Travel Global, Eat Local.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Fleischstrudelsuppe is a soup consisting of clear beef broth served with slices of savory strudel filled with seasoned minced or finely chopped meat. It is found throughout Austria, particularly in regional home cooking and inns, and belongs to the extensive Austrian repertoire of clear soups enriched with substantial additions known as Suppeneinlagen. The strudel is usually made from thin, hand-stretched dough wrapped around a filling of beef, onions, parsley, and seasonings such as marjoram, salt, and black pepper. Once cooked, it is sliced into rounds that reveal a spiral of pastry and meat, then placed in hot broth shortly before serving. The result combines the flavor of slowly simmered beef stock with tender, savory meat and thin layers of dough that gradually absorb the liquid. Fleischstrudelsuppe developed within Austria's long-established culture of serving clear beef soup as the opening course of a meal, particularly in households where beef was regularly simmered with vegetables to produce both broth and cooked meat. Austrian cooking developed numerous additions for these soups, including sliced pancakes, semolina dumplings, liver dumplings, and filled pastries. Fleischstrudel offered another way to make a relatively simple broth more substantial, while also providing a practical use for beef that had already been cooked in the soup. In some preparations, the meat is taken directly from the stockpot, finely minced, seasoned, and used as the strudel filling. Other recipes use fresh ground beef, which is cooked or seasoned before being enclosed in the dough. The dish is also encountered in neighboring parts of southern Germany, particularly Bavaria, reflecting the closely related cooking practices of the region. Preparation generally begins with the broth, usually made by slowly simmering beef, sometimes with bones, together with carrots, celeriac, parsley root, onions, leek, peppercorns, and other aromatic ingredients. The stock is strained to produce a clear, flavorful liquid, which is seasoned before serving. The strudel dough is made from flour, water, oil, salt, and sometimes egg or a little vinegar. After kneading, it is left to rest so that the gluten relaxes, allowing the dough to be rolled and stretched into a very thin sheet without tearing. The meat filling is prepared separately. Finely chopped onions are sautéed in butter or another cooking fat, then combined with minced beef or finely chopped cooked beef, parsley, marjoram, salt, and pepper. Some recipes include garlic, egg, breadcrumbs, or a little stock to bind the mixture and prevent it from becoming dry. The filling is distributed evenly across most of the stretched dough, leaving the edges free so the strudel can be sealed. The dough is then rolled tightly around the meat, often using a cloth to help maintain an even shape. There are two established methods of cooking the strudel. In one, the roll is brushed with butter and baked until the pastry is golden and the filling is completely cooked. After a brief rest, it is cut into slices approximately one to two centimeters thick and added to the hot soup. This method produces a slightly firmer pastry that retains its shape well when placed in the broth. In another preparation, the filled roll is divided into smaller sealed portions and gently simmered directly in the beef stock or separately in salted water before being added to the soup. These pieces have a softer texture because the dough cooks in liquid rather than developing a browned exterior. Both methods produce a filling that remains distinct from the broth, although the pastry gradually softens as it absorbs moisture. Unlike a meat soup in which the ingredients are cooked together and distributed throughout the liquid, Fleischstrudelsuppe is assembled around a prepared pastry filling that is often cooked separately and added at the final stage. This helps preserve the clarity of the broth and allows the strudel to retain its recognizable spiral structure. The flavor depends on the quality of the beef stock, the seasoning of the meat, and the thickness of the dough. A well-prepared version has a clear, aromatic broth, a moist meat filling, and pastry that is tender without falling apart. The finished soup is generally served very hot in deep bowls, with several slices of meat strudel arranged in the broth and a sprinkling of freshly chopped chives or parsley on top. In Austria, Fleischstrudelsuppe is eaten in homes, country inns, and restaurants serving regional Austrian cuisine, most commonly as a starter before a larger main course, although a generous portion can also function as a light meal. Because it already contains meat and pastry, it usually requires no substantial accompaniment, although fresh bread may be served alongside it. Its restrained seasoning and savory beef flavor pair well with Austrian white wines such as Grüner Veltliner or a dry Welschriesling, while a light lager or Märzen also makes a suitable choice. When served as the first course of a multicourse meal, the soup is generally eaten on its own, allowing the clear beef broth and seasoned meat strudel to remain the focus of the dish.

