On October 3, 2026
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Christopher Kimball's Milk Street Television — Season 5
#Episode nameAir dateRuntimeRating
0130mMexico City FavoritesIn Mexico City, Christopher Kimball seeks out cherished dinner recipes from Esmeralda Brinn, a cooking school instructor, and Adriana Luna, chef at La Cocina de Mi Mamá in the vibrant Coyoacán market. Returning to his own kitchen, Chris crafts a layered Chicken, Salsa Verde, and Tortilla Casserole, known as Pastel Azteca. Meanwhile, Milk Street's Lynn Clark prepares Pork in Veracruz Sauce (Puntas a la Veracruzana), a skillet dish featuring thinly sliced pork simmered in a rich sauce of tomatoes,Sep 10, 2021Sep 10, 202130m02Middle Eastern Meets LondonThis episode draws inspiration from the vibrant Middle Eastern restaurants of London. First, Christopher Kimball and Milk Street's Lynn Clark prepare Jerusalem-style mixed grill chicken, served with tahini sauce and pickled onions. Next, Milk Street's Rayna Jhaveri roasts a whole cauliflower, seasoned with spiced tahini and garlic-chili oil. Finally, Milk Street's Bianca Borges bakes a rustic almond-coconut cake studded with cherries and pistachios, evoking the abundance of fruit and nuts foundSep 17, 2021Sep 17, 202103Tuesday Night BolognaThis episode finds Christopher Kimball in Bologna, Italy, seeking inspiration for an easy weeknight meal. He begins by baking an exquisite Italian Flourless Chocolate Torta, adapting a closely guarded family recipe known as torta Barozzi. Next, Lynn Clark of Milk Street prepares a straightforward pasta dish: Spaghetti Aglio e Olio with Tomatoes and Basil. Finally, Chris crafts a creamy, rustic Italian Bean Soup, enriched with fresh pasta.Sep 24, 2021Sep 24, 202104Portuguese ClassicsThis installment explores the culinary traditions of Portugal, featuring a rich egg cake, a comforting braise, and an aromatic soup. Milk Street’s Bianca Borges begins by crafting a Portuguese Sponge Cake, its crumb light and golden. Next, Christopher Kimball prepares Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos), a dish equally satisfying as a main course or a sandwich filling. To conclude, Josh Mamaclay of Milk Street presents Garlic and Cilantro Soup with Chickpeas (Açorda AlentejaOct 1, 2021Oct 1, 202105Israel New and OldIn the Galilee Valley, Christopher Kimball joins Reem Kassis, author of "The Palestinian Table," to prepare a kafta traybake. Afterward, Kimball journeys to Tel Aviv for a meal at Shlomo & Doron, a renowned establishment celebrated for its hummus, both traditional and innovative. Returning to the kitchen, Kimball crafts a comforting Lebanese Baked Kafta with Potatoes and Tomatoes, a casserole infused with warm spices. He follows this with Hummus accompanied by Chipotle Black Beans and Tomato SalOct 8, 2021Oct 8, 202106Milk Street VegetarianThis episode celebrates the versatility of vegetables, showcasing how they can take center stage in a meal. Lynn Clark, a Milk Street Cook, begins with Cauliflower Steaks, accompanied by pickled peppers, capers, and Parmesan, for a hearty main course. Next, Bianca Borges of Milk Street presents Mushroom and Cheese Quesadillas, drawing inspiration from Mexican cuisine. The episode concludes with Rayna Jhaveri, also from Milk Street, demonstrating Panzanella, a Tuscan salad featuring fresh mozzareOct 15, 2021Oct 15, 202107The Secrets of AmalfiThis episode features three recipes inspired by the sweet, orb-like lemons that flourish along Italy's Amalfi Coast. First, Christopher Kimball prepares Spaghetti with Lemon Pesto, showcasing a vibrant pesto recipe that cleverly substitutes lemon zest for traditional basil. Next, Milk Street's Josh Mamaclay crafts Lemon and Shrimp Risotto, enriched with fresh basil and finished with a touch of egg yolk and cream to achieve a luxuriously velvety texture in the rice. Finally, Milk Street's Lynn ClOct 22, 2021Oct 22, 202108Cheryl Day Bakes Cakes!In Savannah, Georgia, Christopher Kimball seeks out Cheryl Day at Back in the Day Bakery, eager