world food travel

A Global Guide to Local Food

Destination Guides

Get Inspired

Explore the best regional dishes and drinks to get deeper into a culture. Our writers and users have covered more than 170 destinations . Where will you eat next?

Philippines

New Orleans

ESSENTIAL DISHES

We believe that what you eat depends on where you are. The regional, traditional foods we spotlight around the world—their history, context, and flavors—are important cultural gateways. Hungry yet?

Taco de carnitas

Chile relleno de picadillo, almojábana, pan de bono, pan de yuca, queso en salsa, western north carolina-style bbq, chicken savoy, soft pretzel, 12-layer coconut cake – peninsula grill, porridge, øllebrød.

The Latest Stories on the Eat Your World Blog

The Best Food Markets in Madrid

Sabrina Palmieri 2024-01-13T12:32:04-05:00 January 13, 2024 |

When it comes to tapas, cañas, and vermú in Spain, there’s one setting that immediately comes to mind: [...]

Las Vegas: Where the Locals Eat

Ryan Slattery 2024-01-08T18:24:55-05:00 January 8, 2024 |

Food halls, off-the-Strip chef-driven restaurants, neighborhood eateries: Here's how to eat like a local in Las Vegas, according [...]

Eating in Rockaway Beach, Queens

Laura Siciliano-Rosen 2024-01-12T15:32:58-05:00 June 30, 2023 |

Food vendors and restaurants in the Rockaways have only gotten better over the years. Here’s where to eat [...]

The Ultimate Guide to the Queens Night Market

Nigel Sielegar 2024-04-08T17:06:39-04:00 April 5, 2023 |

Updated for the 2023 season! The Queens Night Market has returned to Flushing Meadows-Corona Park for its eighth [...]

Eating Kashmiri Wazwan

Zain Shah 2024-03-18T11:59:06-04:00 March 23, 2023 |

Our Kashmiri writer shares the experience of wazwan, the famous multicourse feast of Jammu and Kashmir, and where [...]

Typical Foods in Puerto Rico, From San Juan to Fajardo

Laura Siciliano-Rosen 2023-02-17T12:21:40-05:00 February 10, 2023 |

Prior to spring-breaking there with the family in 2022, I hadn’t been to Puerto Rico in nearly two [...]

Traditional Honduran Dishes We Love

Joanna Nowak 2024-02-07T08:49:29-05:00 December 5, 2022 |

In the heart of Central America, Honduras is an incredibly diverse country with a unique gastronomy reflecting indigenous [...]

What to Do (and Eat) in Laramie, Wyoming

Laura Siciliano-Rosen 2023-02-17T12:14:48-05:00 August 17, 2022 |

Laramie, in southeastern Wyoming, is on the opposite side of the state from such big-name tourist draws as [...]

QUEENS FOOD TOUR

*As seen in The Wall Street Journal and Gothamist !*

Our long-running “around the world” Jackson Heights food tours are just as popular with curious New Yorkers as they are with out-of-towners looking to experience a real slice of NYC.

We love to share our passion for the diverse neighborhood we’ve called home for 15 years. We can accommodate a wide range of eaters—mixed or private groups, company teams, school groups, kids—and dietary restrictions. We run more sustainable tours using compostable utensils and plates, and donate a portion of tour proceeds back to worthy causes in the area.

ABOUT EAT YOUR WORLD

Part global food database, part travel destination guide, and part Queens food experts/tour operators, Eat Your World isn’t your typical blog. We are an online resource for regional food and drinks around the globe founded on the principle that what you eat depends on where you are.

We believe local cuisines are worth celebrating. To that end we spotlight the unique culinary traditions of cities around the world, from Detroit to Delhi. We feature regional dishes, their cultural context, and the local restaurants in which they’re found. We work with writers around the globe and encourage users to upload their own local food photos and Food Memory stories.

T RAVEL BRANDS WE’VE WORKED WITH

Want to learn how Eat Your World can help promote and elevate your destination or brand? Find out how to work with us .

GET INVOLVED Join the EYW Project: Contribute Food Pics + Food Memories

Eat Your World needs your help to create a truly global database. Show us where you’ve been and what regional foods and drinks you’ve found, or share your own culture’s foods and drinks with thousands of EYW readers.

No membership is required. We moderate all user submissions to ensure they meet our goal of celebrating regional cuisine, but within 24 hours, your submission should appear on this site.

Via photos and/or words, share your family’s food traditions, the best meal from your last trip, the dish you’ll always associate with your grandmother’s kitchen. We want to hear it all!

Looking for your next food adventure? Join our newsletter for fresh content, EYW news + more, to inspire life-changing eating experiences near and far.

Destinations

Queens Food Tours

Work With Us

World Food Travel Academy

Our industry's oldest and most respected training for professionals in culinary tourism (a.k.a. food tourism and gastronomy tourism).

You're in the Right Place!

Improve your skills, gain knowledge, grow your business.

About the Training

Does this sound like you.

You are passionate about the intersection of food and travel. You might be a tourist guide or tour director, or perhaps a tour operator or a travel agent or travel counselor. You might also be a destination marketer or a chef, cook or food and beverage manager in a hotel. You might be a recent university graduate exploring possibilities in our industry. No matter your professional background, we have designed training and certifications with you in mind.

What You Get

100% Online Access

Instant Feedback

Stellar Support

Multilingual Options

Chefs y profesionales del restauración [español], click to edit heading, what our learners say.

Most Frequently Asked Questions

How much time do i get to take the course, who will be my faculty advisor, will i be able to download materials, can i get an invoice.

Important Links

Follow & connect.

What’s New in the World of Food Tourism & Culinary Travel?

“Food tourism is the act of traveling for a taste of place in order to get a sense of place.” ™ World Food Travel Association

Travelling the world to experience different cultures through food is not new, but the opportunities for immersion keep expanding. If you’re a foodie, or a food-focused traveller, here are some exciting things to watch out for in the world of food tourism.

Culinary Destinations

The concept of food tourism and culinary vacations have gained significant momentum, with more travellers seeking destinations renowned for their culinary experiences. Cities and regions are increasingly marketing themselves as food destinations, showcasing their local specialties and culinary traditions to attract tourists.

Experiential Dining

Food tourists are seeking more immersive and hands-on experiences, going beyond just tasting the local cuisine. This includes participating in cooking classes, visiting local markets, and engaging in farm-to-table experiences where they can learn about the sourcing and preparation of ingredients.

Fusion Cuisine

Fusion food has become popular among travellers, especially among millennials and Gen Z. They are interested in trying innovative combinations of flavours from different cuisines, resulting in unique and exciting dining experiences.

Sustainable & Ethical Food Practices

With an increased focus on sustainability and ethical food production, food tourists are seeking establishments that prioritize locally sourced, organic, and ethically produced food. There’s a growing interest in supporting businesses that follow environmentally friendly practices .

Technology Integration

Technology is playing an essential role in food tourism. Food-related apps, online reviews, and social media platforms influence travellers’ choices regarding where and what to eat during their trips. Additionally, some tours and experiences are incorporating virtual reality and augmented reality to enhance the dining experience.

Food Tourism Festivals & Events

Food-themed events and festivals have become significant draws for tourists. These gatherings celebrate local food culture and can range from small-scale street food festivals to large international food events, such as:

1. Oktoberfest – Germany : Oktoberfest is one of the world’s largest and most famous beer festivals, held annually in Munich, Germany. The festival usually takes place from late September to the first weekend in October. It celebrates Bavarian culture with an abundance of traditional German beer, food, music, and various attractions.

