This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll
0:40
This lemon-olive oil cake gets its light, spongey texture from olive oil rather than butter, while fresh lemon juice brightens every bite, and essential oils from the zest create a fragrant, sparkly coating that's both crunchy and sweet. It's the perfect example of getting the most out of your ingredients, by using them thoughtfully. And it's a dump-and-stir! No mixer required. Our baking expert Rose Hattabaugh made it for us in office. Get the recipe for Spanish Lemon–Olive Oil Cake (Coca de Ll
8.2K viewsJul 14, 2025
FacebookChristopher Kimball’s Milk Street
No mortar and pestle? No problem! Here’s a pro-tip: Use the bottom of a sauce pan to easily crush (or smash!) spices in seconds. On this episode of #Cookish, #FriendofMilkStreet and #MilkStreetTV cast member Sam Fore makes Cumin-Caraway Chicken and Tomato Traybake, a high-impact, sheetpan dinner that’s ready to serve in under 60 minutes. Get the recipe: https://bit.ly/3dmep5L | Christopher Kimball’s Milk Street
1:00
No mortar and pestle? No problem! Here’s a pro-tip: Use the bottom of a sauce pan to easily crush (or smash!) spices in seconds. On this episode of #Cookish, #FriendofMilkStreet and #MilkStreetTV cast member Sam Fore makes Cumin-Caraway Chicken and Tomato Traybake, a high-impact, sheetpan dinner that’s ready to serve in under 60 minutes. Get the recipe: https://bit.ly/3dmep5L | Christopher Kimball’s Milk Street
7.5K viewsDec 6, 2021
FacebookChristopher Kimball’s Milk Street
Get our collection of Best Cookie Recipes of 2025: https://bit.ly/48Lf6Dl Don't freeze the cookies (if possible)! On a recent episode of Milk Street TV, our culinary production director Wes Martin explains why. Baking cookies first, then freezing them, compromises texture: sugar cookies turn brittle and crumbly, oatmeal raisin cookies become tough and dry. It is totally fine to make the dough ahead, freeze it in balls, then bake them straight from the freezer. This delivers, well, fresh-baked co
0:37
Get our collection of Best Cookie Recipes of 2025: https://bit.ly/48Lf6Dl Don't freeze the cookies (if possible)! On a recent episode of Milk Street TV, our culinary production director Wes Martin explains why. Baking cookies first, then freezing them, compromises texture: sugar cookies turn brittle and crumbly, oatmeal raisin cookies become tough and dry. It is totally fine to make the dough ahead, freeze it in balls, then bake them straight from the freezer. This delivers, well, fresh-baked co
205K views9 months ago
FacebookChristopher Kimball’s Milk Street
We’ll take any opportunity we can to have Milk Street’s resident baker of beautiful cakes, Rose Hattabaugh, to make us this dreamy coconut cake: a recreation of Karen Clay’s Southern grandmother’s recipe, which we pieced together on our Roku Channel show “My Family Recipe. It’s the epitome of a tall, proud Southern classic, with a special touch of fluffy, fresh shredded coconut. Get the recipe here: http://bit.ly/3K4D2Ea | Christopher Kimball’s Milk Street
0:56
We’ll take any opportunity we can to have Milk Street’s resident baker of beautiful cakes, Rose Hattabaugh, to make us this dreamy coconut cake: a recreation of Karen Clay’s Southern grandmother’s recipe, which we pieced together on our Roku Channel show “My Family Recipe. It’s the epitome of a tall, proud Southern classic, with a special touch of fluffy, fresh shredded coconut. Get the recipe here: http://bit.ly/3K4D2Ea | Christopher Kimball’s Milk Street
21.8K viewsApr 3, 2023
FacebookChristopher Kimball’s Milk Street
What makes Invisible Apple Cake “invisible”? The name refers layers of almost paper-thin apples that disappear into a custardy cake. The result is a texture that’s halfway between apple and custard. Our recipe developer Bianca Borges popped into the office recently to film an episode of #MilkStreetTV and gave us an overview. Get the recipe for Invisible Apple Cake here: https://bit.ly/3TFVesI | Christopher Kimball’s Milk Street
0:27
What makes Invisible Apple Cake “invisible”? The name refers layers of almost paper-thin apples that disappear into a custardy cake. The result is a texture that’s halfway between apple and custard. Our recipe developer Bianca Borges popped into the office recently to film an episode of #MilkStreetTV and gave us an overview. Get the recipe for Invisible Apple Cake here: https://bit.ly/3TFVesI | Christopher Kimball’s Milk Street
56.3K viewsJun 25, 2025
FacebookChristopher Kimball’s Milk Street
