Thanks to growing interest in international cuisines, it’s never been easier to locate the ingredients you need to prepare foods of other cultures in your own kitchen. And great news: Many of your favorite global ingredients just happen to have great health
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Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of
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Lentils are to India as meatloaf is to America: the quintessential comfort food. Ranging from yellow and red to deep black, these tiny disc-shaped members of the legume family are eaten in some form at least twice a day in “any self-respecting Indian household,”
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Many think of yogurt as just a sweet snack. But the thick, creamy, rich kind that’s traditional in Greece has been integral to Grecians’ healthy diet for thousands of years.
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A typical Japanese person eats soy for breakfast. And lunch. And dinner. “We eat tofu every day,” says Mamie Nishide, a cooking instructor and recipe developer who’s a native of Nara, Japan. Soybeans, first grown in tropical Asia thousands of years ago,
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“We start with olive oil as babies,” says Antonio Diaz, a native of Spain and owner of tapas restaurant Costa del Sol in New York City. Olive oil is mandatory at every meal in a typical Spanish home, and for good reason: The country makes more than 40%
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