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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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.

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.

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.

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.

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.

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.

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.

Sbroscia or zuppa di lago is a traditional fish soup originating from the Bolsena area. The soup is usually made with a combination of fish from the Bolsena lake, mint, potatoes, onions, garlic, tomatoes, stale bread, hot peppers, olive oil, and salt. This old dish was most commonly made by fishermen, and the lake's water is traditionally used to prepare the fish soup. The fish used in the soup are often sliced tench, eel, pike, and perch. The soup is cooked in earthenware vessels until everything is fully cooked and the consistency becomes dense. Sbroscia is typically served in deep bowls and it's accompanied by slices of toasted stale bread.

Gustaf Adolfsbakelse is a traditional pastry commemorating Gustav II Adolf, who died on November 6 in 1632. The pastry consists of a base, a filling, and a decoration, which is a silhouette of the king, made from chocolate or marzipan. The base consists of eggs, sugar, flour, and baking powder, while the filling contains vanilla cream, heavy cream, and blackcurrant jelly or jam. The vanilla cream is made with butter, sugar, vanilla extract, and vegetable shortening. The pastry was invented by Carl Bräutigam in 1909, and nowadays it is sold and consumed annually on November 6.

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.

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.

Nošovické kysané zelí is a fermented cabbage product (sauerkraut) made in the municipalities of Nošovice and Nižní Lhoty in Moravskoslezsko region in the Czech Republic. Sauerkraut is made in the region for a long, long time, and the Nošovice coat of arms even has a cabbage-cutter symbol on it. White cabbage is grown beneath a huge mountain range called Beskids, with moderately cold and damp climate, lots of rain and clay soils with a low pH, all of which favourably influence the cabbage growing and give it its distinctive flavour, colour and firm texture. The cabbage is finely chopped and undergoes a process of lactic fermentation so that it becomes sauerkraut. The finished product is golden yellow in colour and has an acidic to a slightly bitter flavour. During the process, salt, caraway and mustard seeds are used to enhance the flavours. Pair it with sausages, meatballs or asparagus for a hearty, healthy dish.

Sufganiyah is a round, deep-fried doughnut filled most commonly with jam and widely associated with Jewish communities, particularly in Israel, where it is produced in large quantities during Hanukkah and sold in bakeries, cafés, and markets. Its development traces to earlier European jelly-filled pastries such as the German Berliner and Central European sufganiyot-style fried doughs that Jewish migrants adopted and adapted, eventually becoming integrated into local cuisines in the Levant during the twentieth century when commercial bakeries began standardizing the recipe and promoting it as a convenient holiday food that aligned with the regional emphasis on cooking with oil during the season. The dough is usually made from flour, eggs, yeast, sugar, and fat, mixed into a soft enriched dough that is left to rise before being shaped into small rounds, proofed again, and fried in oil until golden, after which they are filled through a small opening with jam, custard, chocolate, halva cream, or other fillings introduced by modern bakeries; the surface is often dusted with powdered sugar. One notable element is the ring-less shape that sets it apart from American-style doughnuts and the focus on post-frying filling rather than mixing the flavor into the dough, a method that preserves a clear contrast between the soft interior and the filling. It is eaten primarily during Hanukkah in Israel and Jewish communities worldwide but is available year-round in many places, served with coffee, tea, hot chocolate, and other warm drinks that balance the sweetness and richness of the fried dough.

Sbreghette are traditional Venetian almond biscuits that are quite firm and slightly sweet, made from a simple dough that includes wheat flour, eggs, butter, and whole almonds. They are baked twice to achieve a hard, crunchy texture, making them perfect for dipping in sweet wines, especially dessert wines like Vin Santo or fortified white wines. Sbreghette are enjoyed as an end-of-meal treat and are part of the long-standing culinary tradition of Venice, where many local pastries and biscuits are crafted with simplicity, using few ingredients but creating a distinct and satisfying flavor.  

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.