to uncover cherished recipes from her collection of Southern baking. Their first endeavor yields Sweet Potato Cupcakes, adorned with a cream cheese-caramel frosting whose rich, bittersweet notes enhance the cupcakes' inherent earthiness and warm spices. Next, they craft a Glazed Sour Cream and Brown Sugar Bundt Cake, a creation reminiscent of classic butterscotch confections. The visit culminates in aOct 29, 2021Oct 29, 202109Taste of VietnamThis episode explores the vibrant world of home cooking in Ho Chi Minh City, uncovering flavorful yet straightforward Vietnamese dishes. Christopher Kimball begins by crafting a Vietnamese Beef Stew, where star anise and lemongrass elegantly blend with classic French culinary approaches. He then prepares a swift Vietnamese Scallion Sauce, a versatile accompaniment for vegetables, seafood, and meat alike. Finally, Milk Street’s Josh Mamaclay presents an aromatic Vietnamese Braised Lemon Grass ChiNov 5, 2021Nov 5, 202110Everyday VeniceThis episode draws inspiration from the time-honored culinary traditions of Venice, showcasing how to create rustic dishes brimming with flavor. First, Bianca Borges of Milk Street guides us through the preparation of Venetian Rice and Peas (Risi e Bisi), a creamy creation whose secret lies in a vibrant green vegetable broth. Next, Josh Mamaclay from Milk Street presents Polenta with Shrimp and Tomatoes. To conclude, Christopher Kimball and Lynn Clark of Milk Street share a recipe for Venetian CNov 12, 2021Nov 12, 202111The Turkish KitchenChristopher Kimball sought out Ana Sortun at her restaurant, Oleana, hoping to acquire a recipe for Turkish stuffed flatbreads. Later, in his own kitchen, he crafted Spinach and Cheese Gözleme, carefully folding Yufka flatbread around a rich filling of three cheeses. Inspired by the pomegranate molasses of southern Turkey, Milk Street's Rayna Jhaveri prepared a Turkish Tomato and Onion Salad, dressed with olive oil and pomegranate molasses. Meanwhile, Milk Street's Josh Mamaclay grilled Rib-EyeNov 19, 2021Nov 19, 202112Milk Street Chocolate CakesThis episode features the baking of two chocolate cakes: one designed for celebrations and the other a simple, single-bowl creation. First, Christopher Kimball and Milk Street Cook Bianca Borges prepare Chocolate-Hazelnut Cream Cake, filled with a delicate whipped ganache. Next, Milk Street Cook Rayna Jhaveri bakes a luscious Swedish “Sticky” Chocolate Cake, distinguished by its gooey center and complemented by a flavored whipped cream that tempers the cake's intensity.Nov 26, 2021Nov 26, 202113Summer KitchensUkrainian chef Olia Hercules offers a glimpse into her kitchen, sharing two recipes rooted in the summer cooking traditions of her homeland. She begins with Chicken Roasted with Garlic-Herb Crème Fraîche, a dish where the bird is generously coated with a fragrant crème fraîche, infused with herbs, to both enhance flavor and promote a beautiful golden-brown finish. Next, she prepares Ricotta-Semolina Cake with Caramelized Apples, a delightful hybrid of cake and cheesecake, crowned with a layer ofDec 3, 2021Dec 3, 202114The New NY Cheesecake!This episode revisits the world of dessert, offering both innovative and comforting options. We begin with a contemporary take on cheesecake: a striking Chèvre Cheesecake with Black Pepper-Graham Crust, adapted from Angie Mar of New York’s Beatrice Inn. Next, Erika Bruce, a Milk Street Cook, presents a simple yet elegant Raspberry Mascarpone Freeform Tart. Finally, Josh Mamaclay, also a Milk Street Cook, demonstrates how to elevate a humble Yogurt Loaf Cake with Coriander and Orange, showcasingDec 10, 2021Dec 10, 202115Udon Noodles at HomeCulinary historian Christopher Kimball seeks out Japanese cooking instructor Sonoko Sakai at her home, where he learns the key to crafting udon noodles: the surprisingly effective method of stomping the dough to knead it. Returning to the kitchen, the focus shifts to creating homemade udon noodles, followed by two distinct preparations: comforting udon in a savory soy