Starch

Pan de bono is a traditional bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South Americ... READ MORE

Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and pro... READ MORE

Tacacá is a mouth-numbing Brazilian soup made with large dried shrimps, tucupí (wild cassava byproduct), manioc starch, hot yellow peppers, and jambú – a leafy plant with anesthetic properties. To make ... READ MORE

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy t... READ MORE

A typical Cantonese dish originating from the southern parts of China (including Hong Kong) known as rice noodle roll is a small roll prepared with a wide strip of rice milk that is usually filled with vegetables, beef, pork, or shrimp. The dish c... READ MORE

Moitié-moitié (lit. half and half) is a traditional cheese fondue originating from Fribourg. The name refers to the fact that the fondue is made with equal amounts of Gruyère and Vacherin Fribourgeois cheese, along with garlic... READ MORE

A quintessential specialty hailing from Thuringia, Thüringer klöße is a simple potato dumpling that consists of a mixture of grated raw potatoes and mashed cooked potatoes filled with crunchy cubes of bread. The dumplings are typic... READ MORE

Originating from Cantonese cuisine, zhaliang refers to traditional Chinese deep-fried crullers wrapped in silky and almost translucent rice sheets. Similar to the plain cruller, zhaliang is commonly served for breakfast, but it is often a part of ... READ MORE

Oyster omelette originated in the city of Chaozhou (Teochew) and the region of Fujian in China. It is a signature dish of the Hokkien people - Chinese diaspora in Taiwan, Malaysia, Singapore, Indonesia, and the Philippines. The dish consists of sm... READ MORE

Akanés is a traditional sweet originating from the town of Serres. It's very similar to loukoumi, but the flavors are quite different because akanés is flavored with fresh goat butter instead of fruit essences. This sweet dates back ... READ MORE

Bakso goreng is a crispy, deep-fried meatball dish from Indonesia, often enjoyed as a snack or side dish. Unlike the classic bakso, which is typically served in a soup, bakso goreng is fried until golden brown, result... READ MORE

Cuscuz nordestino is a traditional dish from the Northeast region of Brazil. It is prepared with corn flour, salt, manioc starch, and either water or coconut milk. The combination of these ingredients is steamed until fragrant. Once prepared, cusc... READ MORE

This Indonesian stir-fry is usually based on vegetables such as cabbage, carrots, cauliflower, leeks, mushrooms, or Chinese broccoli, but it is occasionally prepared with the addition of beef, shrimps, chicken, or fish meatballs. The ingredients a... READ MORE

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... READ MORE

Mariánskolázeňské oplatky are wafers with an unusually large and round shape, produced in the municipalities of Mariánské Lázně and Velka Hled'sebe in the Czech Republic since 1856. The final product consi... READ MORE

Karlovarské trojhránky are traditionally made wafers, produced from the Karlové oplatky wafers when they are cut in eight pieces, forming small triangles and can be sold either individually or in batches of several pieces. The... READ MORE

The spicy medisterpølse is one of the classic Danish pork sausages. Nowadays, it is usually prepared with pork, lard, onions, and a variety of spices such as cloves, allspice, and pepper. It is typically poached for a few minutes before it ... READ MORE

Kissel is an interesting fruit combination, often referred to as a dessert drink or soup, usually made with refreshing summer berries. It is prepared with water, mashed fruit or fruit juice, and thickening agents such as cornstarch or pot... READ MORE

Liangfen is a popular northern Chinese dish that is also often consumed in Sichuan and Qinghai, consisting of slices or strips of starch jelly tossed in a savory, spicy sauce that is topped with various garnishes. The jelly is predominantly made f... READ MORE

Rote grütze (in Germany) or rødgrød (in Denmark) is a traditional dessert made mainly with redcurrants, which can be combined with other red summer berries such as raspberries, strawberries, blackcurrants, or blackberries. The f... READ MORE

Although some may think this Chinese delicacy is a fruit, it is actually a white pastry bun with a reddish tip, visually mimicking the shape of a peach. It can be stuffed with either red bean paste, lotus paste, or custard. Longevity peaches are c... READ MORE

