eat-globally

We asked Chef Arora to breakdown regional Indian cuisines for us. The Indian food Americans are most familiar with stems from the North.

Food is a huge part of Aruban culture. Spanish and Portuguese — a lot of heavy stews and soups — are common, though Dutch influences are also present.

You might be familiar with a few Ethiopian dishes and may have previously dined at a Filipino restaurant with friends, but how well acquainted are you with these cuisines? Can you even name a national food of Kenya, Bolivia or Indonesia? Most of these countries' culinary offerings are readily available in major U.S. cities, even though the large…

If your first question is "Az-where-es?" don't fret. The Azores, a volcanic archipelago of nine islands in the middle of the Atlantic, aren't well known outside of mother country Portugal or the large Azorean communities of the U.S. and Canada. I just spent a month Azorean-island hopping, and the first question posed by locals was…

The Philippines is perhaps best known for its scenic coastlines. Look at any “World’s Best Beaches” list and you’ll find one (or more) sandy stretch from this beautiful, if far-flung, archipelago.Far less famous, but equally intriguing, is the country's vibrant cuisine.Restaurateur Nicole Adrienne Ponseca has dedicated her career to attracting greater attention to the flavors of her Filipino…

“What are they feeding them?” That’s a question you might ask yourself as you watch a Kenyan cross a marathon finish line, followed by a second, a third chasing them, and you guessed it — a fourth Kenyan might just be on the way.It’s a tough question, though, when you realize that most of the…

Insects are the trendy, sustainable way to get your protein. We’d say “new,” but we’re way behind on the bugs-for-protein trail, and it’s time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and…

If you've never visited South Africa, either on some gourmet safari or otherwise, then you're probably unfamiliar with braai, the country's regional style of barbecue. A popular South African restaurant chain is hoping to change that, by bringing this particular meat-grilling tradition (the fast-food version, anyway) to the U.S., and the big reveal is taking place right in the heart of American barbecue country: the South.…

Insects are the trendy, sustainable way to get your protein. We'd say "new," but we're way behind on the bugs-for-protein trail, and it's time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and…

Even the most die-hard produce lover might be intimidated by the magnificent jackfruit. It is the largest tropical tree fruit in the world — each one can weigh up to 100 pounds. Both the flesh and juice have been used in numerous culinary applications, and modern-day preparations range from chips to ice cream to fake meat. In its…

As ancient grains gain in popularity, some lesser-known varieties are getting some much-deserved love. Namely, sorghum: the fifth most important cereal crop in the world. The reason it's so essential can be traced to the plant's natural drought tolerance and versatility as feed and fuel — plus, it's gluten-free. The latter aspect may be responsible for the growing use…

A five-pound bag of masa harina, lime-cured corn flour, will last forever if you only use it to make handmade tortillas. Since this Mexican corn flour is sold almost exclusively in five-pound bags, you may grow tired of tortillas. Sure, you could spend all day making delicious but labor-intensive tamales or fry your own corn…

A strange yellow fruit concealed in waxy leaves is about to take the health world by storm. Like the goji and açai berries before it, the golden berry, or Physalis Peruviana, is a nutrient-packed, odd-tasting berry. With a name like that and a mysterious origin story in the Peruvian and Colombian mountains, golden berries are…

For many, radicchio has been limited to the occasional sighting in the container of mixed greens you buy at the grocery store. Aside from adding a pretty red streak, it gets lost in the melody. It's time to let your radicchio shine and give this leaf a new lease by showcasing it on your plate. Winter is when it's best, and…

What is Bolivian food? Given that it comes from one of the least-visited South American countries, you probably don't have a clue. Look to the country’s understated restaurant scene, with its reputation for plain meat-and-potato menus, and you likely won’t find many answers, either.But stroll through Mercado Rodriguez in La Paz, Bolivia’s high-altitude metropolis, and…

Even as the sun assaults their exposed limbs and beads of sweat fall from their brows, many first-time visitors to Budapest will gladly settle into a restaurant booth for a bowl of steaming-hot goulash. It's just as natural as strolling across the mighty Chain Bridge linking Buda to Pest and swooning over the beauty of…

Many of the foods we think of as quintessentially Italian hail from the Emilia-Romagna region. Parmigiano-Reggiano? Check. The best balsamic vinegar? Yup. Prosciutto di Parma? That, too. So where exactly is this place that is so hard for Americans to pronounce? (Hint: It's e-MI-li-a ro-MAHN-ya.) Italy is divided into regions rather than states or provinces,…

No longer do you have to struggle with sticky spoons in order to get that sweet honey flavor. At least, not when you have honey powder on hand. "Real honey can make ingredients all gooey," says Stephanie Izard, chef-owner of Girl & the Goat and Little Goat Diner in Chicago. "The great part about honey powder is…

Everyone knows about pork bacon. It's simply called bacon. But what about bacon made from other meats? Namely, lamb bacon, created from the belly of the sheep. It's smoked, cured and sizzled up into a fatty, meaty glory on par with its swine counterpart. "Lamb belly has more depth of flavor," says Ilan Hall of…

Kale sprouts, Lollipop Kale, flower sprouts and Kalettes are four names for these dark green, veiny-petaled, Brussels-sprout-like vegetables. Maybe you've seen these bad boys hanging around your grocery store or popping up on your local's seasonal menu. But what are they, exactly? They're not like smooth-domed Brussels, nor are they flat and leafy like kale. Did a food…

Don’t get this capsicum confused with other green-colored chilies — there’s a reason the New Mexican variant has such a cult following. They’re spicy, meaty, bright and oh-so-flavorful, especially if you’re lucky enough to score them freshly roasted. The lushness of the pepper really showcases that this vitamin C-packed ingredient is indeed a fruit. However…