Travel Global, Eat Local.

Unagi no seiro-mushi is an eel-and-rice dish from Yanagawa in Fukuoka Prefecture, made by combining grilled freshwater eel with sauce-seasoned rice and steaming the two together in a seiro, usually with thin strips of egg placed on top. Yanagawa has long been associated with eel because its network of rivers, canals, and nearby waterways provided access to wild eel, and by the Edo period eel cooking had become firmly established in the area. Local tourism authorities date the appearance of Yanagawa-style seiro-mushi to 1681, while Ganso Motoyoshiya, a restaurant founded in that period, is widely credited locally with developing the method as a way of serving freshly grilled eel and hot rice together. The preparation differs significantly from unadon or unajū even though all three combine kabayaki-style eel with rice. For seiro-mushi, freshly cooked rice is first mixed or coated with the restaurant's tare, usually a sweet-savory sauce based on soy sauce and mirin, and is then steamed so that the seasoning penetrates the grains rather than simply sitting on the surface. The eel is prepared separately as kabayaki, grilled and glazed with tare until browned and aromatic, then arranged over the seasoned rice together with kinshi tamago, very thin strips of cooked egg. The assembled dish is returned to the steamer, allowing the eel, rice, sauce, and egg to heat together and their flavors to integrate. Some established Yanagawa restaurants describe the process as a double steaming: the seasoned rice is steamed first, then steamed again after the eel has been added. This final steaming is the defining feature of the dish. Whereas unajū usually emphasizes the contrast between freshly grilled eel and plain hot rice, seiro-mushi produces softer, moister eel and rice that is more deeply flavored with tare, while keeping the entire meal very hot from the first bite to the last. The eel still retains some of the toasted character produced during grilling, but steaming softens its texture and allows its fat and sauce to permeate the rice underneath. The strips of egg provide a mild, slightly sweet counterpoint and have become such a recognizable part of Yanagawa-style seiro-mushi that they are included by many of the city's specialist eel restaurants. The dish remains one of the foods most closely associated with Yanagawa, where numerous long-established eel restaurants prepare their own versions with differences in sauce concentration, grilling, steaming time, and the proportion of eel to rice. It was recognized under Japan's Agency for Cultural Affairs “100-Year Food” program in fiscal 2021 as a regional food with roots extending back to the Edo period. Unagi no seiro-mushi is generally served directly in its steaming container or a lacquered box and eaten as a complete meal, often accompanied by pickles, clear soup or eel-liver soup, and occasionally a small eel side dish. It is eaten year-round in Yanagawa, particularly in specialist unagi restaurants, and pairs naturally with green tea, Japanese lager, or sake; because the rice and eel are already richly seasoned with tare, simple accompaniments such as clear soup and pickles provide the most useful contrast without competing with the dish.

Languedoc is an AOC wine region in southern France that stretches from the outskirts of Nîmes to the area around Narbonne, with vineyards extending inland toward the Montagne Noire and the foothills of the Cévennes. It includes red, white, and rosé wines and functions as the principal appellation covering a wide, diverse set of terroirs across the former Languedoc-Roussillon area. The designation was formalized in 2007 as AOC Languedoc, replacing and consolidating earlier structures such as Coteaux du Languedoc while allowing for many local zones to operate as named sub-appellations within its framework. The region’s vineyards grow on varied soils including limestone, schist, sandstone, clay, and alluvial terraces, and are influenced by Mediterranean winds, coastal exposure, and warmer inland conditions. The emergence of AOC Languedoc reflects decades of regulatory refinement aimed at organizing a region long associated with high-volume production yet possessing pockets of quality viticulture documented since antiquity. Roman agricultural accounts describe winegrowing along the Mediterranean coast, and medieval archives show monastic involvement in vineyard maintenance and land management. By the twentieth century, replanting after phylloxera and shifts in agricultural policy encouraged producers to reduce yields and adopt varieties better suited to the region’s climate and soils. This development laid the groundwork for restructuring the appellation system, ultimately leading to the creation of AOC Languedoc as a unifying entity while still recognizing distinct sub-regions such as Minervois, Corbières, La Clape, Picpoul de Pinet, and Pic Saint-Loup. Production under AOC Languedoc follows regulations specifying permitted grape varieties and blending requirements. Red wines rely on Grenache, Syrah, Mourvèdre, Carignan, and Cinsault as core components, with proportions varying by area. Whites use varieties such as Vermentino (Rolle), Marsanne, Roussanne, Grenache Blanc, Clairette, and Bourboulenc. Rosés generally combine Grenache, Cinsault, Syrah, and Mourvèdre. Winemaking methods vary across the region: reds may be fermented in stainless steel, concrete, or oak depending on style, with some producers favoring longer macerations to build structure. Whites and rosés are often fermented at controlled temperatures to retain aromatics and freshness. The wide geographic range of the appellation means wines express different levels of ripeness, acidity, and aromatic intensity depending on whether grapes come from coastal plains, river valleys, or elevated foothills. A characteristic feature of AOC Languedoc is its tiered structure, which allows producers to label wines under the broader appellation or under more specific geographic names attached to recognized subzones. This system integrates regional coherence with local expression. Languedoc wines are consumed throughout France and internationally, appearing in restaurants, bistros, wine bars, and home settings. Reds are served at moderate room temperature and pair with grilled meats, lamb, hearty stews, and dishes seasoned with regional herbs such as rosemary and thyme. Rosés, served chilled, are matched with seafood, salads, charcuterie, and lighter Mediterranean fare. Whites complement shellfish, fish dishes, vegetable preparations, and cheeses with mild to moderate intensity. Within the region itself, these wines accompany local cuisine shaped by olive oil, tomatoes, peppers, olives, and seafood from the nearby coast, reflecting the breadth of the Languedoc landscape and its culinary traditions.  

