Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of "The Palestinian Table." Then, Chris heads to Tel Aviv for a meal at Shlomo & Doron, a shop famous for its hummus, both classic and unconventional. Back in the kitchen, Chris makes Lebanese Baked Kafta with Potatoes and Tomatoes, a comforting casserole with warm spices, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes soft and chewy Yeasted Flatbreads with Za'atar Oil.

Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of "The Palestinian Table." Then, Chris heads to Tel Aviv for a meal at Shlomo & Doron, a shop famous for its hummus, both classic and unconventional. Back in the kitchen, Chris makes Lebanese Baked Kafta with Potatoes and Tomatoes, a comforting casserole with warm spices, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes soft and chewy Yeasted Flatbreads with Za'atar Oil.

Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of "The Palestinian Table." Then, Chris heads to Tel Aviv for a meal at Shlomo & Doron, a shop famous for its hummus, both classic and unconventional. Back in the kitchen, Chris makes Lebanese Baked Kafta with Potatoes and Tomatoes, a comforting casserole with warm spices, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes soft and chewy Yeasted Flatbreads with Za'atar Oil.

In this episode, Christopher Kimball heads to Bologna, Italy, to learn a simple weeknight menu. First, he bakes a sumptuous Italian Flourless Chocolate Torta based on the closely guarded secret recipe known as torta Barozzi. Then, Milk Street Cook Lynn Clark prepares a simple pasta dish, Spaghetti Aglio e Olio with Tomatoes and Basil, and Chris makes creamy and rustic Italian Bean Soup with Fresh Pasta.

Christopher Kimball uses a secret ingredient to make the perfect French Toast. Rosemary Gill explains why Milk Street loves baking with flours beyond all purpose. Matt Card brings back the recipe for a Skillet Pancake from Tokyo. And baking expert Regula Ysewijn explains the history of Belgian waffles.

Milk Street visits Hungary to learn all about paprika! Christopher Kimball and J.M. Hirsch prepare Hungarian Chicken Paprikash with Dumplings & Cucumber Salad, where they ask themselves: Is this is a chicken dish spiced with paprika, or a paprika dish that happens to have chicken? We learn about the paprika farmers of Budapest, and Bianca Borges masters a thousand-year-old dish, Hungarian Goulash.

In this episode, we explore ways that vegetables can become the star of the plate. First, Milk Street Cook Lynn Clark makes Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish. Then, Milk Street Cook Bianca Borges assembles Mushroom and Cheese Quesadillas inspired by Mexican flavors. Finally, Milk Street Cook Rayna Jhaveri makes Panzanella with Fresh Mozzarella featuring perfectly seasoned tomatoes and bright, quick-pickled onions.

In this episode, we explore ways that vegetables can become the star of the plate. First, Milk Street Cook Lynn Clark makes Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish. Then, Milk Street Cook Bianca Borges assembles Mushroom and Cheese Quesadillas inspired by Mexican flavors. Finally, Milk Street Cook Rayna Jhaveri makes Panzanella with Fresh Mozzarella featuring perfectly seasoned tomatoes and bright, quick-pickled onions.

In this episode, we explore ways that vegetables can become the star of the plate. First, Milk Street Cook Lynn Clark makes Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish. Then, Milk Street Cook Bianca Borges assembles Mushroom and Cheese Quesadillas inspired by Mexican flavors. Finally, Milk Street Cook Rayna Jhaveri makes Panzanella with Fresh Mozzarella featuring perfectly seasoned tomatoes and bright, quick-pickled onions.

Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of "The Palestinian Table." Then, Chris heads to Tel Aviv for a meal at Shlomo & Doron, a shop famous for its hummus, both classic and unconventional. Back in the kitchen, Chris makes Lebanese Baked Kafta with Potatoes and Tomatoes, a comforting casserole with warm spices, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes soft and chewy Yeasted Flatbreads with Za'atar Oil.

Milk Street changes the way you cook chicken, starting with one-pot Braised Chicken with Apples and Cream from Normandy. Then, Rosemary Gill demonstrates the power of yogurt marinades with a recipe for Tandoori-Style Yogurt-Marinated Chicken Skewers. Finally, Christopher Kimball sets out to develop his ultimate recipe for Roasted Chicken.