2. Taste of Chicago – USA: This annual food festival usually takes place in the summer, spanning multiple days. The festival showcases a diverse array of Chicago’s food scene, including famous deep-dish pizza, hot dogs, ethnic cuisine, and desserts.

3. La Tomatina – Spain : La Tomatina is a unique and lively food festival held in the town of Buñol, Spain. It takes place on the last Wednesday of August, during which participants engage in a massive tomato fight. Thousands of people come together to throw ripe tomatoes at each other, creating a vibrant red spectacle.

4. Cherry Blossom Festival – Japan : While not exclusively a food festival, the Cherry Blossom Festival, also known as Hanami, is a significant event in Japan, celebrating the blooming of cherry blossoms in spring. During this time, people gather under cherry blossom trees to have picnics and enjoy various traditional Japanese foods and snacks.

5. Pizzafest – Italy : Also known as Naples Pizza Village (Napoli Pizza Village), Pizzafest is a popular pizza festival in Naples, Italy. Naples is the birthplace of pizza, and this festival celebrates the city’s culinary heritage. The event showcases various types of pizzas from local pizzerias and includes pizza-making competitions, workshops, and entertainment.

These food festivals not only offer a chance to indulge in delicious cuisine but also provide a unique cultural experience and a glimpse into the culinary traditions of the respective regions. 

Food and Beverage Pairings

The pairing of food and beverages, such as wine, craft beer, or artisanal spirits, is gaining popularity in food tourism. Travellers are interested in exploring how different beverages complement and enhance the flavours of various dishes.

Street Food

Street food continues to be a major attraction for food tourists, offering affordable and authentic local flavours. Food tours specifically centred around street food are becoming more prevalent in many cities.

Cultural Exchange Through Food Tourism

Food tourism is viewed as a means of cultural exchange, providing tourists with insight into the traditions and heritage of a destination through its cuisine. This also includes learning about traditional cooking techniques and recipes passed down through generations.

Dietary Preferences and Food Allergies

Food tourism has adapted to cater to different dietary preferences and restrictions, including vegetarian, vegan , gluten-free, and other special diets. Restaurants and food tour operators are offering more inclusive options to meet diverse needs.

Related Posts

Napa valley: epicurean wonders from vine to table, brewing innovation: the caffeine-free coffee alternative that’s turning heads, 5 over the top dining experiences for 2024, culture & connection through food tourism: my experience at the..., hot trend: open fire culinary experiences from georgia to tulum, the future is transformative: 2023 food marketing trends, privacy overview.

2018 Primetime Emmy & James Beard Award Winner

A History of Moscow in 13 Dishes

Jun 06 2018.

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.

History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.

Olivier Salad

To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).

There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.

Borodinsky Bread

The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.

Buckwheat Grechka

Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.

Mimoza Salad

This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.

It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.

Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.

The Big Mac

So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.

The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.

Fish Tartare aka Sashimi

One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.

Blue Cheese roll

If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)

If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.

We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.

Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock

R&K Insider

Join our newsletter to get exclusives on where our correspondents travel, what they eat, where they stay. Free to sign up.

The Perfect Dish: The Moscow Burrata

Featured city guides.

jQuery(document).ready(function($) { var retina = window.devicePixelRatio > 1 ? true : false; if( retina ) { jQuery('.header-wrapper .logo img.fooddrink').attr('src', 'https://worldoffoodanddrink.worldtravelguide.net/wp-content/uploads/sites/3/2017/06/WTG-FD-WoFD-logo2.jpg'); jQuery('.header-wrapper .logo img').attr('width', '161'); } });

Moscow food & drink guide: 10 things to try in moscow, russia.

• Share on Facebook
• Share on Twitter
• Share on Google+
• Share on Reddit
• Share on Pinterest
• Share on Linkedin
• Share on Tumblr

From hearty dumplings to colourful confectionary, Moscow serves up culinary delights to please a tsar

With the ban on imported ingredients from the EU, Russia has turned to sourcing local produce and reinventing traditional dishes by giving them a fresh twist. The city’s restaurants are very diverse–you’ll find Soviet-themed canteens, glamorous upmarket establishments, and family-owned eateries alike. If you’re ready to sample Russia’s traditional culinary delights, here’s what you should try in Moscow and where to find them.

Dumplings are popular throughout Eastern Europe, but what sets Russia’s version apart is the semi-circular shape and thinness of the dough. Stuffed with minced meat, onion and herbs, pelmeni are enjoyed with melted butter, sour cream, tomato sauce, or vinegar, depending on the restaurant. Muscovites like to keep their dumplings in the freezer, popping them into boiling pots of water for a quick meal as and when desired.

Where to try: Lepim i Varim’s (Prospekt Mira 26/1) mission is “to cook the best dumplings on Earth”, and you’ll need to do a lot of travelling if you want to prove them wrong.

Borshch Moskovsky (Moscow style borscht)

There’s much more to borscht than beetroot. Beloved by the Slavs, this sour soup has spread far and wide across Eastern Europe, adopted to local tastes along the way. When in Moscow, you’ll want to try their version of the dish – expect to spot beef, ham and Vienna sausage pieces in the broth.

Where to try: Grand-Café Dr.Zhivago (Mokhovaya Street 15/1).

Similar to crepes, these traditional Russian pancakes are wafer-thin. They’re made from wheat or buckwheat flour and served either sweet or savoury, with ingredients/additions such as jam, sour cream, butter and caviar. Although they come out of the frying pan round, it’s rare to find them in that shape on your plate. Instead, they’re folded neatly into triangles, squares or simply rolled up.

Where to try: Step into the stylised canteen of Grably (Pyatnitskaya Street 27) for its budget-friendly selection of blinis which includes sweet options, fruity options, meat options, or the classic savoury.

Moscow’s doughnuts are round and can be filled with just about anything sweet, but are always served piping hot and with powdered sugar. These treats are nostalgic for many Russians, as they’re easy to make and common comfort food.

Where to try: Opposite the Ostankino palace (Ostankinskaya Street 1), there’s a little pink house serving these hearty doughnuts in a traditional paper bag.

This staple breakfast porridge is traditionally made of crumbly buckwheat that has been thickened with water or milk and seasoned with butter. It is often served with fried onions, or with sugar and milk.

Where to try: Coffee Piu (Chistoprudny Boulevard 9) is a cute little coffee shop, where kasha is a constant special.

Cabbage soup has been around since the 9th century and is a large part of Russian culture, usually enjoyed in the summertime. This dish can be prepared in a wide variety of ways: with or without meat, with fish, roasting the vegetables beforehand or not.

Where to try: At Matryoshka (Kutuzovsky Avenue 2/1) you’ll find many traditional Russian dishes set among furniture and curiosities with an old-world glamour feel/touch.

Enjoyed as a snack, these large baked or fried buns are typically stuffed with beef but also come with other fillings, like salmon, mashed potatoes, mushrooms, onions and egg, or cabbage. Sweet-based fillings include fruit, jam, or cottage cheese.

Where to try: Skalka (Lavochkina Street)

Once considered an expensive treat, this traditional dessert dates back to the 16th century and is made from baked fruit puree, egg whites, sugar or honey. Available in all colours and fruit flavours, these airy squares of confectionary are like a cross between jellies and marshmallows.

