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Südtiroler wine refers to wines produced in South Tyrol, also known as Alto Adige, a mountainous wine region in northern Italy bordering Austria, where both white and red wines are made under the Alto Adige DOC from a mix of international and locally established grape varieties including Pinot Blanc, Gewürztraminer, Sauvignon Blanc, Pinot Noir, Lagrein, and Schiava. Viticulture in Südtirol developed through its position at the intersection of Italian and Central European wine cultures, shaped by monastic vineyards, Alpine farming systems, and long-standing trade routes across the Brenner Pass, with vineyard land gradually organized along valley floors and steep slopes where altitude, exposure, and soil composition encouraged careful site selection and small-scale parcel management. Wine production emphasizes precision farming in challenging terrain, with grapes harvested at varying elevations to balance ripeness and acidity, followed by vinification that often favors stainless steel fermentation for whites and a mix of neutral oak and steel for reds, allowing clarity of fruit and site expression while maintaining freshness, and wines are bottled after controlled aging suited to their structure. Serving practices align with style, with whites and lighter reds served cool and fuller reds at moderate cellar temperature, and decanting applied selectively. A defining aspect of Südtiroler wine is the combination of Alpine climate influence with Mediterranean sunlight, resulting in wines that show ripeness alongside firm acidity across multiple grape varieties rather than a single dominant profile. Südtiroler wines are consumed mainly with meals in South Tyrol, northern Italy, and export markets, paired with foods such as cured meats, poultry, freshwater fish, mushroom dishes, alpine cheeses, and vegetable-based plates, and they also function as everyday table wines due to their balance, moderate alcohol, and adaptability to both Central European and northern Italian cuisines.

In Madagascar, laoka is the name given to a variety of side dishes and accompaniments that are served with rice. Most laokas are served in some type of sauce – in coastal areas the ingredients are usually prepared with coconut milk, while in the highlands the sauce is based on tomatoes. Here are just some of the ingredients used for laoka: cassava leaves, peanuts, groundnuts, seafood, various local greens, yams, maize, and sweet potatoes. Some laokas are also served with a spicy condiment called sakay, made with chili peppers, ginger, and garlic.

Awarma, also spelled qawarma, is preserved meat made by slowly cooking lamb, or sometimes beef, in a large quantity of rendered animal fat and salt. Once cooled, the meat remains enclosed beneath the solidified fat, creating a dense preserve that historically supplied mountain communities with meat through the winter. Its flavor is intensely savory and rich, with the character of lamb fat becoming especially pronounced when sheep-tail fat, known as liyeh, is used. Awarma became especially important in the mountain regions and Bekaa Valley before refrigeration, when meat slaughtered in autumn needed to last through the colder months. It formed part of the wider mouneh cycle of foods stored for winter. Meat was salted, drained, cooked thoroughly in fat, and packed into earthenware jars kept in cool, dark storage. The hardened fat formed a protective layer around the meat and limited its contact with air. Modern versions are generally stored in clean glass jars under refrigeration. Fat-tailed sheep were particularly valuable for this purpose. The Awassi, one of the major sheep breeds of the Levant, naturally stores a substantial reserve of fat in its tail. That fat was an important source of cooking and preserving fat in regions where the breed was common. Older accounts describe sheep being deliberately fattened through summer before slaughter as cooler weather approached. The resulting meat and tail fat were divided among several winter foods, with awarma providing one of the most durable uses. The slaughter season was associated with early autumn rather than one fixed November date. The meat-to-fat ratio varies. A widely used modern formula combines roughly equal quantities of lamb and lamb fat, while older versions could contain considerably more fat than meat. Sheep-tail fat is especially prized, although other lamb fat can be used. Beef may replace the lamb, particularly when combined with sheep-tail fat, creating a milder and usually less gamey version. The fat is cut into small pieces and slowly rendered in a heavy pot until it becomes clear and liquid. Lean lamb or beef is minced or finely diced and salted generously before being added. The meat then cooks slowly in the rendered fat until fully cooked and, crucially, until the water released from the meat has evaporated. Removing moisture is central to the preserving method; the finished mixture should contain meat suspended almost entirely in fat rather than water or broth. Seasoning can be very simple. Salt is essential, while allspice, black pepper, cinnamon, or a seven-spice blend may be added. Some versions remain completely spice-free so that the flavor of lamb and rendered fat dominates. More aromatic variations may include coriander, nutmeg, or clove, although these are optional additions rather than defining ingredients. While still fluid, the meat and fat are transferred to clean, dry jars. As the mixture cools, the fat becomes opaque and firm, surrounding the browned pieces of meat in a white solid block. Earlier versions were kept in sealed earthenware vessels in cool storage rooms or cellars. Historical sources describe awarma as a winter reserve capable of lasting for extended periods, while modern food-safety practice favors refrigeration. Refrigerated awarma can keep for many months when made and stored correctly. Awarma is rarely eaten cold or in large quantities on its own. A spoonful is usually removed from the jar and heated until the solid fat melts and the meat becomes hot and crisp around the edges. One of its best-known uses is bayd bi awarma, in which eggs are cracked directly into the melted meat and fat. The awarma seasons the eggs with salt, lamb, and warm spices while supplying all the fat needed for frying. It is commonly eaten with flatbread and fresh vegetables.  Awarma is also spooned over hummus, where the hot meat and melted fat contrast with the cool, smooth chickpea base. It can enrich kishk, the fermented bulgur-and-yogurt mixture used for soups and stews, adding both meat and fat to the thick, tangy broth. These remain among its most established uses. The preserved meat can also be spread over or enclosed in dough before baking. It appears in awarma fatayer, meat pies, manakish-style breads, and other savory pastries. Heating melts the fat into the dough while the small pieces of meat become concentrated and crisp.

