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Gānbiān sìjìdòu is a Sichuan stir-fried green bean dish known for its dry, savory texture and deep, aromatic flavor. The name means “dry-fried green beans,” referring to the cooking technique that removes the beans’ moisture and concentrates their taste. Originating from Sichuan province in southwestern China, it has become one of the region’s most recognized vegetable dishes, appreciated for the balance between crispness, saltiness, and the subtle tingle of Sichuan peppercorn. The dish developed in the home kitchens and teahouses of Sichuan, where vegetables often took center stage due to the abundance of fresh produce and the regional preference for seasoning rather than simplicity. In a humid climate where stir-fried foods were prone to becoming soft or oily, the dry-frying technique evolved as a way to achieve both flavor intensity and a pleasing, firm texture. By slowly cooking the beans over low heat without adding liquid, cooks discovered that they could create a dish that was rich in aroma but light on oil. Gānbiān sìjìdòu eventually spread beyond Sichuan to become a staple in restaurants across China and abroad, maintaining its identity as a humble yet precisely executed plate. Preparation begins by trimming the green beans and frying them slowly in oil until the skins blister and wrinkle, releasing a roasted fragrance while retaining their interior tenderness. The beans are then removed, and in the same wok, minced pork or preserved vegetables such as Sichuan yá cài are stir-fried with garlic, ginger, and dried chili. The beans are returned to the wok and tossed with soy sauce, salt, and a touch of sugar to balance the flavor. A few crushed Sichuan peppercorns may be added for a gentle numbing note. The key lies in keeping the wok dry, allowing the oil to coat the ingredients without forming a sauce. The final texture is firm, slightly chewy, and deeply savory, with the beans absorbing the aroma of the spices and seasonings. In Sichuan and throughout China, gānbiān sìjìdòu is eaten as part of shared meals, served alongside meat and tofu dishes. It is typically eaten hot, with steamed rice or noodles that balance its salt and spice. In restaurants, it appears frequently as a vegetable course, providing a contrast to heavier, saucier plates. At home, it is a common favorite because it requires only a few ingredients yet delivers the flavor depth characteristic of Sichuan cuisine.  

Tinta Roriz is a black grape cultivar primarily grown in the Douro and Dão regions of Portugal, and is genetically identical to the Spanish variety Tempranillo. It is defined by its thick skins, which contain high levels of anthocyanins, and its large, compact clusters of berries that produce wines with deep color and firm tannic structure. The variety emerged in the Iberian Peninsula, with its presence in the Douro Valley specifically documented under the name Tinta Roriz since the 18th century. It was introduced to the northern regions of Portugal from Spain, likely through the movement of agricultural workers and religious orders across the border. By the 19th century, it was categorized as one of the most important components for the production of fortified Port wine due to its ability to achieve high sugar levels while maintaining a balanced pH in the hot, schist-heavy soils of the Douro. Preparation of the item involves harvesting the grapes at peak phenolic maturity, followed by fermentation in stainless steel tanks, cement vats, or stone lagares. For dry red wines, the juice is kept in contact with the skins to extract tannins and pigments, often followed by an aging period in French or American oak barrels to soften the natural astringency of the variety. In the production of Port wine, the fermentation is arrested by the addition of neutral grape spirit, which preserves the natural sugars of the Tinta Roriz grapes. Serving standards for dry Tinta Roriz suggest a temperature between 16°C and 18°C, often requiring decanting to allow the aromatic compounds, typically notes of plum, tobacco, and leather, to stabilize. A unique biological attribute of Tinta Roriz is its high sensitivity to drought and its requirement for specific microclimates; it thrives in areas with high daytime temperatures but requires cooler nights to prevent the degradation of its organic acids. The wine is consumed as a table beverage or a fortified digestif, predominantly within European markets and global specialty wine sectors. It is paired with grilled red meats such as beef or lamb and heavy stews, where the wine's tannic structure assists in breaking down the proteins and fats of the meal. In its fortified Port form, it is served with stilton or other blue cheeses and dark chocolate desserts, providing a contrast between the saltiness of the cheese or the bitterness of the cocoa and the residual sugar of the wine. For dry variations, it is paired with cured Iberian ham or aged sheep's milk cheeses, which align with the spicy and earthy flavor profile inherent to the grape when grown in schistous soils.  

Bánh mì ốp la is a traditional bánh mì sandwich variation made with fried eggs as the main ingredient. The fried eggs can replace the meat in the sandwich or they can be used alongside meat such as chả lụa pork sausage or slices of roasted pork belly. The eggs are stuffed into a bánh mì roll, and the sandwich is then usually topped with cucumbers, tomatoes, coriander, and pickled daikon and carrots. Typical condiments include mayonnaise, soy sauce, or hot chili sauce. Depending on the vendor selling the sandwich, it can also contain added ingredients such as headcheese or liver pâté. This bánh mì type is often enjoyed for breakfast.

Ceviche de lenguado is a traditional Peruan ceviche variety made with flounder as the star ingredient. Although there are many variations and recipes, other ingredients used for this ceviche usually include lime juice, thinly sliced onions, olive oil, garlic, salt, white pepper, and hot peppers such as serrano or jalapeño. The fish fillets are cut into strips that are marinated in a mixture of garlic, salt, white pepper, and lime juice. The fish is placed in the fridge for an hour and it's then mixed with hot peppers, onions, and olive oil. Everything is mixed well and left to rest for a few minutes before serving. Ceviche de lenguado is often garnished with sweet potato slices, olives, corn, and coriander.

