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Curtis Stone dishes on '80 Plates'

On “Around the World in 80 Plates,” Bravo’s cross between “The AmazingRace” and “Top Chef,” cheftestants travel the world and completeculinary challenges.

On “Around the World in 80 Plates,” Bravo’s cross between “The Amazing Race” and “Top Chef,” cheftestants travel the world and complete culinary challenges based on the culture of the city they’re in. Though the series is sending its competitors everywhere from England to Morocco, you don’t have to leave your kitchen to add some of the global flair host Curtis Stone says you can bring to any Americana dish.

“That’s the great thing about a show like this — there’s all sorts of inspiration to be taken from so many different sorts of people. The home cook will learn a lot by watching this.”

Here, he breaks down some lessons learned from his time abroad.

Italy: Customs are important

“The culture in Tuscany was just so steeped in tradition, and some of our contestants tried to do stuff that was a little out there — they were just like, ‘That’s not in season right now!’ ‘Basil in a ribollita? Why?’”

France: Explore your food

“[In our episode in France] they do a tasting of different cheeses and have to identify which ones are made with sheep’s milk. I think that opens your eyes to be like, ‘Oh, sheep’s milk, cow’s milk, goat’s milk — what’s the difference?’ They also do a wine challenge where they have to try and match a bowl of ingredients that have the same bouquets and aromas that the wine has. Watching something like that makes you think, ‘OK, I’m gonna look out for some of those flavors next time I’m drinking a wine.’”

Thailand: One base, many dishes

“In Chiang Mai, Thai food really comes alive, and they do so much in a mortar and pestle. They use things like galangal, which is very similar to ginger, and they also use ginger, lemongrass (something that I don’t think we use enough of in the Western world), lime leaves (used more similarly to how we use bay leaves), palm sugar, lime rinds themselves, garlic, cilantro (both the stems and the leaves) — of course lots of fresh chilies — and all that’s pounded together to create this delicious paste. It’s so adaptable, whether it goes into a green papaya salad or a curry. That’s how the Thais cook, which is really inspirational.”

Get involved in the show

Now until July 31, you can rate international food from eight New York restaurants to raise funds for charity. Visit Chase Sapphire’s Facebook page to choose your favorite dish. For doing so, Chase Sapphire will donate $1 to Feeding America, up to $100,000 nationwide.

Gilt Taste, Gilt Groupe’s online food market, has also partnered with the show: Each week, you can visit its “Around the World in 80 Plates Marketplace” to purchase exotic ingredients like chorizo and green curry. You can also check out recipes tied to each episode.