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Shahi korma is a rich and indulgent curry known for its creamy, aromatic sauce and royal origins in Mughlai cuisine. This luxurious dish features a velvety gravy made with dahi and ground nuts like cashews or almonds, combined with aromatic spices such as cardamom, cinnamon, cloves, nutmeg, cardamom, and even saffron in some cases. Traditionally prepared with lamb, chicken, or mutton, vegetarian versions with paneer or mixed vegetables are also popular. There is no single definitive recipe for shahi korma; its preparation varies widely, with different regions and families adding their own touches, such as dried fruits like raisins or apricots and spices adjusted to taste. Often cooked in ghee to enhance its richness, the dish achieves a balance of mildly spiced, sweet, and nutty flavors. Shahi Korma is typically served with naan, paratha, or basmati rice, making it a centerpiece for festive meals and special occasions, showcasing the opulence of Mughlai cuisine.            

Qazı is a traditional sausage made from horsemeat, commonly found in Central Asian countries such as Kazakhstan, Kyrgyzstan, Uzbekistan, and among Tatar people. It is considered a delicacy in these regions, where horsemeat has long been an integral part of the diet. The sausage is typically prepared using the rib meat and fat of horses, which is stuffed into natural casings (usually horse intestines). The meat is seasoned with salt and sometimes light spices, and it can be either boiled or dried. Qazı has a rich, fatty flavor and a firm, chewy texture, making it quite robust in taste. It is often an acquired flavor for those unfamiliar with horsemeat. Qazı holds a significant place in Kazakh and Kyrgyz culture, where it is traditionally served during important events such as weddings, funerals, and festive gatherings. It is frequently paired with dishes like beshbarmak, a popular Central Asian dish made with boiled meat and pasta.

Pav in India refers to a type of soft, fluffy bread roll that is commonly used in various street foods and meals. The term "pav" comes from the Portuguese word "pão," which means bread. Pav was introduced to India during Portuguese colonization, particularly in Goa and Mumbai, and has since become a staple in Indian cuisine. Pav is soft, pillowy, and slightly chewy, with a light crust and a subtle sweetness, making it versatile for pairing with both savory and spicy dishes. Pav is traditionally made with a dough of refined flour (maida), water, yeast, sugar, salt, and a little butter or oil. The dough is kneaded, allowed to rise, shaped into rolls, and baked until soft and golden brown. It is typically small in size and comes in sets, perfect for individual servings. Pav is a key component of popular Indian dishes like vada pav, a spicy potato fritter sandwiched in pav, pav bhaji, where pav is served with a spicy, buttery vegetable mash, misal pav, which pairs pav with a spicy lentil curry, and keema pav, where pav accompanies spiced minced meat curry.

Catla (lat. Labeo catla) is a freshwater fish species of the carp family, found in the rivers and lakes of South East Asia, most commonly in India, Bangladesh, Nepal (where it's called bhakura), and Pakistan. It has an elongated body with a large head and a slightly flattened belly. It can grow up to 2 meters (6.4 ft) in length and can weigh up to 38 kilograms (85 lb). The fish has a silvery color with a slightly greenish tint on its back, and a whitish belly. It is highly regarded in the cuisines of South East Asian countries because of its tender and succulent flesh which has a mild, sweet flavor. Catla is prepared in a variety of ways, including frying, grilling, baking, and currying.  

