This Thanksgiving day, we're tasting foods and flavors from across the globe.

I'm Carolyn Beeler.

And I'm Carol Hills.

We'll hear about aromatic curries from West Africa bubbling over with flavor.

You're going to run into things like ginger, cumin, cardamond, saffron, nutmeg, turmeric.

These are bright flavors that excite the palate.

Also, we'll order a tasty dessert from a fungi-centric menu in Mexico City.

For dessert, shittaki mushroom covered in chocolate with almond paste.

And a Syrian musician reminds us that we gather for more than just the food.

When we were a kid, this ceremony of making a fire and cooking that wheat was our, you know, like oral tradition.

That's all ahead this hour on our Thanksgiving special edition of the world.

I'm Carol Hills. And I'm Carolyn Beeler. Thank you for being with us on this Thanksgiving

day and every day that you tune in throughout the year. We're going to serve you a diverse menu

of global cuisine in a special hour of coverage today. A turkey with all the

trimmings is likely the star on a lot of American tables right now. How would you feel about

changing up one of the side dishes? Maybe try green beans with a crispy grasshopper garnish or

cranberry cockroach relish. Insects are on menus and are served up at food carts and in homes around the world.

And many chefs and advocates argue that we should be eating more of these little protein packets

to benefit both our health and the environment.

Earlier this year, when food regulators in Singapore approved 16 insects as safe for human consumption. We talked

with chef Matthew Britt. He's at Johnson and Wales University in Providence, Rhode Island,

and he told us Americans need to get over their squeamishness. I think the biggest hurdle that

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