The pirarucu, also known as the arapaima or paiche is often dubbed "a living fossil", and is the second largest species of freshwater fish in the world, and it is believed to have been inhabiting the shallow waters of the Amazon River basin for millions of years. This air-breathing, torpedo-shaped fish is widely renowned for its firm, white, and succulent flesh, with a delicately mild and scrumptious flavor, making it a highly appreciated gourmet delicacy of Amazonian cuisine. Owing to its firm meat, the fish easily lends itself to a variety of cooking methods including grilling, roasting, baking, steaming, smoking, and pan-searing. Pirarucu is often used in the preparation of ceviches or cooked in a sauce of cocona (a tropical citrus fruit), and it is also said to taste delicious when breaded or battered before being pan-seared. Also referred to as pirarucu, this fish is available in markets and fine-dining restaurants throughout South America. Plummeting numbers of this fish (due to over-fishing) have led to various initiatives to preserve the species, and for now, these initiatives have successfully ensured paiche's safety
Pinot Noir is a highly esteemed red wine grape variety known for producing some of the world's finest and most elegant wines. Originating from the Burgundy region of France, Pinot Noir is revered for its complex flavors, silky texture, and ability to express the nuances of its terroir. Pinot Noir grapes are thin-skinned, making them more susceptible to disease and challenging to grow. They thrive best in cool to moderate climates, where they can develop their full range of flavors without overripening. The wines are typically light to medium-bodied with a pale to medium ruby color. The flavor profile of Pinot Noir wines often includes red fruit notes such as cherry, raspberry, and strawberry, along with floral aromas like rose and violet. As the wine ages, it can develop more complex flavors, including earthiness, mushroom, forest floor, and spice, often described as having a "barnyard" character in older, more mature wines. Burgundy, France, remains the benchmark for Pinot Noir, producing some of the most sought-after and expensive wines in the world, particularly from the Côte de Nuits region. Notable appellations include Gevrey-Chambertin, Vosne-Romanée, and Nuits-Saint-Georges. Burgundy Pinot Noirs are known for their elegance, finesse, and ability to age gracefully. Pinot Noir is also widely grown in other regions around the world, including California (notably in Sonoma County and the Central Coast), Oregon (particularly in the Willamette Valley), New Zealand (especially in Central Otago and Martinborough), and Germany (where it is known as Spätburgunder). Each region imparts its unique characteristics to the wine, with New World Pinot Noirs often exhibiting more pronounced fruit flavors and less earthiness compared to their Old World counterparts. Pinot Noir's versatility extends to food pairings, making it a popular choice for a wide range of dishes. Its bright acidity and moderate tannins make it an excellent match for poultry, pork, lamb, and game birds, as well as dishes featuring earthy ingredients like mushrooms and truffles. It also pairs well with soft cheeses and can complement a variety of vegetarian dishes.
Koe-á bah is a Taiwanese dish made with ground pork and pickled cucumbers as the main ingredients. It is usually made with a mixture of ground pork, pickled cucumbers, and garlic, which is steamed with browned shallots. Typical seasonings include rice wine, soy sauce, soy sauce paste, ginger, white pepper, star anise, and sugar. Stir-fried vegetables and steamed rice, rice porridge, or noodles are common accompaniments to this dish. Taiwanese ground pork with pickles is usually served hot, topped with chopped green onions and a drizzle of sesame oil.
Roti buaya is a traditional Indonesian sweet bread originating from Jakarta. The sweetened bread is prepared in the shape of a crocodile and it's a staple at traditional Betawi weddings as it symbolizes faithfulness and toughness. The basic ingredients for this sweet bread include flour, sugar, margarine or butter, salt, yeast, eggs, and milk. Although the original version is available in plain and sweet flavor, nowadays roti buaya is also flavored with vanilla, strawberry, chocolate, and coffee. This sweet bread is in high demand after Ramadhan, in the month of Syawal, which is known as the celebration month for the Muslims.
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.
Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, Tabasco, and mustard. The meat is combined with a raw egg yolk, capers, shallots, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century. This variation, steak tartare, was originally served with tartar sauce, and anything that was served with it was known as à la tartare, hence the name.
Liquor is a traditional English sauce that’s typically served with pie and mash. Although there are many variations, the sauce is usually made with a combination of chopped parsley leaves, chicken stock, butter, flour or cornflour, and (often) roasted and puréed garlic cloves. The butter is melted in a saucepan over medium heat, and cornflour (or plain flour) is added in order to form a paste. Chicken stock is gradually stirred in, the mixture is brought to a simmer, and garlic and parsley are stirred into the sauce. Once it becomes smooth and thick, it’s served with hot beef pies, mashed potatoes, and often jellied eels on the side. This complete meal is most popular in the East End of London. In the past, parsley liquor was made with the leftover stock after cooking the eels.
