Meet Milk Street Magazine
For fans of Cook's Illustrated Magazine and America's Test Kitchen, you already know that Christopher Kimball, ATK's founder, chief editor, and on-camera/on-mic host of its TV and radio programs, has moved on to create a new venture called Christopher Kimball's Milk Street.
Milk Street's first product is a cooking magazine, aptly called Milk Street Magazine. The charter issue is due on newsstands on October 18, after which it will publish six times a year starting with the March/April 2017 issue.
Want to take a look? If you sign up at 177milkstreet.com, they'll send you a free copy of the charter issue.
It's inevitable that there would be some similarities between Kimball's former magazine and this new one, including a storytelling editor's letter. With him at the helm and the bylines of several of the charter issue's articles, how could there not be?
But in creating Milk Street, Kimball has turned away from ATK's primary focus on cooking process and technique to now explore, as J.M. Hirsch, Milk Street's editorial director calls it, "…a no-nonsense, adventurous approach to cooking that puts the emphasis on flavor, not fussy instructions." I would add that there is a modernity, confidence, and new curiosity in this new magazine that is not present in Kimball's legacy publications, making Milk Street both a fresh look but also an old hand, a tricky synthesis I think, but it works.
Judging from the charter issue, its approach is going to be decidedly global. Here there are recipes that connect to Spain, France, London, Italy, Los Angeles, Thailand, China, and the Middle East. There are also lots of tips and advice pulled from international cuisines -- like how to sizzle greens, make caramel sauce, scramble eggs in olive oil instead of butter, season a steel wok, poach a chicken, and crack the code of why shredded carrots actually do taste sweeter than ones whole or sliced. Based on this first issue, it seems that Kimball clearly cannot give up his role as teacher, but now he's joined in as an enthusiastic explorer as well.
There are wine and cocktail columns that I hope are going to be regular features (the Chili-Pineapple Margarita looks amazing), book reviews, and a feature that I loved, a first person essay called "One Meal," this one eaten and written in Nonthaburi, Thailand. It makes personal the experience of cooking, culture, and sharing meals, which after all, seems to be Milk Street's point.
Like Cook's Illustrated, Milk Street Magazine will also have no advertising. Charter subscriptions are $19.95 for one year (6 issues).