Karasumi is a delicacy made from the salted and dried roe sacs of mullet, particularly the flathead grey mullet, and is most closely associated with Nagasaki Prefecture. It is characterized by its firm yet slightly yielding texture, glossy amber to orange-brown color, and concentrated flavor combining saltiness, rich umami, and a subtle bitterness. Often compared with Mediterranean bottarga, karasumi is valued for its intense seafood flavor and is typically served in thin slices or grated over other foods. The practice of preserving fish roe through salting and drying has existed for centuries in several parts of the world, and similar products were introduced to Japan through maritime trade with continental Asia. Nagasaki, which maintained important commercial connections with China during the Edo period (1603–1868), became the principal center of Japanese karasumi production. Local producers developed methods for curing the mature roe of mullet caught in nearby coastal waters, establishing a product that became highly regarded among wealthy households and the ruling classes. During the Edo period, Nagasaki karasumi was recognized as one of Japan's three great delicacies, or tenka no sanchin, alongside sea urchin roe from Echizen and fermented sea cucumber intestines known as konowata. The name karasumi is commonly explained as a reference to Chinese ink sticks, which resemble the flattened, elongated shape of the dried roe. Production became particularly established around Nagasaki, where mullet with mature roe are caught during autumn and winter. In July 2023, Nagasaki Karasumi received geographical indication protection in Japan, formally recognizing its regional production methods and identity. Production begins by carefully removing the paired roe sacs from freshly caught mullet, keeping their delicate membranes intact. Blood vessels and remaining blood are removed to prevent discoloration and unwanted flavors, after which the roe is salted to draw out moisture and preserve it. The length of salting depends on the size and condition of the roe, and some producers subsequently soak it in water to adjust the salt concentration. The roe sacs are then carefully shaped and dried over a period ranging from several days to several weeks, depending on their size, weather conditions, and the desired texture. Drying may involve exposure to sunlight and circulating air, with the roe regularly turned and gently pressed to maintain an even shape and consistent moisture content. As water evaporates, the roe develops a denser texture, deeper color, and more concentrated flavor. Properly finished karasumi should be firm enough to slice cleanly while retaining some tenderness, rather than becoming excessively hard or brittle. Although some Japanese producers use sake or other ingredients during processing, the protected Nagasaki Karasumi specification permits only salt for curing and drying. The finished product is usually sold as a whole pair of roe sacs, often packaged for gifts or special occasions. Karasumi remains an expensive delicacy because of the limited seasonal availability of mature mullet roe and the labor involved in cleaning, curing, shaping, and drying each piece. It is commonly served as a small appetizer, thinly sliced and eaten on its own or accompanied by fresh daikon radish, whose mild flavor and crisp texture balance the roe's saltiness. Some preparations involve briefly warming or grilling the surface to release additional aromas while keeping the interior tender. Karasumi can also be grated over rice, noodles, pasta, or vegetables, where small quantities provide a concentrated savory flavor. In Nagasaki, it appears in shippoku cuisine, a regional style influenced by Japanese, Chinese, and European cooking, and is frequently served during celebrations and formal meals. It is particularly appreciated as an accompaniment to sake, especially dry varieties, although shochu, crisp white wines, and sparkling wines also pair well with its rich, salty flavor. Other suitable accompaniments include cucumber, steamed rice, tofu, and lightly seasoned seafood, which allow the distinctive taste of the cured roe to remain prominent.

Fagioli di Saluggia are small red dried beans grown around Saluggia in the province of Vercelli, particularly in the agricultural plain between the Dora Baltea and the Po and, to a lesser extent, in the neighboring municipalities of Cigliano, Crescentino, and Livorno Ferraris. They come from a compact, dwarf form of Phaseolus vulgaris with a relatively short growing cycle, usually sown in late June or July after the cereal harvest and collected from September onward. The beans are valued for their firm structure, thin skin, and ability to remain intact during prolonged cooking while developing a soft, creamy interior, qualities that have made them especially suitable for the substantial rice-and-bean dishes of the Vercelli countryside. Local accounts place bean cultivation at Saluggia as early as 1535, although it is uncertain whether references from that period concern the same American Phaseolus beans grown there today; secure documentation of the Saluggia bean as a recognized local variety appears in agricultural records from 1914. Cultivation became an important part of the local rural economy during the 20th century, with production reaching particularly high levels around the 1960s before declining as labor-intensive cultivation became increasingly difficult to mechanize. A producers' consortium was established in 1998, and the bean was subsequently included among Piedmont's officially recognized regional food products. Fagioli di Saluggia are sold dried and normally soaked in cold water for about twelve hours before cooking. They can then be simmered slowly with aromatics such as onion, celery, carrot, bay leaf, sage, or rosemary, sometimes together with pork rind or other cured pork. Their best-known use is in Vercelli-style panissa, where the cooked beans and their broth are combined with rice, lard and, in many versions, salam d'la duja, producing a dense risotto in which the beans retain enough firmness to contrast with the creamy rice. Another characteristic Saluggia preparation is faseuj ant la tupin-a, beans cooked slowly in an earthenware pot with pork rind, onion, herbs, and seasonings and served directly from the cooking vessel. They also appear in the large communal bean dishes prepared during Carnival celebrations around Saluggia, where beans and pork are cooked in substantial quantities for public distribution. Their relatively robust texture also makes them suitable for soups, stews, warm bean salads, and simple preparations dressed with olive oil and onion. In and around Saluggia they remain closely associated with the cooking of the Vercelli plain, especially dishes combining beans with rice or pork; when served in panissa or richer bean stews, they pair naturally with medium-bodied Piedmontese red wines with enough acidity to balance the fat, such as Barbera, while simpler preparations work well alongside roasted or braised meats, sausages, polenta, and other foods of the northern Piedmontese countryside.

