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Boudin noir is a traditional French blood sausage, celebrated for its rich, velvety texture and deep, savory flavor. Made primarily from pork blood, fat, and finely ground meat, this delicacy has been a staple of French charcuterie for centuries, with historical roots tracing back to medieval Europe. Unlike coarser blood sausages, boudin noir has a smooth, almost creamy consistency, achieved by blending the ingredients with onions, bread or rice, milk, and a variety of warming spices such as black pepper, nutmeg, and cloves. Each region of France offers its own interpretation of boudin noir, with variations incorporating apples, chestnuts, cream, or even Armagnac to balance the iron-rich, earthy notes of the blood with a touch of sweetness. The most famous versions can be found in Normandy, Brittany, and Alsace, where the sausage is often paired with caramelized apples, mashed potatoes, or sautéed onions, creating a perfect harmony of sweet and savory flavors. Traditionally, boudin noir is cooked before serving, either pan-fried until crispy, grilled, or gently poached, enhancing its deep, complex taste while maintaining its delicate interior. It is often served as part of a rustic meal, but also finds its way into refined French cuisine, where chefs elevate it with modern techniques and gourmet pairings.  

Duras is a red wine grape variety native to the Tarn Valley in the southwest of France, particularly associated with the Gaillac wine region. It is known for producing robust and spicy wines with good structure and aging potential. Duras is one of the traditional grape varieties of the Gaillac appellation and has been cultivated in the region for centuries. Wines made from Duras grapes typically exhibit deep, dark colors and a medium to full body. The flavor profile often includes dark fruit notes such as blackberries, black cherries, and plums, complemented by distinctive spicy and peppery aromas. Additionally, Duras wines may have earthy undertones and hints of tobacco or leather, particularly as they age. Duras is often blended with other local grape varieties, such as Braucol (also known as Fer Servadou) and Syrah, to create well-balanced wines with added complexity and depth. The blending helps to soften the tannins of Duras and enhance the overall aromatic profile of the wine. The grape's natural acidity and tannic structure make Duras wines suitable for aging, allowing them to develop more complex flavors over time. However, they can also be enjoyed young, where their bold fruit and spice characteristics are most prominent. In terms of food pairing, Duras wines are versatile and can complement a wide range of dishes. They pair particularly well with hearty and flavorful foods, such as grilled or roasted meats, stews, game, and dishes with rich sauces. The spiciness of Duras wines also makes them a good match for Mediterranean cuisine and foods with aromatic herbs and spices.  

Matcha chocolate is a Japanese chocolate infused with matcha, a finely ground green tea powder, known for its vibrant green color and unique blend of sweetness, mild bitterness, and umami. Typically made with white chocolate, it balances matcha’s earthy flavor with creamy sweetness. High-quality versions use ceremonial or culinary-grade matcha for a deeper taste. It is enjoyed in chocolate bars, truffles, pralines, baked goods, and even as a hot drink when melted into warm milk.

Muscat Blanc à Petits Grains is one of the oldest and most esteemed varieties of the Muscat grape family. Known for its small berries and tight clusters, this variety is highly prized for its aromatic qualities and versatility in winemaking. The name translates to "Muscat with small berries," reflecting the grape's distinguishing physical characteristics. Muscat Blanc à Petits Grains is celebrated for producing wines with an intensely aromatic profile, often featuring floral notes such as orange blossom and rose petals, as well as fruity aromas of apricot, peach, and citrus. The wines made from this grape can range from dry to sweet, still to sparkling, and even fortified styles. This versatility makes it a key grape in many famous wine regions around the world. In France, Muscat Blanc à Petits Grains is used to create both dry and sweet wines. Notable examples include the sweet fortified wines of Muscat de Beaumes-de-Venise in the Rhône Valley and the Vins Doux Naturels of Rivesaltes and Frontignan in the Languedoc-Roussillon region. In Italy, it is known as Moscato Bianco and is the grape behind Moscato d'Asti, a lightly sparkling, sweet wine that is low in alcohol and intensely aromatic. This variety is also used in Spain, where it produces sweet and fortified wines known as Moscatel. The grape's inherent high acidity and aromatic intensity make it suitable for a wide range of winemaking techniques. Dry versions of Muscat Blanc à Petits Grains are often light and refreshing, with crisp acidity and a vibrant fruit character, making them perfect as aperitifs or paired with light dishes. Sweet and fortified versions, on the other hand, are rich and luscious, ideal for pairing with desserts, fruit, and cheese.  

