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Samoon 📍Iraq 🇮🇶 ⭐4.4 Explore Iraq: Samoon is a traditional yeast bread characterized by its unusual diamond shape. The bread is usually baked in a tandoor oven, and in Iraq, shops that sell samoon often have yellow diamonds painted on the outside to signify what awaits inside. Samoon is... show more

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Best Bread in the World for 2025: Pan de bono, Colombia 🇨🇴 Check the entire list: TasteAtlas crowned pan de bono as the best bread in the world among 505 cataloged breads, based on 15,870 ratings. Pan de bono is a traditional Colombian bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made. Video: ELEAGUE_has_moved.cafetin

Best Bread in the World for 2025: Pan de bono, Colombia 🇨🇴 Check the entire list: TasteAtlas crowned pan de bono as the best bread in the world among 505 cataloged breads, based on 15,870 ratings. Pan de bono is a traditional Colombian bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made. Video: ELEAGUE_has_moved.cafetin

TasteAtlas

1,316,014 次观看 • 1 年前

Porchetta at Porchetta D'Alterio 📍Italy 🇮🇹 Taste Porchetta: Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices. The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread.

Porchetta at Porchetta D'Alterio 📍Italy 🇮🇹 Taste Porchetta: Porchetta is a traditional, moist, boneless pork roast prepared all over Italy. This rustic dish is made by carefully deboning a piglet or a fully grown pig, flavoring it generously with salt, garlic, rosemary, fennel seeds or some other aromatic herbs and filling it with the stuffing, which changes depending on the region - it can be the liver, fat or pieces of skin and meat, also flavored with salt and spices. The meat is then rolled up, spitted and slowly roasted over a wood fire. When finished, it is sliced very thinly and served warm or cold with some bread.

TasteAtlas

112,758 次观看 • 8 个月前

Pane Varieties at Antico Forno Santa Caterina dal 1391 Explore Italian Breads: Pane (bread) is a staple of Italian 🇮🇹 cuisine, serving as both an accompaniment and a foundation for simple yet flavorful dishes. Pane e Pomodoro features crusty bread topped with fresh tomatoes, olive oil, and basil, highlighting Mediterranean flavors. Pane e Olio is a minimalist yet traditional dish where bread is drizzled with high-quality olive oil, sometimes with salt or oregano Pane e Stracciatella pairs bread with the creamy filling of burrata, often enhanced with olive oil and black pepper. Pane e Mortadella is a classic sandwich, especially in Bologna, where thinly sliced mortadella is served in crusty bread, sometimes with cheese or pistachios. These dishes showcase Italy’s love for high-quality ingredients and simple, rustic preparations. 張雅玟.comunicazione

Pane Varieties at Antico Forno Santa Caterina dal 1391 Explore Italian Breads: Pane (bread) is a staple of Italian 🇮🇹 cuisine, serving as both an accompaniment and a foundation for simple yet flavorful dishes. Pane e Pomodoro features crusty bread topped with fresh tomatoes, olive oil, and basil, highlighting Mediterranean flavors. Pane e Olio is a minimalist yet traditional dish where bread is drizzled with high-quality olive oil, sometimes with salt or oregano Pane e Stracciatella pairs bread with the creamy filling of burrata, often enhanced with olive oil and black pepper. Pane e Mortadella is a classic sandwich, especially in Bologna, where thinly sliced mortadella is served in crusty bread, sometimes with cheese or pistachios. These dishes showcase Italy’s love for high-quality ingredients and simple, rustic preparations. 張雅玟.comunicazione

TasteAtlas

10,927 次观看 • 1 年前

Ciğer kebabı 📍Anatolia, Turkiye 🇹🇷 Learn about different types of kebab: Ciğer kebabı is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions, salad and bread. Liver is served in different ways, and can be found on its own as a main course in a sizzling plate, or as a kebab on shish skewers. Video: @turkishkitchenstories

Ciğer kebabı 📍Anatolia, Turkiye 🇹🇷 Learn about different types of kebab: Ciğer kebabı is a common type of skewered meat served in Anatolian cuisine, usually eaten with sliced onions, salad and bread. Liver is served in different ways, and can be found on its own as a main course in a sizzling plate, or as a kebab on shish skewers. Video: @turkishkitchenstories

