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Granola is a type of breakfast cereal or snack food that typically consists of rolled oats, nuts, honey or other sweeteners, and various dried fruits. Its origins can be traced back to the 19th century United States and a physician named Dr. James Caleb Jackson, who developed it as a health food called granula. John Harvey Kellogg was the one who popularized it (and his brother Will Keith changed the name to granola) in the late 19th and early 20th centuries, and it has since became a healthy and nutritious staple in many households across the world. There is no one universal recipe, so granola can also include other ingredients like seeds, coconut flakes, chocolate chips, or spices, depending on personal preferences or specific recipes. It is often baked until it becomes crispy and golden brown, with a palpable nutty flavor. It is often used as a topping for yogurt, milk, or fruit, but can be eaten on its own as a snack. Some people also use granola in baking or incorporate it into energy bars or trail mixes. Granola is generally considered a healthy food option because it is a good source of fiber, protein, and various nutrients. However, it's important to be mindful of portion sizes and the ingredients used, as some store-bought granolas may contain added sugars or unhealthy fats.  

Sauvignon Blanc is a widely cultivated white grape variety known for producing crisp, aromatic, and refreshing wines. Originating from the Bordeaux region of France, Sauvignon Blanc is now grown in many wine regions worldwide, including New Zealand, California, Chile, South Africa, and Australia. Sauvignon Blanc wines are typically light to medium-bodied and are renowned for their high acidity and vibrant flavor profile. The grape's aromatic qualities often lead to distinctive aromas of green apple, lime, gooseberry, and passion fruit, with herbal notes such as freshly cut grass, green bell pepper, and nettles. The wines can also exhibit mineral undertones, especially when grown in specific terroirs. In France, Sauvignon Blanc is a key component of white Bordeaux wines, often blended with Sémillon, and is the primary grape in the Loire Valley's Sancerre and Pouilly-Fumé wines. These French expressions are usually more restrained, with a focus on minerality and subtle fruit flavors. New Zealand, particularly the Marlborough region, has become famous for its Sauvignon Blanc, producing wines with intense, pungent aromas and flavors of tropical fruits, citrus, and green herbs. These wines are typically more exuberant and fruit-forward compared to their Old World counterparts. Sauvignon Blanc can be made in a range of styles, from bone-dry to sweet. Dry versions are the most common and are often fermented in stainless steel tanks to preserve their fresh, fruity character. Some producers also use oak barrels for fermentation or aging, which can add complexity and a creamy texture to the wine. This versatile grape pairs well with a variety of foods. Its high acidity makes it an excellent match for seafood, shellfish, salads, goat cheese, and dishes with fresh herbs or citrus elements.  

Tvorog is a traditional white fermented milk product in Eastern, Northern, and Central Europe. It's crafted by fermenting milk and then removing the whey, yielding a thick, creamy consistency similar to cottage cheese but with a notably tangier taste. This dairy product is often classified based on its fat content into categories such as fat-free, low-fat, classic, and fatty. Moreover, the methods of producing tvorog are distinguished into simple, soft, and grained types, with grained tvorog typically being a low-fat variant known for its textured consistency. In the former USSR, it is traditionally enjoyed fresh or sweetened, whereas in other Eastern and Central European countries, it may be consumed fresh or with a slight saltiness. The traditional method of making tvorog involves fermenting milk and letting it naturally curdle before the liquid whey is extracted through free-hanging bags, resulting in a firm and dense texture. Nutritionally, tvorog is highly regarded for its rich protein content, vital minerals such as calcium and phosphorus, and a good supply of vitamins, including vitamin A and various B vitamins. It's particularly low in lactose, which makes it a favorable option for those with lactose sensitivities.

Idaho hot dog consists of a skinless hot dog that is baked inside a hollowed-out potato. The concoction is then split open and topped with chives, bacon bits, and sour cream. This hot dog variety is also known as Idaho super tuber, and only the famous Idaho potatoes should be used when preparing this unusual, yet tasty snack.

