
A place to talk about food and travel for the Milk Street Cooking School community.
| Platform | Pricing | Freemium | Publishes | Twice weekly | |
|---|---|---|---|---|---|
| Issues | 30 | Founded | 10 months ago | Last Issue | 4 days ago |
| Active | |||||

A perfect fall cookie with a secret.
Christmas came in July this year. Marissa from Yoli Tortilleria sent me a care package full of her masa-based fermentation projects. The box included three varieties of miazo, or miso made from corn koj...
Plus a recipe for arhar daal with green mango
Later this month Auyon and Jyoti Mukharji are returning to Milk Street to teach a livestream workshop on Indian small bites and street food. We invited the Mukharji’s back because they’re excel...
My introduction to Korean food was kimbap. When I was around 10 years old, I started making it at family parties, following the guidance of my aunt Susan Kim. We would first prepare individual bowls of pickled radish, marinated salty stir f...
And a recipe for miso-maple glazed potatoes - perfect for the coming fall
Yoko Inagaki is a cooking instructor and food tour guide based in Osaka, Japan. She leads Culinary Backstreet’s Osaka team and Milk Street’s trip in the Kensai regio...
Hibiscus sorbet recipe, a flower CSA, books and Barb & Star
I have been in Vermont with my family for the past week. We did a lot of cooking as you do when 1) there is great produce pouring out of the local farms and 2) the closest restaur...
Subscribers, engagement, traffic and sponsorship for Milk Street Cooking School.
| Subscribers | Engagement | 78 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
How this newsletter ranks in the official Substack charts.
| #7 |
The writers behind this newsletter.
Associate Director of Education @ 177 Milk Street
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