Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food. Andy Ciordia/via Flickr hide caption

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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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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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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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The Salt

Taming Those Wild, Stinging Backyard Greens Into Dinner

A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.

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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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