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Panchmel dal is a traditional Indian lentil-based dish originating from Rajasthan. The word panch means five, referring to five types of lentils used for the curry – mung dal (split green lentils), masoor dal (split red lentils), chana dal (split bengal gram), split and skinned pigeon peas, and black urad dal (black lentils). Besides lentils, the dish also features tomatoes, ginger, chili peppers, garam masala powder, cardamom, cloves, cumin, turmeric, asafoetida, and ghee or oil. Once prepared, this lentil stew is traditionally served with jeera rice, rotis, or dal baati, a small and hard circular bread made from wheat and lentils.

Gelatin dessert is a sweet food that's made using gelatin, a protein obtained from animal collagen. This protein has the ability to gel or solidify liquids, making it a popular ingredient in various desserts. The use of gelatin dates back to ancient times. As early as the 1400s, gelatin was extracted from animal bones and used in various culinary applications in Europe. The development of pre-packaged, powdered gelatin in the 19th century made it accessible to a broader audience. In 1845, industrialist Peter Cooper obtained the first patent for a gelatin dessert powder, though it didn't immediately catch on. A gelatin dessert is typically made by dissolving gelatin powder in hot water and then adding sugar and flavorings such as fruit juice, artificial flavors, or other sweeteners. The mixture is then chilled until it sets into a jelly-like consistency. One of the most well-known examples of a gelatin dessert is the brand Jell-O, which comes in various flavors. Homemade versions can include additional ingredients such as pieces of fruit, whipped cream, or other decorative elements. Some vegetarians and vegans avoid gelatin since it's derived from animal sources. Alternative gelling agents like agar-agar, derived from seaweed, can be used to create similar desserts that don't contain animal products.  

Cremolada is a popular frozen dessert from Peru, often described as a cross between a smoothie and shaved ice. It's made by blending fresh fruit pulp with sugar and water, then freezing the mixture. Sometimes, a bit of lime or lemon juice might be added to enhance the fruit's natural flavors. Once it's frozen, the cremolada is scraped or shaved into a granulated texture, similar to a granita or a slushie. Cremolada is typically served in cups or glasses and is consumed with a spoon or a straw. It's especially popular in the hot months as a refreshing treat.  

Chupe de mariscos is a traditional Peruvian and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth is typically made from fish stock or the cooking liquid from the seafood. It's thickened with rice, while other common ingredients include potatoes, choclo, onions, garlic, tomatoes, and peas. What sets this dish apart from other soups is the addition of dairy. Evaporated milk or fresh milk is often added to give the soup a creamy consistency, and some versions might also have a touch of cheese, which is melted into the soup. Aji peppers, typically aji amarillo (a yellow chili pepper), give the chowder its characteristic color and a hint of heat. The soup is also seasoned with salt, pepper, cumin, and fresh herbs like coriander or parsley. Towards the end of the cooking process, eggs are usually cracked into the simmering soup, where they poach in the hot liquid. Chupe de mariscos is typically served hot, garnished with fresh herbs. Given its hearty nature, it's often enjoyed as a main dish rather than a starter.

Thalassery biryani is a type of biryani that hails from the town of Thalassery in the Indian state of Kerala, located on the Malabar coast. It uses a specific short-grain and aromatic rice called kaima rather than the long-grain basmati rice commonly used in many biryani dishes. This rice is native to the region and contributes a unique flavor and aroma to the dish. Unlike the traditional "dum" cooking method, where partially cooked rice and meat are layered and cooked together, in Thalassery biryani, the rice and meat are cooked separately before being layered and baked together. The preparation method ensures that the rice does not become overly sticky and retains its texture. While Thalassery biryani can be made with various kinds of meat, chicken and mutton are most commonly used. The meat is usually marinated with spices and yogurt before being cooked. The dish is typically served with raita, pickles, and boiled eggs.

