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In this cooking series, Christopher Kimball, creator of America's Test Kitchen, travels the world looking for inspiration for new dishes. The new series has been engaged in a legal battle with America's Test Kitchen, which argues that Kimball stole the original's concept for his new series.

Saturday 11:00 AM et/pt on PBS
1 Season, 60 Episodes
September 9, 2017
Documentary & Biography, Food
6.8/10
Cast: Christopher Kimball, Matthew Card, Lynn Clark, Catherine Smart
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Milk Street Television Full Episode Guide

  • Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball makes a Milk Street pantry staple, Miso-Ginger Dressing. Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

  • Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball makes a Milk Street pantry staple, Miso-Ginger Dressing. Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.

  • Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia). Bianca Borges teaches Christopher Kimball how to make Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs.

  • Christopher Kimball and Matthew Card prepare an Oaxacan Green Mole with Chicken.

  • Christopher Kimball and the team put a spin on French classics.

  • Various Thai dishes such as Thai-Style Fried Chicken and Moo Palo are prepared.

  • A look at the various tastes and uses for chilies.

  • Austrian dishes such as Rindsgulasch and Zwetchgenkuchen are prepared.

  • Cooks at Milk Street prepare one-layer cakes.

  • Lynn Clark and Christopher Kimball make Potato Gnocchi with Butter, Sage and Chives. Bianca Borges whips up Lamingtons, chocolate and coconut-covered cakes. Erika Bruce throws together Greens with Walnuts, Parmesan and Pancetta Vinaigrette.

  • Matthew Card and Christopher Kimball prepare an Argentinian-Style Stuffed Pork Loin with Chimichurri. Erika Bruce whips up a buttery and rich French Walnut Tart, which is an elevated take on the classic American pecan pie.

  • Catherine Smart and Christopher Kimball make the classic and rich Pesto alla Genovese. Rayna Jhaveri makes Campanelle Pasta with Sweet Corn, Tomatoes and Basil. Learn how to make Pasta with Pistachios, Tomatoes and Mint with Matthew Card.

  • Bianca Borges makes a Bulgur and Beef Kibbeh. Christopher Kimball sits down with Kamal Mouzawak of Souk El Tayeb to discuss the food in Beirut. Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).

  • Lynn Clark whips up rich Maple-Whiskey Pudding Cakes. Catherine Smart teaches Christopher Kimball how to make perfect Chocolate-Almond Spice Cookies. Briana Holt of Tandem Coffee and Bakery bakes Triple Ginger Scones with Chocolate Chunks.

  • Christopher Kimball takes a road trip up north to the foodie city Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll actually crave. He also visits Tandem Coffee and Bakery and meets with pastry chef Briana Holt, the mastermind behind Tandem’s most beloved desserts. She teaches Chris how to make Maple-Browned Butter Pie.

  • In Oaxaca, Christopher Kimball samples Enchiladas Verdes and open-faced Molletes. Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Bianca Borges prepares Oaxacan-style Molletes with Pico de Gallo.

  • This episode is all about reinventing classic Italian dishes using Milk Street techniques. Milk Street Cook Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) without having to sauté the meat. Then Milk Street Cook Rayna Jhaveri shows us how to make a Sicilian favorite—and one of our go-to Tuesday Night Dinners—Pasta con Fagioli. Finally, Milk Street Cook Catherine Smart shows Chris a recipe for Soft Polenta that will change the way you cook polenta.

  • Josh Mamaclay makes Greek White Bean Soup (Fasolada). Rayna Jhaveri prepares Spicy Feta Dip (Tirokafteri) and Tzatziki. Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that's served with crusty bread.

  • Christopher Kimball makes a dinner staple interesting. Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Milk Street Cook Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. Milk Street Cook Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). For an easy Tuesday Night Dinner, Chris shows us how to make Chicken Traybake with Roasted Poblano and Tomato Sauce.

  • Matthew Card makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns. Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

  • Make bold Italian dishes the easy and fresh way. Lynn Clark makes quick Risotto with Fresh Herbs. Catherine Smart prepares Spaghetti al Limone. Bianca Borges creates Pasta all'Amatriciana using Milk Street's pasta-making techniques.

  • 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. Back at the kitchen, Chris draws inspiration from the flavors and adapts these dishes for the home cook. Milk Street Cook Catherine Smart makes Za’atar Flatbread. Milk Street Cook Josh Mamaclay creates his own version of Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Milk Street Cook Lynn Clark makes Middle Eastern Rice with Toasted Pasta and Herbs.

  • Christopher Kimball meets Jesús Ochoa to make Carnitas and makes Tlayudas with Chef Pilar Cabrera. Lynn Clark cooks Carnitas at home, Josh Mamaclay makes Green Chili and Tomatillo Hot Sauce, and Bianca Borges shows Chris her Tlayudas.

  • Christopher Kimball meets Jesús Ochoa to make Carnitas and makes Tlayudas with Chef Pilar Cabrera. Lynn Clark cooks Carnitas at home, Josh Mamaclay makes Green Chili and Tomatillo Hot Sauce, and Bianca Borges shows Chris her Tlayudas.

  • Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.

  • Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.

  • Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.

  • Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.

  • How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.

  • A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.

  • The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.

  • Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.

  • How to elevate simple chicken recipes using techniques and flavors from around the world.

  • The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.

  • Exploring the various colors, flavors and textures of South African cooking.

  • The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.

  • How to make a moist and flavorful carne adovada; Mexican chicken soup with tomatillos and hominy; and making a stovetop chocolate cake without an oven.

  • North African chicken couscous; chickpea and harissa soup; and how to make a harissa.

  • Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.

  • Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.

  • French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.

  • Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.

  • The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.

  • In Madrid, Spain, Christopher Kimball learns about Pisto and Pork and Chorizo with Piquillo Peppers (Carcamusa). Then, the Milk Street Cooks prepare Carcamusa, Spanish Ratatouille (Pisto Manchego), and Sherry-Soaked French Toast (Torrijas).

  • In Taipei, Taiwan, Christopher Kimball learns about the classic flavors in Taiwanese cooking. Back at Milk Street, the Milk Street cooks make Taiwanese Beef Noodle Soup, Spicy Stir-Fried Cumin Beef (Hunan Beef), and Three-Cup Chicken.

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