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Christopher Kimball's Milk Street Television

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.

Latest Episodes

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.

WGBY Create
Tue Mar 24th, 6:30pm
Tue Mar 24th, 8:30pm
Wed Mar 25th, 12:00am

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), a simple yet delicious one-bowl endeavor. Briana Holt of Tandem Bakery in Portland, Maine, stops by for a Milk Street visit. She teaches Christopher Kimball how to get a perfectly glazed Browned Butter and Coconut Loaf Cake.

WGBY 57/HD
Sat Apr 25th, 4:00pm

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 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.

WGBY Create
Thu Mar 19th, 6:30pm
Thu Mar 19th, 8:30pm
Fri Mar 20th, 12:00am

Christopher Kimball is back in Beirut for a crash course on Lebanese "fast food." Milk Street Cook Bianca Borges makes a quick yet delicious Bulgur and Beef Kibbeh with Chris. Then he sits down with Kamal Mouzawak of Souk El Tayeb to discuss the fascinating world of food in Beirut. To round out the show, Milk Street Cook Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).

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 Adobo with Coconut Broth. Milk Street Cook 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.

In this episode, the team learns how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan stops by Milk Street to teach how to make chicken soup the Somali way-layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for za'atar-roasted chicken, and finally, they borrow a technique from France to make chicken en cocotte with Milk Street cook Catherine Smart.

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