Where to try: Head to Café Pushkin (Tverskoy Boulevard 26). What better place to try this traditional upscale Russian treat than at a restaurant dedicated to style and history?

Think vodka isn’t for you? Try the real deal in Moscow and think again. Specifically, you should seek out local brands like Moskovskaya Osobaya. There’s also etiquette to go along with the experience – snack on pickles while drinking, and if you’re the one pouring the shots, you’re expected to make the toast.

Where to try: Bar Luch (Bol. Pirogovskaya 27) has one of the most impressive selections of drinks in Moscow.

Known as the drink of the 18th century, this sweet liquor is homemade by mixing various fruit and berries with vodka – making for a good vodka-alternative if you’re not a fan of drinking it neat. It can be made with just about any fruit and mixture of sugar, with the most popular flavour being cherries and honey. Nalivka is often served as dessert, with tea, or to accompany sweets.

Where to try: Odessa-Mama (Krivokolennyy Pereulok)

Before you go, check out:

• Moscow Travel Guide
• Russia Travel Guide
• More In Drink

Exploring global coffee culture: from Kaapi to Kaffeost

London food & drink guide: 10 things to try in London

The world’s love affair with tea 

A journey through the diverse world of coffee, from cheese-infused brews to spiced concoct…

Popular Articles

Dublin food & drink guide: 10 things to try in Dublin, Ireland

Tenerife food & drink guide: 10 things to try in Tenerife

The World Travel Guide (WTG) is the flagship digital consumer brand within the Columbus Travel Media portfolio. A comprehensive guide to the world’s best travel destinations, its print heritage stretches back 30 years, with the online portal reaching its 15-year anniversary in 2014. Available in English, German, French and Spanish versions, the WTG provides detailed and accurate travel content designed to inspire global travellers. It covers all aspects, from cities to airports, cruise ports to ski and beach resorts, attractions to events, and it also includes weekly travel news, features and quizzes. Updated every day by a dedicated global editorial team, the portal logs 1 million+ unique users monthly.

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes
• Overview: Food & Wine 2024 Global Tastemakers
• Top U.S. Cities for Food and Drinks
• Top International Cities for Food and Drinks
• Top Cities for Coffee
• Winner: Best City for Coffee
• Plus One: Top U.S. Cities for Food & Drinks
• Winner: Best International City for Food & Drinks
• Winner: Best U.S. City for Food & Drinks
• Plus One: Top International Cities for Food & Drinks
• Plus One: Top Cities for Coffee
• Top U.S. Restaurants
• Top International Restaurants
• Winner: Best U.S. Restaurant
• Winner: Best International Restaurant
• Plus One: Top U.S. Restaurants
• Plus One: Top International Restaurants
• Top U.S. Bars
• Top International Bars
• Winner: Best U.S. Bar
• Plus One: Top U.S. Bars
• Winner: Best International Bar
• Plus One: Top International Bars
• Top U.S. Cities for Bakeries
• Top International Cities for Bakeries
• Winner: Best U.S. City for Bakeries
• Plus One: Top U.S. Cities for Bakeries
• Winner: Best International City for Bakeries
• Plus One: Top International Cities for Bakeries
• Top Markets for Food and Drinks
• Winner: Best Market for Food & Drinks
• Plus One: Top Markets for Food & Drinks
• Top U.S. Hotels for Food and Drinks
• Top International Hotels for Food and Drinks
• Top Hotel Bars in the U.S
• Top International Hotel Bars
• Winner: Best U.S. Hotel for Food & Drinks
• Plus One: Top U.S. Hotels for Food & Drinks
• Winner: Best International Hotel for Food & Drinks
• Plus One: Top International Hotels for Food & Drinks
• Winner: Best U.S. Hotel Bar
• Plus One: Top U.S. Hotel Bars
• Winner: Best International Hotel Bar
• Plus One: Top International Hotel Bars
• Top Cruises for Food and Drinks
• Winner: Best Cruise for Food & Drinks
• Plus One: Best Cruises for Food & Drinks
• Top Airports for Food and Drinks
• Top Airlines for Food and Drinks
• Winner: Best Airline for Food & Drinks
• Plus One: Top Airlines for Food & Drinks
• Plus One: Top Airports for Food & Drinks
• Winner: Best Airport for Food & Drinks
• Global Tastemakers

10 Top Airports for Food and Drinks, According to the Experts

Get a taste of local flavors inside these airports' terminals.

Courtesy of Istanbul Airport

Let's be blunt: Flying can be a drag. From ensuring you have enough time to get from your house to the airport, through security, and to wherever the hell your gate is, the idea of going through an airport can make the very act of travel too stressful. But we're here to tell you that this doesn't need to be the case. All you need to do is pick the right airport. And get the right snack.  

The 2024 Global Tastemakers panel of food and travel experts nominated their favorite airports for dining and drinks. Here are the travel hubs we consider top-notch and what flavors you can expect inside.

Winner: Jewel Changi Airport (Singapore)

Lauryn Ishak/Bloomberg via Getty Images

Find yourself in the midst of Singapore's best flavors literally right out the gate at the Jewel Changi Airport , named the best hotel airport for food and drinks in the 2024 Global Tastemakers Awards. With more than 100 food vendors, you're bound to find something to delight your taste buds. For something warm and inviting, head straight to Kiwami , a ramen spot on Level 1 with slurp-worthy broth made with Japanese pork bones that have been simmering for more than 10 hours. Or, snag a local bite at Jumbo Seafood on Level 3 for a taste of its award-winning chili crab, then make your way to Sourbombe Artisanal Bakery on Level 2 for the perfect sweet treat before departure.

Tokyo-Narita International Airport (Narita, Japan)

Courtesy of Narita International Airport

Narita International Airport offers a glimpse into Japan's culinary traditions. In the airport, guests can get their first (or last) taste of spectacular sushi at Sushi Kyotatsu , which has locations in both Terminal 1 and Terminal 2. Don't miss its bluefin tuna, sourced locally from Toyosu Market. Or go for a heartier meal at Tempura Nihonbashi Tamai in Terminal 2, which once again highlights seasonal and fresh local produce, all wrapped up in a crunchy bite.

Dubai International Airport (Dubai, UAE)

Courtesy of Dubai International Airport

Luxury reigns supreme inside the Dubai International Airport. Between the high-end shops, guests can dig into rich culinary experiences like L’Éclair de Génie , a pastry shop offering every type of eclair under the sun, and find plenty of Middle Eastern flavors at spots like Comptoir Libanais , a grab-and-go Lebanese delight. But this is a truly international destination, meaning there are lots of international and recognizable brands like Shake Shack in Terminal 3 and Pret A Manger in Terminal 1 and 5, if you're feeling like you need a taste of the U.S. or UK.

Heathrow Airport (London, England)

George Rose/Getty Images

Have a quintessentially British experience at London's Heathrow Airport with a quick stop at Gordon Ramsay Plane Food , which brings gourmet dining to Terminal 5. In fact, all of Terminal 5 is well-known as the best spot for dining in the United Kingdom's largest airport. Here, travelers will find eateries that cater to every craving, from quick snacks at Giraffe to luxurious sit-down meals at Caviar House & Prunier Seafood Bar .

Istanbul Airport (Istanbul, Turkey)

Istanbul Airport's food selection is a true reflection of its position at the crossroads of Europe and Asia. Stop in at spots like Simit Sarayi (at both Gate 9 and 13) for a quick taste of Turkish street food with its fresh simits and pastries, or go for a more in-depth meal at Cuisine Anatolia at the International Airside A-B Pier, showcasing the range of Turkish cuisine through dishes like kebabs and rack of lamb.

