travel cooking

Travel Kitchen Set: The Essentials for Cooking While Traveling

We’ve all been there before. The times before you packed a travel kitchen set.

After going to the supermarket and picking out some local ingredients, you return to your accommodations all excited to cook up a feast.

You set everything out on the table. Then you open the cupboards to find a bent fork, a warped pan, and a butter knife so dull it wouldn’t even cut butter.

Anger and frustration set in.

How will you boil that pasta?

How are you gonna chop those veggies?

There aren’t even any plates or bowls!

You sigh in defeat and polish off that loaf of bread you bought with some wine. You vow never to cook on the road again.

Cooking while traveling doesn’t need to be this way! We have found that by traveling with a few essential items (that we tweak depending on the trip), we can prepare great meals wherever we may be.  

If, like us, you’re a long-term traveler, digital nomad, house sitter, or all of the above, unless you have unlimited funds, eating out every meal is incredibly unrealistic. Self-catering is essential for  slow traveling .

We’ve prepared food in countless kitchens in  houses we are house sitting, at campgrounds while we are road tripping , while couchsurfing, and even in budget motels. The key to successful cooking while traveling is a kick-ass travel kitchen set that’s actually mobile. We’re not talking about the surprisingly toted-as-convenient travel cooking equipment that requires a car trunk, or several baggage claims (you’d be amazed at what people insist they must travel with).

We’re talking about a portable travel kitchen that will fit into your backpack.

One would think that every kitchen comes equipped with the same essentials. But if there’s anything we’ve learned cooking in myriad kitchens, it’s that not one single home is ever alike. Whether you travel via house sitting , Airbnb, hosteling, or Couchsurfing, these items can help you budget, feel better, and enjoy quality food (like yummy produce) wherever you are.

Here’s what we usually pack in our travel kitchen kit. What you pack in yours will depend on length of trip and your food preferences/habits. Let this list guide you as you make your own travel kitchen set!

Travel Utensils

Titanium spoon/fork/knife.

Call us dweebs, but we are obsessed with this utensil. Not only is it incredibly lightweight, but it’s a spoon, a fork, AND a knife all in one, without being useless like most sporks. It even will get past airport security (so say the Amazon reviews, we have not had to test this yet). We literally cannot say enough good things about this handy little tool. It’s great not only when cooking and eating wherever you’re staying, but for places that’ll hand you a plastic fork or spoon with your meal. Use this guy and save some plastic!

Read thousands of reviews and pick one up here.

Not only do they double as weapons, chopsticks are lightweight and super reusable. We have ones that come in two parts, so they’re easier to pack than long chopsticks. They’re a great conversation piece and everyone loves them when we pull them out. We got ours at zero waste store Package Free in Brooklyn, New York, but these titanium two-part chopsticks are pretty much the same thing. We love all types of Asian food, so carrying chopsticks makes sense for us. If just carrying the above spork makes more sense for you, do it! Remember, this is your travel kitchen set to adapt for your needs. 

If you prefer bamboo, non-folding chopsticks, click here to check out these bamboo chopsticks. 

Read more: Eco-Friendly Packing List

Vegetable Peeler

This veggie peeler is super small, entirely stainless steel, and hardly takes up any space. This set comes with a julienne peeler, as it allows you to get those great matchstick strips without the precision knife work. I’ve had it for years and still works great.

Find the best prices here .

Garlic Press

The most important thing I did when moving out on my own? Abscond with the greatest garlic press – aka this one: 

Garlic presses are more uncommon than you’d think. And if you do find one wherever you’re staying, it’s some flimsy shit that auto disassembles during use. I use it for more than garlic – any fresh roots like ginger or turmeric, also with herbs, when you can’t be bothered to finely mince. I’ll press lemon peels in place of a zester. Get a lightweight aluminum one. I suggest the one piece, 3 movable parts, design by Zyliss, as mine still works great over 10 years later. 

Click here to grab your garlic press. 

Vegetable Grater

What for you say? So many veggies are grate-able. Some veggies, once grated, are undetectable (to the veggie-phobic) when mixed into other things like rice and couscous. A great way to sneak in some extra fiber, something that can easily go forgotten when traveling and eating out a lot.

Not only is it practically a few millimeters thick, it weighs hardly anything and has last us many years. Aluminum and flat, it’s super travel-friendly.

Click here to check out various flat graters. 

Flexible Spatula

Again, not as common as you’d think, and this one is definitely optional depending on the kind of cooking you do. But if you like preparing creams and sauces, then you want to scrape every last drop. Get one where the end and the stick can separate so that you can pack it better. Rubber and wood are super light to keep your travel cooking equipment manageable and not like a rock in your suitcase.

Click here to browse spatulas.

Swiss Army Knife

Sometimes classic is best. If you want to save even more space and weight, you could go for a Swiss army knife designed for cooking while traveling.   Getting a Swiss army knife can be quite handy as they come with a can opener, corkscrew, and other utensils. Be careful not to bring it in your carry-on though, or you’ll get it taken away as happened to us. =( 

Shop classic Swiss Army knives. 

Containers for Your Travel Kitchen Set

Collapsible salad spinner.

Whether it’s leafy greens or veggies that need washing, we (mostly Veren) find this indispensable. Not being able to wash and properly dry your greens is one reason (other than the required effort) why so many people aren’t in the habit of making a salad. Don’t make excuses – make the salad.

Bonus: doubles as a mixing bowl and the basket as a strainer. You can also use it when you’re not traveling – we’ve seen quite a few homes with these collapsible salad spinners instead of the normal giant ones that take up tons of space. 

Click here for more details on the collapsible salad spinner. 

Stasher Bags

What do you do with those leftovers? Stash ‘em! These silicone storage bags are endlessly reusable and can be used to store anything from cooked pasta to sandwiches. Bring them on the go to enjoy a snack in a newly discovered park. Shoutout to RTWGirl for telling us about these!

Read more about Stasher bags and check out different sizes/colors. 

Reusable Wrap

Another way to store leftover food is with a reusable wrap. These are best for sandwiches, cookies, and bread.

Learn more about using reusable wraps. 

Reusable Mesh Produce Bags

Produce bags are a great alternative to all the plastic bags you’d normally use grocery shopping. You can use them for much more than storing produce, such as for bulk shopping. Although my favorite use is for them is – you guessed it – storing lettuce. These bags will keep your leafy greens from rotting by allowing them to breathe.

The worst that happens is that they wilt over time – but don’t toss them greens away yet. All that means is that they have lost water content and are still perfectly edible.  Just put them in cold water (iced even better) for a bit and they’ll crisp back up. If you can’t be bothered with that and grimace at the thought of chewing wilted greens – toss them in a smoothie.

Click here for more types of reusable produce bags .

Travel Kitchen Coffee Corner

Calling all coffee drinkers! Depending on where you’re traveling, having a daily coffee out might really eat (or drink  heh) into your budget. Or maybe you just love savoring a coffee inside before greeting each day. We (Sam mostly) like coffee every morning. The ritual makes us feel at home. Whatever the case, there are a few ways you can make your own coffee while traveling.

Steel Mesh Coffee/Tea Brewing Basket

There may be portable French presses out there, but this steel basket coffee filter is perfectly tiny and fits easily into any mug. Not only is it super durable, but this size can easily accommodate two servings of coffee grounds. It’s actually a tea basket, so if you’re a tea drinker, this one is for you too!

Click here to find the best prices .

Aeropress Coffee and Espresso Maker

We first came across the magic of the Aeropress while traveling with friends in Portland, Oregon. It makes a mean espresso, it is super-fast, it’s lightweight and easy to pack. All you have to do is boil water, pack the coffee grounds in, and press down.

If you’re an avid coffee drinker, an Aeropress is well-worth the minimal space it takes up (it packs into a little bag) as well as the price – besides, they are quite cheap, generally around the price of 10 cups of coffee out!  Bonus: morning arm workout.

Check out Aeropress models and prices here.

Reusable and Collapsible Coffee Cup

On the subject of coffee, if you’re an avid coffee drinker that travels a lot, chances are you’ll be getting your coffee to go on many occasions, whether its in an airport, train station, or coffee shop that only has takeaway cups. Takeaway cups are extremely wasteful and unnecessary when you can bring your own cup! We use a 12 oz collapsible silicone coffee cup that packs into nothing when we’re not using it.

There are also non-collapsible ones like the stylish glass KeepCup . The collapsible one does retain the taste of coffee a bit if you forget to wash it out immediately, so keep that in mind. A quick vinegar soak will take out the taste.

Bonus: sometimes you’ll get a discount of 10-20 cents off for bringing your own cup. While it doesn’t seem like that much, it adds up and eventually pays off the cost of the cup.

Click here for more info on the collapsible coffee cup and to see latest prices. 

Optional: Appliances in Your Travel Kitchen Kit

Most people won’t want to travel with appliances. But if you’re traveling long-term and are checking a bag, you might want to consider some of these depending on your food habits and preferences.

Bella Blender / Immersion Blender

We try to incorporate as much raw food into our diet as possible. Every morning we have a smoothie.

Hands down the easiest way to keep this habit is to always have a blender. In the States, the Bella Rocket Pro was our favorite. Spain has the best immersion blenders, so that’s what we use when we are there. While the personal blender is more powerful, it’s hard to beat the portability of a hand stick blender. They’re not as affordable in the U.S. (we got an 800-watt immersion blender in Spain for 30 euros, while one with the same power will cost you about three times as much in the U.S.).

**Keep in mind that blenders are checked baggage only!**

Click here to read more reviews and learn more about the Bella Rocket Extract Pro blender .

And that’s it – everything in our travel kitchen kit. Budget slow sustainable travel in a nutshell.

We make travel affordable because otherwise, we couldn’t do it. Eating out every meal just isn’t an option for us, as much as we do enjoy trying all the vegan food wherever we end up.

Read more: 11 Budget Vegan Travel Tips for a Tasty Trip!

Also, we enjoy establishing a routine. For us, home is very much rooted in routine. Being able to make that smoothie and a morning cup of a coffee gives more than satiation, but a feeling of being grounded (pun intended).

Veren Ferrera

Veren is a creative pursuit enthusiast, a self-professed reluctant traveler, and the other half of the team behind alternativetravelers.com. Reared in central California and cultivated in New York City, this blustering blogger loves to talk about eating while sharing his general disdain for consumerist travel. He used to teach, tutor, and mentor to support himself and this blog, but now the blog supports him and his partner Sam as full-time travelers via house sitting.

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Travel Cooking: Back-Pocket Recipes & Tiny Airbnb Kitchens

Travel cooking and tiny (shared) Airbnb kitchens

I’m staying in paradise. The view of Boka Bay from my bedroom in Kotor, Montenegro, makes my jaw drop every time, and I’m writing this post on a terrace that is out of a dream. The price for such splendor is that, unlike most of my travel stays, I am in a guest house. And this guest house has a tiny little two-burner shared kitchen. If you’ve been reading along, you know that I am no stranger to tiny kitchens , but this one definitely presents travel cooking challenges.

I’m gone for three months, which means that restaurant meals every night are both uneconomical (not to mention a bit much) and so it’s required me to get a bit creative. Travel cooking presents challenges, but it’s also a lot of fun, if we enter into it with the right sprit.

Snack meals, definitely, but sometimes we want a little more

I’m definitely leaning into the local cheese and charcuterie, with some veggies from the market and some olives plates, but with the rain Friday into Saturday, I wanted something a bit more substantial. Plus, I needed something to do. I decided christen the kitchen with one of my favorite back-pocket recipes Lemony Carrot Soup with Dill .

Using a back-pocket recipe for my first travel cooking experience on this trip

I chose this recipe because it’s easy, super cheap (especially here), and easy to cut down to just 2-3 servings (there’s not a ton of room in that communal fridge for leftovers), and I know it well enough to know what I can experiment with.

Here’s what I bought:

• Carrots, potato, and onion (the basic ingredients)
• Good French butter

Let the travel cooking experiment begin!

I used the wooden spoon to ease down the small, cute red soup pot and set out to work. I peeled the and cut the veggies up smaller than I normally do for the soup, because there wasn’t a blender, and I also wanted things to cook faster. I got out the butter, parsley, and salt, and cut the lemon (dill goes last, so I left that in the fridge).

Challenge! Sweating the vegetables

I turned on the burner, and that’s when I noticed that the lowest it goes isn’t all that low. This recipe calls for sweating first the onions and then the carrots and potato in butter—it’s a simple technique that  builds a delicious soup. This might be a problem? What I did was get the onions going and then took them off the burner for a couple of minutes. I did this a couple of times, and I got the onions soft and only browned them a tiny bit. I did the same with the carrots and potato. It worked, and I had fun making do.

Making the soup

Next, we had the soup part. I added some water (I’d add more as the soup cooked), the lemon juice, parsley, salt, pepper, and some of that vegetable stuff and gave it a taste. I then threw in the lemon half of the lemon to boost the flavor and added a little more salt. As with sweating the veggies, simmering also proved challenging, and I worked around that by not adding all the water at once, but adding more as the soup cooked. I tasted it again. Pretty good!

Finishing—and a new discovery

Next it was dill time. Normally, I just chuck in a bunch of dill, stems and all and puree the soup. However, we didn’t have a blender. I chopped the dill. I fished out the parsley and lemon and added the dill and gave it another taste. Dear Reader, I might add the lemon half to my soup again in the future. What a contrast between the comforting carrots and potatoes! Travel cooking win!

Travel cooking success!

I decided against trying to mash up the veggies. Some of the them had started to break down, but most of them were whole. Good enough. A pat of that French butter, a little more dill, and I had myself a lovely soup on a rainy day. Alas, I was a dummy, and I forgot to take a photo of the finished soup. All three times I had it.

Next up: Porcini risotto with dried mushrooms from the market.

Tips for cooking in tiny Airbnb kitchens

• To warm up, make something you’re reasonably comfortable cooking
• Know what kind of equipment you have to work with—if you really need something specialized, you might want to try something else
• Choose a dish you’re comfortable with improvising
• Get creative—don’t have an ingredient? See what else is lurking in that communal spice bin. Someone’s usually left something behind that can work
• Do make sure you have enough salt and buy some if there isn’t enough

What are your best tips/favorite travel cooking dishes?

What about you? What’s your best tip for travel cooking in a tiny little kitchen? What’s your favorite dish to make in a travel kitchen? Let us know in the comments!

Travelogue: Week 1 in Kotor, Montenegro

Sundry wonders: old town kotor, montenegro.

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You’re on Vacation, Thank Goodness. Here’s What to Cook

By Emma Laperruque , Christina Chaey , Antara Sinha , and The Bon Appétit Staff & Contributors

Is there anything more satisfying than setting up an OOO autoresponder? Thanks for your email but I’m not checking my email. Thanks for your email but I’m on the beach, sipping cold wine , playing Scrabble, insert your chillest pastime here. The only doozy is what to cook for dinner (and, hopefully, make for dessert).

Vacation food hinges on two things: what local produce is ripe and what kitchen equipment your lodging has (or, more likely, doesn’t have). These summery recipes are as effortless as they are fun, like floating around a pool on an inflatable doughnut. So crank up the AC and let’s make something good.

Things You Should Just Bring

Just to be safe. No, we’re not going to tell you to bring a stockpot or food processor or your whole spice cabinet. But there are some ingredients and gadgets that we wouldn’t want to be without, especially if we’re driving. Here is our packing wishlist—pick what you have space for.

