Claire Ptak of London's Violet Bakery demonstrates how to under-whip egg whites for a lighter cake; chocolate, prune and rum cake; brown sugar tart with single-crust pie dough.

Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker. Thai fried rice; Thai-style coleslaw with mint and cilantro; pickled chilies; Thai chicken.

Milk Street Cook Rayna Jhaveri shows how to make Turkish meatballs with lime-yogurt sauce; Israeli hummus; sweet-and-sour mint dressing; tahini swirl brownies.

Milk Street visits Mexico for an insider view on Shrimp in chipotle sauce; Central Mexican guacamole; chili-pineapple margarita; cilantro-jalapeno adobo sauce.

Milk Street Cook Catherine Smart shows Christopher Kimball how to make Georgian chicken soup; cracked potatoes with vermouth, coriander and fennel; fluffy olive oil scrambled eggs; seasoning a carbon steel pan.

Italy provides inspiration as Matthew Card shows how to make Italian flatbread; ricotta-semolina cheesecake; gemelli pasta with chevre, arugula and walnuts; frying eggs.

Matthew Card makes Garlic soup; Spanish spice-crusted pork tenderloin bites; kale salad.

Catherine Smart shows how to make Whipped cream biscuits with macerated strawberries with lime; lemon-buttermilk pound cake; prepping a pan; pistachio-cardamom loaf cake.

Milk Street Cook Matthew Card shows how to make No-sear lamb or beef; chickpea stew; harissa; caramel oranges.

Milk Street Cook Catherine Smart makes Prune, peppercorn and herb-rubbed roast beef; rye-on-rye sticky toffee pudding; skillet-charred Brussels sprouts; kitchen cabinet essentials.

Milk Street visits Peru to learn a new way to make Peruvian pesto; soba with miso butter and asparagus; pisco sours; Trapanese pesto, a Sicilian pasta dish; kitchen cabinet essentials.

Milk Street Cook Catherine Smart demonstrates Japanese fried chicken; Japanese potato salad; sweet-and-spicy ginger green beans.