Travel Global, Eat Local.

Myoga is the edible flower bud of Zingiber mioga, a perennial plant in the ginger family. Unlike ordinary ginger, where the underground rhizome is eaten, myoga is valued mainly for the tightly closed flower buds that appear near the ground in summer and early autumn. They have a crisp texture, a fresh floral aroma, and a mild, peppery flavor with a hint of ginger. Myoga has been eaten in Japan for more than a thousand years. It appears in documents dating from the Nara and Heian periods, including the Engishiki, compiled in the early 10th century, which records its cultivation and use. By the Edo period, it was an established vegetable, and districts around Edo became known for producing particular local varieties. Waseda, now part of Tokyo, was especially associated with large, reddish myoga that was supplied to the city. The plant also became a familiar decorative motif. Myoga appears in Japanese family and religious crests known as myogamon. Its popularity as a symbol was encouraged by the similarity between the word myoga and myōga, a Buddhist term associated with divine protection and blessing. Warrior families, temples, and shrines used several forms of the crest. In the kitchen, fresh myoga is usually washed and sliced very thinly just before serving. The slices may be placed briefly in cold water to soften their sharper edge and make them crisp, but they should not be soaked for long because much of the characteristic aroma can be lost. Its most traditional role is as yakumi, an aromatic garnish used in small amounts rather than as a main vegetable. Finely sliced myoga is particularly associated with summer foods such as chilled tofu, or hiyayakko, and cold somen noodles. Its crisp texture and fresh, slightly pungent aroma sharply contrast with mild tofu, noodles, and light dipping sauces. Myoga is also traditionally pickled in sweetened vinegar. The naturally occurring anthocyanin pigments in the bud become brighter in the acidic pickling liquid, giving the finished myoga its characteristic pink to reddish color. Pickled myoga can be served in small quantities alongside rice, grilled fish, and other dishes as a refreshing accompaniment. Another established preparation is tempura, in which whole or halved buds are coated in a light batter and fried briefly. The short cooking time softens the bud while preserving much of its aroma and giving it a delicate crisp coating. Myoga is strongly associated with the Japanese summer and early autumn, when the fresh buds are traditionally harvested. Its importance in Japanese cooking comes less from quantity than from aroma: a few thin slices are enough to give noodles, tofu, or rice a fresh, peppery, distinctly floral character.

Pays d’Hérault is a wine designation from southern France belonging to the IGP (Indication Géographique Protégée) category and covering a large portion of the Hérault department in the Languedoc region. It includes red, white, and rosé wines made from a broad range of grape varieties, such as Syrah, Grenache, Mourvèdre, Carignan, Merlot, Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Viognier, and Grenache Blanc. The area is geographically diverse, extending from Mediterranean coastal plains to inland foothills and higher plateaus, giving producers access to limestone, schist, clay, and alluvial soils. The Pays d’Hérault designation was established in 1982 under the former Vin de Pays system and transitioned to IGP status in 2009 when France restructured its wine classification framework. Viticulture in the Hérault has a long documented presence, with Roman-era agricultural records and medieval monastic holdings indicating continuous wine production across the region. By the twentieth century the department had become one of France’s major wine-producing areas, though much of its output was based on high-yielding varieties. When the Vin de Pays system was introduced in the 1970s and 1980s, it provided producers in the Hérault with an opportunity to differentiate their wines by region and quality level while retaining flexibility in grape choice. This served both cooperative cellars and independent estates, allowing them to experiment with blends or international varieties that fell outside the strict rules of AOC regulations such as Minervois, Saint-Chinian, or Languedoc. Producing wine under the Pays d’Hérault IGP requires adherence to defined geographic boundaries, maximum yields, and permitted varieties, but.winmakers retain considerable freedom in vineyard management and cellar practices. Red wines may be fermented in stainless steel, concrete, or oak depending on the intended style, with some producers emphasizing fruit-forward profiles and others opting for longer macerations and barrel aging. Whites and rosés are typically fermented at cooler temperatures to preserve freshness, with styles ranging from crisp and aromatic to fuller-bodied expressions. The geographic spread of the IGP allows wines of differing structure and intensity, depending on whether grapes come from coastal lowlands, river terraces, or higher-elevation foothills. Pays d’Hérault wines are consumed throughout the Languedoc, across France, and internationally due to their accessibility and range of styles. They are served in casual restaurants, wine bars, homes, and summer terraces, often chilled in the case of whites and rosés or at moderate room temperature for reds. Pairings depend on the style of the wine: reds accompany grilled meats, charcuterie, and stews; whites pair with seafood, salads, and vegetable dishes; rosés complement Mediterranean cuisine, grilled fish, and lighter fare. In the Hérault region itself, these wines often appear alongside dishes incorporating olive oil, herbs, and local produce, reflecting the area’s combination of coastal and inland culinary influences.  

Donzelle are little puffs of deep-fried bread dough, though they can also be made with leftover pizza dough. Served sprinkled with salt while they are still hot, donzelle make a delicious accompaniment to any antipasto platter and are traditionally enjoyed with Italian cheese and salami. However, they can also be sprinkled with sugar, when they are consumed as an after-meal sweet treat. Depending on the region, they also go under the name ficattole or zonzella, while a similar round-shaped pastry is known as coccoli.

Ayoyo soup is a traditional West African soup, particularly popular in Northern Ghana. It is made from the leaves of the jute plant, also known as molokhia, which are known for their slimy, mucilaginous texture when cooked. This soup is commonly enjoyed with starchy accompaniments like tuo zaafi (a type of thick porridge made from maize or millet) or fufu. Ayoyo soup is often prepared with ingredients such as chopped jute leaves, onions, tomatoes, and various spices. It may include meat or fish, and is sometimes cooked with dawadawa (fermented locust beans) or smoked fish for added flavor. The slimy texture of the soup is similar to that of okra and is highly appreciated for its nutritional benefits, including being rich in vitamins, minerals, and dietary fiber.  

Cùscusu alla trapanese is the Sicilian version of couscous, particularly associated with the city of Trapani. It is prepared with semolina wheat, just like traditional couscous, but it is often hand-rolled, steamed, and served with a rich and flavorful fish broth instead of the meat or vegetable broths typically found in North African cuisine. The couscous grains are steamed multiple times in a special pot called a couscoussiere, which allows them to become light and fluffy. The dish is served with a broth made from fresh fish such as grouper, snapper, or scorpionfish, along with shellfish like mussels or shrimp. The broth is flavored with onions, garlic, tomatoes, parsley, saffron, and a touch of cinnamon, creating a complex and aromatic base. Often, the fish or seafood is served on top of the couscous or alongside it, along with a drizzle of olive oil and fresh herbs. It is traditionally prepared for festivals or special occasions, such as religious feasts or community gatherings, and remains a staple in Trapani’s cuisine.

