The Best (Buttermilk) Birthday Cake You'll Ever Have

What do you like to eat on your birthday? When we were little, my sister and I always begged for pumpkin pie (of all things) for our January birthday. But as an adult, I see the beauty of a classic cake with tall candles. Well, Nicole from Making It Lovely has agreed to share her recipe for the gooiest, richest buttermilk birthday cake...

The Best Birthday Cake You'll Ever Have
By Nicole of Making It Lovely

I’ve never been a big fan of cake. Cheesecake, yes, but that’s technically a pie. I have two little kids who get very excited about birthday parties, though, and a traditional cake is highly anticipated (preferably something with at least two layers and heaps of frosting, with bonus points awarded for sprinkles on top). So I set about finding the best recipe, and I figured out the secret ingredient to a birthday cake that even I would enjoy: buttermilk. It’s like a simple yellow cake, but much tastier!

Recipe: Buttermilk Birthday Cake

You'll need:
1-2/3 cups all-purpose flour
1/2 tsp. baking soda
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter
3/4 cup sugar
3 eggs
3/4 cup buttermilk
2 tsp. vanilla

Preheat the oven to 350˚. Grease two 8" round cake pans, and line them with parchment paper. Sift flour, baking soda, baking powder and salt together in a medium-sized bowl and set aside. Measure out the buttermilk and add the vanilla to it, then set that aside, too.
Beat the butter and sugar together until light and creamy. Next, add the eggs one at a time, beating well between each. Add a little of the flour mixture and combine well, then do the same with a little of the vanilla-buttermilk. Keep alternating as you add more, blending well each time. Pour the finished batter into two cake pans and bake for 30 minutes.

The layers are done when the cake begins to pull away from the sides and a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing the cake from the pans, and let cool completely before frosting. The beauty of this cake is that it takes to any frosting, so choose your favorite!

The Best Coffee Cake You'll Ever Have

How insanely delicious does this coffee cake look?! Having a piece of coffee cake with a strong cup of coffee is one of life's simple pleasures. Wouldn't you love to whip one up on a lazy Saturday morning? Sarah and Dulcie from Two Tarts have agreed to reveal their killer coffee cake recipe with a surprising ingredient...

The Best Coffee Cake You'll Ever Have
By Sarah Welle and Dulcie Wilcox of Two Tarts—and founders of the new Colorado Crafted, an online shop of gift boxes of hard-to-find artisan foods in Colorado.

How lovely it is to live in a world where it is perfectly acceptable to eat cake first thing in the morning. We are not sure how or when a cake topped with streusel became breakfast fare, but we are not here to argue. Rather, we are here to introduce you to our new favorite coffee cake—dotted with raspberries and scented of almonds —with the hopes that you will continue this tradition of cake for breakfast.

Many coffee cakes are made with things we don't often have on hand, such as sour cream or buttermilk, but this coffeecake is made with kitchen staples—butter, brown sugar, almonds, frozen berries. A splash of almond extract is our secret ingredient, and it complements the raspberries perfectly. We're all accustomed to the taste of vanilla extract in our baked goods, so swapping in almond extract adds a new level of flavor that people can't quite put their finger on. They just know they like it!

Recipe: Raspberry Almond Coffee Cake
Adapted from Joy of Cooking

You'll need:
For the streusel topping:
1/3 cup chopped almonds
1/3 cup packed brown sugar
3 tbsp. butter

For the cake:
1 1/2 cup all-purpose flour
2/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
5 tbsp. cold unsalted butter, cut into small pieces
1 large egg
1/2 cup milk
1 tsp. almond extract
1 cup frozen raspberries

Preheat oven to 350 F. Grease a 9 x 5-inch loaf pan.

To make the streusel topping: In a small bowl, combine almonds, brown sugar and 3 tablespoons butter. Using your fingers, work the butter into the sugar and almonds until blended.

To make the cake: Whisk together flour, sugar, baking powder, and salt in a large bowl. Add the 5 tablespoons of butter. Using either your fingers, a pastry blender or two knives, work the butter into the flour mixture until it resembles coarse crumbs. Don't allow the butter to melt or form a blended paste with the flour.

