Tacos al Carbon with pork - recreation of dish from Frontera Grill, Chicago [no recipe]
blistered shishitou peppers at Estadio in Washington DC
Enfrijoladas are breakfast enchiladas, filled with chicken and covered in creamy refried beans and chorizo.
Chef Ludo Lefebvre serves up the best fried chicken balls on board the Ludo Truck. Los Angeles, CA
Coconut & passion fruit ice cream, served with papaya and pineapple - just one of the many delicious dishes at Eleven Madison Park, New York.
Sous vide Wagyu beef from Tapas Molecular Bar in Tokyo, Japan
Middle Eastern cotton candy flavored with orange blossom water.
Risotto with Herbs and Puffed Rice. One of the many reasons why San Sebastian, Spain should be on your foodie pilgrimage list.
A red themed pizzeria/restaurant in Berlin with red liquids in bottles adorning a wall
Meyer Lemon Chardonnay Cupcake. At Saarloos & Sons, Los Olivos, CA.
Green Chile Queso with guacamole, queso fresco, cilantro and Diablo sauce!
Sub No. 7's Broccoli sub with chocolate wafer cookies at Choice Eats 2011 in NYC.
“Corazon a la Plancha” or Beef Heart at Toro Restaurant, Boston, MA
"Wee Bites" at The Newes from America Pub, Edgartown, MA on the Island of Martha's Vineyard
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.