We say goodbye to old kitchen habits and usher in new techniques this week on Milk Street Television as we ditch browning meat for a stew, bake oranges instead of juicing, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street

This week on Milk Street TV, we take inspiration from Italy to make the best cheesecake, flatbread, and more. To see where Milk Street airs in your area, visit our website: bit.ly/msstationfinder | Christopher Kimball’s Milk Street

Want paella on a weeknight? Tune in to #MilkStreetTV this weekend to watch Lynn Clark make stovetop Chicken and Bean Paella with a golden, crunchy crust. Watch on our website https://bit.ly/305FYdl, YouTube channel https://bit.ly/3m7ZFui or check your local listings here: http://bit.ly/2eM0hV8 | Christopher Kimball’s Milk Street

Creamy lemon curd may seem like a luxury, but it’s shockingly easy to make—lemon, butter, sugar, eggs. That’s on the menu for our upcoming #MilkStreetCookingSchool class with “The Irish Bakery” author Cherie Denham, who’s bringing the warmth and history of an Irish hearth to our home kitchens. We’ll be making our new go-to weekend breakfast, soda farls, a pillowy, four-ingredient soda bread that cooks in a skillet; the sweeter, richer variation, the Spotted Dog; and we’ll top with a batch of Den

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser