image from christopher kimball's milk street television

Milk Street Holidays

Festive doesn't have to mean expensive. Milk Street Cook Catherine Smart shows host Christopher Kimball how to turn economical beef eye-round into a succulent holiday roast as she makes prune, peppercorn and fresh herb-rubbed roast beef. Then, a British favorite gets a transatlantic twist as Milk Street Cook Erika Bruce gives the rundown on rye-on-rye sticky toffee pudding. Milk Street Cook Lynn Clark shows Chris how to make skillet-charred Brussels sprouts. The show ends with Chris discussing Sara Moulton's kitchen cabinet essentials.

Full Episodes

Upcoming Airdates

Taipei Cooking Lesson

In this episode, Christopher Kimball travels to Taipei, Taiwan, where he meets Qin Jia Bing Dian, who teaches him her secret to making the flakiest scallion pancakes. Back at Milk Street, Milk Street cook Lynn Clark shows Chris how to make Taiwanese flaky scallion pancakes at home, and viewers learn how to make Taiwanese five-spice pork with rice (Lu rou fan) with Milk Street cook Matthew Card.

  • 2018-11-19T02:30:00-08:00
    KCET-HD

South African Bbq

In this episode, the team explores the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street cook Lynn Clark prepare a bright red piri piri chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street cook Matthew Card makes Cape Malay chicken curry, a uniquely South African one-pot dish consisting of a chicken and vibrant vegetables and spices.

  • 2018-11-26T02:30:00-08:00
    KCET-HD

Porchetta at Home

In this episode, Milk Street highlights the perfect recipes for a wintertime meal. Milk Street cook Matthew Card prepares a hearty fennel-rosemary porchetta, consisting of aromatic herbs and peppery spices. Milk Street cook Erika Bruce shows Christopher Kimball how to make a simple, yet decadent chocolate-hazelnut (gianduja) crostata. Finally, Milk Street cook Catherine Smart prepares mashed potatoes with caraway-mustard butter using an Indian flavoring technique known as tarka, in which herbs and spices are added to hot butter.

  • 2018-12-03T02:30:00-08:00
    KCET-HD

Chicken from Paris to the Middle East

In this episode, the team learns how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan stops by Milk Street to teach how to make chicken soup the Somali way-layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for za'atar-roasted chicken, and finally, they borrow a technique from France to make chicken en cocotte with Milk Street cook Catherine Smart.

  • 2018-12-10T02:30:00-08:00
    KCET-HD