Welcome to Milk Street's Cooking School. This episode is all about pizza as we demonstrate pizza in a skillet, pour-in-the-pan pizza, and an easy way to make bagels from pizza dough.
Pasta expert Marika Contaldo Seguso travels from Venice to teach a lesson in homemade pasta and an authentic Alfredo sauce. Then learn simple gnocchi with boiling water and flour.
Rethink how to make stews. We make throw-it-in-the-pot pork and hominy stew and Provençal stew using no added liquid. We also make air fryer churros and learn to get garlic flavor without the bite.
We get a lesson in tacos and salsa from experts Beto Estúa and Jorge Fritz. Plus, a lesson on how to add smoky flavor to everyday vegetables using a hot skillet.
We dive deep into the world of sauces from rich tomato sauce made with only tomato paste to classic hollandaise using a sous vide and a parsley (not basil) pesto.
We bust the myths around pies and pie dough. We make a one-crust. free-form crostata, Peanut Butter Banana Cream Pie, and learn tips for how to get a perfect pie crust every time.
We take you around the world to upgrade the family favorite, chicken soup. We look to Vietnam and Georgia for their takes and also get a lesson in crispy chickpeas and mixing and matching spices.
We put vegetables at the center of the plate. Greek chef Diane Kochilas roasts a head of cauliflower with feta and herbs. We also make barbecue portobello mushrooms and tandoori-style carrots.
We take a fresh look at the world of rice. The Milk Street Team will show you oven-fried rice, almost no-stir risotto, and two new rice varieties for home cooks.
It's time for holiday desserts. Claire Ptak, who baked the wedding cake for Prince Harry and Meghan Markle, shows us Spice Cake and vegan chocolate cupcakes. Plus, a French dessert in a multicooker.