Awaze tibs is a spicy sauté of beef or lamb coated with awaze, the concentrated chile paste that gives the dish its deep red color, pronounced heat, and slightly tangy character. It belongs to the larger family of tibs, Ethiopia’s quick-cooked meat dishes, but differs from drier versions because the meat is finished with enough awaze to form a flavorful coating and sometimes a small amount of sauce. There is no documented date or single place associated with its creation, and it is better understood as a development of Ethiopian tibs cooking combined with the long-established use of berbere-based awaze as a table condiment and seasoning. Awaze itself is generally made by mixing berbere with a liquid such as water, oil, tej, wine, or areke until it becomes a thick paste, and household formulas may also include additional spices or salt. Ethiopian cooks commonly use awaze not only as a dipping sauce but also directly in stir-fried dishes, and its use with tibs became sufficiently established for awaze tibs to be recognized as a distinct preparation. To prepare the dish, beef or lamb is cut into bite-sized pieces and quickly browned in a hot pan, usually with oil or niter kibbeh, Ethiopia’s seasoned clarified butter. Onion, garlic, fresh green chili, and tomato are common additions, while ginger and fresh rosemary may also be used. The meat is cooked over relatively high heat so that it browns rather than slowly stews, after which awaze is stirred through and briefly cooked with the meat until every piece is coated. The amount of sauce varies considerably: some versions are only lightly glazed with awaze, while others contain enough tomato and chile paste to sit somewhere between a sauté and a shallow stew. This distinguishes it clearly from derek tibs, which is cooked until relatively dry and browned, while both preparations may use similar meat, onions, peppers, and aromatics. Beef is especially common, although lamb versions are also widespread, and the level of heat can be adjusted by changing the quantity and strength of the awaze rather than altering the basic cooking technique. Awaze tibs is served immediately while the meat is still hot and juicy, usually over or alongside injera, whose sour flavor and soft texture balance the concentrated chile seasoning and absorb the juices from the pan. It may form part of a larger shared platter with lentils, vegetables, greens, or other Ethiopian dishes, while extra awaze can be provided on the side for additional heat. Mild fresh cheese such as ayibe can provide a cooling contrast, and tej, beer, water, or tea all work naturally alongside the dish, with tej having an especially close connection because Ethiopian honey wine can also be used as the liquid component of the awaze itself.

Betabeles is a traditional beet salad. It's usually made with a combination of beets, sugar, cornstarch, orange juice, lemon juice, grated orange zest, salt, and pepper. The beets are boiled in a saucepan until the skin blisters, and the beets are then drained, cooled, and the skin is peeled off. Other ingredients are mixed in a saucepan and boiled until the sugar and cornstarch dissolve. The beets are added to the pan, the mixture is seasoned with salt and pepper and heated until the beets become hot. This beet salad is served immediately, while still warm.

