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.
Italy provides inspiration as Milk Street Cook Matthew Card shows how to make a fast and fabulous Italian Flatbread (Piadina). Milk Street Cook Erika Bruce takes usually dense cheesecake to the lighter side as she shows host Christopher Kimball how to make Ricotta-Semolina Cheesecake with a Blueberry-Lavender Compote. Milk Street Cook Rayna Jhaveri makes a Tuesday Night favorite: Gemelli Pasta with Chevre, Arugula and Walnuts. To end the show, Chris lets us in on a foolproof way to fry eggs.