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Krupuk udang is a type of traditional Indonesian shrimp cracker, made from a mixture of ground shrimp, tapioca flour, garlic, and seasonings, which is then sun-dried and deep-fried until it puffs up into a light, crispy snack. The word krupuk (or kerupuk) means “cracker”, and udang means “shrimp”. These crackers are known for their savory, umami-rich flavor with a subtle seafood aroma, making them one of the most popular accompaniments to Indonesian meals. They are usually large, round, and slightly curled, with a light beige or pinkish color once fried. Krupuk udang is commonly served as a side dish or garnish with fried rice (nasi goreng), soups (soto, sayur asem), or even just as a snack. In soto Lamongan, they are crushed and mixed with fried garlic to make koya, the flavorful topping. Traditionally, krupuk udang is made at home or by small-scale producers who sun-dry the raw crackers before frying. Today, you can also find store-bought versions, both raw (ready to fry) and pre-fried, in Indonesian markets and Asian grocery stores worldwide.
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Fried pies are a traditional, hand-held dessert found throughout the American South and Midwest, consisting of small turnovers filled with sweet or savory fillings, sealed in pastry, and deep-fried to golden perfection. Crispy on the outside and warm and gooey on the inside, these rustic treats trace their roots to early American and European hand pies, evolving over time into a uniquely Southern comfort food. The classic fried pie starts with a simple pastry dough, often made with flour, fat (like lard, shortening, or butter), and buttermilk or water. The dough is rolled out and cut into circles or squares, filled with a spoonful of fruit preserves or spiced compotes, then folded, crimped, and fried in hot oil or fat until crisp and blistered. The result is a flaky, crunchy exterior that gives way to a soft, sweet filling, often still bubbling hot from the fryer. Traditional fillings include apple, peach, apricot, cherry, blackberry, and sweet potato, though regional variations also feature pecan, chocolate, lemon, and custard. In some areas, savory versions exist too—filled with meat, cheese, or vegetables—though sweet varieties remain the most iconic. Fried pies were originally a way to use up preserved or dried fruits in farm kitchens, especially during the winter months, and were prized for being portable, filling, and satisfying. They became a common feature at church suppers, picnics, roadside stands, and state fairs, and are still a popular item in diners, gas stations, and bakeries across the American South, especially in states like Oklahoma, Texas, Georgia, and Tennessee. One of the most famous regional expressions of the dish is the Oklahoma fried pie, often made fresh to order at roadside pie shops and celebrated for its buttery crust and generous fillings. Whether glazed, dusted with powdered sugar, or served plain, fried pies continue to offer a comforting, old-fashioned taste of Americana—deeply nostalgic, delightfully messy, and utterly delicious.
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Maarouk is a Middle Eastern sweet bread, particularly popular in Syria and Lebanon, where it is often associated with Ramadan. Soft, fluffy, and slightly chewy, this enriched brioche-like bread is delicately sweet and infused with aromatic flavors of mahleb—a distinctive spice derived from cherry seeds that lends a subtle almond-like bitterness. The dough, made with flour, sugar, eggs, butter, and milk, is kneaded to achieve a tender texture before being shaped into rounds or elongated loaves. While some versions are left plain, others are generously filled with date paste, chocolate, or nuts. The bread is typically brushed with egg wash for a golden, glossy crust and topped with sesame seeds, nigella seeds, or a dusting of sugar. Maarouk is widely enjoyed as a breakfast or snack, often paired with tea or coffee. Its mildly sweet and aromatic profile, combined with a soft yet slightly chewy bite, makes it a comforting and satisfying treat, particularly during festive occasions.
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Haupia is a traditional Hawaiian dessert made from coconut milk, thickened into a smooth, jelly-like custard using arrowroot starch or cornstarch, and typically served chilled in small, white squares. Simple yet luxurious, haupia is a staple at Hawaiian luaus, family gatherings, and potlucks, offering a cool, creamy bite that perfectly captures the flavors of the islands. The texture of haupia falls somewhere between firm pudding and soft gelatin, depending on the starch used and the cooking time. It’s lightly sweet, with a clean, tropical flavor driven almost entirely by the natural richness of coconut milk. While classic haupia is unadorned and stark white, modern variations may layer it over chocolate crusts (as in haupia pie) or combine it with sweet potatoes, lilikoi (passionfruit), or even taro for fusion twists. Deeply rooted in Native Hawaiian cuisine, haupia reflects a culinary heritage that values simplicity, texture, and the natural bounty of the islands—especially the coconut, a sacred and versatile ingredient in Polynesian cultures. Apart from Hawaii, this pudding is also a staple in other Polynesian countries.
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Sopapillas, a beloved icon of New Mexican cuisine, are golden, puffed pillows of fried dough that capture the essence of the region’s rich cultural tapestry—blending Native American, Spanish, and Mexican culinary traditions into one irresistible creation. Though variations of fried bread exist across the Americas, the sopapilla as it’s known in New Mexico holds a special place in the hearts (and on the tables) of locals, often served warm with honey or used as a vessel for savory fillings. The dough is typically made from a simple mix of flour, baking powder, salt, and fat—usually shortening or lard—with a bit of warm water to bring it together. Rolled out and cut into squares or triangles, the pieces are then fried until they puff dramatically, forming a hollow interior and a crisp, golden crust. The result is a pastry that is simultaneously airy and indulgent, with a slightly chewy bite and a neutral flavor profile that lends itself to both sweet and savory applications. In its most iconic form, the New Mexican sopapilla is served as a dessert, freshly fried and drizzled with local honey, sometimes dusted with powdered sugar or cinnamon. That simple combination—hot, crispy dough and sweet, floral honey—creates a nostalgic treat that’s both comforting and deeply rooted in regional tradition. In fact, in many traditional New Mexican restaurants, sopapillas are brought to the table at the end of the meal, complimentary and bottomless, a cherished ritual that reflects the hospitality and generosity of local food culture. Yet sopapillas are not limited to dessert. In New Mexico, they are also served savory, especially when split open and stuffed with meats, beans, cheese, or green and red chile—essentially transforming the pastry into a pocket-style meal reminiscent of a stuffed taco or burrito. This savory variation showcases the sopapilla’s versatility and its seamless integration into the broader New Mexican culinary landscape, where the bold, smoky flavors of roasted chiles and slow-cooked meats reign supreme. Though similar to Navajo fry bread, New Mexican sopapillas are generally lighter, puffier, and more structured, thanks to the use of leavening agents and precise dough handling. The dish’s roots are thought to trace back to the Spanish colonists of the 16th and 17th centuries, who brought their knowledge of wheat-based pastries to the Americas, merging it with Indigenous cooking techniques to create something entirely new. In essence, New Mexican sopapillas are more than just fried dough—they are a culinary symbol of the Southwest, beloved for their comforting texture, simple preparation, and deep cultural heritage. Whether served sweet with honey or savory with chile and cheese, they remain a timeless expression of New Mexico’s diverse and delicious food identity.
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Rempeyek, also known simply as peyek, is a traditional Indonesian deep-fried cracker made from a spiced rice flour batter and typically studded with peanuts, anchovies (ikan teri), or other ingredients like mung beans, shrimp, or soybeans. Crisp, savory, and aromatic, rempeyek is a popular side dish and snack across Indonesia, especially in Java, where it's often served alongside dishes like nasi pecel, nasi gudeg, or soto. The batter is made by mixing rice flour with coconut milk or water, flavored with garlic, coriander, candlenuts, kaffir lime leaves, and salt, forming a fragrant, slightly runny mixture. A handful of peanuts or anchovies is added to the batter or scattered on top as it's ladled into hot oil in thin layers, creating irregular, lacy crisps with golden-brown edges. The result is a light, crunchy cracker with bursts of nutty and salty flavor, and a satisfying crackle in every bite. Rempeyek is prized not only for its crunch and flavor, but also for its versatility. While peanut rempeyek (rempeyek kacang) is the most common, regional versions include rempeyek udang (with small shrimp), rempeyek bayam (with spinach leaves), and even modern interpretations using tempeh or seeds. Rempeyek is traditionally produced in Indonesian households as a homemade snack using family recipes, but it is nowdays widely produced on an industrial scale by local food manufacturers and sold in markets, supermarkets, and packaged snack brands across Indonesia and Southeast Asia.