Spatlo or kota is a popular South African sandwich and a specialty of the Gauteng region. The sandwich consists of a quarter loaf of bread that has been hollowed out and stuffed with ingredients such as cold cuts, eggs, atjar, chips, tomatoes, lettuce, ketchup, and cheese. The name kota is derived from the English word quarter, referring to the size of the loaf.

Originating in western Switzerland and recorded in written sources as early as the 1500s, chasselas is a white grape variety now widely cultivated across Switzerland, France, and Germany. It forms compact clusters of thin-skinned, pale green to golden berries that offer a delicate, lightly sweet flavor when eaten fresh. When vinified, chasselas produces a light-bodied, low-acid wine characterized by subtle aromas, gentle bitterness, and a texture defined more by smoothness and minerality than overt fruitiness. To preserve this restrained character, winemakers typically use gentle pressing and neutral fermentation, avoiding heavy oak, while vineyard management focuses on controlling yields to prevent the flavor from becoming flat. The grape is known by distinct, legally significant names depending on the region: in the Swiss canton of Valais, it is protected as Fendant (since 1966), named for the ripe berry’s tendency to split under pressure; in Germany’s Baden region, it is known as Gutedel; and in France, it is celebrated as Chasselas de Moissac, a protected designation for high-quality, hand-harvested table grapes. Whether enjoyed as a fresh table grape or a young, dry wine served cool, Chasselas is prized for its versatility, pairing exceptionally well with mild, salty, or creamy foods—particularly traditional Swiss melted-cheese dishes—as well as simple fish, poultry, and vegetables where its neutral profile complements rather than overpowers the meal.

Es kelapa muda is a cold drink built around the naturally sweet water and soft flesh of young green coconuts, usually served with ice and a liquid sweetener. Its name means “iced young coconut.” In Java, the drink is also commonly known as es degan. The history of the drink is closely connected with the wider availability of manufactured ice during the colonial era. Ice had reached Batavia by the mid-19th century, and Petojo later became home to one of the city’s earliest major ice factories. Easier access to ice encouraged the growth of chilled drinks based on locally abundant fruit and coconut water. However, no reliable record identifies Petojo, 1895, or a particular vendor as the precise origin of es kelapa muda. Es kelapa muda begins with a young coconut whose flesh is still soft and gelatinous. The top of the husk is cut open with a heavy knife or machete, and the slightly cloudy coconut water is poured into a glass, pitcher, or bowl. A spoon or specialized scraper is then drawn along the inside of the shell, removing the tender white flesh in thin ribbons or soft pieces. The coconut water and flesh are combined with crushed or cubed ice. Sweetener is optional, since young coconut water already contains natural sugar. Common additions include simple cane-sugar syrup, liquid palm or coconut sugar, honey, vanilla syrup, and bright red or pink cocopandan syrup. Cocopandan gives the otherwise pale drink a pronounced pandan-coconut aroma and can tint it pink or red. Citrus creates a sharper version. Fresh orange, calamansi, lime, or another small aromatic citrus can be squeezed directly into the coconut water, adding acidity that balances its mild sweetness. Selasih, or soaked sweet basil seeds, is another common addition. The swollen seeds provide a slippery, lightly crunchy texture. Combining young coconut, lime, basil seeds, and other fruit moves the drink close to the style of es kuwut, which uses a similar combination of coconut and citrus. Other variations add jackfruit, fermented cassava, cinnamon, cloves, or additional fruit. In Semarang, combinations of young coconut with jackfruit and fermented cassava are particularly established. These additions turn the simple coconut drink into a more substantial iced dessert. Es kelapa muda can be served in a tall glass, but one of its most recognizable forms uses the coconut itself as the drinkware. The top is cut away, the flesh is loosened from the inner shell, and ice and syrup are added directly to the coconut water. A straw is used for the liquid, while a long spoon reaches the soft flesh along the sides of the shell. 

Canard aux pruneaux is a slow-braised duck—typically the legs or thighs—cooked in a rich wine reduction and heavily studded with plump, sweet dried plums. Hailing from southwestern France, particularly the Lot-et-Garonne and Gers departments, the dish is a masterclass in the French sucré-salé (sweet-and-savory) tradition, designed to balance the heavy, gamey fat of the poultry with the dark, caramelized sugars of the fruit. The absolute cornerstone of the recipe is the sourcing of the ingredients: authentic preparations demand pruneaux d'Agen, geographically protected, exceptionally soft, and sticky prunes renowned as the global gold standard, which are traditionally macerated in Armagnac brandy or Floc de Gascogne before cooking. The duck pieces are seared in a heavy cast-iron cocotte, rendering out the thick layer of skin fat until a deep, golden-brown crust forms. The excess fat is then used to caramelize a base of finely chopped shallots, onions, and carrots, forming an aromatic foundation that is quickly deglazed with a local red wine, such as a Côtes de Gascogne or Béarn. The duck is returned to the pot alongside a classic bouquet garni, submerged in the liquid, and left to slowly simmer until the meat threatens to fall off the bone. In the final stages of cooking, the alcohol-soaked prunes are folded into the dark, velvety braising liquid, where they swell with the savory duck juices and naturally thicken the sauce, an effect sometimes aided by melting in a discrete square of bittersweet chocolate to deepen the color and complexity. This intensely comforting, rustic preparation is typically served scorching hot during the colder winter months, ladled over wide ribbons of fresh egg pasta, buttered rice, or simple steamed potatoes, which soak up the highly concentrated syrup.

