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Salted Cod 📍 Rio de Janeiro 🇧🇷 Taste Brazil: Although cod has never lived in Brazilian waters, it became one of the country's most iconic foods through centuries of maritime trade. Atlantic cod caught in the cold waters of Norway was salted and dried to preserve it for long... sea voyages, then shipped to Portugal, where bacalhau became a staple of the national cuisine. During the colonial era, the Portuguese brought this tradition to Brazil, where it took root and has remained ever since. Today, Brazil is one of the world's largest importers of salted cod, with Norway continuing to be one of its main suppliers. The fish is first soaked in water for more than 24 hours to remove excess salt before being gently cooked. It is most commonly served with boiled potatoes, olive oil, onions, olives, eggs, and fresh parsley, creating one of Brazil's most beloved traditional meals. Credits: Baixa Gastronomiashow more

TasteAtlas

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22,820 次观看 • 13 天前 •via X (Twitter)

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Salted Cod 📍 Rio de Janeiro 🇧🇷 Explore Brazil: Credits: Baixa Gastronomia

Salted Cod 📍 Rio de Janeiro 🇧🇷 Explore Brazil: Credits: Baixa Gastronomia

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Torricado 📍Portugal 🇵🇹 Credits: Miguel Andrade Torricado is a traditional Portuguese dish originating from the Ribatejo area. It's made with slices of old bread that are toasted over charcoal, soaked in olive oil, then brushed with garlic and seasoned with salt. Torricado is typically served as a side dish to grilled salt cod, often along with migas and smashed roast potatoes.

Torricado 📍Portugal 🇵🇹 Credits: Miguel Andrade Torricado is a traditional Portuguese dish originating from the Ribatejo area. It's made with slices of old bread that are toasted over charcoal, soaked in olive oil, then brushed with garlic and seasoned with salt. Torricado is typically served as a side dish to grilled salt cod, often along with migas and smashed roast potatoes.

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Most U.S. money managers own less than 1% of Brazil. That number will look crazy in 10 years. Brazil has more farmable land than any country on Earth. It holds 12% of the world's fresh water. 87% of its power comes from clean sources, the cleanest grid of any major economy. One Brazilian company in Minas Gerais, called CBMM, makes more than 80% of the world's niobium. Niobium is the metal jet engines, oil pipelines, and the next wave of EV batteries cannot work without. Brazil sits on 30 to 40 billion barrels of pre-salt oil under the Atlantic. That oil ships out through open water, far from every place a hostile country could close. Two governors, a room full of allocators, and 10 minutes to make the case U.S. capital still misses. Brazil Week 2026, Harvard Club. Three reasons keep the money out. 1. Wall Street watches Brazil's elections and ignores its soil, water, energy, minerals, and carbon. 2. China controls the refining of the world's most important minerals. Brazil holds the reserves. Most serious investors stop reading after the first sentence. 3. Owning the Bovespa index leaves out where the real money lives, in family-owned factories across Southern Brazil and farmland across MATOPIBA.

Most U.S. money managers own less than 1% of Brazil. That number will look crazy in 10 years. Brazil has more farmable land than any country on Earth. It holds 12% of the world's fresh water. 87% of its power comes from clean sources, the cleanest grid of any major economy. One Brazilian company in Minas Gerais, called CBMM, makes more than 80% of the world's niobium. Niobium is the metal jet engines, oil pipelines, and the next wave of EV batteries cannot work without. Brazil sits on 30 to 40 billion barrels of pre-salt oil under the Atlantic. That oil ships out through open water, far from every place a hostile country could close. Two governors, a room full of allocators, and 10 minutes to make the case U.S. capital still misses. Brazil Week 2026, Harvard Club. Three reasons keep the money out. 1. Wall Street watches Brazil's elections and ignores its soil, water, energy, minerals, and carbon. 2. China controls the refining of the world's most important minerals. Brazil holds the reserves. Most serious investors stop reading after the first sentence. 3. Owning the Bovespa index leaves out where the real money lives, in family-owned factories across Southern Brazil and farmland across MATOPIBA.

