Hi, it's Mark Bitman, and welcome to Food.

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project that's at bitman project dot com this week on the Bitman Project, you will find pumpkin parfei delicious.

And the 45 minute roasted turkey, a whole Thanksgiving in just three hours, which I created in 1997 for the minimalist

and which we revisited this week.

Also from Tucker Shaw, we have five new no salt recipes and believe me when I say these recipes

almost make you want to not to eat salt they look and taste that good coming

up next week, our annual long-awaited holiday gift guide.

I'll be right back. We'll get back to that conversation in a minute, but first I want to talk about something

that lots of people ask me about when it comes to global cuisines.

There is something magical about eating a cuisine in the place where it originated.

One of the reasons for that is that the dishes that the fine cuisine

are built around the produce that's native to a place.

It's why the feta and tomato in a Greek salad

tastes so perfect in Athens, where the artichokes and olive oil in Rome are to die for.

They have a certain sweetness and tang that you can get close to but not easily replicate.

And not surprisingly, one of the best ways to get a sense for how something

should taste is to visit a region of the world and sample a dish in several forms from

...