Wasatch Mountain Cheese is a semi-soft American cheese hailing from Utah. This swiss-style cheese is made from raw cow's milk at Rockhill Creamery in Richmond. It's usually left to age in caves from 2 months to a year or more before consumption. The cheeses aged for more than a year are called Wasatch Mountain Reserve. Underneath its natural rind, the texture is firm, crumbly, and open with small eyes dispersed throughout the paste. The aromas are milky and pleasant, while the flavors range from mellow, buttery, nutty, and earthy to tart and sharp with grassy and musty notes. It's recommended to pair the cheese with a glass of bold red wine or an IPA.

Shepsog is an American seasonal cheese hailing from Vermont, where it's produced by Grafton Village Cheese Company. It's available in fall and winter only. The cheese is made from a mix of raw cow's and sheep's milk. It's left to age in caves from 4 to 6 months before consumption. Underneath its natural rind, the texture is buttery and semi-hard. The aromas are rich, nutty, sweet, and earthy, while the flavors are bright, clean, and nutty with a sweet finish. It's recommended to pair Shepsog with a glass of Syrah and serve it as a table cheese with honey and toasted nuts. The cheese has won many awards, including a Super Gold medal at the 2014 World Cheese Awards. The name of this cheese is the indigenous Native American Algonquin word for sheep.

Julianna is an American cheese hailing from Greenville, Indiana, where it's produced by Capriole Goat Cheese. The cheese is made from pasteurized goat's milk and the rind is dusted with herbes de Provence, safflower petals, and calendula petals. The cheese is left to age from 4 to 8 months before consumption. Underneath its natural rind, the texture is semi-soft, buttery, and smooth. The aromas are herbal with mushroomy notes, while the flavors are smooth, tangy, buttery, and nutty. The cheese started as an experimental version of Old Kentucky Tomme, and it was developed by a Hungarian intern named Julianna Sedli, hence the name of the cheese. It's recommended to pair the cheese with a glass of rosé, Pinot Noir, Gamay, or Grüner Veltliner, and serve it with olives and cold cuts.

Boo Boo Baby Swiss is an American cheese hailing from Richmond, Utah, where it's produced by Rockhill Creamery. The cheese is made from raw cow's milk and it's aged in caves. Underneath its natural rind, the texture is firm, crumbly, and open, with many irregular eyes dispersed throughout the paste. The aromas are pleasant and milky, while the flavors are mild, sweet, and nutty. It's recommended to serve Boo Boo Baby Swiss with smoked ham or use it in grilled cheese sandwiches.

Checkerboard Cheddar is an American cheddar cheese hailing from New York, where it's produced by Muranda Cheese Company. The cheese is made from raw cow's milk with the addition of cracked peppercorns and sun-dried tomatoes. Underneath its natural rind, the texture is semi-hard and crumbly. The aromas are pleasant, while the flavors are sweet, tangy, and sharp. It's recommended to serve Checkerboard Cheddar on a cheese board or use it in homemade macaroni and cheese.

Muranda Blue is an American cheese hailing from New York, where it's produced by Muranda Cheese Company. This blue cheese is made from cow's milk and it's usually left to age for 2 months before consumption. Underneath its natural rind, the texture is semi-hard and crumbly, with blue veins running throughout the paste. The aromas are intense, while the flavors are sharp, salty, and strong. It's recommended to pair Muranda Blue with a glass of full-bodied red wine on the side.

Wabash Cannonball is an American cheese hailing from Greenville, Indiana, where it's produced by Capriole Goat Cheese. The cheese is made from pasteurized goat's milk and it's named after a famous folk song. Underneath its fluffy, bloomy, ash-coated rind, the texture is semi-soft, dense, crumbly, and creamy. The aromas are musty, earthy, and sweet, while the flavors are acidic, sweet, citrusy, and creamy. It's recommended to serve Wabash Cannonball on a cheeseboard and pair it with dry white wines such as Gruner Veltliner or Sauvignon Blanc.

Scallion Onion Cheddar is an American cheddar cheese hailing from New York, where it's produced by Muranda Cheese Company. The cheese is made from pasteurized cow's milk and it's infused with scallions. Underneath its natural rind, the texture is semi-hard and crumbly. The aromas are strong, while the flavors are rich, full, and slightly spicy. It's recommended to serve Scallion Onion Cheddar for breakfast, accompanied by eggs or a quiche. For the best experience, pair it with a glass of dry red wine.

Bel Ceillo is an American cheese hailing from Waterloo, New York, where it's produced by Muranda Cheese Company. The cheese is an Italian-style blend of Provolone and Asiago, made from cow's milk. Underneath its natural rind, the texture is crumbly, creamy, and semi-hard. The aromas are pungent, while the flavor is sharp. It's recommended to serve Bel Ceillo as an appetizer or a replacement for parmesan cheese. Pair it with a glass of bold red wine for the best experience.

Caveman Blue is an American blue cheese hailing from Oregon, where it's produced by Rogue Creamery. The cheese is made from raw cow's milk and it's aged in caves for a minimum of 6 months. As a result, the natural rind is speckled with mold, and underneath it the texture is dense, firm, and buttery. The aromas are fresh and grassy, while the flavors are complex - fresh, sweet, milky, and buttery, with hints of bacon, beef, vanilla, and hay. Use it on hamburgers or eat it with crackers and a glass of bold red wine.

Grafton Village Cheddar is an American cheddar cheese hailing from Vermont. There's a large selection of cheddar cheeses made by Grafton Village Cheese Company, and they're made from raw cow's milk. Some cheeses are smoked, some aged, and some are aged in caves, such as Clothbound Cheddar, Maple Smoked Cheddar, Smoked Chili Cheddar, and Cheddars aged from 1 to 4 years. The cheeses have a natural rind, and the texture is generally firm, smooth, crumbly, and flaky. The aromas are sweet and smokey, while the flavors range from buttery and creamy to savory and sharp. Interestingly, these cheddars date back to 1892, when local farmers used to deliver milk to the creamery.

Crowley is an American cheese produced in Vermont by Crowley Cheese. The cheese is named after its creator, Winfield Crowley. It's made from raw cow's milk in many varieties – mild, medium sharp, extra sharp, flavored with garlic, sage, pimento, hot peppers, smoked, chives, or manzanilla olives. Each of the varieties can be aged from 2-5 months to more than 12 months, when the flavors become more intense. The rind is cloth-wrapped, while the texture is creamy, firm, crumbly, and smooth. The aromas range from fresh and mild to smoky, while the flavors can be buttery, mild, smoky, savory, sweet, spicy, and tangy.

Apple Walnut Smoked is an American Promontory cheese variety hailing from Utah, where it's produced by Beehive Cheese Company. This cheddar-style cheese is made from pasteurized cow's milk. When young, it's cold-smoked over red apple wedges and walnut wood, and it's then left to mature for a minimum of 8 months. The aromas are smoky and subtly sweet, while the flavors are nutty, buttery, sweet, and smoky. The texture is smooth and creamy. It's recommended to use the cheese in sandwiches or serve it with cold cuts, bacon, and toasted nuts. Pair it with a glass of bourbon or a bottle of dark ale, stouts, or porters.

Grayson is a square-shaped cheese produced by the Feete family in Galax, Virginia. The cheese is made with raw milk from Jersey cows that roam on pastures from April to October. Its rind is washed, and underneath it, there is a golden semi-soft body with a pungent aroma, while the flavors are rich, nutty, and beefy. Grayson is aged for about 60 days, and its invention was inspired by the Feetes' trip to Ireland and Wales in 2000. It is recommended to pair it with bread, dried fruit, honey, melons, and a bottle of cold beer on the side.

Kashar is an American pasta filata cheese made hailing from Vermont. The cheese is made from raw cow's milk and it's produced by Parish Hill Creamery. The curds are strecthed, then placed in molds for at least 2 months. During the aging period, the cheese is rubbed with olive oil, resulting in a nice edible rind. The texture is firm and dry, the aromas buttery, while the flavors are buttery and tangy. There are also some versions that are aged for more than 6 months, and those develop intensely peppery notes.

Roasted Garlic Cheddar is an American cheese produced in New York by Muranda Cheese Company. This semi-hard artisan cheese is made from raw cow's milk and it's infused with roasted garlic, hence the name. The cheese also often contains spices such as chives and parsley. Underneath its natural rind, the texture is crumbly. The aromas are strong, while the flavors are full, sharp, intense, and garlicky. It's recommended to pair it with a glass of dry Riesling.

Smokey Oregon Blue is an American blue cheese produced in Oregon. The cheese is made from raw cow's milk and it's also the world's first smoked blue. The wheels are cold-smoked over hazelnut shells, usually for 16 hours. Underneath the natural rind, the texture is firm and dense. The aromas are smoky, nutty, and milky, while the flavors are earthy, sharp, caramel-like, sweet and savory. It's recommended to pair Smokey Oregon Blue with a glass of ale which will counterbalance the sharpness of the cheese.

Promontory is an American cheddar-style cheese produced in Utah by Beehive Cheese Company. The cheese is made from Jersey cow's milk and it's named after the Promontory Summmit, where the first Transcontinental Railroad in the USA was completed in the year of 1869. The aromas of the cheese are rich and fruity, and the flavors are buttery and citrusy. The texture is semi-firm, creamy, and full-bodied. It's recommended to pair the cheese with ales, IPAs, and full-bodied red wines. Serve Promontory with fruit preserves, dates, or honey for the best experience. The cheese has won many awards, including a gold medal at the 2013 World Cheese Awards. There are also other varieties of this cheese, with added habanero peppers or rosemary, as well as the smoked version of Promontory with added habanero peppers.

Thomasville Tomme is an American cheese produced in Georgia by Sweet Grass Dairy. This Tomme-style cheese is made from raw cow's milk and it's named after the town where the dairy is located. It's aged for at least 60 days, and underneath its natural rind, the texture is semi-firm and open. The aromas are rich and earthy, while the flavors are savory, tangy, smooth, salty, buttery, and grassy. It's recommended to serve it with nuts and fruit such as apricots. Pair it with a glass of light red wine or a hoppy pale ale.

Barden Blue is an American blue cheese produced by Consider Bardwell Farm in Vermont. The cheese is aged in caves by Murray's. Aged for 4 months, Barden Blue is made from raw cow's milk. Its texture is dense, buttery, and specked with eyes, while the blue mold is running throughout the paste. The rind is natural, and the aromas are herbal and barnyardy. The flavors of this semi-hard pressed cheese are nutty, mild, and tangy, with hints of hay, while the spiciness and peppery tones come from the blue veining.

Prairie Breeze is an American cheddar-style cheese hailing from Iowa. The cheese is made from pasteurized cow's milk and it's left to age for at least 9 months. Underneath its natural rind, the texture is crumbly, creamy, and grainy. The aromas are mild and grassy, while the flavors are sharp, nutty, and sweet. It's recommended to grate it over salads and soups, use it in sandwiches, mac & cheese, or on a cracker.

Midnight Blue is an American semi-soft blue cheese originating from Colorado. Made from raw milk of Saneen, Alpine, and Nubian goats, the cheese has a dense and slightly dry texture and natural rind. The body is semi-soft and filled with blue veins, the aroma is goaty, while the flavors are spicy, peppery, pungent, and sharp. This blue cheese is usually aged for 2 to 4 months. During that period, it develops its peppery flavors which get more accentuated as the cheese matures. It is recommended to pair Midnight Blue with wildflower honey and a glass of dry sherry.

Moody Blue is an American cheese produced in Wisconsin by Emmi Roth. This blue cheese is made from Holstein and Jersey cows' milk. It's smoked over fruit wood, resulting in flavors that are nutty, smoky, subtle, tangy, mellow, earthy, and creamy, with hints of coffee and roasted nuts. Underneath its natural rind, the texture is creamy, while the aromas are smoky and rich. It's recommended to serve it with honey, dark chocolate, asparagus, mushrooms, and red peppers. Wine pairings include Zinfandel and Merlot. Moody Blue is great on a cheese plate, and it's often used as an addition to creamy condiments.

Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste. The aromas are strong and earthy, while the flavors are creamy, sweet, mushroomy, salty, and buttery, with hints of caramel at the finish. It's recommended to pair Point Reyes Bay Blue with toasted nuts or grilled peaches. The cheese also melts well, so it's often used in risottos and pasta dishes or on steaks and burgers.

TeaHive is an American cheddar-style cheese hailing from Utah. The cheese is made from pasteurized Jersey cow's milk and it's left to age for over 8 months before consumption. During the aging period, the cheese is rubbed with a combination of bergamot orange and black tea. The texture is firm, the aromas intense and fruity, and the flavors milky and creamy. It's recommended to serve the cheese with fruit jam and biscuits. Pair it with a glass of floral wine, chocolate stout, or a pilsner.

Oregonzola is an American Gorgonzola-style cheese hailing from Oregon, hence the name. It was created by Ignazio Vella in the late 1990s. The cheese is made from cow's milk and it's aged in Rogue Creamery caves for at least 6 months. During the maturation period, the cheese develops its smooth, creamy, moist, and buttery texture of the paste, which is laced with distinct blue veins. The aromas are fruity, while the flavors are tangy, sweet, and savory, with hints of caramel and pepper coming from the blue mold.

Asher Blue is an American cheese produced in Georgia by Sweet Grass Dairy. The cheese is made from raw cow's milk and it ages for 90 days. It's named after the owners' middle child, Asher. This blue cheese has a natural rind and a semi-soft, dense, smooth, creamy, and crumbly texture with blue veins dispersed throughout the paste. The aromas are strong, rich, and earthy, while the flavors are mushroomy, robust, tangy, and slightly sweet with hints of salt, grass, and milk. It's recommended to serve Asher Blue with crackers and jam, use it in salads or as an ingredient in a salad dressing. Pair it with a glass of Sauternes, Port, Cabernet Sauvignon, sherry, or a chocolate stout.

Pawlet is an American toma-style cheese produced in Vermont. The cheese is made from raw milk of Jersey cows. It has a buttery, creamy, and smooth texture underneath its natural rind, with numerous small eyes that are generated by gas-producing bacteria. The flavors are buttery, mild, and rounded, with hints of grass, herbs, and flowers. Pawlet is easily recognizable by its red-golden rind which has the imprints of the cheese mold. The cheese is very versatile, melts well, and it's often used in grilled cheese sandwiches and burgers. It's recommended to pair it with whole grain mustard, toast, and a glass of wheat beer.

Barely Buzzed is an American cheese hailing from Utah, where it's produced by Beehive Cheese Company. This cheddar-style cheese is made from Jersey cow's milk. The rind is rubbed with a combination of roasted coffee and lavender buds diluted with oil. When fully aged (in caves, on Utah blue spruce), the texture is smooth and creamy, while the aromas are rich. The flavors are nutty, with hints of caramel, coffee, and butterscotch. It's recommended to pair it with coffee or a glass of stout and serve it with crusty whole-wheat bread.

Point Reyes Original Blue is an American blue cheese produced in California by Point Reyes Farmstead Cheese Company. The cheese is made from raw cow's milk and has a natural rind. The texture is creamy and buttery and the aromas are milky, fresh, and intense. The flavors range from milky, sweet, and creamy to strong. It's recommended to serve it with pasta dishes, red meat, grilled vegetables, or fresh salads. Pair the cheese with a glass of Syrah, Cabernet Sauvignon, or sparkling wine.

Stickney Hill Chevre is an American cheese hailing from Kimball, where it's produced by Stickney Hill Dairy. The cheese is made from pasteurized goat's milk and has a natural rind. Underneath the rind, the texture is semi-soft, spreadable, and crumbly. The aromas are mild, lactic, and goaty, while the flavors range from mild and herbaceous to spicy, garlicky, and tangy. The cheese is made in a few varieties, most of them flavored with different ingredients, such as Tomato Basil Chevre, Garlic and Herb Chevre, Honey Chevre, Pumpkin Spice Chevre, and Cranberry Chevre. It's recommended to serve Stickney Hill Chevre as an appetizer or a dessert.

Originating from Seattle, Beecher's Flagship is a semi-hard cheese made with cow's milk. It is left to age for a minimum of 15 months until it develops a creamy and crumbly texture and a robust nutty flavor. Apart from this signature cheese, there is also a special version called Flagship Reserve, which is made with the last milk curds. Due to the preparation process, it is richer in flavor and texture, and the cheese wheels are wrapped in cheesecloth before being left to age for at least a year. Interestingly, there is also a subvariety of Flagship Reserve, called Yule Käse, which is left to age for 13 months in blackberry honey and red wine, giving it a nutty, caramel-like flavor with notes of berries and honey.

Habanero Cheddar is an American cheese hailing from Oregon. This semi-hard cheese is pressed into blocks and it's made from pasteurized cow's milk, habanero chili peppers, and spices. Underneath its natural rind, the texture is crumbly and creamy. The aroma is spicy, while the flavors are spicy, tangy, and savory. The cheese melts well so it's often used in grilled cheese sandwiches, but it can also be melted over burgers and nachos.

Breakfast Cheese is an American cheese hailing from California, where it's produced by Marin French Cheese Company. The cheese is made from pasteurized cow's milk and it's usually sold at a very young age of 3 days. The texture is firm and dense, slightly clay-like, and ivory white in color. The aroma is fresh while the flavors are tangy, salty, buttery, mild, creamy, and citrusy. It's recommended to serve it with bagels and fruit as a tasty snack. This cheese was originally sold in saloons where it was served as an alternative to pickled eggs, hence the name Breakfast Cheese. The small version is known as Petite Breakfast, made with the addition of a dollop of fresh cream to the mix.

Crema de Blue is an American blue cheese made in New Jersey by Valley Shepherd Creamery. The cheese is made from raw Jersey cow's milk. After aging in caves for 65 days, underneath its natural rind the texture becomes creamy and semi-soft, with blue-green veining throughout the body. The flavors are full, spicy, creamy, and tart, with hints of licorice. It's recommended to serve it on a cheeseboard, where it will most likely be the most popular cheese on the plate.

