Season 10

Christopher Kimball travels to Paris and finds his new favorite dessert: Rice Pudding with Caramel Cream and Almond Praline. Plus, the Milk Street team refreshes an old classic with a recipe for Cold-Oven Crème Brûlée and whips up a 1-2-3-4 Yogurt Cake that uses a yogurt container as the measuring cup.

In Romania, Christopher Kimball learns the concept of “soup from nothing” from resourceful chefs and home cooks, and comes back with recipes for Caraway Soup with Parsley and Walnut Pesto and Lettuce Soup with Bacon and Dill. Plus, Bianca Borges crack open a can of creamed corn to make Chili Crisp Chicken and Corn Soup and we ask: do bay leaves actually add flavor?28

Milk Street looks around the world for amazing bread recipes. First, it’s a batch of Brazilian Cheese Puffs, where the batter comes together in a blender. Then, it’s a no-knead German-Seeded Rye Bread, studded with nuts and seeds. Finally, Milk Street viewer Royce Tanaka challenges Milk Street to recreate the Butter Rolls from his grandfather’s bakery in Hawaii.

Milk Street showcases three beef recipes that will change the way you cook. First, Christopher Kimball whips up a Sugar Steak with Rosemary Pan Sauce. Then, Bianca Borges uses a sheet pan to make weeknight friendly Turkish Beef and Pistachio Kebabs. Finally, Rosemary Gill uses a handful of ultra-flavorful ingredients to prepare Beer-Braised Short Ribs with Mustard and Dill.

Christopher Kimball travels across Japan and learns that Japanese cooking revolves around a handful of pantry staples. Back in the kitchen, he makes Miso Pesto Pasta and Crisp-Skinned Chicken Thighs with Tare, which have a salty-sweet glaze and crackling skin. Plus, Matt Card makes Miso Butter Salmon and Vegetable Packets, and Wes Martin decodes the kinds of mirin you can find in the supermarket.

Christopher Kimball uses a secret ingredient to make the perfect French Toast. Rosemary Gill explains why Milk Street loves baking with flours beyond all purpose. Matt Card brings back the recipe for a Skillet Pancake from Tokyo. And baking expert Regula Ysewijn explains the history of Belgian waffles.

Milk Street changes the way you cook chicken, starting with one-pot Braised Chicken with Apples and Cream from Normandy. Then, Rosemary Gill demonstrates the power of yogurt marinades with a recipe for Tandoori-Style Yogurt-Marinated Chicken Skewers. Finally, Christopher Kimball sets out to develop his ultimate recipe for Roasted Chicken.

In Japan, cheesecake is fluffy, ethereal and soufflé like. Christopher Kimball heads to Osaka to taste it firsthand, before reverse-engineering a recipe with a surprising technique. Then, we explore the French influence on Japanese baking with a recipe for Sugared Crème Fraîche Brioche Buns, followed by a recipe for Chinese Sponge Cake inspired by the bakeries of Hong Kong.

Milk Street offers up a new menu for Thanksgiving. Christopher Kimball makes a centerpiece-worthy Maple and Soy Glazed Dry-Brined Turkey. We present Butter-Braised Mashed Potatoes, the ultimate make-ahead side dish. And we change the way you bake dinner rolls with a recipe for Garlic-Parmesan Potato Bread Dinner Rolls, which rely on an unexpected pantry ingredient.

Christopher Kimball sets out to make his ultimate recipe for Buttermilk Biscuits. Bianca Borges bakes Browned Butter Gâteau Magique, a French “magic cake” where the batter separates into three distinct layers. Wes Martin figures out how to make flavorful, easy-to-roll-out Iced Buttermilk Sugar Cookies. And Regula Ysewijn shares a history lesson on Christmas pudding.

It’s time to celebrate the holidays at Milk Street! Bianca Borges starts off with a centerpiece roast, Reverse-Seared Pork Loin with Roasted Pears and Shallots. Rosemary Gill makes a platter of Yogurt-Roasted Carrots and Warm Spices worthy of any celebration. Regula Ysewijn gives us a history lesson on gingerbread before Christopher Kimball makes Glazed Guinness Gingerbread.

