Travel Global, Eat Local.

Gros Michel banana, sometimes known as "Big Mike," was the primary banana cultivar exported to the United States and Europe throughout the first half of the 20th century. It is known for its excellent taste, size, and resistance to handling and transportation, making it the dominant export banana until the 1950s. Gros Michel is larger, has a thicker skin, and, by many accounts, a sweeter and more flavorful taste than the Cavendish variety, which replaced it as the most widely exported banana. The decline of the Gros Michel as the leading export banana was due to Panama disease, caused by the fungus Fusarium oxysporum f. sp. cubense. This soil-borne fungus attacks the banana plant's roots and vascular system, eventually killing the plant. By the 1960s, Panama disease had devastated Gros Michel plantations across Central and South America, leading to the adoption of the Cavendish banana. The Cavendish was resistant to the strain of Panama disease that killed the Gros Michel, though it is now threatened by a new strain of the same fungus.  

Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known in many parts of North America. They are often white or pale yellow in color. Unlike the sweet corn commonly eaten off the cob in places like the U.S., choclo is not particularly sweet. Instead, it has a starchy, slightly chewy texture and a more earthy flavor. Choclo is commonly boiled or steamed and then eaten off the cob. One of the most iconic dishes featuring choclo is "ceviche," in which it provides a starchier counterpoint to the tangy, marinated seafood. In the Andes, especially in Peru and Ecuador, you'll also find choclo used in soups, stews, and side dishes. When served boiled or steamed on the cob, choclo is often paired with cheese, such as the salty queso fresco, creating a delightful combination of flavors.  

Adobo arequipeño is a traditional stew from the region of Arequipa, made with pork marinated in a blend of chicha de jora (a type of fermented corn beverage), vinegar, ají peppers, garlic, onions, and spices. The mixture is typically left to marinate overnight and then slowly simmered until the pork is tender. It's a popular dish often eaten during Sunday breakfasts or family gatherings.

Uova in purgatorio is a traditional dish from Naples that combines the richness of eggs with the bold, comforting flavor of tomato sauce, first mentioned in the Cucina teorico-pratica by Ippolito Cavalcanti in 1837. The eggs are gently cracked into a simmering pan of tomatoes—typically infused with garlic, olive oil, chili flakes, and sometimes onions or herbs—and cooked until the whites are set, but the yolks remain soft and runny. The name is poetically tied to its visual symbolism: the bubbling red tomato sauce represents the flames of purgatory, while the white eggs suspended within suggest the souls waiting to ascend. It’s a dish of deep Catholic imagery rooted in Naples' religious and cultural traditions. Uova in purgatoria is best enjoyed straight from the pan, preferably with a hunk of rustic bread or on top of toasted slices. It can be served for breakfast, lunch, or a light dinner.

Ice cream potato is a whimsical ice cream dessert native to Boise, Idaho, that playfully masquerades as a baked potato but is, in fact, entirely sweet. Despite its convincing appearance, this optical illusion is made from vanilla ice cream shaped like a russet potato, rolled in cocoa powder to mimic the earthy potato skin, and loaded with sweet "toppings" designed to look just like the real thing. It's quirky, regional, and unapologetically fun—a dessert that celebrates Idaho's most famous crop with a wink and a smile. This novelty treat typically begins with a generous scoop of vanilla ice cream hand-molded into an oblong, potato-like shape. It's then rolled in dark cocoa powder, which gives it the rough, brown exterior of a baked potato fresh from the oven. But the illusion doesn't stop there. The "potato" is usually split across the top, revealing a fluffy "filling" of whipped cream. A drizzle of yellow-colored frosting or white chocolate mimics melted butter, and sprinkles, chopped nuts, or crushed cookies may be added to resemble chives, bacon bits, or black pepper. The ice cream potato is most famously served at the Westside Drive-In in Boise, where it has achieved something of a cult following among locals and curious visitors. It’s become an unofficial edible mascot of Idaho’s food scene—equal parts kitsch and craftsmanship, with a surprisingly delicious flavor that lives up to its visual impact. Though it may look like a loaded baked potato, the flavor is all dessert: creamy vanilla, rich cocoa, light whipped cream, and sweet toppings that come together in an unexpectedly harmonious combination. The result is a playful and indulgent dish, grounded in local pride and served with a sense of humor.