Cabot Clothbound is an American type of Cheddar cheese hailing from Vermont, where it's produced as a special batch of Cabot Creamery and Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it's aged for 10-15 months in cellar vaults. After it comes to the cellars, the cheese is coated in lard and wrapped in a cloth. Underneath its natural rind, the texture is flaky and crumbly. The aromas are nutty, while the flavors are savory, tangy, and caramel-like. It's recommended to serve Cabot Clothbound with chestnut honey, cold cuts, or apple jelly. Pair it with hoppy ales or sparkling apple cider. The cheese won many awards, including Best in Show from the American Cheese Society in 2006.

Buttermilk Blue is an American blue cheese originating from Wisconsin, where it is made by Roth. The cheese is made with raw milk from Jersey and Holstein cows. It is aged in cellars for at least 2 months, resulting in a creamy and crumbly texture, fresh and mellow aromas, and piquant and tangy flavors. The interior is ivory in color, with blue-gray veins dispersed throughout it. Buttermilk Blue should be paired with figs, pears, dark chocolate, and raw vegetables. Because it crumbles so easily, it is a great addition to burgers, pizzas, salads, and dips. Regarding beverages, it is recommended to pair it with gin and sweeter wines.

Goat Gouda is an American semi-hard cheese produced in California. This Gouda-style cheese is made from pasteurized goat's milk and cream. The rind is natural, and the texture is dense, firm, and smooth, sometimes slightly grainy. The aroma is sweet and the flavors are caramel-like, milky, and nutty. Goat Gouda ages for about 5 months before it's ready for consumption. It's recommended to pair it with a glass of Chardonnay and serve it with sour cherry preserve.

Baby Swiss is an American cheese originating from Ohio. Made with cow's milk, the cheese has a smooth and open texture, while its flavors are nutty, mild, and sweet. It is called Baby Swiss because it looks like a smaller version of Swiss cheese. On the inside, it has numerous small eyes that are as big as peas. The cheese isn't aged for a long time so the eyes don't have time to become larger. It is recommended to pair Baby Swiss with berries and sweet wines.

Pepper Jack is an American cheese produced in Monterey, California. This popular variety of Monterey Jack cheese is flavored with jalapeño peppers for a spicy kick. It's made from cow's milk and has a natural rind that hides a creamy, smooth, and open texture. The aromas are herbal, while the flavors are sharp, spicy, and buttery. The cheese has a high moisture content and melts easily. Pepper Jack is often used to add flavor to sandwiches, pizza, omelets, and casseroles. It's also recommended to use it in Mexican-style dishes such as quesadillas, enchiladas, and nachos.

Oregon Blue is an American blue cheese made from raw cow's milk. The cheese ages for a minimum of 90 days in Rogue Creamery's caves. The texture is firm and buttery, and the aromas are earthy and clean. The flavors are mellow, sweet, and buttery, with hints of cream. On the inside, there are veins of earthy blue molds. Oregon Blue has been produced since 1957 and has won numerous awards. It's recommended to pair it with a glass of Riesling or Pinot Noir.

Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese. Historical shenanigans aside, this semi-hard cheese has a firm, open, supple, and compact texture and a natural rind. It is pale yellow in color, while the flavors are mild and buttery. Monterey Jack also melts exceptionally well. It has a few subvarieties, such as Dry Jack and Pepper Jack. The cheese can be easily found in almost all supermarkets in the United States.

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington. The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it. The aromas are strong, spicy, and grassy, while the flavors are buttery, nutty, and tangy, with hints of anise. It's recommended to serve the cheese with a chunk of dark chocolate and pair it with a glass of fruity red dessert wine. Bayley Hazen Blue can also be served with burgers, tart cherries, spinach salad, or walnuts. Interestingly, it has won numerous awards, including Super Gold at the 2014 World Cheese Awards.

Pinconning is a traditional semi-hard American Colby-style cheese. It's named after Pinconning, Michigan, where it was first created by Dan Horn in 1915. The cheese is aged up to 120 months, giving Pinconning a special savory flavor. It's made from cow's milk and it's available in mild, medium mild, medium sharp, sharp, extra sharp, and super sharp (more than 7 years!) varieties. The texture changes with aging, but it's usually creamy, rich, and open. It's recommended to use it in dishes such as mac & cheese and soufflés.

Tsukimi udon is a traditional Japanese udon noodle dish, also known as Moon-viewing udon. The dish is named after the raw or poached egg that represents the harvest moon, and it's typically prepared in mid-autumn for the moon-viewing celebrations. Other ingredients used in the dish include udon noodles, soy sauce, sake, sugar, scallions, and dashi. If not used raw, the egg is sometimes poached in the dashi-soy-sake broth, which gives it an intense flavor. Once prepared, tsukimi udon is usually garnished with scallions, then served with chopsticks and a spoon for the soup.

Hailing from the city of Hamhŭng, hoe naengmyeon is considered a variation on bibim naengmyeon made with cold noodles, slices of raw marinated fish, and gochujang sauce (a spicy red chili sauce). This dish typically uses potato starch noodles or sweet potato starch noodles rather than buckwheat noodles. Other typical ingredients used in the dish include various julienned vegetables such as cucumbers, ginger, and green onions, strips of Korean pears, and slices of hardboiled eggs. Different types of fish or seafood can be used in this dish, with skate and dried pickled squid being the most common choices. There’s usually no beef in hoe naengmyeon, and the noodles are usually not served flooded with the cold beef broth but, instead, with a small bowl of the broth on the side. Common condiments offered to enhance the flavor of the dish include muchojeroim (vinegar-pickled radish), vinegar, mustard, sesame oil, and sugar.

Miso nikomi udon is a Japanese dish prepared with udon noodles as the main ingredient. It originates from the Nagoya region. Other ingredients in miso nikomi udon include chicken, fish cakes, a miso-flavored dashi broth, shiitake mushrooms, eggs, long green onions, and aburaage or deep-fried tofu. Once prepared, this noodle soup is typically served in Japanese earthenware pots called donabe. It's especially popular during cold days because it's deeply savory and warming.

This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt). The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.

Mee rebus is a Malay noodle dish that is also popular in Indonesia and Singapore. It consists of yellow egg noodles that are doused in a rich and flavorful sauce that is highly versatile but usually includes various combinations of shrimps and shallots, as well as different spices and herbs, while some versions can also be thickened with mashed potatoes. The dish is usually topped with sliced chilies, halved boiled eggs, bean sprouts, or fried shallots, and it is typically served with sliced limes or soy sauce.

Kagoshima ramen is a variety of tonkotsu ramen prepared in southern Japan's Kagoshima prefecture. It is beloved by the locals, but not so popular in the rest of the country. A base of this ramen is a cloudy tonkotsu broth made with pork bones, enriched with chicken bones, vegetables, anchovies, kelp, and dried mushrooms to make a mixed broth. Two types of noodles can be used: the thicker ones, influenced by Okinawa, or extra-thin noodles similar to the Taiwanese vermicelli. This mellow, full-bodied ramen pairs nicely with pickled daikon or radishes.

Cao lầu is a signature dish from Hội An consisting of noodles made from fresh, locally grown rice, lye solution made with ashes of local trees, and water from the local well (Ba Le). Along with the steamed rice noodles, a bowl of cao lầu also consists of thinly sliced roasted pork (char siu), greens, bean sprouts, croutons that are made with the same ingredients as the noodles, and just a splash of flavorful stock. The origin of the dish is vague, and while some believe it was inspired by Chinese cuisine, some claim that it was modeled on Japanese culinary tradition. Regardless of its origin, cao lầu remains a unique delicacy that is not found outside Hội An.

Kamaage udon is a Japanese noodle dish in which thick and chewy udon noodles are served in a bowl with some of the hot cooking water, and the dish is always accompanied by a hot dipping sauce (dashi tsuyu) in another bowl on the side. The customers consume the dish by dipping udon noodles in the sauce. The accompanying sauce is sometimes enriched with ginger and green onions. It should be noted that the noodles should be slurped loudly if one wants to eat kamaage udon in the most authentic way.

Yom wun sen is a traditional glass noodle salad originating from Thailand. The salad is characterized by bright and refreshing flavors and crunchy texture. It's made with a combination of glass noodles, fried garlic, cilantro, chili peppers, dried shrimp, lime juice, fish sauce, onions, Chinese celery, and roasted peanuts. Ground pork or beef can also be added to the salad for extra protein content. Yom wun sen is usually served cold or lukewarm and it's especially popular in the summer. It can be found in many Thai restaurants, but it's also often prepared at home.

Roughly translated as boat noodle soup, this Thai dish was initially sold from boats that navigated through Bangkok canals. The base is made with different types of noodles that are doused in a flavorsome beef broth, while the toppings usually include beef or pork, meatballs, bean sprouts, morning glory, and pork’s liver. Traditionally, the dish is finished off with the addition of animal blood, which provides thickness and imparts a distinctive flavor. Nowadays, boat noodles can be enjoyed in restaurants and various street stalls, but locals and tourists alike flock to the so-called boat noodle alley, where most vendors specialize in the preparation of this dish.

Bánh canh is a traditional Vietnamese noodle soup. The thick noodles are made from tapioca or rice flour, while the soup is prepared with different kinds of ingredients such as ham (bánh canh gio heo), snakehead fish (bánh canh ca loc), or crab (bánh canh cua). This noodle soup is usually thicker than other Vietnamese soups, and the consistency of the liquid is more similar to a gravy than a brothy soup. The base is typically made from pork bones or sometimes chicken, and it's seasoned with sugar, salt, and fish sauce. Common garnishes include Vietnamese mint and finely chopped spring onions.

Pancit canton is a Filipino dish of Chinese origin which combines yellow wheat noodles and a variety of meat, seafood, and vegetables, blended with a flavorful mixture of soy and oyster sauce. The ingredients are easily adjusted to taste, availability, and preference and can be prepared separately or shortly stir-fried alongside noodles. Since long and thick noodles symbolize long and prosperous life, this versatile and colorful dish is usually served on special occasions, such as various celebrations and birthday parties.

Pancit is a staple Filipino dish found at numerous feasts and celebrations, consisting of stir-fried noodles with meat and vegetables such as chicken, pork, shrimp, celery, carrots, onions, garlic, and cabbage. The dish has Chinese origins, and the name of the dish is derived from the Hokkien phrase pian i sit, meaning something convenient, cooked fast. Over time, pancit evolved and became a signature Filipino dish, so today, there are numerous variations of pancit such as pancit canton and pancit bihon. Egg noodles are used for pancit canton, while thin, translucent rice noodles are used for pancit bihon. The dishes are often prepared for birthday celebrations as they symbolize longevity and health according to ancient Filipino superstitions.

Champon is a Japanese noodle dish and a Nagasaki specialty made by frying pork, seafood, and various vegetables in lard, then adding a chicken-pork bone soup and boiling the noodles in the combination. The dish is based on Chinese cooking and takes its inspiration from a dish originating from the Chinese province of Fujian. Its name, champon, comes from the Fujian word shapon, meaning to eat a meal. It was originally served in Nagasaki as an inexpensive, filling meal for the students of the city. The first version of the dish was a combination of pork and bamboo shoots, but eventually came to include ingredients such as squid, oysters, and shrimp.

Khao poon (also known as lao laksa) is a spicy rice noodle soup originating from Laos. Over time, it has garnered extensive popularity in most of the Southeast Asian countries and in the US. It is considered a healthy and comforting dish due to a small amount of fat and a wide array of flavors. The classic recipe is made with boiled vermicelli noodles, shredded chicken, red curry paste, lemongrass, coconut milk, garlic, shallots, galangal, and bamboo shoots. The spiciness depends on the amount of curry paste and (optionally) fresh chilis used in the dish. For garnishes, fresh local greens are used - cilantro, shredded cabbage, mint leaves, and bean sprouts. The soup is typically served as a first course in Lao weddings and similar festive events.

Tsuivan is a Mongolian noodle dish that is usually prepared with mutton and various vegetables. The noodles are traditionally made by hand and they're steamed or cooked together with diced meat and vegetables. People sometimes replace mutton with beef, camel, and even horse meat, while the vegetables used in the dish typically include onions, peppers, cabbage, carrots, or potatoes. Tsuivan is enjoyed throughout the country, and it is best served freshly prepared and sprinkled with scallions.

Ash reshteh is a thick Iranian soup made with reshteh noodles. The dish belongs to a wider group of ash dishes, which are commonly consumed across the country. Besides reshteh noodles, other components include a variety of vegetables such as beans, onions, and chickpeas, together with green leafy vegetables and lentils. Just like numerous other Iranian dishes, ash reshteh is generously spiced with traditional Iranian herbs such as cilantro, parsley, mint, and chives. The unusually sour taste of the dish is gained with whey, or kashk, a common Iranian dairy product. This comforting soup also has a symbolic meaning for the Iranians - reshteh noodles symbolize fortune and supposedly bring good luck. Because of this, ash reshteh is a common staple during the Persian New Year celebrations and is usually served at important events. This hearty Iranian soup is best served after it has been left to rest. Although it is usually associated with winter season, it is enjoyed all year round. Ash reshteh is also commonly consumed in Azerbaijan.

Phở trộn or mixed pho is a classic Vietnamese pho variety. This type of pho is dry, meaning that it doesn't contain broth – instead, it's a salad with meat (beef or chicken) and noodles. The dish is typical of Hanoi and it's especially popular during summer. The sliced meat is marinated in salt, ginger, pepper, garlic, lime juice, and five spice powder. It's then browned in a pan and mixed with fresh greens (mint, Thai basil, lettuce, cilantro, bean sprouts), fried shallots, rice noodles, and a dressing consisting of vinegar, fish sauce, sugar, and tamarind paste. The noodle salad is often garnished with chopped peanuts and red chili peppers, while lime wedges are usually served on the side.

Pad kee mao (more commonly known as drunken noodles) is a stir-fry noodle dish originating from Thailand, similar to phat si-io. It is made with broad rice noodles, chicken thighs (or breast), garlic, red chilis, kaffir lime leaves, galangal, baby corn, brown sugar, fish sauce, soy sauce, and holy basil. Other versions of the dish use squid or different seafood as the main ingredient. There are many theories as to the origin of its name, but the most commonly accepted one is that pad kee mao is a popular food of choice for late-night drinking. Nowadays, the dish is also found in Thai-fusion cooking, with some versions made with instant noodles or even spaghetti.

Khow suey is a Burmese one-pot dish consisting of coconut-milk-based curry, noodles, and an array of toppings such as hard-boiled eggs, potato sticks, fried garlic, leeks, and spring onions. Both the dish and the toppings are traditionally served in bowls. It is believed that khow suey spread from Burma to East India during World War II.

Thin somyeon noodles make the base of this spicy Korean dish. The noodles are cooked and tossed with a cold sauce that usually combines gochujang (chili paste), rice vinegar, soy sauce, and sesame seeds, while the toppings typically include sliced, fresh vegetables, kimchi, hard-boiled egg, seaweed, pickled radishes, or sprouts. The dish is always served cold, and it is usually enjoyed as a refreshing and nourishing summer classic.

Pancit bihon is a famous Filipino stir-fry consisting of rice noodles combined with sliced pork or chicken and various vegetables. The dish is infused with soy sauce and it is usually lightly seasoned with lemon juice. Just like other pancit varieties, this version is often found at numerous street stands throughout the country and is a staple dish served on special and festive occasions.

Putu mayam is a popular street food dish with origins either in the Indian state of Tamil Nadu or Kerala. Although it is south Indian in origin, it is also extremely popular in Malaysia, Sri Lanka, Singapore, and Indonesia. The dish consists of rice or idiyappam flour noodles which are topped with desiccated coconut and sweetened with sugar blocks. The noodles are made by passing the dough through a sieve (usually a traditional rattan basket with holes), and then they are steamed in the same basket, imparting a wood-like aroma to the noodles. Traditionally, putu mayam is served on a banana leaf, for easier consumption. It can be used as an accompaniment for meat dishes or curries. The name of the dish stems from two words, putu, Malayan for rice cake, and mayam, which is derived from the word mayang, meaning desiccated coconut.

Kake udon is a simple Japanese dish consisting of thick udon noodles served in a flavorful mixture of mirin, soy sauce, and dashi stock. It is one of the most basic versions of the ubiquitous Japanese udon dishes, typically served sprinkled with sliced green onions. Found throughout Japan, kake udon is enjoyed as a nutritious warm dish at many traditional udon restaurants.

Hokkien mee is a dish usually consisting of round wheat noodles and thin rice noodles that are fried together with prawns, eggs, pork, and bean sprouts. While they stir-fry, all the ingredients are coated in a flavorful stock usually made from prawns, pork, and other types of seafood. Standard additions include fish cakes, prawns, squids, spring onions, pork lard (optional), and chives, while sambal sauce and lime are typically served on the side. The exact origins of the dish are believed to be among the Hokkien community, a dialect group that mostly came from Fujian province. It is said that the dish was invented at Rochor Market and that it was initially known as Rochor mee, only later gaining its current name. Although a similar dish with the same name exists in Malaysia, it is significantly different than the classic Singaporean version.

It is enough to read this combination of ingredients to make a gourmet salivate: buckwheat and starch noodles placed into a cool beef broth accompanied by pickled radish, slices of hard-boiled eggs, and Korean pear, all of the ingredients seasoned with mustard and vinegar. That's naengmyeon, a cold noodle soup and a favorite summertime treat in Korea. In the past, the dish was typically consumed during winter with radish kimchi, obtained from the pots buried in the yard where kimchi was left to ferment. Buckwheat noodles originate from North Korea, since it was the main production center of buckwheat, but after the Korean War, the dish became popular throughout the country and was consumed regardless of the season. According to local customs (and a bit of superstition), these long noodles should be consumed without cutting, as they are a symbol of good health and longevity. More than just a flavorful dish, naengmyeon is a cultural and gastronomical bridge between two divided Korean countries.