Malabar chicken biryani is a special style of biryani that originates from the Malabar region in India's state of Kerala, located along the country's southwestern coast. What's really special about it is the use of aromatic, short-grain rice kaima, which provides a distinctive texture and taste. The chicken in this biryani is marinated in spices and yogurt, infusing it with a deep, succulent flavor. The blend of aromatic spices like star anise, cloves, cinnamon, and fennel seeds gives this biryani its unique, mildly sweet profile. Malabar chicken biryani is traditionally prepared "dum" style, which involves layering partially cooked rice and marinated chicken in a pot, sealing it, and then letting it slow-cook over a low flame. This method allows all the flavors to permeate the rice, resulting in an incredibly aromatic dish. The dish is served with raita or pickles.

Red banana (lat. Musa acuminata var. 'Red') is a variety of banana with a distinctive red or purple skin, setting it apart from the more common yellow bananas. This variety is smaller, plumper, and has a creamier texture compared to the more widely known Cavendish banana. When ripe, the flesh of the Red banana is soft and sweet, with a flavor that hints at raspberry in addition to the traditional banana taste. Red bananas are believed to originate in India, but may be native to Southeast Asia and the Pacific Islands and are now grown in many tropical and subtropical regions around the world, including parts of East Africa, South America, and the United Arab Emirates. They require a warm climate to thrive and are more sensitive to cold weather than their yellow counterparts. Nutritionally, red bananas offer a range of benefits. They are rich in vitamin C, vitamin B6, and potassium. They also contain a higher content of beta-carotene and vitamin D than yellow bananas, which gives them their unique color and contributes to their nutritional profile. In terms of culinary use, red bananas are versatile and can be enjoyed raw or used in cooking. Their sweet flavor makes them an excellent choice for desserts, smoothies, and baking. Because of their sweetness and moisture, they can add a unique flavor and texture to a variety of dishes.  

Iceberg lettuce is a popular variety of lettuce known for its crisp, refreshing texture and mild flavor. It forms a dense, round head with tightly packed leaves that range from pale green on the outside to almost white near the center. This lettuce has a high water content, giving it a distinctive crunch that is particularly valued in salads, sandwiches, and wraps. Its light and crunchy nature make it a favorite for adding texture and freshness to dishes, such as burgers and tacos, where it balances richer or spicier flavors. While iceberg lettuce is not as nutrient-dense as darker greens like romaine or kale, it still provides some vitamins, including vitamin A and K, and is very low in calories, making it a hydrating and refreshing choice. The name "iceberg" comes from the early 20th century in the United States, when the lettuce was shipped covered in ice to keep it fresh. This method helped it maintain its crispness during long-distance transport, contributing to its popularity.  

A Marie biscuit is a type of sweet, round biscuit similar to a rich tea biscuit, known by various names such as María, Mariebon, and Marietta. It is made with wheat flour, sugar, palm or sunflower oil, and vanilla flavoring. Created by London bakery Peek Freans in 1874 to commemorate the marriage of the Duke of Edinburgh and Grand Duchess Maria Alexandrovna of Russia, it became popular in Europe, particularly in Portugal and Spain. Nowadays, however, it's produced in nearly a quarter of the world. Marie biscuits are versatile, often used in desserts, eaten plain with tea, or enjoyed in various regional recipes.

Frantoio olives are a renowned variety primarily grown in Italy, particularly in the Tuscany region. They are highly valued for their use in olive oil production due to their distinctive flavor and high oil content. Frantoio olives are medium-sized with an oval shape, maturing from green to a dark purple or black color. The olive oil produced from Frantoio olives is known for its excellent quality and complex flavor profile. It typically has a fruity aroma with notes of fresh grass, artichoke, and green apple, along with a balanced bitterness and a peppery finish. This makes Frantoio olive oil a favorite among chefs and food enthusiasts for its ability to enhance the flavor of a wide range of dishes. The Frantoio olive tree is well-suited to the Mediterranean climate, thriving in the warm, dry conditions typical of regions like Tuscany. The trees are known for their productivity and resilience, producing a high yield of olives. They are also relatively resistant to common pests and diseases, contributing to their popularity among olive growers. In addition to its use in olive oil production, Frantoio olives can also be enjoyed as table olives, although this is less common. The olives and the oil derived from them are rich in antioxidants and healthy monounsaturated fats, offering various health benefits, including anti-inflammatory properties and support for cardiovascular health.  

