Christopher Kimball travels to Salzburg, Austria to uncover the secrets to great strudel and schnitzel. He learns how to stretch dough to near-transparency and demonstrates the art of rolling up Austrian Apple Strudel. Then, he goes to a restaurant that makes 700 servings a schnitzel per day to find out how to make Austrian Pork Schnitzel. Plus, we show you how to make one of the easiest homemade noodles: Spätzle.