Christopher Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup. Back at Milk Street, Rose Hattabaugh makes Oven-Baked Three-Layer Croque Monsieur Sandwiches, a fuss-free recipe that's doable on any night of the week. Finally, Rosemary Gill prepares a modern twist on garlic bread: Garlic Toasts with Goat Cheese and Herb Salad.

Christopher Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup. Back at Milk Street, Rose Hattabaugh makes Oven-Baked Three-Layer Croque Monsieur Sandwiches, a fuss-free recipe that's doable on any night of the week. Finally, Rosemary Gill prepares a modern twist on garlic bread: Garlic Toasts with Goat Cheese and Herb Salad.

Christopher Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup. Back at Milk Street, Rose Hattabaugh makes Oven-Baked Three-Layer Croque Monsieur Sandwiches, a fuss-free recipe that's doable on any night of the week. Finally, Rosemary Gill prepares a modern twist on garlic bread: Garlic Toasts with Goat Cheese and Herb Salad.

In this episode, we get inspiration from Briana Holt and the baked goods she serves at Portland, Maine's Tandem Coffee and Bakery. First, Briana and Chris make Pineapple Upside-Down Cornmeal Cake with a fresh, caramelized fruit topping. Then, they bake Glazed Maple-Whole Wheat Muffins, a morning treat with nuttiness from the flour and acidity from the maple-lemon glaze.

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.

Christopher Kimball travels to Crete to learn classic Greek dishes from Marianna Leivaditaki. First, it's Pork Souvlaki with Tzatziki and Tomato-Onion Salad. As the perfect accompaniment, we whip up plush Yogurt and Olive Oil Flatbreads. Finally, we bake Broken Phyllo Cake with Orange and Bay, soaked with a syrup infused with cinnamon and cardamom that gives the cake a moist, pudding-like consistency.

Christopher Kimball goes on a fishing trip off the Pacific Coast of Mexico to learn the art of Mexican seafood. Back at Milk Street, he prepares Slow-Roasted Snapper with Chili and Lime. Plus, Matt Card makes Mexican-Style Shrimp in Chili-Lime Sauce, Rosemary Gill gives a lesson on Chilis 101 and we visit Santiago Munoz at his tortilleria Maizajo to learn the secret to amazing heirloom tortillas.

Christopher Kimball goes on a fishing trip off the Pacific Coast of Mexico to learn the art of Mexican seafood. Back at Milk Street, he prepares Slow-Roasted Snapper with Chili and Lime. Plus, Matt Card makes Mexican-Style Shrimp in Chili-Lime Sauce, Rosemary Gill gives a lesson on Chilis 101 and we visit Santiago Munoz at his tortilleria Maizajo to learn the secret to amazing heirloom tortillas.

Christopher Kimball goes on a fishing trip off the Pacific Coast of Mexico to learn the art of Mexican seafood. Back at Milk Street, he prepares Slow-Roasted Snapper with Chili and Lime. Plus, Matt Card makes Mexican-Style Shrimp in Chili-Lime Sauce, Rosemary Gill gives a lesson on Chilis 101 and we visit Santiago Munoz at his tortilleria Maizajo to learn the secret to amazing heirloom tortillas.

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. First, they make Savory Kale and Two-Cheese Scones, with saltiness from cheddar and pecorino and a sweet counterpoint from dried currants. Then, they bake a Double Chocolate Cake with Honey-Rosemary Syrup, coating the cake with a sweet, herbal soak that perfectly complements the bittersweet chocolate.

Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.

In this episode, we travel to Addis Ababa to learn about the spices and stews of Ethiopia. First, we make tender and savory Ethiopian Stewed Collard Greens (Gomen Wat). Then, we prepare Ethiopian Chicken Stew (Doro Wat), featuring fragrant spices and a preponderance of onions. Finally, we demonstrate how to make Berbere, a bold spice blend that is the backbone of numerous Ethiopian dishes.

Let your vegetables take center stage! Christopher Kimball makes Skillet Spanakopita, a new weeknight favorite with more creamy spinach and feta filling, prepared in less time. Next, Rosemary Gill makes Roasted Whole Cauliflower with Feta and Wes Martin whips up Oaxacan-Style Vegetables in Chili-Garlic Sauce. Plus, learn our "meat cheats" to add instant savoriness to your favorite vegetables!

Let your vegetables take center stage! Christopher Kimball makes Skillet Spanakopita, a new weeknight favorite with more creamy spinach and feta filling, prepared in less time. Next, Rosemary Gill makes Roasted Whole Cauliflower with Feta and Wes Martin whips up Oaxacan-Style Vegetables in Chili-Garlic Sauce. Plus, learn our "meat cheats" to add instant savoriness to your favorite vegetables!