Cassoulet de Castelnaudary is a traditional French casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goose confit, pork shank or shoulder, sausages, and pork rind. Additionally, a poultry carcass or pork bones are used to create a rich broth, along with onions and carrots, although these vegetables are not present in the final dish. The preparation of cassoulet de Castelnaudary involves several steps. The white beans are first cooked separately. The meats are browned to enhance their flavor before being combined with the beans in a large, deep earthenware pot known as a "cassole." The dish is then slow-cooked, allowing the flavors to meld together. Traditionally, the final cooking stage takes place in a baker's oven fueled by gorse from the Montagne Noire, which imparts a unique flavor to the dish. Cassoulet de Castelnaudary is known for its simplicity and hearty nature. In addition to the goose confit, it is often referred to as "pure pork" due to its use of pork shank or shoulder, sausages, and pork rind. The slow-cooking process results in a rich, flavorful casserole with a creamy texture, topped with a crispy crust that forms during the final baking. This dish is a symbol of the region's culinary heritage, reflecting the rustic and resourceful cooking traditions of rural France. Cassoulet de Castelnaudary is best enjoyed hot, often accompanied by a crusty baguette and a glass of robust red wine from the Languedoc region, making it a deeply satisfying and comforting meal.

Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize. The flavor base of the stew is typically made from sautéed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese. This gives the stew a rich and velvety texture. Locro de gallina is typically served hot, often garnished with fresh cilantro or parsley., and accompanied with rice or avocado slices.  

Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper. Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.

Canapés au fromage are a type of appetizer commonly served in France. These small, elegant snacks are typically made by placing a variety of cheeses on a base of bread, toast, or crackers. The base is usually a small piece of bread, toast, or a cracker, which can be plain or lightly toasted for extra crunch. Various types of cheese can be used, including soft cheeses like brie or camembert, hard cheeses like comté or gruyère, blue cheeses like roquefort, or fresh cheeses like goat cheese. The cheese may be sliced, spread, or crumbled depending on its texture. Canapés au fromage are often garnished with additional ingredients to enhance their flavor and presentation. Common garnishes include herbs such as chives, parsley, or thyme, nuts like walnuts or almonds, fruits such as grapes, figs, or apple slices, and cured meats like prosciutto. These delightful appetizers are a popular choice for hors d'oeuvres at parties and gatherings due to their elegance and variety.

Clairette is a white grape variety that is primarily grown in the southern Rhône Valley and Provence regions of France. It is known for producing fresh, aromatic wines with a high level of acidity and moderate alcohol content. Clairette is often used in blends but can also be vinified on its own to produce varietal wines. The flavor profile of Clairette wines typically includes notes of green apple, pear, and citrus fruits such as lemon and lime. These wines often have floral aromas, with hints of white flowers and herbs, and sometimes a touch of minerality. The high acidity of Clairette makes the wines crisp and refreshing, while the moderate alcohol content helps maintain a balanced and light-bodied structure. Clairette is a versatile grape that is used to make a variety of wine styles. In addition to still wines, it is also used in the production of sparkling wines, particularly in the Crémant de Die appellation in the Rhône Valley. The grape's high acidity and delicate aromatics make it well-suited for sparkling wine production. In the southern Rhône Valley, Clairette is commonly blended with other white grape varieties such as Grenache Blanc, Roussanne, Marsanne, and Viognier. These blends are often found in appellations such as Côtes du Rhône, Châteauneuf-du-Pape Blanc, and Lirac. The addition of Clairette to these blends helps to enhance the wine's freshness, aromatic complexity, and overall balance. In Provence, Clairette is also used in the production of rosé wines, where it contributes to the wine's light and refreshing character. The grape's versatility and ability to retain acidity in warm climates make it a valuable component in many Provençal rosés. Clairette wines pair well with a variety of foods due to their high acidity and light, fresh flavors. They are an excellent match for seafood, shellfish, salads, and light appetizers. The crispness and citrus notes also make Clairette wines a good companion for Mediterranean cuisine, including dishes with olive oil, garlic, and fresh herbs.  

