Do you love French toast but hate limp, wet slices? "This recipe delivers thick slabs of French toast that are crispy outside, yet rich and custardy at the center, but without any sogginess," our ...

Matthew Card, food editor of Milk Street Kitchen, likes to introduce us to fresh, new flavor combinations. He stopped by to show us a Thai twist on the classic grilled steak. Milk Street Kitchen is ...

Milk Street learns the secrets of Sichuan cuisine from expert Fuchsia Dunlop. Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken ...

I was as surprised as anyone to find myself on a Saturday afternoon in October doing a mashed potato science experiment. The journey started just before Thanksgiving last year, when my sister and I ...

As a holiday treat, we're bringing you highlights from the latest episode of Christopher Kimball's Milk Street Radio Podcast. For the complete episode, and to learn more about Milk Street be sure to ...

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with ...

We found we needed two leaveners. Baking powder alone gave the bread lift but turned out a pale loaf. Baking soda resulted in a well-browned top but a dense crumb. Combining the two was perfect.