Kalguksu is a favorite summertime dish of many South Koreans, usually served during rainy seasons and on windy summer days. It consists of handmade wheat flour and egg noodles in a broth that is usually made with shellfish, dried anchovies, and kelp. The noodles are cut with a knife, giving the dish its name, kalguksu, which literally means knife noodles. Although seafood kalguksu is the most popular variety, there are other versions of kalguksu such as spicy (jjanppong kalguksu), chicken (dak kalguksu), and mushroom kalguksu (beodeot kalguksu). Typically, kalguksu is served with side dishes such as kimchi or barley combined with cabbage and soybean paste sauce. Kalguksu originated during the Joseon Dynasty era, and the first recipe for the dish was found in an old cookbook called Eumsik Dimibang, written by Lady Jang in 1670. Traditionally, kalguksu was consumed during the Yudu holiday, when barley and wheat were harvested. It was also a custom to serve the dish on a child's first birthday, as a sign of longevity, virtue, and health, but today, kalguksu is enjoyed by everyone as an inexpensive, hearty, and nourishing dish.

Usually regarded as a variety of the popular udon, hōtō is a comforting Japanese dish which consists of flat noodles cooked in a flavorful miso broth alongside various seasonal vegetables such as squash, potatoes, taro roots, or carrots. It initially appeared in the Yamanashi region in the wake of WWII, at a time when rice crops were traded for silk, which was more profitable, and the locals began to cultivate wheat instead. Soon after, they started producing wheat noodles and created hōtō, an invention that is today regarded as the signature dish of the entire region.

Okinawa soba is a variety of Japanese noodle soup originating from the Okinawa prefecture. Although the name soba traditionally encompasses buckwheat noodles, buckwheat is rarely used in Okinawa, and the noodles incorporated in this authentic dish are primarily made with wheat flour. They range from round and long varieties to the thicker and wider types. Pork, most commonly pork belly cooked in soy sauce is most often utilized in Okinawa soba, and the dish is usually topped with fish cakes, fish paste, sliced scallions, and pickled ginger. Finally, all ingredients are covered in dashi; an aromatic broth flavored with konbu seaweed, fish flakes, and pork. The first recorded mention of the dish goes back to 1902, but it was only in the 1960s that it became popular and commonly eaten by all social classes. Different varieties can be found across Okinawa, including additional ingredients such as extra ribs or the unusual pork’s trotter. The dish is served sizzling hot in traditional pots and eaten with chopsticks.

Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fried vegetables or meats. When cooked properly, lo mein should be springy and have a firm bite to them, just like Italian pasta or Japanese ramen. For that strong kick of umami, the Chinese typically flavor their lo mein dishes with sesame oil, green onions, ginger, and oyster or soy sauce. Depending on the recipe, these noodles are often found served with cabbage hearts, carrots, snow peas, shiitake mushrooms, and different meats such as beef, chicken, pork, or even seafood.

Vegetarian bee hoon is a hawker-style Singaporean dish that combines bee hoon noodles (rice vermicelli) and a mixture of stir-fried vegetables. Typical vegetables include cabbage, carrots, french beans, baby bok choy, and bean sprouts. Other common ingredients used in this dish include shiitake mushrooms, light soy sauce, dark soy sauce, sugar, salt, pepper, and (optionally) garlic and ginger. The combination is usually simmered in vegetable stock until the ingredients soak up the liquid. Some versions have a more soupy consistency, in which case the noodles can be served either with the sauce poured over them or on the side. Pieces of crispy fried mock goose or mock chicken, fried shallots, spring onions, pickled green chilis, and a sweet hot chili sauce usually accompany the vegetarian bee hoon, and it is also commonly enjoyed as a breakfast.

Bún măng vịt is a traditional Vietnamese soup made with duck and dried bamboo shoots as the main ingredients. Other ingredients usually include vermicelli noodles, ginger, onions, fish sauce, cabbage, shallots, chili peppers, and fresh herbs such as cilantro, mint, and perilla. The broth should be rich and fragrant. Once prepared, the duck meat is usually dipped in the ginger fish sauce that's traditionally served as an accompaniment to the dish. The dish is typically garnished with sliced green onions and coriander.

Hủ tiếu Nam Vang is a popular Vietnamese street food with Cambodian-Chinese roots. The dish is named after the Cambodian capital Phnom Penh (Nam Vang), and the recipe is tweaked to adapt to Vietnamese flavors. The noodle soup should have a clear and rich broth made from pork bones, pork, and dried squid and shrimp. The noodles can be transparent rice noodles, chewy tapioca noodles, or thin Chinese egg noodles. Toppings include a combination of sliced pork liver, cooked pork meat, sautéed ground pork, quail eggs, fried shallots, garlic, and poached shrimp. The dish is typically served with an assortment of garnishes on the side – Chinese chives, Chinese celery, green onions, cilantro, and lettuce.

Kamonanban is a Japanese dish prepared with soba noodles in a broth flavored with duck meat, leeks, green onions, and a savory-sweet sauce. There are many variations, so the dish can also be enriched with mushrooms, spinach, and orange zest. Due to the fact that the fatty duck meat is used in kamonanban, the dish is especially popular during the colder days of winter in numerous soba restaurants.

Tempura soba or tensoba is a traditional Japanese noodle dish. It consists of buckwheat soba noodles and tempura-battered ingredients such as vegetables or seafood. The dish is served in two ways – with a hot broth consisting of dashi and soy sauce, or cold, when cold soba noodles and tempura are dipped into the cold sauce that’s served on the side. It is believed that the dish dates back to the mid-Edo period. Nowadays, it’s usually garnished with chopped green onions.

Pancit Malabon belongs to a broad group of traditional Filipino stir-fried noodle dishes. It is prepared with thick rice noodles doused in a flavorful shrimp-infused sauce and usually incorporates various seafood ingredients such as shrimps, squids, or mussels. The dish is often served topped with hard-boiled eggs, pork cracklings, sliced cabbage, and fish flakes. As the name suggests, it stems from the coastal region of Malabon, famous for its abundance of fresh seafood ingredients. Like other pancit varieties, this local favorite is also traditionally served on special occasions.

Mee goreng mamak is a versatile stir-fry noodle dish from the Maritime Southeast Asia region, initially introduced by the Indian-Muslim community. It is a spicy-savory course that pairs the noodles with a combination of fish cakes, chicken, prawns, garlic, scallions, tomato sauce, curry spice, sweet soy sauce, boiled potatoes, and eggs. For toppings, the most commonly used are red chilies, crispy fried onions, and lime juice. Traditionally, the dish is served alongside calamansi wedges - a citrus hybrid native to the region (can be substituted with lime wedges). Mee goreng mamak is a favorite in Malaysia and can be found everywhere, from street vendors to sit-down restaurants.

Pancit palabok is a traditional Filipino dish consisting of thin rice noodles doused in a creamy shrimp-infused sauce and complemented with various toppings such as hard-boiled eggs, pork cracklings, shrimps, pork, fish flakes, and scallions. This classic is one of the most famous varieties of the traditional pancit dishes and it is considered to be an authentic Filipino invention, unlike other Chinese-influenced versions. Even though it is commonly prepared at many Filipino households, this national favorite is typically prepared for special and festive occasions.

This popular noodle dish hails from Malaysia, and it should not be confused with the similar Singaporean version or significantly different variety that comes from Penang—but which curiously share the same name. Malaysian Hokkien mee that is mainly associated with Kuala Lumpur usually consists of egg-based wheat noodles that are braised with sliced pork, pork lard, prawns, and cabbage. The whole dish is generously coated in a thick and dark sauce that is based on soy sauce and prawn stock. It is usually served with sliced scallions and chili or shrimp paste (belacan) on the side. Because of its name, Malaysian Hokkien mee is also believed to have its origins among the Hokkien community, an ethnic group native to Chinese Fujian.

Named after its place of origin, this spicy noodle dish comes fried (goreng) and in the form of a soup (kuah). In addition to thick yellow noodles, it usually consists of beef, lamb, or seafood, as well as vegetables such as spring onions, garlic, bean sprouts, cabbage, and tomatoes. The dish is generously seasoned with a spicy blend that typically incorporates chili peppers, shallots, garlic, cardamom, and cumin. Mie Aceh is typically served topped with fried shallots, cucumber, and crackers, and it is commonly sold by street vendors or at hawker-style restaurants.

This traditional Vietnamese dish consists of rice vermicelli noodles, fried tofu, and fermented shrimp paste. All the elements are served separately, along with a heap of fresh green herbs. The dish is occasionally accompanied by slices of boiled pork, and before serving the shrimp paste is traditionally drizzled with few drops of lemon or kumquat juice. Bún đậu mắm tôm is mainly associated with Northern Vietnam, and it is especially popular in Hanoi. Although it is served in restaurants, this unique combination is best known as a street food item that is sold by numerous street vendors.

Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts. The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country.

Assam laksa is a traditional Malaysian fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce. It has a distinctively tangy taste, which is attributed to tamarind, the sour ingredient generously used to spice the dish. The exact origin of the dish is unknown, but it is believed that it has originated in the coastal areas of Malaysia among the local fishermen who assembled the dish out of available ingredients. Through history, the dish evolved into assam laksa that we know today. Regardless of its origin, nowadays it is a signature dish of the Malaysian region of Penang. It is one of the most famous street dishes found in the area, and a favorite with both locals and tourists. In Penang, street vendors prepare assam laksa from the early morning until late in the evening. Traditionally, the dish should be served with hae ko, a dark and rich Malaysian-style shrimp paste.

Abura soba is a type of ramen originating from the Kitatatama district of Tokyo in the 1950s. It's best described as dry ramen, with a special soy sauce and pork grease at the bottom of the serving bowl. The thick noodles are usually topped with chashu pork slices, menma bamboo shoots, shredded nori, green onions, minced garlic, and the standard condiments of chili oil and vinegar. There are also other, less common toppings such as boiled eggs, cheese, preserved vegetables, sesame, or black pepper. This versatile dish can be found in numerous ramen eateries across Tokyo.

Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth. The dumplings are usually filled with a combination of minced pork and shrimps, lightly flavored with sesame oil, soy sauce, and grated ginger. The stringy thin egg noodles are the most common variety found in many versions of the dish. The choice of garnishes is region-specific and is influenced by common culinary traditions of the particular area where wonton noodles are found. The traditional Cantonese version is typically served with sliced chives and scallions sprinkled on top of the assembled soup. In Malaysia, Singapore, and Thailand, slices of barbecued pork are the most common addition, usually placed on top of the soup. Malaysian versions are often adapted with the addition of green leafy vegetables and use pickled green chilis as a standard condiment. The dish is also widely popular in dry form, in which the noodles are drained and served alongside dumplings, meat, and vegetables, while the fragrant broth is served on the side. Whether it is favored as a clean and original Cantonese variety or the more nutritious version found in other Asian countries, wonton noodles is one of the classic dishes that is considered a staple of Chinese and Asian cuisine.

Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China. And even though there are as many varieties of chow mein in China as there are regional cuisines, the method of preparation is basically the same. The noodles are boiled and fried until crispy on the outside but still soft in the middle, then tossed with shredded pieces of meat (chicken, pork, beef or seafood) in a classic stir-fry sauce, which is often flavored with rice wine. Lastly, they are served topped with cabbage, celery, onions, mushrooms, or bean sprout shoots. Brought to the United States by Chinese immigrants in the 1850s, chow mein showed up on the menus of numerous Chinese restaurants not long after the Americans had already gone crazy about chop suey. Soon after, to win over Western palates, chow mein was - like many other foreign foods - heavily Americanized. Over time, it became more of a meat dish with deep-fried egg noodles smothered in thick gravy, having little resemblance to the authentic Chinese chow mein. However, with the culinary trends slowly reversing, people are nowadays turning to more traditional recipes.

Bún thịt nướng chả giò is a Vietnamese dish that combines marinated grilled pork, rice vermicelli noodles, crispy fried spring rolls, vegetables, and herbs. The dish is served in bowls and it's typically accompanied by nuoc cham fish sauce for dipping. Bún thịt nướng chả giò is associated with Southern Vietnam and it's praised for its contrast of hot and cold flavors and textures. Apart from this form, the dish also has several other regional versions that may employ other types of meat, seafood, or tofu.

Pho chay is a vegan version of pho noodle soup. The broth is usually based on mushrooms, ginger, onions, soy sauce, and spices, although there are numerous variations on the dish. The spices often include cloves, cinnamon, coriander seeds, and black cardamom. All that's left is to cook the large pho noodles, combine them with the broth, then add the toppings such as bean sprouts, tofu, large mushrooms, and sliced chili peppers. The dish can be enriched with a variety of vegetables such as leeks, carrots, pak choi, and even fruit such as apples. Before serving, this pho variety is often sprinkled with fresh coriander and accompanied by nuoc cham fish sauce on the side (the fish sauce, however, is not vegan).

Tokushima ramen exploded on Japanese noodle scene in 1999, when it was displayed at an expo in the Shin-Yokohama Ramen Museum. The broth can be brown, yellow, or white, depending on the base ingredients for every broth – various combinations of pork bones, chicken bones, and vegetables are commonly used. However, most commonly, the broth will have a deep brown color, giving the ramen a rich and hearty flavor. Most Tokushima ramen dishes feature a raw egg with spring onions and bean sprouts. It is recommended to serve this style of ramen with rice on the side.

Tororo soba is a Japanese dish which consists of buckwheat noodles topped with grated raw nagaimo yams - a popular ingredient in traditional Japanese cuisine characterized by an unusual gooey texture. Whether it is eaten as a cold summer dish or a nutritious warm winter meal, when served in a flavorful mentsuyu broth, tororo soba is often complemented with raw eggs and sliced scallions.

This cold noodle dish is a simple Japanese classic consisting of buckwheat (soba) noodles served with mentsuyu or tsuyu sauce on the side. The noodles are cooked and chilled and should be quickly dipped in the sauce that usually combines sake, mirin, soy sauce, and dry bonito flakes. The dish was named zaru after a traditional bamboo strainer on which the noodles are traditionally served. Because it is light and simple, zaru soba is a summer specialty in Japan. The dish is sometimes garnished with sliced onions, but it's always topped with shredded nori—dry seaweed sheets.

Phat si-io is a Chinese-style noodle dish originating from Thailand. The dish is often prepared and served from street stalls and consists of big noodles or vermicelli which are stir-fried with thinly sliced pork, beef, chicken, or seafood. The dish is popular because of its fragrant aroma coming from fried soy sauce (both light and dark varieties), garlic, eggs, and Chinese broccoli, which are also included in the pan. The dish is also spelled as pad see ew, with pad meaning fried, and see ew meaning soy sauce, so the name literally means fried soy sauce. Once done, it's recommended to serve phat si-io with chili sauce.

This Korean stew usually combines kelp and anchovy stock with kimchi, baked beans, spam, and hot dog sausages, while the common addition also includes ramen noodles, pork, potato noodles, rice cakes, or tofu. Also known as army stew, budae jjigae was created as a true fusion dish sometime in the 1950s, in the aftermath of the Korean War. Since the food was scarce, the locals would smuggle processed meat products that they could find at American army bases, and through ingenuity and resourcefulness, they created budae jjigae. The dish is believed to have originated at an army base located in Uijeongbudong.

Kitsune udon is a famous Japanese dish which consists of thick udon noodles served in a fragrant dashi broth which is then topped with sliced or whole deep-fried tofu known as aburaage. The name of the dish is translated as fox udon, following the old folk tale which suggests that foxes are great admirers of deep-fried aburaage. Even though the origin of this dish is vague, it is believed that it originated in the 19th-century Osaka, from where it spread throughout Japan and became one of the most common dishes served in traditional Japanese udon restaurants.

The unusually named Sichuan dish known as ants climbing a tree consists of glass noodles in a flavorful sauce with ground pork. The name is derived from the visual appearance of the dish, where the glass noodles represent tree branches, the chopped green onions represent leaves, and bits of ground pork represent the ants. As glass noodles soak up the sauce quite quickly, it is recommended to add a bit more of the stock or soy sauce to the dish, according to personal preference. In Sichuan, cooks often like to add chopped fresh or dried chili into the dish, while in other parts of China and in Taiwan, the dish is not quite as spicy due to the usage of mild bean sauces. Although not much is known about the history of the dish, ants climbing a tree remains a hearty and nutritious meal with the added bonus of its jovial name.

Phở gà is a traditional Vietnamese pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat. The broth in phở gà is much lighter and clearer than the one found in phở bò (beef pho). Other ingredients used in the preparation of chicken pho often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Garnishes include lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs. It is believed that this pho variety was invented in the 1930s, when beef wasn't available in Vietnamese markets on Mondays and Fridays.

Tempura udon is a Japanese dish which consists of thick udon noodles served in a flavorful dashi stock. The combination is typically topped with crisp tempura vegetables and shrimps. The broth is usually seasoned with soy sauce and mirin and can vary in saltiness and color. Next to whole battered shrimps, tempura udon is occasionally garnished with various toppings such as sliced scallions, fish cakes, or the spicy shichimi seasoning. This hearty hot udon dish can be found on the menus of traditional Japanese udon restaurants throughout the country.

Hiyashi chūka is a Japanese dish consisting of cold, pale yellow ramen noodles combined with chilled tare sauce and a variety of toppings such as fried eggs, pickled cucumbers, and finely sliced ham. The name of the dish can literally be translated to chilled Chinese food. What is now a summertime staple in Japan began as a humble dish in Sendai about 80 years ago. It was originally a mixture of Japanese, Chinese, and Western cuisine, but neither Japan nor China claim the dish as their own. Hiyashi chūka is characterized by its careful arrangement and presentation, although it can also be bought pre-packaged in convenience stores. Apart from cucumbers, ham, and fried eggs, other toppings might include carrots, tomatoes, ginger, and bean sprouts. Because hiyashi chūka is typically unavailable throughout the year, once the consumers see the dish in restaurants, they are assured that summer has started.

