759K views · 4.8K reactions | Your Thanksgiving questions answered: How do you get a turkey with the juiciest meat and the crispiest skin? To baste or not to baste? Cover with foil or bare? And, of course, should you brine? Watch the video for Christopher Kimball's Thanksgiving tips, then click here for more tips and recipes: www.177milkstreet.com/2020/11/thanksgiving-prep-ahead | Christopher Kimball’s Milk Street | Facebook

406 reactions · 60 shares | I would like to change the way you cook with bolder, fresher flavors and simpler, easier recipes. Let me send you the CHARTER ISSUE of my new magazine, Christopher Kimball’s Milk Street, so you can get back into the kitchen and start having fun again. | Christopher Kimball’s Milk Street | Facebook

77K views · 1K reactions | Cacio e pepe is one of the simplest pasta recipes ever—primarily pasta, olive oil, cheese, pepper. But technique is everything! Director of Education Rosemary Gill shows us how to end up with the irresistibly creamy, peppery dish we crave. Get the recipe: https://bit.ly/3IwTeva | Christopher Kimball’s Milk Street | Facebook

14K views · 447 reactions | This week on Milk Street TV, we take inspiration from Italy to make the best cheesecake, flatbread, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street | Facebook

2.7K views · 52 reactions | The new season of #MilkStreetTV premieres September 10! We’re featuring recipes from over a dozen countries, including Italy, Mexico, Israel, Vietnam, Greece, Japan and Ukraine. Expect fresh combinations of ingredients, tricks and techniques we picked up on the road. Check back here for local listings or to watch on our site: https://www.177milkstreet.com/tv | Christopher Kimball’s Milk Street | Facebook

Coconut milk is key to building deep flavor in Thai cooking—so choose wisely! Chef Pailin Chongchitnant, creator of Hot Thai Kitchen, is here to help you spot the key distinctions. Then, bring those skills to her online #MilkStreetCookingSchool class next week, where she’ll show you how to make her luxurious, coconut-rich Turmeric Crab Curry, which comes together quickly but sings with flavor. Join Pailin for her class on Tuesday, April 4, 6 -7:15pm EDT. Register HERE: http://bit.ly/3nzDz9k | Ch

Dispatch from our first culinary tour! All week, Milk Street’s associate education director April Dodd has been sending us (very enviable) documentation from Mexico City, where she’s been making mole and tamale from scratch, shopping at local markets, visiting family farms, and, of course, sipping margaritas at J.M.’s favorite cocktail bar. This comes from a stop at the Mexico City tortilleria Maizajo, which specializes in nixtamalization: an ancient Mesoamerican technique of preparing dried cor

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser