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Bandol is an appellation in southeastern France located along the Mediterranean coast in the Var department between Toulon and Marseille. It covers the communes surrounding the town of Bandol and is recognized for red, rosé, and white wines, with reds forming the core identity of the appellation. The vineyards lie on south-facing slopes and terraces overlooking the sea, benefiting from high sunlight exposure, limestone-based soils, and strong maritime winds. The appellation was granted AOC status in 1941, making it one of the earlier controlled designations in Provence, and its regulations were shaped around the dominant role of Mourvèdre, the grape considered best suited to the region’s climate and geology. The winemaking culture in this area developed from long-standing viticulture around the port of Bandol, which had been exporting wine for centuries prior to the establishment of formal appellation rules. By the early twentieth century, growers were replanting Mourvèdre more extensively after phylloxera, recognizing its capacity to withstand heat and benefit from the region’s limestone terraces. This led to the codification of Mourvèdre as the principal grape of the AOC, requiring at least 50 percent in red wines, though many estates exceed that proportion. The rosé and white wines of the appellation emerged within the same regulatory framework, though with different permitted blends involving grapes such as Cinsault, Grenache, Clairette, Ugni Blanc, and Bourboulenc. Production methods in Bandol emphasize low yields, hand harvesting, and extended aging for reds. Red Bandol must age a minimum of eighteen months in wood, often in large foudres, a requirement that shapes the structure and tannin profile of the wines. Rosé is typically produced through direct pressing or short maceration to preserve freshness, while whites are generally fermented at controlled temperatures to maintain clarity of aroma. The microclimate, influenced by sea breezes and the Mistral wind, helps maintain balance in the grapes despite the area’s high summer temperatures. A defining element of Bandol is the legally mandated prominence of Mourvèdre in the red wines, which distinguishes the appellation from other Provençal regions where blends are more flexible. The combination of coastal exposure, limestone soils, and strong winds contributes to conditions that favor slow, steady ripening of Mourvèdre, influencing the character and aging capacity of the wines. The terraced “restanques” common in the region also shape vineyard layout and labor, as they require manual work and careful erosion management. Bandol wines are consumed in Provence, across France, and internationally. Red Bandol is served at room temperature and often benefits from decanting, appearing alongside lamb, beef stews, roasted meats, and dishes featuring olives or Mediterranean herbs. Bandol rosé, typically more structured than many other rosés from the region, is served chilled and pairs with seafood, grilled vegetables, charcuterie, and lighter Provençal dishes. White Bandol, made in smaller quantities, accompanies fish, shellfish, and dishes with citrus or herbal elements. In local restaurants along the coast, Bandol wines are frequently matched with regional specialties such as bouillabaisse, aioli platters, or grilled fish, reflecting the area’s maritime setting and culinary preferences.  

Kasutado taiyaki is a dessert in the form of a fish filled with custard, representing a fascinating intersection between traditional Japanese street vendors and European patisserie. As Japan increasingly embraced Western culinary techniques (yōshoku) throughout the latter half of the 20th century, local bakers began experimenting with ingredients far removed from traditional legumes. By injecting rich, vanilla-scented pastry cream into the familiar fish-shaped molds, they created a contemporary classic that fundamentally changed the landscape of Japanese grab-and-go sweets. It is crucial to understand that Japanese bakery custard does not resemble the loose, hyper-sweetened puddings often found in North American grocery stores. Instead, it is heavily inspired by French crème pâtissière. To withstand the intense heat of the cast-iron baking process without liquefying or breaking, confectioners craft a structurally stable cream. A precise ratio of egg yolks, cornstarch, and cake flour is whisked into scalded milk. This creates a dense, gelatinous mixture that holds its shape even when piping hot. However, the sweetness is surprisingly restrained. The primary flavor driver is high-quality vanilla extract or a whole vanilla bean, which provides a floral, aromatic depth that pairs naturally with the dough's toasted notes. When working with dairy-based, moisture-rich centers, bakers must alter their approach to the outer shell. A brittle, water-based crust—which works perfectly for dry, dense bean pastes—often becomes unpleasantly soggy when filled with warm cream. To combat this, kasutado taiyaki is almost exclusively prepared using a fluffy, aerated batter. By incorporating whole eggs, milk, and a higher proportion of baking powder, the dough yields a sponge-like crumb. This thicker, pancake-style boundary acts as an insulating barrier, soaking up just enough moisture from the custard to become beautifully tender without collapsing. The introduction of this Western-style filling was a strategic move of the Japanese baking industry. It immediately captured the attention of children and younger generations who were growing up with a preference for dairy and chocolate over traditional wagashi (Japanese sweets). Furthermore, it serves as the perfect gateway dessert for international tourists who might be hesitant to try sweetened beans. Today, it stands shoulder-to-shoulder with the original flavors, completely cemented as a permanent fixture at festivals, train stations, and shopping arcades across the country.

Aguadito de mariscos is a traditional soup known for its vibrant green color and its capacity to "revive" or reenergize the eater, making it a popular remedy for hangovers. The soup's signature green color comes from coriander, which is blended with garlic, onions, and peppers to create a flavorful base. This mixture is then sautéed to release its aromas before broth is added. As the name suggests, a medley of seafood, including shrimp, mussels, squid, and sometimes fish, is added to the soup. The freshness of the seafood is paramount, as it's the star of the dish. Rice is a common ingredient, providing some starchiness to the soup. Often peas, corn, and bell peppers are added for extra flavor and texture. The soup sometimes includes potatoes, which absorb the rich flavors of the broth. While the soup has a fresh, herby flavor from the coriander, it can also have a spicy kick, usually from aji amarillo (yellow chili pepper) or other Peruvian chili peppers. Aguadito de mariscos is typically served hot, garnished with lime wedges. The lime's tanginess complements the soup's flavors and enhances its refreshing quality.  

Pollo in crosta di sale is a traditional poultry dish, consisting of chicken in a salt crust. The dish is usually made with a combination of a whole chicken, flour, sea salt, egg whites, rosemary, bay leaves, and seasonings. The chicken is seasoned with salt and pepper, while the rosemary and bay leaves are placed inside the cavity. It is then placed into an ovenproof dish and completely covered with a mixture of sea salt, flour, and egg whites. The dish is baked for mroe than an hour. When served, the salt crust is broken and the chicken is carved into pieces.