• Flaky salt and kosher salt because bland food is bad food, and bad food is not invited on vacation.
• Black pepper and chile flakes: See above. Bring freshly ground or whole peppercorns plus a mill .
• Olive oil and vinegar for perking up whatever you overbuy at the farmers market, from tomatoes to corn to lettuce.
• That condiment you put on everything: Zhong sauce ? Yellow sriracha ? Kewpie mayonnaise ? All three?
• Coffee or tea . In case you’re one of those people who becomes Not Nice when you don’t get your caffeine fix as soon as you wake up.
• Storage containers for leftovers (dinner tonight is the easiest lunch tomorrow) and adventures (so you can win Best Meal at the Top of the Mountain ).
• Knives —yes, even if the Airbnb kitchen photos look promising. Chef’s at a minimum; gold star each for a serrated and a paring .
• Microplane for citrus, ginger, Parmesan, garlic, etc. As Christina Chaey puts it , “Once you start traveling with your Microplane, you may never go on another trip without it.”
• Sheet pan : You can’t pack every pan, so you might as well pack the most versatile one.
• Wine opener because vacation. Go lo-fi with this under-$10 option or spend a little more for an electric wonder .

Recipes That Taste Like Summer

And they’ll taste even better when you blast your go-to karaoke songs while you cook.

One-Pan Braised Chicken with Soy Sauce and Tomatoes

On lazy summer nights when you can’t fathom doing more than the bare minimum number of dishes, make this deeply comforting one-skillet chicken and tomato dish from contributing recipe developer Christian Reynoso. The chicken thighs marinate, cook, and get served in a single skillet; as the chicken cooks, the marinade cooks down into a luxuriously buttery, salty sauce that’s perfect for spooning over rice or thick slices of toast. — Christina Chaey, senior food editor

Grilled Corn and Steak Fattoush

If you can gather everything for tonight’s dinner with a single sweep of the sleepy village supermarket, then it’s a vacation winner in my books. Bonus points if it doesn’t require a blender or stand mixer or any such machine that your cute rental is unlikely to have. This grilled corn and steak fattoush fits the bill, demanding nothing more of you than a few bowls and a hot grill by the pool, grass in your toes. —Shilpa Uskokovic, food editor

Creamy Lemon Zucchini Pasta

When most people go on vacation they pack extra bathing suits and flip-flops; I pack my Microplane and Thermapen. After staying in one too many vacation homes without a box grater on premises, my newest must-pack vacation item is a collapsible box grater that packs up flat and is no bigger than a small notebook. I use it to shred zucchini and Parmesan for this decadent summer pasta, turn a pile of carrots into a big grated salad , or make a quick grated raw-tomato sauce . —C.C.

Crispy Chickpea and Cucumber Salad

When a friend invited me to lunch and a lazy day on the beach, I thought about taking a bottle of wine. But sun and rosé midday can’t possibly lead to good, so instead, I made good use of some garden-gown cucumbers to make this salad. A quick search of my pantry confirmed I had everything else I needed to make this bright and crispy salad, one full of protein thanks to the addition of sautéed chickpeas and feta. While I can't say the others didn't wish I'd opted for rosé, I can say they all asked for the recipe. —Dawn Davis, editor in chief

Blueberry Muffin Cake

This cake is for those of us who believe baking is relaxing. You won't need more than a mixing bowl and whisk to achieve a tender crumb. Whether your vacation kitchen is fully stocked or barely functioning, this cake is designed to impress under any conditions. The shortcut: store-bought granola in place of a homemade streusel topping. Because even though you're baking, you're still on vacation. —Mehreen Karim, recipe production assistant

Salted Watermelon Juice

I made this juice on vacation precisely as the headnote dictated: We needed to use up the rest of a whole watermelon we bought. I froze the cubes before blending for a thicker slushie texture. It is definitely thirst-quenching after baking in the summer sun on the water all afternoon. And it can easily be boozed up with most whatever you have on hand. —Ryan Harrington, research director

Picnic Tomatoes

The hardest part about this recipe is finding ripe, heavy, juicy tomatoes. Which—at the Jersey shore, where my family gathers for a prosecco-fueled reunion every summer—isn’t hard at all. It reminds me of the tomato-mayo sandwiches I grew up on, with just enough herbs to look like you put in a lot of work (you didn’t). —Emma Laperruque, senior cooking editor

Broccoli Melts

This sandwich is endlessly adaptable––make it with any bread (even pappy sliced white); switch the cheddar for pre-sliced provolone, gouda, or some other melty cheese; and use lemon juice instead of vinegar.The result is good for a lazy brunch or laid-back dinner. —S.U.

Minty Limeade

This is such a simple recipe that I can make anywhere, as long as I have lemons, limes, and mint leaves. If you like checking out the local farmers market wherever you are, it's a breeze to grab these fresh ingredients. The recipe is minimal on tools (a pitcher and something to mash with), in case your Airbnb kitchen doesn't have much. —Karen Yuan, lifestyle editor

No-Brainer Corn Salad

This recipe never fails as my summer vacation standby. Sure it’s hands-down delicious (salty! sweet! crunchy!) and takes full advantage of peak-season corn, but the best part is its total flexibility. Use whatever nut, herb, and cheese you can find at the store, whatever vinegar and oil is stashed in the cupboard, and et voila. It’s a salad. It’s a condiment. It’s your new summer fling. —Sasha Levine, digital director

I was raised by a mother who waited all year for sweet summer corn, an obsession that was passed down genetically. When I'm feeling fancier than corn on the cob, I make this choose-your-own-adventure salad. Don't have serrano chiles? Use black pepper or red pepper flakes. Don't have a grill? Boil or microwave your corn. —Kate Kassin, editorial operations associate

Salad Ramen

A big bowl of hiyashi chuka is one of my favorite things to eat on a scorching summer day. It's an easy recipe to make for a crowd, and you can top it with whatever fresh vegetables you manage to find. —Wilder Davies, Epicurious staff writer

Summer Squash and Basil Pasta

This pasta is extremely easy, extremely summery, and extremely delicious—the definition of low-effort, high-reward vacation cooking. —Sonia Chopra, executive editor

Melon and Avocado Crudo

I love this quick crudo—it gives me big beach vibes. It is bright, light, and so simple to put together. Honeydew melon gets a bad rap so it's refreshing to see it put to good use here. —I.A.

Sheet-Pan Gnocchi

Crispy gnocchi, juicy burst tomatoes, a tangle of fresh greens dressed in roasted garlic: It’s a crowd-pleasing sheet-pan dinner and it’ll be ready in just about half an hour. —S.C.

Tomato Caesar

This Tomato Caesar by Chris Morocco is light, refreshing, and showcases summer tomatoes in all their glory. The only prep you really need to do is make a shortcut Caesar dressing—store-bought mayo makes it come together quickly and fuss-free. —Antara Sinha, associate cooking editor

This is excellent at any temperature, just the thing for late risers and early birds alike. I've used onions or shallots instead of the leeks, and broccoli or asparagus in place of zucchini. It's a great way to disguise bits and bobs of leftovers and clear out the fridge on the last day of your trip. —S.U.

Seared Squash and Halloumi Burgers

I know I’m not the only vegetarian who has showed up at a cookout with a veggie burger that came out of a cardboard box. I feel like I leveled up once I started sandwiching melty slabs of halloumi and punchy summer squash between buns instead. —S.C.

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Delicious Dishes Around The World: 37 Travel Recipes To Cook in Your Own Kitchen

last Updated: May 1, 2020 recipes travel at home

FYI: Affiliate links may be sprinkled throughout the awesome, free content you see below. I’ll receive a small commission when you purchase from my links (at no extra cost to you), which I’ll totally blow on adult things like boba tea and avocado toast. As always, thanks for the support.

Longing for a foodie trip but travel isn’t an option right now? Don’t fret – whip up a few of these travel recipes and your gluttonous self will be thanking you during each and every bite.

I’m a girl that’s not ashamed to admit she enjoys her food. I sometimes even plan far-away international travel specifically for a few meals. Yes, I’m that girl. A foodie fanatic. I like food so much that I once scheduled a layover in Taipei just for some authentic xiao long bao. I mean, the beef noodle soup, bubble tea, and mango shave ice weren’t half bad either. 

Nor was the ginger milk pudding in Hong Kong , daifuku in Japan , salt beef bagels and fish n chips in London , po boys in New Orleans , spanakopita and loukoumades in Greece , and poke in Hawaii (just to name a few). My to-eat list is typically just as long as my list of must-see attractions, hikes, and other travel activities. Ya feel me?

Since I don’t travel full time (nor would I actually want to – read more about me here ), recreating travel experiences at home (see: travel-themed staycations ) helps me get by until my next big adventure. And plus, I’m always craving/salivating after the flavors of elsewhere in the world. So why not learn how to make a few recipes inspired by my travels, I thought?

However (yes, of course there’s a however), I’m not the greatest cook (dun dun dun…). While I do love to indulge, I’m not one to attempt new recipes in the kitchen (I tend to stick to my regular made-a-million-times favorites). BUT I’m vowing to change that – starting today!

With that being said, I’ve asked a bunch of my travel and food blogging pals to share their favorite travel-inspired recipes from around the world. And there’s SO many good ones, I had to take out all the desserts and make a whole new post for them (coming soon). Put on your apron and pull out the pots and pans, we’re headed to Turkey, Canada, Bali, Belgium, and Gambia to name a few!

Travel Recipes From Around the World

Bosnian cevapi | recipe.

We first came across Cevapi (pronounced Che-Vah-Pee) in Bosnia as a quick street food bite. From the simple seasoning used and the way they were cooked so crispy on the outside and juicy on the inside had us ordering this dish again and again.

Cevapi is a simple Balkan Sausage recipe popular in Bosnia and Serbia. These homemade beef sausages are filled with delectable herbs and spices such as parsley, paprika, salt and pepper. One interesting fact is they use a baking soda mix that they knead into the meat to tenderize it.

You can also switch up the meat to be beef, pork, lamb or a combination of all three. It’s completely up to you! Beef is most popular, but different regions like to make up their own style. The taste is similar to a kofta kebab found in the Mediterranean regions like Greece.

They’re usually enjoyed on a nice hot summer day and best cooked on the barbecue or over a charcoal grill. You’ll find they’re most often served with ajvar – a red pepper based sauce, raw onion rings and fresh lapinja bread. 

contributed by: Sarah and Laura from W andercooks

Guatemalan Jocón de Pollo | RECIPE

One of the most beloved traditional dishes of Guatemala is Jocón, a savory chicken stew popular in the Mayan highlands around the cities of Quetzaltenango and Huehuetenango. 

Although the recipe for Jocón de Pollo varies slightly within regions and among individual cooks, this emerald green dish almost always features an abundance of cilantro, green onion, tomatillos (also known as mil tomates) and green jalapeno peppers mixed with ground pepitoria (squash seeds) and sesame seeds.

It’s usually thickened with softened tortillas or masa so makes a hearty main course that’s especially welcome during the cool nights in the mountainous highlands. It’s generally served with rice, slices of avocado, tortillas de maize and wedges of lime.  A shot of venado (local white rum) is a popular accompaniment. 

contributed by: Michelle from A Taste of Travel

Spanish Paella Mixta | RECIPE

Paella is one of the most well-known Spanish dishes.  Many people recognize it as a Spanish national dish but it has its roots in Valencia, where it’s considered a culinary symbol of the region.  

In fact, Valencians are so proud and protective of paella that to them, it comes in just two forms – Paella Valenciana and Paella de Marisco.  Anything else is considered inferior and inauthentic, and has no business being called a paella.  Instead, they dismissively call any variations arroz con cosas, or “rice with things.”

One ingredient they take particular issue with is chorizo.  For reasons I don’t understand, they believe chorizo has no business in any paella.  This was surprising to me because I’ve found chorizo in almost every paella I’ve eaten outside of Spain.  

Celebrity chefs like Jamie Oliver and Gordon Ramsay list chorizo as an ingredient in their paella recipes.  So does Saveur Magazine.  But for many Spanish people, not just Valencians, this is a big no-no.  In fact, I heard Jamie Oliver received death threats for his chorizo-laden recipe for paella!

At the risk of getting shot, I present to you our version of paella mixta (mixed paella), made with octopus and  *gasp*  chorizo.  But to Valencians and other Spanish people, this is a recipe for arroz con pulpo y chorizo.  Whatever you call it, just call it delicious.  Salud!

contributed by: JB from Will Fly for Food

Jordanian Tabbouleh | RECIPE

Most people have at least heard of tabbouleh, that deliciously fresh and earthy salad from the Middle East. Made with parsley, tomatoes, onions, bulgar, and mint -with a slightly citrusy dressing – this salad goes well with chicken, steak, pork, or seafood. It’s also wonderful all on its own as a vegan meal.

I learned to make this authentic version while taking a cooking class in Jordan at Petra Kitchen, and I’m betting it will be your new favorite side dish! This recipe is also wonderful the next day – so double the batch and serve it alongside a sandwich for lunch!

contributed by: Kelly from Food, Fun, and Faraway Places

Louisiana Style Jambalaya | RECIPE

Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor. It’s easy to make and perfect for feeding a crowd and celebrating Mardi Gras, no matter where you are in the world.

For all the flavor it has, jambalaya is a super simple one pot meal. You basically just keep adding things to the pot and you’ll have a beautiful, Cajun-flavored dish in about an hour!

The ingredients are mostly easy to find in any grocery store. Andouille sausage is a Cajun classic, but if your grocery store doesn’t carry it, you can substitute chorizo, kielbasa, or really any sausage you like.

A dutch oven is great for making jambalaya, but any heavy pot will work. 

With lots of different kinds of protein, a little veg, some rice and lots of spices, it’s a flavorful meal the whole family will love.

contributed by: Ann from Our Happy Mess

Chinese Kung Pao Chicken | RECIPE

Kung Pao Chicken is an iconic Chinese dish that is known worldwide. But did you know that there are different styles of Kung Pao chicken, and that not all of them are spicy??

Traditional Sichuan Kung Pao chicken has been around for centuries, and, in fact, the dish was actually CREATED in the Sichuan province and is named after the province’s governor during the Qinq dynasty (mid-late 19th century). While most of the world knows Kung Pao chicken to be spicy, when prepared in Sichuan, the dish is actually sweet and savory, with a complex blend of flavors!

For the best taste, Sichuan Kung Pao Chicken is prepared with the regionally churned Sichuan soy sauce and chili paste, which have the distinctive flavor of the province. But thankfully, you can recreate the dish straight from home with the right ingredients!

Sichuan Kung Pao chicken features cubed chicken, as the main protein, as well as peanuts, spring onion, and rice wine to round out the flavor palate. It is best cooked in a wok, and only takes a quick ten minutes or so to make! It pairs well with steamed dumplings, white rice, pickled vegetables, and -of course- tea. 

contributed by: Kay from the The Awkward Traveller

Braised Belgian Endives | RECIPE

The cultivation of endives, or ‘witloof’, or ‘chicons’ as they also call them in Belgium was discovered in 1830 by a Belgian farmer. Since then they have become a staple vegetable for many Belgian households, especially during winter time when endives are at their best quality. It’s such a versatile vegetable as it can be used to make soup, added raw to a salad, braised, fried and even eaten with pasta.

Belgian endives wrapped in a slice of ham then cooked in the oven with a bechamel sauce and grilled cheese on top is a classic Belgian dish. I’ve adjusted the recipe to make an easier to cook version of the classic dish for when you are craving a quick bowl of delicious comfort food.

My recipe is braised endives with bacon and a creamy cheese sauce. I used bacon bits to add extra saltiness to the dish and made a fast cheese sauce while cooking the endives. All of this can be made in one pan, which is great if you don’t feel like doing lots of dishes. This is one of my husband’s favorite meals, primarily for that reason.

contributed by: Sabine from The Tasty Chilli

Japanese Udon Noodles | RECIPE

Udon noodles originated in Japan and are beloved all over the world! [Editor’s Note: After visiting Tokyo a few times, I’m now obsessed with udon and go to my local noodle shop at least once a week to get a bowl]. They can be served hot or cold, depending on your taste. Udon are very thick wheat noodles that can take any dish to the next level. This udon noodle soup is inspired by the delicious Japanese noodle and is easy to make wherever you are in the world!

