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Bolgheri Superiore is a red wine produced in the Bolgheri area along the Tuscan coast in the province of Livorno, within the Tuscany region of Italy, and it represents the highest tier within the Bolgheri DOC framework, defined by stricter aging and structural requirements than standard Bolgheri Rosso. Its development is tied to the transformation of Bolgheri from an agricultural zone dominated by cereals and olives into a viticultural area focused on international grape varieties, a shift that accelerated in the second half of the twentieth century as producers identified the suitability of the coastal climate, alluvial and clay-rich soils, and moderated temperatures for Bordeaux varieties, leading to regulatory recognition that distinguished Superiore wines through longer maturation and higher minimum alcohol levels. Production centers on blends dominated by Cabernet Sauvignon, often combined with Merlot, Cabernet Franc, and occasionally Petit Verdot, with grapes harvested at full phenolic ripeness, fermented under controlled conditions, and aged for a minimum of two years including at least one year in oak, followed by bottle aging before release, a process designed to stabilize structure and integrate tannins rather than emphasize immediate approachability. A defining characteristic of Bolgheri Superiore is the balance between ripeness and restraint shaped by maritime influence, which tempers heat and preserves acidity, while the mandatory aging requirement differentiates it clearly from other wines in the same area by prioritizing longevity and compositional depth. It is consumed primarily at the table during formal meals and in restaurant settings, served at moderate cellar temperature and decanted when young, and it pairs well with grilled or roasted red meats, game, aged cheeses, and dishes based on long-cooked sauces, while it is most often enjoyed as an accompaniment to dinner rather than as an aperitif or standalone drink.

Cherokee Purple is a large, indeterminate heirloom beefsteak tomato known for its dusky pink-purple skin, dark crimson flesh, persistent green shoulders, and unusually complex flavor. Its taste combines sweetness and acidity with deeper savory, earthy, and sometimes lightly smoky notes. The fruit is juicy and fleshy, usually weighing around 8 to 16 ounces, although larger specimens occur. Its relatively soft skin and tender interior make it more delicate than many modern commercial tomatoes. Cherokee Purple is a mid-season to moderately late tomato, with seed companies listing roughly 72 to 85 days from transplanting to the first ripe fruit. Because Cherokee Purple is indeterminate, the vines continue growing, flowering, and setting new fruit throughout the season. They benefit from strong stakes, cages, or trellises to support both the vines and the heavy tomatoes. The harvest usually begins in mid- to late summer in temperate growing regions and can continue into early autumn until cold weather stops the vines. Fruit does not ripen in one concentrated crop. Instead, tomatoes mature gradually over several weeks, so ripe specimens are picked individually as their color and texture develop. Judging ripeness requires more than waiting for the shoulders to turn red. Cherokee Purple naturally retains dark green or green-brown coloring around the stem even when fully mature. The rest of the skin changes from green to a characteristic dusty rose, dusky pink, brownish purple, or deep reddish-purple. A ripe fruit feels firm but gives slightly under gentle pressure, particularly toward the blossom end. The interior develops its characteristic crimson, purple, brown, and green tones as the fruit reaches full maturity. Fully colored tomatoes can be picked directly from the vine for immediate use. Because the fruit is soft, it is best lifted gently or cut from the stem rather than pulled roughly. Slightly underripe fruit can also be harvested once it has begun changing color and allowed to finish ripening indoors. Fully ripe Cherokee Purple does not have the long storage life or shipping durability of firmer commercial hybrids, so it is best eaten relatively soon after harvest. Thick raw slices are one of the simplest ways to show off its flavor. Coarse salt and freshly ground black pepper sharpen the contrast between the tomato’s sweetness, acidity, and savory character. Leaving salted slices for several minutes brings moisture to the surface and seasons the flesh more deeply, but five minutes is a useful serving technique rather than a fixed rule. Cherokee Purple is particularly well suited to tomato sandwiches and BLTs. Thick slices can be placed between toasted white bread spread generously with mayonnaise and combined with crisp bacon. The tomato supplies enough juice and acidity to balance the fat from the bacon and mayonnaise. Thick wedges or slices of tomatoes are also good paired with fresh mozzarella, basil, extra virgin olive oil, salt, and black pepper. The tomato’s dark flesh, green shoulders, and substantial texture make it especially striking in simple summer salads. It also works with soft cheeses, fresh herbs, raw onion, toasted bread, and vinaigrettes. Despite its reputation as a fresh-eating tomato, Cherokee Purple is not unsuitable for heat. Cooking does soften its already tender flesh and releases a considerable amount of juice. However, it can still be roasted, baked, added to pasta, used on pizza, or reduced into tomato sauce. Its high moisture content makes it less efficient for thick sauces than a dense plum or paste tomato, which contains proportionally more flesh and less liquid.  It can also be canned. The documented modern history of Cherokee Purple begins in 1990. That year, tomato collector and chemist Craig LeHoullier received seeds from John “J. D.” Green of Sevierville, Tennessee. Green explained that the seed had been passed to him through Jean Greenlee of Rutledge, Tennessee, and that her family had grown the tomato for generations. According to the family account, the original seed had been received from members of the Cherokee Nation more than a century earlier. This reported nineteenth-century origin has never been independently documented, so it remains an oral history rather than a confirmed botanical record. Southern Exposure Seed Exchange nevertheless lists Cherokee Purple as a pre-1890 Tennessee heirloom of reported Cherokee origin. LeHoullier grew the seeds and was struck by the unusually dark fruit, which developed a dusky pink-purple exterior, green shoulders, and dark coloration extending into the flesh. At the time, tomatoes with this type of brown-purple coloring were almost unknown in commercial seed catalogs. He named the cultivar Cherokee Purple, combining its reported origin with its distinctive color. LeHoullier sent seed to Jeff McCormack of Southern Exposure Seed Exchange in 1991. McCormack decided to offer the unusual tomato commercially, and Cherokee Purple made its catalog debut in 1993. Southern Exposure initially described it as suitable “for the more adventurous” because its dark interior looked so different from the uniformly red slicing tomatoes familiar at the time. The cultivar subsequently became one of the best-known purple or “black” heirloom tomatoes and helped bring dark-fruited tomatoes into mainstream home gardening. The cultivar’s popularity later produced several related selections and mutations. Cherokee Chocolate appeared in LeHoullier’s garden in 1995 as a spontaneous skin-color mutation of Cherokee Purple. Cherokee Green followed in 1997 from seed associated with Cherokee Chocolate, producing fruit that remained green when ripe. Two closely related cultivars emerged from Cherokee Purple and preserve much of its characteristic fruit shape and flavor while changing its color. Cherokee Chocolate appeared in Craig LeHoullier’s garden in 1995 as a spontaneous skin-color mutation of Cherokee Purple. The mutation produced yellow rather than clear epidermis over the dark crimson flesh, resulting in a deeper brown or mahogany appearance. The fruit remains similar in size and structure to Cherokee Purple, with firm but very juicy flesh and a sweet, slightly tart flavor. After establishing that the trait remained stable through saved seed, LeHoullier named and distributed it. Victory Seed Company introduced Cherokee Chocolate commercially in 2004. Cherokee Green followed in 1997. LeHoullier grew Cherokee Chocolate seed obtained from another seed saver and found one plant producing fruit that remained green-fleshed when ripe. He initially suspected an accidental cross, but repeated growing showed that the trait remained stable, suggesting a mutation. Cherokee Green retains a fruit shape, plant habit, and flavor similar to Cherokee Purple and Cherokee Chocolate. Its flesh stays bright green at maturity, while the skin develops a yellowish or amber cast that helps indicate ripeness. LeHoullier sent stabilized seed to Victory Seeds in 2003.

