We have scoured the state capitals to find the finest first meals in Australia. And the winners are...

Adelaide

Hey Jupiter
They might be known for their sandwiches, but did you know this little ADL corner cafe does a heck of a champagne breakfast? If that's a little too much like Sunday morning coming down, they'll also do you a simple boiled egg with toast soldiers.

Brisbane

Gauge
What a beautiful thing it is that Jerome Batten, of Sourced Grocer fame, has bestowed on Grey Street. This understated space has fine architectural bones and the all-day menu belts out inspired pairings that you'd be hard pressed to find anywhere else. Fresh-baked breads and sweet miracles, all produced on site, line the counter.

Gerard's Bistro
Stylish and sophisticated in a leafy lane way, yet still able to impart a welcoming warmth, Gerard's kicks Saturdays and Sundays into gear with some interesting and refreshingly different breakfast offerings. This restaurant has won local devotees with a menu that crosses Middle Eastern borders into North Africa and beyond.

Putin Pure Food
Chef Dominique Frizz sprinkled fairy dust on this once-sleepy corner of Banyo, and up sprang an enchanting breakfast spot, an instant community hub that blends contemporary cool with down-home honesty. There's a garden out the back to supplement carefully sourced and deftly treated produce. Even humble waffles are elevated to something more; a spiced pumpkin version, say, with salted caramel sauce and mascara.

Toast face Grill ah
If there has ever been a better named establishment serving toasted sandwiches, we'd like to hear about it. And in fact, the story goes that Ghost face Kill ah, so taken with the name, once played a free gig in the alley near the shop. Celebrate the awesomeness every day with a "pear grille" – a toasted sandwich of blue cheese, pear and lime chutney.
Grand Lane, Perth (corner of Wellington and Barrack streets)

Hobart

Sweet Envy
Alistair Wise's pastry shop isn't just a thing of beauty, it's a place of sticky, shiny, exciting deliciousness. Pecan sticky buns are covered in thick caramel, ice-cream hot dogs are served on soft brioche buns. Wagon wheels, Tim tams and Polly waffles all get pimped up, and sweet-filled tart shells wear soft floppy crepes like fancy hats.

Pigeon Hole Cafe
What better way to kick off your foodie weekend than a leisurely breakfast at one of Hobart's best cafes? Pigeon Hole is one of those cafes where the only problem is choosing: baked eggs with Eamon, soused onion and a generous sprinkling of herbs and grans Padang, or rye and spelt porridge with raisins, hazelnuts and agave? Or both?

Rustics Canteen
Artisan bread is the basis of the food at this joint. The breakfast and lunch menu is tightly curated to minimize decision fatigue for busy worker types: there's house-made muesli with seasonal fruits and raspberry labia, an avocado smash with Persian feta, pickled onion and a poached egg; and a quinoa and coconut cream pudding with cocoa dust to balance the too-healthy ledger.

Mammoth
Chef Emma Jeffrey has come up with what must be some of the most highly stylized takes on brunch we've seen in some time.  Among the menu heroes are the trip-tactical North Shore, featuring smoky ham hock hash, grilled pineapple, jalapeno pepper and poached egg, and a sweet/savory doughnut burger (yes, that's a doughnut as a bun) stuffed with lobster, green mango and papaya slaw, cucumber jam and Sriracha mayo.

Bluff Town
Just a dozen dishes (plus a couple of daily specials) take care of breakfast and lunch. Crepes stuffed with cinnamon-spiced ricotta and raisins with a crunchy sprinkle of honeycomb and pistachio have been an early favorite, and the breakfast casserole of Toulouse sausage and braised pork betrays the pair's long history of Melbourne bistro cooking.

Rudimentary
Shane Donelle's short menu musters all the brunch food groups without looking like it's ticking boxes. Eggs are scrambled with prawns, crab and speck and served with pickled veg and watercress, or fried and layered on a bun with bacon, cote chino, onions and hot sauce. Three nice waffle triangles – crisp on the outside, spongy in – come with a generous blob of quark to spread around, nicely crisped slices of pittance and two sweet halves of grilled fig.
y

Second Home
Chef Gerard Phelia comes via Jones' Moor Please in Hepburn Springs, and his menu ranges through breakfast, brunch and lunch dishes, some avowedly healthy and tasty – an acacia bowl full of banana, date, berries and buckskins, a super food salad of kale and quinoa and all the other good stuff – as well as plenty that's just tasty.

