Coffee Culture Around the World

From the simple Italian espresso shot to traditional Turkish coffee ceremonies, see how the world takes their cup of coffee.

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Sexy Food Dancers 960 1280

  

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Baltimore  6 Photos

Soft, runny, pungent. May lead directly to groin throbbing, heaving decolletage. Lipitor. 960 1280

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That's right. Spoon that stuff right up. Slather it on a crust of bread and jam it, hard and deep, into your face. 960 1280

  

A poached egg, yolk still runny, nestled in a warm bath of French cheese fondue, freshly blanketed with black truffles. 960 1280

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Choc-o-porn. Straight from the cocoa canal. 960 1280

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Graphics genius, Adam Lupsha, playing "Buzz the Horny Soundman," on set of our Boogie Nights-like demonstration. 960 1280

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With David Chang and his crew at Momofuku Ssam restaurant in New York. 960 1280

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Cicchetti

Cicchetti

Cicchetti are Venice’s version of tapas. These small bites range from fried seafood to hard boiled eggs to meatballs or simply cured olives. An entire meal can be created from Cicchetti by ordering multiple plates at the Cicchetteria. Don’t forget to wash it down with some vino. 960 1280

Marco Secchi/Getty Images  

Carpaccio

Carpaccio

Carpaccio was created in Venice and named after the artist Vittore Carpaccio by the Cipriani family, owners of the famous Harry’s Bar. Thinly sliced beef is served on a plate drizzled with Harry’s famous sauce of mayonnaise, crushed tomato, cream, mustard and Worcestershire sauce. 960 1280

  

Risotto

Risotto

Risotto is a common dish throughout Italy, but in Venice, the Risi e Bisi is well known because of one prized ingredient: Peas. Paired with ham and risotto broth, this dish is rich in flavors of the region. 960 1280

Flickr Creative Commons  

Fried Sardines

Fried Sardines

Fried sardines have been a favorite snack in Venice since the 13th century and are served simply with a drizzle of lemon juice, olive oil and parsley. 960 1280

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Prosecco

Prosecco

Prosecco is the sparkling beverage of choice in Venice, not to mention much of Italy. The Veneto region produces much of Italy’s prosecco and it can be enjoyed alone, in a cocktail, or in a Bellini which was made famous in Venice. Prosecco pairs nicely with the abundant seafood dishes of Venice. 960 1280

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Artichokes

Artichokes

Artichokes are a prized vegetable of the area and can be found in markets in early spring. Early season baby artichokes, or castraure ,are highly sought after for their tender and bitter flesh; fondi di artichiochi, or artichoke hearts, are often found cleaned and prepared and sold in buckets of water in local markets. Fried and served with lemon and olive oil, or layered in sandwiches, artichokes appear in many different Venetian dishes. 960 1280
Fegato alla Veniziana

Fegato alla Veniziana

Fegato alla Veniziana is a local specialty consisting of lightly fried liver with browned onions and a bit of red wine. 960 1280

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Radicchio Trevisiano

Radicchio Trevisiano

Bitter red chickory known as Radicchio Trevisiano is often served in salads, alla griglia (grilled and served with olive oil) and can even be found in some risotto dishes. 960 1280
Pasta e fasioi

Pasta e fasioi

Venice’s version of Minestrone soup, Pasta e fasioi, contains short pasta, fava beans, onion, oil, salt and pepper and has been considered a poor man’s dish for centuries. 960 1280
Tramezzini

Tramezzini

Tramezzini is a different kind of Italian sandwich than the ubiquitous Panini. Various ingredients like tuna, eggs, capers and ham are piled onto thinly sliced white bread and cut into bite-sized pieces. These are also considered Cicchetti. 960 1280
Polenta and Cuttlefish

Polenta and Cuttlefish

The deep black color of this dish -- polenta and cuttlefish -- is derived from the ink of the cuttlefish. 960 1280
Bigoli alla Busara

Bigoli alla Busara

Bigoli alla busara is a regional specialty featuring a thick, whole wheat spaghetti and a sauce layered with the flavors of melted anchovies and onions. 960 1280

Flickr Creative Commons  

Baicoli

Baicoli

A simple dessert, baicoli are dry biscuits often served with coffee and zabaglione and are named such because they resemble the sea bass, a local fish. 960 1280
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"For centuries, the smell, taste and appearance of food has been touted as passion-producing," says Sari Greaves, RD, spokeswoman for the American Dietetic Association. Here at Travel Channel, we thought we'd have a little fun with this. First up? Pomegranates also known as "love apples." (Source: WebMD) 960 1280

