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From poutine to Montreal bagels, Canada’s got a lockdown on late-night food and what to eat the morning after.
Colombian food varies in different regions of the country, but one thing’s for sure: Almost all of the plates you’ll find include some type of meat. No complaints here.
In Finland, fried fish is taken to a whole new level. Case in point? The summertime favorite known as fried vendace (Coregonus Albula), where small fish are fried and served whole.
For breakfast and snacktime, bakes—fried dough sometimes filled with saltfish—is where it's at. Watch out for these. They're as addictive as they look.
Visit Nepal, and you won’t be able to resist the dumplings, the thali and the glorious fried street food. (Just proceed with caution on the latter.)
Go for the beach; stay for the fresh fish, chowder and, of course, the rum.
We won’t turn down a bowl of rice or noodles, but we’ve got our hearts set on buuz, traditional Mongolian dumplings.
From the teas to the porridges—like madrouba, Omani chicken and rice porridge—the food in Oman is comforting and rich in spices.
One of Myanmar's national dishes, tea leaf salad, is one of the funkiest, coolest snacks we’ve ever tried. The caffeine from the tea leaves may give you a little jolt, but the mix of crunchy textures and sour flavors is the real pick-me-up.
I hardly ever do food photos but this is my favorite dish from Myanmar and it's gorgeous to boot. Tea leaf "salad" is made with fermented tea leaves, fried beans, fried garlic chips, peanuts and sesame seeds. Sometimes it's served in a divided plate like this and you mix it yourself so each bite is a little bit different. Other times at restaurants it comes already mixed. It's a popular snack to have on hand, with a Myanmar brew, when friends drop by for a chat. #Burma #Myanmar #Bagan #tealeafsalad #yum #foodie #delicious #everydayasia
One of our favorite Ethiopian foods is the spongy flatbread called injera, which serves as an edible plate—and spoon—for delicious meats and vegetables.
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