Christopher Kimball Bio, Age, Wiki, Family, Wife, Salary and Net Worth

Christopher Kimball is an American chef, editor, publisher, and radio/TV personality. He is the founder of Christopher Kimball’s Milk Street, and is also the host of Christopher Kimball’s Milk Street Television.

Christopher Kimball Biography

Christopher Kimball is an American chef, editor, publisher, and radio/TV personality. He is the founder of Christopher Kimball’s Milk Street, and is also the host of Christopher Kimball’s Milk Street Television.

Christopher Kimball

Christopher Kimball Age

He was born on 5 June 1951 in Rye, New York, United States. He is 67 years old as of 2018.

Christopher Kimball Wife

Christopher is married to Melissa Baldino , executive producer of the America’s Test Kitchen television show. The couple tied knot on June 30, 2013. His wife is now co-founder of Christopher Kimball’s Milk Street.

He was previously married to Adrienne Kimball from 1987 to 2012. The couple had a son and three daughters together.

Christopher Kimball Children

He is a father of three children; a son Charles Kimball and three daughters; Caroline Kimball, Whitney Kimball, and Emily Kimball.

Christopher Kimball Books

  • America’s Test Kitchen The TV .
  • The Dessert Bible.
  • The Yellow Farmhouse .
  • Fannie’s Last Supper: The Meal of the Century.
  • The Kitchen Detective: A Culinary .
  • The Cook’s Bible: The Best of American Home Cooking.
  • The classic cookbook: The best of American home cooking : together in one volume, The cook’s bible and The dessert bible.
  • The Milk Street Cookbook: The New Home Cooking— with 125 Bold, Fresh, Easy Recipes.
  • Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast.

Christopher Kimball Photo

  • The Complete Milk Street TV Show Cookbook (2017-2019): Every Recipe from Every Episode of the Popular TV Show.
  • Christopher Kimball’s Milk Street: The New Home Cooking .
  • The Complete Book of Pasta and Noodles .
  • How to Make Muffins, Biscuits, & Scones.

Christopher Kimball Net Worth

He has an estimated net worth of $20 million.

Christopher Kimball’s Milk Street Television

The Christopher Kimball’s Milk Street Television is a thirty-minute show that seeks to transform the way America cooks, and eats. Its an instructional food preparation organization created by Christopher Kimball. The second season of The Christopher Kimball’s Milk Street Television will premiere in September 2018.

Christopher Kimball’s Milk Street Television follows the journey from first bite to kitchen-tested recipe. The test cooks of Christopher Kimball’s Milk Street search the world over for techniques that can add a little kick, and convenience, to everyday American cooking.

The series is filmed across the world—the first season includes Thailand, Mexico, Peru and London—and in the heart of our organization, the kitchen of our headquarters at 177 Milk Street in downtown Boston.

Christopher Kimball’s Milk Street: The New Home Cooking

From Christopher Kimball, one of Epicurious ‘ 100 Greatest Home Cooks of All Time: One of Eater’s Biggest Books of Fall 2017 “We want to change the way you cook.” For more than twenty-five years, Christopher Kimball has promised home cooks that his recipes would work. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible.

Christopher Kimball’s Milk Street , the first cookbook connected to Milk Street’s public television show, delivers more than 125 new recipes arranged by type of dish: from grains and salads, to a new way to scramble eggs, to simple dinners and twenty-first-century desserts.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Skillet-charred Brussels sprouts , Japanese fried chicken , rum-soaked chocolate cake , Thai-style coleslaw , and Mexican chicken soup all deliver big flavors and textures without your having to learn a new culinary language. These recipes are more than just good recipes. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore. Welcome to the new home cooking. Welcome to Milk Street.

Originally published: 12 September 2017
Author: Christopher Kimball
Genre: Literary cookbook
Nominations: James Beard Award for General Cooking

Christopher Kimball America’s Test Kitchen

Christopher Kimball was a co-founder and has been editor and publisher of America’s Test Kitchen. He hosted the first 16 seasons of America’s Test Kitchen which is a half-hour cooking show distributed to public television stations and Create in the United States, while he was editor-in-chief of Cook’s Illustrated. It also publishes Cook’s Country magazine, which was launched in 2004, and former publisher of the now-defunct Cook’s Magazine.

