Los Galgos has been a fixture of Buenos Aires life since 1930. Revived and reimagined, it remains a gathering place where history and modern food culture meet.

Georgia’s astounding winemaking tradition traces back eight millennia, and is not to be missed. From the country’s different varieties, terroirs, and winemaking methods, there’s a lot to learn – and taste – when it comes to Georgian wine. As a starting point (or simply for those who don’t have time to venture out of the city), Tbilisi’s wine bars are a great place to have a glass or two and dig into Georgian viticulture. Wine bars are a relatively new trend in Georgia and about the greatest thing to happen since the invention of the kvevri, the characteristic ceramic vessels for fermenting and storing traditional Georgian wine.

Let us begin with a little Greek mythology. Hermes – son of Zeus, god of thieves and commerce and messenger of Olympus – and Krokos, a mortal youth, were best friends. One day, while the two friends were practicing their discus throwing, Hermes accidentally hit Crocus on the head and wounded him fatally. On the very spot where he was felled, a beautiful flower sprang up. Three drops of blood from Krokos’s head fell on the center of the flower, from which three stigmas grew. This is just one of many origin stories for Crocus sativus, or the saffron crocus, whose crimson stigmas are harvested to make the highly prized spice of the same name.

Every Argentine province has its own take on the empanada, and Buenos Aires offers a chance to taste them all. From Salta’s wood-fired classics to Tucumán’s championship folds, Catamarca’s “Pikachu,” and the all-night deep-fried glory of Pin Pun, here’s where to try the country’s finest without leaving the city.

Home to countless immigrant stories, Queens is the most diverse borough in New York City, with over two million people, half of whom were born outside the United States. So it’s no surprise that the area’s markets – some sprawling, many more pocket-sized – are equally as diverse, serving immigrant communities both old and new. We recently sent out New York-based photographer Melanie Einzig to document fall’s bounty at five of the borough’s diverse marketplaces. Her visual harvest can be found below.

For nearly 50 years, Halmaejip near Gyeongbokgung Station has served jokbal (soy-braised pig’s trotters) and gamjatang (pork backbone stew) with the warmth, and once the scolding, of a Korean grandmother’s kitchen.

Jambalaya, the rice dish that stands at the crossroads of culture and cuisine, is a staple of celebration, mourning and everything in between in Louisiana. From tailgates to Mardi Gras to repasts and backyard cookouts, it is a ubiquitous food that can be a main or a side dish. The roots of the dish can be traced to West African jollof rice, as well as Spanish paella. At its essence, jambalaya is an odds-and-ends dish that feeds a multitude, a humble rice dish with some meat and/or seafood cooked into it by way of a flavorful broth. As for the origins of the name jambalaya, there are as many theories as the grains of rice contained within. Some believe it to come from the Provençal word jambalaia, which means a mishmash.

The vast majority of the food in Bangkok is, without a doubt, Thai. But peek under the hood and you’ll find ingredients, cooking techniques, and dishes that can be traced back to places far beyond Thailand. Influences brought by Chinese immigrants – namely Hokkien, Hakka, and Teochew people – have done the most to shape food in Bangkok. Immigration from the Muslim world has also had a massive impact on the city’s cuisine. And even contact with Europeans has come to shape Thai food. The result of all this is the fascinating, delicious jumble of ingredients, cooking techniques, dishes, and influences that today we recognize as Thai food.

It’s been a long journey – literally – for pastry chef Juliana Penteado, culminating in her small-but-beautiful bakery in Lisbon’s São Bento neighborhood, and another shop soon to come. The Brazilian chef first enrolled in a cooking school in São Paulo at age 12 where, she would spend six years studying. As a young girl, she went back and forth between cooking and baking, but the latter would eventually win. “I also like cooking but baking has a more delicate and feminine side which make my eyes sparkle,” she tells us. It’s that inspiration which shines through in the elegant, lovingly made pastries that have become her calling card.

Buenos Aires is overflowing with places to drink wine — from natural wine specialists and stylish newcomers to a classic bar that’s been pouring since the ’90s. Here are the best wine bars to visit right now.

Call it the Sultanahmet Squeeze: How to stay close to the monuments of the Old City yet avoid eating in tourist traps? We get asked this question a lot. Since the Sultanahmet area is primarily a tourism zone, locals-only haunts are few and far between. At most restaurants, prices tend to be higher than usual, while quality and service are unreliable at best. That said, there are some fine places to eat in the area. We’ve compiled a short list of restaurants to help you avoid the traps.

Boris Ivanovitch, a White Russian refugee who was among the more than 100,000 who fled the Bolshevik Revolution to Constantinople, and Judith Kreschanovsky, an immigrant from Hungary, set the trajectory of the menu when they first set a table at Ayaspaşa for the public. Such a restaurant only ever could have opened in the early years of Republican Istanbul, where people who might have never otherwise met anywhere else on earth crossed paths in “The City.” The menu was and is composed of recipes that Judith cooked herself, and features elements of Russian and Hungarian cuisine.

Kirk and Kerry, brother and sister, are the heart and soul of Frady’s One Stop Food Store, a Bywater neighborhood institution that has been around in some shape or form since 1889. After a typically busy lunch rush, the duo sit at a table outside the yellow-painted shop, watching over their quiet corner of New Orleans. They shout hello to an older neighbor as he totters by. Kerry notices his limp and asks Kirk about it.

Jean-Pierre Ferrato has vin coursing through his veins. Since as young as he can remember, he spent time at Chez Ferrato, his grandfather’s wholesale-retail wine shop. Grandpa Ferrato would siphon French and Algerian table wine from giant wooden barrels into glass bottles, then bring them to restaurants and individuals on his delivery tricycle. Customers would return the bottles, les consignes, for Ferrato to wash, dry, then reuse again. The process was a ton of work – “It was eco-friendly before the word even existed,” winks Jean-Pierre. The ever-smiling Marseillais is still satisfying locals’ thirst for wine eight decades after his grandfather launched his shop in 1940, making his own vintage by upping the wine quality and swapping the barrels for tables topped with Corsican dishes.

In the heart of Almagro, Parrilla Lo de Mary carries the weight of Buenos Aires history on its grill. Opened on the eve of Argentina’s 2001 economic collapse, this family-run steakhouse has endured through protests, bank runs, and pandemics — all while keeping the tradition of the parrilla alive with smoky asado de tira, indulgent matambre a la pizza, and the unmistakable spirit of resilience.