Thankfully, you can make the entire recipe using just one pot (hey there, easy clean up) and you don’t need anything special like a wok. You should have scallions, sesame oil, sweetener, and of course, the udon noodles, but otherwise, customizing the recipe to your tastes is so very easy. You can add a soft-boiled egg (a very popular addition) or the meat of your choice (pork is commonly used) if you’re feeling like you want to test out new flavors.

contributed by: Victoria from Wow It’s Veggie

Brazilian Coxinhas | RECIPE

Crunchy crust and hearty filling, coxinha tastes like more. Brazilian coxinha is a deep-fried croquette made of shredded chicken and cheese covered in a soft dough, which after breaded and deep-fried, becomes a crunchy crust. Will you resist?

This chicken croquette is a typical street food snack from Brazil that can be found in many sizes, from tiny cocktail bites to meal-sized snacks.

It is not a secret that Brazilian food is hearty and yummy, and thankfully, this croquette lives up to this fame. Beyond being a delicious street food snack, coxinha is also one of Brazilian’s favorite party and bar bites.

And if you want a few recommendations, know that coxinha tastes great with hot chili sauce. Even better when an ice-cold beer accompanies it! Oh, what a perfect combination!

So next time you want a delicious snack for holiday parties or barbecues with friends, add a tropical touch to the celebration and impress the crowds with this coxinha recipe. I’m sure you (and your guests) will love it.

contributed by: Bruna from I Heart Brazil

Zimbabwean Chakalaka | RECIPE

Chakalaka is a typical southern African dish that originated with Mozambique workers living in Johannesburg, South Africa, but it is now made in slight variations all over the southern part of the continent. This particular version is from Bulawayo, Zimbabwe.

Chakalaka is a spicy bean and veggie salad cooked so that the flavors meld into a relish that is sweet and savory at the same time and is packed with heat (though you can make it less pepper if you don’t like your food to be spicy). 

For the veggies, you can use what you have on hand, but typical options include bell and scotch peppers, cabbage, and carrots. You can buy a chakalaka spice blend or make your own. 

You can eat it with rice, which is easier to find around the world, but in Zimbabwe, its served with a maize porridge called pap.

Chakalaka can be eaten as a main dish with rice or pap, or as a side dish. It makes a delicious side to a meal of Peri-Peri chicken. 

contributed by: Stephanie from The Africa Cookbook

Taiwanese Braised Beef Shank | RECIPE

When I was little one of the many dishes my mom made that truly reminded me of Taiwan was braised beef shank.  The 5 spice powder in this dish is what makes it quintessentially Taiwanese. Growing up in the USA for the majority of my life I always referred to it as Taiwanese Cold Beef because unlike most braised dishes, this one is served cold.  The proper Chinese name is 卤牛肉, Lǔ niúròu or 卤牛腱子, Lǔ niú jiànz.  

Beef is just one of the items you can braise using this method.  Some other popular foods to braise using this method include chicken wings, drum sticks, seaweed knots (seaweed literally tied into knots), seasoned aged bean curd (tofu), and one of my all-time favorites, pig ears!  

This dish is amazing served with some piping hot rice.  And it’s a great item for a picnic. My mom used to make it for our beach trips and we’d have picnics on the beach, Taiwanese style!  

And if you’ve ever attended a Chinese wedding banquet, this braised beef shank is one of the courses you would call an appetizer during the multi-course feast!

Now my mom of course still believes her original recipe is the best, but I’ve modernized it using the Instant Pot for quicker cook time and super tender beef. 

contributed by: Diana from Sea of Blush

Spanish Boquerones al Limon | RECIPE  

The “boqueron” is one of the most popular fish in the South of Spain, which became over the year a symbol of Malaga. There are festivals dedicated to the boqueron and the locals in Malaga proudly refer at themselves using the same name.

Boqueron is a type of anchovy, also known under the name of blue fish. There are over 140 different species of anchovies around the world, and boqueron is one of them. However, the boqueron that populates the Mediterranean Sea, in the South of Spain, is different. This type of anchovy is big, measuring between 9 and 12 centimetres long, characterised by being quite meaty. It has a distinctive flavour which is enhanced if prepared fresh – not like its anchovy relative, which is usually preserved in a jar.

In the South of Spain boquerones are very popular in the beach bars, as a tapa that accompanies beers, on hot summer days. They are either friend or marinated in vinegar. Boquerones al limon is a classic recipe in which the fish is cleaned, marinated in lemon for a couple of hours, and then deep fried in olive oil until it becomes golden and crispy.

No visit to Costa del Sol is complete without having boquerones at a chiringuito, on the beach.

contributed by: Joanna from The World in My Pocket

Nigerian Jollof Rice  | RECIPE

Spiced and cooked in flavorful tomato and pepper purée, Nigerian jollof rice is a well-loved, classic West African versatile side dish that the whole family loves.

This yummy side dish easily becomes a one-pot meal by adding chicken. For a vegetarian version, add carrots, peas, and celery. Whichever way you make it, it provides a burst of flavor your whole family will love. 

Jollof rice, one of the most common dishes in West Africa, goes perfectly with grilled beef, especially Nigerian suya kebabs, but it would complement any meat or fish. It’s savory and satisfying.

More economical versions of jollof rice are popularly referred to among Nigerians as “concoction rice,” the preparation of which can involve as little as rice and pepper.

Puréed vegetables flavor the rice but are not visible, thus making it a kid-friendly dish. Just adjust the spices for the heat level.

contributed by: Jas from All That Jas

Finnish Salmon Soup | RECIPE

Salmon Soup is a staple in Finland and other Scandinavian countries. In Finnish, salmon soup is called Lohikeitto and its traditionally made with salmon, leeks, and potatoes.

I first had this soup on a trip to Helsinki, Finland and its’ Vanha Kauppahalli, Old Market Hall. There were multiple food vendors selling traditional foods; fish, reindeer, lingonberries  etc. I fell in love with the simplicity of this soup served with artisan bread.

Once I returned home, I recreated that salmon and potato soup to be a true taste of Helsinki. This is simple and so easy to make, which is exactly what you want in comfort food. Enjoy!

contributed by: Nicky from Little Family Adventure

Vietnamese Mango Salad | RECIPE

If you want a healthy and easy-to-make recipe to remind you of your travels to Vietnam , this mango salad is a tasty and simple way to transport you there through your tastebuds! I was taught this recipe by a Vietnamese expat living in Bulgaria, and it’s since become my go-to healthy side dish when preparing Asian inspired dishes.

While the recipe is pretty much identical to what you’d find in Vietnam, this recipe for Vietnamese mango salad uses a ripe yellow mango rather than an unripe green mango, which can be difficult to find outside of Asia or larger Asian grocery stores. However, the sweetness of the mango works perfectly with the spicy, tangy, and umami flavors of the dish — in fact, I may even like this variation a tad more than the original!

The dressing is made of lime juice, fish sauce, chili, and sugar. It’s mixed with small julienned strips of ripe mango (or unripe green mango works here too if you want to be closer to the original). Some punch is added to the salad with quick-pickled red onion, some fresh mint, and some roasted chopped peanuts for texture (optional).

contributed by: Allison from The Passport Kitchen

Filipino Lumpia | RECIPE

Filipino Lumpia are crispy, delicious egg rolls that are a traditional, popular dish served throughout the Philippines. Sometimes known as Lumpia Shanghai, these Filipino egg rolls are usually stuffed with a mix of well-seasoned ground beef, and a lot of chopped vegetables, including carrots, celery, mushrooms, and jicama.

Making them takes some time in prepping the vegetables, but once you have all of the ingredients ready to go, they are ready to assemble and cook up rather quickly. Lumpia are great finger foods making them perfect to serve at parties.

You’ll find most Filipinos serve these with every day meals, and most definitely at every single type of celebration or gathering of friends and family. These crispy, crunchy, hearty Filipino egg rolls are so delicious and they are always a crowd pleaser. Lumpia also freeze well and are great to make for snacks, lunch, dinner, or for last minute guests!

contributed by: Marlynn from Urban Bliss Life

Italian Ragu alla Bolognese | RECIPE

Bologna may be one of the oldest cities, and housing the oldest University in the world. Its old-world architecture and charm can be seen in every crook and corner, it’s amazing to walk around such a civilization. But what’s more amazing to look into is Bologna’s contribution to Italian cuisine. Ragù, the pasta sauce with chopped meat we love is a brainchild of Bologna’s Alberto Avisu. While we cook it quite fast at home, the original recipe takes about 6 hours from sauteing the ingredients until simmering and pouring over pasta. 

Ragù alla bolognese is a dish particularly named after Bologna. Ragù or what we more commonly call bolognese sauce is served over thick pastas like tagliatelle, pappardelle, and fettuccine. No, not over spaghetti, but this is how most of the world has served it. While ragù alla bolognese can be a perfect meal all by itself, you can have arugula salad or insalata verde on the side and a glass of simple Sicilian red. Buon appetito!

contributed by: Gizelle from Kitchen Maus

Georgian Khinkali | RECIPE

One of the most iconic and sought after dishes in Georgian cuisine is khinkali — large soup dumplings with an array of fillings. Traditionally hailing from some mountain villages in the Caucasus, khinkali can now be found virtually everywhere in the country and are a favourite dish to eat amongst tourists and locals alike.

The most traditional of khinkali are filled with a spiced mixture of minced pork and beef that isn’t shy on the coriander or the caraway, however, khinkali with a mushroom are also quite common and easy to find for a vegetarian or vegan option. And despite the fact that they may look complicated and involved, these dumplings are actually quite easy to make at home if you have the right khinkali recipe.

There is also a particular way to eat khinkali, and it isn’t with a knife and fork! These delicious dumplings are eaten as a finger food. You pick up the dumpling with one hand from the tip, take a small bite out of the bottom and suck out the soup, and then eat the khinkali in a few more bites. Make sure not to eat the tip you picked it up from – this is typically very doughy and not fully cooked.

So, if you want to experience one of the most famous and delicious Georgian dishes out there, you can’t go wrong with khinkali!

contributed by: Maggie from The World Was Here First

English Yorkshire Pudding | RECIPE

Yorkshire pudding was traditionally served as a starter to fill the diner up a little before the main course as meat was more expensive and scarcer.  It was simply served with gravy made from the meat juices and thickened with flour.  Now, we tend to serve it as an accompaniment as part of a Sunday roast dinner.  Made from eggs, flour and milk, it puffs up in the oven to a lovely crisp consistency on top but a more stodgy doughy consistency on the bottom that soaks up the gravy giving it a lovely savoury finish.

The key thing when cooking your Yorkshires is to get a quality, heavy bottomed Yorkshire pudding tin.  Add a good dollop of beef dripping for the most authentic pudding (you can of course use vegetable oil) and then heat the tin as hot as your oven will go.  Once the dripping is so hot it is smoking, remove the tin from the oven and add your mix as quickly as possible so that the heat is retained before popping it back in the oven.

Depending on your oven the Yorkshires will take around 25-30 minutes.  If you have a glass doored oven then keep an eye on them, but otherwise resist opening the oven door as the cooler air will stop them rising as much as they should.  Finally, serve with roast beef, roast potatoes, vegetables and gravy for a fabulous traditional Sunday dinner.

contributed by: Nikki from Yorkshire Wonders

Peruvian Pollo a La Brasa | RECIPE

Peruvian Chicken, or ‘pollo a la brasa’ is a classic roasted chicken recipe popular throughout the country. Peruvian Chicken is marinated in a quick and easy marinade with ingredients like garlic, lime juice, cumin, and paprika then roasted until blackened. 

Peruvian Chicken is classically served with a side of fresh lime and cilantro, as well as aji verde, or Peruvian green sauce which is a creamy, spicy sauce. This recipe works with just about any cut of chicken you have on hand, the cooking times will need to be adjusted to fit the chicken you are cooking. We love using dark meat, such as boneless skinless chicken thighs. Peruvian Chicken is best marinated overnight, but a minimum of 2 hours will work in a pinch! 

contributed by: Bailey from The Gay Globetrotter

Moroccan Tagine | RECIPE

I first tasted tagine several years ago when I first visited Morocco . For Moroccans, tagine is their main dish that they make for almost every occasion. It’s the first type of meal young Moroccan women learn as the food they will feed their families, and I was astounded how many different varieties can be made. Tagine is kind of a stew that has its own type of vessel that it is traditionally made in, though you can also make it with a stockpot—no need to buy another item for your kitchen!

In fact, when you go to Morocco, you’ll see dozens upon dozens of tagine makers in the markets. You can also experiment a bit with the flavors if you like, and that’s all part of the fun. Feel free to add more cinnamon, sugar, and raisins if you would like a sweeter dish, or go heavy on the turmeric, saffron, and coriander for something more savory. You can also use pretty much all types of meat: traditionally, you’re most likely to find beef, chicken, and fish. However, it also makes an amazingly delicious veggie dish if you want to use squash or pumpkin as a substitute.

contributed by: Alex from Alex on the Map

Indian Chicken Korma | RECIPE

Chicken korma is an authentic gravy passed on from generations into our family. The dish is said to be originated in India in the Mughal era. Korma is basically a creamier and thicker version of curry. It is a creamy and rich dish full of spices and flavors accompanied with butter naan, parathas, or just simple jeera rice. We use both almonds and coconut to give it flavor and make it a thick gravy but you can either use one or both depending on your tastebuds. It really is a pretty versatile dish, meaning you can add or subtract ingredients as you like.

Chicken Korma isn’t as hard as you would think, as long as you have few basic Indian spices in your kitchen. It’s quick, easy, and almost a staple in every Indian household. We mostly find ourselves making a chicken and potato khurma with ghee rice which is an amazingly delicious combination! So, loosen your pants and try this delectable Indian recipe at home.

contributed by: Sarah from You Cook I Eat

Australian Mini Meat Pies | RECIPE

You cannot get more Aussie than this: meat pie is an iconic Australian dish. You can get it almost anywhere and there are also specialised shops that only sell pies! In fact, they are possibly the go-to lunch for the majority of people on the move. Isn’t a juicy pie so much better than your usual dry sandwich anyway?

Pies can be made with different fillings: minced beef, chopped chuck steak, chicken and mushrooms… and these are only some of the most popular varieties. Mince works best for smaller pies, while chunkier pieces of meat are better for larger pies.

To get the “perfect” pie, you will need two different pastries: shortcrust for a tender base and puff pastry for a crispy top. Meat pies are to be served with tomato sauce – yes, that’s how we call ketchup down-under! If you intend to serve them as a main dish make sure to have mash and peas to go with them for the perfect Aussie meal.

contributed by: Manu from Manus Men u

Greek Meatballs (Keftedes) | RECIPE

One of the wonderful things about visiting Greece is all the wonderful food. It’s wonderful to bring a taste of a destination back to your own kitchen. These simple to make Greek meatballs are the perfect way to do just that.

Keftedes is one of our favorite traditional Greek dishes. These tasty Greek meatballs are comfort food that our family has enjoyed over and over again. Every Greek home has a slightly different spice mix for Greek meatballs you are free to make them any way you like. Use whatever you have in your pantry to create a wonderful Greek meal.

Another great thing about Keftedes is that you can serve them at any mealtime breakfast, lunch or dinner. They pair perfectly with pasta, rice or potatoes to create a perfect homemade Greek meal. 

contributed by: Sue from Food Traveli st

Canadian Tourtiere | RECIPE

Tourtiere is a French Canadian meat pie originating in Quebec. It is served during the Christmas holidays, traditionally on Christmas Eve. Originally it was made with pheasant, rabbit, moose or pigeon. Now a days it is made with a combination of ground meats, the most common being pork, beef and veal.

Along Canada’s coast you can also find it made with salmon and trout. The key is the secret spice blend. Like most traditions, families do not like to share their sacred family recipe.

The just of the blend includes cinnamon, cloves, allspice and nutmeg. This is a double crusted meat pie that is very heavy and rich. You only need a small slice. Perfect sides to accompany this meat laden dish are pickles, relishes, homemade ketchup and salad.