It’s the holiday baking episode on #MilkStreetRadio! This week, Rose Levy Beranbaum (Rose Levy Beranbaum), author of “The Cookie Bible,” shares her formula for the best chocolate chip cookie; our go-to baking expert Cheryl Day (Back in the Day Baker) fields caller questions; Dan Pashman (The Sporkful with Dan Pashman) invents a “Hanukkah Miracle” sandwich; and tour guide Gabriel Sanchez leads us through Oaxaca’s Night of the Radishes. Listen and subscribe on Apple Podcasts: https://bit.ly/3BGFTz
0:52
It’s the holiday baking episode on #MilkStreetRadio! This week, Rose Levy Beranbaum (Rose Levy Beranbaum), author of “The Cookie Bible,” shares her formula for the best chocolate chip cookie; our go-to baking expert Cheryl Day (Back in the Day Baker) fields caller questions; Dan Pashman (The Sporkful with Dan Pashman) invents a “Hanukkah Miracle” sandwich; and tour guide Gabriel Sanchez leads us through Oaxaca’s Night of the Radishes. Listen and subscribe on Apple Podcasts: https://bit.ly/3BGFTz
2.8K viewsDec 16, 2022
FacebookChristopher Kimball’s Milk Street
Stovetop chocolate cake—using the steamed cake method common outside of the US—not only makes cake baking (cooking) faster and easier. It solves Chris Kimball’s problem with chocolate cake, which is that it’s often too dry and crumbly. Steaming ensures a moist, bouncy texture. And if you slightly under-steam, the result is a layer of molten chocolate under the surface, which is fine by us! Get the recipe for Stovetop Chocolate Cake here: https://bit.ly/4kWpdsE | Christopher Kimball’s Milk Street
0:42
Stovetop chocolate cake—using the steamed cake method common outside of the US—not only makes cake baking (cooking) faster and easier. It solves Chris Kimball’s problem with chocolate cake, which is that it’s often too dry and crumbly. Steaming ensures a moist, bouncy texture. And if you slightly under-steam, the result is a layer of molten chocolate under the surface, which is fine by us! Get the recipe for Stovetop Chocolate Cake here: https://bit.ly/4kWpdsE | Christopher Kimball’s Milk Street
324.5K viewsJun 20, 2025
FacebookChristopher Kimball’s Milk Street
0:45
The best recipe you’ve never heard of is...chocolate mousse! Who knew! This version of chocolate mousse, however, makes Chris Kimball mad that we’re not eating more chocolate mousse—even at 10am, while filming this video. The concept, from David Lebovitz’s “My Paris Kitchen,” is a simple transformation of the same components: caramelizing the sugar just until it starts to smoke, and salt, but large coarse crystals that are folded in at the end, leaving bursts of salinity. Basically you got salte
92.6K viewsAug 14, 2025
FacebookChristopher Kimball’s Milk Street
0:33
Here's how to make Emergency Chocolate Cake: - 260 grams (2 cups) all-purpose flour - 43 grams (½ cup) unsweetened cocoa powder (see headnote) - 273 grams (1¼ cups) packed light or dark brown sugar - 1¼ teaspoons baking soda - ½ teaspoon table salt - 1¼ cups coffee (see headnote), room temperature - 1 cup neutral oil - 1 tablespoon white vinegar - 1 tablespoon vanilla extract For the icing: - 155 grams (1¼ cups) powdered sugar - 22 grams (¼ cup) unsweetened cocoa powder - 3 tablespoons coffee, r
575.9K views8 months ago
FacebookChristopher Kimball’s Milk Street
0:53
We love a 1-2-3 recipe—a formula to commit to memory and keep in your back pocket. These 2-1 High Hat Biscuits are one of those recipes, and they also happen to be Chris Kimball's favorite biscuits. ⁠ ⁠ "High-Hat" refers to their dramatic height, with tall, with flaky, buttery layers. The key is rolling the dough to 1 inch thick instead of the usual ¾ inch—you get fewer biscuits (8 instead of 12), but each one rises so high that the tops sometimes tip over. The folding technique creates multiple
51.4K views8 months ago
FacebookChristopher Kimball’s Milk Street
1:08
Japanese cheesecake, otherwise known as “cotton cheesecake,” is the opposite of New York-style cheesecake: more a hybrid of sponge cake and the cheesecake germane to the US. Chris Kimball recently visited Rikuro’s, in Osaka, where cakes are cranked out at an amazing pace and volume. They lived up to the legend. The fluffy texture—known as fuwa fuwa in Japanese—is achieved by incorporating whipped egg whites into the batter, similar to a soufflé technique. The cream cheese is typically mixed with
970.1K viewsJul 16, 2025
FacebookChristopher Kimball’s Milk Street
0:33
