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Pappardelle al ragù bianco di anatra is a traditional pasta dish that's especially popular in the Veneto and Friuli-Venezia Giulia area. The dish is usually made with a combination of pappardelle pasta, duck breasts, onions, garlic, carrots, celery, thyme, white wine, olive oil, salt, and pepper. The vegetables, thyme, and garlic are sautéed in olive oil, and then mixed with the duck meat that's cut into cubes. The combination is seasoned with salt and pepper, covered with white wine, and simmered until the alcohol evaporates. A bit of stock or tomato paste are added to the white ragù, while the pasta is cooked in boiling salted water until al dente. The pasta is mixed with the dry ragù, and the dish is sometimes garnished with a few tomatoes before serving. If pappardelle are unavailable, pasta such as tagliatelle can be used instead.

Ragù all'anatra is an Italian meat sauce that's usually prepared with a combination of duck, garlic, onions, carrots, celery, guanciale, tomato purée, red wine, and herbs such as sage, parsley, bay leaves, and thyme. The vegetables are chopped and sautéed with the guanciale over high heat, followed by the duck, herbs, red wine, and tomato purée. The combination is left to simmer until the duck becomes fully cooked. The duck is then removed, the meat chopped and placed back into the pot, and the sauce is later filtered to remove large quantities of duck fat. Once done, this hearty duck sauce is typically served with pasta such as pappardelle or tagliatelle.

This dish of flash-seared duck breast dates back to the late 1950s, when French chef André Daguin first prepared a magret like a steak and served it medium-rare. The meat is usually served thinly sliced and still slightly pink on the inside. The cut of the breast usually comes from the mulard duck, a cross between the Pekin and the Muscovy duck. This breed is raised for foie gras, so its breast meat is thicker and more flavorful than that of other duck breeds. In the mid-1960s, rare duck breast became extremely popular in the United States thanks to Robert Daley, an American journalist who praised Daguin’s specialty in The New York Times. Today, magret de canard can be found on tables throughout France, both in restaurants and private homes.

This ceremonial Balinese dish comes in two versions: the chicken-based ayam betutu, or the traditional duck version that goes under the name bebek betutu. The whole animal is rubbed and stuffed with a mixture of local spices such as turmeric, ginger, pepper, chili, and shrimp paste. Though the dish is nowadays mainly barbecued, the traditional procedure includes wrapping the seasoned duck or chicken in leaves, placing it in an earth oven, then steaming it over hot coals. If prepared in an old-fashioned way, the dish should always be ordered at least a day ahead. Long steaming time and fragrant spices produce a dish that is moist and full of flavor, and it is usually served at weddings and other important ceremonies.

The history of Peking duck goes back to China's Yuan Dynasty of the 13th century. Bianyifang, Beijing's oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament to the popularity of this succulent, tantalizing dish. The duck is cooked until the skin turns golden and crispy and the meat becomes tender, slightly sweet, and moist. Both the meat and the skin are then folded in thin pancakes or steamed white buns. To make an authentic Beijing kao ya, the duck must be a white feathered American Pekin, hung for 24 hours, and pumped with air through a small puncture between the breasts and wings. It is usually brushed with a mixture of ginger, oil, hoisin sauce, honey, and rice vinegar, then vertically hung and slowly roasted to perfection. When the dish is served, the skin will often come first as an appetizer, followed by the meat which is accompanied by cucumbers, scallions, hoisin sauce, buns, and pancakes. With its 400-year history, exquisite flavors, and elaborate preparation, it comes as no surprise that Peking duck is one of the most famous Chinese dishes.

I bigoli con l'anatra, locally known as bigoi co' l'arna, is a traditional dish that originated in the city of Thiene, but over time it became very popular throughout the province of Vicenza. Bigoli is a thick, egg-based pasta variety whose size and texture make the perfect match for a rich duck ragú made with onions, carrots, celery, bay leaves, sage, and dry white wine. Originally, this dish used to be prepared with cleaned offals and duck fat, while duck meat was either used in other recipes or preserved in fat. Nowadays, only the best parts of meat and livers are used, while duck fat is substituted with butter and olive oil - the result is an equally delicious, yet much lighter dish. Served generously topped with freshly grated Parmigiano, this hearty dish is a perfect choice for cold winter days, especially when paired with a glass of local red wine such as Cabernet or Merlot.

