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Robyn Eckhardt writes on food and travel in Asia and Turkey for The New York Times, Saveur, Australia's SBS Feast magazine and other publications. She writes a column on street food for Wall Street Journal Asia, is on the masthead at Travel+Leisure Southeast Asia and is a contributor to the forthcoming "Oxford Companion to Sweets."

Food, travel and street photographer David Hagerman has been shooting professionally for almost a decade. He has photographed in Asia, Europe and Turkey for Saveur, the Global New York Times, SBS Feast, Wall Street Journal Asia, Travel+Leisure and Food & Wine. He leads private and small-group food and travel photography workshops in Asia and Turkey.

Robyn and David collaborate on the food blog EatingAsia, which was named Editor's Choice for Best Culinary Travel Blog in Saveur's 2014 Food Blog Awards. They have lived in Asia for over 17 years and currently reside in Penang, Malaysia.

In 1998, Robyn and David visited Turkey for the first time. It was the beginning of an obsession with the country, its people and especially its food that has prompted many repeat visits. Over the years Robyn and David have driven over 11,000 miles along Turkey’s back roads in search of regional specialties. In 2016 Rux Martin Books/Houghton Mifflin Harcourt will publish their first cookbook, a collection of recipes, stories and images from Istanbul and off-the-beaten track eastern Turkey.

Twitter: @EatingAsia and @DaveHagerman

No culinary excursion to Penang is complete without a few plates of char koay teow, rice noodles stir-fried with bean sprouts, Chinese chives, cockles and prawns. The best versions are fried in lard and cooked over charcoal. Credit: Copyright David Hagerman

When it comes to street food in Southeast Asia, Singapore and Bangkok receive the lion's share of kudos. Yet it is Penang City --

Candied turmeric provides a gift for friends -- and for yourself. The simple syrup left over from the candied turmeric recipe makes a wonderful flavoring for cocktails. Credit: David Hagerman

By now, you've probably heard about turmeric: the yellow-orange rhizome native to South Asia recognized for its antioxidant and anti-inflammatory properties. The ingredient in Indian

This prized Turkish pumpkin dessert, kabak tatlisi,

Pumpkins are a fixture at autumn farmers markets in Turkey, where they grow so large that they're often cut with saws and sold in

Baked goods from eastern Turkey's firin. Credit: David Hagerman

Bread is to Turkey as rice is to China. Once upon a time most of the country's commercially sold breads were made in firin,

Pumpkin and walnut borek from Turkey. Credit: David Hagerman

Most cooks acquainted with Turkish food know of borek, a dish of phyllo-like pastry leaves called yufka brushed with butter or oil, layered with

ForFun fortune cookies in Turkey. Credit: David Hagerman

Five years ago at a Chinese restaurant in San Francisco, Turk Murat Demirtas ate a meal that changed his life. It wasn't beef with

Extreme grilling, Kota Bharu in Kelantan, Malaysia. Credit: David Hagerman

As summer approaches and temperatures warm, thoughts turn to grilling and eating outside. Here, in celebration of the season of barbecues and picnics, are

Nam prik ong, a northern Thai style 'dip' made of tomato and ground pork often served with pork rinds (bowl left). Credit: David Hagerman

The hot-sour-salty-sweet flavor combinations that dominate in Bangkok and central Thailand and in the Isaan region bordering Laos in the country's east, make scant