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

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

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

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

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

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

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

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

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

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

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

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

Chai poh refers to preserved radish, a common ingredient in Chinese and Southeast Asian cuisine. It is made by salting and fermenting daikon radish, resulting in a salty, slightly sweet condiment with a unique, umami-rich flavor. Chai poh can be found in two main varieties: sweet and salty. The process of making chai poh involves drying the radish under the sun after it has been salted and then preserving it in sugar and salt, which contributes to its distinctive taste. The preserved radish needs to be rinsed and sometimes soaked before use to remove excess salt. One of the most famous dishes featuring chai poh is chai poh neng, a steamed omelette with preserved radish, popular in both Chinese and Peranakan (Nonya) cuisine. Chai poh is also a key ingredient in radish cake (luo bo gao), a savory cake made from rice flour and shredded radish, steamed and then often fried until crispy on the outside.  

Straw mushrooms (lat. Volvariella volvacea) are a type of edible mushroom from China that are cultivated in East and Southeast Asia. These mushrooms are recognized for their pink spore print and are commonly grown on rice straw beds. They are often referred to as paddy straw mushrooms and are praised for their agreeable flavor and versatility in cooking. In terms of texture and flavor, straw mushrooms have a creamy texture and a mild, nutty flavor, making them a popular addition to soups, stir-fries, and curries in Asian cuisine. 

Khao mak is a low-alcoholic Thai dessert made with fermented rice. It is made from sticky (glutinous) rice that is soaked, rinsed, and cooked. It is then mixed with a starter (look pang), consisting of yeast and different herbs and spices. After fermentation, the rice ready for consumption, and the dish typically has a low amount of alcohol. It is usually packed into parcels made of banana leaves or plastic containers. Khao mak has a sweet, subtly sour flavor. This traditional dessert was often sold by street vendors, but now it is mostly home-made. 

Tiroler knödel are traditional dumplings from the Tyrol region of Austria that are hearty and rustic, reflecting the mountainous region they come from. The dumplings are typically made from stale bread, milk, eggs, and onions, with the distinguishing inclusions of speck, spinach, cheese, mushrooms, and other local ingredients. Once the dumpling mixture is prepared, it's usually shaped into balls and boiled. There is also a slightly different variety from the Italian regions of South Tyrol and Trentino, locally known as canederli, which are generally much harder and more compact. The finished dumplings might be served in a rich broth and eaten as a soup or served as a side dish with meat and gravy. 

Moshio salt is an ancient Japanese sea salt with a history dating back approximately 2,500 years. It is produced by a unique method that involves boiling seaweed, specifically a type known as hondawara (lat. Sargassum fulvellum), with seawater. The outcome of this traditional technique is a mildly salty flavor with a hint of gentle bitterness and a rich umami taste, thanks to the seaweed. The salt is rich in minerals, such as iodine, calcium, potassium, and magnesium, which not only contribute to its unique flavor but also to its light caramel color and fine-grain texture. Its fine grains make it easily blendable into foods, suitable for both cooking and baking, and it's also favored as a finishing salt for various dishes due to its flavor profile​​.

Glera is a variety of white grape of Italian origin, cultivated probably some 2,000 years ago during the Roman times. Glera is a key grape in the production of the Italian sparkling wine Prosecco, an internationally recognized wine with a Protected Designation of Origin status. The majority of Glera grapes are grown in the Prosecco region of Italy, which encompasses areas in the Veneto and Friuli Venezia Giulia regions. The name change from Prosecco to Glera was to help protect the Prosecco wine designation and to ensure that only sparkling wines produced in the specific Prosecco regions could be labeled as Prosecco. Therefore, wines made from the Glera grape but produced outside the Prosecco region must use the grape's name, Glera, rather than the Prosecco designation. Glera grapes are known for producing wines with high acidity, light floral aromas, and flavors of green apple, pear, and white peach. When used in Prosecco, they are typically processed using the Charmat method, where the secondary fermentation that gives the wine its bubbles happens in large steel tanks, making Prosecco fresher, lighter, and more fruit-forward compared to its French cousin, Champagne, which undergoes secondary fermentation in the same bottle that reaches the consumer. 

