Christopher Kimball’s Milk Street Television

In South Korea, Milk Street finds a recipe that will change the way you cook chicken noodle soup: Korean Hand-Torn Noodle Soup with Chicken (Sujebi). Then, we make a quick Korean Spicy Stir-Fried Pork, which offers a lesson in working with Korean pantry staples. Finally, we learn how to make Korean Stir-Fried Chicken with Rice, inspired by communal dining at South Korea’s dakgalbi restaurants.

Milk Street searches Italy for its best desserts. At the birthplace of tiramisù, we learn a six-ingredient recipe that ditches the cooking and dumps most of the sugar. Then, we make a rustic Ricotta and Cherry Jam Tart from Rome. Finally, we visit a biscotti bakery that has been churning out the twice-baked cookies for more than a century, coming back with a recipe for Almond and Citrus Biscotti.

Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the “braise and glaze” technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.

Milk Street heads to the Republic of Georgia to investigate the country’s famous cheese bread, coming home with a fuss-free recipe for Puff Pastry Khachapuri. Then, we showcase Georgia’s love for walnuts with recipes for Red Adjika and Georgian Tomato and Cucumber Salad with Walnuts. Finally, we make Georgian Creamy-Garlic Chicken, a hands-off traybake with a sour cream and herb sauce.

Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata.

We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors. First up, it’s a punchy Malaysian-Style Chicken and Coconut Curry, demonstrating the art of blending fresh curry pastes. We make a pot of aromatic Coconut Ginger Rice and then prepare Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy, fried chicken tossed in an umami-rich glaze.

Christopher Kimball travels to Salzburg to uncover the secrets of great Strudel and Schnitzel. He learns how to stretch dough to near-transparency and demonstrates the art of rolling up Austrian Apple Strudel. Then, he goes to a restaurant that makes over 700 servings of Schnitzel per day to find out how to make Austrian Pork Schnitzel. Plus, we show you how to make homemade Spätzle.

It’s pizza night at Milk Street! Christopher Kimball solves the problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza Dough. We figure out how to get a crisp-bottomed pizza using only a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a French spin on pizza, Tarte Flambée, and show you how to turn your home kitchen into a pizzeria.

Milk Street goes to Hong Kong in search of Cantonese classics. We solve the mystery of Sweet and Sour Pork, figuring out what ingredient gives the dish its signature flavor profile. Then, it’s a different take on meat and potatoes: Cantonese Stir-Fried Black Pepper Beef and Potatoes. Finally, we sizzle aromatics over lightly steamed shrimp in our recipe for Hot Oil-Flashed Garlic-Ginger Shrimp.

Milk Street shows you how to turn even a mediocre supermarket tomato into something special. First, it’s a bright Calabrian Panzanella, followed by Burmese Tomato Salad with Shallots and Peanuts. We show you how to preserve your summer bounty by making Tomato Conserva. Finally, we solve the problem of soggy tomato pies with a recipe for Upside-Down Tomato Tart with Parmesan Pastry.

Christopher Kimball travels to the Saxon villages of Transylvania with author Irina Georgescu to learn the secrets of Romanian baking. Back at Milk Street, we make Romanian Crème Fraîche Cake (Lichiu), a sweet yeasted dough with a lemony filling and a custard topping; a new spin on apple pie, Romanian Apple Pie with Cinnamon and Walnuts; and last but not least, Meringue-Topped Cake with Cherries.