Gros Manseng is a white grape variety primarily grown in the southwest of France, particularly in the Pyrénées-Atlantiques department. This grape is known for producing both dry and sweet wines, each with distinct and appealing characteristics. Gros Manseng grapes typically yield wines with high acidity, making them fresh and lively on the palate. In dry wines, Gros Manseng often exhibits flavors of citrus fruits such as lemon and grapefruit, along with notes of green apple and sometimes a hint of tropical fruits like pineapple or mango. These wines are usually crisp and aromatic, with a vibrant acidity that makes them refreshing and well-suited to pairing with seafood, salads, and light poultry dishes. In sweet wines, Gros Manseng can develop richer, more concentrated flavors due to the natural sugar content retained in the grapes. These wines often display aromas and tastes of honey, apricot, quince, and candied fruits, balanced by the grape's inherent acidity, which prevents the sweetness from being overwhelming. Sweet Gros Manseng wines are typically enjoyed as dessert wines or paired with foie gras, blue cheeses, and fruit-based desserts.  

Lotus seed paste is a sweet, smooth filling commonly used in Chinese pastries and desserts. It's made from dried lotus seeds, which are the seeds of the lotus plant. The dried lotus seeds are soaked in water to rehydrate them. After soaking, they are cooked until soft. The cooked seeds are peeled to remove the bitter-tasting green germ (or heart) inside. This step is crucial as the germ can impart an undesirable bitter flavor to the paste. The peeled seeds are then mashed or ground into a fine, smooth paste. This can be done manually or with the help of machines in commercial production. The paste is then cooked with sugar and oil (often lard, but vegetable oils can also be used for a vegetarian or vegan version). The cooking process continues until the paste thickens and takes on a smooth, spreadable consistency. Lotus seed paste is known for its delicate, slightly sweet flavor and smooth texture. It's a key ingredient in many traditional Chinese pastries, such as mooncakes (eaten during the Mid-Autumn Festival), lotus seed buns, and in various other filled desserts and sweet soups.

Atascaburras (lit. something that blocks a donkey's way) is a traditional dish originating from Albacete in the community of Castilla-La Mancha. The dish is made with a mixture of mashed potatoes, garlic, cod, olive oil, boiled eggs, walnuts, parsley, salt, and pepper. Once prepared, atascaburras should look similar to a mousse and have the texture of potato purée, but with more intense and rich flavors. This is a popular meal with the Manchego shepherds, who traditionally eat it to warm up and counter the bitter cold during winter. The name of the dish refers to the noise that the fork or mortar makes when the potatoes are mashed, which is similar to the hooves of a donkey when they get stuck in the mud.

Nam phrik kha is a traditional sauce originating from Thailand, and it's especially popular in the northern parts of the country. This sauce is made with a combination of garlic, roasted chili peppers, salt, and galangal. Once prepared, nam phrik kha is traditionally served as a dipping sauce for steamed mushrooms.

A pizza-like savory dish coming from Pakistan, qatlama is a large round flatbread that is smeared with a vibrant red-colored mixture of gram flour, spices, and herbs before getting deep-fried. The dough, usually made with plain flour, water, salt, and oil is then stretched into a huge flat disk before being covered with the spicy mixture and entirely submerged into hot oil to fry until nice and crispy. Typical ingredients used for the topping include gram flour, garam masala, mash dal, chili powder, coriander seeds, cumin seeds, dried pomegranate seeds, and artificial food coloring in order to create a more vibrant dish. This spicy and savory flatbread is a typical street food item and a common breakfast meal, but it is also found in Pakistani restaurants worldwide. Often referred to as poor man’s pizza, qatlama is usually eaten on its own or with chutneys, raitas, or a cup of tea on the side. In the Punjab region, the dish is traditionally prepared on special occasions and festivals, especially in rural areas.

Braised congo eel is a Taiwanese specialty that features pieces of congo eel, also spelled conger eel. The dish is typically made by frying the fish before braising it, then serving it hot in the braising liquid. This fish delicacy is usually accompanied by noodles and some freshly chopped coriander on top. It is a common street food item at numerous night markets in the country.