Sidama coffee is a high-altitude Arabica coffee from the Sidama Region of southern Ethiopia, grown mainly on small farms spread across the highlands south of Lake Hawassa. It is known for lively acidity, a medium to full body, and a wide aromatic range that can include citrus, flowers, spice, berries, tropical fruit, and black tea. Internationally, the older spelling Sidamo is still common on coffee bags and in Ethiopia’s historic trademark system, but Sidama is the current regional name and is increasingly preferred by producers and specialty-coffee traders. Coffee has been cultivated in the area for generations as part of mixed household farming systems in which coffee shrubs grow alongside enset, fruit trees, and native shade trees. This garden-style agriculture remains one of the defining features of Sidama production, and most farms are relatively small rather than large estates. Ripe cherries are usually picked by hand and taken to nearby washing stations or cooperative facilities, where they are sorted and processed. Sidama is not tied to one single cultivar. The region contains a wide range of local Arabica material as well as widely planted Ethiopian selections such as 74110 and 74112, and the exact character of the coffee changes noticeably between districts, villages, and even neighboring farms. Elevation is one of the main reasons for this variation, with many coffee-growing areas lying between roughly 1,500 and 2,200 meters above sea level. At higher elevations, cooler temperatures slow cherry maturation, giving sugars and aromatic compounds more time to develop before harvest. Washed processing has played a particularly important role in Sidama’s international reputation. In this method, freshly picked cherries are pulped, fermented to remove the remaining mucilage, washed with clean water, and dried, usually on raised beds. The resulting coffees tend to show greater clarity, crisp acidity, floral notes, citrus, and spice. Natural processing follows a different path: the whole cherries are dried before the beans are removed, producing fuller-bodied coffees with greater sweetness and more pronounced fruit flavors, often suggesting berries, peach, or tropical fruit. The main harvest generally runs from early autumn through the end of the year, although timing shifts with altitude and local weather. Once dried, hulled, graded, and exported, high-quality Sidama is usually roasted light to medium so that its regional character remains visible rather than being dominated by roast flavor. Washed lots work especially well with pour-over and other filter methods that emphasize brightness and clean aromatics, while natural coffees can produce richer filter brews and expressive espresso. In Ethiopia, Sidama-grown beans are also consumed within the broader buna coffee culture, where coffee may be roasted shortly before brewing and prepared in a jebena rather than through modern specialty-coffee equipment. The same crop therefore exists in two overlapping contexts: as an everyday regional beverage and as one of Ethiopia’s most important specialty-coffee exports. Sidama coffee is usually best served with relatively simple foods that do not overpower its aroma. Citrus-driven washed versions pair well with lightly sweet pastries, almond cakes, plain biscuits, fresh cheese, and fruit such as apricot or peach, while sweeter natural lots work well with chocolate, dates, berries, and richer baked goods.

