Every season of Christopher Kimball's Milk Street Television ever, ranked from best to worst by thousands of votes from fans of the show. The best seasons of Christopher Kimball's Milk Street Television!

Christopher Kimball visits Fuchsia Dunlop in London to learn about the Chinese approach to cooking. Chinese white-cooked chicken with ginger-soy dressing; using an Asian cleaver vs. a Western chef's knife; hot oil-flashed chard with ginger scallions and chili.

Homecooking, Chinese Style

Claire Ptak of London's Violet Bakery demonstrates how to under-whip egg whites for a lighter cake; chocolate, prune and rum cake; brown sugar tart with single-crust pie dough.

The New Baking

Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker. Thai fried rice; Thai-style coleslaw with mint and cilantro; pickled chilies; Thai chicken.

From Thailand with Love

Milk Street Cook Rayna Jhaveri shows how to make Turkish meatballs with lime-yogurt sauce; Israeli hummus; sweet-and-sour mint dressing; tahini swirl brownies.

Tahini Rules!

Milk Street visits Mexico for an insider view on Shrimp in chipotle sauce; Central Mexican guacamole; chili-pineapple margarita; cilantro-jalapeno adobo sauce.

Mexico Every Single Day

Milk Street Cook Catherine Smart shows Christopher Kimball how to make Georgian chicken soup; cracked potatoes with vermouth, coriander and fennel; fluffy olive oil scrambled eggs; seasoning a carbon steel pan.

Milk Street Suppers

Italy provides inspiration as Matthew Card shows how to make Italian flatbread; ricotta-semolina cheesecake; gemelli pasta with chevre, arugula and walnuts; frying eggs.

Milk Street Italian

Matthew Card makes Garlic soup; Spanish spice-crusted pork tenderloin bites; kale salad.

Simply Spanish

Catherine Smart shows how to make Whipped cream biscuits with macerated strawberries with lime; lemon-buttermilk pound cake; prepping a pan; pistachio-cardamom loaf cake.

Not Your Mother's Cake

Milk Street Cook Matthew Card shows how to make No-sear lamb or beef; chickpea stew; harissa; caramel oranges.

Milk Street Menu

Milk Street Cook Catherine Smart makes Prune, peppercorn and herb-rubbed roast beef; rye-on-rye sticky toffee pudding; skillet-charred Brussels sprouts; kitchen cabinet essentials.

Milk Street Holidays

Milk Street visits Peru to learn a new way to make Peruvian pesto; soba with miso butter and asparagus; pisco sours; Trapanese pesto, a Sicilian pasta dish; kitchen cabinet essentials.

Crazy Noodles

Milk Street Cook Catherine Smart demonstrates Japanese fried chicken; Japanese potato salad; sweet-and-spicy ginger green beans.

Japan Fried Chicken

The classic flavors and ingredients of Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center; Raoche Street Night Market; Kun-Yin Cheng of the Shin Yeh restaurant; how to make Taiwanese beef noodle soup and more.

Home Cooking in Taiwan

Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.

Quick Suppers from Madrid

The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.

Middle East Classics

Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.

Japanese Tuesday Nights

French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.

Easy French Desserts

Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.

Secrets of Thailand

Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.

Pizza and Pasta

North African chicken couscous; chickpea and harissa soup; and how to make a harissa.

Tunisian Couscous

Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.

New Mexico, Old Mexico

The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.

Taipai Cooking Lesson

Exploring the various colors, flavors and textures of South African cooking.

South African Barbecue

The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.

Porchetta at Home

How to elevate simple chicken recipes using techniques and flavors from around the world.

Chicken from Paris to the Middle East

Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.

The Japanese Quick Cook

The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.

Middle East Favorites

How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.

New Breads

A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.

A Trip to Senegal

How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.

Chicken the Chinese Way

Exploring the South American food, notably from Colombia and Peru.

South American Classics

Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.

Every Day Turkish Favorites

Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.

From Vietnam to Burma

Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.

Singapore Satay, Soup and Sling

Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.

West African Weeknight Supper

In the Season 3 premiere, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesús Ochoa, the sous chef at Criollo Restaurant, and learns how to make Carnitas. He then learns how to make Tlayudas from Pilar Cabrera, the owner and head chef of La Olla.

The Oaxacan Kitchen

Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou.

The Joy of Cooking Lebanon

We learn how Milk Street makes bold Italian dishes in ways that are easy and fresh. Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Catherine Smart teaches us Spaghetti al Limone and Bianca Borges recreates the classic dish Pasta all’Amatriciana using Milk Street’s pasta-making techniques.

