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I baked Martha Stewart's 'easy' Irish soda bread recipe, and it definitely didn't live up to its name

I made Ina Garten's fruity Irish soda bread recipe, and it's the perfect treat for St. Patrick's Day

<ul class="summary-list"><li><keyword id="12004846" type="UNKNOWN" weightage="60" keywordseo="bread" source="Orion">Bread</keyword>, at its simplest, is grain, water, and salt, and there are hundreds of global iterations.</li><li>Most breads of the world are unleavened, meaning the bread does not rise.</li><li>From Indian roti to Scandinavian rye bread, each is tasty and unique.</li></ul>"I guess I could talk forever about bread," says Scott Medellin, owner of <a href="https://www.instagram.com/slowfirebakery/" target="_blank" rel="noopener">Slowfire Bakery</a> in Charlotte, Vermont. It's hard to overstate its historical and cultural importance. For most of human history, it was synonymous with life. Bread represented home, nourishment, and safety, and the specific type of bread you grew up with was emblematic of where you came from.From grain (usually wheat), water, salt, and sometimes yeast come hundreds of different breads around the world. Some are fermented, thanks to the addition or cultivation of yeast, but many are unleavened, meaning not allowed to rise.We spoke with three bread experts - Medellin; Johanna Kindvell, author of "<a href="https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/ref=sr_1_1" target="_blank" rel="nofollow noopener sponsored">Smorgasbord: The Art of Swedish Breads and Savory Treats</a>," based in Brooklyn, New York; and Nandita Godbole, the Atlanta-based author of "<a href="https://www.amazon.com/Roti-Classic-Indian-Breads-Sides-ebook/dp/B07NPT4FYM" target="_blank" rel="nofollow noopener sponsored">Roti: Classic Indian Breads and Sides</a>", to cover some of the most iconic types of bread around the world. <h2>Bagels</h2><div type="image" title="Several New York-style bagels spilling out of a large paper bag with a sesame seed bagel front and center" height="1666" width="2222" msid="85851628" hostid="261"></div>Origin: PolandBagels are a ring-shaped yeasted dough that's boiled, then baked after being treated with an alkaline solution. They're known (and loved) for their brown exterior and soft yet dense interior. Sometimes topped with seasonings like sesame or poppy seeds or featuring dough inclusions like raisins, bagels are often served with cream cheese, lox, and a myriad of other toppings. While New Yorkers and Montrealers both claim them, bagels are originally Polish in origin.<h2>Baguette</h2><div type="image" title="Several baguettes stacked on top of each other at a bakery" height="1414" width="1885" msid="85851630" hostid="261"></div>Origin: France"Baguettes are easily one of my best-sellers," says Medellin. Medellin cites the "sort of corn or cereal aroma" as "the holy grail that French bakers specifically look for" with their baguettes. Baguettes should have a crisp crust and an interior with plenty of holes from the slower fermentation process.<h2>Brioche</h2><div type="image" title="A loaf of brioche bread torn open at a seam to expose a fluffy middle" height="1414" width="1886" msid="85851632" hostid="261"></div>Origin: FranceBrioche is a French bread made from enriched dough, meaning milk and eggs were added to make it light and fluffy. The outside should be shiny and golden, and the inside should be spongy and soft. The eggs give it a more yellow appearance than most other breads.<h2>Ciabatta</h2><div type="image" title="A sliced loaf of ciabatta bread leaning up against a whole loaf" height="1414" width="1885" msid="85851634" hostid="261"></div>Origin: ItalyThough we think of it as a timeless Italian bread, Ciabatta was only invented in 1982 by a baker in Italy's Veneto region. Ciabatta means "slipper," a reference to its shape. Ciabatta has a similar holey interior to baguette and a brown, flour-dusted crust. Both its shape and the addition of olive oil differentiate ciabatta from a baguette.<h2>Challah</h2><div type="image" title="A large loaf of braided challah bread aside two smaller challah rolls, all topped with poppy seeds" height="1414" width="1885" msid="85851636" hostid="261"></div>Origin: Biblical/JewishIn Ashkenazi Jewish cuisine, challah is eaten on Shabbat and on holidays, with the notable exception of Passover, during which leavened bread is not eaten. Challah can be recognized by its braided shape and its golden color that comes from the addition of eggs. Unlike its distant cousin brioche, challah is pareve, meaning it contains no dairy or meat.