Pudina paneer tikka is a traditional appetizer or a snack originating from the northern parts of the country. The dish consists of paneer cheese that's marinated with mint and a variety of spices, then grilled. The ingredients typically include paneer cottage cheese, oil, mint, ginger-garlic paste, chili peppers, coriander, yogurt, garam masala spices, cumin powder, lemon juice, and salt. After a few hours of marinating, the paneer is placed on skewers with chili peppers and onions, then grilled on a tawa until golden brown. The dish can also be prepared in a tandoor oven. Once prepared, pudina paneer tikka is usually served as a starter with green chutney on the side.

Nam pla is a clear, amber-colored liquid condiment produced through the enzymatic fermentation of salted small fish, originating from the coastal regions of Thailand along the Gulf of Thailand and the Andaman Sea. Coastal fishing communities developed the production process as a preservation technique for massive seasonal catches of anchovies, evolving from localized coastal fish processing into standardized commercial fermentation operations along maritime ports in provinces like Rayong, Chonburi, and Samut Prakan. Production begins by layering freshly caught whole anchovies with coarse sea salt at a ratio of two-to-one or three-to-one by weight inside concrete or wooden fermentation vats. The containers are sealed and aged in sunlight for twelve to eighteen months, allowing naturally occurring proteolytic enzymes within the fish viscera to digest muscle tissue and reduce the mass into a liquid hydrolysate. The resulting liquid is drawn off from the bottom tap of the vat, filtered through fine mesh, aged in glass or ceramic vessels to clarify, and bottled directly as first-press grade sauce. In cooking, nam pla is added directly to hot pans during stir-frying, boiled into curry bases, or whisked with lime juice and sugar for salad dressings, while table service frequently features nam pla phrik, a raw condiment made by steeping sliced bird's eye chilies, garlic, and lime juice directly in the liquid. Distinct from soy sauces or grain-derived seasonings, pure nam pla contains no carbohydrates, wheat, or fungal starters, relying entirely on endogenous digestive enzymes from the fish digestive tract and ambient heat to catalyze protein breakdown, which yields high concentrations of free glutamic acid and organic sodium salts. Nam pla is consumed daily across all seventy-seven provinces of Thailand at street stalls, family tables, and formal dining establishments as the primary liquid salt constituent in Thai culinary chemistry. Diners spoon nam pla phrik over fried rice, stir-fried basil meats (phat krapao), and fried eggs (khai dao), pairing the meals with cold pale lagers, iced Thai tea, lime juice, or cold coconut water to mitigate the high salinity.

Cape Malay curry powder is a fragrant, yellow-hued spice blend formulated in the Western Cape region of South Africa. The formulation developed during the seventeenth century when the Dutch East India Company brought enslaved people, political prisoners, and laborers from Indonesia, Malaysia, Madagascar, and India to the Cape of Good Hope, leading cooks to combine Southeast Asian spice traditions with available European ingredients to suit local meat and fish dishes. Production requires dry-roasting whole spices, including coriander seeds, cumin seeds, fennel seeds, cinnamon, cardamom, cloves, and star anise, in a pan until fragrant, combining them with ground turmeric, ginger, and mild chili powder, and pulverizing the mixture into a fine powder that is blooming in hot oil or ghee before liquid ingredients are added. The high proportion of ground turmeric combined with sweet aromatics like cinnamon, cardamom, and fennel creates a mild, fragrant profile with low capsaicin heat compared to Indian or Durban curry powders. The chemical interaction between volatile oil compounds in the toasted coriander and cumin seeds and the natural sugars of fruits like apricots, raisins, or chutneys used in Cape Malay cookery creates a distinct sweet-savory balance without requiring excessive chili peppers. Cape Malay curry powder is used across South Africa in home kitchens, butcheries, spice shops, and restaurants, incorporated directly into curries, bobotie meat bases, pickled fish marinades, sosatie rubs, and stews, paired culinary-wise with yellow turmeric rice, roti flatbreads, fruit chutneys, Pinotage red wine, off-dry Chenin Blanc, ginger beer, or rooibos tea.

Dulet is an meat-and-offal specialty made by finely chopping ingredients such as liver, tripe, lean beef or lamb, and sometimes kidney or other organs, then seasoning them with niter kibbeh and hot spices. Its defining feature is the use of several parts of the animal in one dish rather than a single cut of meat. Written references to comparable Ethiopian preparations go back several centuries: 17th-century European accounts describe finely chopped raw liver and mixed organ dishes, while later ethnographic sources record forms of dulät among Amhara, Tigrayan, Oromo, and Gurage communities. Older descriptions show greater variation than most restaurant versions today, with combinations that could include heart, kidney, stomach, garlic, black pepper, celery, fat, and occasionally bitter ingredients such as bile. Modern dulet is usually more restrained, most often centering on liver, tripe, and lean meat. The tripe is thoroughly cleaned and generally cooked in advance until tender, while the liver and meat are chopped separately so their different textures remain noticeable in the finished dish. Onion, green chili, mitmita, korarima, garlic, or ginger may be added depending on the cook, and some versions use berbere for a deeper red color and stronger chili flavor. The ingredients are sautéed together briefly rather than simmered in a sauce, producing a moist but relatively dry mixture that can be scooped easily with injera. Liver is normally added late because it cooks quickly, whereas tripe requires considerably more time to soften. Dulet can be served fully cooked, lightly cooked, or, in some meat restaurants, with certain components only minimally heated. It is especially associated with establishments specializing in beef and freshly butchered meat, where it may be ordered as a main course or shared as one item among several meat dishes. Injera is the most common accompaniment, providing acidity against the richness of the liver and butter, while ayibe can soften the heat and extra mitmita or awaze may be served alongside. Kocho also appears with dulet in settings influenced by Gurage food culture. The dish is eaten at restaurants, family meals, and meat-centered gatherings across Ethiopia, particularly when a wider range of cuts from a slaughtered animal is available. Beer, tej, or water pair well with its strong seasoning, while coffee is commonly served after the meal.