Let your vegetables take center stage! Christopher Kimball makes Skillet Spanakopita, a new weeknight favorite with more creamy spinach and feta filling, prepared in less time. Next, Rosemary Gill makes Roasted Whole Cauliflower with Feta and Wes Martin whips up Oaxacan-Style Vegetables in Chili-Garlic Sauce. Plus, learn our "meat cheats" to add instant savoriness to your favorite vegetables!

In this episode, we get inspiration from London's Middle Eastern restaurant scene. First, Christopher Kimball and Milk Street Cook Lynn Clark make Jerusalem-Style Mixed Grill Chicken with tahini sauce and pickled onions. Then, Milk Street Cook Rayna Jhaveri roasts a whole Cauliflower with Spiced Tahini and Garlic-Chili Oil. Finally, Milk Street Cook Bianca Borges bakes a rustic Almond-Coconut Cake with Cherries and Pistachios, which channels the heaps of gleaming fruit and nuts found at a Middle Eastern market.

This episode, Christopher Kimball travels to Los Angeles to explore its robust taco scene. Back in the kitchen, Chris shows us how to make Fried Shrimp Tacos with Salsa Roja and Milk Street Cook Lynn Clark prepares Beef Chili Colorado Tacos. Finally, Milk Street Cook Sam Fore cooks Oaxacan-Style Vegetables in Chili-Garlic Sauce, a perfect side dish or main.

What makes the perfect Cacio e Pepe? Milk Street stops at nothing to find out! Christopher Kimball travels to Rome, where he learns that there are endless ways to make this seemingly simple dish with only three ingredients. Then, Rose Hattabaugh unlocks the meaty side of zucchini with Zucchini Carbonara and Rosemary Gill offers a creamy, dairy-free version of pesto, Spaghetti Parsley with Pesto.

What makes the perfect Cacio e Pepe? Milk Street stops at nothing to find out! Christopher Kimball travels to Rome, where he learns that there are endless ways to make this seemingly simple dish with only three ingredients. Then, Rose Hattabaugh unlocks the meaty side of zucchini with Zucchini Carbonara and Rosemary Gill offers a creamy, dairy-free version of pesto, Spaghetti Parsley with Pesto.

What makes the perfect Cacio e Pepe? Milk Street stops at nothing to find out! Christopher Kimball travels to Rome, where he learns that there are endless ways to make this seemingly simple dish with only three ingredients. Then, Rose Hattabaugh unlocks the meaty side of zucchini with Zucchini Carbonara and Rosemary Gill offers a creamy, dairy-free version of pesto, Spaghetti Parsley with Pesto.

This episode takes a look at the cooking of Portugal for a gooey egg cake, a hearty braise and a fragrant soup. First, Milk Street Cook Bianca Borges bakes a Portuguese Sponge Cake with an airy, golden-hued crumb. Then, Christopher Kimball cooks Madeiran Pork with Wine and Garlic (Carne Vinha d'Alhos), equally suited as a main course or sandwich filling. Finally, Milk Street Cook Josh Mamaclay prepares Garlic and Cilantro Soup with Chickpeas (Acorda Alentejana), thickened with toasted bread and topped with soft cooked eggs.

From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Turkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.

We head to Crete to learn some classic Greek dishes. First, Chris and Milk Street Cook Lynn Clark make Greek Meatballs with Tomato Sauce (Soutzoukakia), a perfect addition to any meze spread. Then, Milk Street Cook Sam Fore demonstrates Greek-Style Baked White Beans in Tomato Sauce. Finally, Milk Street cook Bianca Borges prepares Greek Baked Vegetables, garnished with feta and olive oil.

Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter! Christopher Kimball will have you rethinking cornbread as he prepares Mexican Sweet Corn Cake. Then, Rosemary Gill purees carrots in a blender to make Brazilian-Style Chocolate Glazed Carrot Cake. Finally, Rose Hattabaugh bakes a Yellow Blender Cake with a simple 1-2-3 Vanilla Frosting.

Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter! Christopher Kimball will have you rethinking cornbread as he prepares Mexican Sweet Corn Cake. Then, Rosemary Gill purees carrots in a blender to make Brazilian-Style Chocolate Glazed Carrot Cake. Finally, Rose Hattabaugh bakes a Yellow Blender Cake with a simple 1-2-3 Vanilla Frosting.

Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter! Christopher Kimball will have you rethinking cornbread as he prepares Mexican Sweet Corn Cake. Then, Rosemary Gill purees carrots in a blender to make Brazilian-Style Chocolate Glazed Carrot Cake. Finally, Rose Hattabaugh bakes a Yellow Blender Cake with a simple 1-2-3 Vanilla Frosting.

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.

