Smart cooks know tahini is a fraternal twin to all the other nut and seed butters. Chefs and home cooks alike are using all of them to twist new flavours.
Fish sauce is getting it's due as a cross-cultural umami powerhouse. Stacking it up with other glutamate heavy-hitters like the parm in our Caesar is a restaurant move worth bringing home.
Eastern European food is having a hot-minute and garlicky dill pickles are along for the ride. They're showing up everywhere proving they're more than a snack.