Gabubu is a traditional bread from the Lakota Sioux people of the Great Plains, particularly associated with South Dakota. It is a variation of fry bread, a staple in Native American cuisine, known for its simplicity and distinctive preparation. Made from basic ingredients—flour, baking powder, salt, and water or milk—the dough is gently mixed, rolled into flatbreads, and cooked in a hot cast iron skillet with a small amount of oil or lard. This method uses less oil than traditional fry bread, giving Gabubu a unique texture and flavor. The term "gabubu" is believed to be a Sioux word, with interpretations varying from "fat" or "grease" to a family-specific term. Regardless of its exact meaning, Gabubu holds cultural importance among the Lakota Sioux as a reflection of their culinary traditions and adaptability. Versatile and mild in flavor, it can be enjoyed as a side with soups or stews, topped with spreads like butter, honey, or jam, or used as a base for sandwiches and other toppings. Gabubu bread is a beloved part of Native American cuisine and a testament to the rich heritage of the Lakota Sioux people.

Palamida na zeca is a Croatian fish dish originating from the area of Trogir and Čiovo. The dish is made with a combination of Atlantic bonito, onions, garlic, red wine, vinegar, prošek, bay leaves, rosemary, sage, parsley, olive oil, cornmeal, fish stock, lemon juice, salt, and pepper. The fish is cut into slices, rubbed with olive oil, seasoned with salt, and shortly grilled on both sides. The onions are sautéed in olive oil with garlic and parsley. The mixture is poured over grilled fish slices along with the pan juices. The slices are seasoned with black pepper and placed into a wide pan. A mixture of red wine, vinegar, fish stock, rosemary, and bay leaves is poured over the fish and the dish is simmered until most of the liquid evaporates. Near the end of cooking, prošek and sage are added to the dish and the pot is taken off the heat. After a few minutes, a squeeze of lemon juice and chopped parsley are stirred into the dish and palamida na zeca is then served with fried or grilled polenta on the side. 

Coo-coo, also known as cou cou, is the first half of coo-coo and flying fish, the national dish of Barbados. It is a well-seasoned, wet polenta with bits of okra mixed in it, working great with savory sauces like Sauce Creole. It is said that if a man finds any lumps in his coo-coo, he is free to throw his wife out of the house. Obviously, the coo-coo needs to be stirred and beaten until the texture becomes silky smooth and tender. The other half of the dish, flying fish, is part of the national emblem of Barbados as it is extremely important to the local economy. They are small and silver-blue in color, with fins that look similar to the wings of dragonflies. The boats are specially designed to catch the fish who rise out of the sea, and once caught; they are filleted and seasoned with onions, parsley, thyme, garlic, red pepper, salt, paprika, and lime juice. Once they are seasoned, the fillets are fried or steamed and served on top of the coo-coo, making a colorful, unique, and flavorful meal.

Zhent is a sweet made from roasted and ground grain mixed with butter or clarified butter and a sweetener. Dried curd, raisins, nuts, or honey may also be added. Its defining ingredient is talkan, a flour or coarse meal made from roasted grain. Millet is especially common, although wheat and barley can also be used. The roasting gives zhent a nutty flavor and slightly granular texture, while the butter binds the mixture into a dense mass that is pressed into a mold, cooled, and cut into pieces. It does not require baking after the ingredients are combined. There is no documented individual creator or precise date for zhent. It developed within Kazakh pastoral food culture, where ingredients that could be stored, transported, and prepared with minimal equipment were particularly useful. Roasted grain meal kept well, while clarified butter and dried dairy products lasted much longer than fresh milk. Combining them produced a compact, high-energy food based on ingredients already common in the pastoral household. Older versions were not necessarily sweetened with refined sugar. Honey or fruit products could be used when available, while later recipes increasingly relied on sugar. Dried curd, or irimshik, is another established addition and contributes a slightly tangy dairy flavor. Raisins and nuts provide sweetness and texture, but they are not essential. Zhent is defined more by the combination of roasted grain, fat, and sweetener than by one fixed list of secondary ingredients. The preparation begins with the grain when ready-made talkan is unavailable. Millet, wheat, or barley is roasted until dry and aromatic, then ground into flour or a slightly coarse meal. Butter or clarified butter is melted separately and mixed with sugar or honey. The warm fat is gradually worked into the talkan until the mixture holds together when pressed. Crushed dried curd, raisins, and chopped nuts can be added at this stage. The mixture is then packed firmly into a shallow dish, mold, or individual forms. Pressure is important because zhent contains no eggs, gelatin, or other binder; the butter solidifies as the mixture cools and holds the grain together. Once firm, it is cut into squares, diamonds, or small bars. Some versions are shaped into balls. The characteristic texture should remain dense but slightly crumbly rather than becoming smooth like fudge. Historically, wooden molds were used, while modern versions may be made in trays or silicone molds. Refrigeration is convenient but not essential to the basic method. Contemporary commercial variations can include chocolate coatings, cocoa, dried fruit, or decorative toppings, but these are later adaptations of the simpler grain-and-butter preparation. Zhent is closely related to talkan but is not the same food. Talkan is the roasted grain meal itself and can be eaten with milk, cream, butter, or sugar. Zhent is the finished confection made by binding that meal with fat and usually sweetening it. It also differs from halva, since its base is roasted cereal rather than ground sesame or sunflower seeds. Millet has a particularly strong association with zhent because roasted millet, known as tary, has long been eaten in Kazakhstan and is one of the main grains used for talkan. Versions made from millet tend to have a stronger toasted flavor, while wheat-based versions are usually milder. Zhent gradually became associated not only with everyday food but also with hospitality and celebrations. It is served on the dastarkhan at weddings, family gatherings, Nauryz, and events connected with the birth and early life of a child. It remains widely recognizable in Kazakhstan today and is sold in markets, specialty shops, cafés, and confectioneries. The most common way to eat zhent is in small pieces with tea. Black tea, especially tea with milk, balances its dense combination of butter, roasted grain, and sugar. Plain black tea also works well with sweeter versions containing honey or raisins. Zhent can also appear alongside dried fruits, nuts, baursak, and dairy foods on a larger Kazakh table.  

