Travel Global, Eat Local.

Corunda is a Mexican dish that is similar to a tamale, consisting of masa flour dough that is wrapped in green corn stalk leaves and shaped into a pyramid before being steamed. The dish is sometimes filled with a local cheese known as doblecrema and sliced poblano chilis, although corundas are tradtionally not filled, but served plain and topped with Mexican cream or spicy homemade salsa. Corunda is a specialty of the Michoacan region and was originally prepared by the Purhépecha villagers from Pátzcuaro. Today, the dish is especially popular during the Day of the Dead.

Mee nam is a variety of noodle soup that is popular in Lao and Thai cuisines. The name covers a wide array of recipes, but the main ingredients are always wheat noodles, vegetables, and meat. Pork is the meat of choice for most, while dried shrimp and fish sauce add a new layer to the soup. The vegetables and greens are chosen based on their availability in the region and usually include lettuce, scallions, garlic, coriander leaves, and bean sprouts. The soup is served hot and eaten as a savory and filling first course.

Kinoko nabe is a traditional dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of mushrooms (shimeji, maitake, nameko, shiitake), Japanese eggplants, cabbage, leeks, mustard greens, spinach, tofu, dashi stock, miso, mirin, and sake. The ingredients are simmered in the hot pot for a long time because the longer the mushrooms are cooked, the more umami is released. This flavorful hot pot dish is especially popular in autumn, when mushrooms are in season in Japan.

Kona coffee is a highly prized, gourmet Arabica coffee grown exclusively in the Kona district on the Big Island of Hawaii. Nestled along the fertile volcanic slopes of Mauna Loa and Hualālai, Kona coffee thrives in a unique microclimate characterized by rich volcanic soil, warm morning sunshine, gentle afternoon cloud cover, and frequent light rainfall. These ideal growing conditions allow the coffee cherries to mature slowly, enhancing their natural sweetness and complexity. The history of Kona coffee dates back to 1828, when Samuel Ruggles, an American missionary, introduced Coffea arabica plants to the region from Brazil. Over time, large plantations gave way to small, family-run farms, many established by Japanese immigrants who perfected hand-picking and processing techniques that remain central to Kona coffee’s exceptional quality today. Renowned for its smooth, well-balanced flavor profile, Kona coffee is celebrated for its low acidity, rich body, and delicate yet complex tasting notes, which can include caramel, chocolate, honey, macadamia nuts, citrus, and tropical fruit. The combination of altitude, climate, and meticulous hand-picking ensures that only the finest, ripest cherries are selected, contributing to its reputation as one of the most sought-after and expensive coffees in the world. Due to its limited production and high demand, true Kona coffee is a rare commodity. Authenticity is crucial, as many products labeled “Kona blend” contain only a small percentage of Kona beans mixed with lower-quality coffee from other regions. To guarantee quality, consumers should look for "100% Kona Coffee" certification, which ensures that the beans are sourced entirely from Kona's coffee farms.  

Honeybush tea is a naturally sweet, caffeine-free herbal infusion made from the Cyclopia plant, native to the Western Cape Province of South Africa. Closely related to rooibos, honeybush tea is known for its smooth, honey-like flavor, with subtle notes of floral nectar, roasted nuts, and dried fruit. Traditionally, the leaves and stems are fermented to deepen the tea’s natural sweetness, resulting in a rich amber-colored brew with a warm, soothing aroma. Unfermented, or green honeybush, offers a lighter, more herbaceous taste with a fresh, grassy undertone. Beyond its taste, honeybush is prized for its health benefits, being high in antioxidants, polyphenols, and minerals. It is known for its anti-inflammatory properties, digestive support, and immune-boosting effects, making it a popular choice for those seeking a natural wellness drink. Brewing honeybush tea is simple—steep the leaves in boiling water for 5-7 minutes to release its deep, honeyed flavors. It can be enjoyed hot or cold, plain or with a touch of honey or citrus. Naturally caffeine-free, it is an ideal drink for any time of the day, from a relaxing evening brew to a refreshing iced tea in summer.  