Camu camu (lat. Myrciaria dubia) is a small, sour fruit native to the Amazon rainforest, particularly in regions of Peru and Brazil. It grows on a bushy tree that thrives in the swampy or flooded areas of the rainforest. The fruit is roughly cherry-sized and has a purplish-red skin with a yellow pulp, bearing a resemblance to a large grape or a small plum. Camu camu is best known for its extraordinarily high vitamin C content, often cited as one of the richest natural sources of vitamin C in the world, surpassing many citrus fruits. In addition to vitamin C, camu camu contains other antioxidants, amino acids, and compounds like flavonoids. Due to its sour taste, it's rarely eaten fresh but is commonly powdered for smoothies, juiced, used in supplements, or included in skincare products. Beyond boosting immunity with its vitamin C, camu camu offers antioxidant properties, anti-inflammatory effects, and potential mood-enhancing benefits.  

Paojiao is a Chinese term that literally translates to "pickled pepper." It refers to chili peppers that have been pickled, usually in a brine of salt, water, and sometimes other ingredients. Paojiao is a popular condiment and ingredient in various Chinese dishes, especially in the cuisine of Sichuan province, which is known for its bold flavors and spicy heat. Paojiao can be used in a variety of dishes to add spiciness and a tangy flavor, such as in stir-fries, stews, and braises. Additionally, pickled chili paste or sauces may be derived from these pickled chilies.  

Pollo con capperi is a traditional Italian dish originating from the Lazio area. The dish is usually made with a combination of a whole chicken, capers, dry white wine, anchovies, garlic, pine nuts, parsley, olive oil, and pepper. The chicken is cut into pieces that are browned in olive oil. White wine is added to the pan and the combination is cooked until the alcohol evaporates. The anchovies, capers, parsley, garlic, and pepper are processed until smooth, and the sauce is then spooned over the chicken pieces. The pan is covered and the dish is cooked for a bit longer with the addition of water to keep everything succulent. The pine nuts are added near the end of cooking and the dish is then served warm.

Merquén or merkén is a Chilean spice made with a long, pointed chili pepper called aji, caciocavra, cacho de cabra, or goat’s horn pepper as the key ingredient. The peppers are grown throughout the Araucanía region and are picked in February, when they turn from green to red. They are then dried in the sun until they develop a violet color. The dried peppers are smoked, then hung from ceilings over a wood fire. After the second drying in the sun, these peppers are ground in a stone mortar or in an automatic grinder. The powder is combined with smoked coriander seeds and sea salt, and the spice blend should contain at least 70% of the powder and no more than 20% salt. The spice blend accentuates the rich and earthy flavor of the peppers, and it is generally more smoky and flavorful than spicy and hot. Coming from the gastronomy of the Mapuche indigenous people, merkén is used as a spice rub for meat, sprinkled on pizza, mixed into pebre salsa, or used in mani merkén, a snack of roasted peanuts seasoned with merkén. For a traditional Chilean side dish, it is recommended to try puré picante – mashed potatoes seasoned with this unique spice blend. Nowadays, the use of merkén is slowly declining because it is often considered a symbol of poverty in the country. However, the spice has turned up as a twist on the traditional Chilean aperitif known as pisco sour, where merkén is lightly sprinkled on top of the cocktail glass.

Tokat kebabı is a traditional Turkish kebab variety originating from Tokat. It's made with lamb shanks, potatoes, eggplants, tomatoes, green peppers, garlic, and olive oil. The meat is cut into chunks, the eggplants into large slices, and the potatoes and tomatoes into thick vertical slices. The ingredients are placed side by side in a baking dish or skewered, drizzled with olive oil, then roasted until tender. The dish is roasted under a whole bulb of garlic, and its juices drip down on the other ingredients. Traditionally, this type of kebab is prepared in special clay ovens in old Tokat houses. The dish is highly praised because of the high-quality, local ingredients used in its preparation. It's recommended to serve it over lavash flatbread.

Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

Chicken parmigiana is a poultry dish consisting of breadcrumbs-coated chicken breasts that are topped with tomato sauce and cheese, then baked until the cheese melts and the chicken is properly cooked. Although it has an Italian-sounding name, chicken parmigiana is actually an American dish, derived from an Italian dish called melanzana alla parmigiana, or eggplant parmigiana. No one knows who invented chicken parmigiana, but it is very popular in American cities with a large number of Italian immigrants such as New York and New Jersey. Regardless of the origin, the dish is usually served on top of rice or pasta, while some prefer it as a part of submarine sandwiches. Chicken parmigiana is also very popular in Australia, where it is a staple in numerous pubs, often served with salads and chips on the side.

Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. They are native to Tibet and have been brought to the Kathmandu Valley by traveling Newar merchants, and thus Nepal, where they consider them as their own. Thanks to Tibetan diaspora, momos are also today hugely popular in India. Momo dumplings are typically steamed, but they can also be fried. They are usually shaped either into purses or into half-moons (other shapes also exist). The best-known varieties include buff momos made with water buffalo meat, sha momos made with beef or yak meat, and khasi momos with lamb or mutton filling, while both jhol momos and C-momos come served in a spicy, hot sauce. Other noted types of momo dumplings include open momos, tarkari momos that have a vegetable filling, potato-filled momos, and cheese-filled momos. These dumplings are very versatile and can be eaten either as a snack or an appetizer. However, they are typically served as a main course with a dipping sauce on the side.

Canederli are Italian bread dumplings that can only be found in the north-east of the country (Trentino-Alto-Adige, Friuli, and parts of Veneto) and are a slightly different variety of Tyrolean knödel. The dumplings are a part of cucina povera due to the fact that they're made with very simple and inexpensive ingredients such as stale bread, flour, milk, and eggs. The name canederli is derived from the Austrian and German knödel, which means dumpling. The most typical way of serving canederli is in a rich broth or in a dry version with melted butter and grated cheese. There are different versions of canederli enriched with speck (canederli con speck), cheese (canederli con formaggio), spinach (canederli di spinaci), and mushrooms (canederli ai funghi). 

Pizza mimosa is a variety of Italian pizza bianca or white pizza that is topped with cream, cooked ham, corn, and mozzarella cheese. Commonly referred to as panna prosciutto e mais or pizza con prosciutto e mais, the pizza is usually drizzled with olive oil and garnished with fresh basil leaves. There is also a vegetarian and gluten-free version of pizza mimosa that calls for topping the pizza with scamorza cheese or mozzarella, arugula, and olive oil. Pizza mimosa is occasionally prepared with a layer of tomato sauce underneath the creamy and cheesy toppings.

Chikin, or Korean fried chicken (KFC), is a popular dish in Korean cuisine that consists of battered and deep-fried chicken pieces. Fried chicken was introduced to South Korea by the American military during the Korean War in the 1950s. American soldiers brought the concept of fried chicken to the country, and it quickly gained popularity among Koreans. In the 1970s and 1980s, the fried chicken industry in South Korea expanded with the emergence of various fried chicken restaurant chains. These chains started experimenting with different flavors and sauces, moving beyond the original, stripped-down version of fried chicken. Finally, at the beginning of the 21st century, Korean fried chicken gained international popularity, mostly because of its unique preparation methods, distinct flavors, and crunchy texture. A few key characteristics differentiate Korean fried chicken from other types of fried chicken. One of the defining features of Korean fried chicken is the double frying technique. The chicken is first fried at a lower temperature to cook the meat thoroughly, then fried at a higher temperature to achieve a crispy and crunchy outer layer. Korean fried chicken is often served with various flavorful sauces and seasonings. Some popular sauce options include spicy gochujang (Korean red pepper paste), soy garlic, honey butter, sweet and tangy, and more. These sauces can be applied to the fried chicken either by tossing the chicken in the sauce or by drizzling the sauce over the chicken. Korean fried chicken is served with various side dishes, such as pickled radishes, coleslaw, and even refreshing slices of watermelon, and is often accompanied by beer (this combination is known as chimaek). 

Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.

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

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.

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either as an appetizer or as the main course, always with a side of soy sauce-based dipping sauce. Traditionally, jiaozi are always eaten for Chinese New Year. Depending on how they are cooked, jiaozi dumplings can be classified into three categories: boiled, steamed, and pan-fried, but when it comes to folding techniques, there are many, and the most popular one is known as pinched-edge fold, which results in crescent-shaped jiaozi, the most popular shape in China. Well-known variations of jiaozi dumplings include the smaller variety gaau ji that has a thin, translucent wrapping, the pan-fried guotie, and the Japanese-style dumpling, gyoza.

These stuffed dumplings derived their name from the Polish word for filled dumpling: pieróg. This former peasant food evolved into one of Poland's favorite dishes. Every family has their own version of pierogi filling, and the ingredients that can be used are limited only by the imagination of the chef. Pierogi can be sweet, savory, or spicy, and the most common fillings include cheese, onions, ground meat, mushrooms, potatoes, and sauerkraut. The sweet versions commonly include various berries, such as strawberries or blueberries. Traditionally, these dumplings are served as the 12th course of a traditional Polish Christmas Eve dinner. As the entire meal must be meatless, the filling usually consists of mushrooms, cabbage, and sauerkraut. Although pierogi have been made since the 13th century, it is not known where they were originally created—the Poles, Romanians, Russians, Ukrainians, Lithuanians, and Slovaks all claim they should be credited as the inventors of the pierogi. Others claim that it was brought to the West by the Tatars, and some say that the original pierogi traveled from China and reached Europe through Italy. Despite all this uncertainty, one fact is indisputable—the word pierogi first appeared in print in the second half of the 17th century. Today, pierogi are extremely popular throughout the country, and can be found in numerous pierogarnia eateries on Polish street corners. Poland also celebrates National Pierogi Day every year on October 8th, while the city of Kraków boasts its own annual Pierogi Festival held on August 17th.