Italians really do eat spaghetti and meatballs! We head to Abruzzo to learn the ancient origins of this all-American dish. Plus, we share two more red sauce recipes with surprising origin stories: Charred Red-Sauce Spaghetti (Spaghetti all'Assassina) and Slow-Cooked Short Rib Ragu with Pasta.

In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto, demonstrating a pesto recipe that uses lemon zest instead of basil. Then, Milk Street Cook Josh Mamaclay makes Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream to give the rice a lush, velvety texture. Finally, Milk Street Cook Lynn Clark bakes an Amalfi-Style Lemon Cake that's moist and tangy thanks to a lemon simple syrup.

In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto, demonstrating a pesto recipe that uses lemon zest instead of basil. Then, Milk Street Cook Josh Mamaclay makes Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream to give the rice a lush, velvety texture. Finally, Milk Street Cook Lynn Clark bakes an Amalfi-Style Lemon Cake that's moist and tangy thanks to a lemon simple syrup.

In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto, demonstrating a pesto recipe that uses lemon zest instead of basil. Then, Milk Street Cook Josh Mamaclay makes Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream to give the rice a lush, velvety texture. Finally, Milk Street Cook Lynn Clark bakes an Amalfi-Style Lemon Cake that's moist and tangy thanks to a lemon simple syrup.

In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto, demonstrating a pesto recipe that uses lemon zest instead of basil. Then, Milk Street Cook Josh Mamaclay makes Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream to give the rice a lush, velvety texture. Finally, Milk Street Cook Lynn Clark bakes an Amalfi-Style Lemon Cake that's moist and tangy thanks to a lemon simple syrup.

In Japan, cheesecake is fluffy, ethereal and souffle like. Christopher Kimball heads to Osaka to taste it firsthand, before reverse-engineering a recipe with a surprising technique. Then, we explore the French influence on Japanese baking with a recipe for Sugared Creme Fraiche Brioche Buns, followed by a recipe for Chinese Sponge Cake inspired by the bakeries of Hong Kong.

Milk Street dresses up salads! We start with Vietnamese Chicken Salad Milk Street dresses up salads! We start with Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing (Goi Ga), a symphony of tastes, with Sweet Lime-Garlic Dressing (Goi Ga), a symphony of tastes, colors and textures. Then, we show you why warming your beans is the colors and textures. Then, we show you why warming your beans is the key to better flavor with a recipe for Greek Bean Salad (Fasolia Piaz) key to better flavor with a recipe for Greek Bean Salad (Fasolia Piaz) . Finally, we make a Spanish spin on the classic Caesar: Romaine with . Finally, we make a Spanish spin on the classic Caesar: Romaine with Manchego and Smoky Pepper Dressing. Manchego and Smoky Pepper Dressing.

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it's Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it's a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it's Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it's a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it's Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it's a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

In this episode, we look at home cooking in Ho Chi Minh City to learn bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which beautifully marries local ingredients with French culinary technique. Then, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken, demonstrating a method for getting flavor from stalks of lemon grass.

Milk Street offers up a new menu for Thanksgiving. Christopher Kimball makes a centerpiece-worthy Maple and Soy Glazed Dry-Brined Turkey. We present Butter-Braised Mashed Potatoes, the ultimate make-ahead side dish. And we change the way you bake dinner rolls with a recipe for Garlic-Parmesan Potato Bread Dinner Rolls, which rely on an unexpected pantry ingredient.

Christopher Kimball travels to the Saxon villages of Transylvania Christopher Kimball travels to the Saxon villages of Transylvania with author Irina Georgescu to learn the secrets of Romanian baking. with author Irina Georgescu to learn the secrets of Romanian baking. Back at Milk Street, we make Romanian Creme Fraiche Cake (Lichiu), a Back at Milk Street, we make Romanian Creme Fraiche Cake (Lichiu), a sweet yeasted dough with a lemony filling and a custard topping; a sweet yeasted dough with a lemony filling and a custard topping; a new spin on apple pie, Romanian Apple Pie with Cinnamon and Walnuts; new spin on apple pie, Romanian Apple Pie with Cinnamon and Walnuts; and last but not least, Meringue-Topped Cake with Cherries. and last but not least, Meringue-Topped Cake with Cherries.

