Christopher Kimball's Milk Street

Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. Milk Street Cook Catherine Smart shows Chris how to make Chinese White-Cooked Chicken with Ginger-Soy Dressing. End with a little sizzle as Milk Street Cook Matthew Card shows how to make Hot Oil-Flashed Chard with Ginger, Scallions and Chili at home.

In this episode, host Christopher Kimball goes to London’s Violet Bakery to visit with rising pastry star Claire Ptak and learn some of her baking techniques. Back at Milk Street he makes 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.

Host Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame. Back in the kitchen, Chris and Milk Street Cook Rayna Jhaveri draw on that flavorful palette as they make Thai Fried Rice. Milk Street Cook Lynn Clark demonstrates how to make a crisp, tangy Thai-style Napa Coleslaw with Mint and Cilantro.

Milk Street Cook Rayna Jhaveri shows host Christopher Kimball how to make Turkish Meatballs with Lime Yogurt Sauce. Milk Street Cook Catherine Smart shows Chris how to make Hummus, while Rayna demonstrates a dressing that can perk up any vegetable, Sweet-and-Sour Mint Dressing. Milk Street Cook Erika Bruce shows us how versatile tahini shines bright in our ultimate Tahini Swirl Brownies.

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). Milk Street Cook Rayna Jhaveri teaches host Christopher Kimball about Central Mexican Guacamole, and Chris demonstrates his foolproof recipe for Chili- Pineapple Margarita.

Chicken soup goes global as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). 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. Milk Street Cook Matthew Card shows how to make Fluffy Olive Oil Scrambled Eggs.

Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian Flatbread. Milk Street Cook Erika Bruce 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.

Host Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. 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). Milk Street Cook Lynn Clark shows Chris how to make a vibrant Kale Salad using a technique borrowed from Japanese cooking.

Milk Street Cook Catherine Smart shows how to make Whipped Cream Biscuits with Macerated Strawberries with Lime. Milk Street Cook Erika Bruce shows host Christopher Kimball the techniques that transform this often dense dessert into the light and tender Lemon-Buttermilk Pound Cake. Next, Chris teaches us how to prep your pan in Milk Street Cooking School.

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 as 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.

Milk Street Cook Catherine Smart shows host Christopher Kimball how to turn economical beef eye round into a succulent holiday Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef. Then Milk Street Cook Erika Bruce gives us the rundown on Rye-on-Rye Sticky Toffee Pudding. Milk Street Cook Lynn Clark shows Chris how to make Skillet-Charred Brussels Sprouts with Garlic, Anchovy and Chili.

Milk Street visits Peru to learn a new way of making pesto with spinach - Peruvian Pesto (Tallarines Verde). The pasta theme continues as Milk Street Cook Catherine Smart teaches host Christopher Kimball about a different noodle dish, Soba with Miso Butter and Asparagus. Milk Street Cook Lynn Clark shows us a pesto that’s red, not green, as she creates the Sicilian pasta dish, Trapanese Pesto.

Catherine Smart demonstrates how to make Japanese Fried Chicken (Karaage). Rayna Jhaveri shows us how Japanese Potato Salad banishes the bland with its creamy, semi-mashed potatoes contrasted with crisp, piquant ingredients. And Erika Bruce shows Chris how to make Sweet-and-Spicy Ginger Green Beans. Then, Chris discusses Andy Ricker's kitchen cabinet essentials.