Christopher Kimball's Milk Street

Christopher Kimball visits Fuchsia Dunlop in London to learn about the Chinese approach to cooking. Back at Milk Street, make Chinese White-Cooked Chicken with Ginger-Soy Dressing and Hot Oil-Flashed Chard with Ginger, Scallions and Chili.

Christopher Kimball goes to London's Violet Bakery where Claire Ptak shares some of her baking techniques. Back at Milk Street, make Chocolate, Prune and Rum Cake and a Brown Sugar Tart with our Foolproof Single-Crust Pie Dough.

Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok. Back in the kitchen, make Thai Fried Rice, pantry staple Pickled Chilies and Chaing Mai Chicken (Kai Yang).

Meatballs get a makeover as Christopher Kimball learns how to make Turkish Meatballs with Lime Yogurt Sauce, Israeli Hummus, Sweet-and-Sour Mint Dressing, and the ultimate Tahini Swirl Brownies.

Get an insider view on traditional classics, like Shrimp in Chipotle Sauce (Camarones Enchipotlados), Central Mexican Guacamole (no lime juice, no garlic), a Chili-Pineapple Margarita, and the pantry staple Cilantro-Jalapeño Adobo Sauce.

Chicken soup goes global with Georgian Chicken Soup (Chikhirtma). Make Cracked Potatoes with Vermouth, Coriander and Fennel, and Fluffy Olive Oil Scrambled Eggs. Chris learns about Persian cuisine from writer Yasmin Khan.

Italy provides inspiration as they make a fast and fabulous Italian Flatbread (Piadina), Ricotta-Semolina Cheesecake, and Gemelli Pasta with Chevre, Arugula and Walnuts. And Christopher Kimball lets us in on a foolproof way to fry eggs.

Christopher Kimball travels to Washington, D.C. to cook with Jose Andres. Back at Milk Street, make Garlic Soup (Sopa de Ajo), Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos), and a vibrant Kale Salad by massaging the leaves.

At Milk Street, learn how to prep a pan for baking, make Whipped Cream Biscuits with Macerated Strawberries with Lime, a light and tender Lemon-Buttermilk Pound Cake, and a five-star dessert, Pistachio-Cardamom Loaf Cake.

Learn a shortcut to savor as they make No-Sear Lamb or Beef, and Chickpea Stew. Make the pantry staple Harissa at home. And learn how to make Caramel Oranges, a simple but effective dessert with a whiff of Sixties glam.

Turn economical beef eye-round into the succulent holiday-worthy Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef. Round out the meal with British favorites, Rye-on-Rye Sticky Toffee Pudding and Skillet-Charred Brussels Sprouts.

Milk Street makes pasta, with Peruvian Pesto (Tallarines Verde), Soba with Miso Butter and Asparagus, and the Sicilian dish Trapanese Pesto, a pesto that's red, not green. And Chris reveals his foolproof recipe for Pisco Sours.

Try a simpler and tastier way to crisp fried chicken when they make Japanese Fried Chicken (Karaage). See how Japanese Potato Salad banishes the bland, and then make Sweet-and-Spicy Ginger Green Beans.