  

Many people believe that artichokes ramp up sexual desire and increase sperm count. (Source: WebMD) 960 1280

  

"Cocoa beans contain phenylethamine, a compound that triggers the release of endorphins, compounds associated with pleasure," according to Elizabeth M. Ward, MS, RD (WebMD.com). Cocoa powder processed without alkaline provides the biggest bang for the buck and dark chocolate has the most cocoa powder. (Source: WebMD) 960 1280

  

Oysters contain high amounts of dopamine and zinc, 2 ingredients that increase sexual desire. (Source: WebMD) 960 1280

  

There is something to be said for warm honey drizzled on a toasted French baguette (or anywhere else you'd like to drizzle it). 960 1280

Sherstobitov Alexander  

Rumor has it, just uttering the word "truffle" has been known to send feelings of passion to both males and females. 960 1280

Kelly Cline  

It's believed that avocado's aphrodisiacal quality stems from its appearance and not its taste. 960 1280

  

In olden times, a bride was given 3 courses of vegetables, including asparagus, the night before her wedding. 960 1280

  

This aphrodisiac probably needs no explanation. Good wine and good company is generally the only ingredients you need for a romantic evening. 960 1280

  

Last but not least, strawberries are said to be a symbol of passion, loaded with vitamin C to fight impotency. They're also especially wonderful dipped in chocolate! 960 1280

  

New York City's Grimaldi's Pizzeria uses fresh ingredients, handmade mozzarella, a secret recipe sauce and hand-tossed dough make-up their award-winning pizza. Over 75 years ago all pizzerias cooked with coal because it gave the pizza a unique, smoky flavor and a crisp crust that is just not possible from gas, convection or wood ovens. Grimadli's is proud to use a coal-fired brick oven to this day. 960 1280

Grimaldi's Pizzeria  

The cooks at Grimaldi's are busy preparing hundreds of pizzas per day to their customers. 960 1280

Grimaldi's Pizzeria  

One last look at Grimaldi's hot and cheesy pizza. Mmm. 960 1280

  

An assortment of 3 delicious New York-style pizzas. 960 1280

Juanmonino/ iStockphoto  

New Yorkers Antonio Pero (left) and Gennaro Lombardi in front of the original Lombardi's in 1905. Pero worked and trained with Lombardi and then opened his own place on Coney Island called Totonno's. 960 1280

Lombardi's Restaurant  

Lombardi's pizza is made in a brick oven. According to Lombardi's and alleged documented history on the pizzeria, Lombardi's was the first American pizzeria. Pizza didn't gain its popularity until after World War II, but Lombardi's began selling pizza in New York City in 1905. 960 1280

Lombardi's Restaurant  

Lou got his start at Pizzeria UNO and is credited with creating the recipe for the first deep-dish pizza. But in 1971 he created a new recipe and ventured out on his own when he and his wife, Jean, opened the first Lou Malnati's in Lincolnwood, a suburb of Chicago. 960 1280

Malnati Organization, Inc.  

The secret recipe for the flaky, buttery crust is unmatched in flavor and taste. The tomato sauce is so crucial to the making of a great Lou Malnati's pizza that each year a team from Malnati's visits California and meets personally with the tomato growers. The finest vine ripened plum tomatoes are then blended and canned exclusively for Lou Malnati's use. 960 1280

Malnati Organization, Inc.  

Lou Malnati's has grown to 32 locations in Chicago and the surrounding suburbs. Malnati's also ships their famous deep-dish pizza nationwide through their website at www.tastesofchicago.com. 960 1280

Malnati Organization, Inc.  

Chicago's Giordanos is the original home of the 4 1/2 pound stuffed pizza pie. Unlike traditional pizza, Giordanos mozzarella cheese is baked in as the first layer and tomato sauce is the topping. 960 1280

  

A delicious and cheesy stuffed pizza with sausage and cheese at Nancy's Pizza in Chicago. 960 1280

Paul Howey/Nancy's Pizza  

This tomato and cheese pizza pie belongs to Chicago's Gino's East pizza, which opened in 1966. 960 1280

Gino's East Restaurant  

Gino's East current location on Superior Street in Chicago. 960 1280

Gino's East Restaurant  

Gino's East is also known for their graffiti covered walls, decorated by their loyal patrons. 960 1280

Gino's East Restaurant  

Another delicious selection of deep-dish pizza in Chicago is with Pizzeria Uno. 960 1280

Pizzeria Uno  

In 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. 960 1280

Pizzeria Uno