In the Season 3 premiere, 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.

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.

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

Christopher Kimball travels to Paris to sample some not-so-classic baked goods. He visits Rose Bakery 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, Erika Bruce makes her own version of Lemon-Almond Pound Cake, and Bianca Borges recreates Petit Grain’s Salted Peanut and Caramel Tart.

This episode is all about quick, easy and delicious stir-fry. 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 Erika Bruce makes Stir-Fried Broccoli with Sichuan Peppercorns, an easy weeknight vegetarian dish. Then Josh Mamaclay makes Sesame Stir-Fried Pork with Shiitakes.

Drawing inspiration from around the world, Milk Street makes three very different, but equally interesting, chicken dishes. Josh Mamaclay makes his own version of Filipino Chicken Adobo with Coconut Broth. 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.

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.

Classic Italian dishes are reinvented using Milk Street techniques. Matthew Card teaches Christopher Kimball how to make Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina). Then Rayna Jhaveri shows us how to make a Sicilian favorite, Pasta con Fagioli. Finally, Catherine Smart shows Chris a recipe for Soft Polenta.

Christopher Kimball eats local favorites at an Oaxacan open-air market. 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, Catherine Smart makes Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Matthew Card teaches us how to make a quick Tomatillo-Avocado Salsa, and Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.

Christopher Kimball goes on a road trip to Portland, Maine.

Milk Street sweets such as a Maple-Whiskey Pudding Cake and Spice Cookies are prepared.

Christopher Kimball goes on a crash course on Lebanese fast food in Beirut. In this episode, Bulgur and beef kibbeh; food in Beirut; a classic dish of Lebanese lentils and rice with crisped onions.

Classic Italian dishes such as the Pesto all Genovese and a Campanelle Pasta are prepared. In this episode, Pesto alla genovese; campanelle pasta with sweet corn, tomatoes and basil; pasta with pistachios, tomatoes and mint.

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. In this episode, Austrian beef stew with paprika and caraway; Austrian plum cake; Austrian potato salad.

A look at the various tastes and uses for chilies. In this episode, Classic Mexican tacos al pastor combines chipotle chilies in adobo and ancho chili powder; ancho chili salsa roja; orange-guajillo chili pulled chicken.

Various Thai dishes such as Thai-Style Fried Chicken and Moo Palo are prepared. In this episode, Southern Thai-style fried chicken served with sweet chili sauce; Thai-braised pork and eggs with star anise and cinnamon; spicy beef salad with mint and cilantro.

Christopher Kimball and the team put a spin on French classics. In this episode, Beef, orange, and olive stew; chocolate meringue cookies; lentil salad with gorgonzola.

Christopher Kimball and Matthew Card prepare an Oaxacan Green Mole with Chicken. In this episode, Oaxacan green mole with chicken; Oaxacan refried black beans; pozole rojo.

Lemon-saffron chicken; cumin-coriander potatoes with cilantro; spicy Egyptian eggplant with herbs.

Miso-gochujang pulled pork; miso-ginger dressing; roasted cauliflower with miso glaze.

The classic flavors and ingredients of Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center; Raoche Street Night Market; Kun-Yin Cheng of the Shin Yeh restaurant; how to make Taiwanese beef noodle soup and more.

Features Joaquín Felipe of Florida Retiro; how to make pork and chorizo with piquillo peppers with chef Abraham García of Restaurante Viridiana; Spanish ratatouille; and how to make sherry-soaked French toast.

The secret of making perfect puffed pita bread at home; how to make sumac-spiced chicken; and how to apply Middle Eastern flavors to salad with a recipe for fattoush.

Culinary instructor Elizabeth Andoh on how to make skillet glazed chicken; chicken teriyaki rice bowl; and pork and vegetable miso soup.

French apple cake; rich, yet light chocolate-orange tart; and pastry chef David Lebovitz's recipe for salted butter caramel-chocolate mousse.

Transforming a simple bowl of broth and rice into an explosion of flavors. Includes Thai rice soup; Thai stir-fried spinach; and an easy Thai beef salad.

Features Italian-inspired recipes. Includes roasted mushroom pizza with fontina and scallion; cacio e pepe; and a simple shaved zucchini and herb salad with parmesan.

North African chicken couscous; chickpea and harissa soup; and how to make a harissa.

Preparing a moist and flavorful carne adovada; how to make Mexican chicken soup with tomatillos and hominy; and how to bake a moist cake without an oven.

The secret to making the flakiest scallion pancakes; and Taiwanese five-spice pork with rice.

Exploring the various colors, flavors and textures of South African cooking.

The perfect recipes for wintertime meal; fennel-rosemary porchetta; chocolate-hazelnut crostata; and mash potatoes with caraway-mustard butter.

How to elevate simple chicken recipes using techniques and flavors from around the world.

Exploring Japan and it's cuisine Includes Japanese-style rice with flaked salmon and shiitake mushrooms; salt-pickled radish and red onion; and yakiudon with pickled ginger.

The light and bright recipes of the Middle East. Includes salmon chraimeh; bulgur-tomato salad with herbs and pomegranate molasses; and tangerine-almond cake with bay-citrus syrup.

How to make aromatic, nutty and tender pumpkin seed rolls; Portuguese cornbread; and Macanese sweet potato cake.

A trip to Senegal to learn North African cooking technique with chef and restaurateur Pierre Thiam.

How to bring Chinese cooking techniques to the home kitchen. Includes preparing crispy Sichuan-chili chicken; and ginger-scallion steamed cod.

Exploring the South American food, notably from Colombia and Peru.

Features Turkish-inspired techniques and flavors, including cooking white beans, how to make the easiest Turkish red lentil soup.

Exploring a variety of South East Asian dishes. Includes Vietnamese meatball and watercress soup; coconut cashew cake; and stir-fried chicken with snap peas and basil.

Exploring the Singaporean cuisine, including Singapore chicken satay with a quick broil and marinade; shrimp and chicken noodle soup; the Singapore sling; and coconut-ginger rice.

Exploring the Senegalese cuisine. Includes Senegalese braised chicken with onions and lime; and Senegalese avocado and mango salad with rof.

Christopher Kimball visits Fuchsia Dunlop in London to learn about the Chinese approach to cooking. Chinese white-cooked chicken with ginger-soy dressing; using an Asian cleaver vs. a Western chef's knife; hot oil-flashed chard with ginger scallions and chili.

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.