A half-century Chinese-Peruvian counter spot in Queens feeding Roosevelt Avenue with no frills.

Dorie Greenspan shares her seven must-visit pastry shops in Paris, from classic French pâtisseries to new spots blending global flavors.

Día de Muertos brings many delights to the senses: the bright orange hues of marigolds filling the streets; the unmistakable scent of freshly baked pan de muerto as we step into a bakery. But the Day of the Dead also brings the comforting softness and many iterations of tamales – a treat that many of us quickly associate with Día de la Candelaria in February, but which are also a tradition of this beloved fall holiday.

In early fall, Oaxaca’s landscapes are a study in green. Walking through the city’s colonial center, tall trees’ crowns explode in verdant glory, while vistas in the countryside are even more impressive, boasting an array of variegated grasses, deeply colored agaves, and, of course, stalk upon stalk of corn, heavy with plenty of ears of the country’s most prized aliment. It’s the end of the rainy season here in this southwestern state, the humid period that typically runs from June until October. And after a disappointingly dry season last year, farmers and home growers across the region are celebrating the success of their milpa, the ancient, complementary agricultural system of corn, beans, squashes, and wild and domesticated greens growing all together in interdependent and symbiotic harmony.

“Caliente!” Juan calls out, and we all duck to avoid the steaming hot pan as it floats across the kitchen. He holds one side with a folded up towel, the other with a pair of pliers. Kitchen might be a bit of a misnomer. The small stall sits on the sidewalk, with a temporary tin roof overhead and brand new white tarps tied tightly to the back to protect against Mexico City’s afternoon thunderstorms. Each day for the three weeks leading up to Día de los Muertos, the Day of the Dead holiday, Tito Garcia, the stand’s owner, and the rest of the crew, will make hundreds of pan de muerto sweet rolls, as part of the Jamaica Market’s holiday romería.

While Americans celebrate Halloween this week with M&Ms and Milk Duds, in Catalonia this time of the year is marked with a different, more sophisticated, kind of sweet. The small, round marzipan cookies called panellets are, along with roasted chestnuts and sweet wine, the traditional fare of All Saints’ Day, or Tots Sants in Catalan.

Award-winning baker and author Dorie Greenspan shares her love of simple, satisfying cakes and the Paris pastry shop that inspired her new Moko Cake recipe.

Our guide to Albariño, a classic Galician white wine, and the producers like Martin Códax who are keeping this tradition alive in Rías Baixas DO.

Paris dining moves between nostalgia and reinvention. From bistros reborn as PMU-style bars to chefs blending Sri Lankan spice with French technique, the city’s appetite for both comfort and change keeps it the most exciting food capital on Earth.

Paris dining today isn’t just about white tablecloths or tasting menus. It’s about neighborhood spots, inventive bakers, and chefs cooking with personality—and this list captures 11 of the best.

Marché Popincourt is a locals’ favorite for seasonal produce, friendly vendors, and Parisian charm – without the crowds.

Once a ritual of fine dining, Paris’s gilded cheese carts have nearly vanished. But a new cheese culture, one that is smarter, smaller, and more dynamic, is redefining how Parisians indulge in their favorite dairy obsession.

In Belleville, Paris tastes like home cooking and global exchange. This photo essay follows a morning in one of the city’s most dynamic neighborhoods — where buttery pastries meet Tunisian brik, Vietnamese banh mi, and the easy rhythm of daily life.

Mexican diners offer a place for many in the capital to go for simple eats, often for people struggling to make ends meet. The key is to look for a crowded lunch bar lined with clients downing food before they have to head back to work.

At the edge of Los Angeles’s modern downtown stands a link to the city’s Spanish colonial past. El Pueblo de Los Ángeles was one of the earliest settled areas in what is now L.A. County, and today is home to such attractions as the last standing adobe house, the city’s first firehouse, and, most importantly, one of the oldest family-run restaurants in California, El Rancho Grande. Poised to celebrate 95 years of operation on the area’s historic Olvera Street, this family has grown with the city, preserving and sharing traditional foods since just before this area was designated as a Mexican-style tourist marketplace in 1930.