In this episode, we take a look at Spanish classics. Milk Street Cook Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella, a weeknight recipe that comes from Valencia. Then, Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano, which is finished with a flavorful paprika oil. Finally, Milk Street Cook Catherine Smart shows Chris a new interpretation of gazpacho, Andalusian Tomato and Bread Soup (Salmorejo).

In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.

In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.

Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.

Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.

Christopher Kimball travels to the Galilee Valley to visit with author of "The Palestinian Table," Reem Kassis, who cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast. Then, Chris heads to Tel Aviv to taste the classic semolina cake, hareesa. Back in the kitchen, Milk Street Cook Bianca Borges shows Chris a streamlined version of Palestinian Upside-Down Chicken and Rice. Finally, Milk Street Cook Josh Mamaclay makes Semolina-Sesame Cake with a crunchy sesame seed topping and sweet citrus syrup.

In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.

In this episode, we make vegetarian dishes with big flavor. Milk Street Cook Lynn Clark shows Chris how to make Persian Jeweled Rice, a saffron and orange rice pilaf studded with cranberries and pistachios. Then, Chris shows us how to avoid watery salads with a fresh and vibrant Persian Tomato and Cucumber Salad, and Milk Street Cook Catherine Smart makes crispy Roasted Cauliflower with Tahini and Lemon. Finally, Milk Street Editorial Director J.M. Hirsch shows us how to make the champagne cocktail French 75.

Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.

Christopher Kimball visits Reem Kassis, author of "The Palestinian Table," in the Galilee Valley, where he rolls bulgur maftoul by hand and enjoys a weeknight traybake made with Reem's family spice blend. Back in the kitchen, Milk Street Cook Catherine Smart shows Chris how to make Pearl Couscous with Chicken and Chickpeas, using warm spices and flavorful chicken poaching liquid to cook the couscous. Then, Chris makes the roasted red pepper and walnut dip Muhammara, and Milk Street Cook Lynn Clark prepares a Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.

This episode tours Europe in search of spectacular desserts. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make German Apple Cake (Apfelkuchen), which has a rich crumb thanks to almond paste and an elegant design from sliced apples. With inspiration from Belgium, Milk Street Cook Lynn Clark makes light and crisp Belgian Spice Cookies, also known as Speculoos. Then, Chris bakes a Danish Dream Cake with a buttery coconut-brown sugar topping that caramelizes under the broiler.

In this episode, we make quick Vietnamese recipes with big flavor. First, Milk Street Cook Lynn Clark shows us how to make Vietnamese Caramel Chicken, demonstrating a Vietnamese technique for caramelizing fish sauce and aromatics to meld sweet and savory flavors. Then, Christopher Kimball makes Vietnamese Scallion Sauce, a versatile topping for vegetables, seafood and meat, and Milk Street Cook Josh Mamaclay makes Vietnamese Chicken Curry, with bold lemongrass and ginger flavor.

In this episode, we make quick Vietnamese recipes with big flavor. First, Milk Street Cook Lynn Clark shows us how to make Vietnamese Caramel Chicken, demonstrating a Vietnamese technique for caramelizing fish sauce and aromatics to meld sweet and savory flavors. Then, Christopher Kimball makes Vietnamese Scallion Sauce, a versatile topping for vegetables, seafood and meat, and Milk Street Cook Josh Mamaclay makes Vietnamese Chicken Curry, with bold lemongrass and ginger flavor.

This episode explores techniques that will change the way you cook Italian food at home. We learn that you don't have to sear meat to make a flavorful stew from Milk Street Cook Josh Mamaclay, who shows us the secret to tender and savory Roman Braised Beef with Tomato and Cloves. Then, Christopher Kimball uses a multicooker to boil pasta and make an easy sauce for Bucatini with Cherry Tomato Sauce with Fresh Sage. Finally, Milk Street Cook Catherine Smart teaches us how to cook potatoes like risotto with a recipe for Tuscan Braised Potatoes (Patate in Umido).