Tambda rassa is a hot red mutton gravy from Kolhapur in the western Indian state of Maharashtra. The Marathi word tambda refers to a copper-red or deep red color, while rassa means a thin gravy or broth. It is usually made from goat or mutton stock seasoned with red chilies, roasted coconut, onion, garlic, and a complex mixture of spices, producing a relatively thin but intensely flavored gravy rather than a dense curry. Tambda rassa is one of the defining meat preparations of Kolhapuri cuisine and is especially associated with pandhra rassa, a much paler and milder mutton broth. In a typical Kolhapuri meat meal, the two are served together with mutton fry or sukka, bhakri, chapati, or rice. There is no securely documented individual creator or precise date for tambda rassa. It developed within the meat cooking of Kolhapur and the surrounding region, where goat and mutton have long been important foods and where roasted spice mixtures, dried coconut, chilies, and onion-garlic masalas became defining elements of local cooking. By the twentieth century, the pairing of tambda and pandhra rassa was firmly established in Kolhapur’s restaurant culture and remains central to the city’s non-vegetarian thalis. Kolhapuri cooking is often reduced outside the region to extreme chili heat, but tambda rassa depends just as much on the handling of its masala. Red chili gives the gravy color and heat, while roasted coconut, onion, garlic, sesame, poppy seeds, coriander, cumin, black pepper, cloves, cinnamon, and cardamom provide depth. One important seasoning is kanda-lasun masala, an onion-garlic masala widely used in Maharashtrian cooking. Recipes vary between households and restaurants, but roasted coconut, onion-garlic seasoning, red chili, warming spices, and mutton stock are consistent elements. Preparation usually begins with bone-in goat or mutton, since the bones contribute flavor and body to the stock. The meat is commonly seasoned with turmeric, salt, and ginger-garlic paste and simmered until tender. Some cooks prepare the meat and stock together and then use part of the liquid for the rassa, while others make the gravy separately. This helps explain why tambda rassa is often served as a bowl of red gravy alongside a separate mutton preparation rather than as one curry containing large pieces of meat. The masala base is generally made by roasting or frying dried or fresh coconut, onion, sesame seeds, poppy seeds, black pepper, cloves, cinnamon, cardamom, coriander, and cumin, then grinding them into a paste. Onion, ginger, garlic, and sometimes tomato are cooked in oil, after which red chili powder, Kolhapuri masala or kanda-lasun masala, and the ground paste are added. Mutton stock is then poured in and the mixture is simmered until the flavors combine and oil begins to rise to the surface. The finished gravy should be strongly red to reddish-brown rather than simply tomato-colored. Most of the color comes from dried red chilies and chili powder. Byadgi or Kashmiri-type chilies may be used when a cook wants intense color without excessive heat, while stronger chilies increase pungency. Tomato appears in many modern recipes but should not dominate; tambda rassa is fundamentally a spiced mutton-stock preparation rather than a tomato curry. Roasted coconut is equally important. It gives the gravy body and helps bind the masala into the stock without making it creamy. This also creates the contrast with pandhra rassa, which is paler and milder and often relies more heavily on coconut milk. The red-and-white pairing is one of the most recognizable features of a Kolhapuri mutton meal. Goat meat remains the most characteristic protein, although chicken versions are now common. In Kolhapur, the rassa may be eaten almost like a spicy soup between mouthfuls of meat and bread, poured over rice, or used to moisten pieces of bhakri. Jowar bhakri, made from sorghum flour, works particularly well because its mild flavor and firm texture balance the oily, chili-rich gravy. Chapati and rice are also common accompaniments. A full Kolhapuri non-vegetarian thali may combine tambda rassa with pandhra rassa, mutton sukka or fry, bhakri, rice, raw onion, and lemon. Raw onion and lemon help cut through the fat and concentrated spices, while taak, or spiced buttermilk, can soften the chili heat. A cold lager also works well with the roasted spices and rich mutton.  

Pandhra rassa is a pale mutton gravy, made mainly from mutton stock, coconut, and a restrained mixture of aromatic spices. In Marathi, pandhra means white and rassa refers to a thin gravy or broth. The characteristic version uses stock from bone-in goat or mutton, enriched with coconut milk or a finely ground coconut paste and ingredients such as sesame seeds, poppy seeds, cashews, black pepper, ginger, garlic, cardamom, cloves, cinnamon, and bay leaf. It is much milder in chili than the deep red tambda rassa served alongside it, but it is not bland; much of its flavor comes from meat stock, coconut, pepper, and warming spices. Pandhra rassa is closely tied to the Kolhapuri mutton thali, where it is commonly served with tambda rassa, mutton fry or sukka, bhakri, chapati, and rice. There is no securely documented creator or precise date for the dish. It developed within the meat cooking of Kolhapur and neighboring parts of southwestern Maharashtra, where goat meat, coconut, sesame, poppy seeds, pepper, and ground masalas are widely used. By the mid-twentieth century, the pairing of pandhra and tambda rassa was already firmly established in Kolhapur’s restaurant culture and became one of the defining features of the city’s non-vegetarian thalis. Both rassas commonly begin with the same basic ingredient: mutton stock. Bone-in goat or mutton is simmered or pressure-cooked with water, salt, and often ginger, garlic, turmeric, or onion until tender. The cooked meat can then be used for mutton fry, sukka, or another dish, while the stock is divided between the rassas. This explains why pandhra rassa may contain little or no meat despite being unmistakably a meat preparation. Its flavor depends heavily on the gelatin, fat, and juices extracted during cooking. The pale base is usually made from fresh coconut or coconut milk. In some versions, coconut is ground with poppy seeds, white sesame seeds, melon seeds, or cashews to form a smooth paste. These ingredients give the broth body without darkening it significantly. Onion may be softened only until translucent rather than deeply browned, helping preserve the light cream-to-white color. The spice profile is deliberately restrained. Black or white pepper provides much of the heat, while cloves, cinnamon, cardamom, bay leaf, cumin, ginger, and garlic add aroma. Some recipes use green chilies, fennel, nutmeg, or coriander seed, but large quantities of red chili are avoided. The aim is to create a broth that is peppery and aromatic rather than chili-driven. Preparation generally involves cooking the mutton stock separately, then gently frying the whole spices in oil or ghee. A pale onion-ginger-garlic paste and the coconut-and-seed mixture are added and cooked without excessive browning. The reserved mutton stock is then poured in and simmered until the flavors combine. Coconut milk may be added toward the end and heated gently, since prolonged boiling can cause it to separate. The consistency should remain thin and pourable rather than becoming a heavy nut or coconut curry. Pandhra rassa can be sipped directly from a bowl, poured over rice, or eaten with pieces of bhakri. Cream is not required; its richness and pale color should come from coconut, meat stock, and the ground seed-and-nut mixture. Pandhra rassa and tambda rassa are best understood as complementary preparations. Tambda rassa is red, chili-forward, oily, and intensely seasoned, while pandhra rassa is pale, coconut-rich, peppery, and comparatively gentle. Diners often alternate between them during a mutton meal, with the white broth providing contrast to the stronger heat of the red rassa. Mutton stock is fundamental to its identity. Chicken versions are now common, but the form most strongly associated with the Kolhapuri mutton thali is based on goat or mutton. It should also not be confused with northern Indian white gravies, which are often based on yogurt, cream, or large quantities of cashews. In pandhra rassa, coconut and mutton broth remain the defining liquids. It is most characteristically eaten as part of a full Kolhapuri mutton thali with mutton fry or sukka, tambda rassa, bhakri or chapati, rice, raw onion, and lemon. Jowar bhakri works especially well because its mild flavor and firm texture absorb the broth, while rice is equally suitable. Raw onion and lemon add freshness and acidity against the coconut and mutton fat. For beverages, taak, or spiced buttermilk, works particularly well with the full meal, while a cold lager is another good option when both rassas and spicy mutton dishes are served together.  