Siu mei refers to a style of Chinese cuisine that is primarily characterized by roasting meat on spits over an open fire or in a rotisserie oven. Originating from Guangdong province in southern China, this culinary tradition is particularly prevalent in Hong Kong. The term siu mei translates to "roast flavor" in Cantonese. Some of the most prominent and beloved examples of siu mei include char siu, siu yuk, soy sauce chicken, and white cut chicken. These dishes are typically served with rice and vegetables and sometimes with noodles. Siu mei meats are often displayed hanging in restaurant windows, a characteristic sight in Chinese eateries that specialize in this style of cooking. The visual display is not only appetizing but also allows customers to select their preferred cuts of meat. Siu mei is enjoyed by people all over the world, wherever there are Chinese communities, and it is celebrated for its rich flavors, varied textures, and the mastery required for its preparation.

Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables. The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim. However, the earliest known recipe is found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.

Georgian amphora wine is produced with an ancient wine-making method in which pressed grapes, including skins, juice (tkbili), stalks, and pips, are poured in traditional terracotta amphorae known as qvevri (kvevri). The amphorae are sealed and are then buried underground, or kept in Marani—underground cellars. Usually, the wine is left to ferment from five to six months. The method is used throughout the country, though the wines can slightly vary in styles depending on the region. In Kakheti, the wine is produced with whole chacha—pomace—while in Imereti approximately only a third is used. The method is used in the production of both red and skin-contact white wines. Although they can differ in character, red varieties are typically robust, while the whites tend to have a distinct dark color, complex aromatic profile, and well-structured tannins. This wine-making method, which has existed for over eight thousand years, has been recognized as an Intangible Cultural Heritage by the United Nations.

Naousa is a Greek appellation located in the region of Macedonia. The wines produced under the designation are made exclusively from Xynomavro—an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines display the perfect balance of tannins, sugar, and acidity, while the typical aromas and flavors include a complex combination of savory notes that are often reminiscent of dark and red fruit, tomatoes, plums, earth, tobacco, herbs, and spices. Naousa ages exceptionally well and is rarely enjoyed young. Because of its complexity and finesse, it is often cited as one of the finest Greek wines. An ideal pairing for this tannic wine is game, lamb, tomato-based sauces, rich stews, sausages, mushrooms, and aged cheese.

Vinsanto is a dessert wine hailing from Santorini. It is made with sun-dried Assyrtiko and Aidani grapes. Despite a surprisingly similar name, this Greek wine does not have much in common with the more famous Vin Santo from Tuscany. The grapes are sun-dried for approximately fourteen days and are then fermented and aged. This wine has to be oak-aged for a minimum of two years, but most producers opt for longer maturation. The result is a sweet and dense wine packed with flavor and rich in aromas. Although both grape varieties are white-skinned, Vinsanto will attain a luscious golden color that tends to turn into darker amber hues as the wine ages. On the palate, the wine is honeyed, sweet, and full-bodied, and the aromas are reminiscent of figs, raisins, apricots, caramel, nuts, and sweet spices. Despite concentrated flavors and dense texture, Vinsanto manages to remain balanced by retaining acidity and freshness. In the past, producers sometimes fortified the wines, but modern techniques mainly rely on adding yeast to prolong fermentation and increase the alcohol content. Vinsanto wines need to have a minimum of 9% ABV, but excellent examples usually reach 13% ABV. These wines should always be served chilled. They can be sipped on their own, but they also pair well with desserts and cheese. Young and lighter styles go well with sweet, caramel desserts, while older varieties work well with dark chocolate and nuts.

Châteauneuf-du-Pape is the largest and the most important appellation in the southern part of the Rhône Valley that comprises of five communes. Most Châteauneuf-du-Pape wines are predominantly red blends, with a small percentage of whites. Officially eighteen grape varieties are allowed, including different colors of the same grape variety. However, the most common are Grenache, Mourvèdre, Syrah, and Cinsault grapes. These rich wines can greatly differ in style, but they are mainly characterized by the spicy and earthy aromas of red berries, black pepper, tar, and leather. The lighter versions are suitable for relatively early drinking, while some age-worthy blends are cellared before they are enjoyed. Châteauneuf-du-Pape wines are perfect to serve alongside grilled beef, veal, pork, game, sausages, lamb, stews, braised dishes, cassoulets, and rich seafood dishes.