Casizolu is a traditional Sardinian cheese made from raw cow’s milk, typically sourced from local breeds such as the Sardo-Modicana and Sardo-Bruna. The cheese is shaped by hand using the pasta filata technique, where the curd is kneaded and stretched in water, resulting in its characteristic pear-like form. Typical of the regions of Montiferru, Planargia, and Marghine in central-northern Sardinia, casizolu has a buttery texture and a mild, slightly tangy flavor when young, which evolves into a firmer, more aromatic, and piquant profile with aging. Traditionally made by women in rural households, casizolu is now protected by the Slow Food Presidia, which supports artisanal and culturally significant food products. It is most commonly served sliced as a table cheese, paired with rustic bread, olives, and local Sardinian wines, or grated when aged.

Amelonado cocoa is a historically significant variety of Forastero cacao, known for its reliability, productivity, and bold chocolate flavor. The name "Amelonado" comes from the shape of its melon-like pods—smooth, rounded, and golden-yellow when ripe. Inside, it holds dark purple beans, a unique trait that points to its rich tannins and pronounced bitterness before fermentation. The beans are also quite fatty, making them excellent for chocolate-making, and they release complex aromas of coffee, wood, and warm spices like cinnamon and vanilla when roasted, offering a profile that is bold, earthy, and deeply satisfying. Once the foundation of global chocolate production, this variety is now increasingly rare, as high-yield hybrid trees take its place in many regions. Amelonado is believed to have eastern Amazonian origins, with traces still found in French Guiana, though it once flourished across West Africa, particularly in Ghana and Côte d’Ivoire. There, it became the cornerstone of commercial chocolate production. However, its presence in the region is steadily diminishing, as hybrid cacao trees—valued for their extreme productivity—replace traditional cultivars like Amelonado. Despite its decline, Amelonado remains a vital part of cocoa history. In regions like Bahia, Brazil, it’s still cultivated using traditional cabruca agroforestry systems, where cacao trees are grown under the shade of native forest canopies, preserving both ecological and cultural heritage.

Falooda sev is a type of thin, silky vermicelli made from cornstarch or arrowroot. It is thin, translucent, and delicate, with a soft and slightly chewy texture when cooked. Traditionally, falooda sev is made by boiling cornstarch or arrowroot and then chilling the noodles before adding them to desserts. It has a neutral flavor, allowing it to absorb the flavors of the dish, such as rose syrup or milk. Falooda sev is a key ingredient in falooda, a popular Indian and Middle Eastern dessert. These noodles have a slightly chewy texture and are used to add a unique texture to the dessert.  

American Adjunct Lager is a style of pale lager beer that originated in the United States and is characterized by its use of adjuncts such as rice, corn, or other fermentable ingredients alongside barley malt. This style emerged in the late 19th and early 20th centuries as American breweries sought to create lighter, more economical beers that could appeal to a broad consumer base, especially during a period of industrial expansion and increasing competition. The addition of adjuncts helped reduce production costs and lighten the beer's body and flavor, distinguishing it from European-style lagers which relied primarily on malted barley. Historically, American Adjunct Lager became the dominant style in the US beer market throughout much of the 20th century, driven by large commercial breweries that perfected the recipe for mass production and consistent flavor. The use of adjuncts allowed for a crisper, cleaner taste and a lighter mouthfeel, qualities that resonated with American consumers seeking refreshing and easy-to-drink beers, especially in warmer climates. This style played a significant role in shaping the identity of American beer, even as craft brewing movements began to challenge its dominance in recent decades. The preparation of American Adjunct Lager involves brewing a wort that combines malted barley with adjunct grains such as rice or corn, which are less expensive and ferment more completely, resulting in a beer with lower residual sweetness and a lighter body. The fermentation process uses clean lager yeast strains, and the beer is cold-conditioned to enhance clarity and smoothness. The flavor profile typically features mild malt sweetness, low bitterness, and subtle grainy or cereal notes from the adjuncts. The final product is usually pale gold in color with moderate carbonation, making it visually appealing and approachable for a wide audience. American Adjunct Lagers are commonly served chilled and enjoyed in casual settings such as barbecues, sporting events, and social gatherings, where their light and refreshing qualities complement a variety of foods and occasions. Despite criticism from some beer aficionados for being overly light or lacking complexity, these lagers remain a staple in American beer culture, prized for their drinkability and widespread availability. They are often consumed in larger volumes, making them a popular choice for celebrations and everyday refreshment alike.  

Südtiroler wine refers to wines produced in South Tyrol, also known as Alto Adige, a mountainous wine region in northern Italy bordering Austria, where both white and red wines are made under the Alto Adige DOC from a mix of international and locally established grape varieties including Pinot Blanc, Gewürztraminer, Sauvignon Blanc, Pinot Noir, Lagrein, and Schiava. Viticulture in Südtirol developed through its position at the intersection of Italian and Central European wine cultures, shaped by monastic vineyards, Alpine farming systems, and long-standing trade routes across the Brenner Pass, with vineyard land gradually organized along valley floors and steep slopes where altitude, exposure, and soil composition encouraged careful site selection and small-scale parcel management. Wine production emphasizes precision farming in challenging terrain, with grapes harvested at varying elevations to balance ripeness and acidity, followed by vinification that often favors stainless steel fermentation for whites and a mix of neutral oak and steel for reds, allowing clarity of fruit and site expression while maintaining freshness, and wines are bottled after controlled aging suited to their structure. Serving practices align with style, with whites and lighter reds served cool and fuller reds at moderate cellar temperature, and decanting applied selectively. A defining aspect of Südtiroler wine is the combination of Alpine climate influence with Mediterranean sunlight, resulting in wines that show ripeness alongside firm acidity across multiple grape varieties rather than a single dominant profile. Südtiroler wines are consumed mainly with meals in South Tyrol, northern Italy, and export markets, paired with foods such as cured meats, poultry, freshwater fish, mushroom dishes, alpine cheeses, and vegetable-based plates, and they also function as everyday table wines due to their balance, moderate alcohol, and adaptability to both Central European and northern Italian cuisines.