Hiyajiru is a cold soup from Miyazaki Prefecture, made with grilled fish, miso, toasted sesame, dashi, tofu, cucumber, and fresh herbs. It is served over rice, traditionally barley rice, and is especially associated with the hot and humid summer months. Cold soup poured over rice has a long history in Japan. References to hiyajiru appear as early as the Kamakura period, and similar preparations were once found in different parts of the country. Miyazaki is the region where the custom became particularly firmly established. In rural communities, an older, simpler form consisted of barley rice topped with raw miso diluted with water, giving farmers a quick meal during summer agricultural work. Over time, this basic preparation evolved into a more elaborate combination of fish, sesame, vegetables, and tofu. The traditional version begins with fish that is grilled until cooked and lightly browned. Horse mackerel is one of the most familiar choices, while flying fish, sardines, barracuda, and sea bream are also used in Miyazaki. The bones and skin are removed, and the flesh is finely flaked or ground. Toasted sesame seeds are ground in a suribachi, a grooved Japanese mortar, together with the fish. Miso, traditionally barley miso in many Miyazaki households, is then worked into the mixture until it becomes a thick paste. One characteristic step is roasting the miso mixture. It is spread thinly and exposed to direct heat until the surface browns and becomes fragrant. Older methods may use a mortar, bowl, or spatula held close to a flame, but the key is to scorch the miso rather than simply dissolve it raw lightly. This gives the soup a pronounced roasted aroma without making it taste burnt. The roasted mixture is gradually loosened with cold dashi or water until it forms a thin but flavorful soup. The broth is then thoroughly chilled. Unlike ordinary miso soup, hiyajiru is never reheated after this stage. Thinly sliced cucumber, crumbled firm tofu, shiso leaves, and myoga are added to the cold soup. These fresh ingredients define its summer character: cucumber provides crunch, tofu adds substance, and shiso and myoga give the broth a fresh herbal aroma. The finished hiyajiru is spooned generously over a bowl of rice. Barley rice, or mugi gohan, is particularly traditional in Miyazaki, reflecting a period when polished white rice was too valuable to be an everyday food in many farming households. The rice may be cooled or served slightly warm, creating a contrast with the thoroughly chilled soup. Hiyajiru should be light and refreshing, not thick. The miso and fish provide savory depth, roasted sesame adds nuttiness, and the cucumber and herbs keep the dish fresh despite the richness of the fish and tofu. Ice can occasionally be used to cool the soup quickly, but floating ice cubes are not an essential part of the traditional presentation.

Islas Canarias wine is a regional classification that encompasses viticultural production across the seven main islands of the Canary archipelago: Tenerife, Lanzarote, Gran Canaria, La Palma, La Gomera, El Hierro, and Fuerteventura. Established as a unified designation in 2012 to represent the islands on the international market, it sits alongside eleven other specific island or sub-zone denominations. The wines are defined by their volcanic origin, produced from vines grown in basaltic soils, volcanic ash (lapilli), and clay at altitudes ranging from sea level to 1,600 meters. The subtropical climate is heavily influenced by the Atlantic trade winds, which provide moisture and maintain acidity in the grapes despite the southern latitude. Viticulture in the archipelago began in the early 15th century when European explorers and settlers from the Iberian Peninsula, Portugal, and Flanders introduced vine cuttings. By the 16th and 17th centuries, Canary wine, particularly the sweet Malvasia known as "Canary Sack," achieved significant international prominence and was a primary export to the British Empire and the American colonies. A critical factor in the current state of these vineyards is the historical absence of the phylloxera pest, which devastated European viticulture in the late 19th century. Because the volcanic and sandy soils prevented the spread of the insect, the Canary Islands remain one of the few places globally where vines are grown on their own rootstocks rather than grafted onto American resistant roots. This has preserved over 80 distinct varieties, many of which have disappeared or genetically drifted in their continental places of origin. Preparation involves labor-intensive manual techniques necessitated by the rugged terrain. Training systems vary by island to mitigate environmental stressors: in Lanzarote, vines are planted in deep "hoyos" (pits) protected by semi-circular stone walls to capture dew and block wind, while in the Orotava Valley of Tenerife, the "cordón trenzado" (braided cord) system is used, where vine branches are woven into horizontal ropes reaching up to 15 meters in length. Red wines are primarily made from Listán Negro and Tintilla, often utilizing carbonic maceration to preserve fresh fruit profiles or aging in neutral oak to manage the naturally high mineral tension. White wines are produced from Listán Blanco, Albillo Criollo, and Malvasía Volcánica, frequently kept on the lees to enhance texture. Serving temperatures are standard at 8°C to 10°C for whites and 14°C to 16°C for reds. A distinct attribute of these wines is the perceptible salinity and smoky aromatic profile derived from the high concentrations of volcanic minerals in the soil. These wines are consumed both as a staple of the local diet and in specialized international enotecas. They are eaten with regional staples such as "Papas Arrugadas" (wrinkled potatoes cooked in salt water) served with "Mojo" sauces, as the wine’s salinity complements the salt-crusted skin of the tubers. White varieties are paired with Atlantic seafood such as parrotfish (Vieja) or limpets, and semi-cured goat cheeses like Queso Majorero. Red wines are typically served with "Conejo en Salmorejo" (marinated rabbit) or slow-cooked goat stews, where the wine's acidity and structure balance the gamey flavors of the protein.

Puddingbrezel is a sweet pastry originating in Germany, where it is commonly found in bakeries across southern and western regions. The name translates to “pudding pretzel,” reflecting both its distinctive shape and the creamy filling that defines it. The dough is usually a rich, buttery yeast dough similar to Danish pastry, prepared by layering the dough with fat to create a light, flaky texture. Once the dough has been rolled out and folded, it is cut into strips and twisted into a figure-eight or pretzel shape. Before baking, the pastry is filled with a smooth vanilla custard that sits in the central loops of the form. During baking, the custard sets into a firm, glossy layer while the pastry develops a golden brown surface. After cooling, the Puddingbrezel is often finished with a thin sugar glaze to enhance sweetness and give it a slight sheen. The combination of buttery dough and soft vanilla filling makes it popular as a midmorning snack or an accompaniment to coffee. Unlike some filled pastries, the custard in a Puddingbrezel is applied raw and baked along with the dough, so it becomes integrated into the structure rather than added afterward. Puddingbrezel can be found in many German bakeries year-round, and although recipes are similar, small variations exist in the proportions of butter, sugar, and custard thickness. Some bakers use a richer pastry base while others prefer a lighter version with more pronounced layers. The shape is always recognizable, with the custard filling arranged symmetrically in the loops. Because the dough is laminated, it requires careful handling and enough resting time to develop the right texture without becoming tough.