TasteAtlas

35,932 次观看 • 2 年前

Piyaz 📍Antalya Province, Turkiye 🇹🇷 ⭐ 4.2 Piyaz is a traditional Turkish salad. In most of the country, it's a general term for a dish of dried beans, parsley, onions, and sumac. In Antalya, however, piyaz also contains a rich and smooth sauce consisting of tahini, lemon juice, and vinegar. The beans are topped with the sauce, and the dish is usually dressed with chopped tomatoes, sliced onions, hard-boiled eggs, olive oil, and parsley. Piyaz is often eaten as an accompaniment to köfte and similar grilled meats, but it can also be included in a meze selection. Video: I am not a shopping mall..insani.mutfakta

Piyaz 📍Antalya Province, Turkiye 🇹🇷 ⭐ 4.2 Piyaz is a traditional Turkish salad. In most of the country, it's a general term for a dish of dried beans, parsley, onions, and sumac. In Antalya, however, piyaz also contains a rich and smooth sauce consisting of tahini, lemon juice, and vinegar. The beans are topped with the sauce, and the dish is usually dressed with chopped tomatoes, sliced onions, hard-boiled eggs, olive oil, and parsley. Piyaz is often eaten as an accompaniment to köfte and similar grilled meats, but it can also be included in a meze selection. Video: I am not a shopping mall..insani.mutfakta

TasteAtlas

36,453 次观看 • 2 年前

One of the things foreigners notice immediately in the Netherlands: The Great Dutch Bread Love! Breakfast? Bread. Lunch? Bread. 4 o’clock? Also bread. Dutch people eat more bread in one week than I eat in a month. And not just any bread - they have serious opinions about it. I once asked a Dutch person: “What do you eat when you’re really hungry?” Answer: “...more bread?” Never change, Netherlands. 🍞❤️ Do you also eat bread for almost every meal? Or is this just a Dutch thing?

One of the things foreigners notice immediately in the Netherlands: The Great Dutch Bread Love! Breakfast? Bread. Lunch? Bread. 4 o’clock? Also bread. Dutch people eat more bread in one week than I eat in a month. And not just any bread - they have serious opinions about it. I once asked a Dutch person: “What do you eat when you’re really hungry?” Answer: “...more bread?” Never change, Netherlands. 🍞❤️ Do you also eat bread for almost every meal? Or is this just a Dutch thing?

Dr Ekaterina Netchitailova

10,427 次观看 • 1 个月前

Arepa 📍 Venezuela 🇻🇪 ⭐ 4.3 Discover Venezuela: Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups. The name arepa comes from the word erepa, which is the indigenous word for this corn bread, as its origins are believed to be from the indigenous tribes across Venezuela, such as Timoto-Cuicas, Arawak, Carib, and Karina. Video: IG lindolfopimentel

Arepa 📍 Venezuela 🇻🇪 ⭐ 4.3 Discover Venezuela: Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups. The name arepa comes from the word erepa, which is the indigenous word for this corn bread, as its origins are believed to be from the indigenous tribes across Venezuela, such as Timoto-Cuicas, Arawak, Carib, and Karina. Video: IG lindolfopimentel

TasteAtlas

580,289 次观看 • 3 年前

Tacos de pulpo 📍Mexico 🇲🇽 Explore Mexico: Tacos de pulpo (octopus tacos) are a popular dish in Mexican cuisine, where the octopus is usually grilled or fried and served in soft corn or flour tortillas. These tacos are often topped with fresh ingredients like chopped cilantro, onions, lime, and salsa, and sometimes include vegetables like avocado or tomatoes. They are typically served with sauces that range from mild to spicy, depending on personal taste. Video: MexicanElite® Guía🍟

Tacos de pulpo 📍Mexico 🇲🇽 Explore Mexico: Tacos de pulpo (octopus tacos) are a popular dish in Mexican cuisine, where the octopus is usually grilled or fried and served in soft corn or flour tortillas. These tacos are often topped with fresh ingredients like chopped cilantro, onions, lime, and salsa, and sometimes include vegetables like avocado or tomatoes. They are typically served with sauces that range from mild to spicy, depending on personal taste. Video: MexicanElite® Guía🍟

TasteAtlas

18,719 次观看 • 1 年前

Krumpiruša 📍Travnik, Bosnia and Herzegovina 🇧🇦 Discover the best savory pastries in Bosnia and Herzegovina: This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions. The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side. Video: @pitashoptravnik