In Madagascar, laoka is the name given to a variety of side dishes and accompaniments that are served with rice. Most laokas are served in some type of sauce – in coastal areas the ingredients are usually prepared with coconut milk, while in the highlands the sauce is based on tomatoes. Here are just some of the ingredients used for laoka: cassava leaves, peanuts, groundnuts, seafood, various local greens, yams, maize, and sweet potatoes. Some laokas are also served with a spicy condiment called sakay, made with chili peppers, ginger, and garlic.

Awarma, also spelled qawarma, is preserved meat made by slowly cooking lamb, or sometimes beef, in a large quantity of rendered animal fat and salt. Once cooled, the meat remains enclosed beneath the solidified fat, creating a dense preserve that historically supplied mountain communities with meat through the winter. Its flavor is intensely savory and rich, with the character of lamb fat becoming especially pronounced when sheep-tail fat, known as liyeh, is used. Awarma became especially important in the mountain regions and Bekaa Valley before refrigeration, when meat slaughtered in autumn needed to last through the colder months. It formed part of the wider mouneh cycle of foods stored for winter. Meat was salted, drained, cooked thoroughly in fat, and packed into earthenware jars kept in cool, dark storage. The hardened fat formed a protective layer around the meat and limited its contact with air. Modern versions are generally stored in clean glass jars under refrigeration. Fat-tailed sheep were particularly valuable for this purpose. The Awassi, one of the major sheep breeds of the Levant, naturally stores a substantial reserve of fat in its tail. That fat was an important source of cooking and preserving fat in regions where the breed was common. Older accounts describe sheep being deliberately fattened through summer before slaughter as cooler weather approached. The resulting meat and tail fat were divided among several winter foods, with awarma providing one of the most durable uses. The slaughter season was associated with early autumn rather than one fixed November date. The meat-to-fat ratio varies. A widely used modern formula combines roughly equal quantities of lamb and lamb fat, while older versions could contain considerably more fat than meat. Sheep-tail fat is especially prized, although other lamb fat can be used. Beef may replace the lamb, particularly when combined with sheep-tail fat, creating a milder and usually less gamey version. The fat is cut into small pieces and slowly rendered in a heavy pot until it becomes clear and liquid. Lean lamb or beef is minced or finely diced and salted generously before being added. The meat then cooks slowly in the rendered fat until fully cooked and, crucially, until the water released from the meat has evaporated. Removing moisture is central to the preserving method; the finished mixture should contain meat suspended almost entirely in fat rather than water or broth. Seasoning can be very simple. Salt is essential, while allspice, black pepper, cinnamon, or a seven-spice blend may be added. Some versions remain completely spice-free so that the flavor of lamb and rendered fat dominates. More aromatic variations may include coriander, nutmeg, or clove, although these are optional additions rather than defining ingredients. While still fluid, the meat and fat are transferred to clean, dry jars. As the mixture cools, the fat becomes opaque and firm, surrounding the browned pieces of meat in a white solid block. Earlier versions were kept in sealed earthenware vessels in cool storage rooms or cellars. Historical sources describe awarma as a winter reserve capable of lasting for extended periods, while modern food-safety practice favors refrigeration. Refrigerated awarma can keep for many months when made and stored correctly. Awarma is rarely eaten cold or in large quantities on its own. A spoonful is usually removed from the jar and heated until the solid fat melts and the meat becomes hot and crisp around the edges. One of its best-known uses is bayd bi awarma, in which eggs are cracked directly into the melted meat and fat. The awarma seasons the eggs with salt, lamb, and warm spices while supplying all the fat needed for frying. It is commonly eaten with flatbread and fresh vegetables.  Awarma is also spooned over hummus, where the hot meat and melted fat contrast with the cool, smooth chickpea base. It can enrich kishk, the fermented bulgur-and-yogurt mixture used for soups and stews, adding both meat and fat to the thick, tangy broth. These remain among its most established uses. The preserved meat can also be spread over or enclosed in dough before baking. It appears in awarma fatayer, meat pies, manakish-style breads, and other savory pastries. Heating melts the fat into the dough while the small pieces of meat become concentrated and crisp.