Reganmian, or more commonly hot dry noodles, is a traditional Chinese dish originating from Wuhan, the capital of the Chinese Hubei province. It is one of the five most common and popular noodle dishes in China. The noodles in reganmian are cooked in a mixture of water and sesame oil, cooled, tossed and warmed in the same mixture right before serving. The process results in a delicious serving of noodles which are coated with a strong sesame flavor. The dish is sold by numerous street vendors across the city, who sell it from the early morning until late in the evening. Additional ingredients and garnishes vary among the vendors, who use different elements such as peanut or sesame oil, soy sauce, and chili to create their signature reganmian. Although commonly regarded as a breakfast dish, it can also be eaten as an afternoon snack or a light dinner. This inexpensive and simple dish has been a 50-year-old tradition in Wuhan and is still considered to be the most popular dish in the area.

Soba are traditional Japanese buckwheat noodles that are served hot or cold. When served, the noodles are picked up with chopsticks, then slurped loudly, which is a part of common culture in Japan. They date back to the Edo period. One of the most common soba dishes is mori soba, in which cold noodles are consumed with tsuyu sauce. The most popular soba dishes include kitsune soba, tanuki soba, tempura soba, and kake soba. There are also regional soba dishes such as ita soba (Yamagata Prefecture), matcha soba (Uji), nishin soba (Kyoto Prefecture), and wanko soba (Iwate Prefecture).

Yaki-udon is a famous Japanese dish which consists of chewy udon noodles that are stir-fried with a variety of ingredients and doused in a rich soy-based sauce. The dish can employ a wide variety of sliced vegetables, meat, or seafood, which are all shortly fried, mixed with the thick udon noodles, then doused in a fragrant sauce. It is believed yaki-udon first appeared in Fukuoka as a result of food shortage, which influenced the restaurants to replace the traditional soba noodles with the more available udon variety. Over time, yaki-udon was recognized as one of the local favorites which has quickly spread to other parts of Japan to become a satisfying and straightforward national dish.

Japchae is a South Korean dish made by stir-frying glass noodles and vegetables. The dish is often served with beef and additionally flavored with sugar and soy sauce. The name of the dish is translated to a mixture of vegetables. The original japchae did not contain meat nor noodles, and it was invented by King Gwangaegun's servant, who prepared the meal for a royal celebration. The king loved the dish so much that the servant got promoted to an upper rank. Since many Korean foods feature five colors, japchae also meets that criterium: green for spinach, red for carrots, black for mushrooms, and yellow and white for a fried egg, typically used as a garnish in japchae. Nowadays, japchae can often be found at numerous Korean birthdays or wedding parties, sometimes in varieties such as gochu japchae with chili peppers and vegetables, or haemul japchae with seafood and vegetables.

Yakisoba is the Japanese variety of fried noodles. Originating from the Chinese chow main, these noodles are usually mixed with a variety of meat and vegetables. Japanese favorites are usually pork, cabbage, onions, and carrots. The most common noodle varieties used in the dish are ramen noodles (made with wheat flour) or soba noodles (made with buckwheat). Although soba noodles did give the name to the dish, the ramen variety is still the most common type used in yakisoba. When the meat and vegetables are stir-fried, and the noodles are fully cooked, a special yakisoba sauce, similar to the thick Worcestershire sauce, is added to complete the dish. Yakisoba noodles are eaten everywhere in Japan, they can be found in restaurants or at traditional food stands, but they are also commonly prepared at home. There are numerous varieties of yakisoba noodles in Japan, and every restaurant, seller, or family has their signature yakisoba recipe. Typically, the noodles are served on a plate alongside different condiments such as fish flakes, mayonnaise, pickled ginger, and ground seaweed. Occasionally, they come in sandwich form, when they are served in a special bun and garnished with pickled ginger and special Japanese mayonnaise.

Phở bò tái chín is a Northern Vietnamese version of phở bò (beef pho). This soup is prepared with well-done (chín) and rare or half-done beef (tái) that's cooked by the broth when served. Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls. Phở bò tái chín is usually garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil, while lime wedges are often served on the side.

Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with slices of beef. There is also a version of this dish in a form of a soup similar to Thai beef soup, but it is usually prepared as a "dry" dish, in a thick gravy flavored with chili, soy sauce, and sesame oil. A variety of the dish is popular in Indonesia, where it’s commonly enriched with garlic, meatballs, cabbage, soy sauce, and black pepper.

Often regarded as a more convenient variation of the classic phở, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain the broth. Phở xào is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables. All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce. Phở xào is traditionally accompanied by a plate of fresh herbs or sliced raw vegetables.

The perfect blend of spicy, sweet, savory, and umami flavors, penang laksa is a popular Malaysian street food, originating from the north-western state of Penang. This hearty noodle soup is made with poached mackerel (or sardines), tamarind, lemongrass, and chili peppers as the base ingredients. Other commonly used garnishes include ginger flower buds, pineapple slices, onions, mint, and shrimp paste (hae ko). But, regardless of all the specific recipes, the result is always a rich and strong-flavored dish that has earned the adoration of both locals and travelers alike. So much so, that in 2011 CNN Go ranked penang laksa #7 in their "World's 50 Best Foods" list - and it's the only Malaysian dish included.

Bún chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory. Although bún chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama.

Jjapaguri is a Korean dish that consists of two types of instant noodles. It's also known as ram-den, a made-up word popularized in Boong Joon-Ho's movie Parasite, denoting a combination of ramen and udon. Jjapaguri combines Korean instant noodles such as Chapagetti (jajang ramen noodles) and Neoguri (udon noodles in a spicy seafood broth) for a budget comfort food item, while in the movie Parasite, the dish looks a bit fancier because it's topped with premium beef (hanu), showing how affluent the upper-class family really is. In order to prepare ram-don at home, just combine Chapagetti and Neoguri, then top it with a well-marbled sirloin steak and garnish it with chopped green onions, if desired.

Curry mee is a spicy noodle soup commonly eaten in Malaysia and Singapore (where it's often called curry laksa). It is a true fusion dish, influenced by Indian, Chinese, and Southeast Asian culinary traditions. It is one of the numerous varieties of laksa, the quintessential noodle soups of Southeast Asia. The basis for this creamy dish is made with curry and coconut milk which form the unusual sweet and spicy sauce. Although very similar to curry, the sauce for curry mee is usually much thinner, but still has a strong and rich flavor. Traditionally, thin rice noodles are used in curry mee, and they are often cut into smaller pieces in order to ease the consumption. Other ingredients include tofu puffs, prawns, and fishcakes. The most traditional versions of curry mee also include a very unusual ingredient - cockles, saltwater clams which are usually served raw. Before serving, the dish is spiced with a dollop of traditional chili sauce and chopped coriander leaves. Curry laksa is the favorite variety in Singapore, where it is often referred to only as laksa. In Singapore, it is the most common hawker-style dish, and many vendors prepare curry laksa as their signature dish.

Udon are thick and chewy Japanese noodles made from wheat flour. The noodles are round in shape and they have a firm and chewy texture. In their simplest form, udon noodles are served in kake udon, a noodle soup with a broth made with soy sauce, dashi, and mirin. Although kake udon is served hot, the noodles can also be served in a cold broth, usually during the warmer seasons. The toppings for udon are also seasonal, and they include tempura-battered vegetables, shrimps, sliced spring onions, fried tofu, or rice cakes. When served, udon noodles are picked up with chopsticks, then slurped down loudly. Udon dishes can be found in specialized udon-ya restaurants, buffet-style restaurants, and local eateries. There are numerous regional varieties of these noodles, which differ in size and thickness.

Curry udon consists of thick Japanese noodles made from wheat flour, served in a bowl of Japanese curry. Since it is a warming dish, curry udon is extremely popular during winter, and because things can get quite messy while consuming it, some curry udon restaurants offer disposable dibs to customers. The dish can vary in levels of spiciness - from mild to hot, depending on the curry. One of the most popular toppings for the dish is Shabu Shabu meat, thinly sliced so that it combines extremely well with the thick and chewy udon noodles.

Zhajiangmian is a Shandong specialt, consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste. There is also a vegetarian version of the dish that substitutes the meat with smoked tofu in the production of the sauce. Although the dish is native to China, it was embraced by the Koreans 100 years ago, when it was introduced to them by Shandong immigrants. In Korea, the dish is known as ja jang myun, and it is extremely popular because it is cheap, convenient, and casual. It has become so commercialized in Korea that it can even be bought in an instant ramen package.

Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients. Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.

Penang version of the dish known as Hokkien mee is significantly different from the varieties that can be found in other parts of Malaysia and Singapore. Often referred as prawn mee, the dish consists of a broth that is flavored with prawns and pork ribs, and which comes topped with ingredients such as sliced pork, rice and wheat noodles, bean sprouts, prawns, kangkong (water spinach), fried shallots, and boiled eggs. This hawker classic is usually served with a chili-based sauce. As the name suggests, the origins of the dish are among the Hokkien community who emigrated from Chinese province of Fujian.

Traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces. The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal. Laksam is traditionally enjoyed as a warm, hearty breakfast.

This Vietnamese dish combines marinated grilled pork, rice vermicelli noodles, and fresh leafy green vegetables and herbs. The ingredients are usually placed in a bowl and are then combined with nước chấm – a fish sauce that is typically enriched with lime or lemon juice, water, and sugar. Bún thịt nướng is usually associated with Southern Vietnam, and it is closely related to bún chả, which is regarded as a local specialty in Hanoi. Apart from its basic form, the dish has several regional varieties that may employ tofu or other types of meat and seafood.

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth. Both versions can be prepared with various vegetables or meats, typically beef, mutton or lamb. Popular in countries such as China, Kazakhstan, Kyrgistan, and Uzbekistan, lagman is often served on buffet tables, where each consumer might combine the ingredients according to personal preferences.

Beef chow fun is a Cantonese dish prepared by stir-frying previously marinated beef slices together with flat, wide rice noodles (hor fun), and bean sprouts. Because of the preparation method, beef chow fun is a true measure of any accomplished Cantonese chef. Specifically, it is necessary to get two things right: wok hei — the cooking technique of stir-frying the ingredients at high heat which imparts them with a special umami flavor; and pow wok — a way of quickly tossing the ingredients without the use of a spatula, which prevents sticking and does not break the delicate rice noodles. The origins of the dish are still unclear, but according to a folk tale, it was invented during World War II in Guangzhou. Today, this Cantonese stir-fry is typically served in yum cha restaurants and cha chaan teng - tea restaurants known for serving diverse and affordable meals.

Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage. All the ingredients are usually fried and coated in soy sauce, while some versions also incorporate shrimp paste, garlic, fried pork lard, and sometimes even yellow wheat noodles. Among the numerous theories about the origin of the dish, the most popular claims that it was invented in the Singaporean Teochew community by Chinese immigrants, while the name stems from Hokkien, char meaning fried and kway teow denoting flat rice noodles. Classic Teochew variety that is lighter and slightly drier than the Singaporean counterpart is especially popular in Malaysian Penang where it is considered to be a signature dish of the region. Originally, char kway teow was a poor man’s dish made by farmers and fishermen out of leftover ingredients. Realizing how delicious this combination is, they started selling it on the street, and it quickly caught on. Apart from Singapore and Malaysian Penang, a variety of char kway teow is also found in Indonesia. In Penang, some vendors still serve it on banana and palm leaves, the way it was traditionally served from its beginnings.

This beef-based version of pho is prepared with assorted cuts and parts of beef – the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam. Beef pho is usually flavored with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander. The dish is served piping hot in a bowl along with rice noodles, and it's typically topped with cilantro, sliced onions, and chopped green onions. On the side, you can often find a platter with bean sprouts, lime wedges, and sliced hot peppers so each person can add the garnishes to his or her liking. Hoisin and Sriracha sauces are also often-seen staples on the side.

Hailing from Fukuoka, hakata is one of the most famous ramen variety in Japan. The base of the ramen is tonkotsu (which is why it is sometimes, especially in Fukoaka, refered to as tonkotsu ramen, although there are various other regional varieties of tonkotsu ramen), the creamy pork bone broth which gives the dish its incredibly rich and layered taste. It is often only seasoned with shio (salt), and occasionally with shoyu (soy sauce) and miso (fermented soybean) paste. Hakata ramen is typically served with ultra-thin, straight, and firm wheat noodles, though it’s possible to choose the firmness of the noodles according to individual preferences. Although thin slices of chashu pork and chopped green onions are the most common, other typical additions to the broth include spicy mustard greens, ramen eggs, wood ear mushrooms, beni shōga (pickled ginger root), garlic, bean sprouts, mayu, and crushed sesame seeds. This ramen variety derives its name from the former port city and merchant quarter of Hakata, which, in 1889, was merged with the castle town of Fukuoka into one city that came to be known as Fukuoka city.

The savory, spicy beef noodle soup is the national dish of Taiwan and the source of immense pride for the locals. The dish is an ideal winter comfort food, typically consisting of beef, broth, vegetables, noodles, and spices. Beef noodle soup has a great Sichuan influence dating back to the 1940s, when China was in civil war and many Chinese people moved to Taiwan, creating this cross-provincial dish and incorporating chili bean sauce and Sichuan peppercorns into it along the way. Variations are endless when making this long-simmering stew, and in Taiwan, there are numerous side dishes to accompany it, such as seaweed and braised dried tofu. Today, there is even an annual Beef Noodle Festival held in Taipei, where various restaurants and cooks compete for the prestigious title of Best Beef Noodle.

Distinguished by the use of salt as the main seasoning in the broth, shio ramen is one of the four main flavor-based ramen categories. Like other ramen varieties, it combines three crucial elements: flavorful broth, noodles, and various toppings. Although pork is occasionally added, most versions employ seafood-based or chicken-based broths, which yield a light, clear soup with a strong, salty taste. The broth is usually paired with straight, thin noodles, and comes topped with Japanese-style pork belly known as chashu, scallions, hard boiled eggs, and wakame seaweed. Since salt is the oldest known seasoning used in ramen, shio is considered to be the oldest version of ramen, and although there is no substantial evidence, many believe that it was invented in Hakodate, where it is still the prevalent ramen variety.

The soy sauce based shoyu ramen is one of the four major groups of ramen - noodle dishes praised for their exquisite flavors. Noodles, broth, and various toppings are the three essential elements in every bowl of ramen. The dark and salty soup is what distinguishes shoyu from other varieties. It usually employs meat or seafood broth, which is mixed with a fragrant combination of kombu stock and soy sauce. Fresh curly wheat noodles are typically used in shoyu ramen. Cooked separately, they are served in a bowl and doused in the rich broth. Standard condiments served on top of ramen are most commonly slices of braised pork, bamboo shoots, fish cakes, onions, and quartered boiled eggs. The beauty of ramen dishes is that they are easily adaptable, and many different toppings can be added according to personal preferences. It is still not clear whether ramen was invented in Japan or China, but due to the usage of wheat noodles and soy sauce, it has certainly been influenced by the Chinese culinary traditions. Shoyu ramen is usually associated with Tokyo, and it is believed that it was one of the first ramen varieties. The best way to consume shoyu ramen is immediately after it has been prepared.

Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures. Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. Tender rice noodles are additionally flavored with sugar, tamarind, lime juice, vinegar, and fish sauce, and the dish is traditionally served with ground red chilis, white vinegar, sugar, fresh lime wedges, and fish sauce on the side, so each consumer can garnish the meal to their preference.

Pho is a Vietnamese noodle soup, Vietnam's national dish, street food, comfort food, and a way of life. It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity. Although it is classified as a soup, pho is served as the main course and the two bowls of it never taste the same. It is traditionally made with chicken or beef broth, where the bones simmer lazily for at least three hours until the broth is perfect. The addition of herbs and spices accentuates the flavors, and the chewy rice noodles, juicy beef slices, and crunchy sprouts elevate the dish to another level. There are two main types of Pho in Vietnam - one is Pho Bac, made in the northern parts of the country, with a clear, simple, delicate flavor and spices, without the herbs and garnishes found in Pho Nam, which is made in the southern parts of the country, with added spices, bean sprouts, various toppings, fish, and hoisin sauce. It is believed that pho derived from the French pot au feu, but regardless of the legend's truthfulness, pho still remains a staple of comfort food - warm, hearty, and delicious.

Bun bo nam bo is a traditional Vietnamese dish. The name holds a key to its basic ingredients and the location – bun means noodle, bo is for beef, and nam bo refers to the South of the country. The main ingredients include beef, rice vermicelli noodles, garlic, fresh herbs (cilantro, mint), and vegetables (carrots, cucumbers, lettuce, bean sprouts), while roasted peanuts and fried shallots are entirely optional. The noodles, vegetables, and herbs are arranged in bowls, while the beef is stir-fried and added on top. The whole bowl is garnished with peanuts and shallots before the dish is served.

This Vietnamese classic consists of a combination of flat rice noodles and yellow egg noodles that are served with a small amount of flavorful meat broth and crispy fresh vegetables and herbs such as banana blossoms, lettuce, cilantro, scallions, and Vietnamese coriander. The dish is incredibly versatile and usually comes topped with pork belly, chicken, shrimps, fish, boiled eggs, roasted peanuts, and fish crackers. Though it originated in Central Vietnam, more precisely the Quảng Nam Province, mì quảng is nowadays enjoyed throughout the country.

Liangpi is a noodle dish that originated in China's Shaanxi province. To prepare the dish, noodles that are made from either wheat flour, rice flour, or a combination of both are dressed with soy sauce, chili oil, and vinegar, while typical garnishing includes thinly sliced strips of cucumber, bean sprouts, and cilantro. The meaning of the name when translated is cold skin, referring to the chewy, thick, and translucent texture and appearance of the noodles, while their genesis, according to a folk tale, happened during the Qing Dynasty. Depending on what ingredients are used, several variations of the dish exist; liangpi from the city of Hanzhong is prepared with steamed garlic and hot chili oil, maijang liangpi is named after the black sesame paste that's used in the sauce, and shan xin gan mianpi is garnished with wheat gluten, mashed garlic, and bean sprouts in a sauce made with vinegar, chili oil, and salt. Liangpi is eaten cold, often as a snack, all year round.

