image from christopher kimball's milk street television

The world of home cooking is undergoing a revolution with new tastes, flavors, techniques and influences. "Christopher Kimball's Milk Street Television" wants to change how Americans cook by bringing home a fresher, bolder, simpler way of preparing food. Chris and his test cooks search the world over looking for the best recipes, and finding home cooks who can teach better ways to prepare a meal at home. The first season includes 40 all-new recipes, such as Central Mexican guacamole, Thai fried rice, Peruvian pesto, Japanese fried chicken, soba with miso butter and asparagus, tahini swirl brownies, lemon buttermilk pound cake, and more. Chris also shares tips and techniques designed to make home cooking easier, like how to make foolproof egg whites and how to season a carbon steel pan.

As part of the debut season, Chris also travels overseas to cook with several internationally renowned chefs and authors, including: Fuchsia Dunlop, a Sichuan cooking expert; Claire Ptak, a food stylist and author of London's The Violet Bakery; and Andy Ricker in Thailand, known for his skill and expertise in northern Thai cuisine. Back in the kitchen, Chris transforms what the "Milk Street Television" crew has learned into practical, simple recipes for home cooks everywhere.

Full Episodes

Upcoming Airdates

The Japanese Quick Cook

In this episode, Christopher Kimball continues his travels through Japan. Back at Milk Street, Chris and Milk Street cook Lynn Clark prepare Japanese-style rice with flaked salmon and shiitake mushrooms (sake to kinoko takikomi gohan). To go along with the rice dish, Milk Street cook Catherine Smart whips up Japanese-style salt-pickled radish and red onion (yasai no sokuseki-zuke). And finally, Milk Street cook Rayna Jhaveri shows Chris how to prepare a Tuesday night dinner: yakiudon with pickled ginger.

  • 2018-12-17T02:30:00-08:00
    KCET-HD

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