Christopher Kimball’s Milk Street Television

Christopher Kimball’s Milk Street Television

Food Series / 3 Seasons

The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.

26m 46s / TV-G

Weeknight Italian

S4 E401 / 26m 46s / TV-G

Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi; and discusses the cuisine of Emilia-Romagna with travel writer Matt Goulding. Back at the kitchen, Milk Street cooks make simple and creamy Pasta with Zucchini, Pancetta and Saffron; and Bolognese-Style Pork Cutlets, covered in prosciutto, with parmesan and a lemon butter sauce.

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Mexican Favorites

S4 E402 / 26m 46s / TV-G

Inspired by a trip to Mexico City and a visit with Chef Eduardo García Guzmán, Christopher Kimball and Milk Street cooks prepare Mexican Stewed Beans with Salsa Fresca, a Mexican Sweet Corn Cake using a blender, and a Tortilla Soup in just 15 minutes.

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From Spain With Love

S4 E403 / 26m 46s / TV-G

In this episode, we take a look at Spanish classics from Valencian Chicken and Bean Paella to Seared Pork Tenderloin with Smoked Paprika and Oregano. Finally, Milk Street Cook Catherine Smart shows Chris a new interpretation of gazpacho, Andalusian Tomato and Bread Soup (Salmorejo).

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Everyday Middle Eastern Cooking

S4 E404 / 26m 46s / TV-G

Christopher Kimball visits “The Palestinian Table” author Reem Kassis to learn about maqlubeh, a multilayered chicken and rice dish worthy of a feast; and tastes the classic semolina cake hareesa in Tel Aviv. Back in the kitchen, Milk Street cooks show Chris a streamlined Palestinian Upside-Down Chicken and Rice, and Semolina-Sesame Cake with a crunchy sesame seed topping and sweet citrus syrup.

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Best European Desserts

S4 E405 / 26m 46s / TV-G

Tour Europe through spectacular desserts. Milk Street cooks teach Christopher Kimball how to make German Apple Cake (Apfelkuchen) with a rich crumb made with almond paste and an elegant design of sliced apples; and light and crisp Belgian Spice Cookies, also known as Speculoos. Then, Chris bakes a Danish Dream Cake with a buttery coconut-brown sugar topping caramelized under the broiler.

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Milk Street Bakes!

S4 E406 / 26m 46s / TV-G

Classic baked goods made the Milk Street way, from mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyère inspired by Seattle’s Le Pichet bistro; Cranberry and Candied Ginger Buckle perfect for any time of day; and Sweet Fresh Corn Pudding, a southern soufflé that comes from Vivian Howard’s North Carolina kitchen.

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Entertaining Favorites

S4 E407 / 26m 46s / TV-G

Recipes ideal for a crowd: Baked Salted Salmon with Dill, served with quick-pickled cucumbers; Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, using a technique to dress up any roasted vegetable; and Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows the technique behind a Vieux Carré, an herbal cocktail from New Orleans.

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Lasagna Bolognese

S4 E408 / 26m 46s / TV-G

Christopher Kimball visits Amerigo in Bologna, Italy, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make a rich Tagliatelle alla Bolognese. Then, Milk Street Cook Bianca Borges uses the ragù to make a lasagna variation that uses besciamella rather than mozzarella or ricotta.

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French Showstopper Desserts

S4 E409 / 26m 46s / TV-G

You don’t have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bête Noire, flavored with bourbon and orange. Inspired by France’s classic Gâteau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.

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Weeknight Mexican

S4 E410 / 26m 46s / TV-G

Christopher Kimball travels to Mexico City to find new favorite weeknight suppers, where Chef Esmeralda Brinn demonstrates Mexico’s version of a meatball. Back in the kitchen, Milk Street cooks teach Chris to make Chicken Tinga, shredded chicken in a smoky tomato sauce that’s an excellent filling for tacos; and Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.

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Vegetable Makeovers

S4 E411 / 26m 46s / TV-G

Vegetarian dishes with big flavor are featured, from Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios; to a fresh and vibrant Persian Tomato and Cucumber Salad and crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.

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Middle East Favorites

S4 E412 / 26m 46s / TV-G

Christopher Kimball visits Reem Kassis, author of “The Palestinian Table,” in the Galilee Valley, where he rolls bulgur maftoul by hand. Back in the kitchen, Milk Street cooks show Chris how to make Pearl Couscous with Chicken and Chickpeas and a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses, while Chris makes the roasted red pepper and walnut dip Muhammara.

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Vietnamese Every Day

S4 E413 / 26m 46s / TV-G

Quick Vietnamese recipes with big flavor. First, Milk Street cooks demonstrates how to make Vietnamese Caramel Chicken and a Chicken Curry with a bold lemongrass and ginger flavor. Then, Christopher Kimball makes a Scallion Sauce topping for vegetables, seafood and meat.

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All-New Italian

S4 E414 / 26m 46s / TV-G

Techniques that will change the way you cook Italian food at home, from the secret to tender and savory Roman Braised Beef with Tomato and Cloves and using a multicooker to boil pasta and make an easy sauce for Bucatini with Cherry Tomato Sauce with Fresh Sage; to cooking potatoes like risotto with a recipe for Tuscan Braised Potatoes (Patate in Umido).

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The Greek Kitchen

S4 E415 / 26m 46s / TV-G

Greek food inspired by Diane Kochilas’ recipes from the island of Ikaria: Braised Pork with Honey, Orange, and Rosemary, a savory and sweet main course balanced with citrus and herbs; deeply charred Roasted Whole Cauliflower with Feta, and Tomato Rice with Oregano and Feta, risotto Greek-style.

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Secret Italian Recipes

S4 E416 / 26m 46s / TV-G

This episode features recipes found across Italy, from Puglia to Sardinia. First, it’s a light and crisp Tomato-Olive Focaccia with Milk Street Cook Erika Bruce. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes.

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New Israeli Cuisine

S4 E417 / 26m 46s / TV-G

Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron. Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous “Risotto” with Asparagus. Then, Chris serves up a rich Yogurt Panna Cotta with Sumac Syrup. Finally, making Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.

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Meatballs and More

S4 E418 / 26m 46s / TV-G

Sample the favorite dishes of Naples such as an ultratender Neapolitan Meatballs with Ragù that features a high ratio of breadcrumbs to meat for the perfect texture. Then, Milk Street cooks demonstrate the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two-Cheese Pasta with Cauliflower, and serves up a quick skillet Spaghetti Puttanesca packed with olives and capers.

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Indian Classics at Home

S4 E419 / 26m 46s / TV-G

In this episode, we feature favorite Indian recipes for the home kitchen. Butter Chicken using cashews to make a creamy sauce; the carefully layered flavors of Potato and Green Pea Curry (Aloo Matar); and Chicken Vindaloo, which gets its name and bold, tangy flavor from vinegar and garlic.

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The New American Bakery

S4 E421 / 26m 46s / TV-G

Inspired by Briana Holt and the baked goods she serves at Portland, Maine’s Tandem Coffee and Bakery, Briana makes Pineapple Upside-Down Cornmeal Cake with a fresh, caramelized fruit topping. Then, she shows us how to bake Glazed Maple-Whole Wheat Muffins, a morning treat with nuttiness from the flour and acidity from the maple-lemon glaze.

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