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147,969 次观看 • 2 个月前

man even the mission-intros in MW2 where so much better than what Cod campaigns are nowadays... the music... the dialogue... what an amazing introduction to the main antagonist of the game and to one of the most infamous missions in gaming history this is PEAK Call of Duty

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Sun-Drying Tomatoes 📍 Türkiye 🇹🇷 Taste Türkiye: Before they become a flavorful ingredient for pizzas, pasta, salads, and sandwiches, tomatoes spend days drying under the scorching summer sun. The process begins with ripe tomatoes being cut in half by hand, lightly salted, and carefully arranged across vast drying fields, where they gradually lose moisture while concentrating their natural sweetness and rich umami flavor. Türkiye is one of the world’s leading producers of sun-dried tomatoes, exporting thousands of tons every year to kitchens across Europe and beyond. Much of the work is still done entirely by hand, with workers spending long hours under intense summer heat, turning a simple fresh tomato into one of the Mediterranean’s most iconic pantry staples. Credits: @enesinobjektifi

Sun-Drying Tomatoes 📍 Türkiye 🇹🇷 Taste Türkiye: Before they become a flavorful ingredient for pizzas, pasta, salads, and sandwiches, tomatoes spend days drying under the scorching summer sun. The process begins with ripe tomatoes being cut in half by hand, lightly salted, and carefully arranged across vast drying fields, where they gradually lose moisture while concentrating their natural sweetness and rich umami flavor. Türkiye is one of the world’s leading producers of sun-dried tomatoes, exporting thousands of tons every year to kitchens across Europe and beyond. Much of the work is still done entirely by hand, with workers spending long hours under intense summer heat, turning a simple fresh tomato into one of the Mediterranean’s most iconic pantry staples. Credits: @enesinobjektifi

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🇧🇷 So iFood (which is like Brazil's UberEats or DoorDash) invited me to their staff retreat in Bahia Of course I could not spare you a video of the elaborate Brazilian buffet there 😊😊😊 Bahia is Brazil's most African state, and it's because many of the enslaved Africans arrived here first. The culture is called Afro-Brazilian So here at this buffet it's rice and beans (as always!) but also 🥘Moqueca It's a fish stew with shrimp or fish in a base of tomatoes, garlic, coriander, lime and then it is cooked in a clay pot And Moqueqa is EXTRA interesting because it literally has its origins with the 🪶indigenous of Brazil who called it mukeka, then the 🇵🇹 Portuguese arrived in Brazil and changed the recipe a bit adding onions and coriander, and finally the 🌍 Africans added palm oil and coconut milk to make it their own So if any dish can show the mix of Brazil's identity it's definitely Moqueca!

🇧🇷 So iFood (which is like Brazil's UberEats or DoorDash) invited me to their staff retreat in Bahia Of course I could not spare you a video of the elaborate Brazilian buffet there 😊😊😊 Bahia is Brazil's most African state, and it's because many of the enslaved Africans arrived here first. The culture is called Afro-Brazilian So here at this buffet it's rice and beans (as always!) but also 🥘Moqueca It's a fish stew with shrimp or fish in a base of tomatoes, garlic, coriander, lime and then it is cooked in a clay pot And Moqueqa is EXTRA interesting because it literally has its origins with the 🪶indigenous of Brazil who called it mukeka, then the 🇵🇹 Portuguese arrived in Brazil and changed the recipe a bit adding onions and coriander, and finally the 🌍 Africans added palm oil and coconut milk to make it their own So if any dish can show the mix of Brazil's identity it's definitely Moqueca!

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Happy International Sushi Day! Taste sushi: Often referred to as the most luxurious type of sushi, Otoro Nigiri is made with the fattiest portion of bluefin tuna belly, a cut once considered too fatty to be desirable. Today, it is one of the most sought-after ingredients in Japanese cuisine, prized for its delicate texture and rich flavor. According to TasteAtlas audience ratings, Otoro Nigiri is ranked as the No. 1 sushi in the world. Video: Sushi_chef. Hiro

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74,440 次观看 • 11 个月前

The Eagles are heading back to Buffalo for the first time since 2019, and that stadium will always be tied to one of the most legendary plays in franchise history. It was in 1990 as the ball was on the Eagles’ own 5 yard line. Randall Cunningham is in Hall of Famer Bruce Smith arms in the endzone but instead of taking the safety, he ducks and launches a prayer downfield to Fred Barnett. Barnett goes up, hauls it in, and takes it to the house. That 95 yard touchdown is the second longest play in Eagles history and one of the most iconic moments this team has ever produced.

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Awdal is a region seeking to become a federal member state and break away from separatist rule. Located in the far north of Somalia along the border with Djibouti, it occupies one of the most strategic positions in the country. The region lies near the entrance to the Red Sea and is Somalia's closest territory to the Bab el-Mandeb Strait, one of the world's most important maritime chokepoints.