You can buy tourtiere at the grocery stores during the holiday season. Some markets will have them as well. Most often they are fresh. They can be frozen after cooking, and leftovers are always delicious.

contributed by: Gloria from Handmade and Yummy

Filipino Chicken Adobo | RECIPE

One of the most iconic of Filipino comfort foods is the very popular chicken adobo which is a favorite throughout the country with everyone doing different variations of this national dish.

Made mostly with garlic, vinegar and soy sauce, this dish is relatively easy and fast to do and you can use any chicken part. BUT the most flavorful are the dark meats with thighs and drumstick being the favorite meats to use in this mouth watering dish. Combined with a nice scoop of rice and you’ll see why you can’t get enough of this delicious comfort food that is also very easy to make.

contributed by: Noel from This Hawaii Life

Scottish Northumbrian Broth | RECIPE

Every New Year, one of my grandmothers made a huge vat of what she  called “Scotch Broth”. Many other Northumbrian households did the  same, and the recipe is indeed based on a Scottish dish. This recipe  differs, however, because it contains no mutton or pearl barley.  Instead, I use ham – just as my grandmother did.

The yellow split peas  are also a nod to the region, as the same pulses are used to make  “pease pudding”, a speciality from North East England that is  generally served in sandwiches with ham. If possible, a locally  sourced bread known as “stottie cake” is used to make the “sarnies” (as Geordies call them).

This makes more of a main meal that most soups. It’s a hearty repast  when served with lots of freshly baked, crusty bread and butter. My  grandmother made hers in a large stock pot rather than the slow  cooker, but I find it speeds things up to cook it that way. A bowl of  this, served steaming hot with plenty of bread and butter, revives  just about anyone who’s cold or hungry. Or even hungover from New  Year’s Eve…

contributed by: Tracy from Blogger by the Sea

Austrian Wienerschnitzel | RECIPE

When one hears Vienna , sausage is the word that probably comes next in mind. 😀 And it’s understandable, Vienna has been associated with the canned hotdog for so long. Ironically, the sausages in Vienna can be bought as street food, and in groceries if you fancy cooking. But to know Vienna through food, one has to try Tafelspitz, Wienerschnitzel, and Apfelstrüdel.

These three are also some of Austria’s national dishes. Tafelspitz may just be boiled veal meat, but it has been a favorite of Austria’s emperor Franz Joseph I, he always had it for his meals.

Wienerschnitzel, probably looks plain as would the Japanese Tonkatsu, or Milanesa, but it’s special because the meat used is veal, which is very tender and moist. It’s even under law that only schnitzel made from veal be called Wienerschnitzel. If made from other meats, this should be identified.

When you visit Vienna, try to go to a tavern by the outskirts where the vineyards are, and have a piece of Wienerschnitzel along with the tavern’s own wine.  Guten Appetit! 

contributed by: Gizelle from Vienna 101 Facets

Pad Thai | RECIPE

Pad Thai to me is like the gateway drug to Thai cuisine – it’s the first thing most people try.  They visit Bangkok for the first time , they get a taste of pad thai and fall in love with it, then they start going for the harder stuff like larb and khao kluk kapi. It happens again and again.

Personally, this is what started my addiction to Thai food.  Some Thai dishes can be challenging for the uninitiated but pad thai is that type of universally appealing dish that everyone likes.  

Pad Thai is easy on the palate with its intriguing blend of sweet, savory, and sour.  Fish sauce gives it a good kind of fishiness while chili flakes impart a touch of heat.  Crunchy peanuts complement soft chewy noodles to create an aromatic balance of flavor and texture that’s appealing to all the senses. There is so much to love about pad thai that I’ve rarely met one that I didn’t like.  From the side streets of Bangkok to the beach resorts of Koh Samui, pad thai will reel you in and make you a lifetime lover of Thai cuisine.

Persian Kashk e Bademjan | RECIPE

Kashk e bademjan is one of the most famous Persian dishes that combines some of the most exciting flavors from the Persian cuisine. While most Persian dishes are prepared with some sort of meat, this tasty eggplant dip is a delicious Persian vegetarian dish. Literally translated, it means kashk (a type of Persian yoghurt) and eggplant.

The preparation process for the dish is quite simple. The eggplants need to be peeled, seared and then cooked. Towards the end of the cooking process, the kashk yoghurt and typical Persian spices are added. These are typically saffron, turmeric and dried mint leaves.

Kashk e Bademjan is served hot and fresh with pita bread. Over the last years, the dish has become quite popular also outside of Iran and is often served in Middle Eastern restaurants on mezze platters. As most dishes in the Persian cuisine, kashk e bademjan is usually not served on its own but along with a number of other dishes.

contributed by: Mike from Persian Experts

Balinese Sambal Matah | RECIPE

Balinese cooking is full of wonderful flavours, with noodles, rice, fish, chicken and vegetable dishes- it’s sometimes hard to choose what to have! They also have side dishes and sauces called sambals which accompany most meals.

Sambals are chilli sauces or pastes from Indonesia usually made from a mix of chilli peppers blended with other ingredients like garlic, ginger, shallots, spring onions, lime juice, or shrimp paste.

When I visit Bali, I head to a warung for a mei goreng – fried noodles – served with my favourite side dish, sambal matah.

Sambal Matah, or lemongrass sambal, is a delicious raw Balinese accompaniment: sweet, sour, hot and cool with a lovely lemony hit all in one mouthful. Great with chicken, fish or vegetables, or any Balinese dish. Lemongrass grows abundantly in Bali, and if you can get it fresh it gives the dish extra zing.

It is very simple to make, with a lot of chopping involved, mix together then let it rest for about 30 minutes to let the flavors combine. It is best served fresh, but can keep overnight in the fridge.

contributed by: Larch from The Silver Nomad

Czech Goulash (Guláš) | RECIPE

Czech Goulash (Guláš) is one of the most typical Czech dishes. Same as other traditional Czech dishes like Svíčková or Vepřo Knedlo Zelo, Guláš is served with our most typical side dish – boiled or steamed bread dumplings. Guláš is usually made with beef or pork meat, it is a thick, hearty stew flavored primarily with paprika. It can be found on the menu of the vast majority of Czech restaurants.

Across the country, there are many variations of Guláš, and different families have slightly different Guláš recipes. Each cook can vary the experience by using different meats or adding other spices like caraway, pepper or marjoram. Guláš is often garnished with slices of fresh onion and is typically accompanied by beer. There are also variations of Guláš, like Goulash Soup or Szeged Goulash (or Segedín), which is cooked with cream and cabbage. The great thing about Guláš is that if you cook the whole pot of Guláš and have some leftovers for another day, it tastes even better reheated!

Czech cuisine is quite heavy but delicious. Basic flavors of Czech food are based in local agriculture – onion, garlic, caraway, and meat, for example, many Czech dishes have onion as a base

contributed by: Adriana from Czech The World

Peruvian Tallarines Verdes | RECIPE

Tallarines verdes, or green noodles, are like Peruvian pesto pasta – a tangible product of Italian immigrants in Peru, adapted to fit local ingredients and taste. It is creamier and milder than Italian pesto, because it uses more spinach than basil in the sauce and the garlic (also onion) is often sautéed before it all gets pureed.

Milk replaces olive oil as the blending liquid in some, if not all, of the recipes, and creamy cheese (like queso fresco or feta) takes the place of nutty Italian cheeses. It’s delicious, healthy, and straight out of Peru!

contributed by: Laura from Eat Your World

Which of these international travel recipes will you be trying out yourself?!

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May 16, 2020 at 10:41 am

These all sound soooo good! I love the look of Peruvian Pollo a La Brasa and I have never even heard of Peruvian Tallarines Verdes, but I think I have made something like that before!

p.s. Yorkshire puddings always make the world better! 😉

May 16, 2020 at 2:46 pm

Cool post. This is the beauty of travel isn’t it. It was my main reason for travel, the food! Living in Mexico and working with Mayans and locals here, I have also learnt so many recipes. They are the best when they are home made! Oh I loved the food in Bosnia too! Wasn’t what I expected actually.

May 16, 2020 at 3:30 pm

Wow! These are all amazing, and I don't even know where to start trying recipes. Wonderful round up you've put together here.

May 16, 2020 at 4:43 pm

My mouth is watering from reading your post! Each of these dishes look so good, and I love that they can easily be made dairy-free or gluten-free for those with food allergies like me. Thanks for sharing. Paella night here I come 🙂

July 22, 2020 at 12:03 am

Wow! I love street food like Brazilian Coxinhas. This is an amazing article to fall in love with food.

April 21, 2021 at 9:40 pm

Wow! These are all amazing, and I don’t even know where to start trying recipes. Wonderful round-up you’ve put together here.

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The Cookbooks We Loved Most from 2020

By Megan Spurrell and Dan Q. Dao

All products featured on Condé Nast Traveler are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

You can learn the rituals, history, and even geography of a place through a shared meal anywhere in the world—no words needed. But you don't need to hop on a flight to soak up everything a country’s cuisine has to offer. In fact, the inspiration often works the other way around: we’re exposed to slices of other cultures back home that move us to go to the source . If you’re ambitious, that exposure can even start in your kitchen with the right cookbook.

With travel restrictions expected to last well into 2021, folks may want to continue exploring through their palates—and might just pick up some new skills while doing so. Whether you’re looking to reminisce about a favorite trip, learn about a new culture, or send a gift to a frequent flyer you love, we’ve put together a list of the best cookbooks from 2020 (and a few you may have missed from 2019) that inspire travel. Get a taste of Turkey, Southeast Asia, Mexico, and more with these surefire favorites.

This gallery was last published in March 2020. It has been updated with new information.

Sixteen years after James Beard Award-winning chef Jonathan Waxman first opened Barbuto , the critically-acclaimed Californian-Italian restaurant finally has its own cookbook. As a pioneer in the “market-driven” food movement emphasizing local and sustainable ingredients, Waxman offers at-home chefs a chance to learn from his culinary ethos through the dishes that have defined his career. Inside, find adapted home recipes for the signature JW roast chicken, kale salad with anchovy vinaigrette and pecorino, and pasta carbonara. The book also chronicles Waxman’s upbringing in California and formative travels to Italy and France, along with the extraordinary cast of characters—including Sarah Jessica Parker, Katie Couric, and Bella Hadid—that have made Barbuto a New York City institution .

The powerhouse duo of Somali chef Hawa Hassan and writer-recipe developer Julia Turshen have created a cookbook truly unlike any other. Framed through Hassan’s personal and culinary narrative, the book shares recipes from eight bibis, or grandmothers, from eight different spice-rich East African countries that touch the Indian ocean: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. In Bibi’s Kitchen is a tribute to generational wisdom, a reflection on war and immigration, and a celebration of exceptional women—like Ma Shara, who offers a taste of “the real Zanzibar” through her ajemi bread with carrots and green pepper, and Ma Gehennet, who shares recipes for Eritrean flatbread and chickpea stew. The book’s photography was shot on location, and generous personal anecdotes and historical context make it as effective a travel book as it is a cookbook.

If you are among those who turned to baking during this era of self-isolation, this seminal volume of Southern breads, biscuits, cakes, pies, and cobblers is for you. Compiling more than 100 of her best recipes, James Beard Award winner Kelly Fields of New Orleans’ Willa Jean invites budding bakers to dive into personal memories of her Low Country upbringing before donning an apron to tackle recipes passed down through multiple generations of her family. (Think the titular Willa Jean cornbread, classic buttermilk panna cotta, and a stunningly good peach pie.) Note that this is not a book for the faint of heart, but rest assured you’ll walk away with at least some of the technical mastery that has solidified Field’s reputation as one of America’s foremost pastry chefs.

In her debut cookbook, Leah Cohen, the Top Chef alum and chef-owner of New York City’s acclaimed Pig & Khao , offers readers a look at the most essential dishes of Southeast Asia. Cohen, who is half-Filipino, taps into her numerous vacations and research trips across the region to share some 125 dishes and drinks that stood out to her, from Vietnamese pho noodle soup to Burmese eggplant salad and Filipino spring rolls. Lemongrass & Lime chronicles Cohen’s own journey starting from her early days in culinary school to her time as a successful restaurateur—sharing plenty of kitchen lessons along the way. By the time you’re done, you’ll surely know your way around the most iconic Southeast Asian ingredients, including fish sauce, shrimp paste, and coconut milk.

Frequent misconceptions about Russian culture (and its cuisine) inspire Goldstein, a scholar who’s been traveling to Russia for 50 years, to pen this homage to the country “in recipes and lore.” The book is a treasure trove of underrepresented yet time-honored Russian homestyle recipes hailing largely from the northwestern part of the country and favoring whole grains and fermentation techniques. Recipes range from savory hand pies and homemade cheese to blini buckwheat pancakes and even infused vodkas. But Beyond the North Wind is also an educational work, with Goldstein contextualizing Russian foods through historical events—rejecting mainstream notions of Russian food as the Soviet-era foods of convenience or the French dishes imported during the reign of Peter the Great. Goldstein’s greatest feat here might be challenging readers to consider Russia in ways they’d never expected to, harnessing that great nostalgic power of food to foster understanding between cultures.

James Beard Award-winning celebrity chef Maneet Chauhan has become a household name and one of America’s foremost authorities on Indian cooking. The Chopped judge and owner of Nashville’s Chauhan Ale & Masala House is also a recognized cookbook author. Her third and latest cookbook is inspired by an epic 600-dish, cross-country journey that Chauhan took through India as well as her childhood and early adulthood memories. The name of the book, which refers to a broad category of South Asian street snacks, speaks to its focus on India’s most essential and elemental food traditions. Chauhan invites readers to traverse the vast Indian subcontinent with regional recipes ranging from Goan fried shrimp turnovers to northern Indian chicken momo dumplings and a comprehensive selection of classic street-style potato fritter dishes. Sharply photographed and narrated by Chauhan’s authoritative voice, Chaat will be appreciated by lovers of food and travel alike.

Building off the success of her “New Vegan” Guardian column, London-based writer Meera Sodha offers this refreshingly global take on plant-based and plant-forward dining. Divorcing veganism from its association with the wellness movement, Sodha explores meat-free curries, salads, and noodles from across Asia, with recipes from India, Indonesia, Japan, China, Thailand, and Vietnam. Practicality is at the heart of this cookbook, with fast-and-easy weeknight dinners like roasted paneer aloo gobi and Sodha’s family recipe for a brunch-friendly masala omelette. Forget everything you know about vegan food with this aspirational yet accessible guide for the home cook.

Since opening as a humble northwestern Chinese food stand in Flushing, Queens 15 years ago, Xi’an has been a revolutionary force in expanding American understanding of China’s regional culinary diversity. Spotlighting the fiery flavors from its namesake region, Xi’an, Xi’an Famous Foods is as much a Chinese cookbook as it is a New York City cookbook, showcasing recipes for the restaurant’s bona fide classics like hand-pulled biang biang noodles and flat bread stuffed with caramelized pork. Superfans of the brand will appreciate founder Jason Wang’s voice and the honest retelling of his family’s unexpected yet meteoric success in the restaurant industry: They now own 10 locations across three boroughs.

In one of the year’s most exciting new cookbooks, the Ottolenghi restaurants’ executive chef Samin Tamimi and longtime collaborator Tara Wigley take readers on a sumptuous exploration of Palestinian culture and history. The name of the book comes from the local pronunciation of Palestine. Many of the book’s 120 recipes are personal, like the chicken musakhan—an open-faced flatbread of chicken quartered and lacquered in olive oil and spices—which Tamimi’s mother made once a week during his childhood. Vegetarian-friendly options are plentiful, as are convivial dishes meant for sharing, including a standout chickpea hummus and a colorful, customizable shawarma spread. For dessert, consider the fragrant, flaky feta-kataifi pastry dessert drizzled generously in orange blossom water. User-friendly and stunningly rendered, Falastin is an instant modern classic for the dialed-in home cook.

