Jollof rice is the celebration dish of West Africa. At its basic, it includes rice, tomatoes, onions and chili peppers. But there are a zillion variations, depending on your country of origin, and the friendly rivalry can get intense over which version reigns supreme. Matthew Mead/AP hide caption

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Jollof Rice: West Africans Dish It Up With A Hefty Serving Of Smack Talk

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Reiko Tsuzuki, 70, makes buckwheat soba noodles by hand in her restaurant kitchen in the Japanese island of Shikoku. Ina Jaffe/NPR hide caption

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Japan's Centuries-Old Tradition Of Making Soba Noodles

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In Italy and the U.S., restaurants are pledging to use sales of Amatrice's signature dish, spaghetti all' amatriciana, to raise funds for the devastated Italian town. Keith Beaty/Toronto Star via Getty Images hide caption

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Rich Harlan prepares Coney hot dogs at his restaurant, Red Hots Coney Island, in Detroit. David Gilkey/NPR hide caption

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Coney: The Hot Dog That Fueled Detroit's Middle-Class Dreams

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For decades, Nitza Villapol hosted Cocina al Minuto, a popular cooking show in Cuba. In the decades after Fidel Castro took power, she adapted her cooking, teaching Cubans how to make do without certain ingredients while instructing them in how to use once-eschewed produce and cuts of meat in new ways. Screenshot from YouTube hide caption

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The 'Turkey' apricot, a hand-colored engraving after a drawing by Augusta Innes Withers (1792-1869), from the first volume of John Lindley's Pomological Magazine (1827-1828). The Romans dubbed the apricot the "precious one." Poets praised its beauty. The conquering Arabs took it to the Mideast, where the luxurious fruit was exploited in sugary confections. The Royal Horticultural Society Diary/Wikimedia Commons hide caption

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Supreme Court Justices Ruth Bader Ginsburg and Sonia Sotomayor discuss the court's food traditions. RBG let us in on a secret: The reason she was not entirely awake at the State of the Union? She wasn't totally sober. Cliff Owen/AP hide caption

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Libyans are wary, but are enjoying a bit of normalcy at the new cafes that have sprung up in the past few months. Mahmud Turkia/AFP/Getty Images hide caption

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In The Midst Of Libya's Turmoil, New Cafes Spring Up To 'Change The Mood'

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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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A platter of falafel, kafta, french fries and other fare at Al Ameer Restaurant in Dearborn, Mich. The Mediterranean eatery will be recognized by the James Beard Awards this year in the "American Classics" category. Edsel Little/Flickr hide caption

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The King Drinks, by the 17th century artist Jacob Jordaens, illustrates a feasting scene from William Shakespeare's Twelfth Night. The Shakespearean larder teems with intriguing-sounding food. Culture Club/Getty Images hide caption

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Japanese food was once derided, but it's now in the canon of haute cuisine, says author Krishnendu Ray. How we value a culture's cuisine in our society, he says, often reflects the status of those who cook it. Alex Green/Getty Images/Ikon Images hide caption

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Katsu curry: The British navy brought its anglicized interpretations of Indian cuisines to Imperial Japan in the 19th century. By the end of the century, the Japanese navy had adapted the British version of curry. Alpha/Flickr 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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Beaver barbecue at Bootleggin' BBQ in St. Louis, Mo. Though many Catholics abstain from eating meat on Fridays during Lent, in some parts of the country, water-dwelling mammals have long been considered fair game. Alan Greenblatt for NPR hide caption

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The Indecisive Chicken combines the recipes and life stories of eight women from communities across India who now live in Dharavi, a teeming Mumbai slum. Sarita Rai, from a village in the North Indian state of Uttar Pradesh, contributed a recipe for pharas, "semi-circular pockets of rice dough" filled with chickpea flour, served steamed or deep-fried. Neville Sukhia/Courtesy of The Indecisive Chicken: Stories and recipes from eight Dharavi cooks hide caption

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A tea lady brings round refreshments for British office workers in the 1970s. All over the U.K., the arrival of the tea ladies with trolleys loaded with a steaming tea urn and a tray of cakes or buns was the high point of the workday. M. Fresco/Evening Standard/Hulton Archive/Getty Images hide caption

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