Yakitori skewers of chicken skin and (especially) tail are succulent little delivery devices for fat. (Yakitori okra is worth trying, too.) Several dishes feature fantastically tender pork cutlet under a perfectly golden shell of panko bread crumbs.

NEWYORKER: Ootoya

In Cork, no less, in the 18th-century English Market, I sampled smoked mussels in vinaigrette, rock lobster from Kinsale, tender soda bread flavored with fennel seed, elderflower cordial, floury Golden Wonder potatoes and Yellowman toffee.

WSJ: The New Green Cuisine

You want the olive oil to seep all the way into the bread's center, so every crumb turns a deep golden brown, but no darker.

WSJ: Jos�� Andr��s's Romesco With Asparagus Two Ways | Slow Food Fast