Journey to the Pacific Northwest through this cookbook inspired by the rich natural bounty of Oregon, from its grass-fed beef and fresh-caught salmon to its homegrown apples and local wine. With a culinary ethos shaped heavily by local terroir, the Beaver State has become known for its family-owned farms, ranches, and vineyards as well as small food artisans. Paying tribute to local producers Bob’s Red Mill and restaurants like Newport’s Local Ocean Seafood, the book is filled with rich personal memories made over meals and colorful profiles of key players. Among its 101 recipes, find Oregon-centric dishes both savory (Dungeness crab salad sandwiches, beer-braised pork roast) and sweet (hazelnut-butterscotch chip cookies). Now all you have to do is figure out which big, bold Willamette Valley red to pair with your dinner.

London’s Dishoom , which has grown from a single outpost to several across the U.K., is easily one of our favorite Indian restaurants in the city. Their Bombay-style comfort food (think: fluffy naan, jackfruit biryani, and spiced masala chai) is worth the flight alone. And now, thanks to their first-ever cookbook, you can make it all at home. The bright blue tome is also packed with stories from Dishoom's chefs, all set in south Bombay , so even if your daal doesn’t turn out just like theirs, you’ll be transported nonetheless.

As one of Istanbul’s most acclaimed chefs, Daĝdeviren is the person you want to learn about Turkish cuisine from. Not only is he the man behind the iconic Çiya restaurant in the capital, but he and his wife also run a foundation that works to recover Turkish culinary heritage. It’s no surprise that this cookbook, filled with 550 recipes from every corner of Turkey , is somewhat of an encyclopedia of the country’s cuisine. From grilled meats to sweet pastries, everything, despite the complexity in flavor, is still very accessible for the average home chef. Consider it like The Joy of Cooking , but Turkish.

New Yorkers love to escape upstate to the Catskill mountains —and the fresh air is only half the reason to do so. The Phoenicia Diner , known for its modernized American classics, is the other motivator for renting a car and making the schlep. In the diner’s cookbook, you’ll find a handful of their best recipes, spanning breakfast, lunch, and dinner, plus heartfelt essays that look at the Catskills over the years. And trust us: No matter how far you are from The Phoenicia Diner itself, dishes like their cider-braised duck and grits or classic buttermilk pancakes will have you ready to make the drive.

Chef Toni Tipton-Martin has spent her career illuminating the richness of African American cuisine, and this latest cookbook brings it all to light in one beautiful hardcover. “I have tried to end dependency on the labels of 'Southern' and 'soul,'” Tipton-Martin writes in the James Beard–award-winning book’s introduction, “and on the assumptions that limit my ancestors’ contributions to mindlessly working the fields where food was grown, stirring the pot where the food was cooked, and passively serving food in the homes of the master class.” The book features more than 100 recipes, from seafood gumbo to baked ham glazed with Champagne, borne out of African American kitchens throughout the U.S. over the past two centuries. Throughout, shared right beside the recipes, are crucial history lessons, making the final product a holistic, delicious celebration of African American cooking.

For an American understanding of Israeli cooking, Adenna Sussman is the person to turn to. Before moving to Tel Aviv in 2015, the American food writer spent much of her life to that point traveling to Israel . Now, she’s sharing everything she learned—from how to navigate Tel Aviv’s bustling Carmel Market, to which street food snacks to nosh on—back to the rest of us stateside. Inside Sababa are 125 recipes, from bright salads, to ambitious mezze spreads, to delicate desserts like tahini caramel tarts. Sussman’s colorful recipes, paired with peeks into her life abroad, are a journey in themselves.

Fushcia Dunlop’s hefty new release can hardly be called just a cookbook—the 480-page manual is decades in the making. Nearly 20 years after her Land of Plenty cookbook, which many considered the end-all-be-all guidebook to Sichuan cooking , Dunlop has added 70 new recipes to her original batch in this new tome. The book dives into dishes like mapo tofu and handmade dumplings, and manages to make them approachable for the rest of us. Most notably, the detailed recipes and drool-inducing photos are surrounded by notes on the culture and history behind them, including a deep understanding of regional complexities.

Many of us are guilty of it: visiting Italy , eating life-altering pasta , and coming home determined to turn the kitchen into a cucina dedicated to fresh noodles and an endless supply of table wine. That is, until you realize you have no idea how to hand-make pasta. Or dough. Are you supposed to buy a pasta machine ? This book, my friends, is for you. Chef Evan Funke, with help from food writer (and Traveler contributor) Katie Parla , spells out everything you need to know to make delicate pasta just like you had in Italy. And no, you don’t need a pasta machine, and it won’t be that hard. The entire book is written with a deep appreciation for the art of pasta making, and for the Bolognese chefs Funke originally learned from.

A trip to Mexico City is worth it for the food alone, thanks to the city’s ubiquitous street food and destination restaurants like Pujol and Contramar . There were many exciting Mexican cookbooks this year that brought those flavors stateside—including ones from the chefs behind both of those buzzy restaurants, Enrique Olvera and Gabriela Camara —but we love Danny Mena's Made in Mexico because it draws inspiration from the many wonderful restaurants, street stalls, and markets that make Mexico’s foodscape what it is. In it, you’ll find recipes for every kind of taco, salsa, breakfast, street snack, dessert, and even hearty mains. The book itself is also half city guide, given that chef Mena literally walks you through his favorite haunts in the city before getting their recipes, making it killer intel for a future trip.

If you’re more of a sweet than savory person, then you’re probably familiar with Tartine , the San Francisco bakery known for their pilgrimage-inspiring pastries (their sweet morning buns have a cult following). More than a decade ago, the chefs behind Tartine released their first cookbook, which was jam-packed with their most-requested recipes. Now that classic volume has received a beautiful update, complete with stunning photographs from Gentl + Hyers. Inside you’ll find everything from matcha-glazed croissants to bacon and egg brioche buns—and of course, the secret to those morning buns. It’ll help you bring the taste of Tartine home; or, as Stephanie Wu, Traveler ’s articles director says, it’ll just make you realize you want to fly to San Francisco ASAP.

Trust a travel writer to deliver a cookbook that infuses a sense of place into every page. In Caroline Eden’s Black Sea: Dispatches and Recipes, Through Darkness and Light, she takes readers through Ukraine , Romania , Bulgaria , and Turkey as she explores the ties and distinctions between each of those cuisines and culinary cultures. As a longtime specialist in the region, Eden is able to deliver a depth of context that few other outsiders could. Eden takes the time to dive into how certain dishes came to be, and highlights encounters with those who eat or prepare them everyday. You’ll find, for example, a recipe for borscht, with the story behind the borscht rebellion. You’ll also find comparisons between similar dishes like the Romanian covrigi and the Turkish simit. If the moody, fascinating Black Sea region has ever tugged at you, this book will absolutely do you in.

Nguyen’s past cookbooks like Into the Vietnamese Kitchen The Banh Mi Handbook , have received recognition from the James Beard Foundation. So, it’s no surprise that her latest has been flying off the shelves—and onto countless best cookbook roundups since it came out earlier this year. In her latest, Nguyen shows cooks how to pull together Vietnamese dishes without having to source hard-to-find ingredients, pulling from recipes that her family fled Saigon with, and using improvised techniques her mom devised once they reached the States. The result is 240 colorful pages of the dishes that have made Vietnam a modern-day foodie hub, from Vietnamese coffee to crispy bánh xèo crepes. Once you decide you do have to go to the source, the hardest part will be deciding which region of Vietnam’s diverse culinary landscape to start with.

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Travel Crock Pot: 10 Best Portable Slow Cookers for On-the-Go Meals

by Larissa T | Aug 6, 2023 | Travel | 0 comments

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Travel crock pots are a convenient solution for people who want to enjoy home-cooked meals on the go. Whether you’re traveling in an RV, camping, or simply commuting to work, a travel crock pot allows you to prepare delicious meals without sacrificing convenience. These compact appliances are designed to be portable and easy to use, making them an ideal choice for busy people who want to eat healthy, home-cooked meals without spending hours in the kitchen.

When shopping for a travel crock pot, there are several factors to consider. The size of the crock pot is an important consideration, as it will determine how much food you can prepare at once. Other important factors include the material of the crock pot, the temperature control options, and the overall durability of the appliance.

We spent hours researching and testing several travel crock pots to identify the best options on the market. Our goal was to find crock pots that were easy to use, durable, and capable of producing delicious meals on the go. After careful consideration, we identified the top travel crock pots that are sure to meet the needs of any busy individual looking to enjoy home-cooked meals while on the move.

Table of Contents

Best travel crock pots.

Traveling can be a lot of fun, but finding healthy and affordable food options on the road can be a challenge. Luckily, travel crock pots make it easy to prepare delicious meals while you’re on the go. We’ve rounded up the best travel crock pots on the market to help you find the perfect one for your next adventure.

Crock-Pot Lunch Crock Food Warmer

This is a great product for anyone who wants to enjoy warm, flavorful meals on the go.

• The 20-ounce capacity is perfect for personal portion lunches or for dips.
• The exterior doesn’t get hot when in use, which makes it safe to transport.
• The easy travel lid makes it easy to carry around.
• The cord may be too short for some users.
• It may take longer to heat up than expected.
• The container may be too small for some users.

This Crock-Pot Lunch Crock Food Warmer is a great way to enjoy warm, flavorful meals on the go. The 20-ounce capacity is perfect for personal portion lunches or for dips. The exterior doesn’t get hot when in use, which makes it safe to transport. The easy travel lid makes it easy to carry around. However, the cord may be too short for some users, and it may take longer to heat up than expected. Additionally, the container may be too small for some users.

If you’re looking for a convenient and easy way to enjoy warm meals on the go, the Crock-Pot Lunch Crock Food Warmer is definitely worth considering. Just be aware of the potential downsides before making your purchase.

Presto Nomad Traveling Slow Cooker

If you’re looking for a slow cooker that you can take on the road, the Presto Nomad Traveling Slow Cooker is worth considering.

• The swing-up handle makes carrying easy, and the locking lid seals tight for spill-proof transport.
• The rugged, wide-profile “picnic cooler-style” design with cool-touch housing prevents tip-overs when traveling.
• The extra-large 8-quart size will hold enough food to feed a crowd.
• The built-in dry erase board with marker is a bit gimmicky and not very useful.
• The slow-cooking function may take longer than expected, so plan accordingly.
• The cord is a bit short, so you may need an extension cord if you’re not near an outlet.

The Presto Nomad Traveling Slow Cooker is a great option for those who love to cook and want to take their meals on the go. The swing-up handle makes it easy to carry, and the locking lid ensures that your food won’t spill during transport. The rugged, wide-profile “picnic cooler-style” design is also a nice touch, as it prevents tip-overs when traveling.

One of the best things about the Presto Nomad Traveling Slow Cooker is its extra-large 8-quart size. This means that you can cook enough food to feed a crowd, making it perfect for family gatherings, potlucks, and more.

However, there are a few downsides to this slow cooker. The built-in dry erase board with marker is a bit gimmicky and not very useful. Additionally, the slow-cooking function may take longer than expected, so you’ll need to plan accordingly. Finally, the cord is a bit short, so you may need an extension cord if you’re not near an outlet.

Overall, if you’re looking for a slow cooker that you can take on the road, the Presto Nomad Traveling Slow Cooker is a solid choice. Its rugged design, large capacity, and spill-proof transport make it a convenient and practical option for anyone who loves to cook.

Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel (SCCPVL610-S-A)

If you are looking for a portable slow cooker, the Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer is a great option.

• The locking lid and rubber gasket create an airtight seal, preventing spills on the go.
• The digital panel allows you to customize your cooking time and temperature.
• The slow cooker automatically shifts to Warm after cooking is complete to maintain food temperature and flavor.
• The cord length is only 24 inches, which may limit where you can use it.
• The slow cooker is relatively heavy at 16.18 pounds, making it less convenient to carry around.
• The lid can be difficult to clean due to its design.

In my experience, the Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer is a reliable and easy-to-use slow cooker. The locking lid and rubber gasket make it great for transporting food without spills, and the digital panel allows for customized cooking times and temperatures. Additionally, the slow cooker automatically shifts to Warm after cooking is complete, which is convenient for maintaining food temperature and flavor.

However, the cord length is relatively short at only 24 inches, which may limit where you can use it. Additionally, the slow cooker is relatively heavy at 16.18 pounds, making it less convenient to carry around. Finally, the lid can be difficult to clean due to its design.

Overall, I would recommend the Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer for anyone looking for a reliable and convenient portable slow cooker.

Crock-Pot Large 8 Quart Programmable Slow Cooker with Auto Warm Setting and Cookbook, Black Stainless Steel

If you’re looking for a reliable and spacious slow cooker, the Crock-Pot Large 8 Quart Programmable Slow Cooker is definitely worth considering.

• The 8-quart capacity is perfect for preparing food for 10 plus people.
• The digital timer counts down cook time up to 20 hours.
• The automatic warming function keeps food warm after cooking is done.
• The stoneware and lid cannot withstand sudden temperature changes.
• The stoneware and lid should not be washed with cold water when they are hot.
• In case of a brief power outage or blinking, all the previous settings will be cleared, and a reset is necessary.

This slow cooker is perfect for those who love to cook for a crowd. The 8-quart capacity is more than enough to prepare food for 10 plus people. The digital timer counts down cook time up to 20 hours, making it easy to plan meals in advance. The automatic warming function is a great feature that keeps food warm after cooking is done, ensuring that your meal stays hot and ready to serve.

One thing to keep in mind is that the stoneware and lid cannot withstand sudden temperature changes. It’s important to avoid washing them with cold water when they are hot to avoid cracking. Additionally, in case of a brief power outage or blinking, all the previous settings will be cleared, and a reset is necessary.

Overall, the Crock-Pot Large 8 Quart Programmable Slow Cooker is a great investment for anyone who loves to cook for a crowd. It’s easy to use, spacious, and comes with a cookbook full of classic Crock-Pot recipes to try out.

Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer

If you’re looking for a portable slow cooker that can handle your cooking needs on the go, the Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer could be the perfect option for you.

• The 6 quart size can serve 7+ people, making it great for potlucks and family gatherings.
• The digital countdown control lets you program cook times anywhere from 30 minutes up to 20 hours, and shifts to Warm setting automatically once cook time completes.
• The locking lid featuring lid gasket provides extra seal for less mess on the go.
• The cord length may be too short for some users.
• The seal around the cover may not be durable enough for long-term use.
• The slow cooker cooks faster on the low temperature setting than some users may prefer.

This slow cooker is easy to use and clean, and the digital panel allows you to customize your cooking time and set the temperature on High, Low, and Warm. The secure locking lid and rubber gasket create an airtight seal, helping to prevent spills on the road so that food stays inside. After cooking is complete, the slow cooker will automatically shift to Warm for up to 6 hours to help maintain food temperature and flavor. With dishwasher safe components, this is the perfect digital slow cooker just about anytime you need to transport food prepared at home.

In summary, the Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer is a reliable and convenient option for anyone in need of a portable slow cooker.

If you’re looking for a portable food warmer that can keep your meals warm while you’re on the go, the Crock-Pot Lunch Crock Food Warmer is an excellent choice.

• The 20-ounce size is perfect for taking leftovers, soups, chili, and more with you, then easily warming them up when you’re ready to eat.
• The detachable cord makes it easy to store and transport the food warmer without clutter.
• The tight-sealing lid and removable storage container help prevent spills while on the go.
• The 20-ounce capacity may not be enough for those who prefer larger portions.
• The food warmer takes some time to heat up, so you may need to plan ahead.
• The plastic container may not be as durable as some users would like.

The Crock-Pot Lunch Crock Food Warmer is a convenient and easy-to-use food warmer that’s perfect for people who are always on the go. With its modern-vintage aesthetic and elegant Sphinx Pink color, it’s stylish as well. The 20-ounce capacity is perfect for carrying and warming meals whether you’re in the office, working from home, or on a road trip.

This portable food warmer features a tight-closing outer lid to help reduce spills, as well as an easy-carry handle, soft-touch coating, and detachable cord. The container is removable for effortless filling, carrying, and storage. Cleanup is easy, too: the inner container and lid are dishwasher-safe.

