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.
The episode begins with a short-cut to savor as Milk Street Cook Matthew Card shows host Christopher Kimball how to make No-Sear Lamb or Beef, and Chickpea Stew. Spices help give the stew deep flavor and Chris learns more about these essential kitchen ingredients in Milk Street Cooking School. Milk Street Cook Catherine Smart shows us how to make the pantry staple Harissa at home. The show ends with Milk Street Cook Rayna Jhaveri teaching Chris how to make Caramel Oranges, a simple but effective dessert with a whiff of Sixties glam.