Milk Street takes "project baking" to new and exciting heights. First, Christopher Kimball makes Kolaches, Czech-American breakfast treats filled with cream cheese and jam. Rose Hattabaugh bakes Chocolate and Tahini Babka, a creative twist on the braided bread. Plus, Wes Martin shares the secret to proofing your dough in a cold kitchen and Rosemary Gill offers a lesson on Yeast 101.

We take a trip to Rome in search of authentic Fettuccine Alfredo. Back in the kitchen, Christopher Kimball demonstrates the rich, yet simplified version of an often heavy and cream-laden dish. Milk Street Cook Bianca Borges shows Chris how to make Chocolate Biscotti with Pistachios, Almonds and Dried Cherries and Milk Street Cook Josh Mamaclay prepares Lemon Garlic Fettuccine.

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. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.

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. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.

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. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.

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.

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. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.

In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.

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.

Cook with what you have in your pantry! Milk Street Cook Rayna Jhaveri prepares Cream-Free Tomato Bisque with Parmesan Croutons, a grown-up twist on a childhood favorite. Then, Milk Street Cook Sam Fore makes Pasta with Pesto Rosso, a red pesto featuring roasted red pepper and pecorino. To finish, Milk Street Cook Josh Mamaclay demonstrates Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar to add instant depth.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

Milk Street travels to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Christopher Kimball begin with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the soup's base. Then, Rosemary Gill reveals the art of Hot and Sour Soup with Chicken and Mushrooms, and Bianca Borges shares the technique for making perfect Thai Salad Rolls with Green Chili Dipping Sauce.

In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.

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, we turn your pantry staples into the perfect weeknight dinner. First, Milk Street Cook Sam Fore makes Pinto Beans with Bacon and Chipotle with notes of cumin and smoke. Then, Milk Street Cook Bianca Borges prepares easy Hoisin-Ginger Noodles and Milk Street Cook Josh Mamaclay assembles flavorful Tomato-Rice Soup with Caramelized Onions.

Cook with what you have in your pantry! Milk Street Cook Rayna Jhaveri prepares Cream-Free Tomato Bisque with Parmesan Croutons, a grown-up twist on a childhood favorite. Then, Milk Street Cook Sam Fore makes Pasta with Pesto Rosso, a red pesto featuring roasted red pepper and pecorino. To finish, Milk Street Cook Josh Mamaclay demonstrates Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar to add instant depth.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

In this episode, we take a trip to Morocco to learn about a traditional, all-purpose flatbread, Khobz. Next, Milk Street Cook Josh Mamaclay makes easy, yet deeply rich and flavorful Moroccan Harissa-Garlic Shrimp. Finally, Milk Street Cook Sam Fore prepares Salmon with Matbucha, a North African cooked "salad" made with olive oil, garlic, tomatoes, sweet peppers and spicy chilies.

In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.

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, we turn your pantry staples into the perfect weeknight dinner. First, Milk Street Cook Sam Fore makes Pinto Beans with Bacon and Chipotle with notes of cumin and smoke. Then, Milk Street Cook Bianca Borges prepares easy Hoisin-Ginger Noodles and Milk Street Cook Josh Mamaclay assembles flavorful Tomato-Rice Soup with Caramelized Onions.

Cook with what you have in your pantry! Milk Street Cook Rayna Jhaveri prepares Cream-Free Tomato Bisque with Parmesan Croutons, a grown-up twist on a childhood favorite. Then, Milk Street Cook Sam Fore makes Pasta with Pesto Rosso, a red pesto featuring roasted red pepper and pecorino. To finish, Milk Street Cook Josh Mamaclay demonstrates Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar to add instant depth.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

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. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.

In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.

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.

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.

This episode, we turn your pantry staples into the perfect weeknight dinner. First, Milk Street Cook Sam Fore makes Pinto Beans with Bacon and Chipotle with notes of cumin and smoke. Then, Milk Street Cook Bianca Borges prepares easy Hoisin-Ginger Noodles and Milk Street Cook Josh Mamaclay assembles flavorful Tomato-Rice Soup with Caramelized Onions.

Cook with what you have in your pantry! Milk Street Cook Rayna Jhaveri prepares Cream-Free Tomato Bisque with Parmesan Croutons, a grown-up twist on a childhood favorite. Then, Milk Street Cook Sam Fore makes Pasta with Pesto Rosso, a red pesto featuring roasted red pepper and pecorino. To finish, Milk Street Cook Josh Mamaclay demonstrates Stir-Fried Cumin Tofu, marinated in soy sauce and vinegar to add instant depth.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

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.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

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.