Marsala Fine is the most accessible and widely used classification of Marsala wine, a fortified wine from Sicily. It must be aged for at least one year in wooden casks and has a minimum alcohol content of 17%. Marsala Fine comes in three color varieties: Oro (gold), Ambra (amber), and Rubino (ruby), depending on the grapes used. The white grape varieties used in Oro and Ambra include Grillo, Catarratto, Inzolia, and Damaschino, while Rubino is made primarily from red grapes such as Perricone, Nero d'Avola, and Nerello Mascalese. Marsala Fine can be secco (dry), semisecco (semi-dry), or dolce (sweet), depending on its residual sugar content. The production process begins with fermenting the grapes until the desired level of sugar is reached. To halt fermentation (if sweetness is desired) and increase alcohol content, grape spirit (neutral alcohol) is added. For Ambra Marsala, an additional ingredient, mosto cotto (cooked grape must), is used, giving it a darker hue and richer caramelized notes. The wine is then aged in oak or cherrywood barrels, where oxidation helps develop its characteristic flavors of dried fruit, nuts, caramel, and vanilla. Marsala Fine is commonly used in Italian cuisine, particularly in dishes like Chicken Marsala and desserts such as zabaione. While higher classifications like Superiore or Vergine are preferred for sipping, a well-crafted Marsala Fine Secco can still be enjoyed as an aperitif. Marsala Fine Dolce, with its higher sugar content, pairs beautifully with desserts, dried fruits, and cheeses.

Cuore di bue (which means "oxheart" in Italian) is a traditional heirloom tomato variety known for its large, piriform shape, thin skin, and meaty, juicy flesh. It is a beefsteak-type tomato, prized for its sweet, delicate flavor and low acidity, making it ideal for raw consumption. This variety is particularly popular in northern Italy, especially in Liguria and Piedmont, where it is a key ingredient in fresh summer salads. Unlike many modern tomatoes, cuore di bue has few seeds and little water content, which makes it perfect for caprese salads, sandwiches, and bruschetta, as well as for slicing and enjoying with a drizzle of olive oil. It comes in various sizes, often weighing between 300 and 500 grams (10.5-17.5 oz), and its shape can be slightly irregular, with prominent lobes. The skin is very thin, so it is delicate and should be handled with care. Because of its high pulp-to-seed ratio, it is also used in sauces and cooking, though its best qualities shine when eaten raw. This variety is still cultivated using traditional methods, often in small-scale farms, and is highly sought after in Italian and Mediterranean cuisine.

Marsala Superiore Riserva is a prestigious classification of Marsala wine, aged for a minimum of four years in wooden casks, resulting in a richer, smoother, and more complex profile. With an alcohol content of around 18% ABV, it is available in three sweetness levels: Secco (dry) (up to 40g of residual sugar per liter), Semisecco (semi-dry) (41-100g per liter), and Dolce (sweet) (more than 100g per liter). Produced in Sicily, Marsala Superiore Riserva is categorized by color, which depends on the grape varieties used. Oro (Gold) and Ambra (Amber) are made from white grapes such as Grillo, Catarratto, Inzolia, and Damaschino, with Ambra containing mosto cotto (cooked grape must) for a richer caramelized flavor. Rubino (Ruby), made from red grapes like Perricone, Nero d'Avola, and Nerello Mascalese, has a deep ruby hue and pronounced berry notes. The production process begins with the fermentation of these grapes, after which a neutral grape spirit is added to halt fermentation, preserving natural sugars and enhancing the wine's structure. Depending on the desired style, mosto cotto may be included (especially in Ambra). The wine is then aged in wooden barrels, typically oak or cherry, where oxidation develops complex aromas and flavors. Over time, Marsala Superiore Riserva acquires notes of toasted nuts, dried fruit, vanilla, caramel, and tobacco, while Rubino variations emphasize red fruit and spice. Unlike younger Marsala wines, which are often used in cooking, Marsala Superiore Riserva is primarily enjoyed as a sipping wine, served as an aperitif or digestif. It pairs exceptionally well with aged cheeses (Parmigiano Reggiano, Pecorino, Gorgonzola), dark chocolate, nut-based desserts, and roasted meats. In gourmet cuisine, it may be used for Marsala-braised dishes or Sicilian desserts like zabaione. With its four-year minimum aging requirement, Marsala Superiore Riserva stands as a sophisticated, well-structured, and elegant fortified wine, embodying the rich winemaking heritage of Sicily. Its smooth texture, complex flavors, and long, refined finish make it a true expression of high-quality Marsala.