In another bowl, whisk together the egg, milk and almond extract. Pour over the flour mixture, and stir until just barely combined. Add the frozen berries, and fold in until just mixed through.

Spoon batter into prepared loaf pan. Top with the streusel topping, distributing evenly. Bake for about 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack for ten minutes.

The Best Pizza You'll Ever Have

What's your favorite pizza place in NYC? After living here for eleven years, I can definitely say that the best pizza I've had is at Co. in Chelsea. Have you ever been there? Co.'s owner, Jim Lahey, is a bread-making genius ("the man can do wonders with flour and water," says the New York Times); since New York pizza is known for its thin crust, the danger is that it can taste as dry as cardboard, but Lahey has a way of making his pizzas pillowy and chewy in just the right way. He also adds bold toppings—like, sauerkraut, arugula, leeks, pecorino—that elevate his pizzas from kids-birthday-party catering to grown-up fare. Here's a recipe that will blow your mind...

he Best Pizza You'll Ever Have
By Jim Lahey, owner of Co. and author of My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

In Italian, stracciatella means shreds. As a cheese, it’s a soft form of mozzarella that melts very quickly, becoming molten almost instantly. In Italy it’s often used in soups. With pizza, you’ll find that stracciatella placed on the hot pie just of the oven turns the pizza into a masterpiece that looks like you slaved and worried over it—when in fact you surely didn’t. It’s quick and easy—and in my restaurant it is ordered so often I sometimes think it’s all the guys in the back are cooking.

Stracciatella is not in every cheese store, even many of those with an especially broad selection. I buy ours from Buon Italia in New York City. It’s worth ordering and waiting for.

Recipe: Stracciatella Pie
Makes one 10- to 12-inch pizza

You'll need:
1 ball of Pizza Dough, shaped and waiting on a floured peel (here's the recipe for easy, no-knead pizza dough...but you can sneak and get frozen dough at Trader Joe's!)
1/4 cup basic tomato sauce (recipe below, if you'd like to make it from scratch)
Generous pinch of fine sea salt
Freshly ground black pepper
2 1/2 ounces stracciatella cheese
About 3/4 ounce arugula
Extra-virgin olive oil, for drizzling

Put the pizza stone on a rack in a gas oven about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes.

With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Sprinkle with salt and pepper. With quick, jerking motions, slide the pie onto the stone. Broil for 3 minutes under gas, until the top is bubbling and the crust is nicely charred but not burnt. Using the peel, transfer the pizza to a tray or serving platter. Distribute the cheese in clumps over the surface of the pie; it will melt and spread immediately. Cover it with the arugula and drizzle with oil. Slice and serve.

Recipe: Basic Tomato Sauce
(if you'd like to make it from scratch)

You'll need:
1 1/2 pounds ripe plum tomatoes or 1 28-ounce can peeled Italian plum tomatoes
2 tbsp extra virgin olive oil
1/4 tsp fine sea salt

If using fresh tomatoes, bring 4 quarts water to a boil in a 5- or 6-quart pot.

Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool. Peel the tomatoes with a pairing knife.

Whether using fresh or canned, cut each tomato into several wedges and run them through a food mill over a medium bowl to create a pulp (not a fine puree; you want to retain some texture). If you don't have a food mill, just squish them with your hands—it's messy but fun.

Stir in the olive oil and salt. The sauce will keep, covered, in the refrigerator for up to 1 week.

The Best Guacamole You'll Ever Have

What do you serve when you have friends over? We always set out a cheese plate, but after a while, it feels a little ho hum. Well, five years ago, my guy friend threw a party. Halfway through, he busted out an incredible guacamole with pomegranate seeds. I still haven't forgotten it. Everyone was going crazy for it! So, today, Kate from Katie at the Kitchen Door agreed to share her favorite guacamole recipe, which will be sure to impress all your guests...