Get the recipe for Emergency Chocolate Cake here: https://bit.ly/4qDAVeW Meet the “crazy” cake that breaks all the rules. Born out of the Great Depression, then gaining a resurgence in popularity in the midst of World War II, this ultra-easy, dump-and-stir cake became a mainstay for home cooks across the country due to its ingredients—or lack thereof. Instead of the usual eggs, milk and butter, this cake relies on vinegar and baking soda for leavening, while coffee and cocoa powder deliver deep
1.6M views11 months ago
FacebookChristopher Kimball’s Milk Street
1:12
The best recipe you’ve never heard of is: Invisible Apple Cake! Or, in French, “gâteau invisible.” “The charm of this dessert lies in the extreme thinness of the apples,” Chris Kimball writes, which are barely held together almost dissolve into the custard binding, hence the word “invisible.” The slice, he writes, “looks like a cross-section of Precambrian strata.” More bluntly, it’s a dense slab of ultra-thin apple slices, which is simply a charming concept. You can get the recipe for Invisible
921.8K viewsNov 11, 2024
FacebookChristopher Kimball’s Milk Street
1:13
Boozy pumpkin pie! We’re using a couple efficient techniques to turn pumpkin puree into a firmer pie with layers of richer, complex flavors. (And it’s further proof that our culinary production director Wes Martin can make something great out of just about any can, of anything.) One: no pumpkin pie filling. Use unsweetened, canned pumpkin puree—the only ingredient should be pumpkin. Two, we cook that with brown sugar, which browns, thickens, and develops a deeper flavor backbone. Three, we add b
163.6K viewsNov 22, 2024
FacebookChristopher Kimball’s Milk Street
0:09
At Hong Kong’s Brother Seafood Restaurant, chef Au Yam Shing showed us how to use sizzling hot oil to bloom a heap of aromatics, instantly transforming a simple platter of shrimp into a fragrant, flavorful meal. (This classic “hot oil flash” technique also put boiled veggies back on our home cooking rotation; hat tip to Fuchsia Dunlop for that.) They started with shell-on raw shrimp that are sliced in half lengthwise and arranged on a platter. They then topped those with a mixture of equal parts
18.2K viewsDec 3, 2024
FacebookChristopher Kimball’s Milk Street
0:35
Undercook your shrimp, people! (We’re doing our best Rosie impression.) This technique completely changed our idea of what shrimp is supposed to be; not rubbery, but briny, fresh, and plump, with some bite. Remove them from the heat before they’re done, and (like cookies) they’ll finish cooking in the residual heat. You’ll know they’re done once they’re opaque and form a springy “C.” Our education director Rosie Gill employs this technique to make breezy, fresh scampi alla busara, which she lear
20.5K viewsApr 2, 2025
FacebookChristopher Kimball’s Milk Street
0:29
Get the recipe for Lemon Posset: https://bit.ly/4kBOJE0 Why was this 600-year-old recipe so popular? Why did it go away? And does it deserve a comeback? These are questions Chris Kimball is asking about Lemon Posset, once an alcoholic, curdled, Medieval cure-all which evolved into a silky pudding. It's also, arguably, the easiest recipe of all time. Just three ingredients: cream, sugar, and lemon juice. No eggs, no gelatin, no water bath. The acid in lemon juice curdles heavy cream as it cools,
1.2M views7 months ago
FacebookChristopher Kimball’s Milk Street
1:21
In France, children often learn to bake this simple cake by using yogurt containers, rather than measuring cups. The 1-2-3-4 formula couldn’t be easier to memorize—and the result is a moist, spongey cake that makes an excellent template for various flavorings. See the formulas below, and find the recipe here: https://bit.ly/46mqL7D For both a 4-oz and 5.3-oz container: 1 container whole milk yogurt 1 container oil 2 containers sugar 3 containers flour 4 eggs 1 tablespoon baking powder ½ teaspoon
2.2M viewsSep 6, 2023
FacebookChristopher Kimball’s Milk Street
0:53
This is unlike any tiramisù we’d ever encountered: lighter, no liquor, no cooking, and a shockingly minuscule amount of sugar. And the simplest version ever. Chris Kimball isn’t big on tiramisù, but he is on this recipe. We learned this from Linda Maria Botter of Camelia Bakery, in Treviso, where tiramisù was born, and hers was voted the best in the city. First, there’s the lack of rum, which isn’t common in Italy. Then there’s the base, which is made from whipped raw egg yolks and sugar, plus m
146.6K viewsJul 21, 2025
FacebookChristopher Kimball’s Milk Street
0:36
