Travel Global, Eat Local.

Red banana (lat. Musa acuminata var. 'Red') is a variety of banana with a distinctive red or purple skin, setting it apart from the more common yellow bananas. This variety is smaller, plumper, and has a creamier texture compared to the more widely known Cavendish banana. When ripe, the flesh of the Red banana is soft and sweet, with a flavor that hints at raspberry in addition to the traditional banana taste. Red bananas are believed to originate in India, but may be native to Southeast Asia and the Pacific Islands and are now grown in many tropical and subtropical regions around the world, including parts of East Africa, South America, and the United Arab Emirates. They require a warm climate to thrive and are more sensitive to cold weather than their yellow counterparts. Nutritionally, red bananas offer a range of benefits. They are rich in vitamin C, vitamin B6, and potassium. They also contain a higher content of beta-carotene and vitamin D than yellow bananas, which gives them their unique color and contributes to their nutritional profile. In terms of culinary use, red bananas are versatile and can be enjoyed raw or used in cooking. Their sweet flavor makes them an excellent choice for desserts, smoothies, and baking. Because of their sweetness and moisture, they can add a unique flavor and texture to a variety of dishes.  

Iceberg lettuce is a popular variety of lettuce known for its crisp, refreshing texture and mild flavor. It forms a dense, round head with tightly packed leaves that range from pale green on the outside to almost white near the center. This lettuce has a high water content, giving it a distinctive crunch that is particularly valued in salads, sandwiches, and wraps. Its light and crunchy nature make it a favorite for adding texture and freshness to dishes, such as burgers and tacos, where it balances richer or spicier flavors. While iceberg lettuce is not as nutrient-dense as darker greens like romaine or kale, it still provides some vitamins, including vitamin A and K, and is very low in calories, making it a hydrating and refreshing choice. The name "iceberg" comes from the early 20th century in the United States, when the lettuce was shipped covered in ice to keep it fresh. This method helped it maintain its crispness during long-distance transport, contributing to its popularity.  

A Marie biscuit is a type of sweet, round biscuit similar to a rich tea biscuit, known by various names such as María, Mariebon, and Marietta. It is made with wheat flour, sugar, palm or sunflower oil, and vanilla flavoring. Created by London bakery Peek Freans in 1874 to commemorate the marriage of the Duke of Edinburgh and Grand Duchess Maria Alexandrovna of Russia, it became popular in Europe, particularly in Portugal and Spain. Nowadays, however, it's produced in nearly a quarter of the world. Marie biscuits are versatile, often used in desserts, eaten plain with tea, or enjoyed in various regional recipes.

Frantoio olives are a renowned variety primarily grown in Italy, particularly in the Tuscany region. They are highly valued for their use in olive oil production due to their distinctive flavor and high oil content. Frantoio olives are medium-sized with an oval shape, maturing from green to a dark purple or black color. The olive oil produced from Frantoio olives is known for its excellent quality and complex flavor profile. It typically has a fruity aroma with notes of fresh grass, artichoke, and green apple, along with a balanced bitterness and a peppery finish. This makes Frantoio olive oil a favorite among chefs and food enthusiasts for its ability to enhance the flavor of a wide range of dishes. The Frantoio olive tree is well-suited to the Mediterranean climate, thriving in the warm, dry conditions typical of regions like Tuscany. The trees are known for their productivity and resilience, producing a high yield of olives. They are also relatively resistant to common pests and diseases, contributing to their popularity among olive growers. In addition to its use in olive oil production, Frantoio olives can also be enjoyed as table olives, although this is less common. The olives and the oil derived from them are rich in antioxidants and healthy monounsaturated fats, offering various health benefits, including anti-inflammatory properties and support for cardiovascular health.  

Cassoulet de Castelnaudary is a traditional French casserole originating from the town of Castelnaudary in the Languedoc region. This iconic dish is primarily made from white beans sourced from Lauragais. The key meats used in this cassoulet include goose confit, pork shank or shoulder, sausages, and pork rind. Additionally, a poultry carcass or pork bones are used to create a rich broth, along with onions and carrots, although these vegetables are not present in the final dish. The preparation of cassoulet de Castelnaudary involves several steps. The white beans are first cooked separately. The meats are browned to enhance their flavor before being combined with the beans in a large, deep earthenware pot known as a "cassole." The dish is then slow-cooked, allowing the flavors to meld together. Traditionally, the final cooking stage takes place in a baker's oven fueled by gorse from the Montagne Noire, which imparts a unique flavor to the dish. Cassoulet de Castelnaudary is known for its simplicity and hearty nature. In addition to the goose confit, it is often referred to as "pure pork" due to its use of pork shank or shoulder, sausages, and pork rind. The slow-cooking process results in a rich, flavorful casserole with a creamy texture, topped with a crispy crust that forms during the final baking. This dish is a symbol of the region's culinary heritage, reflecting the rustic and resourceful cooking traditions of rural France. Cassoulet de Castelnaudary is best enjoyed hot, often accompanied by a crusty baguette and a glass of robust red wine from the Languedoc region, making it a deeply satisfying and comforting meal.