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.
Indian filter coffee is a preparation technique in which coffee is brewed with the use of an Indian coffee filter. This filter consists of two chambers—the upper one with a perforated bottom used to hold ground coffee and the bottom one in which brewed coffee is slowly dripped. This brewing technique results in a richly-flavored, full-bodied coffee that is usually mixed with milk and sweetened with sugar. It is traditionally served in a tumbler with an accompanying saucer (davara). Sometimes, the combination of coffee and warm milk is continuously poured from one vessel to another until it is aerated and becomes frothy. In India, coffee is mainly cultivated and associated with South India, namely Karnataka, Tamil Nadu, Andhra Pradesh, and Kerala. The tradition of growing coffee allegedly dates to the 16th century, and the drink was popularized through the 17th and 18th centuries. Apart from ground coffee, coffee blends used to make Indian coffee also often include chicory. This tradition probably stems from British or French influences in the region. Although most blends for Indian filter coffee use chicory, it is not always the case.
Pazarske mantije is a Serbian dish originating from Novi Pazar. This dish resembles the Bosnian burek in flavor, but the shape is quite different – it's shaped into small spheres that are arranged in a baking pan and baked together. The dough is first stretched, brushed with butter, then stuffed with ground beef, salt, pepper, onions, and a bit of oil. Once stuffed, the dough is shaped into small balls, arranged in a pan, then baked, traditionally in old furnaces which give them their unique flavor and aroma. Mantije are usually accompanied by yogurt that's poured over them and eaten while still hot.
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.
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.
Casarecce is a variety of Italian pasta with Sicilian origins. The long twists of casarecce appear to have rolled up on themselves, making it an ideal pasta for holding both robust, traditional sauces and the simple ones. It can also be used in a variety of casserole dishes, since there is a lesser chance of the pasta getting too dry. The name casarecce means homemade.
Pâté en croute is a traditional dish made with meat pâté that is gently wrapped in a pastry cover, then baked. The traditional French pâte is made from a mixture of pork and veal, although modern recipes also use other types of meat such as rabbit or chicken. The meat is cut into thin strips and marinated for hours in a flavorful mixture of wine, thyme, parsley, bay leaves, and shallots, before being ground into a pâte and chilled. The pâte is then shaped into a roll and covered in a layer of shortcrust pastry. When baked, the outer layer of the pastry turns golden brown and crusty, while the pâte remains moist and juicy on the inside. This specialty is usually associated with Baccarat, a commune located in the Lorraine region in northeastern France. A recipe for this French classic dates back to 1392 and can be found in Le Viander de Taillevent, one of the oldest and best-known collections of Medieval recipes. This popular dish is usually cut into smaller portions and served as an appetizer, but it can also be served as a main course with a green salad and a glass of French white wine on the side.
Black Forest cherry cake is a popular German dessert consisting of chocolate sponges that are coated in whipped cream and dotted with kirschwasser-infused cherries. Some varieties use the kirschwasser brandy to soak the chocolate layers or to lightly flavor the whipped cream. When assembled, the cake is lavishly decorated with whipped cream, chocolate shavings, and cherries. Among the numerous theories about its invention, it is still debated whether the cake was created by confectioner Josef Keller or pastry chef Erwin Hildenbrand. What is certain is that Schwarzwälder Kirschtorte originated in the Black Forest area and was in all likelihood modeled on the colors of the regional folk dresses. Since its first appearance in written form in 1934, it has become a well-known German dessert that is enjoyed throughout the country.
One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka. This classic Swedish creation combines eggs, cocoa (or chocolate), butter, sugar, and flour into a dense and luscious dessert. During baking, the cake should always remain moist in the center, while the outer layer is transformed into a thin, crunchy coating. Since the cake is incredibly dense, and typically heavy on the bitter chocolate or cocoa, it is usually dusted with a delicate layer of powdered sugar, and traditionally served with a dollop of ice cream or whipped cream on the side. It is one the most beloved Swedish desserts, typically enjoyed during fika, a traditional Swedish coffee break.
Crema Catalana is a popular Spanish dessert made by baking a custard consisting of milk, cornstarch, and eggs in an oven. After baking and cooling, the dessert is sprinkled with sugar and broiled or burnt with a torch to create a crispy, burnt caramel top layer. Sometimes, crema Catalana may be flavored with cinnamon, lemon, or orange zest. The dessert is also known as Crema de Sant Josep, since it is traditionally prepared on March 19, celebrating the saint. It is also the oldest European custard dessert, dating back to the 14th century. Crema Catalana has such a distinctive flavor that it is often used in the preparation of other desserts such as ice cream and torró, a nougat-like sweet.
