Season 8

Christopher Kimball searches Paris for new spins on bistro classics, starting with a surprising take on French Onion Soup. Back at Milk Street, Rose Hattabaugh makes Oven-Baked Three-Layer Croque Monsieur Sandwiches, a fuss-free recipe that's doable on any night of the week. Finally, Rosemary Gill prepares a modern twist on garlic bread: Garlic Toasts with Goat Cheese and Herb Salad.

Christopher Kimball goes on a fishing trip off the Pacific Coast of Mexico to learn the art of Mexican seafood. Back at Milk Street, he prepares Slow-Roasted Snapper with Chili and Lime. Plus, Matt Card makes Mexican-Style Shrimp in Chili-Lime Sauce, Rosemary Gill gives a lesson on Chilis 101 and we visit Santiago Muñoz at his tortilleria Maizajo to learn the secret to amazing heirloom tortillas.

Let your vegetables take center stage! Christopher Kimball makes Skillet Spanakopita, a new weeknight favorite with more creamy spinach and feta filling, prepared in less time. Next, Rosemary Gill makes Roasted Whole Cauliflower with Feta and Wes Martin whips up Oaxacan-Style Vegetables in Chili-Garlic Sauce. Plus, learn our "meat cheats" to add instant savoriness to your favorite vegetables!

What makes the perfect Cacio e Pepe? Milk Street stops at nothing to find out! Christopher Kimball travels to Rome, where he learns that there are endless ways to make this seemingly simple dish with only three ingredients. Then, Rose Hattabaugh unlocks the meaty side of zucchini with Zucchini Carbonara and Rosemary Gill offers a creamy, dairy-free version of pesto, Spaghetti Parsley with Pesto.

Milk Street explores the art of baking cakes that all share one technique: using a blender to make the batter! Christopher Kimball will have you rethinking cornbread as he prepares Mexican Sweet Corn Cake. Then, Rosemary Gill purees carrots in a blender to make Brazilian-Style Chocolate Glazed Carrot Cake. Finally, Rose Hattabaugh bakes a Yellow Blender Cake with a simple 1-2-3 Vanilla Frosting.

Milk Street Editorial Director J.M. Hirsch travels to Kyiv, Ukraine, where he hears from chefs and home cooks about their effort to preserve Ukrainian culture through cuisine. At Milk Street, Christopher Kimball joins J.M. to make an oven-baked, old-school rendition of Chicken Kyiv flavored with dill, lemon and ginger. Then, we investigate the past, present, and future of Ukrainian Borsch.

Milk Street takes a deep dive into the spice cabinet! Rosemary Gill starts off with a lesson on Spice Blends 101. Wes Martin uses an Egyptian seasoning to prepare Dukkah-Crusted Chicken Cutlets with Carrot-Cashew Salad. Christopher Kimball makes a pot of Berbere-Spiced Red Lentils, and Rosemary returns to whip up a tray of Butter Roasted Carrots with Za'atar and Pomegranate Molasses.

Milk Street heads to Italy to uncover lesser-known pasta recipes that deserve your attention. Christopher Kimball and J.M. Hirsch prepare Pasta with Spicy Tomato and Pancetta Sauce, where the secret spicy ingredient takes everyone by surprise. Then, we get a lesson on simple pasta shapes and Rose Hattabaugh makes Rigatoni alla Zozzona, a mash-up of carbonara and Amatriciana.

Milk Street celebrates Thanksgiving! Matthew Card prepares a Two-Hour Turkey that saves you time in the kitchen and frees up your oven for other Thanksgiving favorites. Rosemary Gill streamlines sides with Milk-Simmered Mashed Potatoes. Last by not least, Christopher Kimball shares his best pie-making secrets with his all-time favorite Double Crust Apple Pie.

Christopher Kimball heads back to Paris to satiate his sweet tooth with two show-stopping recipes, one of which has Chris the most excited he's ever been about a dessert! First up is Parisian Flan, where we harness the science of cornstarch to make a pastry cream filling with a double dose of vanilla. Then, Rose Hattabaugh makes Babas Au Rum, a French dessert flavored with candied orange and rum.

From roasted to mashed, Milk Street gives potatoes a makeover! Christopher Kimball visits Türkiye, where he learns a recipe for cheesy Turkish Mashed Potatoes. Then, Wes Martin prepares Patatas Bravas, sharing tips for getting perfect crispy potatoes without deep-frying. Finally, Rosemary Gill brings out the spice with Suya-Spiced Roasted Potatoes with Tomato-Chili Relish.