Tsukemen is a noodle dish from Japan that is eaten in a unique way. Cold noodles are dipped in the accompanying soup, broth, or sauce, which are served hot in a separate bowl. The noodles can also be dipped in vinegar or spiced up with chili sauce before consumption. Unlike ramen, where the boiled noodles are placed in the soup bowl, tsukemen is characterized by first washing the noodles with water, which stops them from expanding. It is said that tsukemen is ideal for summer because it provides the wonderful flavors of ramen without the extra heat. The dish was invented in 1955 by Yamagishi Kazuo, a chef at Taishoken Ramen Restaurant, who discovered it when he ate the noodles with the leftover broth and soy sauce. With a few tweaks, he placed the dish on the menu and called it Tokusei Morisoba, and ever since then, the dish gained popularity. Today, it is a standard menu item in most ramen restaurants with a wide variety of broth bases, such as tomato or miso.

Traditional dan dan noodles are a true classic of Chinese cuisine. The star of the dish is a spicy sauce served with the noodles. Made with chili oil, preserved vegetables, Sichuan peppercorn, and sometimes sesame or peanut paste, the sauce bursts with heat and complex flavors. The meat, most commonly minced pork or beef, is also commonly included, but mainly acts as a garnish. In China, the varieties differ only slightly, but worldwide the traditional dan dan noodles have been adjusted to the more gentle western palate and use significantly fewer spices. The dish originated in the Sichuan province, and it is still one of the most common dishes in the area. The name itself comes from the way the noodles were initially offered to the Sichuan citizens and refers to the bamboo pole carried on the shoulders, which was used to transport the dish through the city streets. Today, the dish is usually served in restaurants, but is still equally attractive and retains the original flavors. Whether they are eaten hot or cold, dan dan noodles are usually served in smaller portions, as an appetizer, the main dish, and sometimes even as an accompaniment. Typical garnishes include sliced scallions, chopped peanuts, or sesame seeds.

Miso ramen is a flavorful dish made by cooking the miso base, broth, and vegetables in a wok. The concoction is then topped with bean sprouts, chopped pork, garlic, sweet corn, and (sometimes) local seafood such as crabs, scallops, and squids. The dish was invented in 1955 in Sapporo, when a customer in Aji no Sanpei noodle house asked the chef to put noodles in his pork and miso soup. In the 1960s, miso ramen's popularity had skyrocketed, and Sapporo still remains a paradise for ramen lovers, taking pride in its Ramen Alley, with over a dozen ramen shops scattered through the street.

Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style. The ramen is usually topped with scallions for brightness and vibrancy, bamboo shoots for a crunchy, nutty flavor, nori seaweed for crispness, and sweet corn for an even better flavor. The rich broth is developed by cooking the pork bones for a very long time, until the collagen and fat dissolve, resulting in a unique, creamy texture of the dish. In recent years, it has been quite trendy to add some mayu (burnt sesame or garlic oil) to the dish, giving it an even richer, bolder flavor.

Mee bandung is a Malay noodle dish that originated in Muar. The dish combines yellow noodles with a thick, spicy sauce that consists of chilies, onions, shrimp paste, and dried shrimps. Each mee bandung is topped with a variety of condiments that typically include halved boiled eggs, shrimps, fishcakes, vegetables, and occasionally beef, while the dish is best finished off with a splash of lime juice. The term bandung roughly translates as mixed or paired and is not related to a namesake Indonesian city.

Yokohama-style ramen or iekei ramen is a Japanese type of ramen originating from the Yokohama area and dating back to 1974. The dish consists of thick noodles and a stock that's a mix of creamy tonkotsu (pork broth) and soy sauce. The toppings include chashu pork, chopped seaweed, leeks, and spinach. There are also optional toppings and condiments such as minced garlic, sesame, preserved vegetables, and black pepper. The name of the dish means home-style ramen, and it was created by a former truck driver called Mr. Yoshimura, who'd opened his own ramen shop in 1974.

A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red curry paste. The broth is served with flat egg noodles and a choice of meat, which usually includes chicken, beef, and pork. It is topped with a handful of crisp fried noodles and chopped cilantro. The dish is commonly served alongside a variety of condiments such as fresh lime, pickled cabbage, shallots, and chilis. Even though the dish originated in the north of the country, it is still not totally clear how and when this famous noodle soup was created. The most probable theory claims that khao soi is a fusion dish which originated under the influence of Chinese Muslims, traveling from the Yunnan region through Myanmar, Thailand, and Laos. It is also believed that the soup is a variety of an old Myanmarese coconut soup made with rice noodles, which were also primarily used in khao soi and were later replaced with the more traditional egg noodles. Regardless of its confusing origin, today this flavorful soup is a genuine product of Northern Thailand, found in numerous eateries and restaurants across the region, representing an irreplaceable dish among the locals and a favorite among the tourists. Khao soi is also popular in the neighboring Laos. However, the Lao version employs other ingredients and is somewhat different than the Thai counterpart.

Biangbiang noodles, also known as belt noodles due to their broadness and length, are a specialty of Shaanxi province in China. The noodles are usually topped with vegetables and herbs such as spring onions, garlic, leeks, coriander, Sichuan peppercorns, cumin, and chili. There are two stories about the origin of these unusual noodles: one says that the name stems from the sound of handmade noodles being stretched and flapped, and the other one says that the word biangbiang was invented by a Chinese Emperor. Unusually, the word biang doesn't exist in the Chinese language, and it is made up of 57 strokes, the most of any Chinese character. Originally, the noodles were part of workers' meals, but they have recently become popular in elegant restaurants.

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.

Kungullur is the classic Albanian rendition of a pumpkin pie. It is made with layers of phyllo pastry that are stuffed with mashed pumpkin, butter, salt, and sugar. The pie is baked in the oven until the top is golden brown, and it is then dusted with powdered sugar for extra sweetness. This Albanian treat is typically enjoyed with a glass of hot or cold milk after the main course.

Chicken foot soup is a popular Jamaican one-pot dish featuring ingredients such as chicken foot, pumpkins, carrots, yams, potatoes, and seasonings such as pimento, thyme, and salt. It is traditionally prepared on Saturdays for dinner. The soup is served hot on its own, or accompanied by bread on the side.

Pulinkari is a traditional Indian curry originating from Kerala. The dish is made with a combination of red pumpkin (kaddu), cucumbers, and a ball of tamarind soaked in water. The vegetables are cooked until tender, then mixed with a paste consisting of red chili peppers, fenugreek seeds, and grated coconut. The combination is brought to boil and removed from the heat, then mixed with tempered mustard seeds. This sour vegetable curry is stirred well, then served hot. It’s a staple on numerous household menus in the region.

In order to make zucchini and squash stew, cubed zucchini and onions are fried with spices, then combined with water to make a broth. When the zucchini becomes tender, salt, sugar, and coarsely chopped peanuts are added for extra flavor. This hearty, simple, energy-packed stew is full of big, bold flavors, and is typically served piping hot. The vast majority of Chad’s population depends on agriculture, so Chadian cuisine is commonly quite filling, combining grains such as millet and rice, and vegetables such as cassava. When meat does make an appearance, it is usually in the form of chicken, goat, fish, or beef.

Sopi di pampuna is a flavorful pumpkin soup from Aruba that is commonly consumed throughout the Caribbean islands. Apart from pumpkin, other key ingredients in the soup are salted beef, heavy cream, cinnamon, Tabasco sauce, and vegetables such as onions, celery, leeks, and potatoes. The charasteristical deep orange color of sopi di pampuna is made by heating ruku seeds in hot oil, discarding them, and using the colored oil in the soup.

Zucchini alla scapece is a traditional Italian dish originating from Naples. It's made with a combination of large slices of zucchini, olive oil, mint, garlic, salt, pepper, and wine vinegar. The zucchini slices are fried in olive oil until golden and layered in a serving dish. The mint leaves, garlic, and seasonings are placed between each layer, and the dish is then drizzled with wine vinegar that was cooked with a bit of olive oil. Before serving, the dish is chilled, and it is then served as an accompaniment to meat or fish dishes. The words alla scapece in the name of the dish are derived from escabeche, a Spanish term for marinating ingredients with vinegar.

Erissery is a traditional Indian curry originating from Kerala. It's made with a combination of vegetables, legumes, and coconut. This mild curry contains yellow pumpkin, red beans (van payar), onions, grated coconut, cumin seeds, green chili peppers, turmeric powder, curry leaves, mustard seeds, and dry red chili peppers. The spices are dry-roasted, then combined with the other ingredients, and the combination is simmered until the vegetables become tender. Once done, erissery is usually served hot with steamed rice. This is one of the staple dishes served in onam sadya, a banquet-style feast of Kerala origin.

Sankhya lapov is a traditional Cambodian dessert that consists of a small pumpkin filled with creamy custard containing coconut milk or cream, palm sugar paste, eggs, and salt. It is usually prepared with kabocha squash, which is dark green on the outside and has a bright orange interior with a sweet flavor. The top of the squash is cut off, its seeds are removed, and the cavity is filled with the custard. The pumpkin’s top is then replaced, and the pumpkin custard is steamed until it is thoroughly cooked. Sankhya lapov can be enjoyed warm or chilled, and it is traditionally prepared for special occasions and religious festivals. In the Khmer language, sankhya means custard, while lapov translates to pumpkin. This sweet treat is also a typical dessert in Thailand and Laos, where it is known as sangkhaya fak thong and sangkhaya maryu, respectively.

Ayote en miel is a traditional dessert that’s especially popular in Nicaragua and Guatemala. The dessert is usually made with a combination of ayote (squash), sugar, cinnamon, ginger, allspice, and water. The mixture is simmered over medium heat until the squash becomes very tender and absorbs most of the sugary syrup. Once done, ayote en miel can be served warm or left to cool down, and it’s then served cold. This dessert is often accompanied by a scoop of ice cream or a cloud of whipped cream on the side. It’s typically served on occasions such as Christmas or Dia de los muertos on November 1st.

Zuf is a traditional Italian dish originating from the countryside of Friuli. The dish is usually made with a combination of pumpkin, flour, cornflour, water, milk, sage leaves, and salt. The pumpkin and sage leaves are cooked in boiling salted water. Once cooked, both are mashed with a fork and mixed with the two types of flour while stirring in order to prevent lumps. The heat is lowered and the mixture is cooked for about half an hour. The dish is served hot in individual bowls and it's often accompanied by a small ladle of cold milk. This pumpkin porridge is typically eaten for breakfast and it was usually served in the winter as a hearty meal for farmers and field workers. If desired, add a bit of butter to zuf for extra richness, or add sugar for more sweetness.

Verdure al cartoccio is a traditional Italian dish made by wrapping and cooking vegetables in parchment paper or aluminum foil (or both). Vegetables such as zucchini, carrots, green beans, spring onions, potatoes, or cauliflower are often used for this dish. Once cut, they are wrapped in baking parchment and baked until tender. It's important to note that the more soft, watery vegetables will take less time to cook than the firm ones such as potatoes and carrots. The vegetables steam during the process, and all juices stay in the paper. They are often served plain or with seasonings and a drizzle of olive oil. A sprig of tarragon, nutmeg, fennel seeds, or black pepper can be used to add more flavor, if desired. Verdure al cartoccio are usually served as an accompaniment to fish or roast chicken.

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

Risotto zucchine e gamberetti is a traditional Italian risotto. It's made with a combination of risotto rice, zucchini, prawns, olive oil, onions, white wine, stock, and seasonings. The zucchini are sautéed in olive oil and taken out, and the risotto is then prepared in a standard manner. A bit before it's done, the zucchini and prawns are placed into the pan with basil leaves, and the risotto is soon ready to be served. The dish is especially popular in the summer, and it's often served in coastal Italian towns.

Cazuela chilota is a traditional dish originating from Chile. This thick soup is usually made with a combination of mussels, pumpkin, cabbage, potatoes, garlic, carrots, hot peppers, rice, oregano, parsley, coriander, oil, salt, and black pepper. The mussels are fried in oil with minced garlic, hot peppers, garlic, salt, and pepper. The mixture is covered with water and simmered over medium heat. The vegetables are chopped and added to the pot along with rice. Cazuela chilota is simmered for about half an hour more, and it’s then often sprinkled with oregano, coriander, and parsley before serving.

Concia di zucchine is a traditional Italian dish originating from Roman Jewish cuisine. The dish is usually made with a combination of Roman zucchini (characterized by a slightly bitter flavor), olive oil, parsley, mint, garlic, and white wine vinegar. The zucchini is thinly sliced, fried in oil until golden, and sprinkled with salt. Next, the fried slices are layered in a baking dish and topped with chopped parsley, mint, a drizzle of olive oil, sliced garlic, and a sprinkle of white wine vinegar. The process is repeated until the dish is full, and it's then chilled overnight. Concia di zucchine is typically served as an appetizer in the summer or as an accompaniment to meat and fish dishes.

Bocadillo de verduras is a Spanish sandwich made with a hunk of bread that's filled with a variety of vegetables, usually roasted. The sandwich typically consists of a ciabatta bread roll or a Spanish-style baguette (barra de pan) that's been cut in half along the middle and filled with vegetables. Typical vegetables for the sandwich’s filling include zucchinis, peppers, eggplants, carrots, tomatoes, onions, artichokes, salad greens, broccoli, cauliflowers, and peas. The bread is sometimes broiled for added crispiness, while the sandwich's filling may also be enhanced with other ingredients such as queso de cabra (goat cheese) or queso fresco (fresh cheese), slices of salami, mushrooms, or eggs. This bocadillo sandwich variety makes for an excellent, filling snack, and it can be savored at numerous tapas bars in the country.

Ghapama is an Armenian dish typically prepared by stuffing a pumpkin with rice, various nuts and dried fruits, butter, honey, and cinnamon, but there are also some recipes calling for meat. The dish is traditionally prepared between New Year and Armenian Christmas, or on other similar festive occasions, but especially during autumn and winter, when pumpkins are in season. Once cooled, ghapama is served whole or sliced up in wedges, each appropriately sized as an individual portion. The popularity of the dish is so great it even has its own song titled Hey Jan Ghapama.

Khoresh kadu is a traditional Iranian stew that combines meat and zucchinis. Most recipes call for lamb as the meat of choice, but it can be replaced with beef or chicken. There are also some versions of this dish that don’t include meat at all. When preparing the stew, the meat is fried in vegetable oil with onions, garlic, tomatoes, and dried lime. The dish is seasoned with salt, pepper, and turmeric. Before they’re added to the stew, the zucchinis are usually gently fried. This thick stew is usually served with steamed Persian rice.

Simple, healthy, and inexpensive, daraba is a Chadian stew made with chopped okra, mixed vegetables, tomatoes, stock cubes, and smooth peanut butter, giving the dish a unique flavor. It is usually served with rice, boiled cassava, or boiled plantains on the side.

Charquicán is a flavorful Chilean stew that was originally made with dried and salted llama meat, pumpkin, onions, sweet corn, and potatoes as its main ingredients. Modern versions often employ ground beef instead of dried llama meat (due to its strong flavor) and top the dish with a fried egg. The name of the dish is derived from the Quechua and Mapuche word charqui, which means jerky. Apart from Chile, this hearty stew is also popular in Bolivia, Argentina, and Peru.

The most famous vegetarian dish in Paraguay is undoubtedly kivevé. This traditional dish is made with the most popular ingredients in Paraguay: pumpkin, cornmeal, and fresh cheese. It has an unusual light red color and a creamy texture, similar to polenta. The dish is not classified as sweet or savory, but rather lies somewhere in between. Usually, it is served as a side dish, especially when complementing traditional Paraguayan barbecues, but due to its slightly sweet flavor, it can be modified and served as a dessert. Sometimes, it can even be consumed as a light vegetarian main meal. The dish appeared in the 19th century during a time of hardship for the Paraguayans. It soon became famous because it was rich in calories and protein and used traditional ingredients which could be found in any Paraguayan household. However, even though humble in ingredients, kivevé is extremely rich in flavor, and soon after its origin, it became one of the most popular meals among Paraguayans. Today, it is considered a true symbol of Paraguayan culinary tradition and one of the national dishes of the country.

Valdiviano is one of the most famous and oldest Chilean soups. Since it is extremely popular throughout the country, it appears in numerous versions, but it typically consists of thin strips of beef jerky or charqui, onions, eggs various spices, and occasionally potatoes. It is believed to have originated in 1598 when the Spanish conquistadors suffered a significant defeat by the Mapuche people and had to withdraw to the secluded city Valdivia. Cut out from the main food supply routes, their diet relied heavily on beef jerky, which they used in many innovative ways, including this hearty soup that soon became a national favorite.

Often referred to as Turkish ratatouille, türlü is a flavorful vegetable stew with added meat such as lamb or beef. The vegetables used in the stew are typically zucchinis, eggplants, onions, okra, green beans, and potatoes. The stew is usually flavored with garlic, tomato sauce, bay leaves, cinnamon, and a variety of fresh herbs. After the slow-cooking process, it is recommended to serve türlü with steamed rice and yogurt on the side.

Hobak namul is a traditional side dish originating from South Korea. This version of namul is made with zucchini as key ingredients. Although regular zucchini can be used, it's recommended to use aehobak or Korean zucchini, if available, because it has more delicate flesh and thinner skin. The zucchini are sliced in half lengthwise, then once again into thin disks. The pieces are stir-fried and mixed with a combination of scallions, garlic, sugar, sesame oil, soy sauce, salt, and red pepper flakes. Once prepared, hobak namul is left to cool down, and it can be eaten chilled or at room temperature. The dish is traditionally served with steamed rice on the side, but it can also accompany galbi and bulgogi, or it can be used in bibimbap.

