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Traveling provides ample opportunities for indulging in culinary experimentation. But what if you just want a familiar snack from the homeland? Not so fast—you might be surprised by just how foreign some of our most common foodstuffs are to our friends overseas. Some criticize the very concept of eating American chow abroad when there are so many ethnic cuisines to enjoy; others will ignore the naysayers and happily pour another bowl of Cheerios for breakfast. Regardless of what category you fall into, there's something interesting about knowing which of our foods are foreign to most other cultures. Without further ado, here are 6 foods you'll be hard-pressed to find when you travel (and the specialty shops where you can track them down if you find yourself nursing a case of the munchies). if (WIDGETBOX) WIDGETBOX.renderWidget('b9500ce8-e8d6-4160-8eb6-19f5d8727220');Get the Poll Creator Pro widget and many other great free widgets at Widgetbox! Not seeing a widget? (More info) What’s your stance? Do you assimilate local flavors, stick with what you know and love, or enjoy the best of both worlds? Vote in our poll or leave your comments below. American Candy From Swiss chocolate to raw sugarcane, local sweets have a place in every society. Americans have a dizzying array of domestic candies to choose from, but in other countries their appeal—and thus shelf space—doesn’t necessarily measure up. But if you happen to be in Prague, The Candy Store has you covered, thanks to an extensive collection of sugary U.S. treats from Nerds to Marshmallow Fluff. American holidays aren’t neglected, either: if you can’t find a decent pumpkin pie in time for Thanksgiving, The Candy Store will mix one up on-site using another staple of American pantries, Libby’s Canned Pumpkin. Brownie and Cake Mix Good luck finding a brownie mix (or a pancake or cake mix) outside of the U.S. In London, the American Food Store fulfills a niche market of American cravings. Inspired by holidays in the States, the proprietors of this store aim to offer reasonably–priced and legitimate American products—not the adulterated cereals and sodas they claim are sold under the same brand names in the United Kingdom. However, perhaps the store’s greatest boon to traveling Americans is its store of dry goods: aside from prepared foods, the American Food Store sells baking necessities like Gold Medal flour, Clabber Girl baking powder and, of course, mixes from Duncan Hines and the First Lady of American cooking, Betty Crocker. Gumbo and Jambalaya The culinary ways of Americans (hot dogs, takeout Chinese) may be a mystery to Parisians, but at least Judith Bluysen understands. Since 1990 this transplant from New York has been selling American groceries at her store, Thanksgiving, in one of the gastronomical capitals of the world. Although her store stocks American products of many stripes, Thanksgiving specializes in Cajun food—fittingly so, as Louisiana culinary traditions owe much to the French. Bluysen’s on–site Cajun restaurant has been shuttered for years, but her Paris grocery still hosts Zatarain’s gumbo and jambalaya mixes, Tabasco sauce, Cajun sausages and filé powder for that authentic New Orleans taste. Turkey With Thanksgiving approaching, the thoughts of all Americans—even those abroad—turn to turkey. Tokyo is a paradise for food aficionados in many ways, but some stores and restaurants that claim to offer American food don’t necessarily live up to the promise. (Even the Denny’s outlets differ from their beloved American model.) Some items, like the aforementioned bird, are simply hard to find in their unaltered state. Nissin World Delicatessen delivers the real deal and more. The supermarket stocks its shelves with items from many western countries—German pickles, French cheese and even Italian bottled water—but its greatest contribution to the western crowd may be the store’s “Meat Rush” section, which sells meats from the United States, New Zealand and Australia, including “hard–to–find” cuts of turkey and lamb. And if you don’t mind mixing your cuisines, feel free to slap some southwest flavor onto your Thanksgiving fowl with some Nissin-supplied American barbecue sauce. American Beer Remember the Chinese toast “gan bei” (“dry the glass”)—it may come in handy at Jenny’s. A store with the humblest of origins, Jenny’s began as a fruit and vegetable stall in 1988 and has become a multi–outlet chain scattered throughout China’s capital. While Jenny’s still prides itself on its fresh produce—and even offers a rent–a–plot program at its new organic farm—its list of international groceries is extensive. Visitors jonesing for a familiar tipple are particularly in luck: Jenny’s offers bottled and canned beers from over fifteen countries, including American brews like Samuel Adams and Longboard Lager. Cheddar cheese It may not have originated in the United States, but Americans adore this British import—some even enjoy it alongside apple pie, the most quintessentially American food of them all. The rest of the world loves its cheeses as well, however, and poor cheddar can get lost in the mix. Cheeseheads in Buenos Aires can head for a branch of the aptly named Al Queso, Queso, which offers a menu of international sandwiches and wines along with its wide variety of cheeses. —Ryan Murphy MORE FROM BUDGET TRAVEL: Two for the Road: Our Love Affair with American Food Eight Foreign Fast-Food Chains You Need to Know Dining Destinations to Watch in 2011