Boquerones a la plancha are fresh anchovies cooked on a hot flat grill or griddle, a seafood dish found especially along the coast, with a strong presence in Andalucía, particularly in Málaga, where boquerones are among the most familiar local fish. The dish uses fresh anchovies rather than salted, and the fish are usually cleaned, opened, seasoned lightly, and cooked quickly in olive oil with salt, garlic, parsley, or lemon, depending on the cook. In Spain, the same fish may also be called anchoa or bocarte, depending on the region and preparation, but in Málaga and much of southern Spain, boquerón is the common name for the fresh fish. Its connection with coastal cooking comes from the availability of small oily fish in Spanish waters and from the practical habit of preparing them soon after purchase with little more than heat, oil, and salt. Málaga has a particularly close relationship with boquerones; the fish appears in fried, vinegar-cured, stuffed, and grilled forms, and people from Málaga are often nicknamed boquerones because of that association. The plancha method developed naturally in bars, homes, and seafood restaurants because it lets small fish cook quickly without a flour coating or deep-frying. Compared with fried boquerones, this version gives more attention to the fish itself, since there is no crisp breading to cover the flesh. The best choice are firm, shiny, mild-smelling anchovies. The head, innards, and central bone are often removed, leaving the fish opened flat, although very small specimens may be cooked with less trimming. After cleaning, the fish are rinsed briefly and dried well so they do not steam on the grill. A hot plancha is brushed with olive oil, then the boquerones are placed skin-side down or opened flat, depending on the size and the cook’s preference. They need only a short time on each side, because overcooking makes them dry and fragile. Salt is usually added before or just after cooking, while garlic and parsley may be chopped together and spooned over the fish with olive oil. Lemon is common at the table, though it is often used sparingly so as not to mask the fish's flavor. Some versions include white pepper, a splash of vinegar, or a small amount of chili, but the dish is normally kept simple. A good plate should arrive hot, with the fish still moist, the skin lightly browned, and the flesh easy to lift from the plate without falling apart. They are often served in rows on a plate, sometimes with salad leaves, roasted peppers, potatoes, or bread, and they work well as a small plate for sharing. Boquerones a la plancha are eaten in beach restaurants, seafood bars, market counters, family kitchens, and casual restaurants, mainly as a tapa, starter, light lunch, or part of a mixed seafood meal. They are best eaten straight after cooking, while the surface is still warm and the flesh is soft. Drink pairings include cold beer, dry white wine, fino, manzanilla, vermouth, sparkling water, or a light white vermouth with ice. Best side dishes include tomato salad, roasted peppers, olives, crusty bread, gazpacho, salmorejo, patatas aliñadas, grilled vegetables, tortilla española, grilled prawns, clams, squid, or other simple seafood plates.

Löjromstoast is a refined Swedish appetizer that showcases löjrom, the prized roe of the vendace fish native to the waters of northern Sweden and the Baltic Sea. This dish pairs the delicate, slightly salty roe with crisp toast, often complemented by a creamy base such as crème fraîche, finely chopped red onions, and a touch of lemon, creating a harmonious blend of textures and flavors. The emergence of löjromstoast is tied to the longstanding fishing traditions in Sweden’s northern regions, where vendace roe has been harvested and valued for centuries. As Swedish cuisine evolved, the roe became a sought-after delicacy, often served in ways that preserved its natural taste and texture. Serving it atop toast with mild accompaniments allows the roe’s distinct flavor to shine without overpowering the palate, illustrating the careful balance central to Scandinavian culinary philosophy. Preparation involves gently toasting thin slices of bread until crisp and golden. A layer of crème fraîche or a similar mild, creamy spread is applied to provide richness and contrast. Löjrom is then carefully spooned over the base, followed by garnishes such as finely chopped red onion, fresh dill, and a squeeze of lemon juice to enhance brightness. The simplicity of assembly belies the dish’s elegance and the quality of its components. Löjromstoast is enjoyed across Sweden, particularly during special occasions, festive gatherings, and in fine dining settings where local ingredients take center stage. It is often served as an appetizer, allowing diners to savor the unique flavor of Swedish vendace roe in a way that is both accessible and sophisticated.  