Milk Street takes "project baking" to new and exciting heights. First, Christopher Kimball makes Kolaches, Czech-American breakfast treats filled with cream cheese and jam. Rose Hattabaugh bakes Chocolate and Tahini Babka, a creative twist on the braided bread. Plus, Wes Martin shares the secret to proofing your dough in a cold kitchen and Rosemary Gill offers a lesson on Yeast 101.

Milk Street travels to the street markets of Bangkok to learn Thai classics. J.M. Hirsch and Christopher Kimball begin with Thai-Style Coconut and Chicken Soup, using homemade coconut milk as the soup’s base. Then, Rosemary Gill reveals the art of Hot and Sour Soup with Chicken and Mushrooms, and Bianca Borges shares the technique for making perfect Thai Salad Rolls with Green Chili Dipping Sauce.

For special occasion entertaining, Christopher Kimball makes Barolo-Braised Beef Short Ribs, demonstrating the right way to cook your meat in wine. Rosemary Gill shows off the magic of dried mushrooms with Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms. Finally, Rose Hattabaugh modernizes chocolate mousse with a recipe for Dark Chocolate Terrine with Coffee and Cardamom.

Christopher Kimball learns Sichuan cooking secrets from Fuchsia Dunlop, starting with Sichuan-Style Cold Poached Chicken with Double Sesame Sauce, a flavorful take on chicken salad. Wes Martin explores toban djan, an essential Sichuan ingredient, to prepare Sichuan Red-Braised Beef. Then, Rosemary Gill gives a lesson on Tofu 101 and makes Spicy Broccolini with Seared Tofu and Sesame Oil.

What makes the perfect cheesecake? Milk Street heads into the kitchen to find out! Rose Hattabaugh leads the way with Basque Cheesecake, a dessert known for its “burnt” surface and creamy-smooth center. Christopher Kimball then puts cream cheese on the sidelines with Ricotta-Semolina Cheesecake. Plus, we investigate how the color of bakeware affects a recipe and make homemade crème fraîche.

Milk Street goes around the world to learn different variations of flatbread. Christopher Kimball starts with Turkish Pide Breads, demonstrating that sometimes flatbreads aren’t so flat. Then, Rosemary Gill prepares quick and easy Yogurt Flatbreads with Flavored Butter. Inspired by the bakeries of Pakistan, Bianca Borges whips up Potato-Stuffed Naan.

We add big, bold flavor to chicken three ways––whole-poached, spatchcocked and tray-baked. Christopher Kimball uses a slow-cooking poaching technique to make Chinese White-Cooked Chicken with Ginger Soy Dressing. Bianca Borges breaks down Piri Piri Chicken and Rosemary Gill adds her signature touch to a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.

Milk Street travels to Lahore, Pakistan to discover the heart and soul of Pakistani cuisine. Christopher Kimball and J.M. Hirsch combine inspiration from chefs and street vendors to make Chicken Biryani. Then, Bianca Borges makes Chicken Karahi, a speedy and flavorful dish that strays from Pakistan’s signature slow-cooking method. Plus, Rosemary Gill gives a lesson on Rice 101.

Milk Street Kitchen transforms into a steakhouse! Rosemary Gill offers a Steak 101 lesson that will set your steak up for success. Bianca Borges shows why you should “bake your steak” by making Oven-Perfect Strip Steak with Chimichurri. Christopher Kimball explains why everyone is wrong about marinades, then makes Pan Seared Skirt Steak with Vietnamese Scallion Sauce.

Christopher Kimball goes off the beaten path to learn new twists on Italian classics. He starts with Fresh Egg Pasta with Brown Butter and Hazelnuts. Then, Rosemary Gill shows that Roman-Style Chicken Cacciatore is not always a chunky, tomato-heavy braise. Rose Hattabaugh prepares Spinach and Ricotta Dumplings in Tomato Sauce, and we investigate how to tame the acidity of tomato sauce.

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic, Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.

Milk Street visits Hungary to learn all about paprika! Christopher Kimball and J.M. Hirsch prepare Hungarian Chicken Paprikash with Dumplings & Cucumber Salad, where they ask themselves: Is this is a chicken dish spiced with paprika, or a paprika dish that happens to have chicken? We learn about the paprika farmers of Budapest, and Bianca Borges masters a thousand-year-old dish, Hungarian Goulash.