Diwali, the Hindu “festival of lights” is upon us, and that means a vast supply of excellent food. We talked a little bit about the Diwali snacks, known as Mithai, before. Mithai vary widely from region to region and it is near impossible to cover them all. This year we decided to dig a little deeper into regional specialties, like fov/poha from Goa, a rice-based dish (5 more recipes here), Ghughra, filled turnovers from Gujarat, and Susiyam, fried sweet chickpea fritters from Tamil Nadu. The recipe site Barwachi has an extensive list of regional Indian Diwali recipes, including many dishes we never have heard of before.
Ghughra, a Diwali snack from Gujurat by chiragndesai
We are most familiar with Latin American traditions for Dia de Los Muertos / All Saints’ Day, but the holiday is also celebrated in Europe (with some similarities and differences). All Saints’ Day is a
Trying to describe a 
So as any fair-weather reader of this blog knows, we love ice cream, whether in hot or cold weather. This attitude is shared, perhaps unsurprisingly, by Russians, who enjoy ice cream year round. A recent Culture article on 
Pingmag has a fascinating article about 
Today is the last day of the 3-day Korean harvest holiday, 
It may be September, but the thermometer in Chicago is still peaking in the 90s. One of our favorite remedies for a blisteringly hot day in any month is a nice batch of 
One half of the ETW team is crazy about coffee. However, we were both surprised to learn about the corner of the world where coffee reigns supreme: Scandinavia. Honestly, when we first think of coffee, our mind goes to Italy (
Though in the United States BBQ may seem as American apple pie, it has a special place in the national consciousness of many countries, none more so than in South Africa. 
M arrived at the Mercado de San Miguel with a single goal: eat jamón ibérico de bellota. “Iberian Acorn Ham” is the name given to the finest quality Spanish jamón, a fiercely protected product produced through a painstaking process. Black Iberian pigs, living in southern and southwest Spain close to the Portuguese border, freely roam oak groves consuming little besides acorns. Their hams are left to dry for weeks, and cured for another twelve months or more. The result is what is universally considered the finest jamón on the peninsula, if not the planet. The price definitely matches the quality – but it is worth it.
Eating The World 