Bok choy is a type of Chinese cabbage (lat. Brassica rapa subsp. chinensis) that features dark green leaves and white to pale green stalks, forming a cluster akin to mustard greens or celery but with a softer texture and a milder taste. Nutritionally, bok choy is low in calories but high in vitamins A, C, and K, as well as minerals like calcium and iron. It also contains important antioxidants and is a good source of fiber. Bok choy is a staple in Asian cuisine, especially in Chinese cooking. It is prized for its crisp, tender stalks and slightly sweet, earthy leaves. The vegetable can be prepared in various ways, including steaming, boiling, stir-frying, and braising. It is often used in soups, stir-fries, and as a side dish, sometimes simply sautéed with garlic.  

Lavashak is a traditional Persian fruit leather made by cooking and pureeing fruits, then spreading the mixture thinly to dry in the sun or a dehydrator. This chewy, tart snack can be made from various fruits like plums, apricots, sour cherries, apples, or pomegranates. The process results in a dense, flavorful sheet that is cut into pieces and enjoyed as a tangy treat. Lavashak is popular in Iranian cuisine and appreciated for its natural, concentrated fruit flavors.

Cabernet Sauvignon is one of the world's most widely recognized and celebrated red wine grape varieties. Originating from the Bordeaux region of France, it has spread to virtually every major wine-producing country, becoming a key component of many of the world's finest wines. Cabernet Sauvignon is renowned for its ability to produce full-bodied, robust red wines with a high level of tannins and significant aging potential. The grape itself is small and thick-skinned, which contributes to its deep color and rich tannic structure. Wines made from Cabernet Sauvignon typically exhibit a range of flavors, including blackcurrant (cassis), black cherry, and blackberry, often accompanied by notes of green bell pepper, mint, tobacco, and cedar, especially when aged in oak barrels. In Bordeaux, Cabernet Sauvignon is a crucial part of the region's famous blends, particularly in the Médoc and Graves appellations on the Left Bank, where it is often blended with Merlot, Cabernet Franc, Petit Verdot, and Malbec. These blends produce some of the most prestigious wines in the world, known for their complexity, balance, and ability to age gracefully for decades. Outside of France, Cabernet Sauvignon has thrived in regions such as Napa Valley in California, where it produces powerful, fruit-forward wines that have garnered international acclaim. It is also widely grown in Chile, Australia, South Africa, Italy, and Spain, each region imparting its unique characteristics to the wine. For example, Chilean Cabernet Sauvignon often has a distinct herbal quality, while Australian versions, particularly from Coonawarra and Margaret River, are known for their intense fruit flavors and eucalyptus notes. Cabernet Sauvignon's versatility in the vineyard and winery, combined with its bold flavors and structure, makes it a favorite among winemakers and wine lovers. It pairs exceptionally well with a variety of foods, particularly rich and hearty dishes such as grilled or roasted meats, steak, lamb, and dishes with robust sauces. The tannins in the wine help cut through the fat and protein of these dishes, creating a harmonious balance on the palate.  

Sopa de pan Chiapaneca is a traditional bread soup that originates from the state of Chiapas in southern Mexico. It is a hearty and comforting soup made with simple ingredients, primarily stale bread and flavorful broth. The main components of sopa de pan Chiapaneca include bread, usually bolillo or French bread, chicken or vegetable broth, tomatoes, onions, garlic, and herbs such as epazote or cilantro. Additional ingredients may include chilies, vegetables like carrots or zucchini, and cheese. The preparation starts with first toasting or frying the bread until golden and crispy. Meanwhile, the broth is prepared by simmering chicken or vegetable stock with tomatoes, onions, garlic, and herbs. The toasted bread is then added to the broth and left to soak, allowing it to absorb the flavors of the broth and become soft and tender. The soup is typically served hot and garnished with fresh herbs, such as cilantro and crumbled cheese. It is a popular dish in Chiapas, especially during the colder months, as it provides nourishment and warmth. 

Gà Đen, also known as black chicken (Silkie chicken) is the main ingredient in a traditional Vietnamese dish originating from Sapa's H'mong people. This breed of Silkie chicken has black skin, flesh, and bones. The dish is prepared with black chicken that's usually marinated in galangal, honey, lemon or kaffir lime leaves, sesame seeds, chili powder, fish sauce, lemongrass, shallots, salt, and pepper. The chicken pieces are then chargrilled until done and served on a platter, then often garnished with watercress or chili peppers. It's recommended to serve the dish with steamed jasmine rice on the side.

