There has been considerable controversy this year over whether certain brands of bacteria-laden yogurt really help aid digestive health, but don’t let the hullabaloo sour you on yogurt. It’s a bona fide superfood, and live bacterial cultures are what make it unique.

If they survive the pasteurization process, you should find the bacteria -- usually Lactobacilli and Bifidobacteria -- listed on the container among the ingredients, right after milk. Both types have long reputations as probiotics, bacteria that are beneficial to the intestinal tract and immune system. Beyond that, yogurt is a terrific source of protein and calcium. Many people who are otherwise lactose-intolerant can digest it.

Still, health isn’t the reason that yogurt is a staple of cuisines in the Caucasus, Balkans, Mediterranean and India. Yogurt is wonderful to cook with, much more than a breakfast food, and this week’s recipes will showcase a variety of dishes made with it.

Look for plain, minimally processed brands with no added gums, stabilizers or sweeteners. I prefer low-fat to nonfat, which can be watery and sour, and may contain fewer fat-soluble vitamins.