Welcome back to Food everyone. I'm Kate Bitman and if you're new here I'm co-host of this

esteemed podcast along with my father Mark. Thank you so much for listening.

We're always open to hear your thoughts, questions, and feedback.

You can reach us at food at markbitman.com.

We're also online at bitman project.com where we're close to a thousand recipes in our

database. We'll get there very soon so you should check those out. We've also

been featuring all of Mark's travel logs from his recent three month trip.

Plus our colleague, Carrie Conan, wrote about all the ways you can use buttermilk powder to bring the awesome flavor of ranch to your meals.

Buttermilk crusted burgers, snap peas with ransy breadcrums, green goddess, smash, potato salad.

Also this week, advice on what pots and pans you actually need

and what's not necessarily necessary.

Of note, select recipes are available to all. Every single recipe is

available to paid members. If you'd like to join us, use code annual one month when you sign up and your first month is on us,

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 a cuisine are built around

the produce that's native to a place.

It's why the feta and tomato and 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

...