Campari spritz is a wine-based aperitif made with Campari, Prosecco, and soda water. It has a vivid red color, lively carbonation, and a pronounced bittersweet flavor shaped by citrus peel, herbs, and aromatic roots. The wider spritz family is commonly linked to the 19th-century Veneto, when the region was part of the Habsburg Empire. Austrian soldiers and officials reportedly found the local wines stronger than those they usually drank and asked for a splash of water to dilute them. The name is generally connected to the German verb spritzen, meaning “to splash” or “to spray.” This early combination of wine and water later evolved into sparkling wine mixed with soda and into bitter aperitifs. Gaspare Campari created his namesake red bitter in Novara in 1860. Its closely guarded formula uses an infusion of bitter herbs, aromatic plants, and fruit. By the mid-20th century, Campari was increasingly mixed with sparkling wine and soda throughout northern Italy, creating a stronger, more bitter alternative to the sweeter Aperol spritz. The official formula follows a 3–2–1 ratio: three parts Prosecco, two parts Campari, and one part soda water. This usually means 90 milliliters of Prosecco, 60 milliliters of Campari, and 30 milliliters of soda, though smaller measures can be used as long as the proportions remain the same. A large wine glass or balloon glass is filled generously with ice. The Prosecco is poured first, followed by Campari and soda water. Adding the sparkling wine before the bitter helps the ingredients combine with less stirring, which protects the carbonation. The drink is stirred gently and served over ice. Campari’s official garnish is a fresh orange slice, sometimes joined by a strip of orange zest. A green olive also appears in some Venetian-style servings, although it is more closely associated with the Select spritz than with the standard Campari version. The orange garnish reinforces Campari’s citrus notes and slightly softens its bitter aroma. An olive creates a more savory contrast, bringing saltiness to the sparkling wine and bitter liqueur. Compared with an Aperol spritz, the Campari version is darker, less sweet, more alcoholic, and more firmly bitter. The Prosecco supplies fruit and acidity, while the soda lengthens the drink and keeps its herbal intensity from becoming too heavy.

Thin Mints are round, peppermint-flavored chocolate wafers completely enrobed in dark chocolate, distributed exclusively in the United States by the Girl Scouts of the USA. A version of this confection first emerged in 1939 under the name Cooky-Mints, evolving through various iterations and title adjustments such as Chocolate Mint and Chocolate Thin Mints before solidifying its current identity and becoming the highest-selling item in the organization's entire catalog. The cookies are served straight from the protective foil sleeves and cardboard boxes, without any cooking or plating, although chilling or freezing the packages prior to consumption is a common practice to alter the textural snap of the outer layer. Unlike other items in the national lineup, which have different names and distinct recipes depending on the specific manufacturing facility, this is the sole product that retains the same moniker regardless of whether it is produced by ABC Bakers or Little Brownie Bakers, and both factory formulations are entirely vegan. Individuals across the American market eat these treats primarily by hand as a standalone dessert during the official late-winter-to-spring sales window. The pronounced peppermint oils and dark cocoa notes create a sharp flavor profile that pairs effectively with hot beverages like brewed coffee, hot chocolate, and matcha green tea, while crushed segments are frequently incorporated into cold dairy products, serving as a standard mix-in or ice cream topping.

Benevento refers to wines produced in the area around the city and province of Benevento in the inland part of the Campania region of Italy and released under the Benevento IGT designation, which covers red, white, and rosé wines made across a broad hilly territory known for mixed agriculture rather than coastal influence. Wine production in this area developed alongside cereal farming, olive cultivation, and livestock raising, with vineyards established on limestone and clay soils at moderate elevations where continental temperature variation supported consistent ripening, and over time this inland setting encouraged a style of wine centered on balance and reliability rather than concentration or luxury positioning. Benevento wines are produced from a wide range of grape varieties, including local grapes such as Falanghina, Greco, Fiano, and Aglianico as well as international varieties, with vinification generally carried out in stainless steel to preserve clarity and freshness, while some red wines may see brief oak contact depending on producer intent, and the emphasis remains on drinkability rather than extended aging. A defining aspect of Benevento wine is the flexibility allowed within the appellation, which permits producers to adapt grape choice and style to vineyard conditions and market needs while maintaining a clear geographic reference to the Sannio area. These wines are consumed primarily as table wines in homes, restaurants, and local settings throughout Campania, served according to style from chilled whites to lightly cool reds, and they pair well with vegetable dishes, legumes, grilled meats, fresh cheeses, and simple pasta preparations, making them common choices for everyday meals rather than wines reserved for ceremonial or standalone consumption.

Pierogi z Głowna are Polish dumplings from the town of Głowno, distinguished since the early 1900s by a highly elastic, oil-enriched dough and the filling of local summer fruit or farmer's cheese. Cooks in this area historically added a small amount of cooking oil to the standard mixture of wheat flour, warm water, and whole eggs. This extra fat limits gluten development, yielding a remarkably soft, pliable dough that can be stretched incredibly thin to hold massive amounts of filling without tearing or bursting in the boiling water. The fillings relied completely on the immediate surrounding landscape, with fruit fillings gaining major popularity during the interwar period. In the summer, the pierogi are tightly packed with raw, locally foraged wild blueberries and raspberries, or orchard harvests like apples, pears, sour cherries, and plums; because the fruit is sealed in raw, it physically bursts during boiling, creating a natural, concentrated hot jam. The other primary filling utilizes fresh, unaged Polish farmer's cheese twaróg, prepared in two entirely different ways depending on the calendar. On regular weekdays, the cheese is strictly savory, seasoned with sharp black pepper, salt, and deeply browned onions. For festive holidays, that same cheese is turned into a rich dessert, bound together with local honey, plump raisins, and refined beet sugar. Always folded into precise five-centimeter (2-inch) crescents and pinched shut with a signature ruffled edge, these dumplings achieved such high quality that locals regularly traveled to sell them at demanding city markets in Łódź, Łowicz, and Warsaw. To finish the dish, they are always served steaming hot straight from the pot, with the savory cheese versions traditionally buried under rendered pork fat and crispy cracklings, while the sweet fruit and holiday cheese variations are completely drenched in melted butter and thick sour cream.

