image from christopher kimball's milk street television

Christopher Kimball's Milk Street Television

Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of "The New Paris," about how expats are modernizing Paris' food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain's Salted Peanut and Caramel Tart.

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Amazing One-Layer Cakes

In this episode, we explore the wide world of amazing one layer cakes. Milk Street Cook Bianca Borges bakes up a brownie-like Caprese Chocolate and Almond Torte with only six ingredients. We then move on to the Spanish Almond Cake (Tarta de Santiago), a simple yet delicious one-bowl endeavor. Briana Holt of Tandem Bakery in Portland, Maine, stops by for a Milk Street visit. She teaches Christopher Kimball how to get a perfectly glazed Browned Butter and Coconut Loaf Cake.

  • 2020-08-26T03:30:00-07:00
    KCET-HD

The Austrian Table

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key. Then Milk Street Cook Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen), a cake that serves as a simple base for juicy sweet-tart plums. We round out the show with Milk Street Cook Rayna Jhaveri and Christopher Kimball preparing Austrian Potato Salad.

  • 2020-09-02T03:30:00-07:00
    KCET-HD

Cooking with Chilies

This episode dives into the different tastes and uses for chilies. Milk Street Cook Matthew Card makes classic Mexican Tacos al Pastor, where a combination of chipotle chilies in adobo and ancho chili powder really pack a punch. Then, Milk Street Cook Rayna Jhaveri makes Ancho Chili Salsa Roja, a deeper, smokier take on a regular salsa. Finally, Milk Street Cook Josh Mamaclay cooks up Orange-Guajillo Chili Pulled Chicken using dried guajillo chilies that soak and soften in orange juice.

  • 2020-09-09T03:30:00-07:00
    KCET-HD