In this episode, we look at home cooking in Ho Chi Minh City to learn bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which beautifully marries local ingredients with French culinary technique. Then, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken, demonstrating a method for getting flavor from stalks of lemon grass.

In this episode, we look at home cooking in Ho Chi Minh City to learn bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which beautifully marries local ingredients with French culinary technique. Then, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken, demonstrating a method for getting flavor from stalks of lemon grass.

In this episode, we look at home cooking in Ho Chi Minh City to learn bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which beautifully marries local ingredients with French culinary technique. Then, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken, demonstrating a method for getting flavor from stalks of lemon grass.

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gozleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

Christopher Kimball sets out to make his ultimate recipe for Buttermilk Biscuits. Bianca Borges bakes Browned Butter Gateau Magique, a French "magic cake" where the batter separates into three distinct layers. Wes Martin figures out how to make flavorful, easy-to-roll-out Iced Buttermilk Sugar Cookies. And Regula Ysewijn shares a history lesson on Christmas pudding.

Milk Street celebrates Thanksgiving! Matthew Card prepares a Two-Hour Turkey that saves you time in the kitchen and frees up your oven for other Thanksgiving favorites. Rosemary Gill streamlines sides with Milk-Simmered Mashed Potatoes. Last by not least, Christopher Kimball shares his best pie-making secrets with his all-time favorite Double Crust Apple Pie.

Milk Street shows you how to turn even a mediocre supermarket tomato Milk Street shows you how to turn even a mediocre supermarket tomato into something special. First, it's a bright Calabrian Panzanella, into something special. First, it's a bright Calabrian Panzanella, followed by Burmese Tomato Salad with Shallots and Peanuts. We show followed by Burmese Tomato Salad with Shallots and Peanuts. We show you how to preserve your summer bounty by making Tomato Conserva. you how to preserve your summer bounty by making Tomato Conserva. Finally, we solve the problem of soggy tomato pies with a recipe for Finally, we solve the problem of soggy tomato pies with a recipe for Upside-Down Tomato Tart with Parmesan Pastry. Upside-Down Tomato Tart with Parmesan Pastry.

Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of "The Palestinian Table." Then, Chris heads to Tel Aviv for a meal at Shlomo & Doron, a shop famous for its hummus, both classic and unconventional. Back in the kitchen, Chris makes Lebanese Baked Kafta with Potatoes and Tomatoes, a comforting casserole with warm spices, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes soft and chewy Yeasted Flatbreads with Za'atar Oil.

In this episode, we learn from the rich tradition of Venice's cucina povera to prepare rustic, yet vibrant dishes. First, Milk Street Cook Bianca Borges makes Venetian Rice and Peas (Risi e Bisi), a creamy dish that uses a bright green vegetable broth as its secret ingredient. Then, Milk Street Cook Josh Mamaclay prepares Polenta with Shrimp and Tomatoes. Finally, Christopher Kimball and Milk Street Cook Lynn Clark bake Venetian Cornmeal and Currant Cookies studded with liqueur-soaked fruit.

In this episode, we learn from the rich tradition of Venice's cucina povera to prepare rustic, yet vibrant dishes. First, Milk Street Cook Bianca Borges makes Venetian Rice and Peas (Risi e Bisi), a creamy dish that uses a bright green vegetable broth as its secret ingredient. Then, Milk Street Cook Josh Mamaclay prepares Polenta with Shrimp and Tomatoes. Finally, Christopher Kimball and Milk Street Cook Lynn Clark bake Venetian Cornmeal and Currant Cookies studded with liqueur-soaked fruit.

In this episode, we learn from the rich tradition of Venice's cucina povera to prepare rustic, yet vibrant dishes. First, Milk Street Cook Bianca Borges makes Venetian Rice and Peas (Risi e Bisi), a creamy dish that uses a bright green vegetable broth as its secret ingredient. Then, Milk Street Cook Josh Mamaclay prepares Polenta with Shrimp and Tomatoes. Finally, Christopher Kimball and Milk Street Cook Lynn Clark bake Venetian Cornmeal and Currant Cookies studded with liqueur-soaked fruit.

