• We're happy to report that we teamed up with one of our favourites, Serious Eats, to highlight a few of our super powers: our ability to make you hungry, and our ability to help point you to interesting foods from around the world via the shared knowledge base of our community.

    Each month on Serious Eats, Team Foodspotting will showcase some of these dishes eaten and enjoyed by you all, the Foodspotting community. Today, a selection of Asian dishes that will satisfy your need for noodles. See all 11 in the slideshow >>

    What are some noodle dishes we missed?Let us know by adding them to our collaborative guide - and stay tuned for more of our food field guides in Serious Eats!

  • 20120731-foodspotting-cold-foods.jpg

    We're happy to report that we are teaming up with one of our favourites, Serious Eats, to highlight a few of our super powers: our ability to make you hungry, and our ability to help point you to interesting foods from around the world via the shared knowledge base of our community.

    Each month on Serious Eats, Team Foodspotting will showcase some of these dishes eaten and enjoyed by you all, the Foodspotting community. Today, a look at cold foods made to cool you down during this hot, hot summer. See all 10 in the slideshow >>

    What cold dishes have we missed? Let us know by adding them to our collaborative guide - and stay tuned for more of our food field guides in Serious Eats!

    • over 5 years ago.
      Its very Nice.
  • Looks amazing, right? Are you getting as hungry for fried chicken as we are? Well, a week from today - July 6th - is America's National Fried Chicken Day, which we're now turning into an international celebration. Simply check Explore for the best fried chicken dishes around you and plan for some deep fried deliciousness.

    Have no fear, you will find delectable pieces of fried chicken out there, whether they’re strips, fingers, or fries, with corn flakes, salad or waffles. Tell us your favorite version of fried chicken, and of course, spot your celebratory fried chicken meal.

    Inspirational photos above by foodspotters around the world - clockwise from top left:

    1. A delicious looking lightly-breaded chicken thigh sandwich with avocado chutney from The County General in Toronto. Spotted by Santolin.

    2. A creative take on Fried Chicken and Waffles with a fresh green salad. Spotted right here in San Francisco by Pei Ketron.

    3. Some juicy (and spicy!) looking buffalo tenders from Bugsy’s Bar and Bistro in Manila, Philippines. Spotted by bugciti.

    4. Ai’s “Freaking Awesome Fried Chicken” from Sydney’s Cafe Ish. Spotted by Lil.

    • over 5 years ago.
      Day by day I only read all the posts about food here. I like your site so much...especially foods you posted, delicious...http://www.mattressland.co.uk
    • over 5 years ago.
      I did not know there was such an animal and will anxiously await it for next year while perusing mattresses......;o)
  • There's a running joke at Foodspotting about balls – ball-shaped foods to be exact. It began when our San Francisco teammates flew to NYC for a team reunion in September 2010. We were naming our favorite foods for our Meet The Team video when our Head of Outreach Fiona enthusiastically exclaimed "These balls are delicious!" She was talking about bubble tea and meatballs from the Meatball Shop, but her enthusiastic phrase stuck and we've been ballspotting ever since. Last week we celebrated Foodspotting's second year with a big party in San Francisco and called it the Foodspotting Ball Ball featuring foods in our favorite shape!

    For this month's 10 ___To Try Before You Die, we compiled our favorite spherical foods from around the globe. Check it out and share your favorites with us in the comments section below...

    1. ARANCINI (Italy)
    We're big fans of these fried rice balls which are said to have originated in Sicily. They're usually filled with ragù, tomato sauce, mozzarella and/or peas. Bonus points for portability. See where Arancini has been spotted near you.
    2. CAKEBALLS / CAKE POPS (U.S.)
    Before cake pops popped up in Starbucks last spring, savvy sweet tooths were already buzzing about the icing coated balls of cake on popular blogs like Bakerella. For a while they were touted as "the new cupcake" and while we haven't seen them go gangbusters just yet, these lollipop-like confections win hands down in the cute category. See where Cake Pops have been spotted near you.
    3. DOUGHNUT HOLES (U.S./Canada)
    Think doughnut holes come from the center of doughnuts? Think again. According to Wikipedia... "Commercially made ring doughnuts are not made by cutting out the central portion of the cake but by dropping a small ball of dough into hot oil from a specially shaped nozzle. However, soon after ring doughnuts became popular, doughnut sellers began to see the opportunity to market "holes" as if they were the portions cut out to make the ring. In Canada, due to the popularity of Tim Hortons, doughnut holes are often referred to [as] TimBits." See where doughnut holes have been spotted near you.
    4. ÆBLESKIVER (Denmark)
    Æbleskiver are Danish pancakes with a distinctive ball shape and commonly served before Christmas in Denmark. Though not sweet themselves, they are served filled or dipped in raspberry, strawberry, lingonberry or blackberry jam, and sprinkled with powdered sugar. See where ebleskiver has been spotted near you.

