Courtesy of Little, Brown and Company
Diana Davies/Courtesy of the Ralph Rinzler Folklife Archives and Collections, Smithsonian Institution

Author Curtis Sittenfeld Josephine Sittenfeld/Josephine Sittenfeld hide caption

itoggle caption Josephine Sittenfeld/Josephine Sittenfeld

William Finnegan surfs Cloudbreak, off the island of Tavarua in Fiji, in 2005. Scott Winer hide caption

itoggle caption Scott Winer

Beyond the fruit-sweetened stuff: Around the world, cooks turn to yogurt for a huge variety of culinary delights. From left: cast-iron chicken marinated in a yogurt-spice blend and topped with the Middle Eastern grain freekeh; a Persian cold yogurt soup; shitake frittata with labneh, kale and shallots. From Yogurt Culture by Cheryl Sternman Rule Ellen Silverman/Courtesy of Houghton Mifflin Harcourt hide caption

itoggle caption Ellen Silverman/Courtesy of Houghton Mifflin Harcourt