Christopher Kimball's Milk Street

Christopher Kimball travels to Bologna, Italy, to cook with Fabio Berti and meets with travel writer Matt Goulding. Catherine Smart makes Pasta with Zucchini, Pancetta and Saffron; Bianca Borges makes Bolognese-Style Pork Cutlets.

Christopher Kimball travels to Mexico City to make beans with Chef Eduardo Garcia Guzman. Bianca Borges prepares Mexican Stewed Beans with Salsa Fresca. Josh Mamaclay makes Mexican Sweet Corn Cake. Erika Bruce makes Tortilla Soup.

Lynn Clark teaches Christopher Kimball how to make Chicken and Bean Paella. Chris makes Seared Pork Tenderloin with Smoked Paprika and Oregano. Catherine Smart makes a new gazpacho, Andalusian Tomato and Bread Soup (Salmorejo).

Christopher Kimball travels to the Galilee Valley, where Reem Kassis cooks maqlubeh. In Tel Aviv, he tastes the classic hareesa. Bianca Borges makes Palestinian Upside-Down Chicken and Rice. Josh Mamaclay makes a Semolina-Sesame Cake.

Erika Bruce teaches Christopher Kimball how to make German Apple Cake (Apfelkuchen). Lynn Clark makes Belgian Spice Cookies (Speculoos). Chris bakes a Danish Dream Cake with a buttery coconut-brown sugar caramelized topping.

Bianca Borges shows Christopher Kimball Deep-Dish Quiche with Mushrooms, Bacon and Gruyere inspired by Le Pichet. Chris bakes Cranberry and Candied Ginger Buckle. Erika Bruce makes Sweet Fresh Corn Pudding, from Vivian Howard’s kitchen.

Bianca Borges makes Baked Salted Salmon with Dill. Christopher Kimball cooks Roasted Acorn Squash with Browned Butter-Orange Vinaigrette. Catherine Smart makes Smashed Potatoes with Chili-Lemon Vinaigrette. J.M. Hirsch makes a Vieux Carre.

Christopher Kimball visits Bologna, Italy, where Alberto Bettini makes ragù Bolognese. Lynn Clark makes Tagliatelle alla Bolognese, a creamy meat sauce without cream. Bianca Borges uses the ragù to make Lasagna Bolognese, using besciamella.

Erika Bruce teaches Christopher Kimball how to make the flourless chocolate cake Bête Noire, with bourbon and orange. Inspired by classic Gâteau Nantais, Lynn Clark bakes French Almond-Rum Cake, with almond flour and spiced rum syrup.

In Mexico City, Esmeralda Brinn makes Mexico’s version of a meatball. Catherine Smart teaches Christopher Kimball to make Chicken Tinga (Tinga Poblana de Pollo). Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja.

Lynn Clark shows Christopher Kimball how to make Persian Jeweled Rice. Chris makes Persian Tomato and Cucumber Salad. Catherine Smart makes Roasted Cauliflower with Tahini and Lemon. J.M. Hirsch makes the champagne cocktail French 75.

Christopher Kimball visits Reem Kassis in the Galilee Valley, where he rolls bulgur maftoul by hand. Recipes: Pearl Couscous with Chicken and Chickpeas; Muhammara; Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.

Lynn Clark makes Vietnamese Caramel Chicken, demonstrating a technique for caramelizing fish sauce and aromatics to meld the flavors. Christopher Kimball makes Vietnamese Scallion Sauce. Josh Mamaclay makes Vietnamese Chicken Curry.

Josh Mamaclay makes savory Roman Braised Beef with Tomato and Cloves. Christopher Kimball makes Bucatini with Cherry Tomato Sauce with Fresh Sage. Catherine Smart cooks potatoes like risotto in Tuscan Braised Potatoes (Patate in Umido).

Inspired by Diane Kochilas, Bianca Borges cooks Ikarian Braised Pork with Honey, Orange, and Rosemary. Rayna Jhaveri makes Roasted Whole Cauliflower with Feta. Catherine Smart prepares Tomato Rice with Oregano and Feta, risotto Greek-style.

Erika Bruce makes Tomato-Olive Focaccia. Rayna Jhaveri cooks Orecchiette with Broccolini topped with crunchy breadcrumbs. Josh Mamaclay makes Fregola with Shrimp and Tomatoes, pea-shaped pasta cooked in a flavorful seafood broth.

Christopher Kimball travels to Tel Aviv restaurant Igra Rama and hummus shop Shlomo & Doron. Lynn Clark makes Couscous “Risotto” with Asparagus. Chris prepares Yogurt Panna Cotta with Sumac Syrup. Catherine Smart makes Lahmajoun.

Josh Mamaclay makes Neapolitan Meatballs with Ragu, with perfect texture. Lynn Clark makes Two-Cheese Pasta with Cauliflower. Catherine Smart serves up quick skillet Spaghetti Puttanesca, packed with briny olives and capers.

Josh Mamaclay makes Butter Chicken, using cashews to make a creamy sauce. Lynn Clark makes Potato and Green Pea Curry (Aloo Matar), demonstrating how curries are built. Rayna Jhaveri makes Chicken Vindaloo, with vinegar and garlic.

Recipes from Emilia-Romagna with few ingredients and take little time. Lynn Clark shows us how to make dumpling-like Passatelli in Brodo. Chris makes a quick Chicken Broth using chicken wings. Lynn Clark prepares Pasta with Parmesan Cream.

Briana Holt of Portland, Maine’s Tandem Coffee and Bakery makes Pineapple Upside-Down Cornmeal Cake and Glazed Maple-Whole Wheat Muffins, a morning treat with nuttiness and acidity.

Bianca Borges makes Oven-Perfect Strip Steak with Chimichurri using a reverse sear. Catherine Smart makes a colorful Shaved Carrot Salad with Poppy Seeds and Parsley. Christopher Kimball prepares Caramelized Pork with Orange and Sage.

Christopher Kimball visits Tandem Coffee and Bakery’s Briana Holt. They make Savory Kale and Two-Cheese Scones and bake a Double Chocolate Cake with Honey-Juniper Syrup, with a sweet, herbal soak that complements bittersweet chocolate.