image from christopher kimball's milk street television
S2 E1: Home Cooking in Taiwan

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.

Airdates

  • 2020-10-01T10:00:00-07:00
    KCETLINK
  • 2020-10-01T14:30:00-07:00
    KCETLINK

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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.

  • 2020-10-01T10:00:00-07:00
    KCETLINK
  • 2020-10-01T14:30:00-07:00
    KCETLINK

Weeknight Italian

Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi. He also speaks with travel writer Matt Goulding about the cuisine of Emilia-Romagna. Back at the kitchen, Milk Street Cook Catherine Smart shows Chris how to make simple and creamy Pasta with Zucchini, Pancetta and Saffron. Then, Milk Street Cook Bianca Borges makes Bolognese-Style Pork Cutlets, covered in prosciutto, topped with parmesan and served with a bright lemon butter sauce.

  • 2020-10-07T03:30:00-07:00
    KCET-HD

Quick Suppers from Madrid

In this episode, Christopher Kimball travels to Madrid, Spain, where he meets Joaquín Felipe, executive chef of Florida Retiro, who teaches him how to make authentic pisto. He then learns how to make pork and chorizo with piquillo peppers (carcamusa) from chef Abraham García of Restaurante Viridiana. Back at the kitchen, Chris and Milk Street cook Lynn Clark draw on what Chris learned in Spain to make carcamusa at home. Milk Street cook Rayna Jhaveri makes Spanish ratatouille (pisto manchego), and Milk Street cook Josh Mamaclay shows how to make sherry-soaked French toast (torrijas).

  • 2020-10-08T10:00:00-07:00
    KCETLINK
  • 2020-10-08T14:30:00-07:00
    KCETLINK

Mexican Favorites

In this episode, Christopher Kimball travels to Mexico City to make beans with Chef Eduardo Garcia Guzman. He also learns a quick recipe for tortilla soup and finds the best corn cake he's ever had. Back at the kitchen, Milk Street Cook Bianca Borges prepares Mexican Stewed Beans with Salsa Fresca, showing us how to boldly flavor beans by adding the sofrito at the end of cooking. Later, Milk Street Cook Josh Mamaclay makes Mexican Sweet Corn Cake, where the batter comes together in a blender, and Milk Street Cook Erika Bruce shows Chris how to make Tortilla Soup in just 15 minutes.

  • 2020-10-14T03:30:00-07:00
    KCET-HD

Middle East Classics

In this episode, Christopher Kimball and Milk Street cook Lynn Clark show the secret to making perfect puffed pita bread at home. Milk Street cook Catherine Smart demonstrates how to make sumac-spiced chicken (musakhan), and Milk Street cook Rayna Jhaveri teaches how to apply Middle Eastern flavors to salad with a recipe for fattoush.

  • 2020-10-15T10:00:00-07:00
    KCETLINK
  • 2020-10-15T14:30:00-07:00
    KCETLINK

From Spain with Love

In this episode, we take a look at Spanish classics. Milk Street Cook Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella, a weeknight recipe that comes from Valencia. Then, Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano, which is finished with a flavorful paprika oil. Finally, Milk Street Cook Catherine Smart shows Chris a new interpretation of gazpacho, Andalusian Tomato and Bread Soup (Salmorejo).

  • 2020-10-21T03:30:00-07:00
    KCET-HD

Japanese Tuesday Nights

Christopher Kimball travels to Tokyo, Japan, where culinary instructor Elizabeth Andoh shows him how to make skillet glazed chicken. Back at Milk Street, Milk Street cook Matthew Card applies these techniques to make chicken teriyaki rice bowl (donburi), and Milk Street cook Bianca Borges shows how to cook pork and vegetable miso soup (ton-jiru).

  • 2020-10-22T10:00:00-07:00
    KCETLINK
  • 2020-10-22T14:30:00-07:00
    KCETLINK

Everyday Middle Eastern Cooking

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast. Then, Chris heads to Tel Aviv to taste the classic semolina cake, hareesa. Back in the kitchen, Milk Street Cook Bianca Borges shows Chris a streamlined version of Palestinian Upside-Down Chicken and Rice. Finally, Milk Street Cook Josh Mamaclay makes Semolina-Sesame Cake with a crunchy sesame seed topping and sweet citrus syrup.

  • 2020-10-28T03:30:00-07:00
    KCET-HD

Easy French Desserts

This episode is all about French-inspired desserts. Milk Street cook Erika Bruce shows Christopher Kimball how to make an easy French apple cake. Milk Street cook Bianca Borges demonstrates how to bake a rich, yet light chocolate-orange tart. The show ends with a visit from pastry chef and cookbook author David Lebovitz, who shares his recipe for salted butter caramel-chocolate mousse.

  • 2020-10-29T10:00:00-07:00
    KCETLINK
  • 2020-10-29T14:30:00-07:00
    KCETLINK