Awaze tibs is a spicy sauté of beef or lamb coated with awaze, the concentrated chile paste that gives the dish its deep red color, pronounced heat, and slightly tangy character. It belongs to the larger family of tibs, Ethiopia’s quick-cooked meat dishes, but differs from drier versions because the meat is finished with enough awaze to form a flavorful coating and sometimes a small amount of sauce. There is no documented date or single place associated with its creation, and it is better understood as a development of Ethiopian tibs cooking combined with the long-established use of berbere-based awaze as a table condiment and seasoning. Awaze itself is generally made by mixing berbere with a liquid such as water, oil, tej, wine, or areke until it becomes a thick paste, and household formulas may also include additional spices or salt. Ethiopian cooks commonly use awaze not only as a dipping sauce but also directly in stir-fried dishes, and its use with tibs became sufficiently established for awaze tibs to be recognized as a distinct preparation. To prepare the dish, beef or lamb is cut into bite-sized pieces and quickly browned in a hot pan, usually with oil or niter kibbeh, Ethiopia’s seasoned clarified butter. Onion, garlic, fresh green chili, and tomato are common additions, while ginger and fresh rosemary may also be used. The meat is cooked over relatively high heat so that it browns rather than slowly stews, after which awaze is stirred through and briefly cooked with the meat until every piece is coated. The amount of sauce varies considerably: some versions are only lightly glazed with awaze, while others contain enough tomato and chile paste to sit somewhere between a sauté and a shallow stew. This distinguishes it clearly from derek tibs, which is cooked until relatively dry and browned, while both preparations may use similar meat, onions, peppers, and aromatics. Beef is especially common, although lamb versions are also widespread, and the level of heat can be adjusted by changing the quantity and strength of the awaze rather than altering the basic cooking technique. Awaze tibs is served immediately while the meat is still hot and juicy, usually over or alongside injera, whose sour flavor and soft texture balance the concentrated chile seasoning and absorb the juices from the pan. It may form part of a larger shared platter with lentils, vegetables, greens, or other Ethiopian dishes, while extra awaze can be provided on the side for additional heat. Mild fresh cheese such as ayibe can provide a cooling contrast, and tej, beer, water, or tea all work naturally alongside the dish, with tej having an especially close connection because Ethiopian honey wine can also be used as the liquid component of the awaze itself.

Betabeles is a traditional beet salad. It's usually made with a combination of beets, sugar, cornstarch, orange juice, lemon juice, grated orange zest, salt, and pepper. The beets are boiled in a saucepan until the skin blisters, and the beets are then drained, cooled, and the skin is peeled off. Other ingredients are mixed in a saucepan and boiled until the sugar and cornstarch dissolve. The beets are added to the pan, the mixture is seasoned with salt and pepper and heated until the beets become hot. This beet salad is served immediately, while still warm.

Schackrutor is a popular Swedish cookie that resembles a checkerboard or chessboard. These are buttery, shortbread-like cookies made by combining two different colored doughs, usually vanilla and chocolate, to create a distinctive checkered appearance. Making schackrutor involves rolling out each dough into a square or rectangular shape, stacking them, and then slicing the stacked dough into smaller squares or rectangles. These are then baked until they are lightly golden and enjoyed with some tea or coffee. 

Pupusa de arroz is a Salvadoran stuffed griddle cake made with rice flour instead of the more common nixtamalized corn masa, and it is especially associated with Olocuilta in the department of La Paz, where it has become one of the town’s defining foods. The style emerged in Olocuilta during the first half of the 20th century, when locally available rice began to be milled into flour and used for pupusa dough, creating a regional alternative to the corn-based versions eaten throughout El Salvador. Over time, Olocuilta became so closely identified with rice pupusas that roadside pupuserías and restaurants along the route south of San Salvador helped spread their reputation far beyond the town. The dough is made by combining finely milled rice flour with warm water and salt until it becomes soft enough to shape but firm enough to hold a filling. Portions are flattened by hand, filled, closed, and pressed into thick discs before being cooked on a hot comal with little or no added fat. Cheese is one of the most common fillings, but revueltas with cheese, refried beans, and seasoned pork are equally characteristic, while loroco, chicharrón, beans, or combinations of these ingredients may also be used. Rice flour gives the cooked pupusa a noticeably different texture from corn masa: the exterior tends to become slightly crisper and more delicate, while the interior remains soft and pleasantly chewy. The flavor is milder and less distinctly corn-like, allowing the cheese or meat filling to stand out more clearly. Pupusas de arroz are eaten hot, usually straight from the comal, and are served in the same way as other Salvadoran pupusas, with curtido, the lightly fermented cabbage and carrot relish, and a thin tomato salsa. They are especially associated with Olocuilta’s pupuserías, roadside restaurants, and family-run food businesses, but they are now found throughout El Salvador and in Salvadoran communities abroad. A plate of rice pupusas is commonly eaten for breakfast, dinner, or as a substantial snack, and it pairs naturally with curtido and salsa roja, while coffee, horchata, tamarind drink, or cold soft drinks are common beverages alongside them.

Roasted lobster tails with coconut curry dipping sauce is a culinary preparation originating from the Republic of Kiribati. The development of this dish is a direct result of the geographic availability of the spiny lobster, which inhabits the seaward edges of coral reefs, and the ubiquitous presence of the coconut palm across the archipelago. The integration of curry powder into the local diet stems from historical trade routes and British colonial influence in the Gilbert Islands during the late 19th and early 20th centuries, which introduced processed spice blends to the region. Preparation begins with the selection of fresh lobster tails, which are split longitudinally and seasoned with salt and lime juice before being roasted over open flames or in an oven at approximately 200°C until the flesh reaches an internal temperature of 60°C. The dipping sauce is constructed by extracting the liquid from grated coconut meat and simmering it with curry powder, minced garlic, and bird's eye chilies until the emulsion thickens. The lobster is served in its own shell to retain heat and is presented alongside the warm curry reduction. It is eaten as a significant protein source during communal gatherings known as botaki in local maneaba (meeting houses), or increasingly in hospitality venues catering to tourism. The dish is eaten by dipping pieces of the roasted tail into the sauce, often accompanied by local starches such as boiled breadfruit (te mai), taro, or te babai (giant swamp taro) which serve to neutralize the heat of the curry. Beverage pairings include fresh coconut water served directly from the shell, which provides an electrolyte-rich and cooling counterpoint to the spice, or a dry white wine, which possesses the acidity required to balance the saturated fats of the coconut cream.