Canh nấm tràm is a traditional soup originating from Phú Quốc. This soup is prepared with a combination of Melaleuca mushrooms and local seafood such as fresh squid, shrimp, and oysters. The mushrooms grow between summer and autumn, and they appear after a few days of rain. Their flavor is bitter, especially the skin. In order to reduce the bitterness, the cap and stem should be peeled off or shaved. Locals usually prepare the soup with sweet potato leaves or different vegetables, in addition to the mushrooms and the seafood. It's recommended to season the soup with lots of black pepper in order to elevate its flavors.

Es puter, also written es puter, is a coconut milk-based frozen dessert known for its sweet, slightly savory flavor and dense, lightly grainy texture. Its base usually combines coconut milk, sugar, water, and salt, often scented with pandan. Some formulas also include a small amount of cornstarch or maize flour to improve body and reduce iciness. The mixture is frozen by rotating a metal cylinder surrounded by ice and coarse salt rather than by using a conventional freezer. It was developed during Dutch colonial rule as a local adaptation of European-style ice cream. Dairy products and mechanical refrigeration were expensive and difficult to obtain, while coconuts were widely available. Coconut milk therefore replaced cow’s milk, creating a frozen sweet with a noticeably different flavor and texture. The first ice factories in the archipelago appeared during the 19th century, helping frozen desserts become increasingly accessible beyond wealthy colonial households. The name refers directly to the way the dessert freezes. The word puter is associated with putar, meaning to turn or rotate. The cylindrical container is continuously turned within its ice-and-salt bath until the coconut mixture freezes. Es puter is also known as es dung-dung, es dong-dong, es tung-tung, or es tong-tong, names derived from the metallic sound of the small gong once used by mobile vendors to announce their arrival. The base begins with coconut milk heated with sugar, salt, and often knotted pandan leaves. Heating dissolves the sugar and infuses the liquid with pandan’s grassy, vanilla-like aroma. The mixture is then cooled completely before freezing. Some versions include coconut water, young coconut flesh, vanilla, or a little starch. The cooled liquid is poured into a tall metal cylinder with a fitted lid. The cylinder sits inside a larger wooden or metal container packed with crushed ice and coarse salt. Adding salt lowers the temperature of the melting ice below the normal freezing point of water, allowing the mixture inside the cylinder to freeze without mechanical refrigeration. The cylinder is repeatedly rotated by hand as the mixture freezes against its cold walls. Continuous movement limits the formation of very large ice crystals and gradually gives the dessert its dense, scoopable consistency. Manual freezing can take around an hour, and some older methods require even longer. The finished texture is generally firmer and slightly coarser than dairy ice cream because coconut milk behaves differently during freezing and the process incorporates relatively little air. Ès puter appears in a wide range of flavors. Jackfruit is one of the most established additions, either blended into the coconut base or added in small pieces. Durian produces a richer, more aromatic version, while avocado, young coconut, kopyor coconut, chocolate, palm sugar, and cantaloupe are also common. Legumes and grains provide another group of variations. Sweetened mung beans, kidney beans, and black glutinous rice can be incorporated into the dessert or served with it, adding a soft or chewy contrast to the frozen coconut base. Fermented glutinous rice and cassava may also appear in more elaborate servings. Es puter is commonly scooped into a cup or wafer cone, but one of its most recognizable serving styles places the frozen coconut mixture between slices of soft white bread. The bread absorbs the melting dessert and turns it into a simple frozen sandwich. Chocolate-flavored condensed milk is another established topping. More elaborate toppings include roasted peanuts, sago or tapioca pearls, mung beans, avocado, bread, fermented cassava or glutinous rice, chocolate sprinkles, syrup, and sweetened condensed milk. These additions are not required components of es puter itself and are especially associated with mixed desserts such as es podeng, in which es puter forms one element among several toppings.

Glühmost is a traditional beverage, similar to the more widely known Glühwein, but made primarily from apple cider ("most") instead of wine. Glühmost also has orange and lemon juice, and is typically enjoyed warm, seasoned with various spices such as cinnamon, cloves, and ginger, making it a popular drink during the colder months, especially around Christmas and winter markets.

Willamette Valley refers to wines produced in the Willamette Valley of northwestern Oregon in the United States, extending south from the Portland metropolitan area and regulated under the Willamette Valley AVA, a broad appellation defined by a long north–south valley framed by the Coast Range and the Cascade Mountains. Winegrowing in this area took shape as growers identified similarities between the valley’s cool, temperate climate and parts of northern Europe, with consistent rainfall, long growing seasons, and volcanic and sedimentary soils encouraging viticulture focused on balance rather than heat-driven ripeness, a recognition that led to the establishment of vineyards oriented toward cooler-climate grape varieties and to the formal designation of the AVA in the early 1980s. Wine production in the Willamette Valley centers on careful site selection, canopy management, and harvest timing to preserve acidity and moderate alcohol, with vinification practices typically emphasizing gentle extraction, controlled fermentation, and restrained oak use, and the most widely planted grapes include Pinot Noir and Chardonnay, alongside Pinot Gris, Riesling, and smaller plantings of other cool-climate varieties. A defining aspect of Willamette Valley wine is the dominance of Pinot Noir across diverse soils and subregions, allowing variations in expression to emerge from site differences rather than from varietal change, while the valley’s climate supports consistency across vintages without reliance on blending from distant areas. These wines are consumed primarily with meals in homes, restaurants, and wine-focused dining settings, served according to style from lightly chilled whites to cellar-temperature reds, and they pair well with roasted poultry, salmon, mushrooms, pork, vegetable-driven dishes, soft to medium-aged cheeses, and lightly spiced cuisines, functioning as food-oriented wines designed to integrate with meals rather than to stand apart from them.

