FROM THE MAGAZINE SHELF is an occasional feature of the FOUNTAINDALE LIBRARY REFERENCE BLOG. Postings will highlight titles that you might find of interest, but haven’t picked up to read and explore. In addition to the titles that are in the Magazines Area on the 2nd Floor of our library, postings will also include titles from RBdigital Magazines, formerly Zinio, the library’s digital magazine collection.

For those of you who have enjoyed reading and cooking from COOK’S ILLUSTRATED and COOK’S COUNTRY magazines, there’s another publication that you may want to check out and take home. It’s called CHRISTOPHER KIMBALL’S MILK STREET KITCHEN MAGAZINE. It is published every two months and you’ll find copies of this year’s issues as well as last year’s in our library’s Newspapers and Magazines area on the 2nd Floor.

If you missed Mr. Kimball’s departure from his America’s Test Kitchen empire in 2015, the long story short is that he had a falling out with the powers that be at his long time home base and moved on to start up this new venture.’s the same Christopher Kimball, complete with his trademark bow tie, quirky humor, and encyclopedic knowledge of both domestic and international cooking heading up this new publication. The magazine made its debut in mid-October 2016. Its editorial offices are now located in Boston’s Flour & Grain Building at 177 Milk Street (see photo on the right). The magazine has a presence online at and a video version of the magazine appears on local PBS channels weekly as Christopher Kimball’s Milk Street Television (see photo below on the left).   And if you enjoy listening to podcasts, there are weekly installments that you can download for free.

According to the magazine, “The world of home cooking is undergoing a revolution with new tastes, flavors, techniques and influences…Here at Milk Street, we want to change the way you cook … by bringing home a fresher, bolder, simpler way of preparing food. Chris and his test cooks search the world over looking for the best recipes, and finding home cooks who can teach better ways to prepare a meal at home. Traveling around the world, we discover new ways to cook, new combinations of ingredients, and a fresh appreciation for spices, herbs, chilies, and pantry ingredients that put great food within everyone’s reach. If you want to have more fun—and more success—in the kitchen, join us at Milk Street.”

You’ll get a sense of what awaits you in each issue as soon as you turn to the inside of the front cover. The RECIPE INDEX and small pictures show you the selection of items that are included in that magazine (…usually somewhere between 14 – 16 recipes). This is followed by a listing of special features that appear in EVERY ISSUE.

I had a chance to view the “Easy French Desserts” episode of the television series at (Season 2, Episode 05 / Oct 6, 2018) and found myself wanting to make and sample each of the desserts that were presented. The lineup was (1) French Apple Cake, (2) Salted Butter Caramel-Chocolate Mousse, and (3) Chocolate-Orange Tart. All three were very doable desserts and the results were visually attractive and sounded very tasty .

Once you have a look at some of the issues of CHRISTOPHER KIMBALL’S MILK STREET KITCHEN MAGAZINE,  I think you will be back for a second and third helping. Mr. Kimball and his staff have put a fresh, innovative, and international spin on cooking that customers at our library are already appreciating.

-Tom D.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s