Christopher Kimball's Milk Street Television

Milk Street visits Hungary to learn all about paprika!

Milk Street visits Hungary to learn all about paprika!

This episode features recipes ideal for a crowd of any size.

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy.

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast.

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast.

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast.

Italians really do eat spaghetti and meatballs!

Italians really do eat spaghetti and meatballs!

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast.

In this episode, we prove that you don't have to go to a patisserie for stunning French cakes.

It's pizza night at Milk Street!

The food of Naples stars in this episode. We begin with Christopher Kimball and Milk Street Cook Rose Hattabaugh assembling No-Fry Neapolitan Eggplant Parmesan, a lighter version of the original that skips the breading.

This episode is all about the "new" Australia.

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast.

Christopher Kimball travels to Mexico City to find new favorite weeknight suppers.

In this episode, we make vegetarian dishes with big flavor.

Milk Street dresses up salads!

Milk Street dresses up salads!

Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend.

In this episode, we make quick Vietnamese recipes with big flavor.

This episode tours Europe in search of spectacular desserts.

This episode tours Europe in search of spectacular desserts.

This episode tours Europe in search of spectacular desserts.

Christopher Kimball travels to the Saxon villages of Transylvania with author Irina Georgescu to learn the secrets of Romanian baking.

Christopher Kimball travels to the Saxon villages of Transylvania with author Irina Georgescu to learn the secrets of Romanian baking.

This episode tours Europe in search of spectacular desserts.

This episode explores techniques that will change the way you cook Italian food at home.

Christopher Kimball travels to Salzburg to uncover the secrets of great Strudel and Schnitzel.

We take a trip to South Korea to learn their sweet and spicy version of KFC and more.

Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi.

This episode tours Europe in search of spectacular desserts.

In this episode, we serve up Greek food inspired by Diane Kochilas' recipes from the island of Ikaria.

This episode features recipes found across Italy, from Puglia to Sardinia.

Milk Street shows you how to turn even a mediocre supermarket tomato into something special.

Milk Street shows you how to turn even a mediocre supermarket tomato into something special.

Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market.

In this episode, we head to Naples to sample the city's favorite dishes.

In this episode, we make classic baked goods the Milk Street way.

In this episode, we make classic baked goods the Milk Street way.

In this episode, we make classic baked goods the Milk Street way.

Milk Street goes to Hong Kong in search of Cantonese classics.

Milk Street goes to Hong Kong in search of Cantonese classics.

In this episode, we make classic baked goods the Milk Street way.

In this episode, we feature favorite Indian recipes for the home kitchen.

We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors.

Christopher Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup.

In this episode, Christopher Kimball travels to Mexico City to make beans with Chef Eduardo Garcia Guzman.

In this episode, we make classic baked goods the Milk Street way.

Christopher Kimball heads to Emilia-Romagna for pasta recipes that have few ingredients and take little time.

In this episode, we get inspiration from Briana Holt and the baked goods she serves at Portland, Maine's Tandem Coffee and Bakery.

It's pizza night at Milk Street!

It's pizza night at Milk Street!

This episode looks at Argentinian techniques and flavors, from perfectly cooked meat to an eye-catching salad.

Christopher Kimball heads to Portland, Maine, to visit Tandem Coffee and Bakery's Briana Holt, who shows him both the sweet and savory sides of her baking.

This episode features recipes ideal for a crowd of any size.

This episode features recipes ideal for a crowd of any size.

This episode features recipes ideal for a crowd of any size.

Christopher Kimball travels to Salzburg to uncover the secrets of great Strudel and Schnitzel.

Christopher Kimball travels to Salzburg to uncover the secrets of great Strudel and Schnitzel.

This episode features recipes ideal for a crowd of any size.

Christopher Kimball travels to Mexico City to learn favorite dinner recipes from cooking school instructor Esmeralda Brinn and Adriana Luna, chef at La Cocina de Mi Mamá in the Coyoacan market.

Pie school is in session!

Christopher Kimball goes on a fishing trip off the Pacific Coast of Mexico to learn the art of Mexican seafood.

In this episode, we take a look at Spanish classics.

This episode features recipes ideal for a crowd of any size.

In this episode, we get inspiration from London's Middle Eastern restaurant scene.

In this episode, Christopher Kimball heads to Bologna, Italy, to learn a simple weeknight menu.

We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors.

We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors.

This episode takes a look at the cooking of Portugal for a gooey egg cake, a hearty braise and a fragrant soup.

Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of "The Palestinian Table.

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy.

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy.

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy.

Pie school is in session!

Pie school is in session!

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy.

In this episode, we explore ways that vegetables can become the star of the plate.

Let your vegetables take center stage!

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast.

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real ragù Bolognese is about meat, not dairy.