Rías Baixas is a Spanish appellation located along the Atlantic coast in Galicia. The entire region is divided into five subregions: Salnes Valley, O Rosal, Soutomaior, Ribeira do Ulla, and Condado do Tea. There are several permitted grape varieties, but Albariño prospers and dominates in the entire region. Other permitted grapes that are sometimes used include Treixadura, Loureiro, Caiño Blanco, Torrontes, and Godello. The styles slightly differ depending on the subregion and the production, but most of the wines hail from the region are pale golden, fresh, and aromatic. Typical aromas and flavors include citrus, peach, and apricot notes, and some styles may have mineral overtones and hints of salinity. These Albariño-based wines might vary from bright and crisp wines with melon-like flavors to richer and softer styles with honeysuckle nuances. Most examples share a common characteristic of firm natural acidity. Some producers decide to use skin contact, oak, or lees to produce more elaborate expressions, and the best labels will usually prosper and improve with age. The ideal pairing with these wines is seafood.

Vintage Port is a style made from the best grapes of a single year harvest. It is considered the most prestigious and the highest quality port style. Vintage is not produced every year, but only when port houses decide that the wine is of sufficient quality. Vintages make only about 2% of all port production, and in the best years, all port houses will declare a Vintage. The decision to declare a Vintage can be made after Portugal’s Port Wine Institute had approved it. Vintages are barrel-aged for two to three years and are not filtered before they are bottled. The lees in the wine allow the wine to age in the bottle, and during this time, the wine will mellow and develop complexity. The best examples are usually matured for years, and in the best harvests, even for decades. Vintages are full-bodied and rich, with complex flavors and aromas that can vary depending on the age and the harvest year, but they typically display powerful expressions of spices, licorice, plums, and dark berries. Younger styles can make an excellent accompaniment to small plates and charcuterie, while a classic pairing with older styles includes chocolate, nuts, figs, and aromatic cheese varieties. Some of the recent vintages include 2016, 2011, 2009, 2007, 2003, 2000, 1997, and 1994.

This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility. According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging. Because of its distinctive notes of rose petals, dark fruit, tobacco, mocha, tar, and truffles, it pairs well with various dishes. Serve it with beef or game meat, aromatic tomato and truffle sauces, or aged and blue cheese varieties.

Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino in the Tuscany wine region. Though it was initially considered to be made from a separate grape variety named Brunello, it was later discovered that the grape used in the production of the wine is in fact Sangiovese. Regarded as one of the most renowned Italian wines, Brunello di Montalcino was awarded the designation of origin (DOCG), and it is produced with 100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of oregano and balsamic, and it may develop strong aromas of cherry and leather. The wine pairs well with red meat and rich, tomato-based dishes, and it usually sells at a lower price than the prestigious Barolo wines.

Salt and pepper calamari is a Chinese cuisine-inspired dish that’s so popular in Australia it might even be called one of Australia’s national dishes. The calamari, or squid in some cases, is covered in salt-and-pepper batter, then deep-fried to crispy perfection. The dish is often prepared and served as a bar or pub snack, and it often comes garnished with garlic, fried chili, and spring onions. Salt and pepper calamari is so widely available in the country that it can be found everywhere from cafés to pubs, restaurants, and bistros. The only thing that’s important is that the seafood should be fresh, and the seafood to batter ratio should be similar in size and coating.

Jiao yan you yu or salt-and-pepper squid is a traditional dish originating from Guangzhou. This Cantonese dish is usually made with a combination of squid, potato flour, scallions, Shaoxing wine, garlic, oil, hot peppers, Sichuan pepper or white pepper, and salt. The surface of the squid is cross-hatched and the body is cut into bite-sized pieces. It's mixed with Shaoxing wine, drained, dredged in flour, and deep-fried in hot oil until lightly golden. The squid is removed from the pan. The garlic, scallions, and hot peppers are stir-fried in the same oil, and the squid is placed back into the pan with a mixture of Sichuan pepper and salt. The dish is stir-fried a bit more, tossed, and served hot as an appetizer or a main course.

