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Montsant is a Denominación de Origen (DO) wine region located in the province of Tarragona, within the Catalonia region of northeastern Spain. It forms a horseshoe shape that almost entirely surrounds the Priorat region, encompassing approximately 1,900 hectares of vineyards distributed across 17 municipalities. The topography is rugged, with vineyards situated at altitudes ranging from 200 to 700 meters above sea level, primarily resting on a mix of calcareous clays, granitic sands, and slate. The climate is Mediterranean with continental influences, characterized by dry summers and an average annual rainfall of 500 to 600 millimeters. Evidence of viticulture in the Montsant hills dates to the Roman era, but the systematic organization of the vineyards was primarily developed by the monks of the Carthusian Monastery of Escaladei during the 12th century. For centuries, the area functioned under the broader Tarragona designation until it achieved its own independent status as a protected denomination in 2001. This administrative separation was based on the distinct soil compositions and microclimates that differentiated the high-altitude hillside fruit from the lowland coastal production. The region has maintained a high proportion of old-growth vines, particularly Garnacha and Cariñena, some of which are over 80 years old and have survived without the need for extensive irrigation due to the water-retentive properties of the clay subsoils. Preparation of the wine involves a high percentage of Garnacha Negra and Cariñena grapes, often supplemented by Syrah or Cabernet Sauvignon. Many producers utilize cold pre-fermentation maceration to extract aromatics without harsh tannins, followed by aging in 225-liter or 500-liter French oak barrels to refine the wine's structure. White wines are produced in smaller quantities from Garnacha Blanca and Macabeo, often seeing some skin contact or lees stirring to increase body. Serving temperatures should be held at 16°C to 17°C for red wines and 9°C to 11°C for whites. Decanting is frequently utilized for red blends to aerate the wine and soften the firm acidity characteristic of the region's high-altitude viticulture. A specific feature of Montsant is the production of "Vins Rancis," which are oxidative wines aged in glass carboys or wooden barrels in the sun, a method that creates a profile of dried fruits and nuts. Most Montsant wines are consumed as part of a meal in Catalonia and exported as premium alternatives to its more expensive neighbor, Priorat. The wine is eaten with heavy, savory dishes such as "Arròs de Muntanya" (mountain rice with meat and mushrooms), grilled lamb chops with alioli, or "Cap i Pota" (a gelatinous beef stew). The high mineral content and acidity of the wines also make them compatible pairings for aged goat cheeses, roasted root vegetables, and dishes seasoned with rosemary and thyme.  

Khanom bueang is a thin, crisp Thai street snack made from a delicate crepe-like shell topped with either sweet or savory fillings, and it is especially associated with Bangkok and central Thailand. Often described in English as a Thai crispy pancake or Thai crepe, it is quite different from the soft folded pancakes those names can suggest: the base is cooked until brittle and lightly caramelized, then finished with contrasting toppings that can range from sweet egg-yolk threads to seasoned shrimp. Khanom bueang has been part of Thai urban food culture for generations and is closely linked with markets, temple fairs, and street vendors, where it is usually cooked to order on a flat griddle. Its exact development is difficult to pin down, but the form reflects a long-standing Thai preference for combining crisp starch-based shells with sweet, salty, and aromatic toppings, and older versions appear to have been less standardized than the brightly colored market examples common today. The batter is typically made from rice flour, sometimes blended with mung bean flour or other starches, along with sugar and water, then spread very thinly over a hot griddle in small rounds. Once the surface begins to crisp, it is commonly topped with a light sweet cream made from whipped egg white and sugar, after which the final topping is added. Sweet versions often use foi thong, the fine golden strands of egg yolk cooked in syrup, while savory versions may include dried shrimp, coconut, coriander, pepper, or seasoned minced ingredients. The shell is usually folded slightly or left open-faced depending on the vendor, and the best examples are eaten immediately because the contrast between the dry, crisp base and the moist topping fades quickly once they sit. That combination of a brittle shell, airy sweet cream, and strongly flavored garnish is what gives khanom bueang its distinctive texture and makes it quite different from other Thai pancakes. It is most commonly eaten as a street snack or light dessert at markets, fairs, and food stalls throughout Thailand, particularly in Bangkok, and it is usually served in small portions that are easy to eat by hand. Sweet versions pair well with Thai tea, coffee, or unsweetened tea, while savory versions work nicely with light herbal drinks or simply on their own as part of a larger spread of Thai snacks.

Gui chai tod is a Thai-Chinese fried chive cake or dumpling snack found widely in Thailand, especially in Bangkok and central Thai cities, where it is sold at markets, street stalls, and small snack shops. Its name refers to gui chai, Chinese chives, and tod, meaning fried, and the dish comes from the Teochew-influenced Chinese food culture that became deeply established in Thailand through migration and urban trade. It is closely related to Chinese chive cakes and dumplings, but the Thai version developed its own familiar street-food form, usually made with a soft, slightly chewy starch-based dough or cake packed with chopped garlic chives and then pan-fried until the exterior becomes crisp. The mixture commonly uses rice flour together with tapioca starch, which gives the interior its elastic, almost translucent texture, while the filling or batter is seasoned simply so the chives remain dominant. Depending on the style, the mixture may be steamed first in a tray and cut into squares before frying, or shaped into individual pieces that are cooked and then browned on a griddle or in a shallow layer of oil. The contrast between the crisp, golden surface and the soft, chewy center is central to the dish, as is the sharp, fresh flavor of the chives. It is usually served with a dark dipping sauce based on soy sauce, vinegar, sugar, and chile, which adds saltiness, acidity, and heat without overpowering the mild dough. Gui chai tod is commonly eaten as a snack or light meal, often in the morning or afternoon, and it is especially easy to find in areas with strong Thai-Chinese food traditions. It pairs well with hot tea, iced tea, soy milk, or light coffee, and it is also commonly eaten alongside other market snacks and small fried dishes.

Garlic chives are a perennial allium native to a broad area extending from the Himalayas into China, with a documented wild population in southwestern Shanxi, particularly around Yongji, and they have been cultivated as a vegetable in China for a very long time. Their leaves are flat, narrow, and strap-like rather than hollow and tubular like common chives, and their taste combines the freshness of a green vegetable with a clear garlic note that becomes softer and sweeter when cooked. The plant grows in dense clumps from underground bulbs and rootstocks and can be cut repeatedly during the growing season, which helps explain why it became such a practical kitchen vegetable rather than a garnish used only in small amounts. In China, garlic chives have long been treated as a substantial ingredient in their own right: large handfuls may be chopped into dumpling fillings, mixed with eggs, folded into stuffed flatbreads and buns, or quickly stir-fried with tofu, pork, shrimp, bean sprouts, or noodles. Different stages of the plant are also used separately. Young green leaves are the most familiar form, while pale yellow chives, produced by excluding light during growth, have a milder, more delicate flavor, and the flowering stalks and unopened buds are cooked as vegetables with a firmer bite. Preparation is usually simple because prolonged cooking dulls both their flavor and color; the leaves are washed, trimmed, and cut into short sections, then added late to stir-fries or cooked just until tender, while dumpling fillings often use them raw so they soften during steaming, boiling, or pan-frying. Garlic chives contain more structure than common chives and can tolerate brief high heat without immediately collapsing, which makes them particularly well suited to wok cooking. Their influence extends well beyond China: in Korea they are known as buchu and appear in pancakes, kimchi, and seasoned vegetable dishes, while Japanese, Vietnamese, and Thai cooking also make extensive use of them, including Thai-Chinese snacks such as gui chai. In China they are especially familiar in northern and central cooking, including dishes such as chive-and-egg dumplings, jiǔcài hézi stuffed chive pockets, scrambled eggs with chives, and stir-fries with meat or seafood. They are usually served as part of savory meals rather than on their own, pairing particularly well with eggs, pork, shrimp, tofu, mushrooms, sesame oil, soy sauce, rice, wheat noodles, and dumpling dough, while light tea, lager, rice wine, or simple grain-based drinks work well alongside dishes in which their garlic-like flavor is pronounced.  