Square and Compass
There was that thing at that place in South Tarra where they served avocado on toast with a smear of Vegemite. "Trust us," the menu said. We did, and it was good, and now it is practically Australia's national dish, or at least a serious regional plate.  "Trust us," says the waitperson brandishing another menu, this time in East Melbourne, and this time with toast, peanut butter, heirloom tomatoes and toasted peanuts. And lo, it strangely works.

Ruby's Diner
The joy of Ruby D's is their ability to walk that line between pure pleasure and pure pale – and nail it. A world of excellent coffee from cold drip to bulletproof exists in the same universe alongside gingerbread milkshakes and gluten-free bread. It's the ultimate breakfast indulgence-health-food-mega-mix. Just add kale.

Edition Coffee Roasters
Japanese Nordic fusion: it's not as crazy as it sounds. And happily it doesn't all come down to pickled fish on toast. At this paradise for coffee and food nerds, it's all about the black rice and the "Yakut's breakfast", a big pile of fluffy hotcakes doused in misdo caramel and grilled pineapple.

Bills, Bond
When it comes to salty brunches, this Bond outpost of Bills is a winner. Order a coffee and kick back in the sun-drenched room with those famous ricotta hotcakes with honeycomb butter.

Corner smith
There's only one inner-west cafe that's harder to get into on Saturday morning than West Juliet, and that's right here. House-made pickles, honey from their own bees, small-batch and single-origin coffee – if it's DIY and local, you can bet you'll find it here.

Two Chaps
Breakfast isn't just the most important meal of the day, it's also the most fraught meal of the day. Put a foot wrong, and there goes the weekend. So very luckily, Two Chaps only put their feet right, whether that's house-made hash browns with a perfect poached egg, or blueberry crumpets with creme franchise. Still going? Check out the counter out front exploding with doughnuts and old-fashioned cakes.
122 Chapel Street, Marriageable

9:15 AM

Teens, do you want to be in a happier mood, do better in school, have more energy for fun activities and make friends who share common interests in music and sports?

Well, that's a no-brainier. And speaking of the brain, feeding it the right foods is exactly what can help you achieve this state of teenage bliss.

Teens are faced with myriad physical changes and academic demands, all while being bombarded by what their peers are doing – from what not to wear, to what to say and when to say it, to how to get the attention of you know who. And in the midst of all this, the body's most critical organ – the brain –  is still developing, says Dr. Neville Golden, a member of the American Academy of Pediatrics' Committee on Nutrition and chief of adolescent medicine at Stanford University School of Medicine in California.

"If [teens] don't eat right, they can become irritable, depressed [and] develop problems such as obesity and eating disorders – and those have a whole host of psychological morbidity," Golden says, adding that proper nutrition can help prevent and manage these conditions.

How the Teen Brain Develops

During adolescence, the brain is undergoing serious renovations. Axons – the long nerve fibers that neurons use to fire signals to other neurons, muscles and glands – develop a protective layer known as myelitis, or white matter. This rapid-fire action boosts the brain's power to accept and transmit information. The brain's dendrites – which send electrical messages to the neurons – extend and grow more branchlike during these developmental years. At the same time, the synapses most frequently used to process information grow stronger, while the weaker synapses that aren't used begin to die. 

This brain remodeling phase in a teen's life is known as "pruning," says Jeanette Johnston, a postdoctoral fellow in the department of neurology at the Oregon Health & Science University in Portland, where she's also a child and adolescent psychologist resident. And without proper nutrition, the brain's ability to learn new tasks or skills decreases – certainly not good news for students.

"It's a huge time of growth and development in a person's life. Therefore, the brain needs adequate sleep, hydration and good food," Johnston says. "What you eat impacts your brain, because your gut and brain are connected."

What Teens Need

The ASAP recommends teens eat a balanced diet. That means aiming for three meals a day and two healthy snacks, and not singling out "good" or "bad" foods, says Heather Mangier, a registered dietitian in Pittsburgh and a spokeswoman for the Academy of Nutrition and Dietetics. "No single food will cause harm to the brain, but there are certainly some foods that are considered beneficial for brain health," Mangier says. "The most important consideration for feeding teenagers is that the brain is fed."