Žrnovo macaroni with beef stew is a hand-shaped tubular pasta dish topped with a thick, slow-simmered beef sauce, originating from the village of Žrnovo on the island of Korčula in southern Croatia. The dish developed among agricultural families in the interior of Korčula as a feast day meal utilizing local wheat flour, lard, and beef or veal braised with onions, tomato paste, and red wine. Pasta production involves kneading wheat flour, eggs, water, oil, and salt into a firm dough, cutting it into small portions, and rolling each piece around a thin wooden knitting needle or wire stick on a wooden board to form a hollow, spindle-shaped tube four to six centimeters long. The beef stew is prepared by sautéing diced yellow onions, garlic, and root vegetables in fat, adding cubed beef chuck or shank, browning the meat thoroughly, and simmering it with tomato purée, red wine, beef broth, cloves, nutmeg, bay leaves, and parsley for two to three hours until the meat fibers breakdown and the sauce thickens. What sets Žrnovo macaroni apart from other Mediterranean rolled pastas is the specific physical thickness of the hand-rolled wall and the hollow center created by the metal or wooden pin, which allows the dense, collagen-rich beef sauce to coat both the exterior surface and fill the internal cavity of every piece. The cooked pasta is tossed directly in the hot beef stew before plating and finished with a generous dusting of aged, hard sheep's milk cheese. Žrnovo macaroni with beef stew is eaten throughout the island of Korčula and the surrounding Pelješac peninsula at local taverns, village festivals like Makarunada, and family Sunday dinners. Diners eat the pasta hot using a fork, pairing the heavy meat dish with local full-bodied Dalmatian red wines such as Plavac Mali or Postup, crisp seasonal green salads dressed with local olive oil and wine vinegar, and crusty white bread.

Daqoos sabbar is a warm, tangy tamarind-based sauce originating from Kuwait and widely prepared across coastal Arabian Gulf states. Preparation begins by soaking dried tamarind pulp in hot water, straining the mixture through a sieve to discard fibrous seeds, and combining the resulting tart extract with sautéed minced garlic, green chilies, tomato paste, ground coriander, cumin, black pepper, and salt in vegetable oil or ghee. The liquid mixture is simmered on low heat until it thickens into a glossy, dark reddish-brown sauce with a balanced sweet-and-sour and spicy profile. The sauce is served warm in small porcelain or copper bowls alongside heavy rice dishes in Gulf households and specialized local restaurants. Diners spoon the condiment directly over individual portions of spiced rice or use it as a dipping sauce for fried seafood, pairing it primarily with fish and crustacean meals such as mutabbaq samak and mumawwash rubiyan to counteract rich animal fats, complemented by side garnishes of fresh arugula, raw red onions, and chilled laban or hot black tea.

Achichuk, also known as achichuk chuchuk or achchik-chuchuk, is a fresh raw vegetable salad composed of paper-thin sliced tomatoes, onions, hot chili peppers, and herbs, originating from Uzbekistan and widely consumed throughout Central Asia, including Kyrgyzstan, Tajikistan, and Kazakhstan. The salad emerged in agrarian oases like the Fergana Valley following the incorporation of New World crops, specifically tomatoes and chili peppers, into Central Asian irrigated farming during the late nineteenth and early twentieth centuries under Tsarist and Soviet agricultural expansion. Preparation requires a razor-sharp knife to hand-slice ripe tomatoes and yellow or white onions into translucent, paper-thin half-moons, accompanied by finely minced fresh red or green chili peppers, fresh purple basil (rayhon), cilantro, or dill, and salted lightly just before serving without the addition of any oil, vinegar, or liquid dressing. What distinguishes achichuk from other fresh tomato-onion salads is the total absence of added vegetable oil or acid, relying entirely on the natural osmotic extraction of acidic tomato juice and raw onion enzymes triggered by salt to form an unrefined dressing in the bowl. The technique of cutting the vegetables extremely thin allows the raw onion slices, often soaked briefly in cold water to remove harsh sulfur compounds, to soften rapidly under the acidity of the raw tomato juice while releasing natural sweetness and mild pungent heat. Achichuk is served raw and unchilled in small ceramic bowls or shallow plates at domestic meal tables, teahouses (chaykhanas), and celebratory banquets across Central Asia. Diners eat the salad using forks or by scooping up the vegetables with pieces of flatbread (tandyri nan), serving it as a digestive condiment paired directly with fat-rich rice dishes such as paloo (plov), baked samsa, or grilled meat skewers (shashlik), accompanied by pots of hot green tea (kok-chai) or fermented dairy drinks like chalap to neutralize rendering animal fats.