Malbec is a red wine grape variety that is most famously associated with Argentina, although it originally hails from the Bordeaux region of France. It is known for producing deeply colored, full-bodied red wines with strong fruit flavors and smooth tannins. The grape has found its ideal growing conditions in Argentina, particularly in the Mendoza region, where it has become the country's flagship grape variety. Malbec wines are typically characterized by their dark, inky color and intense flavors of dark fruits such as blackberries, black cherries, and plums. These wines often have notes of chocolate, coffee, and tobacco, with hints of spice and sometimes floral undertones like violet. The tannins in Malbec are usually softer and more rounded compared to other full-bodied red wines, making them approachable and enjoyable even when young. In France, Malbec is still grown, particularly in the Cahors region, where it is known as "Cot" or "Auxerrois." Cahors Malbec tends to be more tannic and rustic compared to its Argentine counterpart, often requiring more aging to soften the tannins and develop its complex flavors. The terroir of Argentina, with its high-altitude vineyards, abundant sunshine, and well-drained soils, contributes to the exceptional quality of Malbec wines. The altitude helps maintain the grape's acidity and balance, while the dry climate reduces the risk of disease and allows the grapes to ripen fully. Malbec is also grown in other wine-producing countries, including the United States, Chile, and Australia, where it continues to gain popularity for its versatility and robust flavor profile. Malbec wines pair well with a variety of foods, particularly rich and hearty dishes. They complement grilled meats, especially beef, as well as lamb, pork, and game. The wine's fruit-forward nature and balanced acidity also make it a good match for spicy dishes, cheeses, and even dark chocolate desserts.  

Colombard is a white grape variety that is primarily grown in France but is also cultivated in other wine regions around the world, including California and South Africa. Known for its high acidity and fresh, fruity flavors, Colombard is often used in the production of both still and sparkling wines, as well as in the distillation of brandy, particularly in the Cognac and Armagnac regions of France. Colombard grapes produce wines that are typically light to medium-bodied, with a bright, zesty character. The flavor profile of Colombard wines often includes notes of green apple, citrus fruits like lemon and lime, pear, and sometimes tropical fruits such as pineapple and guava. The high acidity of Colombard makes these wines crisp and refreshing, which is why they are often enjoyed as young wines. In addition to its use in table wines, Colombard is one of the traditional grape varieties used in the production of brandy. In this context, its high acidity and relatively neutral flavor profile make it an ideal base for distillation, contributing to the production of high-quality brandies with complex, aged characteristics.  

Phở chua is a traditional Vietnamese phở variety. The first version of this noodle soup usually contains six key ingredients – pink rice noodles, peanuts, pickles, soy sauce, sour pickle liquid, and Northern sauce. The second version consists of two components – dry ingredients and the broth, with the dry ingredients including noodles, sliced and fried potatoes, pig's liver, and roasted duck meat, while the broth is made from garlic, vinegar, and sugar. Both of these versions are popular in Northern Vietnam, and the dish is garnished with fresh herbs, fried shallots, or crushed peanuts before serving. Sour phở is usually prepared and served during summer and autumn, and it's often prepared for special guests and visitors.

At its simplest, bocadillo de anchoas typically consists of a Spanish-style baguette (barra de pan) that’s been sliced along the middle and filled with anchovies. The cut side of the bread is often rubbed with ripe tomato halves, olive oil, and garlic to make the sandwich juicier and imbue it with additional flavor. Apart from the canned anchovies, other typical ingredients used in the filling include slices of goat cheese (queso de cabra) or Manchego cheese, tomatoes, onions, marmelada de pimientos (pepper marmalade), roasted red peppers (piquillo peppers), and olives. This Spanish bocadillo variety is usually eaten as an afternoon snack (merienda) or for lunch.