Locro de gallina is a traditional Andean chicken soup, particularly popular in Bolivia and in some parts of Peru. The primary ingredient is chicken, usually the whole chicken cut into pieces. Other key ingredients typically include potatoes (which provide the stew its thick consistency) and corn or maize. The flavor base of the stew is typically made from sautéed onions, garlic, and aji peppers. Cumin, oregano, and cilantro (coriander) are commonly used to season the stew, giving it a unique and aromatic flavor profile. Some versions of Locro de Gallina are made creamier with the addition of milk, cream, or even cheese. This gives the stew a rich and velvety texture. Locro de gallina is typically served hot, often garnished with fresh cilantro or parsley., and accompanied with rice or avocado slices.  

Hornado pastuso is an Ecuadorian dish with Creole origins. It consists of pork that's slowly roasted in a clay oven over a fire that's usually made with eucalyptus because it burns slowly. The pork is accompanied by a savory gravy made with a combination of onions, garlic, salt, and pepper. Once prepared, the meat is served with mote, lettuce, and cooked potatoes or potato tortillas on the side. You can find this traditional dish in restaurants and markets, especially on weekends.

Canapés au fromage are a type of appetizer commonly served in France. These small, elegant snacks are typically made by placing a variety of cheeses on a base of bread, toast, or crackers. The base is usually a small piece of bread, toast, or a cracker, which can be plain or lightly toasted for extra crunch. Various types of cheese can be used, including soft cheeses like brie or camembert, hard cheeses like comté or gruyère, blue cheeses like roquefort, or fresh cheeses like goat cheese. The cheese may be sliced, spread, or crumbled depending on its texture. Canapés au fromage are often garnished with additional ingredients to enhance their flavor and presentation. Common garnishes include herbs such as chives, parsley, or thyme, nuts like walnuts or almonds, fruits such as grapes, figs, or apple slices, and cured meats like prosciutto. These delightful appetizers are a popular choice for hors d'oeuvres at parties and gatherings due to their elegance and variety.

Clairette is a white grape variety that is primarily grown in the southern Rhône Valley and Provence regions of France. It is known for producing fresh, aromatic wines with a high level of acidity and moderate alcohol content. Clairette is often used in blends but can also be vinified on its own to produce varietal wines. The flavor profile of Clairette wines typically includes notes of green apple, pear, and citrus fruits such as lemon and lime. These wines often have floral aromas, with hints of white flowers and herbs, and sometimes a touch of minerality. The high acidity of Clairette makes the wines crisp and refreshing, while the moderate alcohol content helps maintain a balanced and light-bodied structure. Clairette is a versatile grape that is used to make a variety of wine styles. In addition to still wines, it is also used in the production of sparkling wines, particularly in the Crémant de Die appellation in the Rhône Valley. The grape's high acidity and delicate aromatics make it well-suited for sparkling wine production. In the southern Rhône Valley, Clairette is commonly blended with other white grape varieties such as Grenache Blanc, Roussanne, Marsanne, and Viognier. These blends are often found in appellations such as Côtes du Rhône, Châteauneuf-du-Pape Blanc, and Lirac. The addition of Clairette to these blends helps to enhance the wine's freshness, aromatic complexity, and overall balance. In Provence, Clairette is also used in the production of rosé wines, where it contributes to the wine's light and refreshing character. The grape's versatility and ability to retain acidity in warm climates make it a valuable component in many Provençal rosés. Clairette wines pair well with a variety of foods due to their high acidity and light, fresh flavors. They are an excellent match for seafood, shellfish, salads, and light appetizers. The crispness and citrus notes also make Clairette wines a good companion for Mediterranean cuisine, including dishes with olive oil, garlic, and fresh herbs.  