Wuyi tea is a celebrated category of Chinese oolong and black teas grown in the Wuyi Mountains of Fujian Province, a region renowned for producing some of the most aromatic, complex, and mineral-rich teas in the world. Nestled in a UNESCO World Heritage landscape of rugged cliffs, misty valleys, and mineral-laden soils, the Wuyi region offers a unique terroir that imparts a distinct “rock rhyme” (yán yùn, 岩韵) to its teas—a sought-after taste note prized by tea connoisseurs for its earthy depth, floral undertones, and long-lasting finish. The most iconic and historically significant of these teas is Dà Hóng Páo (Big Red Robe), a legendary cliff tea with a rich legacy and a price to match its rarity. Other famous Wǔyí teas include Shuǐ Xiān (Water Immortal), known for its bold, roasted flavor and floral aroma, and Bái Jǐ Guān (White Cockscomb), recognizable by its lighter-colored leaves and delicate taste. These teas undergo partial oxidation and skillful charcoal roasting, resulting in a layered profile that balances roasty warmth with sweet, fruity, and spicy nuances. Unlike tightly rolled oolongs from Taiwan or Anxi, Wuyi tea is traditionally twisted into long, dark strips, which unfurl beautifully during brewing. It is best enjoyed using the gongfu cha method, a ceremonial style of tea preparation that involves multiple short infusions, each revealing a different facet of the tea’s character—from its toasted aroma to its lingering mineral finish. Beyond oolongs, the Wuyi region is also the birthplace of zhèngshān xiǎozhǒng (正山小种), better known internationally as Lapsang Souchong, a smoked black tea with a bold pinewood aroma.    

Kabusecha is a Japanese green tea that falls between sencha and gyokuro in terms of shading and flavor. Unlike standard sencha, which is grown in full sunlight, kabusecha is partially shaded for about one to two weeks before harvest, usually with woven nets or fabric covers. This shading process increases the tea's chlorophyll content, enhancing its umami richness and reducing bitterness, while maintaining a more refreshing taste than gyokuro, which is shaded for a longer period. The result is a tea with a balanced flavor profile, combining sweetness, mild astringency, and a delicate aroma. Kabusecha is often brewed at lower temperatures to highlight its natural sweetness and umami depth, making it a prized choice among green tea enthusiasts.

Panela, rapadura or chancaca is a traditional sweetener used in various countries in South and Central America. It is made from sugarcane juice, which is boiled until it becomes thick and then allowed to solidify. The result is a raw, unrefined form of sugar, somewhat similar to jaggery or panela found in other parts of the world. It usually comes in the form of a hard brown block or lump. Its taste is rich and molasses-like, with a slightly smoky or caramel flavor, and is commonly used in South American desserts and sweets. For instance, it's a primary ingredient in miel de chancaca, a syrup made by dissolving chancaca in water along with fragrant spices like cinnamon and cloves. This syrup is then used in various recipes, such as the traditional Peruvian dessert called picarones. 

Apfelschorle is a popular beverage originating from Germany (and popular in neighboring Austria and Switzerland), consisting of a mix of apple juice and sparkling mineral water. The drink is well-loved for its refreshing taste and is a healthier alternative to sugary soft drinks, offering a natural sweetness from the apple juice tempered by the crispness of carbonated water. Apfelschorle typically contains a ratio of about 50% to 60% apple juice to 40% to 50% sparkling water, although this can vary according to personal preference or commercial brands. This beverage is especially popular during the warmer months and is commonly found in restaurants, cafes, and supermarkets throughout Germany and neighboring countries. It's also easy to make at home, allowing for adjustments in sweetness and carbonation level to suit individual tastes.  

Tire köftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, Türkiye. Tire köftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices. One distinguishing feature is its soft and juicy texture, which is achieved through its specific mixture of ingredients and cooking method: they are often shallow-fried until they have a crispy exterior, then they might be simmered in a sauce or served directly. Tire köftesi is often served with sides like rice pilaf, grilled vegetables, or fresh salads.