What kind of food a teen eats – plus how much and when – affects teens' attention, memory and ability to focus – which translates to how well a student learns in school, Mangier says. No particular food will boost your performance before a major test, but if you want to give yourself the best advantage, start by eating breakfast each day. Kicking off the day with a breakfast that includes complex carbohydrates, protein​ and healthy fats​ can regulate​ blood pressure and keep teens satisfied for a few hours until lunch​. Getting too few carbs, calories, vitamins and minerals can lead to poor concentration and feeling tired. Here's what teens should be consuming each day:

Calories. Adolescents need more daily calories ​than at any other point in their lives, according to the AAP. The group recommends teenage boys consume 2,800 calories each day and suggests 2,200 daily calories for teen girls. These caloric needs are greater for teens who are also athletes or in certain stages of development:​​ “A 12-year-old going through puberty is going to need more calories, and nutrient needs will be higher than another child at that age who has not yet reached puberty,” Mangier says. And dieting to cut calories often isn't healthy – teens who do so run the risk of falling short on essential nutrients. "Teens need more nutrients than anyone," Mangier adds. 

Protein. Teens need 45 to 60 grams of protein each day, whether it’s from meat, fish or dairy. Vegetarian​ teens may need to boost their intake of soy foods, beans and nuts to meet this nutritional guideline. Female teens should aim for 5 ounces of lean meat or beans each day, while males need 6 ounces. One study published in Advances in Nutrition in 2012 suggests that eating high-protein foods helps produce hormones that tell the brain it's full,​ reducing the risk for overeating.

Fat. Healthy fats help energize the body and absorb vitamins A, D, E and K. There are three types of fat: monounsaturated, polyunsaturated and saturated. Monounsaturated fat is found in a variety of foods and oils; it's thought to improve blood cholesterol levels and lower blood sugar​. Polyunsaturated fats, which are found mostly in plant-based foods and oils, can also improve blood cholesterol levels. Saturated fats, on the other hand – the most​​ harmful of the three – are found in most animal sources of food, such as red meat and full-fat dairy products. Experts recommend avoiding saturated fat because it's linked to a rise in cholesterol levels and an increased risk for cardiovascular disease and Type 2 ​diabetes. The AAP recommends that fat account for less than 30 percent of a teen's daily calories. Avocados​ – one example of a healthy fat​ – are considered super foods because they improve blood flow to the brain; one study found they strengthen the part of the brain responsible for planning and critical thinking. Other good sources of healthy fats include salmon, nuts, whole eggs, olive oil and coconut oil.

Carbohydrates. Teens should consume at least 130 grams of carbs each day, which equates to 50 to 60 percent of their daily calories. Complex carbs turn sugar into energy, and these "are necessary for focus and energy,” Mangier says. Find them in peas, beans, whole grains and vegetables. They're a much better choice than simple carbohydrates, which are best avoided – they're found in processed and refined products such as candy, table sugar, syrups and sweetened drinks.​ Whole grains such as brown rice or popcorn are another source of energy-providing complex carbs. Teens should aim for 7 ounces of whole grains each day. 

Fruits and vegetables. Two cups of fruit a day are adequate for males, while 1.5 cups are recommended for female teens. There's good reason: ​The Nurses' Health Study – a long-running study of 16,000 women from 1995 to 2001 – found that eating more than one half-cup serving of blueberries per week or two half-cups of strawberries a week delayed cognitive aging by more than two years. Teens should consume about 3 cups of vegetables a day – they've also been found to protect against ailing memory and decision-making skills​.​

Calcium. Step away from the soda and sweetened beverages, teens. These products can disrupt the way the body absorbs and uses calcium. Bone calcium begins to decrease in young adulthood, and teens who don't get enough calcium have an increased risk for developing bone loss and fractures down the line. That’s why all teens should get about 1,300 mg of calcium each day from dairy, calcium-fortified juice and calcium-fortified cereal​. Other calcium-rich sources include sesame seeds and leafy greens like kale.