Krumpiruša 📍Travnik, Bosnia and Herzegovina 🇧🇦 Discover the best savory pastries in Bosnia and Herzegovina: This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions. The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side. Video: @pitashoptravnik

TasteAtlas

26,763 次观看 • 1 年前

Costela recheada 📍Brazil 🇧🇷 Costela recheada is a traditional Brazilian dish made by stuffing a large beef rib (costela) with a savory filling—often including sausage, bacon, cheese, onions, and herbs. The rib is then wrapped and slow-roasted or smoked until it becomes tender and flavorful. When sliced, the rich, juicy meat reveals the melted, aromatic stuffing inside. It’s a popular centerpiece at barbecues and family gatherings in Brazil. Video: @churrascolenhadores

Costela recheada 📍Brazil 🇧🇷 Costela recheada is a traditional Brazilian dish made by stuffing a large beef rib (costela) with a savory filling—often including sausage, bacon, cheese, onions, and herbs. The rib is then wrapped and slow-roasted or smoked until it becomes tender and flavorful. When sliced, the rich, juicy meat reveals the melted, aromatic stuffing inside. It’s a popular centerpiece at barbecues and family gatherings in Brazil. Video: @churrascolenhadores

TasteAtlas

18,668 次观看 • 9 个月前

Zapote (Mamey Sapote) 📍Central America Explore More: Zapote, or mamey sapote, is a tropical fruit with a rough brown skin and a vibrant orange-red flesh. Its creamy, sweet flavor—often likened to pumpkin, apricot, and vanilla—makes it a favorite across the region. Eaten fresh, blended into licuados, or used in desserts, zapote is one of Central America’s most distinctive traditional fruits. Video: @carlos7x93

Zapote (Mamey Sapote) 📍Central America Explore More: Zapote, or mamey sapote, is a tropical fruit with a rough brown skin and a vibrant orange-red flesh. Its creamy, sweet flavor—often likened to pumpkin, apricot, and vanilla—makes it a favorite across the region. Eaten fresh, blended into licuados, or used in desserts, zapote is one of Central America’s most distinctive traditional fruits. Video: @carlos7x93

TasteAtlas

11,905 次观看 • 11 个月前

Fugazzeta 📍Argentina 🇦🇷 ⭐️ 4.0 Learn more: Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon. Video: IG

Fugazzeta 📍Argentina 🇦🇷 ⭐️ 4.0 Learn more: Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon. Video: IG

TasteAtlas

603,435 次观看 • 1 年前

Pane Carasau 📍Sardinia, Italy 🇮🇹 Taste Sardinia: This paper-thin, crispy flatbread is one of Sardinia’s most iconic staples, originally created for shepherds who needed a durable bread that could last for months during long journeys across the island. The tradition behind it is deeply rooted in Sardinian village life, where women would gather around communal wood-fired ovens at 3 AM in a sacred baking ritual known as sa kotiura. The magic happens during the double-baking process: the dough puffs up like a balloon in the extreme heat, and it is quickly split into two separate sheets before being toasted a second time to achieve its signature, glass-like crunch, earning it the nickname carta da musica (music paper) across Italy. While it is commonly served today as a simple table starter alongside olive oil, pecorino cheese, or cured meats, pane carasau serves as the foundation for several traditional Sardinian dishes. Brushed with olive oil, sprinkled with sea salt, and lightly toasted again, it becomes pane Guttiau, a savory and addictive snack. For a more comforting meal, the crispy sheets can be briefly dipped in boiling lamb broth, layered with tomato sauce and grated pecorino, and topped with a poached egg to create pane Frattau. Alternatively, when lightly dampened with water, the sheets become flexible enough to fold around fresh cheese or roasted meats, functioning as a rustic wrap. Credits: @viarosaitaly

