This episode is all about bread. Milk Street cook Erika Bruce teaches Christopher Kimball how to make aromatic, nutty and tender pumpkin seed rolls. Milk Street cook Matthew Card whips up an earthy and hearty Portuguese cornbread (broa).
This episode showcases light and bright recipes of the Middle East. Milk Street cook Catherine Smart teaches how to make a vibrant salmon chraimeh that comes together in less than 30 minutes. Chris learns how to make a bulgur-tomato salad with herbs and pomegranate molasses (eetch) from Milk Street cook Josh Mamaclay.
In this episode, the team learns how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken.
In this episode, the team explores the various colors, flavors and textures of South African cooking. Christopher Kimball and Milk Street cook Lynn Clark prepare a bright red piri piri chicken, packed with heat from crushed chilies and slightly sweet undertones.
In this episode, Christopher Kimball travels to Taipei, Taiwan, where he meets Qin Jia Bing Dian, who teaches him her secret to making the flakiest scallion pancakes.
In this episode, Milk Street cook Matthew Card breaks down the steps for preparing a moist and flavorful carne adovada. Then, Milk Street cook Bianca Borges shows Christopher Kimball how to make Mexican chicken soup with tomatillos and hominy, a staple with a twist.
This episode features Italian-inspired recipes with a Milk Street twist. Milk Street cook Erika Bruce shows the tricks to making perfect pizza at home with a recipe for roasted mushroom pizza with fontina and scallions.