Schackrutor is a popular Swedish cookie that resembles a checkerboard or chessboard. These are buttery, shortbread-like cookies made by combining two different colored doughs, usually vanilla and chocolate, to create a distinctive checkered appearance. Making schackrutor involves rolling out each dough into a square or rectangular shape, stacking them, and then slicing the stacked dough into smaller squares or rectangles. These are then baked until they are lightly golden and enjoyed with some tea or coffee. 

Pupusa de arroz is a Salvadoran stuffed griddle cake made with rice flour instead of the more common nixtamalized corn masa, and it is especially associated with Olocuilta in the department of La Paz, where it has become one of the town’s defining foods. The style emerged in Olocuilta during the first half of the 20th century, when locally available rice began to be milled into flour and used for pupusa dough, creating a regional alternative to the corn-based versions eaten throughout El Salvador. Over time, Olocuilta became so closely identified with rice pupusas that roadside pupuserías and restaurants along the route south of San Salvador helped spread their reputation far beyond the town. The dough is made by combining finely milled rice flour with warm water and salt until it becomes soft enough to shape but firm enough to hold a filling. Portions are flattened by hand, filled, closed, and pressed into thick discs before being cooked on a hot comal with little or no added fat. Cheese is one of the most common fillings, but revueltas with cheese, refried beans, and seasoned pork are equally characteristic, while loroco, chicharrón, beans, or combinations of these ingredients may also be used. Rice flour gives the cooked pupusa a noticeably different texture from corn masa: the exterior tends to become slightly crisper and more delicate, while the interior remains soft and pleasantly chewy. The flavor is milder and less distinctly corn-like, allowing the cheese or meat filling to stand out more clearly. Pupusas de arroz are eaten hot, usually straight from the comal, and are served in the same way as other Salvadoran pupusas, with curtido, the lightly fermented cabbage and carrot relish, and a thin tomato salsa. They are especially associated with Olocuilta’s pupuserías, roadside restaurants, and family-run food businesses, but they are now found throughout El Salvador and in Salvadoran communities abroad. A plate of rice pupusas is commonly eaten for breakfast, dinner, or as a substantial snack, and it pairs naturally with curtido and salsa roja, while coffee, horchata, tamarind drink, or cold soft drinks are common beverages alongside them.

Roasted lobster tails with coconut curry dipping sauce is a culinary preparation originating from the Republic of Kiribati. The development of this dish is a direct result of the geographic availability of the spiny lobster, which inhabits the seaward edges of coral reefs, and the ubiquitous presence of the coconut palm across the archipelago. The integration of curry powder into the local diet stems from historical trade routes and British colonial influence in the Gilbert Islands during the late 19th and early 20th centuries, which introduced processed spice blends to the region. Preparation begins with the selection of fresh lobster tails, which are split longitudinally and seasoned with salt and lime juice before being roasted over open flames or in an oven at approximately 200°C until the flesh reaches an internal temperature of 60°C. The dipping sauce is constructed by extracting the liquid from grated coconut meat and simmering it with curry powder, minced garlic, and bird's eye chilies until the emulsion thickens. The lobster is served in its own shell to retain heat and is presented alongside the warm curry reduction. It is eaten as a significant protein source during communal gatherings known as botaki in local maneaba (meeting houses), or increasingly in hospitality venues catering to tourism. The dish is eaten by dipping pieces of the roasted tail into the sauce, often accompanied by local starches such as boiled breadfruit (te mai), taro, or te babai (giant swamp taro) which serve to neutralize the heat of the curry. Beverage pairings include fresh coconut water served directly from the shell, which provides an electrolyte-rich and cooling counterpoint to the spice, or a dry white wine, which possesses the acidity required to balance the saturated fats of the coconut cream.

Te inai is a culinary preparation of whole or sliced parrotfish that is fried in oil, serving as a primary protein staple in the Republic of Kiribati. The utilization of this specific reef fish is a result of the local ecology, as parrotfish are abundant in the shallow coral gardens and lagoon slopes of the atolls, where they are harvested using nets or spears from outrigger canoes. The practice of frying fish became more prevalent following the introduction of processed cooking oils through trade, though the use of rendered coconut oil remains a primary method. Preparation involves scaling the fish and removing the viscera, followed by scoring the skin with diagonal cuts to ensure the heat penetrates the dense muscle and to facilitate a crisp texture. The fish is then marinated and seasoned with sea salt, and fried in high-heat coconut oil until the exterior reaches a golden-brown state and the interior flesh becomes opaque and flaky. A specific property of parrotfish is its diet of coral and algae, which results in a lean, white meat with a mild flavor and a unique skin texture that becomes highly brittle when fried. Te inai is served hot and is typically the central component of a meal, often presented on a shared platter. It is eaten by hand, a method that allows for the efficient removal of the small bones common in reef fish, and is frequently accompanied by a starch like batata mash or boiled breadfruit. These starches serve to balance the oil content of the fried fish.

