INSIDER FOOD 100: The best things to eat right now

Dizengoff started in Philadelphia before coming to NYC's Chelsea Market this summer. The menu changes daily, but this is authentic Israeli hummus with fresh toppings and warm pita, so you really can't go wrong.

NYC's Buns Bar is known for its unique sliders, but diners also come for its hefty milkshakes, whose glasses are completely covered in toppings that range from marshmallows to sprinkles to cookie crumbs.

The tater tots at California burger chain GD Bro Burger are anything but ordinary. They're aptly named pizza tater tots and are served blanketed in cheese, marinara sauce, and pepperoni.

The matcha fountain at the Matcha Life stall at Brewery Yard Markets in Sydney, Australia, makes chocolate fountains look like old news. Visitors can have their choice of pastry and then dip it into the fountain for a coating of bright green matcha.

The sushi burrito may have just hit NYC this year, but the hybrid food has been a favorite on the west coast for a while. San Francisco-based chain Sushirrito is credited as the restaurant that first started serving the jumbo rolls, which vary from more traditional (tuna, salmon, shrimp) to beef, pork belly, and crispy chicken.

Ben's Cookies' slogan says it all: "baking with chunks not chips since 1983." Originally from London, these rich, chewy cookies have spread to Asia, the Middle East, and NYC.

French pastry chef Dominique Ansel solidified his cult following in New York City with the invention of the Cronut (a cross between a croissant and doughnut) three years ago. One of the first hybrid foods to go viral, the Cronut stays relevant thanks to Ansel's creation of a new flavor every month.

Originally from Taiwan, "snow ice" is shaved ice cream that is frilly, fluffy, and delicious. NY Frost Factory in NYC serves the dessert topped with everything from gummy candy and mochi to chocolate chips, marshmallows, and sprinkles.

Jinny's Pizzeria in Santa Ana, California, had the genius idea of combining two classic Italian dishes: cheese pizza and spaghetti and meatballs. The resulting slice is quite a mouthful.

Ice and Vice refers to itself as an "experimental ice cream shop," and they're known to have some of the most innovative ice cream in NYC. Two of their most popular flavors are tea dance (Nilgiri tea leaf, lemon charcoal, and salted caramel) and milk money (toasted milk, sea salt, and chocolate ganache).

Instagrammers went crazy for these lai wong bao (custard buns) that are served at Hong Kong dim sum restaurant Yum Cha. The buns' eyes make it look as though liquid is pouring from their mouth when diners poke a hole into them.

NYC's Union Fare revolutionized croissants when they started selling flavors like matcha, cookies and cream, and red velvet. A special sprinkle butter is used to make the ultra flaky and delicious birthday cake flavor.

Thanks to the Pokemon Go craze, Australian burger joint Down N' Out is serving burgers — pokeburgs — that look like various Pokemon characters, complete with colored buns that have cute, familiar faces.

The açaí berry, a superfood, is the main ingredient in the ultra-trendy, guilt-free açaí bowl. Amazebowls in LA serves a particularly photogenic version of the bowl that comes in a chilled coconut with hemp milk, blueberries, pineapple, agave, and banana.

Prague's most popular street dessert, the trdelník, took over Instagram earlier this year — specifically those served at Good Food Coffee and Bakery. Often referred to as chimneys in English, the doughy cones are first roasted over coals and then coated with chocolate on the inside, then filled with whipped cream or soft serve ice cream.

Samdoongi Tonkatsu in Incheon, South Korea, is known for tonkatsu (deep-fried pork cutlet), but this restaurant serves the meat with a twist: It comes with hot cheese fondue for dipping.

It doesn't get much trendier than dessert in a mason jar. Started by Dani Beckerman, JARS by Dani features glass jars filled with layers of cake, frosting, sprinkles, chocolate chips, etc. You can order the jars online in flavors like cookie dough or peanut butter and have them shipped nationwide.

For those sushi lovers who prefer burgers to burritos, there's a sushi burger at the Redeye Grill in NYC. It's like a spicy tuna roll (seaweed salad, radish, cucumber, ginger, aioli, and spicy tuna) sandwiched between two buns made of sticky sushi rice.

Popular in the Middle East, kanafeh is a sweet and salty pastry that's first heated in butter or oil, and then filled with a white cheese before getting soaked in sugar and rose water. For an authentic version in NYC, try Al-Sham Sweets and Pastries.