Sudduth Strain Brandywine, also known as Brandywine Sudduth’s Strain or Pink Brandywine, is an indeterminate, potato-leaf heirloom beefsteak tomato known for its very large deep-pink fruit and exceptionally rich flavor. Individual tomatoes commonly reach one pound and can approach two pounds, with a fleshy interior, abundant juice, a flattened round shape, mild ribbing, and a balance of pronounced sweetness and acidity. Its dark green leaves are broad and smooth-edged rather than serrated. The cultivar requires a relatively long growing season of 80 to 100 days. The vines are indeterminate, so they continue flowering and setting fruit instead of ripening the entire crop at once. In temperate climates, harvest generally begins in late summer and continues gradually into early autumn until cool weather or frost stops production. Because the plants cannot tolerate frost, seeds are started indoors, and young plants are transplanted only after the soil and weather have warmed. Sudduth Strain Brandywine is particularly well adapted to warmer southern growing conditions but can succeed farther north when started indoors early enough to provide the long season it needs. The fruit is ready to pick when the skin has developed an even dusty to deep pink color and the flesh yields slightly under gentle pressure without feeling soft. Since the tomatoes are large and relatively delicate, they are best handled carefully and harvested individually as they ripen. Their thin skin and softer structure make them less suitable for long-distance shipping than thick-skinned commercial hybrids. The limited shipping durability is one reason the strain lost ground to modern commercial tomatoes. The history of the Sudduth Strain is closely tied to seed collector Ben Quisenberry and Dorris Sudduth Hill of Tennessee. Hill supplied Quisenberry with seed from a tomato her family had reportedly maintained for more than 80 years. Quisenberry, who regarded the strain very highly, helped preserve and circulate the seed through the emerging heirloom-seed network. It entered Seed Savers Exchange circulation in the early 1980s and has remained one of its best-known large pink tomatoes. The exact relationship between the Sudduth strain and nineteenth-century tomatoes sold under the Brandywine name remains complicated. Brandywine appeared in commercial seed catalogs in the late 1880s, and by the beginning of the twentieth century, tomatoes carrying the name were being sold much more widely. The historical catalog Brandywines were not necessarily identical to the pink potato-leaf Sudduth strain now strongly associated with the name. The Sudduth strain was considered the line that retained the classic Brandywine character most faithfully. The cultivar is included in Slow Food’s Ark of Taste, with Tennessee listed as its territory. Its inclusion also reflects a specific preservation concern. Numerous tomatoes are sold under the Brandywine name, and some seed lines marketed as Sudduth have no documented connection to the seed distributed by Dorris Sudduth Hill and Ben Quisenberry. Slow Food identifies this loss of accurate identification as one of the main threats to the cultivar, since mislabeling can gradually obscure the lineage that the Sudduth name is supposed to represent. At peak ripeness, the tomato is especially well suited to fresh use, with salt and freshly ground black pepper often enough to emphasize its flavor. Letting salted slices rest for several minutes draws some juice to the surface and distributes the seasoning more evenly, although there is no fixed resting time. Thick slices work particularly well in summer tomato sandwiches, layered between toasted sourdough or white bread with mayonnaise. Bacon can be added for a richer version, with the tomato’s acidity and abundant juice balancing the fat. Another simple combination pairs the pink slices with fresh mozzarella, basil, extra virgin olive oil, salt, and black pepper. It also works well in salads, on toast, or alongside soft cheeses and fresh herbs. Despite its reputation as an outstanding slicing tomato, Sudduth Strain Brandywine is not limited to raw use. Its high moisture content means that a sauce requires more reduction than one made from a dense paste tomato, but the flavor remains useful after heating. The fruit can also be roasted, preserved, or canned using an appropriate tested method. The strain is at its best during the late-summer harvest, when fully vine-ripened fruit combines soft flesh, abundant juice, substantial sweetness, and enough acidity to keep the flavor balanced. 

Pineberry is a white-to-pale-pink strawberry cultivar with red seeds and a sweet-tart flavor often compared to pineapple, strawberry, and citrus. Despite its unusual color, it is not an unripe strawberry or a separate fruit species, but a cultivated form of strawberry related to the same broader hybrid background as modern garden strawberries. Pineberries are commonly described as hybrids involving the Chilean strawberry, Fragaria chiloensis, and the North American wild strawberry, Fragaria virginiana, the two ancestral species behind the modern cultivated strawberry. It was developed in the Netherlands by Hans de Jongh, who began selecting white strawberry plants around 2003 and released a marketable cultivar in 2009 after several years of improvement. Their most recognizable feature is the color reversal: where an ordinary strawberry turns red with pale seeds, a pineberry stays ivory, cream, or faintly blushed pink while its tiny seeds stand out in red across the surface. That contrast gives the fruit an almost decorative appearance, closer to a confection or a painted berry than to the supermarket strawberry most people know. The name pineberry comes from the fruit’s pineapple-like aroma and flavor, although the comparison should not be taken too literally. A good pineberry still tastes like a strawberry, but the flavor is usually lighter, more fragrant, and more tropical than that of many red varieties. The acidity is gentle but noticeable, the sweetness is clean rather than jammy, and the finish can suggest pineapple, citrus, pear, or underripe tropical fruit. Some berries are strongly aromatic, while others are mild, as flavor depends heavily on cultivar, ripeness, growing conditions, and post-harvest handling. The texture is usually softer and more delicate than that of firm commercial red strawberries, and the berries are often smaller, which partly explains why pineberries have remained a specialty fruit rather than a dominant market variety. They are attractive and memorable, but they are not always high-yielding or easy to ship. Pineberries became widely noticed in European markets in the early 2010s, when their strange appearance made them seem almost like a novelty, but white-fruited strawberries have a much longer history. White forms of the Chilean strawberry existed long before modern marketing gave the fruit its catchy English name, and contemporary pineberries were reintroduced as a commercial curiosity through selective cultivation. Their appeal lies in the meeting of old genetics and modern presentation: a pale berry with a tropical perfume, packaged and sold as something rare, elegant, and slightly surprising. In recent years, pineberries and other white strawberries have also become more visible in the United States, Japan, and specialty produce markets, thanks to broader interest in unusual berries and premium fruit. Pineberries are best eaten fresh, when their fragrance and soft texture are most noticeable. They can be served plain, added to fruit plates, used as a garnish for cakes and tarts, paired with whipped cream or yogurt, or arranged with red strawberries for contrast. Their pale color makes them especially striking in desserts. They pair well with vanilla, cream, citrus, mint, basil, white chocolate, Champagne, yogurt, soft cheese, and other berries. A good pineberry should look pale but ripe, with bright red seeds, a fresh green cap, a sweet aroma, and flesh that is soft without being mushy. If it tastes bland, it is usually because it was picked too early, stored too cold for too long, or grown for appearance more than flavor.