    5. GLUTINOUS RICE BALLS (China)
    Our friends at Serious Eats say..."A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumplings skins. The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough." Sticky rice balls are among our CEO Alexa's favorite balls! See where tang yuan has been spotted near you.

    6. GULAB JAMUN (India)
    Gulab jamuns are an Indian speciality. Served as a dessert, these spongy balls are made from milk solids and flour which is deep fried and served soaked in rose-scented syrup. See where gulab jamuns have been spotted near you.
    7. MATZAH BALLS (Jewish)
    Matzah ball soup may be most popular in the spring around Passover, but we tend to dig into this traditional Jewish soup whenever we find it on a restaurant menu and especially when it's cold out. Matzah balls are considered dumplings and are best enjoyed in a bowl of chicken broth. Veggies: Optional. See where matzah balls have been spotted near you.
    8. MEATBALLS (Worldwide)
    When you envision "ball-shaped foods," meatballs are probably the first thing you think of. All meatballs deserve credit for inspiring our obsession with balls at Foodspotting, so instead of trying to mention them all here, check out the fascinating - and long - list on Wikipedia. Did you know meatballs are called almondigas or bola-bola in the Philippines? See where meatballs have been spotted near you.
    9. MOCHI (Japan)
    Mochi is a Japanese rice cake made of glutinous rice that's pounded into a gummy paste and molded into different shapes. They come in sweet and savory varieties, and can be dyed any color. While eaten all year round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. We love it filled with ice cream! See where mochi has been spotted near you.
    10. TAKOYAKI (Japan)
    "Takoyaki is the small round cousin of okonomiyaki, and like okonomiyaki it originated in Osaka. It’s basically a flavored batter with a tiny piece of octopus (tako) inside, and is a quintessential street food snack."
    - Just Hungry

    See where takoyaki has been spotted near you.

    There you have it: 10 Balls To Try Before You Die. Honorable mentions include, but are not limited to: fish balls, tapioca balls, mozzarella balls, "Beaver Balls", chocolate truffles, falafel (thanks for reminding us about this one!)...

    What other ball-shaped foods do you like? Which ones are we missing?

    While we love balls, this post could not have happened without the wealth of information found on sites like Wikipedia. - AC

    • over 5 years ago.
      You missed bunuelos!
    • over 5 years ago.
      My Norwegian mom made fish balls - fiska grot (sp?). Living in the subtropics I love a different kind of fish ball - conch fritters!!!! MMMMMMMMMMMMM!!!!!
    • over 5 years ago.
      I would ad crab balls to that list.
    • 5 months ago.
      haha... Love the Title.
  • At Foodspotting, we're always keen to see what our friends around the world are enjoying, especially during end-of-year festivities. From Venezuela to Poland and Austria to Mexico, below are ten mouthwatering foodspottings we want to eat right now. Happy holidays, everyone!

    1. GINGERBREAD (Europe / North America)
    "Gingerbread has been baked in Europe since the eleventh century. In some places, it was a soft, delicately spiced cake; in others, a crisp, flat cookie, and in others, warm, thick, dark squares of "bread." It was sometimes light, sometimes dark, sometimes sweet, sometimes spicy, but almost always cut into shapes such people or animals, and colorfully decorated or stamped with a mold and dusted with sugar. The tradition of gingerbread making in North America arrived with the many settlers from Northern Europe who brought with them family recipes..." – Ultimate Gingerbread
    2. ATOLE DE CHOCOLATE (Mexican)
    Atole is a hot, masa-based beverage that is a traditional drink of the Mexican holiday Day of the Dead while the chocolate version, champurrado, is popular at Christmastime. The consistency of this street food favorite varies between porridge-like thickness to a thin, pourable drink.
    3. CIOPPINO (San Francisco, US)
    This classic Italian-American seafood stew has roots in San Francisco and was prominently featured on The Next Iron Chef when chef-contestant Elizabeth Falkner of SF's own Citizen Cake and Orson prepared it during the final cooking battle for best Christmas feast. The name comes from ciuppin, an Italian word in the Ligurian dialect of the port city of Genoa, meaning "to chop" or "chopped" which described the process of making the stew by chopping up various leftovers of the day's catch.
    4. BIGOS (Poland)
    Bigos, known as Hunter's Stew, is the national dish of Poland. Its hearty mix of meats and sausages slowly braised over sauerkraut, mushrooms and cabbage not only makes it an obvious cold weather favorite but provided a practical solution to using up cabbage before winter set in in Poland. Bigos is a favorite meal for the day after Christmas and is also popular in Lithuania and Belarus.