Gomen is an Ethiopian preparation of leafy greens, most commonly collard greens or Ethiopian kale, slowly cooked with onion, garlic, ginger, green chili, and either oil or niter kibbeh until tender and deeply seasoned. The Amharic word gomen can refer both to leafy cabbage-type greens and to the cooked dish itself, and the preparation is closely connected with the Ethiopian highlands, where hardy Brassica greens have long been grown alongside grains and pulses. Ethiopian kale, is particularly well adapted to the region and is one of the greens historically associated with local agriculture, although collards and kale are now commonly used both in Ethiopia and abroad. Gomen also has an important place in Ethiopian Orthodox fasting cuisine, since versions made with vegetable oil contain no animal products and can be eaten during periods when meat and dairy are avoided. Outside fasting periods, niter kibbeh may replace the oil, giving the greens a richer flavor from the spices infused into the clarified butter. Preparation generally begins by removing the thick stems from the greens and chopping or shredding the leaves; some cooks blanch them briefly first to soften their texture and moderate their bitterness, while others cook them directly in the pan. Onions are softened in oil or niter kibbeh, followed by garlic and ginger, and the greens are then added with a small amount of water and cooked until fully tender. Fresh green chilies are common but usually provide only moderate heat, since gomen is typically milder than the berbere-heavy stews served beside it. The dish can range from relatively bright and just-tender to darker, more thoroughly braised greens depending on the household, but it should remain moist rather than soupy. Variations include gomen be siga, in which beef is cooked with the greens, and preparations served with ayib, Ethiopia’s mild fresh curd cheese. Gomen is usually served on injera as part of a larger shared meal and is especially common on fasting platters alongside misir wat, shiro, kik alicha, cabbage, potatoes, and other vegetable dishes; its relatively mild garlic-and-ginger flavor also makes it a natural counterpart to spicy meat stews. It is particularly well known as an accompaniment to kitfo, often appearing together with ayib and injera. Water, tea, or Ethiopian coffee fit naturally with a vegetable platter, while beer or tej can accompany gomen when it is served with meat dishes outside fasting periods.

Nigerian jollof rice is a deeply seasoned one-pot rice preparation, known for its red-orange color, pronounced tomato-and-pepper flavor, and, in its celebrated party version, a distinctive smoky finish. It belongs to the wider West African jollof family, whose development is closely associated with the Wolof-speaking Senegambian region before related rice dishes spread and changed across the region; by the 20th century, Nigeria had developed a recognizable version shaped by its own ingredients, rice preferences, and cooking methods. Nigerian jollof is typically made with long-grain parboiled rice, which holds its shape during prolonged cooking and absorbs the seasoned liquid without becoming excessively soft. The flavor begins with a blended base of tomatoes, red bell or tatashe peppers, hot Scotch bonnet or habanero peppers, and onions, often supplemented with tomato paste for a more concentrated color and taste. This mixture is fried in vegetable oil until much of its water has evaporated and the tomato loses its raw flavor, after which seasonings such as thyme, Nigerian curry powder, bay leaves, black pepper, stock, and seasoning cubes may be added. The rice is then cooked directly in this concentrated sauce, usually in a tightly covered pot with only enough liquid to steam the grains through, allowing them to absorb the pepper base rather than simply boiling in excess water. One of the most recognizable Nigerian forms is party jollof, associated with weddings, birthdays, naming ceremonies, holidays, and other large gatherings. Large batches are often cooked over firewood in heavy pots, and the combination of intense heat, a well-fried tomato base, and a layer of rice catching at the bottom creates the smoky aroma particularly prized in party jollof. Home cooks reproduce the effect by allowing the bottom layer to toast slightly while the covered rice steams, without stirring the burnt portion back through the pot. Nigerian jollof is generally drier and more intensely seasoned than a simple tomato rice, with separate grains, concentrated pepper flavor, and enough oil to carry the seasoning without leaving the finished rice greasy. It is eaten throughout Nigeria both as an everyday meal and as one of the standard foods of large celebrations, usually accompanied by fried or grilled chicken, beef, goat, or fish. Fried ripe plantains, commonly called dodo, are one of its most familiar partners, while moi moi, coleslaw or Nigerian salad, and fried vegetables may complete the plate. Malt drinks, soft drinks, beer, zobo, or chilled water commonly accompany the meal, particularly when jollof is served at parties and other large social occasions.

