Christopher Kimball’s Milk Street Television

Food Series / 6 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

The Oaxacan Kitchen

S3 E301 / 26m 46s / TV-G

Christopher Kimball travels to Oaxaca, Mexico, where he learns how to make Carnitas and Tlayudas. Back at the kitchen, Milk Street cooks show Chris how to make Carnitas and Green Chili and Tomatillo Hot Sauce; and Milk Street Cook Bianca Borges shows Chris her own interpretation of Tlayudas tailored for the home cook.

Donate to watch

The Joy of Cooking Lebanon

S3 E302 / 26m 46s / TV-G

Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods, and draws inspiration to adapt these dishes for the home cook. Milk Street cooks make Za’atar Flatbread, Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Middle Eastern Rice with Toasted Pasta and Herbs.

Donate to watch

Italian the Right Way

S3 E303 / 26m 46s / TV-G

Learn how Milk Street makes bold Italian dishes the easy and fresh way, from quick and easy Risotto with Fresh Herbs and Spaghetti al Limone, to a recreation of the classic dish Pasta all’Amatriciana using Milk Street’s pasta-making techniques.

Donate to watch

Baking In Paris

S3 E304 / 26m 46s / TV-G

Christopher Kimball travels to Paris to understand expats are modernizing the city’s food scene, and sample some not-so-classic baked goods. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Rose Bakery’s acclaimed Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain’s Salted Peanut and Caramel Tart.

Donate to watch

The Secrets of Stir-Fry

S3 E305 / 26m 46s / TV-G

This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnam’s flavors and makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

Donate to watch

Chicken Around the World

S3 E306 / 26m 46s / TV-G

Drawing from global inspiration, Milk Street makes three very different but interesting chicken dishes, from a version of Filipino Chicken Adobo with Coconut Broth to a Chicken Traybake with Roasted Poblano and Tomato Sauce. Milk Street Cook Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka).

Donate to watch

Greece Every Day

S3 E307 / 26m 46s / TV-G

Classic Greek dishes that will transport you without a flight. Milk Street cooks make Greek White Bean Soup (Fasolada), Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.

Donate to watch

Milk Street Italian Classics

S3 E308 / 26m 46s / TV-G

Reinventing classic Italian dishes using Milk Street techniques. Milk Street cook Matthew Card show Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) without having to sauté the meat; Sicilian favorite Pasta con Fagioli; and a recipe for Soft Polenta that will change the way you cook polenta.

Donate to watch

Enchiladas and Molletes

S3 E309 / 26m 46s / TV-G

Christopher Kimball visits a Oaxacan open-air market to eat local favorites including Enchiladas Verdes and Molletes, a delicious open-faced sandwich served on thick-cut bread with refried beans and cheese. Back at the kitchen, Milk Street cooks make Green Enchiladas with Chicken and Cheese (Enchiladas Verdes) and Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.

Donate to watch

On the Road: Portland, Maine

S3 E310 / 26m 46s / TV-G

Christopher Kimball takes a road trip up north to the foodie city of Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll actually crave. Also, Tandem Coffee and Bakery pastry chef Briana Holt, the mastermind behind Tandem’s most beloved desserts, teaches Chris how to make Maple-Browned Butter Pie.

Donate to watch

Milk Street Sweets

S3 E311 / 26m 46s / TV-G

In this episode, we make our favorite Milk Street sweets including rich and gooey Maple-Whiskey Pudding Cakes and perfectly textured Chocolate-Almond Spice Cookies. Briana Holt of Portland's Tandem Coffee and Bakery then stops by for a Milk Street Visit, where she walks Chris through a recipe for Triple Ginger Scones with Chocolate Chunks.

Donate to watch

Beirut Fast Food

S3 E312 / 26m 46s / TV-G

Christopher Kimball is back in Beirut for a crash course on Lebanese “fast food,” visiting Kamal Mouzawak of Souk El Tayeb. Milk Street Cook Bianca Borges makes a quick yet delicious Bulgur and Beef Kibbeh with Chris; and Milk Street Cook Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).

Donate to watch

Tuesday Night Italian

S3 E313 / 26m 46s / TV-G

Italian Tuesday Night essentials are featured, from classic and rich Pesto alla Genovese to a Campanelle Pasta with Sweet Corn, Tomatoes and Basil, a creamy dish that requires no cream. Finally, a fresh and bright Pasta with Pistachios, Tomatoes and Mint.

Donate to watch

Holiday Entertaining

S3 E314 / 26m 46s / TV-G

Explore the best recipes for holiday entertaining. Milk Street Cook Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri, a layered and filling dinner. Then Milk Street Cook Erika Bruce whips up a buttery and rich French Walnut Tart, an elevated take on the classic American pecan pie.

Donate to watch

The New Paris

S3 E315 / 26m 46s / TV-G

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives. Then Milk Street Cook Bianca Borges whips up Lamingtons, small chocolate-coated, coconut-covered cakes. Finally, Milk Street Cook Erika Bruce throws together Greens with Walnuts, Parmesan and Pancetta Vinaigrette, a mainstay of French cooking.

Donate to watch

Amazing One-Layer Cakes

S3 E316 / 26m 46s / TV-G

Explore the best recipes for holiday entertaining from a brownie-like Caprese Chocolate to an Almond Torte with only six ingredients. Then Spanish Almond Cake (Tarta de Santiago), a simple yet delicious one-bowl endeavor. Briana Holt of Tandem Bakery in Portland, Maine, stops by Milk Street to teach Christopher Kimball a perfectly glazed Browned Butter and Coconut Loaf Cake.

Donate to watch

The Austrian Table

S3 E317 / 26m 46s / TV-G

Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key. Then Milk Street Cook Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen). Finally, Milk Street Cook Rayna Jhaveri and Christopher Kimball prepare Austrian Potato Salad.

Donate to watch

Thailand North to South

S3 E319 / 26m 46s / TV-G

Explore Thailand from north to south. Milk Street Cook Bianca Borges fries up Southern Thai–Style Fried Chicken served with a sweet chili sauce. Milk Street Cook Catherine Smart teaches Christopher Kimball how to make Thai Braised Pork and Eggs with Star Anise and Cinnamon (Moo Palo). Milk Street Cook Josh Mamaclay then whips up a quick Spicy Beef Salad with Mint and Cilantro (Larb Neua).

Donate to watch

New French Classics

S3 E320 / 26m 46s / TV-G

Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf à la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up decadent and chewy Chocolate Meringue Cookies. To round out the show, Milk Street Cook Rayna Jhaveri throws together a quick Lentil Salad with Gorgonzola.

Donate to watch

Secrets Of Oaxaca

S3 E321 / 26m 46s / TV-G

In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzmán of Nopalito in San Francisco stops by for a Milk Street Visit. He teaches Chris how to make a hearty Pozole Rojo.

Supported by