Amsterdam Airport Schiphol (Netherlands)

Creative Touch Imaging Ltd./NurPhoto via Getty Images

Get a taste of modern Dutch culture at the Schiphol airport. In Café Rembrandt , nicknamed "Schiphol's living room," travelers can kick back and enjoy local beers and snacks (even at 10 a.m. because there are no rules in an airport), or take a short culinary tour of the Netherlands at Dutch Kitchen , located on Holland Boulevard, which serves traditional dishes like Dutch pancakes and herring paired perfectly with forward-thinking cocktails that feature Jenever, a Dutch-made gin.

John F. Kennedy International Airport (New York City)

Randy Duchaine / Alamy

JFK's food selection is almost as massive as the airport itself. After hopping off a flight or before boarding, grab an iconic taste of New York at spots like The Palm Bar & Grille , located in Terminal 4, which brings New York steakhouse energy to the airport. But, like others on the list, JFK is truly an international hub, so it's easy to find global flavors, including Soy and Sake for ramen in Terminal 1 and Mi Casa Cantina and Restaurant in Terminal 4.

Hartsfield–Jackson Atlanta International Airport (Georgia)

Courtesy of Hartsfield Jackson Inernational Airport

At Hartsfield-Jackson, travelers will find plenty of Southern hospitality. Pull up a seat for a welcome hello or goodbye at Bantam and Biddy by Shaun Doty in Concourse C, which is open for breakfast, lunch, and dinner and focuses on tasty chicken meals, or head to One Flew South in Concourse E for a sophisticated sit-down meal that blends Japanese inspired flavors with Southern favorites, including shishito peppers and fully stacked burgers.

San Francisco International Airport (California)

Courtesy of San Francisco International Airport

The San Francisco International Airport offers a fantastic array of dining styles for travelers to enjoy as they prepare to go from point A to point B. Grab something locally sourced at spots like Napa Farms Market in Terminal 2, which epitomizes California's farm-to-table vibe with its bagel bar, soups, and sandwiches, all using area favorites like Cowgirl Cheese and Acme Bread. 

Also try The Plant Café Organic in Terminal 2, which, as the name suggests, uses only organic ingredients for its salads, juices, and sandwiches.

Vancouver International Airport (Canada)

Courtesy of Vancouver International Airport

Celebrate the natural bounty of British Columbia when traveling through Vancouver's international airport with dining spots like Globe@YVR , located at US Terminal Level 4, which offers both gorgeous runway views and dishes that incorporate sustainable seafood caught right in the Pacific Northwest. Those looking to try British Columbia's wines can head straight to Jetside Lounge , also located at US Terminal Level 4, where the Okanagan wines are always flowing.

Plus One: Munich Airport (Germany)

Courtesy of Munich International Airport

Munich's International Airport embraces the Bavarian lifestyle in all the ways one would hope.  Here, travelers can indulge in a beer at Airbräu , the world's first airport brewery, or try the Michelin-starred Mountain Hub Gourmet Restaurant . And if you time your visit right you can explore the annual Christmas Market and Oktoberfest celebrations, which feature special menus and live music right inside the terminal.

Global Tastemakers is a celebration of the best culinary destinations in the U.S. and abroad. We asked more than 180 food and travel journalists to vote on their favorites, including restaurants and bars, cities, hotels, airports, airlines, and cruises. We then entrusted those results to an expert panel of judges to determine each category’s winners. In many categories, we’ve included a Plus One, hand-selected by our expert panel, to shout out more culinary destinations we don’t want our readers to miss. See all the winners at  foodandwine.com/globaltastemakers .

• lol Badge Feed
• win Badge Feed
• trending Badge Feed

Browse links

• © 2024 BuzzFeed, Inc
• Consent Preferences
• Accessibility Statement
• Trending badge Trending

"The Food Game Is Seriously Off Here": People Are Sharing The Travel Destinations Worth Visiting For The Food Alone (And Others Where The Cuisine Seriously Disappointed)

"Given how touristy the area is, I expected that the food would be just OK. In reality, it blew my mind."

BuzzFeed Staff

Food and travel are intricately connected. Personally, I travel to eat. I love nothing more than visiting new places to try the unique flavors and dishes. But, of course, not every meal can be a standout. So redditor u/BornThought4074 asked, " What country had food better than you expected, and which had food worse than you expected?" Here's what people said.

1. "turkish food was amazing, particularly turkish breakfasts. they were always these huge feasts of many small plates including fresh bread, pastries, cheese, cold cuts, fruits, olives, hummus, and the best fresh honeycomb i've ever tasted.".

— u/core_embasol

2. "Amalfi, Italy. When I went to the Amalfi Coast I expected that the food would just be OK given how touristy the area is. In reality, it blew my mind. Everything we ate was super fresh, and consistently just delicious."

— u/pkzilla

3. "The food in Switzerland was not good at all. We really tried to find the best spots and did our research before each meal. Even so, all the food we ate was just okay at best. The views don’t disappoint, though!"

— u/dbryn95

4. "Cambodia is, unfortunately, on my bad food list. I was expecting bright, fresh flavors like Vietnamese food, but most things tasted bland."

— u/Depressedmonkeytiler

"I had really high hopes for Cambodian food when I visited, and I left feeling super underwhelmed, especially compared to the food I've had in its neighboring countries."

— u/DQBeltBuster

5. "Sri Lanka! The food blew me away. I never had a bad dish while traveling there. It's been six years since I visited this country, and years later, I still dream about some of the things I ate. The curries were so flavourful."

6. "The food in Iceland was better than expected. From fish stew and hot dogs to lamb chops, fresh rye bread, and skyr, I ate many delicious things there."

— u/KyleUTFH

7. "Indonesia has great food. Where I'm from, Indonesian cuisine is unknown, and it's hard to find an Indonesian restaurant. The food was a pleasant surprise."

— u/adventu_Rena

8. "Puerto Rico. It's a tropical island, but ironically, fresh fish was hard to find. We ate lots of pork and fried food. I love visiting Puerto Rico. I've been a few times and have only had good trips. But the food game is off."

— u/winoquestiono

9. "The food in The Netherlands was subpar. I like some Dutch snacks and desserts, such as stroopwafels, poffertjes, and frikandel, but otherwise, Dutch cuisine is among my least favorites. Whenever I go to The Netherlands, my favorite thing to eat is Indonesian food."

— u/PacSan300  

10. "Bologna, Italy. This is the place to go for better-than-expected food. It should be the real food capital of Italy. Think: tagliatelle al ragù, tortellini, lasagna, and more."

— u/Aggressive_Owl4802

11. "If Colombia had some of the world's best food, it would just be unfair. The country has beautiful people and a diverse, stunning country. If Colombia had food as good as Mexico's, it would need to be broken up with an antitrust lawsuit. That being said, I didn't find the food to be awful, just very mediocre."

— u/Rarelyimportant

12. "Georgia had incredible food. From the khachapuri to the wine, everything was amazing. I went in not knowing much about the cuisine, but after taking a cooking class in a local home and eating our way through the country, I left so impressed that I started cooking Georgian food back home."

— u/CaptMonkeyPants78

13. "Lima, Peru has the best food. The city has many great restaurants, from some of the most acclaimed restaurants in the world to lots of small and casual gems. There's particularly great Chinese and Japanese food, too."