Marsala Superiore is a premium classification of Marsala wine, aged for a minimum of two years in wooden casks. It has an alcohol content of around 18% ABV and comes in three levels of sweetness: Secco (dry) with up to 40g of residual sugar per liter, Semisecco (semi-dry) with 41-100g of sugar, and Dolce (sweet) with more than 100g per liter. The wine is further categorized by color: Oro (gold) and Ambra (amber), both made from white grape varieties, and Rubino (ruby), produced using red grapes. Marsala Superiore is made from traditional Sicilian grape varieties. Oro and Ambra wines are crafted from Grillo, Catarratto, Inzolia, and Damaschino, while Rubino uses Perricone, Nero d'Avola, and Nerello Mascalese. The production process involves fortification with neutral grape spirit, which increases the alcohol content and stabilizes the wine for aging. Depending on the style, some versions (especially Ambra) include mosto cotto (cooked grape must), which adds depth and a caramelized flavor. The aging process in oak or cherry barrels enhances Marsala Superiore’s complexity, giving it distinct notes of dried fruit, nuts, vanilla, caramel, and toffee in its dry versions, while sweeter varieties showcase flavors of figs, raisins, and honey. Ruby Marsala tends to have red fruit and plum notes. Marsala Superiore is widely appreciated both as a drinking wine—served as an aperitif or paired with desserts—and as a cooking ingredient, playing a key role in dishes like Chicken Marsala, veal scaloppine, and Sicilian desserts such as Zabaione. 

Datterino is a variety of tomato originating from Sicily, known for its sweet and intense flavor. It is small and oval-shaped, resembling a date, with a weight ranging from 15 to 40 grams (0.5 - 1.3 oz). The pulp is firm with low water content, a thin skin, and few seeds, making it ideal for fresh consumption in salads or for preparing sauces and preserves. The plant is vigorous, producing abundant clusters of tomatoes that have a long shelf life after harvesting.

St. Galler bratwurst is a traditional sausage that's eaten throughout the country, but it's especially popular in the city of St. Gallen. The sausage is made with a combination of veal, pork, milk, salt, white pepper, and mace. The combination can be enriched with celery, ginger, cardamom, lemon, onion, and coriander, but it's not mandatory. It is stuffed into pig intenstines, cooked (not smoked), then grilled or pan-fried. These sausages date back to the 15th century, and nowadays there are four distinctive types – the classic version, the one made with more than 50% veal, the OLMA (agricultural trade fair) version, and the largest one, called St. Galler Kinderfest-Bratwurst. Once grilled or fried, the sausage is often accompanied by St. Galler-Bürli, a crusty roll that's baked in pairs, or an onion sauce and rösti in the summertime. Just don't pair it with mustard, as locals insist that their bratwurst is good enough on its own.

Kibbeh mashwiyya is a type of grilled kibbeh popular in the Levant, particularly Syria and Lebanon. Unlike traditional fried or baked kibbeh, this version is grilled, giving it a smoky and slightly charred flavor. It consists of an outer shell made from finely ground meat, bulgur wheat, onions, and Middle Eastern spices like allspice, cinnamon, and black pepper. The filling typically includes minced meat and/or fat, sautéed onions, pine nuts, and additional spices. Kibbeh mashwiyya is shaped into patties or wrapped around skewers and grilled over charcoal. It is commonly served with garlic yogurt sauce, tahini, or a lemony salad, alongside flatbread, grilled vegetables, and fresh herbs. A favorite at barbecues and family gatherings, it offers a deliciously smoky twist on traditional kibbeh.

