Food

Milk Street

Christopher Kimball’s Milk Street follows the journey from first bite to kitchen-tested recipe. Each episode gives viewers the chance to meet cooks from around the world and to see how their inspiration results in the new home cooking.

Pizza and Pasta

24m 49s

Enjoy Italian-inspired recipes with a Milk Street twist. Milk Street Cook Erika Bruce shows us the tricks to making perfect pizza at home with a recipe for Roasted Mushroom Pizza with Fontina and Scallions. Milk Street Cook Catherine Smart teaches Christopher Kimball how to make a weeknight Cacio e Pepe, and Chris demonstrates how to make a simple Shaved Zucchini and Herb Salad with Parmesan.

Episodes

  • Everyday Turkish Favorites: asset-mezzanine-16x9

    Everyday Turkish Favorites

    S2 E20 - 24m 17s

    Milk Street Cook Bianca Borges teaches us how to cook white beans the Turkish way, with a recipe for Turkish Beans with Pickled Tomatoes. We learn how to make the easiest Turkish Red Lentil Soup from Milk Street Cook Josh Mamaclay, and finally, Milk Street Cook Rayna Jhaveri shows us Turkey's answer to shakshuka with a recipe for Turkish Scrambled Eggs with Spicy Tomato and Capers (Menemen).

  • South American Classics: asset-mezzanine-16x9

    South American Classics

    S2 E19 - 24m 17s

    Peek into the foods of South America, notably Colombia and Peru. Milk Street Cook Lynn Clark makes Colombian Braised Beef (Posta Negra). Then, Milk Street Cook Josh Mamaclay breaks down the basics of creating a Colombian Avocado Salsa (Ají de Aguacate). And finally, Milk Street Cook Catherine Smart prepares Lomo Saltado, a Peruvian stir-fry consisting of beef, tomatoes and onion.

  • Chicken the Chinese Way: asset-mezzanine-16x9

    Chicken the Chinese Way

    S2 E18 - 24m 15s

    Bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Matthew Card start out by preparing Crispy Sichuan-Chili Chicken. Josh Mamaclay then breaks down a quick Tuesday Night Dinner, Sichuan Chicken Salad. Finally, Lynn Clark prepares Ginger-Scallion Steamed Cod using a foolproof method to ensure the fish is perfectly moist.

  • A Trip to Senegal: asset-mezzanine-16x9

    A Trip to Senegal

    S2 E17 - 24m 16s

    Christopher Kimball travels to Senegal to learn North African cooking techniques with Senegalese chef, restaurateur, and author Pierre Thiam. Back at the kitchen, Milk Street Cook Lynn Clark shows us how to make Black-Eyed Pea and Sweet Potato Stew (Ndambe), and later Milk Street Cook Catherine Smart teaches us how to make a Senegalese dessert, Mango and Coconut Rice Pudding.

  • Middle East Favorites: asset-mezzanine-16x9

    Middle East Favorites

    S2 E15 - 24m 45s

    This episode showcases light and bright recipes of the Middle East. Catherine Smart teaches us how to make a vibrant and quick Salmon Chraimeh. Josh Mamaclay makes a Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch). And finally, Erika Bruce shares a recipe for Tangerine-Almond Cake with Bay-Citrus Syrup inspired by a technique used in the eastern Mediterannean.

  • The Japanese Quick Cook: asset-mezzanine-16x9

    The Japanese Quick Cook

    S2 E14 - 24m 45s

    At Milk Street, Chris and Lynn Clark prepare Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms (Sake to Kinoko Takikomi Gohan). Catherine Smart whips up Japanese-Style Salt-Pickled Radish and Red Onion (Yasai no Sokuseki-zuke). And finally, Rayna Jhaveri shows Chris how to prepare a Tuesday Night Dinner: Yakiudon with Pickled Ginger.

  • Chicken from Paris to the Middle East: asset-mezzanine-16x9

    Chicken from Paris to the Middle East

    S2 E13 - 24m 47s

    Elevate simple chicken recipes by using techniques and flavors from around the world. Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan makes chicken soup the Somali way--layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for Za'atar-Roasted Chicken, and finally, make Chicken en Cocotte with Catherine Smart.

  • Porchetta at Home: asset-mezzanine-16x9

    Porchetta at Home

    S2 E12 - 24m 45s

    Matthew Card prepares a hearty Fennel-Rosemary Porchetta with aromatic herbs and peppery spices. Erika Bruce shows Christopher Kimball how to make a simple, yet decadent Chocolate- Hazelnut (Gianduja) Crostata. Finally, Catherine Smart prepares Mashed Potatoes with Caraway-Mustard Butter using an Indian flavoring technique known as tarka, in which herbs and spices are added to hot butter.

  • South African BBQ: asset-mezzanine-16x9

    South African BBQ

    S2 E11 - 24m 49s

    Explore the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street Cook Lynn Clark prepare a bright red Piri Piri Chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street Cook Matthew Card makes Cape Malay Chicken Curry, a uniquely South African one-pot dish consisting of a chicken and vibrant vegetables and spices.

  • Taipei Cooking Lesson: asset-mezzanine-16x9

    Taipei Cooking Lesson

    S2 E10 - 24m 49s

    Christopher Kimball travels to Taipei, Taiwan, where Qin Jia Bing Dian shares her secret to making the flakiest scallion pancakes. Back at Milk Street, Milk Street Cook Lynn Clark shows Chris how to make Taiwanese Flaky Scallion Pancakes at home, and we learn how to make Taiwanese Five- Spice Pork with Rice (Lu Rou Fan) with Milk Street Cook Matthew Card.

  • New Mexico, Old Mexico: asset-mezzanine-16x9

    New Mexico, Old Mexico

    S2 E9 - 24m 47s

    Milk Street Cook Matthew Card breaks down the steps for preparing a moist and flavorful Carne Adovada. Then, Milk Street Cook Bianca Borges shows Christopher Kimball how to make Mexican Chicken Soup with Tomatillos and Hominy, a staple with a twist. Finally, Milk Street Cook Lynn Clark shows us how to bake a rich and moist cake without an oven with a recipe for Stovetop Chocolate Cake.

  • Tunisian Couscous: asset-mezzanine-16x9

    Tunisian Couscous

    S2 E8 - 24m 40s

    In this episode, Christopher Kimball and Milk Street Cook Lynn Clark cook up a vibrant and hearty North African Chicken Couscous. Milk Street Cook Bianca Borges prepares one of the most delicious and versatile soups in the world, Chickpea and Harissa Soup (Lablabi). To round out the show, Chris teaches us how to whip up Harissa, a pantry staple that is used in countless Milk Street recipes.

Schedule

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

    Milk Street

    Mexican Favorites

    Saturday
    Apr 24

    30 Minutes

    Making beans with chef Eduardo García Guzmán; tortilla soup; Mexican stewed beans with salsa fresca; Mexican sweet corn cake.
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    Christopher Kimball's Milk Street Television: TVSS: Banner-L2

    Milk Street

    From Spain With Love

    Saturday
    May 1

    30 Minutes

    Chicken and bean paella; seared pork tenderloin with smoked paprika and oregano, and finished with a flavorful paprika oil; Andalusian tomato and bread soup.
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    Christopher Kimball's Milk Street Television: TVSS: Banner-L2

    Milk Street

    Everyday Middle Eastern Cooking

    Saturday
    May 8

    30 Minutes

    Author Reem Kassis cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast; hareesa; Palestinian upside-down chicken and rice; semolina-sesame cake with a crunchy sesame seed topping and sweet citrus syrup.

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