Jasmine tea is a fragrant tea that is typically made by infusing green tea leaves with the delicate aroma of jasmine blossoms. Originating from China, jasmine tea is one of the most famous scented teas, known for its floral fragrance, smooth taste, and calming properties. While green tea is the most common base, jasmine tea can also be made with white, black, or oolong tea. The traditional process of making jasmine tea involves layering freshly picked jasmine flowers with tea leaves. As the blossoms open and release their natural oils, the tea absorbs their sweet, floral aroma. This scenting process is repeated several times to achieve a balanced and long-lasting fragrance. Some premium jasmine teas even include dried jasmine petals for added visual appeal and flavor. Jasmine tea has a light, refreshing taste with sweet and floral undertones, often accompanied by the mild grassy or earthy notes of the tea base. It is prized for its antioxidant properties, relaxing effects, and digestive benefits, making it a popular choice for both daily enjoyment and traditional Chinese tea ceremonies. It can be served hot or cold, plain or lightly sweetened, and pairs well with light snacks, dim sum, or delicate Asian cuisine. Some of the most well-known varieties include Jasmine Dragon Pearl Tea, where tea leaves are rolled into small pearls that unfurl in hot water, releasing a slow, delicate infusion of flavor.  

Kabanos is a traditional Polish dry-cured sausage, instantly recognizable by its thin, long shape, smoky aroma, and distinctively chewy texture. A beloved staple of Polish culinary heritage, kabanos (plural: kabanosy) is often enjoyed as a ready-to-eat snack, thanks to its long shelf life, compact form, and satisfying flavor. Its name derives from kaban, an old Eastern Polish word for a young, fattened pig, pointing to its pork-based origins, though modern versions can also include beef, poultry, or game meats. Made using lean, finely ground meat, kabanos is seasoned simply with salt, black pepper, garlic, and occasionally caraway or nutmeg, then lightly smoked and air-dried to create its signature firm yet flexible texture. The sausage is typically twisted into long, rope-like links, often slightly curved and with a dark reddish-brown color. The drying process intensifies the flavor, giving kabanos a rich, meaty taste with a delicate smokiness that makes it highly appealing to a wide range of palates. Kabanos is not only a cultural icon in Poland, but also a popular snack across Central and Eastern Europe, especially in Germany, Austria, Hungary, and the Czech Republic, where it is often sold under variations like cabanossi or kabanosi. In Germany and Austria, cabanossi is frequently used in charcuterie platters, sandwiches, and as a topping for pizzas or flatbreads, while in South Africa and Australia, the sausage has gained popularity in its own right, often slightly adapted to local tastes with added spices or alternative meats. Though regional variations exist, the essence of kabanos remains consistent: it is portable, protein-rich, and deeply flavorful, making it ideal for travel, hiking, school lunches, or simply as a rustic snack. In traditional Polish cuisine, it’s often paired with pickles, cheese, and dark rye bread, or sliced and added to scrambled eggs, pasta, or soups for extra depth.  

Awaze is a traditional sauce or spice paste that's served with most main dishes in the country. It's usually made with ingredients such as berbere spice blend, t'ej (Ethiopian honey wine), and oil. The ingredients are simply mixed together until the desired consistency is reached, and the sauce is then consumed immediately or stored in the fridge. It can be used as a sauce or a dip for meat, but it's also often added to stews such as wat or used as a sandwich spread. If desired, the sauce can be enriched with ginger and garlic – everyone makes their awaze in a different way and there are many versions of the sauce.