Samanu is a sweet dessert made from wheat germ, akin to pudding, commonly prepared in Iran, Afghanistan, and Central Asian countries, especially during Nowruz (Persian New Year). It symbolizes abundance, sweetness, and prosperity and is often shared among family and friends. The dish is made by sprouting wheat germ, grinding it, and cooking it slowly with water and wheat flour. The natural sugars from the sprouted wheat give samanu its sweet taste, requiring no additional sugar. It has a thick, pudding-like consistency and a rich, caramel-like flavor. The cooking process can take up to 24 hours and requires continuous stirring. Traditionally, women gather to prepare samanu together, singing songs and making wishes for good fortune. As a Nowruz tradition, samanu is one of the seven symbolic items on the Haft-Seen table, representing patience and strength. In countries like Iran, Tajikistan, and Uzbekistan, making samanu a group activity reinforces bonds of friendship and family. Some believe that the slow cooking process carries blessings and positive energy. It is widely enjoyed in Iran, Afghanistan, Tajikistan, Uzbekistan, Turkmenistan, and Kyrgyzstan, where it is often prepared in large communal gatherings before Nowruz. More than just a dish, samanu is a symbol of renewal, perseverance, and community spirit, deeply rooted in Persian and Central Asian traditions.

Kibbeh qasabiyah is a traditional Syrian dish of lamb and bulgur meatballs. The name comes from "qasab," meaning "butcher" in Arabic, highlighting its origins in butcher shops where fresh, high-quality meats are used. It is made with minced lamb rich in fat, white bulgur wheat, white onion, sweet green and red peppers, pine nuts, and a blend of spices including Aleppo red pepper, mint, cumin, allspice, cumin, cinnamon, coriander, black pepper, and salt. Butter is also used to enhance the dish’s richness. Kibbeh qasabiyah can be prepared in multiple ways: grilled on skewers for a smoky taste, pan-fried for a crispy exterior, or oven-baked for a convenient yet flavorful alternative. It is typically garnished with fresh parsley and served with yogurt-based sauces, fresh salads, or warm flatbreads. A cherished part of Syrian cuisine, this dish offers a perfect balance of spices, textures, and cooking methods, making it a favorite in traditional and modern kitchens alike.

Quesillo venezolano is a dessert similar to flan, made with eggs, condensed milk, whole milk, sugar, and caramelized sugar syrup. It gets its name from its creamy yet airy texture, which contains small holes resembling cheese (queso). To prepare quesillo, sugar is first caramelized in a mold, then the milk, eggs, and vanilla mixture is poured in and cooked using a bain-marie (water bath) method until set. It is then chilled before serving, creating a smooth yet slightly porous texture. Quesillo is a popular dessert for celebrations, often enjoyed at birthdays, holidays, and family gatherings. It can be flavored with rum, coconut, or coffee, depending on regional variations. It is typically served cold, sometimes topped with extra caramel syrup.

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.

Ballokume is an Albanian biscuit originating from the city of Elbasan that was, and still is, traditionally prepared on Dita e Verës, a pagan holiday celebrated annually on March 14, first only in Elbasan, and from 2004 throughout Albania as a national holiday. The necessary ingredients are simple: only butter, sugar, eggs, and cornflour, but when it comes to equipment, it is advised to use a copper bowl which will help in making the dough smooth and silky as it gets heated from kneading. Sweet and chewy, this traditional cookie is also called kulaç me finj as it may (optionally) contain finj, a mixture of ashes from a wood stove boiled in water.

Pastel de Belém is a traditional egg custard tart and a predecessor to the famous pastel de nata. The tarts are made with a pastry shell that's filled with a combination of milk, eggs, sugar, lemon, and cinnamon. The first recipe for pastel de Belém dates back to 1837 when it was produced by the monks of the Jerónimos monastery. Only the custard tarts produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the others, produced by other patisseries in Lisbon are called pastel de nata. Regardless of the name, these tarts can be served hot or cold and in 2009, The Guardian listed pastel de Belém as one of the 50 'best things to eat' in the world.

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

This creamy pudding is one of Puerto Rico’s specialties, made by cooking coconut milk with cornstarch and sugar, then topping the concoction with cinnamon. The end result is a slightly firm pudding with a smooth custard-like texture, and it is typically served cold. The name tembleque means wiggly, referring to a slight wiggle when the pudding is shaken. This rich dessert can also be flavored with vanilla, nutmeg, or rum, if desired. It is especially popular at birthday parties and similar festive occasions.

Yugwa is a traditional dessert consisting of glutinous rice that is pounded and then mixed with honey, water, and cheongju (rice wine). The mixture is shaped into desired pieces that are fried and then coated in honey, sesame seeds, pine nuts, cinnamon, or puffed rice. These crispy treats were once reserved only for nobility and were a staple dessert served on Seollal (Korean New Year). Apart from the plain, white version, yugwa can be spiced, and it may be tinted with natural food colorings. The most common yugwa varieties include elongated and oval shaped gangjeong, a flat version known as sanja, and binsa-gwa which is prepared with the leftover yugwa.

