TasteAtlas on Instagram: "@tasteatlas presents Dana İncik Tandır 📍Türkiye 🇹🇷 Dana incik tandır is a traditional Turkish dish made from veal shank, slow-cooked in the tandır style until the meat falls off the bone. Unlike Italian osso buco, which inspired similar preparations, this dish reflects Turkey’s own culinary heritage, where tandır ovens and long, slow braising techniques have been used for centuries. It is typically served with rice, bulgur, or mashed potatoes. Cr

TasteAtlas on Instagram: "Alkmaar Cheese Market, Netherlands 🇳🇱 The Alkmaar Cheese Market is one of the oldest and most iconic cheese markets in the Netherlands, dating back to 1593. For centuries, it served as a central trading hub for regional cheeses like Edam and Gouda. At the heart of the market is the historic Cheese Carriers Guild, known for their white uniforms and colored straw hats. Each team is responsible for transporting heavy wheels of cheese using wooden barrows in a distinctive

Foodie Favorites: Bizarre Food From Each US State

TasteAtlas on Instagram: "@tasteatlas presents Malva Soup in an Azerbaijani Village 🇦🇿 Video: @caucasiancountrylife Malva soup (mallow soup) is a traditional spring dish made in Azerbaijani villages, especially around Baku. It features mallow leaves, fennel, yellow plums, and local herbs like boyana. Light, herbal, and soothing, it’s known for its healing qualities and is a beloved recipe among grandmothers."

TasteAtlas on Instagram: "@tasteatlas presents Babi guling 📍 Bali, Indonesia 🇮🇩 Video: @babiguling_golden Babi guling is a traditional Balinese dish featuring spit-roasted whole pig, marinated with a blend of turmeric, garlic, ginger, and other spices. Slow-roasted over an open flame, the skin turns crispy while the meat becomes tender and flavorful. Typically served with rice, lawar (a vegetable and coconut salad), and sambal, it offers a rich combination of textures and bold, spicy flavors.

TasteAtlas on Instagram: "Asado Argentina  Asado is Argentina’s traditional barbecue, where cuts of beef, pork, chicken, and sausages are slowly grilled over wood or charcoal on the parrilla. The cooking is all about patience, fire control, and gathering with family and friends. Served with chimichurri, it’s one of the pillars of Argentine food culture. Credit: @lacuevaderuco2"