Purin is a popular Japanese dessert similar to flan or crème caramel. It’s a soft, creamy custard pudding topped with a layer of caramel sauce. Unlike Western-style puddings, purin has a firmer, jiggly texture that holds its shape when unmolded. The main ingredients are eggs, milk, sugar, and sometimes vanilla, which are combined and steamed or baked at a low temperature to create a smooth, silky consistency. The dessert is then chilled and inverted onto a plate so the caramel sauce cascades over the custard. It’s typically served cold, making it a refreshing and light treat enjoyed in Japan, often sold in convenience stores, cafes, or made at home.

A Neapolitaner wafer is a crispy wafer cookie traditionally filled with layers of hazelnut cream, originating from Vienna, Austria, and famously produced by the Manner brand since 1898. It consists of five thin, soft wafer layers sandwiched with cocoa hazelnut cream with 12% hazelnuts, creating a delightful contrast in texture. Traditionally, the wafers are rectangular-shaped and are often enjoyed as a classic European treat with coffee or tea. The name "Neapolitaner" refers to the hazelnuts originally sourced from the Naples region in Italy and are typically sold in blocks of ten. Many companies have copied the wafer, and today there are many variants, such as chocolate-covered wafers, lemon cream wafers, coconut wafers, whole grain wafers, chocolate cream-filled wafers, and orange cream wafers. Apart from Austria, these and similar wafers are especially popular in post-Soviet and Balkan countries.

Pastiçe is an oven-baked casserole consisting of pasta (usually spaghetti), feta cheese, milk, egg, oil, salt, and pepper. The pasta is partially cooked, then mixed inside a casserole with the rest of the ingredients until well coated. For a richer result, the top can be dotted with dabs of butter and sprinkled with cheese. Once baked, the casserole should be served right away. Pastiçe is not a dish with a long tradition or history, but one can find it prepared in almost all Albanian homes.

Polpette di riso are traditional Italian rice balls, often made from leftover risotto. The rice is shaped into small balls, sometimes stuffed with ingredients like cheese, vegetables, or meat, and then coated with breadcrumbs before being fried or baked. The basic recipe consists of rice, egg, Parmigiano Reggiano, parsley, pepper, salt, breadcrumbs, and oil for frying. They are crispy on the outside and creamy inside, making them a popular snack or appetizer. These rice balls are similar to arancini and are commonly enjoyed throughout Italy, with variations depending on the region.

Chokladbollar, or chocolate balls, are a classic Swedish no-bake treat made primarily from oats, sugar, cocoa powder, and butter. They are often rolled in coconut flakes, sprinkles, or pearl sugar for decoration. The dough is mixed and shaped into small balls before being chilled. Traditionally, they were known by a controversial name that has since been replaced due to its offensive connotations. In Sweden, these treats are popular year-round, while in Denmark, they are associated with Christmas. Variants include adding coffee or arrack for different flavors.

Chardonnay is a popular and widely cultivated white grape variety that is used to produce white wine. Originating from the Burgundy region of France, Chardonnay is now grown in wine regions around the world, including the United States, Australia, Italy, and South Africa. It is known for its versatility in wine production, as it can be used to make a range of wine styles from crisp and unoaked to rich and oaked varieties. Chardonnay grapes are relatively neutral in flavor, allowing the characteristics of the wine to be heavily influenced by the terroir (the environment where the grapes are grown) and the winemaking techniques used. In cooler climates, Chardonnay wines often exhibit flavors of green apple, pear, and citrus, with high acidity. In warmer climates, the wines can have riper fruit flavors like tropical fruits, melon, and peach, with a fuller body and lower acidity. Winemaking techniques also play a significant role in the final flavor profile of Chardonnay wines. For example, aging in oak barrels can impart flavors of vanilla, butter, and toast, while malolactic fermentation can give the wine a creamy texture and buttery taste. Unoaked Chardonnays, on the other hand, are typically lighter and more refreshing, showcasing the grape's natural fruit flavors and acidity. Chardonnay is also a key grape in the production of sparkling wines, including Champagne, where it is often blended with Pinot Noir and Pinot Meunier.  