Côtes du Rhône AOC (Appellation d'Origine Contrôlée) is a designation for a wide range of wines produced in the Côtes du Rhône region, which stretches along the Rhône Valley in southeastern France. This appellation is one of the largest and most diverse in France, known for producing a variety of high-quality wines, predominantly red but also white and rosé. The Côtes du Rhône AOC encompasses a vast area from Vienne in the north to Avignon in the south, including parts of both the Northern and Southern Rhône Valley. This region benefits from a Mediterranean climate, with warm summers, mild winters, and various soil types that contribute to the diversity of the wines produced. The primary grape varieties used in red Côtes du Rhône wines are Grenache, Syrah, and Mourvèdre, often referred to as the GSM blend, with other permitted red varieties including Carignan, Cinsault, and Counoise. White Côtes du Rhône wines are made from grapes such as Grenache Blanc, Marsanne, Roussanne, Viognier, Bourboulenc, and Clairette, while rosé wines typically use a blend of red and white grape varieties. Red wines from this region typically exhibit flavors of ripe red and black fruits such as cherry, raspberry, and blackberry, along with notes of spices, herbs (garrigue), and sometimes earthy undertones, varying from light and fruity to full-bodied and complex. White wines are often fresh and aromatic, with flavors of citrus, stone fruits, and floral notes, sometimes with a touch of minerality. Rosé wines are generally fresh and fruity, with flavors of red berries and citrus, and are typically dry. Red Côtes du Rhône wines range from medium to full-bodied, with moderate to high tannins and acidity, providing good aging potential, while white and rosé wines are usually medium-bodied with balanced acidity. The winemaking techniques in the Côtes du Rhône AOC can vary widely depending on the producer and the specific sub-region. Traditional fermentation methods are common, and the use of oak barrels for aging can vary, with some producers opting for minimal oak influence to maintain the freshness of the fruit, while others use more oak to add complexity and structure. The Côtes du Rhône AOC classification is an entry-level one, covering the entire region and generally offering approachable, fruit-forward wines with good value. Thus, Côtes du Rhône wines are not just a beverage, but a culinary adventure waiting to be explored. They are versatile and can be paired with a wide range of foods. Red wines complement grilled meats, stews, and hearty dishes, while white wines pair well with seafood, poultry, and salads. Rosé wines are excellent with light appetizers, Mediterranean dishes, and summer fare. The Côtes du Rhône AOC is a prominent and diverse appellation in the Rhône Valley, producing a wide array of high-quality wines. Whether red, white, or rosé, these wines are celebrated for their versatility, balance, and reflection of the Rhône Valley's rich winemaking heritage.

Fer, also known as Fer Servadou, Pinenc, Mansois or Braucol, is a red wine grape variety primarily grown in the southwestern regions of France, particularly in the appellations of Marcillac, Gaillac, and Madiran. This grape is known for producing deeply colored wines with a robust and rustic character. Fer Servadou wines are typically medium to full-bodied with firm tannins and good acidity, making them suitable for aging. The flavor profile of Fer wines often includes dark fruit notes such as blackberries, blackcurrants, and plums, along with distinctive spicy and peppery aromas. Some wines may also exhibit earthy and herbal undertones, contributing to their complexity and depth. In Marcillac, Fer is the dominant grape variety and is often referred to locally as Mansois. Wines from this region are known for their minerality and freshness, reflecting the iron-rich soils and unique terroir of the area. In Gaillac, Fer is usually blended with other regional varieties like Duras and Syrah to create well-balanced wines with a mix of fruit and spice flavors. In Madiran, Fer is sometimes blended with Tannat, another robust grape, to add complexity and soften the tannins. Fer Servadou is valued for its resilience in the vineyard, particularly its resistance to disease and adaptability to different growing conditions. This makes it a reliable grape for winemakers in its traditional growing areas. Fer wines pair well with hearty and flavorful dishes, especially those that match their robust nature. They complement red meats, game, stews, and dishes with rich sauces. The spicy and peppery notes in Fer wines also make them a good match for grilled foods and dishes with aromatic herbs.  

Sohbat is a traditional Pakistani dish that is consumed in the provinces of Khyber Pakhtunkhwa and Punjab. The dish is made with pieces of meat, usually chicken, but sometimes also mutton or beef, which are cooked in a rich broth of fried onions, tomatoes, garlic, ginger, and spices before getting deep-fried. The hot, aromatic soup is then evenly distributed over bits of chapati flatbread, while the pieces of meat are usually placed on top of the torn, broth-drenched chapatis. The whole dish is served on a large serving platter locally known as thaal, because it is meant to be shared and eaten with the hands. The flatbread used in the dish is a local chapati variety known as maaney, which isn’t rolled and is traditionally baked on circular stone slabs. Sohbat is the Saraiki name of the dish, while its Pashtun name is painda, meaning a group of people sitting together, referring to the practice of communal sharing of the dish. Fresh salads, raitas, chutneys, and a cup of green tea are typical accompaniments to this specialty. Sohbat or painda is usually prepared for special occasions and family gatherings.