Merdenele are Romanian savory pastries made from layers of folded dough filled most commonly with salty cheese and baked until the exterior is crisp and deeply browned. The singular form is merdenea, while merdenele is the plural normally encountered on bakery signs and in everyday speech. They are found throughout Romania but are particularly associated with urban bakeries, street-side patisseries, railway stations, markets, and the everyday food culture of Bucharest and southern Romania. A typical merdenea is square or slightly rectangular, relatively flat, rich in fat, and large enough to serve as a substantial snack rather than a small pastry. Its filling is usually based on telemea, often combined with cow's-milk curd cheese or another softer cheese and egg, producing a salty, moist center surrounded by crisp, flaky layers. The Romanian term comes from Turkish merdane, a word for a rolling pin or slender implement used to roll dough, reflecting the close connection between the pastry and the techniques of Ottoman and Balkan sheet-pastry making. Merdenele belong to the broader group of filled pastries that circulated for centuries through the Ottoman Empire, the Balkans, Anatolia, and southeastern Europe. It is therefore difficult to identify a single moment or individual responsible for their creation. Their establishment in Romania is generally connected with Ottoman culinary influence and especially with Dobrogea and the southern part of the country, regions that had long-standing contact with Turkish and Tatar communities and with the pastry culture of the Ottoman world. From there, the pastry became familiar farther inland and was already known in different parts of Romania before the twentieth century was well advanced. Accounts of Romanian food culture also associate the sale of merdenele with Turkish and Albanian pastry makers and street vendors, who sold filled pastries in busy urban areas and markets. The linguistic development is particularly useful for understanding the food. In Turkish, merdane refers to the implement used for rolling dough, while Romanian sources record merdenea both as a regional word for a pastry-rolling rod and as the name of the finished pastry. One linguistic explanation connects the culinary meaning more specifically with Turkish merdane böreği, a type of rolled pastry whose name was shortened after entering Romanian usage. Whatever the exact linguistic path, the name places the merdenea firmly within the family of Ottoman-derived pastries based on thin or repeatedly folded dough. Once established in Romania, however, the merdenea developed a recognizable form of its own. Rather than referring broadly to many types of börek, the Romanian word came to mean a specific individual pastry, usually square, compact, flaky, and filled with salty cheese. By the twentieth century it had become firmly associated with urban bakery culture. Romanian gastronomic writer Radu Anton Roman included merdenele among the foods of the country and described both cheese and meat fillings, although the cheese version became by far the most familiar form sold by modern bakeries. His cheese filling used sheep's-milk telemea with butter and eggs, while the meat version combined mutton and beef with onion, egg, pepper, and allspice. The dough is responsible for much of the character of a merdenea. It is generally made from wheat flour, water, and salt, sometimes with a small amount of vinegar, and it normally contains no yeast. Instead of rising through fermentation, the pastry develops its layered structure through repeated rolling, spreading with fat, folding, and resting. Butter, lard, margarine, or combinations of these fats have all been used. In commercial Romanian patisseries, margarine became especially common because it is inexpensive, stable, and suitable for producing clearly separated pastry layers on a large scale, while home recipes frequently use butter or lard. The basic dough is kneaded until smooth, allowed to rest, divided into portions, rolled thinly, coated with softened fat, and folded repeatedly. Chilling or resting between stages helps the fat remain separated from the dough, creating the layers that expand during baking. The cheese filling is usually deliberately salty. Telemea, a brined white cheese widely eaten in Romania, provides most of the flavor, while a less salty cow's-milk cheese may be added to soften the texture and control the salt level. Egg helps bind the mixture, and some recipes add semolina when the cheese contains too much moisture. Keeping the filling reasonably dry is important because excess whey can soften the dough and prevent the inner layers from baking properly. To form the characteristic shape, a portion of laminated dough is rolled into a square or rectangle, the cheese mixture is placed in the center, and the edges or corners are folded inward so that the filling is completely enclosed. The parcel is normally placed seam-side down on a baking tray. Some versions are brushed with egg before baking, although the surface of a bakery merdenea can also be left relatively plain. In the oven, the fat between the layers melts while moisture in the dough turns to steam, separating the sheets and creating the flaky structure. A well-made merdenea should have a crisp, browned exterior, clearly defined layers around the edges, and a softer interior where the dough meets the cheese. It is richer and heavier than many forms of puff pastry, and a certain amount of fat on the fingers or paper wrapping is considered normal for the bakery style. Its square folded construction is also one of the easiest ways to distinguish it visually from Romanian pateuri, plăcinte, and other cheese pastries. Although industrial puff pastry can be used to make a similar product quickly, the more characteristic method starts with a simple dough that is manually coated with fat and folded into layers rather than using ready-made puff pastry sheets. Merdenele became particularly well suited to city life because they are inexpensive, filling, portable, and can be eaten without plates or cutlery. They are usually sold individually from glass-fronted bakery counters and handed over in a paper bag or wrapped in bakery paper. They are best eaten warm, while the exterior remains crisp and the cheese filling is soft. Once completely cold, the fat firms and the pastry becomes denser, which is one reason bakeries often sell them directly from warm trays throughout the day. Radu Anton Roman specifically recommended eating merdenele hot with cold bragă, the lightly fermented cereal drink once much more common in Romanian towns. That pairing also reflects the wider Balkan context in which rich, salty pastries are commonly balanced by cool, mildly acidic or fermented drinks. A merdenea can therefore also be paired successfully with sana, kefir, plain drinking yogurt, or ayran, particularly when the filling is strongly salted. Coffee or black tea are practical alternatives for breakfast, while a light lager works well when the pastry is eaten later in the day. Because the pastry already combines bread, fat, and cheese, it is normally eaten on its own rather than served with a substantial side dish. Today merdenele remain common across Romania, especially in Bucharest and other large cities, where they are bought for breakfast, during work or school breaks, while commuting, or simply as a quick hot snack from a neighborhood bakery. Their defining qualities remain straightforward: folded layered dough, a generous salty-cheese filling, a square shape, a crisp exterior, and the expectation that they will be eaten warm soon after they leave the oven.

