From Vietnam to Burma | KCET
From Vietnam to Burma
In this episode, they explore a variety of South East Asian dishes. Christopher Kimball and Milk Street cook Lynn Clark prepare Vietnamese meatball and watercress soup (canh), a quick meal with complex flavors. Milk Street cook Erika Bruce then teaches Chris the trick to making the perfect coconut cashew cake (sanwin makin). Milk Street cook Josh Mamaclay rounds out the show by creating a Tuesday night dinner of stir-fried chicken with snap peas and basil.
Full Episodes
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Christopher Kimball's Milk Street Television
Christopher Kimball's Milk Street Television
Milk Street Italian
Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian flatbread (piadina).
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Christopher Kimball's Milk Street Television
Christopher Kimball's Milk Street Television
Milk Street Suppers
Chicken soup goes global, as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian chicken soup (chikhirtma).
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Christopher Kimball's Milk Street Television
Christopher Kimball's Milk Street Television
Mexico Every Single Day
Milk Street goes to Mexico to get an insider view on traditional classics.
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Christopher Kimball's Milk Street Television
Homecooking, Chinese Style
Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking.
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Christopher Kimball's Milk Street Television
Christopher Kimball's Milk Street Television
Singapore Satay, Soup and Sling
Christopher Kimball and Milk Street cook Bianca Borges cook up Singapore chicken satay with a quick broil and a mouthwatering marinade.
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