There is certainly no shortage of cooking magazines vying for your attention, many of very high quality. There is a sprightly newcomer on the block however, looking to shake things up a bit. Filled with recipes, tips, product reviews, and feature stories, all accompanied by gorgeous full color photography, Christopher Kimball's Milk Street magazine aims to bring us all a new, simple, delicious way to cook. The recipes included follow an ethos of bringing flavors and methods from around the world together with some classic cuisines to bring food as we know it into the 21st century.
Each recipe is preceded by a brief story, explaining the author's inspirations and intentions in bringing it to life, followed by clear, easy-to-follow directions. The first issues have featured some intriguingly unique ideas; like fluffy olive oil scrambled eggs, Thai style cole slaw, Harissa, Peruvian pesto, Georgian chicken soup, and Tahini Swirl brownies. Along with cocktail ideas, gadget recommendations, and cookbook reviews, the magazine is proving to be an indispensable guide to the new American kitchen.
Along with the magazine, they have also launched a cooking school and a radio program/podcast, which you can access via iTunes, iHeartRadio, and many other players. The radio program features a listener call-in Q&A segment, interviews, and contributing editorials from journalists and experts in the industry.
With its innovative ideas and helpful instructions, this is the sort of magazine that you'll want to keep for a long time, and worth the price of admission for anyone looking to step up their game in the kitchen.