Travel Global, Eat Local.

A Session IPA (India Pale Ale) is a style of beer that merges the hoppy characteristics of a traditional IPA with a lower alcohol content, making it more suitable for extended drinking sessions. Typically, Session IPAs have an alcohol by volume (ABV) ranging between 3% and 5%, significantly lower than the standard IPA, which often has an ABV of 6% to 7.5% or higher. Despite the reduced alcohol content, Session IPAs retain the bold hop flavors characteristic of IPAs, featuring aromatic profiles with notes of citrus, pine, floral, or tropical fruit. The malt backbone is lighter and less sweet, allowing the hops to shine while providing a crisp, refreshing finish. This combination of strong hop flavors and a lighter body results in a beer that is flavorful yet easy to drink, making it ideal for social settings or long afternoons. Session IPAs have gained popularity, especially among craft beer enthusiasts who enjoy the vibrant hop-forward flavors of IPAs but prefer a beer that is less intense and more drinkable. Many breweries now offer Session IPAs as part of their regular lineup, catering to those who seek a flavorful beer without the high alcohol content.

Qaymar (also spelled geymar) is a rich, creamy dairy product commonly consumed in Iraq and other parts of the Middle East. It is similar to clotted cream or kaymak found in Turkey. Qaymar is made by slowly simmering raw buffalo milk (or sometimes cow's milk) until the cream rises to the surface. The cream is then skimmed off and left to cool and thicken into a luscious, velvety layer. Qaymar is traditionally enjoyed as part of breakfast, served with honey, date syrup, or jam, and often paired with flatbread or pastries like kahi in Iraq. It is prized for its luxurious, mildly sweet flavor and smooth, rich texture, making it a favorite in Iraqi households and throughout the region.

Petit Verdot is a red wine grape variety known for its deep color, robust tannins, and rich flavors. Originating from the Bordeaux region of France, Petit Verdot is traditionally used as a blending grape in Bordeaux wines, particularly in the Médoc and Graves appellations. Due to its late ripening, it was often challenging to fully mature in Bordeaux's cooler climate, leading to its limited use. However, it has gained popularity in other wine regions with warmer climates, such as California, Australia, and South America, where it can ripen more consistently. Petit Verdot wines are characterized by their intense color and strong tannic structure. The flavor profile typically includes dark fruit notes such as blackberry, black cherry, and plum, along with complex aromas of violet, sage, and leather. As the wine ages, it can develop additional flavors of spice, chocolate, and earthy undertones. In Bordeaux, Petit Verdot is primarily used in small quantities to add color, tannins, and aromatic complexity to blends dominated by Cabernet Sauvignon, Merlot, and Cabernet Franc. Its contribution helps enhance the overall structure and aging potential of the wine. In regions outside of Bordeaux, Petit Verdot is increasingly being produced as a single-varietal wine, showcasing its unique characteristics. These wines tend to be full-bodied with high tannins and acidity, making them suitable for aging. They often require some time in the bottle to soften and develop their full range of flavors. Petit Verdot wines pair well with rich and hearty dishes due to their bold structure and intense flavors. They are an excellent match for grilled or roasted meats, such as beef, lamb, and game, as well as dishes with robust sauces and strong cheeses.  

Maltese nut fudge hails from the time when the island was under Arabian rule, and over time it became an important part of local cuisine. Ħelwa tat-tork is made by dissolving tahini and sugar in water to form a dense paste which is then studded with whole roasted almonds. In Malta, this delicious nut fudge is traditionally served after lunch or dinner, and it is typically enjoyed with coffee.

Tal-majjal u patata is a traditional casserole originating from Malta. The dish is usually made with a combination of pork, potatoes, onions, garlic, hot peppers, fennel seeds, olive oil, salt, and black pepper. The garlic and onions are sautéed in olive oil. The potatoes and pork are cut into cubes and added into the pan. The ingredients are well stirred, and the hot peppers, fennel seeds, salt, and pepper are then added to the mixture. Some water is added to the dish and it's baked in the oven in a casserole dish until everything is tender and fully cooked.