Piccalilli is a flavorful English relish consisting of chunks of small pickled vegetables such as cauliflower, onions, cabbage, carrots, and zucchini, combined with a rich sauce made with turmeric and mustard. Its taste is tart, pungent, and vinegary. The relish is usually served as an accompaniment to sausages, pies, cured meats, and various cheeses.

The main ingredients in this Afghan dish are chunks of pumpkin or squash that are slowly braised in a flavorful combination of onions, garlic, coriander, ginger, turmeric, chili peppers, and tomatoes. Borani kadoo can be enjoyed as the main course or a side dish. It is typically served garnished with garlic-spiked yogurt and naan bread on the side. The meal is usually consumed by scooping a mouthful with Afghan flatbreads, or it can be poured over white rice called challow.

Zarangollo is a common Murcian dish made with a combination of scrambled eggs and thinly sliced zucchinis and onions. Potatoes are sometimes also added to the combination. The dish is served warm or hot, and it is often used as a tapa in bars throughout the region, when it’s typically accompanied by a glass of wine. Zarangollo can also be served as a side dish accompanying a variety of fish dishes.

Dovlecei umpluţi is a Romanian dish consisting of green zucchinis that are traditionally filled with pork, rice, tomatoes, and onions. Other stuffings such as cabbage, rice, or mushrooms can also be used. The stuffed zucchinis are usually boiled in tomato juice and seasoned with bay leaves, salt, and pepper, but they can also be baked in the oven. Dovlecei umpluţi are typically accompanied by sour cream or yogurt.

Quibebe is a hearty and Brazilian soup or stew made from winter squash and onions. It has a very thick texture and is traditionally served before a larger entrée or the main meal. The dish is somewhat similar to curry due to the usage of chili paste, ground ginger, and coconut milk. It is recommended to garnish quibebe with fresh parsley.

Pumpkin pie is a traditional Thanksgiving dessert in the United States of America and Canada as a symbol of Fall and the harvest. Although it is hardly ever served in other parts of the world, some of the earliest recipes for the pie come from France, where it was known as tourte pompion. By the time it got to America, the name had changed to pompkin pudding, in a recipe by Amelia Simmons from 1796. Today, the traditional pumpkin pie consists of pumpkin-based custard that is baked in a pie shell. It is usually flavored with cinnamon, cloves, ginger, and nutmeg, while the top is decorated with whipped cream. Pumpkin pie remains a North American favorite, not only for Thanksgiving, but also during the festive times such as Halloween and Christmas.

Often compared to a frittata, an open-faced omelet, or even a soufflé, sfougato is a traditional Greek egg-based dish that may also be described as a crustless quiche. This savory specialty is typically made by combining beaten eggs with grated cheese and plenty of fresh herbs and vegetables. There are numerous versions of this dish across Greece, but some of the most common ingredients used for its preparation apart from the eggs include fresh onions, zucchinis, mint, dill, soft feta cheese and hard cheese such as Kefatolyri, breadcrumbs or salty crackers, milk, olive oil, salt, and pepper. Some versions also add ground beef or grated potatoes to the combination, and the whole thing is usually baked in a shallow baking dish until set. The name of this dish is believed to derive from the Greek word sfougari, meaning sponge, probably a reference to the resemblance of the cooked dish to a sponge. Sfougato can be enjoyed warm or chilled, and it makes for an excellent meze dish accompanied by a glass of ouzo on the side.

Kousa mahshi is a traditional Levantine dish that consists of zucchinis that have been cored and filled with a mixture of rice and minced meat. Typically, the vegetable used for stuffing is a type of summer squash called kousa, which is paler in color and smaller than a zucchini, while the traditional choice of meat is lamb, although beef can also be used instead of it. The rice-and-meat filling is usually flavored with samneh (clarified butter), fried onions, pine nuts, and herbs and spices such as allspice, coriander, parsley, cumin, and black pepper. Once stuffed, the zucchinis are typically simmered in water or broth (often tomato-based), while sometimes they can also be fried before the cooking process. There are many versions of this specialty, including kousa mihshi bi bandoura (stuffed zucchinis with tomato sauce) and kousa mihshi bi laban (stuffed zucchinis with yogurt sauce), and there are also vegetarian versions that call for using chickpeas instead of minced meat for the filling. Stuffed zucchinis are typically eaten as a main dish or a side, and they are usually served with accompaniments such as lemon wedges, steamed rice, mashed potatoes, yogurt, or bread.

Confit byaldi, a variation on the famous French ratatouille, is typically prepared with zucchinis, yellow squash, aubergines, tomatoes, onions, garlic, and herbs. It was invented by chef Michel Guérard when he was recreating traditional dishes in lighter versions. Guérard’s confit byaldi differs from ratatouille in two ways – the vegetables are not fried, and peppers are replaced with mushrooms. Later on, the famous chef Thomas Keller elevated the dish even further – he added pipérade (tomatoes and peppers sauce) at the bottom, and vinaigrette on top. The real challenge of preparing confit byaldi lies in the presentation – according to Thomas Keller, the vegetables should be presented accordion-style by using a palette knife.

Avial is an Indian dish with origins in the Kerala region, although it is equally popular in Tamil Nadu and Udupi. Its name means to be cooked, and the dish consists of a combination of vegetables, coconut, and curry leaves. Avial is an integral part of the Indian vegetarian feast called Sadhya. The key to making a great avial is to pay attention to the vegetables, which need to have contrasting colors, such as pumpkin, carrots, and beans. There are numerous theories and stories about the origin of avial. One says that a king did not like to see anything wasted, so he ordered his chef to make a dish out of vegetable leftovers, and avial was created as a result. Another one says that the dish was invented by Bhima, a warrior who was disguised as a cook during his exile, so he sliced some vegetables, boiled them, added coconut, and the dish became quite popular. Regardless of its origins, avial remains a colorful, tasty staple of South Indian cuisine.

Dovlecei pané is a traditional vegetarian dish originating from Romania. The dish is usually made with a combination of sliced zucchini, flour, eggs, oil, salt, and pepper. In order to make the fritters, the zucchini slices are dipped in flour and beaten eggs, then fried in hot oil on both sides. Before serving, the fritters are seasoned with salt and arranged on a plate. Dovlecei pané are often garnished with chopped parsley and accompanied by mujdei – a vinaigrette that's based on garlic, oil, and vinegar.

Haitian pumpkin soup is traditionally served on New Year's Day as a celebratory reminder of Haiti's hard-won liberation from slavery and independence from France. The soup was once a delicacy reserved only for white masters, while the slaves who prepared it were forbidden to eat it, but ever since January 1, 1804 — the day when Haitian revolutionary leader Jean-Jacques Dessalines declared Haiti’s independence—joumou has become a symbol of liberty that graces every Haitian's table on the first of every January. Apart from pumpkin or squash, the thick, savory joumou is loaded with various other vegetables, beef, and flavorings such as thyme, parsley, and chili peppers.

Koufeto is a traditional Greek sweet preserve or spoon sweet (glyko tou koutaliou) from the island of Milos. It is made by simmering pieces of local sweet white pumpkin in a mixture of water, sugar, and local honey, which is then combined with blanched almonds and lemon juice. The preserve is typically kept in glass jars, and it is sometimes flavored with cinnamon sticks. On Milos, this sweet specialty is usually associated with weddings and engagements, which is how the preserve earned its name the marriage sweet. Koufeto is usually enjoyed on its own, accompanied by a glass of cold water on the side to balance the sweetness. It is also often served with ice cream or yogurt.

Kabak dolmasi is a traditional Turkish dish made by stuffing zucchinis with a combination of ground beef or lamb, rice, onions, and tomatoes. The dish is flavored with parsley, salt, and pepper. When served, this meze dish is traditionally accompanied by plain yogurt or garlic yogurt.

Verdure gratinate al forno is a traditional vegetable dish originating from Italy. The dish has many versions, but it's usually made with a combination of eggplant, zucchini, potatoes, onions, carrots, olive oil, Parmigiano-Reggiano, bread, basil, and salt. The vegetables are washed, peeled, and cut into cubes or slices. They're placed in a bowl, seasoned with salt, mixed with ground bread, cheese, and olive oil, and then mixed or tossed well. Once prepared, the vegetables are placed on a baking sheet and baked for about half an hour. Once done, verdure gratinate al forno are typically sprinkled with chopped basil and served immediately, often as an accompaniment to meat dishes.

Hobakjeon is a traditional dish originating from South Korea. The dish is usually made with a combination of thinly sliced zucchini, flour, eggs, oil, and salt. The zucchini slices are sprinkled with salt, dredged in flour, dipped in beaten eggs, and cooked in oil over low heat on both sides until lightly golden brown. Once done, hobakjeon zucchini fritters are often served with rice and soy-sauce-based dipping sauces on the side. Although the dish can be made any time of the year, it's especially popular in summer, on New Year's (Seollal), and on Korean Thanksgiving Day (Chuseok).

Barriguitas de vieja (lit. old lady bellies) are Puerto Rican pumpkin fritters that are usually made with roasted kabocha squash, flour, eggs, sugar, and spices. The combination is spooned into hot oil and fried until it floats to the surface and develops a golden color. If properly prepared, the fritters should be crispy on the outside while remaining tender on the inside. It is recommended to serve them dusted with powdered sugar, ideally with a few scoops of ice cream on the side.

Porotos granados is the national dish of Chile. This hearty stew is made with corn, squash, and cranberry beans – known in Chile as porotos. The dish hails from the Mapuche tribe and reflects the powerful native heritage in Chilean cuisine. This dish was particularly popular during the times of hardship in Chile because it can be made with ingredients that are easily available. It is commonly served as comida, the main mid-day meal. Porotos granados was once made exclusively with seasonal ingredients, making it a dish that was mainly consumed during the summer harvest season. Today, the ingredients for porotos granados are available all year round, giving it a place on the table even when the summer months have passed away. It is always served hot with a dollop of pebre – a traditional Chilean pepper sauce

Kabak tatlısı is a classic Turkish dessert consisting of candied pumpkin. The pumpkin is peeled, cut, then baked in its own juices with sugar. When baked, it is traditionally topped with crushed walnuts and thick clotted cream called kaymak. If desired, a few cinnamon sticks or cloves can be added to the pumpkin pieces before baking. This dessert is especially popular during autumn and winter.

This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old Occitan word ratatolha, and the French word touiller, both meaning to toss, or to stir up, referring to the cooking process in which the ingredients are first simmered separately—seasoned with salt, pepper, and olive oil—and then tossed together and stirred into a vibrant vegetable medley. Though it wasn't until the 1930s that ratatouille was popularized, by the 1980s, the dish had become the star of any dinner party. Ratatouille can be enjoyed on its own, served either hot or cold, along with toasted garlic bread, or it can be dished out as a side to roasted or grilled meat mains, especially lamb and chicken.

Locro de zapallo is a classic Peruvian dish consisting of squash pieces, potatoes, evaporated milk, queso fresco, vegetables (onions, peas, corn), and aji amarillo peppers. Because the stew is quite light, many people had locro for dinner, then went straight to bed during Colonial times. When the stew is ready, it is recommended to serve it with white rice and fried plantains.

Bučnica is a comforting Croatian rolled pastry or strudel made with layers of thin dough that is filled with a combination of grated pumpkin, salt, fresh cheese, butter, sour cream, and eggs. The savory rolled pastry is baked in an oven until it develops a golden-brown color on the exterior, and it is recommended to serve it warm with a dollop of sour cream. Bučnica should always be well-baked and crispy, otherwise the filling will release the water and the pastry will lose its crispiness. It's especially popular in the summer as there is an abundance of young pumpkins which are ideal for the filling.

This is a variety of Italian pizza that is traditionally topped with mozzarella cheese, zucchini flowers, olive oil, and salted anchovies. If one is using the untraditional method, it is recommended to add some black pepper and garlic for extra flavor.

Turşu is the common name for a variety of Turkish pickled vegetables of all shapes, sizes, and colors, including eggplant, zucchini, onions, carrots, cucumber, beets, garlic, and grape leaves. The vegetables are placed in a jar with vinegar and brine, then stored for a few months. The tradition of pickling dates back thousands of years, when fresh vegetables were preserved over the year for consumption in the winter months. Turşu is often served as an appetizer, while turşu suyu–the flavorful pickle juice–is often served as a refreshment on hot summer days.

Dolma is Türkiye's national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khusrow II in the early 7th century. The popularity of dolma spread throughout the Muslim world, so there are numerous variations of the dish. Dolma is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur. As explorer Pietro della Valle wrote, "If it doesn't contain rice, it is not a Turkish dish." Nevertheless, the end result is always the same–delicious and flavorful stuffed rolls.

Domoda is the national dish of Gambia, a peanut stew made with or without meat and served over fluffy rice. If meat is used in the dish, it is usually beef, bushmeat, or chicken. If Domoda is made without meat, any available vegetables can be added into the stew, usually pumpkins and sweet potatoes. The vegetarian version is more popular than the meat version because meat is quite expensive in Gambia. The peanut sauce is rich and flavorful, consisting of ground peanuts, tomato paste, and fresh tomatoes mixed with onions or chili peppers. Filled with visually appealing, vibrant colors of the vegetables served over white rice, this hearty dish is believed to taste even better when reheated the next day.

The traditional version of this savory Greek pie employs a flavorful zucchini and feta filling which is placed between two layers of phyllo pastry, usually the homemade type that is slightly thicker than the store bought varieties. Similar versions of kolokithopita can be layered or prepared without the crust, while the filling can be adapted with additional ingredients and zucchinis can be replaced with winter squash. The pie comes in numerous shapes and sizes, and they can be enjoyed as a snack, an appetizer, or a light main course. The varieties prepared with winter squash are occasionally transformed into desserts, in which feta is left out, and the pie is doused in sugar syrup.

Frittata di zucchine is a traditional Italian egg-based dish originating from Tuscany. The dish is usually made with a combination of eggs, thin slices of zucchini, olive oil, salt, pepper, sage, and minced parsley. The zucchini slices are cooked in olive oil over high heat until soft and golden. The heat is reduced, and the mixture of beaten eggs, parsley, sage, salt, and pepper is then poured into the pan and cooked until the frittata is golden brown on both sides. Once done, frittata di zucchine is served warm.

Tangy and comforting, this beef soup, or ciorbă de văcuţă in Romanian, is a representative dish of traditional Romanian cuisine. Apart from beef, the soup usually contains a variety of vegetables such as celery stalks, onions, carrots, potatoes, bell peppers, cauliflower, or zucchinis, as well as seasonings, tomato paste, lemon juice, and (optionally) beaten eggs. The beef is typically boiled until almost tender and then cooked with sautéed vegetables. Like most Romanian soups and stews, it is traditionally laced with chopped lovage and parsley, or fresh dill. The soup is usually enjoyed hot, garnished with sour cream. Regional varieties of the soup can be found throughout the country, and it is often served in Romanian restaurants.

Tikvenik is a traditional Bulgarian pastry consisting of thin sheets of dough that are filled with grated pumpkin, coarsely ground walnuts, sugar, and cinnamon. This pumpkin dessert is a sweet version of banitsa, a phyllo pastry pie that comes in numerous varieties. When baked, tikvenik is sliced and usually dusted with powdered sugar. Tikvenik is often associated with winter season, and it is commonly served on Christmas Eve, but it can be enjoyed throughout the year, either as a delicious breakfast or a hearty dessert. It is recommended to pair tikvenik with a glass of yogurt on the side.

Turkish zucchini fritters are traditionally prepared with a combination of grated zucchini, flour, and eggs, while typical additions include white Turkish cheese, onions, and herbs such as parsley, dill, or mint. The fritters are usually pan-fried until golden and are typically served with plain yogurt or yogurt-based sauces on the side. They make an excellent appetizer or a perfect vegetarian side dish.

Mahshi is the name for a wide group of dishes which include a variety of vegetables stuffed with rice, vegetables, and meat. It is similar to dolma dishes, but the name is primarily used in Arabic, North African, and Eastern Mediterranean countries. The most common vegetables used as a container are cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some regions even cabbage and vine leaves. The stuffing for the vegetables typically uses rice as the base, which is usually flavored with region-specific spices. They can include mild Mediterranean spices such as parsley, dill, and bay leaves, or the more Oriental ones such as cinnamon, allspice, or mint. Already browned minced meat is occasionally added to the rice, but it can be omitted to create a vegetarian version of the dish. In some countries, the stuffing mixture is commonly combined with tomato sauce. Vegetables are usually cooked in broth until the rice is thoroughly cooked and the stuffing entirely infuses all the fragrant spices. Depending on the choice of ingredients, mahshi can be served as a nutritious main dish, as a healthy vegetarian meal, and even as an assorted starter. It is a dish with centuries-long tradition, which is held in high regard in all the regions and countries where it is prepared and consumed.

Paillassons de courgettes is a traditional French pancake or fritter that's especially popular in the south of the country, especially in Languedoc. It's usually made with a combination of zucchini, onions, eggs, flour, oil, salt, and pepper. The zucchinis are grated, salted, drained, and rinsed, while the onions are sautéed in oil until tender, and then mixed with the zucchinis. A mixture of eggs, flour, salt, and black pepper is whisked into a batter that's mixed with the onions and zucchinis, and it's then dropped by spoonfuls into a large pan with heated oil in it. The pancakes are flattened with a spoon and fried over medium heat on both sides until golden, but not brown. It's recommended to serve paillassons de courgettes with lamb cutlets or on their own a fresh green salad on the side.

Greek-style stuffed zucchini flowers are typically filled with a combination of rice, vegetables and various spices and herbs. If prepared with a rice stuffing, the blossoms are usually slowly baked in the oven, and if stuffed with other ingredients, they can also be baked or dipped in batter and shortly fried. They are best served accompanied by a spoonful of yogurt on the side. A similar dish is also found in Turkish cuisine, where it goes under the name kabak çiçeği dolması.

