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.

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Secret Italian Recipes

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's Tomato-Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you'd expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.

  • 2021-01-20T02:30:00-08:00
    KCET-HD

New Israeli Cuisine

Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market. Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous "Risotto" with Asparagus. Then, Chris serves up Yogurt Panna Cotta with Sumac Syrup, which adds tart brightness to the rich, custardy dessert. Finally, Milk Street Cook Catherine Smart shows Chris how to make Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.

  • 2021-01-27T02:30:00-08:00
    KCET-HD

Meatballs and More

In this episode, we head to Naples to sample the city's favorite dishes. Milk Street Cook Josh Mamaclay teaches Christopher Kimball how to make ultratender Neapolitan Meatballs with Ragu, showing us that a high ratio of breadcrumbs to meat is the secret to their perfect texture. Then, Milk Street Cook Lynn Clark demonstrates the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two-Cheese Pasta with Cauliflower and Milk Street Cook Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.

  • 2021-02-03T02:30:00-08:00
    KCET-HD

Indian Classics at Home

In this episode, we feature favorite Indian recipes for the home kitchen. Milk Street Cook Josh Mamaclay shows Christopher Kimball how to make Butter Chicken, using cashews to make a creamy sauce. Then, Milk Street Cook Lynn Clark makes Potato and Green Pea Curry (Aloo Matar), demonstrating how curries are built by adding ingredients in a particular order, and Milk Street Cook Rayna Jhaveri makes Chicken Vindaloo, which gets its name and bold, tangy flavor from vinegar and garlic.

  • 2021-02-10T02:30:00-08:00
    KCET-HD