Christopher Kimball’s Milk Street Television

Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese White-Cooked Chicken with Ginger-Soy Dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous Western chef’s knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make Hot Oil-Flashed Chard with Ginger, Scallions and Chili at home.

In this episode, host Christopher Kimball goes to London’s Violet Bakery to visit with rising pastry star Claire Ptak and learn some of her baking techniques, such as under whipping egg whites for a lighter cake. Back at Milk Street he goes into the kitchen to put that information to work, making Chocolate, Prune and Rum Cake with Milk Street Cook Matthew Card. Next up is Milk Street Cook Erika Bruce who shows Chris how to make a Brown Sugar Tart with our Foolproof Single-Crust Pie Dough. The show ends with Chris explaining how a Japanese baking technique coupled with a cornstarch paste ended his 30-year search for a prebaked pie crust that won’t slump in the pan.

Host Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame. Thai cooking is all about strong, bright flavors such as fish sauce and lemongrass and back in the kitchen, Chris and Milk Street Cook Rayna Jhaveri draw on that flavorful palette as they make Thai Fried Rice. Next, Milk Street Cook Lynn Clark demonstrates how to make a crisp and tangy Thai-style Napa Coleslaw with Mint and Cilantro, and Rayna shows us how to create the pantry staple Pickled Chilies. To end the show, Milk Street Cook Matthew Card shows Chris how to make Thai Chicken at home.

Meatballs get a makeover as Milk Street Cook Rayna Jhaveri shows host Christopher Kimball how to make Turkish Meatballs with Lime Yogurt Sauce. The recipe borrows a French concept, panade—a bread-based paste that helps keep the meat moist—and Chris follows up by explaining the chemistry of the crumbs. Next, Milk Street Cook Catherine Smart shows Chris how to make Hummus, while Rayna demonstrates a dressing that can perk up any vegetable, Sweet-and-Sour Mint Dressing. Rounding out the show, Milk Street Cook Erika Bruce shows us how versatile tahini, the sesame paste that is key to savory dishes like Hummus, shines equally bright in our ultimate Tahini Swirl Brownies.

Milk Street goes to Mexico to get an insider view on traditional classics. Milk Street Cook Lynn Clark puts that intelligence into practice as she makes Shrimp in Chipotle Sauce (Camarones Enchipotlados). Then Milk Street Cook Rayna Jhaveri teaches host Christopher Kimball about Central Mexican Guacamole—no lime juice, no garlic— and Chris demonstrates his foolproof recipe for Chili- Pineapple Margarita. To end the show, Milk Street Cook Catherine Smart demonstrates how to make the pantry staple Cilantro-Jalapeno Adobo Sauce.

Chicken soup goes global as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). That’s Georgia asin the Republic of, not the peach-growing southern state. Milk Street Cook Lynn Clark reaches into the liquor cabinet to add interest to potatoes as she explains how to make Cracked Potatoes with Vermouth, Coriander and Fennel. Butter takes a back seat as Milk Street Cook Matthew Card shows how to make Fluffy Olive Oil Scrambled Eggs. And Chris tackles a sticky subject as he demonstrates how to season a carbon steel pan.