Kuah cuka is a vinegar-based sauce commonly used in Indonesian cuisine, particularly in pempek, the famous fish cake dish from Palembang, South Sumatra. It has a sweet, sour, spicy, and slightly salty flavor profile, making it the perfect dipping sauce for deep-fried or steamed dishes. The sauce is made by simmering palm sugar (gula aren or gula jawa) with vinegar (cuka), garlic, chili, and salt. Some variations also include soy sauce or dried shrimp for added depth. The combination of sweetness from the sugar, acidity from the vinegar, and heat from the chilies gives kuah cuka its signature bold and tangy taste. In traditional pempek Palembang, kuah cuka is drizzled generously over the fish cakes or served on the side as a dipping sauce. It is also used in some Indonesian salads, grilled dishes, or as a marinade for a tangy twist.  

Sheikh al-mahshi is a dish consisting of zucchini stuffed with minced lamb and pine nuts, cooked in a yogurt sauce. The name "sheikh" means leader or chief, reflecting its prestigious status among stuffed dishes. Originating from Syria, it has spread across the Arab world and Turkey. The zucchini is hollowed out, stuffed with a mixture of sautéed onions, minced lamb, pine nuts, and spices like black pepper, then lightly fried and simmered in a yogurt sauce until fully cooked. The dish is typically served with vermicelli rice or pita bread and garnished with fresh herbs.

Lontong is a traditional Indonesian rice cake, made by boiling tightly packed rice in banana leaves until it forms a firm, compact texture. The result is a mildly fragrant, chewy, and slightly firm rice cake, which is then sliced into bite-sized pieces and served as a staple carbohydrate in many Indonesian, Malaysian, and Singaporean dishes. Unlike steamed rice, lontong has a more cohesive texture, making it ideal for soaking up rich, flavorful sauces. The process of making lontong involves partially cooking rice, packing it into banana leaf cylinders, and then boiling it for several hours. The compression inside the leaf casing allows the rice to bind together, creating its distinct shape and dense texture. Once cooled, the banana leaf is peeled away, revealing the pale, green-tinted rice cake with a subtle aroma from the banana leaves. Lontong is commonly served with savory dishes such as gado-gado (vegetable salad with peanut sauce), soto (Indonesian soup), opor ayam (coconut chicken stew), sate Padang (spicy beef satay), and rendang (slow-cooked beef in coconut sauce). It is also a key component in lontong sayur, a classic dish where lontong is paired with vegetables in coconut curry broth. As a versatile dish, lontong is enjoyed throughout Indonesia, Malaysia, and Singapore, often as part of festive meals, street food offerings, or home-cooked feasts.  

Salchichón 100% Ibérico is one of Spain’s finest cured sausages, made exclusively from purebred Ibérico pigs, renowned for their exceptional marbling, rich flavor, and tender texture. Unlike chorizo, which is defined by its smoky paprika seasoning, salchichón has a more refined, delicately spiced flavor, typically seasoned with black pepper, nutmeg, salt, and occasionally a hint of garlic or other aromatic spices. This dry-cured sausage is produced using only the highest-quality cuts of Ibérico pork, ensuring a perfect balance between lean meat and fine, melt-in-your-mouth fat. The intramuscular fat of the Ibérico pig—often compared to the marbling of Wagyu beef—enhances the sausage’s smooth texture and depth of flavor, making it one of the most luxurious products in Spanish charcuterie. Salchichón 100% Ibérico undergoes a meticulously controlled curing process, where it is stuffed into natural casings and left to age slowly for several months in drying chambers or underground curing cellars. The cool, dry climate—often in regions like Extremadura, Salamanca, and Andalusia—allows the sausage to develop its complex, nuanced taste while maintaining a firm yet tender consistency. Throughout this time, the seasoning penetrates the meat, and natural fermentation enhances the subtle nutty, umami-rich, and slightly sweet undertones characteristic of Ibérico pork. Unlike many industrially produced salamis, true artisanal Salchichón 100% Ibérico is made following centuries-old techniques, preserving its authentic Spanish heritage and unmistakable flavor. The taste of Salchichón 100% Ibérico is complex yet smooth, offering a mild spiciness from the black pepper, a gentle warmth from the nutmeg, and a silky texture from the rich Ibérico fat. The absence of paprika allows the natural depth of the meat to shine, making it a favorite for those who appreciate pure, well-balanced cured meats. The texture is firm yet supple, with fine, marbled fat that melts delicately on the palate, giving way to an elegant, lingering flavor. Traditionally enjoyed thinly sliced, salchichón is a staple of Spanish charcuterie boards, served with Manchego cheese, rustic bread, and a glass of Rioja or Ribera del Duero.  