Bidni is an ancient and indigenous Maltese variety of olive known for its unique genetic heritage and high-quality oil production. The name "bidni" comes from the Bidnija area in Malta, where these olives have been traditionally cultivated. The Bidni olive tree is hardy and resistant to harsh weather, pests, and diseases, making it well-suited to Malta's dry Mediterranean climate and rocky soil. The olives are small, dark, and have a distinctive, rich flavor profile. Bidni olives are primarily used for oil production, yielding extra virgin olive oil that is highly regarded for its fruity, peppery, and robust flavor with a slight bitterness. The oil is known for its exceptional quality and high levels of antioxidants. Bidni olives have been grown in Malta for centuries, with evidence suggesting they date back to ancient Roman or even earlier times. The variety is genetically unique, meaning it is found exclusively in Malta, adding to its cultural importance and making it a symbol of Maltese agricultural heritage. Today, Bidni olives are prized for their high-quality oil, which is often marketed as a premium product and celebrated for its health benefits and culinary excellence. The oil pairs beautifully with Maltese bread, salads, and seafood, and it also features in traditional recipes. Efforts are ongoing to protect and promote the Bidni variety, ensuring its preservation as a key part of Malta’s agricultural and culinary identity.

Maltija is a traditional olive variety native to Malta, valued for its role in the island's olive oil production and agricultural heritage. This variety is well-suited to Malta’s Mediterranean climate and limestone-rich soils, making it an important part of the country’s olive-growing tradition. The Maltija olive tree is known for its resilience, thriving in the island’s hot, dry summers and limited rainfall. The olives are medium-sized and are primarily used for producing extra virgin olive oil, which is appreciated for its smooth, fruity flavor with subtle notes of pepper and bitterness. This oil is highly regarded in Maltese cuisine, often used to dress salads, complement fresh bread, or enhance local dishes like rabbit stew (fenek) or kapunata (a Maltese ratatouille). Maltija olives are part of Malta’s efforts to preserve its native varieties, alongside the Bidni olive, another indigenous cultivar. Together, these varieties represent the island’s deep-rooted connection to olive cultivation, dating back to ancient times, possibly as far back as the Phoenician or Roman periods.  

Lumiċell refers to the sweet lime, a citrus fruit native to Malta, known for its mild, sweet flavor and less acidic taste compared to regular limes or lemons. The name "lumiċell" derives from the Maltese word for lime, "lumija," with "ċell" distinguishing it as a unique variety. The fruit is typically round with a thin, pale yellow-green skin and juicy pulp. Unlike the sharp tanginess of other limes, lumiċell is prized for its subtle sweetness, making it a favorite in Maltese culinary traditions. It is commonly used in refreshing drinks, such as limeades, or to enhance the flavor of desserts, salads, and marinades. The mild flavor also makes it a versatile ingredient in both savory and sweet dishes.  

Gamay is a red wine grape variety best known for producing Beaujolais, a light-bodied red wine from the Beaujolais region in France. It is renowned for its bright fruit flavors, low tannins, and high acidity, making it a refreshing and approachable wine suitable for various occasions. The grape's full name is Gamay Noir à Jus Blanc, which reflects its dark skin and white juice. Gamay is particularly well-suited to the granite soils found in the Beaujolais region, where it thrives and develops its characteristic flavor profile. The wines made from Gamay often exhibit aromas and flavors of red fruits such as cherry, raspberry, and strawberry, along with floral notes like violet and sometimes subtle hints of banana or bubblegum, especially in wines made using carbonic maceration. One of the most famous expressions of Gamay is Beaujolais Nouveau, a young, fruity wine released just weeks after the grapes are harvested. Beaujolais Nouveau is celebrated annually on the third Thursday of November, known as Beaujolais Nouveau Day, and is intended for immediate consumption. The wine's vibrant, fruity character and low tannin levels make it very popular as a festive and casual drink. In addition to Beaujolais Nouveau, Gamay is also used to produce more serious and age-worthy wines in the Beaujolais region, particularly from the ten designated Crus. These Crus, such as Morgon, Moulin-à-Vent, and Fleurie, produce more structured and complex wines that can benefit from a few years of aging. These wines often show deeper fruit flavors, more pronounced minerality, and a greater depth of character compared to the simpler Beaujolais and Beaujolais Villages wines. Outside of France, Gamay is grown in other regions, including Switzerland, where it is often blended with Pinot Noir to create Dôle, and in parts of North America, particularly in Oregon and Canada, where winemakers appreciate its ability to produce fresh and fruity wines.  

Bouillon is a hearty and slightly thick Haitian soup made with meat, yams, kelp, cabbage, plantains, potatoes, scotch bonnet peppers, and celery. It is sometimes served with small dumplings which are made by rolling the flour into a small amount of broth. The name of the soup is derived from the French word bouillir, meaning to boil. It is recommended to serve bouillon piping hot, preferably on rainy days.

