"Crispy skin"

#12210658

30 March 2025

A street vendor grills whole ducks on a rotating charcoal spit at a sidewalk food stall in Thanh Hoa, Vietnam, on March 30, 2025. The setup is located in front of a local business.

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#12210660

30 March 2025

A vendor prepares whole ducks over a charcoal rotisserie grill at a sidewalk food stall in Thanh Hoa, Vietnam, on March 30, 2025. The roasted ducks cook in front of a fruit and flower shop as part of a traditional Vietnamese street food setup.

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#12210661

30 March 2025

Whole ducks are grilled on a charcoal rotisserie at a street food stall in Thanh Hoa, Vietnam, on March 30, 2025. The roasting setup features metal skewers rotating over hot coals, with yellow flowers and fruit stands visible in the background.

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#12130274

6 March 2025

A whole roasted porchetta is on display at a local deli in Italy, accompanied by traditional bread, cured meats, and fresh side dishes. Porchetta is a savory, aromatic pork dish known for its crispy skin and flavorful, seasoned meat--a staple of Italian street food and gastronomy. This scene is in Bari, Italy, on March 4, 2025.

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#11149948

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149950

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149951

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149953

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149954

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149956

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149957

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149959

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149960

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149962

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149963

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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#11149965

15 April 2024

In Osorno, Chile, on April 15, 2024, an asador is cooking asado de cordero al palo, also known as asado patagon, over an open fire in the open air, which is one of the culinary delights of the region. The asador is lighting the fire using wood or charcoal. The key to the perfect asado is maintaining a constant temperature that is not too high, requiring embers rather than direct flames. The cooking time varies according to the size of the lamb and the intensity of the fire, but it generally takes at least 4 hours for the lamb to cook perfectly, achieving a crispy skin on the outside and tender meat on the inside. Traditionally, it is served on a large wooden board, allowing each diner to cut the desired portion.

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