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

Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavored broth. Although it is similar to the classic pörkölt stew, paprikás is characterized by the addition of sour cream and occasionally flour, which are always added last to create a smooth, creamy sauce. Paprikás is a common restaurant dish as well as a hearty home-cooked meal that is traditionally served complemented by galuska or csipetke dumplings, pasta, boiled potatoes, or polenta.

Boudin noir is a traditional French blood sausage, celebrated for its rich, velvety texture and deep, savory flavor. Made primarily from pork blood, fat, and finely ground meat, this delicacy has been a staple of French charcuterie for centuries, with historical roots tracing back to medieval Europe. Unlike coarser blood sausages, boudin noir has a smooth, almost creamy consistency, achieved by blending the ingredients with onions, bread or rice, milk, and a variety of warming spices such as black pepper, nutmeg, and cloves. Each region of France offers its own interpretation of boudin noir, with variations incorporating apples, chestnuts, cream, or even Armagnac to balance the iron-rich, earthy notes of the blood with a touch of sweetness. The most famous versions can be found in Normandy, Brittany, and Alsace, where the sausage is often paired with caramelized apples, mashed potatoes, or sautéed onions, creating a perfect harmony of sweet and savory flavors. Traditionally, boudin noir is cooked before serving, either pan-fried until crispy, grilled, or gently poached, enhancing its deep, complex taste while maintaining its delicate interior. It is often served as part of a rustic meal, but also finds its way into refined French cuisine, where chefs elevate it with modern techniques and gourmet pairings.  

Colada morada is a thick, purple-colored drink originating from Ecuador. Its origin dates back to pre-Hispanic times. The drink is made from water, black corn flour, spices (cinnamon, allspice, and cloves), various fruits (pineapple, blackberries, strawberries), and cane sugar (panela). It’s traditionally consumed on Day of the Dead, paired with guaguas de pan — decorated sweetbreads shaped into doll-like figures. On November 2nd, families will gather around the graves of their loved ones and enjoy a picnic of colada morada and guaguas de pan, remembering their loved ones.  

This wildly popular French dessert is beloved all over the world – known to gourmets for its soft, airy texture, and infamous among chefs for its unforgiving nature, which leaves little to no room for error during the cooking process. This delicate cake consists of two elements: a pudding or cream base, and a meringue made of egg whites. Soufflés can be either sweet or savory. Sweet soufflés typically have a sauce in the middle, and are served almost exclusively as a dessert. Savory soufflés often include ingredients such as cheese, crab, or onions, and they are usually served as an appetizer. The dish received its name from the French word souffler, meaning to puff up, and both sweet and savory versions of this delicacy were first created in 18th-century France. The first recipe for the dish is found in Vincent La Chapelle’s 1742 book Le Cuisinier Moderne. Today, there are numerous variations of the dish, containing creative ingredients such as figs, kiwi, chicken, vegetables, broccoli, corn, pineapple, and sweet potato.

This traditional Irish stew is made with cubes of beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables such as carrots, potatoes, and celery. The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper, while flour is added as a thickening agent. It should be cooked very slowly over low heat until all the flavors are thoroughly combined. Beef and Guinness stew can be served with biscuits or Irish soda bread on the side, and it is recommended to prepare it on colder days or for St. Patrick’s Day.

Penne strascicate is a traditional pasta dish originating from Florence. This ancient peasant dish is made with a combination of penne pasta, ragù Toscano, and grated Parmigiano-Reggiano. Penne are semi-cooked in salted boiling water and drained, while some of the cooking water is reserved for later. The pasta is added to the Tuscan meat sauce (usually consisting of beef, sausage bits, tomatoes, wine, olive oil, onions, carrots, and celery) in a big pan. The pasta is finished in the pan with the meat sauce while being continuously stirred and tossed in order to avoid sticking to the bottom. The reserved cooking water is used to loosen the sauce. Near the end of cooking, grated cheese is added to the dish and it's served immediately. The word strascicate in the name of the dish means to drag and refers to the action of dragging a wooden spoon across the bottom of the pan.

