Belgian Fries: It's Not Just About the Potato

The Belgians will tell you — firmly and often — that fries were invented here, not in France. The key is the double-fry method: once at a lower temperature to cook through, then again at high heat for the crust.

Order them in a paper cone with mayonnaise — not ketchup. Other sauces worth trying: stoofvleessaus (stew sauce), andalouse (spicy mayo with peppers), or samurai (even spicier).

The Frietmuseum on Vlamingstraat is the world's only museum dedicated to fries. It's in a 14th-century building. The exhibits are more interesting than you'd expect, and there's a tasting room in the medieval cellar.