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Criollo cacao is the rarest and most prized variety of cacao in the world, known for its delicate flavor, low bitterness, and aromatic complexity.The pods are typically elongated and deeply ridged, ranging in color from pale yellow to crimson, and contain white to pale-pink beans, a signature trait that reflects their low polyphenol (bitterness) content. The flavor of Criollo chocolate is refined and nuanced, often described as smooth, mildly acidic, and layered with floral, citrus, caramel, and dried fruit undertones. Unlike the bolder Forastero or hybrid Trinitario, Criollo offers an almost wine-like tasting experience, with minimal astringency and a long, elegant finish. Often referred to as the "noble cacao," Criollo beans are highly sought after by artisan chocolatiers for producing fine, elegant chocolate with subtle notes of fruit, nuts, flowers, and spice. Criollo cacao is native to Mesoamerica, particularly regions of present-day Mexico, Guatemala, and Venezuela, where it was revered by ancient civilizations like the Maya and Aztecs. Today, it represents less than 1% of global cacao production, as the trees are notoriously fragile, low-yielding, and susceptible to disease. Despite this, Criollo's exceptional quality and deep cultural roots continue to make it the gold standard in fine chocolate, reserved for the most discerning palates and premium single-origin bars.
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Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often yellow or green when ripe, and relatively smooth compared to other varieties. Inside, the beans are flat and large, with a bold, classic cocoa taste but little of the floral or fruity complexity found in finer varieties. Known for its strong, earthy flavor, Forastero cocoa forms the backbone of most mass-produced chocolate, offering notes of wood, nuts, and mild bitterness, with moderate acidity and low sweetness. While it lacks the aromatic finesse of Criollo or the complexity of Trinitario, it compensates with resilience, consistency, and productivity. Native to the upper Amazon basin, Forastero is now predominantly grown in West Africa (especially Côte d’Ivoire and Ghana), Brazil, and Southeast Asia. It represents the bulk of global cocoa production and is often used as a base cacao—blended with fine-flavor varieties to create balanced chocolates. One of the best-known sub-varieties of Forastero is Amelonado, originally from Brazil, now widely grown in Ghana, Côte d’Ivoire, and Nigeria. Despite its humble reputation, Forastero is indispensable to the global chocolate industry, valued for its hardiness, high fat content, and processing efficiency.
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Trinitario cacao is a fine-flavor cacao variety known for its complex taste, vibrant aroma, and balanced strength. It is a natural hybrid between the delicate Criollo and hardy Forastero cacao types. The pod is typically medium to large, often ridged and colorful, with hues ranging from red and orange to green or purple, depending on the strain. Inside, the beans are plump and high in fat, with a mix of light to deep purple tones and occasionally even white beans, depending on the genetic leaning. Trinitario beans are prized for producing chocolate with rich, multi-layered flavor profiles—often featuring fruity acidity, nutty undertones, floral notes, and a long, clean finish. They strike a rare balance between flavor intensity and structural resilience, making them one of the most sought-after cacao types for single-origin and craft chocolate production. Trinitario cacao originated in Trinidad in the 18th century after a disease devastated the island's native Criollo trees. Surviving trees cross-pollinated naturally with imported Forastero cacao, giving rise to this hybrid variety that now flourishes across the Caribbean, Latin America, and Southeast Asia. It represents about 5–10% of global cacao production, and while genetically diverse, its reputation for quality has made it a cornerstone of the fine chocolate world.
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Odading is a traditional snack originating from Indonesia. It's usually made with a combination of flour, yeast, eggs, salt, and sugar. Once prepared, the dough is left to rise until it's doubled in size, and pieces of the dough are then fried in hot oil until golden brown. If desired, odading can be sprinkled with sesame seeds on top. This snack sould be tender on the inside and crunchy on the outside if properly prepared. It can be found in school cafeterias or bought from street vendors.
3.9
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Gulii umplute are traditional Romanian stuffed kohlrabis. The dish consists of kohlrabi bulbs, which are hollowed out and filled with a mixture of ground meat, onions, chopped herbs, seasonings, and (optionally) rice. Before being cooked, they are sometimes covered with a mixture of milk, onions, and kohlrabi pulp. Rich and tender, the stuffed kohlrabis are typically garnished with parsley and served hot with sour cream on the side.
4.1
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Corunda is a Mexican dish that is similar to a tamale, consisting of masa flour dough that is wrapped in green corn stalk leaves and shaped into a pyramid before being steamed. The dish is sometimes filled with a local cheese known as doblecrema and sliced poblano chilis, although corundas are tradtionally not filled, but served plain and topped with Mexican cream or spicy homemade salsa. Corunda is a specialty of the Michoacan region and was originally prepared by the Purhépecha villagers from Pátzcuaro. Today, the dish is especially popular during the Day of the Dead.
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Mee nam is a variety of noodle soup that is popular in Lao and Thai cuisines. The name covers a wide array of recipes, but the main ingredients are always wheat noodles, vegetables, and meat. Pork is the meat of choice for most, while dried shrimp and fish sauce add a new layer to the soup. The vegetables and greens are chosen based on their availability in the region and usually include lettuce, scallions, garlic, coriander leaves, and bean sprouts. The soup is served hot and eaten as a savory and filling first course.
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Kinoko nabe is a traditional dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of mushrooms (shimeji, maitake, nameko, shiitake), Japanese eggplants, cabbage, leeks, mustard greens, spinach, tofu, dashi stock, miso, mirin, and sake. The ingredients are simmered in the hot pot for a long time because the longer the mushrooms are cooked, the more umami is released. This flavorful hot pot dish is especially popular in autumn, when mushrooms are in season in Japan.
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Kona coffee is a highly prized, gourmet Arabica coffee grown exclusively in the Kona district on the Big Island of Hawaii. Nestled along the fertile volcanic slopes of Mauna Loa and Hualālai, Kona coffee thrives in a unique microclimate characterized by rich volcanic soil, warm morning sunshine, gentle afternoon cloud cover, and frequent light rainfall. These ideal growing conditions allow the coffee cherries to mature slowly, enhancing their natural sweetness and complexity. The history of Kona coffee dates back to 1828, when Samuel Ruggles, an American missionary, introduced Coffea arabica plants to the region from Brazil. Over time, large plantations gave way to small, family-run farms, many established by Japanese immigrants who perfected hand-picking and processing techniques that remain central to Kona coffee’s exceptional quality today. Renowned for its smooth, well-balanced flavor profile, Kona coffee is celebrated for its low acidity, rich body, and delicate yet complex tasting notes, which can include caramel, chocolate, honey, macadamia nuts, citrus, and tropical fruit. The combination of altitude, climate, and meticulous hand-picking ensures that only the finest, ripest cherries are selected, contributing to its reputation as one of the most sought-after and expensive coffees in the world. Due to its limited production and high demand, true Kona coffee is a rare commodity. Authenticity is crucial, as many products labeled “Kona blend” contain only a small percentage of Kona beans mixed with lower-quality coffee from other regions. To guarantee quality, consumers should look for "100% Kona Coffee" certification, which ensures that the beans are sourced entirely from Kona's coffee farms.
