On October 3, 2026
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Christopher Kimball's Milk Street Television — Season 9
#Episode nameAir dateRuntimeRating
01
26mThe Real Spaghetti & MeatballsThe popular image of Italians enjoying spaghetti and meatballs is a persistent one. We journey to the region of Abruzzo to uncover the dish's surprising historical roots. Furthermore, we present two additional red sauce recipes, each with an unexpected past: Charred Red-Sauce Spaghetti (Spaghetti all’Assassina) and Slow-Cooked Short Rib Ragù with Pasta.Sep 6, 2025Sep 6, 202526m02
26mNew SaladsMilk Street elevates the humble salad, offering vibrant variations like a comforting Greek bean salad and a Spanish-inspired take on the classic Caesar.Sep 13, 2025Sep 13, 202526m03
26mBest Romanian BakingWith author Irina Georgescu as their guide, Christopher Kimball journeys to the Saxon villages of Transylvania, seeking the heritage of Romanian baking. Returning to Milk Street, they recreate these traditions, crafting a Romanian Crème Fraîche Cake (Lichiu) – a sweet, yeasted dough filled with lemon and topped with custard; a reimagined apple pie, infused with cinnamon and walnuts; and finally, a Meringue-Topped Cherry Cake.Sep 20, 2025Sep 20, 202526m04
26mTomato MakeoversMilk Street demonstrates the potential hidden within even the humblest supermarket tomato, transforming it into something truly memorable. The culinary journey begins with a vibrant Calabrian Panzanella, followed by a refreshing Burmese Tomato Salad, elevated with shallots and peanuts. Next, we share a method for preserving the flavors of summer through a recipe for Tomato Conserva. Finally, a solution to the common problem of soggy tomato pies is offered: an Upside-Down Tomato Tart, inspired bySep 27, 2025Sep 27, 202526m05
26mHong Kong ClassicsVenturing into the vibrant culinary landscape of Hong Kong, Milk Street seeks out authentic Cantonese fare. We unravel the secrets behind Cantonese Sweet and Sour Pork, pinpointing the key ingredient that defines its distinctive taste. Next, we present a reimagining of a familiar pairing: Cantonese Stir-Fried Black Pepper Beef and Potatoes. To conclude, we create a fragrant dish of Hot Oil-Flashed Garlic-Ginger Shrimp, where delicate shrimp are quickly cooked with aromatics over lightly steamedOct 4, 2025Oct 4, 202526m06
26mMilk Street Pizza PartyTonight at Milk Street, Christopher Kimball addresses the challenge of achieving pliable dough with his recipe for Easy-Stretch Yogurt Pizza Dough. We then explore the tools necessary to recreate a pizzeria experience at home, examining the merits of pizza steels and stones. Discover how to achieve a beautifully crisp crust using a simple sheet pan, with a recipe for Arrabbiata Slab Pizza. And to conclude, we present a French variation on the beloved dish: Tarte Flambée, a savory pie traditionalOct 11, 2025Oct 11, 202526m07
Apple Strudel & SchnitzelIn Salzburg, Christopher Kimball journeys to explore the artistry behind two beloved Austrian specialties: Strudel and Schnitzel. He delves into the techniques required to stretch dough to almost ethereal thinness and master the delicate process of rolling the iconic Austrian Apple Strudel. Later, he visits a bustling restaurant where over seven hundred Schnitzel are prepared daily, uncovering the secrets to crafting the perfect Austrian Pork Schnitzel. And as a bonus, we share the steps for makOct 18, 2025Oct 18, 202508
Coconut Curry & Stir-Fried ChickenOur journey begins in Malaysia, a land where Indian, Chinese, and Malay culinary traditions beautifully intertwine. Our first exploration showcases the art of crafting vibrant curry pastes in a Malaysian-style chicken and coconut curry. Next, we prepare a fragrant pot of Coconut Ginger Rice, a staple of Malaysian cuisine. Finally, we create Malaysian Twice-Cooked Turmeric Chicken, infused with lemongrass and sweet soy, a savory delight of fried chicken coated in a rich, umami glaze.Oct 25, 2025Oct 25, 202509