The Best Guacamole You'll Ever Have
By Katie Morris of Katie at the Kitchen Door

I wouldn't be surprised if you told me that guacamole was one of the world's best-loved recipes. It ticks off all the right boxes—super easy to make, a total crowd-pleaser, and a filling but relatively guilt-free snack, thanks to the avocado's recent re-branding as a superfood. After mac n' cheese and Jungle Juice, it's probably one of the first things most college students learn to make. So do you really need a recipe for it? Well, yes and no. At its simplest, guacamole is just a mixture of mashed avocados and salt, in which case you probably don't need to put much thought into it. But the difference between a great batch and a mediocre batch of guacamole can be vast, so I think it's worth taking a little extra care with your recipe.

Serious Eats did a great (and thorough) article on the science of guacamole last year, which explained in detail how to pick out ripe avocados, how to keep cut avocados from browning (hint: you can't, really), and what elements make a great batch of guacamole. For me, the biggest takeaways were to mash your aromatics before mixing with the avocado, and to make sure you have a good mixture of chunky and smooth for the perfect dip. I've since incorporated these techniques into all my guacamole experiments, the base of which is always the same—avocados, half of which are mashed and half of which are coarsely chopped; a paste of white onion, serrano chile and fresh garlic, pounded in a mortar and pestle; and a sprinkle of coarse-grained salt to finish. After I've got the base, I dress it up depending on the occasion, but the combination I turn to most frequently is the one below: mango and pomegranate.

The juicy crunch of the pomegranate and the sweet and smooth mangoes are the perfect contrast to the slightly spicy avocado base, and the bright colors really dress up the classic dip. It's my go-to dish for any casual get-together...or for a cozy Saturday afternoon at home!

Recipe: Mango-Pomegranate Guacamole
Adapted from Gourmet
Serves 8-12

1 medium white onion, peeled and finely diced
2 serrano chiles, stems removed, sliced into thin rings (remove seeds if you're sensitive to heat!)
2 cloves garlic, peeled and finely diced
1/2 cup cilantro leaves, chopped
4 ripe avocados
3/4 cup small cubes fresh or frozen mango
3/4 cup pomegranate seeds
1 tsp. coarse salt (or more to taste)

What to do:

Place the diced onion, serrano chiles, and garlic in a mortar and pestle. Pound to flatten the onion, garlic, and chiles and release their juices. Add the chopped cilantro and pound to combine with the other aromatics. You should have a slightly chunky paste. If you don't have a mortar and pestle, give all the ingredients a few pulses in a food processor, or place in a sealed plastic bag and pound with a rolling pin.

Slice the avocados in half around the pit, remove the pit, and scrape the flesh out. Place the flesh from 2 of the avocados in a mortar and pestle and pound until completely smooth. Cut the remaining 2 avocados into chunks about 1/2 an inch big. In a large bowl, use a spoon to mix together the onion paste with both the smooth and chunky avocado.

Stir in the mango cubes, pomegranate seeds, and salt. Taste the guacamole and add more salt if necessary.

Kill Depression with Anti-Depression Foods

Food provides nutritional support for the body as it contains essential nutrients, like proteins, vitamins, carbohydrates, fats, or minerals. It can aid to manage and prevent many health conditions; both physical and mental that is prevailing among the people. At present, Society’s most extensive and a life-damaging ill is ‘Depression’ which affects person’s mind and body. There are different causes of depression that impacts all aspects of everyday life including sleeping, working, eating, career, sense of self-worth and relationships. Depression not only affects those who are depressed but also creates problems for their family and friends. You might think of the listing of food which can beat depression.


Eating food or some drinks can help to come out from this situation; blues. A recent study found in the Archive of Internal Medicine suggested that women who drink more coffee have less depression risk. About 19 million Americans are suffering from the disorders of depression each year. Foods are treatment options which can beat depression without taking help of pills because many of the symptoms of depression can directly related to mineral and vitamin deficiencies.