Khao Hom Mali is Thai jasmine rice, a premium variety of long-grain aromatic rice that is famous for its fragrant aroma, soft texture, and slightly sweet flavor. The name itself reflects its characteristics: "khao" means rice, "hom" means fragrant, and "mali" means jasmine, referring to its delicate floral scent, reminiscent of jasmine flowers. Primarily grown in Thailand's northeastern and central regions, Khao Hom Mali rice is cultivated under specific climatic conditions that enhance its natural fragrance and cooking qualities. The best-known regions for jasmine rice production include Ubon Ratchathani, Surin, Roi Et, and Yasothon, where the soil and weather contribute to superior rice quality. Among these, Khao Hom Mali Thung Kula Rong-Hai is considered the highest grade, recognized for its Geographical Indication (GI) certification, ensuring authenticity and origin. Unlike regular long-grain rice, Khao Hom Mali remains soft, slightly sticky, and fluffy when cooked, making it ideal for Thai cuisine, particularly dishes like green curry, Thai stir-fries, and grilled meats. It is often prepared without rinsing before cooking to preserve its natural fragrance. Internationally, Thai Hom Mali rice is regarded as one of the best rice varieties in the world, and it is a staple in Thai households, restaurants, and premium exports. It is celebrated not only for its exceptional texture and aroma but also as a symbol of Thailand's rich agricultural heritage.  

Passatelli is a variety of Italian pasta from Pesaro e Urbino, consisting of breadcrumbs, eggs, salt, and Parmigiano Reggiano cheese. Nutmeg and grated lemon rind are also often used in the preparation of this pasta variety. It is traditionally made by passing the dough through a potato ricer, usually into a boiling broth. The pasta is then served in soup bowls, and it is recommended to finish the dish off with even more grated Parmigiano Reggiano.

This refreshing, cold beetroot soup is a part of traditional Lithuanian cuisine. It consists of a creamy blend of pickled or boiled beetroots and tangy kefir or buttermilk, poured over grated cucumbers and hard-boiled eggs. The whole soup is generously seasoned with dill, and usually left to set until all the flavors are thoroughly combined. It is usually prepared in the summertime, and is best served chilled, preferably with potatoes on the side. It can be enjoyed as an appetizer or a light main course.

Tagliatelle al ragù alla Bolognese is a traditional 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.

Tire köftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, Türkiye. Tire köftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices. One distinguishing feature is its soft and juicy texture, which is achieved through its specific mixture of ingredients and cooking method: they are often shallow-fried until they have a crispy exterior, then they might be simmered in a sauce or served directly. Tire köftesi is often served with sides like rice pilaf, grilled vegetables, or fresh salads.

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.

In its simplest form, spanakorizo consists of rice and spinach that are slowly simmered until creamy and well combined. The dish is usually generously seasoned with lemon juice and olive oil and is easily adapted with additional ingredients such as spring onions, chickpeas, leeks, and a variety of herbs and spices. It is traditionally prepared during Lent but is commonly enjoyed all year round as a healthy main course, when it is typically accompanied by feta, or as an accompaniment to various meat or seafood dishes.

Pastel de nata is a traditional 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.

