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

itoggle caption Jessical Spengler/Flickr

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

itoggle caption Courtesy of Leif Hedendal

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

itoggle caption Deena Prichep for NPR

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

itoggle caption Dawes School Edible Garden Project via Slow Foods USA

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

itoggle caption