Christopher Kimball's Milk Street Television

We travel to Thailand to learn favorite, iconic regional dishes.

Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou.

In this episode, we learn how Milk Street makes bold Italian dishes the easy and fresh way.

This episode is all about Italian Tuesday Night essentials.

This episode is all about Italian Tuesday Night essentials.

This episode is all about Italian Tuesday Night essentials.

From Rome to Naples, we bring the cooking of Italy to our kitchen!

From Rome to Naples, we bring the cooking of Italy to our kitchen!

This episode is all about Italian Tuesday Night essentials.

These are some of the best cakes you've probably never heard of.

Take the fear out of fish!

Learn baking from cookbook author and owner of Back in the Day Bakery-Cheryl Day!

In this episode, Christopher Kimball visits a Oaxacan open-air market to eat local favorites.

This episode is all about Italian Tuesday Night essentials.

Milk Street travels to Sri Lanka to learn the fundamentals of curry.

Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods.

We look to the flavors North Africa. To begin, Christopher Kimball and Milk Street Cook Matthew Card demonstrating warmly spiced Moroccan Meatball Tagine with Green Olives and Lemon.

We look to the flavors North Africa. To begin, Christopher Kimball and Milk Street Cook Matthew Card demonstrating warmly spiced Moroccan Meatball Tagine with Green Olives and Lemon.

This episode is all about quick, easy and delicious stir-fry.

Christopher Kimball makes a dinner staple interesting.

This episode explores the best recipes for holiday entertaining.

This episode explores the best recipes for holiday entertaining.

This episode explores the best recipes for holiday entertaining.

We venture to Paris to explore its Southeast Asian street food scene.

We venture to Paris to explore its Southeast Asian street food scene.

This episode explores the best recipes for holiday entertaining.

Milk Street travels to Sri Lanka to learn the fundamentals of curry.

Christopher Kimball travels to Mexico City to learn how to make Cheese Enchiladas with Salsa Roja, featuring an easy, blender-blitzed red salsa that also offers a lesson in charring vegetables.

Cook with what you have in your pantry!

Christopher Kimball takes a road trip up north to the foodie city Portland, Maine.

This episode explores the best recipes for holiday entertaining.

We go around the world in search of smarter ways to cook eggs, starting with Velvety Turkish Scrambled Eggs with Yogurt.

In the Milk Street Kitchen, we make classic Greek dishes that will take you to the Greek islands, without a flight.

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.

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 reinventing classic Italian dishes using Milk Street techniques.

In this episode, Christopher Kimball visits a Oaxacan open-air market to eat local favorites.

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives.

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives.

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives.

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

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

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives.

We go around the world in search of smarter ways to cook eggs, starting with Velvety Turkish Scrambled Eggs with Yogurt.

These are some of the best cakes you've probably never heard of.

In this episode, we look to the flavors of the Middle Eastern table.

In this episode, we make our favorite Milk Street sweets.

Welcome to the new Paris. In this episode, Milk Street Cook Lynn Clark and Christopher Kimball make cloudlike Potato Gnocchi with Butter, Sage and Chives.

Christopher Kimball heads to Calabria in search of pasta recipes based on the simplest of ingredients.

Christopher Kimball takes a road trip up north to the foodie city Portland, Maine.

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

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

In this episode, we make our favorite Milk Street sweets.

Christopher Kimball is back in Beirut for a crash course on Lebanese "fast food.

In this episode, we explore the wide world of amazing one layer cakes.

In this episode, we explore the wide world of amazing one layer cakes.

In this episode, we explore the wide world of amazing one layer cakes.

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

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

In this episode, we explore the wide world of amazing one layer cakes.

Christopher Kimball heads to Calabria in search of pasta recipes based on the simplest of ingredients.

Milk Street travels to Sri Lanka to learn the fundamentals of curry.

Learn how to amp up your roasted chicken. Milk Street Cook Bianca Borges starts off with Spice-Rubbed Roasted Chicken with Green-Herb Chutney a simple puree of herbs and aromatics.

Christopher Kimball is back in Beirut for a crash course on Lebanese "fast food.

In this episode, we explore the wide world of amazing one layer cakes.

Italians really do eat spaghetti and meatballs!

Milk Street dresses up salads!

Let your vegetables take center stage!

Let your vegetables take center stage!

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

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

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key.

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key.

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key.

What makes the perfect Cacio e Pepe?

What makes the perfect Cacio e Pepe?

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key.

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

We go around the world in search of smarter ways to cook eggs, starting with Velvety Turkish Scrambled Eggs with Yogurt.

This episode is all about one-pan meals!

This episode is all about Italian Tuesday Night essentials.

This episode is all about Austria. Milk Street Cook Josh Mamaclay makes Austrian Beef Stew with Paprika and Caraway (Rindsgulasch), where a smooth and buttery sauce is key.

It's pizza night at Milk Street!

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

Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter!

Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter!

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

Pie school is in session!

This episode dives into the different tastes and uses for chilies.

This episode dives into the different tastes and uses for chilies.

This episode dives into the different tastes and uses for chilies.

Milk Street Editorial Director J.M. Hirsch travels to Kyiv, Ukraine, where he hears from chefs and home cooks about their effort to preserve Ukrainian culture through cuisine.

Milk Street Editorial Director J.M. Hirsch travels to Kyiv, Ukraine, where he hears from chefs and home cooks about their effort to preserve Ukrainian culture through cuisine.

This episode dives into the different tastes and uses for chilies.

Milk Street heads to the Republic of Georgia to investigate the country's famous cheese bread, coming home with a fuss-free recipe for Puff Pastry Khachapuri.

In this episode, we make three noodle dishes that might become your new favorite weeknight dinner.

This episode explores the best recipes for holiday entertaining.