Everyone Is Wrong About Pie!The kitchen is abuzz with the art of pie-making! Christopher Kimball shares his reliable method for crafting pie dough, then employs the finished crust to create a pumpkin pie featuring a caramelized pumpkin filling, subtly enhanced with a touch of bourbon. We address your inquiries regarding blind baking techniques and examine the factors that influence pie pan performance. Finally, we set aside the traditional pans and embrace a more rustic approach, preparing a freeform Three Berry Crostata.Nov 1, 2025Nov 1, 202510
Cheese Bread & Garlic ChickenOn a journey to the Republic of Georgia, Milk Street explores the nation's celebrated cheese bread, returning with an effortless recipe for Puff Pastry Khachapuri. The program also celebrates Georgia’s affection for walnuts, offering preparations of Red Adjika and Georgian Tomato and Cucumber Salad with Walnuts. To conclude, we present Georgian Creamy-Garlic Chicken, a simple traybake featuring a luscious sour cream and herb sauce.Nov 8, 2025Nov 8, 202511
New Holiday VegetablesAt Milk Street, we reimagine vegetables for the festive season. We begin with a Buttery Hazelnut and Winter Squash Tian, carefully layering thin slices of butternut squash to create a visually stunning dish. Next, cornstarch lends its magic to Crisp Oven-Fried Cauliflower, served with a tangy Tahini-Yogurt Sauce. And for Moroccan-Spiced Glazed Carrots, we employ a "braise and glaze" method, infusing them with the warmth of garlic, honey, and cumin.Nov 15, 2025Nov 15, 202512
Best Italian DessertsOn Milk Street's latest journey, we explore Italy in pursuit of its most delightful desserts. In the very city where tiramisù originated, we uncover a six-ingredient recipe that skips the cooking and significantly reduces the sugar. From Rome, we bring back a rustic Ricotta and Cherry Jam Tart. And finally, we visit a historic biscotti bakery, a purveyor of the twice-baked cookies for over a century, returning with a recipe for Almond and Citrus Biscotti.Nov 22, 2025Nov 22, 202513
The New Chicken Noodle SoupFrom South Korea, Milk Street presents a recipe poised to redefine your approach to chicken noodle soup: Sujebi, a Korean hand-torn noodle soup with chicken. We then explore a swift Korean Spicy Stir-Fried Pork, a practical guide to utilizing the essentials of a Korean pantry. To conclude, we discover the art of Korean Stir-Fried Chicken with Rice, drawing inspiration from the shared-plate experience found in South Korea’s vibrant dakgalbi restaurants.Nov 29, 2025Nov 29, 202514
New Christmas CookiesFor holiday cookies, Milk Street presents a blend of familiar comforts and fresh inspiration. We begin with Linzer Bars, a modern take on the classic Austrian linzertorte, featuring vibrant raspberry jam nestled within a warmly spiced crust. Next, we offer Chocolate-Dipped Tahini and Browned Butter Cookies, a delightful pairing of rich chocolate and nutty sesame. And to complete the collection, there are Polish Gingerbread Cookies, fragrant with honey and rye.Dec 6, 2025Dec 6, 202515
Backroads RomaniaChristopher Kimball journeys through Romania, seeking out cooks who are reviving forgotten culinary practices. His travels yield recipes for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream and Cheese, and Romanian Musaca—a dish akin to the Greek moussaka, distinguished by its layers of potato and a savory pork sauce.Dec 13, 2025Dec 13, 202516
