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Looking to dive into some spice this summer? Look no further than a delicious Goan curry. hubs.la/Q03vhFQX0

On Ningyocho’s main street, just a few minutes from Suitengu Shrine, is a window. The window isn’t very wide, but a flurry of movement draws the attention of passersby. There, a broad-faced Kazuyuki Tani is making udon, bouncing – or dancing – as he works. hubs.la/Q03vpVLC0

One of Lisbon’s oldest venues for ginjinha, sour cherry liquor, Ginjinha Sem Rival, is being threatened with eviction. We’d hate to see this venue, opened in 1890, disappear. If you agree, please join the demonstration that’s being organized on July 5: hubs.la/Q03vqYkG0

The original idea was simple enough. “The plan was to make really good ham and cheese sandwiches,” explains Bruno Ribeiro of O Primo do Queijo, the Lisbon restaurant he owns with Francisco Nuno Silveira Bernardo. hubs.la/Q03vBXVy0

As if plucked from any freeway in California, Wicho’s Donut House sits across from gas pumps. Here, you’ll find so many different kinds of doughnuts it’s almost hard to keep up. hubs.la/Q03vB-3f0

A pastry case that stops you in your tracks – and an interior that makes you want to linger. One of Rio’s sweetest corners, still going strong. Read more: hubs.la/Q03vGWj-0

On Travessa do Monte, one of the friendliest streets in Lisbon’s Graça neighborhood, natural wine flows as freely as conversation. hubs.la/Q03vMmBP0

Ask anyone who has been in Thailand for a while what its national dish is, and they will invariably say pad kaprao. We’re giving you the recipe here: hubs.la/Q03vL1PD0

Throughout Astoria’s Steinway Street, also known as Little Egypt, there are several places to try feteer – a flaky, layered Egyptian pastry that can be eaten with everything from meat off a spit to powdered sugar – but Levant might just be the best. hubs.la/Q03vM1kl0

Tortillas, pintxos, and cider poured from shoulder height — the Basque Country knows how to feed a traveler. Join us: hubs.la/Q03vL_rL0

For the most part, hamburgers in Mexico City disappoint, but the hamburgers at the Legión Americana shine like stars, and this is something of a surprise considering the no-frills, dive bar atmosphere here. hubs.la/Q03vJ6j40

Kitel is made of the same components of içli kofte – bulgur dough and meat filling – but with a slightly different preparation. Tender dough encases a lightly spiced, juicy meat filling, each bite jazzed further by the spicy oil. hubs.la/Q03vJ7Kr0

It’s a bit of culinary magic. Plain old black-eyed peas are transformed into a fluffy white cloud, before somehow changing once again, this time into a crimson, crispy fritter. This is acarajé, likely derived from a Yoruba word for “bread” or “pastry.” hubs.la/Q03vJ8zs0

When talking about Tokyo’s Locale, “Restaurant” is the wrong word. It’s too generic for a space that’s like your best friend’s kitchen – at least, if your best friend happens to be a Californian chef who laughs like the party is happening, like, right now. hubs.la/Q03vJPlj0

Today, bars in Porto are different from days past: their by-the-glass lists feature many small producers and fewer conventional bottles, they have young chefs in the kitchen with fresh approaches, and offer service that is professional & welcoming. hubs.la/Q03vJ_v00

Like many of Mexico’s best taquerías, Tacos Manolo greets its patrons from a block away with its alluring smell. It is the smell of the eponymous Taco Manolo, a one-of-a-kind dish that has brought the restaurant fame and accolades. hubs.la/Q03vJ-Gb0

What’s the formula for success at Palermo gelato house La Delizia? According to owner Giovanni Scalici, it could be distilled into one word: Simplicity. hubs.la/Q03vJ-Wf0

With limited runs of weekly specials, Baker’s Bench serves mostly vegan pastries of many types with seasonal ingredients including cherries topped with white sesame, sweet corn and garlic, moon fruit, and daikon. hubs.la/Q03vJ-V80