ce the 1400s. But New Yorkers have appropriated its history in the form of the New York-style cheesecake. Immortalized by Lindy’s restaurant in Midtown, (which was opened by Leo Lindemann in 1921) the version served there – made of cream cheese, heavy cream, a dash of vanilla and a cookie crust – became wildly popular in the ’40s. Junior’s, which opened on Flatbush Ave in Brooklyn in 1929 (and more recently in Midtown) makes its own famous version of the creamy cake with a graham-cracker crust. Gelato in Florence During Renaissance and 16th-century Florence, two cooks made ice-cream history: Ruggeri, a chicken farmer who made it to the culinary big time thanks to a sorbet he made for Catherine Medici; and Bernardo Buontalenti, a well-known architect who produced a frozen dessert based on zabaglione (a dessert of whipped egg yolks, sugar and sweet wine) and fruit. Both are considered founding fathers of Italy‘s gelato culture. You’ll usually be asked if you want panna (cream) with your ice cream. A good call is si. Florentines take their gelato seriously. There’s a healthy rivalry among the local gelaterie artigianale (makers of handmade gelato), who all strive to create the creamiest, most flavorful and freshest product in the city. Flavors change according to what fruit is in season. Three of our favorites are: Gelateria dei Neri (semifreddo-style; cheaper than its competitors; wild flavors like gorgonzola); Gelateria Vivoli (tubs only – eat in the pretty piazza nearby); and Grom (a newcomer using many organic ingredients). ---------- Also from Lonely Planet:: The world’s top chocolate spots The USA’s best local brewpubs The world’s best gourmet sights ---------- Gula Melaka in Melaka Made from sago, palm sugar and coconut milk, this traditional dessert is rarely served outside of the home. While gula melaka refers to palm sugar, it plays such an intrinsic part of this popular sweet that the dessert is commonly known by that name, although you may see it called Sago Gula Melaka. You may find it on the menu of a few Malaysian restaurants, particularly in Melaka, but why not try mastering it yourself by following this recipe? Brussels Waffles in Ghent A sure-fire way to tell natives from tourists is how they order waffles. Locals never order them consume these sweet snacks with whipped cream, chocolate or other elaborate toppings (except sometimes fruit). Instead, a Brussels waffle – a large, light rectangle with 20 ‘squares’, usually eaten in tearooms and brasseries – is traditionally buttered and sprinkled only with icing sugar. Etablissement Max is an elegant brasserie run