Barcelona is paradise for those with a sweet tooth. Pastries, nougats, cakes, chocolates and candies can be found in every neighborhood, all year long. We’ve written previously about turrón, artisanal gelats, chocolate and seasonal specialties such as panellets, tortells and buñuelos, but beyond of all these (and others), there are the city’s beloved hard candies. Continue »
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As the moon starts to wane each January, people throughout China frantically snatch up train and bus tickets, eager to start the return journey to their hometown to celebrate the Lunar New Year (春节, chūnjié) with their family. Continue »
In the era of such food crazes as the “cronut,” it seems that every city has its own classic fried-dough treat that is now being reimagined, and in Athens, loukoumades (think of them as the Greek predecessor of doughnut holes) seem to be getting a major overhaul as of late. Why revamp such a perfect childhood classic, you might ask? Continue »
Although, thanks to its once flourishing silver and gold mines, the north-central Mexican state of Zacatecas was an economic powerhouse during the colonial period and the early years of the Mexican republic, its cuisine is not as well known in Mexico City as that of states such as Oaxaca and Michoacán. Continue »
Bāozi (包子), or steamed buns, are a basic, on-the-go meal. It’s rare to come across a shop selling these buns for more than 1.5 RMB (US$0.25), and yet, the past five years have seen a dramatic rise in the stature of this humble dish – thanks mostly to celebrity chef David Chang, whose Momofuku pork bun has become world-famous. Continue »
Editor’s note: We are very happy to be able to add Lisbon to the list of cities CB is covering. Our coverage of that city’s deep and fascinating culinary scene begins today, with our report on Lisbon’s State of the Stomach.
Lisbon, one of the world’s oldest cities, has a grand and turbulent past. Due to its position on the Atlantic Ocean, the Portuguese capital has been an important international trading post for centuries, flooded by a wide range of cultural influences and culinary tastes. The Romans, Arabs and Phoenicians all left their mark here, particularly with that lasting and classic trilogy: bread, wine and oil. Continue »
The manousheh (plural manaeesh) is one of the defining staples of Lebanese food. In a country known for its divisions, the universally loved manousheh might be the breakfast food that unites all Lebanese. Continue »
Editor’s note: Unsurprisingly, Mexico and Spain have a number of customs in common, especially during the winter holidays. This is the first installment of a two-part special on a sweet tradition that’s shared by the two countries, and the second will appear tomorrow.
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