Salmon

Salmon contains more Omega-3 fatty acids, known as EPA that depressed people often lack. Omega-3 fatty acids aid our brain cells to augment and communicate the concentration of two neurotransmitters; serotonin and dopamine which help to regulate mood. The researchers have suggested that people who have lower blood levels of omega-3 fatty acids may have reasonable symptoms of depression. Omega-3 can also improve cardiovascular health and lower the cholesterol level in the body.

Saffron

Saffron, expensive red threads is a powerful for treating mild to moderate depression and is a culinary spice which used in many Middle Eastern dishes. Shahin Akhondzadeh, Ph.D., researcher of Tehran University of Medical Sciences has found that saffron has antidepressant effects comparable to the antidepressants imipramine (Tofranil) and fluoxetine (Prozac). As well, it significantly boosts your mood via raising neurotransmitter - serotonin levels which is required by the brain. The EatingWell Magazine showed that saffron has been used as a mood lifter in traditional Persian medicine; usually steeped into a medicinal tea or used to prepare rice.

Chocolate

Consuming 1.4 ounces of dark chocolate with a high cacao content helps to minimize the level of stress hormones, including cortisol. It is also found in the recent study at the Nestlé Research Center in Switzerland that chocolate helps to stay away people from the stress or depression. Chocolate’s antioxidants may help to lift your moods. You might aware that serotonin is main neurotransmitter in the brain whose levels affect moods. As well, dark chocolates can increase the production of serotonin and endorphins in the human brain.

Carbs

Reducing carbs in diet or totally removing it can have an unintentional outcome: a foul mood. The production of serotonin, a mood altering hormone, is promoted by the carbs and so removing carbs from the diet is the only reason for foul mood, according to the researchers. There is a connection between mood and carbohydrates as the carbs create mood-boosting brain chemical. So, people should opt for smart carbs like fruits, vegetables, whole grains, and legumes that all contribute healthy carbs as well as fiber.

Whole grain oats

Whole grain oats help to lower cholesterol and maintain the level of blood sugar which helps to prevent mood swings. The other whole grain like spelt, kamut, and quinoa are good as it delivers brain boosting nutrients and reduces the depression. Whole grain oats contain high amount of vitamin B6 and B1, pantothenic acid, and folic acid which help to stabilize your mood.

Vegetables

It is good to eat range of nutrient foods which kill depression. Dark vegetables such as Peas, Swiss chard, Spinach, Kale etc. are high in folate which produces the large amount of serotonin. As well, it is a good source of vitamin C and Fiber. Nuts, Legumes, and citrus fruits are also good sources of folate which reduce the risk of depression.

Brown Rice

Brown Rice is a low-glycemic food that slowly releases glucose into the bloodstream, and that's why it helps to prevent sugar lows and mood swings. Brown rice contains essential minerals, vitamins B1 and B3, and folic acid which needed to balance your mood.

Cabbage

Cabbage is a good source of vitamin C and folic acid as well as fiber that stabilize your blood sugar. The use of cabbage protects against the infection, heart disease, many types of cancers, and the most importantly reduces stress. Eat as much possible as fresh fruits, vegetables, meats, and dairy to feel better and boost your body vitamins and ultimately you remain healthy; physically and emotionally.

Along with your diet foods, many things can reduce depression such as Positive thoughts, Physical activity, and Have a realistic outlook on life. Beating depression is a long process but nothing is impossible; the thing requires to come out from the depression is passion about problem, meditation and the way you handle it. So, take such type of foods which create mood-boosting brain chemical and follow the instructions of your health care provider to beat depression.

Food - Banana a day keeps the doctor away.

Bananas contain three natural sugars – sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world’s leading athletes.

But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills – eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey.. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system. Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a ‘cooling’ fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood Enhancer tryptophan.

Smoking & Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body‘s water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say,

‘A banana a day keeps the doctor away!’