An article in this morning's New York Times quotes a Boeing study that found boarding times to have increased by 15 to 25 minutes since the 1970s. Getting people on planes used to take 15 minutes, now it typically takes between 30 to 40 minutes. if (WIDGETBOX) WIDGETBOX.renderWidget('56fcca7f-a4a5-4809-a1a8-108be8f8f2f6');Get the Poll Creator Pro widget and many other great free widgets at Widgetbox! Not seeing a widget? (More info)There is, however, at least one airline that still manages to get all of its customers onboard in just 15 minutes. That airline is Southwest. The reasons why boarding times have increased for other airlines might shed a light on why Southwest's process is so speedy. According to the New York Times article, the problem is largely due to the revenue-driving measures most airlines have added in the last couple of decades. First, you have fees for checked luggage, which means that more people are bringing their belongings into the cabin—and slowing everybody down by trying to find room in the overhead bins (and blocking the aisles while they do so). Interestingly enough, when Spirit Airlines started charging passengers $20 to 40 per carry-on bag (more than they charge to check luggage), their boarding times decreased by six minutes on average. Next, in addition to business and first class, you have new classes of passengers—premium economy, early boarding—which complicates the boarding process (and spells less overhead bin space for the coach travelers who follow). On top of that, airlines have been cutting capacity left and right, which means that planes are more packed than ever. So what does Southwest do right? Essentially the opposite of everybody else: they don’t assign seats, they don’t charge to check luggage, and they don't offer different "classes" of seating. They do have two options for travelers to board early (either by purchasing a "Business Select" ticket or the "early-bird check-in" pass for $10), but otherwise, people just grab seats as they get on the plane. The results are fewer obstacles in the aisle and a faster gate-to-seat experience. But do travelers appreciate the faster process? I've heard the boarding procedure at Southwest described as a "cattle call," and having been through the experience myself I can say that at times it feels more hectic than on other airlines (there is something comforting about knowing exactly which seat you will sit in). Given how much money major U.S. airlines make on ancillary fees ($12.5 billion in 2011 alone), it seems unlikely other companies will be adopting the Southwest boarding model anytime soon, but as the airlines explore new methods of getting people on planes, it certainly can't hurt for us to sound off on what we like (and don't like). Thoughts? Opinions? Do you appreciate the Southwest boarding method? SEE MORE FROM BUDGET TRAVEL: Video: the Best Way to Board Airplanes 4 Most Common Reasons Airlines Lose Luggage 5 Credit Cards Every Traveler Should Consider

Last week, Boeing’s Dreamliner 787 made its inaugural commercial flight between Tokyo and Hong Kong on All Nippon Airways. The new design has been much delayed on its way to the skies—it was announced all the way back in 2003—but it’s expected to roll out to other airlines in the coming months. The company has touted the airplane as an industry “game changer,” but two questions remain: What’s so special about this new plane? And should we care? if (WIDGETBOX) WIDGETBOX.renderWidget('cfefeb29-21d0-4d75-8481-76ae4afee236');Get the Poll Creator Pro widget and many other great free widgets at Widgetbox! Not seeing a widget? (More info)It turns out that the new jetliner has something for everyone, from environmentalists to design snobs to techies to passengers who simply want some extra room: —20% better fuel efficiency, due to lighter building materials —Carbon fiber construction, making it the first jetliner not composed of steel and aluminum —30% bigger windows, the biggest on any commercial airliner —Electronic window dimming, which can be engaged with the push of a button (instead of pull–down shades) —30% roomier storage bins —Lower cabin pressure, which means less ear popping —Higher cabin humidity, which means less dry eyes —Cleaner cabin air, which means less chance of getting sick after a flight —Vaulted ceilings —Double–wide armrests —Smarter reclining seats, which slide forward so they don’t bother the people behind you —USB ports and electric outlets at every seat on All Nippon Airways (other airlines may not include this option) Are the new amenities enough to have you salivating? And if you could design a dream airplane, what would you include? Think big! NEW AT BUDGET TRAVEL: Would You Fly More Frequently if Airline Seats Were More Comfortable? SNL Takes on Southwest Airlines Is Air Traffic Out–of–Control?

Some parents permit their children to be independent travelers fairly early, while others don't. At what age is it okay to let children go on distant trips without being accompanied by an adult? Another way of thinking about this question is, "do you think other people's teenagers should be allowed to fly unsupervised?" Some teens may not be mature enough to handle the snafus that can happen on a trip. If a flight gets screwed up, for instance, they can't wave a credit card and book a hotel room or rent a car. But other parents may find their teens to be confident and resilient enough to cope with any problems that might come up on the road. These parents may feel comfortable letting their kids go with friends their own age to go on a cruise, taking an overnight road trip, or even exploring foreign cities—at ages as young as 17. Airline policies vary. As the New York Times recently reported, "United, Continental, and American allow children to travel alone from the age of 12." if (WIDGETBOX) WIDGETBOX.renderWidget('ef193f99-2a71-4b40-9168-198719087fe0');Get the Poll Creator Pro widget and many other great free widgets at Widgetbox! Not seeing a widget? (More info) In foreign countries, rules about alcohol consumption are different than in the US. So are customs about mingling with strangers. What say you? Vote in our poll! SEE MORE FROM BUDGET TRAVEL Baby Lisa: Why Parents Traveling Alone Face Trouble Is Legoland Florida Worth the Cost? Travel Photo Tips for Kids