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.
'cuisine guide' on Serious Eats
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.
In restaurant circles, the dreaded F-word—fusion—is usually reserved to describe some sort of disparate multi-culti combination, like sauce soubise on top of tamales. But in the case of Filipino food, there's no stronger term to capture the essence of Asia's most unique, idiosyncratic, and underrated culinary tradition.