The Best Lessons From Milk Street TV Season 8
From a masterclass in making your own spice blends at home to a universal chicken glaze and the history behind the real chicken Kyiv, here are our favorite lessons from the eighth season of Milk Street TV.
The Science of French Onion Soup | New Bistro Classics
In the premiere episode of Season 8, Christopher Kimball learns all about the chemical reactions that take place in a pot of French Onion Soup. Does it share a connection with Twinkies?
Chilis 101 | Mexico’s Riviera
Milk Street visits Mexico’s Riviera, and Rosemary Gill schools us on chilis.
How To Makeover Your Cauliflower | Vegetables for Meat Lovers
Let your vegetables take center stage with a recipe even the most ardent carnivores will love! Rosemary Gill makes Roasted Whole Cauliflower with Feta.
Bronze-Cut Pasta - Is it Worth it? | In Search of Cacio e Pepe
After visiting Rome, Wes Martin takes us into the back kitchen of Milk Street to see if bronze-cut pasta is really worth the extra money.
Is There an Easy Way to Frost a Cake? | Blender Cakes
Milk Street explores the art of baking cakes that all share one common technique: using a blender to make the batter! Rose Hattabaugh shows us a great technique for frosting a cake.
The History of Chicken Kyiv | The Real Chicken Kyiv
Milk Street Editorial Director J.M. Hirsch travels to Kyiv, Ukraine, where he meets with chefs and home cooks working to preserve Ukrainian culture through cuisine.
Spice Blends 101 | The Spice Kitchen
Milk Street takes a deep dive into spices! Rosemary Gill offers a lesson on homemade blends.
Potato Science | New Potatoes
Wes Martin prepares Patatas Bravas and shares tips for getting perfectly crisp potatoes without deep-frying.
How To Roll the Perfect Salad Roll | Thai Takeout
Bianca Borges shares the technique for rolling perfect Thai Salad Rolls with Green Chili Dipping Sauce.
Cookware Colors Decoded | Basque Cheesecake
After Milk Street makes Basque-Style Cheesecake, Wes Martin and Bianca Borges take us into the back kitchen to pose the question: Does the color of my bakeware matter?
Does Flatbread Have to Be Flat? | Flatbreads 101
Christopher Kimball learns through Turkish Pide Bread that flatbreads aren’t always flat!
The Only Glaze You Need | Dressing Up Chicken
Wes Martin shares a universal chicken glaze that is perfect for every occasion.
How To Make Handmade Fresh Pasta | Back Streets Rome
Christopher Kimball shows us how to make homemade fresh pasta. (Want more recipes like this? Check out our new book, "Backroads Italy.")
Chocolate Chip Cookies, Reimagined | New Cookie Classics
Christopher Kimball adds an unexpected ingredientwhen he makes a grown-up version of the ultimate classic: chocolate chip cookies.
The History of Chicken Paprikash | Chicken Paprikash
Milk Street visits Budapest, Hungary, to make Chicken Paprikash, where a lesson is learned on the country's number one ingredient... paprika!
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