Christopher Kimball’s Milk Street Television

Milk Street visits Hungary to learn all about paprika! Christopher Kimball and J.M. Hirsch prepare Hungarian Chicken Paprikash with Dumplings & Cucumber Salad, where they ask themselves: Is this is a chicken dish spiced with paprika, or a paprika dish that happens to have chicken? We learn about the paprika farmers of Budapest, and Bianca Borges masters a thousand-year-old dish, Hungarian Goulash.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

Christopher Kimball goes off the beaten path to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill shows that Roman-Style Chicken Cacciatore is not always a chunky, tomato-heavy braise. Rose Hattabaugh prepares Spinach and Ricotta Dumplings in Tomato Sauce, and we investigate how to tame the acidity of tomato sauce.

Milk Street Kitchen transforms into a steakhouse! Rosemary Gill offers a Steak 101 lesson that will set your steak up for success. Bianca Borges shows why you should “bake your steak” by making Oven-Perfect Strip Steak with Chimichurri. Christopher Kimball explains why everyone is wrong about marinades, then makes Pan Seared Skirt Steak with Vietnamese Scallion Sauce.

Milk Street travels to Lahore, Pakistan to discover the heart and soul of Pakistani cuisine. Christopher Kimball and J.M. Hirsch combine inspiration from chefs and street vendors to make Chicken Biryani. Then, Bianca Borges makes Chicken Karahi, a speedy and flavorful dish that strays from Pakistan’s signature slow-cooking method. Plus, Rosemary Gill gives a lesson on Rice 101.

We add big, bold flavor to chicken three ways––whole-poached, spatchcocked and tray-baked. Christopher Kimball uses a slow-cooking poaching technique to make Chinese White-Cooked Chicken with Ginger Soy Dressing. Bianca Borges breaks down Piri Piri Chicken and Rosemary Gill adds her signature touch to a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.

Milk Street goes around the world to learn different variations of flatbread. Christopher Kimball starts with Turkish Pide Breads, demonstrating that sometimes flatbreads aren’t so flat. Then, Rosemary Gill prepares quick and easy Yogurt Flatbreads with Flavored Butter. Inspired by the bakeries of Pakistan, Bianca Borges whips up Potato-Stuffed Naan.

What makes the perfect cheesecake? Milk Street heads into the kitchen to find out! Rose Hattabaugh leads the way with Basque Cheesecake, a dessert known for its “burnt” surface and creamy-smooth center. Christopher Kimball then puts cream cheese on the sidelines with Ricotta-Semolina Cheesecake. Plus, we investigate how the color of bakeware affects a recipe and make homemade crème fraîche.

Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, a flavorful take on chicken salad. Wes Martin explores toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and makes Spicy Broccolini with Seared Tofu and Sesame Oil.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

Milk Street travels to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Christopher Kimball begin with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the soup’s base. Then, Rosemary Gill reveals the art of Hot and Sour Soup with Chicken and Mushrooms, and Bianca Borges shares the technique for making perfect Thai Salad Rolls with Green Chili Dipping Sauce.

Milk Street takes "project baking" to new and exciting heights. First, Christopher Kimball makes Kolaches, Czech-American breakfast treats filled with cream cheese and jam. Rose Hattabaugh bakes Chocolate and Tahini Babka, a creative twist on the braided bread. Plus, Wes Martin shares the secret to proofing your dough in a cold kitchen and Rosemary Gill offers a lesson on Yeast 101.