Staying true to its Filipino roots, Brooklyn's Manila Social Club makes bright purple doughnuts using ube, a yam native to the Philippines. The doughnut is comparable to a French cruller: crispy on the outside, and light and moist on the inside.

If you're bored of the Cheerios you're eating at home, stop by NYC's Kellogg's cereal bar and make your own creative bowl of cereal. The cereal and toppings options are endless.

Originally from Greece, loukoumades are small doughnut holes that are traditionally soaked in syrup or honey. Lukumades in Athens serves the treats covered in Nutella, and you can even choose to add a scoop of ice cream.

These doughy fish are a street food staple in Japan. Known as medetai tayaki (lucky fish), they're filled with red bean paste. Otafuku x Medetai serves the treat in NYC's East Village neighborhood.

If you like your cookies undercooked, then Levain Bakery is the bakery for you. The tiny NYC shop churns out hockey-puck sized cookies that come out of the oven warm, gooey, and melty. Chocolate chip walnut is the classic favorite, but there's also dark chocolate peanut butter chip, dark chocolate chocolate chip, and oatmeal raisin.

Brooklyn Filippino restaurant Manila Social Club took their purple ube doughnuts to the next level by making a gold Cristal version. The actual doughnut is the same as their original ube yam one, but this version is topped with Cristal-flavored glaze and real gold. The stunning treat has the price tag to go with it: one doughnut will put you out $100.

NYC's Rosa Mexicano makes their guacamole sundae table side, just like they make their regular guacamole. The avocado-based ice cream is topped with mint, white chocolate, and raspberries, and then served with cinnamon sugar buñuelos.

San Francisco pâtisserie Craftsman and Wolves likes to emphasize that they have plenty of other pastries to offer besides their "rebel within." But that's what most diners come for. It's a savory muffin complete with asiago, sausage, and green onion that has a soft boiled egg on the inside which oozes out bright yellow yolk when the muffin is cut in half.

Most people had never heard of a translucent, mostly tasteless, and virtually zero-calorie cake up until the raindrop cake made its debut this year at New York City's popular outdoor food market, Smorgasburg. The jello-like $8 cake is inspired by Japanese mochi, and comes with roasted soybean flour and kuromitso, a sweet syrup.

There's no shortage of cream cheese in this massive bun served at Lava Chee Chee in Seoul, South Korea. You can have it plain or choose from additional fillings like fruit or Oreos.

Because sometimes cookie dough isn't enough, Miami-based baker Margo Wolfe — aka Instagrammer mdoughw — came up with cookie cups. The dense cups of cookie dough are filled with everything from Nutella to candy bars to brownies. While there's no brick and mortar store as of right now, Wolfe ships the cups anywhere in the country.

Best described as a raw fish salad that first originated in Hawaii, poké first made its way to LA, then started spreading across the rest of the country. Santa Monica's trendy Sweetfin Poké serves creative bowls that feature much more than just raw tuna and salmon.

David Myers serves quite the pancake breakfast at his café in Tokyo. The thick cakes are topped with cotton candy, which disintegrates when a banana anglaise with bourbon and caramel is poured over it.

What's the best way to eat cheese? Scraped off a large, melty wheel right onto your plate, of course. That's how it's done at NYC's Raclette, where the melted cheese is served directly onto a plate of potatoes.

Thanks to a viral video, Scot Rossillo's vibrant rainbow bagel, which he had been serving for 20 years at the Bagel Store in Brooklyn, New York, became an overnight Internet sensation. The colored dough is mesmerizing, and the finished bagel is topped with the store's Funfetti cream cheese, which basically tastes like frosting.

Matcha definitely had a moment this year, and it became a go-to filling for a variety of pastries the world over. The Lobby of Simple Kaffa, a cafe in Taiwan, makes a bright green cake roll that oozes matcha and cream, a winning mix.

Frankel's is a modern version of the classic NYC Jewish deli. Their pastrami, egg, and cheese breakfast sandwich mixes up tradition in the best way possible.

Turns out that croissants aren't the only French pastry that can be mixed with doughnuts. Francois Payard introduced the strawberry cream macaron doughnut at his bakery in NYC in March, and has since created two other flavors: banana pudding and chocolate s'mores. The hybrid pastry is creamy and crunchy all at once.

You'll feel so much more grown up eating a choco taco at an NYC speakeasy than you did eating this treat as kid. NYC's Dinnertable serves a Taco Cioccolato, which features a cookie dough shell, Nutella brownies, espresso gelato, dark chocolate, and hazelnuts.