Alajú is a traditional Spanish dessert that's popular throughout Castilla-La Mancha, but the best ones are usually found in the province of Cuenca. The dessert consists of a dough of almonds, spices, boiled honey, and toasted breadcrumbs that's sandwiched between two wafers. The ingredients include breadcrumbs, honey, almonds or walnuts, and grated orange or lemon rind. These little cakes are about the thickness of a finger and the name is derived from the arabic al-hasú, which means filling.

Murgh tikka is a popular Indian dish made from marinated chicken pieces that are grilled or roasted to perfection. The word "murgh" means chicken in Hindi and Urdu, and "tikka" refers to small, boneless pieces of meat that are marinated and cooked on skewers. The chicken is typically marinated in a mixture of yogurt, spices, lemon juice, and sometimes mustard oil, which tenderizes the meat and infuses it with a rich, tangy flavor. Common spices in the marinade include turmeric, cumin, coriander, garam masala, red chili powder, and paprika, which also give the dish its signature bright orange or red hue. Traditionally, murgh tikka is cooked in a tandoor (a clay oven), but it can also be prepared on a grill or in an oven. Murgh tikka is often served as an appetizer or snack, accompanied by mint chutney, lemon wedges, and thinly sliced onions. It can also be used as a base for other dishes, such as chicken tikka masala, where the grilled chicken pieces are simmered in a rich, creamy curry sauce.  

Hangikjöt is a smoked lamb specialty hailing from Iceland, where it has long been an integral part of local food culture. A cut of leg or shoulder is dry-salted or brined, then dried and cold-smoked over a fire for a couple of weeks. Traditionally, the fire for the smoking process uses dried sheep dung for fuel, which is said to be the secret behind the meat’s distinctive flavor and aroma. The meat is usually smoked according to individual preferences, and these days, it may or may not be smoked with sheep dung. The period of drying is also typically shorter than it was in the past. In Iceland, hangikjöt has been traditionally enjoyed during Christmas, either hot or chilled, and it is usually accompanied by a side of potatoes, green peas, white sauce, and pickled red cabbage. Hangikjöt is also a typical food item included in the Icelandic þorramatur, a traditional buffet which is served during the period of midwinter festivals (Þorrablót) in the country. Apart from being consumed on festive occasions, this meat specialty is also often eaten on Sundays, and it is especially delicious when thinly sliced atop of slices of Icelandic rye bread or skonsur (thick pancakes).

One of the staples of traditional Icelandic diet, harðfiskur is a fish delicacy made by following an old preserving method that involves drying fresh fish on wooden racks, outdoors in the cool Icelandic wind. The fish may be soaked in a weak brine before being dried for a slightly saltier flavor of the finished product. Typical fish include haddock, cod, and wolfish, although fish such as flounder or arctic char can also be used. After drying for several weeks, the fish obtains a tough, papery, and chewy texture, and a characteristic yellowish hue, while the flavor is salty with a strong odor. The fish needs to be pounded well before consumption so that it becomes flakier and softer, and is then typically enjoyed smeared with cold, salted butter as a snack. High in protein, omega-3 fatty acids, and vitamins, this fish delicacy is often enjoyed as packed lunch or used in stews or soups, and it is also an essential part of the Icelandic þorramatur buffet, which is traditionally consumed during the midwinter festivals (Þorrablót) in Iceland. Once food for the poor, harðfiskur is today an expensive food item in Iceland, and it can be found in almost any grocery store.

Hákarl is Iceland's national delicacy made from cured shark flesh, namely Greenland shark and other sleeper sharks. The meat is first fermented for up to three months, then hung and left to dry for another four to five months. There are two varieties of the dish: the chewy, reddish glerhákarl, and tender, white skyrhákarl. It is often considered to be food for the brave, because the high ammonia content often makes people gag. The cured shark meat is typically cut up into cubes and served on toothpicks with an accompanying shot of a local spirit known as brennivin.  

