Christopher Kimball is a renowned food journalist and writer, known for his contributions to various publications including The Washington Times, The Boston Globe, and The San Diego Union-Tribune. With a focus on culinary expertise, Christopher's articles cover a wide range of topics including recipes, cooking techniques, and international cuisines.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
Not enough data
Christopher Kimball's coverage focuses on house & home, particularly cooking and recipes. He frequently provides reviews, seasonal content, and how-to guides related to food and cooking. If you aim to pitch to Christopher, consider providing unique recipes or cooking techniques that align with the current season or upcoming holidays.
Share insights into new culinary trends or innovative ways of using traditional ingredients in order to capture his interest. As a national focus is specified (United States), ensure that any pitches are relevant within this geographic context as well.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Christopher Kimball
of 2 React to this story: (0 Ratings) Trending Video
By: Christopher Kimball Kimball
For more recipes, go to Christopher Kimball's Milk Street at 177milkstreet.com/ap
By: Christopher Kimball Christopher Kimball
Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy.
By: Christopher Kimball
Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to the sumptuous flourless chocolate cake known as torta Barozzi.
By: Christopher Kimball
It's well-known that torta Barozzi is made without wheat flour, and is therefore gluten-free.
By: Christopher Kimball
This image released by Milk Street shows a recipe for Greek egg-lemon soup. (Milk Street via AP)
By: Christopher Kimball
A Greek soup called avgolemono gets its name from the egg-lemon mixture that is used to thicken the broth. Some versions are simply broth that’s thickened and seasoned. Others are
By: Christopher Kimball
Traybakes are the ultimate in weeknight ease, but they often suffer from unexciting flavors and a lack of textural contrast.
By: Christopher Kimball
Traybakes are the ultimate in weeknight ease, but they often suffer from unexciting flavors and a lack of textural contrast.
By: Christopher Kimball
Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.
(833) 317-6278 