for crispy, tender, succulent—and easily achievable—results.
Inspired by classic Lebanese hashweh, these beef and rice bowls—decked out with buttery toasted pine nuts—are quick-cooking opulence.
Gochujang does double duty as the base for the sauce & drizzled on as a finishing touch.
This simple French cake is more apples than cake, held together with a light crumb and thin golden crust.
“This is one of those slam dunks that worked, and I loved it right away."
Store-bought phyllo make a beautifully crisp shell for a tender, fruity filling of golden raisins, citrus zest, pine nuts and, of course, apples.
Fragrant orange, apple cider syrup, warming spice, and honey permeate the crumb.
Gâteau invisible offers super-thin slices of apple barely held together with a warm-spiced custard.
Our new favorite tool: our custom-designed wok which gets ripping hot on any burner
What if we told you there is a Japanese knife specifically designed for vegetable prep that will make your cooking safer, easier and faster?
Six Ingredients. Minutes, Not Hours. Fresh, Bold Flavors for Any Night of the Week.
Customers rave about previously unimaginable dimensions of paprika flavor
The moHA! Ginger Grater shreds whole ginger root in seconds and scrapes it into your dish with little effort.