10 Best Dishes with Chestnuts in the World! Explore more: tasteatlas.com/best-rated-di… A chestnut can end up under whipped cream or inside a roast goose. Naturally sweet and filling, it works in desserts, cakes and hearty savory dishes. This ranking brings together ten of them, with Hungary’s gesztenyepüré in first place. It is made from sweetened chestnut purée pressed into fine strands and served with whipped cream.

Happy World Pasta Day! 🇮🇹🍝tasteatlas.com/pasta Today, October 25, we’re celebrating the people behind a good plate of pasta. The wheat, the way the dough is worked and the drying process all leave their mark on its flavour and bite. These 19 Italian producers include family workshops, farms growing their own grain and pasta makers closely tied to their regions. Swipe through to discover their pasta, what makes each product distinctive and the dishes you can make with it.

Happy World Pasta Day! 🍝 Learn about the best pasta dishes in the world: tasteatlas.com/best-rated-pa… Established in 1995 to promote the cultural, nutritional, and culinary heritage of pasta worldwide, October 25th celebrates one of the world’s most versatile and beloved staples. Photos: @ristorantezaghini @ristorantelocandaincannubi @vicenzopalate @latavoladigael

Happy Champagne Day! tasteatlas.com/champagne Champagne gets opened for weddings, podiums and midnight countdowns, then too often disappears when dinner arrives. These bottles deserve a place at the table, alongside roast chicken, lobster, mushroom risotto or a good piece of aged cheese. Today’s date follows a simple rule: Champagne Day falls on the fourth Friday of October, a celebration started in 2009 by Californian wine educator Chris Oggenfuss. Champagne belongs to the wider family of sparkling wines, but its name ties it to one region in northeastern France and the rules governing how it is made. Making bubbles through a second fermentation in the bottle is part of the process; doing that elsewhere doesn’t turn a wine into Champagne. @Krug @LouisRoederer_ @domperignon

Happy Champagne Day! 🍾tasteatlas.com/champagne Champagne is good on its own, but it has a long history behind the bar, too. A little blackcurrant liqueur makes a Kir Royale; gin and lemon turn it into a French 75. The bubbles keep these drinks lively even when the other ingredients bring sweetness or a stronger kick. And yes, we know: the Bellini on this chart is made with Prosecco. It was too good to leave out. Which one would you order?

Quzi 📍Nadeem Restaurant, Najaf, Iraq 🇮🇶 Taste Iraq: tasteatlas.com/iraq In Iraq, quzi is the kind of meal you bring out when there are guests to feed. Tender lamb and seasoned rice form the heart of a dish closely tied to celebrations and generous hospitality. At Nadeem in Najaf, the serving begins with flatbread drenched in the cooking juices, letting the bread soak up the flavor before the rest of the plate comes together. Credits: @nadeem.restaurant on Instagram

Explore more: tasteatlas.com/onions The first thing into the pan often gets the least credit. Onions build the flavor of countless dishes, yet some varieties are worth eating on their own. Calabria’s red Tropea onion is mild and sweet enough to slice into a salad, while others are at their best after a long, slow cook. Across this graphic, the names point to the places where these onions are grown. Each has a different reason to end up in the kitchen.

Pastel de Tentúgal 🇵🇹 Taste Portugal: tasteatlas.com/portugal A small pastry with an enormous sheet of dough behind it. In Tentúgal, central Portugal, bakers stretch flour-and-water dough by hand until it becomes almost transparent. The delicate sheets are layered around doce de ovos, a sweet filling of egg yolks and sugar. Humidity and temperature affect the dough, so the baker has to adjust with each batch. Baked until crisp, the pastry breaks into thin flakes with every bite. Credits: @miguelcrandrade / Pastelaria O Afonso

Aligot 🇫🇷 📍 L’Ambassade d’Auvergne, Paris, France Taste France: tasteatlas.com/france That long stretch is what happens when fresh tome cheese is worked into hot mashed potatoes. Aligot comes from Aubrac, where potatoes, cheese, garlic and cream make a dish substantial enough to stand beside a roast. Here it is served with duck, and the waiter gives it one last stir at the table before it reaches the plate. The restaurant is in Paris, but the recipe belongs to the French countryside. Credits:@pinarpolina

10 Best Breaded Cutlets in the World! Explore more: tasteatlas.com/cutlets A piece of meat, a coating of breadcrumbs and a pan of hot oil have produced some of the world’s most familiar comfort foods. What changes from country to country is everything around that foundation: the type of meat, thickness of the cutlet, frying method, sauce and accompaniments. Japan serves crisp katsu with curry, Austria keeps its schnitzel thin and simple, while Argentina and Brazil often add tomato sauce and melted cheese. At the top of the latest ranking is Brazil’s bife à parmegiana, followed by Japanese katsu karē and Ukrainian kotleta po-kyivsky

Areeka 📍Saudi Arabia 🇸🇦 Taste Saudi Arabia: tasteatlas.com/saudi-arabia Areeka may look like a dessert, but it was made to satisfy real hunger. Whole-wheat bread is broken up and mixed with dates and ghee until it becomes soft, dense and naturally sweet. Born in southern Saudi Arabia, it turns three everyday ingredients into something that can pass for breakfast, dessert or an entire meal. Modern versions may add honey or cream, but warm bread, rich ghee and dates remain its heart. Credits: @toomacooks

