Is This the Syrup We’ve Been Waiting For? Hickory syrup in Indiana My drive to work in Indiana is mostly flat, mostly corn and soybeans, mostly uninterrupted. So when one of…
The Laksa Origin Debate, Borneo Edition Laksa in Sarawak I had done a bit of research about Sarawak laksa before arriving. Not that I was any the wiser. Depending…
How to Resist Colonialism and Instant Coffee Café Touba in Senegal “Baye Fall kheweul!” The calls soar across the sands, summoning us to breakfast. As I greet everyone gathered on…
How to Make Curdled Milk on Toast Sound Appetizing Urum in Mongolia It’s my fifth morning in Mongolia, and I silently welcome a respite from meat. I’m sitting on a low stool…
A Dispatch from a Dying Island Where Cookies Are Made to Last Buranei on Burano It’s morning on Burano, and the sound of a spinning washing machine woke me. Mornings here are made for cleaning;…
Come to Where the Flavor Is. Come to Yak Country. In a part of the world where agriculture is difficult and dairy is a luxury, no part of the cheese goes to waste.
Living on the Edge and Eating a Whole Different Type of Bread for Breakfast Focaccia in Monterosso The first thing on my mind as I wake up in Monterosso, the lovely seaside village in the Cinque Terre…
A Moment of Road‑Trip Culinary Grace From a Merciful God Pelmeni in Kyrgyzstan “So what time do you think we’ll be getting into Osh?” As soon as the words left his mouth, I…