LA's the Carving Board came up with a different way to eat spaghetti and meatballs: in sandwich form. The spaghetti & meatballwich has grilled noodles for bread, while homemade meatballs and mozzarella cheese make up the inside of the sandwich.

Although Korean bakery Besfren's slogan is "hopping into a pastry fairy tale," it may as well be hopping into a chocolate chip cookie fairytale. The NYC-based shop serves a large triple chocolate chip cookie that has at least a few chocolate chips in every bite.

Jianbings have been a popular street food in Beijing for a long time, but they're just now making their way to New York City thanks to pop up Mr Bing. The savory pancake is filled with egg, scallions, sesame seeds, hoisin and chili sauce, crispy wontons, and sometimes meat, like pork or duck.

If you like chocolate with your chocolate, then the hot chocolate at Long Story Short Cafe in Melbourne, Australia, is the drink for you. The mug comes with an intricate chocolate web sitting on top, which then breaks into the cup when hot chocolate is poured over it.

Chances are you've never had an ice cream sandwich like this before. NYC's Playa Betty's squishes creamy vanilla gelato between two round cinnamon sugar churros for the ultimate dessert.

The days of topping toast with butter and jam are long over. This year was all about the avocado toast, which is exactly what it sounds like: toast topped with chunks of avocado. Some places add a poached egg or other greens, but LA's Dinette keeps it simple — and Instagram-worthy.

Filipino taqueria 2nd City serves plenty of savory favorites like the "plan B-rito," but the NYC spot's ube macapuno ice cream is not to be missed. The thick, purple scoops are flavored with yam and coconut.

Up until last summer, ordering at Shake Shack was pretty much a no-brainer: shack burger and fries. Then the beloved burger chain threw the chick'n shack into the mix and made diners' decisions a whole lot tougher. The chicken sandwich is simple but delicious; tender and juicy chicken with a crispy breading smothered in buttermilk herb mayo.

Aptly named love at first bite, this doughnut from Australia's Doughnut Time is said to contain an entire jar of Nutella. Breaking the monster doughnut in half makes for a mouthwatering photo.

LA's Eggslut has one main ingredient: eggs. Their goal is to make people want to eat eggs all day long, not just for breakfast, which is why everything from their burger to their steak sandwich has perfectly cooked eggs on it.

The tiramisu at Crescendo Coffee and Dessert in Daegu, South Korea, is probably the cutest version of the dessert you'll ever see. Served in a mug with the face of a bear, you might not even want to dig your spoon in.

As their name suggests, Dough Doughnuts is known for their big, doughy treats that come in a variety of unique flavors. The prettiest is their bright pink, fruity, hibiscus doughnut.

Milan pizzeria Spontini serves super doughy slices thickly blanketed in cheese, but make them easier to eat by cutting the slices into bite-size squares.

Hard to find in both France and the US, the kouign amann is a flaky, sugary, and über-buttery pastry that comes from France's Brittany region. Les Madeleines, a bakery in Salt Lake City, Utah, has been serving the pastries since the early 2000s, before most parts of America had discovered their tastiness.

There are few side dishes as satisfying as tater tots. NYC sports bar the Grayson takes their loaded tots to the next level; they call them totchos (a cross between tots and nachos). Toppings include sour cream, melted cheese, and bacon.

The only toast that managed to compete with avocado toast this year was charcoal lava toast. Found at the Bakery Chef in Singapore, this black fluffy toast oozes salted egg custard when cut open.

Innovative NYC doughnut shop the Doughnut Project came up with the sweet and savory mix this year: the everything doughnut. Adding cream cheese frosting and everything bagel seasoning to doughnut dough turned out to be a genius idea.

Brazilian ice cream shop G.Vitor's Sorvetes makes frozen yogurt, ice cream, and sorbet, and flavors them by hand. There are fruit flavors like strawberry, banana, and wild fruit, as well as dulce du leche, Nutella, and even Rennet cheese.

The fried super uni shooters at Chicago's Giant come with a set of instructions. If you don't eat the fried balls properly, you'll end up with uni all over yourself. The chefs describe the shooters as fried butter, so expect some crunch and a whole lot of creaminess.

NYC's Breads Bakery is known for their chocolate babka, a moist, flaky bread that is interlaced with Nutella and chocolate chips.

Not many people would think to eat their pizza with maple syrup — unless it's a waffle pizza, of course. Seoul Waffle Pizza wanted to differentiate themselves from the multitude of pizza places in LA, so they came up with the concept of funky pizza toppings presented on a waffle.

