cuisine

For decades, Wylie Dufresne worked at the cutting edge of haute cuisine, dreaming up high-concept dishes like deconstructed eggs Benedict or cubes of aerated foie gras.

Takaichi saw Americans mixing up Japanese, Chinese and Korean language and cuisine, observing how Japan was often grouped together with China and South Korea.

But German officials said its take on the kebab had become part of its own national cuisine.

A superstar in French cuisine, tonka has also made its fair share of cameos on “Bake Off,” notably in an apricot compote and a mascarpone cream paired with a ginger, fig and honey pudding.

Those of us of who love Mexican American cuisine, in all its manifestations, can take heart in knowing it is still one of the most “American” aspects to whatever is left of the U.S. monoculture.