Global Flavor Basics

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You’ve seen it on a Yangon street corner. Golden-brown. Sizzling. That pungent, funky aroma hitting you before you even see the wok.

You bought Hingagyi because it smelled like something ancient and alive. Then you stared at it in your pantry wondering what the hell to do with it.

You see “corn syrup” on the formula label and your stomach drops. I’ve watched parents panic over this. Same thing every time.

You bought those tomatoes. The ones that looked perfect at the store. Then you bit in. And nothing happened. No smell. No juice.

You followed the recipe exactly. Measured everything. Set the timer. And still (something’s) off.