Ukrainian chef Olia Hercules invites us into her kitchen to learn two recipes inspired by the cooking traditions of Ukraine's summer kitchens. First, she makes Chicken Roasted with Garlic-Herb Creme Fraiche, coating the bird inside and out with herb-packed creme fraiche that adds flavor and helps brown the skin. Then, she bakes Ricotta-Semolina Cake with Caramelized Apples, a cake-cheesecake hybrid topped with a layer of silky, buttery, golden-hued apple.

It's time to celebrate the holidays at Milk Street! Bianca Borges starts off with a centerpiece roast, Reverse-Seared Pork Loin with Roasted Pears and Shallots. Rosemary Gill makes a platter of Yogurt-Roasted Carrots and Warm Spices worthy of any celebration. Regula Ysewijn gives us a history lesson on gingerbread before Christopher Kimball makes Glazed Guinness Gingerbread.

Milk Street goes to Hong Kong in search of Cantonese classics. We Milk Street goes to Hong Kong in search of Cantonese classics. We solve the mystery of Sweet and Sour Pork, figuring out what solve the mystery of Sweet and Sour Pork, figuring out what ingredient gives the dish its signature flavor profile. Then, it's a ingredient gives the dish its signature flavor profile. Then, it's a different take on meat and potatoes: Cantonese Stir-Fried Black different take on meat and potatoes: Cantonese Stir-Fried Black Pepper Beef and Potatoes. Finally, we sizzle aromatics over lightly Pepper Beef and Potatoes. Finally, we sizzle aromatics over lightly steamed shrimp in our recipe for Hot Oil-Flashed Garlic-Ginger Shrimp. steamed shrimp in our recipe for Hot Oil-Flashed Garlic-Ginger Shrimp.

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gozleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gozleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gozleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai at her home to make udon noodles. The secret: Stomping on the dough to knead it! Back in the kitchen, we learn how to make Homemade Udon Noodles as well as two preparations: Udon Noodles in Soy Broth and Udon Noodles with Spicy Meat and Mushroom Sauce.

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gozleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

This episode is a carnivore's delight, as we spotlight our favorite meat-centered dishes. Inspired by a trip to Brazil, Christopher Kimball prepares a Brazilian Black Bean Stew with Pork and Beef brightened with orange juice. Next, Milk Street Cook Sam Fore makes Spanish Chorizo, Ham and White Bean Stew with a deeply flavorful broth. To finish, Milk Street Cook Rose Hattabaugh whips up a comforting Italian Sausage and Mushroom Rag? with Pappardelle.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

Milk Street transforms vegetables for the holidays. First, we make Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the "braise and glaze" technique for Tahini-Yogurt Sauce and use the "braise and glaze" technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin. Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.

Pie school is in session! Christopher Kimball shows off his Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata. altogether and make a freeform Three Berry Crostata.

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it's Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it's a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

This episode showcases breads from around the world. First, Christopher Kimball and Milk Street Cook Erica Bruce bake German-Style Winter Squash Bread, an impressive braided loaf. Then, Milk Street Cook Bianca Borges makes Palestinian-Style Turmeric Bread. Finally, Milk Street Cook Lynn Clark prepares Chinese Sesame-Scallion Bread featuring a crisp crust and a satisfying interior chew.

London-based baker Claire Ptak teaches us her favorite loaf cakes! First up is a quick Double-Chocolate Loaf cake that boasts a remarkably deep color, rich flavor and a velvety crumb. Next, Lemon and Caraway Butter Cake, an elegant, bright, old-fashioned British teacake. Last but not least, Upside-Down Cardamom-Spiced Plum Cake featuring a caramel-y layer of sliced fruit and a buttery cake.

Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

This episode is a carnivore's delight, as we spotlight our favorite meat-centered dishes. Inspired by a trip to Brazil, Christopher Kimball prepares a Brazilian Black Bean Stew with Pork and Beef brightened with orange juice. Next, Milk Street Cook Sam Fore makes Spanish Chorizo, Ham and White Bean Stew with a deeply flavorful broth. To finish, Milk Street Cook Rose Hattabaugh whips up a comforting Italian Sausage and Mushroom Rag? with Pappardelle.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

Milk Street transforms vegetables for the holidays. First, we make Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the "braise and glaze" technique for Tahini-Yogurt Sauce and use the "braise and glaze" technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin. Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.

Pie school is in session! Christopher Kimball shows off his Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata. altogether and make a freeform Three Berry Crostata.

