What Is Biscoito Globo? Rio’s Light, Crunchy Beach Snack
Biscoito Globo is the light, crisp starch snack closely associated with Rio de Janeiro’s beaches. The name comes from the brand.
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Street Food
Café Gaúcho Rio: Sausage Sandwiches and Coffee at the Counter
At Café Gaúcho in Rio’s Centro, we stood at the counter for a sausage sandwich, bolinho de carne and a small, sweet cafezinho. Customers kept arriving, ordering and moving on.
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Pão de Queijo Haddock Lobo: São Paulo’s Cheese-Bread Stop
Our first pão de queijo stop in São Paulo was Pão de Queijo Haddock Lobo, the small Jardins shop whose history goes back to 1968. We ate warm cheese breads, watched local customers come and go, then continued through the neighbourhood.
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What Is Pão de Queijo? Brazil’s Cassava-Starch Cheese Bread
Pão de queijo is Brazilian cheese bread made with cassava starch and cheese. Usually small and baked, it has a lightly coloured outside and a soft, elastic centre.
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Fornalha Copacabana: Our Favourite Coxinha in Rio
A short stop at Fornalha in Copacabana brought us our favourite coxinha of the Brazil trip: a generous chicken filling with creamy requeijão.
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What Is Chimney Cake? Kürtőskalács Explained
A hollow spiral of warm dough and caramelized sugar: a guide to Hungarian chimney cake, with cinnamon and pistachio tasting notes from Pichler in Budapest.
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What Is Lángos? Hungarian Fried Bread and the Toppings to Try
Fried dough, tangy sour cream, garlic and grated cheese: what lángos is, how it differs from pizza and which version we would order first in Budapest.
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Smashy Burger Budapest: A Classic Cheeseburger Near Kálvin Tér
A Classic Cheeseburger we wanted another of, handed over almost as soon as we ordered. Our Smashy visit on Baross utca, with photos and menu prices.
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Krumplis Lángos Budapest: Our First Lángos on Váci Utca
Sour cream, garlic and cheese, then sausage and red onion: our first Budapest lángos at Krumplis, with original photos and visit-menu prices.
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Pichler Budapest: Warm Chimney Cake on Váci Utca
Two unfilled chimney cakes, an eight-minute wait and warm dough: our Pichler visit, why we preferred pistachio and what we paid.
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