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

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The Bitman Project at bitman Project.

This week on the Bitman Project,

you can read about the best way to cook mushrooms from Kerry Conan how to make

animal print bread incredible photographs from Holly Haynes Mike Diago's piece

about taking his little kids and wife back to one of his favorite places in Colombia

for food, family, and really joy and my observations about the world in general.

That's Bitman Project.com. 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 define it

cuisine are built around the produce that's native to a place. It's why the feta and tomato and a Greek salad

taste so perfect in Athens, or the artichokes in 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 lots of different neighboring areas. Then you can appreciate the

...