10 amazing things to eat around the world

Yassa chicken (or poulet Yassa) seems to have originated in the Casamance region, in the south of Senegal. It's a delicious marinade of lemon, onion and chile that can be enhanced by a bit of mustard. The chicken is slow cooked in it before being served over rice. It's so delicious, in fact, that the dish is famous all over Africa. And now you know what to make for dinner….

Neapolitan pizza and parma ham get all kinds of press, but only a fool would ignore this stuffed pasta (especially in fall). Cappellacci di zucca, pasta stuffed with butternut squash, is the signature dish of Ferrara, in Emilia-Romagna. It's accompanied by Parmesan cheese and nutmeg. And it's simply divine.

What do kibbeh nayyeh (or kuba nia), carpaccio and steak tartare have in common? If you're thinking "raw and delicious," you're right. Kibbeh nayeh is a mixture of ground beef or lamb meat seasoned with mint and spices. Served with onions and olive oil, it makes a great spread on flatbread. Whatever is left untouched is cooked to create a new dish, kibbeh. 

It's almost impossible to choose just one dish for India, given its vibrant diversity. Forget the idea that the subcontinent is all about curry and meet vada pav, a fried potato patty stuffed between bread buns and served with chutney and sometimes green chilies. Simple, flavorful, and ridiculously easy to eat: This is the ideal street food.

Kobe beef is mostly known for its melt-in-your-mouth taste and comes from cattle raised in the vicinity of Kobe, Japan. Rumor has it that the animals are massaged with sake and fed beer during the summer months. Whether that's true or not, the meat is extraordinarily tender, with a signature marbled aspect. Do not be fooled: There is a lot of Kobe-style beef, but real deal is found only in Japan.

Nasi lemak is a fragrant dish of coconut milk rice with pandan leaves usually accompanied by peanuts, sambal chili, crispy fried anchovies and a boiled or fried egg. It can be eaten for breakfast, but it gets even better at lunch or dinner, when fried chicken or beef is added to the plate. Just eat it all day.

Ethiopian cuisine is mostly rooted in vegetables, beans, lentils, fish and meat. Mahaberawi reflects that: This mixed platter includes various meats alongside salads and vegetables. You scoop it all up with injera, a spongy flatbread made from teff flour. Be ready to dig in!

Often involving more than 20 ingredients, mole is a thick, dark and richly spiced sauce high in flavor. Its base is chili and chocolate, and sometimes sesame seeds. Mole is an unparalleled accompaniment to slow-cooked meat.

Pastel de choclo is essentially a pie made with puréed corn, chicken, ground beef and other fillings like mushrooms, onions, olives, garlic and raisins. (Choclo is Quechua for "tender corn.") There seems to be some debate about whether the dish originated in Peru or Chile. But frankly, we're ready to visit both countries to determine which one we prefer.