Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields. Pastry chef Sherry Yard has tips on how to make award-winning hand pies. Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories. Bill Addison heads to an upscale Chinese restaurant where the roast duck comes with a fire show.
Onions, hand pies, Bangladeshi cuisine
Vidalia onions thrive in the low sulfur soil of the Atlantic coastal plain of southeast Georgia, which imparts their mild and sweet flavor. Photo by Audra Melton.
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