Certain foods just have a universal appeal. Consider the dumpling, for instance. It's found in so many cultures, this rose by any other name: knedlíky (Czech), kreplach (Jewish), pantrucas (Chile), manti (Armenia), ravioli (Italy), buuz (Mongolia), pangsit (Indonesia), dim sum (China), gyoza (Japan), mandu (Korea)...the list goes on and on. Yogurt—and soured milk of all kinds—may not be quite as common, especially given that many African and Asian countries don't do dairy, but among those that do it's a deeply-held tradition. From straight-up yogurt to crème fraîche to quark to ricotta to paneer to Mexico's indigenous Nahuatl jocoque árabe, people have long been introducing bacteria or acid to milk with delectable results. Greek yogurt has become hugely popular in this country over the last few years, thanks in no small part to the ubiquitous Fage (pronounced "fa-yeh") brand and now Chobani, too. It's simply yogurt which has been strained to remove the whey, giving it a much denser, creamier texture. Sometimes this style of yogurt is even enriched with extra butterfat or powdered milk.