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This International Women’s Day, TasteAtlas is celebrating the women who preserve culinary traditions around the world! Meet Meral Mıdık, a dedicated guardian of Anatolian culinary heritage. For today’s feature, she is preparing a traditional dish: Perde Pilavı. Meral Mıdık is a chef who has made it her mission to preserve the deep-rooted flavors of Turkish cuisine. With years of experience, she carefully protects traditional recipes while passionately working to pass on the rich culinary culture of Anatolia to new generations. Her emphasis on natural ingredients, local products, and homemade flavors is one of the most distinctive characteristics of her kitchen. For Meral, cooking is not only a profession but also a responsibility to preserve a cultural heritage. She aims to bring forgotten recipes of Turkish cuisine back to light and keep alive the spirit of unity and sharing around the table. With her sincerity, dedication, and strong commitment to traditional cuisine, she continues to preserve and promote the values of Turkish gastronomy.

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🇪🇬 Egyptian woman making the traditional Eish Baladi bread. Eish baladi is a traditional Egyptian flatbread and is one of the oldest and most enduring staples in the country’s culinary history. It is renowned for its ubiquity and significance in Egyptian culture. As the most popular type of bread in Egypt, it has formed the backbone of Egyptian cuisine since ancient Egypt. Its widespread presence is also reflected in everyday urban scenes, such as in Cairo, where vendors are often seen cycling through traffic while balancing baskets containing numerous loaves of eish baladi.

🇪🇬 Egyptian woman making the traditional Eish Baladi bread. Eish baladi is a traditional Egyptian flatbread and is one of the oldest and most enduring staples in the country’s culinary history. It is renowned for its ubiquity and significance in Egyptian culture. As the most popular type of bread in Egypt, it has formed the backbone of Egyptian cuisine since ancient Egypt. Its widespread presence is also reflected in everyday urban scenes, such as in Cairo, where vendors are often seen cycling through traffic while balancing baskets containing numerous loaves of eish baladi.

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39,416 次观看 • 10 个月前

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Panino al lampredotto at Bambi Trippa e Lampredotto 📍Florence, Italy 🇮🇹 Taste Florence: Lampredotto is a traditional Florentine dish made from the fourth stomach of the cow (abomasum), part of the so-called quinto quarto, offal cuts historically rooted in the city’s culinary culture. Its name is thought to come from its resemblance to the lamprey, a fish that once lived in the Arno River. It is slowly simmered for hours in a vegetable broth with onion, carrot, celery, tomato paste, and salt, until it becomes tender and full of flavor. It is then cut and served in a crusty Tuscan bread roll called rosetta. The lampredotto is seasoned with salt and pepper, with the option to add salsa verde (a traditional parsley-based sauce) and a touch of spicy sauce. As a final step, the top half of the bread is dipped in the cooking broth. Bambi Trippa e Lampredotto is the last historic trippaio family in Florence still directly involved in the full process (from the cleaning and processing of raw ingredients to the final preparation), preserving the craft behind traditional Florentine offal dishes.

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Simit 📍Turkiye 🇹🇷 Taste simit. Turkish simit is a circular bread that's commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been baked in Istanbul since the 1500s, while the name hails from the Arabic word samīd, meaning white bread or fine flour. The dough itself is very similar to that of a bagel, except instead of boiling, the proofed dough is shaped and dipped into fruit molasses with water before being baked with a coating of toasted sesame seeds on top. Video: Ağır Gurme

Simit 📍Turkiye 🇹🇷 Taste simit. Turkish simit is a circular bread that's commonly accompanied by either tea or ayran (salted yogurt drink) and consumed for breakfast with fruit preserves or in savory combinations with cheese, pastırma (salt cured beef), and fresh vegetables. It is believed that simit has been baked in Istanbul since the 1500s, while the name hails from the Arabic word samīd, meaning white bread or fine flour. The dough itself is very similar to that of a bagel, except instead of boiling, the proofed dough is shaped and dipped into fruit molasses with water before being baked with a coating of toasted sesame seeds on top. Video: Ağır Gurme

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42,663 次观看 • 8 个月前

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One of the most underrated features of Grok is its ability to summarize long videos for you. Drop in a video and get the summary in seconds. Try it now!

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Culatello 📍 Italy 🇮🇹 Explore More: Culatello is one of Italy’s most prized cured meats, made from the tender heart of the pork leg and wrapped in a pig bladder before drying. It matures for years in cool, humid cellars, developing a deep aroma, silky texture, and concentrated flavor. This speciality is closely linked to the Po River valley, especially the town of Zibello, where the climate creates ideal conditions for long aging. Credits: Hand Hewn Farm

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