Snow skin mooncake is a Chinese dessert with origins in Hong Kong. It is a non-baked mooncake, characterized by its crust, which looks snow white in color, and is prepared with frozen glutinous rice. However, some cooks like to add colorful juices... READ MORE

Put chai ko is a traditional snack originating from Hong Kong. It consists of brown sugar, red beans, rice flour, and wheat starch or cornstarch. The red beans are cooked and mixed with flour, sugar, and water in a pan. The thick batter is then pl... READ MORE

Tenshindon is a simple Japanese dish which combines crab meat omelet and rice. It belongs to the broad category of donburi dishes, which includes many Japanese ingredients and meals that are served over rice. The central part of every ten... READ MORE

Lobster sauce is a sauce used in American-Chinese and Canadian-Chinese cuisine. It is characterized by a mild flavor and a base of meat stock instead of soy sauce. The sauce has many variations, but it usually contains garlic, ginger, chicken stoc... READ MORE

Black sesame roll is a sweet dessert and a type of dim sum originating from Hong Kong. It's made by drying a thin sheet of black sesame paste, which is eventually refrigerated and shaped into a roll. The texture of black sesame rolls should be sof... READ MORE

Who thought that only six ingredients in a can would become America's national dish? The square-shaped mixture of pork, water, salt, sugar, potato starch, and sodium nitrate called Spam sold more than eight billion cans since the product ... READ MORE

Saveloy is a bright pink, heavily seasoned sausage that is typically served in fish and chip shops throughout the country. Originally, it was made with pork brains, but nowadays it is prepared with a combination of beef, pork, spices, and rusk. Pe... READ MORE

Ambuyat is the extremely sticky national dish of Brunei, made with sago palm tree starch that gets cooked into a substance similar to glue. It is typically eaten for lunch with a fermented sour sauce and a variety of vegetables on the side. Ambuya... READ MORE

Sakızlı Muhallebi is a traditional Turkish dessert, a creamy milk-based pudding flavored with mastic (sakız in Turkish). Mastic, a resin from the mastic tree, imparts a distinctive pine-like, slightly sweet aroma that defines the dessert. The pudd... READ MORE

The name of this Singaporean dish translates as shrimp paste chicken. It consists of chicken wings (or drumsticks) that are dipped in a classic combination of eggs, flour, and starch, and a marinade consisting of shrimp paste, rice wine, ... READ MORE

Huevera frita is a traditional dish consisting of fried fish roe. The dish is usually made with a combination of fish roe, garlic, lemon juice, beaten eggs, flour, potato starch, oil, salt, and pepper. The fish roe is mixed with lemon juice, garli... READ MORE

Fried eel slices is a Chinese dish that is especially popular in Hangzhou. It consists of eel slices that are stir-fried with garlic, creating a unique flavor in the process. These eel slices have a sour and sweet flavor and they are crisp on the ... READ MORE

Toriten is a Japanese dish, specifically from the Oita Prefecture on Kyushu Island. It's a type of fried chicken, but unlike the more widely known karaage (Japanese fried chicken), toriten is characterized by its unique preparation and style. The ... READ MORE

Regarded as a specialty of Hangzhou city, fried shrimps with Longjing tea is one of the best-known dishes of Zheijang cuisine that makes use of the outstanding Longjing tea. Large live shrimps are first soaked in a marinade of egg whites, cornstar... READ MORE

Torta sabbiosa or sandy cake is a traditional cake originating from Veneto. This soft and fluffy cake is usually made with a combination of flour, butter, sugar, eggs, potato starch, baking powder, lemon zest, and salt. The butter and sugar are be... READ MORE

Laping is a street food dish that is popular in Tibet and China. It utilizes mung bean noodles as the key ingredient, which are enriched with various ingredients such as coriander, garlic, green onion sauce, or red chili peppers. Apart from these ... READ MORE

Translated as pearl porridge, helmipuuro is a traditional dish that is prepared with dehydrated potato granules. When combined with boiling milk, the granules swell and turn into translucent, pearl-like orbs. The porridge is usually sweet... READ MORE

Sandnøtter are traditional cookies originating from Norway. They're usually made with a combination of butter, potato starch flour, flour, sugar, vanilla sugar, eggs, and baking powder. The butter is mixed with sugar until fluffy, and the c... READ MORE