On this week-long seafood pilgrimage, we’ll delve deep into the world of barnacle hunters, oyster fisherman, lobster trap builders, razor clam-diggers, and net menders, along with the local chefs who are harnessing the incredible offerings of their coast, transforming Galician cuisine into something new and exciting. Though our focus will be seafood and the traditional artisans along this coast, we’ll be exploring all facets of Galician identity—history, folklore, architecture, music, language, and religion—and gaining a deeper understanding of its unbreakable bond with the sea.

Immerse yourself on this multi-day trip in the complex cultural identity of Mexico City, where pre-Hispanic, colonial, and contemporary influences collide.

A Journey Into the Heart & Soul of Mexican Cooking We like to think of Oaxaca as the heartland of Mexican cooking. All those things that seems so classically and elementally Mexican – corn, chiles, moles, mezcal – can be traced back to the fertile area that surrounds this historic city.

Milk Street on the Road: Trás-os-Montes, Portugal Farm to table is the way of life in Portugal’s Trás-os-Montes region. The locals raise animals, smoke their own meats, cultivate large vegetable gardens, grow grapes for wine, and tend to impressive flower gardens.

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.

Milk Street on the Road: Mexico City 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 Backstreets’ 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.

Rich mole, fresh fruit paletas, warm corn tortillas: these are the flavors of Oaxaca. In this weeklong trip available only to the Milk Street and Culinary Backstreets audiences, you’ll get a perspective on Oaxaca that casual tourists never get to see.

Harvest Time in the Cradle of Wine On this mouthwatering week-long culinary trip, we’ll explore the birthplace of wine: Georgia. Expect a one-of-a-kind, multi-day trip filled with wine tastings, cooking workshops, harvest activities, and more.

Fermentation, fire, and balance define Korean cuisine. From Seoul’s seafood markets and barbecue alleys to the mountain temples of Jeong Kwan Sunim, this journey explores the flavors, people, and traditions that shape Korea’s vibrant culinary soul.

Our trip begins in Osaka, a historic port and one of Japan’s largest cities, but also a place known for its laid back and fun vibe – and, above all, its love for eating and insatiable appetite for umami-laden flavors.

From cochinita pibil cooked in underground ovens to corn milpas and family kitchens, this eight-day journey through Yucatán reveals the ancestral roots of Mayan cuisine. Meet the home cooks, farmers, and artisans preserving centuries-old traditions that shaped Mexico’s culinary soul.

Considering its small size, Catalonia has had a profound impact on the food world. From this bountiful territory nestled between Spain and France have come an almost hard-to-fathom number of culinary traditions and innovations, groundbreaking chefs, and iconic dishes – both new and old – that are celebrated the world over.

The freshest buffalo mozzarella. Tomatoes grown on steep terraces overlooking the Bay of Naples. The world’s best noodles from “the city of 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. On this exclusive-to-Milk-Street eight-day culinary tour, we get a perspective on Naples and Campania that few visitors ever do. We begin with a crash course in Neapolitan food led by Culinary Backstreets tour leader and Naples native Chiara Garofalo.