Nam phrik noom is a fire-roasted green chili dipping sauce originating from Northern Thailand, specifically across the provinces of the former Lanna Kingdom such as Chiang Mai, Chiang Rai, and Lampang. The dish emerged among agrarian communities in the northern mountain valleys who cultivated the local long, slender, mild-to-medium green chili pepper called phrik noom, using open wood fires to char and preserve fresh produce for daily field meals. Preparation involves roasting whole green chilies, shallots, and garlic cloves over charcoal or open flame until the skins are thoroughly blackened and blistered, after which the charred outer skin of the chilies is peeled away and the softened garlic and shallots are squeezed out of their husks. The peeled ingredients are transferred to a granite mortar and pestle and pounded into a coarse, fibrous, stringy paste, seasoned lightly with salt or fish sauce, and sometimes finished with a splash of lime juice or cooked shrimp paste (kapi). Unlike Central Thai chili dips (nam phrik) that incorporate coconut milk, sugar, or high liquid volumes, nam phrik noom contains no added sugar, oil, or water, resulting in a thick, semi-dry condiment characterized by smoke aromatics, natural vegetable sweetness, and a thick, fibrous texture from the torn pepper strands. What sets nam phrik noom apart from other regional green chili sauces is its complete reliance on the specific, low-capsaicin phrik noom cultivar, which allows large quantities of the chili pulp to be eaten as a primary vegetable dish rather than just a sparse condiment. Nam phrik noom is served at room temperature at morning markets, specialized Northern Thai food stalls, and family gatherings across Northern Thailand. Diners eat the sauce by scooping it up with warm steamed glutinous rice (khao niao), crispy fried pork rinds (kab moo), herbal Lanna sausage (sai oua), boiled eggs, steamed cabbage, raw cucumber slices, and blanched winged beans, pairing the meal with cold light lagers, iced tea, or iced herbal lemongrass infusions to balance the smoky heat.

Sannio refers to wines produced in the inland territory of the province of Benevento in the Campania region of southern Italy and regulated under the Sannio DOC, encompassing a wide range of red, white, rosé, and sparkling wines made across hills and valleys distinct from Campania’s coastal zones. Winegrowing in this area developed within a landscape shaped by Apennine foothills, river basins, and calcareous-clay soils, where viticulture expanded alongside grain farming and olive cultivation, and where continuity of settlement supported grape growing oriented toward stability and volume long before modern appellation structures formalized the territory. Production under Sannio DOC places strong emphasis on varietal identity, allowing wines labeled by grape such as Falanghina, Greco, Fiano, Aglianico, and Piedirosso, with vinification methods generally favoring stainless-steel fermentation for whites to preserve freshness and controlled maceration for reds to maintain balance, while oak use is optional and typically restrained. A defining aspect of Sannio wine is the appellation’s focus on single-variety expressions within a broad geographic framework, which allows clarity of grape character while accommodating diverse microclimates and elevations across the province. These wines are consumed primarily with meals in homes, restaurants, and agriturismi throughout Campania, served according to style from chilled whites and sparkling wines to moderately tempered reds, and they pair well with vegetable dishes, legumes, grilled meats, fresh and aged cheeses, pasta with tomato or meat sauces, and inland seafood preparations, reinforcing their role as table wines integrated into everyday dining rather than wines intended for isolated tasting.

Tiroler wurstsalat is a variation of wurstsalat from the Tyrol region. While the exact ingredients can vary based on personal or regional preferences, this salad typically includes thinly sliced sausage, cheese (often Tyrolean grey cheese or Tiroler graukäse in German), onions, and a dressing made from vinegar and oil. It might also include other ingredients like pickles or radishes. The sausage used in Tiroler wurstsalat can vary, but it often includes typical Tyrolean sausages. This salad is served cold, often accompanied by bread or pretzels, and can be enjoyed as a light meal or a snack, especially in the warmer months. 

Erdäpfelgulasch is a traditional potato stew or goulash from Austria made by simmering potatoes in a rich sauce seasoned primarily with paprika, a spice central to many Central and Eastern European cuisines. Other common ingredients include onions, garlic, and bell peppers, all contributing to the savory and comforting nature of the dish. While it often includes meat (typically beef or sausage, depending on regional preferences or personal taste), erdäpfelgulasch can be a fantastic vegetarian option, as potatoes are the main ingredient. The name comes from the Austrian term "erdäpfel" which means potatoes, and "gulasch" which refers to a type of stew. The finished dish is often served with a side of bread or pickles. 

Kartoffelschmarrn is a traditional and Bavarian dish, resembling a savory potato pancake or scramble. It is made by grating raw potatoes and mixing them with eggs, flour, and seasonings such as salt and nutmeg. The mixture is then fried in a pan until golden brown, often with onions and sometimes with bacon or ham for added flavor. The texture is crispy on the outside while remaining soft and tender on the inside. Kartoffelschmarrn is typically served as a hearty main dish, often accompanied by a fresh salad or sour cream.

Adobo is the closest thing to a national dish in the Philippines, consisting of seared and browned chunks of meat, seafood, fruit, or vegetables mixed with white vinegar or soy sauce (or both), bay leaves, garlic, salt, sugar, oil, and black pepper. The combination of these ingredients is left to simmer over low heat, resulting in succulent, juicy, and tender ingredients covered in thick, rich, and savory sauce. Adobo got its name from the Spanish word adobar, meaning marinade or pickling sauce. In English, the word adobo translates to braised in vinegar. With its rise in popularity, it is no wonder that there are a number of varieties of the dish, so adobo can be made in spicy, mild, saucy, or dry versions. Additional ingredients can also be added, such as onions, ginger, lemongrass, chili peppers, and coconut milk. The most popular adobo dishes include local favorites such as chicken, beef, or pork adobo, white adobo, crispy adobo, squid adobo, and water spinach adobo. The dish is traditionally served over white rice, an ideal accompaniment that absorbs the tangy sauce.

Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de corazón. Incan in origin, the dish quickly gained popularity throughout South and Central America. The first written recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks. Today, the meat is typically marinated in red wine vinegar and spices such as garlic, cumin, and aji pepper - developing a fruity flavor when roasted. Anticucho can be found throughout Peru and has spread to other South American countris (especially popular in Bolivia) on numerous street carts and street food stalls, called anticucheras. Typical accompaniments to the dish include corn or boiled potatoes.

Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then seasoned with a vibrant mix of ají limo peppers, finely diced red onions, salt, pepper, and garlic paste. This concoction is allowed to marinate briefly in fresh lime juice, intensifying its flavors. It's traditionally served with choclo (Peruvian large-kernel corn) and a slice of sweet potato, adding a delightful contrast to the dish's spicy zest. Some other serving options include toasted corn nuts cancha and crispy chifle or fried plantain chips.

Scattone is a unique Italian soup originating from Molise. It's made with a combination of water from cooking pasta, red wine, and a pinch of pepper or a chopped diavolillo chili pepper. The pasta variety that's cooked in the water for this soup should be sagne or taccozze, and the water is poured into a separate cup once the pasta is about half cooked. Red wine is then added to the cup, along with a pinch of pepper. The soup is always served piping hot. The red wine used for the soup should preferably be Molise's Tintilia wine. Scattone was invented as a simple relief against winter chills, and nowadays it even has its own festival called La Sagra dello Scattone, held each year in August in the towns of Bagnoli del Trigno and Torella del Sannio.

One of Italian classics, acqua pazza (lit. crazy water) is a traditional Neapolitan way of poaching fish whose origins date back to the Middle Ages. Originally, because of the high duty on salt which was back then an unavailable commodity, the local fishermen used to prepare acqua pazza by poaching the day's catch in seawater. This simple broth was flavored merely with some olive oil and tomatoes if they were at hand. Over time, the recipe has evolved, and acqua pazza became a much sought after dish all along the Italian coast, especially popular with tourists on the island of Capri during the 1960s. Today, aside from various white fish such as bass, cod, perch, and halibut, the ingredients used to make this light, yet filling soup typically include pomodorini or cherry tomatoes, fennel, olives, peppers, celery, carrots, and sometimes even capers. Flavored with olive oil, white wine, garlic, and parsley, the delicious broth is spooned over the fish. Acqua pazza was once a poor man's staple but nowadays goes a long way when dipped with bread and paired with some light Italian white wines.

In Central Africa, saka saka is the name of green cassava leaves, as well as the name given to the dish that is made from the leaves. Although there are numerous variations of the dish, saka saka dish typically incorporates fresh cassava leaves that are ground and combined with palm oil, onions, garlic, peppers, okra, or other additions such as dry fish, meat, ground peanuts, peanut butter, or other greens such as spinach or collards. The dish has a thick consistency, and it is usually served with dry or fried fish, meat, rice, fried plantains, or luku (fufu). Saka saka is found in both the Democratic Republic of Congo and Republic of the Congo.

Ajwa is a famous date variety originating from Medina, Saudi Arabia. These dates are dark brown to almost black in color. The texture is slightly dry, soft, and chewy, while the flavors are prune-like and sweet with hints of cinnamon, caramel, and honey. The dates are packed with protein, dietary fibre, healthy fats, and vitamins such as A, B6, C, E, and K. During and after pregnancy, the consumption of ajwa dates improves blood circulation for mothers and babies. These dates are also known as holy dates and they hold a special place in Islamic tradition. 

Quick and easy to prepare, yet packing some serious flavor, spaghetti alle vongole is a traditional Neapolitan dish consisting of only two key ingredients: vongole clams and pasta. However, there is a heated debate considering secondary ingredients, primarily the tomatoes. Purists adore the original dish, made without tomatoes, known as bianco version, while the others prefer a version with crushed tomatoes, or a version with a tomato sauce, known as spaghetti alle vongole con la salsa di pomodoro. Similar issues arise regarding the addition or omission of peperoncino and pepper in the dish. Regardless of these issues, everyone agrees that the pasta should be cooked al dente. Although the dish is best in the summer, when all of the ingredients are as fresh as they might be, it is also one of the most important meals of the traditional Neapolitan Christmas Eve dinner, known as Cena della vigilia di Natale.

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often disputed, the name ajvar is said to stem from the Turkish word havyar, meaning caviar. In the past, Serbia was especially known for its production of caviar from farmed Black Sea beluga (sturgeon), and was one of the major world exporters. Later on, after facing a fall in production of real caviar, the Serbians instead supposedly started offering the so-called "red ajvar" or vegetable caviar—hence the name. Ajvar is made with red bull horn pepper, hot pepper, eggplant, and garlic; all in variable amounts, depending on personal taste. Before being mashed together into a chunky paste, the vegetables are typically roasted over a wood fire which imparts a pleasing smokiness to this sweet but tangy relish, making it the perfect accompaniment to grilled meats.

