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Christopher Kimball's Milk Street Television

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.


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Christopher Kimball's Milk Street Television

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The world of home cooking is undergoing a revolution with new tastes, flavors, techniques and influences. CHRISTOPHER KIMBALL'S MILK STREET TELEVISION is changing how Americans cook by bringing home a fresher, bolder, simpler way of preparing food. Chris and his team of cooks search the world over, looking for the best recipes and finding chefs who can teach better ways to prepare a meal at home. In season two, he travels to Taiwan, Spain, Thailand, Senegal, Mexico, Tunisia and many more countries to cook with renowned chefs, such as Pierre Thiam, touted as Senegal's "The King of New African Cuisines," as well as authors and home cooks. The new season includes all-new recipes such as piri piri chicken, stuffed pita bread, French apple cake, Colombian braised beef, coconut-cashew cake, and more. Kimball also shares techniques and tips to make home cooking easier, and recipes for quick weeknight meals, pantry staples and even a cocktail or two. In addition, the series features special guests, including chefs and cookbook authors who share their favorite recipes with him.

 

Season 2 Episodes

 

Home Cooking in Taiwan 
Host Christopher Kimball travels to Taipei, Taiwan, where he learns about the classic flavors and ingredients in Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center. Chris also visits the Raohe Street Night Market, one of the oldest in Taipei. Later in the show, Chris meets Kun-Yin Cheng of the Shin Yeh restaurant, where he changes his mind about the pleasures—and pros—of wok cookery. Back at Milk Street, Milk Street cook Matthew Card shows Chris how to make Taiwanese beef noodle soup, and Milk Street cook Josh Mamaclay demonstrates how to make a quick weeknight spicy stir-fried cumin beef (Hunan beef). To end the show, Chris and Milk Street cook Bianca Borges apply the techniques Chris learned in Taipei to make three-cup chicken.


Quick Suppers from Madrid 
In this episode, Christopher Kimball travels to Madrid, Spain, where he meets Joaquín Felipe, executive chef of Florida Retiro, who teaches him how to make authentic pisto. He then learns how to make pork and chorizo with piquillo peppers (carcamusa) from chef Abraham García of Restaurante Viridiana. Back at the kitchen, Chris and Milk Street cook Lynn Clark draw on what Chris learned in Spain to make carcamusa at home. Milk Street cook Rayna Jhaveri makes Spanish ratatouille (pisto manchego), and Milk Street cook Josh Mamaclay shows how to make sherry-soaked French toast (torrijas).


Middle East Classics 
In this episode, Christopher Kimball and Milk Street cook Lynn Clark show the secret to making perfect puffed pita bread at home. Milk Street cook Catherine Smart demonstrates how to make sumac-spiced chicken (musakhan), and Milk Street cook Rayna Jhaveri teaches how to apply Middle Eastern flavors to salad with a recipe for fattoush.


Japanese Tuesday Nights 
Christopher Kimball travels to Tokyo, Japan, where culinary instructor Elizabeth Andoh shows him how to make skillet glazed chicken. Back at Milk Street, Milk Street cook Matthew Card applies these techniques to make chicken teriyaki rice bowl (donburi), and Milk Street cook Bianca Borges shows how to cook pork and vegetable miso soup (ton-jiru).


Easy French Desserts 
This episode is all about French-inspired desserts. Milk Street cook Erika Bruce shows Christopher Kimball how to make an easy French apple cake. Milk Street cook Bianca Borges demonstrates how to bake a rich, yet light chocolate-orange tart. The show ends with a visit from pastry chef and cookbook author David Lebovitz, who shares his recipe for salted butter caramel-chocolate mousse.


Secrets of Thailand 
In this episode, Christopher Kimball travels to Chiang Mai, Thailand, where he learns how to transform a simple bowl of broth and rice into an explosion of flavors and textures. Back in the kitchen, Chris and Milk Street cook Catherine Smart draw on that flavorful palette as they make Thai rice soup (khao tom). Next, Milk Street cook Matthew Card shows how to make Thai stir-fried spinach with just a few simple ingredients. To end the show, Milk Street cook Rayna Jhaveri makes an easy Thai beef salad (yam neua).


Pizza and Pasta 
This episode features Italian-inspired recipes with a Milk Street twist. Milk Street cook Erika Bruce shows the tricks to making perfect pizza at home with a recipe for roasted mushroom pizza with fontina and scallions. Milk Street cook Catherine Smart teaches Christopher Kimball how to make a weeknight cacio e pepe, and finally, Chris demonstrates how to make a simple shaved zucchini and herb salad with parmesan.


Tunisian Couscous 
In this episode, Christopher Kimball and Milk Street cook Lynn Clark cook up a vibrant and hearty North African chicken couscous. Milk Street cook Bianca Borges prepares one of the most delicious and versatile soups in the world, chickpea and harissa soup (lablabi). To round out the show, Chris teaches how to whip up harissa, a pantry staple that is used in countless Milk Street recipes.


New Mexico, Old Mexico 
In this episode, Milk Street cook Matthew Card breaks down the steps for preparing a moist and flavorful carne adovada. Then, Milk Street cook Bianca Borges shows Christopher Kimball how to make Mexican chicken soup with tomatillos and hominy, a staple with a twist. Finally, Milk Street cook Lynn Clark shows how to bake a rich and moist cake without an oven with a recipe for stovetop chocolate cake.


