J. Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything from powdered milk to cardamom buns; cookbook author Chelsea Monroe-Cassel explores the food of “Game of Thrones” and “Star Wars”; and we visit Morocco’s communal bakeries to learn an all-purpose flatbread recipe.

Questions in this episode:

"Can I use powdered milk as a replacement for liquid milk in a recipe?"

"I tried your Chèvre Cheesecake with Black Pepper recipe. I’ve never had so much go so wrong and taste so good."

"I made your Swedish Cardamom Buns recipe. Unfortunately, my fiancé doesn't like cardamom. What can I substitute for the cardamom and what ratios could I use?"

"I have a ceramic bundt pan that I have had for a long time. My cakes will stick to it. So do I need to get rid of it?"