In 19th-century Rio de Janeiro, hygiene concerns made the use of human hands a major problem. As early as 1884, the French baker Delmilhac advertised his bakery as an example of technical advancement: mechanical kneader, special oven, and "less human contact with the dough."

Around November, the topic of French toast used to dominate Rio de Janeiro newspapers, always associated with other Christmas dishes that had nothing to do with turkey. Turkey was an English thing, then an American one.

The chocolate fondant at .Org Bistrô (@orgbistro) has a dense texture and deep flavor. It's accompanied by three balanced sauces—coffee, caramel, and chocolate—all without excess, and sprinkled with hazelnut crumble.

Saucisse-purée: the name is fancy, the recipe is simple, and at Sud (@sudopassaroverde), the flavor has a rustic taste. This new dish is made with mashed potatoes, beef broth, and 100% artisanal sausage from the Nova Friburgo charcuterie Porco Alado (@charcutariaporcoalado), prepared in a clay oven

During the Imperial period, Rio de Janeiro residents had two main habits at their table: The first was to drink coffee and tea. The second was to drink coffee and tea with cookies and biscuits. Bakeries contributed greatly to this habit. We find advertisements for fine...