Taipei Cooking Lesson 
In this episode, Christopher Kimball travels to Taipei, Taiwan, where he meets Qin Jia Bing Dian, who teaches him her secret to making the flakiest scallion pancakes. Back at Milk Street, Milk Street cook Lynn Clark shows Chris how to make Taiwanese flaky scallion pancakes at home, and viewers learn how to make Taiwanese five-spice pork with rice (Lu rou fan) with Milk Street cook Matthew Card.


South African BBQ 
In this episode, the team explores the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street cook Lynn Clark prepare a bright red piri piri chicken, packed with heat from crushed chilies and slightly sweet undertones. Milk Street cook Matthew Card makes Cape Malay chicken curry, a uniquely South African one-pot dish consisting of a chicken and vibrant vegetables and spices.


Porchetta at Home 
In this episode, Milk Street highlights the perfect recipes for a wintertime meal. Milk Street cook Matthew Card prepares a hearty fennel-rosemary porchetta, consisting of aromatic herbs and peppery spices. Milk Street cook Erika Bruce shows Christopher Kimball how to make a simple, yet decadent chocolate-hazelnut (gianduja) crostata. Finally, Milk Street cook Catherine Smart prepares mashed potatoes with caraway-mustard butter using an Indian flavoring technique known as tarka, in which herbs and spices are added to hot butter.


Chicken from Paris to the Middle East 
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.


The Japanese Quick Cook 
In this episode, Christopher Kimball continues his travels through Japan. Back at Milk Street, Chris and Milk Street cook Lynn Clark prepare Japanese-style rice with flaked salmon and shiitake mushrooms (sake to kinoko takikomi gohan). To go along with the rice dish, Milk Street cook Catherine Smart whips up Japanese-style salt-pickled radish and red onion (yasai no sokuseki-zuke). And finally, Milk Street cook Rayna Jhaveri shows Chris how to prepare a Tuesday night dinner: yakiudon with pickled ginger.


Middle East Favorites 
This episode showcases light and bright recipes of the Middle East. Milk Street cook Catherine Smart teaches how to make a vibrant salmon chraimeh that comes together in less than 30 minutes. Chris learns how to make a bulgur-tomato salad with herbs and pomegranate molasses (eetch) from Milk Street cook Josh Mamaclay. And finally, Milk Street cook Erika Bruce shares a recipe for tangerine-almond cake with bay-citrus syrup inspired by a technique used in the eastern Mediterranean.


New Breads 
This episode is all about bread. Milk Street cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender pumpkin seed rolls. Milk Street cook Matthew Card whips up an earthy and hearty Portuguese cornbread (broa). Finally, Chris and Milk Street cook Catherine Smart make a Macanese sweet potato cake (batatada), which strikes the balance between a rich and light cake.


A Trip to Senegal 
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.


Chicken the Chinese Way 
This episode showcases ways to bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Milk Street cook Matthew Card start out by preparing crispy Sichuan-chili chicken. Milk Street cook Josh Mamaclay then breaks down a quick Tuesday night dinner, Sichuan chicken salad. Finally, Milk Street cook Lynn Clark prepares ginger-scallion steamed cod using a foolproof method to ensure the fish is perfectly moist.


South American Classics 
In this episode, the team peeks into the foods of South America, notably Colombia and Peru. Milk Street cook Lynn Clark makes Colombian braised beef (posta negra). Then, Milk Street cook Josh Mamaclay breaks down the basics of creating a Colombian avocado salsa (ají de aguacate). And finally, Milk Street cook Catherine Smart prepares lomo saltado, a Peruvian stir-fry consisting of beef, tomatoes and onion.


Everyday Turkish Favorites 
This episode is all about Turkish-inspired techniques and flavors. Milk Street cook Bianca Borges teaches how to cook white beans the Turkish way, with a recipe for Turkish beans with pickled tomatoes. They learn how to make the easiest Turkish red lentil soup from Milk Street cook Josh Mamaclay, and finally, Milk Street cook Rayna Jhaveri shows Turkey's answer to shakshuka with a recipe for Turkish scrambled eggs with spicy tomato and capers (menemen).


From Vietnam to Burma 
In this episode, they explore a variety of South East Asian dishes. Christopher Kimball and Milk Street cook Lynn Clark prepare Vietnamese meatball and watercress soup (canh), a quick meal with complex flavors. Milk Street cook Erika Bruce then teaches Chris the trick to making the perfect coconut cashew cake (sanwin makin). Milk Street cook Josh Mamaclay rounds out the show by creating a Tuesday night dinner of stir-fried chicken with snap peas and basil.


Singapore Satay, Soup and Sling 
This episode is all about the cuisine of Singapore. Christopher Kimball and Milk Street cook Bianca Borges cook up Singapore chicken satay with a quick broil and a mouthwatering marinade. Milk Street cook Rayna Jhaveri then teaches Chris all about noodle soups while preparing Singapore shrimp and chicken noodle soup (laksa). Chris then whips up a Milk Street cocktail: the Singapore sling. And finally, Milk Street cook Josh Mamaclay prepares coconut-ginger rice, the perfect side dish for any meal.


West African Weeknight Supper 
In this episode, Christopher Kimball continues his adventure exploring Senegalese cuisine. Back at Milk Street, Milk Street cook Lynn Clark creates Senegalese braised chicken with onions and lime (yassa ginaar), which contains layers of sweetness, acidity and spice. Later, Chris and Milk Street cook Matthew Card create a Senegalese avocado and mango salad with rof, a topping that consists of parsley, garlic, scallions and habanero chili.

Christopher Kimball's Milk Street Television Season 2 Preview