image from christopher kimball's milk street television

The world of home cooking is undergoing a revolution with new tastes, flavors, techniques and influences. "Christopher Kimball's Milk Street Television" wants to change how Americans cook by bringing home a fresher, bolder, simpler way of preparing food. Chris and his test cooks search the world over looking for the best recipes, and finding home cooks who can teach better ways to prepare a meal at home. The first season includes 40 all-new recipes, such as Central Mexican guacamole, Thai fried rice, Peruvian pesto, Japanese fried chicken, soba with miso butter and asparagus, tahini swirl brownies, lemon buttermilk pound cake, and more. Chris also shares tips and techniques designed to make home cooking easier, like how to make foolproof egg whites and how to season a carbon steel pan.

As part of the debut season, Chris also travels overseas to cook with several internationally renowned chefs and authors, including: Fuchsia Dunlop, a Sichuan cooking expert; Claire Ptak, a food stylist and author of London's The Violet Bakery; and Andy Ricker in Thailand, known for his skill and expertise in northern Thai cuisine. Back in the kitchen, Chris transforms what the "Milk Street Television" crew has learned into practical, simple recipes for home cooks everywhere.

Full Episodes

Upcoming Airdates

From Thailand with Love

Host Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame. Thai cooking is all about strong, bright flavors such as fish sauce and lemongrass. Back in the kitchen, Chris and Milk Street Cook Rayna Jhaveri draw on that flavorful palette as they make Thai fried rice. Next, Milk Street Cook Lynn Clark demonstrates how to make a crisp and tangy Thai-style coleslaw with mint and cilantro, and Rayna shows how to create a pantry staple pickled chilies.

  • 2018-01-17T03:30:00-08:00
    KCET-HD

Tahini Rules!

Meatballs get a makeover as Milk Street Cook Rayna Jhaveri shows host Christopher Kimball how to make Turkish meatballs with lime-yogurt sauce. The recipe borrows a French concept: panade, a bread-based paste that helps keep the meat moist. Chris follows up by explaining the chemistry of the crumbs. Next, Milk Street Cook Catherine Smart shows Chris how to make Israeli hummus, while Rayna demonstrates a dressing that can perk up any vegetable: sweet-and-sour mint dressing.

  • 2018-01-24T03:30:00-08:00
    KCET-HD

Mexico Every Single Day

Milk Street goes to Mexico to get an insider view on traditional classics. Milk Street Cook Lynn Clark puts that intelligence into practice as she makes shrimp in chipotle sauce (camarones enchipotlados). Then, Milk Street Cook Rayna Jhaveri teaches host Christopher Kimball about Central Mexican guacamole: no lime juice, no garlic. Chris demonstrates his foolproof recipe for chili-pineapple margarita. To end the show, Milk Street Cook CatherineSmart demonstrates how to make the pantry staple cilantro-jalapeno adobo sauce.

  • 2018-01-31T03:30:00-08:00
    KCET-HD

Milk Street Suppers

Chicken soup goes global, as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian chicken soup (chikhirtma). That's Georgia the republic just south of Russia, not the peach-growing, southern state. Milk Street Cook Lynn Clark reaches into the liquor cabinet to add interest to potatoes as she explains how to make cracked potatoes with vermouth, coriander and rennel. 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.

  • 2018-02-07T03:30:00-08:00
    KCET-HD

Milk Street Italian

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

  • 2018-02-14T03:30:00-08:00
    KCET-HD