Te inai is a culinary preparation of whole or sliced parrotfish that is fried in oil, serving as a primary protein staple in the Republic of Kiribati. The utilization of this specific reef fish is a result of the local ecology, as parrotfish are abundant in the shallow coral gardens and lagoon slopes of the atolls, where they are harvested using nets or spears from outrigger canoes. The practice of frying fish became more prevalent following the introduction of processed cooking oils through trade, though the use of rendered coconut oil remains a primary method. Preparation involves scaling the fish and removing the viscera, followed by scoring the skin with diagonal cuts to ensure the heat penetrates the dense muscle and to facilitate a crisp texture. The fish is then marinated and seasoned with sea salt, and fried in high-heat coconut oil until the exterior reaches a golden-brown state and the interior flesh becomes opaque and flaky. A specific property of parrotfish is its diet of coral and algae, which results in a lean, white meat with a mild flavor and a unique skin texture that becomes highly brittle when fried. Te inai is served hot and is typically the central component of a meal, often presented on a shared platter. It is eaten by hand, a method that allows for the efficient removal of the small bones common in reef fish, and is frequently accompanied by a starch like batata mash or boiled breadfruit. These starches serve to balance the oil content of the fried fish.

Masaura are Nepalese sun-dried vegetable balls made with a combination of minced vegetables and black lentil paste. The vegetables used in the process are typically yam and colocassia leaf. The dried balls are usually fried in oil and used in curries, which are then paired with steamed rice on the side.

Raclette is a semi-hard cow’s milk cheese produced primarily in Switzerland and in specific regions of France, made in wheel form and aged to achieve a supple interior and a rind that protects the paste while allowing controlled moisture loss. Its development is closely linked to Alpine dairy practices in areas where cattle grazing at elevation produced milk with higher fat content, and cheesemakers refined a style that favored even melting and restrained acidity, with written references to similar cheeses appearing in Swiss records from the medieval period and clearer identification of raclette-style cheeses emerging by the seventeenth century as seasonal herding patterns and local consumption shaped production. The cheese is made by gently heating raw or pasteurized milk, adding rennet to form curds, pressing the curds into wheels, and aging them for several months with regular washing or brushing of the rind, a process that encourages a mild aroma and prevents excessive drying, and this method results in a cheese that softens uniformly when exposed to heat rather than collapsing or separating. Preparation for serving centers on heating the cheese so the surface layer melts while the rest retains structure, historically achieved by placing a wheel near an open fire and now commonly done with specialized tabletop devices or ovens, after which the molten portion is scraped onto accompanying foods. A defining characteristic of raclette cheese is its melting behavior, which has been deliberately optimized through milk selection, curd handling, and aging parameters, making it distinct from many other Alpine cheeses that are better suited for grating or slicing. Raclette is eaten mainly in domestic and communal settings during cooler seasons in Switzerland and neighboring regions, served with boiled or roasted potatoes, pickled vegetables, and cured meats, and it pairs well with dry white wines such as those made from alpine grape varieties, light-bodied reds with low tannin, and non-alcoholic options like black tea or sparkling water that balance its fat content without overwhelming its flavor.

Colli Berici refers to a wine-producing hilly area south of the city of Vicenza in the Veneto region of Italy and to the wines made under the Colli Berici DOC, which include both red and white styles sourced from limestone-rich hills distinct from the surrounding plains. Viticulture in the Colli Berici developed within a landscape shaped by ancient marine sediments uplifted into low hills, where well-drained calcareous soils and sheltered exposures supported grape growing alongside olives and cereals, and where proximity to Vicenza encouraged structured agriculture and commercial wine production rather than isolated subsistence farming. Wine production in the area focuses on both indigenous and international grape varieties, with reds often based on Tai Rosso, Merlot, Cabernet Sauvignon, and Cabernet Franc, and whites commonly produced from Garganega, Pinot Bianco, and Chardonnay, vinified with methods that emphasize balance and clarity, typically using controlled fermentation and moderate aging that may include oak for certain red wines while avoiding excessive extraction. A defining aspect of Colli Berici wines is the prominence of limestone influence, which contributes firmness and freshness across styles and supports Tai Rosso in particular, a grape that shows a markedly different profile here than in neighboring zones due to soil and microclimate rather than winemaking technique. These wines are consumed primarily as table wines in homes and restaurants across Veneto, served at appropriate temperatures depending on style, and they pair well with grilled meats, poultry, cured meats, vegetable dishes, and medium-aged cheeses, while lighter examples accompany everyday meals and more structured reds are reserved for dinner settings where food is central to consumption rather than tasting alone.

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.

Soto Betawi is a hearty beef soup consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander. When served, the soup is accompanied by different condiments that typically include tomatoes, scallions, sweet soy sauce, and emping crackers. Because of its name, it is believed that the dish originated in Jakarta among the Betawi people, and today it is one of the most popular dishes in the city, usually sold at various street stalls, restaurants, or hawker-style establishments. Soto Betawi is traditionally enjoyed with steamed rice and pickled acar on the side.

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard. Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. The dish is usually accompanied by plain yogurt, mashed potatoes, and crusty bread on the side.

Beeshee, also known as bishi, is a thin and crispy Armenian fried treat similar to a pancake. It is usually made with a dough consisting of flour, sugar, salt, and warm water that is rolled out into very thin circles, brushed with melted butter, and then shaped into square packet-like pastries. The dough squares are rolled out again into larger squares, brushed with melted butter, and then fried until crisp golden on both sides. These crispy fried Armenian treats are eaten warm with lots of sugar, simple syrup, or honey on top, usually for breakfast.

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.

