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The world of fermentation.
Chicken soup goes global as Milk Street Cook Catherine Smart shows host Christopher Kimball how to make Georgian Chicken Soup (Chikhirtma). That’s Georgia, the republic just south of Russia, not the peach-growing, southern state. Then, Yasmin Khan—author of The Saffron Tales—shows us a quintessential Persian jam. Milk Street Cook Lynn Clark reaches into the liquor cabinet to add interest to potatoes as she explains how to make Cracked Potatoes with Vermouth, Coriander and Fennel. Butter takes a back seat as Milk Street Cook Matthew Card shows how to make Fluffy Olive Oil Scrambled Eggs. And Chris tackles a sticky subject as he demonstrates how to season a carbon steel pan.