This rich, silky egg custard is thickened with gelatin and combined with whipped cream. It is traditionally served cold, and is usually garnished with pieces of fresh fruit or drizzled over with sweet sauces. Although its origins are quite unclear, it is known that Bavarian cream hails from either Germany or France. Many French chefs worked in Bavaria during the 17th and 18th century, so it is believed that they learned the recipe there. Some believe that the dish was invented by a famous French chef Marie-Antoine Carême, who wrote a recipe for it in the early 18th century. Today, Bavarian cream is consumed on its own as a decadent dessert or used as a filling for various cakes and pastries.

What was once used as a garnish in haute cuisine is now its own dish, known as quenelle. Essentially, it is a tender dumpling that is filled with ground meat, poultry, fish, or vegetables, seasoned and combined with breadcrumbs, eggs, fat, flour, or cream. The dumpling is traditionally oval in shape and poached in water or stock. Today, it is served either as an appetizer or as a main course, although it can still be used as a garnish. Originally, quenelle was invented in Lyon in the 19th century, and it was made exclusively with the flesh of pike–a light white fish. Pike quenelles are usually served with sauce Nantua, a hearty sauce made with crayfish. Today, the term quenelle has another popular meaning in the culinary world, referring to an elegant scoop of ice cream, sorbet, mousse, or whipped cream, and it is used mostly in fine dining settings.

Wagyu is a term denoting a Japanese beef cattle breed (wa means Japanese, and gyu means cow). This breed has a genetic predisposition to create marbling of fat on the inside of muscle tissue. Average steaks have a fat cap on the outside, but Wagyu cows metabolize the fat internally and the fat remains integrated within the muscle. This rich and luscious beef cut almost dissolves as it hits the tongue, and it's recommended to keep the middle of the cut as raw as possible so that it remains extremely juicy and retains its sweet umami flavor. The meat can be cooked for a longer period of time without becoming dried out or too tough. The fat melts at a lower temperature, so it can be tasted much sooner than in other types of beef. Japanese cattle breeders make sure that the animals live in a stress-free, open-air environment, as stress creates cortisol, which deteriorates the quality. The most famous Wagyu cattle comes from Kobe, but there are other types, such as Matsusaka Ushi (Matsusaka city) and Ohmi (Shiga prefecture). 

Empal gentong is a traditional Indonesian soup originating from Cirebon. Cooked in a clay pot, the soup is usually made with a combination of beef, shallots, garlic, candlenut, turmeric, nutmeg, coconut milk, kecap manis soy sauce, cloves, lemongrass, and kaffir lime leaves. There are many variations on the soup, so the ingredients may vary. The soup is slowly simmered in a clay pot until the meat becomes tender and starts to fall apart. Before serving, the soup is traditionally garnished with chives (kuchai), which give a mild garlicky and grassy flavor to empal gentong.

Sõir is a soft Estonian caraway-flavored cheese made with whole milk, cottage cheese, butter, eggs, salt, and caraway seeds. It is typically served on bread or crackers, either for breakfast or as a snack. When paired with boiled potatoes, sõir is usually served for lunch or dinner. Traditionally, this cheese is consumed around the Midsummer's Eve bonfire, known as jaanituli.

A macaron is a sweet treat that is prepared throughout France, its name derived from the italian maccarone, referring to the crushing of the almond paste, which is the main ingredient of these delectable treats. Originally, the daughter of Charles III, Duke of Lorraine founded a monastery called Les Dames du Saint-Sacrement, right in the center of the French city called Nancy. As meat was forbidden in the monastery, the nuns started to bake numerous pastries, amongst them the popular macarons. Upon their abolishment from the monastery, nuns Marguerite and Marie-Elisabeth sought refuge in the house of a local doctor, and started to make and sell macarons in order to survive. The sweets gained huge popularity, and in 1952, the city of Nancy honored the macaron sisters by naming a part of the street where they lived after them. The recipe for these famous treats is still kept a secret, guarded by Nicolas Génot of the Maison des Soeurs Macarons in Nancy.