Beskuit is a twice-baked bread or rusk, especially associated with Afrikaans food culture and commonly eaten with coffee or tea. It is made by baking a leavened dough until cooked, dividing the loaf or slab into thick pieces, and then drying those pieces slowly in the oven until they become firm, crisp, and very low in moisture. In English it is usually called a South African rusk, although it differs considerably from the small, thin rusks found in many other countries. Beskuit is generally substantial enough to be held and dipped into a hot drink, which softens its dense, dry interior before it is eaten. The Afrikaans word beskuit is related to Dutch beschuit, which ultimately derives from the French biscuit, a term connected with the idea of something being baked twice. Twice-baked breads had long been used in Europe as durable provisions because removing most of the moisture substantially extended their storage life. Dutch seafaring culture already had several forms of hard bread and ship’s biscuit when the Dutch East India Company established its settlement at the Cape of Good Hope in 1652. At the Cape, this method of preserving bread became adapted to local domestic baking, and evidence indicates that rusks were being made there by at least the late seventeenth century. Cape households supplied them to sailors and passengers on ships stopping at the settlement and to people travelling into the interior, where a dry bread that could remain edible for long periods had an obvious practical value. By the eighteenth century, beskuit had become an established part of Cape foodways rather than simply imported ship provisions. Accounts of the period describe extremely hard rusks, while Cape bakers gradually produced versions intended for household consumption as well as travel. The product remained particularly useful as settlement expanded away from the Cape. During the Great Trek of the 1830s and 1840s, when Dutch-speaking colonists travelled long distances into the South African interior, dried rusks were well suited to wagon journeys because they required no refrigeration and could be stored for considerably longer than fresh bread. Beskuit also appears in accounts connected with Boer commandos and later the South African War of 1899–1902, alongside other durable foods such as biltong. One important form that developed in farming households is boerebeskuit. Older recipes were based on yeast-leavened bread dough, sometimes with little or no sugar. Small portions of dough were shaped into balls and packed closely together in a bread tin so that they joined during baking. Once the loaf had cooled enough to handle, the individual sections were pulled apart rather than necessarily cut into neat slices and returned to a low oven to dry completely. This produced large, irregular pieces with a porous bread-like interior that readily absorbed coffee. Later recipes broadened the category considerably. Buttermilk became especially closely associated with South African rusks, while sugar, butter or margarine, eggs, bran, oats, seeds, raisins and other ingredients became common in household and commercial versions. Modern buttermilk beskuit is often chemically leavened rather than made with yeast, giving it a texture somewhere between bread, scone and firm cake before the drying stage. The second heating is crucial: the pieces are kept at a relatively low temperature for several hours, sometimes overnight, until moisture has been driven from the centre. They are then cooled completely before being stored in an airtight tin or container. The result should be dry throughout rather than merely crisp on the outside. This extended drying is responsible both for beskuit's long keeping quality and for the way it behaves when dipped into a drink. The major difference between South African beskuit and many related twice-baked foods is therefore not simply that it is baked twice. Italian biscotti are also baked twice, but they are generally made from a firmer, sweeter cookie dough, formed into loaves and sliced relatively thinly before the second baking. Modern Dutch beschuit, despite sharing its name and ancestry with beskuit, is usually a light, round, brittle rusk rather than the thick pieces familiar in South Africa. South African beskuit developed into a distinct category of large, substantial rusks made specifically to withstand prolonged drying and then soften when dipped. The habit of dipping is so closely connected with the food that texture is judged partly by how well a rusk absorbs coffee or tea without immediately disintegrating. Commercial production helped turn what had largely been home and farm baking into a nationally available product during the twentieth century. The best-known example began in 1939 in Molteno in the Eastern Cape, when Elizabeth Ann Greyvensteyn, widely known as Ouma Greyvensteyn, began selling rusks made from a family recipe during the economic difficulties of the Great Depression. Demand expanded beyond the local community, production increased, and the business eventually developed into Ouma Rusks, which remains one of South Africa's best-known rusk brands and continues to be produced in Molteno. The commercial success of Ouma did not replace home baking, and beskuit remains one of the South African baked foods that is still commonly made in large batches in domestic kitchens. Recipes are often designed to fill several tins at once because the dried product keeps well, making it practical to prepare more than would be eaten immediately. Buttermilk rusks are among the most familiar forms, while bran and seed rusks have also become firmly established. Despite these additions, the defining structure remains the same: a baked dough is divided into substantial pieces and dried until hard enough for long storage. Beskuit is eaten throughout South Africa, particularly at breakfast or as a snack in the morning or afternoon, but it is also associated with road trips, farms, outdoor travel and early starts because it requires no additional cooking and travels well. It is normally served at room temperature directly from a tin or packet. The usual way to eat it is to dip one end briefly into a hot drink, allow the liquid to penetrate the dry crumb, and eat the softened section before dipping again. Coffee is the most characteristic accompaniment, particularly strong black coffee or coffee with milk, while rooibos tea and ordinary black tea are equally suitable. A relatively plain or lightly sweetened boerebeskuit works especially well with strong coffee, while richer buttermilk rusks suit coffee with milk and unsweetened tea. Bran, oat or seed versions pair naturally with rooibos, whose mild roasted and herbal character does not overwhelm them. Beskuit generally does not require butter, jam or another topping because the drink provides the moisture it needs, although a freshly baked rusk can occasionally be eaten before it has undergone its final drying. In its fully dried form, however, beskuit is most recognizably South African not because twice-baked bread is unique to the country, but because South Africa developed this old preservation method into a particular type of thick rusk, a large domestic and commercial baking category, and a specific everyday practice of eating it softened in coffee or tea.  

Bar au beurre blanc is a traditional fish dish prepared with sea bass (also called loup de mer) as the main ingredient. The fish has a delicate flavor, and it's poached in a lightly flavored court-bouillon in this dish, either whole or after it's been cut into sections. The beurre blanc sauce is made with a combination of shallots, wine vinegar, court-bouillon, and butter, while a bit of fresh cream may be stirred in at the end. In order to finish the dish, the sea bass is served with the beurre blanc sauce.

Dublin Lawyer is a rich and indulgent lobster dish, particularly associated with the city of Dublin and the country’s coastal culinary heritage. It consists of lobster meat cooked in a sauce of butter, cream, and Irish whiskey, creating a luxurious and deeply flavorful dish that highlights the abundance of seafood from Ireland’s waters and the nation’s fondness for whiskey as a cooking ingredient. Its origins can be traced back to the 19th century, when lobster was more widely accessible in Ireland than it is today and often appeared in upper-class households and fine dining establishments. The dish’s curious name is believed to refer to the stereotype of Dublin lawyers of the time, wealthy and fond of whiskey and rich living, reflecting both the opulence of the ingredients and the social context in which it was first enjoyed. Preparation begins with freshly cooked lobster, usually boiled or steamed before the meat is carefully removed from the shell. The meat is then sautéed in melted butter, often with a touch of shallot or onion for added depth, before being combined with cream and a generous splash of Irish whiskey. The sauce reduces gently to a velvety consistency that coats the lobster, which is then often returned to the shell for serving. Some variations flambé the whiskey to intensify its flavor and add a touch of theatre to the cooking process. The result is a rich, aromatic dish that balances the sweetness of lobster with the depth of dairy and the distinctive warmth of whiskey. Dublin Lawyer is typically served as a centerpiece of a special meal, often accompanied by simple sides that allow its flavors to shine. Crusty bread or boiled potatoes are common, and a crisp green salad or lightly cooked seasonal vegetables may round out the plate. It appears most frequently in fine dining restaurants and at festive occasions, particularly around Christmas or on celebratory menus in Ireland. Wine pairings tend to favor crisp whites such as Chablis or Sauvignon Blanc, which cut through the richness, though some prefer the continuity of Irish whiskey served alongside it.  

Puente Alto is a red wine appellation located in the Maipo Province of central Chile, approximately 40 kilometers south of Santiago. It is situated on the northern bank of the Maipo River within the foothills of the Andes Mountains, at an elevation of 650 to 700 meters above sea level. The region is defined by its alluvial soils, which consist of a complex mosaic of gravel and volcanic rocks transported from the mountains by glacial and river activity over millennia. This nutrient-poor, free-draining terrain is coupled with a semi-arid Mediterranean climate characterized by high solar radiation and significant diurnal temperature variation, where cold alpine winds cool the vineyards at night. The foundation of viticulture in this sector dates to the late 19th century, specifically 1883, when pre-phylloxera French vine cuttings were first planted on the gravelly terraces of the Maipo River. While European vineyards were decimated by the phylloxera aphid, the geographic isolation provided by the Andes and the Pacific Ocean allowed these original genetic selections to survive ungrafted on their own roots. For much of the 20th century, the area was recognized primarily as a source for high-volume production until 1972, when specific plots began to be vinified separately to highlight the site’s distinct environmental characteristics. In 2013, the National Viticulture Institute of Chile officially recognized Puente Alto as a Denomination of Origin (DO). Preparation of the wine is centered on the Cabernet Sauvignon grape, which represents the vast majority of the regional output, often supplemented by small percentages of Cabernet Franc, Merlot, and Petit Verdot. Grapes are typically hand-harvested and subjected to a rigorous selection process before being aged for 15 to 20 months in French oak barrels. For serving, these wines are best presented at a temperature between 16°C and 18°C. Due to their high concentration of tannins and complex phenolic structure, decanting for at least 30 to 60 minutes prior to consumption is recommended to allow the aromatic layers of graphite, cassis, and cedar to develop. A physical characteristic of the vines in this area is their limited vigor, a direct result of the stony subsoil that forces roots to grow deep in search of water, producing small berries with a high skin-to-juice ratio. One specific site, the Don Melchor Vineyard, is divided into 151 mini-parcels to manage the subtle differences in soil composition across its 125 hectares. The resulting wines are notable for a tactile sensation of round, polished tannins and a persistent mineral finish often likened to pencil lead or cold stones. The wine is consumed as a primary accompaniment to savory, protein-rich meals. It is paired with grilled red meats such as ribeye steak or wagyu beef, as well as roasted lamb seasoned with garlic and rosemary. The structure of the wine also complements complex dishes like Beef Wellington or duck breast served with dark fruit reductions. For non-meat pairings, aged hard cheeses such as Manchego or Gouda are used to match the wine’s intensity, while earthy components like wild mushrooms or black truffles highlight the savory notes of the Bordeaux-style blends.  