Masaura are Nepalese sun-dried vegetable balls made with a combination of minced vegetables and black lentil paste. The vegetables used in the process are typically yam and colocassia leaf. The dried balls are usually fried in oil and used in curries, which are then paired with steamed rice on the side.

Raclette is a semi-hard cow’s milk cheese produced primarily in Switzerland and in specific regions of France, made in wheel form and aged to achieve a supple interior and a rind that protects the paste while allowing controlled moisture loss. Its development is closely linked to Alpine dairy practices in areas where cattle grazing at elevation produced milk with higher fat content, and cheesemakers refined a style that favored even melting and restrained acidity, with written references to similar cheeses appearing in Swiss records from the medieval period and clearer identification of raclette-style cheeses emerging by the seventeenth century as seasonal herding patterns and local consumption shaped production. The cheese is made by gently heating raw or pasteurized milk, adding rennet to form curds, pressing the curds into wheels, and aging them for several months with regular washing or brushing of the rind, a process that encourages a mild aroma and prevents excessive drying, and this method results in a cheese that softens uniformly when exposed to heat rather than collapsing or separating. Preparation for serving centers on heating the cheese so the surface layer melts while the rest retains structure, historically achieved by placing a wheel near an open fire and now commonly done with specialized tabletop devices or ovens, after which the molten portion is scraped onto accompanying foods. A defining characteristic of raclette cheese is its melting behavior, which has been deliberately optimized through milk selection, curd handling, and aging parameters, making it distinct from many other Alpine cheeses that are better suited for grating or slicing. Raclette is eaten mainly in domestic and communal settings during cooler seasons in Switzerland and neighboring regions, served with boiled or roasted potatoes, pickled vegetables, and cured meats, and it pairs well with dry white wines such as those made from alpine grape varieties, light-bodied reds with low tannin, and non-alcoholic options like black tea or sparkling water that balance its fat content without overwhelming its flavor.

Colli Berici refers to a wine-producing hilly area south of the city of Vicenza in the Veneto region of Italy and to the wines made under the Colli Berici DOC, which include both red and white styles sourced from limestone-rich hills distinct from the surrounding plains. Viticulture in the Colli Berici developed within a landscape shaped by ancient marine sediments uplifted into low hills, where well-drained calcareous soils and sheltered exposures supported grape growing alongside olives and cereals, and where proximity to Vicenza encouraged structured agriculture and commercial wine production rather than isolated subsistence farming. Wine production in the area focuses on both indigenous and international grape varieties, with reds often based on Tai Rosso, Merlot, Cabernet Sauvignon, and Cabernet Franc, and whites commonly produced from Garganega, Pinot Bianco, and Chardonnay, vinified with methods that emphasize balance and clarity, typically using controlled fermentation and moderate aging that may include oak for certain red wines while avoiding excessive extraction. A defining aspect of Colli Berici wines is the prominence of limestone influence, which contributes firmness and freshness across styles and supports Tai Rosso in particular, a grape that shows a markedly different profile here than in neighboring zones due to soil and microclimate rather than winemaking technique. These wines are consumed primarily as table wines in homes and restaurants across Veneto, served at appropriate temperatures depending on style, and they pair well with grilled meats, poultry, cured meats, vegetable dishes, and medium-aged cheeses, while lighter examples accompany everyday meals and more structured reds are reserved for dinner settings where food is central to consumption rather than tasting alone.