Central Otago is a wine-growing region in the southern interior of New Zealand’s South Island. As the southernmost commercial wine region in the world, it occupies roughly 1,900 hectares of vines across high-altitude basins like Bannockburn and Gibbston. The geography is defined by a semi-continental climate with high diurnal temperature swings and soils composed of mica-schist, loess, and alluvial gravel. Viticulture began in 1864 when Jean Desire Feraud, a French gold miner, planted vines near Clyde. Modern commercial development followed in the mid-1970s and early 1980s with experimental plantings at Rippon and Gibbston Valley. These efforts demonstrated that the region's intense ultraviolet light and stony soils were capable of ripening cool-climate varieties despite the high frost risk. Preparation focuses on Pinot Noir, which represents 80% of the output, alongside Riesling and Chardonnay. Winemaking frequently involves whole-cluster fermentation and aging in French oak to manage the grape's natural density. Serving temperatures are 14°C to 16°C for reds and 8°C to 10°C for whites. A unique characteristic of this region is its status as New Zealand's only continental wine zone, featuring pedogenic lime and mineral-rich schist dust created by glacial movement. Central Otago wine is consumed with regional proteins, particularly venison, wild boar, and lamb. The structured tannins and dark fruit profiles of the Pinot Noir also pair with earthy mushroom dishes. White varieties are served with alpine trout or salmon, while aged bottles are often paired with hard cheeses.  

Elote loco is a Salvadoran street-food preparation made from a whole ear of boiled or grilled corn coated with a mix of creamy, tangy, savory, and spicy toppings, most commonly mayonnaise, mustard, ketchup, grated cheese, and hot sauce. It is especially associated with fairs, school events, town festivals, parks, and street stalls across El Salvador, where the corn is served on a stick and eaten by hand. The name means “crazy corn,” referring to the heavy combination of sauces and toppings rather than to one specific ingredient, and the snack developed from the wider Central American habit of seasoning cooked corn with cheese, chile, and acidic condiments, later taking on the more colorful bottled-sauce style now strongly associated with Salvadoran street food. Preparation is straightforward: a fresh ear of corn is cooked until tender, skewered, then coated or striped with mayonnaise, ketchup, mustard, and chile sauce before being covered with grated hard cheese, usually a salty local cheese or Parmesan-style cheese. Some vendors add Worcestershire sauce, lime juice, powdered chile, or extra cheese, but the defining feature is the combination of several sauces layered directly onto the cob. The corn itself remains sweet and juicy underneath, while the toppings make the surface rich, salty, sharp, and mildly to strongly spicy depending on the amount of chile used. Elote loco is generally eaten immediately after assembly, while the corn is still warm, and it is most common as a snack rather than part of a full meal. In El Salvador it is especially popular with children and at public celebrations, but it is eaten by all ages and often sold alongside other street foods such as churros, fried plantains, hot dogs, and snow cones. It pairs naturally with cold soft drinks, horchata, tamarind drinks, fruit juices, or beer, while extra lime or chile sauce can be added at the table or directly from the vendor.

Fitchi is a Turkmen baked meat pie made from a thin, usually unleavened wheat dough wrapped around a generous filling of finely chopped or minced meat, onion, fat, salt, black pepper, and a little water to keep the interior juicy. It is found throughout Turkmenistan and became especially well known as a street and bakery food during the Soviet period; Turkmen sources note that fitchi was already one of the country’s most popular foods eaten outside the home in the 1970s, when the pies were often larger and contained even more onion than many versions made today. Its basic form is simple but quite distinctive: the dough is divided into a larger piece for the bottom and a smaller piece for the top, rolled into circles, and fitted into a shallow round metal mold. The filling, commonly beef or mutton mixed with tail fat and onion, is spread almost to the edges, then covered with the smaller round of dough and sealed tightly so the meat cooks in its own juices. Water is deliberately mixed into the filling, helping create steam inside the closed pie and keeping the meat moist as it bakes. Before baking, the top is usually pricked with a fork and brushed with water, and the pies are cooked until the crust is browned and the filling is fully done; modern home versions are commonly baked in an oven at around 200°C, while older or more rustic versions may be associated with clay-oven baking. The most characteristic fitchi has a high ratio of meat to dough, which makes it substantially different from a lighter pastry or bread snack, and the onion, animal fat, and added liquid give the filling a soft, juicy texture rather than a dry minced-meat consistency. Beef and mutton are both documented, although mutton is especially closely associated with older Turkmen versions, while some newer recipes use beef more commonly for convenience. Fitchi is eaten hot, often as a quick lunch, bakery snack, or casual meal, and individual pies are usually served whole while larger ones may be cut into wedges. It pairs naturally with black or green tea, fresh tomato and cucumber salads, pickled vegetables, or simple yogurt-based accompaniments, but it is filling enough to be eaten on its own.

Ghanaian jollof rice is a richly seasoned one-pot rice dish, made by cooking rice directly in a concentrated tomato, onion, and chile sauce until the grains absorb its deep red color and aromatic flavor. It belongs to the wider West African jollof family, but the Ghanaian version has developed a recognizable character of its own, often emphasizing fragrant spices and aromatic rice rather than the firmer parboiled rice strongly associated with Nigerian jollof. Jollof itself is generally connected with the Wolof-speaking region of Senegambia and the historic Jolof state, from where related seasoned rice preparations spread and developed across West Africa; written recipes for jollof were already appearing in West African cookbooks by the early 20th century, although the modern national versions emerged through generations of local adaptation. In Ghana, the dish became firmly established as both an everyday meal and an important food for parties, weddings, family gatherings, and guests, with recipes varying between regions, ethnic communities, and households. Ghanaian cook and food writer Zoe Adjonyoh has documented markedly different approaches among Ewe, Fanti, and Akan cooks, including differences in whether the rice is added directly to the sauce, layered with it, or cooked with vegetables such as carrots and peas, showing that there is no single rigid Ghanaian formula. Preparation usually begins with onions fried in vegetable oil, followed by a sauce of fresh tomatoes, tomato paste, hot peppers such as Scotch bonnet, and seasonings. Ginger and garlic are particularly common, and curry powder, thyme, coriander, nutmeg, or other spices may be included according to the cook; Ghanaian jollof is often described as particularly aromatic, with the seasoning worked carefully into the tomato base before the rice is added. The tomato mixture needs to cook down thoroughly so that its raw acidity disappears and the flavors become concentrated, after which stock or water and washed rice are added. Many Ghanaian cooks favor fragrant varieties such as jasmine or basmati for their aroma and softer, more separate grains, although long-grain rice is also widely used, so aromatic rice should be regarded as characteristic rather than compulsory. The pot is covered and the rice cooks gently in the seasoned liquid, absorbing the tomato sauce as it steams; careful control of moisture is essential because the finished grains should be tender and coated with flavor without becoming wet or mushy. Some versions incorporate carrots or peas, while others keep the rice relatively plain and serve vegetables separately, and chicken, goat, beef, or fish stock may be used to deepen the base depending on what accompanies the meal. Ghanaian jollof is closely associated with the well-known Ghana–Nigeria jollof rivalry, but the differences between the two styles extend beyond national pride: Nigerian versions commonly favor long-grain parboiled rice and often prize the smoky character of party jollof, while many Ghanaian versions lean toward fragrant rice and a more aromatic combination of ginger, garlic, spices, tomato, and chile. Ghanaian jollof is served throughout the country at home, in restaurants, at street-food stands, and especially at social gatherings, where a large portion of rice is usually accompanied by fried, grilled, or stewed chicken, beef, goat, or fish. Fried ripe plantain is one of its most characteristic partners, while salads, coleslaw, boiled eggs, shito, or other pepper sauces can also complete the plate. The rice is generally served hot as the central starch of the meal rather than as a side portion, and its combination of tomato, chile, aromatics, and savory stock makes it substantial enough to work with anything from grilled chicken to fried fish. Malt drinks, sobolo, soft drinks, beer, or chilled water are common companions at gatherings, although no single beverage is specifically tied to Ghanaian jollof.