Lazio wine refers to wines produced in the region of Lazio in central Italy, encompassing white, red, rosé, and sparkling wines made under DOC, DOCG, and IGT classifications and commonly based on grape varieties such as Malvasia, Trebbiano, Cesanese, Bellone, and Moscato. Viticulture in Lazio developed alongside the growth of settlements around Rome, where wine production supported urban demand from antiquity onward, shaped by volcanic soils from the Alban Hills and surrounding zones, a temperate Mediterranean climate, and long-established agricultural networks that linked rural vineyards with city markets and coastal trade routes. Wine production in Lazio has historically emphasized accessible styles suited to regular consumption, with modern practices focusing on cleaner fermentation, controlled yields, and clearer varietal expression, and winemaking typically relies on stainless steel for whites and lighter reds while reserving oak aging for more structured wines such as those based on Cesanese. Wines are served according to style, with whites and sparkling wines chilled, lighter reds slightly cooled, and fuller reds at moderate cellar temperature, and decanting is used selectively rather than routinely. A defining characteristic of Lazio wine is the influence of volcanic soils combined with proximity to the sea, which contributes to moderate alcohol levels and freshness even in warm conditions, allowing wines to remain food-oriented rather than heavy. Lazio wines are consumed primarily with meals in the region and beyond, paired with seafood, vegetable dishes, pasta with simple sauces, white meats, pork, and fresh to semi-aged cheeses, and they are also commonly enjoyed as everyday table wines, fitting naturally into casual dining settings where balance and drinkability are prioritized.

Khailmag is a rich dairy preparation made by heating urum, the thick cream skimmed from milk, and cooking it with flour until it thickens and releases yellow butter, or shar tos. Sugar is commonly added, and some versions include raisins, dried fruit, curds, or nuts. The finished dish can range from soft and spoonable to dense and sliceable, depending on how much flour and fat are used. Khailmag developed within Mongolia’s pastoral dairy culture, where milk was routinely transformed into cream, butter, curds, dried cheeses, and fermented drinks. It provided a practical use for accumulated urum and turned one of the richest dairy ingredients into a substantial cooked food. Preparation begins by warming urum slowly in a heavy pan. As it melts, flour is stirred in gradually and cooked until the mixture thickens. During this process, part of the milk fat separates as shar tos. Some cooks remove much of this clarified butter for later use, while others leave more in the dish for a softer and richer consistency. Sugar and a small amount of salt are usually added after the flour has cooked. Raisins are one of the most common additions, while dried apricots, prunes, nuts, seeds, eezgii, or other dairy products may appear in regional versions. Some formulas also add a little water or milk to loosen the mixture. The texture depends on the ratio of cream to flour and on how much separated fat is retained. A flour-heavy version becomes dense and compact, while one made with more urum stays closer to a thick pudding. Constant stirring is important because the mixture can scorch easily and the flour must cook evenly. Khailmag is closely associated with hospitality and celebration. Ethnographic accounts from Arkhangai describe it being prepared from accumulated urum and offered to important guests, while it also appears during Tsagaan Sar (Mongolian Lunar New Year), weddings, and children’s first-haircut ceremonies. It can function as a sweet dairy snack, breakfast food, or part of a larger festive spread rather than as a fixed dessert course. Small portions are usually enough because of its richness. Khailmag can be eaten warm with a spoon, cooled and cut into portions, or served alongside boortsog and other Mongolian dairy foods. Suutei tsai, Mongolian milk tea, is one of the most natural beverage pairings, while plain black tea also works well with its dense, buttery character.

Miche is a French bread type defined above all by its large, round form: a substantial loaf with a broad base, domed top, generous crumb, and enough size to feed several people rather than serve as an individual portion. French dictionaries still define the word primarily through these physical characteristics; Larousse describes a miche simply as a large round loaf, while the Académie française similarly emphasizes its rounded shape and considerable size. The term has been part of French bread vocabulary for more than eight centuries, although its meaning has shifted considerably during that time. Its earliest known occurrence, dating to roughly 1172–1190, referred to a small white loaf, while a dictionary definition from 1690 described a loaf large enough to sustain one person for a meal. By 1835, the word was being applied to round loaves of substantially greater weight, much closer to its modern meaning. Miche ultimately derives from popular Latin mica, meaning a small piece or crumb, the same Latin root connected with the French word mie, the soft interior of bread. Despite its long history, miche does not designate one standardized dough. There is no mandatory flour, fermentation method, hydration level, or exact weight that turns bread into a miche. Wheat flour is common, but the flour can range from relatively refined to whole or higher-extraction types, and other grains may be incorporated. Fermentation can rely on natural starter, baker’s yeast, or a combination of the two. What remains consistent is the loaf’s substantial round format. The dough is mixed from flour, water, salt, and a leavening culture, allowed to ferment, shaped into a broad round, proofed, and usually scored before baking. Because of its size, a miche requires a longer bake than small loaves, giving the heat enough time to reach and set the center while developing a substantial exterior crust. The resulting crumb varies according to the flour and fermentation, from relatively light and open to dense, beige, and chewy, while naturally fermented versions can develop noticeable acidity and more complex grain aromas. The large format has practical consequences beyond appearance. A miche contains proportionally more crumb and less exposed surface than a small loaf, so moisture escapes more slowly after baking. Its thick crust also helps protect the interior, allowing the bread to remain usable for several days and explaining why large loaves were practical in households where bread was baked less frequently and expected to last. Historical French usage reflects this connection between the miche and substantial quantities of bread: literary examples collected by the CNRTL refer to large household loaves weighing several pounds and to batches baked for use over the course of a week. The loaf is normally sliced into broad pieces or cut into wedges, and its relatively high proportion of crumb makes it particularly useful for foods that benefit from a thick, absorbent slice. Fresh miche can be served simply with butter or cheese, used alongside soups and stews, or topped with pâté, charcuterie, vegetables, eggs, or preserves. As it ages, it becomes well suited to toast, open-faced sandwiches, breadcrumbs, croûtons, bread soups, or dishes based on soaked stale bread. Miche is found throughout France rather than belonging exclusively to one region, and the name continues to describe the loaf’s format more reliably than any particular recipe. At breakfast it works naturally with butter, honey, preserves, coffee, or tea, while at lunch and dinner it pairs easily with cheeses, cured meats, pâtés, soups, stews, and roasted foods. Wine, cider, and beer can all accompany it depending on what is served with the bread.

