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

Should you add soy sauce at the beginning, middle, or end of stir-frying? What’s the flavor difference between light and dark soy sauce? These details matter! Cookbook author Kwoklyn Wan, expert in the best versions of Chinese takeaway, is your guide. And join Kwoklyn at the #MilkStreetCookingSchool online to make a Lunar New Year feast! He’ll be teaching us to make Velvet Chicken Long Life Noodles and Vegetable Egg Rolls that’ll lure you into the kitchen and away from the delivery apps. Weds, F

The best pasta sauce is...butter! An emulsified butter sauce is a silky, glossy coating, made by simply melting cold butter with a little starchy pasta water, which allows the butter to cling to your noodles or gnocchi—demonstrated above by Meryl Feinstein, creator of Pasta Social Club and author of “Pasta Every Day.” Join Feinstein’s class on homemade gnocchi at the #MilkStreetCookingSchool online, Thurs, Nov 9, 6pm EST. Get tickets here: https://bit.ly/3Q2b5zE | Christopher Kimball’s Milk Stre