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.
Festive doesn’t have to mean expensive. Milk Street Cook Catherine Smart shows host Christopher Kimball how to turn economical beef eye-round into a succulent holiday roast as she makes Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef. Then, a British favorite gets a transatlantic twist as Milk Street Cook Erika Bruce gives us the rundown on Sticky Toffee Pudding. Milk Street Cook Lynn Clark shows Chris how to make Skillet-Charred Brussels Sprouts. The show ends with Chris discussing Sara Moulton’s kitchen cabinet essentials.