An integral part of Caribbean cuisine in festive times, especially around Christmas, black fruit cake is a unique dessert filled with nuts, dried fruits, warm spices, and burnt sugar syrup - giving it a rich and bitter chocolate flavor and a typical deep black color. Although the cake has numerous variations regarding the ingredients, rum is always mandatory. Black fruit cake has roots throughout the Caribbean, dating back to the 17th century when English settlers brought over their tradition of the English pudding, which was modified by the slaves and their descendants into a decadent rum cake over the years. Preferences are variable - some people like it wet and moist, others like it drier and nutty, but regardless of the texture, it is a staple at most Caribbean celebrations.

Vermentino is a white grape variety predominantly grown in several Mediterranean wine regions, especially in Northern Italy and Sardinia. It is particularly known for producing crisp, aromatic white wines. Vermentino wines are known for their vibrant acidity and crispness. They often exhibit aromatic notes of citrus (lemon, lime), green apple, pear, and stone fruits. Floral notes and hints of Mediterranean herbs are also common. The wines typically have a mineral character, sometimes with a saline quality reflecting the coastal vineyards where they are often grown. Vermentino is widely cultivated in Sardinia, Liguria, and Tuscany in Italy. In Sardinia, it is known as Vermentino di Sardegna and Vermentino di Gallura, the latter being a DOCG designation. In Liguria, it is referred to as Pigato, while in Tuscany, it is found in DOCs such as Bolgheri and Maremma Toscana. In France, it is known as Rolle and is used in both still and sparkling wines in Provence. Vermentino thrives in warm, maritime climates which help in developing its aromatic profile and maintaining good acidity levels. It is often grown in sandy, rocky, and granite soils, contributing to its minerality and complexity. The grape can be made in a variety of styles, from fresh and young wines meant to be consumed early to more complex and structured wines that can age for a few years. Some winemakers experiment with oak aging to add complexity, though this is less common. Vermentino's bright acidity and aromatic qualities make it versatile for food pairing. It pairs well with seafood dishes like grilled fish, shellfish, and seafood pasta, as well as salads, light appetizers, and Mediterranean cuisine. Its acidity can cut through richer dishes, making it a good match for creamy sauces and cheeses.  

Chicha is a fermented drink deeply rooted in the cultural practices of various indigenous groups across South and Central America. It is most famously associated with the cultures of the Andes, particularly in countries like Peru, Ecuador, Bolivia, and Colombia. Chicha is traditionally made from maize (corn), although other bases like manioc (cassava) or various fruits can also be used. The process starts with the maize being malted; the grains are sprouted, dried, and then ground. This malt is then mixed with water and cooked. After cooking, the mixture is left to ferment for several days to several weeks. The fermentation process is what turns the sweet maize water into chicha, which can be either alcoholic or non-alcoholic depending on the duration of fermentation and specific preparation methods. Some traditional methods of fermentation include using human saliva (chewed corn) to break down the starches into sugars. Chicha holds significant cultural importance in many indigenous and local communities. It is often consumed during festivals, religious ceremonies, and community gatherings. Historically, it was also used in ritual offerings to the deities in pre-Columbian times. Today, while traditional practices of chicha brewing are less common, they are still practiced in many rural areas and are being revitalized by some urban breweries and cultural groups aiming to preserve this traditional beverage.  

The Cheongyang gochu or Cheongyang chili pepper is a popular and spicy variety of chili pepper commonly used in Korean cuisine. It's named after the Cheongyang region in South Korea, where it is widely cultivated. Cheongyang chili peppers are known for their higher heat level, around 10,000 Scoville heat units. They are significantly spicier than regular Korean chili peppers (gochu), and their spiciness can be compared to that of a serrano pepper. This makes them suitable for those who enjoy a strong, spicy kick in their dishes. These peppers are usually green in color, though they can turn red when fully ripe. They are long, slender, and slightly curved, resembling the common green chili peppers but with a more intense heat. Cheongyang chili peppers are used in various Korean dishes to add spiciness and flavor. They can be used fresh, sliced, or chopped in salads, stews, soups, and marinades. They are also a popular ingredient in kimchi recipes for those who prefer a spicier version of this traditional Korean dish.