— u/dcphaedrus

14. "Poland. I was expecting the cuisine to be more like German food (which I enjoy, but find it can be quite repetitive and unimaginative often), but was very pleasantly surprised by Polish food."

— u/vg31irl

15. "The food in Dubai was better than expected. Dubai gets a lot of hate, but you'll find great food if you get away from the malls and fancy restaurants and go to where the local working-class people and immigrants live and eat. It's hard to find another city with so many diverse, unique, and authentic options."

— u/not_ur_avg

16. "The food scene in Ireland blew me away. Americans tend to think of Irish food as meat and potatoes, but I had excellent Irish food that was far beyond the stereotypical dishes, and I ate some bomb international food as well."

— u/mrburbbles88

17. "I was a bit disappointed by the food in Morocco. I enjoyed tagine and couscous, but it seemed like every restaurant had little more than these two options, and they got boring."

— u/contessamiau

18. "Belgium was a surprising gem for me. I had almost no expectations going into this trip. I went for the beer but ended up loving the homey and flavorful comfort food."

— u/Sbonkers

19. And finally, "Honestly, my partner and I were a bit let down by the food in France. We tried a huge variety, from street food to some fine-dining restaurants, and overall, it was pretty... meh. To be fair, we had also just been in Italy less than a week before, so maybe that had to do with our disappointment."

— u/Tribalbob

Do you have something to add? What destinations exceeded your expectations when it came to the food? And which places left your taste buds feeling disappointed? Tell us in the comments or drop it into this Google form.

Share this article.

• International edition
• Australia edition
• Europe edition

‘Hell on Earth’: famine nears in northern Gaza despite Israeli aid pledges

Doctors describe rise in infections and amputations among dangerously malnourished patients

E very morning, starving mothers arrive at the doors of al-Awda hospital in northern Gaza desperately seeking baby formula. Many mothers of newborns are unable to breastfeed, the head of the hospital said, because they are so underfed.

Inside the hospital, where doctors are undergoing treatment for malnutrition alongside their patients, surgeons say they are carrying out increasing numbers of amputations owing to the effects of acute hunger.

“Everyone here has lost more than a quarter of their body weight due to malnutrition. There is no food,” said Mohammed Salha, al-Awda’s acting director.

Salha, an orthopaedic surgeon, is receiving treatment from the hospital he runs including drugs and vitamins to treat conditions stemming from acute hunger. “I can already tell that I’ve grown weaker,” he said.

“We’re seeing a rise in infections among the injured and after surgeries,” he added. “These people need good nutrition to help them heal.” Salha said poor nutrition meant more infections, including gangrene, which in turn meant more amputations.

For months, aid groups have struggled to get food to an estimated 300,000 people in northern Gaza, where the world’s global authority on food security recently predicted a famine was either already happening or would begin before July.

The crisis worsened last week when the food charity World Central Kitchen, the only organisation outside the UN regularly providing hot meals, suspended operations after Israeli strikes killed seven staff members .

“WCK was feeding around 500,000 people each day with hot meals,” said Abeer Etefa, a spokesperson for the UN’s World Food Programme in Cairo. “We are feeding over a million people each month, and Unrwa [the UN’s agency for Palestinian refugees] is providing food to people monthly. Between the three of us, we are really trying to push back this famine.

“But this will only work if humanitarian aid workers are operating in a safe environment – there has to be respect for their protection, because of the urgent need to access the most vulnerable throughout the Gaza Strip.”

On Friday, after a phone call between the US president, Joe Biden, and the Israeli prime minister, Benjamin Netanyahu, Israeli authorities announced they would temporarily reopen the Erez crossing into northern Gaza and allow more aid to enter via the port of Ashdod to the north of the territory.

For more aid to reach people in northern Gaza, the Israeli officials in charge of entry points to the strip will need to change their approach to humanitarian convoys, which aid groups say are subjected to an unpredictable and chaotic approval regime.

This is particularly true for northern Gaza, where Unrwa, the largest aid organisation operating in Gaza, has been blocked by Israel from delivering aid.

“We call on the Israeli authorities to reverse their decision that bans Unrwa from reaching northern Gaza with food supplies,” said the organisation’s director of communications, Juliette Touma. “The clock is ticking fast towards famine and Unwra must be allowed to do its work.”

Etefa said the WFP had resumed delivering to northern Gaza last month after it was forced to suspend deliveries because of security issues in February.

“After many failed attempts, we managed to send a number of convoys to the north during March – we sent around 47 trucks,” Etefa said. “Since the beginning of January around 110 trucks managed to reach the north, but that’s nowhere near enough. We need 30 trucks going in every day.

“It’s hit and miss, sometimes there are clearance issues, sometimes there are safety and security problems, and sometimes we are turned away from checkpoints or left there for hours, and desperate people come and help themselves to what’s on the truck.”

after newsletter promotion

In a report published last week, the aid group Oxfam said people in northern Gaza were surviving on an average of 245 calories each day – less than a can of beans.

Scott Paul, the head of US government advocacy for Oxfam, said simply flooding the area with food was unlikely to solve the hunger crisis.

“In the north we are talking about a famine situation where putting food on someone’s doorstep, or dropping it from the sky or offloading from a pier could be dangerous. It’s not just minimally helpful, it could be dangerous to severely acutely malnourished people,” he said.

“The kind of humanitarian assistance needed to bring people back from a famine … [would involve] flooding the zone with people and medicine, and medical supplies. And that requires a kind of operating environment that we are nowhere close to having right now.”

People trapped in northern Gaza are living through “hell on earth”, said one doctor, Umaiyeh Khammash, who heads the health organisation Juzoor. Khammash spoke to the Guardian through Juzoor’s partner organisation Care International.

“We have tried many times to get food supplies through; one time we were able to get a truck of food but it was hit and 20 people died. Food, in particular, has been a major problem in the north,” he said.

He said doctors working with him in the north were observing wasting in children, a sign of acute hunger. “Their bones are becoming visible and they are very thin. Many are also suffering from dehydration, diarrhoea and infection.”

Salha described eating plants intended as animal feed, and said local people were grinding dry animal feed to make bread as there was little to no flour.

“I saw people when the airdrops arrive – people fight,” he added. “They die trying to get food for themselves and their children.”

• Israel-Gaza war
• Palestinian territories
• Middle East and north Africa

More on this story

Aid ‘still not reaching Gaza’, as top US official warns famine has started

US seeking to deter Iran from strike on Israel, officials say

Hamas says it does not have 40 hostages who fit criteria for deal with Israel

Russia warns against travel to Middle East amid fears of Iranian attack on Israel – as it happened

Biden vows ‘ironclad’ US commitment to Israel amid fears of Iran attack

Israel’s security at core of German foreign policy due to Holocaust, ICJ hears

‘A new abyss’: Gaza and the hundred years’ war on Palestine

‘This cannot be Eid’: Gaza’s survivors mark the end of Ramadan in the shadow of war

Hamas leader repeats Gaza ceasefire call after sons and grandchildren killed

British Muslims describe Eid festivities as ‘heavy’ due to Gaza conflict

Most viewed.

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Sweepstakes
• Travel Tips
• Celebrity Travel

Phil Rosenthal Has Traveled and Tried New Food All Over the World — Here Are His Best Tips for Experiencing a New Place

The "Somebody Feed Phil" host isn't afraid of anything... anymore. And it's all thanks to travel.