Grappa di Barolo is a high-quality, region-specific Italian grappa produced exclusively from the pomace (vinaccia) of Nebbiolo grapes used in the winemaking process for Barolo DOCG. As a protected product under the Indicazione Geografica system, its production is strictly regulated to preserve its unique character and heritage. The grappa is obtained by distilling the fermented grape pomace—using steam distillation or with the controlled addition of water in the still—and may include small amounts of naturally fermented wine lees (fecce liquide) from Barolo DOCG production, within regulated limits. It is produced entirely within the Piedmont region, and its production, presentation, and labeling are governed by both Italian national regulations and European legislation. Grappa di Barolo IG can be aged in wooden containers, with designations such as “Vecchia” or "Invecchiata" indicating a minimum of 12 months of aging and “Riserva” or "Stravecchia" denoting an aging period of at least 18 months. This adherence to traditional methods and strict quality standards ensures that Grappa di Barolo IG not only reflects the distinctive qualities of its regional origins but also stands as a symbol of excellence in Piedmontese distillation craftsmanship.

Savagnin is a white grape variety primarily grown in the Jura wine region of France. It is known for producing distinctive and aromatic wines, including the famous Vin Jaune (yellow wine) of the Jura. The grape is characterized by its high acidity and complex flavor profile, often exhibiting notes of green apple, nuts, spices, and sometimes a hint of oxidation, which is a typical feature of wines from this region. Savagnin is closely related to other grape varieties such as Traminer and Gewürztraminer, and it thrives in the cool climate and limestone-rich soils of the Jura. Wines made from Savagnin are appreciated for their ability to age well and their unique, terroir-expressive qualities.

Petit Manseng is a white grape variety originating from the Pyrénées-Atlantiques department in southwestern France. It is renowned for its ability to produce high-quality wines, particularly sweet and late-harvest wines, though it is also used to make dry wines. The grape is characterized by its small, thick-skinned berries, which are resistant to rot and can achieve high levels of sugar while maintaining good acidity. Petit Manseng wines are known for their aromatic intensity and complexity. They often exhibit flavors of tropical fruits such as pineapple and mango, along with citrus notes like lemon and grapefruit. Additionally, they may have hints of honey, spices, and floral aromas, contributing to a rich and layered palate. The high acidity of Petit Manseng wines provides a refreshing balance to their sweetness, making them well-structured and age-worthy. In its native region, Petit Manseng is traditionally used to produce sweet wines by allowing the grapes to undergo a process known as passerillage, where they partially dry on the vine, concentrating their sugars and flavors. These wines, known as Jurançon Moelleux, are lush and aromatic, often enjoyed as dessert wines or paired with foie gras, blue cheeses, and fruit-based desserts. The dry wines, Jurançon Sec, are equally respected, offering a vibrant, crisp profile with pronounced fruit and mineral notes.  

Beniano cocoa, also known as cacao silvestre, is a rare, fine-flavor cacao variety native to the wild forests along the Beni River in Bolivia. The Beniano pod is typically small and rounded, much smaller than conventional cacao pods like Forastero or Trinitario. Its shape and size make it easier to handle in the wild, and it matures into a yellow-orange color when ripe. The surface is smoother and less ridged than most commercial varieties, reflecting its unique genetic identity and ancestral lineage. Beniano cocoa beans are small and round, with a low bitterness and a high fat content, making them ideal for premium chocolate production. The flavor is remarkably delicate and floral, with notes of honey, dried fruit, jasmine, and mild spice, often with a subtle citrus brightness. The taste is refined and well-balanced, without the aggressive bitterness found in bulk cacao varieties. Revered for its delicate aroma and complex taste profile, Beniano is part of the wild Amazonian cacao family, often considered a genetic treasure in the world of chocolate. It is typically classified under Bolivian wild cacao or referred to as a sub-variety of Criollo, though its genetics remain unique and highly prized. Unlike cultivated cacao, Beniano grows naturally in the floodplains and rainforests of the Bolivian Amazon. The trees are not planted but rather harvested from the wild, often requiring travel by canoe or on foot through dense jungle. This foraging-based harvesting process not only preserves the natural ecosystem but also connects the cocoa to centuries-old traditions of the indigenous and rural communities who have worked with these trees for generations. Due to its remote origin, limited harvests, and intensive collection process, Beniano cocoa is considered rare and exclusive, used primarily by artisan and bean-to-bar chocolate makers seeking exceptional raw material. Its wild nature and nuanced flavor place it among the world’s most coveted heirloom cocoas, celebrated not only for its taste but for its ecological and cultural significance.