Milk Street looks to the Mediterranean for new and improved vegetable dishes. First, Christopher Kimball travels to Paris and learns a new take on French Lentil Salad. Then, Matt Card turns up the heat with a Braised Whole Cauliflower alla Diavola. Finally, Rosemary Gill gives cabbage a makeover with Charred Roasted Cabbage with Skordalia, and Reem Kassis shares her buyer’s guide to za’atar.

Milk Street travels to the culinary capital of Türkiye to learn the secrets to making Turkish Pistachio Baklava at home. Then, Christopher Kimball makes Greek Phyllo and Cream “Pie” with a pudding-like filling. Finally, Rosemary Gill demonstrates Turkish-Style Flaky Flatbreads, which can be made both savory and sweet.

In Mexico, Christopher Kimball gets a lesson on Oaxacan Mole Blanco, which blends nuts, seeds and chilis for a rich, creamy sauce. Then, he learns there are no rules to guacamole, inspiring him to develop a recipe for Charred Guacamole. Finally, Wes Martin makes street tacos weeknight friendly with Traybake Tacos al Pastor.

Milk Street reimagines your favorite American desserts! Christopher Kimball heads to France and gets inspired to reinvent Lemon Meringue Pie with a Parisian twist. Bianca Borges shares an American history lesson while demonstrating Emergency Chocolate Cake. And Wes Martin tackles the problem of a soggy pie crust before Chris bakes a Romanian-inspired Apple Pie with Sour Cream Crust.

Milk Street travels through Italy to learn the best vegetable dishes you’ve never heard of! Christopher Kimball shares Pasta with Pecorino-Zucchini Sauce and Basil and reviews different canned tomato products. We visit a radicchio farm before preparing Roman Beans with Pancetta and Seared Radicchio. And Rosemary Gill bakes a Savory Greens Tart with Pancetta and Parmesan.

Milk Street visits one of London’s best-known Middle Eastern restaurants, Honey & Co., where chefs Sarit Packer and Itamar Srulovich share dishes Chicken with Caramelized Garlic Confit and Chicken with Plums and Sweet Spices. Later, Sarit and Itamar share a simple Feta and Pistachio Dip, before Christopher Kimball bakes his new favorite cake: Tahini Layer Cake with Lemon and White Chocolate.

In Tokyo, Milk Street gets a lesson on Tonkatsu from chef Masato Ishizuki. Christopher Kimball shares the secrets for ultra-crispy wings with a recipe for Nagoya-Style Fried Chicken Wings. Matt Card walks us through the wide world of Japanese knives. And Wes Martin reviews different kinds of soy sauce while making Japanese Ginger Pork.

Milk Street reinvents Italian classics! Christopher Kimball makes Pasta in Tuscan Ragù, which uses a warm spice blend and a creamy besciamella. Bianca Borges shows how to make the easiest gnocchi in the world with a recipe for Gnocchi in an Instant with Arugula-Pistachio Pesto. Speaking of pesto, Rosemary Gill rounds up our favorite pestos from all across Italy. Finally, Wes Martin demonstrates a one-pan Skillet Lasagna.

In Paris, Christopher Kimball meets pastry chefs who are modernizing the classics. Then, he and Bianca Borges set out to make Tarte Tatin à la Buvette, a show-stopping dessert that keeps the focus on the apples. Later, Chris reveals the secret for Ultra-Light Chocolate Mousse, and Wes Martin shares tips for flavoring dessert sauces.

Milk Street travels the world for grilling inspiration! Inspired by the char siu of Hong Kong, we make Cantonese Barbecued Pork with its signature lacquered finish. Then, we share our favorite way to make summer corn with a recipe for Grilled Corn with Miso Butter and Sesame Salt. Finally, inspired by street vendors in Jakarta, we grill up Indonesian Beef and Sweet Soy Sate.

Christopher Kimball explores the amazing baking of Mexico City. Then, he shows us a trick to better biscuits while baking Maque-Style Mexican Biscuits. Later, Rosemary Gill teaches us a way to make your own vanilla extract, and Bianca Borges uses a surprising kitchen appliance to bake Mexican Cream Cheese Flan.

In London, Milk Street finds Indian dishes that are weeknight friendly, from Tandoori Cauliflower with Cilantro and Cashew Sauce to Coconut Curried Chickpeas and Potatoes. Christopher Kimball shows us how to make Quick Paratha with frozen puff pastry. And Wes Martin makes Keema Toasties, or grilled cheese sandwiches stuffed with savory beef curry.