Tihlo is a barley-based snavk from Tigray in northern Ethiopia, especially associated with the historical Agame area in the eastern part of the region. It consists of small pieces or balls of firm dough made from roasted barley flour, usually arranged around a bowl of spicy stew and eaten by dipping each piece into the sauce. Tihlo developed within the barley-based food culture of the Tigrayan highlands, where barley has long been one of the most important cereals because it grows well at higher elevations and can be stored, roasted, and milled into several different foods. Preparing the flour is an important part of the dish: barley grains are dehulled, cleaned, soaked briefly, dried, and traditionally roasted with a small amount of sand on a hot clay griddle before being separated from the sand and milled into a very fine flour. The roasted flour is then mixed with water and kneaded into a thick, smooth dough that is firm enough to hold its shape without further cooking. Small portions are pinched off by hand and formed into compact pieces, which are placed around or beside the accompanying sauce. One of the most characteristic accompaniments is a hot meat stew seasoned with berbere, although tihlo can also be served with shiro, tomato-based sauces, or pulse-based preparations during fasting periods. The roasted barley gives the dough a pronounced toasted, nutty flavor and a dense texture quite different from injera or boiled cereal porridges. Tihlo also has a distinctive way of being eaten: diners commonly use a small two-pronged wooden utensil known as a shentar or shint'ar to spear a piece of dough and dip it into the central stew. In some communities, the person who forms the tihlo pieces formally begins the meal by eating the first one, a custom recorded in eastern Tigray. Tihlo is often prepared for communal meals, holidays, and gatherings, but it can also be eaten as a substantial snack or main meal. Its mild but deeply roasted barley flavor works particularly well with berbere-rich meat sauces, shiro, hilbet, and tomato-based stews, while yogurt can provide a cooling contrast to stronger chile seasoning. Honey wine such as tej or mes is sometimes served with it, while coffee or tea also fit naturally with the broader meal.

Ethiopian kale (lat. Brassica carinata), is a leafy brassica native to northeastern Africa and especially associated with the highlands of Ethiopia and Eritrea, where its tender leaves are eaten as greens and its seeds have also been cultivated for oil. Despite its common English name, it is not the same species as the European kales belonging to Brassica oleracea; Ethiopian kale, also known as Ethiopian mustard or Abyssinian mustard, is an allotetraploid plant that developed from Brassica nigra and Brassica oleracea, most likely in or around the Ethiopian highlands. Its cultivation in northeastern Africa stretches back several millennia, although the exact timing of its domestication remains uncertain, and the crop became particularly well adapted to the relatively cool highland environment, where its tolerance of drought and heat and resistance to several plant diseases made it useful to small-scale farmers. In Ethiopia it is also known as Yehabesha gomen, while the name gomen zer is associated particularly with the plant as an oilseed crop. The leaves are broad, usually green with noticeable veins, and have a stronger, slightly mustard-like flavor compared with many common kales and collard greens. They are generally harvested while still tender and cooked rather than eaten raw, commonly by boiling, braising, or simmering them with onions, garlic, ginger, and fresh green chilies. One of their most characteristic uses is in gomen, the Ethiopian preparation of cooked leafy greens served with injera, although other cabbage and kale species can also be used for that dish. Ethiopian kale can also be incorporated into stews or simply boiled and served as a vegetable, while in Eritrea the leaves are likewise eaten cooked or as a boiled side dish. The plant is unusual in being valued for more than its foliage: its seeds contain oil and have long been cultivated in Ethiopia for this purpose, while the sharp-tasting seeds can also be used as a seasoning. The leaves are most closely associated with highland meals built around injera and a selection of stews, pulses, and vegetables, where their slightly bitter, mustard-like flavor provides contrast to richer dishes. Ethiopian kale works especially well with misir wat, shiro, kik alicha, meat stews, and mild fresh cheese such as ayib, while tea, coffee, water, or beer can accompany the wider meal rather than serving as a specific pairing for the greens themselves.  

Bolgheri Superiore is a red wine produced in the Bolgheri area along the Tuscan coast in the province of Livorno, within the Tuscany region of Italy, and it represents the highest tier within the Bolgheri DOC framework, defined by stricter aging and structural requirements than standard Bolgheri Rosso. Its development is tied to the transformation of Bolgheri from an agricultural zone dominated by cereals and olives into a viticultural area focused on international grape varieties, a shift that accelerated in the second half of the twentieth century as producers identified the suitability of the coastal climate, alluvial and clay-rich soils, and moderated temperatures for Bordeaux varieties, leading to regulatory recognition that distinguished Superiore wines through longer maturation and higher minimum alcohol levels. Production centers on blends dominated by Cabernet Sauvignon, often combined with Merlot, Cabernet Franc, and occasionally Petit Verdot, with grapes harvested at full phenolic ripeness, fermented under controlled conditions, and aged for a minimum of two years including at least one year in oak, followed by bottle aging before release, a process designed to stabilize structure and integrate tannins rather than emphasize immediate approachability. A defining characteristic of Bolgheri Superiore is the balance between ripeness and restraint shaped by maritime influence, which tempers heat and preserves acidity, while the mandatory aging requirement differentiates it clearly from other wines in the same area by prioritizing longevity and compositional depth. It is consumed primarily at the table during formal meals and in restaurant settings, served at moderate cellar temperature and decanted when young, and it pairs well with grilled or roasted red meats, game, aged cheeses, and dishes based on long-cooked sauces, while it is most often enjoyed as an accompaniment to dinner rather than as an aperitif or standalone drink.