Yirgacheffe coffee is a high-altitude Arabica coffee from the Yirgacheffe area of Ethiopia’s Gedeo Zone, known for a clean cup, pronounced floral aroma, lively acidity, and flavors that often suggest citrus, stone fruit, tea, and delicate herbs. The name identifies a geographic origin rather than a single coffee variety, and lots may include several locally cultivated Arabica types such as Kurume, Dega, and Wolisho. Coffee grows mainly on small farms within the densely planted Gedeo highlands, often under shade alongside enset and other crops, at elevations commonly ranging from about 1,600 to more than 2,000 meters. Coffee cultivation has been part of the area’s farming system for generations, but Yirgacheffe became especially prominent in the international market during the 20th century as buyers began distinguishing its cup profile from the broader Sidamo region. The expansion of washing stations played a major role in this development. Farmers typically deliver ripe cherries to nearby stations, where they are sorted and processed collectively rather than on large individual estates. In the washed method, the cherries are pulped, fermented to loosen the remaining mucilage, washed, and dried, producing coffees with especially clear floral, citrus, and tea-like characteristics. Natural processing leaves the coffee inside the whole cherry while it dries, usually resulting in a sweeter, fuller cup with more pronounced berry, peach, or tropical-fruit notes. The region’s altitude contributes to both styles by slowing cherry maturation and allowing flavor compounds and sugars to develop over a longer period. Harvesting is generally selective, with ripe red cherries picked by hand, and the resulting coffee may be identified by a village, cooperative, washing station, or individual producer. Yirgacheffe also became one of Ethiopia’s flagship protected coffee names in the 2000s, alongside Sidamo and Harar, as part of the country’s international trademark and licensing initiative. It is usually roasted light to medium when the aim is to preserve its floral and fruit character, and washed lots are particularly well suited to pour-over and other filter methods that emphasize clarity. Natural lots can also perform well as espresso because of their greater sweetness and body. In Ethiopia, beans from the region may also be roasted and brewed within the broader buna coffee culture, while internationally Yirgacheffe is most often encountered as specialty filter coffee. It pairs especially well with lightly sweet pastries, almond cakes, citrus desserts, mild cheeses, peaches, apricots, and simple breakfast foods, while fruitier natural versions can handle chocolate and berry-based desserts.

Bakkwa is a Chinese dried meat specialty of Fujianese origin that became especially important in Singapore and Malaysia, made by seasoning thin pieces or sheets of meat, drying them, and sometimes grilling them until they become glossy, slightly chewy, and caramelized around the edges. The name comes from Hokkien bak kwa, literally “dried meat,” while the Mandarin reading of the same characters is ròugān. Pork is the classic choice, although beef, chicken, and other meats are also used. The food developed within the broader southern Chinese practice of preserving meat with salt, sugar, soy-based seasonings, and drying, which allowed pork to be kept for longer periods before refrigeration became widespread. Fujianese migrants carried this style of dried meat throughout Southeast Asia from the 19th century onward, particularly to Singapore and Malaya, where large Hokkien communities became established. In these places, bakkwa gradually developed characteristics that distinguish it from many versions still found in China: it became generally sweeter, softer, more heavily glazed, and more strongly associated with direct grilling, especially over charcoal. Singapore provides some of the clearest documentation of this development. Lim Chee Guan, founded in 1938 by Fujian-born Lim Kay Eng, became known for adapting a family recipe to local tastes, using seasoned pork that was dried and then grilled over charcoal. Similar styles became established in Malaysia, particularly in cities with substantial Chinese communities such as Kuala Lumpur, Penang, and Malacca. Bakkwa is made in two principal forms. Sliced bakkwa starts with whole cuts of pork, commonly from the hind leg or other relatively lean sections, which are cut into thin pieces before seasoning and drying. Minced bakkwa is made from ground pork mixed thoroughly with the seasoning and spread into thin, even sheets. The sliced version is more fibrous and meatier in texture, while minced bakkwa tends to be softer, more uniform, and slightly easier to chew. Seasonings vary between producers, but sugar, soy sauce, salt, fish sauce, honey, and spice mixtures are common in Southeast Asian versions. Sugar plays a particularly important role because it helps create the characteristic caramelized surface during grilling. Once seasoned, the meat is spread or arranged into thin layers and dried until much of its moisture has been removed. Older methods relied heavily on sun-drying, while modern producers frequently use controlled drying equipment for consistency and food safety. The dried meat is then cut into squares or rectangles and grilled over high heat. Charcoal grilling remains highly valued in Singapore and Malaysia because it creates darkened edges and a pronounced smoky flavor while reheating the sugars and fat on the surface. The final texture differs from jerky: good bakkwa is not meant to be hard or completely dehydrated but remains pliable and moist enough to chew easily, with a slightly sticky exterior and occasional crisp, charred areas. Fat content is important to this texture, and producers balance lean and fatty meat so the finished slices remain juicy without becoming excessively greasy. Bakkwa acquired a particularly strong connection with Lunar New Year in Chinese communities across Singapore and Malaysia. It is bought in large quantities before the festival, served to visitors, and given as a gift, often in red or decorative boxes. Singapore heritage documentation lists it among foods closely associated with Chinese New Year, and queues at well-known bakkwa shops remain a regular part of the holiday season. The association reflects both its roots as preserved pork and its later status as a relatively expensive celebratory food. Modern producers offer numerous variations, including chili bakkwa, bacon-style cuts, chicken, beef, and versions flavored with honey, citrus, or other seasonings, but sweet grilled pork remains the reference style. Bakkwa is usually eaten on its own at room temperature or slightly warm, cut into squares or strips and eaten with the fingers. It needs no sauce because the meat is already intensely seasoned and glazed, although it is also used as a filling or topping in buns, sandwiches, pastries, rice dishes, and contemporary snacks. In China, related forms of ròugān remain part of the wider dried-meat category, while in Singapore and Malaysia the sweeter charcoal-grilled form has become especially prominent and culturally distinctive. Chinese tea works well with its sweetness and fat, while beer is a common match for its salty, smoky character.