<h2>Dosa</h2><div type="image" title="Two dosa rolled up on a plate alongside bowls of chutney" height="2178" width="2905" msid="85851638" hostid="261"></div>Origin: IndiaGodbole classifies dosa as one of the many fermented varieties of bread from southern India. There are different kinds of dosa, but most have a rice base with some sort of lentil added. The rice and lentils are soaked separately overnight, ground into a paste, combined, then allowed to ferment for eight hours or so, "depending on where you are and the weather," says Godbole. The batter is cooked on a hot griddle to form a thin crepe-like bread. The final product is light and airy.<h2>Focaccia</h2><div type="image" title="Focaccia bread topped with onions" height="1412" width="1883" msid="85851640" hostid="261"></div>Origin: ItalyFocaccia is an ancient Italian bread whose name comes from the Latin "hearth" or "place for <keyword id="11896835" type="UNKNOWN" weightage="60" keywordseo="baking" source="Orion">baking</keyword>." There are many variations of focaccia throughout Italy, the most famous being from Liguria and Genoa. While focaccia comes in many different textures and flavors, it's generally on the flatter side, even though yeast is added. Olive oil is generally added to the dough, which helps give it a crisp crust. In some parts of Italy, focaccia is called "pizza bianco." <h2>Injera</h2><div type="image" title="Potatoes and lentils sit atop a platter of injera" height="1414" width="1885" msid="85851642" hostid="261"></div>Origin: EthiopiaInjera is a spongy crepe-like bread common in Ethiopian and Somali cuisine. It's traditionally made with teff, a tiny grain indigenous to the region, but can be made with millet or barley when teff is unavailable. After mixing teff flour and water, a liquid culture called ersho starts the fermentation process. Injera is typically eaten with soups, stews, or salads.<h2>Lavash</h2><div type="image" title="Two large stacks of lavash bread at a farmers market in Armenia" height="1500" width="2000" msid="85851644" hostid="261"></div>Origin: Armenia Lavash is a yeasted flatbread that's found in Turkey, Iran, Armenia, and Azerbaijan. It's most commonly baked in a clay oven, but can be griddled as well, especially when made at home. An accompaniment for both sweet and savory dishes, lavash has been <a href="https://ich.unesco.org/en/RL/lavash-the-preparation-meaning-and-appearance-of-traditional-bread-as-an-expression-of-culture-in-armenia-00985">recognized by UNESCO</a> as "an expression of culture in Armenia." <h2>Naan</h2><div type="image" title="Three pieces of naan topped with herbs and ghee" height="1152" width="1536" msid="85851646" hostid="261"></div>Origin: IndiaWhile naan is one of India's more well-known breads, its slight leavening makes it unlike most of India's other traditional offerings. Godbole says that, while it's traditionally baked in either a tandoor, a traditional clay oven, "I have been able to replicate naan in my conventional oven," which she does using a pizza stone, her broiler, and a few extra spritzes of water as it's baking. There are many variations on naan, including stuffed varieties.<h2>Nan-e barbari</h2><div type="image" title="Nan-e barbari topped with sesame seeds, served alongside a yogurt dip" height="1412" width="1883" msid="85851648" hostid="261"></div>Origin: IranNan-e barbari, sometimes called noon barbari, is a thick, yeasted Persian flatbread, which is often brushed with sesame seed and/or nigella seeds. It's well-browned, thanks to the addition of baking soda. Kindvell, who makes it frequently at home, says, "The crumb is very soft, similar to focaccia."<h2>Pai bao</h2><div type="image" title="A top-down view of a row of bread buns still attached to one another" height="1358" width="1811" msid="85851650" hostid="261"></div>Origin: Hong KongPai bao is a fluffy, sweet bun found in Hong Kong. Pai bao are made using the tangzhong method, popularized by Taiwanese baker and cookbook author Yvonne Chen, where a small amount of milk, flour, and yeast are pre-cooked on the stove before making the dough. This leads to a softer dough that stays fresh for longer once baked. <h2>Pão de queijo</h2><div type="image" title="A basket of pão de queijo" height="1414" width="1885" msid="85851652" hostid="261"></div>Origin: BrazilPão de queijo means "cheese bread" in Portuguese. If you've had French <a href="https://www.insider.com/choux-pastry" target="_blank" rel="noopener">gougeres</a>, these will seem quite familiar. Their tapioca flour base makes them extra crisp on the outside and airy on the inside, with an <a href="https://www.insider.com/umami" target="_blank" rel="noopener">umami</a> hit from the cheese. In Brazil, they are a breakfast or snack <keyword id="11894142" type="UNKNOWN" weightage="100" keywordseo="food" source="Orion">food</keyword> - and they're gluten-free.