Milk Street TV Episodes | Season 3

The New Australia

This episode is all about the “new” Australia. With heavy influence from the flavors of Asia, Milk Street Cook Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball then teaches us how to make a Milk Street pantry staple, Miso-Ginger D

From Morocco to Egypt

In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the

Secrets of Oaxaca

In this episode, Christopher Kimball and Milk Street Cook Matthew Card prepare a warm and filling Oaxacan Green Mole with Chicken. Milk Street Cook Catherine Smart then makes Oaxacan Refried Black Beans, a staple at Milk Street. Finally, Gonzalo Guzmá

New French Classics

In this episode, Christopher Kimball puts a Milk Street spin on new French classics. Chris and Milk Street Cook Lynn Clark make Beef, Orange and Olive Stew (Boeuf à la Gardiane), a hearty and robust dish. Milk Street Cook Erika Bruce then bakes up dec

Thailand North to South

In this episode, we explore Thailand from north to south. Milk Street Cook Bianca Borges fries up Southern Thai–Style Fried Chicken, which is served with a sweet chili sauce. Milk Street Cook Catherine Smart teaches Christopher Kimball how to make Tha

Cooking With Chilies

This episode dives into the different tastes and uses for chilies. Milk Street Cook Matthew Card makes classic Mexican Tacos al Pastor, where a combination of chipotle chilies in adobo and ancho chili powder really pack a punch. Then, Milk Street Cook

The Austrian Table

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key. Then Milk Street Cook Erika Bruce makes Austrian Plum Cake (Zwetschgenkuchen),

Amazing One-Layer Cakes

In this episode, we explore the wide world of amazing one layer cakes. Milk Street Cook Bianca Borges bakes up a brownie-like Caprese Chocolate and Almond Torte with only six ingredients. We then move on to the Spanish Almond Cake (Tarta de Santiago),

The New Paris

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloud-like Potato Gnocchi with Butter, Sage and Chives. Then Milk Street Cook Bianca Borges whips up Lamingtons, small chocolate-coated, coconut-covere

Holiday Entertaining

This episode explores the best recipes for holiday entertaining. Milk Street Cook Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri, a layered and filling dinner. Then Milk Street Cook Erika Bruce whi

Tuesday Night Italian

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Beirut Fast Food

Christopher Kimball is back in Beirut for a crash course on Lebanese “fast food.” Milk Street Cook Bianca Borges make a quick yet delicious Bulgur and Beef Kibbeh with Chris. Then he sits down with Kamal Mouzawak of Souk El Tayeb to discuss the fascin

Milk Street Sweets

In this episode, we make our favorite Milk Street sweets. Milk Street Cook Lynn Clark whips up rich and gooey Maple-Whiskey Pudding Cakes. Milk Street Cook Catherine Smart teaches Christopher Kimball how to get the perfect texture on our Chocolate-Alm

On The Road: Portland, Maine

Christopher Kimball takes a road trip up north to the foodie city Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll actually crave. He also visits Tandem Coffee and Bakery and meets with pastry chef Briana Holt, t

Enchiladas, Salsas and Molletes

In this episode, Christopher Kimball visits an Oaxacan open-air market to eat local favorites. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Mo

Milk Street Italian Classics

This episode is all about reinventing classic Italian dishes using Milk Street techniques. Milk Street Cook Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) without having to sauté the meat

Greece Every Day

In the Milk Street Kitchen, we make classic Greek dishes that will take you to the Greek islands, without a flight. Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two f

Chicken Around the World

Christopher Kimball makes a dinner staple interesting. Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Milk Street Cook Josh Mamaclay makes his own version of Filipino Chicken

The Secrets of Stir Fry

This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Milk Street C

Baking in Paris

Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not-so-classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cak

Italian the Right Way

In this episode, we learn how Milk Street makes bold Italian dishes in ways that are easy and fresh. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the

The Joy of Cooking Lebanon

Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou. Back at the kitchen, Chris draws inspiration from the flavors and ada

The Oaxacan Kitchen

In this episode, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesús Ochoa, the sous chef at Criollo Restaurant, and learns how to make Carnitas. He then learns how to make Tlayudas from Pilar Cabrera, the owner and head chef of La Oll