MILK STREET RECIPES: The rest of the world knows something about cooking eggs that we somehow missed. We used to think butter is where it’s at, but recently learned that most cultures cook their eggs in oil. And with good reason. As we discovered when we scrambled eggs in olive oil, we got fluffier, richer results in almost no time. Get the recipe here: http://bit.ly/2g53mSm, and also in our Charter Issue of Milk Street Magazine. #milkstreetrecipes | Christopher Kimball’s Milk Street

Coconut milk is key to building deep flavor in Thai cooking—so choose wisely! Chef Pailin Chongchitnant, creator of Hot Thai Kitchen, is here to help you spot the key distinctions. Then, bring those skills to her online #MilkStreetCookingSchool class next week, where she’ll show you how to make her luxurious, coconut-rich Turmeric Crab Curry, which comes together quickly but sings with flavor. Join Pailin for her class on Tuesday, April 4, 6 -7:15pm EDT. Register HERE: http://bit.ly/3nzDz9k | Ch

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