Food - Vitamins

Vitamin A is for skin health and infections and essential for night vision.
Vitamin C is essential for the immune system and making collagen for healthy joints and protects against cancer and heartdisease.
Vitamin D is important for maintenance of healthy bones.
Calcium is necessary for a healthy heart as well as bones.
Zinc is essential for growth and healing.
Omega 3 is needed for a healthy heart 

Food - A Brainless and Faceless Fish was discovered

In 2011 a prehistoric fish with no brain or face was discovered off the coast of Scotland. The amphioxus fish represents the first animals that evolved a backbone. Marine surveyors found the fish in the waters off Tankerness in Orkney.
Instead of having a brain or a face, the fish has a nerve cord running down its back. That is it. The species was found in a series of 15 marine surveys in 2011 that covered about 5,200 square kilometers. Scientists found dozens of other strange species in the waters.
Giant mussels with shells measuring 18 inches were also discovered. Scotland is surrounded on three sides by the Atlantic Ocean, the North Sea, the North Channel, and the Irish Sea. The country is abounding in biodiversity in its waters.
In a time where the whole world is mapped out, it is amazing to still be discovering new forms of life. The ocean and seas continue to reveal incredible species that allow us to understand them more and more.

Tips - 10 Tips to Prepare for a Healthy Pregnancy

1.) Eat the healthiest, safest foods.
These eight simple steps (Eat a variety of foods, buy locally produced food, buy produce in season, buy organically produced food, eat fresh, whole foods with adequate starch and fiber, eat fewer and smaller portions of animal products, choose minimally processed and packaged foods, prepare your own meals at home) will help you reduce your exposure to synthetic pesticides and guard against certain cancers and high dioxin intake. Increasing your intake of fruits, vegetables,legumes and fiber may help eliminate toxins.

2.) Feast on folic acid before conceiving andwhile pregnant.
Sources include dried beans and peas, citrus fruit, spinach and broccoli. Adequate folic acid early in a baby's development helps prevent neurological defects, such as spina bifida. Note: too much folic acid may pose it's own risks, so talk with your doctorabout how much you need.

3.) Reduce consumption of caffeine, and quit smoking.
Women who smoke during pregnancy (or are exposed to secondhand smoke) are more likely to give birth to small babies with low birth weight. Alcohol and caffeine lower overall health and can negatively impact a fetus.

4 .) Cut down your intake of animal fats andfish to reduce dioxin, PCB and mercury exposure.
Trim fat and skin from meats well. Limit consumption of fatty and predatory fish, such as tuna and salmon, to once a month at most; alternatives include flounder and sole. (Use Seafood Watch to learn about which fish are safest to eat.) Broil fish and meat, so that fat drips away from the food.Choose skim dairy products.

5.) Drink pure water.
Test drinking water for lead, chlorine byproducts (trihalomethanes) and pesticides. If there are contaminants, install an appropriate water filter and use a stainless steel water bottle to keep yourself hydrated on the go.

6.) Test old paint for lead while planning your pregnancy.
Lead is stored in the bones and can be passed to a developing baby through the placenta. Removal of lead paint must only be done by a professional and pregnant women should stay away from the area until it is thoroughly cleaned. See Detectingand Removing Lead Paint for more information and resources.

7.) Get smart about plastics.
Some plastics cause dangerous pollution during manufacturing and some contain chemicals suspected of causing harm - especially to kids. Avoid those numbered 3, 6, or 7 (PC). These resin codes are typically on the bottom of an item in a triangle of arrows. When using any plastic, be safe by not using in the microwave or with hot food (the heat promotes leaching). Discard or stop using for food and beverages when the product begins to have signs of wear and tear.

8.) Use fewer personal care products.
Many personal care products contain chemicals that disrupt hormones your babywill rely on for proper development. And others contain carcinogens and neurotoxicants, among other things. The best thing for you and baby is to reduce how much you use and to use Skin Deep to find the safest products.

9.) Clean without toxic chemicals.
You don't need a chemical arsenal to keep your home clean. Basic ingredients like baking soda and vinegar can tackle most household chores. Or, you can look for natural products at the store (don't be fooled by marketing, though. Check the label for ingredients and use Seventh Generation's Label Reading Guide.)