Sweet and sour sauce is usually associated with the authentic Chinese combination of rice vinegar and sugar. The probable origin of this sweet and sour mixture is the Chinese province of Hunan, where it was originally used as a condiment or a sauce for fish, meat, and vegetables. Some theories claim that the Chinese province of Guangdong was the place where this traditional sauce first appeared, but it is also possible that both sauces were developed independently at the same time in different provinces. The primary form had a pale yellow color, it was usually uncooked and served on the side as a dipping sauce. In some eastern Chinese provinces fruits such as pears and pineapples were used to create different flavor combinations. Later, the addition of various sauces, primarily soy and Worcestershire sauce, and different ingredients such as brown sugar, molasses, and honey, enabled the creation of numerous flavor varieties. The western versions usually add ketchup, which contributes to the distinctive red color of the sauce. In China, sweet and sour sauce is mostly used for dipping and is usually incorporated in stir-fries. The sauce is highly versatile, and can act as an accompaniment to seafood, meat, and even vegetable dishes. In the United States and Europe, it has become one of the most popular condiments and sauces, which has surpassed its original purposes, and is now commonly served in fast food chains and restaurants. This flavorful sauce is easily prepared at home, but can also be found in every better-equipped supermarket in China, Europe, and North America.

Sbreghette are traditional Venetian almond biscuits that are quite firm and slightly sweet, made from a simple dough that includes wheat flour, eggs, butter, and whole almonds. They are baked twice to achieve a hard, crunchy texture, making them perfect for dipping in sweet wines, especially dessert wines like Vin Santo or fortified white wines. Sbreghette are enjoyed as an end-of-meal treat and are part of the long-standing culinary tradition of Venice, where many local pastries and biscuits are crafted with simplicity, using few ingredients but creating a distinct and satisfying flavor.  

These rustic cornmeal cookies get their name from the word zálo, which means "yellow" in the Venetian dialect. They are typically flavored with lemon zest, studded with rum-soaked raisins, and traditionally made without sugar, while a splash of grappa if often added to the dough. Zaletti are excellent for dipping in milk, tea, or coffee, which makes them a popular breakfast choice in Venice, though they are also often enjoyed as an after-meal snack, paired with a glass of dessert wine like Vin Santo.

Argentinian alfajores are sandwich cookies consisting of two round, crumbly sweet cookies with a dulce de leche or milk jam stuffing between them. The combination is then coated with a layer of chocolate or sprinkled with confectioners' sugar. The name alfajor stems from the Arabic word al-hasú, which means stuffed or filled. Although the cookies can be found throughout Latin America, they are originally from Andalusia, Spain. When the Spaniards came to America, they brought their foods and traditions along the way, and with time, almost every country in Latin America has adapted the Spanish alfajor to make it their own. In Argentina, you can find alfajores with different flavors of dulce de leche, like chocolate, vanilla or various fruits. They are also packaged in different shapes and sizes, and are usually enjoyed with tea or coffee.

Řízek is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter. The Austrian version is exclusively made with veal, and it is one of their unique delicacies. The Czech interpretation is only occasionally made with veal, and more commonly employs pork chops or pork cutlets. Chicken or turkey breasts are also frequent and represent a lighter version of this classic dish. Řízek is found in numerous restaurants in the Czech Republic and is often prepared as a family meal. It is usually served with mashed or plain boiled potatoes on the side, or between two bread slices in order to create the famous bread and schnitzel sandwich.

Invented in the 18th century by a Venetian baker, baicoli are small, slightly sweet biscotti consisting of flour, butter, sugar, yeast, egg whites, milk, and a pinch of salt. The name baicoli, meaning sea bass, refers to the shape of these cookies, which is similar to that of a small sea bass, elongated and slightly flattened. Due to their prolonged shelf life, baicoli were also a staple on numerous boats and war ships. Today, they are most often served with coffee and a light, foamy dessert known as zabaglione.

Masaura are Nepalese sun-dried vegetable balls made with a combination of minced vegetables and black lentil paste. The vegetables used in the process are typically yam and colocassia leaf. The dried balls are usually fried in oil and used in curries, which are then paired with steamed rice on the side.

Arroz a la plancha is a traditional rice specialty hailing from Nicaragua. The rice is cooked a la plancha, referring to the unique cooking method that involves grilling food on a round, flat metal plate. To prepare this dish, rice is first boiled in water or stock until tender, then portions of it are cooked on a hot plancha or a non-stick pan until the exterior becomes slightly crispy and caramelized. The rice portions are often shaped while they’re being cooked on the plancha or pan using a round or square mold. There are numerous variations on this dish, and the grilled rice may come with a variety of accompaniments. One version calls for boiling the rice in fish fumet and then combining arroz a la plancha with sautéed shrimps, calamari, or chipirones (baby squid or small cuttlefish). The texture of this rice delicacy reminds of paella’s signature crispy, caramelized bottom.

Raclette is a semi-hard cow’s milk cheese produced primarily in Switzerland and in specific regions of France, made in wheel form and aged to achieve a supple interior and a rind that protects the paste while allowing controlled moisture loss. Its development is closely linked to Alpine dairy practices in areas where cattle grazing at elevation produced milk with higher fat content, and cheesemakers refined a style that favored even melting and restrained acidity, with written references to similar cheeses appearing in Swiss records from the medieval period and clearer identification of raclette-style cheeses emerging by the seventeenth century as seasonal herding patterns and local consumption shaped production. The cheese is made by gently heating raw or pasteurized milk, adding rennet to form curds, pressing the curds into wheels, and aging them for several months with regular washing or brushing of the rind, a process that encourages a mild aroma and prevents excessive drying, and this method results in a cheese that softens uniformly when exposed to heat rather than collapsing or separating. Preparation for serving centers on heating the cheese so the surface layer melts while the rest retains structure, historically achieved by placing a wheel near an open fire and now commonly done with specialized tabletop devices or ovens, after which the molten portion is scraped onto accompanying foods. A defining characteristic of raclette cheese is its melting behavior, which has been deliberately optimized through milk selection, curd handling, and aging parameters, making it distinct from many other Alpine cheeses that are better suited for grating or slicing. Raclette is eaten mainly in domestic and communal settings during cooler seasons in Switzerland and neighboring regions, served with boiled or roasted potatoes, pickled vegetables, and cured meats, and it pairs well with dry white wines such as those made from alpine grape varieties, light-bodied reds with low tannin, and non-alcoholic options like black tea or sparkling water that balance its fat content without overwhelming its flavor.

