These foods will tantalize your taste buds but are the astronomical prices really worth it?
If you’re cooking on a budget, you may want to leave these pricey ingredients for the professionals (and their accountants).
Read more: The World’s Most Expensive Ingredients
New York’s slices beat Chicago’s deep dish pies in the rankings, but neither nabs the top spot.
What is it about pizza that makes us love it so much? Is it the savory cheeses, the pliable crust or the aromatic sauce? Perhaps it’s the customizable nature of the treat. Each pizza is different; across the country — the world, even — foodies get to compliment their pies with the toppings they most love. You can call it an Italian creation, an American staple or even a Brazilian standby, but one thing’s for sure: we all crave pizza. But where should you expect to taste the best slice?
#6: Rome, Italy
While other cities try to entice you with the whole pie, Rome’s claim to fame is offering pizza al taglio, or “by the cut.” This variety has a thin crust and is normally baked on rectangular trays in a wood-burning oven. Tasty toppers include prosciutto, asparagus, zucchini, eggplant and potato, but when in doubt, you can also order a traditional margherita with just tomato sauce, mozzarella and basil. Vendors will allow you to determine just how big a slice you want (you’ll be charged based on its weight), after which they’ll cut your slice, fold it and wrap it in paper to go.
Where to Taste: Pizza al taglio is a convenient snack to have while sightseeing. You could order from Da Michele by the Trevi Fountain (opt for the kosher aliciotti e indivia with anchovies and endives), or at Da Remo by the Pantheon (try the zucca pizza with pumpkin).
Read more: World’s Best Pizza
Noma restaurant’s unusual menu hasn’t stopped it from being named the planet’s top place to dine for two years.
Denmark’s Noma won one of the restaurant world’s highest accolades for the second consecutive year on Monday with a menu that remains deeply committed to an innovative Nordic cuisine.
Noma’s 33-year-old chef Rene Redzepi, whose restaurant topped the S. Pellegrino World’s 50 Best Restaurants list released late on Monday, has created a menu that includes sea urchin and dill, potatoes and milk skin, beef cheek and pear.
Redzepi, an ambassador for the New Nordic Food program set up by the Nordic Council of Ministers, has headed the restaurant since its 2003 opening.
The Noma approach to cooking is concentrated on obtaining the best raw materials from the Nordic region such as Icelandic skyr curd, halibut, Greenland musk ox and berries.
Read more: Pulses and sea urchin on menu at world’s top eatery
An ear-popping elevator ride and lofty views aren’t the only signs you’re in a “luxury yacht in the sky.
Dubai’s boom may have fizzled, but you can still live the high life perched atop the world’s tallest building as the glitzy Gulf emirate unveils one of the world’s highest restaurants.
Atmosphere, on the 122nd floor, is one private elevator ride up the glass and chrome Burj Khalifa.
Its designers say that Atmosphere, touted as the world’s highest restaurant, shows that Dubai may have lost its luster as a business hub after the financial crisis, but for those seeking the lifestyle of the rich and famous, it can still dish it out.
Read more: Dubai keeps aiming for skies with “highest” restaurant
Fiery food mavens seeking to one-up each other now have to gear up for a whole new test of culinary bravado: the world’s hottest chili pepper.
Yes, the Naga Viper, the latest claimant to the world’s-hottest-pepper crown, outdistances its predecessor, the Bhut Jolokia, or “ghost chili,” by more than 300,000 points on the famous Scoville scale of tongue-scorching chili hotness. Researchers at Warwick University testing the Naga Viper found that it measures 1,359,000 on the Scoville scale, which rates heat by tracking the presence of a chemical compound. In comparison, most varieties of jalapeño peppers measure in the 2,500 to 5,000 range — milder than the Naga Viper by a factor of 270.
Read more: World’s hottest pepper is ‘hot enough to strip paint’
A product made on P.E.I. has been named the best new food product in the world at the SIAL D’Or awards in Paris.
The awards are considered the Oscars of the food world. Honibe Honeydrops from Island Abbey Foods took the global award Sunday night at the competition.
The dried, pure honey product, which comes in a lozenge form that can be used to sweeten a hot drink or eaten like candy, beat out innovative products from eight other countries to take the top prize.
Read more: P.E.I Honeydrops win best new food award
As a kid growing up in the early ’80s, I made every mistake in the book. I ate fast food instead of smart food. I played video games when I should’ve been playing outside. By the time I reached age 14, I was carrying 212 pounds on a 5’10″ frame. (I wanted to be built like a basketball player, but instead was shaped more like a basketball.)
Read more here: Health SearchWorst Fast-Food Meals in America