10.) Find out what chemicals are in your local air, water and soil.
Start in your backyard, by finding out what's in the soil.

Airport - Hong Kong International Airport: World's Best

 

The Hong Kong International Airport was named the world's best for the seventh year in an annual survey of passengers, with Asian airports dominating the top positions in the list. The annual survey conducted by Skytrax, a U.K. based consultancy, judges airports on more than 40 categories, ranking them after collecting 8.2 million questionnaires completed by passengers over a 10 month period. The passengers judged 190 airports on factors like shopping, dining, staff courtesy, baggage delivery and wait-times at security, reports the Age.com.au. Hong Kong, with its reputation for efficiency and comfort, bested airports in Singapore and Seoul, South Korea, which ranked second and third respectively. Also in the top 10 were airports in Kansai, Japan, and Kuala Lumpur, Malaysia. Airports in Europe - Munich, Germany; Copenhagen, Denmark; Zurich, Switzerland; and Helsinki, Finland - took most of the remaining top spots. Cape Town, South Africa rounded out the list at No.10. Missing from the list were any airports in the United States.

Food - Most Expensive Food in the World

Most expensive foods in the world, most expensive drinks, deserts or spices.

 Saffron, a spice grown worldwide, is derived from the saffron crocus flower. Prices for the spice go around US$500/pound to US$5,000/pound (US$1100 to US$11,000 per kilogram).

  Macadamia nut. The cost of a kilogram of these nuts exceeds 30$.

  Iranian caviar. The luxurious caviar comes from the oldest survivor of the Dinosaur era. Beluga caviar ranges in price from more than $5,000 per kilogram in the United States.

White truffle. This mushrooms are sold at a amazing price of 2,000 and 4,000 per kilogram ($1350 $2700 per pound).

 La Bonnotte French potato. The cost of one single kilogram can reach $500 since this type of potato is almost extinct.

The most expensive beef in the world is the type of beef coming from the Wagyu cows from Japan. 200 grams of a fillet cost in Europe more than 100 dollars.

Club sandwich from Essen aka von Essen Platinum Club Sandwich. Costing 100 pounds (almost 200 dollars), this is a must-try for the food fanatics

The most expensive pizza in the world, valued at 8300 Eur can be tasted in Italy. With generous toppings of caviar and lobster, the pizza has a diameter of 20cm and Louis XIII Remy Martin cognac poured all over it.

 Omelet from the Le Parker Meridien restaurant in New York. The $1,000 omelet consists of 10 ounces of sevruga caviar, a whole lobster, and six eggs. To make it in the privacy of your own home, the cost will be only $700.

  The most expensive desert in the world the $1000 sundae. It made up of 5 scoops of the richest Tahitian vanilla bean ice cream, Madagascar vanilla, 23K edible gold leaf and one of the most expensive chocolates in the world, Amedei Porceleana.

Chocopologie by Knipschildt. At $2,600 per pound, this handmade chocolate truffle is available only if ordered. t contains a black truffle and 70% Valrhona cacao.

 Kopi Luwak. The coffee comes from the Indonesian island of Sumatra and the total annual production is only around 500 pounds of beans. That is why the price of a pound is outrages $300 or more

 Chinese green tea called Tieguanyin, which costs 1,700 Yuan ($3,000) per kilo (per 2 lb 3 oz) approximately 8.50 Yuan ($15) for a single cup.

 Tea bag for the PG company. Manually decorated with 280 diamonds, the bag made to remind people just how much they love the great British cup of tea is worth £7,500.

The most expensive champagne in the world is Perrier Jouet Belle Epoque Blanc de Blanc, made of specially selected grapes, sold in manually painted bottles and with a price tag of around $1,500.

 Macallan Fine Rare Vintage, whiskey. With only 85 bottles being released world-wide, tasting this 30 year old is a rare treat. Price for a single bottle? $38,000!

Wray Nephew White Overproof Rum is merely the top-selling high strength rum in the world, bottled in 1940. Only four bottles are left from this precious liquor, each being estimated at $53,000.