Rad Coffee in Upland, California, is known for its cereal chillers: blended tea or coffee topped with colored whipped cream and cereal.

Taken from the streets of Thailand, rolled ice cream became a craze as soon as it hit NYC. 10Below serves rolls that range from key lime pie to s'mores to matcha, and the best part is you get to watch the ice cream being rolled.

Although less colorful than the rainbow bagel, the oreo bagel is just as delightful. Served at New Jersey's Bagel Nook, the swirled bagel comes topped with Oreo cream cheese and chunks of the cookie itself.

Although it's mostly a kids' meal in Japan, omurice — a warm omelette that oozes out over a bed of rice — was an Instagram hit, which is probably why it's now available in NYC. Stop by Hi-Collar for an authentic version.

Not to be confused with the rainbow bagel, the rainbow cake doughnut at Moe's Doughs Donut Shop in Brooklyn is a variety of flavors united into one glazed treat. One bite of the doughnut gives you a taste of sour cream, pistachio, blueberry, strawberry, and red velvet.

Chef April Bloomfield is known for her burgers, and she's just added another creation to her list: the salvation burger. It's served at a restaurant by the same name in NYC's Pod 51 Hotel. The burger toppings change seasonally; examples include taleggio and onions, or mushrooms and blue cheese butter.

Salvation burger is currently closed after a fire damaged their restaurant and kitchen. They are, however, planning to reopen soon.

You can find the Naughty Churro food truck at markets around LA and Orange County, California. Each of their churros feature a unique twist, and past favorites have been a poop emoji churro (pictured above), and a cotton candy churro.

With an impressive 20 layers of crepes, the rainbow crepe cake from Billy Angel Cake Company in Seoul, South Korea, is a true work of art. Each of the cake's five colors has a different fruit flavor: strawberry, orange, banana, melon, and grape.

The bright eyed breakfast sandwich is the ultimate hangover cure: it's an egg, spicy fried chicken, and pimento cheese sandwiched between a biscuit-and-doughnut hybrid. You can find it at Blue Smoke in NYC.

Purple sweet potato is the main ingredient in most of the desserts at Cafe Bora in Seoul, South Korea. Therefore, most of the café's picturesque treats are purple, like the bingsu pictured above, which is made with milk ice, quinoa, lentils, and purple sweet potato sauce.

NYC's Black Tap Craft Burgers & Beer is better known for its milkshakes than its burgers. The crazy concoctions come stacked with plenty of oversized toppings ranging from cotton candy to cookies.

Cuckoo Callay in Melbourne, Australia, thinks that mac and cheese is part of a balanced breakfast. Their mac daddy croissant sandwich features bacon mac and cheese, strips of double-smoked bacon, and a poached egg.

London ice cream truck Blu Top pasteurizes, churns, and tubs their own ice cream, which they then use in their unique, small-batch ice cream sandwiches. The cookies are made from scratch too.

Introducing any kind of pizza that's not New York City pizza to New Yorkers is a bold move, but Brooklyn restaurant Emmy Squared decided to take the risk. They introduced Detroit-style pizza, square pizza that's cooked in a pan with a special type of cheesy, fried crust, and New Yorkers love it.

You've probably had lava cake before, but chances are it wasn't a dulce de leche lava cake with a river of caramel flowing from it. You can find this tempting dessert at La Quinto Huella in Miami.

Leave it to a Michelin-starred chef to get vegetarian food right. NYC's Nix serves a colorful — and tasty — array of plant based dishes, including their yukon potato fry bread, which is a dense and crispy base loaded with sour cream, cheddar, scallions, radishes, and broccoli florets.

The Ridges Churro Bar food truck is known for its enormous churros that are rolled in toppings and then cut in half and stuck right on top of an ice cream sundae. Fruity Pebbles (pictured above) is one of their most popular flavors.

Housed in what used to be an auto body shop, Lilia is the hot new Italian spot in Brooklyn. One of the restaurant's most photographed dishes is the malfadini pasta, which features long, accordion-like noodles dressed in peppercorn and parmigiana reggiano.

Koreans love to top their desserts with cotton candy, and LA's CottonHi is bringing that concept stateside. The shop serves soft serve ice cream topped with organic cotton candy and various other treats. The best part is watching the cotton candy disintegrate when espresso is poured over the sundae.