Malbec is a red wine grape variety that is most famously associated with Argentina, although it originally hails from the Bordeaux region of France. It is known for producing deeply colored, full-bodied red wines with strong fruit flavors and smooth tannins. The grape has found its ideal growing conditions in Argentina, particularly in the Mendoza region, where it has become the country's flagship grape variety. Malbec wines are typically characterized by their dark, inky color and intense flavors of dark fruits such as blackberries, black cherries, and plums. These wines often have notes of chocolate, coffee, and tobacco, with hints of spice and sometimes floral undertones like violet. The tannins in Malbec are usually softer and more rounded compared to other full-bodied red wines, making them approachable and enjoyable even when young. In France, Malbec is still grown, particularly in the Cahors region, where it is known as "Cot" or "Auxerrois." Cahors Malbec tends to be more tannic and rustic compared to its Argentine counterpart, often requiring more aging to soften the tannins and develop its complex flavors. The terroir of Argentina, with its high-altitude vineyards, abundant sunshine, and well-drained soils, contributes to the exceptional quality of Malbec wines. The altitude helps maintain the grape's acidity and balance, while the dry climate reduces the risk of disease and allows the grapes to ripen fully. Malbec is also grown in other wine-producing countries, including the United States, Chile, and Australia, where it continues to gain popularity for its versatility and robust flavor profile. Malbec wines pair well with a variety of foods, particularly rich and hearty dishes. They complement grilled meats, especially beef, as well as lamb, pork, and game. The wine's fruit-forward nature and balanced acidity also make it a good match for spicy dishes, cheeses, and even dark chocolate desserts.  

Colombard is a white grape variety that is primarily grown in France but is also cultivated in other wine regions around the world, including California and South Africa. Known for its high acidity and fresh, fruity flavors, Colombard is often used in the production of both still and sparkling wines, as well as in the distillation of brandy, particularly in the Cognac and Armagnac regions of France. Colombard grapes produce wines that are typically light to medium-bodied, with a bright, zesty character. The flavor profile of Colombard wines often includes notes of green apple, citrus fruits like lemon and lime, pear, and sometimes tropical fruits such as pineapple and guava. The high acidity of Colombard makes these wines crisp and refreshing, which is why they are often enjoyed as young wines. In addition to its use in table wines, Colombard is one of the traditional grape varieties used in the production of brandy. In this context, its high acidity and relatively neutral flavor profile make it an ideal base for distillation, contributing to the production of high-quality brandies with complex, aged characteristics.  

Phở chua is a traditional Vietnamese phở variety. The first version of this noodle soup usually contains six key ingredients – pink rice noodles, peanuts, pickles, soy sauce, sour pickle liquid, and Northern sauce. The second version consists of two components – dry ingredients and the broth, with the dry ingredients including noodles, sliced and fried potatoes, pig's liver, and roasted duck meat, while the broth is made from garlic, vinegar, and sugar. Both of these versions are popular in Northern Vietnam, and the dish is garnished with fresh herbs, fried shallots, or crushed peanuts before serving. Sour phở is usually prepared and served during summer and autumn, and it's often prepared for special guests and visitors.

At its simplest, bocadillo de anchoas typically consists of a Spanish-style baguette (barra de pan) that’s been sliced along the middle and filled with anchovies. The cut side of the bread is often rubbed with ripe tomato halves, olive oil, and garlic to make the sandwich juicier and imbue it with additional flavor. Apart from the canned anchovies, other typical ingredients used in the filling include slices of goat cheese (queso de cabra) or Manchego cheese, tomatoes, onions, marmelada de pimientos (pepper marmalade), roasted red peppers (piquillo peppers), and olives. This Spanish bocadillo variety is usually eaten as an afternoon snack (merienda) or for lunch.

Torta de Azeitão is a traditional Portuguese roll cake from Azeitão, near Lisbon. It is made from a dough of eggs, sugar, and corn flour, and filled with a rich egg yolk jam (doce de ovos). The small, yellow rolls are known for their smooth, glazed appearance and delicate sweetness. Originating in the early 1900s at the "O Cego" bakery, the recipe has been passed down through generations and remains a local specialty. Despite many variations, the original recipe is a closely guarded family secret.

Lekvár is a very thick and rich Hungarian spread made from fruits such as apricots, cherries, and prunes. Its thickness makes it perfectly suitable for filling cookies and kiflis, as it does not run out on the sides. Traditionally, the fruit spread is prepared in autumn, when the fruits have ripened enough to be transformed into a jam. It is usually made at home, then stored in airtight jars. Lekvár is a popular filling for traditional Hungarian pancakes called palacsinta, although it can also be spread on a slice of bread and consumed as an afternoon snack or a sweet treat.  