Cherokee Purple is a large, indeterminate heirloom beefsteak tomato known for its dusky pink-purple skin, dark crimson flesh, persistent green shoulders, and unusually complex flavor. Its taste combines sweetness and acidity with deeper savory, earthy, and sometimes lightly smoky notes. The fruit is juicy and fleshy, usually weighing around 8 to 16 ounces, although larger specimens occur. Its relatively soft skin and tender interior make it more delicate than many modern commercial tomatoes. Cherokee Purple is a mid-season to moderately late tomato, with seed companies listing roughly 72 to 85 days from transplanting to the first ripe fruit. Because Cherokee Purple is indeterminate, the vines continue growing, flowering, and setting new fruit throughout the season. They benefit from strong stakes, cages, or trellises to support both the vines and the heavy tomatoes. The harvest usually begins in mid- to late summer in temperate growing regions and can continue into early autumn until cold weather stops the vines. Fruit does not ripen in one concentrated crop. Instead, tomatoes mature gradually over several weeks, so ripe specimens are picked individually as their color and texture develop. Judging ripeness requires more than waiting for the shoulders to turn red. Cherokee Purple naturally retains dark green or green-brown coloring around the stem even when fully mature. The rest of the skin changes from green to a characteristic dusty rose, dusky pink, brownish purple, or deep reddish-purple. A ripe fruit feels firm but gives slightly under gentle pressure, particularly toward the blossom end. The interior develops its characteristic crimson, purple, brown, and green tones as the fruit reaches full maturity. Fully colored tomatoes can be picked directly from the vine for immediate use. Because the fruit is soft, it is best lifted gently or cut from the stem rather than pulled roughly. Slightly underripe fruit can also be harvested once it has begun changing color and allowed to finish ripening indoors. Fully ripe Cherokee Purple does not have the long storage life or shipping durability of firmer commercial hybrids, so it is best eaten relatively soon after harvest. Thick raw slices are one of the simplest ways to show off its flavor. Coarse salt and freshly ground black pepper sharpen the contrast between the tomato’s sweetness, acidity, and savory character. Leaving salted slices for several minutes brings moisture to the surface and seasons the flesh more deeply, but five minutes is a useful serving technique rather than a fixed rule. Cherokee Purple is particularly well suited to tomato sandwiches and BLTs. Thick slices can be placed between toasted white bread spread generously with mayonnaise and combined with crisp bacon. The tomato supplies enough juice and acidity to balance the fat from the bacon and mayonnaise. Thick wedges or slices of tomatoes are also good paired with fresh mozzarella, basil, extra virgin olive oil, salt, and black pepper. The tomato’s dark flesh, green shoulders, and substantial texture make it especially striking in simple summer salads. It also works with soft cheeses, fresh herbs, raw onion, toasted bread, and vinaigrettes. Despite its reputation as a fresh-eating tomato, Cherokee Purple is not unsuitable for heat. Cooking does soften its already tender flesh and releases a considerable amount of juice. However, it can still be roasted, baked, added to pasta, used on pizza, or reduced into tomato sauce. Its high moisture content makes it less efficient for thick sauces than a dense plum or paste tomato, which contains proportionally more flesh and less liquid.  It can also be canned. The documented modern history of Cherokee Purple begins in 1990. That year, tomato collector and chemist Craig LeHoullier received seeds from John “J. D.” Green of Sevierville, Tennessee. Green explained that the seed had been passed to him through Jean Greenlee of Rutledge, Tennessee, and that her family had grown the tomato for generations. According to the family account, the original seed had been received from members of the Cherokee Nation more than a century earlier. This reported nineteenth-century origin has never been independently documented, so it remains an oral history rather than a confirmed botanical record. Southern Exposure Seed Exchange nevertheless lists Cherokee Purple as a pre-1890 Tennessee heirloom of reported Cherokee origin. LeHoullier grew the seeds and was struck by the unusually dark fruit, which developed a dusky pink-purple exterior, green shoulders, and dark coloration extending into the flesh. At the time, tomatoes with this type of brown-purple coloring were almost unknown in commercial seed catalogs. He named the cultivar Cherokee Purple, combining its reported origin with its distinctive color. LeHoullier sent seed to Jeff McCormack of Southern Exposure Seed Exchange in 1991. McCormack decided to offer the unusual tomato commercially, and Cherokee Purple made its catalog debut in 1993. Southern Exposure initially described it as suitable “for the more adventurous” because its dark interior looked so different from the uniformly red slicing tomatoes familiar at the time. The cultivar subsequently became one of the best-known purple or “black” heirloom tomatoes and helped bring dark-fruited tomatoes into mainstream home gardening. The cultivar’s popularity later produced several related selections and mutations. Cherokee Chocolate appeared in LeHoullier’s garden in 1995 as a spontaneous skin-color mutation of Cherokee Purple. Cherokee Green followed in 1997 from seed associated with Cherokee Chocolate, producing fruit that remained green when ripe. Two closely related cultivars emerged from Cherokee Purple and preserve much of its characteristic fruit shape and flavor while changing its color. Cherokee Chocolate appeared in Craig LeHoullier’s garden in 1995 as a spontaneous skin-color mutation of Cherokee Purple. The mutation produced yellow rather than clear epidermis over the dark crimson flesh, resulting in a deeper brown or mahogany appearance. The fruit remains similar in size and structure to Cherokee Purple, with firm but very juicy flesh and a sweet, slightly tart flavor. After establishing that the trait remained stable through saved seed, LeHoullier named and distributed it. Victory Seed Company introduced Cherokee Chocolate commercially in 2004. Cherokee Green followed in 1997. LeHoullier grew Cherokee Chocolate seed obtained from another seed saver and found one plant producing fruit that remained green-fleshed when ripe. He initially suspected an accidental cross, but repeated growing showed that the trait remained stable, suggesting a mutation. Cherokee Green retains a fruit shape, plant habit, and flavor similar to Cherokee Purple and Cherokee Chocolate. Its flesh stays bright green at maturity, while the skin develops a yellowish or amber cast that helps indicate ripeness. LeHoullier sent stabilized seed to Victory Seeds in 2003.

Sidama coffee is a high-altitude Arabica coffee from the Sidama Region of southern Ethiopia, grown mainly on small farms spread across the highlands south of Lake Hawassa. It is known for lively acidity, a medium to full body, and a wide aromatic range that can include citrus, flowers, spice, berries, tropical fruit, and black tea. Internationally, the older spelling Sidamo is still common on coffee bags and in Ethiopia’s historic trademark system, but Sidama is the current regional name and is increasingly preferred by producers and specialty-coffee traders. Coffee has been cultivated in the area for generations as part of mixed household farming systems in which coffee shrubs grow alongside enset, fruit trees, and native shade trees. This garden-style agriculture remains one of the defining features of Sidama production, and most farms are relatively small rather than large estates. Ripe cherries are usually picked by hand and taken to nearby washing stations or cooperative facilities, where they are sorted and processed. Sidama is not tied to one single cultivar. The region contains a wide range of local Arabica material as well as widely planted Ethiopian selections such as 74110 and 74112, and the exact character of the coffee changes noticeably between districts, villages, and even neighboring farms. Elevation is one of the main reasons for this variation, with many coffee-growing areas lying between roughly 1,500 and 2,200 meters above sea level. At higher elevations, cooler temperatures slow cherry maturation, giving sugars and aromatic compounds more time to develop before harvest. Washed processing has played a particularly important role in Sidama’s international reputation. In this method, freshly picked cherries are pulped, fermented to remove the remaining mucilage, washed with clean water, and dried, usually on raised beds. The resulting coffees tend to show greater clarity, crisp acidity, floral notes, citrus, and spice. Natural processing follows a different path: the whole cherries are dried before the beans are removed, producing fuller-bodied coffees with greater sweetness and more pronounced fruit flavors, often suggesting berries, peach, or tropical fruit. The main harvest generally runs from early autumn through the end of the year, although timing shifts with altitude and local weather. Once dried, hulled, graded, and exported, high-quality Sidama is usually roasted light to medium so that its regional character remains visible rather than being dominated by roast flavor. Washed lots work especially well with pour-over and other filter methods that emphasize brightness and clean aromatics, while natural coffees can produce richer filter brews and expressive espresso. In Ethiopia, Sidama-grown beans are also consumed within the broader buna coffee culture, where coffee may be roasted shortly before brewing and prepared in a jebena rather than through modern specialty-coffee equipment. The same crop therefore exists in two overlapping contexts: as an everyday regional beverage and as one of Ethiopia’s most important specialty-coffee exports. Sidama coffee is usually best served with relatively simple foods that do not overpower its aroma. Citrus-driven washed versions pair well with lightly sweet pastries, almond cakes, plain biscuits, fresh cheese, and fruit such as apricot or peach, while sweeter natural lots work well with chocolate, dates, berries, and richer baked goods.