Best described as an inside-out pizza, the doughy pizza rolls at Master's Pizza Pasta and Grill in Miami, Florida, are filled with gooey cheese and salty pepperoni. You'll be hard-pressed to have just one.

It's hard to find a dessert that hasn't been matcha-fied this year. Even the tiramisu at Cafe Oratnek in Sydney, Australia, gets the green treatment.

New Yorkers love brunch, so when ultra-trendy Sadelle's opened and started offering bagel towers, thinly sliced lox, heaping breakfast sandwiches, and a counter full of baked goods, people welcomed the spot with open arms. If you're lucky enough to get a reservation, or if you're willing to wait in line, the bagel tower with assorted toppings is a must.

You'll find characters like Winnie the Pooh, Super Mario, and various Pokemon in macaron form at Honey and Butter Bakery in Irvine, California. The cute creatures sell out daily, and can be eaten plain or made into an ice cream sandwich.

Why would you get just one slice of cheese on your cheeseburger when you can get a scoop of mac and cheese? That's the concept behind the mac & cheese burger at NYC sports bar Ainsworth. The meat patty is topped with a fried patty of mac and cheese, as well as a scoop of gooey mac and cheese.

Inspired by the trdelník cones that took over the streets of Prague, dessert café ChikaLicious in NYC created the ConChurro, a flaky, crunchy ice cream cone dusted with sugar and filled with vanilla soft serve ice cream. If that wasn't enough, there's also a variety of sauces and toppings such as caramel, chocolate, raspberry, and sprinkles.

Korean spot Kang Ho Dong Baekjeong lets you grill your own meat on a platter that's surrounded by melted cheese — truly the perfect combo. The chain has locations in both New York and California.

The samosas at Caffe Coco in Kauai, Hawaii, are filled with a vibrant purple puree made from purple sweet potato, garlic, ginger, herb salt, and coconut milk. The puff pastry is sprinkled with chili powder and served with banana chutney.

Brooklyn pizzeria Vinnie's came up with the idea of a pizza on pizza slice last year, and this year they managed to top that with a pizza box made out of pizza. Just in case you wanted some pizza with your pizza.

Long Beach Creamery makes their own ice cream in an array of creamy, creative flavors. Blueberry muffin is a favorite, or there's black ring coffee, which comes topped with bits of candied bacon.

After the success of the everything Doughnut, NYC's the Doughnut Project decided to keep with the sweet and savory theme and create five different meat doughnuts. The first flavor to come out was the prosciutto, pear, and olive oil doughnut with a cream cheese frosting.

For being such a simple dish, cacio e pepe definitely had a moment this year. Originally from Rome, the pasta consists of spaghetti noodles, cheese, and pepper. At Sandro's, an Italian restaurant in NYC, chef Sandro Fioriti is the only one allowed to make the cacio e pepe, which isn't actually listed on the restaurant's menu.

Zia Valentina in LA found a creative way to combine two breakfast staples. The dessert shop is known for its waffle shots, which are lined with chocolate and filled with espresso, although there are plenty of other fillings available.

Originally from Georgia, khachapuri is warm dough that's baked with cheese in the middle, and then finished off with an egg (sunny side up) and a chunk of butter. You can find this indulgent meal at Oda House in NYC.

L.E.S Kitchen in NYC serves their fries with plenty of toppings. Order the kitchen sink and you'll get cheese fries loaded with roast pork, rib eye, bacon, Thai chili peppers, and a fried egg.

Churrería Laietana in Barcelona, Spain, serves a special kind of spiral churro that comes from the northern region of the country. It's known as porras, and it's best when dipped in a cup of thick chocolate sauce.

It takes some work to get to the French onion soup at LA's WeHo Bistro. The pot is covered in so much cheese that you'll be doing some (delicious) digging before you get to the actual broth.

Barista Dritan Alsela's colorful cappuccinos are a bright way to start the day. You can find his beautiful latte art at Bazzar Caffe in Düsseldorf, Germany.

Chicken Charlie's in San Diego, California, likes some sweet with their savory. Their triple decker Krispy Kreme cheeseburger is three patties stacked with cheese sandwiched between two glazed doughnuts.

NYC's Magnolia Bakery is an institution, and part of what's kept people coming back for 20 years is their banana pudding. It's basically just Nabisco wafers and bananas, but it's good.

Ganache Patisserie and Cafe by Nicol in Montery Park, California, makes many different lava cakes, one of the most unique being a purple cake made from ube. The filling the cake oozes is just as purple as the cake itself.