This classic Greek dish consists of squid rings and tentacles that are seasoned, dredged in flour, and fried until crispy and golden brown. Fried calamari is a restaurant staple, typically enjoyed as an appetizer or a meze dish. It is usually complemented by lemon wedges and garnished with freshly chopped parsley.

Rabas or fried squid is the quintessential seafood tapa of the Cantabrian coast. Made with sliced squid strips or rings that are lightly battered or breaded before they are fried to crispy perfection, this dish is best savored when lightly seasoned with salt and with an optional drizzle of fresh lemon juice. There are numerous variations on the dish depending on the species of squid, the type of flour, or the oil used in the preparation, as well as the preferred version of cutting the squid (strips, rings, or other shapes). The best rabas are, nevertheless, those made with fresh squid, defined by a firm consistency, thin coating, tender bite, and natural seawater flavor. This Spanish appetizer pairs well with a glass of dry white wine or a cold beer and is available in almost any bar and restaurant throughout the region.

Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or shellfish (or even meat) served with soy sauce and other ingredients such as wasabi or ginger paste. Most common ingredients used in the preparation of sashimi are tuna, squid, scallop, whale, and octopus. Sashimi can be cut in different ways to alter the appearance of the dish, from extremely thin to very thick slices of fish. It is usually served as an appetizer, decorated with shiso leaves, cucumbers, and seaweed (wakame and tosaka-nori). There is a tradition in Japan to serve an odd number of pieces of sashimi on a plate called mukozuke, because it is considered bad luck to have an even number of ingredients. Sashimi is often confused with another popular Japanese dish, sushi, a dish made with raw fish and vinegared rice. Sashimi and sushi also share a common history, as both dishes were originally prepared during the 8th century in Southeast Asia.

Kalamar tava is a traditional dish that's usually served as a meze. The dish consists of cleaned squid that's cut into thick rings, soaked in milk, then dipped in a batter of flour, baking soda, and salt before it's fried in hot oil. The squid rings can be flavored with herbs or pepper flakes, if desired. Once fried, the rings are typically served with a Turkish tartar-like sauce on the side for dipping, along with a few lemon wedges.

Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or small crabs are sometimes also added to the dish. The seafood is typically marinated in lime juice, onions, garlic, celery, coriander, hot chili peppers, and salt. Ceviche mixto is often served with glazed sweet potatoes and Peruvian corn.

Fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very small whole fish such as fresh anchovies, sardines, baby mackerel, or mullet. In northern parts of the country, particularly in Piedmont, fritto misto is mostly made with vegetables and, depending on the season, includes semolina, veal brain, brochettes of cheese and prosciutto, sometimes even apples and amaretti biscuits. In the Marche region, every frittura mista includes the famous olive ascolane, green olives stuffed with finely minced meat, often accompanied by fried semolina, squash blossoms and lamb chops; while in the Neapolitan area fritto misto is prepared with no fish other than a few anchovies, crumbed fried mozzarella, and various seasonal vegetables such as cauliflower and artichokes in winter, eggplant and zucchini in summer. Moreover, the Naples-style frittura will sometimes also include sweetbreads, brains and liver with some vegetables and local specialties such as the deep-fried ravioli called panzarotti and Sicilian arancini, fried rice balls. The fritto misto alla Fiorentina contains no fish or fruit, but lambs' brains, crumbed lamb cutlets, rabbit legs, batter-dipped and deep-fried cauliflower florets, whole artichokes, zucchini batons, chicken thighs, and animelle or sweetbreads instead of the aforementioned ingredients. Also depending on the region, fritto misto is sometimes batter-fried, but the simplest method of preparing it is lightly coating the food in flour and quickly deep-frying it in hot oil until it forms a nice golden brown crust.

The United States of America is famous for many creative recipes consisting of a succulent meat patty placed inside of a bun, and elk burger is Montana’s spin on the nation’s beloved dish. The state of Montana is widely known for its game meat, especially elk, and juicy elk burgers made with tender, dark-red meat are among the most popular local dishes. They are leaner and higher in protein than those made with beef, yet equally tender and delicious. Elk’s delicate, slightly sweet flavor pairs nicely with pretty much any classic burger topping, but it is important not to overcook it - due to its low-fat content, elk meat dries easily, so medium rare is the best way to go.

