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Abdelatif Reda, 30, engages with one of his regular customers. He has been selling his product since he was 13. Credit: Copyright 2014 Eloise Schieferdecker

RABAT, Morocco -- Like fans lining up for concert tickets, Abdelatif Reda's customers patiently wait. If his small cart in Rabat's old medina is unmanned,

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Main photo: Amalia Moreno-Damgaard's salpícon. Credit: Copyright 2015 Martha Landry.

It's not easy to capture an entire country's cuisine in one cookbook -- especially when the author lives 3,000 miles away. So when Amalia

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Falafel, a Middle Eastern dish of spiced mashed chickpeas, is formed into balls or patties, deep-fried and sometimes eaten in a pita. Credit: Copyright 2012 iStock/mphillips007

Majdi Al Khdraa, 25, brings a plate of falafel balls out of the Alshami restaurant kitchen to a family of five seated at one

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Farmworkers weed spinach by hand in San Luis Obispo, California. Credit: iStock/NNehring

"There's no hiding the fact that there are two populations, the haves and the have-nots," said Sanjay Rawal, talking about his provocative documentary "Food

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Main photo: The La Loma tamale is made from scratch out of corn dough and filled with chicken, serrano chile peppers, tomatillos, onions and garlic. Credit: Ben Bartenstein

Noelia Garcia grew up helping her mother make and sell tamales -- those golden packages of cornmeal and spices steamed in cornhusks and tied

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Chha kroeng is popular across Cambodia, with each city serving up a distinctive recipe. Credit: Will Matsuda

Kunrath Lam remembers the delightful punch of spicy-creamy-sweet in her mother's cooking while growing up in Cambodia. The key was a blend of lemongrass,

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Chin baung kyaw is a popular Burmese curry. Credit: Maddy Crowell

A number of Chicago's 3,000 Burmese refugees have found a place that feels like home, improbably situated in the middle of a thriving metropolis

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Bayd beldi and bayd roumi sit side by side. White bayd beldi are smaller than their brown counterparts, and considerably more expensive. Credit: Serenity Bolt

Standing in a busy Moroccan souk, a chicken seller holds up two squawking birds. Holding the brown one slightly higher, he repeats an increasingly

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