Pane Carasau 📍Sardinia, Italy 🇮🇹 Taste Sardinia: This paper-thin, crispy flatbread is one of Sardinia’s most iconic staples, originally created for shepherds who needed a durable bread that could last for months during long journeys across the island. The tradition behind it is deeply rooted in Sardinian village life, where women would gather around communal wood-fired ovens at 3 AM in a sacred baking ritual known as sa kotiura. The magic happens during the double-baking process: the dough puffs up like a balloon in the extreme heat, and it is quickly split into two separate sheets before being toasted a second time to achieve its signature, glass-like crunch, earning it the nickname carta da musica (music paper) across Italy. While it is commonly served today as a simple table starter alongside olive oil, pecorino cheese, or cured meats, pane carasau serves as the foundation for several traditional Sardinian dishes. Brushed with olive oil, sprinkled with sea salt, and lightly toasted again, it becomes pane Guttiau, a savory and addictive snack. For a more comforting meal, the crispy sheets can be briefly dipped in boiling lamb broth, layered with tomato sauce and grated pecorino, and topped with a poached egg to create pane Frattau. Alternatively, when lightly dampened with water, the sheets become flexible enough to fold around fresh cheese or roasted meats, functioning as a rustic wrap. Credits: @viarosaitaly

TasteAtlas

14,194 次观看 • 1 个月前

Rubia Gallega 📍Galicia, Spain 🇪🇸 Discover Galicia: Rubia Gallega is a premium beef from the Galicia region in northwestern Spain, known for its exceptional flavor, marbling, and tenderness. It comes from the Galician Blond (Rubia Gallega) cattle breed, which is traditionally pasture-raised and often allowed to mature for many years, sometimes up to 12 years, before slaughter. The meat is typically dry-aged, developing a deep, rich, almost buttery taste with a distinct nuttiness. It is highly prized by chefs and meat lovers around the world for its depth of flavor and quality. Video; @matigusta

Rubia Gallega 📍Galicia, Spain 🇪🇸 Discover Galicia: Rubia Gallega is a premium beef from the Galicia region in northwestern Spain, known for its exceptional flavor, marbling, and tenderness. It comes from the Galician Blond (Rubia Gallega) cattle breed, which is traditionally pasture-raised and often allowed to mature for many years, sometimes up to 12 years, before slaughter. The meat is typically dry-aged, developing a deep, rich, almost buttery taste with a distinct nuttiness. It is highly prized by chefs and meat lovers around the world for its depth of flavor and quality. Video; @matigusta

TasteAtlas

13,662 次观看 • 9 个月前

Best Dessert in the World for 2026: Antakya Künefesi, Türkiye 🇹🇷 Full list: Based on 97,422 valid ratings for 2,274 desserts in our database, Antakya künefesi achieved an average score of 4.51, ranking as the Best Dessert in the World for 2026. Antakya künefesi is made with finely shredded dough filled with soft, stretchy cheese and cooked in butter until the exterior turns crisp and golden. Once removed from the heat, it is finished with a warm syrup that contrasts the crunchy surface with the melted cheese inside. Prepared in copper trays and served piping hot, this dessert is closely tied to the culinary traditions of Antakya, where it has been enjoyed for generations. Credits: @asfurkunefemersin

Best Dessert in the World for 2026: Antakya Künefesi, Türkiye 🇹🇷 Full list: Based on 97,422 valid ratings for 2,274 desserts in our database, Antakya künefesi achieved an average score of 4.51, ranking as the Best Dessert in the World for 2026. Antakya künefesi is made with finely shredded dough filled with soft, stretchy cheese and cooked in butter until the exterior turns crisp and golden. Once removed from the heat, it is finished with a warm syrup that contrasts the crunchy surface with the melted cheese inside. Prepared in copper trays and served piping hot, this dessert is closely tied to the culinary traditions of Antakya, where it has been enjoyed for generations. Credits: @asfurkunefemersin

TasteAtlas

373,231 次观看 • 7 个月前

We buy like 5 loafs from the local bakery every few months Then cut all loaf in slices, I got this bread cutting machine for it on Amazon Then we freeze those slices We don't eat bread a lot but sometimes, so if you wanna eat bread, you just put a frozen slice in air fryer for about 7 minutes and you have toasted bread One reason is that whenever we go to the bakery here after 12 noon all bread is sold out, so this is easier Now studies show freezing bread and other starches is healthier for you as it doesn't spike your blood sugar as much Related I try to start my day with protein, never carbs or sugar, just egg or meat and then carbs or fruit after I know lots of people start their day with fruits cause I see it at hotel breakfast and I try avoid starting my day with that This trick originally from Andrey Azimov who got it from Michael from Dojobali

