Milk Street searches Italy for its best desserts. At the birthplace of tiramisu, we learn a six-ingredient recipe that ditches the cooking and dumps most of the sugar. Then, we make a rustic Ricotta and Cherry Jam Tart from Rome. Finally, we visit a biscotti bakery that has been churning out the twice-baked cookies for more than a century, coming back with a recipe for Almond and Citrus Biscotti.

In South Korea, Milk Street finds a recipe that will change the way you cook chicken noodle soup: Korean Hand-Torn Noodle Soup with Chicken (Sujebi). Then, we make a quick Korean Spicy Stir-Fried Pork, which offers a lesson in working with Korean pantry staples. Finally, we learn how to make Korean Stir-Fried Chicken with Rice, inspired by communal dining at South Korea's dakgalbi restaurants.

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.

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.

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.

Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.

Milk Street offers something new and something old when it comes to Milk Street offers something new and something old when it comes to holiday cookies. Inspired by Austrian linzertorte, we make a batch of holiday cookies. Inspired by Austrian linzertorte, we make a batch of Linzer Bars with raspberry jam and a warmly spiced crust. Then, we Linzer Bars with raspberry jam and a warmly spiced crust. Then, we bake up Chocolate-Dipped Tahini and Browned Butter Cookies, bake up Chocolate-Dipped Tahini and Browned Butter Cookies, showcasing the flavor combination of chocolate and sesame. Finally, showcasing the flavor combination of chocolate and sesame. Finally, it's Polish Gingerbread Cookies with Honey and Rye. it's Polish Gingerbread Cookies with Honey and Rye.

Christopher Kimball travels across Romania to meet cooks who are Christopher Kimball travels across Romania to meet cooks who are bringing back lost culinary traditions. He comes back with recipes bringing back lost culinary traditions. He comes back with recipes for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream for Romanian Meatball Soup, Romanian Baked Polenta with Sour Cream and Cheese and Romanian Musaca, a relative of the better-known Greek and Cheese and Romanian Musaca, a relative of the better-known Greek moussaka, which features layers of potato and a rich pork sauce. moussaka, which features layers of potato and a rich pork sauce.

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.

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.

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.

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

Become a master bread maker! We start with Three-Seed Beer Pretzels, showing you how to get the perfect chewy crust and soft interior. Then, it's an Olive Oil Challah that employs the technique used to make Japanese milk bread, resulting in a light, feathery and better-structured crumb. Plus, we show you all you need to know about kneading and the best way to sharpen serrated knives.

Milk Street explores Italy's repertoire of simple soups. We learn there are no meatballs in authentic Italian Wedding Soup; instead, it's all about the marriage of meat and greens. We learn how to make Bread and Tomato Soup with Poached Eggs and Ribollita (Tuscan White Bean and Vegetable Soup), two soups that exemplifies cucina povera. Plus, we share four ways to boost your store-bought broth.

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 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.

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.

Take the fear out of fish! First, we make Crisp-Skinned Broiled Salmon with Cucumber-Sesame Salad, which borrows a Japanese technique that uses salt to draw out moisture from the fish. Then, we make an Italian Seafood Stew with scallops and clams, as well as Sauteed Cod Fillets with Spicy Cilantro Sauce (Zhoug). Plus, we figure out the best ways to sear shrimp and steam white fish fillets.

Christopher Kimball travels to Bologna, Italy, to make two weeknight dishes with Chef Fabio Berti at Trattoria Bertozzi. He also speaks with travel writer Matt Goulding about the cuisine of Emilia-Romagna. Back at the kitchen, Milk Street Cook Catherine Smart shows Chris how to make simple and creamy Pasta with Zucchini, Pancetta and Saffron. Then, Milk Street Cook Bianca Borges makes Bolognese-Style Pork Cutlets, covered in prosciutto, topped with parmesan and served with a bright lemon butter sauce.

In this episode, Christopher Kimball travels to Mexico City to make beans with Chef Eduardo Garcia Guzman. He also learns a quick recipe for tortilla soup and finds the best corn cake he's ever had. Back at the kitchen, Milk Street Cook Bianca Borges prepares Mexican Stewed Beans with Salsa Fresca, showing us how to boldly flavor beans by adding the sofrito at the end of cooking. Later, Milk Street Cook Josh Mamaclay makes Mexican Sweet Corn Cake, where the batter comes together in a blender, and Milk Street Cook Erika Bruce shows Chris how to make Tortilla Soup in just 15 minutes.

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).

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.