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In European cooking, salt reigned supreme, and pepper was one of many spices used in heavily seasoned dishes. When they met, they were destined to be. Or, rather, it was destined that they would meet. Theo Crazzolara/Flickr hide caption

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Theo Crazzolara/Flickr

Chef James Syhabout says that, as he was writing the Hawker Fare cookbook, certain recipes became time machines, reminding him of who was in the room when it was made, and the surrounding colors and smells in the atmosphere. Eric Wolfinger/HaperCollins Publishers hide caption

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Eric Wolfinger/HaperCollins Publishers

With 'Hawker Fare,' Chef James Syhabout Shares Laotian Food He Grew Up With

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Mixed Grill with beef, lamb and chicken. Claire Harbage/NPR hide caption

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Claire Harbage/NPR

In 'Our Syria' Cookbook, Women Share Stories, Safeguard A Scattered Cuisine

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Rasika chef Vikram Sunderam, here with a towering dish of eggplant and potato, says, "Indian cuisine is a very personal cuisine. It's made from family to family, how they like to cook." Ari Shapiro/NPR hide caption

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Ari Shapiro/NPR

In New Cookbook, Acclaimed Indian Restaurant Finally Spills Its Secrets

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Japanese Chemist Dr. Kikunae Ikeda is credited with discovering MSG — one of the eight ingredients Lohman explores in her book. Peter Van Hyning hide caption

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Peter Van Hyning

How Just 8 Flavors Have Defined American Cuisine

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