We buy like 5 loafs from the local bakery every few months Then cut all loaf in slices, I got this bread cutting machine for it on Amazon Then we freeze those slices We don't eat bread a lot but sometimes, so if you wanna eat bread, you just put a frozen slice in air fryer for about 7 minutes and you have toasted bread One reason is that whenever we go to the bakery here after 12 noon all bread is sold out, so this is easier Now studies show freezing bread and other starches is healthier for you as it doesn't spike your blood sugar as much Related I try to start my day with protein, never carbs or sugar, just egg or meat and then carbs or fruit after I know lots of people start their day with fruits cause I see it at hotel breakfast and I try avoid starting my day with that This trick originally from Andrey Azimov who got it from Michael from Dojobali

@levelsio

6,680,640 次观看 • 6 个月前

Let me tell you the secrets of ancient Altamura bread, one of the most famous Italian breads in the world 🇮🇹🍞 Altamura bread is one of the oldest and most renowned breads, produced exclusively in Altamura (province of Bari, Apulia), in the Murgia region History and uniqueness: It is extremely ancient: as early as 37 BC, the Latin poet Horace praised it as one of the best breads The recipe and production method have remained virtually unchanged for over 2,000 years It was the first bread in the world to receive DOP (Protected Designation of Origin) certification in 2003 This means only bread made in Altamura and a few nearby towns, using traditional local ingredients and methods, can legally be called by this name A special feature: it stays fresh for a very long time — up to 10–15 days — without becoming hard or dry, thanks to the durum wheat semolina and its thick crust It started as a humble peasant bread, but today it is a protected excellence Main characteristics: • Made only with re-milled local durum wheat semolina (varieties like Appulo, Arcangelo, Duilio, Simeto), water, salt, and sourdough starter • Thick, crispy crust (at least ⅛ inch / 3 mm) with a deep golden-brown color • Soft, intensely pale yellow crumb with uniform alveolation • Aromatic, slightly tangy and fragrant flavor, thanks to long natural fermentation (up to 12 hours) and baking in a wood-fired oven • Traditional shapes: tall and folded or low, priest’s hat shape Minimum weight: 1.1 pounds (500 g) Personal small tip: I found it at a fair, bought it, sliced it, froze it, and then used it little by little, just warming the slices in the microwave for about 20 seconds! I truly recommend it

Let me tell you the secrets of ancient Altamura bread, one of the most famous Italian breads in the world 🇮🇹🍞 Altamura bread is one of the oldest and most renowned breads, produced exclusively in Altamura (province of Bari, Apulia), in the Murgia region History and uniqueness: It is extremely ancient: as early as 37 BC, the Latin poet Horace praised it as one of the best breads The recipe and production method have remained virtually unchanged for over 2,000 years It was the first bread in the world to receive DOP (Protected Designation of Origin) certification in 2003 This means only bread made in Altamura and a few nearby towns, using traditional local ingredients and methods, can legally be called by this name A special feature: it stays fresh for a very long time — up to 10–15 days — without becoming hard or dry, thanks to the durum wheat semolina and its thick crust It started as a humble peasant bread, but today it is a protected excellence Main characteristics: • Made only with re-milled local durum wheat semolina (varieties like Appulo, Arcangelo, Duilio, Simeto), water, salt, and sourdough starter • Thick, crispy crust (at least ⅛ inch / 3 mm) with a deep golden-brown color • Soft, intensely pale yellow crumb with uniform alveolation • Aromatic, slightly tangy and fragrant flavor, thanks to long natural fermentation (up to 12 hours) and baking in a wood-fired oven • Traditional shapes: tall and folded or low, priest’s hat shape Minimum weight: 1.1 pounds (500 g) Personal small tip: I found it at a fair, bought it, sliced it, froze it, and then used it little by little, just warming the slices in the microwave for about 20 seconds! I truly recommend it

Mambo Italiano

32,531 次观看 • 2 个月前

Montreal Bagels 📍Canada 🇨🇦 Explore Canada: Montreal’s classic bagel shops still rely on a slow, hands-on process. The dough is shaped by hand, dipped in honey-sweetened boiling water, coated with sesame seeds, and baked in a wood-fired oven that creates their recognizable texture and flavor. This method has been used in the city’s bakeries for generations and remains a key part of how these bagels are made today. Credits: Fairmount Bagel