<h2>Rye bread</h2><div type="image" title="A loaf of seeded Danish rye bread being sliced" height="1412" width="1883" msid="85851654" hostid="261"></div>Origin: ScandinaviaEach Scandinavian country has its own version of rye bread, but Denmark's rugbrød is perhaps the most famous. Kindvall describes it as "Quite dark and moist and I think people say dense. I say more moist and nutty than dense." The dough is "more a batter than a dough," she says, and some versions have wheat flour added.<h2>Roti</h2><div type="image" title="A metal bowl of dal makhani serve alongside several folded roti" height="2837" width="3783" msid="85851656" hostid="261"></div>Origin: IndiaRoti is an unleavened flatbread made with durum wheat. It is individually prepared by rolling it out on a flat surface. "It can be flame-roasted and puffed or just cooked on the griddle," says Godbole. A similar bread is Paratha, which has a fat or ghee component to it, and is griddle-fried for extra crispiness. <h2>Soda bread</h2><div type="image" title="Irish soda bread studded with raisins sliced on a cutting board" height="1414" width="1885" msid="85851658" hostid="261"></div>Origin: IrelandThough the Irish version is most famous, there are versions of soda bread from across the globe, including from Scotland, Australia, Serbia, and North America. Soda bread is a quicker leavened bread, which uses buttermilk mixed with baking soda to create gas bubbles instead of the slower yeast-based fermentation. <h2>Sourdough</h2><div type="image" title="A sourdough boule viewed from the side" height="1461" width="1948" msid="85851660" hostid="261"></div>Origin: Just about everywhereSourdough is both a style of bread and a process that has traditionally been used to make many types of bread. The process involves using a starter that has absorbed the natural yeast from the air to act as a leavener."Knowing how to talk about sourdough has been a struggle since we started this," says Medellin, who cites the boom of San Francisco sourdough (which often had extra acid added to make it tart) as part of the confusion. "Sourdough doesn't mean it tastes super sour, it's the process we use to make just about everything."<h2>Tortillas </h2><div type="image" title="A platter of carne asada, al pastor, and chorizo tacos in corn tortillas" height="1500" width="2000" msid="85851662" hostid="261"></div>Origin: MexicoTortillas are a corn-based flatbread and a staple of Mexican cuisine. A hallmark of tortillas is the inclusion of nixtamalized cornmeal, a process where the cornmeal is washed in an alkaline solution. This releases flavor and makes the nutrients more bioavailable. Though corn tortillas are the most traditional, there are flour-based variations and also ones where nopal cactus is added.<h2>Insider's takeaway</h2>The world of bread spans just about as far as, well, the world itself. While flour and water are all you need to make the most basic bread, recipes, <keyword id="11910989" type="UNKNOWN" weightage="60" keywordseo="cooking" source="Orion">cooking</keyword> techniques, and ingredient additions are just about endless. From baguettes topped with brie to injera dipped in misir wot, bread is truly the foundation of global cuisine. And the best way to learn more about all these breads? Go taste them!<a data-type="60b6943a1b95611e92574105">6 types of cheese you should know according to a cheese professional</a><a data-type="6112b42804eb5914c27915d6">10 common beer styles all drinkers should try, from pilsners to porters</a><a data-type="6115350a4ee350631c39e6c3">Know your wine: A beginner's guide to the most common types of wine</a><a data-type="6120138509e03540724ff2b8">Air frying a steak is one of the most underrated ways to cook it</a>

18 types of bread from around the world that should have a place on your dinner table

