Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Host Christopher Kimball travels to Taipei, Taiwan, where he learns about the classic flavors and ingredients in Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center. Chris also visits the Raohe Street Night Market, one of the oldest in Taipei. Later in the show, Chris meets Kun-Yin Cheng of the Shin Yeh restaurant, where he changes his mind about the pleasures—and pros—of wok cookery. Back at Milk Street, Milk Street Cook Matthew Card shows Chris how to make Taiwanese Beef Noodle Soup, and Milk Street Cook Josh Mamaclay demonstrates how to make a quick weeknight Spicy Stir-Fried Cumin Beef. To end the show, Chris and Milk Street Cook Bianca Borges apply the techniques Chris learned in Taipei to make Three-Cup Chicken.