Yum sen lon is a glass noodle salad mixed with fresh vegetables, herbs, and cooked pork or shrimp, then dressed with lime juice, fish sauce, garlic, chile, and sugar. The noodles are translucent, slippery, and slightly springy, with a mild flavor that takes on the dressing. Celery, bell pepper, and thinly sliced shallots or onion add crunch, while mint and cilantro are mixed in near the end. The dish uses both pork belly and ground pork, which add different textures: sliced belly contributes pieces of meat and fat, while ground pork appears as small morsels throughout the noodles. The name also appears as yam sen lon, and recipes vary in their choice of vegetables and protein. Glass noodles, sometimes called cellophane or bean-thread noodles, are made from starch and become translucent when cooked. They differ from rice vermicelli, which remains more opaque, although both may be labeled “vermicelli” in English. The dried strands are softened and cooked according to the type being used, then drained thoroughly. They should be tender but still hold together when tossed. Overcooking makes them fragile, while excess water dilutes the dressing. Softened noodles can be cut with scissors to make them easier to portion; others leave the strands long. The dressing is made separately, often by pounding garlic and red chiles with sugar and a little salt before adding lime juice and fish sauce. The crushed garlic and chile are mixed into the salad in small pieces. Lime adds pronounced sourness, fish sauce supplies salt and savory depth, and sugar tempers both. The amount of chile can be adjusted without changing the basic preparation. The vegetables are sliced thinly enough to mix through the strands rather than sit in large pieces on top. Celery retains its firm bite, bell pepper adds sweetness, and raw onion or shallot brings a sharper flavor. Carrot is included in some versions. Mint and cilantro are left until the final toss so the leaves remain intact. The meat is cooked separately before assembly. Pork belly or other pork strips may be grilled, rested, and sliced, leaving browned edges that contrast with the soft noodles. Ground pork produces a more evenly distributed filling, while shrimp remains in distinct pieces. Some preparations include roasted peanuts, which add a dry crunch alongside the vegetables, but they are optional. Chicken and meat-free versions are also served in restaurants. A vegetarian preparation also omits meat and replaces fish sauce. Yum sen lon can be served slightly warm or made with cooled ingredients; chilling it is not required. It is eaten as a starter, a shared dish, or a larger noodle serving. Some restaurant versions include rice-and-sesame crackers, kept beside the salad to stay crisp. The dressing is tossed through shortly before serving, followed by the herbs and cooked meat or shrimp. Any dressing that settles at the bottom of the bowl can be spooned over the noodles when portions are served.

Arroz a la plancha is a traditional rice specialty hailing from Nicaragua. The rice is cooked a la plancha, referring to the unique cooking method that involves grilling food on a round, flat metal plate. To prepare this dish, rice is first boiled in water or stock until tender, then portions of it are cooked on a hot plancha or a non-stick pan until the exterior becomes slightly crispy and caramelized. The rice portions are often shaped while they’re being cooked on the plancha or pan using a round or square mold. There are numerous variations on this dish, and the grilled rice may come with a variety of accompaniments. One version calls for boiling the rice in fish fumet and then combining arroz a la plancha with sautéed shrimps, calamari, or chipirones (baby squid or small cuttlefish). The texture of this rice delicacy reminds of paella’s signature crispy, caramelized bottom.

Old sour is a unique American sauce that is especially popular in Key West and the Bahamas, where it is a staple found in almost every kitchen. It used to be made with bird peppers, key lime juice (or sour oranges) and salt, but today it is typically made with a fermented combination of lime juice and salt. Old sour pairs especially well with cooked or raw seafood or conch chowders, although it can also be used instead of vinegar or citrus juices as a salad dressing.

Pangiallo is a traditional Christmas cake originating from Rome, where it's eaten during times of celebration. It's also known as the Christmas cake of Lazio. The cake is usually prepared on the day of the winter solstice as a wish for the return of sunny days. It's made with a combination of flour, candied fruit, pine nuts, hazelnuts, walnuts, almonds, raisins, honey, grated orange peel, lemon peel, and chocolate. The cake is topped with saffron glaze and baked, and if you want to make it even richer, feel free to add pistachios and dried figs to the mix.

Panonta is a multi-layered sandwich that’s one mammoth of a meal given it’s made with a large loaf of homemade bread, which is sliced, then brushed with bacon grease or lard, and layered with various ingredients, typically fried bacon, sausages, peppers, frittata, grated cheese, garlic, and parsley. The sandwich is present in Abruzzo, Molise, and parts of Lazio, while the name comes from the phrase pane unto, meaning greased bread. It was created for practical reasons so that shepherds and farmers had something easy to carry that could sustain them while working long and hard in the mountains or the countryside. As far as variations go, the one from the town of Miranda is especially popular and prized. 

