Popiah was born in China but has spread across Asia, each country adding its own flavors and ingredients. Credit: Courtesy of StrEat.

With popiah skin, the trick is to control the dough, says Michael Ker, a third-generation popiah maker in Singapore. He has a

Fresh mushrooms and herbs at Borough Market in London. Credit: Copyright 2016 P.K. Newby

I am a farmers market fiend. The ability to "eat local" is glorious for a gastronome, and late summer abounds with gifts of

Fresh tagliatelle with pomodori scoppiati at Le Comari di Farfa, Castelnuovo di Farfa, Rieti. Credit: Copyright 2016 Nathan Hoyt/Forktales

At long last, cherry tomatoes are here, pay dirt for every ghastly love apple we've had to eat out of season. Whether Italian heirlooms or American hybrids, Ciliegini or Principe Borghese, Sun Golds or Black Pearls, Sugar Snacks or Honeydrops, these babies are tomato candy. What the best of them

Watermelon Surprise, watermelon ice cubes in a vodka cocktail. Credit: Copyright 2016 David Latt

You love summer but not when it is uncomfortably hot. For relief, you could jump into the pool. Or, you could cut

Dates and date syrup. Credit: Copyright 2016 Tami Weiser

Many ancient sweeteners are long forgotten, overtaken by the simple, clean taste of granulated sugar. Take for instance, date syrup. Also called date

While on the move, executive chef Max Beyer of the Viking river boat Heimdal takes regular visits to local markets. Credit: Copyright 2016 Miguel Altamirano

Cooks have long been travelers, moving from royal court to papal conclave, and Austrian-born Max Beyer is a great example of this

My 17-year-old daughter created a vegan cookie that is crispy on the outside and chewy on the inside. Credit: Copyright 2016 TheWeiserKitchen

I was crowned queen of my family's kitchen before I was 13. I loved to cook and bake, and I always left

Cinnamon chouquettes. Credit: Copyright 2016 Kathy Hunt

At one time, if I wanted a handful of airy, pearl-sugar-encrusted chouquettes, I’d have to either scrimp and save for a trip to France or break down and make these sweets myself. For centuries these petite, round pastries have been a mainstay of French bakeries and patisseries. Like clockwork, each day

Shakshuka is a Tunisian dish that can be eaten at any meal of the day. Credit: Copyright 2016 Clarissa Hyman

If shakshuka is not yet on your food radar, then it soon will be. And be prepared to fall head over heels

Marcella and Victor Hazan. Credit: Copyright 2016 Barbara Banks

I've lived in Italy off and on since the 1970s, eating my way up and down the peninsula, shopping the markets, raising

Dry rub pork ribs cut apart after slow roasting and ready for serving. Credit: Copyright 2016 David Latt

The summertime debate is on. What is the easiest way to cook pork ribs? Boil, roast or grill? High heat, low heat,

Chef Massimo Spigaroli and his team show off their prized culatello. Credit: Copyright 2016 Antica Corte Pallavicina

There is prosciutto and then there is culatello. Proscuitto is ubiquitous. It's draped over melon or paired with figs or mozzarella in restaurants