In this episode, Christopher Kimball travels to Oaxaca, Mexico, where he meets Jesús Ochoa, the sous chef at Criollo Restaurant, and learns how to make Carnitas. He then learns how to make Tlayudas from Pilar Cabrera, the owner and head chef of La Olla. Back at the kitchen, Milk Street Cook Lynn Clark shows Chris how to make Carnitas at home. Milk Street Cook Josh Mamaclay makes Green Chili and Tomatillo Hot Sauce, and Milk Street Cook Bianca Borges shows Chris her own interpretation of Tlayudas tailored for the home cook.

Christopher Kimball travels to Beirut to learn how to make classic Lebanese comfort foods with chef Mohamad El Zein, the owner of Moona Restaurant, and cookbook author Anissa Helou. Back at the kitchen, Chris draws inspiration from the flavors and adapts these dishes for the home cook. Milk Street Cook Catherine Smart makes Za’atar Flatbread. Milk Street Cook Josh Mamaclay creates his own version of Pita and Chickpea Salad with Yogurt and Mint (Fatteh), and Milk Street Cook Lynn Clark makes Middle Eastern Rice with Toasted Pasta and Herbs.

In this episode, we learn how Milk Street makes bold Italian dishes in ways that are easy and fresh. Milk Street Cook Lynn Clark makes quick and easy Risotto with Fresh Herbs. Then, Milk Street Cook Catherine Smart teaches us Spaghetti al Limone, the perfect dish for a Tuesday night. Milk Street Cook Bianca Borges recreates the classic dish Pasta all’Amatriciana using Milk Street’s pasta-making techniques.

Paris is famous for its classic sweets. In this episode, Christopher Kimball travels to Paris to sample some not so classic baked goods. He visits Rose Bakery, a cafe owned by a Franco-British couple, and samples their acclaimed Lemon-Almond Pound Cake. He interviews journalist Lindsey Tramuta, author of “The New Paris,” about how expats are modernizing Paris’ food scene. Later, he visits Le Petit Grain and tries a tart that borrows from classic American flavors. Back at the kitchen, Milk Street Cook Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Milk Street Cook Bianca Borges recreates Petit Grain’s Salted Peanut and Caramel Tart.

This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

This episode is all about quick, easy and delicious stir-fry. Milk Street Cook Matthew Card draws inspiration from Vietnamese flavors and makes Vietnamese Shaking Beef (Bò Lúc Lắc). Christopher Kimball teaches us how to season a wok, and Milk Street Cook Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Milk Street Cook Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

Christopher Kimball makes a dinner staple interesting. Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Milk Street Cook Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. Milk Street Cook Lynn Clark teaches us how to spatchcock a chicken and makes a classic Georgian dish, Crispy Chicken under a Brick (Tsitsila Tabaka). For an easy Tuesday Night Dinner, Chris shows us how to make Chicken Traybake with Roasted Poblano and Tomato Sauce.

In the Milk Street Kitchen, we make classic Greek dishes that will take you to the Greek islands, without a flight. Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two fast and delicious Greek dips, Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Milk Street Cook Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.

This episode is all about reinventing classic Italian dishes using Milk Street techniques. Milk Street Cook Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) without having to sauté the meat. Then Milk Street Cook Rayna Jhaveri shows us how to make a Sicilian favorite—and one of our go-to Tuesday Night Dinners—Pasta con Fagioli. Finally, Milk Street Cook Catherine Smart shows Chris a recipe for Soft Polenta that will change the way you cook polenta.

In this episode, Christopher Kimball visits an Oaxacan open-air market to eat local favorites. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Molletes, a delicious open-faced sandwich served on thick-cut bread with refried beans and melted cheese. Back at the kitchen, Milk Street Cook Catherine Smart draws from the flavors of Oaxaca to make Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Milk Street Cook Matthew Card teaches us how to make a quick Tomatillo-Avocado Salsa, and Milk Street Cook Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.

Christopher Kimball takes a road trip up north to the foodie city Portland, Maine. He visits the popular Eventide Oyster Company and makes a salad you’ll actually crave. He also visits Tandem Coffee and Bakery and meets with pastry chef Briana Holt, the mastermind behind Tandem’s most beloved desserts. She teaches Chris how to make Maple-Browned Butter Pie.

In this episode, we make our favorite Milk Street sweets. Milk Street Cook Lynn Clark whips up rich and gooey Maple-Whiskey Pudding Cakes. Milk Street Cook Catherine Smart teaches Christopher Kimball how to get the perfect texture on our Chocolate-Almond Spice Cookies. Briana Holt of Portland's Tandem Bakery then stops by for a Milk Street Visit, where she walks Chris through a recipe for Triple Ginger Scones with Chocolate Chunks.

Christopher Kimball is back in Beirut for a crash course on Lebanese “fast food.” Milk Street Cook Bianca Borges make a quick yet delicious Bulgur and Beef Kibbeh with Chris. Then he sits down with Kamal Mouzawak of Souk El Tayeb to discuss the fascinating world of food in Beirut. To round out the show, Milk Street Cook Lynn Clark prepares a classic dish of Lebanese Lentils and Rice with Crisped Onions (Mujaddara).

This episode is all about Italian Tuesday Night essentials. Milk Street Cook Catherine Smart and Christopher Kimball make the classic and rich Pesto alla Genovese, where the trick is using the right type of cheese. Milk Street Cook Rayna Jhaveri then makes a Campanelle Pasta with Sweet Corn, Tomatoes and Basil, a creamy dish that requires no cream. Finally, we learn how to make a fresh and bright Pasta with Pistachios, Tomatoes and Mint with Milk Street Cook Matthew Card.

Recipes for holiday entertaining are featured. Dishes include an Argentinian-Style Pork Loin and a French Walnut Tart.

Dishes such as Potato Gnocchi, Lamingtons, and Green with Pancetta Vinaigrette are prepared.

Cooks at Milk Street prepare one-layer cakes.

Austrian dishes such as Rindsgulasch and Zwetchgenkuchen are prepared.

A look at the various tastes and uses for chilies.

Various Thai dishes such as Thai-Style Fried Chicken and Moo Palo are prepared.

Christopher Kimball and the team put a spin on French classics.

Christopher Kimball and Matthew Card prepare an Oaxacan Green Mole with Chicken.

In this episode, we explore cuisine from Morocco to Egypt. Milk Street Cook Josh Mamaclay prepares Lemon-Saffron Chicken (Tangia), a rich dish originating from Marrakech. Then, Milk Street Cook Bianca Borges teaches Christopher Kimball how to get the perfect balance of acid and spices with a recipe for Cumin-Coriander Potatoes with Cilantro (Patates Mekhalel). Lastly, Milk Street Cook Matthew Card cooks up Spicy Egyptian Eggplant with Fresh Herbs, an oven-friendly version of a dish that is typically deep-fried by street vendors in Cairo.

This episode is all about the “new” Australia. With heavy influence from the flavors of Asia, Milk Street Cook Matthew Card prepares Miso-Gochujang Pulled Pork. Christopher Kimball then teaches us how to make a Milk Street pantry staple, Miso-Ginger Dressing. Lastly, Milk Street Cook Erika Bruce makes Roasted Cauliflower with Miso Glaze, a warm and rich way to upgrade weeknight veggies.