Sykomaida is a traditional dessert from the Greek island of Corfu, a type of fig cake made from dried figs, ground almonds or walnuts, ouzo (a Greek anise-flavored liquor), cinnamon, cloves, and fennel seeds. In 2009, sykomaida was recognized by the European Union as a Protected Designation of Origin (PDO) product, meaning that only fig desserts made in a specific way in Corfu can be called sykomaida. A typical process of making sykomaida involves drying figs in the sun, then chopping or grinding them up and mixing them with the other ingredients to form a dense, sweet, and flavorful mixture. The mixture is then shaped into a round or a roll, which can be stored and sliced off as needed. The product has a long shelf life and is often served with coffee or as a snack or dessert. 

The Central Coast AVA appellation is a large American Viticultural Area in California that extends from San Francisco Bay to Santa Barbara County and covers a wide range of climates and soils that support grapes such as Pinot Noir, Chardonnay, Syrah, Cabernet Sauvignon, and numerous other varieties grown across coastal valleys, foothills, and inland benches. Its designation emerged in 1985 as producers and regulators sought to define a broad zone that shared maritime influence from the Pacific Ocean while encompassing several more specific sub-regions, allowing wineries to label wines sourced from a multi-county area that showed consistent cooling effects, fog patterns, and topographic features distinct from the hotter parts of the state’s interior. Production methods vary widely due to the size of the region, but most wineries rely on controlled fermentation in stainless steel or open-top tanks, selective use of oak for structure and aromatic development, and careful blending when fruit comes from multiple counties, while bottling is timed to maintain balance between acidity, fruit expression, and tannin management. One notable aspect is the scale of the appellation, which contains numerous smaller AVAs with markedly different microclimates, giving producers flexibility to craft single-site wines or multi-area blends under the same broad designation. Central Coast wines are consumed throughout California, across the United States, and in export markets where California wine is widely available, and they are served at cool cellar temperatures for reds and lightly chilled for whites with foods such as grilled poultry, salmon, pork, vegetables, pasta, and mild cheeses, accompanied by still water, sparkling water, and unobtrusive aperitifs depending on the context of the meal.

Arepa dominó is an arepa filled with black beans and white cheese, a simple combination whose black-and-white colors inspired the name “dominó.” It is eaten throughout Venezuela and is especially common at areperas, breakfast counters, cafés, and home kitchens, where it is valued as a filling meatless option that still feels substantial enough for breakfast, lunch, or a late snack. The pairing became part of the modern Venezuelan arepa repertoire as filled arepas grew into a highly varied urban food culture during the 20th century, with many combinations acquiring memorable names based on their ingredients or appearance. The dominó filling is one of the clearest examples: black beans, usually seasoned in a straightforward home-style manner, are matched with a mild white cheese such as queso blanco, queso de mano, or another fresh salty cheese. The arepa itself is made from precooked cornmeal mixed with water and salt, shaped into a thick round, then cooked on a griddle and often finished in the oven until the exterior is lightly crisp and the inside remains soft. Once split open, it is filled generously with the beans and cheese, which can be crumbled, sliced, or grated depending on the type used. Some versions add a little butter inside the hot arepa, while others keep the filling to just beans and cheese so the contrast stays clean. The defining feature is not a complicated technique but the balance between the earthy, creamy black beans, the salty fresh cheese, and the warm corn flavor of the arepa. Arepa dominó is commonly eaten for breakfast or dinner, though it is also a standard all-day order at Venezuelan areperas, and it is often served on its own or with avocado, fresh cheese, or a simple salad on the side. It pairs naturally with café con leche, black coffee, fresh fruit juice, papelón con limón, or malt drinks, all of which fit the casual, everyday way the dish is usually eaten.  

This beef-based version of pho is prepared with assorted cuts and parts of beef – the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam. Beef pho is usually flavored with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander. The dish is served piping hot in a bowl along with rice noodles, and it's typically topped with cilantro, sliced onions, and chopped green onions. On the side, you can often find a platter with bean sprouts, lime wedges, and sliced hot peppers so each person can add the garnishes to his or her liking. Hoisin and Sriracha sauces are also often-seen staples on the side.

Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sù, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramisù are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramisù (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramisù should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramisù is widely thought to have been invented, has died.

