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.

Korean Fried Chicken

27m 45s

We take a trip to South Korea to learn their sweet and spicy version of KFC and more. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges prepare dakgangjeong: crisp, well-seasoned Korean Fried Chicken. Next, Milk Street Cook Wes Martin makes ultratender Beef Bulgogi. To finish, Milk Street Cook Rosemary Gill assembles Kimchi Fried Rice, an umami-packed dish.

Episodes

  • Korean Fried Chicken: asset-mezzanine-16x9

    Korean Fried Chicken

    S7 E723 - 27m 45s

    We take a trip to South Korea to learn their sweet and spicy version of KFC and more. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges prepare dakgangjeong: crisp, well-seasoned Korean Fried Chicken. Next, Milk Street Cook Wes Martin makes ultratender Beef Bulgogi. To finish, Milk Street Cook Rosemary Gill assembles Kimchi Fried Rice, an umami-packed dish.

  • Favorite Italian Classics: asset-mezzanine-16x9

    Favorite Italian Classics

    S7 E722 - 26m 14s

    The food of Naples stars in this episode. We begin with Christopher Kimball and Milk Street Cook Rose Hattabaugh assembling No-Fry Neapolitan Eggplant Parmesan, a lighter version of the original that skips the breading. Milk Street Cook Matthew Card follows by preparing simple Broccoli Rabe and Sausage, and Milk Street Cook Bianca Borges making Italian comfort food, Pasta and Potatoes.

  • Paris: Bahn Mi, Pork Rice Bowls and Vietnamese Wings: asset-mezzanine-16x9

    Paris: Bahn Mi, Pork Rice Bowls and Vietnamese Wings

    S7 E721 - 27m 44s

    We venture to Paris to explore its Southeast Asian street food scene. Back in the kitchen, Christopher Kimball whips up salty-sweet Garlic-Lemon Grass Chicken Wings. Then, Milk Street Cook Bianca Borges makes Fried Egg Bánh Mì. Lastly, Chris and Milk Street Cook Wes Martin prepare Crisp-Skin Pork Belly Rice Bowls with Pickled Vegetables, a riot of texture and flavor.

  • Shakshuka and Tagine: asset-mezzanine-16x9

    Shakshuka and Tagine

    S7 E720 - 26m 13s

    We look to the flavors North Africa. To begin, Christopher Kimball and Milk Street Cook Matthew Card demonstrating warmly spiced Moroccan Meatball Tagine with Green Olives and Lemon. Next up, Milk Street Cook Rose Hattabaugh makes Shakshuka, bolstered by harissa. Finally, Milk Street Cook Rosemary Gill prepares Harissa-Spiced Pasta with Chicken and Green Beans, a delicious one-pot dinner.

  • Rome: Spaghetti, Gnocchi and Cloud Bread: asset-mezzanine-16x9

    Rome: Spaghetti, Gnocchi and Cloud Bread

    S7 E719 - 27m 15s

    From Rome to Naples, we bring the cooking of Italy to our kitchen! Christopher Kimball and Milk Street Cook Rose Hattabaugh start us off with Roman Cloud Bread with Mixed Greens and Fennel Salad. Then, Milk Street Cook Bianca Borges shows off Spaghetti with Prosciutto, Parmesan and Peas and Milk Street Cook Rosemary Gill makes super simple Gnocchi di Farina with Pancetta and Garlic.

  • Thai Street Food: asset-mezzanine-16x9

    Thai Street Food

    S7 E718 - 27m 35s

    We travel to Thailand to learn favorite, iconic regional dishes. First, Milk Street Cooks Bianca Borges and Wes Martin demonstrate restaurant-quality Pad Thai with Shrimp, adapted from more than a dozen recipes we tasted in Bangkok. Then, Milk Street Cook Matthew Card whips up Thai Cashew Chicken and Christopher Kimball makes Thai Stir-Fried Pork with Basil, Chilies and Garlic.

  • Moving soon to WETA Passport

    Scones, Doughnuts and Banana Bread: asset-mezzanine-16x9

    Scones, Doughnuts and Banana Bread

    S7 E717 - 25m 55s

    We show you three baking recipes ideal for a weekend breakfast. First, Christopher Kimball and Milk Street Cook Bianca Borges make richly flavored Neapolitan Salami–Provolone Buns. Then, Milk Street Cook Matthew Card bakes Banana Hazelnut Bread with a moist and tender crumb. To finish, Milk Street Cook Rose Hattabaugh prepares light and lemony Cinnamon Sugar Yogurt Doughnuts

  • Loaf Cakes: Chocolate, Plum and Lemon: asset-mezzanine-16x9

    Loaf Cakes: Chocolate, Plum and Lemon

    S7 E716 - 27m 18s

    London-based baker Claire Ptak teaches us her favorite loaf cakes! First up is a quick Double-Chocolate Loaf cake that boasts a remarkably deep color, rich flavor and a velvety crumb. Next, Lemon and Caraway Butter Cake, an elegant, bright, old-fashioned British teacake. Last but not least, Upside-Down Cardamom-Spiced Plum Cake featuring a caramel-y layer of sliced fruit and a buttery cake.

  • Kebab, Hummus and Date Cookies: asset-mezzanine-16x9

    Kebab, Hummus and Date Cookies

    S7 E715 - 26m 41s

    We honor the beautiful city of Antakya, Turkey, which we visited shortly before an earthquake devastated this historic community. Christopher Kimball starts us off with Turkish Skillet Kebab with Charred Peppers and Tomatoes. Then, Milk Street Cook Matthew Card whips up soft and lemony Turkish Hummus. To finish, Chris and Milk Street Cook Rose Hattabaugh bake Date-Stuffed Semolina Cookies.

  • London: New Indian Food: asset-mezzanine-16x9

    London: New Indian Food

    S7 E714 - 26m 46s

    Travel to London to explore Indian flavors. Christopher Kimball makes deeply complex, Salan-style Hyderabadi Chicken Curry. Next, Milk Street Cook Bianca Borges demonstrates Indian-Spiced Smashed Potatoes, crisp on the outside, dense and creamy on the inside. Finally, Chris and Milk Street Cook Wes Martin prepare Masala-Spiced French Fries, the perfect fries at home with a South Asian twist.

  • Quick Noodles: asset-mezzanine-16x9

    Quick Noodles

    S7 E713 - 25m 57s

    In this episode, we make three noodle dishes that might become your new favorite weeknight dinner. Milk Street Cook Lynn Clark starts us off with Singapore Curry Noodles. Then, Milk Street Cook Sam Fore makes Korean Spicy Chilled Noodles with bold contrasting flavors and textures. To finish, Milk Street Cook Rayna Jhaveri prepares light and aromatic Sesame Noodles with Chicken and Scallions.

  • One-Dish Skillet Dinners: asset-mezzanine-16x9

    One-Dish Skillet Dinners

    S7 E712 - 25m 49s

    This episode is all about one-pan meals! To start, Milk Street Cook Bianca Borges whips up Spanish Baked Rice with Chickpeas, Potatoes and Chorizo. Then, Milk Street Cook Rose Hattabaugh makes Salt and Pepper Pork Chops with Spicy Scallions, seasoned with Sichuan pepper, black pepper and cayenne. Finally, Milk Street Cook Sam Fore prepares Three-Cheese Pasta in a Skillet with a velvety sauce.

Schedule

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