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Honeybush tea is a naturally sweet, caffeine-free herbal infusion made from the Cyclopia plant, native to the Western Cape Province of South Africa. Closely related to rooibos, honeybush tea is known for its smooth, honey-like flavor, with subtle notes of floral nectar, roasted nuts, and dried fruit. Traditionally, the leaves and stems are fermented to deepen the tea’s natural sweetness, resulting in a rich amber-colored brew with a warm, soothing aroma. Unfermented, or green honeybush, offers a lighter, more herbaceous taste with a fresh, grassy undertone. Beyond its taste, honeybush is prized for its health benefits, being high in antioxidants, polyphenols, and minerals. It is known for its anti-inflammatory properties, digestive support, and immune-boosting effects, making it a popular choice for those seeking a natural wellness drink. Brewing honeybush tea is simple—steep the leaves in boiling water for 5-7 minutes to release its deep, honeyed flavors. It can be enjoyed hot or cold, plain or with a touch of honey or citrus. Naturally caffeine-free, it is an ideal drink for any time of the day, from a relaxing evening brew to a refreshing iced tea in summer.
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Wuyi tea is a celebrated category of Chinese oolong and black teas grown in the Wuyi Mountains of Fujian Province, a region renowned for producing some of the most aromatic, complex, and mineral-rich teas in the world. Nestled in a UNESCO World Heritage landscape of rugged cliffs, misty valleys, and mineral-laden soils, the Wuyi region offers a unique terroir that imparts a distinct “rock rhyme” (yán yùn, 岩韵) to its teas—a sought-after taste note prized by tea connoisseurs for its earthy depth, floral undertones, and long-lasting finish. The most iconic and historically significant of these teas is Dà Hóng Páo (Big Red Robe), a legendary cliff tea with a rich legacy and a price to match its rarity. Other famous Wǔyí teas include Shuǐ Xiān (Water Immortal), known for its bold, roasted flavor and floral aroma, and Bái Jǐ Guān (White Cockscomb), recognizable by its lighter-colored leaves and delicate taste. These teas undergo partial oxidation and skillful charcoal roasting, resulting in a layered profile that balances roasty warmth with sweet, fruity, and spicy nuances. Unlike tightly rolled oolongs from Taiwan or Anxi, Wuyi tea is traditionally twisted into long, dark strips, which unfurl beautifully during brewing. It is best enjoyed using the gongfu cha method, a ceremonial style of tea preparation that involves multiple short infusions, each revealing a different facet of the tea’s character—from its toasted aroma to its lingering mineral finish. Beyond oolongs, the Wuyi region is also the birthplace of zhèngshān xiǎozhǒng (正山小种), better known internationally as Lapsang Souchong, a smoked black tea with a bold pinewood aroma.
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Kabusecha is a Japanese green tea that falls between sencha and gyokuro in terms of shading and flavor. Unlike standard sencha, which is grown in full sunlight, kabusecha is partially shaded for about one to two weeks before harvest, usually with woven nets or fabric covers. This shading process increases the tea's chlorophyll content, enhancing its umami richness and reducing bitterness, while maintaining a more refreshing taste than gyokuro, which is shaded for a longer period. The result is a tea with a balanced flavor profile, combining sweetness, mild astringency, and a delicate aroma. Kabusecha is often brewed at lower temperatures to highlight its natural sweetness and umami depth, making it a prized choice among green tea enthusiasts.
3.7
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Panela, rapadura or chancaca is a traditional sweetener used in various countries in South and Central America. It is made from sugarcane juice, which is boiled until it becomes thick and then allowed to solidify. The result is a raw, unrefined form of sugar, somewhat similar to jaggery or panela found in other parts of the world. It usually comes in the form of a hard brown block or lump. Its taste is rich and molasses-like, with a slightly smoky or caramel flavor, and is commonly used in South American desserts and sweets. For instance, it's a primary ingredient in miel de chancaca, a syrup made by dissolving chancaca in water along with fragrant spices like cinnamon and cloves. This syrup is then used in various recipes, such as the traditional Peruvian dessert called picarones.
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Apfelschorle is a popular beverage originating from Germany (and popular in neighboring Austria and Switzerland), consisting of a mix of apple juice and sparkling mineral water. The drink is well-loved for its refreshing taste and is a healthier alternative to sugary soft drinks, offering a natural sweetness from the apple juice tempered by the crispness of carbonated water. Apfelschorle typically contains a ratio of about 50% to 60% apple juice to 40% to 50% sparkling water, although this can vary according to personal preference or commercial brands. This beverage is especially popular during the warmer months and is commonly found in restaurants, cafes, and supermarkets throughout Germany and neighboring countries. It's also easy to make at home, allowing for adjustments in sweetness and carbonation level to suit individual tastes.
3.9
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Traditionally associated with the American South, this creamy cake usually consists of at least two thick sponges coated with a coconut-flavored pastry cream or a simple meringue. The whole cake is decorated with buttercream or a cream cheese frosting and a sprinkling of desiccated coconut. Once an irreplaceable element of every birthday party, the traditional coconut cake nowadays appears in numerous versions, which often employ citrus or almond flavors, or the slightly tart lemon curd.
4.3
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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.
4.5
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Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.
4.4
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Passatelli is a variety of Italian pasta from Pesaro e Urbino, consisting of breadcrumbs, eggs, salt, and Parmigiano Reggiano cheese. Nutmeg and grated lemon rind are also often used in the preparation of this pasta variety. It is traditionally made by passing the dough through a potato ricer, usually into a boiling broth. The pasta is then served in soup bowls, and it is recommended to finish the dish off with even more grated Parmigiano Reggiano.
4.2
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Sfogliatella is one of the most famous Italian pastries, with many regions offering their spin on the recipe. Although traditionally associated with Naples, it is believed that the original sfogliatella was invented around 1700 on the Italian Amalfi Coast, as a creation of nuns from the Santa Rosa monastery. This version was filled with luscious custard cream and black cherries preserved in syrup, and although the nuns were forbidden to have contact with the external world, the recipe was somehow obtained by a Neapolitan chef who started preparing his variety of these delicious sweets which soon became a Naples favorite. Nowadays, they are offered in two main varieties: riccia and frolla. Sfogliatella riccia is regarded as the traditional and the most common variety. It is an elaborate dessert made with multiple layers of paper-thin dough arranged in a clam-shaped pocket, filled with a delicious cream made with semolina, water, ricotta, sugar, eggs, cubed candied fruit, cinnamon, and a pinch of salt. Sfogliatella frolla has the same filling, but it is round-shaped and made with shortcrust pastry. Another version of this dessert is coda d’aragosta, literally meaning lobster tail, filled with pastry cream. It is a very popular dessert in the United States, with their version typically being much larger than the original. Traditionally, sfogliatella should always be served freshly prepared, while still crispy, preferably warm and dusted with powdered sugar.
3.9
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Breakfast burrito is a unique variety of a burrito, consisting of a tortilla stuffed with ingredients that are usually a breakfast staple such as eggs, bacon, and potatoes. It was invented in 1975 in Tia Sophia, a café in Santa Fe, New Mexico. The breakfast burrito craze started to catch on and soon found its way into mainstream fast-food establishments such as McDonald's and Taco Bell. Although eggs, bacon, and potatoes are the key ingredients, there are no set rules on what constitutes a great breakfast burrito, so it can also be filled with other ingredients such as tomatoes, cheese, ham, spinach, and beans. Apart from numerous fast food restaurants and diners, breakfast burrito can also be bought on street stalls, as it is an important part of the street food culture.
4.5
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Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. Some authors speculate that it originated from the pre-Islamic Syria, while others claim that the Palestinian city of Nablus is its birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent dessert has been a part of a long culinary tradition in Türkiye and Egypt, and it is listed as one of Egypt's national dishes.
4.4
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Naleśniki are traditional, thin pancakes from Poland, which may come in sweet or savory versions. Sweet naleśniki are usually filled with fruit, jams, preserves, or other sweet fillings, while the savory varieties may contain ingredients such as cheese, meat, sauerkraut, mushrooms, or ham. Sometimes, naleśniki can be filled with a combination of cottage cheese and cinnamon sugar, when they are known as blintzes. These pancakes are similar to crêpes, and are nothing like their American counterparts. Naleśniki is one of the favorite foods of children in Poland, and the dish is usually consumed for breakfast in numerous Polish households, although the pancakes can be served any time of day as a simple, warm dish that is easy to prepare, especially during the cold seasons in Poland. If there are any leftover pancakes, they can be filled, rolled up, and baked or fried once more the following day.