<ul class="summary-list"><li><keyword id="11896835" type="UNKNOWN" weightage="60" keywordseo="baking" source="Orion">Baking</keyword> soda reacts with an acid to cause batters and doughs to rise and spread while baking.</li><li>Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods.</li><li>While they sound similar, baking soda and baking powder cannot be used interchangeably.</li></ul>It's common to find baking soda, baking powder, or a mixture of the two on the ingredients list for a baking recipe. But what exactly are they? Baking soda and baking powder are chemical leavening agents. While they both play a role in making batters or doughs rise — as well as changing the texture of <keyword id="11894142" type="UNKNOWN" weightage="100" keywordseo="food" source="Orion">food</keyword> — they are not one and the same."While both leaveners create a rise, they work differently to get there," says Lindsey Johnson, baker and owner of <a href="https://www.ladyinthewildwest.com/" target="_blank" rel="noopener">Lady in the Wild West</a>.Baking soda and baking powder are distinct ingredients, and each serves a specific purpose. Because of the way they differ in make-up, they cannot be used interchangeably. <h2>What is baking soda?</h2><div type="image" title="Three slices of banana bread on a cutting board with the rest of the loaf and whole bananas" height="1414" width="1885" msid="89126381" hostid="261"></div>Baking soda is pure sodium bicarbonate. According to Johnson, it's used in baked goods such as cookies, muffins, and quick breads. When baking soda is paired with an acidic ingredient such as brown sugar, cocoa, sour cream, or buttermilk, it reacts with the acid. That reaction creates tiny bubbles of gas, or carbon dioxide, which makes a batter or dough rise and spread. "Think of the perfect chocolate chip cookie," says Johnson, referring to the chewy texture. "That's baking soda."If you're out of baking soda, baking powder can be substituted by multiplying the amount called for by three. However, Johnson advises only doing this in a pinch because it can cause the taste and texture of the end product to be too dense or salty. Baking soda can be stored unopened for up to three years, but once the box is open, that shelf-life begins to dwindle. Because baking soda has the ability to absorb odors and moisture, an opened box stored in a cool, dry pantry should be replaced after six months. <h3>When to use baking soda</h3><ul><li>Fudgy brownies. Baking soda helps to produce a dense, fudgy brownie.</li><li>Chocolate chip cookies. Baking soda will help the cookie dough spread and create a delicious, chewy texture.</li><li>Irish soda bread. Because of the buttermilk traditionally added to this quick bread, all you need is baking soda to create a rise instead of yeast.</li><li>Banana bread. Baking soda will react with the acid in brown sugar to produce great texture and beautiful golden color. </li></ul>Quick tip: Some recipes may call for both baking soda and baking powder because they perform different jobs. It's important to utilize both when called for because the baking soda provides the acidic reaction to create spread while baking powder offers an extra rise to create a fluffy texture.<h2>What is baking powder?</h2><div type="image" title="A four-layer coconut cake with a slice taken out revealing the center" height="1062" width="1414" msid="89126383" hostid="261"></div>Baking powder is made up of both sodium bicarbonate and a dry acid such as sodium aluminum sulfate or cream of tartar. It's used in baked goods such as cakes, biscuits, and pastries. According to Johnson, baking powder relies on the liquid in a mixture, such as water or milk. It reacts to the liquid first and then reacts again to heat. Both reactions produce tiny bubbles of gas, or carbon dioxide, causing the batter to rise and puff to create a light, airy texture. Baking powder can be stored unopened for two years, but once the package is opened, that shelf-life is also reduced. Because baking powder reacts with liquid, any exposure to moisture over time can change how effective it is. Store opened baking powder in a cool, dry place for no more than one year.<h3>When to use baking powder</h3><ul><li>Biscuits. Baking powder reacts with the cold milk in this recipe first and then creates a rise in the oven to produce fluffy biscuits.</li><li>Cakes. You can't achieve light, fluffy texture in a cake or cupcake recipe without baking powder working to create tiny air bubbles during the baking process.</li><li>Fluffy sugar cookies. The addition of baking powder will help to create airy, delicate grocery store bakery-style sugar cookies.</li></ul>Quick tip: You can make a <a href="https://www.insider.com/baking-powder-substitutes" target="_blank" rel="noopener">substitute for baking powder</a> at home by combining 1 teaspoon of baking soda with 2 teaspoons of <a href="https://www.insider.com/what-is-cream-of-tartar" target="_blank" rel="noopener">cream of tartar</a>.<h2>Insider's takeaway</h2>Baking soda and baking powder are not the same and cannot be used interchangeably. Baking soda reacts to the acid in a recipe, while baking powder reacts to liquid and heat. Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture.Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Baking soda vs. baking powder: When to use each ingredient to get light and airy baked goods

