Milk Street TV Episodes | Season 6

Weeknight Soups

In this episode, we introduce some of our favorite soups. To start, Christopher Kimball makes Turkish Wedding Soup inspired by a trip to Turkey. Then, Milk Street Cook Bianca Borges prepares Yucatecan Chicken and Lime Soup that uses grapefruit to appr

A Jordanian Supper

We travel to Jordan to learn some classic regional dishes. When we return to Milk Street, Christopher Kimball makes Chicken Fatteh, which layers oven-crisped pita, fragrant basmati rice pilaf, a creamy yogurt-tahini sauce and tender shredded chicken.

Brazilian Pizza

We head to Brazil to get a look at some deliciously unique pizza variations. Back in the kitchen, Christopher Kimball and Milk Street Cook Erika Bruce show us how to make them at home. First, they prepare the base for our pizzas: Brazilian Thin Crust

Simple Cakes

In this episode, we show you three of our favorite cakes. Christopher Kimball and celebrated baker Cheryl Day start us off with a deliciously rich, moist and tender Chocolate Bundt Cake with Dark Chocolate Glaze. Next, Milk Street Cook Erika Bruce bak

Best Beef Stews

Once again, we take inspiration from our travels to Morocco as Christopher Kimball prepares Beef and Onion Tagine with Prunes and Apricots. This dish exemplifies the North African way of combining savory and sweet ingredients along with warm, aromatic

The Turkish Table

In this episode, Christopher Kimball travels to Turkey with Boston-based chef Ana Sortun. Back at Milk Street, Chris demonstrates how to make Ana Sortun’s Lahmajoun, a thicker and more substantial version of the typically thin flatbread. Then, Milk St

Pasta Secrets

Who doesn’t love pasta? We start with Milk Street Cook Lynn Clark preparing Pasta with Radicchio, Walnuts and Black Pepper, inspired by a Venetian recipe. Next, Milk Street Cook Sam Fore makes Rigatoni with Broccoli-Lemon Sauce, a dish that enrobes pa

Breads from Around the World

This episode showcases breads from around the word. First, Christopher Kimball and Milk Street Cook Erika Bruce bake German-Style Winter Squash Bread, an impressive braided loaf. Then, Milk Street Cook Bianca Borges takes inspiration from our travels

Hearty Stews

This episode, we travel to Morocco to learn a Moroccan Beef, Tomato and Chickpea Stew, traditionally served during Ramadan as a way to break the fast. Back at Milk Street, Christopher Kimball demonstrates how to make the dish and Milk Street Cook Lynn

The Best Falafel

Milk Street travels to Jordan to learn the secrets of Falafel. Back in the kitchen, Chris and Milk Street Cook Lynn Clark demonstrate how to bring this crisp and herbal Falafel to your home. Then, Milk Street Cook Rayna Jhaveri makes Moroccan Carrot S

Milk Street Pantry Staples

This episode, we turn your pantry staples into the perfect weeknight dinner. First, Milk Street Cook Sam Fore makes Pinto Beans with Bacon and Chipotle with notes of cumin and smoke. Then, Milk Street Cook Bianca Borges prepares easy Hoisin-Ginger Noo

The Pies of Yelapa

Christopher Kimball takes a trip to Jalisco, Mexico to explore beach-side pies. Back in the kitchen, Chris and Milk Street Cook Erika Bruce demonstrate three variations of these pies using a Hot Water Crust. From Yelapa-Style Sweet Corn Pie to Yelapa-

Favorite Chicken Soups

Milk Street travels to Mexico City to learn how to make Chicken and Vegetable Soup with Chipotle Chilies, brimming with texture, colors and layers of delicious flavors. Then, Milk Street Cook Bianca Borges makes Chicken Soup with Ricotta Dumplings hai

Breakfast Baking

We travel to West Africa where we learn to make a local favorite, Liberian Banana-Rice Bread. Back at Milk Street, Erika Bruce demonstrates how to make the deliciously moist banana bread that tastes of ripe fruit and fresh ginger. Then, Milk Street Co

Mexican Shrimp

This episode, we take inspiration from the Mexican table. First, Christopher Kimball travels to Los Angeles to learn Drunken Shrimp with Tequila from backyard eatery 106 Seafood Underground. Back in the kitchen, Milk Street Cook Josh Mamaclay makes Ci

Stir-Fry Favorites

Stir-fries are the perfect weeknight dinner. To start, Milk Street Cook Rayna Jhaveri makes Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes, a dish that fuses ingredients, flavors and techniques from different parts of the world. Then, Milk Stre

Salad for Dinner

This episode, we show you three salads that are satisfying enough to be the main course. Christopher Kimball takes inspiration from Crete with a Cretan Salad, a cross between classic Greek salad and Italian panzanella. Milk Street Cook Rayna Jhaveri t

Venetian Pastas

We travel to Italy in search of new pasta favorites! Milk Street Cook Lynn Clark begins by making Spaghetti with Clams, a regional classic of Venice. Next, Milk Street Cook Josh Mamaclay prepares our adaptation of Rigatoni with Cherry Tomatoes and Anc

Mexico City Tacos

Milk Street travels to Mexico City in search of tacos. Back in the kitchen, Chris uses what we learned to demonstrate succulent and complex Dutch Oven Beef Birria Tacos. Milk Street Cook Rayna Jhaveri then shows us how to make Fresh Tomatillo and Serr

All-Star Vegetables

In this episode, Milk Street puts vegetables center stage! We begin with Milk Street Cook Rayna Jhaveri demonstrating Indian-Spiced Butternut Squash Soup with Yogurt, a vibrant yet comforting soup. Then, Milk Street Cook Sam Fore makes Lentils with Sw

New Wave Pizzas

Host Christopher Kimball takes inspiration from a focaccia originating in Bari, Italy, to create Pour in the Pan Pizza. Milk Street Cook Rayna Jhaveri assembles the perfect side for a pizza party, Shaved Fennel, Mushroom and Parmesan Salad. We finish

Quick Desserts

This episode is all about desserts! To start, Milk Street Cook Erika Bruce prepares a Chocolate Olive Oil Cake, which is beautifully balanced with the addition of lemon juice. Then, Milk Street Cook Sam Fore makes a lighter, easier version of zabaglio

Moroccan Flatbread

In this episode, we take a trip to Morocco to learn about a traditional, all-purpose flatbread, Khobz. Next, Milk Street Cook Josh Mamaclay makes easy, yet deeply rich and flavorful Moroccan Harissa-Garlic Shrimp. Finally, Milk Street Cook Sam Fore pr

The Real Fettuccine Alfredo

We take a trip to Rome in search of authentic Fettuccine Alfredo. Back in the kitchen, host Christopher Kimball demonstrates the rich, yet simplified version of an often heavy and cream-laden dish. Then, Milk Street Cook Bianca Borges shows Chris how

Greek Meze

We head to Crete to learn some classic Greek dishes. First, Christopher Kimball and Milk Street Cook Lynn Clark make Greek Meatballs with Tomato Sauce (Soutzoukakia), a perfect addition to any meze spread. Then, Milk Street Cook Sam Fore demonstrates

L.A.’s Best Tacos

This episode, Christopher Kimball travels to Los Angeles to explore its robust taco scene. Back in the kitchen, Chris shows us how to make Fried Shrimp Tacos with Salsa Roja and Milk Street Cook Lynn Clark prepares Beef Chili Colorado Tacos. Finally,