Nutella is a brand of sweetened hazelnut cocoa spread. It is manufactured by the Italian company Ferrero and was first introduced in 1964. However, its origins date back to gianduja (chocolate and hazelnut confectionery), which was developed in Piedmont, Italy, during WWII, when cocoa was in short supply. The spread is a creamy combination of sugar, palm oil, hazelnuts, cocoa solids, milk powder, lecithin as an emulsifier, and vanillin as a flavoring. Nutella has a smooth texture that makes it spreadable, which is why it's a popular topping on various types of bread, pancakes, and crêpes, as well as an ingredient in many recipes for baked goods and desserts. Nutella is known for its distinctive taste—a blend of chocolate and hazelnut flavors—which has made it a favorite in many households around the world. It's often eaten at breakfast but can be enjoyed at any time of the day as a treat. 

Merlot is one of the most widely planted and popular red wine grape varieties in the world. Originating from the Bordeaux region of France, Merlot is known for producing soft, elegant, and fruit-forward wines. It is often used both as a single varietal wine and as a blending grape, particularly in Bordeaux blends where it is typically paired with Cabernet Sauvignon and Cabernet France. Merlot wines are generally medium to full-bodied with moderate tannins and acidity. They are known for their smooth, velvety texture and approachable style. The flavor profile of Merlot often includes dark fruit notes such as black cherry, plum, and blackberry, along with hints of chocolate, vanilla, and spices. Depending on the terroir and winemaking techniques, Merlot can also exhibit earthy, herbal, and sometimes smoky characteristics. In Bordeaux, Merlot is a dominant grape on the Right Bank, particularly in the prestigious appellations of Pomerol and Saint-Émilion. Wines from these regions are renowned for their richness and complexity, often capable of aging gracefully for many years. Notable examples include Château Pétrus and Château Cheval Blanc. Outside of France, Merlot is widely cultivated in other major wine regions including California, Washington State, Italy (where it is often blended in Super Tuscans), Chile, and Australia. In these regions, Merlot can vary in style from lighter, fruit-driven wines to more robust and structured examples. Merlot is also favored for its versatility in food pairings. Its fruit-forward nature and balanced acidity make it an excellent match for a wide range of dishes including roasted meats, poultry, pasta, and mild cheeses. Its softer tannins allow it to pair well with foods that might be overpowered by more tannic wines like Cabernet Sauvignon.  

Equally popular in Greece and Türkiye, lakerda is pickled raw fish that is typically prepared with steaks of mature Atlantic bonito, a firm-fleshed fish similar to tuna and mackerel. When thoroughly cleaned, the thick fillet slices are either dry-salted or covered in a salty brine before they are stored in olive or vegetable oil. In both Greece and Turkey, lakerda is usually enjoyed as an appetizer or a part of meze—traditional meal service that consists of a selection of small dishes. It is typically accompanied by fresh herbs, spices, onions, and a drizzle of olive oil.

Żołądki z gęsi po siewiersku, or Siewierz-style goose stomachs, is a traditional Polish dish made by simmering goose stomachs in a flavorful broth with onions, mixed vegetables (carrots, celery, parsley), spices, and herbs like bay leaf, peppercorns, and allspice. After briefly boiling, the stomachs are fried in goose fat with the vegetables and then stewed until tender. The sauce is thickened with a flour slurry, seasoned with garlic, and blended smooth. It’s typically served with potatoes, dumplings, or condiments like mustard, horseradish, or lingonberries. This dish is a specialty from the town of Siewierz, where Józefa Kubik, the owner and the cook of the Złota Gęś restaurant, created it. Żołądki z gęsi po siewiersku is included in the list of traditional dishes by the Polish Ministry of Agriculture and Rural Development. 

Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural significance. It is also often served for breakfast. Preparation involves cutting and seasoning the liver with salt, spices, and sometimes vegetables and skewering it with tail fat. In Gaziantep, the liver is cubed and skewered, while in Mersin, Adana, and Şanlıurfa, it is threaded in smaller pieces using special liver skewers, often alternating with tail fat in Gaziantep. In Urfa, the skewers are wrapped in tail fat. Serving methods vary: it may be garnished with parsley and onion and seasoned with cumin or also accompanied by lavash bread. In Gaziantep, it is served directly on skewers with bread, accompanied by ornamental pepper and lemon. Roasted green peppers and tomatoes also often accompany the skewers. Historically, ciğer kebabı is detailed in Ottoman cookbooks such as Melceü't-Tabbâhîn, describing sheep and lamb liver skewered and cooked over fire, seasoned with garlic, vinegar, water, and salt. Regionally, varieties include Urfa liver kebab and Diyarbakır liver kebab, each recognized with geographical indications, highlighting their unique local flavors and traditional preparation methods.

One of the classics of traditional Czech cuisine are these sweet, succulent plum dumplings known as švestkové knedlíky. They are prepared with leavened, potato, or fresh cheese dough that is wrapped around whole pitted plums. When cooked, the result is a soft, juicy treat that is usually enjoyed as a dessert or a sweet main course, usually complemented with melted butter, cinnamon sugar, poppy seeds, or grated tvaroh cheese.

Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circular formation, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat. This process lets the meat cook in its own fat and salt with the heat coming from the flames instead of coals. The name antikristo means across the fire, describing this unique technique. The meat is slowly cooked, sometimes up to 6 hours, and it develops different flavors in the process. In the past, antikristo was common in the villages of Psiloritis mountain, but nowadays it can be found anywhere in Crete. Traditionally, it's prepared and cooked exclusively by men, most often shepherds.

A Neapolitaner wafer is a crispy wafer cookie traditionally filled with layers of hazelnut cream, originating from Vienna, Austria, and famously produced by the Manner brand since 1898. It consists of five thin, soft wafer layers sandwiched with cocoa hazelnut cream with 12% hazelnuts, creating a delightful contrast in texture. Traditionally, the wafers are rectangular-shaped and are often enjoyed as a classic European treat with coffee or tea. The name "Neapolitaner" refers to the hazelnuts originally sourced from the Naples region in Italy and are typically sold in blocks of ten. Many companies have copied the wafer, and today there are many variants, such as chocolate-covered wafers, lemon cream wafers, coconut wafers, whole grain wafers, chocolate cream-filled wafers, and orange cream wafers. Apart from Austria, these and similar wafers are especially popular in post-Soviet and Balkan countries.

The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome's favorites, equally popular throughout the country. Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce.

Paradeiskraut is a specialty of Burgenland cuisine, consisting of, as the name suggests, tomatoes (paradeis) and cabbage (kraut). This traditional dish is typically made by sautéing chopped white cabbage with caramelized onions and a handful of spices before the cabbage mixture is simmered with tomato paste (paradeismark) and tomato sauce. The dish is usually seasoned with salt, pepper, and cumin, while the use of schmalz (lard) and einbrenn (flour browned in fat) contribute to its unique flavor. Often referred to as Apetloner paradeiskraut, this flavor-packed cabbage-and-tomato stew is particularly associated with Apetlon, where no feast or celebration is complete without a serving of warm paradeiskraut. Typical accompaniments served with this stew include fleischlaibchen (fried meat patties or rissoles), boiled beef (usually from the local gray steppe cattle), and boiled potatoes with parsley.

Widely acclaimed as the most popular Spanish dish, paella is a one-pot specialty that is based on saffron-flavored rice, while the additional ingredients may include meat, seafood, or vegetables. Although paella originated in Valencia, where it was made with seasonal vegetables, poultry, rabbit, and snails, in modern-day Spain, the name is used for all rice dishes prepared in a paellera or paella - the traditional shallow pan that is used both for cooking and serving. Paella has humble origins—it most likely originated around Albufera lagoon, an area known for its rice fields and wildlife, where it was made with locally-sourced ingredients. The exact ingredients used in paella have long been a matter of dispute, but everyone agrees that each paella should have a subtle saffron flavor. Another crucial element is socorrat, the crispy bottom layer, and the mandatory finishing touch of each paella. Because paella is prepared in a wide, shallow pan, the rice is evenly cooked in a thin layer, allowing the grains to caramelize and become crispy. Socorrat is such an essential element that it is even one of the categories at the Valencian paella competition. Always served in the pan, this Spanish classic can be found everywhere in the country, in an endless number of combinations. It should be noted that modern-day restaurant interpretations are often mass-produced and can significantly diverge from the authentic versions that demand time and skill. Traditionally, paellas are cooked over an open fire, and the most common option is to use orange wood.

