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Christopher Kimball’s Milk Street Television
Milk Street Holidays
Season 1
Episode 111
Festive doesn’t have to mean expensive. Turn economical beef eye-round into a succulent holiday roast with a prune, peppercorn and fresh herb-rubbed roast beef. Then, a British favorite gets a transatlantic twist with rye-on-rye sticky toffee pudding. Milk Street Cook Lynn Clark shows Chris how to make skillet-charred Brussels sprouts. And Chris discusses Sara Moulton’s kitchen cabinet essentials.
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27:22
Milk Street visits Budapest for a lesson on all things paprika.
27:20
Milk Street elevates classic cookie recipes with secret ingredients and new techniques.
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27:06
Milk Street returns to Rome to find hidden gems, from fresh pasta to cacciatore.
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26:14
Milk Street transforms into a steakhouse to explore mouth-watering steak recipes.
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25:46
Milk Street heads to Lahore to discover the heart and soul of Pakistani cuisine.
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25:57
Milk Street adds bold flavor to chicken three ways—poached, spatchcocked and tray-baked.
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27:26
From potato-stuffed naan to dimpled pide, Milk Street explores the world of flatbreads.
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26:53
What makes a perfect cheesecake? Milk Street heads into the kitchen to find out!
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27:17
Milk Street learns the secrets of Sichuan cuisine from expert Fuchsia Dunlop.
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26:47
Milk Street celebrates the holidays with short ribs, roast beef and chocolate mousse.
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27:14
Milk Street travels to Bangkok to learn three classic Thai takeout recipes.
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25:50
Milk Street tackles "project baking" with kolaches and chocolate and tahini babka.