The Chinese mitten crab (lat. Eriocheir sinensis) is a unique species of crab notable for its furry claws that resemble mittens, hence its name. It is native to the coastal estuaries of eastern Asia, from Korea in the north to the Fujian province of China in the south. Aside from the distinctive furry claws on the males, these crabs have a light brown to olive green shell and can grow to a carapace width of up to 10 centimeters. Chinese mitten crabs are catadromous. They spend most of their life in fresh water but migrate to saltwater environments to breed. In Chinese cuisine, the Chinese mitten crab is considered a delicacy, especially during the autumn season when the crabs are full of roe. The roe and meat are highly prized for their flavor.

Kijafa is a Danish fortified fruit wine made from cherries, known for its sweet and rich flavor. It has a deep red color and is often enjoyed as a dessert wine or used in cocktails. Kijafa can be consumed on its own, chilled, or mixed with sparkling water or spirits to create refreshing drinks. Additionally, it is sometimes used in cooking, particularly in sauces and desserts, where its sweet, fruity notes enhance the overall flavor. The wine's unique taste makes it a versatile ingredient in both beverages and culinary dishes. The production originates from the island of Funen, specifically Faaborg. The name "Kijafa" is an abbreviation for Kirsebær Jacobsen Faaborg, the company that invented it, indicating its roots.                      

In German butchery, schulter refers to the shoulder of the cow. Positioned at the front of the animal, it is composed of multiple muscles and a significant amount of connective tissue due to the regular movement of the cow's front legs. Because of the continuous motion in this part of the animal, schulter tends to be tougher than some other cuts. This regular activity, however, endows the meat with a rich, beefy flavor and a good marbling of fat throughout the muscles. The inherent toughness of schulter means it's best suited for slow-cooking methods. When braised, stewed, or slow-roasted, the connective tissue breaks down, rendering the meat tender and flavorful. In German cuisine, schulter might be used in dishes like goulash or other slow-cooked stews. To fully enjoy the schulter, it should be slow-cooked to allow the collagen-rich connective tissues to break down. Braising with aromatic vegetables, herbs, and a flavorful liquid (like broth, wine, or beer) yields especially delightful results. Before this slow cooking, searing the meat can add an extra layer of flavor due to the Maillard reaction. The hearty beef flavor of schulter is enhanced when paired with robust ingredients. Root vegetables, grains, and legumes are natural companions. Additionally, seasonings like garlic, onion, rosemary, thyme, and bay leaves work well. Schulter also benefits from rich sauces, often derived from the very liquids it's cooked in.  

Dünnung in German butchery refers to a set of cuts from the lower belly and flank area of the cow. These are parts of the animal that are regularly exercised and, as a result, contain well-developed muscles with a substantial amount of connective tissue. Due to its location on the cow and the constant movement in this area, dünnung has a pronounced muscle structure, making it somewhat tough in texture. However, this exercise also imparts a deep, beefy flavor to the meat, making it highly desirable for certain preparations. Dünnung is best suited for cooking methods that allow for a long and slow breakdown of the meat's tough fibers and connective tissues. It's ideal for dishes that require braising, stewing, or slow-roasting. In German cuisine, parts of dünnung might be used in traditional stews or even for making certain types of sausages. Due to its inherent toughness, dünnung benefits from a prolonged cooking time at a low temperature. This allows the collagen and connective tissues to melt into the dish, rendering the meat tender and adding richness to the cooking liquid. A preliminary step of browning the meat can enhance the depth of flavor in the final dish. Given its rich beef flavor, dünnung pairs well with hearty and robust ingredients. Root vegetables, grains, and beans can complement the meat in stews or casseroles. Additionally, aromatic herbs and spices, as well as flavorful liquids like beer, wine, or beef stock, can be used to elevate its taste further.  