4.6
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Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, namely the bife de chorizo angosto (thin sirloin) and the bife de chorizo mariposa (butterflied sirloin). And if you want to judge the quality of someone’s barbecue or the quality of a barbecue place, ask for this steak. Also, if you get one with more than a generous amount of fat, know you've been served a cheap and bad-quality one.
3.7
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In its simplest form, spanakorizo consists of rice and spinach that are slowly simmered until creamy and well combined. The dish is usually generously seasoned with lemon juice and olive oil and is easily adapted with additional ingredients such as spring onions, chickpeas, leeks, and a variety of herbs and spices. It is traditionally prepared during Lent but is commonly enjoyed all year round as a healthy main course, when it is typically accompanied by feta, or as an accompaniment to various meat or seafood dishes.
2.8
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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.
4.2
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Elongated, crispy, crunchy and intensely fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Although some may argue against consuming these sweet treats, warning others about the dangerous effects of sugar and fat on human bodies, the popularity of churros throughout the world doesn't seem to wane. Originally invented by Spanish shepherds who could easily cook them in a pan over an open fire, today these unusually shaped, cinnamon sugar sprinkled twists are most commonly eaten in Spain and Latin America as a hot breakfast food, accompanied by a strong cup of coffee or a cup of thick hot chocolate. Their characteristical shape is achieved by pressing the dough through plastic tubes so it emerges on the other side in thin, ridged ropes. Although churros are a Madrid specialty, the ones found in Seville are often praised because they differ in a lighter and more delicate texture. In Cuba, they may be filled with guava, in Mexico with dulce de leche, and in Uruguay with cheese. Regardless of the varieties, churros are an indulgence that must be tried at least once.
3.9
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Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with the infusion of various herbs, roots, plants from Valtellina such as gentian root, wormwood, juniper berries, and achillea. The botanicals are dried and ground before they are added to the alcohol infusion. Springwater and sugar are added, and the filtered blend is left to mature for two years in Slavonian oak. The process results in a balanced, amber-colored amaro that is subtly bitter, herbaceous, and earthy, with hints of sweetness and spiciness. The drink is usually enjoyed as an aperitif or a digestif, but it also works well in mixed drinks. Classic Bràulio amaro has an alcohol content of 21%, but it also comes in a limited Riserva version—which is aged for five years and has an alcohol content of 25%.
3.3
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Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding. Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. Just make sure not to eat with your left hand, as this is considered extremely disrespectful in many parts of Africa, because the left hand is used for toilet-related actions. This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa.
3.6
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ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.
4.6
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Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui. In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen. Shortly after, the dish started to be exported around the world. Ramen should be cooked al dente and eaten quickly while it is still hot. It is not recommended to leave the noodles sitting in the broth for too long, as they tend to become too soft and mushy. The dish can be either kotteri (rich) or assari/paitan (light), depending on the opaqueness and the heaviness of the broth which is usually made using animal bones or dried seafood mixed with onions, garlic, ginger, leeks, and mushrooms. Two most famous types of ramen are ramen of Kyushu, prepared with a boiled pork bone broth called tonkotsu, and ramen of Hokkaido, made with a traditional seasoning called red miso.
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Pancit Batil Patong is a traditional type of Filipino pancit originating from Tuguegarao City in Cagayan. The dish consists of two main elements – noodles with toppings, and a sauce. The first part is made with a combination of egg noodles, ground beef or water buffalo meat, pork liver, onions, mung bean sprouts, scallions, cabbage, carrots, eggs, soy sauce, black pepper, and oil, while the sauce is made with beef stock, eggs, carrots, onions, and celery – the final result should look similar to egg drop soup. Once prepared, the sauce is poured over the noodles and meat, and the dish is enjoyed while still warm. There are many variations on the dish, so it's often served with an egg on top, while lemon or calamansi wedges are often served on the side.
4.7
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Tire köftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, Türkiye. Tire köftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices. One distinguishing feature is its soft and juicy texture, which is achieved through its specific mixture of ingredients and cooking method: they are often shallow-fried until they have a crispy exterior, then they might be simmered in a sauce or served directly. Tire köftesi is often served with sides like rice pilaf, grilled vegetables, or fresh salads.
4.6
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Turkish ice cream is believed to originate from the city of Maraş—hence the name—and what really sets it apart from other varieties is its resistance to melting and a particularly dense, chewy texture. These qualities are brought by adding two thickening agents to the basic milk and sugar mixture: Arab gum, also known as mastic resin, and salep—a type of flour made from the root of the early purple orchid. In fact, in the Kahramanmaraş region, ice cream typically contains distinctly more salep than usual, which is why it is sometimes called kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why this ice cream variety is usually eaten with a knife and fork. In Türkiye, ice cream is commonly sold in the streets but also in specialized dondurması shops, whose owners will often go out of their way by producing their own salep, apart from using exclusively natural flavorings and milk from goats fed only with thyme, orchid flowers, and milkvetch.
4.6
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Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants that settled in the Rio Grade do Sul area) would get together and start a fire, adding large portions of meat on skewers and slowly grilling the meat. In the restaurants, known as churrascarias, the skewers are paraded across the restaurant in a flashy manner, and the waiters circulate among the tables in order to show off the succulent meat to hungry diners. After the customers have chosen their preferred type of meat, it is sliced off the skewers to the dining plates. Also known as rodízio, the theme of this barbecue experience is all you can eat, so the customers should know to come with an empty stomach. Beef is the most popular option, although livers and hearts are especially rich and chewy. In Brazil, the meat will often be from the zebu, a succulent, lean breed of cattle with a hump that's especially popular in churrasco as a cut of meat called cupim. Churrasco starts with appetizers and a variety of salads offered from a big buffet, as a preview of things to come. The usual accompaniments for the meat include farofa grains, rice, fried potatoes, potato salad, steamed greens, black beans, onions, fried bananas, and numerous chili-based sauces. After the big meal, it is typical to consume grilled pineapple slices, serving as a palate cleanser as well as a tasty dessert. Churrasco (lit. barbecue) is also popular as a cooking method in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has their own favorite cuts of meat and accompaniments for this popular barbecue style.
Astrid y Gastón is a prestigious restaurant known for its innovative approach to Peruvian cuisine, blending traditional flavors with modern culinary techniques, helmed by the renowned chef Gastón Acurio.
PREP 30min
COOK 35min
READY IN 1h 5min
The following recipe gives step-by-step instructions on how to prepare a Sephardic challah bread, which is eggless and flavored with olive oil, sesame, caraway, and anise seeds. It is courtesy of Jessamyn Waldman Rodriguez, Canadian-American social entrepreneur of Jewish descent, founder and previously a CEO of Hot Bread Kitchen, and the author of the namesake cookbook.
Lívance moved to 7th place - Round, thick, and soft, lívance are traditional Czech pancakes. The addition of yeast in the egg batter gives them an incredibly soft and buttery texture and differentiates them from other common pancake varieties. Lívance are usually small in size, with a light golden-brown color and crispy edges. The Czechs prefer to consume them dusted with powdered sugar and cinnamon or topped with various fruit jams, but their slightly sweet taste can withstand numerous other toppings and complements.
Derby is an English cheese hailing from Derbyshire. This semi-hard cheese is made from pasteurized cow's milk. It has a waxed rind that hides a creamy, smooth, firm, and open texture of the interior. The aroma is mild and the flavors are sweet, mild, and buttery. Derby melts exceptionally well and it has been produced since the 16th century, making it one of England's oldest and most popular cheeses – there are also versions with port wine or sage. It's recommended to pair it with a glass of Sauvignon Blanc or Chenin Blanc.
Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months. The cheese has a dense, crumbly, and firm texture; the aromas are earthy, while the flavor is spicy, smooth, and buttery. It is recommended to pair Devon Blue with a glass of cider.
Oxford Blue is an English blue cheese produced in Buckinghamshire. The cheese is made with cow's milk, and its texture is semi-soft and creamy. The flavors are spicy, salty, sharp, and tangy, while the aromas are strong. Oxford Blue was first produced at the Oxford Cheese Company in 1994 by Baron Robert Pouget and Steve Peace. It is recommended to serve this cheese with a glass of white wine on the side.
Double Gloucester is an English cheese produced in Gloucestershire, hence the name. The cheese is made with full fat cow's milk using the cream from one night's milking and also the following day's milking – hence the word double in its name, but Double Gloucester is twice the height of Single Gloucester, so that might also be a reason for the word double in the name of this cheese. Its texture is smooth and buttery when young, but as it ages (for at least four months) the texture and the rind become very hard, which is the reason why Double Gloucester is used in the popular Cooper's Hill Cheese-Rolling event. The flavors of this cheese are nutty, creamy, citrusy, rich, and buttery. Double Gloucester is colored with annatto extract to give it a nice apricot color. It is recommended to serve it with nuts and fresh fruit such as apples and pears. Pair it with a glass of English pub ale.
Applewood is an English cheese originating from Ilchester in Somerset, where it was first produced in 1965. Made from cow's milk, this cheddar cheese has a semi-hard, dense texture and a natural rind. It is also known as Applewood Smoked Cheddar – however, it is not smoked, but artificially flavored with smoke and dusted with paprika, giving it a golden-amber visual appearance on the exterior. Its flavor is spicy and smoky. It is recommended to grate Applewood over pasta and baked potatoes, but it can also be served with raisins and apples for those with a sweet tooth.
Blue Wensleydale is an English cheese hailing from the town of Hawes. The cheese is made from pasteurized cow's milk and it was invented in the late 19th century by Thomas Nuttall. Underneath its cloth-wrapped rind, the texture is dense and hard, with blue veining dispersed throughout the paste. The aromas are rich, while the flavors are mellow, creamy, acidic, and salty, with savory and slightly sharp notes. The cheese is usually left to mature for 6 months before consumption. It's recommended to pair it with light red wines and use it in pear and walnut salad or serve it with prosciutto.
Shropshire Blue is a British blue cheese produced in Leicestershire and Nottinghamshire. The cheese is made from pasteurized cow's milk and is best described as a cross between Cheshire and Stilton. Shropshire Blue ages from 10 to 12 weeks and develops a natural rind that hides a creamy and smooth texture of the carrot-colored body with blue veining throughout. The orange color comes from annatto. The aromas are strong and rich, while the flavors are intense, sharp, tangy, creamy, and full. It's recommended to pair it with a glass of Pinot Noir or Riesling.
Lincolnshire poacher is an English hard cheese made with raw milk from Holstein cows. This cylindrical cheese is usually matured for 14 to 16 months. Its texture is open and smooth, while the flavors are strong, rich, fruity, sweet, and nutty. It is recommended to pair it with beer or full-bodied reds and whites.
This sharp cow's milk cheese is one of the most popular cheeses in the world today, and it was first produced in the village of Cheddar in Somerset county, England in the 12th century. Cheddar is a hard cheese made from pasteurized cow's milk, and it ranges from white to pale yellow in color. When young, its texture is smooth, and when it is left to mature, the texture becomes more crumbly and it gets a sharper flavor. Joseph Harding—a cheesemaker often referred to as the "father of Cheddar"—said that the authentic Somerset Cheddar should have a close texture, a full, fine flavor reminiscent of hazelnuts, and a melt-in-the-mouth quality. Although cheddar originated in England, the name cheddar can be used for cheese made anywhere because it is not protected, so one should be careful to avoid numerous low-quality, mass-produced "cheddar" found in many supermarkets nowadays, which is one of the main reasons for Cheddar's bad reputation for many people. This cheese is enjoyed throughout the world, but it is most popular in the United Kingdom and the United States - where it is usually colored with annatto seeds which give it an intense orange color. It is especially good when melted, and is perfect in dishes such as macaroni and cheese, grilled cheese sandwiches, or tuna melts.
This is not your regular Cheddar made across the world, but a unique one because of its maturity, distinctive full flavor, the source of milk and special methods of handmade production within the four Counties of Dorset, Somerset, Devon and Cornwall. It needs to mature for at least 9 months before it is sold, either in cylindrical shape or in blocks of variable sizes. Its flavor can be described as full, sharp and nutty, and it is firm and creamy yellow on the inside, with a crumbly texture. West Country Farmhouse Cheddar is best paired with grapes, pears, apples, figs, celery or ripe tomatoes.
American Deep-fried Dessert #16. Fried pies are a traditional, hand-held dessert found throughout the American South and Midwest, consisting of small turnovers filled with sweet or savory fillings, sealed in pastry, and deep-fried to golden perfection. Crispy on the outside and warm and gooey on the inside, these rustic treats trace their roots to early American and European hand pies, evolving over time into a uniquely Southern comfort food. The classic fried pie starts with a simple pastry dough, often made with flour, fat (like lard, shortening, or butter), and buttermilk or water. The dough is rolled out and cut into circles or squares, filled with a spoonful of fruit preserves or spiced compotes, then folded, crimped, and fried in hot oil or fat until crisp and blistered. The result is a flaky, crunchy exterior that gives way to a soft, sweet filling, often still bubbling hot from the fryer. Traditional fillings include apple, peach, apricot, cherry, blackberry, and sweet potato, though regional variations also feature pecan, chocolate, lemon, and custard. In some areas, savory versions exist too—filled with meat, cheese, or vegetables—though sweet varieties remain the most iconic. Fried pies were originally a way to use up preserved or dried fruits in farm kitchens, especially during the winter months, and were prized for being portable, filling, and satisfying. They became a common feature at church suppers, picnics, roadside stands, and state fairs, and are still a popular item in diners, gas stations, and bakeries across the American South, especially in states like Oklahoma, Texas, Georgia, and Tennessee. One of the most famous regional expressions of the dish is the Oklahoma fried pie, often made fresh to order at roadside pie shops and celebrated for its buttery crust and generous fillings. Whether glazed, dusted with powdered sugar, or served plain, fried pies continue to offer a comforting, old-fashioned taste of Americana—deeply nostalgic, delightfully messy, and utterly delicious.
PREP 1h
COOK 10min
READY IN 1h 10min
The following is a two-in-one recipe since it instructs how to prepare both the chokoladebolle and tebirkes pastry. Both are made with yeasted, laminated dough, but one is filled with chocolate (chokoladebolle ), and the other is shaped into squares and sprinkled with poppy seeds (tebirkes). In case you’d like to make only the chocolate-filled ones, double the amount of chocolate.
Khmeli suneli is a fragrant Georgian spice blend including fenugreek, coriander, peppercorns, dill, mint, marigold petals, and bay leaves. This spice blend is characterized by its combination of warm, bitter, nutty, and grassy flavors. It is traditionally used in various stews and meat dishes, but khmeli suneli also provides a depth of flavor to roasted vegetables and bean soups.
Slovenská parenica is a soft, steamed cheese made from unpasteurized sheep's milk of the Wallachian, Cigaya, East Friesian and improved Wallachian breeds. The cheese can also be made using a mixture of raw sheep's and cow's milk, where the content of sheep's milk must be at least 50%. The parenica is wound in two rolls that are connected in an S-shape or a spiral, steamed and lightly smoked. The rolls are bound with cheese string or chains. Its aroma is smoky with a characteristic smell of sheep's milk, and the taste is delicate, mild and slightly salty. The texture is elastic and supple, with fibers and threads on the interior, and the color is yellow to brown on the exterior, due to being smoked and steamed. It was originally produced around Zvolen and Brezno in the early 19th century, but today it has spread to virtually every part of Slovakia.
