How about using baking paper along with the oil to keep the pizza from sticking?

What happened to your regular crew. Like your baker chef and Matt and others? I will continue to watch your show. I can’t believe that it’s been 8 years already. Good job. I was just wondering how your other crews are doing?

I can't stop laughing. That is literally the knife the guard wielded whilst chasing Aladdin all over the market.

You haven’t lived until you’ve baked and served a Basque cheesecake. Your guests will never forget it and it’s so simple to make.

I need to try making my own creme fraiche.

Why not line the springform pan with two pieces one for the bottom and one for the sides? That folds don’t look nice…

We need more Bianca!

thank-you milk street! i need both of these culinary delights!

Money Hungry a dollar for a recipe almost as bad as Babies

GREAT EPISODE! You won me with CHEESECAKE! ! ! ! Great tips and recipes! ❤

You didn't give the recipe for that bread in the video. You have to go to the website and sign up?? Weird.

Thank you for the hint to zest over the sugar then combine. Very helpful!

Hmmm. Looks good. Thank you for the tip about dark vs. light baking pans.

what is crem fresh....a cheese? can it be substituted by any other?

why not just use hominy and blend like you would when making pozole?

Flour? If so, wow! They came out thin & pliable. I've tried flour on the press, I can't get them to not come out like wraps because they usually shrink back after pressing. If that's corn, then wow, looks like flour in it's pliability lol. Good stuff.

We make this cookie when we have leftover cake. If it started to go stale you make a crescent cookie filling with them.

Merry Christmas Chris and Milk st from Vancouver Canada 🇨🇦

My Kitchenaid book says don't use dough hook past speed 2 😮

Yumzers 🎉

❤MERCI POUR LA RECETTE❤😊

You can buy a chef's chain link like glove to grate on that box grater & never cut yourself or you can buy 5 metal thimbles & wear them on your grating hand fingers , the glove is better

I am currently scouting for property and looking to build a small house (1000 sf). Thank you! Love magnetic strip. I got one from IKEA for $15 and it holds all of my knives in my RV. Never had anything fall off! I cook, every single day, in a very very small RV kitchen. I miss my dishwasher. I miss having more prep counter space. I am a fan of metal pegboards and hanging things. I agree about being able to see everything. Love the pull-out drawers. Gotta have a window over the kitchen sink. Agree about single big kitchen sink. I can't stand garbage disposals in the sink! Sink grinders. So disgusting. Impossible to clean. 2 steps from the sewer, yuck. I am retired but owned a residential housecleaning business. I have owned three houses. No. I will not ever have another sink "garbage disposal." I garden so for me any food waste goes out for compost. Just get a good sink strainer and practice good kitchen habits. FYI I consider my kitchen sink to be a contaminated area. Anything that touches the sink goes to compost / trash unless it is something being strained through a clean strainer into a clean bowl.

Except for a few recipes, i always eat my pasta al dente , very simple & delicious looking recipe , also i always twirl my pasta on the plate with a long 2 prong utensil, keeps it hot

Looks delicious to me, one thing is i only use Hungarian paprika , regular or smoked , it is souper good , yes souper, lol

Why she looked so scared on the thumbnail

Thats The Biggest Tortilla I Ever Saw😂

Great foods clearly presented …

Very SIMPLE and easily to make exotic dishes, especially for the BACHELOR like myself, I most definitely appreciate the substitute creations for ingredients, such as the TOBAN DJAN, not sure if I will be able to find that but I am really eager to try that TOFU meal😋🙋

We all say _Sichuan peppercorns_ , but what you really want are the _outside coverings_ only. The little black seeds that often accompany the outside coverings should be discarded. They are too bitter.

What happened to the staff that used to present on this show?

Two great dishes worthy of making at home, easy and flavorful. But no to the tofu. As I understand it, anything from soybeans is not a healthy food for men.

A good shortcut would be to use a store-bought rotisserie chicken for the first dish.

When referring to an expert in the first segment, would it not be a better approach to refer to an actual native? The adaptations I expect from the following cooking segments because that’s the point. But to filter this cuisine through an additional lens of someone who visited the area diminishes the point of this episode. An “expert” lacks the cultural understanding a true native has.

ummm you create things in the bedroom too

Got to make all three dishes now. Mouth-watering!

This is a selfish kitchen. It's for a cook who doesn't like people. No wonder I was always put off by Chris Kimball. A great kitchen should be a social place, one of the most desirable locations in the house to meet, eat, and talk. The kitchen should also be a place to encourage assistance. The best design is one that offers ample room for the cook, and all those lovely friends and family who have a sincere desire to help and learn.

It's kind of frustrating. I have the 2024 version of the cookbook that says all recipes but I can't find the french onion soup one. Maybe I'm missing it.......

I dont understand the fascination with Italian pizza. American pizza is better. I dont care if italians are offended . Everybody needs to quit pretending🤷🏼‍♀️

Change the handles on your fridge to the other side. Easy peasy to do. They are made to have handles on either side! Make life easier.

How much flour?? Measurements please

You have to subscribe to see the show recipes? Lame. Not gonna happen…

In my last house, while renovating, I designed my kitchen for my own needs. My favorite thing: installing a stainless steel single bowl laundry tub in place of the usual kitchen sink. It was huge. So big that there was not a cooking pot too large that could not be washed easily in it. It was also the perfect size to bathe a small dog (which I did). And like you, I made sure the upper cabinets were installed 4 inches higher than normal. That made room for taller items on the base cabinets. I still miss all those features.

I totally agree with your preference for small kitchens. I like my current galley kitchen, but I think my 11x13 U-shaped kitchen was the best. No wasted steps, but there was enough room for two people to prep if needed. There was a table-height peninsula at one end where people could hang out without being underfoot. The absolute worst, like you said, is a U-shaped one with a big island in the middle. Constantly walking in circles to get to cabinets, stove, fridge or sink on the opposite side of the big room. And no dark granite. You cannot see the lines on your measuring cups, or anything else for that matter. Also too shiny. My 2cents.

What dish rack do you have?

Great kitchen but what about stains on the marble? Also, fridge should open towards the center of the room, not the wall. Much easier to load and unload when there is easy counter access.

8:29 burnt

For weekday cooking, I use four pots & pans 90% of the time. I keep them on stove top.

Your kitchen can’t be too big

Laughed when I heard you say you don't like people watching you cook!