Soto Betawi is a hearty beef soup consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander. When served, the soup is accompanied by different condiments that typically include tomatoes, scallions, sweet soy sauce, and emping crackers. Because of its name, it is believed that the dish originated in Jakarta among the Betawi people, and today it is one of the most popular dishes in the city, usually sold at various street stalls, restaurants, or hawker-style establishments. Soto Betawi is traditionally enjoyed with steamed rice and pickled acar on the side.

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard. Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. The dish is usually accompanied by plain yogurt, mashed potatoes, and crusty bread on the side.

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.

Sweet and sour sauce is usually associated with the authentic Chinese combination of rice vinegar and sugar. The probable origin of this sweet and sour mixture is the Chinese province of Hunan, where it was originally used as a condiment or a sauce for fish, meat, and vegetables. Some theories claim that the Chinese province of Guangdong was the place where this traditional sauce first appeared, but it is also possible that both sauces were developed independently at the same time in different provinces. The primary form had a pale yellow color, it was usually uncooked and served on the side as a dipping sauce. In some eastern Chinese provinces fruits such as pears and pineapples were used to create different flavor combinations. Later, the addition of various sauces, primarily soy and Worcestershire sauce, and different ingredients such as brown sugar, molasses, and honey, enabled the creation of numerous flavor varieties. The western versions usually add ketchup, which contributes to the distinctive red color of the sauce. In China, sweet and sour sauce is mostly used for dipping and is usually incorporated in stir-fries. The sauce is highly versatile, and can act as an accompaniment to seafood, meat, and even vegetable dishes. In the United States and Europe, it has become one of the most popular condiments and sauces, which has surpassed its original purposes, and is now commonly served in fast food chains and restaurants. This flavorful sauce is easily prepared at home, but can also be found in every better-equipped supermarket in China, Europe, and North America.

Beeshee, also known as bishi, is a thin and crispy Armenian fried treat similar to a pancake. It is usually made with a dough consisting of flour, sugar, salt, and warm water that is rolled out into very thin circles, brushed with melted butter, and then shaped into square packet-like pastries. The dough squares are rolled out again into larger squares, brushed with melted butter, and then fried until crisp golden on both sides. These crispy fried Armenian treats are eaten warm with lots of sugar, simple syrup, or honey on top, usually for breakfast.

Aceite Monterrubio is an extra virgin olive oil made in the in the province of Badajoz, in the Autonomous Community of Extremadura. This olive oil is made using local olive varieties; Ergot, which gives it a fruity, aromatic and nutty flavor, and Picual or Jabata, responsible for the stability of the oil and its slightly spicy flavor. Aceite Monterrubio is made using only mechanical means that don't alter its natural qualities. Traditional cultivation practices combined with modern technology and strict rules regarding all stages of production are essential to protect the quality and ensure the traceability of this exceptional olive oil.

ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.

Abbaye de Timadeuc is a French cheese hailing from Brehan in the region of Brittany, where it's produced by the monks at the Abbaye Cistercienne Notre-Dame de Timadeuc. The cheese is made from pasteurized cow's milk and it's usually left to age from 2 to 3 weeks before consumption. Underneath its washed rind, the texture is slightly soft, springy, and open with a few irregular eyes scattered throughout the paste. The flavors are generally mild and lactic. It's recommended to pair the cheese with a glass of Gamay de Touraine wine.

The cultivation of garlic in the wider Polesine area goes back to the Roman times when garlic was the most widely spread crop. Due to its commercial importance throughout history, and the rise of industrial cultivation in the mid-1900s, Aglio Bianco Polesano has become known as the White Gold of Polesine. It is still grown across the Veneto plains, locally known as 'the Land of the Great Rivers', nestled between Italy's two largest - Po and Adige. The Aglio Bianco Polesano was derived from a local ecotype and apart from its white color, this variety of garlic is distinguished by a unique, fruity aroma, less pungent than other varieties, and a delicate, fresh taste. Another interesting fact: every summer, in the Arquà Polesine Castle, people from around Veneto gather for the feast of Aglio Polesano.

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone in many Greek blends. It is best known as a full-bodied red, usually coming from Nemea, but it can also be made into young, light red wines, fresh rosés, or dessert styles. Agiorgitiko wines are typically characterized by fruity aromas, which are sometimes accompanied by notes of sweet spices. The wines are soft, and the tannins are present but never aggressive. The acidity is usually low to moderate. Aged and oak-aged styles are more tannic, with more concentrated, complex flavors. Agiorgitiko wines are usually food-friendly and can pair with a variety of dishes. They are a good match with red meat, sausages, stews, lamb, and pasta dishes. 