Tương ớt is a thick chili sauce or chili paste used as a condiment throughout Vietnam, usually made from red chilies combined with ingredients such as garlic, salt, sugar, vinegar, and, depending on the style, tomato, oil, fish sauce, or other seasonings. It ranges from smooth, sweet bottled sauces to coarse, intensely hot regional versions, so tương ớt is better understood as a family of condiments than as one fixed recipe. Vietnamese sources generally define it by its base of crushed or puréed chili and its thick, sauce-like consistency, with fresh ripe chilies most commonly used, although dried chilies and chili powder also appear. Chili peppers themselves are not native to Vietnam or elsewhere in Asia; Capsicum originated in the Americas and spread rapidly through Asian maritime trade after the Columbian Exchange, becoming established in Southeast Asia from the 16th century onward. The precise point at which Vietnamese cooks first began turning chilies into sauces now called tương ớt is not documented, and there is no reliable basis for assigning the condiment to a single city or date. What developed instead were numerous local approaches shaped by regional tastes and available ingredients. Hải Phòng, for example, has a distinctive chili condiment called chí chương or chíu chương, associated with the city’s Chinese community and made from chili, garlic, salt, and often tomato, with some versions undergoing fermentation; it is particularly closely linked with bánh đa cua, spicy fish noodle soups, bánh mì cay, and seafood. Hội An and the surrounding Quảng Nam area developed another recognizable style. Hội An tương ớt is typically coarser than smooth industrial chili sauce and may combine different fresh chilies with garlic, shallots, sugar, fish sauce, oil, and sometimes tomato and toasted sesame seeds. The mixture is cooked down until concentrated, producing a condiment that is both hot and savory with noticeable sweetness and garlic. It is commonly served with foods such as cơm gà, mì Quảng, tré, beef sausage, and noodle dishes. Across Vietnam, simpler household versions are made by briefly boiling or steaming ripe red chilies, grinding them into a paste, then cooking them with garlic, salt, sugar, and an acidic ingredient such as vinegar. Cooking softens the raw flavor of the chilies, concentrates the mixture, and gives the sauce a more stable texture. Seeds may be removed for a smoother and less aggressive heat or retained when a stronger chili character is wanted. Some versions contain little more than chili and salt, while sweeter sauces use substantially more sugar and may include tomato to soften both the color and heat. Garlic is common but not obligatory, and the amount of vinegar varies enough that one tương ớt can be bright and tangy while another is primarily hot, salty, and slightly sweet. This flexibility separates the Vietnamese category from internationally standardized products that happen to be Vietnamese in origin, most notably sriracha. Sriracha is a specific style of chili sauce associated with Si Racha in Thailand and later popularized globally by Vietnamese-founded brands, while tương ớt is the ordinary Vietnamese term covering a much broader range of chili sauces. In everyday use, tương ớt is normally placed on the table so each person can control the amount rather than being incorporated heavily into every serving during cooking. A spoonful may be stirred into phở, bún, or other noodle soups, spread inside bánh mì, added to fried rice, or used as a dip for fried and grilled foods. Thicker, hotter versions work particularly well with seafood, grilled meat, dried squid, fermented pork preparations, and crisp fried snacks, while sweeter bottled sauces are common with bánh mì, sausages, fried chicken, and other street foods. In central Vietnam, especially around Hội An and Quảng Nam, locally made tương ớt remains closely connected with regional dishes and is also sold as a local specialty, while in the rest of the country both household sauces and mass-produced bottled versions are everyday table condiments. It is generally used in small quantities alongside the food rather than eaten independently, adding heat, sweetness, acidity, and garlic according to the particular recipe.

Buna is the Amharic name for coffee and, outside Ethiopia, the word is often used more specifically for Ethiopian coffee prepared and served through the country’s elaborate coffee ceremony. It is usually made from locally grown Arabica beans that are roasted immediately before brewing, ground by hand, and boiled in a clay pot called a jebena, producing a strong black coffee served in small handleless cups. Ethiopia has an exceptional connection with the plant itself: the humid forests of southwestern Ethiopia are the main natural home and greatest center of genetic diversity of Coffea arabica, and UNESCO identifies the Kafa Biosphere Reserve southwest of Addis Ababa as a birthplace of wild Arabica coffee. Coffee drinking developed into an important social practice over centuries rather than beginning with the frequently repeated story of a goat herder named Kaldi, which is a legend documented much later and cannot be treated as a historical account. More firmly documented ritual forms of coffee consumption emerged by the 15th century, when coffee from the mountain forests of Ethiopia was being consumed and popularized in Yemen, particularly among Sufi communities that valued its stimulating effects during religious observance. UNESCO traces the ceremonial structure still seen in Ethiopia partly to this Sufi background. Coffee subsequently became increasingly important across Ethiopian society, eventually crossing religious and regional boundaries and developing into one of the country’s central forms of hospitality and social interaction. Buna is prepared from the bean rather than from pre-ground packaged coffee when the full ceremony is observed. Green coffee beans are cleaned and roasted in a shallow pan over a charcoal or wood fire, with the beans stirred or shaken until they become dark and aromatic. The roasting pan is commonly brought toward the guests so they can smell the freshly roasted beans before brewing. The beans are then crushed or ground with a mortar and pestle while water is heated in the jebena, a distinctive earthenware vessel with a rounded body, narrow neck, and pouring spout. The grounds are added to the hot water and briefly brought back to the boil, after which the coffee is allowed to settle before being poured in a controlled stream from the raised jebena into small cups. The drink is usually black and concentrated but can be sweetened with sugar; in some rural areas salt is used instead, and the aromatic herb tenadam, commonly identified with rue, may be dipped into the coffee for additional fragrance. One of the most characteristic features of the service is that the same coffee grounds are brewed repeatedly for three successive rounds. The first and strongest is called abol, the second tona, and the final, weakest serving baraka, a word meaning blessing. Each round therefore has a slightly different strength, and the sequence turns drinking coffee into an extended social occasion rather than a single quick cup. Incense is commonly burned nearby, and fresh grasses or flowers may be spread around the serving area, while conversation between family members, neighbors, and guests is an essential part of the occasion. Buna can be prepared for visitors, family gatherings, celebrations, discussions, or simply as part of everyday social life, and coffee stalls offering similar forms of service are also common in Ethiopian towns and cities. UNESCO notes that coffee is served across Ethiopian society, from homes and streets to hotels and airports, illustrating how the ceremony exists alongside much more casual everyday coffee drinking. Buna is commonly accompanied by simple foods that can be eaten over the course of the several rounds, especially salted popcorn, roasted grains, seeds, or bread. The salty, dry character of popcorn is particularly well suited to the strong and often sweetened coffee and has become one of the most recognizable pairings. Buna can also follow a meal rather than accompany one, particularly when guests remain to talk afterward. The drink itself does not represent one Ethiopian coffee flavor because beans from regions such as Kafa, Jimma, Sidama, Yirgacheffe, and Harar can differ greatly in acidity, fruitiness, floral character, and body; buna describes coffee and its Ethiopian context rather than one cultivar or roast profile.