Torta de Azeitão is a traditional Portuguese roll cake from Azeitão, near Lisbon. It is made from a dough of eggs, sugar, and corn flour, and filled with a rich egg yolk jam (doce de ovos). The small, yellow rolls are known for their smooth, glazed appearance and delicate sweetness. Originating in the early 1900s at the "O Cego" bakery, the recipe has been passed down through generations and remains a local specialty. Despite many variations, the original recipe is a closely guarded family secret.

Lechona is a traditional Colombian dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

The traditional Scottish almond-studded fruitcake with sultanas and candied peel, known as Dundee cake originated in the city of Dundee while its name appears to have been first recorded in the late 19th century. Interestingly, the cake is said to be first created by Keiller’s, the renowned marmalade makers from Dundee, who apparently found it convenient to bake cakes during the part of the year when they weren't making marmalade, most likely to make use of the spare citrus peel. Until the 1970s, Keiller's were the only commercial bakers in Scotland allowed to make the famous cake, although the recipe was widely copied in other parts of Britain. In fact, bakers further south would often confuse it with other traditional recipes, suggesting it was merely the topping of whole blanched almonds which distinguished Dundee cake from similar British fruitcakes.

Sfogliatella is one of the most famous Italian pastries, with many regions offering their spin on the recipe. Although traditionally associated with Naples, it is believed that the original sfogliatella was invented around 1700 on the Italian Amalfi Coast, as a creation of nuns from the Santa Rosa monastery. This version was filled with luscious custard cream and black cherries preserved in syrup, and although the nuns were forbidden to have contact with the external world, the recipe was somehow obtained by a Neapolitan chef who started preparing his variety of these delicious sweets which soon became a Naples favorite. Nowadays, they are offered in two main varieties: riccia and frolla. Sfogliatella riccia is regarded as the traditional and the most common variety. It is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Sfogliatella frolla has the same filling, but it is round-shaped and made with shortcrust pastry. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. It is a very popular dessert in the United States, with their version typically being much larger than the original. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.

Pastel de Belém is a traditional Portuguese egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel de Belém dates back to 1837 when it was produced by the monks of the Jerónimos monastery. Only the custard tarts produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the others, produced by other patisseries in Lisbon are called pastel de nata. Regardless of the name, these tarts can be served hot or cold and in 2009, The Guardian listed pastel de Belém as one of the 50 'best things to eat' in the world.

Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.

Rechta is a traditional Algerian dish consisting of thin and flat noodles and chicken sauce. The noodles are made with a combination of flour, salt, and water, while the sauce is made with chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinnamon, turnips, potatoes, and zucchini. Once cooked, the rechta noodles are placed into a large dish and topped with the sauce (marga). The dish is especially popular during festive events such as weddings, Eid al Fitr (end of Ramadan), and Ashura.

In French butchery, rumsteck corresponds to the rump steak or rump roast, which is a cut of beef from the hindquarter or the back of the cow. This region includes parts of the cow that are often very flavorful and lean. The rumsteck is a popular cut due to its versatility. It can be used for a variety of dishes including stews, roasts, and steaks. The meat from this area is flavorful and reasonably tender, although it doesn't have as much marbling as cuts like the ribeye or sirloin. In general, rumsteck is a good choice for cooking methods that allow for slower cooking to bring out the flavor and tenderness of the meat, such as braising or slow roasting, although it can also be used for grilling or pan-searing.  

Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.