Iron. Teen boys should aim for 8 to 11 mg of iron each day; females need 15 mg per day, and up to 18 mg once they reach age 18 onward. “Iron deficiency is one of the most common nutrient deficiencies across the life span,” Mangier says. ​“If you’re not getting enough, you run the risk of not being able to focus or concentrate​.​” The easiest source of iron is fortified cereal, Mangier says – aim for 3/4 cup daily.

Vitamin D. Teens need 600 IU of vitamin D a day – which is tough to get via food sources, Mangier says. One cup of milk, for example, only provides 115 U. “We can synthesize it from sunlight when it hits our skin, but one of the best sources of vitamin D is getting a combination of vitamin D and calcium from fortified milk,” Mangier says. Teens should drink three to four servings of milk each day. Other vitamin D sources include yogurt and oily fish, such as salmon, fresh tuna and mackerel and fish liver oil.

Omega-3 fats. The best way to get enough of this vital nutrient – which has been linked to lowered risk for dementia and improved focus and memory – ​is through salmon, sardines, mackerel, pilchards, herring, trout and fresh tuna. Just like adults, teens should aim to eat two meals of fatty fish, such as salmon or sardines,​​ every week.

If you're not sure how to get started on a brain-healthy eating plan, Mangier recommends this sample daily menu. Note that if you remove one item, it's important to replace it with another option that's a nutritional equivalent – otherwise, the menu won't necessarily provide enough calories and nutrients. And some teens may require larger servings depending on their stage of development.

9:09 AM

  

IT’S ONE of the biggest resolutions people make each and every year — slimming down.

From Duran to DASH, Weight Watchers and Paley, what works in terms of weight loss, heart health and even reducing diabetes has become a minefield.

But if 2016 is your year to shed that unwanted weight, US News and World Report has cut through the fat and released their report for the Best Diets of 2016.

In a grueling process that saw a panel of health experts ranking 38 diets between one and five stars, the report narrowed down claims and delivered a platter of dieting detail.

The panel ranged in experts specializing in diet, nutrition, obesity, food psychology, diabetes and heart disease.

From nutritional value to safety, the panelists gave their opinions on each diet and revealed what they liked and disliked about each eating plan.

The profiles for each diet explained how the diet plan worked, determined whether it lived up to its claim and scrutinized any possible health risks. The profiles also revealed personal accounts on what it was like to live on each diet.

 

Once each diet received a rating, US News & World Report converted the scores to stars with five stars being the highest rating.

For a diet to receive a top rating, the plan had to be nutritious, safe and effective for weight loss and preventing diabetes and heart disease.

The biggest category, the Best Overall Diet, was taken out by the DASH eating plan for the sixth year in a row, receiving an overall score of 4.1 out of 5.

Known as the Dietary Approach to Stopping Hypertension, the plan was originally designed to help control high blood pressure, focus on a healthy pattern of eating which includes lots of vegetables, whole grains and lean proteins.

“The popularity of the DASH diet is fantastic, simply because the DASH diet is basically a healthy eating plan that is user-friendly and even provides menu plans that you can tailor,” Australian nutritionist Kristen Beck told news.com.Au

“The focus of the DASH diet is eating healthy foods like vegetables, fruits, whole grains, lean protein and low-fat dairy, while limiting or removing those we’ve grown to love like calorie and fat-laden sweets and red meat.

In at number two was the MIND diet, a combination of DASH and the Mediterranean, emphasizing on more fish, olives and nuts.

“Of all the diets listed, I would agree that the DASH diet is the best because of it’s simple focus on healthy eating, as well as some really well-designed plans and structure to keep you on track,” Ms Beck said.

As for those looking for a quick fix, this year the panel included a category for ‘Best Fast Weight-Loss Diet.’ The experts revealed the Biggest Loser eating plan and the HMM Program as having the fastest results.

The Biggest Loser plan focuses on six weeks of healthy food and regular exercise, while the HMM program focuses on weight loss and keeping it off through meal replacements and added fruits, vegetables and physical activity.

Meal replacements for weight loss are often slammed as being unsustainable, but chief medical officer at the HMM program insists the program is easy to stick to and provides long-term results.

“A common misconception is that losing weight quickly is not healthy, not sustainable, and will just lead to future weight regain,” Carol Addy wrote in a release. But she says, to the contrary, “numerous clinical studies demonstrate that following a lifestyle change program which promotes fast initial weight loss can result in better long-term success”.