Larb, also spelled laap or larp, is a seasoned minced meat salad originating from Laos, where it functions as a national dish, and widely consumed throughout the Isan region of northeastern Thailand. The dish developed among ethnic Lao agrarian communities along the Mekong River basin as a method to process fresh livestock, wild game, or river fish immediately following slaughter, serving as a focal point for communal labor exchanges and ceremonial feasts. Preparation involves finely hand-chopping lean meat and offal, most commonly pork, beef, chicken, duck, or fish, and quickly blanching or cooking it in a small amount of broth before tossing the warm meat with fermented fish sauce (padaek or nam pla), lime juice, ground dried chili flakes, sliced red shallots, chopped mint, cilantro, and culantro. What distinguishes larb from other Southeast Asian seasoned meat preparations is the essential addition of khao khua, a coarse powder produced by dry-roasting raw glutinous rice grains until golden brown and grinding them, which acts as a textural thickening agent that binds the citrus-herb dressing to the minced protein while imparting a roasted, nutty flavor profile. Northern Thai variants (larb Lanna) differ by substituting lime juice and fish sauce with a complex blend of dried spices, including long pepper, dried ginger, and star anise, often incorporating fresh bile or blood for bitterness. Larb is eaten at room temperature or warm during daily family meals, market stalls, and village gatherings across Laos and northern Thailand. Diners eat the dish by hand, rolling small portions of warm steamed sticky rice (khao niao) into balls to scoop up the minced meat alongside raw vegetable garnishes including cabbage wedges, Thai eggplant, green beans, and cucumber slices, pairing the meal with cold lager beer, crushed sugar cane juice, or iced green tea.

Mabroom is a traditional date variety originating from Saudi Arabia. These elongated dates have a light red to bronze skin and a candy-like texture that's chewy and sticky. It's recommended to enjoy them at room temperature, not straight out of the fridge. The flavor is mildly sweet, smooth, and pleasant, with a lingering hint of toffee. Mabroom dates contain natural fibers and minerals, making them very healthy. Many people compare mabroom dates with khudri dates, but this variety is longer and smaller in size.

Pinagong is a traditional bread roll originating from Sariaya (Quezon province) in the Philippines. This dense bread roll is usually made with a combination of flour, salt, yeast, sugar, and milk. Eggs and butter are sometimes also added to the dough mixture. It is believed that pinagong is a version of pan de monja, but it's distinctive for its shape and a complex scoring pattern on top before baking. The name of the bread roll is derived from the word pagong, meaning turtle, because once baked, it looks similar to a turtle. The roll is also soft in the inside and slightly crunchy on the outside.

Tacos al pastor are thinly sliced pork marinated in a complex blend of dried chilies, spices, and achiote, stacked onto a vertical spit, and served on small corn tortillas with pineapple, onions, and cilantro. The origins of this vibrant street food trace back to the 1920s and 1930s when Lebanese immigrants arrived in Puebla, bringing with them the method of roasting lamb on a vertical, spinning spit known as a shawarma. Over the decades, local palates adapted this Middle Eastern technique, substituting the original lamb with thinly sliced pork shoulder and replacing Mediterranean spices with indigenous ingredients. Handling the meat involves a meticulous multi-day process. The pork is bathed in a thick, vibrant red adobo. This marinade relies heavily on rehydrated guajillo and ancho chilies, acidic vinegar, earthy cumin, fragrant oregano, and a dense paste made from crushed annatto seeds called achiote, which imparts the signature crimson hue. The marinated pork slices are tightly layered onto a long metal rod, forming a large, bell-shaped mound called a trompo. An onion and a peeled pineapple are typically placed at the very top of the spit. As the metal rod slowly rotates next to a vertical gas-powered heat source, the outer layer of the pork develops a charred, crispy crust while the interior remains succulent, constantly basted by the dripping juices of the roasting fruit above. While pork remains the standard base, multiple variations exist to accommodate different tastes. Chicken al pastor has emerged as a lighter alternative, utilizing the exact same red adobo but applied to stacked poultry. Plant-based iterations frequently utilize sliced king oyster mushrooms or textured soy protein bathed in the chile paste and griddled rather than spit-roasted. Another highly popular adaptation is the gringa, which takes the carved al pastor meat and places it inside a flour tortilla with melted cheese, then heats the entire package on a flat-top grill until the cheese bubbles. The serving style is fast-paced and visually theatrical. An individual wielding a long, sharp knife shaves the deeply caramelized exterior of the spinning meat directly into a pair of small, warm corn tortillas held in the opposite hand. A flick of the wrist slices a thin wedge of roasted pineapple from the top of the spit, letting it fall perfectly onto the waiting meat. The assembled meal is immediately dressed with finely diced white onions, chopped fresh cilantro, a generous squeeze of lime juice, and a spoonful of spicy salsa—most often a smoky chipotle or a bright, fiery salsa verde made from tomatillos.

A specialty of the city of Bursa, İskender kebap is named after a butcher called İskender Efendi, who first prepared this flavorful dish. It consists of thinly sliced lamb that is grilled and combined with a spicy tomato sauce and pita bread, while melted sheep butter and yogurt are traditionally drizzled over the dish at the table. It is recommended to pair this kebap with şıra, a Turkish beverage that is known to aid digestion.

Caponata di pesce is a variation of the traditional Sicilian caponata, where fish or seafood is added to the classic dish of eggplant and vegetables. The base of caponata di pesce typically includes sautéed eggplant, celery, onions, tomatoes, capers, olives, and sometimes pine nuts or raisins, all seasoned with vinegar and sugar to achieve the characteristic agrodolce taste. To this, pieces of fresh fish (like cod, swordfish, or tuna) or seafood (such as shrimp or calamari) are added, often lightly seared or cooked separately before being mixed into the vegetable mixture. This dish can be served warm, at room temperature, or even chilled, making it versatile as an appetizer, main course, or part of a larger spread.  

