Christopher Kimball's Milk Street Television Season 2
Season 2 travels to over a dozen countries, including Taiwan, Spain, Japan, Singapore, South Africa, Tunisia, Thailand and Senegal--and also films at their headquarters, 177 Milk Street in Boston. Meet cooks from around the world and see how their inspiration results in the new home cooking, where everyday food can be something special.
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Christopher Kimball's Milk Street Television Season 2 Full Episode Guide
Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.
Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.
Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.
Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.
Exploring the South American food, notably from Colombia and Peru.
How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.
A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.
How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.
The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.
Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.
How to elevate simple chicken recipes using techniques and flavors from around the world.
The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.
Exploring the various colors, flavors and textures of South African cooking.
The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.
Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.
North African chicken couscous; chickpea and harissa soup; and how to make a harissa.
Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.
Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.
French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.
Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.
The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.
Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.
The classic flavors and ingredients of Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center; Raoche Street Night Market; Kun-Yin Cheng of the Shin Yeh restaurant; how to make Taiwanese beef noodle soup and more.
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