Learn how to make tuna gimbap, a classic Korean rice roll filled with vegetables and seasoned tuna, and discover why it remains a staple of Korean food culture.

At Taste Good in Elmhurst, a veteran Malaysian restaurant tucked among the Southeast Asian food corridors of Queens, David How keeps a 30-year-old institution humming with satay, roti canai, char kway teow and a standout curry laksa.

A century-old Santa Teresa boteco where family history, excellent petiscos and some of Rio’s coldest beer still draw the neighborhood in.

A staple of Izmir’s Sephardic kitchen, fongos is a baked spinach dish made with stale bread, eggs and cheese, often topped with a soft potato mixture. Shared by Jinet Sidi Sarfati, this traditional recipe reflects a cuisine shaped by care, resourcefulness and respect for every ingredient.

From pioneering wine bars to cozy neighborhood spots, here’s where to drink natural wine in Madrid right now.

In Buenos Aires, cafés and bars are more than places to drink coffee—they are part of the city’s rhythm. From old confiterías to neighborhood corner bars, this roundup traces the atmosphere, rituals, and regulars that keep these classic spaces alive.

At Gwangjang Market, Monyeo Gimbap turned a tiny, stripped-down roll of carrot and pickled radish into one of Seoul’s most famous snacks. The secret is not just the gimbap itself, but the sharp mustard-soy dipping sauce and the market rhythm that keeps people ordering one more plate.

Spring in Naples is the sweetest season. As in many Italian and Mediterranean cities, the sunlight is gentle and temperatures are mild, which makes walking the ups and downs of the hilly city more enjoyable. And, should the blue of the sky be shaded by the clouds, the white-and-blue celebratory flags which anticipate the long-awaited local soccer team’s victory at the national soccer championship – defeating the Neapolitans’ famous superstition – restore the appropriate shade at every corner of the city. If it’s still too early – for most of people, at least – to take a swim in the gulf or cruise it on a kayak, this is the perfect time to explore Naples on foot, discovering its unexpected green soul.

A chef’s guide to Lisbon’s best sandwiches, from classic bifanas and pregos to hidden tasca specialties served in neighborhood bars and cafés across the city.

A walk through Izmir’s Kemeraltı Bazaar, where synagogues, tea houses, market stalls, and longtime local food vendors reveal the daily life of Turkey’s largest open-air market.

Explore Osaka’s food culture through a photo essay of our Tenmabashi tour, from hand-cut soba and sushi to street food and traditional crafts.

In Thessaloniki, food is the city’s most vivid expression of history. Roman, Byzantine, Ottoman, Sephardic Jewish and refugee influences all remain on the table, shaping a dining culture built on long meals, strong local loyalties and a deep sense of continuity.

Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, and similar pies are traditional to many eastern Balkan countries that were formally part of the Ottoman Empire. The tradition of bougatsa making really took off around Greece in the early 1920s with the arrival of the Greek refugees from Asia Minor and Cappadocia.

A staple of Thessaloniki meze culture, bouyiourdi is a quick baked dish of feta, tomatoes and peppers, served hot and shared with bread at tavernas and home tables alike.

From the Bezesteni and Bit Bazaar to Kapani Market and Athonos Square, Carolina Doriti traces the commercial life of Thessaloniki through the markets, delis and specialty shops that connect the city’s past to its everyday food culture.