Pylsur sausage is the Icelandic version of a hot dog sausage and is the main component of Iceland's beloved hot dogs, called "pylsur." Known for its distinctive flavor and high-quality ingredients, pylsur sausage is an essential part of Icelandic cuisine. It is made from a blend of lamb, pork, and beef, with lamb being the standout ingredient. The lamb used in Iceland is often free-range, grass-fed, and raised in pristine environments, contributing to the unique taste of the sausage. The flavor profile is mildly smoky and savory, with the lamb providing a distinct richness complemented by the pork and beef. The sausage has a smooth, uniform texture and is encased in a natural casing, which gives it a pleasant "snap" when bitten into. Pylsur sausages are long and slender, fitting perfectly into the traditional Icelandic hot dog buns. They are typically boiled or grilled before being served in a soft, slightly sweet bun. The sausages are traditionally topped with raw onions, crispy fried onions, sweet mustard, remoulade (a mayonnaise-based sauce with herbs and capers), and Icelandic ketchup, which is slightly sweeter than other ketchups. Pylsur sausages are an iconic part of Icelandic street food and are enjoyed by locals and tourists alike, often at popular stands like Bæjarins Beztu Pylsur in Reykjavik. One of the most well-known producers of pylsur sausage in Iceland is SS (Sláturfélag Suðurlands), whose SS Pylsur are widely recognized as the standard for Icelandic hot dogs.

Maui onions are a variety of sweet onion grown on the island of Maui in Hawaii. They are known for their unique, sweet flavor and low sulfur content, which makes them less pungent and more palatable when eaten raw compared to other onion varieties. These onions are typically plump and round with a pale golden peel and a juicy, white flesh. They are known for being crisp and firm. Due to their sweetness, Maui onions are versatile in the kitchen. They can be eaten raw in salads or sandwiches, grilled, roasted, or used in salsas and dips. Their sweetness also caramelizes well, making them a popular choice for cooking.

Babaco (lat. Vasconcellea × heilbornii) is a fruit native to the highland regions of Ecuador, belonging to the Caricaceae family and related to the papaya. The fruit is distinct in its characteristics and cultivation, featuring an elongated shape and a pentagonal cross-section. When ripe, babaco fruits are yellow and can grow up to 30 cm in length. The flavor of babaco is unique, offering a slightly tangy taste that combines notes of pineapple, papaya, and strawberry. Its flesh is juicy and seedless, making it easy to eat and process. Nutritionally, babaco is rich in vitamins A and C, antioxidants, and dietary fiber while being low in calories, making it a healthy dietary choice. In culinary applications, babaco is versatile and can be eaten fresh or used in various dishes. It is commonly incorporated into juices, smoothies, desserts, and salads. Its tangy flavor also complements savory dishes and sauces.

Frozen lemonade is a refreshingly tart and sweet frozen treat made by blending lemon juice, sugar, and water with ice until slushy, or by freezing a lemon-flavored mixture into a soft, icy consistency. It’s essentially a cross between a sorbet and a slushie, delivering the bold citrus kick of lemonade in an icy, spoonable or sippable form. Popular at fairs, boardwalks, and summer stands across the U.S., frozen lemonade is especially iconic in New England (think Del’s in Rhode Island) and parts of the South. It can be served in cups, scooped like Italian ice, or blended fresh to order. Some versions include real lemon zest or pulp for an extra burst of flavor, while others lean smoother and sweeter. Whether it's served from a food truck, in a paper cup at a baseball game, or scooped at home, frozen lemonade is a go-to summer classic—bright, chilly, and irresistibly nostalgic.