The most popular mole sauce is mole poblano (also known as mole rojo or red mole), consisting of at least twenty ingredients, including the likes of cinnamon, black pepper, poblano chiles, cloves, anise seed, and chocolate. According to a popular legend, it was invented in the Mexican city of Puebla in the 16th century, when people in the Santa Rosa convent prepared a different version of the original Aztec sauce in order to show honor to a visiting bishop. However, it's also associated with Oaxaca and its seven famous moles. Some say that the secret to a good mole lies in the roasting of chile seeds that become charred and act as flavor bombs when blended in the sauce. Traditionally, this flavorful and spicy sauce is served over poultry dishes such as chicken enchiladas accompanied by rice on the side.

Daqoos sabbar is a warm, tangy tamarind-based sauce originating from Kuwait and widely prepared across coastal Arabian Gulf states. Preparation begins by soaking dried tamarind pulp in hot water, straining the mixture through a sieve to discard fibrous seeds, and combining the resulting tart extract with sautéed minced garlic, green chilies, tomato paste, ground coriander, cumin, black pepper, and salt in vegetable oil or ghee. The liquid mixture is simmered on low heat until it thickens into a glossy, dark reddish-brown sauce with a balanced sweet-and-sour and spicy profile. The sauce is served warm in small porcelain or copper bowls alongside heavy rice dishes in Gulf households and specialized local restaurants. Diners spoon the condiment directly over individual portions of spiced rice or use it as a dipping sauce for fried seafood, pairing it primarily with fish and crustacean meals such as mutabbaq samak and mumawwash rubiyan to counteract rich animal fats, complemented by side garnishes of fresh arugula, raw red onions, and chilled laban or hot black tea.

Lèshān tián pí yā, literally meaning “ Leshan sweet-skinned duck,” is a specialty from Leshan in Sichuan Province. It is known for its glossy, sweetly seasoned skin and tender meat, standing apart from other regional duck preparations that focus more on savory or spicy profiles. Its origins go back several centuries, tied to the city’s location as a crossroads of river and land trade. Leshan’s access to abundant duck from the rivers and nearby farms, combined with the influence of Sichuan’s highly developed spice culture, encouraged cooks to refine duck roasting and braising techniques that emphasized both flavor and appearance. Sweet-skinned duck became popular as a banquet dish and eventually moved into markets and street stalls, where it attracted attention for its striking red-brown skin and enticing aroma. The preparation of Lèshān tián pí yā involves several steps. Ducks are first marinated with a mixture of soy sauce, rice wine, sugar, and a variety of spices such as star anise, cinnamon, and Sichuan peppercorns. After marination, the ducks are either braised or roasted slowly, allowing the skin to absorb the sweet and spiced coating while the meat becomes tender. A final glaze of syrup or maltose gives the skin its characteristic sheen and a subtle sweetness that contrasts with the underlying savory notes. The result is a bird with layered flavors and a texture that combines crisp skin with succulent meat. Today, Lèshān tián pí yā is eaten both in restaurants and as a takeaway food from local markets. It is often chopped into pieces and served with rice, noodles, or steamed buns, and it is a common feature at family gatherings and festive occasions in Sichuan. Beyond its home city, it is found in Sichuanese restaurants across China and increasingly abroad, where it is enjoyed as part of the diverse spectrum of Sichuan cooking.  

The original Sacher-Torte is the most famous Austrian cake. It is a classic, layered chocolate sponge cake that is thinly coated with high-quality apricot jam and topped with chocolate icing. Sacher-Torte is said to taste the best when accompanied by a small cloud of unsweetened whipped cream on the side. It was invented in 1832 by Franz Sacher, a pastry chef for Prince Clemens Lothar Wensel Metternich, the State Chancellor of Austria at the time. The prince wanted a new cake, and Sacher, 16 years old at the time, obliged him by creating something new from ingredients that were readily available in the kitchen. Suffice to say, the cake was a huge hit, and Franz's son Eduard opened a hotel called Sacher in 1876, serving the popular cake up to this day. Today, almost every coffee house in Vienna has its own version of the cake, but no two cakes are quite alike. In order to avoid confusion, it is recommended to look for the official Sacher chocolate seal on top of the cake, which can only be found on the Original Sacher, produced by Hotel Sacher in a quantity of approximately 360,000 cakes per year. Interestingly, from 1954 to 1963, Hotel Sacher went through a legal battle with their rival, Demel cafe, and the court proceedings focused on which one had the right to call its Sacher-Torte the original. The issues that were discussed included whether the cake should have an additional layer of apricot jam in the middle, and whether to use margarine or butter. Following a long seven-year dispute, the parties have reached an agreement—and the original Sacher-Torte is now only found at the Hotel Sacher. Nevertheless, Demel version, which does not have the additional layer of apricot jam in the middle, is almost equally popular.  

Anticucho de corazon is a traditional dish originating from Peru, consisting of beef heart skewers. The dish is made with a combination of beef heart, oil, red wine vinegar, garlic, oregano, cumin, salt, and aji panca hot pepper paste. The beef heart is cut into cubes and marinated in a combination of all other ingredients. The cubes are then skewered and grilled until fully cooked and slightly charred. These beef heart skewers are traditionally served with accompaniments such as thick slices of boiled potatoes, corn, and aji amarillo sauce on the side as a dip. It's recommended to enjoy anticucho de corazon with a bottle of ice-cold beer.