Bandol is an appellation in southeastern France located along the Mediterranean coast in the Var department between Toulon and Marseille. It covers the communes surrounding the town of Bandol and is recognized for red, rosé, and white wines, with reds forming the core identity of the appellation. The vineyards lie on south-facing slopes and terraces overlooking the sea, benefiting from high sunlight exposure, limestone-based soils, and strong maritime winds. The appellation was granted AOC status in 1941, making it one of the earlier controlled designations in Provence, and its regulations were shaped around the dominant role of Mourvèdre, the grape considered best suited to the region’s climate and geology. The winemaking culture in this area developed from long-standing viticulture around the port of Bandol, which had been exporting wine for centuries prior to the establishment of formal appellation rules. By the early twentieth century, growers were replanting Mourvèdre more extensively after phylloxera, recognizing its capacity to withstand heat and benefit from the region’s limestone terraces. This led to the codification of Mourvèdre as the principal grape of the AOC, requiring at least 50 percent in red wines, though many estates exceed that proportion. The rosé and white wines of the appellation emerged within the same regulatory framework, though with different permitted blends involving grapes such as Cinsault, Grenache, Clairette, Ugni Blanc, and Bourboulenc. Production methods in Bandol emphasize low yields, hand harvesting, and extended aging for reds. Red Bandol must age a minimum of eighteen months in wood, often in large foudres, a requirement that shapes the structure and tannin profile of the wines. Rosé is typically produced through direct pressing or short maceration to preserve freshness, while whites are generally fermented at controlled temperatures to maintain clarity of aroma. The microclimate, influenced by sea breezes and the Mistral wind, helps maintain balance in the grapes despite the area’s high summer temperatures. A defining element of Bandol is the legally mandated prominence of Mourvèdre in the red wines, which distinguishes the appellation from other Provençal regions where blends are more flexible. The combination of coastal exposure, limestone soils, and strong winds contributes to conditions that favor slow, steady ripening of Mourvèdre, influencing the character and aging capacity of the wines. The terraced “restanques” common in the region also shape vineyard layout and labor, as they require manual work and careful erosion management. Bandol wines are consumed in Provence, across France, and internationally. Red Bandol is served at room temperature and often benefits from decanting, appearing alongside lamb, beef stews, roasted meats, and dishes featuring olives or Mediterranean herbs. Bandol rosé, typically more structured than many other rosés from the region, is served chilled and pairs with seafood, grilled vegetables, charcuterie, and lighter Provençal dishes. White Bandol, made in smaller quantities, accompanies fish, shellfish, and dishes with citrus or herbal elements. In local restaurants along the coast, Bandol wines are frequently matched with regional specialties such as bouillabaisse, aioli platters, or grilled fish, reflecting the area’s maritime setting and culinary preferences.  

Kasutado taiyaki is a dessert in the form of a fish filled with custard, representing a fascinating intersection between traditional Japanese street vendors and European patisserie. As Japan increasingly embraced Western culinary techniques (yōshoku) throughout the latter half of the 20th century, local bakers began experimenting with ingredients far removed from traditional legumes. By injecting rich, vanilla-scented pastry cream into the familiar fish-shaped molds, they created a contemporary classic that fundamentally changed the landscape of Japanese grab-and-go sweets. It is crucial to understand that Japanese bakery custard does not resemble the loose, hyper-sweetened puddings often found in North American grocery stores. Instead, it is heavily inspired by French crème pâtissière. To withstand the intense heat of the cast-iron baking process without liquefying or breaking, confectioners craft a structurally stable cream. A precise ratio of egg yolks, cornstarch, and cake flour is whisked into scalded milk. This creates a dense, gelatinous mixture that holds its shape even when piping hot. However, the sweetness is surprisingly restrained. The primary flavor driver is high-quality vanilla extract or a whole vanilla bean, which provides a floral, aromatic depth that pairs naturally with the dough's toasted notes. When working with dairy-based, moisture-rich centers, bakers must alter their approach to the outer shell. A brittle, water-based crust—which works perfectly for dry, dense bean pastes—often becomes unpleasantly soggy when filled with warm cream. To combat this, kasutado taiyaki is almost exclusively prepared using a fluffy, aerated batter. By incorporating whole eggs, milk, and a higher proportion of baking powder, the dough yields a sponge-like crumb. This thicker, pancake-style boundary acts as an insulating barrier, soaking up just enough moisture from the custard to become beautifully tender without collapsing. The introduction of this Western-style filling was a strategic move of the Japanese baking industry. It immediately captured the attention of children and younger generations who were growing up with a preference for dairy and chocolate over traditional wagashi (Japanese sweets). Furthermore, it serves as the perfect gateway dessert for international tourists who might be hesitant to try sweetened beans. Today, it stands shoulder-to-shoulder with the original flavors, completely cemented as a permanent fixture at festivals, train stations, and shopping arcades across the country.

Aguadito de mariscos is a traditional soup known for its vibrant green color and its capacity to "revive" or reenergize the eater, making it a popular remedy for hangovers. The soup's signature green color comes from coriander, which is blended with garlic, onions, and peppers to create a flavorful base. This mixture is then sautéed to release its aromas before broth is added. As the name suggests, a medley of seafood, including shrimp, mussels, squid, and sometimes fish, is added to the soup. The freshness of the seafood is paramount, as it's the star of the dish. Rice is a common ingredient, providing some starchiness to the soup. Often peas, corn, and bell peppers are added for extra flavor and texture. The soup sometimes includes potatoes, which absorb the rich flavors of the broth. While the soup has a fresh, herby flavor from the coriander, it can also have a spicy kick, usually from aji amarillo (yellow chili pepper) or other Peruvian chili peppers. Aguadito de mariscos is typically served hot, garnished with lime wedges. The lime's tanginess complements the soup's flavors and enhances its refreshing quality.  

Pollo in crosta di sale is a traditional poultry dish, consisting of chicken in a salt crust. The dish is usually made with a combination of a whole chicken, flour, sea salt, egg whites, rosemary, bay leaves, and seasonings. The chicken is seasoned with salt and pepper, while the rosemary and bay leaves are placed inside the cavity. It is then placed into an ovenproof dish and completely covered with a mixture of sea salt, flour, and egg whites. The dish is baked for mroe than an hour. When served, the salt crust is broken and the chicken is carved into pieces.

