Host Christopher Kimball travels to Taipei, Taiwan, where he learns about the classic flavors and ingredients in Taiwanese cooking from Chuang Pao-hua of the Chung-hua Culinary Teaching Center. Chris also visits the Raohe Street Night Market, one of the oldest in Taipei. Later in the show, Chris meets Kun-Yin Cheng of the Shin Yeh restaurant, where he changes his mind about the pleasures-and pros-of wok cookery. Back at Milk Street, Milk Street cook Matthew Card shows Chris how to make Taiwanese beef noodle soup, and Milk Street cook Josh Mamaclay demonstrates how to make a quick weeknight spicy stir-fried cumin beef (Hunan beef). To end the show, Chris and Milk Street cook Bianca Borges apply the techniques Chris learned in Taipei to make three-cup chicken.