Dutch for farmer's cheese, Boerenkaas is produced using unpasteurized, raw milk from the farm's own animals, which is why only a small percentage of Dutch cheeses can carry that name. Unlike its factory-made counterpart, this unique handmade cheese is said to be more a product of art than of science. Depending on the type of milk used in the process, there are four variations of Boerenkaas: Goudse, Leidse, and Edammer Boerenkaas made from cow's milk and Boerenkaas from goat's, sheep's, or buffalo's milk. Additionally, seeds, herbs, and spices can be added to turn the flavor up a notch. The cheese is semi-hard and has an intense flavor reminiscent of caramel, butterscotch, and cashews, which makes it suitable for pairing with beer and full-bodied red wines. However, the flavor is not consistent because this type of cheese is made on different farms that have different soil types, making it all the more exciting to discover the differences and uniqueness of each Boerenkaas wheel.
Redykołka is a small, semi-hard cheese made from half-fat sheep's milk in the Podhale region in Poland. The name derives from the Polish word redyk, meaning a ceremony where sheep are taken to mountain pastures, kept there grazing and brought back down from the mountains. The cheese is made in unusual shapes of small animals, birds, hearts or spindles. It must not exceed the maximum weight of 300 grams, the smallest one being redykolka in the shape of a spindle and weighing from 30 to 60 grams. It is made from the leftovers in the process of making the famous Polish Oscypek cheese and is regularly confused with it. In the past, Redykolka was often used as a gift from shepherds to children or guests and it was always given in even numbers. The cheese is smooth and white on the interior while it is straw-colored on the exterior due to having been smoked. Its taste is slightly salty, smoky and spicy.
L'Etivaz is a traditional cheese produced in Canton Vaud. It is said that l'Etivaz is made just as Gruyère was made a long time ago, without compromising its original flavor profile. The cheese is made from raw cow's milk from the summer months. It is heated in copper vats over an open wood fire, and some of the ashes might fall into the open vats, resulting in just a hint of smokiness when eating the cheese. L'Etivaz is very fragrant and its texture is dense and creamy, while the flavors are fruity and nutty with a hint of smokiness. It is recommended to pair it with pears, walnuts, figs, and a glass of sweet bourbon.
Traditionally associated with the region of Silesia, gołka is a smoked Polish cheese that is exclusively made with cow’s milk. It is characterized by its light yellow color, and before it is smoked, it is placed in carved wooden molds that form its typical cylindrical shape and provide a decorative pattern on the rind. With its delicate taste, smoky flavor, and soft texture, gołka is best paired with fruit preserves and bread.
Paški sir is a hard Croatian cheese originating from the island of Pag. The cheese is made from milk of the Pag sheep. The harsh bura wind dusts the island with sea salt, flavoring various herbs (such as immortelle, sage, and sea fennel) on which the sheep graze, and as a result their milk has a unique flavor. This award-winning cheese is characterized by a dry, flaky, grainy, and crumbly texture, and a tangy, salty flavor. The cheese is typically rubbed with ash and olive oil, and it's then left to mature for at least four months. As it matures, the tangy and savory flavors become even stronger. When young, it’s herby and salty, reminiscent of Manchego in texture and flavor, while the aged version somewhat resembles Pecorino Romano. It is recommended to serve the cheese at room temperature, sliced into triangles. Pair the aged one with fruit jams, olive oil, wildflower honey, anchovies, prosciutto slices, grapes, or paške bubice (small local bread rolls), but “don’t use it in sandwiches,” as the locals say. The young version is suitable for shaving on top of risottos and pasta dishes, or it can be melted and used as a pasta sauce. If you want to store Paški sir, it is recommended to place it on a wooden board and turn it every now and then while rubbing it with olive oil in order to prevent the cheese from drying out and developing mold.
Tête de moine (lit. monk’s head) is a cylindrical, semi-hard Swiss cheese made from cow’s milk. The cheese is kept on spruce wood boards for at least 2,5 months before consumption. It is believed that the cheese was first made by monks in the Bellelay monastery in the community of Saicourt. In the past, they used it as a means of payment. Interestingly, tête de moine is not cut, but scraped or shaved with a special tool called a girolle. During the process, the surface of the cheese comes into direct contact with air, which alters the structure of the paste and helps to release the aromas. Pair it with crisp white wines such as Pinot Grigio.
This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added. Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.
Gruyère is a cooked and pressed cheese made from raw cow's milk. On the exterior, the cheese has a grainy yellow to brown rind, while the interior is ivory to pale yellow in color. The Swiss version (AOP), a hard cheese with a salty and nutty flavor usually has no holes, while the French version (IGP) is required to have them, ranging in size from a pea to a cherry. Gruyère must mature for at least 120 days in cellars so that it develops delicate aromas of caramelized apples, hazelnuts, and brown butter. It melts well, making it ideal for classic fondues, or, alternatively, sliced and consumed on its own and paired with a glass of light red wine. Walnuts and smoky speck also make for great accompaniments.
Ovčí salašnícky údený syr is a uniquely shaped, soft cheese, handmade from unpasteurized sheep's milk in a traditional way in mountainous areas and shepherd's huts in the Slovak Republic. The word salašnícky refers to the word salaš - a shepherd's hut where it is produced. The cheese is smoked over hardwood and comes in various shapes - most often as a lump, but it may come shaped like a heart, cockerel or other animals. On the exterior it is firm and dry with a crust and little stains that appear from the smoking process. Its interior is yellow in color with a firm texture that develops small holes when sliced. The flavor is smoky, mild, delicate and slightly acidic. Originally, it was smoked to prolong its shelf life and to be eaten in winter, when cheese was not produced. Pair it with potato dumplings and strong, yeasty beer.
Vodka Martini is a cocktail made with dry vermouth and vodka, which acts as a substitute for gin. The cocktail is also known as Vodkatini or Kangaroo cocktail. It is made by stirring or shaking the ingredients with ice, and the cocktail is then typically served in a chilled cocktail glass garnished with olives or a lemon twist. Although its origin is unclear, this Martini variety gained fame and continues to be promoted by the James Bond franchise, being the favorite drink of agent 007, who prefers it "shaken, not stirred".
Allgäuer Sennalpkäse moved to 5th place - This firm cheese comes from the Allgäu region of Bavaria in Germany. This Alpine cheese is made with raw milk from Swiss brown cows, and is produced only in the summer months in the Allgäu mountains. Apart from its high carotene and Omega-3 content, Sennalpkäse has a strong, spicy flavor with a pronounced smoky aroma. Traditionally, this artisan cheese is sold directly on the pastures to hikers, climbers, and tourists passing through the Allgäu Alps.
Portuguese Wine Variety #9. Antão Vaz is a native Portuguese grape that can produce versatile white wines of excellent quality. It is a tough and resilient white grape that is considered a signature variety in Alentejo, where it prospers in a dry and warm climate. The grape is used in varietals and blends. It is usually combined with varieties that provide higher acidity. Depending on the vinification and the terroir, it can produce wine of different characters. When harvested earlier, the wines will be vibrant, low in alcohol, and have better acidity. Fully ripen grape produce wines with more complex aromas and a full body that are suitable for barrel aging. Typical aromas found in these wines include tropical fruit and citruses, with some toasty and nutty notes present in ripe examples. Antão Vaz perfectly pairs with fish, poultry, and vegetables. It is an ideal pairing with different cod (bacalhau) dishes.
Cabrales is a blue cheese made from raw, unpasteurized cow's, goat's, and sheep's milk. The cheese is aged for 3 to 4 months in limestone caves in the region of Asturias in Spain. This artisan cheese is not injected with bacteria, but instead it matures from the outside inward. Cabrales has a strong, sharp aroma and a slightly acidic taste. Since it must contain at least 45% fat, it has a creamy and firm texture. The cheese is produced in limited amounts because it's manufactured on small, family-run farms using only traditional methods. This cheese is best paired with red wine, figs, and cured meat products.
BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce. The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.
Taco de camaron is a variety of taco filled with shrimps and various other ingredients such as tomatoes, onions, coriander, mayonnaise, or pico de gallo. Shrimp tacos originate from Baja California, and are often served with lime or lemon wedges on the side. It is recommended to pair the dish with a cold beer on the side.
Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce. The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer, meaning smothered, referring to the method of cooking.
Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side. Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls. For example, most Mainers eat the roll filled with cold lobster salad made with mayonnaise, sometimes with the addition of diced celery and no melted butter whatsoever.
Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados. Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal. In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions.
Camarones en salsa de tamarindo is a traditional dish originating from Central Mexico. The dish is usually made with a combination of shrimps, onions, chipotle chiles, garlic, tamarind paste, stock, butter, coriander, and salt. The shrimp shells, butter, onions, chiles, garlic, and tamarind paste are sautéed in butter and then mixed with the stock. The mixture is simmered, processed, and strained. The shrimps are cooked in butter, mixed with the sauce, and the dish is then garnished with coriander before serving.
Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood charcoal, which gives off a distinctive smoke that permeates the lightly salted fish. Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used in the preparation of fish.
Tacos gobernador (lit. governor's tacos) are Mexican tacos named after a Sinaloan governor. In order to prepare the dish, warm tortillas are filled with a combination of shrimps, grated cheese, coriander, onions, and tomatoes. The tortillas are then folded in half, brushed with butter, and cooked on a griddle over medium heat. When served, tacos gobernador are often accompanied by lime wedges and hot chili sauce. Apart from Sinaloa, these tacos are also quite popular in Baja California.
Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time. Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep. When sleeping lobsters are placed in boiling water, they will not feel any pain. Serve with melted butter, bibs, and a bucket for shells.
Camarones enchipotlados is a traditional dish originating from Central Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, olive oil, chipotle chiles, ginger, garlic, orange juice and zest, salt, and pepper. The tomatoes are halved, seasoned with salt and pepper, brushed with olive oil, and roasted in the oven. The shrimps are marinated in a mixture of tomatoes, hot peppers, and ginger. Orange zest and juice, garlic, and ginger are fried in olive oil and simmered for a few minutes. The marinated shrimps are then added to the pan and cooked until pink. Once done, camarones enchipotlados are typically served with white rice or mashed potatoes on the side.
A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh parsley, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact that the sauce is ideally prepared by crushing the combined ingredients in a mortar and pestle until the sauce reaches a smooth texture. The best-known use for this sauce is in soupe au pistou, a Provençal soup full of various garden vegetables that, according to legend, was invented in the 18th century by a duchess who wanted to seduce a marquis. Pistou can also be used as a sauce for pasta dishes, or as a flavoring for chicken and grilled fish.
PREP 50min
COOK 4h
READY IN 8h 50min
The following is the classic recipe for kokoretsi and includes instructions for each step of the exhaustive preparation process. The offal is generously seasoned, not only with the traditional garlic and salt but also with rosemary, pepper, lemon, and olive oil. The recipe is courtesy of the Greek celebrity chef Akis Petretzikis and has a 5-star rating on his website.
American Fried Dough #10. Sopapillas, a beloved icon of New Mexican cuisine, are golden, puffed pillows of fried dough that capture the essence of the region’s rich cultural tapestry—blending Native American, Spanish, and Mexican culinary traditions into one irresistible creation. Though variations of fried bread exist across the Americas, the sopapilla as it’s known in New Mexico holds a special place in the hearts (and on the tables) of locals, often served warm with honey or used as a vessel for savory fillings. The dough is typically made from a simple mix of flour, baking powder, salt, and fat—usually shortening or lard—with a bit of warm water to bring it together. Rolled out and cut into squares or triangles, the pieces are then fried until they puff dramatically, forming a hollow interior and a crisp, golden crust. The result is a pastry that is simultaneously airy and indulgent, with a slightly chewy bite and a neutral flavor profile that lends itself to both sweet and savory applications. In its most iconic form, the New Mexican sopapilla is served as a dessert, freshly fried and drizzled with local honey, sometimes dusted with powdered sugar or cinnamon. That simple combination—hot, crispy dough and sweet, floral honey—creates a nostalgic treat that’s both comforting and deeply rooted in regional tradition. In fact, in many traditional New Mexican restaurants, sopapillas are brought to the table at the end of the meal, complimentary and bottomless, a cherished ritual that reflects the hospitality and generosity of local food culture. Yet sopapillas are not limited to dessert. In New Mexico, they are also served savory, especially when split open and stuffed with meats, beans, cheese, or green and red chile—essentially transforming the pastry into a pocket-style meal reminiscent of a stuffed taco or burrito. This savory variation showcases the sopapilla’s versatility and its seamless integration into the broader New Mexican culinary landscape, where the bold, smoky flavors of roasted chiles and slow-cooked meats reign supreme. Though similar to Navajo fry bread, New Mexican sopapillas are generally lighter, puffier, and more structured, thanks to the use of leavening agents and precise dough handling. The dish’s roots are thought to trace back to the Spanish colonists of the 16th and 17th centuries, who brought their knowledge of wheat-based pastries to the Americas, merging it with Indigenous cooking techniques to create something entirely new. In essence, New Mexican sopapillas are more than just fried dough—they are a culinary symbol of the Southwest, beloved for their comforting texture, simple preparation, and deep cultural heritage. Whether served sweet with honey or savory with chile and cheese, they remain a timeless expression of New Mexico’s diverse and delicious food identity.
Arroz con maiz y salchichas moved to 4th place - Arroz con maiz y salchichas is a traditional dish originating from Puerto Rico. The dish consists of rice with corn and Vienna sausages. Other ingredients that are commonly used in the preparation of the dish include onions, garlic, bell peppers, tomato sauce, annatto, salt, oil, capers, coriander, oregano, cumin, and a few olives. The ingredients are sautéed, mixed with water, covered with a tight lid, and then simmered until everything is tender. The dish is often served with fried plantains and slices of avocado.
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#3 best rated spreadGuacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs. Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados. It is usually accompanied by corn chips, nachos or tortillas on the side, so guacamole is typically enjoyed as a dip. Regardless of its position on the table, the only important thing is to serve it fresh before it oxidizes and changes its vivid green color to a darker brown hue.
Seascape is an American cheese hailing from Paso Robles, California, where it's produced by Central Coast Creamery. The cheese is made from a blend of pasteurized cow's and goat's milk. It's typically left to age for 4 months before consumption. Underneath its natural rind, the texture of this cheddar-style cheese is silky smooth and crumbly. The aromas are pleasant, while the flavors are tangy with undertones of butter and caramel, and a sharp cheddar-like finish. It's recommended to pair Seascape with a glass of Zinfandel on the side.
Midnight Moon is a gouda-style cheese that's produced in the Netherlands and sold under the Cypress Grove label in Arcata, California. The cheese is made from pasteurized goat's milk and it's left to age from 6 to 12 months before consumption. Underneath its waxed rind, the texture is smooth, dense, grainy, and hard. The aromas are sweet and nutty, while the flavors are buttery, nutty, sweet, and savory with hints of butterscotch and caramel. It's recommended to pair Midnight Moon with a glass of Zinfandel, Syrah, or sherry. The cheese has won many awards, including a gold medal at the World Cheese Awards in 2014.
Breakfast Cheese is an American cheese hailing from California, where it's produced by Marin French Cheese Company. The cheese is made from pasteurized cow's milk and it's usually sold at a very young age of 3 days. The texture is firm and dense, slightly clay-like, and ivory white in color. The aroma is fresh while the flavors are tangy, salty, buttery, mild, creamy, and citrusy. It's recommended to serve it with bagels and fruit as a tasty snack. This cheese was originally sold in saloons where it was served as an alternative to pickled eggs, hence the name Breakfast Cheese. The small version is known as Petite Breakfast, made with the addition of a dollop of fresh cream to the mix.