Leskovački roštilj refers to a traditional method of grilling meat which is considered the highest form of barbecue art in Serbia and beyond. Hailing from Leskovac, the technique, according to local belief, is thought to have been brought over from the Caucasus via Turkey, Greece, and Macedonia hundreds of years ago. Although the exact preparation of the meat remains a secret known only to Leskovac barbecue masters, what is generally known is that the ground mixture traditionally consists of beef that is chopped, ground (first coarsely and then finely), seasoned, and allowed to sit for at least 48 hours before cooking. Apart from the meat, the ground mixture also typically contains chopped onions and ground pepper. Leskovac grilling method calls for cooking the meat on a grill over glowing coals, a process that produces juicy flesh with a pleasant, smoky fragrance. Although beef is the most traditional choice, pork and chicken specialties are also featured on a Leskovac grill. The traditional meat specialties that go on the Leskovac grill include pljeskavica (a Serbian-style burger or meat patty), ćevapi (small skinless sausages, similar to kebabs), mućkalica (mixed meat dish), smoked sausages, uštipci (meatballs), vešalica (pork steak in lambrequin), and skewered meat, among others. Leskovac barbecue is not just a cooking technique but an essential part of local and national cuisine, tradition, and culture. This barbecue style has become internationally known over the years, and nowadays, restaurants serving Leskovac-style barbecue specialties can be found in numerous countries in Europe, USA, and Australia. To honor Leskovac barbecue, a barbecue festival called Roštiljijada is held annually in Leskovac in September. As of November 1, 2018, Leskovac barbecue has officially become a protected regional brand in Serbia.

Despite their clear Turkish provenance, Bosnian ćevapi are a source of great national pride and the country's favorite dish. These tiny, hand-rolled minced meat sausages are commonly made with ground beef - or a mix of beef mince with other meats such as veal or lamb - seasoned with a mix of different spices; usually garlic, salt, black pepper, and sometimes paprika or hot red pepper flakes. After they have mellowed for a couple of hours, ćevapi are barbecued over charcoal. Traditionally, one portion of the dish consists of ten pieces of ćevapi tucked in a soft, moist, slightly grilled flatbread called lepinja or somun, and a variety of accompaniments such as kajmak, a type of clotted cream spread, roasted red pepper and eggplant relish called ajvar (especially popular in Croatia and Serbia), and raw onions.    

There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, or on turkey and chicken with added ham, sausage, and poached oysters. Perhaps rabbit or a wild duck will be the main stars, accentuated in flavor by tasso ham. Regardless of its base, gumbo is always intensely fragrant and aromatic with onions, garlic, bay leaf, and thyme, its thick and rich liquids ladled into bowls with an accompaniment of steamed white rice. Gumbo evolved from the French pot-au-feu, when the slaves from West Africa added okra as a thickener to the already roux-thickened French stew. If okra was not in season, filé powder was added, made from dried and crushed sassafras leaves, giving the dish a new layer of viscosity and a unique flavor. Whatever its variety of ingredients may be, gumbo must always include rice, roux (a combination of fat and browned flour that changes the flavor and modifies the thickness), and another thickener, be it okra or filé powder, but never both at the same time. Filé is typically used in thicker gumbos with sausages and chicken, while okra is used in lighter gumbos with seafood. Finally, a note for all gumbos - the ones that taste the best are those which had been left for a day or two and were then reheated, giving the ingredients a chance to combine into a flavorful and complex dish.

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. Some authors speculate that it originated from the pre-Islamic Syria, while others claim that the Palestinian city of Nablus is its birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent dessert has been a part of a long culinary tradition in Türkiye and Egypt, and it is listed as one of Egypt's national dishes.

Belmuž is a traditional shepherd's dish originating from eastern Serbia. This simple dish consists of only three ingredients – cheese, flour, and a bit of salt. The key ingredient is cheese, that should be fresh and full-fat cow's or preferably sheep's cheese. Once cut into pieces, the cheese is placed in a big pot over low heat. As it melts, salt and flour are added until a homogenous mass is formed. The mixture is continuously stirred with a big wooden spoon until the fat separates and starts to float on the surface. Belmuž is then ready to be served, usually as an appetizer with sour milk and various sliced vegetables. Interestingly, if the cheese used for the dish is already salt, there is no need to add extra salt to the dish. Belmuž is traditionally prepared by men due to the fact that it needs to be continuously stirred as it cooks, which takes a lot of effort. 

