The West has gone gaga for noodles, Japan’s most cherished comfort food. Hungry diners pack secret soba dens in Los Angeles for bites of hand-cut anything; they line up to plunk themselves down at sparkling counters offering $100 ramen tastings in New York and pick through ramen au beurre in Paris looking for the next new taste. In Tokyo, ramen masters are now competing for cult status within a ramen culture imported from the United States. Soba chefs are newly coveted for their skill in grinding, rolling, cutting and plating and are praised as master craftsmen.

Tacos are everywhere in Mexico City, and though the options are many – chicken, al pastor, carnitas, carne asada – the basic ingredients tend to be the same wherever you go. That’s why, as we were walking the aisles of Tianguis La Raza on a Sunday morning, El Parrillón caught our attention. A big sign announced tacos – nothing new there – but besides the classic chicken and bistec, cecina and arrachera – all different cuts of beef – El Parrillón (roughly, “The Big Grill”) offers several Argentine-style sausages and cured meats, including chistorra, a small spicy sausage, and panceta, pork belly (like Italian pancetta), as well as Spanish chorizo, which, unlike the fresh Mexican sausage, is cured. But for us the real draw was griddled provolone, which we had never seen on a taco before and happens also to be one of our favorite cheeses.

To the uninitiated, the restaurant owners of a small corner of Istanbul’s Yenibosna neighborhood might come off as having an unhealthy obsession with particularly garish versions of the colors yellow and green. As we recently explored the lower end of the Yenibosna neighborhood, one of Istanbul’s large periphery boroughs, we stumbled upon a small cluster of kebap shops spread out amid a run-down yet bustling strip of auto repair shops and congested rows of apartments, with each eatery’s sign decked out in identical yellow and green trim.

Reviewers are often tempted into using metaphors that portray the restaurant as a sacred place -- the sushi temple, a t-bone pilgrimage, chili-cheese fry heaven. But in Istanbul’s Moda district on the Asian shore, we’ve found a praiseworthy fish restaurant that could justifiably be described as a shrine – literally. For more than 50 years, a local Greek family has been serving saints and sinners alike at Koco, a rambling seaside fish house situated atop an ayazma, or sacred spring. There’s meze and fresh grilled fish with raki upstairs, candles and a shot of holy water downstairs. Judging by the size of the dining room, Koco is preferred by very large groups. One recent weeknight, though, there were just enough customers to fill in the tables lined along the windows. The view of the old Moda ferry dock and the Marmara Sea from the window side of the room is excellent but leaves you leagues from the coat check where the staff hangs on a slow night.

There’s been a revolution taking place in Greece over the last couple of decades, and it doesn’t have much to do with the political and economic turbulence troubling the country – it’s all about wine. Wine in Greece, of course, has ancient origins: The first traces of it were discovered on the island of Crete and date back to 2500 BCE, during the Minoan civilization, and the oldest winepress in the world was found in the ruins of Vathypetro, near Heraklio.

It has been years now since we were first tipped to Sıdıka. The W Hotel had just opened in the splashy Akaretler rowhouse development. Vogue, the rooftop sushi lounge, was still in style. The Shangri-La hotel was under construction down on the waterfront, and it was rumored that some rooms would have Bosphorus views below sea level. Beşiktaş, long the bastion of cheap draft beer joints and university student flatshares, was having some growing pains.

If there is a word to describe the Laranjeiras (“Orange Trees”) neighborhood, it is “pleasant.” Agradável. Agreeable. As you walk up its main drag, Laranjeiras Street, you pass by the creamy yellow and white façade of the elegant 19th-century National Institute for the Education of the Deaf on your right. Soon, on your left, you could come across the youth orchestra Camerata Laranjeiras playing free concerts at the General Glicério fair. It’s measurably Rio’s most progressive neighborhood – in the 2012 mayoral election, it was the neighborhood that most favored human rights activists and opposition candidate Marcelo Freixo (48 percent of the neighborhood voted for him in the election against Mayor Eduardo Paes, whereas the city as a whole voted only 28 percent for Freixo). Follow the rising street to its top and you’ll find yourself at the tourist train, ready to go visit the Christ statue.

The Yenibosna bus station sits at the intersection of numerous transit routes, where passengers can embark on journeys to the furthest corners of the city as well as to its beating heart. Close to Istanbul’s main airport, and wedged in beneath several high-rise towers that seem to have ascended from the ground overnight, the bus station sits adjacent to a major metro line and below the main E-5 highway, with the grubby, crowded neighborhood of Yenibosna to the north.

