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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.  

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.  

Ferrara's pastry chefs created torta tenerina in the early 1900s to honor Elena Petrovich, the queen of Montenegro and the wife of the Italian King Vittorio Emanuele III. The name of this Italian classic translates to tender cake, and with only five ingredients - chocolate, butter, eggs, sugar, and cornstarch, this flourless dessert truly lives up to its name. Torta tenerina has a light, meringue-like crust that holds its rich, yet incredibly light and tender chocolate heart. This traditional treat is found in almost every patisserie in Ferrara, but it is also equally popular throughout the country.

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.

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. 

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.

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.

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.

Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twaróg - a type of curd cheese that has been used in desserts for hundreds of years. It is believed that sernik originated in the 17th century, when King Jan III Sobieski brought the recipe with him after his victory against the Turks at the Battle of Vienna. Today, there are many varieties of sernik, some baked, some unbaked, but it is usually made on a layer of crumbly cake. Often times raisins, chocolate sauce, or fruits are also added to sernik, and one of the most popular varieties of the dessert has a sponge cake as its base and is covered with jelly and fruit on top. The krakowski version of sernik has a lattice crust on top to differentiate it from other types of this cheesecake. Sernik can either be prepared at home or found in many Polish stores and supermarkets.

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.

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.

Smoking Bishop is a cocktail and a type of mulled wine or punch that combines red wine, port, spices, and citrus fruit. The drink has a long history, and it was even referenced in the famous A Christmas Carol by Charles Dickens. It is made with roasted bitter oranges, preferably Seville oranges, red wine, port, sugar, and spices such as cloves, star anise, and cinnamon. The drink was especially popular during the Victorian era, but it probably originated before. The name is most likely a reference to a round serving bowl that resembled a bishop’s miter. Variations of the drink include Smoking Cardinal, in which port is replaced with claret (a traditional term used for Bordeaux wines in Britain), or Smoking Pope, which is made with the addition of Champagne. 

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.

Jellied veal, or kalvsylta in Swedish, is a simple meat dish made with minced veal that is simmered in meat stock along with gelatin and seasonings. The jellied veal is then placed in a mold and cooled before serving. Traditionally served with other Christmas dishes on the Swedish Christmas buffet, kalvsylta is typically cut into slices and accompanied by beets, crackers, lingonberry jam, horseradish, pickled cucumbers, or mustard.

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.

Known for its rather pungent smell, kæst skata is an Icelandic winter specialty consisting of fermented skate. Skate fish is typically buried in sand and left to ferment for 6 months - a process which gives the fish its recognizable smell of ammonia. The fish is occasionally salted, which significantly diminishes its strong smell. In Iceland, this fish specialty has long been an indispensable part of the holiday table for Þorláksmessa (Mass of St. Thorlák, celebrated on December 23), although its popularity has been on the decline in recent years. Kæst skata is mostly consumed in the West Fjords area, and it is typically accompanied by boiled potatoes and turnips, lamb fat, and buttered slices of rye bread, as well as some brennivín schnapps (traditional Icelandic beverage) and cold beer on the side. As for the flavor of the dish, opinions are divided between those who truly appreciate its flavor and regard the dish as a delicacy and those who are entirely repelled by its smell, so much that they won't even try it.

In Brazilian cuisine, coxão duro refers to a specific cut of beef known as the top round roast in English. It's a lean and relatively tough cut that comes from the hind leg of the animal. Coxão duro translates to "hard thigh" in Portuguese, which reflects its tough texture compared to more tender cuts. This cut is often used for roasting, braising, or slow-cooking methods to break down the tougher fibers and make the meat more tender and flavorful. While it might not be as tender as premium cuts like tenderloin or ribeye, coxão duro is valued for its affordability and versatility in various Brazilian dishes. In Brazilian barbecue (churrasco), coxão duro might be used for skewers or prepared as thin slices to be quickly grilled. It's also commonly used in stews, pot roasts, and other dishes that benefit from slow cooking to achieve tenderness and develop deep flavors.  

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.

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.

The traditional German pot roast is one of the best ways to transform more tougher cuts of beef into a tender, succulent meal. Chuck and bottom round are most favored cuts for this German classic, while the key to a perfect sauerbraten is in its lengthy marinade of red wine, tart vinegar, and spices, which tenderizes the meat infusing it with sharp, tangy flavors. After long hours of braising, the remaining cooking liquid is whisked into einbrenne (roux), and finally simmered into a thick, brown gravy. Sauerbraten is traditionally served with German favorites such as spätzle egg noodles, bread dumplings, or boiled potatoes and a side of braised or roasted red cabbage.

Yorkshire pudding is a popular British side dish that is traditionally served during Sunday roasts. It is made from a creamy batter consisting of flour, eggs, and milk or water. While some might think of it as a dessert, in Britain, pudding was typically a meat-based dish, whereas today puddings exist in a number of different variations. Yorkshire pudding is served either before the main meal as an appetizer, or alongside it as a side dish. In the past, it was consumed with a rich, thick gravy in order to satiate the people with low-cost ingredients, so they wouldn't need to eat too much of the expensive meat that was served as the main dish. Yorkshire pudding was considered a poor man's meal, and it was cooked beneath the meat so that it would collect the drippings and juices, making sure that not one drop was lost. Crispy on the outside and custardy in the center, it is a mouth-watering dish that can also be reheated and enjoyed the next day, after the big Sunday roast.