01 · Purslane
The Weed the World Eats
From Mexico to the Mediterranean and the Middle East, a resilient green becomes stews, salads and cooling yogurt dishes.
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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
Portugal's grills, Spain's olive oil and Japan's precise preparations show how one small fish can anchor very different kitchens.
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03 · Buckwheat
The Seed That Became Three Staples
A seed becomes soba in Japan, kasha in Eastern Europe and galettes in Brittany.
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04 · Tahini
The Seed Paste at the Center of the Table
Across the Levant, Greece and Turkey, sesame paste moves easily from savory meals to sweets.
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