Courtesy of Phil Rosenthal

After creating and writing one of television’s most iconic New York-based sitcoms, Phil Rosenthal has been taking viewers all over the world with his hit Netflix series — and imparting wisdom along the way, whether he knows it or not.

“We all fear the unknown,” Rosenthal, the creator of “Everybody Loves Raymond,” and the face of the beloved Netflix travel show, Somebody Feed Phil , shared with Travel + Leisure over Zoom. As Rosenthal explained it, he sold the concept of his show to Netflix with one line: “I'm exactly like Anthony Bourdain if he was afraid of everything.” 

But it seems Rosenthal has thoroughly put his fears to the side throughout the now 7 seasons of the show. In the latest season alone, he visited Mumbai, Washington, DC, Kyoto, Iceland, Dubai, Orlando, Taipei, and Scotland, all in an effort to dig into delicious foods, explore unique cultures, jump into freezing lakes, drive race cars, and, perhaps most importantly of all, bring a smile to viewers' faces and maybe inspire them to get out and see the world, too. 

“I always tell people, you're never going to be as young as you are right now, so go while your legs still work,” he shared when asked what he’d tell a nervous first-time traveler. “While you still have breath in your lungs, make it up the hill to see the best view of your life. You will certainly regret the things you didn't do in your lifetime. There’s nothing to be afraid of.” 

Emphasizing that sentiment, Rosenthal along with his daughter, Lily, published a new children's book, "Just Try It!" encouraging picky eaters to try something new — something the native New Yorker has learned on a global level.

Rosenthal will also be recapping his adventures in his live tour, "Phil Rosenthal World," around the U.S. and Canada, which kicks off on Thursday. As for where he thinks an American could go for a first-time jaunt overseas, Rosenthal said the perfect spot is London. 

“London is the gateway drug to Europe,” he noted with that effervescent, uptempo tone he’s loved for. “You're going to recognize a lot of things from your childhood stories. And it's just different enough that it’s going to give you the travel bug.” 

With Phil Rosenthal

Window or aisle seat? It used to be window but now it has to be aisle.

Favorite airplane snack? None. I wish the airlines would concentrate on making a good turkey sandwich. Favorite meal from "Somebody Feed Phil"? That's impossible. I love everything, but the first thing that pops into my mind is this bowl of khao soi I had in Chiang Mai.

One thing you can't travel without? Noise canceling headphones. One place from the show you'd return? We covered some big places [on the show] like Tuscany, Paris, [and] Hong Kong. I'd go back to any of those now.

Celeb Check-in

And, no matter where you decide to go for your first, second, or millionth trip, Rosenthal has some sound advice: Do as his production does and don’t pack your itinerary too tightly. 

“You’ve got to leave room in your schedule for serendipity,” he advised. "You never want to overplan.” 

When it comes to planning an episode, he begins by googling just like the rest of us. “I Google ‘best place to eat in Lisbon’ but never go by one thing, you’ve got to cross reference,” he advised, using his Lisbon episode as a reference. “When you see Nannarella start popping up on different people's lists, you think, this might be worth it.” 

But even still, on all their global adventures, he and his production team — who also worked with the late Bourdain — leave room for happenstance.

“Some of the meals of your life can be when you duck into a place because it's raining and you say, ‘let's just eat here,’” he added.   So yes, the show really is just like a real vacation because, to Rosenthal, it is. So much so in fact that he sometimes brings his family — including his wife and "Raymond" star Monica Horan — along for the ride. Throughout their travels, and in the spirit of variety, he'll often splurge on some spots and go to see the free things when he can. Or he’ll pair a Michelin-starred restaurant with a hotdog cart (like in Iceland ) without a care in the world. because he knows he’ll come out of it all with the best gift anyone can get: life experiences.

“Now I'm less afraid,” Rosenthal said. “But only because I've been places and done things.” 

Got your popcorn ready? Here's a list of movies with eclipses in them to get ready for Monday

You won't need eclipse glasses to watch these movies, by madi marks • published april 5, 2024 • updated on april 7, 2024 at 6:49 am.

As you prepare for the total solar eclipse on April 8, here are some movies and TV shows that feature an eclipse as a plot point that may help you get excited, or frightened, for the eclipse.

Avatar: The Way of Water (2022)

Get DFW local news, weather forecasts and entertainment stories to your inbox. Sign up for NBC DFW newsletters .

In James Cameron's sequel, the characters in the film see eclipses as something that interferes with natural order. This idea is seen throughout history with eclipses.

The eclipse occurs at a crucial time and the characters must overcome many challenges that come with the eclipse.

The eclipse heightens these challenges because, on their home planet of Pandora, there is technically no nighttime - which means no darkness.

Every main character in the film is left with a major life change once the eclipse is over.

Connecticut Yankee in King Arthur's Court (1949)

In the American comedy musical film, "Connecticut Yankee in King Arthur's Court," the main character, Hank, travels back in time to 528 A.D.

The Connecticut native, Hank, gets himself into some trouble by falling in love with a girl while in the medieval era. King Arthur does not approve of this relationship and sentences Hank to be killed.

Hank avoids being hung while taking advantage of the total solar eclipse that occurred this year.

The total darkness from the eclipse helped Hank escape from prison.

Dolores Claiborne (1995)

In Taylor Hackford's crime thriller, "Dolores," the main character uses a total solar eclipse to kill her abusive ex-husband.

Dolores had multiple visions of a young girl in the path of the eclipse who was being abused by her father. This encouraged Dolores to get revenge on the abusive father of her children, Joe.

As the eclipse occurs, Joe tries to attack Dolores, but she uses the darkness to trick him.

She leads him to a well where he falls to his death.

Little Shop of Horrors (1986)

In Frank Oz's American horror comedy musical film, the main character, Seymour, works at a flower shop on Skid Row that is struggling to get customers.

To save the flower shop, Seymour displays a strange plant he found at a Chinese flower shop during a total solar eclipse.

The plant, which he named Audrey II, magically appeared from a green flash of lightning during the eclipse.

The mysterious plant grew rapidly and eventually began eating people that wronged Seymour.

The Twilight Saga: Eclipse (2010)

In the popular romantic fantasy film directed by David Slade, Edward returns after being gone in the second film.

The second film in the series is called "New Moon" because Edward goes away. Edward represents the moon throughout the series.

Edward's return in the third film causes tension as he fights for Bella's love.

In "The Twilight Saga: Eclipse," when Edward comes back, his return represents a total solar eclipse because Bella is forced to decide between two guys.

2001: A Space Odyssey (1968)

In the film by Stanley Kubrick, the movie opens with a shot of an eclipse.

The beginning scene also features iconic music that is replicated in films today.

The new "Barbie" movie features a spin-off of this scene at the beginning of the film.

Ladyhawke (1985)

NBC 5 viewer Marty reminded us about the 1985 film "Ladyhawke," a medieval fantasy thriller starring Matthew Broderick, Rutger Hauer, and Michelle Pfeiffer.

In the film, the arrival of the eclipse at the climax of the film brings an end to a curse. See the trailer below ... or watch it this weekend like Marty.

NBC'S Heroes: T he Eclipse

In the third season of NBC's superhero drama series, an eclipse causes all heroes and villains to lose their superpowers.

Throughout the two-part eclipse episode series, the characters begin to realize that they obtained their superpowers at the time of an eclipse years before.

In this episode, they find out that the second total solar eclipse is why superhumans lost all of their powers.