Picual olives are a prominent variety primarily grown in Spain, particularly in the Andalusian region. They are one of the most widely cultivated olive varieties in the world due to their high oil content and robust flavor profile. Picual olives are medium to large in size with a distinctive elongated and slightly asymmetrical shape, often described as having a pointed or beak-like tip. When mature, these olives turn a deep green to purplish-black color. The oil produced from Picual olives is highly regarded for its robust, intense flavor, often characterized by a fruity aroma, a hint of bitterness, and a peppery finish. This flavor profile makes Picual olive oil ideal for a variety of culinary applications, from salad dressings and dipping sauces to cooking and frying, as it maintains its flavor even at high temperatures. Picual olive trees are known for their hardiness and adaptability to different soil types and climatic conditions, thriving particularly well in the Mediterranean climate. They are high-yielding and resistant to pests and diseases, contributing to their widespread cultivation.  

Mozuku is a term for the brown seaweed that is harvested in the Japanese waters, but predominatly around Okinawa. Most popular type is Okinawa mozuku (lat. Cladosiphon okamuranus), but there are also ito mozuku (lat. Nemacystus decipiens), ishi mozuku (lat. Sphaerotrichia divaricata) and futo mozuku (lat. Tinocladia crassa). This seaweed is characterized by its slimy texture and stringy appearance, making it quite distinct from other types of edible seaweed like nori or wakame. Mozuku is highly prized for its nutritional benefits, including a high content of fucoidan, a type of sulfated polysaccharide known for its potential health benefits such as anti-inflammatory properties, immune system support, and possibly anticancer activities. It's commonly consumed in Japanese cuisine, often served in vinegar as a side dish or appetizer. Mozuku can also be found in soups and salads, and is appreciated not only for its health benefits but also for its unique  

Lady Finger banana is a small, sweet variety of banana distinguished from others by its size, taste, and texture. It is significantly smaller and thinner than the more commonly known Cavendish banana, typically measuring about 4 to 6 inches (10 to 15 centimeters) in length. What sets the Lady Finger banana apart is its exceptionally sweet flavor and creamy texture, making it a favorite for fresh eating. Its sweetness is often compared to that of honey, and it has a delicate, almost floral flavor profile. The skin of the Lady Finger banana is thin and the flesh is less dense compared to larger banana varieties, contributing to its unique texture. Cultivated in tropical and subtropical regions around the world, the Lady Finger banana is a popular variety in its native Southeast Asia, as well as in Australia, Thailand, and the Philippines. Despite its delicious flavor and nutritional benefits, including being a good source of vitamins C and B6, potassium, and dietary fiber, it is less commonly found in global markets. This scarcity is due to its greater sensitivity to damage during transportation and its shorter shelf life compared to the more robust Cavendish bananas. Lady Finger bananas are often enjoyed fresh, but they can also be used in a variety of culinary applications, from desserts and baked goods to smoothies.  

Daun salam, known in English as Indonesian bay leaf or salam leaf, is a type of leaf used as a herb in Indonesian cuisine and in some neighboring countries' culinary traditions. Scientifically referred to as Syzygium polyanthum, it comes from a tree in the Myrtaceae family, which also includes clove and guava. Daun salam is not the same as the bay leaf (lat. Laurus nobilis) commonly used in European cuisine, although it serves a similar purpose in terms of flavoring dishes. Indonesian bay leaves impart a unique aroma and flavor to a wide range of dishes, including soups, stews, curries, and rice dishes like nasi goreng. The flavor is somewhat different from that of European bay leaves, with a fragrance that is more distinctly aromatic and with a hint of cinnamon. These leaves are typically used whole and removed before serving, as they are not meant to be eaten directly.  

Calamansi (lat. Citrus × microcarpa) is a small citrus fruit hybrid native to the Philippines and widely used across Southeast Asia. The fruit is spherical, typically about 20 to 25 millimeters in diameter, and has a green to golden yellow color when ripe. Despite its small size, calamansi packs a flavorful punch and is highly aromatic. The taste of calamansi is a unique blend of sweet and sour, similar to a cross between a lime and a mandarin orange, making it versatile in both culinary and beverage applications. It is commonly used as a seasoning, adding a vibrant citrusy flavor to dishes, as well as in marinades to tenderize meats. Calamansi juice is also popular as a beverage, either consumed on its own as a refreshing drink, mixed with water and sugar, or used in cocktails and other drinks for its distinctive tangy flavor. Additionally, calamansi is used in various sauces, condiments, and even in baking.  