Coquilles Saint-Jacques à la parisienne is an elaborate, classic French seafood gratin consisting of tender poached scallops, earthy mushroom duxelles, and a rich white wine cream sauce, all baked and served directly within the bivalve's natural fan-shaped shell. Served bubbling hot, it is an undisputed masterclass in traditional gastronomy, capturing the unapologetic decadence of mid-twentieth-century Parisian bourgeois dining. While the humble sea scallop has been harvested along the French coastline for centuries—originally earning its namesake from the pilgrims of Saint James who utilized the shells as drinking vessels on their historic journey to Santiago de Compostela—it was this meticulously crafted preparation that elevated the seafood into a globally recognized icon of haute cuisine. Unlike a simple, minimalist pan-seared scallop, this dish begins with plump, sweet scallops, often still bearing their vibrant orange roe, which are gently poached in an aromatic bath of white wine and herbs to preserve their exquisitely tender, buttery texture. These delicate morsels are then nestled on a bed of savory mushroom duxelles, a rich, earthy mixture of finely minced white button mushrooms and shallots, slowly caramelized in butter. The true magic, however, lies in the velvety sauce that blankets the seafood: an unabashedly rich white wine velouté heavily enriched with egg yolks, heavy cream, and the concentrated maritime poaching liquor. To contain this molten treasure, an elegant border of golden pommes duchesse is piped around the perimeter of the shell, acting as a delicious dam of egg-yolk-enriched mashed potatoes. A final dusting of finely grated Gruyère cheese or toasted breadcrumbs is applied before the entire shell is blasted under a scorching broiler. The resulting gratin offers a profoundly satisfying sensory experience: a beautifully scorched, sharply nutty crust that breaks away to reveal the thick, briny, wine-laced cream and the meltingly soft scallop hidden within. Although the dish is undeniably rich, the natural maritime sweetness of the seafood and the bright, acidic backbone of the dry French wine keep the intricate flavor profile flawlessly balanced. Because of the labor-intensive technique required to construct it, this magnificent gratin is rarely relegated to a casual weeknight supper; instead, it remains fiercely guarded as a celebratory appetizer, traditionally gracing the tables of high-end bistros during the festive winter holidays. Best enjoyed with a chilled glass of mineral-driven Chablis and a crusty slice of baguette to mop up every last drop of the luxurious sauce lingering in the ridges of the shell, coquilles Saint-Jacques à la parisienne endures as a highly sought-after prize for culinary purists longing to experience the butter-drenched glory of traditional French cooking.

Kolkata biryani is a delicately spiced rice and meat specialty, distinguished by long-grained rice, tender goat or chicken, a large piece of potato, and, in many versions, a boiled egg. Compared with many other Indian biryanis, it relies less on chilli and heavy masala and more on the aroma of ghee, saffron, kewra water, rose water, mace, nutmeg, cardamom, and other warm spices. Its development is closely connected with Wajid Ali Shah, the last Nawab of Awadh, who was deposed by the British and arrived in Calcutta in 1856 with members of his court, including cooks trained in the refined rice dishes of Lucknow. After his release from Fort William in 1859, he established a new court at Garden Reach and Metiabruz, where Awadhi food became an important part of the community that grew around him. His cooks are widely credited with introducing the city to the dum-cooked biryani style that eventually developed into a distinctly Kolkata version. The potato is its most recognizable feature, but the familiar story that it was added because the exiled nawab could no longer afford enough meat is doubtful. Wajid Ali Shah received a substantial British pension and maintained a large household, and food historians have questioned the idea that economy alone explains the addition. Potatoes were still a relatively novel and valued ingredient in nineteenth-century northern India, making it equally plausible that they entered the dish as a culinary experiment before becoming established in Kolkata cooking. What can be said with confidence is that the combination of Awadhi cooking methods and potato became strongly associated with the city, while the exact circumstances surrounding its first appearance remain disputed. Kolkata biryani is generally made by cooking the meat before the final assembly rather than placing completely raw meat beneath the rice. Goat is seasoned with yogurt, ginger, garlic, and a restrained mixture of spices and cooked until tender, producing a concentrated meat gravy or stock. Large potatoes are partially boiled and often lightly fried so that their exterior takes on color while the inside remains firm enough to finish cooking with the rice. Aged basmati rice is separately boiled with aromatic whole spices until only partly cooked, then drained while the grains remain separate. The meat, potatoes, and rice are arranged in layers, usually with ghee, saffron-infused milk, and small quantities of kewra and rose water; some versions also use meetha attar, an intensely aromatic essence that must be added sparingly. The pot is then tightly sealed and finished over low heat in the dum method, allowing the steam and meat juices to perfume the rice while the potatoes absorb the surrounding flavors. The result should be fragrant rather than aggressively spicy, with dry, separate grains of rice instead of a wet masala coating. The potato is served as a substantial component in its own right, not merely as a filler, and a well-cooked piece becomes soft inside while absorbing the fat, meat stock, and aromatics from the pot. A whole or halved boiled egg is another familiar Kolkata addition, particularly in restaurant and household versions, although it is not universal; some of the city’s long-established biryani houses have historically omitted it. Goat remains the classic meat, but chicken versions are now equally widespread, and meat-free versions follow the same rice, potato, spice, and dum-cooking framework. Kolkata biryani is eaten throughout Kolkata and across much of West Bengal, from specialist biryani restaurants and old Muslim food districts to neighborhood takeaways and family meals. It is commonly served as a complete main course, although goat or chicken chaap, a rich slow-cooked meat accompaniment, is a particularly popular addition in Kolkata. Simple sliced onion, cucumber, or raita may be served alongside, but elaborate sauces are unnecessary because the rice and meat already carry their own seasoning. There is no fixed beverage pairing; water, lime-based drinks, lassi, or the cold soft drinks commonly served in Kolkata biryani restaurants all work with its rich but relatively mild flavor.