This episode explores techniques that will change the way you cook Italian food at home. We learn that you don't have to sear meat to make a flavorful stew from Milk Street Cook Josh Mamaclay, who shows us the secret to tender and savory Roman Braised Beef with Tomato and Cloves. Then, Christopher Kimball uses a multicooker to boil pasta and make an easy sauce for Bucatini with Cherry Tomato Sauce with Fresh Sage. Finally, Milk Street Cook Catherine Smart teaches us how to cook potatoes like risotto with a recipe for Tuscan Braised Potatoes (Patate in Umido).

In this episode, we make classic baked goods the Milk Street way. Milk Street Cook Bianca Borges shows Christopher Kimball how to make mile-high Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Seattle's Le Pichet bistro. Then, Chris bakes Cranberry and Candied Ginger Buckle, a fruit-studded crumb cake perfect for any time of day. Finally, Milk Street Cook Erika Bruce makes Sweet Fresh Corn Pudding, a southern souffle that comes from Vivian Howard's North Carolina kitchen.

In this episode, we serve up Greek food inspired by Diane Kochilas' recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian Braised Pork with Honey, Orange, and Rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred Roasted Whole Cauliflower with Feta, and Milk Street Cook Catherine Smart prepares Tomato Rice with Oregano and Feta, risotto Greek-style.

In this episode, we serve up Greek food inspired by Diane Kochilas' recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian Braised Pork with Honey, Orange, and Rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred Roasted Whole Cauliflower with Feta, and Milk Street Cook Catherine Smart prepares Tomato Rice with Oregano and Feta, risotto Greek-style.

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's Tomato-Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you'd expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.

This episode features recipes found across Italy, from Puglia to Sardinia. First, it's Tomato-Olive Focaccia with Milk Street Cook Erika Bruce, who shows us that the secret to light and crisp focaccia is a higher water content than you'd expect. Then, Milk Street Cook Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs, and Milk Street Cook Josh Mamaclay teaches Christopher Kimball to make Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.

This episode features recipes ideal for a crowd of any size. Milk Street Cook Bianca Borges teaches Christopher Kimball how to make Baked Salted Salmon with Dill, a Norwegian inspired dish served with quick-pickled cucumbers. Then, Chris cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette, demonstrating a technique for dressing up any roasted vegetable, and Milk Street Cook Catherine Smart makes crispy Smashed Potatoes with Chili-Lemon Vinaigrette. Finally, Milk Street Editorial Director J.M. Hirsch shows us the technique behind a Vieux Carre, an herbal cocktail from New Orleans.

Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market. Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous "Risotto" with Asparagus. Then, Chris serves up Yogurt Panna Cotta with Sumac Syrup, which adds tart brightness to the rich, custardy dessert. Finally, Milk Street Cook Catherine Smart shows Chris how to make Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.

Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market. Back in the kitchen, Milk Street Cook Lynn Clark shows Chris how to make creamy Couscous "Risotto" with Asparagus. Then, Chris serves up Yogurt Panna Cotta with Sumac Syrup, which adds tart brightness to the rich, custardy dessert. Finally, Milk Street Cook Catherine Smart shows Chris how to make Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.

In this episode, we head to Naples to sample the city's favorite dishes. Milk Street Cook Josh Mamaclay teaches Christopher Kimball how to make ultratender Neapolitan Meatballs with Ragu, showing us that a high ratio of breadcrumbs to meat is the secret to their perfect texture. Then, Milk Street Cook Lynn Clark demonstrates the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two-Cheese Pasta with Cauliflower and Milk Street Cook Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.

In this episode, we head to Naples to sample the city's favorite dishes. Milk Street Cook Josh Mamaclay teaches Christopher Kimball how to make ultratender Neapolitan Meatballs with Ragu, showing us that a high ratio of breadcrumbs to meat is the secret to their perfect texture. Then, Milk Street Cook Lynn Clark demonstrates the benefits of boiling cauliflower in the same pot as pasta with a recipe for Two-Cheese Pasta with Cauliflower and Milk Street Cook Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.

Christopher Kimball travels to Bologna, Italy, and visits the restaurant Amerigo, where Chef Alberto Bettini shows him that real rag? Bolognese is about meat, not dairy. Back in the kitchen, Milk Street Cook Lynn Clark teaches Chris to make Tagliatelle alla Bolognese, a rich and creamy meat sauce without the cream. Then, Milk Street Cook Bianca Borges uses the rag? to make Lasagna Bolognese, a variation of the classic dish that uses besciamella rather than mozzarella or ricotta.