Quince paste is an unusual fruit preserve often referred to as membrillo in Spanish, or occasionally as quince cheese. This delightful product is made with quince fruit, similar in appearance to large pears or apples, with green and yellow skin, and hard, pale white, and tart pulp. When cooked, it has a unique characteristic to turn slightly sweet and change color to rosy pink. To create this delightful paste, they are cooked in water, puréed, and mixed with sugar. When set, due to significant pectin content, the mixture turns into a soft but firm jelly-like creation with a slightly floral flavor. The preserve is extremely popular in Spain, but is also native to many other regions around the world. It is commonly found in many European countries, North and Latin America, the Philippines, Australia, and many Middle Eastern countries. As it is mostly prepared in flat, rectangular shapes, the paste is typically served thinly sliced and combined with a variety of ingredients. Most commonly, it is eaten plain, paired with cheese or crackers as a quick snack, or used as a stuffing or spread on toasted bread and pastries.

Hitlerszalonna (literally "Hitler's bacon") is a type of dense fruit jam that originated in Hungary during World War II. Despite its provocative name, it has nothing to do with bacon or meat. The name is a darkly humorous reference to the hardships of wartime, when food shortages were common and people had to make do with what was available. The name implies that this fruit preserve was a substitute for real bacon during times of scarcity. Hitlerszalonna is essentially a dense, thick fruit paste made from a variety of fruits such as apples, pears, plums, or quinces. It is boiled down with sugar until it forms a solid, jelly-like consistency, much like a fruit leather or fruit cheese. The mixture is cooked until it is very firm and can be sliced, similar to quince cheese or birsalma sajt. This compact block of fruit preserve could be easily stored and sliced, making it a practical food item during wartime. The product was often wrapped in paper or wax and eaten in small portions, typically spread on bread or eaten as a snack. Its high sugar content and long shelf life made it valuable during times of rationing and limited access to fresh fruit or other foods. Nowadys, it goes by the name sütésálló lekvár (lit. ovenproof jam).  

Patates is a traditinal African dish originating from Guinea. It's made with a combination of sweet potatoes, oil, and salt. The sweet potatoes are cut into wedges, seasoned with salt, then fried in hot oil until crisp and deep orange in color. This dish is usually served as a snack that can be found in markets and on roadside stalls throughout the country. Patates are often served with an oily sauce made from tomatoes, onions, and fish sauce. In Guinea, fried sweet plantains are more popular than potatoes. There's also a southern Guinean variation on patates called loco, in which plantain chunks are fried in palm oil.

Locrio is a traditional Dominican rice dish that combines seasoned rice with various proteins, such as chicken, pork, or seafood, cooked together in a single pot. This method allows the flavors to meld, resulting in a savory and aromatic meal. Locrio is considered a Dominican adaptation of Spanish paella, reflecting the island's rich culinary heritage. One of the most popular variations is Locrio de Pollo, which features marinated chicken pieces cooked with rice, vegetables, and spices. The preparation often begins by searing the chicken, sometimes in caramelized sugar to enhance depth of flavor, followed by adding a homemade sofrito—a blend of sautéed onions, peppers, garlic, and herbs. The mixture is then simmered with rice and broth until the rice is tender and the chicken is fully cooked. Locrio is a versatile dish with numerous regional and familial variations. Beyond chicken, it can include ingredients like Dominican salami, pork chops, or seafood such as dried herring or sardines. Each version reflects local tastes and available ingredients, showcasing the adaptability of this beloved Dominican staple. Traditionally, Locrio is served as a hearty main course, often accompanied by side dishes like tostones (fried plantains), avocado slices, or a simple green salad. Its one-pot preparation and rich, comforting flavors make it a favorite for family gatherings and everyday meals alike. In summary, Locrio is a quintessential Dominican dish that brings together rice, proteins, and spices in a harmonious and flavorful way, embodying the island's culinary traditions and cultural influences.

Brazilian estrogonofe is a rich, creamy one-pot dish made with beef cooked in a flavorful sauce of heavy cream, ketchup, mustard, and tomato paste. This Brazilian adaptation of Russian beef Stroganoff is known for its tangy, sweet, and savory flavor profile that sets it apart from the original. The protein is first seared with sautéed onions, garlic, and mushrooms before being simmered in the creamy sauce until tender. Unlike the Russian version, it is traditionally served with white rice and topped with crispy batata palha (shoestring potato sticks) for added crunch. The sauce, thickened with creme de leite (Brazilian heavy cream), is rich, velvety, and perfectly coats the meat. Variations include beef (estrogonofe de carne), chicken (estrogonofe de frango), and shrimp (estrogonofe de camarão), each offering its own delicious twist. The addition of ingredients like Worcestershire sauce, paprika, and black pepper gives it more depth and complexity. Batata palha is one of the dish’s most beloved elements, creating a satisfying textural contrast against the creamy stew. This dish is a common feature at family meals, birthday parties, and casual gatherings, as it is easy to prepare and pleases a wide range of palates. 

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.  

Churipo is a spicy Mexican stew prepared with chunks of beef, vegetables, and spicy chilis. The stew is a staple of the indigenous Purepecha peoples from the Mexican region of Michoacán. Churipo is traditionally served with corundas, which are local tamales that are shaped like pyramids and prepared without any fillings.

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.

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.

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 classic Italian dessert was invented in the 13th century to celebrate the first Christmas in Verona under the Scala family, a dynasty that ruled the city for over a century. Nadalin is the ancestor of the more famous pandoro, but despite having similar ingredients, it is less buttery, sweeter, and has a denser texture. Though both breads are emblematic of Verona’s cuisine, many locals prefer nadalin, which received a municipal designation of origin in 2012. Just like many other Italian Christmas breads, the dough is flavored with vanilla and lemon zest. But what sets nadalin apart is its crunchy top crust made from granulated sugar, marsala wine, almonds, and pine nuts.

Amber Moon is an American cocktail made with a combination of whiskey, raw egg, and Tabasco sauce. To prepare it, an egg should first be cracked into a highball glass, followed by whiskey and Tabasco, which can also be served on the side. It is also possible to blend all ingredients together, if desired. Although not much is known about the origins of Amber Moon, it is considered a great hangover cure or "hair of the dog". Just make sure that the yolks remains intact and serve Amber Moon at room temperature. In popular culture, the cocktail is featured in the 1974 movie Murder on the Orient Express, based on the eponymous novel by Agatha Christie, where it was prepared with vodka instead of whiskey, and in recent times the cocktail can be seen in Netflix's show Russian Doll, starring Natasha Lyonne.

Delicate as the ballerina it was named after, Pavlova is the quintessential summer dessert. Whipped cream is typically dolloped on top of a snowy meringue, followed by a pop of color in the form of fruit, preferably the tart varieties which contrast the sweetness of the meringue. Research suggests Pavlova is a descendant of the German torte and was invented in the 1920s during Anna Pavlova's tour of Australia and New Zealand, although the exact inventor is still debated. The first recipe for Pavlova appeared in print in 1926, although it was not the dessert we know today, but was instead a multi-colored gelatine dish. The base of the cake is prepared almost identically as any meringue, by beating egg whites stiffly, then incorporating sugar, vinegar, and cornstarch. Traditional toppings include whipped cream or lemon curd, and the dessert is often prepared during Christmastime.

Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

Tombik döner or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.

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.

Kholodets is a traditional Russian dish consisting of meat in gelatine. The name is derived from the Russian word kholod, meaning cold, referring to the fact that kholodets is always served cold. It is believed that the dish gained popularity during the 19th century, and it was mostly consumed by servants at the time. Kholodets is served as an appetizer, and it is recommended to pair it with a strong horseradish sauce, a bit of hot Russian mustard, and a glass of vodka.

Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.