The pumpkin hats of Ferrara — as translated in English — are a type of fresh filled pasta made with a delicious filling of velvety, pre-cooked butternut squash, or zucca violina in Italian, and grated parmesan cheese, while nutmeg imparts a warm, sweet, and spicy flavor. Ferrara's signature pasta dish has a tradition dating back to the Renaissance: the first recipe was written in 1584 by Giovanni Battista Rossetti, the court cook of Alfonso II d'Este, Duke of Ferrara. Cappellacci are commonly served doused in melted butter, with fresh sage and a sprinkle of parmesan, but they can also be enjoyed with a tomato or meat sauce.

Picarones are a staple of Peruvian street food, the tasty, deep-fried treats that are also often referred to as the "Peruvian doughnuts". The dough is shaped into a ring and fried in hot oil, and picarones are then drizzled with a sweet cane syrup. It is believed that they were first prepared during the Spanish Viceroyalty in Lima and they were probably based on the Spanish buñuelos. The recipe was adapted by the locals who added sweet potatoes and squash to the dough, and a new dish was created. Picarones were later popularized by the nuns of Saint Claire's convent, and today they are especially popular during the religious festivities in October.

In Greece, fried zucchinis can be enjoyed as a meze or a side dish. The zucchinis are sliced, seasoned, and then simply dusted with flour or dipped in an egg batter before they are fried until crispy and golden. It is recommended to pair them with various dips such as yogurt-based tzatziki or garlicky skordalia.

Pumpkin risotto is a traditional autumn dish that is mainly associated with northern Italy, particularly with the regions of Veneto and Lombardy. The pumpkin can be prepared and puréed separately, or it is slowly cooked alongside short-grain rice, onions, white wine, and vegetable stock. The whole dish is occasionally enriched with nuts, sausage, or bacon and is usually finished off with the addition of butter and cheese such as Parmigiano Reggiano, Grana Padano or Taleggio. Like other types of risotto, the dish is always served warm.

Kürbis suppe or pumpkin soup is a simple dish typical of the traditional Burgenland cuisine. The soup is usually made with diced or grated pumpkin flesh that is lightly sautéed with vegetables before it is simmered in water, chicken stock, or beef broth until all the ingredients are tender. Typical vegetables used in the soup include onions, garlic, potatoes, carrots, leeks, and celery, while the selection of spices and seasonings usually includes salt, pepper, paprika, nutmeg, cumin, dill, and vinegar. The soup is commonly thickened with flour or cornstarch, and once cooked, it is usually combined with cream and puréed until it gets a smooth or porridge-like consistency. A bowl of this creamy pumpkin soup is typically enjoyed while it's still hot as an appetizer. Traditionally, the soup is served with crispy croutons and a dollop of sour cream drizzled with pumpkin seed oil on top.

The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. In Afghanistan, bolani is not only a popular street snack but it is also often prepared at home and usually served as a side dish. It is traditionally enjoyed warm, accompanied by coriander chutney and a creamy, mint-flavored Afghan yogurt dip called chakkah.

Although the most popular version hails from Naples, sfogliatella is an Italian pastry that comes in several regional variations. The one from Abruzzo is typically filled with a mixture of ragnata—local grape jam made with Montepulciano grapes—along with black cherry jam, toasted nuts, powdered cocoa, cinnamon, and sugar. The dough is repeatedly rolled and coated with lard before it is filled and formed in a clam-shaped pastry. This Abruzzo version was allegedly created sometime in the late 19th century by Donna Anna Guglielmo-Tabassi, who was a baroness of Lama dei Peligni. She was inspired by the original sfogliatella from Naples, but she wanted to create a new version that would use local ingredients. To commemorate her creation, the city has an annual festivity called Festa della sfogliatella. Nowadays, this pastry is enjoyed throughout the region, and it is a staple Christmas treat.

Niflette is a traditional French puff pastry tartlet originating from Provins in Seine et Marne. It is usually made with a combination of puff pastry and pastry cream consisting of egg yolks, flour, milk, sugar, and sometimes orange blossom water. The puff pastry is cut into rounds that are superimposed and a hole in made in the two upper circles. The holes are filled with pastry cream and the pastry tartlet is baked until golden brown. Once done, niflettes are sometimes sprinkled with icing sugar and then enjoyed piping hot with a cup of hot chocolate on the side. Niflette was originally made for All Saints Day, but nowadays it can be bought from mid-October to mid-November. The name is derived from the Latin ne flete, which means cry no more, as the pastry tartlets were given to crying orphans who came out of the church in the olden days.

Also known as rum baba, these small yeast dough sponge cakes are filled with raisins or currants, baked in a ring mold, and soaked in rum. The hole in the center of the cake is filled with either pastry cream, fresh fruit, or whipped cream. This dessert is believed to have been invented by pastry chef Nicolas Stohrer, who cooked for exiled Polish King Stanislas Lesczyńska when he came to France after his daughter’s marriage to Louis XV. Stohrer’s pâtisserie in Paris first began to sell baba cakes in 1730, while the addition of rum to the cakes has been noted in recipes since 1835. Some say that baba au rhum was named after Ali Baba, a hero from 1001 Nights and the favorite character of King Stanislas, while others say that the name stems from the Slavic word baba, which means “grandmother” or “old woman”. Baba au rhum are served on a plate with a traditional cherry garnish, ideally with a bit of whipped cream on top. Along with Poland and France, varieties of baba au rhum are also quite popular in Naples, Italy.

Strawberry gelato traditionally employs less dairy than the cream, chocolate, or nut based varieties. It should always be prepared with fresh strawberries that are usually puréed and then blended with water, lemon juice, and whipped cream. When thoroughly frozen, gelato fragola is characterized by its firm, creamy consistency, light pink color, and a refreshing and intense strawberry flavor.

Banket or banketstaaf is a traditional Dutch pastry consisting of puff pastry that is filled with almond paste. It is sometimes additionally brushed with fruit jam and garnished with cherries or almonds on top. The pastry is usually prepared during the Christmas festivities, and it is recommended to dust banketstaaf with powdered sugar, serve it sliced, and pair it with a cup of coffee.

Churchkhela is a traditional Caucasian candy that is shaped into a sausage. This candy is made by dipping a long string of nuts (usually walnut halves) in concentrated grape juice, then leaving the concoction to dry. It is so healthy and so nutritious that, in the past, it was even carried by Georgian warriors on their long journeys. Although walnuts are usually used in the preparation of churchkhela, they can be replaced by almonds, hazelnuts, or raisins.

Although it is believed to have its origins in Persia, zulbia or jalebi is an international dessert with variations that spread throughout the Middle East, India, and Asia. In its basic form, this sweet dessert is created by combining flour with yogurt or ghee, as well as baking soda or yeast to create a batter which is then poured in circular patterns directly into the sizzling oil. The final result is a crispy treat that is then doused in a thick syrup, which can be flavored with rosewater, saffron, honey, orange blossom water, or cardamom. In both Iran and India, zulbia is served on special occasions, and it is usually sprinkled with chopped pistachios or saffron threads. In India, it is occasionally paired with a dense, milk-based rabri.

Also known as Kempense galetten, these flavorful waffles are mostly popular in Belgium. They are characterized by a hard and crunchy texture. Upon consumption, the waffles become crumbly and buttery in the mouth. Despite their name, galettes campinoises should not be confused with the French galettes, which are essentially savory buckwheat pancakes.

Gelato alle mandorle is a traditional Italian gelato flavor made with almonds, while the base typically includes cream, milk, and sugar or honey. This gelato flavor is usually made with roasted almonds as they have a more intense aroma and flavor. The almonds are finely ground and turned into a paste before they are mixed with the creamy base. The result is creamy ice cream with a dominant almond flavor. It is typically garnished with chopped almonds.

Gelato al melone is a refreshing Italian gelato flavor made with fresh melons (cantaloupes). It is usually made with milk, eggs, sugar, and cream. The melons are pureed before they are added to the base. Variations sometimes leave out eggs or include condensed milk or mascarpone cheese. This light and refreshing gelato is available in many ice cream shops in Italy, and it is typically a seasonal summer flavor.

This gelato variety is characterized by a subtle coffee flavor which is achieved with the addition of strong coffee to the base of milk, cream, eggs, and sugar. Alternatively, the base can be infused with roasted coffee beans. Caffè gelato is a great substitute for a traditional coffee, especially in the warm summer months. The classic version is occasionally enriched with chocolate chips, while the gelato may come in the robust espresso version or as the more subtle mocha or café au lait gelato. In Italy, all varieties are popular and are found in numerous gelaterias throughout the country.

Pain aux raisins or escargot (lit. snail) is a French spiral-shaped pastry made with a combination of leavened buttery dough or sweetened bread dough, raisins, and crème pâtissière. Once filled, this sweet treat is baked until its edges become slightly golden. Pain aux raisins is traditionally served in the morning for breakfast, although it is also sometimes enjoyed throughout the day with café latte or black coffee.

These Italian carnival pastry fritters are made from dough that is cut into thin, rectangular sheets, which are then twisted into ribbons or kept flat with wavy borders. They are then deep-fried and usually finished with a sprinkling of powdered sugar. Sometimes called angel wings due to their appearance, this carnival treat has many names depending on the region, and every region in Italy seems to claim chiacchiere as their own. The recipe for chiacchiere contains some alcohol, an ingredient that also changes by region: in Sicily they use Marsala, while grappa is traditionally used in the northern parts of the country. Although chiacchiere are typical carnival treats, they are also prepared for Christmas, New Year’s Eve, and Easter, making them a true festive delicacy.

Peach gelato is one of the classic fruit-based gelato flavors. It is prepared with ripe puréed peaches that are either incorporated with milk, cream, eggs, and sugar, or combined with water, lemon juice, and whipped cream to create the base of the gelato. If made with fresh peaches, the gelato should have a light orange color, while the vibrant-colored varieties may signal a use of artificial ingredients. Gelato alla pesca is characterized by its subtle peachy flavor and a dense, creamy texture.

Fritule are traditional Croatian version of sweet, round fritters. They are prepared with a basic yeasted dough which incorporates eggs, flour, milk, butter, and sugar. Different varieties often employ raisins, grated apples, yogurt, and baking powder. The thick, buttery base is usually enriched with strong vanilla and citrus flavors, which give these small fritters a pleasant aroma and a distinctive flavor. The secret ingredient in the preparation of these miniature doughnuts is brandy. Rum, local fruit liquors, or strong spirits can all be incorporated into the velvety dough. They allow the fritters to stay crispy and light without absorbing too much oil from the deep-frying process. Traditionally, fritule are served dusted with powdered sugar, but modern versions often incorporate an array of different sugary toppings such as melted chocolate, whipped cream, or caramel. Fritule were invented as a festive treat, and they are usually consumed during the Christmas holidays and the carnival season. Although they originated in Dalmatia, today they are commonly found in many Croatian regions and enjoyed as a satisfying sweet snack or a nutritious dessert.

Originally a creation of Roman-Catholic monks, and now popular internationally, kringle is a delicious flaky pastry, usually shaped as a pretzel and filled with various ingredients. It was primarily introduced in Denmark, under the influence of Austrian bakers, and later it spread throughout Nordic countries and eventually to the United States, where it gained great success. Each region has created its distinct varieties, using local and seasonally available ingredients. In Denmark, kringle is usually made with either puff pastry or yeasted dough, filled with sweet concoctions that include butter and sugar, marzipan, and raisins. In the 19th century, Danish bakers introduced the tradition of preparing kringle to the United States, specifically Racine Wisconsin, where the pastry was slightly adapted to the now-famous oval shape. Kringle in Racine is always made with traditional Danish laminated dough, in which the pastry layers are generously spread with butter and filled with the lavish combination of fruits, nuts, or cream cheese. Both American and European kringle can be found in bakeries and grocery shops, but while the luscious American creations are usually enjoyed as desserts, the Danish prefer to eat their traditional pastry as an afternoon snack or a perfect accompaniment to coffee or tea.

Called rurki or rurki z kremem in Poland, this sweet specialty is a type of cream roll consisting of thin pastry that’s typically filled with whipped cream or pastry cream. It is often dubbed torpedo dessert due to its characteristic shape, and apart from Poland, there’s also a long-standing tradition of preparing this dessert in other countries. The origins of rurki are often associated with Türkiye and Bulgaria, where the dessert is known as torpil tatlısı and funiiki s krem, respectively. There are many variations of this sweet delicacy regarding the ingredients used for its preparation, the appearance, texture, and flavor of the rolls, and the type of cream used for filling the pastry. In Poland, rurki cream rolls are usually long and crispy, wafer-like tubes filled with thick and subtly sweet whipped cream, and they’re a staple street snack. In other countries, the cream rolls resemble soft and buttery bread rolls with flaky texture, and they are usually filled with pastry cream or custard cream.

Chiacchiere are popular Italian Carnival sweets with somewhat disputed origin—bugie, cenci, frappe, sfrappole, galani, frittole, lattughe and crostoli are just a few of the names by which they are known in the different regions of Italy, although the basic ingredients and quantities are always the same. According to a Neapolitan legend, they were invented when Queen Margherita of Savoy was entertaining her guests and she wanted to offer them something to nibble, so the court chef, Raffaele Esposito prepared these sweets, naming them chiacchiere, in honor of the Queen's "chitchat" with her guests. In Campania, chiacchiere are traditionally served with sanguinaccio, a rich, sweet sauce originally made with fresh pork blood, milk custard, and melted chocolate; but the modern variety is often made without blood.

Flemish waffle is a traditional Belgian product consisting of flour, yeast, butter, milk, eggs, salt, and vanilla sugar. Unlike Brussels and Liège waffle, the Flemish variety is usually consumed without any toppings after it has cooled down. It is recommended to prepare the waffles in large batches as they can be preserved for a few weeks if stored properly.

Modeled on the traditional Italian trifle dessert named zuppa Inglese, meaning English soup, this classic gelato flavor combines the sweet custard base with bits of cookies, lady fingers, or sponge cake. As the original dessert, which employs Alchermes herb liqueur, the gelato is also occasionally elevated with the addition of various liqueurs which are used to coat the sponge pieces before they are folded into or layered with the creamy custard base. Similar to the modernized versions of the cake, the ice cream can also include various additions such as candied fruit, and it is occasionally topped with a drizzle of melted chocolate.

Dating back to ancient Rome, maritozzi are traditional Italian sweet buns that are sliced in half, then stuffed with whipped cream. In Rome's pastry shops, maritozzi are a staple, usually bought for breakfast and eaten with coffee on the side. They're made with yeast, flour, eggs, sugar, butter, salt, fresh cream, and optional ingredients such as lemon and orange zest, candied orange peel, raisins, and pine nuts. The name of these buns, maritozzi, meaning almost-husband, refers to the young grooms-to-be who gave these sweet buns to their fiancées. In the past, maritozzi were the only sweets that were allowed to be consumed during Lent.

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

Gelato alla crema is a basic Italian ice cream characterized by its smooth texture and rich flavors, achieved by using milk, sweet cream, sugar, egg yolks, and a hint of orange. Once the ice cream is prepared, it can be consumed on its own, or used as a base for other ice cream types by adding different ingredients into it before freezing, such as chopped nuts, fruit pieces, or chocolate chunks.

Skalický trdelník is a hollow, cylindrical pastry product made by winding the soft dough on a roller called 'trdlo'. This unusually shaped pastry is produced in the northwestern part of the Slovak Republic, near the border with the Czech Republic to the north and the Myjava River to the south. According to food historians, a Hungarian general was in the town of Skalica in the 18th century, on the border between Slovakia and the Czech Republic, and his companion was a Transylvanian cook who had a recipe for this delicacy. Once the dough is on the roller, it is coated with egg whites and sprinkled with walnuts, almonds or apricots, baked until golden and sprinkled with caster and vanilla sugar. On the exterior, the trdelnik is golden brown but remains yellow on the interior. The dough is soft and has an aroma of chopped nuts, apricots, and vanilla. Enjoy it on various street corners, squares and fairs in Slovakia and the Czech Republic, freshly baked and wrapped in paper. In Hungary, there is an almost-identical, slightly larger pastry known as kürtőskalács, but unlike Skalický trdelník, it is not protected under the EU law.

Cioccolato fondente denotes a classic dark chocolate gelato flavor that is characterized by a bold, lingering chocolate taste. It is prepared with high-quality chocolate that is combined with a base of milk, cream, eggs, and sugar. Sugar and milk perfectly complement the dark, tart chocolate making this gelato flavor one of the favorite options in many gelaterias. The variety that uses a higher percentage of dark chocolate usually goes under the name cioccolato extranoir.

This classic gelato flavor is prepared with a base of milk, cream, eggs, and sugar that is enriched with flavorful vanilla beans. Like other gelato varieties, it is characterized by its dense, creamy texture and is often used as a base to which nuts, fruit, or other ingredients are added to create new flavors. Though one of the original types of gelato, this frozen vanilla-based delicacy remains as one of the most popular gelato flavors.

Leche frita is a delicious Spanish dessert consisting of a sweet, firm milk-pudding encased in a crunchy fried shell of eggs and flour. It is made with flour, cornstarch, sugar, milk, eggs, butter, and olive oil. The whole concoction is flavored with cinnamon. Leche frita, meaning fried milk, can be served cold, at room temperature, or hot, ideally with a scoop of ice cream on the side. Although this old dessert has murky origins, it is believed that the first versions were made by nuns who used to sell these treats to help maintain their convents. Nowadays, it is a popular street food item that can also be found in pastry shops and restaurants.

