The most famous sandwich in Florence, Italy is all about the meat and the bread, and you can now get it in the U.S. if you live in one of these three cities.
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If you're a cheese connoisseur, you're going to want to learn about the 12 types of Mexican cheese and their different uses, flavor profiles, and influences.
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French cuisine has inspired a lot of dishes in America. But that doesn't mean that they've stayed the same. Here are five French dishes that look way different.
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It's no secret that India boasts a treasure trove of flavorful food, but have you ever tried any of its hallmark snacks? You'll want to taste these ASAP.
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Pad see ew and pad Thai are two of the most popular, noodle-based dishes in Thai cuisine. While both are tasty, here's what sets them apart.
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Australia may be known for shrimp on the barbie, but that's far from the only tasty dish coming out of the country. Its sweet treats are also worthy of note.
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To cook a great Indian meal, you need the right kind of tools. Before you cook your favorite dish, take a look at the essential tools for making Indian food.
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If you've heard of paczki but you're not sure what makes these delightful Polish treats different than other jelly doughnuts, we've got you covered.
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The pick-and-mix format of Swedish candy lends itself to exploration. But not all flavors are winners. Here's the worst Swedish candy we tasted.
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Worcestershire sauce is that "extra something" for a variety of recipes, but what's the difference between the American and Japanese versions, anyway?
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Is there anything worse than baking Brazilian cheese bread and watching the leftovers lose their allure? Proper storing and reheating is key!
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The world has no shortage of phenomenal pasta dishes. The fact that Anthony Bourdain described this one, in particular, as perfect says a lot.
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Chicken tandoori and chicken tikka have some notable similarities (including how delicious they are!), but also some key differences in preparation.
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You can still make homemade pasta without spending money on a pasta machine. Learn about all the pasta shapes you can easily make right in your own kitchen.
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Both of these sauces look similar on the surface, and they have similar but not identical flavor profiles that will be familiar to fans of East Asian cuisine.
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From improper etiquette to picky eating, we sought advice from industry experts to learn exactly what not to do during an omakase restaurant experience.
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Let us take you through a gluten-free day in Italy ... While pasta and pizza may seem to be all that is available to eat, there are plenty of alternatives.
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Agua fresca has been enjoyed in Mexico since the heyday of the Aztec empire. While it's gone through many changes, it's still beloved today.
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Fast food is big business in Japan with many different varieties of restaurants serving all kinds of food, but you may be surprised by its most popular choice.
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Puerto Rico's cuisine is a culinary hybrid as complex as its history. This list goes over some of the most popular foods that can be found on the island.
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London’s West End is home to dozens of theaters and tasty eats. Dine at one of these top-notch eateries before your next show for an unforgettable experience.
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Australia's unofficial national drink might not contain any alcohol, but it provides plenty of bold zesty flavor, and it's surprisingly simple to whip up.
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Refreshing drinks are abundant in many parts of the world. So, if you're globe-trotting soon or itching to craft a new drink at home, take note of these bevs.
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Anthony Bourdain knew a thing or two about world cuisine thanks to his travelers. Here is the country he said was the most exciting places to eat.
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At a glance, mortadella and olive loaf can look quite similar or even identical, but they are vastly different when you dig into the details.
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The cheese course is a staple of French cuisine, and serving it yourself is a surefire way to impress your guests if you know what you're doing.
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Leftover pineapple rinds might seem like trash for the compost pile, but they can be repurposed to make a tasty alcoholic beverage from Mexico.
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