01 · Purslane
The Weed the World Eats
Purslane brings a fresh, gently tart flavour and succulent texture to the table. Explore Mexican verdolagas, Turkish yogurt preparations, and Greek greens dressed with olive oil and lemon.
Explore purslane →What the World Is Eating
A food is more than a nutrient list. This series follows useful ingredients through the cultures that have learned how to grow them, cook them and make them belong.
02 · Sardines
Small Fish, Big World
Small, rich and full of flavour, sardines have earned a place in kitchens far beyond the tin. Follow Portuguese grilling, Spanish olive-oil traditions, and Japanese preparations that make the most of the whole fish.
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03 · Buckwheat
The Seed That Became Three Staples
Buckwheat is a seed with three remarkably different culinary lives. Discover Japanese soba noodles, the warming kasha of Eastern Europe, and the savoury galettes of Brittany, with practical ways to bring each tradition into your kitchen.
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04 · Tahini
The Seed Paste at the Center of the Table
Ground sesame becomes much more than a dip when you follow it around the Mediterranean. This story explores tahini in the Levant, Greece, and Turkey, moving from creamy savoury sauces to sweet dishes built around its deep, nutty flavour.
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05 · Black garlic
The Sweet Side of the Dark
Aged black garlic develops a soft texture and a sweet, savoury depth that fresh garlic cannot offer. Explore sesame mushroom rice, white bean crostini, and squash tacos that carry this ingredient through Korean-inspired, Mediterranean-inspired, and Mexican-inspired plates.
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06 · Nopales
The Cactus Mexico Eats
Tender cactus pads are an everyday food in Mexico, with a bright flavour and a texture worth learning to handle. Discover nopales in a fresh salad, charred with onions and beans, and folded into eggs, alongside the history and practical preparation behind each plate.
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07 · Mackerel
The Oily Fish That Feeds the World
Rich, affordable mackerel takes on a distinct character in every kitchen it enters. Follow Japanese saba shioyaki, Portuguese cavala grelhada, and British smoked mackerel pâté, with guidance on choosing and cooking this flavourful fish.
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08 · Teff
Ethiopia’s Ancient Grain with a Modern Story
Tiny teff grains carry a much larger food story through Ethiopia and Eritrea. Explore fermented injera, taita with berbere lentils, and a contemporary teff breakfast loaf, while learning how fermentation and cooking shape the grain’s flavour and texture.
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