TELEVISION

Christopher Kimball's Milk Street Television - Season 1

Series: Christopher Kimball's Milk Street Television

4.5

(51)

Episodes

Rating

TVG

Year

2017

Language

English

Publisher

CPK Media 2017-2018

About

The test cooks of CHRISTOPHER KIMBALL'S MILK STREET TELEVISION search the world over for techniques and ingredients that can transform home cooking - producing bigger, bolder dishes with less time and effort. Join Christopher Kimball and his team on the journey from first bite to kitchen-tested recipe. Filmed in more than a dozen countries, including Taiwan, Spain, Japan, Singapore, South Africa, Tunisia, Thailand, England and Senegal, and back home at 177 Milk Street in Boston. Each episode gives viewers the chance to meet cooks from around the world and see how their inspiration results in the new home cooking. It may be a new way to use spices, a simpler way to cook chicken, a fresh combination of ingredients, or tricks and techniques that turn everyday food into something special. Where in the world will inspiration strike next? Join us on our culinary quest to transform the way the world cooks - and eats.

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Episodes

1. Home Cooking, Chinese Style

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.

2. The New Baking

In this episode, host Christopher Kimball goes to London's Violet Bakery to visit with rising pastry star Claire Ptak. While there, he learns some of her baking techniques, such as under-whipping egg whites for a lighter cake. Back at Milk Street and in the kitchen, he puts 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 piecrust that won't slump in the pan.

3. From Thailand with Love

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. 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 Coleslaw with Mint and Cilantro, and Rayna shows us how to create a pantry staple Pickled Chilies. To end the show, Milk Street Cook Matthew Card shows Chris how to make Thai Chicken at home.

4. Tahini Rules!

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. Chris follows up by explaining the chemistry of the crumbs. Next, Milk Street Cook Catherine Smart shows Chris how to make Israeli 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.

5. Mexico Every Single Day

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. 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-Jalapeño Adobo Sauce.

6. Milk Street Suppers

Chicken soup goes global, as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). That's Georgia the republic just south of Russia, 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.

7. Milk Street Italian

Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian Flatbread (Piadina). Milk Street Cook Erika Bruce takes usually dense cheesecake to the lighter side as she shows host Christopher Kimball how to make Ricotta-Semolina Cheesecake. Milk Street Cook Rayna Jhaveri makes a Tuesday Night favorite: Gemelli Pasta with Chevre, Arugula and Walnuts. To end the show, Chris lets us in on a foolproof way to fry eggs.

8. Simply Spanish

Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, Jose's love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes Garlic Soup (Sopa de Ajo). Milk Street Cook Rayna Jhaveri shows us how to make Spanish Spice- Crusted Pork Tenderloin Bites (Pinchos Morunos). The show ends with Milk Street Cook Lynn Clark showing Chris how to make a vibrant Kale Salad. Massaging the leaves to keep them from being tough-a technique borrowed from Japanese cooking.

9. Not Your Mother's Cake

A classic recipe gets a different spin as Milk Street Cook Catherine Smart shows how to make Whipped Cream Biscuits with Macerated Strawberries with Lime. Another dessert staple, pound cake, takes its turn as Milk Street Cook Erika Bruce shows host Christopher Kimball the techniques to transform this often dense dessert into light and tender Lemon-Buttermilk Pound Cake. Next, Chris teaches us how to prep your pan in Milk Street Cooking School. To end the show, Milk Street Cook Lynn Clark takes us through the steps to create the five-star dessert, Pistachio-Cardamom Loaf Cake.

10. Milk Street Menu

The episode begins with a short-cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make No-Sear Lamb or Beef, and Chickpea Stew. Spices help give the stew deep flavor and Chris learns more about these essential kitchen ingredients in Milk Street Cooking School. Milk Street Cook Catherine Smart shows us how to make the pantry staple Harissa at home. The show ends with Milk Street Cook Rayna Jhaveri teaching Chris how to make Caramel Oranges, a simple but effective dessert with a whiff of Sixties glam.

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SeriesChristopher Kimball's Milk Street Television

Closed CaptionsEnglish

Christopher Kimball's Milk Street Television - Season 1

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