Christopher Kimballs Milk Street

When Chris Kimball moved on from Cooks Illustrated / America's Test Kitchen (that he had founded), I didn't know what he had in mind or what the conflict might have been. Turns out, he was envisioning something closer to CI's original feel of playful love of cooking, but more flavorful.Cooks and Test Kitchen had become mired in repetitive recipes and catering to a TV audience. It all felt heavily like 1990s suburban Americana. Not a bad thing, but limiting, and definitely less compelling after so many iterations.Milk Street instead focuses on an internationally-informed, joyful cooking. Recipes are easier to follow and don't assume complete novice cooks, the online properties feel much more modern, it's just a lot more "fun". If you liked old Cook's Illustrated, or want more variety in your culinary attempts, then Milk Street is the way to go.

A bit of a departure for Chris Kimball, but in a good way. It's more "exotic" than ATC or CC, going for more of a global feel. I made every recipe in the first issue received and they were uniformly great. The 2 best: Piri-Piri chicken and the Nigerian beef skewers. As we were in Montana at the time, some of the ingredients weren't readily available (Fresno chilies, specifically), but MS does offer substitutions. The Nigerian beef was AMAZING; it's been added to the regular rotation (and most of the ingredients can be found in Helena, MT, so I'm guessing they should be easy to locate nationally). A complete success.

This is a great magazine. I was surprised at how thin it was at first, expecting something a bit bigger given the price, but since it has no ads I find that it has more content than other thicker magazines. It's also very well written, the articles remind me of those in Saveur as far as quality and compellingness. I like it better than Saveur though because the recipes are easier and the ingredients easier to find. This magazine is definitely worth every penny.

My husband is the chef of the family - I got this as a gift for him because we had seen Milk Street TV at some point when we were staying in a hotel and my husband was transfixed by it. He loves the magazine even more than the show, and I read it almost every month myself, even though I don't do much of our cooking, because it's really interesting and informative. I like how they teach about different cultures and ingredients & make them more approachable for those who haven't experienced them yet.

It's not cooks Illustrated, the flavors are bolder & recipe's not as technical (ex. many don't include precise measurements). Recipe's tend to be more ethnic - Right now, this captures my tastes - great magazine.

This is my FAVORITE magazine. I was always a fan of America’s Test Kitchen, but it was too “American” for me at times. Mill street gives me the diversity I crave in cooking.

I will start by saying this is a nice cookbook as far as the binding and quality of material, i.e. cover and pages. However, I like a cookbook that has full page color pictures opposite the recipe page and I like to see the ingredients lined up and then good directions for making the dish. I think Chris Kimball got carried away with his wonderfulness.

Christopher Kimball continues to produce a great magazine. I like the recipes and reviews.