Kinalas is a traditional dish originating from the Bicol area. It's made with a combination of noodles, spices, pork or beef brains, and scraped meat from pork or beef head. This noodle soup is served in a shrimpy, garlicky brown gravy consisting of dried shrimps, vinegar, garlic, shallots, soy sauce, and fish sauce. Kinalas is often garnished with spring onions, fried garlic, or chili peppers, but some people like to add a hard-boiled egg on top. The dish is always served hot, and its name is derived after the Bicolano word kalas, meaning to remove the meat from the bones.

Karasumi is a delicacy made from the salted and dried roe sacs of mullet, particularly the flathead grey mullet, and is most closely associated with Nagasaki Prefecture. It is characterized by its firm yet slightly yielding texture, glossy amber to orange-brown color, and concentrated flavor combining saltiness, rich umami, and a subtle bitterness. Often compared with Mediterranean bottarga, karasumi is valued for its intense seafood flavor and is typically served in thin slices or grated over other foods. The practice of preserving fish roe through salting and drying has existed for centuries in several parts of the world, and similar products were introduced to Japan through maritime trade with continental Asia. Nagasaki, which maintained important commercial connections with China during the Edo period (1603–1868), became the principal center of Japanese karasumi production. Local producers developed methods for curing the mature roe of mullet caught in nearby coastal waters, establishing a product that became highly regarded among wealthy households and the ruling classes. During the Edo period, Nagasaki karasumi was recognized as one of Japan's three great delicacies, or tenka no sanchin, alongside sea urchin roe from Echizen and fermented sea cucumber intestines known as konowata. The name karasumi is commonly explained as a reference to Chinese ink sticks, which resemble the flattened, elongated shape of the dried roe. Production became particularly established around Nagasaki, where mullet with mature roe are caught during autumn and winter. In July 2023, Nagasaki Karasumi received geographical indication protection in Japan, formally recognizing its regional production methods and identity. Production begins by carefully removing the paired roe sacs from freshly caught mullet, keeping their delicate membranes intact. Blood vessels and remaining blood are removed to prevent discoloration and unwanted flavors, after which the roe is salted to draw out moisture and preserve it. The length of salting depends on the size and condition of the roe, and some producers subsequently soak it in water to adjust the salt concentration. The roe sacs are then carefully shaped and dried over a period ranging from several days to several weeks, depending on their size, weather conditions, and the desired texture. Drying may involve exposure to sunlight and circulating air, with the roe regularly turned and gently pressed to maintain an even shape and consistent moisture content. As water evaporates, the roe develops a denser texture, deeper color, and more concentrated flavor. Properly finished karasumi should be firm enough to slice cleanly while retaining some tenderness, rather than becoming excessively hard or brittle. Although some Japanese producers use sake or other ingredients during processing, the protected Nagasaki Karasumi specification permits only salt for curing and drying. The finished product is usually sold as a whole pair of roe sacs, often packaged for gifts or special occasions. Karasumi remains an expensive delicacy because of the limited seasonal availability of mature mullet roe and the labor involved in cleaning, curing, shaping, and drying each piece. It is commonly served as a small appetizer, thinly sliced and eaten on its own or accompanied by fresh daikon radish, whose mild flavor and crisp texture balance the roe's saltiness. Some preparations involve briefly warming or grilling the surface to release additional aromas while keeping the interior tender. Karasumi can also be grated over rice, noodles, pasta, or vegetables, where small quantities provide a concentrated savory flavor. In Nagasaki, it appears in shippoku cuisine, a regional style influenced by Japanese, Chinese, and European cooking, and is frequently served during celebrations and formal meals. It is particularly appreciated as an accompaniment to sake, especially dry varieties, although shochu, crisp white wines, and sparkling wines also pair well with its rich, salty flavor. Other suitable accompaniments include cucumber, steamed rice, tofu, and lightly seasoned seafood, which allow the distinctive taste of the cured roe to remain prominent.

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.

Old sour is a unique American sauce that is especially popular in Key West and the Bahamas, where it is a staple found in almost every kitchen. It used to be made with bird peppers, key lime juice (or sour oranges) and salt, but today it is typically made with a fermented combination of lime juice and salt. Old sour pairs especially well with cooked or raw seafood or conch chowders, although it can also be used instead of vinegar or citrus juices as a salad dressing.

Baci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century. The name of these cookies refers to their visual appearance, since it is reminiscent of two mouths kissing, or the mouth of a lady (ladies didn't use to open their mouths while kissing, as it was considered crude). Baci di dama is often used as a holiday cookie, and they are sometimes even referred to as the Italian version of popular Oreo cookies.

Betabeles is a traditional beet salad. It's usually made with a combination of beets, sugar, cornstarch, orange juice, lemon juice, grated orange zest, salt, and pepper. The beets are boiled in a saucepan until the skin blisters, and the beets are then drained, cooled, and the skin is peeled off. Other ingredients are mixed in a saucepan and boiled until the sugar and cornstarch dissolve. The beets are added to the pan, the mixture is seasoned with salt and pepper and heated until the beets become hot. This beet salad is served immediately, while still warm.