<ul class="summary-list"><li>Coming in many varieties, <keyword id="93269" type="COMPANY" weightage="60" keywordseo="Bread">bread</keyword> is one of the most widely eaten foods in the world. </li><li>We take a look at 29 types of bread in places <keyword id="46661" type="ENTERTAINMENT" weightage="60" keywordseo="Around-the-world">around the world</keyword>.</li></ul>Following is a transcript of the <keyword id="21654" type="COMPANY" weightage="60" keywordseo="video">video</keyword>.Narrator: Though different types of bread require different ingredients and ratios, flour or meal and water are always the main ingredients. With over 20 types of bread on our list, from flatbread to cornbread, let's take a look at bread from places all around the world.For those with a gluten intolerance, injera is a great option because, traditionally, it uses teff flour. The spongy flatbread is multipurpose, used as a utensil, a plate, and a nutritious accompaniment to your <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword>. Paired with doro wat, injera is the national dish of Ethiopia.Though the ingredients for a baguette are simple, what truly makes a baguette special are the hands that prepare it and the time it takes. Once the dough is rolled and scored with a sharp blade or knife, it's baked. The important part of a baguette is the crunchy exterior, but fluffy interior.Though pan Cubano shares many similarities to French bread or Italian bread, a key difference, and what makes pan Cubano pan Cubano, is lard. Lard gives pan Cubano its smoothness, taking the Cubano sandwich to the next level.Each region of Georgia has different shapes of khachapuri and uses different types of cheese. The one featured here is called adjaruli khachapuri. It's a boat-shaped bread with melted cheese, traditionally feta, in the center, and topped with a raw egg.Widely popular in many Middle Eastern countries, lavash is a thin flatbread baked in a clay oven, or tonir. In 2014, it was added to the UNESCO list of Intangible Cultural Heritage as an expression of Armenian culture.Cream-cheese-filled garlic bread is a popular street food in South Korea. Soft buns are cut open and filled with cream cheese, then dipped into a melted butter-garlic mixture that includes basil, parsley, and Parmesan cheese.There are many popular bagel origin stories. However, according to Maria Balinska, author of "The Bagel: The Surprising History of a Modest Bread," bagels were brought to Poland from Germany and were originally called obwarzanek. They were popularized by Queen Jadwiga of Poland and later brought to countries like the US, where they were praised as one of the best ways to enjoy breakfast.Simit has many similarities to a bagel. However, instead of being boiled in water, simit is dipped in sweetened water and coated in sesame seeds before it's baked. The result is an encrusted circular bread snack, quintessential of Turkish culture and cuisine.Not to be confused with English muffins, crumpets are softer, closer to the texture of a pancake rather than bread. This is because the flour-to-liquid ratio is skewed more towards liquid, creating a looser batter. Once placed on a griddle, the batter forms a smooth, crunchy bottom and a spongy top. Perfect for butter.Pandebono is Colombian cheese bread. Because it's made with tapioca or yucca flour and cornmeal, it's gluten-free. Mixed with milk, queso fresco, and eggs, pandebono can be ball- or doughnut-shaped, and it's best served warm.Pão de queijo is delicious cheese bread that will melt in your mouth. Ingredients include tapioca flour, milk, eggs, and queijo de Minas, sometimes substituted with Parmesan cheese. The Brazilian snack is soft and airy, so you're likely to have more than just one.Parotta is layered flatbread made from maida flour, which is similar to cake flour in the US. One of the most popular types of parotta in South India is coin parotta. The dough is stretched out as thin as possible to create multiple layers, gathered together, and then fried.Essential ingredients in soda bread are flour, buttermilk, baking soda and powder, and salt. Recent twists add sugar and raisins. The dense bread was actually first created by Native Americans and later adopted by the Irish in a time of serious financial hardship throughout the country. Soda bread went on to become a culinary staple in