On this full-day exploration of San Sebastian, we’ll get an edible crash course on the very roots of this seaside city's cuisine, delighting in peak seasonal ingredients, learning about local culinary traditions and visiting iconic haunts, old and new. Stop by stop, from classic pintxos to new school ciders, funky gastrobars to sleek dining rooms, the throughline will reveal itself, and that is the irresistible Basque way of enjoying food.

On this 6-day Pasta Pilgrimage in Rome and Puglia, you’ll retrace the steps Dan Pashman took while researching his new cookbook, eating at many of the same places where he ate and with many of the same people – including Dan himself!

On this culinary tour of central Naples, we’ll go off the beaten path by visiting two wildly contrasting neighborhoods, Vomero and the Spanish Quarter. In both we’ll stop into the places – from artisanal producers to street food vendors and more – that locals go to for the quintessential taste of the city, one that was developed over millennia and, on this walk, distilled into a single day of eating and exploring.

The freshest buffalo mozzarella. Rare piennolo tomatoes. The world’s best pasta. These are the building blocks of the world-famous cuisine of Campania, the southern Italian region that includes Naples, Pompeii, the Amalfi Coast and Mount Vesuvius.

Beyond the bustle of touristy central Venice is a series of small islands dotting the Venetian lagoon. This is where Venice’s wine is made, vegetables are grown, fish is caught and bread is baked.

Mexico City may be a sprawling metropolis of 21 million, but on its edge is an oasis of green unlike any other in the world. Known as Xochimilco, it is the last part of the city that preserves an ancient system of canals and farms first built by the Aztecs when the area was on the edge of a long-gone lake.

Greece off the beaten path is the theme of our trip to the Peloponnese. An experience available exclusively to Milk Street guests, this week will focus on the hyperlocal cuisine of Mani in the far south of the country. Your resident chef is Maniot chef Stavriani Zervakakou and your guide is Athens native and cookbook author Carolina Doriti. For this first trip only, Milk Street Director of Education Rosemary Gill will join to learn alongside you and return to a landscape and cuisine she fell in love with almost 20 years ago.

Rich mole, fresh fruit paletas, warm corn tortillas: these are the flavors of Oaxaca.

Follow in Christopher Kimball’s footsteps during a weeklong immersion into the culinary traditions of Mexico City.

Beyond the bustle of touristy central Venice is a series of small islands dotting the Venetian lagoon. This is where Venice’s wine is made, vegetables are grown, fish is caught and bread is baked. These islands – Vignole, Sant’Erasmo, Lido, Pellestrina, Mazzorbo and more – make up the Venice that most people never experience, but you can. On this exclusive-to-Milk Street and seasonally changing 8-day trip, you’ll visit seven different islands, meet the artisans who safeguard Venice’s local culinary traditions, and cook with local vegetables, fish, seafood, fruits and wines.

Our journey begins with a walking tour of historic Oaxaca structured around corn, a key pillar of Oaxacan cooking and eating. You’ll track corn’s journey from kernel through processing all the way to a warm tortilla coming off the comal. We’ll spend two days exploring markets, cooking, drinking and eating alongside chef Rodolfo, who will welcome you into his restaurant’s kitchen as well as his country home. We’ll get out of town to visit traditional producers in the village of Etla, famous for its Oaxacan cheese, and get a glimpse – and taste – of a huge collection of rare mezcals. You’ll visit the Tlacolula market, a once-a-week event where you’ll sample everything from hyperlocal chocolate to crunchy chapulines, but not until you’ve had the best barbacoa in the region. And you’ll meet multiple Cocineras Tradicionales, the women keeping Oaxaca’s culinary traditions alive, and appreciate modern interpretations of Oaxacan cooking at spots like Sabina Sabe and Zandunga. 

Follow in Christopher Kimball’s footsteps during a weeklong immersion into the culinary traditions of Mexico City. This trip brings together the best of Milk Street’s and Culinary Backstreet’s networks and offers guests a one-of-a-kind introduction to a vibrant metropolis where pre- and post-colonial foods and culture collide and combine. Our guides will be Paco de Santiago, the head of Culinary Backstreets Mexico team, and Beto Estúa and Jorge Fritz, cooking teachers Milk Street has relied on repeatedly for their depth of knowledge about Mexican cooking and excellent recipes. 

Bridging Europe and Asia and connecting the Black Sea to the Mediterranean, the city of Istanbul has always been a place of intersecting cultures. Over 8 days and 7 nights, you’ll get a local’s access to the blend of history and modernity that defines this metropolis. Your guide is local expert Gonca Karakoç; no one knows Istanbul’s ustas (masters of traditional crafts) like her and you’ll be welcomed into places no other tourist can go. Your resident chef is author and teacher Özlem Warren, a regular guest at the Milk Street Cooking School and on Milk Street radio. 

Greece off-the-beaten-path is the theme of our trip to the Peloponnese. An experience available exclusively to Milk Street guests, this week will focus on the hyperlocal cuisine of the Mani Peninsula in the far south of the country. Your teachers and guides are Greek food expert and chef Carolina Doriti and Maniot chef Stavriani Zervakakou.  We’ll start with a short stop in Athens where we will position the cuisine of Mani within the diversity of Greek cooking. We’ll sample it all—traditional items like spanakopita and real-deal Greek coffee, Maniot cured meats and custard pies, honeys from all regions of Greece, a flight of Greek wines from small producers, and a shot or two of raki. Then, we head south.

Join us as we begin in Athens and then move to Tinos, where we’ll explore the unique island.