The flavors of Turkey are not easily forgotten. The cliche images of what makes up Turkish food were there -- the stuffed grape leaves and eggplant dips -- but there was so much more. There were dishes such as a ripe melon stuffed with lamb, rice, and nuts; salads made with fresh pomegranates, parsley, and tomatoes; and, of course, lamb cooked in dozens of ways, always accompanied by thick, creamy yogurt.

From restaurants to markets to home kitchens, I found Turkish cuisine to be an intense melange of sensual flavors and aromas that can overwhelm the senses. Superb raw ingredients along with rich traditions make this one of the finest cuisines in the world, yet it's hardly known outside of Turkey.

The foundation of such cooking is remarkable ingredients -- from lean, flavorful lamb to meaty pistachios to the exceptional quality of the eggplants. When asked what makes their food so good, many Turkish chefs provide the same response: "the land."