Pudina paneer tikka is a traditional appetizer or a snack originating from the northern parts of the country. The dish consists of paneer cheese that's marinated with mint and a variety of spices, then grilled. The ingredients typically include paneer cottage cheese, oil, mint, ginger-garlic paste, chili peppers, coriander, yogurt, garam masala spices, cumin powder, lemon juice, and salt. After a few hours of marinating, the paneer is placed on skewers with chili peppers and onions, then grilled on a tawa until golden brown. The dish can also be prepared in a tandoor oven. Once prepared, pudina paneer tikka is usually served as a starter with green chutney on the side.

Nam pla is a clear, amber-colored liquid condiment produced through the enzymatic fermentation of salted small fish, originating from the coastal regions of Thailand along the Gulf of Thailand and the Andaman Sea. Coastal fishing communities developed the production process as a preservation technique for massive seasonal catches of anchovies, evolving from localized coastal fish processing into standardized commercial fermentation operations along maritime ports in provinces like Rayong, Chonburi, and Samut Prakan. Production begins by layering freshly caught whole anchovies with coarse sea salt at a ratio of two-to-one or three-to-one by weight inside concrete or wooden fermentation vats. The containers are sealed and aged in sunlight for twelve to eighteen months, allowing naturally occurring proteolytic enzymes within the fish viscera to digest muscle tissue and reduce the mass into a liquid hydrolysate. The resulting liquid is drawn off from the bottom tap of the vat, filtered through fine mesh, aged in glass or ceramic vessels to clarify, and bottled directly as first-press grade sauce. In cooking, nam pla is added directly to hot pans during stir-frying, boiled into curry bases, or whisked with lime juice and sugar for salad dressings, while table service frequently features nam pla phrik, a raw condiment made by steeping sliced bird's eye chilies, garlic, and lime juice directly in the liquid. Distinct from soy sauces or grain-derived seasonings, pure nam pla contains no carbohydrates, wheat, or fungal starters, relying entirely on endogenous digestive enzymes from the fish digestive tract and ambient heat to catalyze protein breakdown, which yields high concentrations of free glutamic acid and organic sodium salts. Nam pla is consumed daily across all seventy-seven provinces of Thailand at street stalls, family tables, and formal dining establishments as the primary liquid salt constituent in Thai culinary chemistry. Diners spoon nam pla phrik over fried rice, stir-fried basil meats (phat krapao), and fried eggs (khai dao), pairing the meals with cold pale lagers, iced Thai tea, lime juice, or cold coconut water to mitigate the high salinity.

Cape Malay curry powder is a fragrant, yellow-hued spice blend formulated in the Western Cape region of South Africa. The formulation developed during the seventeenth century when the Dutch East India Company brought enslaved people, political prisoners, and laborers from Indonesia, Malaysia, Madagascar, and India to the Cape of Good Hope, leading cooks to combine Southeast Asian spice traditions with available European ingredients to suit local meat and fish dishes. Production requires dry-roasting whole spices, including coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom, cloves, and star anise, in a pan until fragrant, combining them with ground turmeric, ginger, and mild chili powder, and pulverizing the mixture into a fine powder that is blooming in hot oil or ghee before liquid ingredients are added. The high proportion of ground turmeric combined with sweet aromatics like cinnamon, cardamom, and fennel creates a mild, fragrant profile with low capsaicin heat compared to Indian or Durban curry powders. The chemical interaction between volatile oil compounds in the toasted coriander and cumin seeds and the natural sugars of fruits like apricots, raisins, or chutneys used in Cape Malay cookery creates a distinct sweet-savory balance without requiring excessive chili peppers. Cape Malay curry powder is used across South Africa in home kitchens, butcheries, spice shops, and restaurants, incorporated directly into curries, bobotie meat bases, pickled fish marinades, sosatie rubs, and stews, paired culinary-wise with yellow turmeric rice, roti flatbreads, fruit chutneys, Pinotage red wine, off-dry Chenin Blanc, ginger beer, or rooibos tea.

Dulet is an meat-and-offal specialty made by finely chopping ingredients such as liver, tripe, lean beef or lamb, and sometimes kidney or other organs, then seasoning them with niter kibbeh and hot spices. Its defining feature is the use of several parts of the animal in one dish rather than a single cut of meat. Written references to comparable Ethiopian preparations go back several centuries: 17th-century European accounts describe finely chopped raw liver and mixed organ dishes, while later ethnographic sources record forms of dulät among Amhara, Tigrayan, Oromo, and Gurage communities. Older descriptions show greater variation than most restaurant versions today, with combinations that could include heart, kidney, stomach, garlic, black pepper, celery, fat, and occasionally bitter ingredients such as bile. Modern dulet is usually more restrained, most often centering on liver, tripe, and lean meat. The tripe is thoroughly cleaned and generally cooked in advance until tender, while the liver and meat are chopped separately so their different textures remain noticeable in the finished dish. Onion, green chili, mitmita, korarima, garlic, or ginger may be added depending on the cook, and some versions use berbere for a deeper red color and stronger chili flavor. The ingredients are sautéed together briefly rather than simmered in a sauce, producing a moist but relatively dry mixture that can be scooped easily with injera. Liver is normally added late because it cooks quickly, whereas tripe requires considerably more time to soften. Dulet can be served fully cooked, lightly cooked, or, in some meat restaurants, with certain components only minimally heated. It is especially associated with establishments specializing in beef and freshly butchered meat, where it may be ordered as a main course or shared as one item among several meat dishes. Injera is the most common accompaniment, providing acidity against the richness of the liver and butter, while ayibe can soften the heat and extra mitmita or awaze may be served alongside. Kocho also appears with dulet in settings influenced by Gurage food culture. The dish is eaten at restaurants, family meals, and meat-centered gatherings across Ethiopia, particularly when a wider range of cuts from a slaughtered animal is available. Beer, tej, or water pair well with its strong seasoning, while coffee is commonly served after the meal.

