Beto Estúa and Jorge Fritz go on a taco adventure; they make Baja-style shrimp tacos with pico de gallo and a smoky tomato salsa; Rosie Gill shows how to add smoky flavor to vegetables; Yucatecan Cochinita Pibil, a braised pork taco filling.

Busting myths around pies and pie dough; a one-crust, free-form crostata; Chris Taylor and Paul Arguin give a master class in pie-making for perfect crust; they finish with a peanut butter banana cream pie; substituting honey for sugar in baking.