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce. Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top. The consistency of the sauce and eggs is also variable – the sauce can be thinner or thicker, while the eggs can be completely firm or soft. For a more nutritious meal, meat, most commonly sausages, can be included in the dish. Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.

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

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.

Paneer naan is a traditional Indian flatbread and a version of naan. The dough is made with a combination of flour, yeast, sugar, salt, and yogurt. Once rolled, it’s usually stuffed with freshly grated paneer cheese (preferably homemade), coriander, onions, masala spices, and cumin. Although plain naan is baked in a tandoor, this stuffed version is typically baked in a tava pan until the dough puffs up and becomes golden brown. Once done, paneer naan is brushed with melted butter or ghee, and it’s then served while still hot. It’s recommended to pair it with various Indian dishes such as curries or dal makhani.

Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Usually, it is served plain in its traditional round form, as an accompaniment to curries. It can be served on the side or torn into pieces and mixed with the curry. However, roti canai is often served as the star dish, accompanied by different savory and sweet fillings and ingredients. If additional fillings are added, roti canai is usually shaped into rectangles. For example, in Malaysia, one can find various roti canai types, which are differentiated by the type of filling — egg, onion, egg and onion, banana, sardines, margarine and sugar, Maggi instant noodles, cheese, vegetable, and pork filling are some of the many available. However, roti canai doesn't have to have a filling but only a topping, such as fried eggs, curry, beans, lentils, and coffee beans. But martabak, a thick roti filled with meats, eggs, onions, and spices, is probably the best-known type of roti canai. Apart from Malaysia, it can also be found in Saudi Arabia, Yemen, and a few other countries. Other than Malaysia, a very similar type of flatbread can be found in Singapore, where it's called roti prata. This crispy bread is usually sold by street vendors called mamaks.

Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods. Though it is commonly enjoyed as a meze dish when it is sliced into thin strips, apáki is easily incorporated into omelets or salads, and it can also be shortly cooked and paired with pasta or rice.  

This traditional Thai stir-fry combines minced meat or seafood with holy basil and various other ingredients such as shallots, garlic, and chili peppers. The dish is flavored with soy sauce, sugar, and fish sauce, and typically comes served with rice, fried eggs, and fish sauce on the side. Interestingly, phat kaphrao is ranked as the fourth most common dish ordered by foreigners in Thailand.

Deliciously chewy, dense and fudgy with a rich chocolate flavor, the beloved brownies are one of the most popular American desserts. Some claim that Bertha Palmer, wife of the owner of Palmer House Hotel, asked the chef to invent a new chocolate dessert to serve at the 1893 Colombian Exposition. Others say that it was an accident, when Brownie Schrumpf, a librarian, excluded baking powder from a chocolate cake and was left with a thick, black cake bar. Regardless of the origins, what really popularized the brownies were instant, boxed mixes from the 1950s made by two brands - Duncan Hines and Betty Crocker. Of course, the best brownies are not the ones from a box. Some prefer them underbaked, moist, and fudgy on the interior, while some like them well-baked until they develop a spongy texture. The chocolate used for brownies must be of high quality, dark and bittersweet. Nowadays, there is a number of brownie varieties with added walnuts, pecans, chocolate chips, or even chili powder. Portable, easy to prepare and satisfying, brownies are said to taste the best when paired with a glass of cold milk.

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.

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.

