For a "Cooking With Snow" class taught through Knowledge Commons DC, instructor Willie Shubert made baobing, a shaved ice dessert from China. Courtesy of Rachel Sadon hide caption

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Called a boyo or bulema, this Turkish-style pastry was traditionally made for the Jewish Shabbat. Today, boyos are mostly reserved for holidays like Hanukkah. Deena Prichep for NPR hide caption

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At Hanukkah, Pastry Reminds Portland Jews Of Their Mediterranean Roots
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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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