Culinary wizardry abounds in Miami according to this culinary expert.
If you take a chance on the following dishes, you won't be disappointed.
Elad Shoham, wine and beverage director at Hotel Montefiore, knows where to find the best pasta in Tel Aviv and plenty else besides.
Sheep eyeball juice. Bull testicles. Maggot-infested cheese. American root beer. These are among the items considered palatable or even regarded as delicacies in some cultures that the Disgusting Food Museum in Malmo, Sweden is serving up.
Capers, malvasia wine and astounding breads are just a few of the treats from the stunning Tyrrhenian Sea archipelago.
Fresh, sustainably grown produce, creative producers ad marvelous markets make this a notably toothsome region.
Oceania is one of few cruise companies offering culinary classes at sea.
Australian-style cafes are popping up all over the world, from London to New York, Tokyo and LA.
Sokasi morphs from riverside cooking school by day to candlelit chef's dinner table by night.
It remains one of the most idyllic and idiosyncratic restaurants in the British capital.
The 12-seat design of Out is spare, but the menu is positively skeletal.
Menus devised by this award-winning chef are influenced by cuisines from around the globe.