Welcome to Times Will Tell, The Times of Israel’s weekly feature podcast.

This week, we speak to culinary expert, cookbook author and chef Adeena Sussman, whose bestselling book 'Sababa' took Israeli cooking and translated it for the larger, global audience.

We catch Sussman after a week of culinary arts workshops at a summer camp in the Pocono Mountains of Pennsylvania, where she brought her homemade pita, hummus and roasted tomatoes, as well as fruity gazoz -- a fizzy soda water drink elevated with fresh fruit and homemade syrups -- chocolate-dipped dates topped with flaky salt and preserved lemons to the campers and young staff members.

Sussman speaks about what she's learned about translating her ingredients and recipes for audiences outside of Israel. That experience keeps her cooking and teaching fresh and dynamic, particularly as she moves toward the final stages of her next cookbook, "Shabbat."

IMAGE: Cookbook author Adeena Sussman shows how to mix tahini in the Camp Ramah in the Poconos kitchen (Courtesy Jessica Steinberg)

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