Television host, author, and former executive chef Anthony Bourdain has licked his plate clean all over the world, from soup dumplings in Shanghai to piranhas in Peru. Here’s a look at the world through his unique lens (and appetite).
After a fiery controversy over hot pepper fumes in 2013, the Huy Fong Sriracha factory, located 30 minutes outside of Los Angeles, cleaned up its act—as well as its air—and now fuels the condiment’s cult status with facility tours.
Ireland’s pub culture is often imitated, but rarely duplicated. Here are four taprooms across the United States that come close to being spot-on, where you can enjoy a pint (or more) along with some neighborhood bluster and brogue.
She-crab soup might not look like much. But the history of this bisque-chowder hybrid is as rich as that of the city from which it hails.
Bananas Foster was invented at Brennan’s of New Orleans in 1951. After the restaurant’s 2013 closure and expansive refurbishing, the flammable, rum-soaked dessert will once again light up the French Quarter.
The Danish word smørrebrød translates simply as buttered bread, but anyone familiar with the open-face sandwich devoured at lunchtime throughout Copenhagen will consider that pure Nordic understatement.
The next superfood is brewing deep in the Ecuadorian Amazon. Guayusa tea packs twice the antioxidants of green tea and as much caffeine as a cup of coffee. Local Kichwa people have long steeped the leaves to help them focus during hunts and help interpret dreams—and now, thanks to Brooklyn-based Runa, thirsty travelers can taste…
“There’s a lot more to the Irish stout than what’s offered in a pint of Guinness,” says “The World Atlas of Beer” co-author Stephen Beaumont. And where you are in Ireland determines what beer you drink.
Invasive species are wreaking havoc on fragile natural ecosystems. In response, a culinary movement spearheaded by conservation groups and sustainably minded chefs is gathering steam, with a clear message: Eat the invaders.
Wiener schnitzel—an unassuming breaded, fried veal cutlet—has so captured Vienna’s taste buds that it bears the city’s very name (Wien = Vienna). Yet Austria’s national dish may actually have originated in northern Italy as costoletta alla Milanese, a similarly prepared slice of veal.
In a nod to the Society’s yearlong focus on food, we asked our National Geographic Travel Facebook fans to share the best lip-smacking street eats they’ve sampled around the globe. Their answers left us hungry for more (and wanting to book a ticket to Southeast Asia). So grab a snack and join us on a tour of…
Behind the best tequila lurks the physical heat and spiritual intensity of the country of its origin, whether you’re drinking it by the shot (caballito) or in the heavenly embrace of lime juice con orange liqueur and shaved ice.
When I first visited Asheville, North Carolina, five years ago, I remember noting the power of the “Love Asheville, Go Local” posters I saw in nearly every store or restaurant window I passed. This fall I was excited to return to Asheville and see that the city had taken its hometown pride to even greater heights. Here are four ways to get a taste of Asheville’s distinctive regional flavor.
A few weeks ago, I challenged myself to embrace a different kind of travel. Despite having spent two decades traversing more than 100 countries in all manner of ways, I had never been in an RV. And yet, hitting the road in one of these self-contained mobile domiciles is exactly how thousands of fellow travelers see the world. What was I missing?
Wine drinking’s pretty much self-explanatory. But no matter what’s in the glass, it will reveal itself best when approached systematically and when all sensory apparati are exposed to it (well, not your ears). That doesn’t mean making a spectacle of your examination, or trying to out-inhale the person next to you. It does mean thinking…
Amidst recent efforts to revitalize Harlem, there is a thread beyond history that holds the community together: food. Several longstanding neighborhood eateries continue to serve up some of the best soul food in Manhattan, along with a side of family and civic engagement—Harlem’s firmest foundations.
If there is one aroma that unifies Liguria—the region that arcs along Italy’s northwestern coast, joining France to Italy, Alps to sea—it’s Genovese basil.
In the “bean belt” looping Africa, Asia, and the Americas, coffee provides more than a jolt—it’s an economic lifeline and a cultural bedrock. Coffee buyer Kim Elena Ionescu’s hunt for the planet’s best beans has taken her from Bolivia to Ethiopia. Steeped in ritual, her adventures are anything but stale. Here are some of the highlights.
Hoping to witness democracy in action in D.C.? Head to Union Market, a new seat of culinary power northeast of the U.S. Capitol that’s as much of a throwback as it is progressive. Here in an up-and-coming neighborhood known as NoMA, what was once a gloomy warehouse has been transformed into a bright gathering place.
It’s fish boil time on Wisconsin’s scenic Door Peninsula. Like its cousin, the New England clambake, the tradition grew out of a community coming together to celebrate local bounty. Poaching the day’s catch with potatoes was a custom brought over by the region’s Scandinavian settlers and no doubt sustained many a soul on these rocky, wind-whipped shores. Here’s where to sample the best fish boil in Wisconsin.
Andrew McCarthy journeyed all the way to India in search of the perfect Darjeeling, and wrote about the experience for Traveler magazine, but you don’t have to go around the globe to sip on some of the world’s best brews. Here’s a list of teas that are steeped in local tradition—and how you can try them at home.
Food and travel go together like, well, forks and knives. If you love good #TripLit as much as you enjoy good food, here are five delectable reads from around the world to add to your list.
Step into any tasting room in downtown Santa Barbara, and you’ll know instantly: This isn’t Napa. While Northern California’s famous wine town has a reputation for aloofness and occasional haughtiness, Santa Barbara’s approach is distinctly SoCal.
As 20th-century jobs shifted from farms to factories in the American South, barbecue pit masters moved to cities like Memphis, Tennessee, where they worked more quickly, smoking smaller cuts of meat in handmade oil drum grills and brick barbecue pits. In the process, says Lolis Elie, author of SMOKESTACK LIGHTNING, “the styles of barbecue now associated with Memphis emerged: shoulder sandwiches and rib racks.” Here are the best places to grab a taste.
Generations of “lobsta” families form the backbone of villages dotting Maine’s rugged coast, where they haul traps in the cold Atlantic waters. The good news? The Marine Stewardship Council has certified Maine lobster as among only 10 percent of fisheries worldwide that are sustainable.