According to the 2020 census, the population of the United States is diverse, and this racial and ethnic diversity is growing rapidly. Most of us can passionately describe a delicious recipe or meal that someone in our family has passed down for generations and the ensuing joy of sharing the dish around the table. Exploring, learning, and embracing cultural food traditions, both our own and others’, can broaden our perspectives about history and cultures from around the world. Whether we experience these cultural differences in eating while traveling, while visiting a restaurant in our community, or by preparing recipes at home, it can help us celebrate the cultural diversity found in all our communities.  Traveling the World without Leaving Your Kitchen - An International Cooking Series was begun at the request of Northern Kentucky Family and Consumer Sciences Extension Agents. They requested research-based, peer-reviewed educational materials so as to offer a three-part, cook-along-from-home series via Zoom. The counties initially focused on the countries and cultures of Germany, Ireland, and Greece. Evening sessions were held one time a month and recorded for viewing for those unable to attend the live session. Supply lists and recipes were sent to registered participants prior to the session so they could purchase the needed items for the sessions. More than 100 adults from the general public registered to attend one or more of the sessions. An additional 22 individuals participated in a watch party from an additional county. Those attending were introduced to food safety and preparation techniques, while learning about the culture or country being featured. 

An online evaluation was conducted two month after the end of the series to determine changes in behavior or knowledge used. Forty-two individuals completed the survey. The six recipes presented during the session were considered “easy” to prepare. Almost half (49 percent) have made one or more of the recipes again. Additionally, 47 percent of the respondents made other recipes that were featured in the University of Kentucky Extension publications provided; 98 percent indicated they learned about a culture or country they had not explored before; 100 percent shared they would try other culturally diverse recipes; 93 percent were inspired to cook other “from scratch” recipes; 54 percent indicated they learned how to use a knife properly when chopping foods; 59 percent shared they learned more about safe food handling including how to prepare items in advance to use later in a recipe; 78 percent tried foods they had never tried before including German spätzle, Irish soda bread, and fennel. As a result of the success of the on-line, cook-along-from-home series, another three-part series is planned for the future that will focus on three additional countries. Other agents have expressed an interest in duplicating the methodology to promote cultural diversity through cooking in their counties as well.