Campari spritz is a wine-based aperitif made with Campari, Prosecco, and soda water. It has a vivid red color, lively carbonation, and a pronounced bittersweet flavor shaped by citrus peel, herbs, and aromatic roots. The wider spritz family is commonly linked to the 19th-century Veneto, when the region was part of the Habsburg Empire. Austrian soldiers and officials reportedly found the local wines stronger than those they usually drank and asked for a splash of water to dilute them. The name is generally connected to the German verb spritzen, meaning “to splash” or “to spray.” This early combination of wine and water later evolved into sparkling wine mixed with soda and into bitter aperitifs. Gaspare Campari created his namesake red bitter in Novara in 1860. Its closely guarded formula uses an infusion of bitter herbs, aromatic plants, and fruit. By the mid-20th century, Campari was increasingly mixed with sparkling wine and soda throughout northern Italy, creating a stronger, more bitter alternative to the sweeter Aperol spritz. The official formula follows a 3–2–1 ratio: three parts Prosecco, two parts Campari, and one part soda water. This usually means 90 milliliters of Prosecco, 60 milliliters of Campari, and 30 milliliters of soda, though smaller measures can be used as long as the proportions remain the same. A large wine glass or balloon glass is filled generously with ice. The Prosecco is poured first, followed by Campari and soda water. Adding the sparkling wine before the bitter helps the ingredients combine with less stirring, which protects the carbonation. The drink is stirred gently and served over ice. Campari’s official garnish is a fresh orange slice, sometimes joined by a strip of orange zest. A green olive also appears in some Venetian-style servings, although it is more closely associated with the Select spritz than with the standard Campari version. The orange garnish reinforces Campari’s citrus notes and slightly softens its bitter aroma. An olive creates a more savory contrast, bringing saltiness to the sparkling wine and bitter liqueur. Compared with an Aperol spritz, the Campari version is darker, less sweet, more alcoholic, and more firmly bitter. The Prosecco supplies fruit and acidity, while the soda lengthens the drink and keeps its herbal intensity from becoming too heavy.

Thin Mints are round, peppermint-flavored chocolate wafers completely enrobed in dark chocolate, distributed exclusively in the United States by the Girl Scouts of the USA. A version of this confection first emerged in 1939 under the name Cooky-Mints, evolving through various iterations and title adjustments such as Chocolate Mint and Chocolate Thin Mints before solidifying its current identity and becoming the highest-selling item in the organization's entire catalog. The cookies are served straight from the protective foil sleeves and cardboard boxes, without any cooking or plating, although chilling or freezing the packages prior to consumption is a common practice to alter the textural snap of the outer layer. Unlike other items in the national lineup, which have different names and distinct recipes depending on the specific manufacturing facility, this is the sole product that retains the same moniker regardless of whether it is produced by ABC Bakers or Little Brownie Bakers, and both factory formulations are entirely vegan. Individuals across the American market eat these treats primarily by hand as a standalone dessert during the official late-winter-to-spring sales window. The pronounced peppermint oils and dark cocoa notes create a sharp flavor profile that pairs effectively with hot beverages like brewed coffee, hot chocolate, and matcha green tea, while crushed segments are frequently incorporated into cold dairy products, serving as a standard mix-in or ice cream topping.

Benevento refers to wines produced in the area around the city and province of Benevento in the inland part of the Campania region of Italy and released under the Benevento IGT designation, which covers red, white, and rosé wines made across a broad hilly territory known for mixed agriculture rather than coastal influence. Wine production in this area developed alongside cereal farming, olive cultivation, and livestock raising, with vineyards established on limestone and clay soils at moderate elevations where continental temperature variation supported consistent ripening, and over time this inland setting encouraged a style of wine centered on balance and reliability rather than concentration or luxury positioning. Benevento wines are produced from a wide range of grape varieties, including local grapes such as Falanghina, Greco, Fiano, and Aglianico as well as international varieties, with vinification generally carried out in stainless steel to preserve clarity and freshness, while some red wines may see brief oak contact depending on producer intent, and the emphasis remains on drinkability rather than extended aging. A defining aspect of Benevento wine is the flexibility allowed within the appellation, which permits producers to adapt grape choice and style to vineyard conditions and market needs while maintaining a clear geographic reference to the Sannio area. These wines are consumed primarily as table wines in homes, restaurants, and local settings throughout Campania, served according to style from chilled whites to lightly cool reds, and they pair well with vegetable dishes, legumes, grilled meats, fresh cheeses, and simple pasta preparations, making them common choices for everyday meals rather than wines reserved for ceremonial or standalone consumption.

Pierogi z Głowna are Polish dumplings from the town of Głowno, distinguished since the early 1900s by a highly elastic, oil-enriched dough and the filling of local summer fruit or farmer's cheese. Cooks in this area historically added a small amount of cooking oil to the standard mixture of wheat flour, warm water, and whole eggs. This extra fat limits gluten development, yielding a remarkably soft, pliable dough that can be stretched incredibly thin to hold massive amounts of filling without tearing or bursting in the boiling water. The fillings relied completely on the immediate surrounding landscape, with fruit fillings gaining major popularity during the interwar period. In the summer, the pierogi are tightly packed with raw, locally foraged wild blueberries and raspberries, or orchard harvests like apples, pears, sour cherries, and plums; because the fruit is sealed in raw, it physically bursts during boiling, creating a natural, concentrated hot jam. The other primary filling utilizes fresh, unaged Polish farmer's cheese twaróg, prepared in two entirely different ways depending on the calendar. On regular weekdays, the cheese is strictly savory, seasoned with sharp black pepper, salt, and deeply browned onions. For festive holidays, that same cheese is turned into a rich dessert, bound together with local honey, plump raisins, and refined beet sugar. Always folded into precise five-centimeter (2-inch) crescents and pinched shut with a signature ruffled edge, these dumplings achieved such high quality that locals regularly traveled to sell them at demanding city markets in Łódź, Łowicz, and Warsaw. To finish the dish, they are always served steaming hot straight from the pot, with the savory cheese versions traditionally buried under rendered pork fat and crispy cracklings, while the sweet fruit and holiday cheese variations are completely drenched in melted butter and thick sour cream.

