Christopher Kimball's Milk StreetReviews of 177milkstreet.com

I hate the new format that lacks the interaction between Mr. Kimball and the chefs as they are cooking. Now it’s too much like a boring cooking show. And where are the travel segments? Change it back!!

I learned to cook from Christopher over many years at Cook's Ill. I bought the Julienne peeler. It works ok, but clearly not worth the money. It's a cheap stamped tin , flimsy, and seriously disappointing. I am going to unsubscribe and never buy anything from Milk Street again. I expected better

You solicit a review when I’ve yet to receive a shipping notification on an item purchased weeks ago?!?!?

Poor customer service, emails sent via their web site get no response. I will never buy anything from them again!

Kitchen Tan knife's handle is sharp at the end making it uncomfortable.

I'm a Milk Street member, and wanted to buy the new Milk Street wok. But --NEW RULES as of November--to save $23 on the wok, I now have to spend $30 to become a member of the Milk Street STORE, ON TOP of the membership I already have for recipes. Terrible policy, Milk Street. Your shop is high priced as it is.

Money grubbing. Hard to cancel. I subscribed to Cooks Illustrated, but got frustrated with their up-selling and expensive subscription. When Kimball started Milk Street, I thought I'd give it a try. Twelve week trial then $19.95 a year. Probably worth that. The next year it jumped to $24.95. This year the subscription skyrocketed to $39.95!!! Holy Cow! I tried to cancel by email - the response said I had to use their website to cancel. So I navigate their unintuitive website - and final find the Cancel link - which results in a "error has occurred" page. A second email to customer service finally got it corrected. Still, poor form on their part to not be able to cancel on their site. And crazy jumps in prices for online access only. The Milk Street site itself and its recipes are ok. A nice alternative to the Cooks Illustrated site, but in no way worth $40 a year. Now I mostly use NYT Cooking (it is also a pay site, but you can bundle with a NYT subscription) and Serious Eats (free, for now) for recipes.

A majority of the cooks are engaging and have positive TV images. However, this is not the case with Sam Fore, who seems to have such a presumptuous attitude she is impossible to watch. Moreover, since she uses "my" for all "her" ingredients she reveals her ego. I can no longer watch her. Rayna Jhaveri also uses "my" to excess and her modern haircut is a joke.