One of the best-known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either buttered parsley potatoes, a simple potato salad, or french fries. The dish is protected under Austrian law, and—if it is to be called Wiener schnitzel—it must be made with veal. However, pork is often used instead of veal because it's more available and cheaper. Such a schnitzel is not considered a real Wiener schniztel and is referred to as Wiener schnitzel vom schwein (lit. Wiener schnitzel from pork) or schnitzel Wiener art (lit. Viennese style schnitzel). But sadly, these days, the schnitzel made with pork is what most people consider the real-deal Wiener schnitzel. Even Figlmüller, probably the most popular schnitzel spot in Vienna, offers both the Wiener schnitzel made with pork and the one made with veal. Despite this dish being one of Austria's most popular offerings, it has been suggested that this Austrian national dish was actually invented elsewhere. According to one legend, in the 19th century, Austrian field marshal Josef Radetzky supposedly brought the schnitzel to Vienna upon returning home from Italy, where he had enjoyed the Milanese cotoletta, a dish that bears quite a strong resemblance to the Viennese classic. Regardless of its true origins, the crispy yet tender Wiener schnitzel remains a favorite in Austria and beyond. 

The story of the invention of this everyday household name changes depending on how you define it. If you think a pizza is an oven-baked flatbread, its origins lie in the ancient Middle East. If pizza must have toppings, its origins date back to the ancient Romans and Greeks, who baked flatbreads and topped them with available, local spices and olive oil. But the pizza we all know today, made with tomato sauce, cheese, and numerous toppings, originated in Italy. It became popular in Naples in the 18th century as a cheap, nourishing food that was consumed mainly by peasants. The modern pizza as we know it today evolved from early Neapolitan flatbreads topped with lard, salt, and garlic. No one knows when or why the tomato first began being used in the preparation of pizza, but it is known that they were first recorded in Italy in 1544. While most Europeans initially disparaged them as poisonous, the southern Italians embraced them, giving them the name pomi d’oro (golden apples). Although some say that tomatoes have been used on pizza marinara since 1734, others claim that they were not used until the early 19th century. The Italians credit Raffaele Esposito of Pizzeria Brandi as having invented the first modern pizza in 1889. He was supposed to make a variety of pizzas for the queen, so he made one with lard, cheese, and basil, one with fish, and one with mozzarella, basil, and tomatoes. Known as pizza alla mozzarella at the time, this last pizza later became known as pizza margherita, once the queen declared it as her favorite. Interestingly enough, the colors of the margherita are the same as those found on the Italian flag. Pizza crossed over the Italian border shortly thereafter, to Spain, France, England, and the United States, where it was introduced by Italian immigrants. However, it didn’t gain much popularity until after World War II. In the United States, the first pizzeria was opened in New York City by Gennaro Lombardi in 1905, and since then it has become one of the most popular food items in the United States. In an ironic twist of fate, American-style pizza has been re-exported back to Italy, where it is has also gained in popularity today. In 2008, two Italian associations called Real Pizza and the Association of Neapolitan Pizza-makers introduced new regulations on what constitutes a true Neapolitan pizza. According to them, the real, legally-protected Neapolitan margherita should be made with exact amounts of mozzarella, salt, and tomatoes, and it should be baked in a wood-fired oven at 485°C. Today, there are numerous variations of this beloved dish throughout the world, from those with simple toppings such as ham, prosciutto, onions, and bell peppers, to unusual variations such as hot dog or hamburger pizza or decadent toppings such as white truffles, edible gold, lobster, and caviar.

Kapsalon is a popular Dutch street food dish consisting of French fries topped with meat such as shawarma or kebab, various types of cheese (typically Gouda), salad greens, and various sauces (typically garlic sauce). For vegetarians, there is a special version of the dish where falafel is used instead of meat. It is believed that kapsalon (Dutch for barbershop) was invented in Rotterdam around 2003, when a barber went to a nearby fast food joint and asked for a meal of French fries and shawarma. The owner of the fast-food joint suggested to add some tomatoes, lettuce, and cheese on top of it all, and kapsalon was born, its popularity spreading quickly throughout the country shortly thereafter. Although it is flavorful and comforting, kapsalon is a highly caloric dish, so one should be careful if consuming too much of it.

Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often. They're made with potatoes, parsley, garlic, flour, salt, and pepper. The potatoes are boiled, mashed, and mixed with other ingredients into small disks which are then deep-fried in hot oil until golden brown. Maakouda is traditionally served as an appetizer, a side dish, or an ingredient in a long sandwich roll that's usually sold as street food and served with harissa, coriander, and lemon juice. The fritters are especially popular during the month of Ramadan.