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Damla Dondurma-Boza

We’re not quite sure what we like about boza, a drink made from slightly fermented millet that is popular in Istanbul during the wintertime. The […]

Layer by Layer

As one of the world’s most densely populated urban centers, Mexico City can feel intimidating at first; the hustle and bustle is as inspiring as […]

Mocha Arabica

Sometimes tasting something straight from the source awakens primal taste memories in our genetic code we didn’t even know were there.

Market Watch

Mark Twain once famously remarked, “The reports of my death are greatly exaggerated.” Perhaps Tokyo’s beloved and historic Tsukiji Market can say the same.

CB Book Club

Darra Goldstein introduced a generation of cooks and readers to the cuisine and culture of Georgia with her seminal work, The Georgian Feast. Originally published […]

February 14, 2019

Damla Dondurma-Boza: Micro Brew

By
The Sweet Life -- We’re not quite sure what we like about boza, a drink made from slightly fermented millet that is popular in Istanbul during the wintertime. The thick beverage tastes like a combination of applesauce and beer-flavored baby food, though we warmly recall the strength it gave us one blustery December day. On that relentlessly rainy morning as we crossed the Bosphorus aboard the ferry from Kadıköy to Eminönü, just one small bottle of boza gave us a sharp kick in the britches, making us feel the way we imagine Popeye does after wolfing down a can of spinach.
Explore all stories in The Sweet Life
January 24, 2019

Januarius: Fit For a Saint

By
Street Eats -- With a gastronomic culture that dates back almost 3,000 years, it’s no wonder that tradition plays an important role in Neapolitan restaurants. Many of our favorite places in the city have been run by the same family, in the same spot, for four or more generations. In fact, we often view this doggedness as a quality guarantee of sorts.
Explore all stories in Street Eats
January 4, 2019

Confeitaria Nacional: The King of King Cake

By
Holiday Eats -- In a nation with so many baking and confectionary traditions, it’s surprising that one of the most popular cakes – the bolo-rei – was imported from another country (a sweet tooth does not discriminate, apparently). Translated as “king cake,” the bolo-rei was brought to Portugal from Toulouse, France, by one of the oldest bakeries in Lisbon, Confeitaria Nacional.
Explore all stories in Holiday Eats
January 3, 2019

Raising the Bar: A Chocolate Renaissance in Athens

By
The Sweet Life -- Athens supermarkets devote many shelves to Greek chocolate bars, and there is no shortage of shops in the city that produce their own chocolates with different fillings as well as truffles, along with other types of sweets. But the past year has seen a chocolate renaissance of sorts: two shops opened which are dedicated exclusively to chocolate, joining a third, The Dark Side of Chocolate, an old-timer from 2011.
Explore all stories in The Sweet Life
January 2, 2019

Chocolate Macondo: Cacao Whisperers

By Susannah Rigg
CB Sips -- Initially, it was books that led Fernando Rodriguez Delgado to his interest in cacao. Today Rodriguez runs Chocolate Macondo, a café that specializes in ancient preparations of cacao, but prior to that he was a bookseller, fanatical about reading and fascinated by the history of Mexico.
Explore all stories in CB Sips