Christopher Kimball's Milk Street Television Season 1
Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.
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Christopher Kimball's Milk Street Television Season 1 Full Episode Guide
Milk Street Cook Catherine Smart demonstrates Japanese fried chicken; Japanese potato salad; sweet-and-spicy ginger green beans.
Milk Street visits Peru to learn a new way to make Peruvian pesto; soba with miso butter and asparagus; pisco sours; Trapanese pesto, a Sicilian pasta dish; kitchen cabinet essentials.
Milk Street Cook Catherine Smart makes Prune, peppercorn and herb-rubbed roast beef; rye-on-rye sticky toffee pudding; skillet-charred Brussels sprouts; kitchen cabinet essentials.
Milk Street Cook Matthew Card shows how to make No-sear lamb or beef; chickpea stew; harissa; caramel oranges.
Catherine Smart shows how to make Whipped cream biscuits with macerated strawberries with lime; lemon-buttermilk pound cake; prepping a pan; pistachio-cardamom loaf cake.
Matthew Card makes Garlic soup; Spanish spice-crusted pork tenderloin bites; kale salad.
Italy provides inspiration as Matthew Card shows how to make Italian flatbread; ricotta-semolina cheesecake; gemelli pasta with chevre, arugula and walnuts; frying eggs.
Milk Street Cook Catherine Smart shows Christopher Kimball how to make Georgian chicken soup; cracked potatoes with vermouth, coriander and fennel; fluffy olive oil scrambled eggs; seasoning a carbon steel pan.
Milk Street visits Mexico for an insider view on Shrimp in chipotle sauce; Central Mexican guacamole; chili-pineapple margarita; cilantro-jalapeno adobo sauce.
Milk Street Cook Rayna Jhaveri shows how to make Turkish meatballs with lime-yogurt sauce; Israeli hummus; sweet-and-sour mint dressing; tahini swirl brownies.
Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker. Thai fried rice; Thai-style coleslaw with mint and cilantro; pickled chilies; Thai chicken.
Claire Ptak of London's Violet Bakery demonstrates how to under-whip egg whites for a lighter cake; chocolate, prune and rum cake; brown sugar tart with single-crust pie dough.
Christopher Kimball visits Fuchsia Dunlop in London to learn about the Chinese approach to cooking. Chinese white-cooked chicken with ginger-soy dressing; using an Asian cleaver vs. a Western chef's knife; hot oil-flashed chard with ginger scallions and chili.
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