Robyn Eckhardt is a widely published food writer whose work work has appeared in The New York Times, The Wall Street Journal, Saveur and other publications. She and her husband, photographer David Hagerman, fell in love with Turkey during a three-week vacation. This obsession led them to return to the country as often as they could until they finally ditched their jobs and headed there to write a book about it, spending 16 months traveling to every corner of the country by car, tasting and researching the cuisine, including exploring areas on the edge of war zones. The result was Instanbul & Beyond: Exploring the Diverse Cuisines of Turkey (Houghton Mifflin Harcourt)When many people think of Turkish food, they conjure up images of kebabs. In this fascinating conversation, we discussed the remarkable diversity of the cuisine and how the typography dramatically affect it. She also discussed her time covering street food in Asia for The Wall Street Journal. Featured recipe: Tahtakale Market Chicken Wings with thyme-chile salt, a great recipe that you'll make again and again. Get the recipe on the episode page. 

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