Canelli refers to a sparkling white wine produced in and around the town of Canelli in the province of Asti, within the Piedmont of Italy, and is regulated under the Canelli DOCG, made exclusively from the Moscato Bianco grape and distinguished from Asti and Moscato d’Asti by production method and structure. The wine’s development is tied to Canelli’s long-standing role as a center of Italian sparkling wine production, where underground cellars and technical experimentation supported the refinement of fermentation techniques, leading to a style that favors bottle fermentation and extended contact with lees rather than rapid production for immediate sweetness. Canelli wine is produced by fermenting Moscato Bianco to full dryness or near dryness, followed by a secondary fermentation in bottle and mandatory aging on lees, which contributes stability, complexity, and a finer mousse compared to tank-fermented counterparts, with strict regulations governing minimum aging periods and alcohol levels to ensure consistency across producers. A defining aspect of Canelli is the use of the Moscato grape in a format more commonly associated with drier sparkling wines, resulting in a profile where aromatic intensity is balanced by structure and fermentation-derived elements rather than residual sugar. It is served chilled and consumed primarily as a table wine rather than a dessert wine, often at the beginning of meals or alongside light courses, and it pairs well with raw fish, shellfish, delicate appetizers, mild cheeses, and vegetable-based dishes, while also being consumed on its own in social settings where a restrained, aromatic sparkling wine is preferred over sweeter expressions.

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

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

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

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

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

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

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

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

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

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.

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

Řízek is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter. The Austrian version is exclusively made with veal, and it is one of their unique delicacies. The Czech interpretation is only occasionally made with veal, and more commonly employs pork chops or pork cutlets. Chicken or turkey breasts are also frequent and represent a lighter version of this classic dish. Řízek is found in numerous restaurants in the Czech Republic and is often prepared as a family meal. It is usually served with mashed or plain boiled potatoes on the side, or between two bread slices in order to create the famous bread and schnitzel sandwich.

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

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

Ma’amoul is a filled baked pastry made from a short dough of semolina or flour and fat, shaped into small rounds or domes and filled with dates, walnuts, or pistachios, widely prepared across the eastern Mediterranean and the Levant, particularly in Lebanon, Syria, Palestine, Jordan, and parts of Iraq, where it is closely associated with religious holidays and communal baking. Its development is tied to the long cultivation of wheat, dates, and nuts in these regions and to festive baking practices that required pastries capable of being prepared in advance, stored briefly, and shared widely, with molded decoration emerging as a way to distinguish fillings and standardize appearance when large quantities were produced at home or in neighborhood bakeries. Preparation begins with a dough made from semolina or a semolina-flour mixture combined with clarified butter or oil, lightly sweetened and often scented with rose water or orange blossom water, rested to allow the grains to absorb fat, then portioned and filled with date paste or finely chopped nuts mixed with sugar and aromatic water, after which each piece is pressed into a carved wooden mold to imprint a pattern before being unmolded and baked until set but not deeply browned. Serving usually involves allowing the pastries to cool fully so the structure firms, with some versions dusted lightly with powdered sugar while others, especially date-filled ones, are left plain, and they are presented in assortments where shape and surface design indicate the filling inside rather than labeling. A defining feature of ma’amoul is the use of molded decoration as an integral part of the pastry rather than a garnish, creating a visual code that is widely understood within the region and allowing different fillings to coexist on the same plate without confusion. It is eaten primarily during major holidays and family gatherings, offered to guests in homes and served in cafés during festive periods, typically consumed by hand alongside plain coffee, Arabic coffee, or unsweetened tea, with the bitterness of the beverage balancing the richness of the dough and the sweetness of the filling.

Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich. Baguettes were made even before the invention of their name. The word baguette first entered use in 1920, derived from the Latin root baculum, meaning stick or staff, which became baccheto in Italian. Baguettes were first baked as long, wide loaves of bread, but a 1920 law prevented workers from beginning work before 4AM, making it impossible for bakers to finish baking the bread in time for breakfast. They then gave baguettes their typical long, thin shape in order to speed up the baking process. The bread was baked in steam ovens, which were first brought to Paris by an Austrian named August Zang, whom some French sources credit with the invention of the baguette. Another characteristic of the baguette is its typical flower-petal design on the top of the crust, made by making diagonal slashes with a curved knife on top of the loaves before they are put to bake. Today, baguettes can be found throughout France, and they are available for sale in nearly every boulangerie, as well as baked at home. The texture and flavor of a good baguette can transform any sandwich into a gourmet meal. Baguettes are also flexible – they can be made into bruschettas, turned into croutons or garlic bread, used for mopping up sauces, or simply dipped in olive oil as a snack.

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.

Kinalas is a traditional dish originating from the Bicol area. It's made with a combination of noodles, spices, pork or beef brains, and scraped meat from pork or beef head. This noodle soup is served in a shrimpy, garlicky brown gravy consisting of dried shrimps, vinegar, garlic, shallots, soy sauce, and fish sauce. Kinalas is often garnished with spring onions, fried garlic, or chili peppers, but some people like to add a hard-boiled egg on top. The dish is always served hot, and its name is derived after the Bicolano word kalas, meaning to remove the meat from the bones.

Kunāfah is a syrup-soaked pastry from the Arab world, especially associated with the Levant, made by combining a crisp pastry layer with a soft cheese or cream filling and finishing it with scented sugar syrup, often flavored with orange blossom water or rose water. It is especially prominent in Palestinian, Jordanian, Lebanese, Syrian, and Egyptian cooking, although the name covers several related preparations that differ in texture, filling, and pastry style. One of the best-known forms is kunāfah nābulusiyyah from Nablus in the West Bank, where the filling is based on a mild white brined cheese and the pastry is colored a characteristic orange or golden tone before baking. References to dishes called kunāfa or related names appear in medieval Arabic culinary writing, but the exact relationship between those early recipes and the modern cheese-filled pastry is not always straightforward, and the form now associated with Nablus developed within the Levantine pastry tradition over time. In modern preparation, the pastry base is usually made from kataifi, very fine shredded phyllo strands, or from a finely ground semolina-like dough depending on the regional style. The pastry is mixed with melted clarified butter or ghee and pressed into a shallow metal pan, after which the filling is spread evenly over it. For cheese versions, low-salt white cheeses are preferred because heavily salted brined cheese would dominate the dessert; cheeses may be soaked in water beforehand to remove excess salt. In Nablus-style kunāfah, local Nabulsi cheese is the defining ingredient, although akkawi or mixtures of mild melting cheeses are widely used elsewhere. Other versions use thick cream, qashta, custard-like fillings, or nuts instead of cheese. The kunāfah is baked or cooked over heat until the pastry becomes crisp and deeply golden, then inverted so the browned layer sits on top. Warm sugar syrup is poured over the finished pastry, often immediately after cooking, so part of it is absorbed while the exterior remains crisp. Ground pistachios are a common garnish, especially in Levantine versions. The appeal of the dish depends heavily on contrast: the exterior should be crisp and buttery, the filling soft and warm, and the syrup sweet enough to bind the two without making the pastry completely soggy. Cheese versions also have a mild salty note that keeps the sweetness from becoming flat. The pastry is usually served hot or warm, often cut into squares or wedges directly from a large round tray. Kunāfah is strongly associated with pastry shops and street-side sweet shops throughout the Levant and is also prepared for family gatherings, celebrations, and Ramadan evenings, when syrup-based sweets are especially common after the fast is broken. In Nablus, large trays of kunāfah are closely associated with the city’s culinary identity and are often served fresh throughout the day. It is generally eaten on its own rather than paired with another dessert, and unsweetened or lightly sweetened Arabic coffee and black tea are the most common beverage partners because their bitterness offsets the rich pastry, cheese, butter, and syrup. In some settings it is also served with strong Turkish-style coffee, while fresh fruit or other acidic foods are rarely necessary because the main balance comes from the salty cheese, aromatic syrup, and crisp pastry itself.

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding. Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. Just make sure not to eat with your left hand, as this is considered extremely disrespectful in many parts of Africa, because the left hand is used for toilet-related actions. This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa.