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These Hungarian candies are a popular Christmas decoration as well as delicious sweets that come packed in colorful, shiny wrappers. They were originally prepared with fondant, but today they are usually covered in chocolate and come in a wide array of flavorsome fillings such as hazelnut, coconut, or caramel. Candies were initially used as a decoration by the wealthy families, who showcased their ornamented trees in salons and parlors, eventually giving the candy its name. Today, szaloncukor candies remain an important part of Hungarian Christmas tradition and are available throughout the country every year around Christmastime.  

Lungo, an Italian word meaning "long," is a type of espresso coffee drink that is made by extracting the coffee shot for a longer period of time, resulting in a larger volume of coffee. Lungo coffee is prepared using an espresso machine, just like a traditional espresso. However, the key difference lies in the extraction time and the amount of water used. While a typical espresso shot uses about 30 milliliters of water and takes around 25-30 seconds to extract, a lungo uses more water, typically around 60-90 milliliters, and takes a longer time, usually about 45-60 seconds. This extended extraction process allows more water to pass through the coffee grounds, creating a larger and more diluted beverage compared to a standard espresso. The resulting coffee has a different flavor profile compared to a regular espresso. Because of the longer extraction time, more of the coffee's soluble compounds are dissolved, which can result in a more complex and often more bitter taste. The increased volume of water also means that the coffee is less concentrated than a traditional espresso, but it still retains a strong and robust flavor. Lungo coffee is typically served in a larger cup than an espresso, often in a small mug or a larger espresso cup. It can be enjoyed on its own or with a small amount of milk or cream, depending on personal preference.  

Roussanne is a white wine grape variety originating from the Rhône Valley in France. It is known for producing aromatic and complex wines with good aging potential. Roussanne is often blended with other Rhône white grape varieties, particularly Marsanne, but it can also be made into varietal wines that showcase its unique characteristics. Roussanne wines typically exhibit a rich and elegant flavor profile. Common tasting notes include pear, apple, and citrus fruits, such as lemon and orange, along with floral aromas like honeysuckle and jasmine. As the wine ages, it can develop more complex flavors, including honey, nuts (like almond or hazelnut), and herbal or tea-like nuances. The wines often have a good balance of acidity and a medium to full body, giving them a pleasing texture and structure. In the Rhône Valley, Roussanne is a key component in the white wines of several appellations, including Hermitage, Crozes-Hermitage, Saint-Joseph, and Châteauneuf-du-Pape. It is also used in some of the region's white blends, often partnered with Marsanne, which adds body and richness to complement Roussanne's aromatic intensity and acidity. Outside of France, Roussanne is grown in various other wine regions around the world, including California, Australia, and Italy. In these regions, it is appreciated for its ability to produce high-quality, distinctive wines that reflect the local terroir. In California, particularly in the Central Coast and Sierra Foothills, Roussanne is used both in blends and as a single varietal wine, often showing a slightly riper fruit profile compared to its French counterparts. Roussanne wines pair well with a variety of foods due to their complexity and balanced acidity. They are excellent with rich seafood dishes, such as lobster and scallops, as well as roasted poultry, pork, and creamy pasta dishes. The wine's herbal and floral notes also make it a good match for dishes with herbs and spices, such as Mediterranean and Middle Eastern cuisine.  

Marsanne is a white wine grape variety originating from the Northern Rhône region of France. It is known for producing rich, full-bodied wines with a distinctive flavor profile. Marsanne is often blended with Roussanne, another Rhône variety, to create complex and balanced wines. This grape variety is also grown in other regions around the world, including Australia, California, and Switzerland. Marsanne wines typically exhibit flavors of ripe stone fruits such as apricot and peach, along with notes of honey, nuts (particularly almonds and hazelnuts), and sometimes a hint of spice. The wines can also have floral aromas, with hints of honeysuckle and acacia. As Marsanne wines age, they often develop more complex flavors, including notes of marzipan, wax, and toast. The wines made from Marsanne are generally full-bodied with a rich, oily texture and moderate acidity. This makes them quite different from many other white wines, which tend to be lighter and more acidic. Marsanne's unique characteristics make it well-suited to producing age-worthy wines, capable of developing greater depth and complexity over time. In the Northern Rhône, Marsanne is a key component in the white wines of appellations such as Hermitage, Crozes-Hermitage, and Saint-Joseph. These wines are often blended with Roussanne to balance Marsanne's richness with Roussanne's acidity and aromatic intensity. Outside of the Rhône, Marsanne is also cultivated in the Languedoc region of France, where it is used to produce both varietal wines and blends. In Australia, Marsanne has found a notable home in the regions of Victoria, particularly in the Nagambie Lakes area, where the grape produces distinctive wines that can age exceptionally well. California is another important region for Marsanne, where it is often used in Rhone-style white blends. Marsanne wines pair well with a variety of foods, particularly those with rich, savory flavors. They are an excellent match for dishes such as roasted chicken, pork, and veal, as well as seafood like scallops, lobster, and crab. The wines' full-bodied nature and complex flavors also complement creamy sauces, mushroom dishes, and aged cheeses.  

Panchmel dal is a traditional Indian lentil-based dish originating from Rajasthan. The word panch means five, referring to five types of lentils used for the curry – mung dal (split green lentils), masoor dal (split red lentils), chana dal (split bengal gram), split and skinned pigeon peas, and black urad dal (black lentils). Besides lentils, the dish also features tomatoes, ginger, chili peppers, garam masala powder, cardamom, cloves, cumin, turmeric, asafoetida, and ghee or oil. Once prepared, this lentil stew is traditionally served with jeera rice, rotis, or dal baati, a small and hard circular bread made from wheat and lentils.

Gelatin dessert is a sweet food that's made using gelatin, a protein obtained from animal collagen. This protein has the ability to gel or solidify liquids, making it a popular ingredient in various desserts. The use of gelatin dates back to ancient times. As early as the 1400s, gelatin was extracted from animal bones and used in various culinary applications in Europe. The development of pre-packaged, powdered gelatin in the 19th century made it accessible to a broader audience. In 1845, industrialist Peter Cooper obtained the first patent for a gelatin dessert powder, though it didn't immediately catch on. A gelatin dessert is typically made by dissolving gelatin powder in hot water and then adding sugar and flavorings such as fruit juice, artificial flavors, or other sweeteners. The mixture is then chilled until it sets into a jelly-like consistency. One of the most well-known examples of a gelatin dessert is the brand Jell-O, which comes in various flavors. Homemade versions can include additional ingredients such as pieces of fruit, whipped cream, or other decorative elements. Some vegetarians and vegans avoid gelatin since it's derived from animal sources. Alternative gelling agents like agar-agar, derived from seaweed, can be used to create similar desserts that don't contain animal products.  

Cremolada is a popular frozen dessert from Peru, often described as a cross between a smoothie and shaved ice. It's made by blending fresh fruit pulp with sugar and water, then freezing the mixture. Sometimes, a bit of lime or lemon juice might be added to enhance the fruit's natural flavors. Once it's frozen, the cremolada is scraped or shaved into a granulated texture, similar to a granita or a slushie. Cremolada is typically served in cups or glasses and is consumed with a spoon or a straw. It's especially popular in the hot months as a refreshing treat.  

Chupe de mariscos is a traditional Peruvian and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth is typically made from fish stock or the cooking liquid from the seafood. It's thickened with rice, while other common ingredients include potatoes, choclo, onions, garlic, tomatoes, and peas. What sets this dish apart from other soups is the addition of dairy. Evaporated milk or fresh milk is often added to give the soup a creamy consistency, and some versions might also have a touch of cheese, which is melted into the soup. Aji peppers, typically aji amarillo (a yellow chili pepper), give the chowder its characteristic color and a hint of heat. The soup is also seasoned with salt, pepper, cumin, and fresh herbs like coriander or parsley. Towards the end of the cooking process, eggs are usually cracked into the simmering soup, where they poach in the hot liquid. Chupe de mariscos is typically served hot, garnished with fresh herbs. Given its hearty nature, it's often enjoyed as a main dish rather than a starter.

Thalassery biryani is a type of biryani that hails from the town of Thalassery in the Indian state of Kerala, located on the Malabar coast. It uses a specific short-grain and aromatic rice called kaima rather than the long-grain basmati rice commonly used in many biryani dishes. This rice is native to the region and contributes a unique flavor and aroma to the dish. Unlike the traditional "dum" cooking method, where partially cooked rice and meat are layered and cooked together, in Thalassery biryani, the rice and meat are cooked separately before being layered and baked together. The preparation method ensures that the rice does not become overly sticky and retains its texture. While Thalassery biryani can be made with various kinds of meat, chicken and mutton are most commonly used. The meat is usually marinated with spices and yogurt before being cooked. The dish is typically served with raita, pickles, and boiled eggs.

Malabar chicken biryani is a special style of biryani that originates from the Malabar region in India's state of Kerala, located along the country's southwestern coast. What's really special about it is the use of aromatic, short-grain rice kaima, which provides a distinctive texture and taste. The chicken in this biryani is marinated in spices and yogurt, infusing it with a deep, succulent flavor. The blend of aromatic spices like star anise, cloves, cinnamon, and fennel seeds gives this biryani its unique, mildly sweet profile. Malabar chicken biryani is traditionally prepared "dum" style, which involves layering partially cooked rice and marinated chicken in a pot, sealing it, and then letting it slow-cook over a low flame. This method allows all the flavors to permeate the rice, resulting in an incredibly aromatic dish. The dish is served with raita or pickles.

Red banana (lat. Musa acuminata var. 'Red') is a variety of banana with a distinctive red or purple skin, setting it apart from the more common yellow bananas. This variety is smaller, plumper, and has a creamier texture compared to the more widely known Cavendish banana. When ripe, the flesh of the Red banana is soft and sweet, with a flavor that hints at raspberry in addition to the traditional banana taste. Red bananas are believed to originate in India, but may be native to Southeast Asia and the Pacific Islands and are now grown in many tropical and subtropical regions around the world, including parts of East Africa, South America, and the United Arab Emirates. They require a warm climate to thrive and are more sensitive to cold weather than their yellow counterparts. Nutritionally, red bananas offer a range of benefits. They are rich in vitamin C, vitamin B6, and potassium. They also contain a higher content of beta-carotene and vitamin D than yellow bananas, which gives them their unique color and contributes to their nutritional profile. In terms of culinary use, red bananas are versatile and can be enjoyed raw or used in cooking. Their sweet flavor makes them an excellent choice for desserts, smoothies, and baking. Because of their sweetness and moisture, they can add a unique flavor and texture to a variety of dishes.  

Iceberg lettuce is a popular variety of lettuce known for its crisp, refreshing texture and mild flavor. It forms a dense, round head with tightly packed leaves that range from pale green on the outside to almost white near the center. This lettuce has a high water content, giving it a distinctive crunch that is particularly valued in salads, sandwiches, and wraps. Its light and crunchy nature make it a favorite for adding texture and freshness to dishes, such as burgers and tacos, where it balances richer or spicier flavors. While iceberg lettuce is not as nutrient-dense as darker greens like romaine or kale, it still provides some vitamins, including vitamin A and K, and is very low in calories, making it a hydrating and refreshing choice. The name "iceberg" comes from the early 20th century in the United States, when the lettuce was shipped covered in ice to keep it fresh. This method helped it maintain its crispness during long-distance transport, contributing to its popularity.  

A Marie biscuit is a type of sweet, round biscuit similar to a rich tea biscuit, known by various names such as María, Mariebon, and Marietta. It is made with wheat flour, sugar, palm or sunflower oil, and vanilla flavoring. Created by London bakery Peek Freans in 1874 to commemorate the marriage of the Duke of Edinburgh and Grand Duchess Maria Alexandrovna of Russia, it became popular in Europe, particularly in Portugal and Spain. Nowadays, however, it's produced in nearly a quarter of the world. Marie biscuits are versatile, often used in desserts, eaten plain with tea, or enjoyed in various regional recipes.

Frantoio olives are a renowned variety primarily grown in Italy, particularly in the Tuscany region. They are highly valued for their use in olive oil production due to their distinctive flavor and high oil content. Frantoio olives are medium-sized with an oval shape, maturing from green to a dark purple or black color. The olive oil produced from Frantoio olives is known for its excellent quality and complex flavor profile. It typically has a fruity aroma with notes of fresh grass, artichoke, and green apple, along with a balanced bitterness and a peppery finish. This makes Frantoio olive oil a favorite among chefs and food enthusiasts for its ability to enhance the flavor of a wide range of dishes. The Frantoio olive tree is well-suited to the Mediterranean climate, thriving in the warm, dry conditions typical of regions like Tuscany. The trees are known for their productivity and resilience, producing a high yield of olives. They are also relatively resistant to common pests and diseases, contributing to their popularity among olive growers. In addition to its use in olive oil production, Frantoio olives can also be enjoyed as table olives, although this is less common. The olives and the oil derived from them are rich in antioxidants and healthy monounsaturated fats, offering various health benefits, including anti-inflammatory properties and support for cardiovascular health.  

Cassoulet de Castelnaudary is a traditional French casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goose confit, pork shank or shoulder, sausages, and pork rind. Additionally, a poultry carcass or pork bones are used to create a rich broth, along with onions and carrots, although these vegetables are not present in the final dish. The preparation of cassoulet de Castelnaudary involves several steps. The white beans are first cooked separately. The meats are browned to enhance their flavor before being combined with the beans in a large, deep earthenware pot known as a "cassole." The dish is then slow-cooked, allowing the flavors to meld together. Traditionally, the final cooking stage takes place in a baker's oven fueled by gorse from the Montagne Noire, which imparts a unique flavor to the dish. Cassoulet de Castelnaudary is known for its simplicity and hearty nature. In addition to the goose confit, it is often referred to as "pure pork" due to its use of pork shank or shoulder, sausages, and pork rind. The slow-cooking process results in a rich, flavorful casserole with a creamy texture, topped with a crispy crust that forms during the final baking. This dish is a symbol of the region's culinary heritage, reflecting the rustic and resourceful cooking traditions of rural France. Cassoulet de Castelnaudary is best enjoyed hot, often accompanied by a crusty baguette and a glass of robust red wine from the Languedoc region, making it a deeply satisfying and comforting meal.

Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize. The flavor base of the stew is typically made from sautéed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese. This gives the stew a rich and velvety texture. Locro de gallina is typically served hot, often garnished with fresh cilantro or parsley., and accompanied with rice or avocado slices.  

Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper. Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.

Canapés au fromage are a type of appetizer commonly served in France. These small, elegant snacks are typically made by placing a variety of cheeses on a base of bread, toast, or crackers. The base is usually a small piece of bread, toast, or a cracker, which can be plain or lightly toasted for extra crunch. Various types of cheese can be used, including soft cheeses like brie or camembert, hard cheeses like comté or gruyère, blue cheeses like roquefort, or fresh cheeses like goat cheese. The cheese may be sliced, spread, or crumbled depending on its texture. Canapés au fromage are often garnished with additional ingredients to enhance their flavor and presentation. Common garnishes include herbs such as chives, parsley, or thyme, nuts like walnuts or almonds, fruits such as grapes, figs, or apple slices, and cured meats like prosciutto. These delightful appetizers are a popular choice for hors d'oeuvres at parties and gatherings due to their elegance and variety.

Clairette is a white grape variety that is primarily grown in the southern Rhône Valley and Provence regions of France. It is known for producing fresh, aromatic wines with a high level of acidity and moderate alcohol content. Clairette is often used in blends but can also be vinified on its own to produce varietal wines. The flavor profile of Clairette wines typically includes notes of green apple, pear, and citrus fruits such as lemon and lime. These wines often have floral aromas, with hints of white flowers and herbs, and sometimes a touch of minerality. The high acidity of Clairette makes the wines crisp and refreshing, while the moderate alcohol content helps maintain a balanced and light-bodied structure. Clairette is a versatile grape that is used to make a variety of wine styles. In addition to still wines, it is also used in the production of sparkling wines, particularly in the Crémant de Die appellation in the Rhône Valley. The grape's high acidity and delicate aromatics make it well-suited for sparkling wine production. In the southern Rhône Valley, Clairette is commonly blended with other white grape varieties such as Grenache Blanc, Roussanne, Marsanne, and Viognier. These blends are often found in appellations such as Côtes du Rhône, Châteauneuf-du-Pape Blanc, and Lirac. The addition of Clairette to these blends helps to enhance the wine's freshness, aromatic complexity, and overall balance. In Provence, Clairette is also used in the production of rosé wines, where it contributes to the wine's light and refreshing character. The grape's versatility and ability to retain acidity in warm climates make it a valuable component in many Provençal rosés. Clairette wines pair well with a variety of foods due to their high acidity and light, fresh flavors. They are an excellent match for seafood, shellfish, salads, and light appetizers. The crispness and citrus notes also make Clairette wines a good companion for Mediterranean cuisine, including dishes with olive oil, garlic, and fresh herbs.  

Malbec is a red wine grape variety that is most famously associated with Argentina, although it originally hails from the Bordeaux region of France. It is known for producing deeply colored, full-bodied red wines with strong fruit flavors and smooth tannins. The grape has found its ideal growing conditions in Argentina, particularly in the Mendoza region, where it has become the country's flagship grape variety. Malbec wines are typically characterized by their dark, inky color and intense flavors of dark fruits such as blackberries, black cherries, and plums. These wines often have notes of chocolate, coffee, and tobacco, with hints of spice and sometimes floral undertones like violet. The tannins in Malbec are usually softer and more rounded compared to other full-bodied red wines, making them approachable and enjoyable even when young. In France, Malbec is still grown, particularly in the Cahors region, where it is known as "Cot" or "Auxerrois." Cahors Malbec tends to be more tannic and rustic compared to its Argentine counterpart, often requiring more aging to soften the tannins and develop its complex flavors. The terroir of Argentina, with its high-altitude vineyards, abundant sunshine, and well-drained soils, contributes to the exceptional quality of Malbec wines. The altitude helps maintain the grape's acidity and balance, while the dry climate reduces the risk of disease and allows the grapes to ripen fully. Malbec is also grown in other wine-producing countries, including the United States, Chile, and Australia, where it continues to gain popularity for its versatility and robust flavor profile. Malbec wines pair well with a variety of foods, particularly rich and hearty dishes. They complement grilled meats, especially beef, as well as lamb, pork, and game. The wine's fruit-forward nature and balanced acidity also make it a good match for spicy dishes, cheeses, and even dark chocolate desserts.  

The traditional Scottish almond-studded fruitcake with sultanas and candied peel, known as Dundee cake originated in the city of Dundee while its name appears to have been first recorded in the late 19th century. Interestingly, the cake is said to be first created by Keiller’s, the renowned marmalade makers from Dundee, who apparently found it convenient to bake cakes during the part of the year when they weren't making marmalade, most likely to make use of the spare citrus peel. Until the 1970s, Keiller's were the only commercial bakers in Scotland allowed to make the famous cake, although the recipe was widely copied in other parts of Britain. In fact, bakers further south would often confuse it with other traditional recipes, suggesting it was merely the topping of whole blanched almonds which distinguished Dundee cake from similar British fruitcakes.

Sfogliatella is one of the most famous Italian pastries, with many regions offering their spin on the recipe. Although traditionally associated with Naples, it is believed that the original sfogliatella was invented around 1700 on the Italian Amalfi Coast, as a creation of nuns from the Santa Rosa monastery. This version was filled with luscious custard cream and black cherries preserved in syrup, and although the nuns were forbidden to have contact with the external world, the recipe was somehow obtained by a Neapolitan chef who started preparing his variety of these delicious sweets which soon became a Naples favorite. Nowadays, they are offered in two main varieties: riccia and frolla. Sfogliatella riccia is regarded as the traditional and the most common variety. It is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Sfogliatella frolla has the same filling, but it is round-shaped and made with shortcrust pastry. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. It is a very popular dessert in the United States, with their version typically being much larger than the original. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.

Unusually, pan de Pascua can be literally translated as Easter cake, but this sweat bread is traditionally eaten at Christmas time. In line with the Italian panettone and the German stollen, two holiday breads from which it has evolved, pan de Pascua is also a rich and dense, loaded with various spices, nuts, and dried fruits. The sweet bread is usually given an extra kick of flavor by adding a splash of brandy, rum, or pisco—a type of Chilean brandy. It often comes served with a glass of cola de mono (lit. monkey's tail), a Christmas drink made with coffee and alcohol.

One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka. This classic Swedish creation combines eggs, cocoa (or chocolate), butter, sugar, and flour into a dense and luscious dessert. During baking, the cake should always remain moist in the center, while the outer layer is transformed into a thin, crunchy coating. Since the cake is incredibly dense, and typically heavy on the bitter chocolate or cocoa, it is usually dusted with a delicate layer of powdered sugar, and traditionally served with a dollop of ice cream or whipped cream on the side. It is one the most beloved Swedish desserts, typically enjoyed during fika, a traditional Swedish coffee break. 

Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.

Pastel de Belém is a traditional Portuguese egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel de Belém dates back to 1837 when it was produced by the monks of the Jerónimos monastery. Only the custard tarts produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the others, produced by other patisseries in Lisbon are called pastel de nata. Regardless of the name, these tarts can be served hot or cold and in 2009, The Guardian listed pastel de Belém as one of the 50 'best things to eat' in the world.

In French butchery, rumsteck corresponds to the rump steak or rump roast, which is a cut of beef from the hindquarter or the back of the cow. This region includes parts of the cow that are often very flavorful and lean. The rumsteck is a popular cut due to its versatility. It can be used for a variety of dishes including stews, roasts, and steaks. The meat from this area is flavorful and reasonably tender, although it doesn't have as much marbling as cuts like the ribeye or sirloin. In general, rumsteck is a good choice for cooking methods that allow for slower cooking to bring out the flavor and tenderness of the meat, such as braising or slow roasting, although it can also be used for grilling or pan-searing.  

Candied quince or ayva tatlısı (lit. quince dessert) is a classic Turkish treat that is traditionally prepared in winter time, because quince is a seasonal fruit, best enjoyed from October to early January when there's an abundance of it in Türkiye. Quince is delicious when fully ripe and it can also be enjoyed raw, but its slightly sour flavor can be a little tough to tackle for some, which is why this fragrant fruit is most often cooked. Poached in sugar syrup, quinces become sweet and tender, gradually taking on a gorgeous, deep amber color while exuding an intense, floral, and rosy aroma. The secret to such an amazing transformation lies in slow, gentle simmering. Ayva tatlısı is traditionally topped with a scoop of kaymak, a rich Turkish clotted cream made with the milk of water buffalos; sprinkled with crushed pistachios or walnuts, and most often enjoyed over a cup of coffee.

Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Usually, it is served plain in its traditional round form, as an accompaniment to curries. It can be served on the side or torn into pieces and mixed with the curry. However, roti canai is often served as the star dish, accompanied by different savory and sweet fillings and ingredients. If additional fillings are added, roti canai is usually shaped into rectangles. For example, in Malaysia, one can find various roti canai types, which are differentiated by the type of filling — egg, onion, egg and onion, banana, sardines, margarine and sugar, Maggi instant noodles, cheese, vegetable, and pork filling are some of the many available. However, roti canai doesn't have to have a filling but only a topping, such as fried eggs, curry, beans, lentils, and coffee beans. But martabak, a thick roti filled with meats, eggs, onions, and spices, is probably the best-known type of roti canai. Apart from Malaysia, it can also be found in Saudi Arabia, Yemen, and a few other countries. Other than Malaysia, a very similar type of flatbread can be found in Singapore, where it's called roti prata. This crispy bread is usually sold by street vendors called mamaks.

Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern part of the Czech Republic. The cake has a diameter of about 30 centimetres and is golden in color when fully baked. On the surface, there is a crumble that can be additionally sprinkled with sugar, cinnamon, and gingerbread crumbs, or drizzled with butter. Nearly half of the finished product (42-48%) consists of the topping, which can be made from dried pears (the most popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage, kohlrabi, or carrots. The toppings are never combined. Once the cake is finished, it weighs from 600 to 700 grammes in total and can be sold either fresh or frozen. The recipe for this delicacy dates back to 1826 and is associated with festive occasions such as weddings, Christmas, and Easter.

Kutia is a Ukrainian, Russian, Belarusian, and Polish sweet grain pudding that is traditionally served as part of a twelve-meal Christmas Eve supper. Interestingly enough, this festive treat is believed to have existed long before Christianity. It is made with wheat, berries, honey or sugar, nuts, raisins, and poppy seeds.On Christmas Eve, before consuming the dish, a small bowl of kutia is traditionally placed outdoors as a bribe to Father Frost, then some of the kutia is tossed to the ceiling, and the number of grains that stick to the ceiling are used to predict next year's agricultural prosperity.

The Hungarian version of the famous cremeschnitte goes under the name krémes, meaning creamy. It combines two layers of puff pastry held together with a generous amount of smooth pastry cream. Though the recipe has been slightly modernized, the classic krémes pastry cream should be light and airy, while the top is usually dusted with powdered sugar. Traditionally served cut into large, rectangular slices, the dessert is a Hungarian classic and a staple at numerous pastry shops throughout the country.

Beef Wellington is a dish consisting of a whole filet of beef that is coated with a pâté and duxelles, a combination of minced mushrooms, herbs, and shallots. The concoction is then wrapped in puff pastry and baked in the oven. Traditionally, slices of beef Wellington are accompanied by madeira sauce. It is believed that the dish was named after Arthur Wellesley, the first Duke of Wellington, who defeated Napoleon at Waterloo. However, the dish was not known in Wellesley's lifetime, so the origins of beef Wellington still remain murky, and some believe that the dish got its name because it resembles a Wellington boot. This delicacy soared in popularity during the 1960s, when it became hugely popular in North America, even more so than in the United Kingdom, due to its luxurious, expensive ingredients and precise preparation methods.

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

Espetada is a traditional Portuguese dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked. It is the most popular dish to serve at picnics or parties in Madeira. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore. Since it is a great summer dish, it is recommended to pair espetada with a glass of cold sangria.

Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term málà literally meaning numbing and spicy, caused by the Sichuan peppercorns. Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood. The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.

Sanduiche de mortadella is a Brazilian sandwich originating from Sao Paulo. The huge sandwich consists of a simple bread roll that's filled with mounds of freshly sliced, stacked, and griddled mortadella, while a layer of cheese is added on top, instantly melting as it touches the hot mortadella. The outer layers of mortadella are crisp and brown, while the inner ones remain silky and supple. Mortadella sandwich really needs no extra condiments, although they are typically available on the counters, and all you really need with this sandwich is a glass of cold Brazilian beer. In Sao Paulo, the best place to try these epic sandwiches is Bar do Mané, founded in 1933 and located in the city's market called Mercado Municipal.

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

This seafood soup was named after Leão Veloso, a Brazilian diplomat who developed a taste for bouillabaisse during his service in France. Upon returning to Brazil, he tweaked the recipe for the famous French classic, most likely due to unavailability of some ingredients. His dish soon became a favorite all along the coast, especially in Rio de Janeiro, where there are now bars that specialize in this rich and spicy soup which is typically made with whole grouper and various shellfish.

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