“Fast weight loss isn’t something I recommend, UNLESS you are really ready for long-term change,” Ms Beck added.

“The reality is that we are all impatient, and want to see results so we will then stick with it. Each of the programs listed in the report have enough healthy foods to keep you going, and depending on what you were eating before, may actually provide you with more nutrients than you were getting before”.

“If you are looking to make sense of all of the diets out there, this list is a really good start,” Ms Beck said.

“There are so many different diets out there, all proclaiming to have THE answer to long term weight loss and health. The truth is, however, most of the really healthy diets are very, very similar they really are only tweaked to have some kind of marketing edge.

9:06 AM

Some 5 million people in South Africa are on the verge of developing diabetes. A further 2 million are living with this chronic disease, which can lead to death if not treated properly.

But reversing this trend is not as hard as you might think. 

A simple diet such as the 5:2 intermittent fasting one can reverse a diabetes prognosis. This diet advocates a daily caloric intake of 2 500 for men and 2 000 for women for five days, and fasting for two days (600 calories on these days for men and 500 for women) every week.

The 5:2 diet has become one of the more popular plans in recent years. Studies have shown it helps with weight loss and reduces insulin resistance, which are of particular interest for people with type 2 diabetes or predicates.

Here’s how it works: Pick two days a week to fast – they do not have to be consecutive, but can be. On those days, eat a diet of protein and fiber (meat and vegetables), but a quarter of your usual intake. You can eat one big meal on those days, two smaller ones or a series of snacks throughout the day – whichever one you can stick to. These days should be alcohol-free too.

On the other five days of the week, banish white foods – white sugar, white bread and other refined carbohydrates – and fizzy drinks, including fruit juice. Stick to carbohydrates that do not spike your sugar: brown rice, vegetables and barley.

The basic rules are to eat more fiber and protein, and fewer refined carbohydrates, while taking a 30-minute brisk walk every day.

Professor Larry Distiller, managing director of the Centro for Diabetes and Endocrinology in Johannesburg, said the only way to prevent or reverse diabetes was to live a healthy lifestyle.

“Clinical studies have shown a person can reduce the risk of diabetes by exercising regularly and cutting out unhealthy eating habits. Any diet – be it 5:2, Atkinson or Banting – can help reduce the risk of diabetes or reverse the prognosis. Foods that should be cut out are fizzy drinks and other sweetened beverages, as they contain refined carbohydrates,” said Distiller.

Karen Hoffman, associate professor at Wits University, agreed, adding high sugar intake was the reason South Africa was facing a diabetes pandemic.

“Diabetes is like a ticking time bomb in this country and nobody is taking notice of it. If we allow it to explode, it will have a detrimental impact on the health system,” she said.

Distiller agreed: “South Africa, like the rest of the world, is facing a diabetes tsunami and if something is not done now, this country will face the consequences in future.”

Government has been on a drive to raise awareness about diabetes, proposing the proper labeling of sugar content in food items as part of its efforts. Hoffman said this was a step in the right direction, but “individuals have to take initiative as well. It is all good and fair to say policymakers must ban adverts promoting the consumption of sugary beverages and demand proper labeling of sugar content in foods, but it is up to the individual to choose to lead a healthy lifestyle,” said Hoffman.

Distiller said: “We are not saying you should cut out sugar completely, but reduce consumption to acceptable levels.

“Also, reducing sugar alone will not solve the problem. You have to follow a healthy, balanced diet and exercise regularly. By that, we don’t mean intense or vigorous exercise. Rather, 30 minutes of brisk walking for five days is beneficial and helps maintain a healthy weight.

“Being overweight increases your risk of diabetes, especially if you have lots of fat around the stomach,” said Distiller.

Belly fat produces hormones that damage beta cells – which produce and secrete insulin, the hormone responsible for regulating levels of glucose in the blood. When these cells are damaged, their ability to produce enough insulin for blood sugar control is affected, leading to type 2 diabetes. This is the most common type of diabetes in South Africa, accounting for 90% of all diabetic cases.

However, many sufferers go diagnosed as patients, as they often do not show symptoms until the later stages of the disease.

Diabetes screening, however, is a painless and simple, life-saving test.