Pie Week, Day 2: a pie crust that never fails. If you lie awake the night before Thanksgiving, plagued by visions of pie disasters, then our Pat-in-the-Pan Crust is for you. There's a lot that can go wrong with pie crust. The dough can fall apart when you try to roll it out, which leads to overworking it, which makes it tough. It can shrink during pre-baking, leaving you with slumped sides and overflowing filing. To prevent all that, we use a variation of the hot-water pie crust we learned from
679.2K views10 months ago
FacebookChristopher Kimball’s Milk Street
0:51
The best recipe you’re never heard of is...rice pudding! Or, the version at L'Ami Jean, where chef Stéphane Jégo turned a mundane dessert into one of Paris's most talked-about recipes. Chris Kimball in particular has been talking about it, a lot, because it's so inventive. Jégo creates a rice pudding that's lighter, but with deep flavor, by using the ingredients totally differently. He makes the pudding first, but then lightens it by folding in whipped cream. Then he essentially makes a whipped
735.6K viewsJun 9, 2025
FacebookChristopher Kimball’s Milk Street
1:28
Austrian Linzertorte is the flavor of holidays (buttery, jammy, spiced), but it requires a deftness with delicate dough and a level of craftsmanship we’re not doing right now. Instead, we’re taking inspiration from a more casual bar cookie from Frankfurt, with a design-your-own crust situation; our recipe editor Dawn came up with a modernist, half-moon arrangement that we love, but you can decide your own shapes or level of intricacy. Our baking expert Rose brings you the very last of our holida
10.4K viewsDec 24, 2024
FacebookChristopher Kimball’s Milk Street
1:03
The best recipe you’ve never heard of is...Swedish “Sticky” Chocolate Cake! Or, kladdkaka. It’s a popular brownie-like dessert—almost molten on the inside, with crisp edges—often served at fika, the daily afternoon coffee break. And it really is easy enough to make on a work from home lunch break; it’s a seven-ingredient dump-and-stir that bakes up in about half an hour. Chris Kimball throws it together. Get the recipe for Swedish “Sticky” Chocolate Cake here: https://bit.ly/3ZcUGwI | Christophe
718.8K viewsDec 5, 2024
FacebookChristopher Kimball’s Milk Street
1:07
Get the recipe for Chicken en Cocotte with White Wine and Braised Leeks here: https://bit.ly/40Wy98B Chicken en Cocotte, or, “chicken in a pot,” is an efficient hands-off method for getting chicken that’s juicy and tender on the inside, flavorfully browned on the outside, while cooking a side dish all in one. Our education director Rosie Gill is here to show you how it works. We make a bed of leeks for a whole chicken and enclose it in a Dutch oven, which creates an environment of indirect heat
26.1K viewsFeb 13, 2025
FacebookChristopher Kimball’s Milk Street
0:32
Emergency Chocolate Cake Recipe: A Wartime Favorite
543.6K views11 months ago
TikTok177milkstreet
0:39
Burn your honey for better tomato salad! Cooking honey to a deep amber gives it a deep, bittersweet note, which is exactly what you a ripe summer tomato needs. You’re not putting sweet on sweet; you’re giving juicy, tangy tomatoes a backdrop of caramelized bitterness that creates contrast and depth. Our director of culinary production Wes Martin blooms fennel in the honey as it darkens, then hits it with red wine vinegar and pours the vinaigrette on warm, which wakes up the flavor of the tomatoe
189.7K views2 months ago
TikTok177milkstreet
1:07
Japanese Cheesecake Recipe: Fluffy Cotton Delight
597K viewsJul 16, 2025
TikTok177milkstreet
0:50
The best recipe you (may) not have heard of is...red chimichurri! This one was a surprise addition to Chris Kimball’s “best recipes” list because it’s three of his least favorite things: grated garlic, heat, and balsamic vinegar. While each of those components tend to overpower other flavors, here, they combine to create something that’s very useful and very good. We’d never heard of red chimichurri until we travelled to Argentina, where the condiment was an unexpected highlight. Instead of herb
488K viewsMar 24, 2025
TikTok177milkstreet
1:16
Breadcrumb fried eggs...need we say more? This simple, brilliant concept comes from the late Judy Rogers’s iconic dish, in which eggs are fried in breadcrumbs, making for a toasty crust that melds with the whites and keeps the yolks sunny and runny. We add a bit of Parmesan for extra umami and nestle the eggs under a protective layer of loose spinach leaves for extra gentle cooking. Watch our culinary manager Wes Martin whip them up. Get the recipe for Eggs Fried in Parmesan Breadcrumbs with Wil
820.3K viewsNov 1, 2023
TikTok177milkstreet
0:51
Discover Gâteau Magique: The Ultimate Magic Cake Recipe
443K viewsMar 17, 2025
TikTok177milkstreet
See more
Static thumbnail place holder