Coffee Culture Around the World

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

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St. Elmo Steak House

St. Elmo Steak House

Steak lovers here at St. Elmo Steak House in Indianapolis can prime their engines with the house specialty, a super-sized 28-oz. porterhouse. 960 1280

  

St. Elmo Steak House

St. Elmo Steak House

It was only when Joe Stahr, St. Elmo’s original owner, had to make ends meet during Prohibition that meat became the main attraction at the steakhouse. 960 1280

  

Smith and Wollensky

Smith and Wollensky

The legend of this dry-aged, perfectly charred chunk of meat grew so big that Smith and Wollensky in New York City finally added it to the official menu. 960 1280

  

Smith and Wollensky

Smith and Wollensky

Smith and Wollensky serves all the classic cuts -- including a hugely popular filet mignon and a gigantic porterhouse that’s big enough for two. 960 1280

  

Smith and Wollensky

Smith and Wollensky

Like every steak on Smith and Wollensky’s menu, preparing the Colorado rib eye starts with dry-aging their prime Angus beef. 960 1280

  

Meat and Potatoes

Meat and Potatoes

If you're not in the mood for prime rib, try the signature beef tacos at Meat and Potatoes in Pittsburgh. 960 1280

  

Doe's Eat Place

Doe's Eat Place

After each steak takes its turn in the broiler, Doe's Eat Place in Greenville, MS, tops it off with the juices collected from the succulent steaks during the cooking process.  960 1280

  

Doe's Eat Place

Doe's Eat Place

During Prohibition, Doe’s Eat Place’s founder, Dominick “Big Doe”Signa, converted the front of his grocery store into a honky-tonk for local African-Americans. But the speakeasy soon became known for its steaks, not its swill.  960 1280

  

Vesta Dipping Grill

Vesta Dipping Grill

The signature dish at Vesta Dipping Grill in Denver is a surf and turf combo like you’ve never seen: 3 pepper grilled flat iron steak with manila clams!  960 1280

  

Sparks Steak House

Sparks Steak House

Sparks Steak House has only grown more popular with time, now boasting several private party rooms, a wine list that has been awarded Wine Spectator magazine’s Grand Award 23 years in a row, and a diverse menu that features some of the New York City’s best seafood.   960 1280

  

Sparks Steak House

Sparks Steak House

Both steaks are prepared the same way, but it’s the prime sirloin that’s truly a cut above the competition. 960 1280

  

Sparks Steak House

Sparks Steak House

Although the steak may be the star of the show at Sparks, the side dishes are just as delicious. 960 1280

  

Farmer Browns Steak House

Farmer Browns Steak House

Each slab of prime rib at Farmer Browns in Waterloo, NE, is slow roasted for 3 hours, ensuring every cut will be melt-in-your-mouth tender.   960 1280

  

Farmer Browns Steak House

Farmer Browns Steak House

Farmer Browns also offers up a delicious chicken fried steak.  960 1280

  

The Rex Restaurant

The Rex Restaurant

The garlic-roasted filet at The Rex in Billings, MT, is topped with a decadent cognac dijon mustard sauce, while the bacon-wrapped filet gets bleu cheese crumbles, a scrumptious slathering of rosemary demi-glaze and onion crisps.   960 1280

  

International Culinary Center, New York and California

International Culinary Center, New York and California

After decades of educating students in fundamental French techniques, the iconic cooking school in New York City’s SoHo neighborhood formerly known as the French Culinary Institute expanded to become the ICC, and added another campus in California’s Silicon Valley. Famous food names Bobby Flay, Dan Barber, and Christina Tosi are just a few on the illustrious alumni list. Aspiring bakers can enroll in a professional program in Pastry Arts, Cake Techniques & Design, or the Art of International Bread Baking, while curious cooks can sign up for one of the many one-day recreational courses—Cream Puffs; Eclairs & More; Donuts, Fritters & More; Macaroons & Madeleines; and even local NYC specialties of bagels and pretzels all sound good to us. 960 1280

NOAH FECKS  

International Culinary Education (ICE), New York

International Culinary Education (ICE), New York

Knead, frost, and taste your way through a comprehensive collection of pastry and baking classes at ICE in NYC. Their lineup of niche treats is ideal for enthusiasts who want to nerd out on a specific baked goodie. Choose from dozens of recreational classes including The Artisan Doughnut, Brioche Brunch; Truffles, Truffles, Truffles; Making Artisan Cheesecake; or Shortcakes and Cobblers—and then take home the fruits of your labor. 960 1280

  

Culinary Institute of America

Culinary Institute of America

In addition to their renowned full-time programs across all culinary disciplines, the CIA offers Saturday Kitchens baking classes in Hyde Park, N.Y., St. Helena, California and San Antonio, Texas for those looking to take a class in their famed kitchens. Beginning bakers, seasoned gourmets, and all-around food lovers get instruction and guidance from expert CIA chefs, as well as an official CIA apron and chef’s hat. Try: Everything Chocolate, Pies & Tarts, Gluten-Free Baking, and Baking for Brunch. 960 1280

Education Images  

Magnolia Bakery, N.Y.C., Chicago and L.A.