Ireland.Though the recipe for challah is simple, it's the braiding techniques that truly separate it from other types of bread. Challah is important in Jewish traditions. It's typically eaten on Shabbat, or Sabbath, Judaism's day of rest, and other ceremonial occasions and Jewish holidays, excluding Passover.Conchas are one of the most popular traditional sweet breads in Mexican cuisine. The surface of conchas resembles a seashell, making it not only easy to recognize, but extremely popular in the age of social media.Kare pan, or curry bread, is deep-fried dough filled with Japanese curry. The dough does include yeast, so it's meant to rise before deep-frying. Kare pan normally incorporates curried ground beef and onions in the middle. It's the perfect comfort food.Naan is delicious, from the texture to the flavors. A key ingredient to the unique texture is yogurt. Naan is made in a clay oven called a tandoor. The dough adheres to the sides, where it's cooked rapidly at high temperatures.Tiger bread gets its name from its resemblance to a tiger. After the dough is made, a rice flour mixture is used to coat the topping of the bread before it goes into the oven. The reason rice flour is used for the top is because it does not contain gluten. So instead of expanding with the bread, it'll crack apart, creating the unique design the bread is known for.Proja is cornbread. The dense, cake-like bread is very popular in the Balkan region and shares many similarities with American cornbread, popular in Native American and African American homes. Proja can be garnished or filled with feta, goat, or cottage cheese.Standing at a whopping two or sometimes three feet, sangak is a mild sourdough flatbread made with sesame seeds. This national bread got its name from the stones and pebbles the bread is baked on. Those stones also give it its unique shape.Limpa, a Swedish word meaning loaf, has slightly changed with each generation. A popular recipe for Swedish limpa bread incorporates fennel or anise seeds, a sweetener, and orange zest. However, a traditional recipe uses brewer's wort.Croissants may be considered French, but they're actually an adaptation of Austria's kipferl. The first verified evidence of a croissant in France was at the shop of a Viennese baker, August Zang. He brought kipferl to France and made it with flakier dough. People began referring to them as croissants because of their crescent shape. And French bakers went on to imitate and popularize the bread pastry.Malawach is a traditional flatbread with flaky layers on the inside popular in Yemeni Jewish cuisine. It can be served with many different toppings and can be eaten throughout the day, though, traditionally, it's served for breakfast, topped with chopped hard-boiled eggs and tomatoes and a spicy condiment called zhug.Focaccia has to be one of the most beloved breads in Italy. The flatbread's key ingredients are flour, water, yeast, and olive oil. It's enjoyed any time of the day as a savory or sweet snack. The taste and thickness of focaccia varies throughout Italy.Most people add butter to their bread after it's done baking, but butter flap incorporates the butter before the bread goes into the oven. Each layer gets a spread of softened butter. Melted butter is also brushed on top, giving the bread a delicious buttery taste.Coco bread, similar to butter flap, is buttery but also sweet. Coco bread incorporates coconut milk, giving it its own unique flavor. The folded shape, soft texture, and a hint of sweetness is perfect by itself or with beef patties.Bao requires steam instead of heat from an oven. The soft bun comes in many variations and shapes, usually stuffed with meat or vegetables. Lotus leaf buns or bao buns are a twist on traditional bao, which resembles a large dumpling.Korovai is a bread deeply rooted in tradition and holds great symbolic significance in Russian, Ukrainian, Bulgarian, Polish, and Romanian cultures. It's often served at weddings to bless the future union. The higher it rises and the more decorations it has, the better the marriage.Sourdough bread is the oldest form of risen bread, dating back to ancient Egypt. It became popular in San Francisco during the California gold rush. So miners would carry starters around with them so they could make bread wherever they were. Starter is actually what gives sourdough its unique flavor. The older your starter, the more tangy your bread will taste.Bread has been around for centuries and will continue to threaten no-carb diets. But when you enjoy freshly sliced bread, you're also enjoying centuries of traditions and cultures.

