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 Istanbul’s still-local Samatya district, Tarihi Mimoza serves fiery bowls of kelle paça soup deep into the night - the ultimate post-meyhane comfort.

Explore our 2025 guide to gifts from the backstreets featuring culinary treasures from Europe, The Americas, and Asia. We've sourced one-of-a-kind kitchenware, spices, and specialty foods like Sicilian Moorish-head planters, artisanal Korean gochujang, Turkish kaymak, and Mexican barro negro pottery – and avoided Amazon altogether.

Tucked into a sunlit corner of Villa Ortúzar, Bar Oriente offers the kind of milanesa that keeps Buenos Aires running, a straightforward neighborhood refuge where tradition lives on through family hands and handwritten menus.

Discover the best restaurants in Bangkok through a local lens, from century-old shophouses serving timeless noodles to modern chef’s tables redefining Thai cooking. This guide highlights essential spots across the city.

From the outside, La Tonina – a humble taquería in the San Rafael neighborhood that’s been in business for some 80 years – gives nothing away. It’s not until you step inside and the scent of fresh flour tortillas hits that you suddenly find yourself transported out of Mexico City and up to northern Mexico. La Tonina was founded in 1946 by Héctor Garza, a professional wrestler known by his lucha libre ring name Tonina Jackson (more on that later). Héctor was from the northeastern city of Monterrey – where wheat and flour tortillas are essential to the local cuisine – which is the reason why in his restaurant, corn never stood a chance.

Jokes and laughter can be heard from among the olive trees in a field on the coast of Arsuz, a village in the southern Turkish province of Hatay. Here, two dozen women are hard at work on the hilly land, with a view of the Mediterranean Sea on one side and the Amanos Mountains on the other. Seven days a week, from early morning to midday, the workers comb through the trees one by one, gathering the olives and depositing them on plastic tarps spread on the ground.

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

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.

“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.

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.

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.