Gomen is an Ethiopian preparation of leafy greens, most commonly collard greens or Ethiopian kale, slowly cooked with onion, garlic, ginger, green chili, and either oil or niter kibbeh until tender and deeply seasoned. The Amharic word gomen can refer both to leafy cabbage-type greens and to the cooked dish itself, and the preparation is closely connected with the Ethiopian highlands, where hardy Brassica greens have long been grown alongside grains and pulses. Ethiopian kale, is particularly well adapted to the region and is one of the greens historically associated with local agriculture, although collards and kale are now commonly used both in Ethiopia and abroad. Gomen also has an important place in Ethiopian Orthodox fasting cuisine, since versions made with vegetable oil contain no animal products and can be eaten during periods when meat and dairy are avoided. Outside fasting periods, niter kibbeh may replace the oil, giving the greens a richer flavor from the spices infused into the clarified butter. Preparation generally begins by removing the thick stems from the greens and chopping or shredding the leaves; some cooks blanch them briefly first to soften their texture and moderate their bitterness, while others cook them directly in the pan. Onions are softened in oil or niter kibbeh, followed by garlic and ginger, and the greens are then added with a small amount of water and cooked until fully tender. Fresh green chilies are common but usually provide only moderate heat, since gomen is typically milder than the berbere-heavy stews served beside it. The dish can range from relatively bright and just-tender to darker, more thoroughly braised greens depending on the household, but it should remain moist rather than soupy. Variations include gomen be siga, in which beef is cooked with the greens, and preparations served with ayib, Ethiopia’s mild fresh curd cheese. Gomen is usually served on injera as part of a larger shared meal and is especially common on fasting platters alongside misir wat, shiro, kik alicha, cabbage, potatoes, and other vegetable dishes; its relatively mild garlic-and-ginger flavor also makes it a natural counterpart to spicy meat stews. It is particularly well known as an accompaniment to kitfo, often appearing together with ayib and injera. Water, tea, or Ethiopian coffee fit naturally with a vegetable platter, while beer or tej can accompany gomen when it is served with meat dishes outside fasting periods.

Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sù, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramisù are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramisù (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramisù should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramisù is widely thought to have been invented, has died.

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.

This hard cheese is made from raw goat milk taken from Serrana breed. Goat cheese has long played an important role in the economy of the Bragança region, and many of the local families raise animals and produce cheese as their main source of subsistence. Once the goats are milked, the milk is filtered and heated. The curd is then salted and cured at a low temperature and high humidity. Transmontano cheese is round with a semi-hard crust, and is uniform, smooth, and white. It is a firm cheese with an intense and pleasant aroma and a slight spicy note. This goat cheese has a moisture content between 25% and 35%. It is usually consumed as is, and is quite popular either as an appetizer or after a meal with sliced bread and a local red wine.

ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.

Vori-vori is a soup from Paraguay made with small balls of cornmeal and cheese cooked in a broth that often includes chicken, vegetables, and herbs, and it is recognized as a staple dish across the country’s rural and urban regions. Its development is linked to the long-standing use of corn and poultry in Guaraní and later mixed culinary practices documented in household cooking records and regional accounts from the eighteenth and nineteenth centuries, where corn-based doughs were shaped into dense dumplings to stretch ingredients during periods of limited supply. Preparation involves mixing finely ground cornmeal with grated cheese and a small amount of fat or broth to form a firm dough, shaping it into small spheres, and poaching them gently in a simmering broth until they swell and soften; the soup is seasoned with onions, garlic, parsley, and occasionally peppers, and served as soon as the dumplings reach a uniform texture. A notable feature is the density of the dumplings, which absorb broth while retaining their structure, giving the dish a thickened consistency without flour or other thickeners. Vori-vori is eaten throughout Paraguay in home kitchens, rural gatherings, and small restaurants, often as a main meal during cooler weather, and it pairs well with simple accompaniments such as mandioca, fresh salads, mild cheeses, herbal teas, and lightly flavored nonalcoholic beverages, with some households serving it alongside light beers or local wines depending on the occasion.

Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka - thinly stretched sheets of dough made with flour, water, and salt. Heartier than phyllo, but thinner than a tortilla, hand-made yufka is typically brushed with butter before baking. Although many countries have their own versions of this satisfying dish, it was probably invented during the Ottoman Empire in the Anatolian Provinces, an area that nowadays belongs to Turkey. Some sources suggest that börek might be even older, a descendant of the Eastern Roman (Byzantine) Anatolian dish known as en tyritas plakountas, consisting of layered dough filled with cheese, its recipe dating back to 160 BC. Nowadays, Turkey is famous for its layered pies and pastries, all united under the name börek (also burek, byurek, byrek, böregi). Regardless of many börek varieties, yufka always remains the same, and almost everything wrapped in it may be called börek, which could also explain the name: some suggest that it comes from the Turkish word bur, meaning to twist. In Turkey, there are many regional variations of börek, and the names usually contain a descriptive word referring to the shape, ingredients, cooking method, or a region where the specific variety of börek comes from. For example, su böreği or water börek is made with boiled sheets of dough which are buttered and filled with a mixture of feta cheese and parsley (an alternative recipe suggests minced meat and onions), then baked. Kalem böregi or pen börek is a thin, cigarette-shaped variety that is often served in restaurants as an appetizer. Due to their shape, they were originally called sigara böreği, but in 2011, Turkish pastry chefs started calling them kalem to avoid the connections with smoking. They are usually filled with feta cheese, potatoes, and parsley, but can also be enriched with minced meat or sausages, and vegetables such as spinach, nettles, leeks, and courgettes. Paçanga böreği is a deep-fried variety from Istanbul, filled with pastırma or kaşar and chopped green peppers. Saray böreği or palace börek is a truly decadent version made with fresh butter rolled between each sheet of dough, while kol böreği or arm börek is the classic variety prepared at home - shaped in long rolls, either rounded or lined, it is usually filled with minced meat, feta cheese, spinach, or potatoes (it's smaller and fattier variety is called sarıyer böreği, named after Sarıyer, a district of Istanbul where it is traditionally prepared). The most beautiful variety might be gül böreği or rose börek, arranged in a spiral that resembles a rose filled with various fillings which are often spicy in flavor. Çiğ börek or raw börek is a half-moon-shaped variety filled with raw minced meat and fried in oil. On the other hand, there is also töbörek - a similar variety which is baked instead of fried. However, börek doesn't have to be savory - a sweet variety called laz böreği is prepared in the Rize region. It is filled with muhallebi (a local spin on custard) and served generously dusted with powdered sugar. Another sweet variety is called kürt böreği, also known as sade, meaning plain börek, referring to the fact that it has no filling at all, just a generous layer of powdered sugar on top. Seeing all these varieties, it is clear that börek may be one of the most significant dishes of the Turkish cuisine – it surely is one of the oldest and most traditional ones.

Bismark is the name of a traditional Italian pizza topped with tomato sauce, mozzarella, prosciutto, and sunny-side-up eggs. The name of this pizza hides an interesting story, since Bismark is not an Italian name or word. In 1862, the Prussian Prime Minister Otto Von Bismarck delivered a speech in Italy where he said it would take "blood and iron" to effect change. The phrase was mistranslated as "blood and eggs", and Otto got a pizza named after him.

