Sheep grow well in Great Britain. Tea does not. (Most of Britain’s tea is imported from Kenya and India.) Still, a good “cuppa” is the drink Brits are most famous for. Can Americans give them some tea brewing advice?

One American scientist is trying to. Michelle Francl is a chemistry professor. In her book Steeped: The Chemistry of Tea, she says one of the keys to a perfect cup is a pinch of salt. She says it cuts the bitterness.

This suggestion makes Britain’s tea-lovers howl. Salt in tea? No thanks!

Whose Chicken?

Chicken. Tomato gravy. Dollops of cream and butter. Who first decided to mix these tasty ingredients together to make a renowned Indian dish called butter chicken?

Two Indian families each say, “We did!” The disagreement is serious. They took it to court. One family claims a relative invented the curry in the 1930s. Another says their relative partnered with the first family to craft the curry in 1947.

The case was first heard by the Delhi High Court in January. The next hearing is scheduled for May.

Oh Poi!

Would you like a big, gooey bite of poi? Hawaiians have used a root veggie called taro to make poi since ancient times. You’ll need practice to eat this purply glop. Use your fingers. Try the goo with bites of laulau. That’s juicy pork and fish, all wrapped up and steamed in a big taro leaf.

Fruit Plus Fish

That’s not a scrambled egg. It’s boiled ackee fruit, a famous food in Jamaica. Ackee tastes buttery. Add onions, saltfish, and tomatoes for a classic Jamaican meal. Pour the mixture over cassava cakes called bammy.

Hung-a-ry for Goulash

Actually, make that gulyás. This is the Hungarian version of beef stew. It includes onions, vegetables, and spices—especially paprika.