Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor.

Moules-frites is a traditional comfort food item consisting of mussels paired with Belgian fries on the side. The dish is commonly found in Belgium, the Netherlands, and northern France. The condiment of choice accompanying the dish is mayonnaise, providing an additional note of richness.

Carbonnade is a traditional stew made with beef and dark beer. Often referred to as carbonade flamande or stoverij, it features simple ingredients, but results in a rich and hearty dish. Although beef is the main ingredient in carbonnade, the crucial element for the dish is traditional Belgian dark beer.

It gives the dish certain sour and earthy flavors that perfectly complement the sweet onions and tender beef. Thyme, garlic, and bay leaves are added for extra flavor, while slices of mustard bread are sometimes added in order to thicken the sauce.

A typical dessert of the East Flanders, mattentaart is a small puff pastry pie with a tender, almond-flavored cheese curd filling called mattenbrij. These delicious Flemish pies are traditionally made in the city of Geraardsbergen and the neighboring village of Lierde, and their production depends heavily on the Geraardsbergen area's dairy produce, since genuine mattentaarts are prepared using only fresh milk, butter, and buttermilk from the local farms.

Speculaas are spiced cookies mainly made in Belgium and the Netherlands, although they are also popular in Germany (Rhineland and Westphalia), Luxembourg and northern France. With an intense fragrance of cinnamon, cloves, nutmeg, and ginger, the cookies are traditionally baked on the eve of St Nicholas Day, celebrated on December 5 and December 6.

Maredsous is a Belgian soft cheese made from cow’s milk. It is made by monks of the Maredsous Abbey, hence the name of the cheese. It is first lightly pressed, shaped into loaves, then washed in brine so that a firm, orange-colored crust can be developed, as well as its signature pungent aroma.

Although it is sometimes confused with a steak due to its unusual name, filet Américain is a spread made with raw beef. This popular dish is a close cousin to the more famous steak tartare, but the difference is that filet Américain uses meat which has been minced in a meat grinder.

Ardennes ham is a cured meat product made in the Wallonian provinces of Luxembourg, Liege and Namur. For the perfect Jambon d'Ardenne each ham is first dry-salted and then immersed into brine to soak in the flavors of a traditional mix of spices such as thyme, laurel, juniper berries and cloves.

Traditionally produced using an age-old Flemish method, ganda ham is a dry-salted meat specialty hailing from Belgium. The meat product consists only of high-quality Belgian pork and dry sea salt (La Baleine) from Montpellier.

Entirely natural and free of any additives, the ham is typically dry-salted twice over a period of several weeks, then allowed to age for 8 weeks, and it is finally left to dry in special drying lockers for 10 or 16 months, a period during which it acquires its outstanding flavor, color, and aroma.