Húnán làròu is a type of cured and smoked pork from Hunan province, valued for its intense aroma, deep savory flavor, and firm texture. It is one of the region’s most iconic preserved meats and a cornerstone of Hunanese cooking, appearing in both everyday meals and festive dishes. The name “làròu” literally means “waxed meat,” a reference to the glossy, firm texture the pork develops during the curing and drying process. The origins of Húnán làròu are closely linked to the province’s climate and agricultural patterns. Hunan’s humid subtropical environment made meat preservation a practical necessity before modern refrigeration, particularly during the colder months when fresh pork was abundant after winter slaughtering. Over generations, families developed specialized curing and smoking techniques to extend the shelf life of pork while enhancing its flavor. Smoking over hardwoods not only preserved the meat but also added a distinctive depth that became closely associated with local cooking. The practice became embedded in seasonal rhythms, with households preparing làròu in late autumn and early winter for consumption throughout the following months. Preparation begins with pork belly or another fatty cut, which is rubbed generously with salt and spices such as Sichuan peppercorns, star anise, and sugar. The meat is left to cure for several days, sometimes up to a week, allowing the seasoning to penetrate deeply. It is then hung in a well-ventilated area to dry and firm up before undergoing a long, slow smoking process over a fire fueled by hardwoods such as cypress, tea branches, or rice husks. This smoking step can last from several hours to several days, depending on the desired intensity, and gives Húnán làròu its signature aroma and reddish-brown exterior. The finished product is firm, slightly glossy, and richly scented with smoke and spices. Húnán làròu is most often eaten during the colder months, especially in winter, when preserved meats are a central feature of family meals. It is served at home as part of everyday cooking but also plays a prominent role in banquet dishes and holiday feasts. The meat pairs well with steamed rice, pickled vegetables, or mildly flavored greens, all of which balance its richness and intensity.  

Green Zebra is a medium-sized, indeterminate tomato cultivar known for its green-and-gold striped skin, emerald-green flesh, and distinctive sweet-tart flavor. The round fruit usually measures about 1½ to 2½ inches across and weighs roughly 2 to 4 ounces. Its flavor is bright, fruity, and noticeably acidic, often with a citrus-like edge. The vines remain productive over a long season and generally reach maturity about 75 to 80 days after transplanting. Immature fruit is pale green with darker vertical stripes. As it ripens, the background changes to yellow-green, gold, or lightly amber while the stripes remain dark green. The fruit also softens slightly. These changes are important because Green Zebra stays predominantly green even when fully ripe. Leaving it on the vine longer produces a sweeter flavor, although overripe fruit can become soft or mealy. Plant breeder Tom Wagner of Everett, Washington developed Green Zebra. Wagner began pursuing the idea of a ripe green tomato decades before its release and eventually developed Green Zebra from several older tomato lines, including the green-fruited Evergreen. The stabilized cultivar made its commercial debut in the 1983 Tater-Mater Seed Catalog. Unlike old family heirlooms passed down over generations, Green Zebra is a deliberately bred, open-pollinated cultivar. Its unusual color and sharp flavor helped it move quickly beyond home gardens. Green Zebra became particularly popular in restaurant kitchens and specialty produce markets during the 1990s. Alice Waters used the cultivar at Chez Panisse, helping establish green-ripe tomatoes as a valued specialty ingredient rather than fruit mistaken for being unripe. By the late 1990s, Green Zebra had gained broad recognition in food media and specialty markets. Green Zebra is especially effective raw, where its color and acidity remain prominent. Thick wedges work well with red tomatoes, mozzarella, fresh basil, extra virgin olive oil, salt, and black pepper. The firm flesh also makes it useful for salsa, where diced Green Zebra can be combined with jalapeños, white onion, cilantro, and lime. The fruit also handles heat well. Thick slices can be dipped in buttermilk, coated with cornmeal, and fried until the exterior becomes crisp while the center remains tart and juicy. Roasting or grilling softens the acidity and develops a sweeter, more savory flavor. Green Zebra is also used in relishes, chutneys, gazpacho, jams, and other preserves.

Umibudō is an edible green seaweed from Okinawa, identified botanically as Caulerpa lentillifera and recognised for its small bead-like fronds that grow in warm, shallow coastal waters around the Ryukyu Islands where it has been harvested and later farmed as part of local aquaculture. Its development in Okinawa is tied to the expansion of seaweed cultivation in the late twentieth century, when controlled farming methods were introduced to ensure steady supply for domestic consumption and export, with documented growth in coastal tanks and lagoons that allowed consistent texture and salinity. Preparation involves rinsing the fresh fronds gently in cold water to remove excess salt and sand, after which the seaweed is served raw to preserve the firm pop of the beads, commonly accompanied by simple condiments such as ponzu or vinegar-based dips since heating causes the fronds to collapse. Its structure sets it apart from many other edible seaweeds because the beads burst lightly when eaten, a sensory quality reliant on serving it fresh and unheated, which is why storage is kept minimal and it is usually consumed on the day of purchase. It is eaten across Okinawa in home meals, izakaya menus and coastal markets, often as a small side dish or part of sashimi spreads, and pairs well with mild seafood, tofu dishes, light beers, awamori and crisp white wines whose acidity matches the clean salinity of the seaweed without overwhelming its delicate texture.

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.

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.