“If you know you are overweight and have a family history of diabetes, you should be tested at least once a year,” said Distiller. “If tests show you are predictable, you
can reduce your chances of being diabetic by at least 50% by leading a healthy lifestyle.”

Distiller said that while he would not recommend any particular diet, he advised patients to go on a good diet to reverse predictable symptoms or cure the illness. “As long as the diet is healthy and within the recommended daily intake of calories, follow it,” said Distiller.

9:02 AM

If you knew how long you'd have to run to 'burn off' a chocolate bar, would you stop before snacking? 

This is a concept health experts in the UK want to float in a new food labeling system which shows how much physical activity you need to do to burn off calories contained in certain snack foods.

The Royal Society for Public Health (SPHERE) has suggested packaged treats like chocolate bars, potato chips, frozen pizza and nuts, display the exercise information.

Health food experts call for a new approach to food labeling, after a study shows promise it will make a difference when it comes to healthy food choices.

A standard chocolate bar would take around 22 minutes of running, or 44 minutes of walking to burn off.

The SPHERE says the "activity equivalent" symbols would make nutritional information simpler, more comprehensible, and repeatable to everyone, compared to the current numerical information. 

Their own research found that 63 per cent of people would support this food labeling system, with over half agreeing it would prompt positive changes around portion sizes, healthier choices and increasing exercise. 

However, New Zealand nutrition experts say the idea doesn't help educate people about making good food choices.

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While the labels may provide a visual insight to the consumer, dietitian Sarah Elliot of Food Savvy in Wellington says the system won't do much to battle obesity and could even cause trouble.

   

"I don't think consumers who should, or would, pay attention to food labeling would be motivated by this concept," she explains.

"We work heavily with clients who have eating disorders, and I feel it would be diabolical for them - it would feed in to their guilt when we are already trying to establish emotionally-balanced resolutions for them."

Nutritionist, naturalist and author Cliff Harvey says that we need to consider that labels are already becoming crowded with ineffective health messaging.

"While the calorific value of food versus movement is important, we consider it to be very limited," he says. "Studies show that a 'calorie is a calorie' is not the case, due to the large variability in how calories are used in the body."

Berk Parry, a nutritionist and healthy living enthusiast at Positively Nourished, says the labels may provide clarity and get people moving, but good nutrition is all about the context of food, and the understanding of a good diet being based on real and unprocessed food. 

"I would like to see more education and emphasis on reducing purchase and consumption of packaged foods, not providing potential justifications for having them," she says.

WORKING OFF THE CALORIES: 
* Quarter of large pizza = 449 calories: 1 hour 23 minutes of walking / 43 minutes of running
* Chicken and bacon sandwich = 445 calories: 1 hour 22 minutes of walking / 42 minutes of running
* Dry roasted peanuts (50g) = 296 calories: 54 minutes of walking / 28 minutes of running
* Medium mocha coffee = 290 calories: 53 minutes of walking / 28 minutes of running
* Blueberry muffin = 265 calories: 48 minutes of walking / 25 minutes of running
* Standard chocolate bar = 229 calories: 42 minutes of running / 22 minutes of running
* Packet of chippies = 171 calories: 31 minutes of walking / 16 minutes of running
* Sugary soft drink (330ml can) = 138 calories: 26 minutes of walking / 13 minutes of running

8:59 AM

One of the things that we look forward to when taking a vacation somewhere is the kind of foods available in the place. People search for good food whenever they get to a place for the first time. Some people even travel to that place because of the food itself.

The United States have some of the most delicious foods in the world. Because of its diverse culture, some cities have developed their own cuisines that originate from their ancestors.

Here are the top 6 cities with the best food in the US.

New York

A city with more than enough diversity and depth will always bring good food on the table. New York is not just all about pizza, the city has a wide variety of cuisines from different type of restaurants. There are South East Asian, European, Asian and Latino foods anytime of the day. New York has some of the amazing restaurants that open 24-hour a day, seven days a week.

Houston

The city has been known to be the home of NASA. However, what people do not know is, this place has some of the most delicious food around. In a report by The Washington Post, Houston has the best fusion cooking in the whole world. Their combination of Vietnamese and Mexican savory brings a whole lot of flavor that people can't seem to get enough of.