Fungee and pepperpot is the national dish of Antigua and Barbuda, and although one may think that they are going to be served some kind of mushroom and pepper stew, the truth is far more interesting than the unusual name suggests. Fungee is a bread ball similar to polenta, consisting of cornmeal mixed with okra. To make fungee, okra is boiled in salted water and mixed with wet cornmeal until the mixture becomes stiff. When the mixture does not stick to the pan, the fungee is ready to be consumed. The key ingredients in pepperpot are leafy vegetables, taro leaves, pumpkin, squash and other vegetables, while the stew is traditionally made with corned beef and offal. Since this dish consists of two separate meals that are combined together, it can be traced back to the times of slave population in the region, when the combination of cheap meat and carbohydrates provided a balanced and nutritious diet for a day of hard labor, with the added benefit of complex and rich flavors of the stew.

Often dubbed as Russian moonshine, samogon is a potent drink that can be distilled from virtually anything, but the most common base ingredients include grains, corn, beets, sugar, potatoes, bread, or various fruits. The name of this centuries-old drink roughly translates as self-distilled. The exact time when samogon first appeared is not known, but it is suggested that it even might precede the all-time-favorite Russian vodka. Through history, samogon was a drink of choice among lower social classes and in rural areas in Russia. Starting with the reign of Ivan the Terrible, any liquor that was not state-produced was outlawed, and vodka and wine were mainly promoted as suitable options. This practice continued in the Soviet era, but throughout this period, samogon was still produced, mostly in rural areas by the so-called samogonschiki. Following the fall of USSR, the regulations have changed, and from 1997 home distilling has been made legal, but home-distilled beverages cannot be promoted or sold. However, the change of regulations has also influenced the appearance of several brands which make artisanal and commercially produced versions that are sometimes even distilled from grapes, wines, or pomace. The final taste profile of samogon can significantly vary due to the use of different raw materials and the choice of various flavorings. The alcohol content of samogon is usually about 40 percent, but homemade versions can often reach higher numbers. 

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

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. 

Hummus Beiruti is a Lebanese version of hummus, the famous chickpea-based dip. This version adds a large amount of garlic and spices to it. It’s usually made with a combination of chickpeas, olive oil, garlic, yogurt, tahini, cold water, cumin, lemon juice, chili peppers, chopped parsley, and paprika. Once prepared, this hummus version is plated and garnished with a drizzle of olive oil, chopped parsley, and mint leaves. Hummus Beiruti is served with freshly baked pita or lavash flatbread.

Aisy Cendre is a traditional cheese hailing from Burgundy. The semi-soft cheese is made from pasteurized cow's milk. The rind is washed in Marc de Bourgogne wine, and it's then covered with oak or grapevine ash before it's left to mature for at least a month. Underneath the rind, the texture is firm when young and smooth and creamy when fully aged. The aromas are nutty, smokey, and earthy, while the flavors are rich, salty, smokey, and herbaceous. It's recommended to serve Aisy Cendre with celery sticks or fresh fruit such as pears and apples. Pair it with a glass of full-bodied and fruity Burgundy wine.

Regarded as one of the seven iconic dishes of Portuguese cuisine, pastel de Tentúgal is a traditional Portuguese pastry with an intriguing history dating back to the 16th century. It is made with doce de ovos, a traditional Portuguese egg custard that is wrapped in paper-thin dough, then baked until golden brown and crispy. The tradition of preparing pastel de Tentúgal was started by the Carmelite nuns, who used to stretch the dough in specialized rooms covered in white sheets. Interestingly, the dough was supposed to be extremely thin so that the Bible could be read through it. The nuns would then butter the whole surface of the dough and cut out rectangular shapes which were subsequently filled with the sweet filling. For centuries, the entire preparation of this sweet treat has been passed down orally, without any written records. It was only in 1898–when the last nun passed away–that the recipe was adopted by a guesthouse Dona Maria da Conceição Faria. Until the middle of the 20th century, this establishment remained the only exclusive location where pastel de Tentúgal could be manufactured and sold. Following their success, numerous other bakers in Tentúgal started to produce this authentic Portuguese pastry, and in 2013, the product and the city received a government certification allowing them to be the only location in the world licensed to produce the original pastel de Tentúgal. Usually dusted with powdered sugar, pastel de Tentúgal is often served alongside a cup of strong Portuguese coffee.

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.

Vori-vori is a soup from Paraguay made with small balls of cornmeal and cheese cooked in a broth that often includes chicken, vegetables, and herbs, and it is recognized as a staple dish across the country’s rural and urban regions. Its development is linked to the long-standing use of corn and poultry in Guaraní and later mixed culinary practices documented in household cooking records and regional accounts from the eighteenth and nineteenth centuries, where corn-based doughs were shaped into dense dumplings to stretch ingredients during periods of limited supply. Preparation involves mixing finely ground cornmeal with grated cheese and a small amount of fat or broth to form a firm dough, shaping it into small spheres, and poaching them gently in a simmering broth until they swell and soften; the soup is seasoned with onions, garlic, parsley, and occasionally peppers, and served as soon as the dumplings reach a uniform texture. A notable feature is the density of the dumplings, which absorb broth while retaining their structure, giving the dish a thickened consistency without flour or other thickeners. Vori-vori is eaten throughout Paraguay in home kitchens, rural gatherings, and small restaurants, often as a main meal during cooler weather, and it pairs well with simple accompaniments such as mandioca, fresh salads, mild cheeses, herbal teas, and lightly flavored nonalcoholic beverages, with some households serving it alongside light beers or local wines depending on the occasion.