Lazio wine refers to wines produced in the region of Lazio in central Italy, encompassing white, red, rosé, and sparkling wines made under DOC, DOCG, and IGT classifications and commonly based on grape varieties such as Malvasia, Trebbiano, Cesanese, Bellone, and Moscato. Viticulture in Lazio developed alongside the growth of settlements around Rome, where wine production supported urban demand from antiquity onward, shaped by volcanic soils from the Alban Hills and surrounding zones, a temperate Mediterranean climate, and long-established agricultural networks that linked rural vineyards with city markets and coastal trade routes. Wine production in Lazio has historically emphasized accessible styles suited to regular consumption, with modern practices focusing on cleaner fermentation, controlled yields, and clearer varietal expression, and winemaking typically relies on stainless steel for whites and lighter reds while reserving oak aging for more structured wines such as those based on Cesanese. Wines are served according to style, with whites and sparkling wines chilled, lighter reds slightly cooled, and fuller reds at moderate cellar temperature, and decanting is used selectively rather than routinely. A defining characteristic of Lazio wine is the influence of volcanic soils combined with proximity to the sea, which contributes to moderate alcohol levels and freshness even in warm conditions, allowing wines to remain food-oriented rather than heavy. Lazio wines are consumed primarily with meals in the region and beyond, paired with seafood, vegetable dishes, pasta with simple sauces, white meats, pork, and fresh to semi-aged cheeses, and they are also commonly enjoyed as everyday table wines, fitting naturally into casual dining settings where balance and drinkability are prioritized.

Khailmag is a rich dairy preparation made by heating urum, the thick cream skimmed from milk, and cooking it with flour until it thickens and releases yellow butter, or shar tos. Sugar is commonly added, and some versions include raisins, dried fruit, curds, or nuts. The finished dish can range from soft and spoonable to dense and sliceable, depending on how much flour and fat are used. Khailmag developed within Mongolia’s pastoral dairy culture, where milk was routinely transformed into cream, butter, curds, dried cheeses, and fermented drinks. It provided a practical use for accumulated urum and turned one of the richest dairy ingredients into a substantial cooked food. Preparation begins by warming urum slowly in a heavy pan. As it melts, flour is stirred in gradually and cooked until the mixture thickens. During this process, part of the milk fat separates as shar tos. Some cooks remove much of this clarified butter for later use, while others leave more in the dish for a softer and richer consistency. Sugar and a small amount of salt are usually added after the flour has cooked. Raisins are one of the most common additions, while dried apricots, prunes, nuts, seeds, eezgii, or other dairy products may appear in regional versions. Some formulas also add a little water or milk to loosen the mixture. The texture depends on the ratio of cream to flour and on how much separated fat is retained. A flour-heavy version becomes dense and compact, while one made with more urum stays closer to a thick pudding. Constant stirring is important because the mixture can scorch easily and the flour must cook evenly. Khailmag is closely associated with hospitality and celebration. Ethnographic accounts from Arkhangai describe it being prepared from accumulated urum and offered to important guests, while it also appears during Tsagaan Sar (Mongolian Lunar New Year), weddings, and children’s first-haircut ceremonies. It can function as a sweet dairy snack, breakfast food, or part of a larger festive spread rather than as a fixed dessert course. Small portions are usually enough because of its richness. Khailmag can be eaten warm with a spoon, cooled and cut into portions, or served alongside boortsog and other Mongolian dairy foods. Suutei tsai, Mongolian milk tea, is one of the most natural beverage pairings, while plain black tea also works well with its dense, buttery character.

Miche is a French bread type defined above all by its large, round form: a substantial loaf with a broad base, domed top, generous crumb, and enough size to feed several people rather than serve as an individual portion. French dictionaries still define the word primarily through these physical characteristics; Larousse describes a miche simply as a large round loaf, while the Académie française similarly emphasizes its rounded shape and considerable size. The term has been part of French bread vocabulary for more than eight centuries, although its meaning has shifted considerably during that time. Its earliest known occurrence, dating to roughly 1172–1190, referred to a small white loaf, while a dictionary definition from 1690 described a loaf large enough to sustain one person for a meal. By 1835, the word was being applied to round loaves of substantially greater weight, much closer to its modern meaning. Miche ultimately derives from popular Latin mica, meaning a small piece or crumb, the same Latin root connected with the French word mie, the soft interior of bread. Despite its long history, miche does not designate one standardized dough. There is no mandatory flour, fermentation method, hydration level, or exact weight that turns bread into a miche. Wheat flour is common, but the flour can range from relatively refined to whole or higher-extraction types, and other grains may be incorporated. Fermentation can rely on natural starter, baker’s yeast, or a combination of the two. What remains consistent is the loaf’s substantial round format. The dough is mixed from flour, water, salt, and a leavening culture, allowed to ferment, shaped into a broad round, proofed, and usually scored before baking. Because of its size, a miche requires a longer bake than small loaves, giving the heat enough time to reach and set the center while developing a substantial exterior crust. The resulting crumb varies according to the flour and fermentation, from relatively light and open to dense, beige, and chewy, while naturally fermented versions can develop noticeable acidity and more complex grain aromas. The large format has practical consequences beyond appearance. A miche contains proportionally more crumb and less exposed surface than a small loaf, so moisture escapes more slowly after baking. Its thick crust also helps protect the interior, allowing the bread to remain usable for several days and explaining why large loaves were practical in households where bread was baked less frequently and expected to last. Historical French usage reflects this connection between the miche and substantial quantities of bread: literary examples collected by the CNRTL refer to large household loaves weighing several pounds and to batches baked for use over the course of a week. The loaf is normally sliced into broad pieces or cut into wedges, and its relatively high proportion of crumb makes it particularly useful for foods that benefit from a thick, absorbent slice. Fresh miche can be served simply with butter or cheese, used alongside soups and stews, or topped with pâté, charcuterie, vegetables, eggs, or preserves. As it ages, it becomes well suited to toast, open-faced sandwiches, breadcrumbs, croûtons, bread soups, or dishes based on soaked stale bread. Miche is found throughout France rather than belonging exclusively to one region, and the name continues to describe the loaf’s format more reliably than any particular recipe. At breakfast it works naturally with butter, honey, preserves, coffee, or tea, while at lunch and dinner it pairs easily with cheeses, cured meats, pâtés, soups, stews, and roasted foods. Wine, cider, and beer can all accompany it depending on what is served with the bread.