Why Did Christopher Kimball Leave America’s Test Kitchen

Chris Kimball left America’s Test Kitchen over a contract dispute.

Christopher Kimball Twitter

Christopher Kimball Interview

Zach & Clay: You’ve said before that ethnic food is “dead.” But one of the first things you notice about Milk Street is its international focus.

Kimball: Our mission is to rethink how we should cook at home. For [The Milk Street team], it’s about going abroad and cooking with people, and then bringing bits of that back home. We don’t want to replicate the dishes; it’s about coming up with a new repertoire.

The legacy of European cooking in America still has a place. But it turns out that most places in the world have a very different take on home cooking. And for the most part, it’s a better way of cooking.

Classic European cooking had — what? — seven spices, including salt and pepper? The classic French recipe is a sprig of thyme. Which seems absurd! Meanwhile, the Ottomans, for example, had 88 spices. The rest of the world starts with big flavor and builds from there.

Zach & Clay: When you’re thinking about translating international dishes to the American cook, where do you draw the line with what’s too extreme? Any ingredients that are off limits?

Kimball: I’ve always been a big promoter of not including ingredients that are hard for people to find. But that’s all changed so much in recent years, with Whole Foods and any number of other grocery stores, and Amazon.

We want to make our recipes as easy as possible with a limited number of ingredients. Eighty percent of the time, there will be nothing out of the ordinary. Twenty percent of the time, we do [have unique ingredients], but we’ll offer substitutions. So we’ll include things like sumac, but we always suggest a substitute.

Zach & Clay: Milk Street set an interesting tone with your very first cover story, which was a recipe for caramel oranges. How did you decide to make that your first cover?

Kimball: I had, had that dish in Italy 10 years ago, in Rome. It was spring; we used to take the kids for spring break. And we were in a restaurant and the dessert was a peeled orange with a caramel sauce. That’s it! It was March; that’s what they had in season.

It turned out that caramel and oranges go way back as a classic Italian thing to do. It’s also just five ingredients. It’s very simple. The sweet spot for us is giving readers something that’s familiar but also different.

Zach & Clay: What feedback have you heard from readers? Has that changed anything about the magazine so far?

Kimball: I was surprised to see that readers were really interested in the travel aspect. They really want to be in the place and hear the story and context of the recipe. Whether it’s Chiang Mai or Cape Town, readers appreciate that the recipe has an origin, that it isn’t made up out of thin air. It’s a real thing from a real place.

Zach & Clay: Milk Street’s first year has been a blur of activity: More than 150,000 paid subscribers, distribution for the television show on more than 90 percent of public television stations, a cookbook launch with a first printing of 80,000 copies, and products partnerships J.A. Henckels and Thermoworks. What’s next?

Kimball: We’re going to be designing more products. That’s a big push for us. Knives, for example. We’ve got some kitchen tools and specialty cookware that will show up in March.

We’re trying to bridge that gap between how people really cook and how we design cookware. Take a standing mixer, as an example. Do people really use all the attachments? When they have all the attachments, people don’t want to keep the mixer on their countertop. So they store it away and then never use it. So maybe we do a simpler mixer that’s lighter weight.

Zach & Clay: Obviously, your split with America’s Test Kitchen has been widely reported, along with the ongoing lawsuit from them. Anything you’d like to say about that at this point?

Kimball: No.

Zach & Clay: Fair enough. One last question: Where do you see home cooking going in the future, and how does Milk Street fit into that?

Kimball: When we started 18 months ago, we took a huge gamble. Do people really want this kind of cooking? But the answer is, home cooks are thrilled to rethink how they cook.

Everything about the way we eat has changed in the past 10 years, but home cooking is the last vestige of the old ways.

The appetite — no pun intended — for change in the home kitchen is huge. My bet is that 10 years from now, you’re not going to recognize how people cook at home.