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. (Originally aired on March 4th, 2022.)

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?