Krupuk udang is a type of traditional Indonesian shrimp cracker, made from a mixture of ground shrimp, tapioca flour, garlic, and seasonings, which is then sun-dried and deep-fried until it puffs up into a light, crispy snack. The word krupuk (or kerupuk) means “cracker”, and udang means “shrimp”. These crackers are known for their savory, umami-rich flavor with a subtle seafood aroma, making them one of the most popular accompaniments to Indonesian meals. They are usually large, round, and slightly curled, with a light beige or pinkish color once fried. Krupuk udang is commonly served as a side dish or garnish with fried rice (nasi goreng), soups (soto, sayur asem), or even just as a snack. In soto Lamongan, they are crushed and mixed with fried garlic to make koya, the flavorful topping. Traditionally, krupuk udang is made at home or by small-scale producers who sun-dry the raw crackers before frying. Today, you can also find store-bought versions, both raw (ready to fry) and pre-fried, in Indonesian markets and Asian grocery stores worldwide.  

Fried pies are a traditional, hand-held dessert found throughout the American South and Midwest, consisting of small turnovers filled with sweet or savory fillings, sealed in pastry, and deep-fried to golden perfection. Crispy on the outside and warm and gooey on the inside, these rustic treats trace their roots to early American and European hand pies, evolving over time into a uniquely Southern comfort food. The classic fried pie starts with a simple pastry dough, often made with flour, fat (like lard, shortening, or butter), and buttermilk or water. The dough is rolled out and cut into circles or squares, filled with a spoonful of fruit preserves or spiced compotes, then folded, crimped, and fried in hot oil or fat until crisp and blistered. The result is a flaky, crunchy exterior that gives way to a soft, sweet filling, often still bubbling hot from the fryer. Traditional fillings include apple, peach, apricot, cherry, blackberry, and sweet potato, though regional variations also feature pecan, chocolate, lemon, and custard. In some areas, savory versions exist too—filled with meat, cheese, or vegetables—though sweet varieties remain the most iconic. Fried pies were originally a way to use up preserved or dried fruits in farm kitchens, especially during the winter months, and were prized for being portable, filling, and satisfying. They became a common feature at church suppers, picnics, roadside stands, and state fairs, and are still a popular item in diners, gas stations, and bakeries across the American South, especially in states like Oklahoma, Texas, Georgia, and Tennessee. One of the most famous regional expressions of the dish is the Oklahoma fried pie, often made fresh to order at roadside pie shops and celebrated for its buttery crust and generous fillings. Whether glazed, dusted with powdered sugar, or served plain, fried pies continue to offer a comforting, old-fashioned taste of Americana—deeply nostalgic, delightfully messy, and utterly delicious.

Maarouk is a Middle Eastern sweet bread, particularly popular in Syria and Lebanon, where it is often associated with Ramadan. Soft, fluffy, and slightly chewy, this enriched brioche-like bread is delicately sweet and infused with aromatic flavors of mahleb—a distinctive spice derived from cherry seeds that lends a subtle almond-like bitterness. The dough, made with flour, sugar, eggs, butter, and milk, is kneaded to achieve a tender texture before being shaped into rounds or elongated loaves. While some versions are left plain, others are generously filled with date paste, chocolate, or nuts. The bread is typically brushed with egg wash for a golden, glossy crust and topped with sesame seeds, nigella seeds, or a dusting of sugar. Maarouk is widely enjoyed as a breakfast or snack, often paired with tea or coffee. Its mildly sweet and aromatic profile, combined with a soft yet slightly chewy bite, makes it a comforting and satisfying treat, particularly during festive occasions.

