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Air Date: Sat, Jun 20, 2020 7:30 PM
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher Lujan who grows ancient heirloom blue corn in the high-elevation mountains of the Taos Pueblo and learns about its significance to indigenous cultures.
Air Date: Sat, Jun 6, 2020 5:30 PM
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.
Air Date: Sun, May 31, 2020 7:00 PM
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Air Date: Sat, May 23, 2020 5:30 PM
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.
Air Date: Sat, May 9, 2020 5:30 PM
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.
Air Date: Fri, May 8, 2020 10:00 PM
Savor the life and legacy of Julia Child, who introduced French cuisine to America through her public TV series, “The French Chef,” in 1963.
Air Date: Fri, May 1, 2020 8:00 PM
Follow Vivian on a journey to learn how other Southerners cook and eat barbecue. She travels to Florida for smoked mullet and Texas for barbecue with Japanese and Mexican twists.
Air Date: Sun, Apr 26, 2020 10:02 PM
Travel with Vivian to the Lumbee tribe’s annual homecoming, where she samples their famous collard sandwich. On a trip to Georgia, Vivian meets a group of refugee farmers growing greens that remind them of home.
Air Date: Fri, Apr 17, 2020 8:00 PM
Hear Vivian’s lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. Her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche, and Korean kimchi.
Air Date: Sun, Apr 12, 2020 10:02 PM
Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations.
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