29 types of bread around the world

<ul class="summary-list"><li>We tried everything on the UK and US <keyword id="6366667" type="UNKNOWN" weightage="60" keywordseo="subway">Subway</keyword> menus to find out the big differences between the two.</li><li>While the two <keyword id="11917" type="CITY" weightage="60" keywordseo="Sandwich">sandwich</keyword> chains look similar on the surface there were huge differences between the sizes, calories, and ingredients.</li></ul>Harry Kersh: From calorie count to portion sizes, we wanted to find out all the differences between Subway in the UK and the US. This is "<keyword id="9221472" type="UNKNOWN" weightage="60" keywordseo="food-wars">Food Wars</keyword>." At Subway in the UK, you can get sandwiches in four different sizes. Firstly, we have toasted bites, a 6-inch sub, a foot-long sub, and then you can get a platter.Joe Avella: And in the US, we have three sizes. The 6-inch. The foot-long. There you go. For you and your team, [grunts] the big boy. Party platter. The old Subway platypus.Harry: Now, in the UK, a platter looks like this. What they do is they make four foot-long sandwiches, then they cut those into fours. So you're left with 16 pieces, each of which is 3 inches.Joe: And for the party platter here, they take five sandwiches, cutting them into three pieces, giving you 15 sandwiches total. In addition, in the US you can also get yourself a 3-foot-long party sub. [laughs] Look at this thing! This is ridiculous. 3 feet, so that is, what that's in... what do you got in the UK? That's...17 meters? I have no idea. Yeah!Harry: Now, in the UK, drinks at Subway come in two sizes. We have a regular, which is 400 milliliters.Joe: 20-ounce Sprite. What up? Harry: And we have a large. Joe: 30-ounce. Boom. And if you're really thirsty, [laughs] 40 ounces of soda. 40 ounces is a little over three cans of soda. That is way too much soda. It is way too, that's just too much.Harry: If you're a fan of Subway's cookies, in the UK those come in three sizes. One cookie. Three cookies. Or 12 cookies.Joe: In the US Subway, you can get a single cookie, a dozen cookies, right like that, or the [laughs] hang on, keep rolling, the 36-cookie platter! Booyah! [laughs] I'm like in Vegas, baby! All in.Harry: We wanna make sure that you're getting the same amount of filling as you do in the US here in the UK. So, what we've got here is a foot-long Italian BMT on hearty Italian with lettuce and olives. We're gonna weigh it to see if the quantities are the same.Joe: All right, BMT. Stay. Harry: So, the weights are pretty similar. What we're gonna do is take them apart and see how it all adds up. So, when it comes to the amount of filling that you get in your subs, it looks like the UK and the US are actually pretty identical. So, what about calories? We found out that the most popular sub at Subway is actually the turkey breast sub. So if you were to walk into a UK Subway and order a regular turkey breast sub and then make it a meal by including a regular drink and a cookie, you'd be looking at 621 calories.Joe: That same order in the US is 690 calories. Now, the sub itself is actually less calories. It's only 250. But the drink, the medium Coke, is around 240, and the cookie is 200 calories. But wait! According to the internet, in the US the default actually comes with two cookies, which brings it to a grand total of 890 calories.Harry: What about the calories in another sub? Well, in the UK, 6 inches of meatball marinara comes in at 492 calories.Joe: In the US, 6-inch meatball is only 430 calories. Yo.Harry: Now, because we're not sure why our meatball sub is more calorific, we're actually gonna do another test. We're gonna bring back our friend the scales. And we're gonna weigh a meatball. Just... clean that bit. Delicious. Boom.Joe: And now I will also weigh one meatball. Gonna find a good one. Don't want the sauce to throw off these measurements. Get in real close. Get in real close over there. Ready? You close? Close? Here we go. Drumroll. And...uh! How much is it? No change? Our scale is not very accurate. Sorry. Let's get that weight up on the screen!Harry: Unfortunately, Subway in the UK doesn't disclose the full ingredients list. However, there are some things we can glean from the website. In the UK, the ham, turkey breast, and steak that you'll find in your sandwiches are actually "formed."Joe: The turkey bologna and the turkey salami are also made by a process known as mechanically separated turkey. [typing] "Mechanically separated turkey." What do we got here?Harry: From the allergens list in the UK, we can also see that our meatballs contain milk, although it's not clear if the meatballs contain the milk or if it just comes with cheese by default.Joe: We do have the ingredients list of the meatball sandwich at Subway, and I'll read that to you right now. Oh, boy. Beef, water, breadcrumbs, and then we have the kind of square brackets, [toasted wheat crumbs, and now we have the curved brackets, (enriched wheat flour, now we have the fancy brackets, {wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid}, close fancy brackets, sugar, salt, soybean oil, yeast)], and then close the other two brackets. [clears throat] Textured soy protein concentrate, seasoning, open