Once a century-old institution and later a tourist misfire, Tarihi Degustasyon Ocakbaşı has been reborn under chef Mehmet Tanrıkulu as one of Beyoğlu’s most compelling spots for Adana kebab and meze.

At Esquina Común in Mexico City’s Condesa neighborhood, chef Ana Dolores González serves an inventive, ever-changing menu of creative dishes in a relaxed terrace setting.

A deep dive into Portugal’s nostalgic bolo de bolacha: the coffee-soaked Maria biscuit cake found in Lisbon tascas and birthday parties, plus a chef’s elevated version to make at home.

A cyberpunk-inspired vegan restaurant in Shinjuku, NEO Shinjuku Atsushi pairs neon interiors with plant-based Japanese comfort food and infused shochu.

From Welsh cake to Franui, Rapanui grew from Bariloche roots into an Argentine dessert empire shaped by Patagonia, tradition, and chocolate.

At Fritai in Tremé, chef Charly Pierre gives long-overdue visibility to the deep culinary ties between Haiti and New Orleans. Through plantains, griyo, epis, and mirliton, the restaurant tells a story of shared history, migration, and flavor — and makes the case for why Haitian food belongs at the center of the city’s table.

At Sal, Kris & Charlie’s Deli in Astoria, oversized sandwiches, fair prices, and no-nonsense service have kept locals lining up for decades.

Wanna Manna in Osaka serves all-day Taiwanese breakfast, including soy milk soup, shaobin sandwiches, and Taiwanese rice balls.

Opened in 2024 by a young couple looking to brighten their future, Kaya Döner has brightened the streets of Bomonti with its excellent döner and attention to detail.

Bangkok’s bustiling energy is largely attributed to the endless latticework of diverse food found along street corners or tucked away in high rises – a unique culinary world reflects the city’s rich multicultural heritage. One street stall in particular, Amin Mutton & Chicken Biryani, embodies the soul of Bangkok’s Thai-Muslim community and carries nearly a century-old legacy. For generations, an iconic eatery simply named Muslim Restaurant served as a culinary institution, gathering local families, neighboring students, and the Muslim community around tables filled with humble dishes. Its closure in 2020 left a void in the community, but not long after, a few former staff members took it upon themselves to keep the legacy alive.

Insider tips on food, costumes, samba parades, and staying energized during Rio de Janeiro’s legendary Carnival.

New Orleans’s king cake is a culinary symbol of Mardi Gras and the festive, months-long lead-up known as Carnival season. Beginning on January 6 and continuing until the season’s culmination on Fat Tuesday – this year taking place on March 4 – revelers across the region enjoy slice after slice of this traditional, cinnamon-flavored cake. Whoever finds the small, plastic baby figurine hidden inside is said to receive good luck, but must also purchase the next king cake.

A traditional Korean rice cake soup eaten on Lunar New Year, tteokguk carries centuries of meaning — from longevity and prosperity to the playful idea that one bowl makes you a year older.

A local guide to the best botecos in Rio de Janeiro. Discover where to eat petiscos, drink cold beer, and experience the city’s everyday bar culture.

Italian and Maghreb restaurants are undoubtedly the stars of Marseille’s food scene. In fact, Marseille is so chock-a-block with pizza it’s rumored to have more pizzerias per capita than New York City. Eateries dishing out copious bowls of couscous equally abound. Meanwhile, some of the diverse city’s most prominent immigrant communities – and their cuisine – remain behind the scenes. A perfect example is Marseille’s Comorian community. So many citizens of Comoros, the Indian Ocean nation north of Madagascar, live in Marseille that the city’s been nicknamed the “Fifth island in the archipelago.” One in ten Marseillais are of Comorian descent, and many are employed in restaurant kitchens as dishwashers and line cooks. Yet, you can count the places serving cuisine comorienne on one hand.