Magnolia Bakery, N.Y.C., Chicago and L.A.

The birthplace of the country’s cupcake craze, Magnolia Bakery in NYC now offers icing classes to aspiring cupcake confectioners in three of its locations across the country—Manhattan (Upper West Side store), Chicago, and Los Angeles. Each hour and a half class has a theme, from classic to specialty-filled and holiday-decorated cupcakes, and features techniques such as flower cupcakes, piped cupcakes, inscriptions, and even Magnolia Bakery’s signature cupcake swirl. For icing on the cake, participants take home their sweet treats—six cupcakes or a full cake, depending on the class. 960 1280

  

Hot Stove Society, Seattle, Washington

Hot Stove Society, Seattle, Washington

Tom Douglas is the king of Seattle cuisine and you can learn a thing or two (or more) from the mastermind and his team at his Hot Stove Society cooking school. The year-round cooking school, operated by Tom Douglas Restaurants and led by director Bridget Charters, is located in a bright industrial space inside the stylish Hotel Andra (and as an extra perk, the hotel offers a 20 percent discount on room rates for students taking a class). Learn how to bake their world famous Triple Coconut Cream Pie (President Obama is a fan), or seasonal shortcakes with pastry chef Stacy Fortner. Junior chefs can get started with a Kids Baking Series featuring cupcakes, cakes, muffins, quick breads, biscuits, or two-day Teen Bread Baker course. 960 1280

dibrova / Getty Images / iStockphoto  

San Francisco Cooking School

San Francisco Cooking School

As a long-time instructor at San Francisco’s beloved Tante Marie’s Cooking School, Jodi Liano’s program focuses on “culinary intuition”—arming students with the crucial skills needed to work successfully in the industry. Opened in the fall of 2012, San Francisco Cooking School offers more than 70 hands-on recreational cooking classes, the largest program of recreational classes on the West Coast. Their lineup of amazingly-fun baking topics includes donuts and fritters, summer pies, cookie decorating, and more. Aspiring pros can partake in Plue’s Pastry Workshop “Repertoire Series” of chocolate cake, lemon tart, pavlova, and pâte à choux, taught by award-winning Head Pastry Instructor Nicole Plue. 960 1280

  

Le Cordon Blue, Paris, France

Le Cordon Blue, Paris, France

While sadly the schools in the U.S. are in the process of closing, pastry enthusiasts can still make a pilgrimage to Paris to take a short course at the penultimate in gourmet culinary education, Le Cordon Bleu. These culinary workshops take place in practical or demonstration classrooms and give small groups of participants as much exposure as possible to the environment of a professional kitchen. Uncover your passion for pastry with: The Secrets of Macaroons, The Secrets of Eclairs, The Secrets of Tarts, Financiers, Pound Cakes and Cakes Workshop, Tart Workshop, Making Your Own Bread, or Freshly Baked Pastries. 960 1280

Emilie Burgat  

Le Gargantua, Anzex, France

Le Gargantua, Anzex, France

This week-long pastry course tucked away in a restored farmhouse in the French countryside near Bordeaux is a nice compliment to the bigger names and bigger cities on the list. At Le Gargantua, the host’s kind and generous hospitality includes lodging, all meals, local wine, and field trips to bakeries in the nearby town. The course covers a comprehensive list of French show-stopping staples, from eclairs with a variety of crème pâtissière fillings to tarte au citron with a pâte sablée crust, and is appropriate for beginners and more advanced students alike. Local immersion in such an idyllic setting proves that sometimes there really is nothing like learning in the heart of where things started. 960 1280

  

