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24m 47s

Chicken from Paris to the Middle East

Elevate simple chicken recipes by using techniques and flavors from around the world. Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan makes chicken soup the Somali way--layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for Za'atar-Roasted Chicken, and finally, make Chicken en Cocotte with Catherine Smart.

24m 46s

Easy French Desserts

This episode is all about French-inspired desserts. Milk Street Cook Erika Bruce shows Christopher Kimball how to make an easy French Apple Cake. Milk Street Cook Bianca Borges demonstrates how to bake a rich, yet light Chocolate-Orange Tart. The show ends with a visit from pastry chef and cookbook author David Lebovitz, who shares his recipe for Salted Butter Caramel-Chocolate Mousse.

24m 17s

South American Classics

Peek into the foods of South America, notably Colombia and Peru. Milk Street Cook Lynn Clark makes Colombian Braised Beef (Posta Negra). Then, Milk Street Cook Josh Mamaclay breaks down the basics of creating a Colombian Avocado Salsa (Ají de Aguacate). And finally, Milk Street Cook Catherine Smart prepares Lomo Saltado, a Peruvian stir-fry consisting of beef, tomatoes and onion.

24m 45s

Porchetta at Home

Matthew Card prepares a hearty Fennel-Rosemary Porchetta with aromatic herbs and peppery spices. Erika Bruce shows Christopher Kimball how to make a simple, yet decadent Chocolate- Hazelnut (Gianduja) Crostata. Finally, Catherine Smart prepares Mashed Potatoes with Caraway-Mustard Butter using an Indian flavoring technique known as tarka, in which herbs and spices are added to hot butter.

24m 49s

Japanese Tuesday Nights

Christopher Kimball travels to Tokyo, Japan, where culinary instructor Elizabeth Andoh shows him how to make skillet glazed chicken. Back at Milk Street, Milk Street Cook Matthew Card applies these techniques to make Chicken Teriyaki Rice Bowl (Donburi), and Milk Street Cook Bianca Borges shows us how to cook Pork and Vegetable Miso Soup (Ton-Jiru).

24m 45s

Middle East Favorites

This episode showcases light and bright recipes of the Middle East. Catherine Smart teaches us how to make a vibrant and quick Salmon Chraimeh. Josh Mamaclay makes a Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch). And finally, Erika Bruce shares a recipe for Tangerine-Almond Cake with Bay-Citrus Syrup inspired by a technique used in the eastern Mediterannean.

24m 49s

Taipei Cooking Lesson

Christopher Kimball travels to Taipei, Taiwan, where Qin Jia Bing Dian shares her secret to making the flakiest scallion pancakes. Back at Milk Street, Milk Street Cook Lynn Clark shows Chris how to make Taiwanese Flaky Scallion Pancakes at home, and we learn how to make Taiwanese Five- Spice Pork with Rice (Lu Rou Fan) with Milk Street Cook Matthew Card.

24m 50s

Quick Suppers from Madrid

Christopher Kimball travels to Madrid, Spain, where Joaquín Felipe teaches him how to make Pisto. He then makes Pork and Chorizo with Piquillo Peppers (Carcamusa) with Abraham García of Restaurante Viridiana. Back at the kitchen, Lynn Clark shows how to make Carcamusa at home; Rayna Jhaveri makes Spanish Ratatouille (Pisto Manchego); and Josh Mamaclay makes Sherry-Soaked French Toast (Torrijas).

24m 45s

The Japanese Quick Cook

At Milk Street, Chris and Lynn Clark prepare Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan). Catherine Smart whips up Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke). And finally, Rayna Jhaveri shows Chris how to prepare a Tuesday Night Dinner: Yakiudon with Pickled Ginger.

24m 47s

New Mexico, Old Mexico

Milk Street Cook Matthew Card breaks down the steps for preparing a moist and flavorful Carne Adovada. Then, Milk Street Cook Bianca Borges shows Christopher Kimball how to make Mexican Chicken Soup with Tomatillos and Hominy, a staple with a twist. Finally, Milk Street Cook Lynn Clark shows us how to bake a rich and moist cake without an oven with a recipe for Stovetop Chocolate Cake.

24m 17s

Everyday Turkish Favorites

Milk Street Cook Bianca Borges teaches us how to cook white beans the Turkish way, with a recipe for Turkish Beans with Pickled Tomatoes. We learn how to make the easiest Turkish Red Lentil Soup from Milk Street Cook Josh Mamaclay, and finally, Milk Street Cook Rayna Jhaveri shows us Turkey's answer to shakshuka with a recipe for Turkish Scrambled Eggs with Spicy Tomato and Capers (Menemen).

24m 49s

South African BBQ

Explore the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street Cook Lynn Clark prepare a bright red Piri Piri Chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street Cook Matthew Card makes Cape Malay Chicken Curry, a uniquely South African one-pot dish consisting of a chicken and vibrant vegetables and spices.

24m 40s

Tunisian Couscous

In this episode, Christopher Kimball and Milk Street Cook Lynn Clark cook up a vibrant and hearty North African Chicken Couscous. Milk Street Cook Bianca Borges prepares one of the most delicious and versatile soups in the world, Chickpea and Harissa Soup (Lablabi). To round out the show, Chris teaches us how to whip up Harissa, a pantry staple that is used in countless Milk Street recipes.

24m 15s

Chicken the Chinese Way

Bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Matthew Card start out by preparing Crispy Sichuan-Chili Chicken. Josh Mamaclay then breaks down a quick Tuesday Night Dinner, Sichuan Chicken Salad. Finally, Lynn Clark prepares Ginger-Scallion Steamed Cod using a foolproof method to ensure the fish is perfectly moist.

24m 49s

Middle East Classics

In this episode, Christopher Kimball and Milk Street Cook Lynn Clark show us the secret to making perfect puffed Pita Bread at home. Milk Street Cook Catherine Smart demonstrates how to make Sumac-Spiced Chicken (Musakhan), and Milk Street Cook Rayna Jhaveri teaches us how to apply Middle Eastern flavors to salad with a recipe for Fattoush.

24m 49s

Pizza and Pasta

Enjoy Italian-inspired recipes with a Milk Street twist. Milk Street Cook Erika Bruce shows us the tricks to making perfect pizza at home with a recipe for Roasted Mushroom Pizza with Fontina and Scallions. Milk Street Cook Catherine Smart teaches Christopher Kimball how to make a weeknight Cacio e Pepe, and Chris demonstrates how to make a simple Shaved Zucchini and Herb Salad with Parmesan.

24m 16s

A Trip to Senegal

Christopher Kimball travels to Senegal to learn North African cooking techniques with Senegalese chef, restaurateur, and author Pierre Thiam. Back at the kitchen, Milk Street Cook Lynn Clark shows us how to make Black-Eyed Pea and Sweet Potato Stew (Ndambe), and later Milk Street Cook Catherine Smart teaches us how to make a Senegalese dessert, Mango and Coconut Rice Pudding.

24m 51s

Secrets of Thailand

In Chiang Mai, Thailand, Christopher Kimball learns how to transform a simple bowl of broth and rice into an explosion of flavors and textures. Back in the kitchen, Chris and Catherine Smart draw on that flavorful palette as they make Thai Rice Soup (Khao Tom); Matthew Card shows us how to make Thai Stir-Fried Spinach; and Rayna Jhaveri makes an easy Thai Beef Salad (Yam Neua).

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