A unique American burger known as bison burger is a type of hamburger that uses meat from the North American bison. This hamburger is often called buffalo burger as bison meat is frequently incorrectly referred to as buffalo meat, which is usually used for the meat coming from the African buffalo and water buffalo. Although this burger has less cholesterol and fat than typical burgers, the higher price of buffalo meat makes it a special treat. The bison burger patty is typically placed inside a soft bun and served with various toppings such as onions, lettuce, tomato slices, red slaw, and cheddar cheese, with sweet fries often served on the side.

Jägerschnitzel is a traditional version of schnitzel that is topped with a gravy called Jägersoße, meaning hunter's sauce. Originally made with venison or wild boar, nowadays the most common types of meat used for this dish are pork or veal. In some regions of Germany, the meat cutlets are not breaded, but simply pounded until thin, then seasoned, and cooked. The delicious gravy that accompanies the schnitzel is made with mushrooms, bacon, onions, a splash of wine, and spices such as thyme, rosemary, salt, and pepper. Spätzle or various potato dishes and salads are most commonly served alongside this dish.

Biltong is a traditional beef snack that is cured in a unique way. The word comes from the Dutch bil, meaning hind quarter, and tong, meaning strip, in this case - a strip of meat. Although it looks similar to American beef jerky, it is quite different in flavor and the method of preparation. The beef is dried with vinegar which cures the meat and adds layers of texture and flavor. It is seasoned with salt, pepper, and coriander, and the meat is much thicker than beef jerky. Originally, it was created out of necessity as a survival food when the Dutch settlers arrived in South Africa. As the climate was extremely hot, they needed to preserve the meat, so they hung it out to dry and found out that it had become hard on the exterior, yet flavorful on the inside. And so, biltong was born, enjoyed today both in South Africa and abroad as a testament to its ever-growing popularity.

Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and herbs and spices such as nutmeg, cloves, bay leaves, sage, rosemary, thyme, juniper berries, peppercorns, salt, and pepper. Some recipes also use flour, tomatoes, pig blood, and mushrooms for extra flavor. The meat is cut into pieces and marinated in wine with the spices and herbs, carrots, onions, and garlic. The pancetta is sautéed in butter and olive oil, and the meat is browned in the same pan. Nutmeg, cloves, and salt are added to the dish, while the drained vegetables from the marinade are cooked into a sauce that's blended and reduced. The dish is served hot and it's typically accompanied by polenta on the side.

Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeers for a very long time. Thin slices of reindeer meat are usually sautéed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice. Although the dish can often be found in restaurants throughout Scandinavia, frozen meat can also be bought in most supermarkets. According to recent studies, along with being extremely tasty, reindeer meat is one the healthiest foods, high in B-12, omega-3, and omega-6, a possible reason why poronkäristys is consumed throughout the year.

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, carrots, onions, celery, garlic, olive oil, and spices and herbs such as bay leaves, sage, and rosemary. Once prepared, this hearty meat sauce is traditionally served with pappardelle pasta, and not that often with tagliatelle. The pasta and the suace are tossed together, then sprinkled with grated cheese.

Pappardelle alla lepre is an ancient Tuscan dish – allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavored with hare meat. The preparation of this rich dish is time-consuming – the hare must be marinated in wine, vinegar, and aromatic herbs in order to develop the flavor and eliminate the strong gamey smell, and it is then slowly simmered with chopped onions, carrots, celery, wine, tomatoes, bay leaves, salt, pepper, and stock. Interestingly, the original name of this dish was pappardelle sulla lepre, meaning pappardelle on top of the hare, allegedly due to the fact that it was once much easier to find the hare than eggs or flour – so the typical plate used to contain lots of meat and only a few ribbons of pasta. Even though the times have changed, that just may be the reason why (in Tuscany) papardelle are traditionally placed on top of the sauce and not the other way around. Due to their complex flavor, pappardelle alla lepre pair especially well with full-bodied red wines.