Butter garlic naan is a traditional flatbread and one of the most popular versions of naan. It’s made with flour, baking powder, salt, sugar, and dahi. Once the dough has been baked in a hot tandoor oven, the golden naan is taken out and brushed with butter or ghee, then topped with minced garlic. It’s recommended to serve butter garlic naan with a variety of Indian dishes such as curries, butter chicken, dal makhani, malai kofta, or shahi paneer. 

Jibarito is a unique Puerto Rican sandwich made with smashed, fried plantains instead of bread. The sandwich is typically filled with garlic mayonnaise, meat, lettuce, tomatoes, and cheese. The origins of jibarito are somewhat hard to untangle, as some claim that the sandwich is originally a Puerto Rican invention, while others claim that it was created by Juan Figueroa at the Borinquen Restaurant in Chicago in 1996. The most probable theory says that the sandwich was invented by Coquí Feliciano and Jorge Muñoz at Plátano Loco restaurant in Aguada, Puerto Rico, and Figueroa probably read about it, which inspired him to make another version in Chicago.

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.

Salzburger nockerl are light and delicate vanilla-flavored dumplings which are, due to the method of preparation, often labeled as a soufflé. As the name implies, the dish was invented in Salzburg in the 17th century, and as an ode to its place of origin, when preparing these sweet treats, the airy mass is arranged on a baking tray in three mounds, representing the three hills that surround the city. The dish is always served warm, either as a dessert or a main dish, and it is traditionally dusted with powdered sugar and paired with various fruit sauces.

Burrito is a dish consisting of a wheat flour tortilla that is wrapped in such a way that it is possible to fully enclose the flavorful filling on the interior. The filling consists of a combination of various ingredients such as meat, beans, rice, lettuce, guacamole, and cheese, among others. Its name means little donkey in Spanish, and a popular theory suggests that it stems from the way the bedrolls and packs appeared on the donkeys that carried them. Some claim that the dish originated in the 19th century by either the vaqueros in Northern Mexico, farmers in California, or the miners from Sonora. The first appearance of burrito in American restaurants was recorded in the early 1920s in Los Angeles, when the owner Alejandro Borquez opened the Sonora Café and started serving the dish. He changed the name of the restaurant to El Cholo Spanish Café, and it's still in business. Once it became popular across the United States, numerous variations of the dish started appearing, such as Thai chicken burrito, Chinese pork burrito, and breakfast burrito.

Frico is a traditional dish from the Italian region of Friuli-Venezia Giulia, made with a local delicacy known as Montasio cheese. There are two versions: the frico friabile, a crunchy snack made with cheese fried in olive oil until crunchy, and the more famous frico morbido, the soft one, combining the cheese with potatoes and onions in a succulent, rich pancake, baked or fried until it turns golden and crispy on both sides. Full of flavor, frico is a delicious example of cucina povera. It was invented in the 15th century as a clever way to use strissulis, the leftovers from cheese production. Like with many other popular traditional recipes, many varieties exist, so it can be additionally enriched with pancetta, mushrooms, or tomatoes. The flavor of this dish also changes significantly depending on the aging time of cheese used in its preparation: frico made with fresco and mezzano is not as intense as the one prepared with stagionato or stravecchio. The dish is best served hot, while the cheese is still melted, stringy, and gooey. It can be served as a garnish for soups and stews, or enjoyed sliced, paired with polenta and a glass of hearty red wine.

Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and produces a crispy outer surface, but alternatively, other coating ingredients such as wheat flour, tapioca, or potato starch can also be used. Karaage can be used for frying various meats and fish, but it is most often associated with chicken, and involves a special variant called tatsutaage, where pieces of chicken are first marinated in a mixture of sake, soy sauce, and sugar which are then lightly covered with arrowroot starch and deep-fried. This method makes the meat succulent on the inside and particularly crispy on the outside. If not specified otherwise, karaage usually refers to fried chicken, but apart from chicken, the technique is sometimes used with other ingredients such as askarei (flounder), ika (bits of squid), and gobo (burdock root). Japanese karaage dishes are usually seasoned with garlic and ginger, and served with soy sauce on the side. They are a staple of informal Japanese gastropubs called izakayas, casual places for after-work drinks and snacks, but they are also available freshly fried as take-out food in numerous supermarkets and convenience stores.