    5. DRESDNER STOLLEN (Germany)
    This traditional German Christmas fruitcake goes by many names: Stollen, Dresden Stollen, Strutzel, Striezel, Stutenbrot, or Christstollen. It is made from a rich yeast dough mixed with nuts, candied fruits, spices, liquor and lots of butter, and is sold throughout Germany during the Christmas holiday season. The white icing sugar-covered loaves are said to symbolize baby Jesus wrapped in diapers.

    6. EGGNOG (US / Canada)
    Traditionally, the recipe for eggnog calls for eggs beaten with sugar, milk or cream, spices and some kind of spirit. (Eggnog literally means eggs inside a small cup.) While this rich and creamy beverage is associated with winter celebrations like Thanksgiving, Christmas, and New Year celebrations in the US and Canada, non-alcoholic versions are available year-round. It's not surprising, then, to find it as a flavor in other foods. Doughnuts, for example...
    7. LEFSE (Norway)
    Lefse is a traditional soft, Norwegian flatbread made out of potato, flour, milk or cream (sometimes lard) and cooked on a griddle. Adding butter to lefse and rolling it up is the most common way to serve it while others sprinkle on cinnamon and sugar, or spread on jelly or lingonberries. Scandinavian-American variations include rolling lefse with ingredients such as peanut butter, sugar, corn syrup or savory additions, like ham and eggs. This versatile treat is especially popular around Thanksgiving and Christmas, but we'd totally eat it year-round.
    8. ÆBLESKIVER (Denmark)
    Æbleskiver are Danish pancakes with a distinctive ball shape and commonly served before Christmas in Denmark. Though not sweet themselves, they are served filled or dipped in raspberry, strawberry, lingonberry or blackberry jam, and sprinkled with powdered sugar.
    9. PAN DE JAMON (Venezuela)
    Pan de jamón is a traditional Venezuelan Christmas bread comprised of sweet, soft dough rolled up around savory ham, sweet raisins and pimento-stuffed olives. Most families wouldn't even think of having the holiday go by without pan de jamón on their table.
    10. TOURTIÈRE (French Canada)
    "The tourtiere is a savory, spiced meat pie, which both French- and English-speaking Canadians love to serve around the holidays. The pie is so beloved in Canada that it has spread far beyond Quebec. Along the coast, it's made with salmon. There's a ground pork version in Montreal, while some in Quebec City prefer game meats. Even within a family you might find different recipes. One thing that's usually the same is the four spices: cinnamon, clove, allspice and nutmeg. But the first step in creating a perfect tourtiere is to make a buttery, flaky pastry shell..." – NPR

    So there you have it: 10 holiday dishes from around the world. What other foods do you love to eat at this time of year? Which ones listed above have you tried?

    (While we love holiday dishes, this post could not have happened without the wealth of information found on sites like Wikipedia and what4eats.)

    • about 6 years ago.
      Mmmm Pan de Jamón! Thanks for featuring my country, Amy <3
    • about 6 years ago.
      Happy holidays, Valentina! I had a feeling you'd like the Pan de Jamón :) Thank you for the lovely foodspotting, as always!
    • about 6 years ago.
      Mmmm bigos!!! Quiero uno.
    • 5 months ago.
      Getting hungry ...Just looking at these. :)
  • This year, the Foodspotting Android app and Windows Phone app joined our iPhone app to serve even more foodspotters on the go. But while Android is closing in fast, the iPhone is still Foodspotting's biggest platform and most photos you see on our site and app are from iPhones.

    Luckily for us iPhone nerds, Apple continues to up the quality of their cameras with every major release, shrinking the gap between mobile photography and traditional digital photography. Nowadays, we see more balanced lighting, less noise, and more accurate color. Other perks of the new iPhone 4S camera features include the ability to take higher-resolution images, the most accurate color correction to date and, best of all, better low-light performance.