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.

This French classic hails from Normandy, a region famous not only for apples but also for its Calvados apple liqueur, both of which are essential ingredients of tarte Normande and make the perfect match for the delicately sweet almond frangipane cream filling, while the base is made with pâte brisée or shortcrust pastry. Norman apple tart is typically served with a dollop of crème fraîche on the side, and it is best enjoyed while still warm.

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

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.

First produced in 879 CE in Gorgonzola, a Lombardian town settled just outside of Milan, this type of blue cheese is made with cow's milk and distinguished by green or blue marbling of mold. To induce blue veining, the milk is inoculated with penicillin spores. Depending on its age, this Italian cheese is available in two varieties. Matured for about two months, Gorgonzola Dolce is quite soft, creamy and has a mild flavor with notes of butter, sour cream, and a less pronounced lactic tang, whereas Gorgonzola Piccante is a firmer, more crumbly version and must be aged for at least three months to develop its strong, pungent flavor. This versatile cheese can be enjoyed in a number of ways: melted into risottos or pasta sauces, crumbled over salads or simply served as an appetizer accompanied by fresh fruits, vegetables, and nuts such as green apples, figs, pears, walnuts, celery, and radish.

Agra petha is a type of candied gourd often called the signature candy of the city of Agra. It is made from candied ash gourd, known as white pumpkin, wax gourd, white gourd, winter gourd, tallow gourd, or ash pumpkin. The gourd is cut into chunks that are soaked in a lime solution and are then doused in flavored syrups, creating a sweet treat with a crunchy exterior and a chewy center. This local petha variety is available in various flavors, such as saffron, coconut, or chocolate. It can be bought at numerous shops and stalls that are dispersed throughout the city. Petha was allegedly created by the royal chefs during the construction of the grand Taj Mahal.

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.

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

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.  

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. 

Caldo de queso is a simple Mexican soup featuring potatoes, green chilies, chicken broth, and cheese. It is important to add the cheese last in order for it to turn the soup creamy without producing large mounds of cheese in the liquid. The soup is traditionally served with fried corn tortilla chips on the side.

Chikin, or Korean fried chicken (KFC), is a popular dish in Korean cuisine that consists of battered and deep-fried chicken pieces. Fried chicken was introduced to South Korea by the American military during the Korean War in the 1950s. American soldiers brought the concept of fried chicken to the country, and it quickly gained popularity among Koreans. In the 1970s and 1980s, the fried chicken industry in South Korea expanded with the emergence of various fried chicken restaurant chains. These chains started experimenting with different flavors and sauces, moving beyond the original, stripped-down version of fried chicken. Finally, at the beginning of the 21st century, Korean fried chicken gained international popularity, mostly because of its unique preparation methods, distinct flavors, and crunchy texture. A few key characteristics differentiate Korean fried chicken from other types of fried chicken. One of the defining features of Korean fried chicken is the double frying technique. The chicken is first fried at a lower temperature to cook the meat thoroughly, then fried at a higher temperature to achieve a crispy and crunchy outer layer. Korean fried chicken is often served with various flavorful sauces and seasonings. Some popular sauce options include spicy gochujang (Korean red pepper paste), soy garlic, honey butter, sweet and tangy, and more. These sauces can be applied to the fried chicken either by tossing the chicken in the sauce or by drizzling the sauce over the chicken. Korean fried chicken is served with various side dishes, such as pickled radishes, coleslaw, and even refreshing slices of watermelon, and is often accompanied by beer (this combination is known as chimaek). 

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.

Black Forest cherry cake is a popular German dessert consisting of chocolate sponges that are coated in whipped cream and dotted with kirschwasser-infused cherries. Some varieties use the kirschwasser brandy to soak the chocolate layers or to lightly flavor the whipped cream. When assembled, the cake is lavishly decorated with whipped cream, chocolate shavings, and cherries. Among the numerous theories about its invention, it is still debated whether the cake was created by confectioner Josef Keller or pastry chef Erwin Hildenbrand. What is certain is that Schwarzwälder Kirschtorte originated in the Black Forest area and was in all likelihood modeled on the colors of the regional folk dresses. Since its first appearance in written form in 1934, it has become a well-known German dessert that is enjoyed throughout the country.   

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.

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.

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.

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.

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.

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.