Montreal Bagels 📍Canada 🇨🇦 Explore Canada: Montreal’s classic bagel shops still rely on a slow, hands-on process. The dough is shaped by hand, dipped in honey-sweetened boiling water, coated with sesame seeds, and baked in a wood-fired oven that creates their recognizable texture and flavor. This method has been used in the city’s bakeries for generations and remains a key part of how these bagels are made today. Credits: Fairmount Bagel

TasteAtlas

112,708 次观看 • 7 个月前

Frozen Custard by Nielsen's Frozen Custard, Las Vegas 📍 USA 🇺🇸 🏆 The Highest-Rated Custard Dessert Explore more: When most people think of world-class custard desserts, classic European icons like French crème brûlée, Spanish flan, or English custard usually come to mind. However, taking the crown as the highest-rated custard dessert on TasteAtlas is a beloved American innovation: Frozen Custard. What makes frozen custard superior to standard ice cream—and so highly celebrated by food lovers—is its unique recipe and physics. Traditional frozen custard must include a specific percentage of egg yolk in its fresh cream base. It is then processed through specialized, slow-turning machinery that runs continuously. This slow churning introduces almost no air into the mixture, creating an incredibly dense, velvety texture that is far richer and smoother than regular ice cream. In its most famous modern form, shown here, it is served as a "concrete." The custard is blended so thoroughly with heavy mix-ins—like an entire actual slice of homemade apple pie with caramel sauce, or salted pecans with salted caramel syrup—that it becomes a completely solid, ultra-thick masterpiece. Its ability to hold massive flavors while keeping its signature silkiness is exactly why it beats out the competition to sit at the very top of the global custard rankings.

Frozen Custard by Nielsen's Frozen Custard, Las Vegas 📍 USA 🇺🇸 🏆 The Highest-Rated Custard Dessert Explore more: When most people think of world-class custard desserts, classic European icons like French crème brûlée, Spanish flan, or English custard usually come to mind. However, taking the crown as the highest-rated custard dessert on TasteAtlas is a beloved American innovation: Frozen Custard. What makes frozen custard superior to standard ice cream—and so highly celebrated by food lovers—is its unique recipe and physics. Traditional frozen custard must include a specific percentage of egg yolk in its fresh cream base. It is then processed through specialized, slow-turning machinery that runs continuously. This slow churning introduces almost no air into the mixture, creating an incredibly dense, velvety texture that is far richer and smoother than regular ice cream. In its most famous modern form, shown here, it is served as a "concrete." The custard is blended so thoroughly with heavy mix-ins—like an entire actual slice of homemade apple pie with caramel sauce, or salted pecans with salted caramel syrup—that it becomes a completely solid, ultra-thick masterpiece. Its ability to hold massive flavors while keeping its signature silkiness is exactly why it beats out the competition to sit at the very top of the global custard rankings.

TasteAtlas

14,249 次观看 • 16 天前

Arepa Rellena 📍 Colombia 🇨🇴 Taste Columbia: Arepas are the ultimate South American staple—flat, round cornmeal patties that are grilled, baked, or fried until they develop a perfectly crisp golden crust. While they are often enjoyed plain as a side dish, the rellena (stuffed) version transforms them into a hearty, standalone meal. Sliced open like a pocket, they are packed with an array of savory fillings. In Colombia, a classic favorite is the Arepa Montañera, heavily loaded with traditional ingredients from the mountains: grilled chorizo, shredded beef (carne desmechada), sweet fried plantains, and avocado, all finished with an extra-generous, theatrical blanket of melted regional cheese. Video: @arepalosmontaneros

Arepa Rellena 📍 Colombia 🇨🇴 Taste Columbia: Arepas are the ultimate South American staple—flat, round cornmeal patties that are grilled, baked, or fried until they develop a perfectly crisp golden crust. While they are often enjoyed plain as a side dish, the rellena (stuffed) version transforms them into a hearty, standalone meal. Sliced open like a pocket, they are packed with an array of savory fillings. In Colombia, a classic favorite is the Arepa Montañera, heavily loaded with traditional ingredients from the mountains: grilled chorizo, shredded beef (carne desmechada), sweet fried plantains, and avocado, all finished with an extra-generous, theatrical blanket of melted regional cheese. Video: @arepalosmontaneros

TasteAtlas

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