Professional Breads at HomeEmbark on the journey to becoming a skilled bread maker! We begin with Three-Seed Beer Pretzels, revealing the secrets to achieving a perfectly chewy crust and a tender interior. Next, discover an Olive Oil Challah crafted with the technique of Japanese milk bread, yielding a light, airy crumb with exceptional structure. Furthermore, we’ll guide you through essential kneading methods and demonstrate the proper way to sharpen serrated knives.Dec 20, 2025Dec 20, 202517Favorite Italian SoupsMilk Street delves into Italy’s collection of humble soups. There, we discover that authentic Italian Wedding Soup avoids meatballs altogether, favoring instead a harmonious blend of meat and vegetables. We learn the techniques for crafting Bread and Tomato Soup with Poached Eggs, as well as Ribollita, the hearty Tuscan white bean and vegetable soup – both exemplary dishes of *cucina povera*. Furthermore, we offer four methods to elevate the flavor of commercially prepared broth.Dec 27, 2025Dec 27, 202518Fearless FishLet's explore the joys of cooking with fish, banishing any apprehension you might have. We begin with Crisp-Skinned Broiled Salmon, its preparation inspired by a Japanese method that utilizes salt to gently draw out excess moisture. Following this, we delve into an Italian Seafood Stew brimming with scallops and clams, alongside Sautéed Cod Fillets enhanced by a vibrant Spicy Cilantro Sauce, known as Zhoug. Finally, we'll discover the ideal techniques for searing shrimp to perfection and steaminJan 3, 2026Jan 3, 202619Easy EnchiladasIn Mexico City, Christopher Kimball seeks the secrets to crafting Cheese Enchiladas with Salsa Roja, beginning with a simple red salsa invigorated by a blender and a technique for achieving perfect vegetable char. The culinary journey continues with Mexican Cowboy Beans (Frijoles Charros), rich with the smoky flavors of bacon and chipotle. Inspired by a beloved street food, the episode culminates in a preparation of Mexican-Style Corn with Chili and Lime (Esquites).Jan 10, 2026Jan 10, 202620Favorite Forgotten CakesThese are cakes of remarkable quality, often overlooked. First, there's Hot Milk Sponge Cake, a confection that offers a subtle lesson in the science of scalded milk. Next, we have Broken Phyllo Baklava Cake, distinguished by its use of fractured phyllo shards instead of traditional flour. And finally, Invisible Apple Cake—Gâteau Invisible—where delicate apple slices seem to vanish within a rich, egg-laden batter.Jan 17, 2026Jan 17, 202621The Secrets of CurryOn Milk Street, we journey to Sri Lanka to explore the heart of curry. We begin with a soothing pot of Sri Lankan Spinach and Coconut Dal, brightened by a Tomato Tarka. Then, we prepare a vibrant Sri Lankan Deviled Shrimp, utilizing a simple sear for perfectly cooked shellfish. To conclude, we share the art of crafting your own curry powder, accompanied by a recipe for Sri Lankan Chicken and Coconut Curry.Jan 24, 2026Jan 24, 202622Eggs Around the WorldOur culinary journey begins with a quest for refined egg preparations, commencing with Velvety Turkish Scrambled Eggs enriched with yogurt. We then explore eggs as a vibrant addition to soups and salads, offering recipes for Wok-Fried Eggs and savory Soy Sauce Eggs. The exploration culminates in a Hong Kong specialty: a deconstructed fried rice, Cantonese-Style Shrimp Omelet on Rice, where cornstarch subtly alters the egg's texture, creating a uniquely delicate mouthfeel.Jan 31, 2026Jan 31, 202623Simple Italian PastasChristopher Kimball journeys to Calabria, seeking out pasta recipes built on the foundation of simple ingredients. His exploration begins with Spaghetti with Garlic and Walnut Breadcrumbs. Next, he delves into the world of Calabrian chilis while crafting Pasta with Sun-Dried Tomato and Red Pepper Pesto. The program concludes with a recipe for Pasta with what he playfully calls "Fake" Sauce—a creation designed to evoke the rich depth of a meat ragu without using any meat at all.Feb 7, 2026Feb 7, 2026