This episode is all about desserts! To start, Milk Street Cook Erica Bruce prepares a Chocolate Olive Oil Cake, which is beautifully balanced with the addition of lemon juice. Then, Milk Street Cook Sam Fore makes a lighter, easier version of zabaglione, Mascarpone Mousse. To finish, we make Rice Pudding with Bourbon, Orange and Cardamom, proving that arborio rice isn't just for risotto.

Milk Street heads to Italy to uncover lesser-known pasta recipes that deserve your attention. Christopher Kimball and J.M. Hirsch prepare Pasta with Spicy Tomato and Pancetta Sauce, where the secret spicy ingredient takes everyone by surprise. Then, we get a lesson on simple pasta shapes and Rose Hattabaugh makes Rigatoni alla Zozzona, a mash-up of carbonara and Amatriciana.

Milk Street heads to Italy to uncover lesser-known pasta recipes that deserve your attention. Christopher Kimball and J.M. Hirsch prepare Pasta with Spicy Tomato and Pancetta Sauce, where the secret spicy ingredient takes everyone by surprise. Then, we get a lesson on simple pasta shapes and Rose Hattabaugh makes Rigatoni alla Zozzona, a mash-up of carbonara and Amatriciana.

Milk Street heads to Italy to uncover lesser-known pasta recipes that deserve your attention. Christopher Kimball and J.M. Hirsch prepare Pasta with Spicy Tomato and Pancetta Sauce, where the secret spicy ingredient takes everyone by surprise. Then, we get a lesson on simple pasta shapes and Rose Hattabaugh makes Rigatoni alla Zozzona, a mash-up of carbonara and Amatriciana.

In this episode, we bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair. First, Christopher Kimball and Milk Street Cook Bianca Borges make Chocolate-Hazelnut Cream Cake with a whipped ganache filling. Then, Milk Street Cook Rayna Jhaveri bakes a gooey-centered Swedish "Sticky" Chocolate Cake, topped with a Flavored Whipped Cream that balances out the cake's richness.

Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, a flavorful take on chicken salad. Wes Martin explores toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and makes Spicy Broccolini with Seared Tofu and Sesame Oil.

Host Christopher Kimball takes inspiration from a focaccia originating in Bari, Italy to create Pour in the Pan Pizza. Then, Milk Street Cook Rayna Jhaveri assembles the perfect side for a pizza party, Shaved Fennel, Mushroom and Parmesan Salad. We finish with Milk Street Cook Josh Mamaclay preparing Inverted Pizza with Onions, Potatoes and Thyme using store-bought dough for a perfect weeknight dinner.

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 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 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.

In this episode, we take a fresh look at dessert, from a new take on cheesecake to one of France's easiest and most versatile loaf cakes. First, Christopher Kimball and Milk Street Cook Bianca Borges bake a show-stopping Chevre Cheesecake with Black Pepper-Graham Crust, a recipe from Angie Mar at New York's Beatrice Inn. Then, Milk Street Cook Josh Mamaclay makes Yogurt Loaf Cake with Coriander and Orange, demonstrating how citrus zest and toasted spices can add complexity to a simple cake.

What makes the perfect cheesecake? Milk Street heads into the kitchen to find out! Rose Hattabaugh leads the way with Basque Cheesecake, a dessert known for its "burnt" surface and creamy-smooth center. Christopher Kimball then puts cream cheese on the sidelines with Ricotta-Semolina Cheesecake. Plus, we investigate how the color of bakeware affects a recipe and make homemade creme fraiche.

Milk Street puts vegetables center stage! Milk Street Cook Rayna Jhaveri makes Indian-Spiced Butternut Squash Soup with Yogurt, a vibrant yet comforting soup. Then, Milk Street Cook Sam Fore makes Lentils with Swiss Chard and Pomegranate Molasses featuring earthy, deep flavors. Finally, Milk Street Cook Bianca Borges prepares Cauliflower Steaks with flavor-packed Chipotle-Cashew Sauce.

Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.

Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.

Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.

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.

Milk Street goes around the world to learn different variations of flatbread. Christopher Kimball starts with Turkish Pide Breads, demonstrating that sometimes flatbreads aren't so flat. Then, Rosemary Gill prepares quick and easy Yogurt Flatbreads with Flavored Butter. Inspired by the bakeries of Pakistan, Bianca Borges whips up Potato-Stuffed Naan.

Milk Street travels to Mexico City in search of tacos. Back in the kitchen, Chris uses what we learned to demonstrate Dutch Oven Beef Birria Tacos. Milk Street Cook Rayna Jhaveri then shows us how to make Fresh Tomatillo and Serrano Chili Salsa, a bright and tangy condiment. We conclude with Milk Street Cook Josh Mamaclay making easy, yet flavorful, Ancho-Spiced Pork and Potato Tacos.

From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Turkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.

From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Turkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.

From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Turkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.