Overall, the Crock-Pot Lunch Crock Food Warmer is an excellent choice for anyone looking for a portable food warmer that’s easy to use and convenient to carry. It’s perfect for taking your favorite meals with you wherever you go, and it’s ideal for carrying and warming meals while you’re on the go.

Crock-Pot Electric Lunch Box

This portable food warmer is perfect for anyone who wants to enjoy a hot meal on the go.

• The 20-ounce size is perfect for taking your favorite leftovers, soups, chili, and more with you, then easily warming them up when you’re ready to eat.
• The cord detaches easily for clutter-free storage.
• The 20-ounce size may not be enough for some people’s needs.
• The power cord may be too short for some users.
• The container may not keep food hot for as long as some users would like.

If you’re looking for a convenient way to enjoy a hot meal on the go, the Crock-Pot Electric Lunch Box is a great choice. It’s easy to use, easy to clean, and the perfect size for one person.

The detachable cord makes it easy to store, and the tight-sealing lid and removable storage container help prevent spills while on the go. Plus, the modern-vintage aesthetic and elegant Moonshine Green color make it stylish, too.

Cleanup is a breeze, as the food storage container and inner lid are dishwasher-safe. And with its 20-ounce capacity, this heated lunch box is perfect whether you’re in the office, working from home, or on a road trip.

Overall, the Crock-Pot Electric Lunch Box is a great investment for anyone who wants to enjoy a hot meal on the go.

If you are looking for a portable food warmer that is convenient and easy to carry, the Crock-Pot Lunch Crock Food Warmer is a great option.

• The 20-ounce size is perfect for taking your favorite leftovers, soups, chili, and more, then easily warming them up when you’re ready to eat.
• The detachable cord makes for clutter-free storage.
• The 20-ounce capacity may not be enough for those with larger appetites.
• The food warmer may take longer to heat up compared to other portable food warmers.
• The soft-touch coating may be prone to scratches and scuffs.

The Crock-Pot Lunch Crock Food Warmer is a great option for those who want to enjoy a hot meal on the go. Its 20-ounce size is perfect for one person and is ideal for carrying and warming meals while you’re on the go. Its tight-closing outer lid helps reduce spills, and the detachable cord makes for clutter-free storage.

The food warmer features a modern-vintage aesthetic and elegant Black Licorice color, making it stylish to carry around. Its soft-touch coating provides a modern soft-touch exterior, making it comfortable to hold.

The container is removable for effortless filling, carrying, and storage, and the inner container and lid are dishwasher-safe for easy cleanup. Overall, the Crock-Pot Lunch Crock Food Warmer is a convenient and stylish way to enjoy a hot meal on the go.

If you’re looking for a portable food warmer that’s easy to carry and perfect for leftovers, soups, chili, and more, then the Crock-Pot Electric Lunch Box is a great option.

• Convenient 20-oz. size makes it perfect for taking your favorite meals on-the-go, then easily warming them up when you’re ready to eat.
• The tight-sealing lid and removable storage container help prevent spills while on the move.
• The food storage container and inner lid are dishwasher-safe for easy cleanup.
• The 20-ounce capacity may not be sufficient for larger meals or for sharing.
• The heating element takes some time to warm up the food.
• The plastic container may not be as durable as glass containers.

The Crock-Pot Electric Lunch Box is a great option for anyone who wants to take their favorite meals with them wherever they go. The container is perfectly sized for one person, making it ideal for carrying and warming meals while you’re on the go. With its 20-ounce capacity, this heated lunch box is perfect whether you’re in the office, working from home, or on a road trip. The container is removable for effortless filling, carrying, and storage, and the inner lid and container are dishwasher-safe for easy cleanup.

One of the best features of this portable food warmer is the tight-closing outer lid that helps reduce spills, making it perfect for taking on the go. The detachable cord makes it easy to store, and the soft-touch coating provides a modern, soft-touch exterior. The Black Licorice finish gives it a modern-vintage aesthetic that’s sure to impress.

Overall, the Crock-Pot Electric Lunch Box is a great option for anyone who wants to take their favorite meals with them on the go. It’s easy to use, easy to carry, and easy to clean, making it a convenient and practical choice for anyone who wants to enjoy their meals at the perfect temperature.

HOMEST Slow Cooker Bag

If you’re looking for a durable and insulated travel carrier for your 6-8 quart crock pot, the HOMEST Slow Cooker Bag is a great option.

• Ultimate convenience with its padded adjustable strap and handle.
• Fully insulated lining to keep meals hot for more hours.
• Extra compartment on top for whatever.
• Some users may find it too bulky.
• The zipper may get stuck sometimes.
• It may not fit all types of slow cookers.

This travel crock pot carrier is perfect for those who want to bring their slow-cooked meals to parties or gatherings. The padded adjustable strap and handle make it easy to carry, and the fully insulated lining keeps meals hot for hours. The extra compartment on top is also a great feature, providing extra space for utensils or other items.

The HOMEST Slow Cooker Bag is also easy to clean, thanks to its aluminum film lining. Any random liquid or food splashes can be wiped with a towel easily. Additionally, the front pocket is great for storing utensils and recipes, making your kitchen clean and tidy.

Overall, if you’re looking for a travel crock pot carrier that is durable, insulated, and convenient, the HOMEST Slow Cooker Bag is a great choice.

Buying Guide

When it comes to buying a travel crock pot, there are a few things to consider to make sure you get the best product for your needs. Here are some factors to keep in mind:

The capacity of the crock pot is an essential factor to consider. If you are traveling alone or with a small group, a crock pot with a capacity of 1-2 quarts may be sufficient. However, if you are traveling with a larger group, you may need a crock pot with a capacity of 4-6 quarts.

Size and Weight

When choosing a travel crock pot, size and weight are also important factors to consider. You want a crock pot that is compact and lightweight enough to carry around with you. A small, portable crock pot is ideal for travel as it takes up less space and is easier to carry.

Temperature Settings

Temperature settings are also important to consider when choosing a travel crock pot. Look for a crock pot that has a range of temperature settings, including low, high, and warm. This will allow you to cook a variety of dishes and keep them warm until you are ready to serve.

Durability is another factor to consider when choosing a travel crock pot. Look for a crock pot that is made from high-quality materials that can withstand the rigors of travel. A crock pot with a sturdy lid and base will help prevent spills and ensure that your food stays safe and secure during transport.

Additional Features

Finally, consider any additional features that may be important to you. Some crock pots come with removable stoneware inserts that are dishwasher safe, making cleanup a breeze. Others may have locking lids or built-in timers that allow you to set cooking times and temperatures. Consider what features are important to you and choose a crock pot that meets your needs.

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Recreate Your Favorite Travel Meal at Home: The Best Kitchen and Dining Gadgets

Caroline Morse Teel

Caroline Morse Teel is the Managing Editor for SmarterTravel Media. Follow her on Instagram @TravelWithCaroline .

Caroline joined Boston-based SmarterTravel in 2011 after living in Ireland, London, and Manhattan. She's traveled to all seven continents, jumped out of planes, and bungeed off bridges in the pursuit of a good story. She loves exploring off-the-beaten path destinations, anything outdoorsy, and all things adventure.

Her stories have also appeared online at USA Today, Business Insider, Huffington Post, Yahoo, Boston.com, TripAdvisor, Buzzfeed, Jetsetter, Oyster, Airfarewatchdog, and others.

The Handy Item I Always Pack : "Earplugs. A good pair has saved my sleep and sanity many times!"

Ultimate Bucket List Experience : Hiking Mount Kilimanjaro.

Travel Motto : "Don't be boring."

Aisle, Window, or Middle Seat : "Aisle (when the first class private suite isn't available)."

E-mail her at [email protected] .

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Still dreaming of that fresh pasta you drooled over in Bologna, the mango lassi that cooled you down in Delhi, or that Turkish coffee that woke you up after a red-eye flight? You can recreate these and other world-famous delicacies at home with these cool kitchen gadgets.

NutriBullet Blender Combo

Smoothies, soups, sauces, and more—the NutriBullet Blender Combo does it all. This small but powerful kitchen gadget can grind up everything from nuts to vegetables in seconds. The combo set lets you blend into either a 64-ounce pitcher, a 24-ounce travel cup with a handle, or a 32-ounce cup. With multiple speeds and 1200 watts of power, there’s no limit to what you can blend up.

Oxo Silicone Egg Poachers

Remember that bed and breakfast that served up the most delicious poached eggs? And then you tried to recreate them at home but ended up with a watery mess? Oxo’s Silicone Egg Poachers make it easy to make poached eggs at home—just place the gadget in boiling water and crack an egg in. The holes allow water to flow around (but not drown) the eggs. When they’re done, just pull them out using the tab. This simple tool even collapses so it won’t take much room in your kitchen.

Capresso Coffee Team Pro Plus

Coffee is always better when someone else makes it, but in the case of the Capresso Coffee Team Pro Plus , it’s almost like having a personal barista in-house. With the press of a button, this coffee maker will grind fresh beans directly into the filter and then automatically brew up to 12 cups of coffee. You can change the slow burr grind setting for different kinds of beans, and a charcoal water filter helps make your coffee taste even better.

Dual Cheese Raclette Table Grill

If you’ve ever been to Switzerland and feasted on raclette, you know how ingenious this dish is (it’s literally a plate of melted cheese served with a few token vegetables). With the Dual Cheese Raclette Table Grill , you can now have a raclette party at home (a cheese party is the best kind of party, right?). This gadget has eight raclette pans so you can experiment with different cheese and topping combinations.

Oxo Adjustable Temperature Kettle

If you want to make the perfect cup of tea, don’t make it in the microwave or even on the stovetop. The best tea comes from having the temperature right so that you don’t burn the leaves (for green tea, you want 180 degrees Fahrenheit, for mint you want 194 degrees, and so on). Oxo’s Adjustable Temperature Kettle lets you set the temperature with the twist of a dial so you get the perfect cup every time. The kettle is made from a cordless BPA-free borosilicate glass that’s safe for boiling water.

Lodge Cast Iron Pizza Pan

You don’t have a wood-fired pizza oven, but that’s okay. You can create a gourmet pie with this nifty Cast Iron Pizza Pan that can be used in the oven, on the stovetop, on the grill, or even over a campfire. Turn out crispy pizza crusts, roast vegetables, or even bake cookies on this tool—it’s seasoned with oil for a natural non-stick finish.

Mickey Mouse Waffle Maker

Bring back fond Disney World memories at every breakfast with the Disney Classic Mickey Mouse Electric Waffle Maker . This easy-to-use gadget serves up perfectly shaped Mickey waffles—plus it’s non-stick so you won’t be scrubbing batter out of the ears for hours each morning.

Hurom Cutting Board

Slice and dice without worrying about germs on the Hurom Cutting Board . Made from a naturally antibacterial Japanese cypress wood, the cutting board helps prevent mold and bacteria growth naturally. The wood is also good for knives, and won’t chip them. Bonus: Flip the cutting board over and the smooth side doubles as a cheeseboard.

Cuisinart Ice Cream and Gelato Maker

Return to your twice-a-day gelato habit like you’re still on vacation in Italy with Cuisinart’s Ice Cream and Gelato Maker . Two different paddles let you make either ice cream or gelato, and the only limitation on flavors is your imagination.

More from SmarterTravel:

• 8 Foods You Should Never Eat Before Flying
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• 12 Best Travel Gadgets for Any Trip in 2020

Caroline Morse Teel is a Senior Editor at SmarterTravel. Follow her on Instagram @travelwithcaroline .

Some review products are sent to us free of charge and with no incentive to offer a favorable review. We offer our unbiased opinions, positive and negative, and will never accept compensation to review a product.

We hand-pick everything we recommend and select items through testing and reviews. Some products are sent to us free of charge with no incentive to offer a favorable review. We offer our unbiased opinions and do not accept compensation to review products. All items are in stock and prices are accurate at the time of publication. If you buy something through our links, we may earn a commission.

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8 Best Electric Travel Cooker in 2023

Cooking meals during travel is interesting.

It can be problematic too especially when you don’t have the right cooker with you.

Electric travel cookers were introduced to the market to solve your cooking problems when you go outside. So, having one of them is a must when you don’t want to ruin your diet eating outside!

An electric rice cooker is a handy tool for camping and traveling to make your outdoor adventures much hassle-free. This article will show you some of the best electric travel cookers that can take your cooking experience to the next level.

Keep reading to find out your suitable one before you sail for your next trip.

Table of Contents

Importance of an Electric Travel Cooker

Electric cookers were made targeting travelers who look for an easy cooking solution.

One of the first things that will come to your mind before traveling is what you would eat during an outing. It becomes the primary thinking when you travel or camping for multiple days.

You don’t have the luxury to enjoy ready-made food all the time when you are on an outing for a longer period. Cooking is the only option you are left with at that time.

A mini electric rice cooker for traveling can spare you from this problem. Offering multiple functions and easy operation, it can prepare your food and snacks in no time. Most of them come with a compact design. You can easily carry them anywhere.

Also Read: A list of My Favorite Dishwasher Safe Travel Mug for Coffee.

Top 8 Best Electric Cooker for Travelling

Some of the best electric cookers for traveling are listed here. Have a look-

1. DCIGNA 1.2L Mini Travel Rice Cooker & Electric Lunch Box

DCIGNA comes with this mini rice cooker for traveling that provides multiple functions like cooking food, rice, stews, soup, etc. Cooking oatmeal and grains are also super easy with this electric lunch box. Taking such an item on your next travel can reduce the hardship of cooking meals outside.

Material and Design

The item dimension is 6.8 x 6.8 x 7. 9 inches. Available in white and pink color, it is stylish and beautiful. It contains a dishwasher-safe steam pan and pot. Due to the lid liner, cleaning this cooker is pretty simple. It also has a measuring cup for rice and rice paddle.

The compact design makes it suitable to carry inside your travel bag easily. The handle enables it to hold the cooker comfortably and take it with you. The cooking time is less than 30 minutes, making it more convenient for quickly preparing your meal. You can also cook soup, grains, and stews with this multi-functional rice cooker.

Compatibility

The running mechanism of this rice cooker is simple. All you have to do is just place the ingredients inside the bowl and turn the switch on. It will automatically cook the rice and grains quickly. You would have lots of time to prepare other food items.

It weighs only 2.65 pounds thereby, carrying it is easier almost anywhere. You don’t have to worry about boiling water. Setting the timer by temperature adjustment will do the work and move to warm automatically once the cooking is over. This one-touch mechanism makes it beneficial to cook everything with it.

Things I Appreciate

• Beautiful design
• Easy running mechanism
• Automatic function
• Lightweight
• Multiple functions
• No shut off button.

2. WHITE TIGER Portable Travel Small 1.0L Mini Rice Cooker

White Tiger brand launched this product in April 2019. Since then, it has gained wide-scale popularity especially, among travelers around the world. Providing many unique features, this is becoming a handy travel gear for outdoor enthusiasts. Providing durability and quality, this could be your go-to-go portable cooker for traveling.

Premium aluminum makes this white-colored mini rice cooker durable, sturdy, and long-lasting. It takes only 15 minutes to cook. The cooking capacity is one liter and suitable for one to two persons. If you are having a busy working day or going out with your spouse, this cooker may save a lot of your valuable time.

It runs with 110 Volt and is easy to use in many places. The package comes with many things like a rice scoop, a measuring cup, a non-stick pan liner, and a manual. The item dimension is 6.5 x 6.3 x 8.1 inches and it weighs only 2.55 pounds. So, it is super easy to carry.

It will make your cooking process very easy with its simple mechanism. You can cook multiple items in it including soup, oatmeal, stews, or any dessert. Coming with a warm function and light indicator to save your food from overheating and overcooking.

It also contains a part of heat dissipation at the bottom to protect it from getting an excessive temperature. This feature gives this product a longer lifespan. Due to the non-stick coating inside, cleaning this cooker is pretty easy.