brackets again, (dehydrated onion and garlic, salt, spices, dehydrated parsley, soybean oil), close brackets, soy protein concentrate, and Romano cheese. Can you scroll up, please? Keep going. Keep going. The Romano cheese, which is made from pasteurized "part-skin" cow's milk. [sighs] I'm assuming it's "skim" cow's milk. But to be honest, if I told you there was cow skin in this food, would you be surprised? Part-skim cow's milk, cheese cultures, salts, and enzymes. "Which enzymes?" you ask. They're not at liberty to say, but rest assured there are enzymes. Now, on the bright side, the dough is pretty much normal. For the classic Italian bread, the ingredients are enriched flour, which is wheat flour, niacin, reduced iron, thiamine mononitrate, nitrate? Yeah. OK. Riboflavin, folic acid, water, yeast, sugar, soybean oil, salt, wheat gluten, cultured wheat flour, malted barley flour, sunflower lechithin. Lecithin. Leckithin? Hey, did you hear that?Phone: Lecithin.Joe: Lecithin! Sunflower lecithin, dough conditioner, which also has enzymes. Which ones, you don't know. And ascorbic acid. [sighs] All that stuff.Harry: While we might not have an ingredients list for our bread, we do know that it's likely to not be perfect. For example, an Irish court recently declared that Subway cannot call its loaves "bread" due to the high sugar content. Subway uses more than 10% sugar in their flour. Here's everything you can only find on the menu at a UK Subway. So, let's start with the subs. Now, there are a few kind of default subs that you can only find in the UK. So then once you've chosen your sub and your bread, we've also got a few other customization options that are exclusive to the UK. For example, in this sub we've combined a bunch of them. So, I've gone for chicken tikka. It has hash browns. It has sweet corn. It has vegan garlic aioli. It has HP brown sauce, and it has whole-grain mustard. So, brown sauce is kind of a traditional British condiment. The biggest brand manufacturer of it is a brand called HP, which stands for Houses of Parliament, to maybe give a nod --Joe: Harry, are you really Brit-splaining to me HP sauce? I love HP sauce. I've been having HP sauce, I've had a bottle of HP sauce in my fridge for at least the past 20 years.Harry: Over here, we have the meatless meatball marinara sub with some vegan "mozzarella" cheese as well. And it's on chili paprika bread. Joe: Our exclusive customizations in the US include avocado, pepper jack cheese, provolone, Swiss cheese, and banana peppers. And if you like your sauce, you can make your sauce -- [laughs] If you like a saucy sub, you can have the sauciest Subway saucy sub here in the United Sauce, because we have all these sauces, including a balsamic sub sauce, a creamy sriracha, a deli brown mustard, yellow mustard, you guys don't have yellow mustard? That can't be right. Sorry if you don't have yellow mustard. I thought that was everywhere. Oil. Oil? You guys don't have oil either? OK. Subway herb and garlic oil, ranch, red wine vinaigrette, and a special "sub" spice.Harry: So, moving the subs to one side for a second, we also have some side dishes which are exclusive to the UK. Let's start with this, which kind of surprised me when I saw it on the menu, but you can actually just get a cup of meatballs from Subway. Next we have the garlic cheesy bread, which I think is just half of their hearty Italian 6-inch with some garlic butter on it, and then they kind of sprinkle some cheese on top and throw it in the toaster oven. The last side dish is nachos. They actually just get some Doritos, throw them into a box, give you some cheese, some jalapeños.Joe: That is an insult to nachos. Those are the kind of nachos you make in your 20s when you're drunk at 2 in the morning. Chips, cheese, microwave it, throw on some salsa. That is the most depressing plate of nachos I've ever seen. That is the worst thing associated, excuse me, that is the second-worst thing associated with the Subway franchise. The only exclusive side that you can get at a Subway in the US is the applesauce pouch, which we don't have. Unfortunately, the two Subways we went to did not have them available. Can we get a graphic of the applesauce pouch on the screen somewhere near my head? Yeah, it looks like that.Harry: Now, we wanted to get as many UK exclusives into one sub as possible. So this is my creation. I'll be clear, this is not my usual order. You get the tang of the brown sauce with the little popping sweetness of the sweet corn. And then I just got, like, a whole hash brown in there as well. Do not order the UK Only sub.Joe: And of course, we put together a sub with all the USA-only ingredients, which is a foot-long barbecue rib sandwich with the jalapeño cheddar bread and avocado and pepper jack cheese and provolone cheese and Swiss cheese and banana peppers. Ugh, the US with banana peppers. I don't know what our thing is with banana peppers. I'm not into banana peppers. I don't know why they're so popular here. That's actually pretty good. I actually like that. The jalapeño bread. Wow! Oh, man, the sriracha sauce. Ooh, and the avocado. Whoa, it's got some heat to it, too. I'm totally surprised. I kind of like that. Yeah!

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