BOSTON — Christopher Kimball spent much of the last year as the dark prince of the recipe world, a brooding exile who had left his multimillion-dollar America’s Test Kitchen empire in a painful split he hadn’t seen coming.

Now he is moving on. Instead of polishing his carefully created New England sensibility and hovering over the obsessive recipe-testing platform on which he built Cook’s Illustrated magazine and its offspring, Mr. Kimball is loosening his bow tie and shifting his culinary worldview.

His new project is called Milk Street Kitchen. With $6 million from investors and more at the ready, Mr. Kimball is remodeling the ground floor of the Flour & Grain Exchange building on Milk Street in the financial district here in Boston. In the fall, he plans to publish a new magazine, shoot a public television series and begin writing books. He’ll start a cooking school, and promote the whole enterprise at a dozen live road shows. He is even designing a chef’s knife to sell.

The big idea is to bring techniques from the world’s kitchens to America’s Wednesday night dinner table. It’s a bold pivot for a man whose magazines rarely showcased ethnic recipes.