Christopher Kimball's Milk Street Television

Sugar steak with rosemary pan sauce; using a sheet pan to make Turkish beef and pistachio kebabs; beer-braised short ribs with mustard and dill.

Brazilian cheese puffs; no-knead German seeded rye bread studded with nuts and seeds; a viewer challenges Milk Street to make the butter rolls from his grandfather's Hawaiian bakery.

Recipes for caraway soup with parsley and walnut pesto and lettuce soup with bacon and dill; chili crisp chicken and corn soup.

Rice pudding with caramel cream and almond praline; refreshing an old classic with a recipe for cold-oven creme brulee; a 1-2-3-4 yogurt cake that uses a yogurt container as the measuring cup.

Roman braised beef with tomato and cloves; using a multicooker to boil pasta and make an easy sauce for bucatini with cherry tomato sauce with fresh sage; Tuscan braised potatoes.

Korean hand-torn noodle soup with chicken; a quick Korean spicy stir-fried pork; Korean stir-fried chicken with rice.

Recipes for Romanian meatball soup, Romanian baked polenta with sour cream and cheese and Romanian musaca.

Spaghetti with garlic and walnut breadcrumbs; pasta with sun-dried tomato and red pepper pesto; pasta with ``fake`` sauce.

Velvety Turkish scrambled eggs with yogurt; recipes for wok-fried eggs and soy sauce eggs; Cantonese-style shrimp omelet on rice.

Sri Lankan spinach and coconut dal with tomato tarka; a tangy Sri Lankan deviled shrimp; a lesson on blending curry powder; Sri Lankan chicken and coconut curry.

Hot milk sponge cake; broken phyllo baklava cake; invisible apple cake.

Cheese enchiladas with salsa roja; Mexican cowboy beans flavored with bacon and chipotle; Mexican-style corn with chili and lime.

Crisp-skinned broiled salmon with cucumber-sesame salad; Italian seafood stew with scallops and clams; sauteed cod fillets with spicy cilantro sauce; the best ways to sear shrimp and steam white fish fillets.

Exploring Italy's repertoire of simple soups; Italian wedding soup; bread and tomato soup with poached eggs and ribollita; four ways to boost store-bought broth.

Three-seed beer pretzels; olive oil challah; kneading; the best way to sharpen serrated knives.

Recipes for Romanian meatball soup, Romanian baked polenta with sour cream and cheese and Romanian musaca.

Linzer bars with raspberry jam; chocolate-dipped tahini and browned butter cookies; Polish gingerbread cookies with honey and rye.

Korean hand-torn noodle soup with chicken; a quick Korean spicy stir-fried pork; Korean stir-fried chicken with rice.

A six-ingredient no-cook recipe; a rustic ricotta and cherry jam tart from Rome; a biscotti bakery; a recipe for almond and citrus biscotti.

Buttery hazelnut and winter squash tian; crisp oven-fried cauliflower with tahini-yogurt sauce; Moroccan-spiced glazed carrots flavored with garlic, honey and cumin.

The Republic of Georgia's cheese bread; puff pastry khachapuri; red ajika and Georgian tomato and cucumber salad with walnuts; Georgian creamy-garlic chicken; sour cream and herb sauce.

Pie pastry; pumpkin pie with a caramelized pumpkin filling; blind baking; pie pan performance; a freeform three berry crostata.

Malaysian-style chicken and coconut curry; coconut ginger rice; Malaysian twice-cooked turmeric chicken with lemongrass and sweet soy; fried chicken tossed in an umami-rich glaze.

The secrets of great strudel and schnitzel; making Austrian pork schnitzel; how to make homemade spatzle.

Easy-stretch yogurt pizza dough; arrabbiata slab pizza; tarte flambee; how to turn a kitchen into a pizzeria.

Sweet and sour pork; Cantonese stir-fried black pepper beef and potatoes; hot oil-flashed garlic-ginger shrimp.

Calabrian panzanella; Burmese tomato salad with shallots and peanuts; tomato conserva; upside-down tomato tart with Parmesan pastry.

Romanian creme fraiche cake; a new spin on apple pie -- Romanian apple pie with cinnamon and walnuts; meringue-topped cake wtih cherries.

