Trigona Panoramatos are a Thessaloniki specialty of crisp, syrup-filled filo triangles filled with cool, silky custard and finished with chopped pistachios.

For more than four decades, this Santa Tere street stand has served tortas ahogadas drenched in hot salsa, alongside tacos destrozados and megasuegras.

If there’s one Portuguese ingredient familiar to all, it’s probably salt cod. And if there’s one Portuguese salt cod dish that’s best known, it’s likely bacalhau à Brás. Why has this particular dish – salt cod scrambled with eggs, onions and matchstick potatoes – risen to the top? “It’s the most democratic,” theorizes chef Luís Gaspar. “It has eggs, potatoes – things everyone likes.”

A food crawl down Scalabrini Ortiz, where old-school cafés, immigrant institutions and newer restaurants trace the changing tastes of Palermo and Villa Crespo.

Around Chuseok, Korean rice cake shops fill with colorful songpyeon, small filled rice cakes traditionally steamed over pine needles. Their ingredients, shapes and fillings vary, but their place at the center of Korea’s autumn holiday remains constant.

At Río Oja, four classic Basque sauces and a counter full of casseroles offer a taste of the Bilbao that existed long before the Guggenheim changed the city.

September in Istanbul catches the kitchen between seasons. We’re cooking through it with late-summer eggplant and tomatoes, walnut-rich Circassian chicken, and cabbage dolma simmered in tart sumac water.

Mica Najmanovich grew up eating farfalaj hot with plenty of fried onion. Her Chauchalaj takes the Ashkenazi staple in a fresher direction, tossing it cold with green beans, spring onion, herbs, feta, and lemon.

A food-focused walk down Rue du Cherche-Midi, one of Saint-Germain’s most rewarding streets for bakeries, cheese, coffee, chocolate, wine and old-school Paris dining.

From standing bars and oden counters to takoyaki, yakitori and okonomiyaki, here’s where to eat after dark in Osaka.

A Mexican September classic, Chiles en Nogada pairs roasted poblano chiles with a savory-sweet meat and fruit filling, creamy walnut sauce and pomegranate seeds. This version from Pati Jinich is adapted from a recipe by Luis Bello Morin.

Forget whatever “convenience-store food” means back home. In Japan, the konbini might have your favorite fried chicken, café latte, onigiri, or bread baked that morning, and everyone seems to have an opinion about which chain does it best.

Fresh cowpeas simmered gently with olive oil, onion, garlic, and tomato are a late-summer staple of the Aegean table. This version, inspired by Kısmet Lokantası in Izmir, is served cool with lemon and yogurt.

Every Sunday, Praça Paris fills with cooks and communities whose food reflects a far broader Rio than the formal European plaza was built to represent.

From neighborhood hangouts to natural-wine specialists and polished tasting rooms, these are our favorite wine bars in Lisbon for an interesting glass, a memorable bottle, and people who know what they’re pouring.