Editor's Note: Josh Ruxin is the director of Health Builders, the author of "A Thousand Hills to Heaven" and can frequently be found tweaking recipes and mixing drinks at Heaven Restaurant in Kigali, Rwanda.
After we were married eight years ago, I convinced my wife, Alissa, to leave New York City to move with me to Rwanda.
We both had always wanted to have some impact on health and poverty somewhere on the African continent, and Rwanda was easily our first pick. I had worked in different capacities with the government since the late 1990s, and had been moved by the country's ambition to become the "Singapore of Africa.”
Although reminders of the 1994 genocide were fresh, the country was moving rapidly on its promise to build a new nation. Great public health projects were afoot, and the young president was romancing private investment from all over the world. My wife bravely took the plunge, sight unseen. She expected the worst.
What she saw amazed her: The country was, and is, remarkably clean and safe - well beyond what you would find in other nations on the continent. It was cleaner and safer, day and night, than you’ll find in many parts of New York City. There were no bribes to be paid, construction was happening at a staggering rate and the weather was like Southern California year-round. She set to work with orphans of the genocide, many of whom were in need of scholarships for university education.
What would you do if you had to wait 90 minutes for your pizza to be delivered? Stare out the window with sad, hungry eyes? Call in screaming to cancel your order? Take to Twitter to vent your #waitingforever fury? Or take matters into your hands and launch your own pizza delivery store?
Ritesh Doshi, 32, did the latter.
Back in 2011, Doshi, an investment banker whose career had taken him to London, New York and Amman, returned to his native country Kenya to visit his parents. One night, he and his family decided to order out.
"We had to wait for about 90 minutes for the pizza to be delivered," remembers Doshi. "We then ordered again another night from another place and it took 75 minutes," he adds. "You just couldn't get a decent pizza in a reasonable amount of time. So I thought, you know what, anywhere in the world that I've lived and worked you can get a pizza in 35 minutes - so why not in Nairobi?"
There aren't many people who can claim that their lives have been changed by an egg tart, but chef Raymond Wong - who heads Macau’s Institute for Tourism Studies Educational Restaurant - says when he tasted Macau’s famous local Portuguese tarts there was no looking back.
“I left Hong Kong when I was just nine years old,” says Wong, who grew up in San Francisco and studied at the culinary program at San Francisco City College.
“But when I came back here in 2004, I went to Macau with my fiancé and she took me to a famous shop for egg tarts.”
Polish cities, attitudes and styles: they've all developed their own distinct identities since the country parted with communism almost 25 years ago - but can the same now be achieved with Polish cuisine?
That's the aim of Wojciech Amaro, an award-winning Polish chef and the man behind the country's first Michelin Star restaurant, who is intent on changing perceptions of his country's culinary craft.
"We're trying to draw a new line for Polish cuisine," Amaro explained. "(This means) having a new combination (of ingredients) but in the end, people can feel this is Poland on the plate."
Noodle chefs beware, a noodle making robot is coming for your job. CNN's David McKenzie has the story of the Noodlebot.
In the hills of Burundi, farmers tend their coffee crop. Their livelihoods depend on a good harvest.
Coffee in the small central African nation is more than just a hot drink; it's a valuable commodity that props up Burundi's agrarian-based economy.
The world of Starbucks baristas and double macchiatos are an alien concept to coffee growers in one of Africa's poorest nations, where 55% of the population earns their livelihood from Arabica beans.
Chantal Ka-Hor-Rury, a coffee trader and head of a collective that helps farmers bring their crop to market, is committed to helping Burundi expand its coffee industry.
The British love a good argument over a pint, and what could be a better topic than which pub deserves to be called the nation’s oldest?
It’s a touchy subject - there’s possibly no more cherished symbol of Britain than a snug pub with a fire crackling in the corner.
And if it’s ancient, well, that’s really the froth on the ale.
There are several contenders for the crown of Britain’s oldest inn.
The problem is how to judge them.
It's a meticulous harvest which forbids the use of a spade, let alone tractors.
Crouched deep within a field full of purple crocuses, groups of villagers come together every year for a back-breaking fortnight, harvesting saffron.
With great precision, and grubby fingernails, flowers containing the rare, precious spice are snapped away from the stems and dropped inside white buckets.
Coming soon: See what nearly 40 CNN staffers discovered in 24 hours at the world's busiest airport #ATL24
Air travel these days can feel designed to make a harried flier feel like nothing more than a piece of cargo.
From the interminable security lines to boarding cattle calls, anonymity is the order of the day, and that often extends to the food court. In a sea of endless soft pretzel vendors, undistinguished subs and sad, wan salads, it's always a treat for a hungry traveler to come upon an airport that's serving food specific to its city.
While the fare might not always be quite on par with what's served at these restaurants' in-town flagships - hey, it's hard to cook in an airport! - these 10 offer up the next best thing to a long layover, a rental car and a trip back through security.