A staple at every Italian gelateria, nocciola is a classic hazelnut gelato. It is prepared with a fragrant hazelnut paste that is combined with a base of milk, cream, eggs, and sugar to create a creamy treat that is characterized by its nutty flavor. The best hazelnut gelato in Italy is produced from Piemonte hazelnuts, which are considered the finest variety for the confectionery industry. They provide the delicate, nutty flavor and the characteristic aroma. Nocciola or hazelnut gelato is often combined with chocolate to create bacio—another popular gelato flavor—but most gelaterias offer it on its own, as an essential addition to their offer.

Kulfi is a traditional ice cream made with slowly simmered whole milk. Although the long-simmering process results in a loss of volume, it makes up for it with a delicious, nutty, caramelized flavor. The ice cream is characterized by its unusual, conical shape, a result of using traditional, special molds with tight-fitting lids. Kulfi is usually flavored with traditional Indian ingredients such as pistachio, rose water, and saffron, although some cooks prefer to flavor it with fruits such as berries. It is believed that kulfi was invented by the ancient inhabitants of the Himalayas during the Mughal Empire era. There are some main differences between kulfi and regular ice cream: kulfi has less air and is denser than regular ice cream, because the milk gets more concentrated through the cooking process. Today, kulfi can be made at home or found at street stalls, sold by vendors called kulfiwalas.

As the name suggests, brownie sundae is a type of ice cream sundae with added brownies. Squares or pieces of rich, warm, and moist chocolate brownies are typically layered in a serving bowl with a few scoops of ice cream on top, and the whole thing is then finished with a drizzle of sweet sauces or syrups such as hot chocolate fudge, caramel sauce, or strawberry sauce. Any ice cream flavor can be used for this dessert, and some of the most common flavors include vanilla, chocolate, strawberry, caramel, coffee, and cheesecake. Whipped cream, nuts, diced fruit, sprinkles, and chocolate chips are just a few common additions to this sweet treat.

The authentic affogato combines two Italian classics: a shot of freshly brewed espresso and a scoop of vanilla or fior di latte gelato. Affogato translates as drowned, referring to the preparation process in which steaming espresso is generously poured over a scoop of gelato. The popularity of affogato has resulted in numerous variations that may include anything from fortified wines, different gelato flavors, or the addition of almonds and crumbled biscotti. Whether served in cups or dessert glasses, affogato can be slowly sipped or eaten with a spoon, and is best enjoyed after a big meal.

Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic texture should always remain dense and creamy. Due to the high prices of pistachios and pistachio paste, many gelaterias nowadays opt for cheaper replacements, but the best pistachio is considered to be the grown in a small Sicilian town of Bronte.

Frozen custard comes from the "Custard Capital of the World", Milwaukee, Wisconsin, where it's sold more than anywhere else around the globe. It is a gourmet ice cream treat made with eggs, cream, and sugar, and it originated from Coney Island, New York, when it was a popular carnival treat. As the popularity of frozen custard grew, it quickly spread to the Midwest. As there is far less air added than in other similar treats, the result is a thick and dense custard with tons of flavor. A lot of frozen custard fans believe it is better than ice cream since it is served before being refrozen and mantains a soft, yet heavy consistency, so it is a unique regional treat in which you can really feel the difference when talking about flavor.

Clotted cream ice cream is a traditional ice cream that’s associated with Cornwall, although it’s sold in supermarkets throughout the United Kingdom. This ice cream is made with Cornish whole milk, eggs, and clotted cream. The use of Cornish clotted cream gives the ice cream a unique flavor and a velvety consistency. This decadent ice cream can be flavored with various additional ingredients such as vanilla, and it can be found in many bars and cafes across the region. It is also not uncustomary to add a dollop of clotted cream on top of the scoops of Cornish ice cream.

Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid. In fact, in the Kahramanmaraş region, ice cream typically contains distinctly more salep than usual, which is why it is sometimes called kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why this ice cream variety is usually eaten with a knife and fork. In Türkiye, ice cream is commonly sold in the streets but also in specialized dondurması shops, whose owners will often go out of their way by producing their own salep, apart from using exclusively natural flavorings and milk from goats fed only with thyme, orchid flowers, and milkvetch.