Haupia is a traditional Hawaiian dessert made from coconut milk, thickened into a smooth, jelly-like custard using arrowroot starch or cornstarch, and typically served chilled in small, white squares. Simple yet luxurious, haupia is a staple at Hawaiian luaus, family gatherings, and potlucks, offering a cool, creamy bite that perfectly captures the flavors of the islands. The texture of haupia falls somewhere between firm pudding and soft gelatin, depending on the starch used and the cooking time. It’s lightly sweet, with a clean, tropical flavor driven almost entirely by the natural richness of coconut milk. While classic haupia is unadorned and stark white, modern variations may layer it over chocolate crusts (as in haupia pie) or combine it with sweet potatoes, lilikoi (passionfruit), or even taro for fusion twists. Deeply rooted in Native Hawaiian cuisine, haupia reflects a culinary heritage that values simplicity, texture, and the natural bounty of the islands—especially the coconut, a sacred and versatile ingredient in Polynesian cultures. Apart from Hawaii, this pudding is also a staple in other Polynesian countries. 

Sopapillas, a beloved icon of New Mexican cuisine, are golden, puffed pillows of fried dough that capture the essence of the region’s rich cultural tapestry—blending Native American, Spanish, and Mexican culinary traditions into one irresistible creation. Though variations of fried bread exist across the Americas, the sopapilla as it’s known in New Mexico holds a special place in the hearts (and on the tables) of locals, often served warm with honey or used as a vessel for savory fillings. The dough is typically made from a simple mix of flour, baking powder, salt, and fat—usually shortening or lard—with a bit of warm water to bring it together. Rolled out and cut into squares or triangles, the pieces are then fried until they puff dramatically, forming a hollow interior and a crisp, golden crust. The result is a pastry that is simultaneously airy and indulgent, with a slightly chewy bite and a neutral flavor profile that lends itself to both sweet and savory applications. In its most iconic form, the New Mexican sopapilla is served as a dessert, freshly fried and drizzled with local honey, sometimes dusted with powdered sugar or cinnamon. That simple combination—hot, crispy dough and sweet, floral honey—creates a nostalgic treat that’s both comforting and deeply rooted in regional tradition. In fact, in many traditional New Mexican restaurants, sopapillas are brought to the table at the end of the meal, complimentary and bottomless, a cherished ritual that reflects the hospitality and generosity of local food culture. Yet sopapillas are not limited to dessert. In New Mexico, they are also served savory, especially when split open and stuffed with meats, beans, cheese, or green and red chile—essentially transforming the pastry into a pocket-style meal reminiscent of a stuffed taco or burrito. This savory variation showcases the sopapilla’s versatility and its seamless integration into the broader New Mexican culinary landscape, where the bold, smoky flavors of roasted chiles and slow-cooked meats reign supreme. Though similar to Navajo fry bread, New Mexican sopapillas are generally lighter, puffier, and more structured, thanks to the use of leavening agents and precise dough handling. The dish’s roots are thought to trace back to the Spanish colonists of the 16th and 17th centuries, who brought their knowledge of wheat-based pastries to the Americas, merging it with Indigenous cooking techniques to create something entirely new. In essence, New Mexican sopapillas are more than just fried dough—they are a culinary symbol of the Southwest, beloved for their comforting texture, simple preparation, and deep cultural heritage. Whether served sweet with honey or savory with chile and cheese, they remain a timeless expression of New Mexico’s diverse and delicious food identity.

In Apulia—just like in other parts of Italy—stews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or even a selection of game meat. Traditionally, ragù alla Pugliese is made with chicken, beef, pancetta, and pork sausage, but after hours of slow simmering, your ragù will taste just as good, possibly even better, made with pork, veal, or lamb alone. In fact, when made with lamb alone, it is called ragù del pastore (lit. shepherd's sauce), and this variant uses more red pepper, which imparts a nice piquant heat to the dish. Both sauces are served over pasta, most typically orecchiette, and it is often enjoyed with a good sprinkle of canestrato Pugliese or pecorino cheese.

