• Taboonette in Union Square: Awesome Sandwiches and More: Taboonette is priced like any old stuff-in-a-pita lunch counter. But across the board, their sandwiches and plates are imaginative, boldly spiced, and pretty damn delicious.
• Gino's Of Great Neck: Drunk on alla Vodka: An excellent vodka slice from a Great Neck staple.
• Knockout Noodles: Cha Soba at Ai Japanese Restaurant & Lounge: The cha soba at Ai Japanese Restaurant & Lounge makes a strong case for small flavors. Not small in the sense of bland, but quiet--like secrets told through whispers.
• Dubai: The Camel Burger (Yes, Burger Made of Camel) from Local House Doesn't Ride Up to the Hype: The rage that is camel burgers hit Dubai two years ago when Arabic restaurant Local House slid a camel patty into the hollow pocket of a khameer, traditional, pita-shaped leavened bread studded with sesame seeds. Twenty eight months after launch, we decided to make a camel patty pilgrimage to Local House in the old Bastakiya district.
• Chain Reaction: Pizza Hut Cheesy Bites Pizza: This limited-time-if-we're-lucky abomination is of the modern trick-pie kind, in which unlikely things are stuffed into, welded onto, or stacked atop a normal, unsuspecting pizza.
• A Sandwich A Day: The Sweet Potato at Simplethings, Los Angeles: The main components are soft, dominated by the thick slab of warm grilled sweet potato, with "jammy" onions, creamy chevre spread and sliced avocado.
• First Look: Brioche Con Gelato at Pitango Gelato, Washington, D.C: In Italy, a scoop of gelato is traditionally served in a hamburger bun-shaped brioche roll. Pitango's version is served on an oblong brioche roll, more like a hotdog bun, and can be paired with any of their 20+ flavors of gelato and sorbet.
• Standing Room Only: Scooter's Frozen Custard: The custard is so thick that a shovel could stand straight up in it. But it's also smooth and creamy on the tongue, and it's as close to frozen custard perfection as you can probably get south of Milwaukee.
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Ample Hills Creamery is one of our favorite new ice cream shops in the city, and they're celebrating their first anniversary this Saturday with a chance for you to win a week of free ice cream. More

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Frozen yogurt should be creamy and rich just like any other ice cream, and it should also be tart, bright, and full of tangy yogurt flavor. This recipe, which I'm inclined to call ice cream as much as frozen yogurt, is an expression of how you can have it all. More

On first glance, all those cans of sweetened condensed milk are pretty similar. How do these cans compare? Does the same brand taste different when packaged for different demographics? And is there one sweetened condensed milk to rule them all? We tasted six brands to find out. More

The namesake Souvlaki Pita ($5) is exactly what you think it is and exactly what you want it to be: peppery tender pork with a bit of bite, sliced tomato, loads of iceberg lettuce, and a heavy helping of white sauce that's mostly mayonnaise. The pita's actually a lot lighter than you think thanks to all that iceberg crunch. More

The Fried Chicken sandwich ($1.75) at the newly opened Sweet House Inc. doesn't stray far from your expectations—it's actually pretty close to a fast food 'wich—and there's a primal pleasure in it that I'd gladly down again. More

Here's a four-stop afternoon-into-evening walking and eating tour for you and your tourist that shows off the full range of the food and drink around the Empire State building. It includes a new hot spot, a tiny hole in the wall, and a champion of high class carnivory. In other words: the New York your guest really wants to see, but doesn't know to ask for. More

For the last couple of weeks I've been seriously hooked on the onigiri, or Japanese rice balls, from YaYa Tea Garden in Chinatown. I'd even go so far as to call them my new go-to neighborhood snack spot, which says something in this snacker's playground. More

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"We put a lot of effort into little businesses like this. They're important to us," says Pat LaFrieda about The Little Owl. Getting the blend of chuck, brisket, and flatiron steak just right took five or six trials, but all that work has made one hell of a grilled burger. We went into the kitchen with chef Joey Campanaro to learn how it gets made. More

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It was a gorgeous day for the 18th annual Taste of Tribeca last Saturday, which featured bites from over 70 Tribeca restaurants, bars, and cafes. Take a look at the slideshow for some of the bites from the day. Spoiler alert: lots of meatballs and happy faces. More

1. Laut: Michelin-Starred Malaysian Restaurant Delivers On Flavor 2. An Afternoon Tour of Soho with Andrew Carmellini 3. We Chat With: Dave Arnold of Booker and Dax 4. How to Make Veal Braciole with Del Posto's Mark Ladner at the New York Culinary Experience 5. Video: Behind the Cote de Boeuf at Abe & Arthur's 6. First Look: Lebanese-Armenian at Almayass in the Flatiron 7. 8 Great Late Night Bites in the West Village 8. Heart of the House: Danny Rojo, Lot 2 9. Bronx Eats: West African Chu Yap and Bouey at Fouta, Soundview 10. Mexican Eats: Carrera's Taqueria in Bushwick More

