Ethnic Foods

I'm not much of a German food aficionado, but a few years ago, I read a New Yorker article about Germany's "king of cakes" that's been forged in my mind ever since. In the story, Mimi Sheraton embarks on a fervid quest for baumkuchen, a ringed, hollow cake that's made on a spit with layer after painstaking layer of batter, then iced with a coating of chocolate or sugar.

Photo: Susannah Chen

Her pursuit of the dying art led her to Lutz Café and Pastry Shop, which she proclaimed to be "the closest to Kreutzkamm's famous German bakery that I have found." When I was in Chicago last weekend, I made a trip to Lutz to see what the hype was all about.

Despite the busy street it's on, the Germanic bakery was quiet and unassuming, which allowed all of its baked goods to speak for themselves. Of course, I made a beeline for the baumkuchen. While Lutz makes its cakes on the premises, I wasn't able to see the rare spit machine in action. But I did admire the whole baumkuchen, over a foot tall, in their completed state; the sugar-glazed and chocolate-coated versions were treelike in stature.

Source: Flickr User RuckSackKruemel

But it was cutting into a cross-sectioned slice that truly revealed the cake's intricate construction: crepe-thin layer after crepe-thin layer formed delicate concentric circles, not unlike a California redwood. The composition factored into the texture of the baumkuchen, which was both springy and dense. Its flavor — mildly sweet vanilla with a almond aftertaste — called for a cup of coffee. As I left Chicago, I prepared to mourn my new breakfast ritual — that is, until I learned that Lutz ships across America, even overnight.

Have you ever tried baumkuchen?

So you took the plunge and bought a jar of kimchi. It has paired nicely as a side dish beside rice and delicious Korean barbecue, but now that the honeymoon period is over, you're looking for what's next. While the pungent fermented cabbage will last several weeks tightly sealed in the fridge, it will eventually expire, and boy, you don't want to be around when it does! If you're in a pickle about how to use up your jar, we have many ideas, so just read on for this kimchi cornucopia!

Photo: Susannah Chen

For a country as large as Brazil, it's no surprise that each region has its own traditional recipes and dishes. Regional cuisines have been influenced over time by immigrants and what natural crops are available to them. In the North, you will find caruru, a dish featuring okra, onions, shrimp, peanuts, and palm oil, and in the South, you'll be able to sit down to a plate of lasagna. The Northeast enjoys a stew that has been made for 300 years, while the Southeast is more accustomed to meals featuring rice and beans. Regardless of all of the differences, all of the different cuisines sound fresh and flavorful. Find out some basic Brazilian dishes and ingredients when you keep reading.

Source: Flickr User aemosion

The Korean Peninsula's position between China and Japan might lead you to believe that the cuisine is heavily influenced by both countries, but over the centuries, Korean food has developed into a genre quite distinct from its neighbors. Perhaps best known for smoky barbecue and spicy pickled cabbage kimchi, the cuisine actually is heavy on seafood and vegetables with plenty of nonspicy options. Of course, we'll never turn down piping hot charcoal barbecue or bubbling, peppery stews, but we're happy to sample any of the region's deliciously diverse dishes and soulful seasonings. For some popular dishes and ingredients keep reading

The cuisine that hails from South Africa is just as complex and multicultural as the country itself. Known as "rainbow cuisine," indigenous cookery and food from the many settlers in the country make up the broad spectrum of South African dishes. There are influences from as far as Malaysia to the Netherlands, and all come together to form a rich cuisine that is deeply loved. Generally speaking, the cuisine is heavy in meat, spices, and cooked vegetables. Find out some of the most notable and delicious South African foods — from a distinctive spiral sausage called boerewors to dried biscuits, known as rusks, that are dunked in coffee or tea — when you keep reading.

We know it best for sushi, ramen, and teriyaki chicken, but Japanese cuisine actually encompasses a vast range of dishes and flavors. Japan may be a relatively small island nation, but its topography is peppered with snow-capped mountains, broad agricultural fields, and plenty of seashore. Pasture land is at a premium, so the diet tends to be low in animal fats and relies heavily on locally sourced vegetables, grains, sea plants, and fish, with recipes adapted to the country's diverse regional preferences. But before you write it off as complicated and intimidating, know that you can complete your Japanese pantry with just a few staples, and most dishes are designed to be prepared in under an hour — perfect for a weeknight meal! Ready to learn more about turning your kitchen Japanese? Get started when you keep reading.