On a beautiful corner of L’Eixample sits Norte, a small yet warm, inviting and light-filled bar with a constellation of shining lights spelling out its name inside and a few tables with fresh flowers. The restaurant was started by three partners, Lara Zaballa, María González and Fernando Martínez-Conde (who left the project last year). They met while working at Barcelona’s acclaimed Moo restaurant and had come to cooking from studying philosophy, art history and journalism at university. They were each looking for something more hands-on, work that gave them direct physical contact with matter, and that shared motivation connected them from the beginning. All three also came to Barcelona from other cities in northern Spain. After their experience at Moo and other projects (Zaballa and Martínez-Conde wrote for the prestigious cooking magazine Apicius), they looked for a more enjoyable and less stressful way to do what they loved, starting with basically nothing but their enthusiasm and their solid ideas to convince the banks to give them a loan to start their own restaurant in 2011.

Roppongi’s Café Sakura serves as a restaurant and seating area for a bundle of businesses under the same ownership. There’s the Café with table service, the Wine Shop Sommelier (retail wines straight from the vineyard at considerable discount), L’Atelier du Pain (a Japanese-style bakery and cheese shop) and the French patisserie Coco Ange. Put them together and they enjoyably represent a Japanese take on the Western idea of “happy hour.”

Before Roppongi Hills rose from the warren of rambling streets, aging wooden homes and traditional Japanese ways nestled amongst embassies and Korean barbeque joints, Azabu Juban was a sleepy section of Tokyo, moored more in custom than the flashy markets and designer boutiques to come. The main shoten gai, or shopping street, was a classic example of Japanese daily life. Small mom-and-pop stores catered to neighbors, and after the third or fourth visit anyone could be a regular. The vegetable man would disappear into the back of his stand and produce a perfectly ripe melon before you had to ask; the flower vendor waved at her customers even if they weren’t in the market for flowers; and the shoe repair man admonished everyone for not shining their shoes regularly enough.

Marc Cuenca was the kind of kid who was interested in what other people were eating, and this curiosity was the seed of his own restaurant, Els Tres Porquets ("Three Little Pigs"). A small enoteca and tapas bar with just a few tables, it sits in Poble Nou-El Clot, an area that brings to the restaurant a combination of locals, office workers and Spaniards and foreigners employed by startups and other businesses in the 22@ innovation district. While these days the city – and indeed many cities around the world – is teeming with restaurants specializing in an ambitious menu of small plates intended for sharing, in 2009, the concept was still quite new when the "three little pigs" arrived in the city.

Stretching 25 feet alongside a pharmacy in the heart of Istanbul's Şişli district, just a three-minute stroll from Osmanbey metro station (Pangaltı exit), lies Uğur’s fruit and vegetable stand. Day in and day out, come rain or shine, Uğur sits and smiles, utterly engulfed by the fruits and vegetables he sells. Hundreds of people stop by his stand every day: family, old childhood friends, local politicians, tourists.

Foreigners tend to see Rio as stretching from the Christ statue to the beachside neighborhoods, from Copacabana to São Conrado; the rest of the city just provides passage to the Atlantic. That’s a shame. Neighborhoods like Jacarepaguá, Madureira and Bangu have vibrant lives moving at a breathless pace and more intriguing locales than the typical postcard views of the city. Even those of us who have made our homes here can miss these charms. For example, it was only after three and a half years living in Rio that we saw for the first time Madureira’s Baile Charme, a hip hop/electronic music dance party where extraordinarily fashionable attendees do choreographed line dances, and which takes place under a highway overpass about an hour away from the beaches.

As we wrote in part one, specialty coffee has really taken off in Barcelona, after a long period of limited options and mediocre to bad beans and roasts. Here are a few more of our favorites among the new generation of coffee shops: True Artisan Café Elisabet Sereno, a Barcelonan nutritionist, coffee specialist, a founder of the Specialty Coffee Association of Europe (SCAE) and a judge in the World Barista Championship, opened this coffee shop in 2014. It was created as a showroom and also serves an educational role in improving specialty coffee culture in Barcelona and Spain by organizing events, demos and tastings. True Artisan is an official La Marzocco espresso coffee machine distributor showroom, an SCAE-certified training center and a comfortable bar to while away an afternoon diving into Arabica aromas, latte art, cups, gadgets and machines.