Italian The Right Way

Christopher Kimball travels to Paris to sample some not-so-classic baked goods. He visits Rose Bakery and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of “The New Paris,” about how expats are modernizing Paris’ food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Bianca Borges recreates Petit Grain’s Salted Peanut and Caramel Tart.

Baking in Paris

This episode is all about quick, easy and delicious stir-fry. Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

The Secrets of Stir Fry

Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). For an easy Tuesday Night Dinner, Chris shows us how to make Chicken Traybake with Roasted Poblano and Tomato Sauce.

Chicken Around the World

Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two fast and delicious Greek dips, Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Milk Street Cook Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.

Greece Every Day

Classic Italian dishes are reinvented using Milk Street techniques. Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina). Then Rayna Jhaveri shows us how to make a Sicilian favorite, Pasta con Fagioli. Finally, Catherine Smart shows Chris a recipe for Soft Polenta.

Milk Street Italian Classics

Christopher Kimball eats local favorites at an Oaxacan open-air market. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Molletes, a delicious open-faced sandwich served on thick-cut bread with refried beans and melted cheese. Back at the kitchen, Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Matthew Card teaches us how to make a quick Tomatillo-Avocado Salsa, and Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.

Enchiladas, Salsas and Molletes

Christopher Kimball goes on a road trip to Portland, Maine.

On the Road: Portland, Maine

Milk Street sweets such as a Maple-Whiskey Pudding Cake and Spice Cookies are prepared.

Milk Street Sweets

Christopher Kimball goes on a crash course on Lebanese fast food in Beirut. In this episode, Bulgur and beef kibbeh; food in Beirut; a classic dish of Lebanese lentils and rice with crisped onions.

Beirut Fast Food

Classic Italian dishes such as the Pesto all Genovese and a Campanelle Pasta are prepared. In this episode, Pesto alla genovese; campanelle pasta with sweet corn, tomatoes and basil; pasta with pistachios, tomatoes and mint.

Tuesday Night Italian

Recipes for holiday entertaining are featured. Dishes include an Argentinian-Style Pork Loin and a French Walnut Tart.

Holiday Entertaining

Dishes such as Potato Gnocchi, Lamingtons, and Green with Pancetta Vinaigrette are prepared.

The New Paris

Cooks at Milk Street prepare one-layer cakes.

Amazing One Layer Cakes

Austrian dishes such as Rindsgulasch and Zwetchgenkuchen are prepared. In this episode, Austrian beef stew with paprika and caraway; Austrian plum cake; Austrian potato salad.

The Austrian Table

A look at the various tastes and uses for chilies. In this episode, Classic Mexican tacos al pastor combines chipotle chilies in adobo and ancho chili powder; ancho chili salsa roja; orange-guajillo chili pulled chicken.

Cooking With Chillies

Various Thai dishes such as Thai-Style Fried Chicken and Moo Palo are prepared. In this episode, Southern Thai-style fried chicken served with sweet chili sauce; Thai-braised pork and eggs with star anise and cinnamon; spicy beef salad with mint and cilantro.

Thailand North to South

Christopher Kimball and the team put a spin on French classics. In this episode, Beef, orange, and olive stew; chocolate meringue cookies; lentil salad with gorgonzola.

New French Classics

Christopher Kimball and Matthew Card prepare an Oaxacan Green Mole with Chicken. In this episode, Oaxacan green mole with chicken; Oaxacan refried black beans; pozole rojo.

Secrets of Oaxaca

Lemon-saffron chicken; cumin-coriander potatoes with cilantro; spicy Egyptian eggplant with herbs.

From Morocco to Egypt

Miso-gochujang pulled pork; miso-ginger dressing; roasted cauliflower with miso glaze.

The New Australia

Weeknight Italian

Mexican Favorites

From Spain With Love

Everyday Middle Eastern Cooking

Best European Desserts

Milk Street Bakes!

Entertaining Favorites

Lasagna Bolognese

French Showstopper Desserts

Weeknight Mexican

Vegetable Makeovers

Vietnamese Every Day

All-New Italian

The Greek Kitchen

Secret Italian Recipes

New Israeli Cuisine

Meatballs and More

Indian Classics at Home

Quick Pasta

New American Bakery

Argentina Favorites

Cakes and Scones

Christopher Kimball travels to Mexico City to learn favorite dinner recipes from cooking school instructor Esmeralda Brinn and Adriana Luna, chef at La Cocina de Mi Mamá in the Coyoacán market. Back in the kitchen, Chris prepares a layered Chicken, Salsa Verde and Tortilla Casserole (Pastel Azteca). Then, Milk Street Cook Lynn Clark makes Pork in Veracruz Sauce (Puntas a la Veracruzana), a skillet dish of thinly sliced pork with a tomato, olive and caper sauce.

