This family-run restaurant near Jeongneung has been making buckwheat muk by hand since 1982, serving just 50 bowls a day alongside seasonal noodles and cabbage jeon.

Each Mexico City market is a universe unto itself – a bustling hub of neighborhood activity and a feast for the senses that borders on the overwhelming. From food stalls serving up just about any dish from around the Republic to entire city blocks of plants and cut flowers to fresh produce and meat, the many local markets are a can’t-miss stop on every visit to the Mexican capital.

For nearly 80 years, Langer’s has remained one of Los Angeles’s defining delicatessens, famous for its hand-sliced pastrami and iconic #19 sandwich. Today, founder Al Langer’s granddaughter carries that tradition forward at Daughter’s Deli, adding a new chapter to one of the city’s great family food stories.

At Oliveira’s Moçambicano in São Bento, Rui Oliveira serves the flavors of Quelimane, from flaky chamuças and matapa to rich crab curry made with crab flown in from Mozambique.

Since 1969, this beloved Zapopan fonda has served red Jalisco-style pozole, antojitos and old-school desserts in a dining room that feels like a Mexican family home.

Behind Bangkok Hospital, Look Chin Anamai serves clear-broth beef noodles and springy, hand-beaten meatballs made without flour.

Flan inspires fierce opinions in Argentina, but Aspi’s dulce de leche version became a Buenos Aires reference point. Creamy, velvety, and served with light caramel, it remains one of the city’s most memorable desserts.

Inside Mercado de la Paz, Casa Dani serves one of Madrid’s most celebrated tortillas de patata, with a browned exterior and a soft, creamy center. The tortilla draws the crowds, but regulars also come for callos a la madrileña, gambas al ajillo and the changing menú del día.

When Seoul swelters, these six cold soups and noodle dishes deliver the city’s most refreshing answer to summer. Our mapped-out guide leads to the restaurants serving them at their best.

A quick guide to Thessaloniki’s food scene, from old-school mezedopoleia and working markets to bougatsa, soutzoukakia, and the city’s new generation of restaurants.

At Social Corazón, the team behind Don Julio and El Preferido builds an all-day restaurant around the traditional Porteño bakery, from airy miñones and generously filled sandwiches de miga to spinach and ricotta ravioles with slow-cooked estofado.

Classique brings warmth and invention to Pigalle with wine-based cocktails, housemade ingredients and a menu built around grape varieties.

At Gure-Toki, classic Bilbao pintxos meet restaurant technique, seasonal ingredients and a lively Plaza Nueva setting.

Learn how to make kong-guksu, Korea’s classic cold soybean noodle dish. This easy summer recipe pairs wheat noodles with a rich, chilled soybean broth.

A mapped guide to the market, street stalls and old-school shophouse restaurants along one of Thonburi’s most rewarding food streets.