These stuffed dumplings derived their name from the Polish word for filled dumpling: pieróg. This former peasant food evolved into one of Poland's favorite dishes. Every family has their own version of pierogi filling, and the ingredients that can be used are limited only by the imagination of the chef. Pierogi can be sweet, savory, or spicy, and the most common fillings include cheese, onions, ground meat, mushrooms, potatoes, and sauerkraut. The sweet versions commonly include various berries, such as strawberries or blueberries. Traditionally, these dumplings are served as the 12th course of a traditional Polish Christmas Eve dinner. As the entire meal must be meatless, the filling usually consists of mushrooms, cabbage, and sauerkraut. Although pierogi have been made since the 13th century, it is not known where they were originally created—the Poles, Romanians, Russians, Ukrainians, Lithuanians, and Slovaks all claim they should be credited as the inventors of the pierogi. Others claim that it was brought to the West by the Tatars, and some say that the original pierogi traveled from China and reached Europe through Italy. Despite all this uncertainty, one fact is indisputable—the word pierogi first appeared in print in the second half of the 17th century. Today, pierogi are extremely popular throughout the country, and can be found in numerous pierogarnia eateries on Polish street corners. Poland also celebrates National Pierogi Day every year on October 8th, while the city of Kraków boasts its own annual Pierogi Festival held on August 17th.

Halwa poori is a traditional and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar syrup, which is then combined with nuts such as pistachios and almonds. The sweet dish is flavored with aromatics like green cardamom pods, kewra essence, and cloves, and it is usually enhanced with yellow or orange food coloring for a more vibrant dish. Poori is a soft and fluffy fried bread consisting of a dough made with flour, water, salt, and oil. It is shaped into a thin, flat disk, and then usually deep-fried until it puffs up. Fresh and hot poori is traditionally accompanied by sweet semolina halwa or sooji halwa. Other typical accompaniments to halwa poori include aaloo ki bhaji, which is a flavor-packed potato dish, and cholay, a Pakistani dish based on chickpeas combined with spices.

Sake is the most popular Japanese drink whose first written mention dates back to 3rd century. In its basic form, the drink is made by brewing yeast, koji mold, water and polished rice. All these elements influence the quality of sake, but the crucial part is polishing rice, since the outer layer of rice kernels may impart an undesirable flavor. Depending on pasteurization, age, filtration, and the addition of distilled alcohol, sake may come in a variety of styles that may differ in complexity and the final taste profile. Best quality sake is usually served chilled or at room temperature, and most styles pair exceptionally well with traditional Japanese dishes. It should be noted that the term sake is mostly used outside the country, while in Japan it usually goes as nihonshu (literally, Japanese liquor).  

Blue Lagoon is a refreshing summer cocktail made with a combination of vodka, blue curaçao, and lemonade. In order to prepare it, vodka and curaçao are shaken with ice, then strained into a highball glass filled with ice, and topped with lemonade. The cocktail is typically garnished with an orange or lemon slice before serving. It is believed that Blue Lagoon was invented by Harry MacElhone’s son, Andy, at Harry’s New York Bar in Paris in 1972.

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.

Agra petha is a type of candied gourd often called the signature candy of the city of Agra. It is made from candied ash gourd, known as white pumpkin, wax gourd, white gourd, winter gourd, tallow gourd, or ash pumpkin. The gourd is cut into chunks that are soaked in a lime solution and are then doused in flavored syrups, creating a sweet treat with a crunchy exterior and a chewy center. This local petha variety is available in various flavors, such as saffron, coconut, or chocolate. It can be bought at numerous shops and stalls that are dispersed throughout the city. Petha was allegedly created by the royal chefs during the construction of the grand Taj Mahal.

Often referred to as the original paella, this Valencian classic traditionally consists of rice that is cooked alongside chicken thighs, rabbit, three types of beans, tomatoes, and snails. Valenciana is generously seasoned with saffron and smoked paprika. It is always prepared in shallow paella pans. According to tradition, the use of additional ingredients is strictly forbidden, and only Valencian rice (PDO) should be employed in the dish. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region.

One of Italian classics, acqua pazza (lit. crazy water) is a traditional Neapolitan way of poaching fish whose origins date back to the Middle Ages. Originally, because of the high duty on salt which was back then an unavailable commodity, the local fishermen used to prepare acqua pazza by poaching the day's catch in seawater. This simple broth was flavored merely with some olive oil and tomatoes if they were at hand. Over time, the recipe has evolved, and acqua pazza became a much sought after dish all along the Italian coast, especially popular with tourists on the island of Capri during the 1960s. Today, aside from various white fish such as bass, cod, perch, and halibut, the ingredients used to make this light, yet filling soup typically include pomodorini or cherry tomatoes, fennel, olives, peppers, celery, carrots, and sometimes even capers. Flavored with olive oil, white wine, garlic, and parsley, the delicious broth is spooned over the fish. Acqua pazza was once a poor man's staple but nowadays goes a long way when dipped with bread and paired with some light Italian white wines.

Mejillón de Galicia are the fresh mussels (lat. Mytilus galloprovincialis), cultivated using rafts in the area of the Galician rías in the provinces of A Coruña and Pontevedra. These mussels have bright orange flesh and are very flavorful. They are grown in the traditional way using rafts on which the mussels grow on the ropes that are suspended up to 12 meters deep below the surface. Once harvested, mejillón de Galicia are thoroughly inspected according to the strict set of rules and guidelines. They are then either in the vacuum-packed or packaged in a controlled atmosphere to ensure freshness and preserve the flavor. 

Pastel de nata is a traditional egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

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.

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.

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

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.

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

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.

The cultivation of garlic in the wider Polesine area goes back to the Roman times when garlic was the most widely spread crop. Due to its commercial importance throughout history, and the rise of industrial cultivation in the mid-1900s, Aglio Bianco Polesano has become known as the White Gold of Polesine. It is still grown across the Veneto plains, locally known as 'the Land of the Great Rivers', nestled between Italy's two largest - Po and Adige. The Aglio Bianco Polesano was derived from a local ecotype and apart from its white color, this variety of garlic is distinguished by a unique, fruity aroma, less pungent than other varieties, and a delicate, fresh taste. Another interesting fact: every summer, in the Arquà Polesine Castle, people from around Veneto gather for the feast of Aglio Polesano.