Mexico City Favorites

In this episode, we get inspiration from London’s Middle Eastern restaurant scene. First, Christopher Kimball and Milk Street Cook Lynn Clark make Jerusalem-Style Mixed Grill Chicken with tahini sauce and pickled onions. Then, Milk Street Cook Rayna Jhaveri roasts a whole Cauliflower with Spiced Tahini and Garlic-Chili Oil. Finally, Milk Street Cook Bianca Borges bakes a rustic Almond-Coconut Cake with Cherries and Pistachios, which channels the heaps of gleaming fruit and nuts found at a Middle Eastern market.

Middle Eastern Meets London

In this episode, Christopher Kimball heads to Bologna, Italy, to learn a simple weeknight menu. First, he bakes a sumptuous Italian Flourless Chocolate Torta based on the closely guarded secret recipe known as torta Barozzi. Then, Milk Street Cook Lynn Clark prepares a simple pasta dish, Spaghetti Aglio e Olio with Tomatoes and Basil, and Chris makes creamy and rustic Italian Bean Soup with Fresh Pasta.

Tuesday Night Bologna

This episode takes a look at the cooking of Portugal for a gooey egg cake, a hearty braise and a fragrant soup. First, Milk Street Cook Bianca Borges bakes a Portuguese Sponge Cake with an airy, golden-hued crumb. Then, Christopher Kimball cooks Madeiran Pork with Wine and Garlic (Carne Vinha d’Alhos), equally suited as a main course or sandwich filling. Finally, Milk Street Cook Josh Mamaclay prepares Garlic and Cilantro Soup with Chickpeas (Açorda Alentejana), thickened with toasted bread and topped with soft cooked eggs.

Portuguese Classics

Christopher Kimball travels to the Galilee Valley to make a kafta traybake with Reem Kassis, author of “The Palestinian Table.” Then, Chris heads to Tel Aviv for a meal at Shlomo & Doron, a shop famous for its hummus, both classic and unconventional. Back in the kitchen, Chris makes Lebanese Baked Kafta with Potatoes and Tomatoes, a comforting casserole with warm spices, followed by Hummus with Chipotle Black Beans and Tomato Salsa. Finally, Milk Street Cook Lynn Clark bakes soft and chewy Yeasted Flatbreads with Za’atar Oil.

Israel New and Old

In this episode, we explore ways that vegetables can become the star of the plate. First, Milk Street Cook Lynn Clark makes Cauliflower Steaks with Pickled Peppers, Capers and Parmesan for a satisfying main dish. Then, Milk Street Cook Bianca Borges assembles Mushroom and Cheese Quesadillas inspired by Mexican flavors. Finally, Milk Street Cook Rayna Jhaveri makes Panzanella with Fresh Mozzarella featuring perfectly seasoned tomatoes and bright, quick-pickled onions.

Milk Street Vegetarian

In this episode, we learn three recipes inspired by the sweet, softball-sized lemons abundant along the Amalfi coast of Italy. First, Christopher Kimball cooks Spaghetti with Lemon Pesto, demonstrating a pesto recipe that uses lemon zest instead of basil. Then, Milk Street Cook Josh Mamaclay makes Lemon and Shrimp Risotto with Fresh Basil, finished with an egg yolk and cream to give the rice a lush, velvety texture. Finally, Milk Street Cook Lynn Clark bakes an Amalfi-Style Lemon Cake that’s moist and tangy thanks to a lemon simple syrup.

The Secrets of Amalfi

Christopher Kimball visits Cheryl Day at Back in the Day Bakery in Savannah, Georgia, to learn treasured recipes from her repertoire of southern baking. First, it’s Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting, where the buttery, bittersweet caramel brings out the earthiness and warm spices in the cupcakes. Then, they make a Glazed Sour Cream and Brown Sugar Bundt Cake, inspired by old-fashioned butterscotch candies. Finally, it’s a grand, show-stopping Chocolate-on-Chocolate Three-Layer Cake.

Cheryl Day Bakes Cakes!

In this episode, we look at home cooking in Ho Chi Minh City to learn bold but simple Vietnamese dishes. First, Christopher Kimball makes Vietnamese Beef Stew with Star Anise and Lemon Grass, which beautifully marries local ingredients with French culinary technique. Then, he makes a quick Vietnamese Scallion Sauce as a versatile topping for vegetables, seafood and meat. Finally, Milk Street Cook Josh Mamaclay prepares aromatic Vietnamese Braised Lemon Grass Chicken, demonstrating a method for getting flavor from stalks of lemon grass.

