The mortar and pestle can be found in kitchens around the world, including Thailand. In the United States, chef Tanasapamon Rohman uses the tool to grind up chili paste and pulverize rice at her Thai restaurant. Jessical Spengler/Flickr hide caption

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Real Chefs Grind It With A Mortar And Pestle

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In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. Courtesy of Leif Hedendal hide caption

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Leah Lizarondo. with her hands covered in plastic bags, gathers stinging nettles. Larkin Page-Jacobs for NPR hide caption

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Taming Those Wild, Stinging Backyard Greens Into Dinner

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Linh Nguyen teaches the traditional Vietnamese recipes she learned from her mother and aunts to students at a Culture Kitchen class. Deena Prichep for NPR hide caption

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Cooking School Spreads Immigrants' Skills And Ethnic Recipes

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Students of the the Dawes School Edible Garden Project, a program of Slow Food Chicago. Dawes School Edible Garden Project via Slow Foods USA hide caption

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Lemongrass stalks, when finely chopped, add a unique citrusy note to Thai cuisine. iStockphoto.com hide caption

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Lemongrass Brings Essential Spark To Southeast Asian Cooking

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