Meet the Milk Street Kitchen-Kiji Knife 🔪 The 'in-between' utility knife that most home cooks are missing. With a tapered broad blade that curves quickly to a fine razor tip for tight detail work like coring strawberries or trimming meats Order yours today! | Christopher Kimball’s Milk Street

Here's Christopher Kimball, founder of Milkstreet Kitchen showing you how to make perfect pie crust! | Christopher Kimball’s Milk Street

Milk Street Kitchen Tip: Cook your greens ahead of time: Most hearty greens, like chard, can be par-cooked in well-salted, boiling water until tender (blanched), cooled in running water, squeezed dry, and stored for up to three days in the refrigerator. It’s a great way to get vegetables prepared ahead of time for busy weeknight meals. To serve, simply allow the greens to warm up at room temperature (or a quick spin in the microwave) before proceeding with the recipe. #milkstreetrecipes, #milkst

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