Christopher Kimball's Milk Street

In Taipei, Taiwan, Christopher Kimball learns about the classic flavors in Taiwanese cooking. Back at Milk Street, the Milk Street cooks make Taiwanese Beef Noodle Soup, Spicy Stir-Fried Cumin Beef (Hunan Beef), and Three-Cup Chicken.

In Madrid, Spain, Christopher Kimball learns about Pisto and Pork and Chorizo with Piquillo Peppers (Carcamusa). Then, the Milk Street Cooks prepare Carcamusa, Spanish Ratatouille (Pisto Manchego), and Sherry-Soaked French Toast (Torrijas).

In this episode, Christopher Kimball and Milk Street Cook Lynn Clark show us the secret to making perfect puffed Pita Bread at home. Milk Street Cook Catherine Smart demonstrates how to make Sumac-Spiced Chicken (Musakhan), and Milk Street Cook Rayna Jhaveri teaches us how to apply Middle Eastern flavors to salad with a recipe for Fattoush.

In Tokyo, Japan, Christopher Kimball meets Elizabeth Andoh, who makes skillet glazed chicken. Back at Milk Street, Matthew Card makes Chicken Teriyaki Rice Bowl (Donburi), and Bianca Borges cooks Pork and Vegetable Miso Soup (Ton-Jiru).

This episode is all about French-inspired desserts. Milk Street Cook Erika Bruce shows Christopher Kimball how to make an easy French Apple Cake. Milk Street Cook Bianca Borges demonstrates how to bake a rich, yet light Chocolate-Orange Tart. The show ends with a visit from pastry chef and cookbook author David Lebovitz, who shares his recipe for Salted Butter Caramel-Chocolate Mousse.

In Chiang Mai, Thailand, Christopher Kimball transforms a simple bowl of broth and rice into an explosion of flavors. Chris and the Milk Street Cooks make Thai Rice Soup (Khao Tom), Thai Stir-Fried Spinach; and Thai Beef Salad (Yam Neua).

Enjoy Italian-inspired recipes with a Milk Street twist. Christopher Kimball and the Milk Street Cooks make Roasted Mushroom Pizza with Fontina and Scallions; a weeknight Cacio e Pepe; and Shaved Zucchini and Herb Salad with Parmesan.

Christopher Kimball and the Milk Street Cooks make a vibrant and hearty North African Chicken Couscous; Chickpea and Harissa Soup (Lablabi); and Harissa, a pantry staple that is used in countless Milk Street recipes.

Christopher Kimball and the Milk Street Cooks prepare a moist and flavorful Carne Adovada; Mexican Chicken Soup with Tomatillos and Hominy, a staple with a twist; and a rich and moist cake without an oven, Stovetop Chocolate Cake.

In Taipei, Taiwan, Christopher Kimball learns Qin Jia Bing Dian's secret to the flakiest scallion pancakes. Milk Street Cooks prepare Taiwanese Flaky Scallion Pancakes at home, and Taiwanese Five- Spice Pork with Rice (Lu Rou Fan).

Explore the various colors, flavors and textures of South African cooking. Christopher Kimball and the Milk Street Cooks prepare a bright red Piri Piri Chicken packed with heat, and Cape Malay Chicken Curry, a uniquely South African dish.

Christopher Kimball and the Milk Street Cooks prepare a hearty Fennel-Rosemary Porchetta with aromatic herbs and peppery spices; a simple, decadent Chocolate- Hazelnut (Gianduja) Crostata; and Mashed Potatoes with Caraway-Mustard Butter.

Christopher Kimball and the Milk Street Cooks elevate simple chicken recipes as they learn to spatchcock a chicken, and make Za'atar-Roasted Chicken and Chicken en Cocotte; and Nimco Mahamud-Hassan makes chicken soup the Somali way.

Christopher Kimball and the Milk Street Cooks prepare Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms; Japanese-Style Salt-Pickled Radish and Red Onion; and a simple weeknight dinner, Yakiudon with Pickled Ginger.

Learn light and bright recipes of the Middle East. The Milk Street Cooks prepare a vibrant and quick Salmon Chraimeh; a Bulgur-Tomato Salad with Herbs and Pomegranate Molasses (Eetch); and a Tangerine-Almond Cake with Bay-Citrus Syrup.

The Milk Street Cooks and Christopher Kimball make aromatic, nutty, and tender Pumpkin Seed Rolls; an earthy and hearty Portuguese Cornbread (Broa); and Macanese Sweet Potato Cake (Batatada), which balances rich and light cake.

Christopher Kimball visits Senegal to learn North African cooking techniques with chef Pierre Thiam. Back at the kitchen, the Milk Street Cooks make Black-Eyed Pea and Sweet Potato Stew (Ndambe), and Mango and Coconut Rice Pudding.

Bring Chinese cooking techniques to the home kitchen. Christopher Kimball and the Milk Street Cooks prepare Crispy Sichuan-Chili Chicken; a quick Tuesday Night Dinner, Sichuan Chicken Salad; and Scallion Steamed Cod.

Peek into the foods of South America, notably Colombia and Peru. Christopher Kimball and the Milk Street Cooks make Colombian Braised Beef (Posta Negra); a Colombian Avocado Salsa (Ají de Aguacate); and Lomo Saltado, a Peruvian stir-fry.

The Milk Street Cooks make Turkish Beans with Pickled Tomatoes; cook the easiest Turkish Red Lentil Soup; and prepare Turkey's answer to shakshuka with a recipe for Turkish Scrambled Eggs with Spicy Tomato and Capers (Menemen).

Explore South East Asian dishes as Christopher Kimball and the Milk Street Cooks prepare Vietnamese Meatball and Watercress Soup (Canh); the perfect Coconut Cashew Cake (Sanwin Makin); and Stir-Fried Chicken with Snap Peas and Basil.

Christopher Kimball and the Milk Street Cooks make Singapore Chicken Satay; Singapore Shrimp and Chicken Noodle Soup (Laksa); and Coconut-Ginger Rice. Then, they finish with a Milk Street Cocktail: the Singapore Sling.

Christopher Kimball continues his adventure exploring Senegalese cuisine. The Milk Street Cooks create Senegalese Braised Chicken with Onions and Lime (Yassa Ginaar), and a Senegalese Avocado and Mango Salad with Rof.