Bicky burger is a unique Belgian hamburger that is also popular in the Netherlands, consisting of a sesame seed-topped bun filled with a deep-fried patty made from a combination of pork, chicken, and horse meat. The hamburger is additionally filled with pickles, fried onions, ketchup, hot sauce, and a special dressing consisting of cucumbers, onions, cabbage, cauliflower, and mustard. The first Bicky was made by a Dutch company named Beckers in 1981, and although the company is Dutch, no one knows why they have decided to target the Belgian market in the first place. In 2019, an advertisement for Bicky burger caused an uproar on social media because it shows a man hitting a woman for bringing him a 'fake' Bicky.

Guru khingal is a traditional ground meat dish originating from Azerbaijan. The dish is usually made with a combination of ground meat (lamb or beef), onions, butter, salt, pepper, yogurt, garlic, and homemade square-shaped noodles consisting of flour, eggs, and salt. The ground meat is fried in butter and seasoned with salt and pepper. The onions are chopped and fried in butter until golden brown, while the noodles are cooked right before serving. The noodles are served on individual plates, topped with melted butter, ground meat, and fried onions, and the dish is ready to be enjoyed, ideally with yogurt-garlic sauce on the side.

Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants that settled in the Rio Grade do Sul area) would get together and start a fire, adding large portions of meat on skewers and slowly grilling the meat. In the restaurants, known as churrascarias, the skewers are paraded across the restaurant in a flashy manner, and the waiters circulate among the tables in order to show off the succulent meat to hungry diners. After the customers have chosen their preferred type of meat, it is sliced off the skewers to the dining plates. Also known as rodízio, the theme of this barbecue experience is all you can eat, so the customers should know to come with an empty stomach. Beef is the most popular option, although livers and hearts are especially rich and chewy. In Brazil, the meat will often be from the zebu, a succulent, lean breed of cattle with a hump that's especially popular in churrasco as a cut of meat called cupim. Churrasco starts with appetizers and a variety of salads offered from a big buffet, as a preview of things to come. The usual accompaniments for the meat include farofa grains, rice, fried potatoes, potato salad, steamed greens, black beans, onions, fried bananas, and numerous chili-based sauces. After the big meal, it is typical to consume grilled pineapple slices, serving as a palate cleanser as well as a tasty dessert. Churrasco (lit. barbecue) is also popular as a cooking method in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has their own favorite cuts of meat and accompaniments for this popular barbecue style.

Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui. In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen. Shortly after, the dish started to be exported around the world. Ramen should be cooked al dente and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy. The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms. Two most famous types of ramen are ramen of Kyushu, prepared with a boiled pork bone broth called tonkotsu, and ramen of Hokkaido, made with a traditional seasoning called red miso.

Migas is a traditional, ancient dish in Spanish and Portuguese cuisine. At its base, it is made from softened bread cooked in fat. Its name, migas, is literally translated to crumbs, referring to its key ingredient - breadcrumbs. In Spain, the ingredients vary from region to region. Generally, the dish consists of water-soaked bread, garlic, paprika, and olive oil. Regional varieties include ingredients such as spinach, chorizo, and bacon. It is usually served as an appetizer before the main meal. In Portugal, migas is made with wheat or corn bread crumbs, garlic, and olive oil. Regional varieties of the dish include ingredients such as asparagus, tomatoes, coriander, kale, beans, or rice, and it is served as a side dish to numerous meat-based main dishes. Although migas is a highly caloric meal, it is often praised as great winter food that is extremely flavorful and easy to prepare.

This classic Bavarian and Austrian sandwich consists of a thick slice of leberkäse—a product consisting of ground meat that is baked into a meatloaf—which is served inside a halved bread roll (semmel). Typically, the sandwich will also include a generous slather of sweet mustard. In Bavaria, leberkässemmel is usually served in beer gardens, while the Austrian version is typically prepared and sold at street kiosks.