Bread Ahead, London, United Kingdom

Bread Ahead, London, United Kingdom

The Bread Ahead bakery school opened in February 2014 in the heart of London’s foodie heaven, Borough Market, and excels in showing the public just how easy baking good bread from a variety of cuisines can be. Founders Matt Jones (of Flour Power City) and Justin Gellatly (formerly Head Baker at St. John Bakery) love great bread, and their robust lineup of baking classes includes workshops on donuts, pizza, croissants, and super specialized lessons in Middle Eastern Flatbread, Celtic Baking, Nordic Baking, and even the popular German Christmas bread, Stollen. Not sure where to start? The donuts are to-die-for. 960 1280

  

Ballymaloe Cookery, Shanagarry, County Cork, Ireland

Ballymaloe Cookery, Shanagarry, County Cork, Ireland

World renowned for its 12-week intensive certificate program, Ballymaloe Cookery School also offers day-long, week-long, and afternoon courses on its 100-acre organic farm in southeast Ireland on the edge of the Irish Sea. The curriculum focuses on Irish, British, and French classics, and baking sessions include: Afternoon Tea & Cakes, Decorating Celebration Cakes, along with numerous home entertaining and holiday courses. Get a taste of the school with a short course, but cooking enthusiasts should be forewarned that they may be tempted to stay for the entire three-month immersive course—the cows are just that cute. 960 1280

  

El Indio

El Indio

Countless Mexican restaurants call San Diego home, but when you’re searching for the ultimate Mexican food, go no further than El Indio. This restaurant serves up a triple threat of tamales, taquitos and tortillas that have made them world famous! 960 1280

  

El Indio

El Indio

Don’t fill up too much on these corn-alicious creations, because El Indio also boasts a tenacious taquito. In fact, they invented this north-of-the-border Mexican specialty! 960 1280

  

El Indio

El Indio

The third jewel in El Indio’s culinary crown is their tasty corn tortilla -- every last one is cooked fresh daily. 960 1280

  

Yuca's Taco Hut

Yuca's Taco Hut

Rising up from a parking lot in the busy Los Feliz, CA, neighborhood is a small taco stand that’s big on flavor -- Yuca’s Taco Hut. 960 1280

  

Yuca's Taco Hut

Yuca's Taco Hut

All of Yuca’s tacos -- from cochinita pibil to carne asada to machaca and carnets -- are handmade and topped with Yuca’s special salsa. 960 1280

  

El Charro Café

El Charro Café

Make sure to take in the serene setting of El Charro's festive patio in Tucson, AZ. 960 1280

  

El Charro Café

El Charro Café

The Carne Seca is served with re-fried beans, rice, queso and cactus -- a classic Mexican side. Once this delicioso dish is plated and ready to go, it’s a fiesta of flavor! 960 1280

  

El Charro Café

El Charro Café

The famous Carne Seca is also served Italian style, on a large tortilla like a pizza. 960 1280

  

Bone Garden Cantina

Bone Garden Cantina

The meals at Bone Garden Cantina in Atlanta, GA, are so genuinely Mexican that you could stamp “Hecho en Mexico” on each savory plate. 960 1280

  

Bone Garden Cantina

Bone Garden Cantina

This oasis of enchiladas, tamales and tacos is the brainchild of Kristen and Michael Benoit -- a married couple from Los Angeles who brought a passion for Mexican folk art and authentic south-of-the border foods to the southeast. 960 1280

  

Guelaguetza’s

Guelaguetza’s

The signature mole negro from Guelaguetza’s in Los Angeles, CA, starts with ingredients that come straight from Oaxaca. 960 1280

  

Guelaguetza’s

Guelaguetza’s

While many Oaxacan restaurants serve only one or 2different moles, Guelaguetza makes all 7 of the Mexican state’s traditional sauces. And those looking for a more complete sampling can order the Festival de Moles. 960 1280

  

Tomasita’s Burritos Grande

Tomasita’s Burritos Grande

After just one bite of Tomasita’s Burritos Grandes in Santa Fe, NM, you’ll see why local food critics have named them the best New Mexican cuisine in the city! 960 1280

  

Tomasita’s Burritos Grande

Tomasita’s Burritos Grande

What really sets Tomasita’s Burritos Grandes apart is the red and green chile sauces that smother each burrito. 960 1280

  

Joe T. Garcia's

Joe T. Garcia's

Brothers Joe and Lanny Lancart oversee this 1200-seat sprawling hacienda in Fort Worth, TX, that’s continually packed with hungry patrons. 960 1280

  

Joe T. Garcia's

Joe T. Garcia's

Joe T. Garcia's in Fort Worth, TX, serves up simple but sensational food. 960 1280

  

Joe T. Garcia's

Joe T. Garcia's

Don't forget to finish your meal at Joe T's with an authentic and delicious dessert 960 1280

  

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