We know you love seeing some of the most
mouthwatering foods around the world.
Millions of you tuned in to see burgers
dipped in pools of gooey cheese
and barbecue so tender it melts off the bone.
Turns out, the list goes on.
Fresh strawberries and homemade strawberry filling
have made this doughnut a favorite
for locals and tourists.
Pro tip: Eat it with a fork.
The Cronut, a doughnut-croissant hybrid.
Lines are long and quantities limited
for the iconic New York City dessert.
This massive mozzarella ball is called the zizzona,
or a "mother's breast" in local dialect.
And it weighs 66 pounds!
Iberian chorizo comes from a special breed of pig
called the black Iberian pig,
which roams in the Andalusia region of Spain.
Clay-pot rice, or bo zai fan,
is a traditional Cantonese dish.
It's known for fan jiao, the delicious
crispy layer of rice at the bottom of the clay pot.
Pesto, quattro formaggi, or tomato sauce
is stuffed into a pocket of Neapolitan pizza dough
to make this over-the-top dish.
This Egyptian street-food staple looks like falafel,
but it's actually made with fava beans, not chickpeas.
Nasi goreng, which means fried rice in Indonesian,
is the country's national dish,
made with ketchup and an egg cooked sunny-side up.
Tapioca crepes, or beijú, are a popular Brazilian snack
with a consistency similar to jelly.
Rice and meat wrapped in lotus leaf
and cuttlefish ink shrimp dumplings
are a few of the reasons for the standard
45-minute wait at Chef Tony.
Lots of fresh grilled veggies, cheese,
and specialty sauces round out Mustafa's chicken döner.
The Francesinha, or "little French sandwich,"
is a variation of the croque monsieur.
Just add mortadella, sausage, and tomato sauce.
This labor-intensive dish takes four days to make.
Free-range duck is stuffed with hoisin,
soy sauce, and dry spices.
This farm is one of only two
that makes this artisanal raw-milk aged Gouda.
And, by the way, you'll need a boat to get there.
Ray Charles sang about it,
former President Barack Obama was photographed eating it.
From the rich gumbo to the shrimp clemenceau,
Dooky Chase is worth the hype.
Ah, the classic British meal.
At Blacklock, it's called the All In,
meaning you can have it all:
beef, pork, lamb, and unlimited gravy,
all on one plate.
A trusted staple for the past 122 years,
Sahadi's sources most of its ingredients overseas.
The garlic and tahini hummus is a must-try.
It's made fresh daily in-house.
This Neapolitan dessert is made
of honey-covered puff pastry.
During the holidays,
it's the bakery's most coveted dessert,
and not just because it's shaped like a wreath.
This lavish meal can't be ignored.
At Freedman's, the brisket is carved tableside
and served with bone marrow
and Jewish-deli-inspired garnishes.
The soba noodles at Sobaya are cut
into thin, spaghettilike strips by hand,
and the buckwheat flour they're made with
gives them their signature nutty flavor.
At Action Burger, you can choose to eat
off the superhero or villain menu.
The savory ingredients combined with a dollop
of Nutella on a Belgian waffle bun
makes this burger both superhero and villain.
Pouring polenta straight onto a wooden board
is an ancient Italian tradition
called polenta alla spianatora.
But it's not just polenta.
Bone marrow, meatballs, and marinara
round out this family meal.
Ghanaian-style jollof rice is a must-try at Accra.
It's made with smoked turkey
and served with steak stew and plantains.
Locals will tell you you haven't really been to Florence
if you haven't eaten at All'Antico Vinaio.
Its most popular sandwich, La Favolosa,
has salami, pecorino,
artichoke cream, and spicy eggplant.
Eddie's is reminiscent of a 1950s diner.
Its sundae is piled high with three scoops
of homemade ice cream, whipped cream, and a single cherry.
Po'boys are a staple of New Orleans cuisine.
Eat them with fried shrimp or roast beef
sandwiched between two slices of crispy,
fluffy French bread.
Two Boston natives started cooking
this Italian American classic
for a handful of friends out of their apartment.
It's since evolved into a popular
twice-monthly pop-up in West Hollywood.
Fiore's has been in the business
of classic Italian deli food since 1913.
The roast beef and mutz hero comes with its own hefty
container of gravy.
The vegan ice cream that went viral
has only three ingredients:
avocado, grape sugar, and lemon juice.
In Chelsea Market, an Israeli restaurant
is jazzing up a relatively ordinary vegetable,
the cauliflower, with just a drizzle
of olive oil and sea salt.
Joe's iconic soup dumplings are filled with
minced pork or crab and, of course, soup.
But the official recipe is a secret,
and for good reason.
Besides groceries, McGonigle's conveniently sells juicy,
melt-in-your-mouth barbecue platters
from a food truck in the parking lot.
If 7,600 calories sounds like too much of a challenge,
opt for the three-bite version.
Soondae, or Korean blood sausage,
is made with a "waste nothing" mentality.
Seasoned pig snouts, pork belly,
and pig's blood are all used
to make this classic Korean street food.
Eating sea snails is a big part
of Vietnamese nhậu culture,
which encourages communal eating.
These freshwater snails are boiled with lemongrass,
chili peppers, and lime leaves to add flavor.
The dosas at Temple Canteen are made
from rice flour and lentils and are filled
with vegetarian ingredients like potatoes and onions.
The shop's name comes from its location,
in the basement of a temple.
This mango dessert is meant to be eaten
with the skin still on.
It's the tangy mix of a tamarind
and Mexican chamoy sauce,
made from chili, lime, and pickled fruits.
Gas-station snacks are elevated at Garibaldi,
a restaurant located at a Conoco gas station.
Cactus plays an important role
in these Southern Mexican dishes,
like the meat- and avocado-heavy huarache Azteca.
Fried peanuts, crunchy anchovies, chili sauce,
and white rice make for a flavor-packed national dish.
It comes in a signature rooster bowl
imported directly from Malaysia.
The Tokyo location of this restaurant
was the first ramen restaurant in the world to win a Michelin star.
The winning dish features perfectly timed eggs,
soy sauce aged for two years, and truffle oil.
Bakers at Chip have created about 35 cookie flavors,
like peanut butter and jelly
and Nutella sea salt.
Is your mouth watering yet?
This tender lamb dish is seasoned
with spices imported from Pakistan.
It's served with rice or Yemeni bread called malawah.