Must Try
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Costa Rica’s Iconic Caldosas Combine Ceviche and Barbecue Chips
Ceviche piled into a bag of Picaritas barbecue-flavored chips has become a standard snack across the country since the recipe was invented by a kid in the ’90s
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The Hottest Late-Night Party in Rome Is at the Bakery
In Rome, when the evening is coming to an end, late-night diners skip kebabs and pizza to seek out brioche buns bursting with cream, Nutella-filled croissants, and doughnuts oozing with custard
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During Ramadan in Hyderabad, All Roads Lead to Haleem
During the holy month, legions of cooks gather at restaurants, warehouses, and street stalls to spend hours mashing the savory porridge of mutton, wheat, and spices, a beloved fixture of night markets and family iftar feasts
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Haluski Has Many Forms, All of Them Comforting
There are a lot of ways to make haluski, but the Central and Eastern European dish of noodles and cabbage is pure comfort in every case
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New Mexico Perfected Fried Dough With the Pillowy Sopaipilla
Drizzled with honey, smothered with Christmas-style red and green chiles, or stuffed with carne adovada, sopaipillas are the all-star of dining in New Mexico
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An Okie Onion Burger Crawl Nearly 100 Years in the Making
One state, two days, four burger joints, and a whole lot of griddled onions
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The Height of Senegalese Hospitality Is Found at the Grill
In Dakar, dibi refers to a range of barbecuing methods from across West Africa, all tied together by teranga, the warm, smoky welcome you’ll receive at the door of a dibiterie
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Go Big With Banh Mi in Ho Chi Minh City
When banh mi emerged in the 20th century, the version in Hanoi tended to be small, while the sandwiches in HCMC ballooned with cold cuts, cooked meats, pickles, and sauces
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Enjoy Fall Like a Heartland Kid and Dip Your Cinnamon Rolls in Chili
"Bowl and a roll" Fridays have endeared countless school kids across the Heartland and Great Plains to the combo, which can appear baffling to diners who haven’t grown up with it
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Why Alabama’s Conecuh Sausage Has a Cult Following
Whether cooked in gumbo and baked beans or simply grilled as a Conecuh dog, to many Southerners, the Conecuh sausage tastes like home
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The Creemee Is the Ultimate Taste of Vermont Summer
Ben & Jerry’s may claim to be "Vermont’s Finest," but locals know nothing beats the state’s unique take on maple soft serve
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The 10 Best Chili Parlors in Cincinnati
From the original Empress Chili founded in 1922 to chains like Skyline and Gold Star, here’s where to eat chili in Cincinnati
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Beef on Weck Is Buffalo’s Best Contribution to the Culinary World
The roast beef sandwich predates Buffalo wings as a specialty in upstate New York
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How the Gooey, Cheesy Hot Brown Became a Kentucky Icon
The open-faced sandwich has inspired endless imitators, but people still flock to Louisville’s Brown Hotel to try the original
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Almond Boneless Chicken Is a Chinese-American Cult Favorite
Why Michigan is obsessed with this fried-chicken-with-gravy dish
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No Bun Can Contain Indiana’s Pork Tenderloin Sandwich
The Hoosier State’s most beloved dish, explained
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How the Garbage Plate Became a Western New York Icon
The Rochester dish is late-night drinking food at its finest