Agua de Sevilla is a Spanish cocktail that is typically made with a combination of pineapple juice, sparkling wine, triple sec, whiskey, sugar, and sour mix, although there are numerous recipes and ways of preparation. The drink is a staple at numerous nightclubs in Seville, and it is quite often topped with a layer of whipped cream. Agua de Sevilla is traditionally served in large pitchers that are meant to be shared among a few people.

The name and the size of Hessen Handkäse are both derived from its traditional manufacturing method, in which the cheese was molded by hand. Handkäse is a German regional sour milk cheese produced in Frankfurt Rhine-Main and Rheinhessen. It has a fat content of less than 1% and an impressive protein content of 25%. Hessen Handkäse is a delicious cheese with quite a pungent aroma, and it is usually served sprinkled with caraway seeds and topped with sliced onions. Traditionally, this cheese is served either plain or as 'Hessen Handkäse mit Musik', seasoned with salt and pepper and marinated with onions in oil and vinegar, occasionally with some water or a dash of cider or wine added to the marinade.

Lutefisk is a Scandinavian dish made from dried whitefish that's been treated with lye, resulting in the fish having a gelatinous consistency and often, depending on the type of whitefish, a very strong, pungent odor. Both the Swedes and the Norwegians claim the dish as their own, but lutefisk is also prepared in Finland and in the United States, namely in the state of Minnesota, where it's predominantly consumed by Scandinavian immigrants. After it's been cooked, the lye-treated fish is served with an array of side dishes. In Norway, it is typically served with boiled potatoes, mashed green peas, melted butter, and pieces of fried bacon, whereas a side of white sauce in combination with previously mentioned boiled potatoes and green peas is the traditional choice of Swedes and Finns.

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

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.

Capocollo, also known as coppa or capicola, is a cut of pork taken from the upper part of the pig's neck and shoulder. Prized for its tender texture and rich flavor, it features a balance of lean meat and marbled fat that renders during cooking, ensuring the meat remains juicy and flavorful. Fresh capocollo is incredibly versatile in the kitchen. It is often roasted whole and seasoned with herbs, garlic, and olive oil, creating a moist and aromatic centerpiece. It can also be braised in wine, broth, or tomato-based sauces, allowing the marbled fat to melt and enrich the dish. Grilled capocollo steaks are another popular preparation, with the fat rendering beautifully to enhance the meat's flavor. Thin slices of capocollo are also used to wrap stuffing or roulades, combining its savory richness with other ingredients. This cut is celebrated for its hearty and comforting qualities, embodying the rustic elegance of Italian cuisine. Whether roasted, grilled, or braised, fresh capocollo highlights pork's natural flavors and textures, making it a favorite in traditional and modern dishes.

Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables. The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim. However, the earliest known recipe is found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.

Mont lone yay paw, meaning round snack on the water, is a traditional sweet snack made by combining glutinous rice flour, rice flour, water, and salt. The combination is shaped into smooth balls, which are then typically filled with palm jaggery or palm sugar. This sweet derives its name from the tendency of the rice balls to float to the surface of the boiling water or coconut milk in which they’re being cooked once they’re done. Shredded or desiccated coconut is often sprinkled over the rice dumplings, and they’re usually served on a banana leaf while still warm. Mont lone yay paw is typically prepared for festive occasions such as Myanmar New Year (known as Thingyan or Water Festival), when groups of friends, neighbors, and family members gather to roll batches of rice balls and cook them in a big pot of boiling water over an open fire.

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.

Moravska salata is a Serbian salad originating from Niš and Leskovac. The salad is made with a combination of leeks, tomatoes, roasted peppers, hot peppers, garlic, salt, and oil. The vegetables are chopped, seasoned with salt, and drizzled with oil. The combination is then mixed well and refrigerated before serving. Moravska salata is especially popular during the hot summer months. It can be served as an appetizer, a side dish accompanying grilled meat, and sometimes even as a main dish served with a piece of hard cheese and bread (for dipping) on the side.

