National Geographic Traveller Food

National Geographic Partners Editor-in-Chief, NG Media: Nathan Lump General Manager, NG Media: David Miller International Editions Editorial Director: Amy Kolczak Deputy Editorial Director: Darren Smith Editor: Leigh Mitnick Translation Manager: Beata Nas Editors: CHINA Sophie Huang; GERMANY Werner Siefer; GREECE Kyriakos Emmanouilidis; INDIA Lakshmi Sankaran; ITALY Marco Cattaneo; LATIN AMERICA Roberto Moran; NETHERLANDS Robbert Vermue; POLAND Agnieszka Franus; RUSSIA Ivan Vasin; SOUTH KOREA Bo-yeon Lim; SPAIN Josan Ruiz; TURKEY Zeynep Sipahi International Publishing Senior Vice President: Yulia P. Boyle Senior Director: Ariel Deiaco-Lohr Senior Manager: Rossana Stella Headquarters 1145 17th St. NW, Washington, DC 20036-4688, USA National Geographic Partners returns 27% of its proceeds to the nonprofit National Geographic Society to fund work in the areas of science, exploration, conservation and education. Copyright © 2022 National Geographic Partners, LLC. All…

Lauryn Ishak I thoroughly enjoyed spending time with, and photographing, the Soh family. They took us to local markets, a hawker centre and showed us how to cook the foods they love. It was a privilege to dive into their world and see the passion they have for their family, for social causes, for food, and how they share that with the world. BREAKING BREAD, P 96 Aimee Levitt Chicago is my favourite city, which is convenient since it’s also my home. It was a pleasure to think back on some of my most memorable meals here, the ones that inspired me to literally lick the plate. There were many more that I could have included; winter is long here and eating keeps our spirits up. CHICAGO, P 116 Jennifer…

It’s the classic dining dilemma — what’s the best way to finish off your meal? Cheese board or dessert? A portion of camembert or a piece of cake? A sliver of gorgonzola or a slice of gateau? It’s a tough one. Of course, sometimes the correct answer is a bit of both — and so it is with our winter issue, in which we’re serving up hearty portions of these two classic comfort foods. For dessert lovers, we’re celebrating the showstopper — those indulgent, often stunning centrepiece puddings that form the high point of any dinner party and are the stars of the festive season. In our cover story, we take a look at how to make them, where they came from and where to find them — everything from…

While kimchi, bibimbap and gochujang are by now familiar to anyone with a passing interest in Korean cuisine, the latest foodstuff to make the leap from the East Asian nation to the UK is a perhaps more surprising item. The Korean corn dog (also known as the Korean hot dog) is a riff on the American cornmeal-battered sausage-on-a-stick that’s been a staple of food carts and state fairs since the 1920s. The Korean version typically comprises cheese and/or a sausage, skewered and coated in a rice flour-based batter before being deep fried and topped with sugar and your condiments of choice. But variations abound: the batter can sometimes contain small cubes of potato, or the whole thing might be coated in panko breadcrumbs, cornflakes or even noodles. After the dish…

ALDER COCONUT CREAM PIE Torontonians have long been obsessed with the seasonal Mediterranean dishes served at Alo and Alobar — both recently awarded stars in the city’s new Michelin guide. But chef Patrick Kriss’s hottest new ticket is Alder, a sleek-but-cosy set up in the Ace Hotel. The thing to order: coconut cream pie. A decadent macaroon crust is topped with a silky wedge of coconut pastry cream, toasted coconut chunks and caramelised white chocolate shavings. acehotel.com/toronto SUNNY’S CHINESE HUSBAND AND WIFE BEEF Toronto isn’t short of great regional Chinese food, and new Kensington Market spot Sunny’s is putting its own spin on it. A brick-and-mortar outpost of a popular pop-up, Sunny’s serves dishes such as Guangdong-inspired soft tofu with spring onion and ginger oil, and Hong Kong-style French toast…

6.3 tons The weight of the largest chocolate bar ever made. It was created by Thorntons to mark the company’s 100th birthday in 2011. The bar covered an area of 16sq metres £ 470 THE MOST EXPENSIVE CHOCOLATE BAR EVER SOLD. IT ACCOMPANIED CAPTAIN SCOTT ON HIS 1901 EXPEDITION TO ANTARCTICA, AND WAS AUCTIONED 100 YEARS LATER AT CHRISTIE’S LONDON 156 The age, in years, of the oldest chocolate bar still in production, Fry’s Chocolate Cream, which was first produced in 1866 500 The number of cacao beans it takes to make 1lb of chocolate. One cacao tree produces 20 to 30 pods a year, each containing 30 to 40 beans 38% The proportion of the global output of cocoa that the world’s biggest producer, Ivory Coast, is responsible for…