Candied quince or ayva tatlısı (lit. quince dessert) is a classic Turkish treat that is traditionally prepared in winter time, because quince is a seasonal fruit, best enjoyed from October to early January when there's an abundance of it in Türkiye. Quince is delicious when fully ripe and it can also be enjoyed raw, but its slightly sour flavor can be a little tough to tackle for some, which is why this fragrant fruit is most often cooked. Poached in sugar syrup, quinces become sweet and tender, gradually taking on a gorgeous, deep amber color while exuding an intense, floral, and rosy aroma. The secret to such an amazing transformation lies in slow, gentle simmering. Ayva tatlısı is traditionally topped with a scoop of kaymak, a rich Turkish clotted cream made with the milk of water buffalos; sprinkled with crushed pistachios or walnuts, and most often enjoyed over a cup of coffee.

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.

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap. It's mostly used for churrasco – the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. The name picanha is derived from the word picana, referring to the ranchers' pole used for herding cattle in Portugal and Spain. The technique was brought over to Brazil where the word picanha was used to refer to the part of the cow that was poked by ranchers with the pole.

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.

Medisterkaker is a traditional Norwegian dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices. The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes. On Christmas, these pork meatballs are traditionally served with pork ribs, boiled potatoes, sauerkraut, mustard, and lefse. 

Lumache al sugo or sizzigorrus cun bagna is a traditional Italian snail dish originating from Sardinia. The dish is usually made with a combination of snails, tomatoes, garlic, rosemary, hot peppers, olive oil, and salt. The cleaned and washed snails are cooked in boiling salted water for half an hour, and then removed from the pot. The garlic is sautéed in olive oil and tomato passata is then poured into the pan. Once the mixture starts to bubble, the snails are added in, along with rosemary and salt. The dish is cooked over low heat for about twenty more minutes, and it's then served piping hot. 

Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.

Pan de bono is a traditional Colombian bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made.

Sanduiche de mortadella is a Brazilian sandwich originating from Sao Paulo. The huge sandwich consists of a simple bread roll that's filled with mounds of freshly sliced, stacked, and griddled mortadella, while a layer of cheese is added on top, instantly melting as it touches the hot mortadella. The outer layers of mortadella are crisp and brown, while the inner ones remain silky and supple. Mortadella sandwich really needs no extra condiments, although they are typically available on the counters, and all you really need with this sandwich is a glass of cold Brazilian beer. In Sao Paulo, the best place to try these epic sandwiches is Bar do Mané, founded in 1933 and located in the city's market called Mercado Municipal.

Considered an epitome of Argentinean gastronomy and culture, asado (lit. roast; roasted) is much more than merely a meal. In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social event attended by friends and family to share the joy of outdoor cooking. Asado traditionally features a wide selection of grilled meats, mainly beef, which Argentina is most known for. The meat is cooked on a special brick-built grill called la parrilla, and the fire can either be made with charcoal (parrilla al carbón) or wood (parrilla a leña) which is more typical for the countryside and known as asado criollo, a term that indicates a more rustic, traditional style of grilling. First to go on the grill are chorizos (pork sausages), morcillas (blood sausages), and achuras (offal), followed by thinner beef cuts such as matambre (rose) and entraña (skirt steak), which are to be grilled hot and fast, as they would otherwise dry out. As for all the other juicy asado meats, they are grilled to perfection over fuego lento or slow fire. Some of the most popular cuts include bife de chorizo (sirloin), tira de asado (beef chuck ribs, flanken-style), bife ancho (Argentine ribeye), bife angosto (striploin), bife de costilla (T-bone or porterhouse), lomo (tenderloin), cuadril (rump), and vacio (flank steak). Lastly, apart from various side dishes and salads, the delicious asado meats are traditionally accompanied and doused with two sauces: chimichurri and salsa criolla.

Pura s lučinicom is a traditional Herzegovinian dish made with corn flour that has been milled on a water mill. After it has been combined with water and cooked, it is drizzled over with a combination of homemade sour milk, butter, and garlic. Light, yet flavorful, this dish can be consumed throughout the day, either for breakfast, lunch, or dinner. It is a staple of Herzegovinian cuisine, and has reared many generations of people in the area, symbolizing the tradition of ancestors' lives in the region.