Christopher Kimball's Milk Street Television

1. 

   E1. The Real Spaghetti & Meatballs

   Sep 6, 2025 · 26m

   Italians really do eat Spaghetti and Meatballs! We head to Abruzzo to learn the ancient origins of this all-American dish. Plus, we share two more red sauce recipes with surprising origin stories: Charred Red-Sauce Spaghetti (Spaghetti all’Assassina) and Slow-Cooked Short Rib Ragù with Pasta.

2. 

   E2. New Salads

   Sep 13, 2025 · 26m

   Milk Street dresses up salads, from a warm Greek bean salad to a Spanish twist on Caesar.

3. 

   E3. Best Romanian Baking

   Sep 20, 2025 · 26m

   Christopher Kimball travels to the Saxon villages of Transylvania with author Irina Georgescu to learn the secrets of Romanian baking. Back at Milk Street, we make Romanian Crème Fraîche Cake (Lichiu), a sweet yeasted dough with a lemony filling anda custard topping; a new spin on apple pie, Romanian Apple Pie with Cinnamon and Walnuts; and last but not least, Meringue-Topped Cake with Cherries.

4. 

   E4. Tomato Makeovers

   Sep 27, 2025 · 26m

   Milk Street shows you how to turn even a mediocre supermarket tomato into something special. First, it’s a bright and bold Calabrian Panzanella, followed by Burmese Tomato Salad with Shallots and Peanuts. Then, we show you how to preserve your summer bounty with a recipe for Tomato Conserva. Finally, we solve the problem of soggy tomato pies with a recipe for Upside-Down Tomato Tart with Parmesan Pastry, inspired by tarte tatin.

5. 

   E5. Hong Kong Classics

   Oct 4, 2025 · 26m

   Milk Street goes to Hong Kong in search of Cantonese classics. We solve the mystery of Cantonese Sweet and Sour Pork, figuring out what ingredient gives the dish its signature flavor profile. Then, it’s a different take on meat and potatoes: Cantonese Stir-Fried Black Pepper Beef and Potatoes. Finally, we sizzle aromatics over lightly steamed shrimp in our recipe for Hot Oil-Flashed Garlic-Ginger Shrimp.

6. 

   E6. Milk Street Pizza Party

   Oct 11, 2025 · 26m

   It’s pizza night at Milk Street! Christopher Kimball solves the problem of tough dough with his recipe for Easy-Stretch Yogurt Pizza Dough. Then, we show you how to turn your home kitchen into a pizzeria by comparing pizza steels and stones. We also figure out how to get a crisp-bottomed pizza using only a sheet pan with a recipe for Arrabbiata Slab Pizza. Finally, we share a French take on pizza, Tarte Flambée, which gets topped with bacon and caramelized onions.

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