Whether it's street food in Thailand, callaloo in the Caribbean, scones in Ireland or shakshuka in Israel, travel along with us as we savor the best and most original world flavors, international dishes and one-of-a-kind cultural delicacies.
Adobo: Types and Uses
Depending on whose table you’re sitting at, adobo can be a sauce, a seasoning or a nation’s defining dish.
Cooking with Israeli Couscous
Enthusiasts love the slightly toasty flavor and tapioca-like mouth feel of this quick-cooking, completely flour-based pasta.
Fighting for Foie Gras
As foie gras stands, it’s one of the more controversial ingredients—and its production may be on the way out.
More on Miso
Complex in flavor but simple to use, read here for tips on finding the miso that best suits your dish.
Bibimbap: Seoul Food
Bibimbap is open to interpretation—it accommodates both vegetarians and omnivores, and it’s a creative way to use odds and ends from the fridge.
Washoku: Harmony of Food
Washoku is distinctly Japanese, but stems from Chinese traditions. In practice, washoku leads to more than pleasure — it leads to good nutrition.
Salsa: Spanish for “Sauce”
Go beyond the tomato-based dip we know as salsa and explore these savory Spanish staples!
Aside from saucing steak, chimichurri makes a tasty marinade and can be used as a basting sauce.
Kefir: What and How
A lactose-free dairy beverage jam-packed with “friendly bacteria”—from Russia to your kitchen!
Using Goji Berries
Goji berries, the fruit of a woody perennial, are jam-packed with nutrients—great for any recipe calling for dried berries!
Pâte: Types and Techniques
Roughly translated, pâte (PAHT) is French for “paste” and refers to various doughs, batters and pastries.
Uses for Turmeric
A spice derived from a bright orange rhizome, turmeric enjoys a legacy as colorful as the root itself.
Using Lemon Grass
Lemon grass, a signature flavor in Thailand, Laos and Vietnam, has a variety of uses—plus surprising health benefits.
Learn more about the chickpea—a star ingredient in one of our favorite protein-packed dips, hummus.
If you’ve wondered whether haricots verts is just a gourmet way of saying “green beans,” the answer is yes, and no.