In German butchery, flanke refers to a specific cut of beef taken from the abdominal muscles of the cow. Situated below the loin and rib and spanning the belly area, flanke is a long, flat cut. It plays a crucial role in the cow's locomotion and thus has a well-developed muscle structure. Due to its location on the cow and the constant activity of this muscle, flanke tends to be lean and possesses a distinct grain pattern. While it's flavorful due to its well-exercised nature, it's also inherently tough, with pronounced muscle fibers. Flanke's grainy texture lends itself well to specific culinary applications. In German cuisine, it's not as prominently featured as in some other cultures, like in Latin American cuisines where it's the chosen cut for dishes like carne asada. Nonetheless, it's still valued for dishes requiring longer cooking times, like braising, or when meat is thinly sliced against the grain. Marinating the flanke can introduce additional flavors and help tenderize the meat, especially if acidic components are used. Grilling or broiling after marination is common. If cooking whole, it's essential to slice it against the grain to maximize tenderness. Slow-cooking methods, like braising, can also break down its tougher fibers, rendering the meat more tender and succulent. The beefy flavor of the flanke pairs excellently with bold marinades and spices. Ingredients like garlic, chili, citrus, and vinegar can enhance its natural taste. In stews or braised dishes, aromatic vegetables, robust herbs, and flavorful liquids (like beer, wine, or beef broth) further complement flanke's characteristics.  

Koshu is a white grape variety native to Japan, primarily grown in the Yamanashi Prefecture, which is known as the heart of Japanese viticulture. This grape has a long history in Japan, dating back over a thousand years, and is well-suited to the country's unique climate and growing conditions. Koshu grapes are typically large, with thick, pinkish-purple skins, although they produce a white wine. Wines made from Koshu grapes are known for their delicate and subtle flavors, often exhibiting notes of citrus, pear, peach, and white flowers, along with a distinct minerality that reflects the volcanic soils of the region. The wines have a gentle and elegant aroma, often with hints of yuzu, a Japanese citrus fruit, and other floral elements. Koshu wines are characterized by their crisp acidity, making them refreshing and light on the palate. Koshu grapes thrive in the humid, rainy climate of Japan, particularly in the Yamanashi Prefecture, which benefits from well-drained volcanic soils and significant diurnal temperature variation. The thick skins of the Koshu grape help protect it from the region's high humidity and frequent rainfall. Japanese winemakers use a variety of techniques to produce Koshu wine, often emphasizing minimal intervention to preserve the grape's delicate flavors and aromas. The wines are usually fermented in stainless steel tanks to maintain their fresh and crisp character, though some producers also experiment with oak aging to add complexity. Koshu wines pair well with a wide range of foods, particularly those found in Japanese cuisine. They complement sushi, sashimi, tempura, and lightly seasoned dishes, as well as fresh seafood and salads. The wine's acidity and minerality also make it a good match for dishes with citrus-based sauces and vinaigrettes. Koshu is more than just a grape variety; it is a symbol of Japanese winemaking tradition and innovation. The cultivation of Koshu grapes and production of Koshu wine have become a point of national pride, representing Japan's ability to produce high-quality wines that reflect the country's unique terroir.

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard. Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. The dish is usually accompanied by plain yogurt, mashed potatoes, and crusty bread on the side.

This famous Italian sweet bread studded with raisins and candied orange and lemon peels is traditionally enjoyed for Christmas. Often exchanged as a gift among friends and family, panettone represents an act of kindness and a wish for a happy holiday. This delicious treat is typically consumed with hot chocolate, ice cream, or eggnog. Legend has it that panettone was invented by a Milanese noble named Ugheto Atellani as a means of conquering the heart of Adalgisa, the local baker's daughter with whom he fell in love, and the bread was supposedly served at their wedding. At the time - being made with lots of butter, honey, and raisins - it was known as pan de ton, meaning the bread of luxury, hence the name panettone. There are many more stories about the origin of this sweet bread, but regardless of its true origin, panettone remains one of the most popular Italian delicacies as well as one of Italy's most exported products. 

Kutia is a Ukrainian, Russian, Belarusian, and Polish sweet grain pudding that is traditionally served as part of a twelve-meal Christmas Eve supper. Interestingly enough, this festive treat is believed to have existed long before Christianity. It is made with wheat, berries, honey or sugar, nuts, raisins, and poppy seeds.On Christmas Eve, before consuming the dish, a small bowl of kutia is traditionally placed outdoors as a bribe to Father Frost, then some of the kutia is tossed to the ceiling, and the number of grains that stick to the ceiling are used to predict next year's agricultural prosperity.

Čvarci or ocvirki is a traditional specialty that's popular in Southeastern Europe and the Balkans. This variety of pork rinds or cracklings is usually homemade, and it's made by thermally extracting fat from the lard. The lard is usually cut into blocks and fried in its own fat until it melts away and tough and crispy pork rind remain in the pot. During the process, čvarci are constantly stirred with big spoons, and milk is often added in order for them to obtain the color of caramel. Salt is typically added to the mixture, while some cooks like to add garlic or onions to the mixture. Čvarci are typically made in late autumn or winter, often during the pig slaughter, and they're usually enjoyed as a snack, served with bread and raw onions and paired with beer or rakija on the side. Small pieces of čvarci are often used in savory snacks such as pogačica s čvarcima.