broth and a more vibrant version featuring spicy meat and mushroom sauce. To complete the meal, we prepare a light and refreshingDec 17, 2021Dec 17, 202116A Taste of CreteIn Crete, Christopher Kimball joins Chef Marianna Leivaditaki, sharing the work of a small-boat fisherman with her father. Returning to the kitchen, they prepare Braised Beef with Dried Figs and Quick-Pickled Cabbage—a robust dish that celebrates the essence of the Mediterranean. Afterward, they craft Shrimp, Orzo, and Zucchini, infused with Ouzo and Mint, coaxing the orzo to a creamy texture like risotto with a fragrant shrimp broth.Dec 24, 2021Dec 24, 202117Schnitzel and Mashed!This installment offers a complete menu for a hearty dinner: crispy schnitzel accompanied by two sides. We begin with a preparation of German Pork Schnitzel, illustrating the technique for achieving its distinctive, crinkled crust. Next, we craft Croatian Mashed Potatoes, seasoned with paprika and caramelized onions. To complete the meal, we prepare the classic accompaniment to schnitzel – creamy German Cucumber-Dill Salad (Gurkensalat).Dec 31, 2021Dec 31, 202118Cooking of UkraineThis time, we join Chef Olia Hercules as she shares cherished Ukrainian family recipes. She begins with a version of Borsch, a dish steeped in history, featuring duck and prunes. Next, she prepares Slow Roasted Pork with Sauerkraut, Apples, and Dried Fruit – a remarkable roast, both tender and flavorful, with a delightful balance of savory and sweet.Jan 7, 2022Jan 7, 202219La Cocina de Puerto VallartaThis episode features Christopher Kimball's visit with Paola Briseño González and Javier Cabral, as they explore the culinary landscape of Jalisco, Mexico. Returning to the kitchen, we prepare Colima-Style Shredded Braised Pork, its flavors enhanced by the mellow sweetness of coconut vinegar. We then bake a Banana Custard Pie, the caramelized sugar lending a touch of rustic charm to this simple dessert. Following this, we craft Salsa Macha Costeña, a rich and nutty condiment, and conclude with CJan 14, 2022Jan 14, 202220The Art of Japanese CookingChef Christopher Kimball seeks out Japanese cooking instructor Sonoko Sakai, eager to learn a few of her preferred recipes for the home cook. Their culinary exploration begins with a Japanese-Style Chicken and Vegetable Curry, crafted with Sonoko’s distinctive homemade curry powder. Next, they bake Japanese Milk Bread, a loaf renowned for its airy texture, subtle sweetness, and delicate crumb.Jan 21, 2022Jan 21, 202221Tuesday Night MediterraneanThis episode offers three recipes drawn from the vibrant tastes of the Mediterranean. We begin with a refined Provençal Braised Chicken, brightened by fresh fennel, white wine, orange zest, and saffron. Next, we craft Sardinian Herb Soup with fregola and white beans, a robust and fragrant dish shared by Chef Luigi Crisponi. To conclude, we prepare a Spanish Shrimp & Chickpea Stew, where smoked and sweet paprika blend to create a deep, earthy richness of color and flavor.Jan 28, 2022Jan 28, 202222Souvlaki and FlatbreadChristopher Kimball journeys to Crete to study classic Greek cuisine with Marianna Leivaditaki. Their first endeavor is Pork Souvlaki, served with Tzatziki and a vibrant Tomato-Onion Salad. To complement the meal, they prepare soft Yogurt and Olive Oil Flatbreads. The culinary exploration concludes with Broken Phyllo Cake, infused with orange and bay leaf, and steeped in a syrup of cinnamon and cardamom, lending it a delightfully moist, pudding-like texture.Feb 4, 2022Feb 4, 202223Flavors of EthiopiaThis episode takes us to Addis Ababa, where we explore the vibrant world of Ethiopian spices and stews. We begin by crafting Ethiopian Stewed Collard Greens, Gomen Wat, known for their tender texture and savory depth. Next, we prepare Doro Wat, a rich chicken stew distinguished by its fragrant spices and generous use of onions. Finally, we'll show you how to make Berbere, the bold spice blend that forms the heart of so many Ethiopian culinary traditions.Feb 10, 2022Feb 10, 2022