Tandoori chicken or tandoori murgh is one of the most popular dishes in Indian cuisine, its name derived from the Persian word tannur, meaning fire. The dish consists of chicken meat that is marinated in yogurt, seasoned with tandoori masala, nutmeg, and cumin, then placed on skewers. It is a unique dish because of the way it is prepared - traditionally, it is cooked at high temperatures in cylindrical clay ovens called tandoor, resulting in succulent meat with a smokey flavor. One popular theory suggests that it was invented by a man named Kundan Lal Gujral in his restaurant Moti Mahal (Palace of Pearls). He wanted to make a new dish, so he tried cooking the chicken in the tandoor, which was mostly used for baking the famous Indian bread called naan. The dish was an instant hit with the hungry customers, and the crispy, yet succulent chicken dish even caught the attention of Indian Prime Minister Jawaharial Nehru, who often ate at the restaurant and made it a regular dish at official banquets. The aforementioned theory belongs to the recent past, but historians claim that tandoor-cooked chicken actually dates back to the Mughal period, when the dish was merely a part of gigantic Indian feasts at the time. Tandoori chicken's fame led to many derivatives such as chicken tikka masala and butter chicken, both of them commonly found in restaurants across the country.

Pempek is a traditional fish cake made with ground fish meat and tapioca. The actual origin of this dish is the city of Palembang, situated in the South Sumatra province. The origin story of pempek says that an old Palembang citizen was tired of the traditional fried or grilled fish, so he thought of an innovative way to ground the meat, mix it with tapioca flour, and deep-fry it to get a crunchy and delicious snack. He then used to cycle through the city and sell the fish cakes to Palembang citizens. Over time, pempek was recognized as a praise-worthy snack, and today it is considered to be a traditional Indonesian delicacy. These round or rectangular cakes are usually steamed, and right before serving they are fried in vegetable oil and cut into bite-sized pieces. Sliced cucumbers, noodles, or rice are typical accompaniments, and the traditional sweet and sour sauce is usually served on the side so the customers can adapt the flavors to their taste.

Houria is a Tunisian salad made with carrots, harissa, garlic, vinegar, olive oil, caraway seeds, and salt. The salad is inexpensive and very easy to prepare. The carrots should be boiled and then lightly smashed into a purée. The purée is then combined with all other ingredients, and the salad is typically garnished with finely chopped parsley on top. However, there are many versions of this dish, so it is not uncommon to see hard-boiled eggs, olives, crumbled feta cheese, or coriander in the salad, which is typically served as a side dish, but it can also be consumed on its own.

Originating from Germany, Tschunk is a cocktail made with a combination of rum (white or dark), brown sugar, crushed ice, lime cubes, and Club-Mate – a caffeinated, carbonated German beverage based on mate-extract. In order to prepare it, chopped limes and brown sugar are first squashed in a highball glass, while crushed ice, rum, and Club-Mate are added in the end. Tschunk is especially beloved by people involved with the European hacker culture.

Panta ilish is a dish from Bangladesh that combines a bowl of panta bhat—cooked and soaked rice—with fried ilish fish. The combination is traditionally enjoyed in urban areas, and it has become a staple dish served on the Pahela Baishakh, a national holiday celebrating the first day of the Bengali calendar. The fish is usually generously seasoned with turmeric, chili powder or other spices, and the dish is typically topped with fresh chili peppers, onions, and bhorta—traditional vegetable or fish mash that is usually served as a side dish.

Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil. It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt. If available, kritamo (sea fennel) is also sometimes added to dakos. The dish is usually served as a meze or light dinner.

One of the simplest, yet most luxurious rice dishes, this creamy risotto gets its vivid color and flavor from saffron. According to legend, the dish was first created sometime in the 16th century, during the construction of Duomo. Apparently, it was invented by either the master glazier of Milan's cathedral, a Flemish painter named Valerio Diependale, or his apprentice, nicknamed Zafferano (lit. saffron), who regularly used this expensive spice to stain the glass windows yellow. However, the first recipe under the name risotto alla Milanese was found in Giovanni Felice Luraschi's 1829 cookbook Nuovo Cuoco Milanese Economico, and over time, this saffron-flavored classic became a traditional accompaniment to ossobuco, another signature dish of Milan.