Akkawi Tagine 📍 Cairo, Egypt 🇪🇬 Taste Cairo: tasteatlas.com/cairo Egyptian oxtail tagine (Tajin Akkawi) is one of the country’s most celebrated comfort foods, prized for its meltingly tender meat and rich, natural collagen gravy. At Hajouje in Cairo, this traditional specialty is elevated through a meticulous multi-step preparation. The process begins by searing fresh, gelatinous oxtail in pure samna (clarified butter) to seal in its juices and build a golden crust. The meat is then layered inside handmade clay tajin pots over a heavy base of sliced onions and diced potatoes, heavily seasoned with Egyptian warm spices, black pepper, and sea salt. Drowned in a rich broth and spiced tomato puree, the clay pots enter a blazing oven where the unglazed earthenware evenly radiates intense heat. This caramelizes the top layer of onions and potatoes into a savory crust while the oxtail braises until completely tender. Historically revered as a restorative meal for hard-working laborers, Hajouje’s tagine remains a timeless benchmark of Egyptian culinary heritage. Video: @7agogah

Kanelbullar 📍 Fabrique Bakery, Stockholm, Sweden 🇸🇪 Taste Sweden: tasteatlas.com/sweden Sweden does not drown its cinnamon buns in icing. Kanelbullar are made from soft yeasted dough, usually scented with cardamom, filled with butter, sugar and cinnamon, then twisted into their recognizable knotted shape. They are finished with pearl sugar and baked until the edges turn golden. In Sweden, they are closely tied to fika—the daily habit of stopping for coffee, something sweet and a proper conversation. 🎥 @fabriquebakery

Mafroukeh 📍 Tripoli, Lebanon 🇱🇧 Crafted to perfection at the legendary Rafaat Hallab 1881, mafroukeh represents the pinnacle of Levantine pastry artistry. Born in Tripoli, the undisputed sweets capital of Lebanon, this opulent dessert exemplifies a centuries-old tradition of confectionery expertise. The foundation of the dish is a rich, velvety dough made from roasted semolina cooked down with clarified butter, sugar syrup, and floral essences of orange blossom and rose water. Hand-kneaded until soft and aromatic, the semolina base is delicately pressed into a plate and topped with a generous layer of fresh ashta—a traditional Lebanese clotted cream skimmed from simmering milk. Finished with a lavish dusting of crushed green pistachios, pine nuts, and fragrant candied orange blossoms, the dessert strikes a refined balance between the nutty warmth of the semolina and the cool, subtle sweetness of the cream. At Rafaat Hallab 1881, where recipes have been passed down for generations, mafroukeh remains an enduring symbol of North Lebanese heritage and hospitality.

20 Best Tuscan Wines 🍷🇮🇹 Explore the full ranking: tasteatlas.com/best-rated-wi… Tuscany has earned its place at the table with wines people spend decades waiting to open. Sangiovese is at the heart of Brunello di Montalcino, while Sassicaia and Masseto show what Cabernet and Merlot can do on the Tuscan coast. Some of these estates built their reputations by preserving tradition; others by breaking with it. And there’s room for something sweet: Vin Santo, made with dried grapes and years of patient ageing. @InfoSassicaia @GreppoBiondiS @Capezzana1 @Ornellaia @FPupille @petrolowinery @avignonesi @LMacchiole @AntinoriFamily

Chestnut Products 🌰 Discover the world’s best-rated chestnuts: tasteatlas.com/best-rated-ch… Long before potatoes and maize reached Europe, chestnuts helped entire mountain communities survive the winter. Unlike most nuts, they are rich in starch and can be dried, ground into flour, candied as marrons glacés, cooked into preserves or steeped in liqueur. Even the blossoms are used, producing a dark honey with a slightly bitter finish. This gallery shows how one tree became the basis of dozens of regional foods—and the producers keeping those traditions alive today. @ClementFaugier @AreanNaicinha @Ponthier1946 @PRADAATOPE @DLNARTESANO @eyguebellesyrup

Cantonese Roast Duck (Siu Aap) 📍 Guangdong, China 🇨🇳 & Hong Kong 🇭🇰 Cantonese roast duck (Siu Aap) is one of the crowning achievements of Southern Chinese BBQ traditions (siu mei). Renowned for its glistening, golden-brown skin and deeply aromatic meat, this roasted specialty is a ubiquitous sight hanging in the display windows of roast meat shops across Guangdong and Hong Kong. Unlike its famous northern cousin, Peking duck, which originated in Beijing, Cantonese roast duck places equal emphasis on the richness of the meat as it does on the crispy skin. Before roasting, the Cantonese duck is filled with a rich, liquid spice mixture featuring five-spice powder, star anise, ginger, garlic, soy sauce, and rice wine. As it roasts, the meat absorbs these savory juices from the inside out. Peking duck, by contrast, is left unmarinated inside, relying on air pumped beneath the skin and a maltose syrup coating to achieve its signature, paper-thin, extra-crispy exterior. Video: @chuanjiangliu3

Worscht mit Weck 📍Metzgerei Schreiber, Kleinmarkthalle, Frankfurt, Germany 🇩🇪 Taste Germany: tasteatlas.com/germany Frankfurt has plenty of sophisticated food, but one of its longest lunchtime queues forms for hot Fleischwurst served on a paper plate. Metzgerei Schreiber opened in the Kleinmarkthalle in 1954, while Ilse Schreiber—known locally as Wurst-Ilse—turned the tiny stand into a city institution. The order is deliberately simple: thick slices of hot sausage, a bread roll and plenty of mustard. “Worscht mit Weck” is Frankfurt dialect for sausage with a roll, and here it has fed market regulars, office workers and curious visitors for generations. Credits: @hamoni_germanay