Dispatch from our first culinary tour! All week, Milk Street’s associate education director April Dodd has been sending us (very enviable) documentation from Mexico City, where she’s been making mole and tamale from scratch, shopping at local markets, visiting family farms, and, of course, sipping margaritas at J.M.’s favorite cocktail bar. This comes from a stop at the Mexico City tortilleria Maizajo, which specializes in nixtamalization: an ancient Mesoamerican technique of preparing dried cor

11K views · 216 reactions | MILK STREET COOKING SCHOOL: Add Flavor to Grains Many ask us how to add more flavor to grains and starches like pasta, couscous and bulgur. The answer? Parch your starch. Underhydrating gives grains “room” to absorb other flavors later in the cooking process—they can finish cooking in a flavorful sauce. Try this tip tonight in our Peruvian pesto: bit.ly/milkstpesto | Christopher Kimball’s Milk Street | Facebook

Sunday cook day! Uyen Luu, author of the new book “Quick and Easy Vietnamese,” returns to the Milk Street Cooking School, by popular demand. In this livestreamed class, she’s teaching Rice Paper Pizzas (Bánh Tráng Nñòng Trông Rau Và Cá Mòi), which treat rice paper like a pizza dough, grilled and drizzled with fish sauce-spiked butter. We’ll also be getting our wonton technique down with pork and shrimp wontons, and we’ll learn to master tapioca dough for shrimp rolls (Bánh Bột Lọc Tôm), best ser