This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it's Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it's a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

This episode showcases breads from around the world. First, Christopher Kimball and Milk Street Cook Erica Bruce bake German-Style Winter Squash Bread, an impressive braided loaf. Then, Milk Street Cook Bianca Borges makes Palestinian-Style Turmeric Bread. Finally, Milk Street Cook Lynn Clark prepares Chinese Sesame-Scallion Bread featuring a crisp crust and a satisfying interior chew.

London-based baker Claire Ptak teaches us her favorite loaf cakes! First up is a quick Double-Chocolate Loaf cake that boasts a remarkably deep color, rich flavor and a velvety crumb. Next, Lemon and Caraway Butter Cake, an elegant, bright, old-fashioned British teacake. Last but not least, Upside-Down Cardamom-Spiced Plum Cake featuring a caramel-y layer of sliced fruit and a buttery cake.

Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.

It's pizza night at Milk Street! Christopher Kimball solves the It's pizza night at Milk Street! Christopher Kimball solves the problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza Dough. We figure out how to get a crisp-bottomed pizza using only a Dough. We figure out how to get a crisp-bottomed pizza using only a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a sheet pan with a recipe for Arrabbiata Slab Pizza. Plus, we share a French spin on pizza, Tarte Flambee, and show you how to turn your French spin on pizza, Tarte Flambee, and show you how to turn your home kitchen into a pizzeria. home kitchen into a pizzeria.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

This episode is a carnivore's delight, as we spotlight our favorite meat-centered dishes. Inspired by a trip to Brazil, Christopher Kimball prepares a Brazilian Black Bean Stew with Pork and Beef brightened with orange juice. Next, Milk Street Cook Sam Fore makes Spanish Chorizo, Ham and White Bean Stew with a deeply flavorful broth. To finish, Milk Street Cook Rose Hattabaugh whips up a comforting Italian Sausage and Mushroom Rag? with Pappardelle.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

Milk Street transforms vegetables for the holidays. First, we make Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the "braise and glaze" technique for Tahini-Yogurt Sauce and use the "braise and glaze" technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin. Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.

Pie school is in session! Christopher Kimball shows off his Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata. altogether and make a freeform Three Berry Crostata.

This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it's Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it's a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

This episode showcases breads from around the world. First, Christopher Kimball and Milk Street Cook Erica Bruce bake German-Style Winter Squash Bread, an impressive braided loaf. Then, Milk Street Cook Bianca Borges makes Palestinian-Style Turmeric Bread. Finally, Milk Street Cook Lynn Clark prepares Chinese Sesame-Scallion Bread featuring a crisp crust and a satisfying interior chew.

London-based baker Claire Ptak teaches us her favorite loaf cakes! First up is a quick Double-Chocolate Loaf cake that boasts a remarkably deep color, rich flavor and a velvety crumb. Next, Lemon and Caraway Butter Cake, an elegant, bright, old-fashioned British teacake. Last but not least, Upside-Down Cardamom-Spiced Plum Cake featuring a caramel-y layer of sliced fruit and a buttery cake.

Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gozleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

This episode is a carnivore's delight, as we spotlight our favorite meat-centered dishes. Inspired by a trip to Brazil, Christopher Kimball prepares a Brazilian Black Bean Stew with Pork and Beef brightened with orange juice. Next, Milk Street Cook Sam Fore makes Spanish Chorizo, Ham and White Bean Stew with a deeply flavorful broth. To finish, Milk Street Cook Rose Hattabaugh whips up a comforting Italian Sausage and Mushroom Rag? with Pappardelle.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

Milk Street transforms vegetables for the holidays. First, we make Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the "braise and glaze" technique for Tahini-Yogurt Sauce and use the "braise and glaze" technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin. Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.

Christopher Kimball travels to Crete to cook with chef Marianna Leivaditaki and heads out to sea with her father, a small-boat fisherman. Back in the kitchen, we prepare Braised Beef with Dried Figs and Quick-Pickled Cabbage, a hearty dish that highlights the flavors of the Mediterranean. Then, we make Shrimp, Orzo and Zucchini with Ouzo and Mint, cooking the orzo like risotto with a fragrant shrimp broth.

Pie school is in session! Christopher Kimball shows off his Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata. altogether and make a freeform Three Berry Crostata.