This Hungarian tube-shaped pastry popularly known as chimney cake traces its origin to the medieval era Székely Land—back then a part of the Kingdom of Hungary. The first known recipe titled Kürtős kaláts’ à la Mrs Poráni was found in a 1784 cookbook written by Transylvanian countess Mária Mikes de Zabola. The pastry shells are made from sweet yeast dough that is rolled in granulated sugar, basted in melted butter, and spit-roasted over charcoal. Freshly baked, kürtőskalács shells can be topped with additional ingredients such as ground walnuts or powdered cinnamon, but they're also often filled with ice cream or whipped cream. Kürtőskalács was once a festive treat favored by the Hungarian upper class, but over time it spread among the common people and became a part of everyday consumption, readily available as a street snack, and a big hit at festivals or similar outdoor events. An almost identical but slightly smaller Czech version of this sweet pastry goes under the name trdelník. Though it is highly disputed where it originally appeared, the pastry has undoubtedly become a vital part of Czech and Hungarian street food culture. Slovakian version, known as Skalický trdelník holds a PGI (Protected Geographical Indication) status under the EU law.

This internationally known, decadent, and sugar-packed dessert is usually made with a mixture of flour, sugar, yeast, and salt, which is deep-fried and then bathed in syrup or honey. The origin of lokma fritters is ancient but often debated. It is presumed that they first appeared in Greece or Turkey, though some suggest Arabic origin. The dish is considered to be one of the oldest recorded desserts in Greek history. It is said that the pastries were even given to winning Olympians as a treat and were called honey tokens. Loukoumades, or loukmades in Cyprus, can be found throughout the streets of Greece, in shops selling nothing else but this caloric dessert. Alternatively, loukoumades can be topped with Greek cheese, chocolate, sesame seeds, or walnuts. In Turkey, lokma fritters are best enjoyed while still warm. They are drizzled with honey or syrup and can occasionally be sprinkled with either ground cinnamon, walnuts, or pistachios. The name probably stems from from Arabic luqma, meaning bite or mouthful, and it is said that lokmas were first prepared in Turkey by the sultans' cooks in palaces of the Ottoman Empire, though the oldest documentation of a similar dish was even found in the tomb of Ramses IV. In some Middle Eastern and Levant countries, this dessert is known as luqaimat or luqmat al-qadi, which roughly translates as judge's mouthful. The deep-fried balls are usually covered with date syrup, honey, or flavored syrups, while some prefer them sprinkled with various seeds. They are also often flavored with saffron or cardamom. The dessert is traditionally made in the month of Ramadan, and consumed after iftar, or breaking the fast. The dish is also found in some African countries, where it appears under various names.

Elongated, crispy, crunchy and intensely fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Although some may argue against consuming these sweet treats, warning others about the dangerous effects of sugar and fat on human bodies, the popularity of churros throughout the world doesn't seem to wane. Originally invented by Spanish shepherds who could easily cook them in a pan over an open fire, today these unusually shaped, cinnamon sugar sprinkled twists are most commonly eaten in Spain and Latin America as a hot breakfast food, accompanied by a strong cup of coffee or a cup of thick hot chocolate. Their characteristical shape is achieved by pressing the dough through plastic tubes so it emerges on the other side in thin, ridged ropes. Although churros are a Madrid specialty, the ones found in Seville are often praised because they differ in a lighter and more delicate texture. In Cuba, they may be filled with guava, in Mexico with dulce de leche, and in Uruguay with cheese. Regardless of the varieties, churros are an indulgence that must be tried at least once.

This classic flavor combines hazelnuts and milk chocolate into a rich, smooth gelato. Though similar to the bacio flavor, gianduia is typically prepared with milk chocolate and does not incorporate crushed hazelnuts. It was modeled on gianduia, an iconic Italian cocoa, sugar, and hazelnut paste that was initially introduced in the 19th century. Similar to the gianduia confection, the gelato is also usually associated with Piedmont, a region famous for its hazelnuts, but it is commonly found in numerous gelaterias throughout the country.

Many Italian gelato varieties have been modeled on the popular desserts. The same goes for zabaglione, a gelato flavor that replicates the taste of the velvety zabaglione custard. Similar to the dessert, this gelato is made by whisking egg yolks and sugar until the combination transforms into a smooth, foamy cream. The custard is then incorporated into a base of milk and cream, and the mixture is traditionally enriched with wines that are high on the sweet scale, such as Marsala or Vin Santo. This frozen version of the zabaglione dessert is popular throughout the country, and though it is best enjoyed plain, it is occasionally topped with fresh seasonal fruit.

Italian bacio is a classic gelato flavor that combines hazelnuts and chocolate. It was inspired by the famous bacio Perugina, a popular chocolate confectionery consisting of gianduja and chopped hazelnut filling, all topped with a whole hazelnut and coated in dark chocolate. The name translates to a kiss, denoting a combination of ingredients that perfectly complement each other. Similar to the confectionery product, this gelato variety is characterized by its pale brown color and a nutty flavor that is often elevated with the addition of chopped hazelnuts.

Translated as flower of milk, this subtle gelato flavor is created with nothing more than milk, cream, and sugar. Though simple, it is considered to be one of the toughest varieties to master, because it offers clean, delicate flavors that are not overshadowed by additional ingredients. Because of this, it is a favorite among true gelato experts, although it is still relatively overlooked compared to the more elaborate gelato creations.

The refreshing lemon gelato is prepared with a base of milk, cream, eggs, and sugar that is typically enriched with lemon juice, lemon zest, and occasionally limoncello. The taste of lemon should not be overpowering, and the emphasis should be on the delicate flavors and the dense, creamy texture of the gelato. Though it is mainly enjoyed plain, lemon gelato is occasionally garnished with fresh basil or candied lemon peel.

Brussels waffle is one of the two Belgian waffle varieties, a delicious cake enjoying the status of Belgium's national dessert. The waffle is made from a thin, yeasted batter that is baked in a specially-designed appliance, giving the waffle an unusual, checkered pattern. The thin, runny batter helps in creating defined edges and a perfectly rectangular shape of the cake. However, the most important addition is the leavening agent, in this case, yeast, providing airiness and lightness. Although the waffle is light on the inside, it is crunchy and crispy on the outside, with an appealing golden-brown color. This traditional Belgian dessert is usually sold at bakeries and numerous food stands across Belgium. It is almost always eaten by hand and is rarely served in restaurants. Traditionally, it is served plain or dusted with powdered sugar. However, modern Brussels waffles are often topped with ingredients such as chocolate, whipped cream, caramel, or sliced fruits.

Stracciatella is a variety of Italian gelato (ice cream), consisting of milk, cream, and sugar, with chocolate bits swirled inside the mixture. It was originally invented in 1962 at the Ristorante La Marianna in Bergamo by Enrico Panattoni, who first decided to crack pieces of chocolate into the ice cream. He was supposedly inspired by the soup of the same name, made by cracking eggs into a broth, a process similar to cracking chocolate into gelato. Stracciatella is characterized by its smooth texture with a slight crunch. Its name is derived from the Italian stracciare, meaning to tear or shred into pieces. Today, stracciatella is one of the most popular ice cream varieties in the world.

Zeppole are a fried dough specialty that is found throughout southern Italy, consisting of deep-fried dough that is typically topped with sugar and can be filled with custard, jelly, pastry cream, or a combination of honey and butter. Some version of it might have originated in Ancient Rome, but its modern form was conceived sometime in the 18th century in Campania and made popular in the 19th century by the Neapolitan baker Pasquale Pintauro. The sweet treats are traditionally prepared for the festival of St. Joseph on March 19, and in the past zeppole were only served on that day every year, providing an opportunity in which the wealthy and the poor both shared the same meal. The name of the dish stems from the Arabic word zalābiyya, meaning fried soft dough. Today, there are numerous recipes and variations for zeppole, including fillings such as ricotta cheese, chocolate, candied fruits, and even anchovies.

Cioccolato is a variety of Italian gelato that is prepared with chocolate and cocoa powder as the key ingredients alongside cream, sugar, and milk. The final product, if made properly and churned at low speed, should have a dense and velvety texture, and a rich, dark brown color. Not much is known about the origins of chocolate gelato, although it is a fact that the first frozen chocolate recipe had been published in Naples in 1692, in a book called The Modern Steward.

These decadent, crispy fried pastry tubes filled with luscious ricotta cheese cream are perhaps one of Sicily's best known desserts outside of Italy. Cannoli are believed to have originated around Palermo during the 9th century, while Sicily was under Arab rule. Legend has it that they were originally prepared by the women of the ancient city of Qal'at al-Nisā' (lit. castle of women), the modern-day Caltanissetta, which at the time served as the harem of a Saracen emir. Later on, the recipe later somehow found its way to the monasteries of Palermo where nuns would prepare this lavish dessert during the carnival season. Cannoli have come a long way since then, becoming incredibly popular not only throughout Italy, but also in North America, where they were introduced by Sicilian immigrants in the late 19th century. Furthermore, thanks to one of the most famous lines from the movie The Godfather — "Leave the gun. Take the cannoli." — by the end of the 1970s, this dessert had attained a truly iconic status. Although people in the United States are familiar with different variations of this classic recipe, cannoli in Sicily are still prepared in a more traditional way. The crispy pastry shells are typically flavored with cocoa, suet, and Marsala wine, while the delicate freshness of the sweetened ricotta is sometimes enriched with orange blossom water, candied orange peel, chocolate, zuccata candied pumpkin, or finely chopped pistachios. The name is derived from canna, a cane reed that’s cut into sections and used as a mold for frying the pastry shells, although metal cylinders have mostly replaced canna nowadays. And last, but certainly not least, cannoli shells are always filled just before serving to prevent them from getting soggy, ensuring the perfect feel of crunchiness against the creamy filling.

Bergische waffles are traditional German waffles originating from the Bergisches Land area. They’re usually made with a combination of flour, sugar, butter, vanilla, eggs, baking powder, and milk. What differentiates these waffles is that they are always heart-shaped but also more crisp and less dense than their Belgian cousins. Traditional accompaniments include whipped cream and pitted sour cherries. Bergische waffles are usually not served for breakfast but as an afternoon treat, especially on Sundays, when they’re occasionally served with rice pudding.

A staple at every Italian gelateria, nocciola is a classic hazelnut gelato. It is prepared with a fragrant hazelnut paste that is combined with a base of milk, cream, eggs, and sugar to create a creamy treat that is characterized by its nutty flavor. The best hazelnut gelato in Italy is produced from Piemonte hazelnuts, which are considered the finest variety for the confectionery industry. They provide the delicate, nutty flavor and the characteristic aroma. Nocciola or hazelnut gelato is often combined with chocolate to create bacio—another popular gelato flavor—but most gelaterias offer it on its own, as an essential addition to their offer.

Pain au chocolat is a French viennoiserie roll made with a combination of rectangular, yeast-leavened dough and a few chocolate sticks or chocolate ganache. The filled dough is rolled, baked, then served, ideally while still hot or warm. This flaky pastry can be bought at numerous French bakeries and supermarkets. Interestingly, another name for pain au chocolat is chocolatine, and it is mostly used in the southwest of the country. In Bordeaux, there is even a case where customers had to pay more if they ordered a pain au chocolat rather than a chocolatine. It is believed that the southwest stuck with chocolatine because it is similar to the Occitan word chicolatina. Regardless of these "name wars", in France, one should never refer to pain au chocolat as a chocolate croissant.

Sfogliatella is one of the most famous Italian pastries, with many regions offering their spin on the recipe. Although traditionally associated with Naples, it is believed that the original sfogliatella was invented around 1700 on the Italian Amalfi Coast, as a creation of nuns from the Santa Rosa monastery. This version was filled with luscious custard cream and black cherries preserved in syrup, and although the nuns were forbidden to have contact with the external world, the recipe was somehow obtained by a Neapolitan chef who started preparing his variety of these delicious sweets which soon became a Naples favorite. Nowadays, they are offered in two main varieties: riccia and frolla. Sfogliatella riccia is regarded as the traditional and the most common variety. It is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Sfogliatella frolla has the same filling, but it is round-shaped and made with shortcrust pastry. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. It is a very popular dessert in the United States, with their version typically being much larger than the original. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.

Crêpes beurre sucre is a French dish of crêpes that have a butter and sugar filling. The preparation starts with making the crêpes. Once each individual crêpe is cooked, it is smeared with butter (typically, unsalted butter) and sugar, then folded twice to get a triangle shaped-pancake. Variations exist. For example, some variations only have a butter filling, and the sugar is sprinkled over the folded pancake, or instead of granulated sugar, powdered sugar is used. Also, once the crêpes beurre sucre are done, they can be shortly cooked in a mixture of sugar and butter for more flavor and aroma. It's a simple, yet classic dessert that can be found in any French crêperie.

Graffe are soft Neapolitan fried sweets that are traditionally prepared for Carnival. It is believed that they were inspired by famous Austrian krapfen. The main characteristic of these leavened, doughnut-shaped fritters with a hole in the middle is their softness, achieved by the addition of moist, cooked potatoes in the dough. After the frying process, graffe are repeatedly tossed in granulated sugar until they are coated in it, and are then enjoyed right away - they taste the best while still warm.

Brioche con gelato is a traditional Italian dessert hailing from Sicily. This dessert sandwich consists of a soft, buttery brioche bun that's stuffed with a generous amount of gelato. It's especially popular during the hot summer months, and it's sometimes even eaten for breakfast. If desired, finish it with a sprinkled of chopped nuts and a pinch of powdered sugar for extra flavor.

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. Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits.

Poffertjes are small, round, and puffy Dutch pancakes made with yeast and buckwheat flour. They are baked in a special pan called poffertjespan, and usually served warm on a piece of cardboard paper when prepared outdoors, at festivals and outdoor events. They are consumed as a snack, and are rarely eaten for breakfast. Traditionally, poffertjes are topped with melted butter and powdered sugar, although there are a number of other, non-traditional toppings such as whipped cream, fresh fruit, or rum. During the Christmas and New Year period, poffertjes can be found throughout Dutch streets at numerous street carts. It is believed that poffertjes have roots in a Dutch Abbey, where they were used as a type of communion host. When the churchgoers tasted the small pancakes and liked them, poffertjes became very popular, so local stallholders seized the opportunity and started selling them as snacks. The first recipe for poffertjes is found in a cookbook from the mid-1700s, when the dish was considered a poor man's meal. Today, poffertjes are a staple of most Dutch weddings, birthday parties, and various festive occasions.

Delicious and fragrant waffles are the most famous Belgian culinary trademark. Made with thick dough or thin batter, the cakes are baked in a specially designed waffle iron which creates an unusual checkered pattern on the top and bottom of each cake. In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture. However, this distinction is only recognized in Belgium, while everywhere else in the world, this popular dessert is known simply as the Belgian waffle. Even though waffles have been present in Belgian cuisine since the Middle Ages, and were initially made with a mixture of barley and oats, they were made famous at World’s Fair, held in New York in 1964. Maurice Vermersch, the innovator of the modern waffle version, decided to offer the waffles to American citizens, which proved to be a big hit. Since then, waffles have become a common breakfast staple in traditional American diners. However, in Belgium, waffles are regarded as street food - they are almost always eaten by hand, on-the-go. They are usually served plain or dusted with powdered sugar, but modern versions may be topped with anything from whipped cream and chocolate to caramel or sliced fruits.

Nutella crêpes is a popular variation of a sweet crêpe that is generously spread with Nutella, a hazelnut cocoa spread. This indulgent treat combines the soft, warm texture of a freshly made crêpe with the rich, creamy flavor of Nutella, making it a favorite among both children and adults. A basic crêpe batter made with flour, eggs, milk, a pinch of salt, and sometimes a little sugar and vanilla for added sweetness is cooked on a flat griddle or in a crêpe pan to create a thin pancake. Once the crêpe is cooked to a light golden brown and is still hot, a generous amount of Nutella is spread over one-half or the entire surface of the crêpe. The crêpe is then folded in half and often folded again to create a triangular or a fan shape, making it easier to eat. Additional toppings might be added on top of the Nutella, such as sliced strawberries, bananas, chopped nuts, whipped cream, or a sprinkle of powdered sugar for extra flavor and texture. Nutella crêpes can be found at street vendors, crêperies, and cafes worldwide, and it is especially common as a treat to be enjoyed at festivals, fairs, or as street food.

Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic texture should always remain dense and creamy. Due to the high prices of pistachios and pistachio paste, many gelaterias nowadays opt for cheaper replacements, but the best pistachio is considered to be the grown in a small Sicilian town of Bronte.

Crêpes sucrées are sweet crepes, a type of very thin pancake originating from France. The term "sucrées" means "sugared" in French, indicating that these crepes are meant to be served with sweet fillings or toppings. They are made from a simple batter consisting of flour, milk, eggs, a pinch of salt, and sometimes a bit of sugar and butter. Unlike their savory counterpart, known as "crêpes salées" (or "galettes" in some regions of France), sweet crêpes are usually made with white wheat flour and often have a bit of sugar added to the batter. Sweet crepes can be filled or topped with a variety of ingredients such as powdered sugar, whipped cream, fruit preserves, fresh fruits, nutella, honey, and maple syrup. Crêpes sucrées are enjoyed as a dessert, a sweet snack, or even as a breakfast dish in France and around the world.

These thin pancakes are made with wheat flour, and have origins in the French region of Brittany. Although they are a French staple and a national dish, crêpes are so popular that they have spread worldwide since the turn of the 20th century, when white wheat flour became affordable. These delectable treats are made with flour, eggs, milk, and butter whipped into a thin batter, which is then poured in a crêpe pan and fried. The tradition is to flip them in the air as they cook, and they say that if you catch it in the pan, your family will be well-off for the rest of the year. The word crêpe is derived from the Latin root crispa, meaning curdled. Crêpes are one of the best-known French desserts, and they are commonly filled with various sweet fillings such as jam, chocolate, berries, or whipped cream. They can also be stuffed with savory ingredients such as ham, sausages, cheese, spinach, eggs, or mushrooms. Eaten hot or cold and found in crêperies throughout France and beyond, these delicious pancakes are a true worldwide hit.

Pastel de nata is a traditional Portuguese 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.