Lechona is a traditional Colombian dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

Rechta is a traditional Algerian dish consisting of thin and flat noodles and chicken sauce. The noodles are made with a combination of flour, salt, and water, while the sauce is made with chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinnamon, turnips, potatoes, and zucchini. Once cooked, the rechta noodles are placed into a large dish and topped with the sauce (marga). The dish is especially popular during festive events such as weddings, Eid al Fitr (end of Ramadan), and Ashura.

This is by far the most famous Greek pistachio. This amazing pistachio nut is produced from the Egintiki variety, which has been traditionally cultivated on the island of Egina since the end of the 19th century. The first pistachio plantation here was established in 1896 by Nikolaos Peroglou, who brought the nuts from Syria. The weather conditions and the soil composition give these pistachios a recognizable aroma and taste for which they are considered among the best in the world. The harvesting season begins in August, when the nuts are collected with long wrapped sticks that are used to beat the branches without damaging the tree. After the best nuts are manually selected, they are taken to the hulling machines as quickly as possible. They are then sun-dried for at least three days to prevent their shells from turning black. In the last weeks of September, after the pistachio harvest, the 'Fistiki Festival' is held in the region. This celebration is enjoyed by locals and thousands of visitors, during which many pistachio-based recipes are presented. This pistachio goes great in fresh salads, alongside cured meats, and in a variety of sweets, mandolata, cakes, liqueurs, and more.

This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils. Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method. The final product is a greenish-yellow olive oil with some golden tones that can be consumed raw, used as a dressing for various Greek salads, or used for cooking.

Kepta duona is a simple Lithuanian snack consisting of sliced rye bread that is shortly fried until crispy. The bread is usually sliced into thin strips before it is pan-fried in oil, and it is usually rubbed with garlic (duona su česnaku), while modern varieties often come topped with cheese (duona su sūriu) or mayonnaise. This snack is commonly served in bars, and it is often paired with beer or gira (kvass). 

These oranges of the Washington Navel variety are cultivated in the coastal areas of Chania prefecture on the island of Crete. They are harvested by hand from the middle of December until the middle of May. These exceptionally juicy and flavorful oranges have a strong fragrance. They are quite large, slightly elongated, and quite firm, which makes them easy to transport. It is often said that Cretan oranges are the best in the world. According to Greek mythology, these oranges were kept in the Gardens of the Esperides, away from humans. Portokalia Maleme Chanion Kritis oranges were the most important fruit to eat during the winter, and were present in every Cretan home due to their nutritional value - they are very rich in Vitamin C, B and A. Although usually eaten raw, there are many recipes for tasty jams and pies that can be made from this fantastic fruit.

This olive oil is closely linked to the history, traditions and culture of the region of Messinia and the southwestern part of the Peloponnese where the oil is produced. Olive oil production is the main occupation of Messinia's inhabitants at the end of the year and a key factor in the regional economy. This extra virgin olive oil is produced mainly from Koroneiki olives, with a maximum of 5% of Mastoeidis olives. The final product has an intense green to yellowish-green color and a pleasant taste. This oil is slightly bitter and has an aroma of green fruit and a mild pungency.

In Apulia—just like in other parts of Italy—stews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or even a selection of game meat. Traditionally, ragù alla Pugliese is made with chicken, beef, pancetta, and pork sausage, but after hours of slow simmering, your ragù will taste just as good, possibly even better, made with pork, veal, or lamb alone. In fact, when made with lamb alone, it is called ragù del pastore (lit. shepherd's sauce), and this variant uses more red pepper, which imparts a nice piquant heat to the dish. Both sauces are served over pasta, most typically orecchiette, and it is often enjoyed with a good sprinkle of canestrato Pugliese or pecorino cheese.

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.

The traditional Scottish almond-studded fruitcake with sultanas and candied peel, known as Dundee cake originated in the city of Dundee while its name appears to have been first recorded in the late 19th century. Interestingly, the cake is said to be first created by Keiller’s, the renowned marmalade makers from Dundee, who apparently found it convenient to bake cakes during the part of the year when they weren't making marmalade, most likely to make use of the spare citrus peel. Until the 1970s, Keiller's were the only commercial bakers in Scotland allowed to make the famous cake, although the recipe was widely copied in other parts of Britain. In fact, bakers further south would often confuse it with other traditional recipes, suggesting it was merely the topping of whole blanched almonds which distinguished Dundee cake from similar British fruitcakes.

