image from christopher kimball's milk street television

Home Cooking In Taiwan

Host Christopher Kimball travels to Taipei, Taiwan, where he learns about the classic flavors and ingredients in Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center. Chris also visits the Raohe Street Night Market, one of the oldest in Taipei. Later in the show, Chris meets Kun-Yin Cheng of the Shin Yeh restaurant, where he changes his mind about the pleasures-and pros-of wok cookery. Back at Milk Street, Milk Street cook Matthew Card shows Chris how to make Taiwanese beef noodle soup, and Milk Street cook Josh Mamaclay demonstrates how to make a quick weeknight spicy stir-fried cumin beef (Hunan beef). To end the show, Chris and Milk Street cook Bianca Borges apply the techniques Chris learned in Taipei to make three-cup chicken.

Full Episodes

Upcoming Airdates

Middle East Favorites

This episode showcases light and bright recipes of the Middle East. Milk Street cook Catherine Smart teaches how to make a vibrant salmon chraimeh that comes together in less than 30 minutes. Chris learns how to make a bulgur-tomato salad with herbs and pomegranate molasses (eetch) from Milk Street cook Josh Mamaclay. And finally, Milk Street cook Erika Bruce shares a recipe for tangerine-almond cake with bay-citrus syrup inspired by a technique used in the eastern Mediterranean.

  • 2018-12-24T02:30:00-08:00
    KCET-HD

New Breads

This episode is all about bread. Milk Street cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender pumpkin seed rolls. Milk Street cook Matthew Card whips up an earthy and hearty Portuguese cornbread (broa). Finally, Chris and Milk Street cook Catherine Smart make a Macanese sweet potato cake (batatada), which strikes the balance between a rich and light cake.

  • 2018-12-31T02:30:00-08:00
    KCET-HD

A Trip to Senegal

In this episode, 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 show how to make black-eyed pea and sweet potato stew (ndambe), and later Milk Street cook Catherine Smart teaches how to make a Senegalese dessert, mango and coconut rice pudding.

  • 2019-01-07T02:30:00-08:00
    KCET-HD

Chicken The Chinese Way

This episode showcases ways to bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Milk Street cook Matthew Card start out by preparing crispy Sichuan-chili chicken. Milk Street cook Josh Mamaclay then breaks down a quick Tuesday night dinner, Sichuan chicken salad. Finally, Milk Street cook Lynn Clark prepares ginger-scallion steamed cod using a foolproof method to ensure the fish is perfectly moist.

  • 2019-01-14T02:30:00-08:00
    KCET-HD