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The Caribbean Tradition, an appetizer made with pickled pig's feet, chiriqui beans, and puffed pork skin, at Donde Jose. Chef Carles calls it his version of a ceviche. Kait Bolongaro for NPR hide caption

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Kait Bolongaro for NPR

Food writer Maria Speck soaks bulgur wheat in pomegranate juice to saturate it with burgundy color, then serves it with blueberries and orange-blossom water to tantalize the taste buds and eyes. Penguin/Random House hide caption

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Penguin/Random House

Skinned, sliced, battered, deep-fried animal testicles are served as Rocky Mountain Oysters at Bruce's Bar in Severance, Colo. There's a rich tapestry of Western lore built around Rocky Mountain oysters, thanks to the food's cowboy provenance. Ann Marie Awad/KUNC hide caption

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Ann Marie Awad/KUNC

After losing her daughter during the war, Vijaya cares for her granddaughter Anjali. Despite not being able to afford fresh vegetables, she cooks nourishing sothis or stews made of coconut milk. Palmera hide caption

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Palmera

Mary Cittoni, Joanne Cittoni Gonzalez and Clemente Cittoni work together, making malfatti in the kitchen of Val's Liquor in Napa. Lisa Morehouse/KQED hide caption

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Lisa Morehouse/KQED

Malfatti, The Dumpling That Became A Napa Valley Legend

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Matzo ball soup is a classic recipe straight from Eastern Europe. But not all Jews from the region came to the New World via Ellis Island, as reflected in this jalapeño-inflected family recipe from chef Pati Jinich. Copyright Ellen Silverman hide caption

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Copyright Ellen Silverman

For Rosh Hashana, A Matzo Ball Soup By Way Of Mexico

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Tour guide Ron Craig points to a photo in Jack Daniel's old office at the whiskey maker's distillery in Lynchburg, Tenn. The photo, taken in the 1890s, shows Jack Daniel (wearing a black-banded white hat and a gray goatee), seated next to an African-American man. He and a second African-American man (top left) are believed to be sons of Nearis Green, who may have helped teach Daniel his trade. Blake Farmer/Nashville Public Radio hide caption

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Blake Farmer/Nashville Public Radio

Jack Daniel's Heralds A Slave's Role In Its Origin Story

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Oil down, Grenada's national dish, is a melting pot of its cultural history. This hearty stew is made of local veggies, salted meat and aromatic spices. It's a dish prepared cookout-style at social gatherings, where everyone brings something to put into the pot. Scott Neuman for NPR hide caption

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Scott Neuman for NPR

The coffee cabinet is a Rhode Island staple. It's an ice cream beverage dating back to the World War II era. The ingredient list is pretty simple: It's just coffee syrup, ice cream and milk. John Bender/Rhode Island Public Radio hide caption

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John Bender/Rhode Island Public Radio

What's In That Coffee Cabinet? A Delicious Taste Of Rhode Island History

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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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Matthew Mead/AP

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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Ina Jaffe/NPR

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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Keith Beaty/Toronto Star via Getty Images

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

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David Gilkey/NPR

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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Screenshot from YouTube

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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The Royal Horticultural Society Diary/Wikimedia Commons

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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Cliff Owen/AP

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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Mahmud Turkia/AFP/Getty Images

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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Courtesy of Houghton Mifflin Harcourt

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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Edsel Little/Flickr