In 2016, Christopher Kimball, the previous editor of America’s Test Kitchen, started another multimedia food organization, Milk Street. The idea of Milk Street, with its emphasis on global flavors and simple, bold preparations is to provide a culinary exchange, “an invitation to the cooks of the world to sit at the same table.” Compared to America’s Test Kitchen, Milk Street’s recipes are stripped of excessive detail, but still support the cook in creating the dishes’ essential flavors and textures.
In addition to the magazine, books and radio show, Milk Street has a store on the website that sells equipment and ingredients. The impressive selection is chosen from the best producers around the world. The site’s shop is organized into Asian, Indian, Middle Eastern, and Italian pantries. You can also buy fine oils and vinegars, Japanese and Chinese soy sauces, condiments and chilies, salt blends, spice mixtures, sweets, spreads and syrups, fine tea, coffee, and spiced coffee sugars. All products are carefully vetted. In the equipment category, among other things, there is a selection of good knives, with an emphasis on Japanese blades, and also some interesting traditional cooking vessels like a black clay comal from Colombia and a Japanese cast iron grill pan which fits onto a wooden base for tableside presentation.
VISIT MILK STREET