Aguardiente de Ojén is an anise-flavored spirit that originated in a small village of Ojén in southern Andalusia. The original, which was probably based on a wine distillate, dates from 1830 when Pedro Morales distilled his first batch. The drink was an instant, but short-lasting success, as the original recipe was lost after last Morales died without disclosing the recipe. Another version (White Label Ojén) was created in Jerez by Manuel Fernández. This version was mainly exported, especially to New Orleans, where the original spirit was immensely popular and used in the trendy Ojen cocktail. Since the original recipe was lost, it is not known whether the two spirits were the same. As anise spirits started to decline in popularity, so did Ojén, and in the early 1990s, the production in Spain was discontinued. The reserves lasted until 2009, but Sazerac Company decided to recreate the original, mainly to meet the needs of the local New Orleans market. Sayzerac's version was released in 2016 under the name Legendre Ojen. Interestingly, aguardiente de Ojén was painted into Picasso's Spanish Still Life.  

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.

This thick and aromatic fish curry originated in southern Thailand. The base of the dish is prepared with tai pla—fermented fish entrails—and a spicy curry paste consisting of chili peppers, galangal, shrimp paste, turmeric, shallots, and lemongrass. Other additions usually include dry fish, diced eggplant, bamboo shoots, string beans, or other vegetables. Because of its intensity and strong, pungent aromas, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry was only prepared with fish, and most varieties do not use coconut milk.

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.

Sate Madura is a popular Indonesian skewered meat dish that originates from the island of Madura, located just northeast of Java. It is one of the most widely recognized regional variations of sate in Indonesia, known for its distinctively rich, sweet-savory peanut sauce and smoky, charcoal-grilled aroma. Typically made with small cuts of chicken or beef, the meat is marinated, skewered onto bamboo sticks, and grilled over hot coals while being brushed with a glaze that often includes sweet soy sauce, garlic, and shallots. What sets sate Madura apart from other styles is the generous use of thick, dark kecap manis and the robust, slightly caramelized peanut sauce that is poured over the cooked skewers just before serving, often accompanied by fried shallots and rice cakes called lontong. The roots of sate Madura lie in the island’s long-standing culinary influence on Javanese street food culture. Sellers from Madura have historically migrated to urban centers such as Jakarta and Surabaya, bringing their version of sate to roadside stalls, markets, and night-time food courts. Their presence has made sate Madura almost synonymous with street-side grilling throughout Indonesia, where the sight of glowing charcoal pits and the aroma of seared meat have become an essential part of the evening food scene. Often served on brown wax paper or banana leaves, sate Madura is eaten with the hands or simple wooden forks, emphasizing its role as a deeply rooted, everyday comfort food.  

Śledzie is a Polish specialty consisting of herrings pickled in various ingredients such as vinegar, oil, sour cream, and onions. Due to the large amount of marinades and flavors, there is also a special variety of sweet herrings. Śledzie is traditionally served on Christmas Eve, as a cold appetizer or a side dish. It is recommended to pair this popular dish with dry white and red wines.

Isaw is a popular Filipino street food dish consisting of marinated, boiled, and grilled chicken and pork intestines which are usually coiled and skewered on a stick. Although similar, pork isaw is typically slightly larger and chewier than the chicken version. The marinade is usually prepared with soy sauce, oil, ketchup, garlic, and seasonings. Thoroughly cleaning and boiling the intestines before they are placed on a grill is an essential part of the preparation process because it eliminates all food-born pathogens. The dish is usually dipped in a vinegar-based sauce that is made with chili peppers and onions (sawsawan). Because it is one of the cheapest Filipino street food meals, the dish is extremely popular, and there are even street stalls called isawan, devoted entirely to the preparation of this specialty. Isaw is usually enjoyed as an afternoon snack, and apart from its popularity on the streets, due to its low price, it is also a staple food for numerous university students.

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.

Bolón de verde is a dish of green plantain fritters that are typically filled with cheese, chicharrónes, or chorizo. It is a traditional and national Ecuadorian dish that’s usually eaten for breakfast. The name translates to big green ball since the main ingredient is green plantains. The preparation starts with cooking or frying the plantains, which are then mashed, seasoned, mixed with the filling, and shaped into balls. They are usually then fried once again to make them crispy. The fritters should be eaten while still hot or warm and are usually served with a fried egg and coffee.   

Tacos de cabeza is a popular variety of tacos, especially in Mexico City, Sonora, and the Bajío. It consists of tacos filled with steamed and shredded meat of cow's head, combined with toppings such as red or green salsa, chopped onions, and coriander. Customers can choose which type of meat they want, and usually the choice comes down to either brains, ear meat, or tongue. The dish can be found at taco stands with large metal steamers in which the meat was cooked, often in humble neighborhoods, since cow's head meat is very inexpensive.

Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka - thinly stretched sheets of dough made with flour, water, and salt. Heartier than phyllo, but thinner than a tortilla, hand-made yufka is typically brushed with butter before baking. Although many countries have their own versions of this satisfying dish, it was probably invented during the Ottoman Empire in the Anatolian Provinces, an area that nowadays belongs to Turkey. Some sources suggest that börek might be even older, a descendant of the Eastern Roman (Byzantine) Anatolian dish known as en tyritas plakountas, consisting of layered dough filled with cheese, its recipe dating back to 160 BC. Nowadays, Turkey is famous for its layered pies and pastries, all united under the name börek (also burek, byurek, byrek, böregi). Regardless of many börek varieties, yufka always remains the same, and almost everything wrapped in it may be called börek, which could also explain the name: some suggest that it comes from the Turkish word bur, meaning to twist. In Turkey, there are many regional variations of börek, and the names usually contain a descriptive word referring to the shape, ingredients, cooking method, or a region where the specific variety of börek comes from. For example, su böreği or water börek is made with boiled sheets of dough which are buttered and filled with a mixture of feta cheese and parsley (an alternative recipe suggests minced meat and onions), then baked. Kalem böregi or pen börek is a thin, cigarette-shaped variety that is often served in restaurants as an appetizer. Due to their shape, they were originally called sigara böreği, but in 2011, Turkish pastry chefs started calling them kalem to avoid the connections with smoking. They are usually filled with feta cheese, potatoes, and parsley, but can also be enriched with minced meat or sausages, and vegetables such as spinach, nettles, leeks, and courgettes. Paçanga böreği is a deep-fried variety from Istanbul, filled with pastırma or kaşar and chopped green peppers. Saray böreği or palace börek is a truly decadent version made with fresh butter rolled between each sheet of dough, while kol böreği or arm börek is the classic variety prepared at home - shaped in long rolls, either rounded or lined, it is usually filled with minced meat, feta cheese, spinach, or potatoes (it's smaller and fattier variety is called sarıyer böreği, named after Sarıyer, a district of Istanbul where it is traditionally prepared). The most beautiful variety might be gül böreği or rose börek, arranged in a spiral that resembles a rose filled with various fillings which are often spicy in flavor. Çiğ börek or raw börek is a half-moon-shaped variety filled with raw minced meat and fried in oil. On the other hand, there is also töbörek - a similar variety which is baked instead of fried. However, börek doesn't have to be savory - a sweet variety called laz böreği is prepared in the Rize region. It is filled with muhallebi (a local spin on custard) and served generously dusted with powdered sugar. Another sweet variety is called kürt böreği, also known as sade, meaning plain börek, referring to the fact that it has no filling at all, just a generous layer of powdered sugar on top. Seeing all these varieties, it is clear that börek may be one of the most significant dishes of the Turkish cuisine – it surely is one of the oldest and most traditional ones.