Purple Haze is an American cheese produced in California by Cypress Grove. It dates back to the 1970s, when Mary Keehn found herself with excess goat milk and invented the cheese in the process. Nowadays, the milk is pasteurized in vats with coagulants and cultures, and the mix is then placed into a curd press to drain. The curd is combined with salt and shaped into disks which are dusted with wild fennel pollen and lavender. Without aging, the cheeses are sent to markets where they can be sold and consumed. This aromatic, fresh, soft cheese has no rind, and its texture is crumbly, smooth, creamy, and spreadable. The flavors are earthy and herbaceous. It's recommended to pair Purple Haze with Riseling or Sauvignon Blanc. Try it with bacon-wrapped dates or finocchiona salami.
Mt Tam is an American cheese hailing from California, where it's produced by Cowgirl Creamery. This soft triple-cream cheese is made from organic cow's milk with the addition of cream. It has a bloomy rind and the texture is firm, smooth, dense, and creamy. The flavors are rich and buttery with earthy, mushroomy, and grassy hints. Mt Tam is named after the majestic Mt. Tamalpais in Northern California. It's recommended to pair the cheese with a glass of Sancerre.
Goat Gouda is an American semi-hard cheese produced in California. This Gouda-style cheese is made from pasteurized goat's milk and cream. The rind is natural, and the texture is dense, firm, and smooth, sometimes slightly grainy. The aroma is sweet and the flavors are caramel-like, milky, and nutty. Goat Gouda ages for about 5 months before it's ready for consumption. It's recommended to pair it with a glass of Chardonnay and serve it with sour cherry preserve.
Pepper Jack is an American cheese produced in Monterey, California. This popular variety of Monterey Jack cheese is flavored with jalapeño peppers for a spicy kick. It's made from cow's milk and has a natural rind that hides a creamy, smooth, and open texture. The aromas are herbal, while the flavors are sharp, spicy, and buttery. The cheese has a high moisture content and melts easily. Pepper Jack is often used to add flavor to sandwiches, pizza, omelets, and casseroles. It's also recommended to use it in Mexican-style dishes such as quesadillas, enchiladas, and nachos.
Point Reyes Bay Blue is an American cheese hailing from California. The cheese is made from pasteurized cow's milk and it's left to age for 90 days. Underneath its natural rind, the texture is crumbly and creamy with blue-green veining running throughout the paste. The aromas are strong and earthy, while the flavors are creamy, sweet, mushroomy, salty, and buttery, with hints of caramel at the finish. It's recommended to pair Point Reyes Bay Blue with toasted nuts or grilled peaches. The cheese also melts well, so it's often used in risottos and pasta dishes or on steaks and burgers.
Monterey Jack is an American cheese made from cow's milk. It originates from Monterey in California, where it was first made by Spanish missionaries under the name queso blanco pais, but it was later taken from them by David Jack, who bought nearly all of Monterey in 1859 and renamed the cheese to Jack's Cheese, soon to be called Monterey Jack's Cheese. Historical shenanigans aside, this semi-hard cheese has a firm, open, supple, and compact texture and a natural rind. It is pale yellow in color, while the flavors are mild and buttery. Monterey Jack also melts exceptionally well. It has a few subvarieties, such as Dry Jack and Pepper Jack. The cheese can be easily found in almost all supermarkets in the United States.
Humboldt Fog is an American cheese produced in Arcata, California. The cheese is made with goat's milk and has a paper-thin bloomy rind. Inside, there is a semi-soft body with a creamy, smooth, and slightly runny texture, due to the fact that Humboldt Fog ripens from the outside to the centre. The cheese is distinguished by a layer of edible ash on the interior, which is actually a nod to the French Morbier cheese. The aromas of this cheese are pungent and floral, while the flavors are citrusy, tangy, and slightly lemony. It is recommended to drizzle it with honey and serve it with almonds, tart apples, or prosciutto. For the best experience, pour a glass of beer or Sauvignon Blanc on the side. And if you're eating Humboldt Fog and think that the flavors are ''dreamy'', you might not be far from the truth - its inventor, Cypress Grove Chevre founder Mary Keehn says she fell asleep on a plane and dreamed about a new type of cheese with a line running through it, and the Humboldt Fog was born.
PREP 25min
COOK 1h
READY IN 1h 25min
The following recipe is for a vegetable mulligatawny. The soup consists of heavily spiced root vegetables that are pureed, then creamed at the end by adding coconut milk. If left thick, the soup makes a delicious sauce, typically paired with hard-boiled eggs; while diluted, it's a perfect starter or a light meal served with a side of crusty bread, croutons, or rice.
Brazilian Cocoa Beans #3. Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often yellow or green when ripe, and relatively smooth compared to other varieties. Inside, the beans are flat and large, with a bold, classic cocoa taste but little of the floral or fruity complexity found in finer varieties. Known for its strong, earthy flavor, Forastero cocoa forms the backbone of most mass-produced chocolate, offering notes of wood, nuts, and mild bitterness, with moderate acidity and low sweetness. While it lacks the aromatic finesse of Criollo or the complexity of Trinitario, it compensates with resilience, consistency, and productivity. Native to the upper Amazon basin, Forastero is now predominantly grown in West Africa (especially Côte d’Ivoire and Ghana), Brazil, and Southeast Asia. It represents the bulk of global cocoa production and is often used as a base cacao—blended with fine-flavor varieties to create balanced chocolates. One of the best-known sub-varieties of Forastero is Amelonado, originally from Brazil, now widely grown in Ghana, Côte d’Ivoire, and Nigeria. Despite its humble reputation, Forastero is indispensable to the global chocolate industry, valued for its hardiness, high fat content, and processing efficiency.
Karaage moved to 2nd place - Also known as dry-frying, karaage is a Japanese cooking technique in which various foods are first lightly coated in arrowroot starch, then deep-fried. The use of arrowroot starch preserves the natural water content of fried foods and produces a crispy outer surface, but alternatively, other coating ingredients such as wheat flour, tapioca, or potato starch can also be used. Karaage can be used for frying various meats and fish, but it is most often associated with chicken, and involves a special variant called tatsutaage, where pieces of chicken are first marinated in a mixture of sake, soy sauce, and sugar which are then lightly covered with arrowroot starch and deep-fried. This method makes the meat succulent on the inside and particularly crispy on the outside. If not specified otherwise, karaage usually refers to fried chicken, but apart from chicken, the technique is sometimes used with other ingredients such as askarei (flounder), ika (bits of squid), and gobo (burdock root). Japanese karaage dishes are usually seasoned with garlic and ginger, and served with soy sauce on the side. They are a staple of informal Japanese gastropubs called izakayas, casual places for after-work drinks and snacks, but they are also available freshly fried as take-out food in numerous supermarkets and convenience stores.
Costa Rican Non-alcoholic Beverage #4. Resbaladera is a barley and rice drink common in several Central American countries. It is made by soaking barley and rice and blending the combination until smooth. The mix is sweetened and combined with milk (and optionally water) to reach the desired consistency. Resbaladera is usually flavored with spices, most commonly cinnamon, cloves, and vanilla. The drink is typically served chilled, preferably over ice. It is sometimes garnished with ground cinnamon or grated nutmeg.
PREP 5min
COOK 15min
READY IN 20min
Since gallo pinto was invented as a dish composed from leftover beans and rice, this recipe relies on the fact that you will have these basic ingredients cooked and ready before preparation. To make this typical breakfast dish even more satiable, the recipe suggests adding either sausage or ham to the gallo pinto or serving some scrambled eggs on the side.
Luganega moved to 7th place - Luganega is a special variety of Italian sausage whose origin is still a subject of debate - although today it is widely recognized as a northern sausage, some say that it originated from the south, deriving its name from the ancient town of Lucania. Mainly produced in the regions of Lombardy, Trentino, and Veneto, it is often called salsiccia a metro, meaning sausage by the meter, due to the fact that it is made as one long, coiled sausage that is not divided into smaller pieces. This generally mild sausage is made with pig’s meat, and depending on the region, different parts of meat are used –some use pig's cheek or neck, while others use pork shoulder or rib meat as well. The maturation is between 4 days and 4 months, and although there are some cured versions that can be enjoyed sliced, luganega usually requires cooking - fattier versions are meant for stewing, while leaner ones are best when grilled.