    Since the majority of dining happens during post-sunlight hours at restaurants which may not have great lighting, being able to shoot food in low light is important to us. In fact, low light performance is one reason why I've continued to spot dishes on a digital SLR as it's been the only reliable way to get great low light shots. So when Apple claimed their latest iPhone had great camera performance across every light level we knew we had to test it for the foodspotters of the world!

    For the technically inclined, here's how the iPhone has evolved over the years:

    • iPhone - 2.0 megapixel fixed focus, no zoom, flash, or autofocus, 1600x1200 resolution
    • iPhone 3GS - 3.2 megapixel, manual focusing, white balance adjustments, 2048x1536 resolution
    • iPhone 4 - 5.0 megapixel, backside illuminated sensor, LED flash, HDR, 2592 x 1944 resolution
    • iPhone 4S - 8.0 megapixel, gyroscope stabilization, 5 layer glass optics, f/2.4, 3264x2448 resolution

    We shot dishes in a range of lighting scenarios to see how iPhone camera technology has progressed. All shots are unedited in terms of brightness/contrast and color correction, and for the iPhone 4/4S examples, we used the non-HDR variants.

    In an outdoor, well-lit environment, the differences aren't huge, but they are there. With every generation of the iPhone, the clarity of the images gets crisper, more vibrant and color correction looks better and better. Also, looking at the top left of the images show that depth-of-field blurring is more pronounced with the iPhone 4/4S series, showcasing slight blurs for background content.

    Going indoors and shooting with a lower-light environment brings more dramatic changes. Shooting the bag of coffee and cookie is almost impossible with Apple's first-generation and 3GS model as the camera just can't take in enough light to make it viable. Here we also see a much larger gap between the iPhone 4 and 4S, as the 4S shows a much brighter image with warmer colors. The close-up on the 4S clearly shows the label as readable, whereas it's still a bit tough to read with the 4 model.

    Apple's iPhone 4 and 4S are great cameras for Foodspotting, and they are far lighter to carry around compared to full-fledged dSLR and far more discreet, as well. While the quality level isn't quite enough to make me toss my dSLR, it's getting surprisingly close. Plus, the technology shows no signs of slowing down. Excited to see what's next for all the devices that Foodspotting calls home.

    • about 6 years ago.
      Thanks for posting this Chris. I just got the 4s and there is a noticeable improvement over the iPhone 4. Still like to use the DSLR with a fast lens in darker restaurants or when there is no more daylight. MJ- the Camera+ app is the one I like most.
    • about 6 years ago.
      Now you made me get a iPhone4S.
    • over 5 years ago.
      I want to see iPhone 5 in this.
    • about 1 month ago.
      Awesome!
  • Traditional Diwali Snacks: Shev Puri & Motichur Laddu.

    Today marks the first day of Deepavali or Diwali, popularly known as the Indian "festival of light" and involves the lighting of small clay lamps filled with oil to signify the triumph of good over evil. It's one of the most important festivals of the year for Hindus and Jains, albeit for different reasons. During Diwali, however, celebrants share similar traditions, like wearing new clothes and eating sweets and "faral" (snacks) with family and friends.

    We asked celebrating foodspotters which dishes they love to eat during this holiday and learned about chakli (fried lentil flour), barfi (condensed milk cooked with sugar) and sev (fried chickpea noodle snack) along the way. Check out this Diwali Festival Faral list to see more traditional edibles.

    Deepavali is an official holiday in India, Nepal, Sri Lanka, Myanmar, Malaysia, Singapore and more, making it a significant time of year for many people around the world.

    Celebrate Diwali? What foods do you look forward to eating during this holiday?

    India at night during Diwali (Photo: NASA)

    This post was made possible by consulting Wikipedia with the added help of Kaushal, Sai and our fantastic followers on Twitter. Thank you!

    • about 6 years ago.
      Thank you for your help, Kaushal! Happy Diwali :)
    • about 6 years ago.
      Happy Diwali: http://www.foodspotting.com/reviews/986637
    • about 6 years ago.
      nice!!!
    • about 1 month ago.
      Yum Yum.
  • Without coffee, Foodspotting might have been built by zombies instead of the happy and helpful team you've come to know and love. So, to celebrate our favorite caffeinated beverage, we share this fun how-to video on making oh-so-sweet and delicious Vietnamese coffee by High Beam Media, a San Francisco-based production company. Enjoy that cup (or two) today. We know we will!

    Click here to see what's brewing around the world on National Coffee Day...