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Sure, you've seen mint and chocolate combined before. But the meeting of slightly bitter cocoa cookie and leafy, grassy cream steeped with a generous bundle of real mint leaves is pretty special. More

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Lebanese restaurants aren't rare in this city, but they aren't especially common either—a shame for New Yorkers who'd rather pig out on eggplant and yogurt than foie gras and pork belly. Lebanese cuisine is Southern Mediterranean meets Middle Eastern, and can be as conservative or as exotic as you care for. At the newly opened, surprisingly fancy Almayass in the Flatiron, both routes are open to you. Want to stick to pita, hummus, and kebabs? No problem. Curious about quail egg-topped Lebanese salumi, beet root dips, or bulgur-studded tartar? They can make that happen. More

So the real name of this dish on the Vietnamese restaurant Xe Lua is Banh Hoi Salad Voi Chao Tom Nuong ($12). If that doesn't quite roll off the tongue, how about this: finely ground spiced shrimp wrapped around sugar cane and cooked on the grill. It's served with little nests of rice noodles, herbs and pickled vegetables, rice paper sheets which you soften in a bowl of hot water, and lettuce. It's a slightly ridiculous table-hogging assortment of food, but it's also one of the best renditions of Vietnamese sugar cane skewered meat I've had in New York. More

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You love Pat LaFreida; we love Pat LaFreida (and if you don't know Pat, his new show on the Food Network, Meat Men, will make a fine introduction). He supplies stellar meat to some of the best restaurants in New York City and all around the country, and a good percentage of our favorite New York burgers start with his custom blends. So when Pat offered to take us on a burger crawl of the city to learn how some of our favorite burgers get made, the only questions were, "How many?" and, "When do we get started?" More

You may know this place as "The Chatham Square restaurant next to the more famous Chatham Square." And I'll admit that were 6 Chatham Square not closed for renovations, I never would have stepped into Hop Shing next door. The place looks like its last redesign was in the 70's and they stopped halfway, but it's a charming (in its own way) little spot with some surprising bites if you're lucky. More

If you've been let down by the muted heat of supposedly "spicy" salumi elsewhere, give the Spicy Capicola ($8) at Parisi Bakery a try. The capicola is liberally rubbed with bright ground chili and piled high—and I mean high—on a fresh Parisi hero roll. The heat will sneak up on you, but it's a great, bright burn; it's the punchy counterpoint to the buttery, almost provolone-like tangy fat of the capicola. More

It's not often you have a sit-down kati roll; it's really a street snack. But I'll take the unusual plating at Delhi Heights because their kati roll is just so good. More

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There's a game I like to play from time to time in this city: find something so completely foreign to me that I have to see it with my own eyes to believe it's really in New York. This round set me on the trail of New York's Indian taxi drivers and the places they go to eat between fares. More

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After you've tried a dozen or so masala dosas, they all start to taste pretty similar. Here are seven standout dosa variations you can't afford to miss in New York City—the dosas so fascinating, flavorful, and well-constructed that you just can't stop eating them. More

No matter where you are, if you order paneer, you have a pretty good sense of what you're going to get: a firm, mild, ricotta-like cheese that doesn't melt. So I was genuinely surprised to open up my paneer kati roll ($5) at Tawa Foods and find a mix of onion, cilantro, and—huh?—melted cheese. The owner explained: "it's American cheese." I asked for elaboration. "You know, mozzarella." More

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Of all the ethnic markets in this city, few are as beloved (or well-stocked) as Kalustyan's in Murray Hill. You may think you've seen Indian grocery stores, but until you've seen Kalustyan's, you don't really know the meaning of holy-crap-that's-a-lot-of-spices. We decided it was high time to give a photo tour of everything the store has to offer. Check out the slideshow for an aisle-by-aisle guide to this crazy warehouse of edible joy. More

We're big fans of the Food Film Festival, George Motz's celebration of food-based films where you taste the food you see on screen. Come October and November, the Fest will be kicking off its Chicago and New York events, but you can check out a brand new event this summer at the Phillip Johnson Glass House in New Canaan, CT on June 9th. More

Reasonably moist chunks of chicken are rubbed down with achar paste, then rolled up in a freshly griddled roti wrap. The achar takes center stage: nowhere near as wickedly hot or tangy as Indian pickles can get, it's a bright, slightly fruity accompaniment to the mild chicken. The best kati roll in the city? No, but I haven't seen too many versions with achar around this part of town, and that mix of tangy, earthy, and slightly sweet is plenty tantalizing all on its own. More

Rajhbog Sweets in Jackson Heights has earned its fair share of fame in the press, and justifiably so—it's a wallet-friendly snacktime mecca that's pretty dependably delicious. Act strategically and you can make your trip into a three course snack expedition. Start with their solid chaat or dosas, then pick up a falooda—a creamy rosewater drink filled with chewy basil seeds and skinny vermicelli noodles—for dessert. But you'll also want something for the road, which is where these Methi Para ($4) come in. More