Christopher Kimball’s Milk Street Television

How to make a simpler and tastier way to make crisp Japanese fried chicken (karaage), with a Japanese potato salad that banishes the bland with its creamy, semi-mashed potatoes contrasted with crisp, piquant ingredients. And Milk Street Cook Erika Bruce shows Chris how to make sweet-and-spicy ginger green beans.

Milk Street visits Peru to learn a new way to dress up pasta and noodles, from a Peruvian Pesto (tallarines verde) and a red Trapanese pesto to soba with miso butter and asparagus. Chris reveals his recipe for pisco sours. Rounding out the show, Chris discusses Andy Ricker’s kitchen cabinet essentials.

Festive doesn’t have to mean expensive. Turn economical beef eye-round into a succulent holiday roast with a prune, peppercorn and fresh herb-rubbed roast beef. Then, a British favorite gets a transatlantic twist with rye-on-rye sticky toffee pudding. Milk Street Cook Lynn Clark shows Chris how to make skillet-charred Brussels sprouts. And Chris discusses Sara Moulton’s kitchen cabinet essentials.

The episode begins with a short-cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make no-sear lamb or beef, and chickpea stew using essential spices to impart deep flavor. Milk Street Cook Catherine Smart demonstrates the pantry staple harissa at home. And Milk Street Cook Rayna Jhaveri teaches Chris how to make caramel oranges, a simple but effective dessert.

Classic recipes get a different spin, from whipped cream biscuits with macerated strawberries and lime to a light and tender lemon-buttermilk pound cake. Next, Chris teaches how to prep your pan in Milk Street Cooking School. And Milk Street Cook Lynn Clark takes us through the steps to create the five-star dessert, pistachio-cardamom loaf cake.

Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, these simple ingredients and techniques are translated into everyday cooking as Milk Street cooks makes garlic soup (sopa de ajo); Spanish spice-crusted pork tenderloin bites (pinchos morunos); and a vibrant kale salad using a technique borrowed from Japanese cooking.

Italy provides inspiration as Milk Street Cook Matthew Card makes a fast and fabulous Italian flatbread (piadina). Milk Street Cook Erika Bruce shows host Christopher Kimball how to make a lighter ricotta-semolina cheesecake. Milk Street Cook Rayna Jhaveri makes a Tuesday Night favorite: gemelli pasta with chevre, arugula and walnuts. And Chris lets us in on a foolproof way to fry eggs.

Chicken soup goes global with a Georgian variation (chikhirtma). Milk Street Cook Lynn Clark adds interest to cracked potatoes with vermouth, coriander and fennel. Butter takes a back seat as Milk Street Cook Matthew Card shows how to make fluffy olive oil scrambled eggs. And Chris tackles a sticky subject as he demonstrates how to season a carbon steel pan.

Milk Street goes to Mexico to get an insider view on traditional classics, using that intelligence to make shrimp in chipotle sauce (camarones enchipotlados); a Central Mexican guacamole without lime juice and garlic; a chili-pineapple margarita; and cilantro-jalapeño adobo sauce.

Milk Street Cook Rayna Jhaveri shows host Christopher Kimball Turkish meatballs with lime-yogurt sauce using the French technique of panade to keep the meat moist. Next, Milk Street Cook Catherine Smart and Chris make Israeli hummus, while Rayna mixes a sweet-and-sour mint dressing to perk up any vegetable. And Milk Street Cook Erika Bruce shows the versatility of tahini in a rich swirl brownie.

Host Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame using bold flavors such as fish sauce and lemongrass. Back in the kitchen, Chris and Milk Street cooks draw on that flavorful palette to make Thai fried rice; a crisp and tangy Thai-style coleslaw with mint and cilantro, and pickled chilies. Finally, Thai chicken at home.

Host Christopher Kimball goes to London’s Violet Bakery to learn the baking techniques of rising pastry star Claire Ptak. Back at in the kitchen, Chris and the Milk Street cooks make chocolate, prune and rum cake and a brown sugar tart. Finally, Chris explains how a Japanese baking technique coupled with a cornstarch paste ended his 30-year search for a pie crust that won’t slump in the pan.