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The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.

In this episode, we travel to Colombia for a delicious lesson in empanadas.
Milk Street travels to Mexico City in search of tacos.
We head to Crete to learn classic Greek dishes, perfect for any meze spread.
Distributed nationally by American Public Television
Episodes
Christopher Kimball travels to Oaxaca, Mexico, to learn how to make Carnitas and Tlayudas.
Chris draws inspiration from the flavors of Beirut and adapts dishes for the home cook.
Learn how Milk Street makes bold Italian dishes the easy and fresh way.
Not-so-classic baked goods – Lemon-Almond Pound Cake and Salted Peanut and Caramel Tart.
How to season a wok; and quick, easy and delicious stir-frys.
Drawing from global inspiration, Milk Street makes three very different chicken dishes.
Classic Greek dishes that will transport you without a flight.
Reinventing classic Italian dishes using Milk Street techniques.
Inspired by Oaxaca: Green Enchiladas with Chicken and Cheese; Molletes with Pico de Gallo.
Christopher Kimball takes a road trip up north to the foodie city of Portland, Maine.
Favorite Milk Street sweets - Maple-Whiskey Pudding Cakes; Chocolate-Almond Spice Cookies.
Lebanese “fast food” - Bulgur and Beef Kibbeh; Lentils and Rice with Crisped Onions.