Will you gain superpowers during the 2024 total solar eclipse?

The Vampire Diaries: Total Eclipse of the Heart and Yellow Ledbetter

In the fifth season of "The Vampire Diaries," the characters decide to attend Whitmore College's "Bitter Ball." Major events occur in this episode that alter the characters' futures.

The title of the episode, "Total Eclipse of the Heart," refers to the ruthless actions made by the main characters in the episode.

You can also watch an episode in the sixth season of the show, where two of the main characters are trapped in a day that repeats itself. That happens to feature a total solar eclipse. The episode is called "Yellow Ledbetter."

Are there any films or episodes we should add? Let us know by emailing us here: [email protected] .

Eclipse 2024 food deals: Blackout cookies, floats and more

Reading With You: Total Solar Eclipse Reading List

How to practice eclipse safety

This article tagged under:.

StarTribune

The next total solar eclipse will hit these two popular world travel destinations in 2026, iceland-spain eclipse in 2026.

Feeling FOMO from not traveling for the Great Texas-Indiana Eclipse of 2024? Yeah, we know. Then it's not too soon to daydream about the next total solar eclipse, coming to Iceland and Spain on Aug. 12, 2026. It makes for a tantalizing choice for travelers.

Around 5 p.m. GMT, the zone of totality will fall across western Iceland, including the acclaimed, remote Snaefellsnes Peninsula and the Reykjavik region, with more than two minutes of blackout. Then the moon's shadow crosses to northern Spain, on a swath between Barcelona and Madrid, for almost two minutes of totality. It ends near sunset over the Balearic Islands (Ibiza, Mallorca, Menorca, etc.). Eastern Greenland, far northern Russia and a sliver of Portugal will also get in on the total darkness.

Grand Marais, Minn., will see about 6% of the sun eclipsed that day; Minneapolis will see only 0.49%. The next TSEs to be visible in the continental U.S.? Set reminders for Aug. 23, 2044, and Aug. 12, 2045.

Simon Peter Groebner

Airbnb updates cancellation policy

Airbnb is updating its Extenuating Circumstances Policy, including renaming it the Major Disruptive Events Policy. Under this updated cancellation policy, guests can cancel reservations and receive refunds in cases of "foreseeable weather events," such as hurricanes, that would result in another covered event occurring, such as large-scale utility outages. According to Travel + Leisure, the policy already applies to other unexpected major events, such as declared public health emergencies, including epidemics, but excluding COVID-19. This revised policy, which will go into effect on June 6, overrides individual hosts' own cancellation policies. This updated policy also applies to mid-trip cancellations, so travelers can receive refunds for the unused portion of their stays in the event of a covered cancellation.

TravelPulse

Sammy Hagar in Vegas

Former Van Halen frontman Sammy Hagar is setting up Sammy's Island at the Palms Pool in Las Vegas, opening May 17. Its signature party platform is the island in the middle of the deck, encircled by pools, cabanas and revelers on deck chairs. Such hits as "I Can't Drive 55," "Right Now," and "Why Can't This Be Love" will emanate from the spot. Sammy's Island is essentially Hagar's famously free-spirited personality adapted to Vegas. The Palms Pool's tropical vibe fits the Captain of Cabo Wabo's general concept to build a rock-party oasis similar to his buoyant beachside birthday parties. "I'm not a big planner. I'm a big thinker. So I just started thinking, let's build something with a Cabo Wabo theme, and have everything I would ever want in one place," Hagar said. "So we created that."

Las Vegas Review-Journal

• Vikings 'in love' with multiple QBs, but at what cost?
• Jury: Nicolae Miu guilty of reckless homicide in Apple River stabbing
• Dining out on the cheap: 15 favorite meals for $10 and under
• 8 Twin Cities area grocery stores, ranked by affordability
• Man who fired at Hennepin deputies in Minnetonka before his death was not subject of arrest warrant
• New protections for Minnesota renters moving forward in Legislature

Legendary athlete, actor and millionaire: O.J. Simpson's murder trial lost him the American dream

The show goes on for Paramount with 'Gladiator II,' a new Damien Chazelle movie and more

Instagram begins blurring nudity in messages to protect teens and fight sexual extortion

O.J. Simpson, legendary football player and actor brought down by his murder trial, dies at 76

Judge dismisses lawsuits filed against rapper Drake over deadly Astroworld concert

• Minneapolis City Council votes to delay start of rideshare wage ordinance 4:47pm
• New protections for Minnesota renters moving forward in Legislature 7:13pm
• Cruise line buys up the Mississippi River ships from defunct American Queen Voyages • Travel
• New upscale camper cabins add to Cuyuna options • Travel
• The next total solar eclipse will hit these two popular world travel destinations in 2026 • Travel
• A complete, opinionated guide to Delta Air Lines' SkyMiles changes for 2024 • Travel
• 12 Florida winter destinations with direct flights from Minneapolis-St. Paul • Travel

© 2024 StarTribune. All rights reserved.

A Vacuum Full of Infinite Energy

By Harnessing the Unlimited Vacuum Energy In Space, We Could Finally Reach Light Speed

Invisible vacuum energy is all around us. We could use it to power propulsion, enhance nanostructures, and build levitating devices.

Gear-obsessed editors choose every product we review. We may earn commission if you buy from a link. Why Trust Us?

This landmark experiment, first devised by Casimir just after World War II—and only realized 25 years ago—paved the way for scientists to witness the manifestations of quantum theory in a real, practical way. Quantum fields and their vibrations power our modern-day understanding of physics, from subatomic interactions to the evolution of the entire universe. And what we learned, thanks to Casimir’s work, is that infinite energy permeates the vacuum of space. There are many ideas in the science fiction universe that propose using vacuum energy to power a starship or other advanced kind of propulsion, like a warp drive. While these ideas are still dreams, the fact remains that a simple experiment, devised in 1948, set fire to our imaginations and our understanding of the universe.

Casimir , a Dutch physicist, had spent his graduate years with his advisor, Niels Bohr, one of the godfathers of quantum physics , and had picked up a liking for this new, extraordinary theory of the cosmos. But as quantum theory evolved, it started to make extremely strange statements about the universe . The quantum world is weird , and its ultimate weirdness is normally invisible to us, operating at scales well below our normal human perception or experimentation. Casimir started to wonder how we might be able to test those ideas.

He went on to discover a clever way to measure the effects of ever-present infinite quantum fields merely using bits of metal held extremely close together. His work showed that quantum behavior can manifest in surprising ways that we can measure. It also showed that the strangeness of quantum behavior is real and can’t be ignored, and what quantum mechanics says about the workings of the universe —no matter how bizarre—must be believed.

Quantum Fields Are Otherworldly, But Very Real

One of the lessons of the quantum world is that particles , like electrons, photons, neutrinos, and whatnot, aren’t what they seem to be. Instead, each of the particles that we see in nature is actually just a piece of a much larger, grander entity. These grander entities are known as quantum fields, and the fields soak every bit of space and time—all throughout the universe—the same way that oil and vinegar soaks a piece of bread.

There is a quantum field for every kind of particle: one field for the electrons , one for the photons, and so on. These fields are invisible to us, but they make up the fundamental building blocks of existence. They are constantly vibrating and buzzing. When the fields vibrate with enough energy, particles appear. When the fields die down, the particles disappear. Another way to look at this is to say that what we call a “particle” is really a localized vibration of a quantum field. When two particles interact, it’s really just two pieces of quantum fields interacting with each other.

