In 2014, about 2,300 people in Seoul made 250 tons of kimchi, a traditional fermented South Korean pungent vegetable dish, to donate to neighbors in preparation for winter. Ahn Young-joon/AP hide caption

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How South Korea Uses Kimchi To Connect To The World — And Beyond

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This 2014 photo shows an assortment of savory jams: (from left) Terrapin Ridge Farms balsamic garlic and herb jam, Wozz Kitchen Creations triple ale onion jam, The Prairie Gypsies red hot lover jam, Taste of Inspirations mango pepper jelly and Skillet Bacon Spread original bacon spread. Matthew Mead/AP hide caption

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Green eggs and ham is a dish at once familiar to many and yet mysterious — no one can say for sure what this meal would translate to as real, edible food. Mar'sel, a Los Angeles county restaurant inside the ocean-side resort Terranea, crafted a green eggs and ham Benedict with prosciutto and Californian touches like salsa verde hollandaise and avocado. Courtesy of Mar'sel hide caption

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Feijoada Wins The Gold In Brazilian Cuisine

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Heat up a frozen burrito by putting it on a hot car engine. It goes from frozen to hot in about 20 minutes, says touring musician Sharon Martinson. Sharon Martinson/Courtesy of Sharon Martinson hide caption

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'Engine Block Burritos' — And Other Road Trip Tips From Touring Musicians

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Caption from @emptyplatesofny: "I wouldn't say that I'm famous, but Brad Pitt has eaten off me before..." — Clint, West Village; Delicious banana nut bread Courtesy of Brandon Scott Wolf hide caption

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Crepes are a cousin of the enchilada, says Mexican chef Pati Jinich. A vestige of French intervention in Mexico, crepes are now considered classics of Mexican gastronomy. (Above) Jinich's crepe enchiladas with corn, poblano chiles and squash in an avocado-tomatillo sauce. Courtesy of Houghton Mifflin Harcourt hide caption

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The staple at legendary Prince's is fiery hot fried chicken, always served on white bread, with pickles. Danielle Atkins/Courtesy of Spring House Press hide caption

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How A Cheating Man Gave Rise To Nashville's Hot Chicken Craze

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Mexican chef Pati Jinich shares her recipe for shrimp enchiladas from her cookbook, Mexican Today. Courtesy of Rux Martin Books/Houghton Mifflin Harcourt hide caption

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Mexican Chef Pati Jinich Wants To Change How You Think About Enchiladas

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This version of Baked Alaska at Delmonico's restaurant in New York City stays true to the original: a walnut sponge cake layered with apricot compote and banana gelato, covered with torched meringue. Courtesy of Delmonico's Restaurant hide caption

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A blaa is a soft, doughy white roll – with either a soft or crusty top. It has a chewy texture that makes it a perfect vehicle for butter. Only the ones baked in Waterford, Ireland, can officially be called "blaa," but you can try out the recipe below at home. Elizabeth Rushe for NPR hide caption

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