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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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Chilaquiles verdes with chicken and a local farmer's cheese, served with pinto beans, "frijoles de olla."

If you grew up in the Midwest, you may associate beans with State Fair art -- pinto, lima and kidney beans arranged in the

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Cream of fennel, myrtle berry and saffron-lemon liqueurs, with lemon leaves and flowers, sprigs of wild fennel and myrtle leaves. Credit: Zanna McKay

Travelers who spend more than a few weeks in Italy likely will find themselves around a local family's dinner table, sipping homemade liqueur. Initially invented

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Clockwise from top, broccoli, potato and cabbage knishes. Credit: Tyler J. Kelley

Knishes are packed with more than flaky, potatoey deliciousness. "The knish is really stuffed with stories," said Laura Silver, author of the new book,

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Argan nuts are harvested from the forest, then fire-roasted to soften the husk. Credit: Serenity Bolt

Liisa VonEnde, a dental hygienist from Vermont, pauses in the checkout line at Whole Foods Market and considers the last-minute temptations: local chocolate, exotic

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