Featured cities
Start with the cities our editors are eating their way through right now.
Paris
The capital of how the world eats. Mother sauce to natural-wine room, corner bistro to the 2 a.m. kebab.
Rome
Four pastas, three artichokes, one trattoria order you keep getting right. Roma is repetition done well.
Florence
Bistecca alla fiorentina, trippa carts, Tuscan reds and a wine window pouring at 11. Renaissance dining intact.
Bologna
Tagliatelle al ragù, mortadella sliced see-through, Lambrusco at lunch. The fattest city in Italy, and proud.
Tokyo
More Michelin stars than anywhere else and a sandwich shop in every train station. A city built for eaters.
Madrid
Cocido at noon, taberna lunch at three, tapas at eleven. The capital that eats by appointment.
Barcelona
Pintxos bar to Catalan cellar, breakfast vermouth to 1 a.m. patatas bravas. The Mediterranean's loudest table.
London
Sri Lankan rice and curry, modern British rooms, Sunday roast pubs and the city that absorbed every cuisine.
New York City
Five boroughs, every cuisine, no closing time. The city other food cities measure themselves against.
Los Angeles
Strip-mall taquería to Koreatown counter to Westside chef-driven. The city where lunch beats dinner.
San Francisco
Mission burritos, Chinatown dim sum, biodynamic wine rooms and the city that invented California cuisine.
New Orleans
Gumbo, po-boys, jambalaya and a 24-hour daiquiri counter. The most distinctive food city in America.
Trending dishes
Plates worth booking a flight for.
Agnolotti del Plin ★ 4.9
Agnolotti del plin are tiny pinched-pasta squares filled with leftover roast meat, from Langhe and Monferrato in Piedmont. Served with butter and sage, or with their own sugo.
Turin · Consorzio
Al pastor taco ★ 4.9
Marinated pork shaved off a vertical trompo onto a small corn tortilla, topped with grilled pineapple, white onion and cilantro. LA's east-side staple.
Los Angeles · Leo's Tacos Truck
Alinea tasting menu ★ 4.9
Grant Achatz's Lincoln Park tasting menu: 18 to 22 courses of edible-balloon, painted-tablecloth, hot-pepper-ice theatre that codified modernist American fine dining.
Chicago · Alinea
Anolini in brodo ★ 4.9
Small round pasta parcels filled with a long-braised beef and Parmigiano paste, served drowning in capon or mixed-meat broth. Parma's Christmas dish and its winter answer to every question.
Parma · Ristorante Cocchi
Antep fıstıklı baklava ★ 4.9
Forty or more layers of hand-rolled dough, clarified butter and crushed green Antep pistachio, baked and syruped so the top shatters and the base stays crisp rather than wet.
Gaziantep · Koçak Baklava
Apfelwein ★ 4.9
Frankfurt's tart, still apple wine, poured from a stoneware Bembel into a ribbed Gerippte glass. Drink it pure, spritzed with sparkling water, or sweetened with lemonade if you must.
Frankfurt · Lorsbacher Thal
Aragosta alla catalana ★ 4.9
Spiny lobster boiled, split and served cold under raw tomato and sweet onion dressed with oil and lemon. No cream, no sauce, no heat. The dish Alghero is known for outside Sardinia.
Alghero · La Lepanto
Arancina ★ 4.9
Arancina is a deep-fried saffron rice ball, round in the Palermitan tradition (conical in Catania), stuffed with meat ragu, butter and ham, spinach or porcini, breadcrumbed and fried golden.
Palermo · Ke Palle Arancine d'Autore
Asado ★ 4.9
Argentine barbecue: beef cuts (bife de chorizo, vacio, asado de tira, mollejas, chorizo, morcilla) cooked slowly over wood embers in a parrilla. Sliced thick, salted simply, served with chimichurri an
Buenos Aires · Don Julio
Assam laksa ★ 4.9
Thick rice noodles in a sour tamarind and mackerel broth, piled with cucumber, pineapple, mint, torch ginger and a spoon of pungent hae ko prawn paste.
Penang · Wan Dao Tou Assam Laksa
Atay Nana (Mint Tea) ★ 4.9
Atay nana, Morocco's national drink: green gunpowder tea steeped with fresh spearmint and lump sugar, poured ceremonially from height to aerate the brew; offered to every guest.
Marrakech · Cafe des Epices
Bacalao al pil pil ★ 4.9
Bacalao al pil pil is a Bilbao invention: salt cod slow-cooked in olive oil with garlic and dried chili, then emulsified by shaking the pan until the gelatin and oil form a thick yellow sauce that coa
Bilbao · Casa Rufo
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Cuisines
Signature dishes
- Fried Wisconsin cheese curds
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- Sonoran hot dog
- Wisconsin brandy Old Fashioned
- Carne adovada
- Galette de sarrasin
- Pacific Northwest oysters
- Texas smoked brisket
- Dungeness crab
- Friday fish fry
- Bacalao al pil pil
- Burek
- Chiles en nogada
- Dim sum
- Pho
- Wisconsin butter burger
- Wisconsin frozen custard
- Banh mi
- Khao Soi
- Bratwurst on a hard roll
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