From Cradle of Flavor, 2006

A fiery-hot, vividly flavorful green papaya salad defines the cooking of the remote Isan region—spicy, bright, and pure

From Saveur, June/July 2003

Givaudan’s chemists don’t cook; they collect headspace

From Saveur, January-February 2002

Nasi Padang is Indonesia’s real rijsttafel, or rice table—a vivid, earthy, and lavish feast

From Saveur, April 2002

In the Malaysian state of Malacca, long mingled cultures have yielded a pungent, delicious cuisine

From Saveur, September-October 2001

Charm City’s food is old-time funky fun

From Saveur, September-October 1999

A reporter journeys into the heartland and discovers that there’s a whole lot more than prime rib at the end of the rainbow

From American Theatre, April 1998