Ficelle picarde or Picardy string is a traditional dish from the French region of Picardy, a simple and easy entrée that can be found on the menus of numerous restaurants across northern France. The dish consists of a savory pancake that is filled with ham, cheese, and mushrooms. The pancake is often topped with grated cheese, and it is sometimes baked in the oven. Although it is a representative of the Picardy region, it was actually invented in the city of Amiens in the 1950s, when it was served to notable locals attending the Hotoie Exhibition. Amiens' leading chefs had to invent new, imaginative dishes for the event, and as a result, a chef named Marcel Lefévre created the ficelle picarde.
Inasal na manok is a unique Filipino grilled chicken dish which originated in Bacolod and became the signature dish of the entire Visayas region. It employs various chicken cuts marinated in a mixture of vinegar and numerous spices such as lemongrass, garlic, and ginger. During grilling, the meat is brushed with the annatto-infused oil which provides the chicken with an appetizing golden color and a unique peppery flavor. The dish is usually served alongside annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod declared the dish an important cultural property.
One of Poland's favorite fast foods is this unique open-faced sandwich. The scrumptious Polish zapiekanka is made with a plain white baguette cut lengthwise, topped with a variety of tasty ingredients and a generous heaping of grated semi-hard cheese, and grilled under a broiler. Hailing back to the 1970s, this snack originated at a time when even the most basic of ingredients were hard to come by in communist Poland, and people had to think of how to make the best use of whatever they had available. The original zapiekanka was made with sautéed mushrooms and cheese, but with time, a variety of other ingredients such as meat, bacon, sausages, or even feta cheese, olives, and pineapple started to become customary toppings for these crusty warm sandwiches. They are always served sizzling hot, most often with a drizzle of tomato ketchup on top. Though available across the country, zapiekanka remains the most popular snack at the fast food stands of Krakow, especially in the wee weekend hours after a long night of overindulgence.
Pörkölt is Hungary's national stew, its name derived from the word pörkölni, meaning to roast or singe. The stew is made from meat such as beef, lamb, pork, or chicken, simmered in a red sauce with lots of onions, garlic, and paprika powder. It is traditionally served with dumplings, boiled potatoes, or pasta, and it is recommended to pair it with a Hungarian fruit brandy. Pörkölt's history is closely linked to the traditional Hungarian goulash, as both dishes were originally prepared as peasant meals that made hefty use of powdered paprika. Today, there are many varieties of pörkölt, with the names accordingly matching the key ingredient used in the dish, such as pacalpörkölt (tripe), marhapölkört (beef), and borjupörkölt (veal). In the Czech Republic, pörkölt is traditionally made with pork, dark bread, caraway seeds, and dark beer.
Bangus is the national fish of Philippines, called milkfish in English. It is an adaptable, tough, and sturdy fish that can survive in confined spaces, so it is regularly bred on fish farms, which is the reason why it is widely available all over the Philippines. The flavor of milkfish is distinctive and mild, best paired with complementary ingredients. Bangus is usually cooked in soups, fried, grilled, barbecued, stuffed or stewed in various spices, ginger and vinegar, but the varieties of bangus-based dishes are numerous. There is bangus nilagpang with broiled milkfish, tomatoes and onions, rellenong bangus with fried and stuffed milkfish, cooked bangus in coconut milk, marinated bangus strips in pasta... and the list goes on. Regardless of the preparation method and the additional ingredients used in dishes, bangus is a unique Filipino delicacy that shouldn't be missed.
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.
Fischbrötchen is a commonly consumed sandwich in Northern Germany, made with fish and a variety of other ingredients such as pickles, remoulade, onions, lettuce, or horseradish. The ingredients are typically placed in round or elongated bread buns, while the type of fish used in the sandwich is variable – herring, sprat, salmon, and mackerel are among the most common fish used in the preparation of this sandwich, which is commonly served at fast-food stands in the region.
Spaghetti Bordelaise is an American dish originating from New Orleans. Basically, the dish is Italian spaghetti aglio e olio with the addition of butter and the removal of browned garlic. The French Creoles also add white pepper instead of black pepper, giving the dish a nice French twist. In order to prepare it, garlic is sautéed over olive oil and butter, and as it begins to take on a golden color, it's removed from the pan. White pepper and parsley are then added to the pan, and the sauce is tossed with cooked and drained spaghetti with a bit of the cooking water until everything is well coated. It's recommended to pair the dish with Pinot Grigio or Chardonnay. Spaghetti Bordelaise also make for a great side dish to oysters Mosca, which is also the most famous version of the dish served at Mosca's restaurant, just like this one.