In this episode, we feature favorite Indian recipes for the home kitchen. Milk Street Cook Josh Mamaclay shows Christopher Kimball how to make Butter Chicken, using cashews to make a creamy sauce. Then, Milk Street Cook Lynn Clark makes Potato and Green Pea Curry (Aloo Matar), demonstrating how curries are built by adding ingredients in a particular order, and Milk Street Cook Rayna Jhaveri makes Chicken Vindaloo, which gets its name and bold, tangy flavor from vinegar and garlic.

In this episode, we feature favorite Indian recipes for the home kitchen. Milk Street Cook Josh Mamaclay shows Christopher Kimball how to make Butter Chicken, using cashews to make a creamy sauce. Then, Milk Street Cook Lynn Clark makes Potato and Green Pea Curry (Aloo Matar), demonstrating how curries are built by adding ingredients in a particular order, and Milk Street Cook Rayna Jhaveri makes Chicken Vindaloo, which gets its name and bold, tangy flavor from vinegar and garlic.

Christopher Kimball heads to Emilia-Romagna for pasta recipes that have few ingredients and take little time. Back in the kitchen, Milk Street Cook Lynn Clark shows us how to make dumpling-like Passatelli in Brodo, parmesan flavored dough that's extruded through a potato ricer and cooked in broth. Chris then makes a quick Chicken Broth using chicken wings, and Milk Street Cook Lynn Clark prepares Pasta with Parmesan Cream.

Christopher Kimball heads to Emilia-Romagna for pasta recipes that have few ingredients and take little time. Back in the kitchen, Milk Street Cook Lynn Clark shows us how to make dumpling-like Passatelli in Brodo, parmesan flavored dough that's extruded through a potato ricer and cooked in broth. Chris then makes a quick Chicken Broth using chicken wings, and Milk Street Cook Lynn Clark prepares Pasta with Parmesan Cream.

In this episode, we prove that you don't have to go to a patisserie for stunning French cakes. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bete Noire, flavored with bourbon and orange. Inspired by France's classic Gateau Nantais, Milk Street Cook Lynn Clark bakes French Almond-Rum Cake, perfectly tender from almond flour and moist from spiced rum syrup.

In this episode, we get inspiration from Briana Holt and the baked goods she serves at Portland, Maine's Tandem Coffee and Bakery. First, Briana and Chris make Pineapple Upside-Down Cornmeal Cake with a fresh, caramelized fruit topping. Then, they bake Glazed Maple-Whole Wheat Muffins, a morning treat with nuttiness from the flour and acidity from the maple-lemon glaze.

In this episode, we get inspiration from Briana Holt and the baked goods she serves at Portland, Maine's Tandem Coffee and Bakery. First, Briana and Chris make Pineapple Upside-Down Cornmeal Cake with a fresh, caramelized fruit topping. Then, they bake Glazed Maple-Whole Wheat Muffins, a morning treat with nuttiness from the flour and acidity from the maple-lemon glaze.

This episode looks at Argentinian techniques and flavors, from perfectly cooked meat to an eye-catching salad. First, it's Oven-Perfect Strip Steak with Chimichurri with Milk Street Cook Bianca Borges, who uses the reverse sear method for strip steaks served with a spicy chili and oregano sauce. Then, Milk Street Cook Catherine Smart makes a colorful Shaved Carrot Salad with Poppy Seeds and Parsley, and Christopher Kimball shows us how to make Caramelized Pork with Orange and Sage, broiling sugar-and-spice crusted tenderloin for a quick supper.

This episode looks at Argentinian techniques and flavors, from perfectly cooked meat to an eye-catching salad. First, it's Oven-Perfect Strip Steak with Chimichurri with Milk Street Cook Bianca Borges, who uses the reverse sear method for strip steaks served with a spicy chili and oregano sauce. Then, Milk Street Cook Catherine Smart makes a colorful Shaved Carrot Salad with Poppy Seeds and Parsley, and Christopher Kimball shows us how to make Caramelized Pork with Orange and Sage, broiling sugar-and-spice crusted tenderloin for a quick supper.

Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.