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Christopher Kimball’s Milk Street Television
Milk Street Bakes!
Season 4
Episode 406
Classic baked goods made the Milk Street way, from mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyère inspired by Seattle’s Le Pichet bistro; Cranberry and Candied Ginger Buckle perfect for any time of day; and Sweet Fresh Corn Pudding, a southern soufflé that comes from Vivian Howard’s North Carolina kitchen.
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25:49
Christopher Kimball travels to seaside Jalisco to learn from some local chefs.
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25:54
We turn to the rustic side of Italian cuisine as inspiration for this episode.
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26:35
In this episode, we travel to Colombia for a delicious lesson in empanadas.
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26:59
In this episode, we introduce some of our favorite soups.
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27:20
We travel to Jordan to learn some classic regional dishes.
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26:01
Milk Street heads to Brazil to get a look at some deliciously unique pizza variations.
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26:29
From spiced chocolate to a plum crumble, the Milk Street Cooks prepare our favorite cakes.
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26:40
Morocco inspires Beef and Onion Tagine with Prunes and Apricots.
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26:33
Chris Kimball travels to Turkey and learns some regional classics.
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26:13
Who doesn’t love pasta? The Milk Street Cooks take inspiration from our travels to Italy.
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26:38
This episode, we show you some of our favorite breads from around the world.
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26:16
We travel to Morocco to learn Moroccan Beef, Tomato and Chickpea Stew.