Produced in the districts of Gortynia and Mantineia in the Arcadia prefecture, Meli Elatis Menalou Vanilia is the first Greek honey acknowledged by the European Union as a protected product. At least 80% of this honey comes from black fir, while the rest is mixed flower honey. This world famous product owns the 'vanilia' name to its color that can be described as being between pearly white to caramel. The honey is not collected from the blossoms, but rather honeydew produced by microorganisms on the trunk of the black fir. It has a humidity degree of approximately 15% and a sugar content varying between 8% and 18% which keep it from crystallizing, even after many years. It has a great nutritional value since it contains many minerals such as potassium, magnesium and iron, and vitamins that promote better sugar absorption by the human body. This product is also valued for its subtle sweetness and aroma of butterscotch. It is one of the rarest products in the world because the manufacturing of this exquisite honey takes time and money as the honeycomb must be destroyed. For this reason, the amount produced is limited and Meli Elatis Menalou Vaniliais is usually sold out even before the production started. It can be used as a sweetener, or as an ingredient in many recipes.

Kontosouvli is a traditional dish consisting of large pieces of pork marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie, much like a gyro or souvlaki. The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine. After marinating, the meat is threaded onto a large skewer and roasted over an open flame, which results in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is typically served in thick slices, often accompanied by pita bread, tzatziki sauce, and horiatiki salad, among other possible accompaniments. It was traditionally prepared for Easter, but today it can be found on the menus of Greek tavernas throughout the year. 

Aceite Monterrubio is an extra virgin olive oil made in the in the province of Badajoz, in the Autonomous Community of Extremadura. This olive oil is made using local olive varieties; Ergot, which gives it a fruity, aromatic and nutty flavor, and Picual or Jabata, responsible for the stability of the oil and its slightly spicy flavor. Aceite Monterrubio is made using only mechanical means that don't alter its natural qualities. Traditional cultivation practices combined with modern technology and strict rules regarding all stages of production are essential to protect the quality and ensure the traceability of this exceptional olive oil.

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.

Adobong baka is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of thinly sliced beef, soy sauce, vinegar, garlic, peppercorns, sugar, water, salt, and bay leaves. The beef is marinated in a mixture of garlic, bay leaves, peppercorns, brown sugar, and soy sauce. It is then browned in a pan, covered with water, seasoned with salt, and simmered until the sauce is almost fully absorbed. Adobong baka is served hot with rice on the side.

Translated as chocolate cake, this no-bake Argentinian dessert was influenced by Italian cuisine and modeled on the famous Italian tiramisu. It is made with three Argentinian staple ingredients: chocolate biscuits, dulce de leche, and cream cheese. The cookies are softened in milk and layered with a combination of cream cheese and dulce de leche. The shapes of chocotorta can vary, while the biscuits can be soaked with chocolate milk, coffee, or even coffee liqueur. The most common theory about its origin says that it was invented as a part of a marketing campaign designed to promote Chocolinas chocolate cookies, and the recipe was included in the packaging. Chocotorta is rarely found in restaurants and remains a novel dessert outside of Argentina.

Abbaye de Timadeuc is a French cheese hailing from Brehan in the region of Brittany, where it's produced by the monks at the Abbaye Cistercienne Notre-Dame de Timadeuc. The cheese is made from pasteurized cow's milk and it's usually left to age from 2 to 3 weeks before consumption. Underneath its washed rind, the texture is slightly soft, springy, and open with a few irregular eyes scattered throughout the paste. The flavors are generally mild and lactic. It's recommended to pair the cheese with a glass of Gamay de Touraine wine.

Isaw is a popular Filipino street food dish consisting of marinated, boiled, and grilled chicken and pork intestines which are usually coiled and skewered on a stick. Although similar, pork isaw is typically slightly larger and chewier than the chicken version. The marinade is usually prepared with soy sauce, oil, ketchup, garlic, and seasonings. Thoroughly cleaning and boiling the intestines before they are placed on a grill is an essential part of the preparation process because it eliminates all food-born pathogens. The dish is usually dipped in a vinegar-based sauce that is made with chili peppers and onions (sawsawan). Because it is one of the cheapest Filipino street food meals, the dish is extremely popular, and there are even street stalls called isawan, devoted entirely to the preparation of this specialty. Isaw is usually enjoyed as an afternoon snack, and apart from its popularity on the streets, due to its low price, it is also a staple food for numerous university students.

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone in many Greek blends. It is best known as a full-bodied red, usually coming from Nemea, but it can also be made into young, light red wines, fresh rosés, or dessert styles. Agiorgitiko wines are typically characterized by fruity aromas, which are sometimes accompanied by notes of sweet spices. The wines are soft, and the tannins are present but never aggressive. The acidity is usually low to moderate. Aged and oak-aged styles are more tannic, with more concentrated, complex flavors. Agiorgitiko wines are usually food-friendly and can pair with a variety of dishes. They are a good match with red meat, sausages, stews, lamb, and pasta dishes. 

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

Flor de izote or yucca flower blossom is the national flower of El Salvador. The flowers of yucca are clustered in a pyramid of blooms in a high position, so the stalks are chopped down, and the flowers are then used in many ways. In El Salvador, the flowers are usually cooked with eggs in a dish called flor de izote con huevos. The flavors of flor de izote are similar to artichoke leaves, more specifically the ones that are closest to the heart. The fresh blossoms are mixed with onions, tomatoes, and scrambled eggs, and the dish is traditionally served for breakfast, often accompanied by warm tortillas.

Aji amarillo is a staple in Peruvian cuisine, a chile pepper with a bright orange color and thick flesh. Its heat level ranges from medium to hot, and it is commonly used in a variety of soups and sauces. This chile variety is native to South America and has a distinctive, subtle, and full-bodied fruitiness. It can be bought in a few forms: dried, fresh, canned, or in the form of a paste. When incorporated into sauces, it is often thickened with bread, mayonnaise, and dairy products, and it is then spooned over a variety of meat, fish, and vegetable dishes. When used in its dried and ground form, it is especially good for rice dishes, giving them a sweetish flavor and vibrant color.

Aguardiente de Ojén is an anise-flavored spirit that originated in a small village of Ojén in southern Andalusia. The original, which was probably based on a wine distillate, dates from 1830 when Pedro Morales distilled his first batch. The drink was an instant, but short-lasting success, as the original recipe was lost after last Morales died without disclosing the recipe. Another version (White Label Ojén) was created in Jerez by Manuel Fernández. This version was mainly exported, especially to New Orleans, where the original spirit was immensely popular and used in the trendy Ojen cocktail. Since the original recipe was lost, it is not known whether the two spirits were the same. As anise spirits started to decline in popularity, so did Ojén, and in the early 1990s, the production in Spain was discontinued. The reserves lasted until 2009, but Sazerac Company decided to recreate the original, mainly to meet the needs of the local New Orleans market. Sayzerac's version was released in 2016 under the name Legendre Ojen. Interestingly, aguardiente de Ojén was painted into Picasso's Spanish Still Life.