Christopher Kimball's Milk Street Television Episode Rating Graph

In this episode, we travel to Addis Ababa to learn about the spices and stews of Ethiopia. First, we make tender and savory Ethiopian Stewed Collard Greens (Gomen Wat). Then, we prepare Ethiopian Chicken Stew (Doro Wat), featuring fragrant spices and a preponderance of onions. Finally, we demonstrate how to make Berbere, a bold spice blend that is the backbone of numerous Ethiopian dishes.

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai to learn some of her favorite dishes to make at home. First, it’s Japanese-Style Chicken and Vegetable Curry, taking inspiration from Sonoko’s homemade curry powder blend. Then, we bake Japanese Milk Bread, a fluffy, slightly sweet and fine-textured loaf.

In this episode, we take a fresh look at dessert, from a new take on cheesecake to one of France’s easiest and most versatile loaf cakes. First, Christopher Kimball and Milk Street Cook Bianca Borges bake a show-stopping Chèvre Cheesecake with Black Pepper-Graham Crust, a recipe from Angie Mar at New York’s Beatrice Inn. Then, Milk Street Cook Erika Bruce whips up an easy Raspberry Mascarpone Freeform Tart. Finally, Milk Street Cook Josh Mamaclay makes Yogurt Loaf Cake with Coriander and Orange, demonstrating how citrus zest and toasted spices can add complexity to a simple cake.

In this episode, we look at home cooking in Ho Chi Minh City to learn bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which beautifully marries local ingredients with French culinary technique. Then, he makes a quick Vietnamese Scallion Sauce as a versatile topping for vegetables, seafood and meat. Finally, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken, demonstrating a method for getting flavor from stalks of lemon grass.

In this episode, Christopher Kimball heads to Bologna, Italy, to learn a simple weeknight menu. First, he bakes a sumptuous Italian Flourless Chocolate Torta based on the closely guarded secret recipe known as torta Barozzi. Then, Milk Street Cook Lynn Clark prepares a simple pasta dish, Spaghetti Aglio e Olio with Tomatoes and Basil, and Chris makes creamy and rustic Italian Bean Soup with Fresh Pasta.

In this episode, we get inspiration from London’s Middle Eastern restaurant scene. First, Christopher Kimball and Milk Street Cook Lynn Clark make Jerusalem-Style Mixed Grill Chicken with tahini sauce and pickled onions. Then, Milk Street Cook Rayna Jhaveri roasts a whole Cauliflower with Spiced Tahini and Garlic-Chili Oil. Finally, Milk Street Cook Bianca Borges bakes a rustic Almond-Coconut Cake with Cherries and Pistachios, which channels the heaps of gleaming fruit and nuts found at a Middle Eastern market.

Christopher Kimball travels to Mexico City to learn favorite dinner recipes from cooking school instructor Esmeralda Brinn and Adriana Luna, chef at La Cocina de Mi Mamá in the Coyoacán market. Back in the kitchen, Chris prepares a layered Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca). Then, Milk Street Cook Lynn Clark makes Pork in Veracruz Sauce (Puntas a la Veracruzana), a skillet dish of thinly sliced pork with a tomato, olive and caper sauce.

Lemon-saffron chicken; cumin-coriander potatoes with cilantro; spicy Egyptian eggplant with herbs.

A look at the various tastes and uses for chilies. In this episode, Classic Mexican tacos al pastor combines chipotle chilies in adobo and ancho chili powder; ancho chili salsa roja; orange-guajillo chili pulled chicken.

Christopher Kimball goes on a crash course on Lebanese fast food in Beirut. In this episode, Bulgur and beef kibbeh; food in Beirut; a classic dish of Lebanese lentils and rice with crisped onions.

Christopher Kimball eats local favorites at an Oaxacan open-air market. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Molletes, a delicious open-faced sandwich served on thick-cut bread with refried beans and melted cheese. Back at the kitchen, Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Matthew Card teaches us how to make a quick Tomatillo-Avocado Salsa, and Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.

Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two fast and delicious Greek dips, Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Milk Street Cook Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.

Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). For an easy Tuesday Night Dinner, Chris shows us how to make Chicken Traybake with Roasted Poblano and Tomato Sauce.

Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.

Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.

How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.

Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.

How to elevate simple chicken recipes using techniques and flavors from around the world.

Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.

Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.

Milk Street Cook Matthew Card shows how to make No-sear lamb or beef; chickpea stew; harissa; caramel oranges.

Catherine Smart shows how to make Whipped cream biscuits with macerated strawberries with lime; lemon-buttermilk pound cake; prepping a pan; pistachio-cardamom loaf cake.

Claire Ptak of London's Violet Bakery demonstrates how to under-whip egg whites for a lighter cake; chocolate, prune and rum cake; brown sugar tart with single-crust pie dough.

Matthew Card makes Garlic soup; Spanish spice-crusted pork tenderloin bites; kale salad.

North African chicken couscous; chickpea and harissa soup; and how to make a harissa.

How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.

Christopher Kimball travels to Paris to sample some not-so-classic baked goods. He visits Rose Bakery and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of “The New Paris,” about how expats are modernizing Paris’ food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Bianca Borges recreates Petit Grain’s Salted Peanut and Caramel Tart.

Milk Street sweets such as a Maple-Whiskey Pudding Cake and Spice Cookies are prepared.

Christopher Kimball and the team put a spin on French classics. In this episode, Beef, orange, and olive stew; chocolate meringue cookies; lentil salad with gorgonzola.

Milk Street Cook Rayna Jhaveri shows how to make Turkish meatballs with lime-yogurt sauce; Israeli hummus; sweet-and-sour mint dressing; tahini swirl brownies.

Italy provides inspiration as Matthew Card shows how to make Italian flatbread; ricotta-semolina cheesecake; gemelli pasta with chevre, arugula and walnuts; frying eggs.

The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.

Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.

The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.

Christopher Kimball goes on a road trip to Portland, Maine.

Milk Street visits Mexico for an insider view on Shrimp in chipotle sauce; Central Mexican guacamole; chili-pineapple margarita; cilantro-jalapeno adobo sauce.

Milk Street Cook Catherine Smart demonstrates Japanese fried chicken; Japanese potato salad; sweet-and-spicy ginger green beans.

Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.

Exploring the South American food, notably from Colombia and Peru.

Dishes such as Potato Gnocchi, Lamingtons, and Green with Pancetta Vinaigrette are prepared.