Food

Christopher Kimball’s Milk Street Television

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.

Milk Street Italian Classics

26m 46s

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.

Episodes

  • Schnitzel and Mashed!: asset-mezzanine-16x9

    Schnitzel and Mashed!

    S5 E517 - 26m 46s

    A complete menu for a satisfying dinner of crispy schnitzel and two sides. First, demonstrating how to achieve the signature, undulating crust of German Pork Schnitzel. Then, accompaniments Croatian Mashed Potatoes flavored with paprika and caramelized onions and creamy German Cucumber-Dill Salad (Gurkensalat).

  • A Taste of Crete: asset-mezzanine-16x9

    A Taste of Crete

    S5 E516 - 26m 46s

    Christopher Kimball travels to Crete to cook with chef Marianna Leivaditaki and heads out to sea with her father, a small-boat fisherman. Back in the kitchen, the flavors of the Mediterranean are highlighted with Braised Beef with Dried Figs and Quick-Pickled Cabbage. Then, Shrimp, Orzo and Zucchini with Ouzo and Mint, cooked like risotto with a fragrant shrimp broth.

  • Udon Noodles at Home: asset-mezzanine-16x9

    Udon Noodles at Home

    S5 E515 - 26m 46s

    Christopher Kimball visits Japanese cooking instructor Sonoko Sakai at her home to make udon noodles. The secret: Stomping on the dough to knead it! Then, we learn how to make Homemade Udon Noodles as well as two preparations: Udon Noodles in Soy Broth and Udon Noodles with Spicy Meat and Mushroom Sauce

  • The New NY Cheesecake!: asset-mezzanine-16x9

    The New NY Cheesecake!

    S5 E514 - 26m 46s

    A fresh look at dessert, from a new take on cheesecake to a versatile loaf cake. First, a show-stopping Chèvre Cheesecake with Black Pepper-Graham Crust, using a recipe from Angie Mar at New York’s Beatrice Inn. Then, a Yogurt Loaf Cake with Coriander and Orange, demonstrating how citrus zest and toasted spices can add complexity to a simple cake.

  • Summer Kitchens: asset-mezzanine-16x9

    Summer Kitchens

    S5 E513 - 26m 46s

    Chef Olia Hercules demonstrates two recipes inspired by the cooking traditions of Ukraine’s summer kitchens. First, she makes Chicken Roasted with Garlic-Herb Crème Fraîche. Then, she bakes Ricotta-Semolina Cake with Caramelized Apples, a cake-cheesecake hybrid topped with a layer of silky, buttery, golden-hued apple.

  • Milk Street Chocolate Cakes: asset-mezzanine-16x9

    Milk Street Chocolate Cakes

    S5 E512 - 26m 46s

    Two types of chocolate cakes are featured, from a special-occasion dessert and to a quick one-bowl affair. First, Christopher Kimball and Milk Street Cook Bianca Borges make Chocolate-Hazelnut Cream Cake with a whipped ganache filling. Then, Milk Street Cook Rayna Jhaveri bakes a gooey-centered Swedish “Sticky” Chocolate Cake, topped with a Flavored Whipped Cream.

  • The Turkish Kitchen: asset-mezzanine-16x9

    The Turkish Kitchen

    S5 E511 - 26m 46s

    Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gözleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, Milk Street cooks make Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

  • Everyday Venice: asset-mezzanine-16x9

    Everyday Venice

    S5 E510 - 26m 46s

    Learn from the tradition of Venice’s cucina povera to prepare rustic yet vibrant dishes. Venetian Rice and Peas (Risi e Bisi), using a bright green vegetable broth as its secret ingredient; Polenta with Shrimp and Tomatoes; and Venetian Cornmeal and Currant Cookies studded with liqueur-soaked fruit.

  • Taste of Vietnam: asset-mezzanine-16x9

    Taste of Vietnam

    S5 E509 - 26m 46s

    Home cooking in Ho Chi Minh City inspires bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which combines local ingredients with French culinary technique. Then, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken.

  • Cheryl Day Bakes Cakes!: asset-mezzanine-16x9

    Cheryl Day Bakes Cakes!

    S5 E508 - 26m 46s

    Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting; Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies; and a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

  • The Secrets of Amalfi: asset-mezzanine-16x9

    The Secrets of Amalfi

    S5 E507 - 26m 46s

    In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto. Then, Milk Street cooks make Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream; and bake a moist and tangy Amalfi-Style Lemon Cake thanks to a lemon simple syrup.

  • Milk Street Vegetarian: asset-mezzanine-16x9

    Milk Street Vegetarian

    S5 E506 - 26m 46s

    Explore ways that vegetables can become the star of the plate. First, Milk Street cooks make Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish, and assembles Mexican-inspired Mushroom and Cheese Quesadillas. Finally, Milk Street Cook Rayna Jhaveri makes Panzanella with Fresh Mozzarella featuring perfectly seasoned tomatoes and bright, quick-pickled onions.

Schedule

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    Christopher Kimball's Milk Street Television: TVSS: Banner-L2

    Christopher Kimball’s Milk Street Television

    Schnitzel and Mashed!

    Saturday
    Jan 29

    30 Minutes

    German pork schnitzel; Croatian mashed potatoes flavored with paprika and caramelized onions; creamy German cucumber-dill salad.
  • Image
    Christopher Kimball's Milk Street Television: TVSS: Banner-L2

    Christopher Kimball’s Milk Street Television

    Cooking of Ukraine

    Saturday
    Feb 5

    30 Minutes

    Borsch with duck and prunes; slow-roasted pork with sauerkraut, apples and dried fruit.

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