• Gorgeous color
• Auto warm function
• Quick-cooking
• Simple mechanism
• Non-sticky coating
• Leaks and spills out of the vent holes sometimes.

3. TopWit Electric Hot Pot Mini Electric Kettle

Thanks to the TopWit store for producing this beautiful electric kettle. It contains multiple functions for cooking items like soup, noodles, eggs, and stew. Having unique design and durability, this is a popular mini-multi cooker for travelers.

This cooker is perfect for steaming, boiling water, cooking snacks like noodles, pasta, eggs, and boiling soups. This characteristic makes it a practical and multi-functional cooking hot pot. You can use it inside your house as well as for traveling, camping, or outdoor adventure.

This hot pot has a dimension of 5.8 x 5.2 x 8.8 inches and a capacity of 1.2-liters. Coming with a dual power supply, it is suitable for both 200 Watt and 600 Watt. You can adjust according to your wish.

Weighing only 2.42 pounds, you can easily carry it around anywhere. The interior surface contains premium stainless steel. The exterior is smooth with a glass cover. Having a double-coated design, you can touch it with your hand without any fear of burning.

It contains a separate structure design so that you can put the pot in any direction at your convenience. The cleaning process is also easy due to this feature. It comes with 360 degrees rotation capacity, thereby wrapping the power cord is simple. The overheat and boil-dry protection will make sure that you cook safely and the hot pot also remains durable.

• Good Capacity
• Versatile and practical
• Smooth exterior
• 360-degree rotation
• No auto shut-off feature.

4. Dezin 1.5L Mini Electric Hot Pot for Steak & Rapid Noodles Cooker

Dezin comes with this stylish and splendid electric hot pot that will take your traveling experience to the next level. This multi-functional electric hot pot will help you cook several items. Requiring less voltage, you can use this almost anywhere. People, especially travelers love this model very much due to its high capacity and usability.

The whole product is environmentally friendly. Like other previous models, it also contains boil, dry and overheating protection. It works with 110 volts with a capacity of 1.5 liters. Seafoam green color will give a stylish look.

You will get a spatula and egg reck in addition to the package. You can prepare chicken steak, noodles, and eggs apart from rice with this hot pot. This material is popular, especially for health-conscious people. The non-sticky surface material will help you achieve that by consuming less oil.

Made with non-stick material, this electric hot pot keeps your food clean. You can cook it without a stove, especially on an outing. It will make cooking safe and toxin-free, no matter how high the setting is. It comes with two dual power adjustments, 150 Watt and 600 Watt. You can adjust according to your convenience. 600 Watt is the maximum heating capacity for cooking food faster.

The compact design enables it to store anywhere easily. The capacity is suitable for one or two persons. Cleaning it after cooking is also super easy. If you want to go on a trip or a picnic with your family, friend or spouse, this is a suitable choice for you. The stylish design also enables it to pick it as a gift material for any occasion. Weighing 2.88 pounds, it is lightweight and you can carry it easily anywhere.

• Environmentally friendly
• Good capacity
• Non-sticky surface
• The pot is not stable.

5. TopWit 1.2 Liter Electric Hot Pot Mini Noodles Cooker

This model is another amazing product from the TopWit store. TopWit products are known for their unique design. This one is also not the exception. It comes with a gorgeous black color, high capacity, and durability. It has gained wide-scale popularity among customers from different parts of the world. Being a highly rated product on this list, it will provide much safety, flexibility, along with boil-dry protection.

Premium stainless steel makes this black-colored electric cooker look unique to attract people. It has a capacity of 1.2 liters with 600 Watts. It also comes with a dual power capacity with the lowest of 200 Watt. You can adjust according to your convenience.

It has a 360-degree rotating base. You can wrap the power cord accordingly. It ensures high safety while you are cooking your meal. Offering boil-dry and overheating protection, it ensures durability and safety. The product dimension is 5.8 x 5.2 x 8.8 inches. Due to the compact design, it is easily portable anywhere as per your suitability.

This cooker has multiple using options like steaming, cooking noodles, pasta, boiling water, soups, and much more. You can use it as a kitchen material for daily cooking and also use it while traveling, camping, or any outdoor adventure.

The exterior is soft, smooth and the interior has food-grade material with a glass cover. The wall is double layered. The handle ensures that you can hold it without the fear of burning your hands. Due to the detachable design, you can place the pot easily in any direction as per your suitability. This mechanism makes the cleaning procedure easy too.

• Premium material
• Dual power capacity
• Safe and smooth running
• Multiple cooking options
• Detachable design
• The cord is short.

6. Joyfulsky 1.5L 304 Stainless Steel Electric Hot Pot with Steamer

This travel-friendly electric hot pot is another unique model from the Joyfulski brand. They first bought it in February 2019. Since then, it gained credibility among the users. Being easily portable, this could be the perfect portable cooker for traveling that you are searching for.

Premium stainless steel made this blue-colored mini cooker a durable and long-lasting one. Coming with a dimension of 9.25 x 7.09 x 9.84 inches, the overall item weighs 4.14 pounds. Carrying it anywhere is super easy. You can take it during your journey or any outdoor adventure.

It works with 110 voltage and 600 Watts. The 304 stainless steel body makes it a perfect choice if you want a durable product. It is healthy, environmentally friendly, and comes with anti-corrosion material. You can separate the body from its base when needed. Due to this making, the cleaning process is also easy.

The automatic operation mode enables it to run everything smoothly. Like other models, it also has a dual power capacity, 600 Watts for boiling and 200 Watts for keeping warm. You can use any settings at your convenience. The limited power capacity will ensure that the power-off function works properly.

The outside body with the handles is comfortable PP material. It protects from any burning threat and overheating. The power will go off automatically if no water is there in the boiling time to ensure protection and durability.

This product comes with multiple cooking options like noodles, soup, meatballs, oatmeal, eggs, etc. Cleaning it is also easy with vinegar and water mixing with a soft piece of cloth.

• Durable and long-lasting
• Anti-corrosion material
• Environmentally friendly 
• Power off function
• Easy cleaning
• A spot may appear at the bottom after using.

7. TLOG 1.2L Portable Mini Rice Cooker & Small Food Steamer

If you are looking for a stylish travel rice cooker, then this is the perfect choice for you. Coming with a simple design and excellent color combination, it will give a new look to your travel gear collection. It offers you to cook multiple items and spare you from the hassles of cooking during traveling.

This unique green-designed mini–rice cooker is made with pure aluminum, making it a durable product, with a capacity of 1.2 liters. You can use this as your home kitchen material, in the office, for camping, or any outdoor adventure. This model is suitable for a small family and ensures the required amount of food you need.

The dimensions of the cooker are 8 x 7 x 9 inches. The package comes with a nonstick pot, a rice measuring cup, spoon, tray, and power cord. And the power cord is removable here for your convenience. This cooker is free of other harmful materials like lead, cadmium PFOA, and is also environmentally friendly. If you are looking for a BPA-free, food-grade  small-size rice cooker , then this is the go-to go item for you.

The using mechanism is also simple with single button control. It also has some amazing features like LED indicator light, half a day delay timer, and an automatic switch to keep your food warm for 10 hours. These facilities make it a preferable choice. The compact size makes it easier to hold it comfortably. It does not take extra space.

You can carry it anywhere around easily. Even if you have a small kitchen, it will not take much space. You will have options to keep other items. The inner side is a non-stick material coating that enables you to clean it comfortably. You will have two separate cup capacities that can increase up to four.

You can cook rice, pasta, soup, oatmeal, grains, and vegetables at the same time. The weight is only two pounds, carrying it is very easy.

• Nonstick pot
• Delay timer
• Automatic switch
• Compact size
• Dual cup capacity
• Short AC cable.

8. Topwit Electric Hot Pot Mini Multifunctional Electric Cooker

This model is another excellent item from the TopWit store. I could not end my list without mentioning this item. Since its launch in June 2020, it has become popular and gained many positive reviews from consumers. Offering multiple cooking item opportunities, this could be your great travel gear. Being well designed and stylish, you will find a lot of flexibility and options to cook.

The dimension is 8.74 x 8.19 x 7.56 inches. This model has a double power setting of 200 Watt and 600 Watt. You can use it conveniently as per the one you need. You can use 200 Watt for making soup, oatmeal, and eggs. Cooking noodles and pasta will require you to switch the power to 600 Watt. In this setting, water will boil faster and it has a capacity of 1.6 liters.

The interior is 304 food-grade stainless steel with a thick glass cover. This setting will protect your food from contamination. The exterior has a double-wall design. You can hold it with your hand without the fear of burning. This stylish mini-size cooker is easy to store due to its compact design.

If you are searching for replacing your common kitchen gadget with a more portable one, you can go for this model. It will perfectly suit any occasion and make your lunch quickly. During traveling and camping, taking such an item will give you a lot of pleasure by cooking your meal easily.

You can also make it as a gift material to your near and dear ones. It contains overheat and boil-dry protection. Plus, it has an automatic off function, and when the temperature goes beyond the level or the water finishes. The weight being 2.51 pounds, it is easy to use and thus portable enough.

• High capacity
• Dual power setting
• Take less space
• Overheat protection
• Short power cord.

Things to Know Before Buying an Electric Cooker

Following things are important to check before buying an electric travel cooker:

Building material is crucial to ensure the durability of the product. Cookers made with stainless steel are usually safe to use and long-lasting at the same time.

Check whether the handle can resist heat and provide a safe grip or not. This will prevent your hand from burning and ensure due safety while cooking.

Warm Function

The automatic warm function is a necessary feature of such a cooker. It will keep your food especially rice warm for several hours offering fluffy rice.

Not all electric cooker is travel-friendly if it is heavy. You need to choose the one that is portable and lightweight. Otherwise, it will be a hassle carrying it from one place to another.

FAQs about Electric Travel Cooker

No specific requirement is there, but ¼ cup should be the least amount. ½ cup is preferable.

Many of the cookers do. But my preferences don’t leak water onto the counter during cooking.

Yes, they have. You need to place the hot pot on the heating base for cooking.

They are unlikely to get rusted due to the high-quality stainless-steel cover.

I tried to enlighten you about some of the best electric travel cookers that can bring significant comfort to your cooking experience. Choose the one suitable for your requirements and make easy and smooth cooking on your next outdoor adventure trip.

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The No-Cook Dinner I Always Make When I Get Back From Vacation

Plus it's endlessly adaptable.

As a food writer, I am fortunate to have the opportunity to travel often. As someone who loves to eat my way through every city possible, this means in the week leading up to a trip, you’ll find me eating more fridge clean-out soups and salads and cobbled-together leftover meals than anything else. By the time travel day rolls around, I usually proudly leave a fridge containing only jars of jam and mustard behind. 

I travel easy, knowing I’m not wasting food I spent my hard-earned dollars on. But the day I return home, the food options are scant, to say the least. That’s where this Lemony Lentil Salad with Feta comes in. It comes together fast and doesn’t require any cooking at all, perfect after a long day of travel. The base ingredients: lentils, condiments, lemon juice and onion are all things I always have in my pantry . And I can pick-up the more perishable ingredients—red bell pepper, feta, parsley and cucumber—at the well-stocked bodega near my house or, in a pinch, I’ll swap out with more pantry-friendly items. 

Though I love the juicy crunch of fresh bell peppers , I always have a jar of roasted red peppers to use in their place. While fresh parsley and dill add a bright pop of flavor, dried herbs can easily stand in for fresh here—I just add a bit more lemon juice to get the best flavor payoff. 

Feta cheese can spoil if left for a long time, but I found a workaround: marinated feta. Now, this usually requires a special trip to the store right before I leave, but it’s worth it. Marinated feta cubes are suspended in seasoned olive oil, which is not only super delicious but helps preserve it for a bit longer. When I can, I’ll buy a jar right before I leave so I can make this salad when I get back.  

Cucumbers provide a good crunch, so if I’m craving that texture but didn’t pick up the cucumber, I’ll raid my fridge door for ingredients like pickles or a few rings of pickled banana peppers to satisfy my need for some crunch. If I use pickled or brined ingredients in place of fresh, I’ll be sure to rinse off some of the extra salt or reduce the salt in the dressing, to maintain the balance of flavors.

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Even when I’m not traveling, I make this salad on the regular, often a double batch. Leftovers are wonderful, the flavors of the dressing soaking into the lentils so it gets better and better as it sits. To make this a well-rounded meal prep option, I’ll pick up a bag of arugula, a pint of cherry tomatoes and some grains I can cook and mix in, like farro or barley.

While lentils are a great source of vegetarian protein , sometimes I’ll grab a pack of veggie sausages or meatballs to add on top. I love a super creamy salad, so I’ve also been known to mix in a scoop of strained yogurt or add a swoop to my plate and top it with the salad. If you can’t find cans of lentils or don’t want to go to the trouble of making them from scratch, know that canned chickpeas or white beans work well in this recipe too. 

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And finally, an added bonus of this recipe, especially following a journey: It’s a total lifesaver when I want a gut reset when I come home. If you’re like me, traveling often means eating more desserts, pastries and rich foods than I usually do at home, plus air travel alone can cause a gastrointestinal slowdown. With 11 grams of fiber per serving, this salad can get things moving smoothly once again. Everything about this no-cook dinner , from fresh veggies to canned beans and easy swaps when your fridge is empty, makes it the perfect post-vacation meal .

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Read the original article on Eating Well .

Travel Itinerary For One Week in Moscow: The Best of Moscow!

I just got back from one week in Moscow. And, as you might have already guessed, it was a mind-boggling experience. It was not my first trip to the Russian capital. But I hardly ever got enough time to explore this sprawling city. Visiting places for business rarely leaves enough time for sightseeing. I think that if you’ve got one week in Russia, you can also consider splitting your time between its largest cities (i.e. Saint Petersburg ) to get the most out of your trip. Seven days will let you see the majority of the main sights and go beyond just scratching the surface. In this post, I’m going to share with you my idea of the perfect travel itinerary for one week in Moscow.

Moscow is perhaps both the business and cultural hub of Russia. There is a lot more to see here than just the Kremlin and Saint Basil’s Cathedral. Centuries-old churches with onion-shaped domes dotted around the city are in stark contrast with newly completed impressive skyscrapers of Moscow City dominating the skyline. I spent a lot of time thinking about my Moscow itinerary before I left. And this city lived up to all of my expectations.

Travel Itinerary For One Week in Moscow

Day 1 – red square and the kremlin.

Metro Station: Okhotny Ryad on Red Line.

No trip to Moscow would be complete without seeing its main attraction. The Red Square is just a stone’s throw away from several metro stations. It is home to some of the most impressive architectural masterpieces in the city. The first thing you’ll probably notice after entering it and passing vendors selling weird fur hats is the fairytale-like looking Saint Basil’s Cathedral. It was built to commemorate one of the major victories of Ivan the Terrible. I once spent 20 minutes gazing at it, trying to find the perfect angle to snap it. It was easier said than done because of the hordes of locals and tourists.

As you continue strolling around Red Square, there’s no way you can miss Gum. It was widely known as the main department store during the Soviet Era. Now this large (yet historic) shopping mall is filled with expensive boutiques, pricey eateries, etc. During my trip to Moscow, I was on a tight budget. So I only took a retro-style stroll in Gum to get a rare glimpse of a place where Soviet leaders used to grocery shop and buy their stuff. In case you want some modern shopping experience, head to the Okhotny Ryad Shopping Center with stores like New Yorker, Zara, and Adidas.

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To continue this Moscow itinerary, next you may want to go inside the Kremlin walls. This is the center of Russian political power and the president’s official residence. If you’re planning to pay Kremlin a visit do your best to visit Ivan the Great Bell Tower as well. Go there as early as possible to avoid crowds and get an incredible bird’s-eye view. There are a couple of museums that are available during designated visiting hours. Make sure to book your ticket online and avoid lines.