Taste of Vietnam

In this episode, we learn from the rich tradition of Venice’s cucina povera to prepare rustic, yet vibrant dishes. First, Milk Street Cook Bianca Borges makes Venetian Rice and Peas (Risi e Bisi), a creamy dish that uses a bright green vegetable broth as its secret ingredient. Then, Milk Street Cook Josh Mamaclay prepares Polenta with Shrimp and Tomatoes. Finally, Christopher Kimball and Milk Street Cook Lynn Clark bake Venetian Cornmeal and Currant Cookies studded with liqueur-soaked fruit.

Everyday Venice

Christopher Kimball visits Ana Sortun at her restaurant Oleana to learn a recipe for Turkish stuffed flatbreads. Back in the kitchen, he prepares Spinach and Cheese Gözleme by folding Yufka flatbreads around a savory, three-cheese filling. Then, inspired by the pomegranate molasses produced in the south of Turkey, Milk Street Cook Rayna Jhaveri makes Turkish Tomato and Onion Salad with Olive Oil and Pomegranate Molasses and Milk Street Cook Josh Mamaclay grills Rib-Eye Steaks with Rosemary and Pomegranate Molasses.

The Turkish Kitchen

In this episode, we bake two chocolate cakes, one a special-occasion dessert and the other a quick, one-bowl affair. First, Christopher Kimball and Milk Street Cook Bianca Borges make Chocolate-Hazelnut Cream Cake with a whipped ganache filling. Then, Milk Street Cook Rayna Jhaveri bakes a gooey-centered Swedish “Sticky” Chocolate Cake, topped with a Flavored Whipped Cream that balances out the cake’s richness.

Milk Street Chocolate Cakes

Ukrainian chef Olia Hercules invites us into her kitchen to learn two recipes inspired by the cooking traditions of Ukraine’s summer kitchens. First, she makes Chicken Roasted with Garlic-Herb Crème Fraîche, coating the bird inside and out with herb-packed crème fraîche that adds flavor and helps brown the skin. Then, she bakes Ricotta-Semolina Cake with Caramelized Apples, a cake-cheesecake hybrid topped with a layer of silky, buttery, golden-hued apple.

Summer Kitchens

In this episode, we take a fresh look at dessert, from a new take on cheesecake to one of France’s easiest and most versatile loaf cakes. First, Christopher Kimball and Milk Street Cook Bianca Borges bake a show-stopping Chèvre Cheesecake with Black Pepper-Graham Crust, a recipe from Angie Mar at New York’s Beatrice Inn. Then, Milk Street Cook Erika Bruce whips up an easy Raspberry Mascarpone Freeform Tart. Finally, Milk Street Cook Josh Mamaclay makes Yogurt Loaf Cake with Coriander and Orange, demonstrating how citrus zest and toasted spices can add complexity to a simple cake.

The New NY Cheesecake!

Christopher Kimball visits Japanese cooking instructor Sonoko Sakai at her home to make udon noodles. The secret: Stomping on the dough to knead it! Back in the kitchen, we learn how to make Homemade Udon Noodles as well as two preparations: Udon Noodles in Soy Broth and Udon Noodles with Spicy Meat and Mushroom Sauce. Finally, we prepare a quick, refreshing side of Daikon-Carrot Salad with Sesame and Lemon.

Udon Noodles at Home

Christopher Kimball travels to Crete to cook with chef Marianna Leivaditaki and heads out to sea with her father, a small-boat fisherman. Back in the kitchen, we prepare Braised Beef with Dried Figs and Quick-Pickled Cabbage, a hearty dish that highlights the flavors of the Mediterranean. Then, we make Shrimp, Orzo and Zucchini with Ouzo and Mint, cooking the orzo like risotto with a fragrant shrimp broth.

A Taste of Crete

In this episode, we present a complete menu for a satisfying dinner of crispy schnitzel and two sides. First, we make German Pork Schnitzel, demonstrating how to achieve the cutlet’s signature, undulating crust. Then, we whip up Croatian Mashed Potatoes flavored with paprika and caramelized onions. Finally, we prepare the traditional accompaniment to schnitzel, creamy German Cucumber-Dill Salad (Gurkensalat).

Schnitzel and Mashed!

In this episode, we visit Chef Olia Hercules to learn some Ukranian classics. First, she makes her family’s rendition of the historically significant dish Borsch with Duck and Prunes. Then, she makes Slow Roasted Pork with Sauerkraut, Apples and Dried Fruit, an impressive, succulent roast with a savory-sweet twist.

Cooking of Ukraine

Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.

The Best Seasons of Christopher Kimball's Milk Street Television

The Best Seasons of Christopher Kimball's Milk Street Television

Season 1

Season 2

Season 3

Season 4

Season 5

Season 6

Season 7

Season 8