Frijoles charros is a simple Mexican dish consisting of beans, onions, tomatoes, chile peppers, and coriander. Meat such as bacon, ham, or salt pork is also used in the dish, but mostly as a flavoring agent. The combination of those ingredients is cooked with liquid in a pot for a long time, until the beans are tender and some liquid still remains in the vessel. The dish has origins with the Mexican cowboys who needed the nutritive value from inexpensive beans to sustain them for long days of cattle herding. Today, frijoles charros is usually served with rice and corn flour bread on the side.

Pasulj is a popular Serbian bean soup that is traditionally prepared with white beans. The beans are usually simmered with sausage, bacon, or ham, and vegetables such as onions and carrots. Paprika, bay leaves, and garlic are commonly used as seasonings in the soup. Pasulj is a typical representative of Serbian comfort food, and it is also very popular throughout the Balkans, especially in the neighboring countries. It is recommended to serve the dish with some crusty bread or sliced raw onions on the side.

Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such as carrots, onions, garlic, thyme, and mushrooms. The ingredients are simmered for a long time until the meat is completely soft and succulent, and all the juices have blended into a hearty, dark sauce. Some say that the dish tastes even better after it has been refrigerated for 24 hours and then reheated. Beef bourguignon dates back to the Middle Ages, when the slow-cooking process was used to soften tougher cuts of meat using only the ingredients that were readily available. Pairing a serving of beef bourguignon with a full-bodied red Burgundy makes for a true gourmet delight.

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an English muffin that are topped with a slice of ham or bacon, a poached egg, and sauce Hollandaise. Although there are numerous theories about the origin of the dish, most people agree that credit should be given to Delmonico's Restaurant. It is believed that Delmonico's chef named Charles Ranhofer invented the dish in 1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something new. Ranhofer even published the recipe in his cookbook, The Epicurean, published in 1894. Regardless of the inventor, eggs Benedict are nowadays found throughout the world, in numerous variations such as eggs Mornay, Florentine, Blanchard, Hussarde, and Cochon.

Vereshchaka is a traditional stew that has been prepared since at least the mid-18th century. Originally, it was a variation of machanka meat sauce. The stew is usually made with pork sausages, bacon, onions, flour, beer, and spices. Once prepared, vereshchaka is traditionally served in a pot, accompanied by buckwheat pancakes on the side. The dish was invented by royal chef named Vereshchaka, and it became widely known in the 19th century. Nowadays, this hearty stew has many variations, so in Ukraine, it is prepared with pork meat, rye bread, and beetroot sauce.

Bryndzové halušky is a modest and simple meal consisting of three elements: halušky, bryndza, and bacon. Halušky is a traditional name for a type of dumpling made with grated raw potatoes and flour. The second essential ingredient in this dish is bryndza, a flavorful cheese made from sheep's milk, authentic to the Liptov area. The original Slovak bryndza is salty, strong, crumbly, and light gray, while the mass-produced varieties are usually milder, lighter, and typically have a certain percentage of cow's cheese. Bryndza is added directly to halušky and mixed thoroughly until it melts. The third and the final part of this dish is bacon, typically cut into pieces, fried in a pan, and sprinkled on top of the dish. This hearty meal is a symbol of pride for Slovaks, and it symbolizes Slovak cuisine as it is: simple, straightforward, and traditional.

Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms. Although it is extremely popular throughout Poland, each region has its own version of the dish. It is sometimes served in an edible bowl made of bread, when it is common to add halves of hard-boiled eggs on top of the soup as garnish. Żurek is traditionally prepared and consumed during Easter. There is a popular version of the soup called barszcz bialy, made with wheat flour instead of rye flour. The name żur is derived from the German word sur, or sauer, meaning sour, referring to the typical flavor of this popular, hearty soup.

Cocido lebaniego is a traditional dish originating from the Liébana area in Cantabria. The stew consists of local chickpeas, potatoes, and cabbage with meat from the pig slaughter such as chorizo, bacon, and morcilla. Breadcrumbs, parsley, and cecina dried meat is often added to the stew as well. Due to the fact that the stew is very hearty and nutritious, it's traditionally eaten as the main course. The consommé is enjoyed first, followed by the chickpeas and vegetables, while the meat is usually saved for last, although some like to eat the meat and the chickpeas together.