Chicha Morada is a non-alcoholic drink originating from Peru whose use and consumption dates back to the era before the creation of the Inca empire. It is traditionally made by boiling purple corn and pineapple rinds in water, and once all the juices have gotten into the water, the combination is left to cool down. Sugar, cinnamon, and cloves can be added later for extra flavor. This simple drink can be found in street markets as well as in upscale restaurants and home kitchens throughout Peru and Bolivia.

Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.

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

The story of the invention of this everyday household name changes depending on how you define it. If you think a pizza is an oven-baked flatbread, its origins lie in the ancient Middle East. If pizza must have toppings, its origins date back to the ancient Romans and Greeks, who baked flatbreads and topped them with available, local spices and olive oil. But the pizza we all know today, made with tomato sauce, cheese, and numerous toppings, originated in Italy. It became popular in Naples in the 18th century as a cheap, nourishing food that was consumed mainly by peasants. The modern pizza as we know it today evolved from early Neapolitan flatbreads topped with lard, salt, and garlic. No one knows when or why the tomato first began being used in the preparation of pizza, but it is known that they were first recorded in Italy in 1544. While most Europeans initially disparaged them as poisonous, the southern Italians embraced them, giving them the name pomi d’oro (golden apples). Although some say that tomatoes have been used on pizza marinara since 1734, others claim that they were not used until the early 19th century. The Italians credit Raffaele Esposito of Pizzeria Brandi as having invented the first modern pizza in 1889. He was supposed to make a variety of pizzas for the queen, so he made one with lard, cheese, and basil, one with fish, and one with mozzarella, basil, and tomatoes. Known as pizza alla mozzarella at the time, this last pizza later became known as pizza margherita, once the queen declared it as her favorite. Interestingly enough, the colors of the margherita are the same as those found on the Italian flag. Pizza crossed over the Italian border shortly thereafter, to Spain, France, England, and the United States, where it was introduced by Italian immigrants. However, it didn’t gain much popularity until after World War II. In the United States, the first pizzeria was opened in New York City by Gennaro Lombardi in 1905, and since then it has become one of the most popular food items in the United States. In an ironic twist of fate, American-style pizza has been re-exported back to Italy, where it is has also gained in popularity today. In 2008, two Italian associations called Real Pizza and the Association of Neapolitan Pizza-makers introduced new regulations on what constitutes a true Neapolitan pizza. According to them, the real, legally-protected Neapolitan margherita should be made with exact amounts of mozzarella, salt, and tomatoes, and it should be baked in a wood-fired oven at 485°C. Today, there are numerous variations of this beloved dish throughout the world, from those with simple toppings such as ham, prosciutto, onions, and bell peppers, to unusual variations such as hot dog or hamburger pizza or decadent toppings such as white truffles, edible gold, lobster, and caviar.

Spätzle is the German answer to pasta: thick noodles made from water, salt, flour, and eggs. They are very moist and have a soft texture, so it is not possible to roll them out – instead, they are shaped by hand, with a knife, or pressed through a variety of spätzle-presses. The raw noodles are placed in boiling water and are finished as soon as they float up to the top. The first written recipe for spätzle dates back to 1725, although it is still not known who invented them. Spätzle are used in a variety of dishes and can be combined with ingredients such as cheese, lentils, sausages, sauerkraut, butter, and spinach.

These hard almond biscuits visually resemble tiny slices of bread, or cantellus in Latin, which is how they gained the name cantuccini, though they are also known as biscotti, meaning twice-baked. Cantuccini supposedly originated in the Tuscan city of Prato in the 16th century, and they were even served at the Medici court. However, according to some historical records, they did not contain any almonds, being similar to the already famed biscuits from Pisa and Genova. Almonds were added to the recipe towards the end of the 19th century, after which Tuscan bakers started using butter and leavening agents to give the cantuccini a longer shelf life and make them suitable for export. Cantuccini are an excellent after-meal snack, and they are typically accompanied by a glass of Vin Santo, a popular Italian dessert wine, though they are also often enjoyed for breakfast, dipped in milk, coffee, or tea.

