Christopher Kimball's Milk Street Television TV Schedule

21.2 Show more channels

New Salads — Christopher Kimball's Milk Street Television

21.2 Show more channels

Professional Breads at Home — Christopher Kimball's Milk Street Television

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

21.2 Show more channels

Professional Breads at Home — Christopher Kimball's Milk Street Television

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

49.1

New French Desserts — Christopher Kimball's Milk Street Television

Christopher Kimball travels to Paris and finds his new favorite dessert: Rice Pudding with Caramel Cream and Almond Praline. Plus, the Milk Street team refreshes an old classic with a recipe for Cold-Oven Creme Brulee and whips up a 1-2-3-4 Yogurt Cake that uses a yogurt container as the measuring cup.

21.2 Show more channels

New Salads — Christopher Kimball's Milk Street Television

21.1

Secret Italian Recipes — Christopher Kimball's Milk Street Television

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's tomato-olive focaccia with milk street cook Erika Bruce, who shows that the secret to light and crisp focaccia is a higher water content than expected.

21.2 Show more channels

Flatbreads 101 — Christopher Kimball's Milk Street Television

Milk Street goes around the world to learn different variations of flatbread. Christopher Kimball starts with Turkish Pide Breads, demonstrating that sometimes flatbreads aren't so flat. Then, Rosemary Gill prepares quick and easy Yogurt Flatbreads with Flavored Butter. Inspired by the bakeries of Pakistan, Bianca Borges whips up Potato-Stuffed Naan.

21.2 Show more channels

Meatballs and More — Christopher Kimball's Milk Street Television

Josh Mamaclay shows how to make Neapolitan Meatballs with Ragu. Then, Lynn Clark presents the benefits of boiling cauliflower in the same pot as pasta.

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New Salads — Christopher Kimball's Milk Street Television

50.1 Show more channels

New American Bakery — Christopher Kimball's Milk Street Television

Inspiration is provided from Briana Holt and the baked goods she serves at Portland, Maine's Tandem Coffee and Bakery. First, Briana and Chris make pineapple upside-down cornmeal cake with a fresh, caramelized fruit topping.

21.2 Show more channels

Professional Breads at Home — Christopher Kimball's Milk Street Television

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

13.1

Eggs Around the World — Christopher Kimball's Milk Street Television

We go around the world in search of smarter ways to cook eggs, starting with Velvety Turkish Scrambled Eggs with Yogurt. Then, we showcase eggs as a topping for soups and salads with recipes for Wok-Fried Eggs and Soy Sauce Eggs. Finally, we encounter a recipe for deconstructed fried rice in Hong Kong, Cantonese-Style Shrimp Omelet on Rice, that employs cornstarch to transform the texture of eggs.

21.2 Show more channels

Argentina Favorites — Christopher Kimball's Milk Street Television

This episode looks at Argentinian techniques and flavors, from perfectly cooked meat to an eye-catching salad. First, it's oven-perfect strip steak with chimichurri with Milk Street cook Bianca Borges, who uses the reverse sear method for strip steaks served with a spicy chili and oregano sauce. Then, Milk Street cook Catherine Smart makes a colorful shaved carrot salad with poppy seeds and parsley.

25.1

Apple Strudel & Schnitzel — Christopher Kimball's Milk Street Television

21.2 Show more channels

New Salads — Christopher Kimball's Milk Street Television

21.2 Show more channels

New Salads — Christopher Kimball's Milk Street Television

21.2 Show more channels

The Greek Kitchen — Christopher Kimball's Milk Street Television

Featuring Greek food inspired by Diane Kochilas' recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian braised pork with honey, orange and rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred roasted whole cauliflower with feta, and Milk Street Cook Catherine Smart prepares tomato rice with oregano and feta, risotto Greek-style.

21.2 Show more channels

The Greek Kitchen — Christopher Kimball's Milk Street Television

Featuring Greek food inspired by Diane Kochilas' recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian braised pork with honey, orange and rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred roasted whole cauliflower with feta, and Milk Street Cook Catherine Smart prepares tomato rice with oregano and feta, risotto Greek-style.

21.2 Show more channels

Professional Breads at Home — Christopher Kimball's Milk Street Television

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

21.2 Show more channels

Professional Breads at Home — Christopher Kimball's Milk Street Television

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

21.2 Show more channels

Cake and Scones — Christopher Kimball's Milk Street Television

Briana Holt shows Christopher Kimball the sweet and savory sides of her baking.

21.2 Show more channels

Cake and Scones — Christopher Kimball's Milk Street Television

Briana Holt shows Christopher Kimball the sweet and savory sides of her baking.

21.2 Show more channels

Cake and Scones — Christopher Kimball's Milk Street Television

Briana Holt shows Christopher Kimball the sweet and savory sides of her baking.

21.2 Show more channels

Secret Italian Recipes — Christopher Kimball's Milk Street Television

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's tomato-olive focaccia with milk street cook Erika Bruce, who shows that the secret to light and crisp focaccia is a higher water content than expected.