Since ancient times, the plant Lathyrus clymenum has been grown exclusively on the islands of Santorini, Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro, Christiani, and Askania in Cyclades prefecture solely to produce Fava Santorinis. These islands have a very hot and dry climate and volcanic soil, which give this product its unique character. Fava Santorinis are dried, husked, and crushed embryonic leaves that are yellowish in colour and shaped like flattened discs. After the husks are removed and the seeds separated, the product is packed in order to prevent it from absorbing humidity. They have a soft, light texture and sweet taste from the sugars found in the plant tissue, and they add a special flavor to any dish. As they have a particularly high protein and carbohydrate content, a minimal amount of water is required to cook them.

Çökertme kebabı is a traditional Turkish kebab variety originating from the Bodrum area. The dish consists of marinated strips of veal that are served with tiny fried potatoes, tomato sauce, and yogurt. The marinade is usually made with milk, olive oil, cumin, salt, and paprika, while the yogurt sauce that's served with the dish is enriched with garlic and salt. The meat is fried, then placed over the fried potatoes and the yogurt sauce. The tomato sauce is placed on the meat, and some people might garnish the dish with thyme sprigs or a few sautéed peppers and tomatoes.

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.

Tagliatelle al ragù alla Bolognese is a traditional Italian 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.

Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.

Truskawka kaszubska, also known as Kaszëbskô malëna, are strawberries of the Elsanta, Honeoye and Senga Sengana varieties, grown in the Kartuski, Kościerski and Bytowski districts in Poland. The Elsanta and Honeoye varieties are intended for direct consumption and are light red to intense red, rounded and small, with juicy, firm flesh. Their taste is sweet, aromatic and well-balanced, similar to that of wood strawberries. The Senga Sengana variety is intended for processing, it has firm, juicy and hard flesh and comes in various sizes and shapes. When the strawberries are ripe, their stem is easy to remove and they contain more sugar than other varieties of strawberries, making them unique in their specific taste. A typical fruit of the region, it can be enjoyed on its own or in various sweet desserts and cakes.

Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap. It's mostly used for churrasco – the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. The name picanha is derived from the word picana, referring to the ranchers' pole used for herding cattle in Portugal and Spain. The technique was brought over to Brazil where the word picanha was used to refer to the part of the cow that was poked by ranchers with the pole.

Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables. The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim. However, the earliest known recipe is found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.

Considered an epitome of Argentinean gastronomy and culture, asado (lit. roast; roasted) is much more than merely a meal. In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social event attended by friends and family to share the joy of outdoor cooking. Asado traditionally features a wide selection of grilled meats, mainly beef, which Argentina is most known for. The meat is cooked on a special brick-built grill called la parrilla, and the fire can either be made with charcoal (parrilla al carbón) or wood (parrilla a leña) which is more typical for the countryside and known as asado criollo, a term that indicates a more rustic, traditional style of grilling. First to go on the grill are chorizos (pork sausages), morcillas (blood sausages), and achuras (offal), followed by thinner beef cuts such as matambre (rose) and entraña (skirt steak), which are to be grilled hot and fast, as they would otherwise dry out. As for all the other juicy asado meats, they are grilled to perfection over fuego lento or slow fire. Some of the most popular cuts include bife de chorizo (sirloin), tira de asado (beef chuck ribs, flanken-style), bife ancho (Argentine ribeye), bife angosto (striploin), bife de costilla (T-bone or porterhouse), lomo (tenderloin), cuadril (rump), and vacio (flank steak). Lastly, apart from various side dishes and salads, the delicious asado meats are traditionally accompanied and doused with two sauces: chimichurri and salsa criolla.

Mulled wine is a warming beverage that combines wine, sugar, and spices. It is enjoyed throughout Europe, traditionally as a festive Christmas drink. Most variations opt for heated and sweetened red wine, while the additions usually include various spices and fresh or dried fruit. Mulled wine comes in numerous regional variations that differ in the choice of spices, while some even use regional spirits, fortified wines, and liqueurs. The origin of mulled wine is usually associated with ancient Romans and Greeks. It is believed that predecessors included a Greek beverage called hippocras, while the Romans had conditum paradoxum, which was a sweet spiced wine listed in the Apicius cookbook. Mulled wine is typically served hot or warm in a small porcelain mug. It is sometimes garnished with an orange wheel, star anise, or cloves.