veggie burgers have come a long way ... 6 LA and NYC restaurants share what their burgers are made of...
Bahn Mi Sandwiches at 163 Vietnamese Sandwich on Harrison Avenue in Boston's Chinatown.
Chocolate chip cookie doughnut. A new donut flavor from The Doughnut Plant in New York City.
Chocolate brownie with salted caramel ice-cream is every girl's favorite. From Hatched, Singapore.
Tau suan is a sweet Chinese dessert made of split mung beans. From Bee Garden, Singapore. [in chinese]
Mango pomelo is a Hong Kong dessert composed of mango, pomelo, sago, coconut milk, cream and sugar. [in chinese]
Spicy Crispy Catfish at LA's Prael Thai Restaurant
BBQ Oysters at Red Fish Grill in New Orleans
Fried Chicken & Waffles: A match made in heaven. The Fremont Diner, Sonoma.
Chargrilled seared scallops with enoki, soy and crispy soba at modern Japanese restaurant, Uchi Lounge in Sydney
Xiaolongbao is a type of steamed bun from eastern China. It is traditionally steamed in small bamboo baskets, and usually filled with pork.
Korean Army Stew (Budae jjigae) invented during Korean War. It is the perfect example of making something delicious out of nothing. [in Chinese]
Cantonese fish congee is like a thick soup with delightful fresh fish slices "hidden" within. The contrasting texture of the fresh fish slices and the creamy rice congee is wonderful.
Thick, doughy country bread smothered in béchamel, caramelized onions, gruyere, sundried tomatoes, and mushrooms.
Samplers of country terrine made from pork, served with crusty bread at the Taste of Sydney festival 2011.
60 day dry aged steak - seriously, the best steak we've ever had (from Carnevino in Las Vegas)
Cioccolato Bianco e Pompelmo, white chocolate honey mousse with pine nuts, grapefruit sorbet, and basil.
Pan Seared U-10 Day Scallops, Potato Mousseline and Jus de Veau from Picasso in Las Vegas
See 2003 French Pastry Champion, Hugues Pouget, craft his caramel crème-filled milk chocolate Hugo Caramel.
The famous 'Snow Egg' dessert from one of the world's top 50 restaurants - Quay.
Perfectly ripe berries and a strawberry macaron garnish crown this delicious red fruit tart from Sadaharu Aoki’s Paris boutique
Steamy steel cut oatmeal topped with butter, syrup and brown sugar.
Wurstkuche's Truffles Glazed Fries.
Meet the “Bitter Queen.” A candied grapefruit doughnut topped with elderflower glaze and Campari sugar. At Dynamo Donuts, San Francisco.
Thoughts on some of the new menu offerings at Sushi Tora in Boulder, Colorado.
A black truffle-filled raviolo at Alinea, Chicago
A gorgeous peach tart, crowned with a delicious quenelle of fresh mascarpone, from Carl Marletti’s Paris boutique
Sesame Ahi Tuna Salad: Sesame Encrusted Ahi Tuna Steak, baby Greens, Roasted Asparagus, Roasted Carrots and Cherry Tomatoes, Balsamic Dressing at Firenze Osteria
Quite possibly, the world's greatest Coconut Cream Tart. Tartine Bakery, San Francisco.
Pea and Ham Soup at Tom Pemberton's (former head chef at St John Bread & Wine) Hereford Road, a neighbourhood gem championing seasonal British produce.
Brioche Bread Pudding from Tartine Bakery, San Francisco
A candied Valencia orange slice suspended in sugar – from a collection of photos highlighting translucence in Parisian pastry
A thoroughly modern version of German chocolate cake from a pastry chef who dreamed of being a heavy-metal musician.
My Ultimate NYC Foodie Guide! Drool over burgers, brioche and caramel pecan cheesecakes!