Season 9
23 episodes · Sep 6, 2025
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S9E1The Real Spaghetti & Meatballs
Sep 6, 202526mItalians 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.
S9E2New Salads
Sep 13, 202526mMilk Street dresses up salads, from a warm Greek bean salad to a Spanish twist on Caesar.
S9E3Best Romanian Baking
Sep 20, 202526mChristopher 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.
S9E4Tomato Makeovers
Sep 27, 202526mMilk 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.
S9E5Hong Kong Classics
Oct 4, 202526mMilk 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.
S9E6Milk Street Pizza Party
Oct 11, 202526mIt’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.
S9E7Apple Strudel & Schnitzel
Oct 18, 2025Christopher Kimball travels to Salzburg to uncover the secrets of great Strudel and Schnitzel. He learns how to stretch dough to near-transparency and demonstrates the art of rolling up Austrian Apple Strudel. Then, he goes to a restaurant that makes over 700 servings of Schnitzel per day to find out how to make Austrian Pork Schnitzel. Plus, we show you how to make homemade Spätzle.
S9E8Coconut Curry & Stir-Fried Chicken
Oct 25, 2025We head to Malaysia to learn about the fusion of Indian, Chinese and Malay flavors. First up, it’s a punchy Malaysian-Style Chicken and Coconut Curry, demonstrating the art of blending fresh curry pastes. We make a pot of aromatic Coconut Ginger Rice and then prepare Malaysian Twice-Cooked Turmeric Chicken with Lemon Grass and Sweet Soy, fried chicken tossed in an umami-rich glaze.
S9E9Everyone Is Wrong About Pie!
Nov 1, 2025Pie school is in session! Christopher Kimball shows off his tried-and-true recipe for pie pastry, then uses the crust to make a pumpkin pie with a caramelized pumpkin filling (and a splash of bourbon for good measure). We answer your questions about blind baking and investigate pie pan performance. Then, we ditch the pans altogether and make a freeform Three Berry Crostata.
S9E10Cheese Bread & Garlic Chicken
Nov 8, 2025Milk Street heads to the Republic of Georgia to investigate the country’s famous cheese bread, coming home with a fuss-free recipe for Puff Pastry Khachapuri. Then, we showcase Georgia’s love for walnuts with recipes for Red Adjika and Georgian Tomato and Cucumber Salad with Walnuts. Finally, we make Georgian Creamy-Garlic Chicken, a hands-off traybake with a sour cream and herb sauce.
S9E11New Holiday Vegetables
Nov 15, 2025Milk Street transforms vegetables for the holidays. First, we make Buttery Hazelnut and Winter Squash Tian, shingling thinly sliced pieces of butternut squash for an impressive presentation. Then, we call on cornstarch to make Crisp Oven-Fried Cauliflower with Tahini-Yogurt Sauce and use the “braise and glaze” technique for Moroccan-Spiced Glazed Carrots flavored with garlic, honey and cumin.
S9E12Best Italian Desserts
Nov 22, 2025Milk Street searches Italy for its best desserts. At the birthplace of tiramisù, we learn a six-ingredient recipe that ditches the cooking and dumps most of the sugar. Then, we make a rustic Ricotta and Cherry Jam Tart from Rome. Finally, we visit a biscotti bakery that has been churning out the twice-baked cookies for more than a century, coming back with a recipe for Almond and Citrus Biscotti.
S9E13The New Chicken Noodle Soup
Nov 29, 2025In South Korea, Milk Street finds a recipe that will change the way you cook chicken noodle soup: Korean Hand-Torn Noodle Soup with Chicken (Sujebi). Then, we make a quick Korean Spicy Stir-Fried Pork, which offers a lesson in working with Korean pantry staples. Finally, we learn how to make Korean Stir-Fried Chicken with Rice, inspired by communal dining at South Korea’s dakgalbi restaurants.
S9E14New Christmas Cookies
Dec 6, 2025Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, it’s Polish Gingerbread Cookies with Honey and Rye.
S9E15Backroads Romania
Dec 13, 2025Christopher Kimball travels across Romania to meet cooks who are bringing back lost culinary traditions. He comes back with recipes for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream and Cheese and Romanian Musaca, a relative of the better-known Greek moussaka, which features layers of potato and a rich pork sauce.
S9E16Professional Breads at Home
Dec 20, 2025Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it’s an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.
S9E17Favorite Italian Soups
Dec 27, 2025Milk Street explores Italy’s repertoire of simple soups. We learn there are no meatballs in authentic Italian Wedding Soup; instead, it’s all about the marriage of meat and greens. We learn how to make Bread and Tomato Soup with Poached Eggs and Ribollita (Tuscan White Bean and Vegetable Soup), two soups that exemplifies cucina povera. Plus, we share four ways to boost your store-bought broth.
S9E18Fearless Fish
Jan 3, 2026Take the fear out of fish! First, we make Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad, which borrows a Japanese technique that uses salt to draw out moisture from the fish. Then, we make an Italian Seafood Stew with scallops and clams, as well as Sautéed Cod Fillets with Spicy Cilantro Sauce (Zhoug). Plus, we figure out the best ways to sear shrimp and steam white fish fillets.
S9E19Easy Enchiladas
Jan 10, 2026Christopher Kimball travels to Mexico City to learn how to make Cheese Enchiladas with Salsa Roja, featuring an easy, blender-blitzed red salsa that also offers a lesson in charring vegetables. Then, it’s Mexican Cowboy Beans (Frijoles Charros), flavored with bacon and chipotle. Finally, inspired by a popular street snack, we make Mexican-Style Corn with Chili and Lime (Esquites).
S9E20Favorite Forgotten Cakes
Jan 17, 2026These are some of the best cakes you’ve probably never heard of. First, it’s Hot Milk Sponge Cake, which offers a science lesson on scalded milk. Then, we make Broken Phyllo Baklava Cake, which uses broken pieces of phyllo instead of flour. Finally, it’s Invisible Apple Cake (Gâteau Invisible), where thin slices of apple disappear into an egg-rich batter.
S9E21The Secrets of Curry
Jan 24, 2026Milk Street travels to Sri Lanka to learn the fundamentals of curry. First, we make a comforting pot of Sri Lankan Spinach and Coconut Dal with Tomato Tarka. Next, it’s a tangy Sri Lankan Deviled Shrimp that employs a trusty single-sided sear technique for perfect shrimp. Finally, we offer a lesson on blending your own curry powder with a recipe for Sri Lankan Chicken and Coconut Curry.
S9E22Eggs Around the World
Jan 31, 2026We go around the world in search of smarter ways to cook eggs, starting with Velvety Turkish Scrambled Eggs with Yogurt. Then, we showcase eggs as a topping for soups and salads with recipes for Wok-Fried Eggs and Soy Sauce Eggs. Finally, we encounter a recipe for deconstructed fried rice in Hong Kong, Cantonese-Style Shrimp Omelet on Rice, that employs cornstarch to transform the texture of eggs.
S9E23Simple Italian Pastas
Feb 7, 2026Christopher Kimball heads to Calabria in search of pasta recipes based on the simplest of ingredients. First up, it’s Spaghetti with Garlic and Walnut Breadcrumbs. Then, we learn about Calabrian chilis while making Pasta with Sun-Dried Tomato and Red Pepper Pesto. Finally, we make Pasta with "Fake" Sauce, so-named because it mimics a deeply-flavored ragu without any meat.