Chris Kimball's Substack
Christopher Kimball, David Lebovitz, Anne ByrnTime to pierce the corporate veil and speak directly to home cooks.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 18 | Subscribers | Read | christopherkimball.substack.com |
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Chart Rankings
How this newsletter ranks in the official Substack charts.
| #3 | |
| #185 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Founding Members: Read This
Hello, we’re getting ready to send the Founding Member gifts your way.
The Creamiest Scrambled Eggs
A fresh take on a classic French method for making soft, creamy large curd scrambled eggs.
What Does Al Dente Pasta Really Mean?
I have visited Italy maybe a dozen times over the years and have never had chewy pasta. Here in the states, I hear about al dente pasta—which some folks think means undercooked at the core—and I have complained about this for years. (I was ...
Yes, You Can Make Profiteroles (Cream Puffs) at Home!
Super-cool chocolate “craquelin” crust turns the workhorse profiterole into a work of art.
Authors
The writers behind this newsletter.
Christopher Kimball is founder of Milk Street, which produces Milk Street Magazine, Milk Street Television on PBS, and the weekly public radio show Milk Street Radio.
Author of Drinking French, Ready for Dessert and The Great Book of Chocolate. Pastry chef, cookbook author, and French pastry (and chocolate) lover in Paris!
NYT bestselling author telling recipe-driven stories about cake, life, and often dinner. My latest book, Baking in the American South, helps explain the South, one recipe at a time.
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