Buttered eggs is a traditional Irish technique of preserving eggs, originating from Cork. In order to prepare buttered eggs, it's important to have freshly laid, warm eggs that are taken directly from underneath a hen. A thin layer of butter is rubbed around the eggs. In the process, the eggs are sealed airtight and can be preserved for a few months because the eggshells are porous and the buttery flavor permeates the eggs. Once buttered, the eggs are typically stored in egg cartons and placed in a dark and very cool place. In the past, before the advent of refrigeration, this was a great method for preserving eggs and enjoying them during winter, when hens produce less.

Known simply as tarta de queso or gazta tarta in its native Basque, this simple yet incredibly creamy cheesecake variation is a decades-old local specialty of the La Viña Bar in San Sebastián. The recipe is a simple combination of classic cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but unlike its more popular counterparts, this Basque version does not have any crust. Instead, it is baked on a high temperature which leaves the outside firm, darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is immensely popular, and while La Viña remains its place of origin, different variations are nowadays found in several patisseries around the world.

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.

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.

Oliebol is a traditional Dutch and Belgian snack that can be literally translated as oily ball. The dough, which is deep-fried in hot oil, is made with flour, eggs, yeast, milk, and baking powder. The exterior is crunchy, while the interior is chewy and soft, just like a true representative of comfort food at its best. Traditionally, the fritters are sprinkled with powdered sugar, while some varieties are filled with raisins or currants that were previously incorporated into the dough. Oliebollen are often prepared and consumed at numerous fairs, and they are especially popular during the Christmas and New Year period. In winter, these oily snacks can be bought at street stands throughout the Netherlands and Belgium. It is believed that oliebollen were first consumed by Germanic tribes during the Yule. The earliest recipe can be found in the 1667 book De verstandige kock, and in 1868 the word oliebol was added to Van Dale's Dutch dictionary. It is recommended to serve oliebollen with a hot cup of coffee and top them with powdered sugar before eating.

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.

Fiaker is a Viennese specialty coffee that consists of an espresso that is usually sweetened and then topped with whipped cream. The drink also includes a splash of liquor, preferably kirschwasser—fruit brandy distilled from cherries—which is occasionally replaced with rum of plum brandy. The name fiaker was given because the coachmen of traditional Viennese coaches (fiakers) are big fans of this warming, alcohol-laced beverage. The drink is occasionally garnished with preserved cherries, or it can be dusted with cocoa powder. It is usually served in a hot toddy glass. 

Olivier salad is a Russian salad with variable ingredients, but it is typically made with chopped vegetables, meat, and mayonnaise. The key ingredients include diced potatoes, vegetables, eggs, chicken, or ham. This salad is one of the most important appetizers at the New Year's salad buffets in Russia, as well as in some of the other countries of the former USSR. The original was invented in the 1860s by Lucien Olivier, a chef in the popular Moscow restaurant called L'Hermitage. Olivier guarded the recipe until he died, but it is believed that the recipe was stolen by an employee who watched the chef at work, so the salad is still made today. Another theory says that the recipe for the new Olivier salad was developed by one of the restaurant's customers who wanted to keep the salad alive after the chef passed away. Olivier salad as we know it today is nothing like the original version, because it was called game bird mayonnaise, made with gourmet ingredients such as black caviar, capers, hen, and crayfish tails. Over time, the salad evolved and most of the gourmet ingredients have been replaced with more common ones such as peas, chicken, ham, and pickles. Today, the variations are endless, but most Russian chefs agree on one thing: adding carrots to the Olivier is a heresy. Interestingly, Olivier salad is also sometimes called Russian salad, while the meatless version is called French salad or francuska salata, probably due to the French name of its creator. The Spanish version is known as ensaladilla rusa. It is so popular in Spain that it's an important part of the Spanish gastronomy as well as being a staple in schools and summer camps all over the country. Ensaladilla rusa is also one of Spain's most popular tapas – in some cases, it's even served free of charge if you order a beer. There's also the Piedmontese insalata russa, typically consumed as an appetizer, and with many variations, so the salad might also include ingredients such as pickled cauliflower, anchovies, and tuna. Interestingly, in the Italian municipality of Carrù, tuna is an obligatory element of the salad.