In the Lehigh Valley, which forms a right angle north of Philly and west of New York City by about 60 miles, the question isn't Pat's or Geno's, or even "wiz wit?" (as in, Cheese Whiz with onions). It's about a sauce you won't find anywhere else and its confounding origins. I'm not talking about a sauce comprised of that processed cheese-related product. I'm talking about the default inclusion of a tangy red, tomato-based sauce in cheesesteaks everywhere you go.
'cuisine guide' on Serious Eats
Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few of my favorites.
Dim sum, barbecue pork, and saucy chicken feet are all part and parcel of a specific regional cuisine of China: Cantonese food, which has paved the way for Chinese food in the U.S. But there's way more to Cantonese cooking than spare ribs and siu mai.
If you've ever visited Argentina, ridden a bus in Bolivia, or made friends with a Venezuelan, you've probably tasted an empanada of some sort. But it would take a lifetime of non-stop empanada-eating to try all of the infinite combinations of doughs, fillings, and cooking methods around. Here's an introduction to the styles that are typical in different regions of Latin America.
What's the deal with egg custard tarts and Chinese sponge cakes? And just what exactly is a pineapple bun? Here's your essential guide to the great wide world of Chinese bakeries.
A new generation of Newfoundland chefs, fueled by renewed local pride and the island's growing economy, is bringing the lessons learned in their grandmothers' kitchens to St. John's restaurants. These restaurants are recreating—and sometimes reinventing—local ingredients and traditional meals in the Canadian province's capital in ways that bring to mind both the terroir-driven cuisine of Nordic countries and the casual hominess of country cooking in the Southern states of the US.
After exploring Filipino Cuisine's savory side, we're diving into dessert. A high-walled mixing bowl of influences—some geographic, some colonial, some just plain strange—shape the country's complex, delicious, and at times beguiling approach to sweets.
The iconic red sauce meatball—one of the foundational foods of Italian cuisine in the U.S.—has more to do with the New World than Naples. Its development, and its influence on what Italian-American cuisine would become in the U.S., is inextricably tied to New York City. This is the city where Italian-American became American, and where the meatball as we know it began.
The ever-popular baklava is just the tip of the iceberg that is Turkish sweets—on a recent trip to Istanbul, I fell in love with the country's vast range of desserts. Here's a look at some of the most popular ones you'll find.
While every nation in South America has a distinct culinary tradition, shaped by local crops and waves of immigration, there is one element that unites them all: a serious sweet tooth. Here are 18 South American desserts you should know.
The geographic and ethnic diversity of Oaxaca has gifted it with some of the most rich and varied food you'll find in Mexico. There are far more than seven moles to be found here.
Sri Lankan food is not for the timid eater: the fiery curries, sweet caramelized onion in seeni sambal (onion relish), and sour lime pickle are all powerful flavors that startle awake senses dulled by the thick, hot island air.
There's more to Sichuan cooking than scorched taste buds and peppercorn-numbed lips. Here's the real deal on one of China's most exciting cuisines.
Vietnamese cuisine is world-famous, but few visitors to the Southeast Asian country think about what they'll be sipping on the streets of Hanoi or Ho Chi Minh City. That's a mistake: the country's drinks are as delicious and diverse as its cuisine.
Located at the terminus of the Silk Road and at one time the cultural and political capitol of China, the city of Xi'an in Shaanxi province has one of the more interesting culinary histories in China, in no small part due to the influence of its large Muslim population.
Separated from inland Mexico by the Sierra Madre mountains, Veracruz is a place of contrasts, where 500 miles of wet, tropical coastline bleed into snow-capped mountains. It's home to some of Mexico's simplest food, but also some of its most impressive.
Korean food has had a hard time breaking into greater American dining culture, but these days, it's only getting bigger and bigger.
Though Chongqing Province and the city of Chongqing itself are no longer part of Sichuan Province (they split in the '90s), they share a culinary and cultural backbone. It's a foundation built on the slow, smoldering burn of dried chilies, the pungent bite of raw garlic, and mouth-numbing handfuls of citrus-scented Sichuan peppercorns, all balanced with dashes of black vinegar and more peanuts than you ever thought you could eat.
Washington, DC is commonly considered the second largest Ethiopian city in the world, second only to Addis Ababa. Those immigrants have built America's foremost destination for Ethiopian cooking. Here's where you should go.
What is Poblano cuisine? Meat wrapped in fragrant leaves and roasted underground or braised in tomatoes and tomatillos. Pumpkin seeds used in more ways than you thought possible. A sophisticated bread culture. And of course there's mole, the chocolate-tinged sauce that takes dozens of ingredients and days to make, which, when done right, is a Proustian madeleine of the New World.