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The world of fermentation.
Host Christopher Kimball travels to Washington, D.C. to cook with José Andrés. Back at Milk Street, Jose’s love of great food made with simple ingredients and techniques is translated into everyday cooking as Milk Street Cook Matthew Card makes Garlic Soup (Sopa de Ajo). Milk Street Cook Rayna Jhaveri shows us how to make Spanish Spice-Crusted Pork Tenderloin Bites (Pinchos Morunos).The show ends with Milk Street Cook Lynn Clark showing Chris how to make a vibrant Kale Salad. Massaging the leaves to keep them from being tough—a technique borrowed from Japanese cooking.