Christopher Kimball's Milk Street

Try a simpler and tastier way to crisp fried chicken with Japanese Fried Chicken (Karaage). See how Japanese Potato Salad banishes the bland and then make Sweet-and-Spicy Ginger Green Beans. Chris discusses Andy Ricker's kitchen cabinet essentials.

Milk Street visits Peru and learns a new way to make pesto. Featured recipes include Peruvian Pesto (Tallarines Verdes), Soba with Miso Butter and Asparagus, and Trapanese Pesto. Plus, Chris reveals his recipe for Pisco Sours.

Festive doesn't have to mean expensive. Turn beef eye-round into holiday-worthy Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef. Add Skillet-Charred Brussels Sprouts and finish the meal with a British favorite, Sticky Toffee Pudding.

Learn a shortcut to make No-Sear Lamb or Beef and Chickpea Stew. Spices help give the stew deep flavor and Chris learns more about these essential ingredients. Then, we make Harissa at home and finish with a simple and elegant dessert, Caramel Oranges.

A classic recipe gets a different spin as Milk Street Cook Catherine Smart makes Whipped Cream Biscuits with Macerated Strawberries with Lime. Other recipes include Lemon-Buttermilk Pound Cake, and a five-star dessert, Pistachio-Cardamom Loaf Cake.

Christopher Kimball travels to Washington, D.C. to cook with José Andrés. Back at Milk Street, we make Garlic Soup (Sopa de Ajo), Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos), and a vibrant Kale Salad.

Italy provides inspiration for a fast and fabulous Italian Flatbread. Other recipes include Ricotta-Semolina Cheesecake with a Blueberry-Lavender Compote, and Gemelli Pasta with Chevre, Arugula and Walnuts. Chris tells us an easy way to fry eggs.

Chicken soup goes global as Milk Street learns how to make Georgian Chicken Soup (Chikhirtma). Other recipes include Persian Jam, and how to prepare Cracked Potatoes with Vermouth, Coriander and Fennel, and Fluffy Olive Oil Scrambled Eggs.

Milk Street travels to Mexico to get an insider view on traditional classics. Featured recipes include Shrimp in Chipotle Sauce, Central Mexican Guacamole, Chili-Pineapple Margarita, Cilantro-Jalapeno Adobo Sauce.

Meatballs get a makeover when Milk Street makes Turkish Meatballs with Lime-Yogurt Sauce. Other recipes include Israeli Hummus, and Sweet and Sour Mint Dressing. Finally, we learn the versatility of tahini, as the team makes Tahini Swirl Brownies.

In Chiang Mai, Thailand, Christopher Kimball visits Andy Ricker of Pok Pok fame and gets a lesson in Thai Cooking. Recipes included are Thai Fried Rice, Pickled Chilies, and Thai Chicken with Chili-Lime Dipping Sauce and Tamarind Dipping Sauce.

In London's Violet Bakery, Chef Claire Ptak demonstrates how to under-whip egg whites for a lighter cake; back at Milk Street, the team bakes Chocolate, Prune and Rum Cake, followed by Brown Sugar Tart with Single-Crust Pie Dough.

Host Christopher Kimball makes Chinese White-Cooked Chicken with Ginger-Soy Dressing; Milk Street then compares an Asian Cleaver with a Western Chef's Knife; Chef Matthew Card sizzles and makes Hot Oil-Flashed Chard with Ginger, Scallions, and Chili.