I didn’t need the founder of Christopher Kimball’s Milk Street to remind me, as he does in the prolific food media company’s latest cookbook, that “noodles are the ultimate fast food.” I keep at least ...

Imagine, if you will, Christopher Kimball, in his trademark suspenders and bowtie, donning bright orange socks and jumping up and down on a bag of udon noodle dough. It's not a hypothetical situation, ...

It’s a new cookbook with some new, game-changing rules. Rosie Gill, Director of Education at Christopher Kimball’s Milk Street, joined us to share tasty ways to keep the creaminess, but skip the cream ...

When the pandemic curtailed our restaurant outings and market trips, culinary experts from across every media platform set aside their seasonal purity sermons to offer savvy advice for stretching the ...

Christopher Kimball of Milk Street joins us with a recipe from his latest cookbook, Simple, which lives up to its name by simplifying cooking with easy, but flavorful recipes inspired by international ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. What’s for dinner? Noodles! Just two days ...

As a column reader, you may have noticed that you’ll rarely read about new cookbooks here. Instead, shared recipes almost always come from food-centric websites, believing most of us do just that — ...

SEATTLE — We’re cooking with Milk Street from their new cookbook NOODLES: Secrets to the World’s Best Noodles. The book features recipes for everything from fettuccine alfredo to pad thai to miso ...

It’s 5 p.m., and you just got home. Do you know where your dinner is coming from? You check the cupboards. You check the fridge. You check the cookie jar. All you find is an onion, some spinach, a bit ...

Learn baking from cookbook author and owner of Back in the Day Bakery—Cheryl Day! Christopher Kimball and Cheryl Day start off by baking a Glazed Three-Citrus and Almond Bundt Cake with a soft, sueded ...

It's a lot less tomato sauce and pasta than you believe. (Breathe. Set aside your Italian American expectations: one-size-fits-all ragus, red sauces/gravies, cream-based Alfredo sauces, Parmesans and ...