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CNN Site Map for Section Food and Drink (Galleries) for November - 2015

DateTitle

2015-11-30Singapore will have its own little red book in the second half of 2016. But before the new Michelin Guide Singapore is launched, here's help for finding what to eat in the city.
2015-11-27Thailand's 1950 Liquors Act prohibits individuals from brewing and distributing their own beer. But that hasn't stopped Wichit Saiklao (nicknamed P'Chit) from founding his own microbrewery, Chit Beer.
2015-11-23Excavation of the world's largest underground army started after local farmers discovered the first Terra-cotta warrior while digging a well in 1974 in Xi'an, China.
2015-11-19Located in the once multi-ethnic neighborhood of Samatya, Ali Haydar is a true meyhane (Turkish tavern). You'll find the classic kebab varieties here, from ali nazik to sarma beyti, but getting the mixed platter makes things easier.
2015-11-18The gin-based Singapore Sling was invented at the Raffles Hotel's Long Bar in 1915. Raffles Singapore has been working with Sipsmith artisan gin to create a centennial version of the national drink.
2015-11-18Italy is a minefield of foods that'll destroy diets. In the southern town of Matera, this addictive Assassin Spaghetti dish makes use of locally grown killer chilies.
2015-11-16There's no official dress code at this pop-up seafood experience in Denmark's Limfjorden, but no one's going to turn you away in a pair of fashionable waders.
2015-11-12Two pivotal trips to Mexico left British woman Thomasina Miers so hooked on Mexican food that she began a one-woman mission to bring it back home.
2015-11-11Disappointing disclaimer: You can't order any of these dishes from a restaurant -- they're cooked in the private kitchens of Instagrammers who take home cooking to the next level. Case in point: Lennard Yeong's mi-cuit salmon with yuzu shic
2015-11-09Yangrou paomo is the most iconic dish in the Xi'an foodscape. The ritual before eating a paomo -- tearing the bread into small pieces yourself before letting the chef turn it into a stew -- is as enjoyable as the dish itself.