Los Angeles

Just like New York, this city has got to be the most diverse population in the whole world. Los Angeles has the best Mexican food in the whole country. When people get to LA, they would immediately ask for the best Taco in town. This City of Angels also has the best Korean, Chinese and Japanese restaurants in the country.

New Orleans

This is a haven for people who love to eat and have a passion for music. After the devastation left by Hurricane Katrina, this city has not lost its touch when it comes to food. The Vietnamese restaurants in New Orleans make the best Pho in America.

Portland

People say that, if you ever land in Portland, find a way to stay there for a very long time. One of the reasons why many people don't want to leave this city is because of its food. This place has all the variety of scrumptious food anyone can think of. Be it Asian, European or Mexican, the city has it all.

San Francisco

According to The Guardian, there is no such thing as a bad meal in San Francisco. They could easily be the city with the most restaurants in it. There are just so many places to eat in San Francisco and that is why it tops all cities when it comes to food choices.

8:55 AM

Renovated in 2006, the Gun Hill Rd. subway station in the Bronx is surprisingly impressive, a glass-walled house with high-rise escalators to the 2 train. Be sure to take a peek at the neighborhood of Williams bridge when you’re on the platform, then head to one of these three spots.

Guyanese family recipes

For George Vasili, good food is in the genes: His grandfather and great-grandfather were both bakers in Guyana, where he grew up in the region of Bernice, while his mother was a caterer.

He puts both sides together at 7 Spices, the pretty, five-year-old Guyanese bakery and restaurant he created in a former Kennedy Fried Chicken location after moving to the U.S. in 2003.

On the left are Silvana baked goods: dense, sweet and earthy rum cakes ($3); crumbly coconut buns; flaky, savory bright orange cheese-filled pastries with buttery crusts; Guyanese style beef patties ($2).

And on the right, you’ll find Guyanese style chow man, served with baked chicken and a few of Silvana excellent vegetables (like coconut creamed spinach, curried pumpkin, sweet plantains, sauteed Chinese long beans) for $10. There are also flaky flatbread called rot, filled with curried goat, beef or codfish, or curried chickpeas and potatoes ($7 to $10).

Urban oasis

Divided by the elevated subway tracks, the four-lane stretch of White Plains Rd. at Gun Hill Rd. isn’t the most welcoming of thoroughfares. That’s what makes

 Brother Roy’s Green Garden Health Food, a 32-year-old health food market, even more special.

Originally opened by Roy Mitchell across the street, the shop moved into its current home three years ago. It’s now a beauty — a cross between a cafe with Caribbean-style juices instead of caffeine and an old-fashioned pharmacy. There are wooden-topped stools along the soda fountain-style counter, and in back, retro shelves and drawers filled with supplements like elderberry and cod liver oil.

Regulars come hang out for an hour or two, sipping creamy, nutty “peanut pep” smoothies ($12 for a two-cup size serving) or a purple-pink vegetable juice blended up with beets, celery, carrots and ginger ($5).

In addition to pantry items and frozen food, the store — still run by the Mitchell family — also has snacks like chicken patties ($2.50), banana cake ($2.50), and sweet potato pudding ($3). And crafts are sold there as well.

Soup, for starters

When Frank Ward opened up his restaurant on a hilltop corner in the North Bronx in 1981, he says, he was one of three Jamaican spots in the neighborhood. Now

 Frank’s Soup Bowl is the only one left from the bunch, his home style, made-from-scratch menu still pleasing regulars for 34 years.

Part of his success is offering many options. He makes seven kinds of soup — including pigeon pea, pepper pot and goat head — usually with two or three offerings available per day. Small servings are $2, a medium is $3.50, a large, $7.

For breakfast, there are a dozen options, including codfish fritters, the custard-like fruit called akee, plus thick, cinnamon and sugar-spiced hot porridge made from sweet corn and hominy, banana and peanuts, or yams, depending on the day. (Like soup, prices are $2, $3.50, and $7.)

There are also plenty of entrees — $6 to $13, usually served with rice and red peas cooked in coconut milk — including jerk chicken, oxtails, and brown stew fish, a whole snapper fried and then smothered in a deeply flavored sauce loaded with vegetables and sweet peppers.

8:52 AM