Having escaped from prison, Edmond uses the Abbé Faria's map to find treasure and then turns it towards seeking revenge. 

James is scheming to use a relationship against Jo to install his own son as head of the company, but Soames' romantic choice shocks him and the family when it is finally revealed. 

Joyce tries to bring the wraparound care of the Nonnatans to the hospital when she is seconded there, while Rosalind tries to help a woman in an abusive family. 

Micah Siva, a Highland Park-based cookbook author, makes kreplach in memory of her grandmother, from whom she learned them, but has adapted the recipe to her own diet and taste.

"When a restaurant is flowing it’s a kind of symphony," says Eric Shin, who is simultaneously CEO and co-founder of SeoulSpice restaurants and principal percussionist for the National Symphony Orchestra.

Geoffrey Baer rides the rails, Lucy Worsley investigates the American Revolution, and we celebrate Jewish heritage and Earth Day in April.

Chicago has three nominees for this year's James Beard Awards, one of the food industry's highest honors. The awards ceremony will take place in Chicago. 

After years of unjust imprisonment, Edmond meets the sole other prisoner and begins learning from him while they also tunnel to freedom. 

Soames quickly intensifies his relationship with Irene without his family's knowledge, while a long-kept secret upends Jo and his family's lives. 

Two sisters-in-law newly arrived from Ireland grapple with pregnancies as the midwives face a modernizing world, while a possible rabies outbreak spooks Poplar. 

Try a broccoli and cheddar quiche from a PBS blog.

Try master baker Paul Hollywood's hot cross buns for Easter. 

"The first time I tasted it, it was sort of a revelation," says Cellar Door Provisions' Ethan Pikas of the black pepper from the suburban Chicago-based Reluctant Trading Experiment. 

The Illinois primaries made for a busy news month. Did you keep up with the news? Test your knowledge with our monthly news quiz.

Jake and Ariel Schneider's second, larger location is an homage to their families and their food traditions, in a bid to be the kind of nostalgic, cherished Jewish deli they grew up enjoying.