Vietnamese chicken salad with sweet lime-garlic dressing; Greek bean salad; romaine with Manchego and smoky pepper dressing.

The ancient origins of spaghetti and meatballs; charred red-sauce spaghetti and slow-cooked short rib ragu with pasta.

Cauliflower steaks with pickled peppers, capers and Parmesan; mushroom and cheese quesadillas; panzanella with mozzarella and seasoned tomatoes and onions.

Making a kafta traybake with author Reem Kassis; a meal at Shlomo & Doron in Tel Aviv; Lebanese baked kafta with potatoes and tomatoes; hummus with chipotle black beans and tomato salsa; yeasted flatbreads with za'atar oil.

Portuguese sponge cake; Madeiran pork with wine and garlic; garlic and cilantro soup with chickpeas, thickened with toasted bread and topped with soft-cooked eggs.

Italian flourless chocolate torta based on the recipe known as torta Barozzi; spaghetti aglio e olio with tomatoes and basil; Italian bean soup with fresh pasta.

Jerusalem-style mixed grill chicken with tahini sauce and pickled onions; roasting a whole cauliflower with spiced tahini and garlic-chili oil; a rustic almond-coconut cake with cherries and pistachios.

A layered chicken, salsa verde and tortilla casserole; pork in Veracruz sauce, a skillet dish of thinly-sliced pork with a tomato, olive and caper sauce.

Kale and two-cheese scones using cheddar, pecorino and dried currants; double chocolate cake with honey-rosemary syrup.

Oven-perfect strip steak with chimichurri; a colorful shaved carrot salad with poppy seeds and parsley; caramelized pork with orange and sage.

Pineapple upside-down cornmeal cake with a caramelized fruit topping; baked glazed maple whole-wheat muffins.

Dumpling-like passatelli in brodo featuring Parmesan-flavored dough; making chicken broth using chicken wings; pasta with Parmesan cream.

Butter chicken with a creamy sauce using cashews; potato and green pea curry; chicken vindaloo.

Neapolitan meatballs with ragu; two-cheese pasta with cauliflower; skillet spaghetti puttanesca with olives and capers.

Creamy couscous risotto with asparagus; yogurt panna cotta with sumac syrup; lahmajoun, a yogurt flatbread topped with spiced meat and arugula.

Tomato-olive focaccia; orecchiette with broccolini topped with crunchy breadcrumbs; fregola with shrimp and tomatoes.

Ikarian braised pork with honey, orange and rosemary; deeply-charred roasted whole cauliflower with feta; tomato rice with oregano and feta, risotto Greek-style.

Roman braised beef with tomato and cloves; using a multicooker to boil pasta and make an easy sauce for bucatini with cherry tomato sauce with fresh sage; Tuscan braised potatoes.

Vietnamese caramel chicken; Vietnamese scallion sauce; Vietnamese chicken curry with lemongrass and ginger flavor.

Author Reem Kassis cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast; hareesa; Palestinian upside-down chicken and rice; semolina-sesame cake with a crunchy sesame seed topping and sweet citrus syrup.

Chicken and bean paella; seared pork tenderloin with smoked paprika and oregano, and finished with a flavorful paprika oil; Andalusian tomato and bread soup.

Making beans with chef Eduardo García Guzmán; tortilla soup; Mexican stewed beans with salsa fresca; Mexican sweet corn cake.

Chef Fabio Berti; travel writer Matt Goulding; simple and creamy pasta with zucchini, pancetta and saffron; bolognese-style pork cutlets, covered in prosciutto, topped with parmesan and served with a bright lemon butter sauce.

Linzer bars with raspberry jam; chocolate-dipped tahini and browned butter cookies; Polish gingerbread cookies with honey and rye.

The ancient origins of spaghetti and meatballs; charred red-sauce spaghetti and slow-cooked short rib ragu with pasta.

A six-ingredient no-cook recipe; a rustic ricotta and cherry jam tart from Rome; a biscotti bakery; a recipe for almond and citrus biscotti.

Vietnamese caramel chicken; Vietnamese scallion sauce; Vietnamese chicken curry with lemongrass and ginger flavor.

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