.css-2l0eat{font-family:UnitedSans,UnitedSans-roboto,UnitedSans-local,Helvetica,Arial,Sans-serif;font-size:1.625rem;line-height:1.2;margin:0rem;padding:0.9rem 1rem 1rem;}@media(max-width: 48rem){.css-2l0eat{font-size:1.75rem;line-height:1;}}@media(min-width: 48rem){.css-2l0eat{font-size:1.875rem;line-height:1;}}@media(min-width: 64rem){.css-2l0eat{font-size:2.25rem;line-height:1;}}.css-2l0eat b,.css-2l0eat strong{font-family:inherit;font-weight:bold;}.css-2l0eat em,.css-2l0eat i{font-style:italic;font-family:inherit;} There’s no such thing as a true vacuum; wherever you go, there are always vibrating quantum fields.

These quantum fields are always vibrating, even when those vibrations aren’t strong enough to produce a particle. If you take a box and empty out all of the stuff—all the electrons, all the photons, all the neutrinos, all the everything—the box is still filled with these quantum fields. Since those fields vibrate even in isolation, that means the box is filled with invisible vacuum energy, also known as zero-point energy—the energy of these fundamental vibrations.

In fact, you can calculate how many vibrations are in each of these quantum fields ... and the answer is infinity! There are small ones, medium ones, big ones, and gigantic ones, all flopping on top of each other continuously, as if spacetime itself was boiling at the subatomic level. This means that the vacuum of the universe really is made of something. There’s no such thing as a true vacuum; wherever you go, there are always vibrating quantum fields.

A Simple Experiment Involves Multiple Infinities

This is where Casimir’s experiment comes in: If you take two metal plates and stick them really, really close together, the quantum fields between those plates must behave in a certain way: the wavelengths of their vibrations must fit perfectly between the plates, just like the vibrations on a guitar string have to fit their wavelengths to the length of the string. In the quantum case, there are still an infinite number of vibrations between the plates, but—and this is crucial—there are not as many infinite vibrations between the plates as there are outside the plates.

How does this make sense? In mathematics, not all infinities are the same, and we’ve developed clever tools to be able to compare them. For example, consider one kind of infinity where you add successive numbers to each other. You start with 1, then add 2, then add 3, then add 4, and so on. If you keep that addition going forever, you’ll reach infinity. Now consider another kind of addition, this one involving powers of 10. You start with 101, then add to it 102, then 103, then 104, and keep going.

Again, if you keep this series going on forever, you’ll also reach infinity. But in a sense you’ll “get” to infinity faster. So by carefully subtracting these two sequences, you can get a measure of their difference even though they both go to infinity.

Using this clever bit of mathematics, we can subtract the two kinds of infinities—the ones between the metal plates and the ones outside—and arrive at a finite number. This means that there really are more quantum vibrations outside the two plates than there are inside the plates. This phenomenon leads to the conclusion that the quantum fields outside the plates push the two plates together, something called the Casimir effect in Hendrik’s honor.

The effect is incredibly small, roughly 10 -12 Newtons, and it requires the metal plates to be within a micrometer of each other. (One Newton is the force which accelerates an object of 1 kilogram by 1 meter per second squared.) So, even though Casimir could predict the existence of this quantum effect, it wasn’t until 1997 that we were finally able to measure it, thanks to the efforts of Yale physicist Steve Lamoreaux.

🦎 Quantum Physics In Action Perhaps most strangely, the creature with the deepest connection to the fundamental quantum nature of the universe is the gecko. Geckos have the ability to walk on walls, and even upside-down on ceilings. To accomplish this feat, a gecko’s limbs are covered in countless, microscopic hair-like fibers. These fibers get close enough to the molecules of the surface it wants to climb on for the Casimir effect to take action. It creates an attractive force between the hair and the surface. Each individual hair provides only an extremely tiny amount of force, but all the hairs combined are enough to support the gecko.

In this experimental setup, which can fit on a kitchen countertop, the plates don’t magically pull themselves together. Instead it’s the infinite vibrating quantum fields of spacetime pushing them together from the outside.

We don’t normally see or sense or experience the Casimir effect. But when we want to design micro- and nano-scale machines , we have to account for these additional forces. For example, researchers have designed micro-scale sensors that can monitor the flow of chemicals on a molecule-by-molecule basis, but the Casimir effect can disrupt the operations of this sensor if we didn’t know about it.

Scientists Are Exploring the Potential of Vacuum Energy

For several years, researchers have been investigating the possibility that we really can extract vacuum energy and use it for energy. A 2002 patent was awarded for a device that captures the electric charge from the Casimir experimental setup’s two metal plates, charging a storage battery. The device can be used as a generator. “To continuously generate power a plurality of metal plates are fixed around a core and rotated like a gyrocompass,” according to the patent.

💫 Scientists Believe Light Speed Travel Is Possible. Here’s How.

The U.S. Defense Department’s Defense Advanced Research Projects Agency (DARPA) gave researchers $10 million in 2009 to pursue a better understanding of the Casimir force. Though progress in actually using vacuum energy continues to be incremental, this line of energy research could give rise to innovations in nanotechnology, such as building a device capable of levitation, researchers said at the time.

At the University of Colorado in Boulder, Garret Moddel ’s research group has developed devices that produce power “that appears to result from zero-point energy quantum fluctuations,” according to the group’s website . Their device essentially recreates Casimir’s experiment, generating an electrical current between the two metal layers that researchers could measure, despite applying no electrical voltage.

As for Casimir himself, who was immersed in a quantum revolution unfolding at Leiden University, he had a tendency to downplay the importance of his own work. In his autobiography, Haphazard Reality , Casimir said, “The story of my own life is of no particular interest.” And his monumental 1948 paper designing his experiment ends with the simple statement, “Although the effect is small, an experimental confirmation seems not infeasable and might be of a certain interest.”

In fact, his initial insight did not make a big splash on the scientific community, nor were there glowing popular press accounts of his experiment. Part of the reason was Casimir’s own modesty, and another is that he soon left academic research to pursue a career in industry. But despite these humble beginnings, his work cannot be understated.

Today, we continue to refine Casimir’s original experimental setup, searching for any cracks in our theories, and we use it as a foundation to explore ever more deeply the fundamental nature of the cosmos.

Paul M. Sutter is a science educator and a theoretical cosmologist at the Institute for Advanced Computational Science at Stony Brook University and the author of How to Die in Space: A Journey Through Dangerous Astrophysical Phenomena and Your Place in the Universe: Understanding Our Big, Messy Existence. Sutter is also the host of various science programs, and he’s on social media. Check out his Ask a Spaceman podcast and his YouTube page .

.css-cuqpxl:before{padding-right:0.3125rem;content:'//';display:inline;} Pop Mech Pro: Science .css-xtujxj:before{padding-left:0.3125rem;content:'//';display:inline;}

Could the Chair You Sit on Have a Soul?

Here’s How We Could Live in Trees

The Engine Driving Our Oceans Could Die by 2100

Can AI Help Solve Math’s Thorniest Mysteries?

You Can Give Your Body Back to Nature When You Die

How Does UFO Footage Play Tricks on Your Mind?

Why Doesn’t the Living Human Body ‘Go Bad’?

Is the Room-Temperature Superconductor Back?

What 9 Months on a Cruise Ship Can Do to You

Scientists Just Figured Out Why Pee is Yellow

5 Alien Hoaxes That Prove We Truly Want to Believe