The story of the invention of this everyday household name changes depending on how you define it. If you think a pizza is an oven-baked flatbread, its origins lie in the ancient Middle East. If pizza must have toppings, its origins date back to the ancient Romans and Greeks, who baked flatbreads and topped them with available, local spices and olive oil. But the pizza we all know today, made with tomato sauce, cheese, and numerous toppings, originated in Italy. It became popular in Naples in the 18th century as a cheap, nourishing food that was consumed mainly by peasants. The modern pizza as we know it today evolved from early Neapolitan flatbreads topped with lard, salt, and garlic. No one knows when or why the tomato first began being used in the preparation of pizza, but it is known that they were first recorded in Italy in 1544. While most Europeans initially disparaged them as poisonous, the southern Italians embraced them, giving them the name pomi d’oro (golden apples). Although some say that tomatoes have been used on pizza marinara since 1734, others claim that they were not used until the early 19th century. The Italians credit Raffaele Esposito of Pizzeria Brandi as having invented the first modern pizza in 1889. He was supposed to make a variety of pizzas for the queen, so he made one with lard, cheese, and basil, one with fish, and one with mozzarella, basil, and tomatoes. Known as pizza alla mozzarella at the time, this last pizza later became known as pizza margherita, once the queen declared it as her favorite. Interestingly enough, the colors of the margherita are the same as those found on the Italian flag. Pizza crossed over the Italian border shortly thereafter, to Spain, France, England, and the United States, where it was introduced by Italian immigrants. However, it didn’t gain much popularity until after World War II. In the United States, the first pizzeria was opened in New York City by Gennaro Lombardi in 1905, and since then it has become one of the most popular food items in the United States. In an ironic twist of fate, American-style pizza has been re-exported back to Italy, where it is has also gained in popularity today. In 2008, two Italian associations called Real Pizza and the Association of Neapolitan Pizza-makers introduced new regulations on what constitutes a true Neapolitan pizza. According to them, the real, legally-protected Neapolitan margherita should be made with exact amounts of mozzarella, salt, and tomatoes, and it should be baked in a wood-fired oven at 485°C. Today, there are numerous variations of this beloved dish throughout the world, from those with simple toppings such as ham, prosciutto, onions, and bell peppers, to unusual variations such as hot dog or hamburger pizza or decadent toppings such as white truffles, edible gold, lobster, and caviar.

Agua de Sevilla is a Spanish cocktail that is typically made with a combination of pineapple juice, sparkling wine, triple sec, whiskey, sugar, and sour mix, although there are numerous recipes and ways of preparation. The drink is a staple at numerous nightclubs in Seville, and it is quite often topped with a layer of whipped cream. Agua de Sevilla is traditionally served in large pitchers that are meant to be shared among a few people.

Aji amarillo is a staple in Peruvian cuisine, a chile pepper with a bright orange color and thick flesh. Its heat level ranges from medium to hot, and it is commonly used in a variety of soups and sauces. This chile variety is native to South America and has a distinctive, subtle, and full-bodied fruitiness. It can be bought in a few forms: dried, fresh, canned, or in the form of a paste. When incorporated into sauces, it is often thickened with bread, mayonnaise, and dairy products, and it is then spooned over a variety of meat, fish, and vegetable dishes. When used in its dried and ground form, it is especially good for rice dishes, giving them a sweetish flavor and vibrant color.

Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome's favorites, equally popular throughout the country. Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce. 

Daing is a Filipino term which refers to a vast category of marinated or salted sun-dried fish. Depending on the region and the technique, daing can be produced with various types of fish that may differ in texture and moisture levels. Marinated or dried fish is used in numerous Filipino dishes as an ingredient, side dish, topping, or a condiment which gives flavor to various stewed or stir-fried dishes. Though it originated as a preservation technique, today it is produced in many traditional Filipino households and sold at numerous markets throughout the country.

Invented by chef Halmat Givra of Nya Gul & Blå restaurant in Piteå, volcano pizza is a visually impressive dish with extra everything – there are pockets of cheese and ham, salami, bacon, and beef tenderloin in a wide ring. Erupting from the center are french fries and a salad with Béarnaise sauce. This recent Swedish invention is ideal for large parties – with a great number of flavors, there is something for everyone involved.