Ikarian honey is a Greek type of honey produced on the island of Ikaria in the Aegean Sea. The honey is prized for its high quality, which is a result of the unique geographical and topographical attributes on the island. It has a medium to dark brown color coming from the herbs, pine trees, and other island flora. The flavor is very rich and the honey is unfiltered, unheated, and unpasteurized. As there is no industrial farming on the island, the pollen and nectar collected by the bees are free of pesticides and chemicals. Filled with natural vitamins and minerals, the honey is often consumed by locals every day by spoonfuls, and it is believed that it is the reason why most of the people on the island live over the age of 90. 

Tacos are the national dish of Mexico, dating back to the Mexican silver mines of the 18th century, when the word taco referred to gunpowder that was wrapped in a piece of paper and inserted into rocks. It was used to excavate the precious ore from mines and was called tacos de minero or miner's tacos. Today, the word is widely known to signify the leading street food and fast food item in Mexico – thin, flat griddle-baked tortillas topped with numerous fillings, folded and eaten without any utensils. A taco is basically anything eaten on a soft tortilla, and there is an infinite variety of them. In Sonora, in the north of Mexico, they eat the classic carne asada - thinly sliced meat grilled over coals and topped with salsa, onions, guacamole, and a lime wedge. In Baja, the topping consists of fried fish with cabbage and an acidic mayonnaise sauce. In Mexico City, sudados (sweated tacos) are the most popular option, filled with cooked and steamed meat. In Jalisco and Michoacan, they prepare carnitas, eaten in the morning or in the early afternoon, filled with deep fried pieces of pork that are sliced according to preference. Similar is the taco de cabeza, filled with pieces of cow's head that was steamed for a long time, and the customers can choose from slices of eyes, brains, tongue, lips, cheek, or ears. Tacos are mainly made of corn, except in the north, where wheat flour is used more often. They also differ in size, from the tiniest white tacos (blancas) to bigger ones, often made with blue corn. Most tacos come in pairs of two, in order to be able to hold all the flavorful and slightly wet ingredients. Some of them are fried until they become crispy and crunchy, in which case they're called tostadas. As anything can be a filling, there is a version made with fried veins from dried chiles, usually accompanied by salt, a tasty treat called tacos de venas. However, the standard is ground or shredded meat, cheese, potatoes, or vegetables and a topping of onions and coriander. Eaten at all times of day and night, one can find them on every corner in Mexico, in restaurants known as taquerias. Alternatively, they can be bought from numerous street vendors.

Tombik döner or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.

Sajji is a popular Pakistani dish originating from the province of Balochistan. It consists of marinated, skewered, and roasted lamb or chicken. The meat is typically marinated in salt, although it can also be combined with green papaya paste or stuffed with potatoes and rice. Traditionally, whole chickens are roasted over an open fire so that the burning wood imparts a smoky flavor to the meat. When properly prepared, the meat should be crisp on the outside, yet juicy and tender on the inside, and consumers often squeeze lemon juice over the meat before eating. It is recommended to serve sajji with rice, naan bread, and raita dip.

Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter. It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. Medovik is traditionally decorated with ground walnuts and is commonly served on various special occasions.

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.

Kardinalschnitte is a layered meringue-based dessert, typically associated with the city of Vienna. Its name, translated as cardinal slice, alludes to the colors of the Catholic church - white and gold - which are the result of the soft meringue and the genoise sponge mixture. The interior is made with a thick cream that is usually flavored with coffee and topped with fresh berries or jam, while the interplaced walls are made with cornmeal batter. The texture of the cake is light and airy, with the slightest crunch on the outer layers. For the best experience, the cake should be dusted with powdered sugar and enjoyed with a glass of sweet wine.

The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed that the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust. It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time. The birds must be fresh and smaller in size, as the meat will be much more tender and the proportion of crust to meat will be perfectly balanced. Once the chicken parts are hot, crispy, and ready to be consumed, they are traditionally accompanied by buttered biscuits, Southern potato salad, mashed potatoes, or cream gravy on the side.

Lomo is an Argentinian beef cut with a mild flavor and a high price tag corresponding to the US beef tenderloin (filet mignon). It’s a tender and juicy steak that can be cut with a spoon. However, because it’s low in fat, it must be properly done, or it will get tough. Before grilling, all the connective tissue and membranes should be removed from the meat, and the two ends (the head and the tail) removed, so you get one even-sized piece of meat. Serve with bread and either a salad or a sauce.  

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.