Day 2 – Cathedral of Christ the Saviour, the Tretyakov Gallery, and the Arbat Street

Metro Station: Kropotkinskaya on Red Line

As soon as you start creating a Moscow itinerary for your second day, you’ll discover that there are plenty of metro stations that are much closer to certain sites. Depending on your route, take a closer look at the metro map to pick the closest.

The white marble walls of Christ the Saviour Cathedral are awe-inspiring. As you approach this tallest Orthodox Christian church, you may notice the bronze sculptures, magnificent arches, and cupolas that were created to commemorate Russia’s victory against Napoleon.

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Unfortunately, the current Cathedral is a replica, since original was blown to bits in 1931 by the Soviet government. The new cathedral basically follows the original design, but they have added some new elements such as marble high reliefs.

Home to some precious collection of artworks, in Tretyakov Gallery you can find more than 150,000 of works spanning centuries of artistic endeavor. Originally a privately owned gallery, it now has become one of the largest museums in Russia. The Gallery is often considered essential to visit. But I have encountered a lot of locals who have never been there.

Famous for its souvenirs, musicians, and theaters, Arbat street is among the few in Moscow that were turned into pedestrian zones. Arbat street is usually very busy with tourists and locals alike. My local friend once called it the oldest street in Moscow dating back to 1493. It is a kilometer long walking street filled with fancy gift shops, small cozy restaurants, lots of cute cafes, and street artists. It is closed to any vehicular traffic, so you can easily stroll it with kids.

Day 3 – Moscow River Boat Ride, Poklonnaya Hill Victory Park, the Moscow City

Metro Station: Kievskaya and Park Pobedy on Dark Blue Line / Vystavochnaya on Light Blue Line

Voyaging along the Moscow River is definitely one of the best ways to catch a glimpse of the city and see the attractions from a bit different perspective. Depending on your Moscow itinerary, travel budget and the time of the year, there are various types of boats available. In the summer there is no shortage of boats, and you’ll be spoiled for choice.

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If you find yourself in Moscow during the winter months, I’d recommend going with Radisson boat cruise. These are often more expensive (yet comfy). They offer refreshments like tea, coffee, hot chocolate, and, of course, alcoholic drinks. Prices may vary but mostly depend on your food and drink selection. Find their main pier near the opulent Ukraine hotel . The hotel is one of the “Seven Sisters”, so if you’re into the charm of Stalinist architecture don’t miss a chance to stay there.

The area near Poklonnaya Hill has the closest relation to the country’s recent past. The memorial complex was completed in the mid-1990s to commemorate the Victory and WW2 casualties. Also known as the Great Patriotic War Museum, activities here include indoor attractions while the grounds around host an open-air museum with old tanks and other vehicles used on the battlefield.

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The hallmark of the memorial complex and the first thing you see as you exit metro is the statue of Nike mounted to its column. This is a very impressive Obelisk with a statue of Saint George slaying the dragon at its base.

Maybe not as impressive as Shanghai’s Oriental Pearl Tower , the skyscrapers of the Moscow City (otherwise known as Moscow International Business Center) are so drastically different from dull Soviet architecture. With 239 meters and 60 floors, the Empire Tower is the seventh highest building in the business district.

The observation deck occupies 56 floor from where you have some panoramic views of the city. I loved the view in the direction of Moscow State University and Luzhniki stadium as well to the other side with residential quarters. The entrance fee is pricey, but if you’re want to get a bird’s eye view, the skyscraper is one of the best places for doing just that.

Day 4 – VDNKh, Worker and Collective Farm Woman Monument, The Ostankino TV Tower

Metro Station: VDNKh on Orange Line

VDNKh is one of my favorite attractions in Moscow. The weird abbreviation actually stands for Russian vystavka dostizheniy narodnogo khozyaystva (Exhibition of Achievements of the National Economy). With more than 200 buildings and 30 pavilions on the grounds, VDNKh serves as an open-air museum. You can easily spend a full day here since the park occupies a very large area.

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First, there are pavilions that used to showcase different cultures the USSR was made of. Additionally, there is a number of shopping pavilions, as well as Moskvarium (an Oceanarium) that features a variety of marine species. VDNKh is a popular venue for events and fairs. There is always something going on, so I’d recommend checking their website if you want to see some particular exhibition.

A stone’s throw away from VDNKh there is a very distinctive 25-meters high monument. Originally built in 1937 for the world fair in Paris, the hulking figures of men and women holding a hammer and a sickle represent the Soviet idea of united workers and farmers. It doesn’t take much time to see the monument, but visiting it gives some idea of the Soviet Union’s grandiose aspirations.

I have a thing for tall buildings. So to continue my travel itinerary for one week in Moscow I decided to climb the fourth highest TV tower in the world. This iconic 540m tower is a fixture of the skyline. You can see it virtually from everywhere in Moscow, and this is where you can get the best panoramic views (yep, even better than Empire skyscraper).

Parts of the floor are made of tempered glass, so it can be quite scary to exit the elevator. But trust me, as you start observing buildings and cars below, you won’t want to leave. There is only a limited number of tickets per day, so you may want to book online. Insider tip: the first tour is cheaper, you can save up to $10 if go there early.

Day 5 – A Tour To Moscow Manor Houses

Metro Station: Kolomenskoye, Tsaritsyno on Dark Green Line / Kuskovo on Purple Line

I love visiting the manor houses and palaces in Moscow. These opulent buildings were generally built to house Russian aristocratic families and monarchs. Houses tend to be rather grand affairs with impressive architecture. And, depending on the whims of the owners, some form of a landscaped garden.

During the early part of the 20th century though, many of Russia’s aristocratic families (including the family of the last emperor) ended up being killed or moving abroad . Their manor houses were nationalized. Some time later (after the fall of the USSR) these were open to the public. It means that today a great many of Moscow’s finest manor houses and palaces are open for touring.

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There are 20 manor houses scattered throughout the city and more than 25 in the area around. But not all of them easily accessible and exploring them often takes a lot of time. I’d recommend focusing on three most popular estates in Moscow that are some 30-minute metro ride away from Kremlin.

Sandwiched between the Moscow River and the Andropov Avenue, Kolomenskoye is a UNESCO site that became a public park in the 1920’s. Once a former royal estate, now it is one of the most tranquil parks in the city with gorgeous views. The Ascension Church, The White Column, and the grounds are a truly grand place to visit.

You could easily spend a full day here, exploring a traditional Russian village (that is, in fact, a market), picnicking by the river, enjoying the Eastern Orthodox church architecture, hiking the grounds as well as and wandering the park and gardens with wildflower meadows, apple orchards, and birch and maple groves. The estate museum showcases Russian nature at its finest year-round.

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If my travel itinerary for one week in Moscow was a family tree, Tsaritsyno Park would probably be the crazy uncle that no-one talks about. It’s a large park in the south of the city of mind-boggling proportions, unbelievable in so many ways, and yet most travelers have never heard of it.

The palace was supposed to be a summer home for Empress Catherine the Great. But since the construction didn’t meet with her approval the palace was abandoned. Since the early 1990’s the palace, the pond, and the grounds have been undergoing renovations. The entire complex is now looking brighter and more elaborately decorated than at possibly any other time during its history. Like most parks in Moscow, you can visit Tsaritsyno free of charge, but there is a small fee if you want to visit the palace.

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Last, but by no means least on my Moscow itinerary is Kuskovo Park . This is definitely an off-the-beaten-path place. While it is not easily accessible, you will be rewarded with a lack of crowds. This 18th-century summer country house of the Sheremetev family was one of the first summer country estates of the Russian nobility. And when you visit you’ll quickly realize why locals love this park.

Like many other estates, Kuskovo has just been renovated. So there are lovely French formal garden, a grotto, and the Dutch house to explore. Make sure to plan your itinerary well because the estate is some way from a metro station.

Day 6 – Explore the Golden Ring

Creating the Moscow itinerary may keep you busy for days with the seemingly endless amount of things to do. Visiting the so-called Golden Ring is like stepping back in time. Golden Ring is a “theme route” devised by promotion-minded journalist and writer Yuri Bychkov.

Having started in Moscow the route will take you through a number of historical cities. It now includes Suzdal, Vladimir, Kostroma, Yaroslavl and Sergiev Posad. All these awe-inspiring towns have their own smaller kremlins and feature dramatic churches with onion-shaped domes, tranquil residential areas, and other architectural landmarks.

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I only visited two out of eight cities included on the route. It is a no-brainer that Sergiev Posad is the nearest and the easiest city to see on a day trip from Moscow. That being said, you can explore its main attractions in just one day. Located some 70 km north-east of the Russian capital, this tiny and overlooked town is home to Trinity Lavra of St. Sergius, UNESCO Site.

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Sergiev Posad is often described as being at the heart of Russian spiritual life. So it is uncommon to see the crowds of Russian pilgrims showing a deep reverence for their religion. If you’re traveling independently and using public transport, you can reach Sergiev Posad by bus (departs from VDNKh) or by suburban commuter train from Yaroslavskaya Railway Station (Bahnhof). It takes about one and a half hours to reach the town.

Trinity Lavra of St. Sergius is a great place to get a glimpse of filling and warming Russian lunch, specifically at the “ Gostevaya Izba ” restaurant. Try the duck breast, hearty potato and vegetables, and the awesome Napoleon cake.

Day 7 – Gorky Park, Izmailovo Kremlin, Patriarch’s Ponds

Metro Station: Park Kultury or Oktyabrskaya on Circle Line / Partizanskaya on Dark Blue Line / Pushkinskaya on Dark Green Line

Gorky Park is in the heart of Moscow. It offers many different types of outdoor activities, such as dancing, cycling, skateboarding, walking, jogging, and anything else you can do in a park. Named after Maxim Gorky, this sprawling and lovely park is where locals go on a picnic, relax and enjoy free yoga classes. It’s a popular place to bike around, and there is a Muzeon Art Park not far from here. A dynamic location with a younger vibe. There is also a pier, so you can take a cruise along the river too.

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The Kremlin in Izmailovo is by no means like the one you can find near the Red Square. Originally built for decorative purposes, it now features the Vernissage flea market and a number of frequent fairs, exhibitions, and conferences. Every weekend, there’s a giant flea market in Izmailovo, where dozens of stalls sell Soviet propaganda crap, Russian nesting dolls, vinyl records, jewelry and just about any object you can imagine. Go early in the morning if you want to beat the crowds.

All the Bulgakov’s fans should pay a visit to Patriarch’s Ponds (yup, that is plural). With a lovely small city park and the only one (!) pond in the middle, the location is where the opening scene of Bulgakov’s novel Master and Margarita was set. The novel is centered around a visit by Devil to the atheistic Soviet Union is considered by many critics to be one of the best novels of the 20th century. I spent great two hours strolling the nearby streets and having lunch in the hipster cafe.

Conclusion and Recommendations

To conclude, Moscow is a safe city to visit. I have never had a problem with getting around and most locals are really friendly once they know you’re a foreigner. Moscow has undergone some serious reconstruction over the last few years. So you can expect some places to be completely different. I hope my one week Moscow itinerary was helpful! If you have less time, say 4 days or 5 days, I would cut out day 6 and day 7. You could save the Golden Ring for a separate trip entirely as there’s lots to see!

What are your thoughts on this one week Moscow itinerary? Are you excited about your first time in the city? Let me know in the comments below!

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24 comments.

Ann Snook-Moreau

Moscow looks so beautiful and historic! Thanks for including public transit information for those of us who don’t like to rent cars.

MindTheTravel

Yup, that is me 🙂 Rarely rent + stick to the metro = Full wallet!

Mariella Blago

Looks like you had loads of fun! Well done. Also great value post for travel lovers.

Thanks, Mariella!

I have always wanted to go to Russia, especially Moscow. These sights look absolutely beautiful to see and there is so much history there!

Agree! Moscow is a thousand-year-old city and there is definitely something for everyone.

Tara Pittman

Those are amazing buildings. Looks like a place that would be amazing to visit.

Adriana Lopez

Never been to Moscow or Russia but my family has. Many great spots and a lot of culture. Your itinerary sounds fantastic and covers a lot despite it is only a short period of time.

What was their favourite thing about Russia?

Gladys Parker

I know very little about Moscow or Russia for the\at matter. I do know I would have to see the Red Square and all of its exquisite architectural masterpieces. Also the CATHEDRAL OF CHRIST THE SAVIOUR. Thanks for shedding some light on visiting Moscow.

Thanks for swinging by! The Red Square is a great starting point, but there way too many places and things to discover aside from it!

Ruthy @ Percolate Kitchen

You are making me so jealous!! I’ve always wanted to see Russia.

Moscow is in my bucket list, I don’t know when I can visit there, your post is really useful. As a culture rich place we need to spend at least week.

DANA GUTKOWSKI

Looks like you had a great trip! Thanks for all the great info! I’ve never been in to Russia, but this post makes me wanna go now!

Wow this is amazing! Moscow is on my bucket list – such an amazing place to visit I can imagine! I can’t wait to go there one day!

The building on the second picture looks familiar. I keep seeing that on TV.

Reesa Lewandowski

What beautiful moments! I always wish I had the personality to travel more like this!

Perfect itinerary for spending a week in Moscow! So many places to visit and it looks like you had a wonderful time. I would love to climb that tower. The views I am sure must have been amazing!

I was lucky enough to see the skyline of Moscow from this TV Tower and it is definitely mind-blowing.

Chelsea Pearl

Moscow is definitely up there on my travel bucket list. So much history and iconic architecture!

Thumbs up! 🙂

Blair Villanueva

OMG I dream to visit Moscow someday! Hope the visa processing would be okay (and become more affordable) so I could pursue my dream trip!

Yup, visa processing is the major downside! Agree! Time and the money consuming process…

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A History of Moscow in 13 Dishes

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How to Get a Refund on Recalled Tide, Gain, Ace and Ariel Laundry Pods

Proctor & Gamble has issued a massive voluntary recall due to risk of serious injury.

How to get a refund

The U.S. Consumer Product Safety Commission (CPSC) reports that Tide Pods, Gain Flings, Ace Pods and Ariel Pods sold in flexible film bags between September 2023 and February 2024 have been recalled.

The CPSC states that the packaging can split open, creating a greater risk of ingestion and/or skin and eye injuries, specifically for children.

So far, there are no confirmed cases directly related to this packaging defect. However, the CPSC states, "the firm has received four reports of children in the United States accessing the liquid laundry packets, three of which reported ingestion during the time period that the recalled lots were sold, but it is not known if these laundry packets came from recalled bags."

According to the CPSC, "ingestion of large amounts of a surfactant-containing household cleaning product may result in death among those who have underlying health issues."

"This recall underscores the importance of keeping laundry detergent packs, and all cleaning products, out of sight and reach of children and pets during use and when you store them," says Home Care & Cleaning Lab Executive Director Carolyn Forté .

A full list of recalled products

The products range from bags of 12 to 39 pods, and these items were sold at Big Lots, CVS, Family Dollar, Home Depot, Sam's Club, Target, Walmart, Amazon and more.

• Gain Flings Original
• Tide Simply Pods Plus Oxi Boost
• Gain Flings Moonlight Breeze Scent
• Tide Pods Clean Breeze Scent
• Gain Flings Blissful Breeze Scent
• Tide Pods Free & Gentle Gain Flings Spring Daydream Scent
• Tide Pods Oxi
• Gain Flings Plus Ultra Oxi
• Tide Pods Ultra Oxi
• Gain Flings Plus Odor Defense
• Ace Pods Clean Breeze
• Tide Pods Original
• Ace Pods Spring Meadow
• Tide Pods Spring Meadow Scent
• Ariel Pods Alpine Breeze
• Tide Pods Light

You can go to pg.com/bag to find a full list of recalled lot codes. Compare these codes with the one found on the bottom of your bag to ensure you don't have a recalled product.

If you do have one of the impacted products, you can contact P&G to get a refund, as well as replacement packaging and even a cabinet lock to secure the pods and other laundry products. All you have to do is send them a photo of the product, with the lot of number clearly visible.

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