Travel Global, Eat Local.

Kır pidesi is a type of savory pie with many fillings, namely ground meat, potato, spinach, and cheese. It's a closed, canoe-shaped pie that is very popular as it's affordable and can be eaten on the go. The dough is similar to bread dough, and the fillings are enriched with ingredients like onions, paprika, red chili flakes, parsley, tomato paste, and peppers, depending on the filling. Kır pidesi is baked in a regular oven and brushed with butter once baked. It is typically served with ayran.

Hamsi tava is a traditional Turkish dish of battered and fried fish featuring anchovies (hamsi), a staple in the Black Sea region. Fresh anchovies are cleaned, deboned, and lightly salted before being dredged in flour to create a thin, crispy coating. They are arranged in a circular pattern in a frying pan and shallow-fried in oil until golden brown and crispy, with both sides cooked evenly. Served hot with lemon wedges, fresh greens, onion salad, or yogurt sauce, hamsi tava is known for its crispy texture and rich, slightly salty flavor. This dish, a highlight of Turkish coastal cuisine, reflects the simplicity and freshness of the Black Sea region’s culinary traditions, where anchovies hold cultural and dietary importance.

Böhmische knödel, or Bohemian dumplings, are yeast-based dumplings made from a dough of flour, yeast, water or milk, eggs, and a touch of sugar and salt. Unlike typical round dumplings, they are shaped into a log and steamed, resulting in an incredibly fluffy and soft texture that absorbs sauces perfectly. Traditionally served with dishes like goulash, roast pork with sauerkraut, or goose with red cabbage, these dumplings are a staple in Central European cuisine. Optionally, small bread cubes can be incorporated into the dough for added texture. After steaming, it's customary to slice them using a string rather than a knife to achieve cleaner cuts. 

The lowland paca (lat. Cuniculus paca) is a nocturnal rodent native to Central and South America. The lowland paca is a large rodent, with adults typically weighing between 6 to 12 kilograms (13 to 26 pounds), although they can become larger. Physically, pacas are distinct for their robust bodies, short limbs, and spotted coat, which helps them blend into the forest floor. They have cheek pouches like squirrels, which they use to carry food. Their diet in the wild consists primarily of fruits and vegetation, though they are also known to eat small invertebrates. The lowland paca lives in a variety of habitats, including rainforests, deciduous forests, and sometimes even in cultivated fields, as long as there is cover and a water source nearby. They are good swimmers and are often found near water bodies. Pacas dig burrows and are mostly solitary animals, coming out at night to feed. Lowland paca is also a traditional source of protein for people living in those regions. Its meat is considered a delicacy in various local cuisines and is featured in traditional dishes. It is often compared to pork in texture and taste, with a slightly gamey flavor. The meat can be prepared in numerous ways, including roasting, stewing, and smoking. The habitat loss and hunting for their meat are potential threats to their population in some areas. Conservation efforts and hunting regulations are important to maintain their populations in the wild.  

Mocha coffee from Yemen, often referred to as Yemeni mocha, is a unique, highly prized coffee variety named after the port city of Mocha (or Al Mokha) along Yemen’s Red Sea coast. This city historically served as a major coffee trading center in the 15th century, especially famous for its beans' distinct chocolatey flavor profile. Yemeni mocha coffee beans are grown in the mountainous regions of Yemen, where the arid climate and high altitudes produce a dense, complex coffee bean with natural chocolate, fruity, and wine-like notes. Unlike the modern caffè mocha (a blend of espresso, steamed milk, and chocolate or chocolate syrup), Yemeni mocha coffee is a single-origin coffee known for its rich, earthy taste with hints of cocoa. The coffee is often sun-dried using traditional methods, which enhances its depth of flavor. Today, Yemeni mocha coffee remains one of the world’s most sought-after and rare varieties due to its unique growing conditions and ancient cultivation practices.  

Leccino olives are a prominent variety of olives primarily grown in Italy, particularly in the Tuscany region, though they are also cultivated in other parts of the Mediterranean and in regions with similar climates around the world. They are highly esteemed for their versatility and the quality of the olive oil they produce. Leccino olives are medium-sized with an elongated, slightly asymmetrical shape. When they mature, the olives transition from green to a dark purple or black color. The olive oil derived from Leccino olives is celebrated for its mild, balanced flavor. It typically features a fruity aroma with subtle notes of herbs, almonds, and sometimes a hint of green apple. The oil is well-balanced with a mild bitterness and a gentle peppery finish, making it versatile for various culinary uses, from salad dressings to cooking and baking. The Leccino olive tree is known for its hardiness and adaptability. It thrives in the Mediterranean climate but can also adapt to a range of other environments. The trees are relatively resistant to cold temperatures, pests, and diseases, contributing to their popularity among olive growers. They are also known for their high productivity and reliable yield.  

Harak osbao is a traditional lentil stew, particularly popular in the region of Damascus. It is made with lentils, pasta, tamarind, and pomegranate molasses, often flavored with garlic, onions, bay leaves, and cilantro. The dish's name translates to "he burned his finger," likely due to the irresistible temptation to eat it while it's still hot. Harak osbao is typically garnished with fried pita bread, caramelized onions, and sometimes pomegranate seeds, adding layers of texture and flavor to this comforting meal.

Kabab be al-karaz is a traditional and beloved Syrian dish of lamb kebab and cherries, especially popular in the city of Aleppo. It is made from minced meat mixed with onions and sour cherries (St. Lucie cherries traditionally), cooked with sugar and either ghee or butter until tender. The meat is shaped into balls or patties and then fried until browned. Cherry sauce is added to the kebab, and the mixture is cooked together until the flavors meld. The dish is garnished with toasted pine nuts and parsley and served with Syrian bread or rice, offering a unique taste that combines sour and sweet flavors. The dish is also popular in neighboring countries, like Armenia, Izrael, Palestine, Lebanon, Jordan, and parts of Türkiye.

Dátiles envueltos en tocino translates to "bacon-wrapped dates" in English. This dish involves wrapping dates in bacon and then baking or frying them until the bacon is crispy. The combination of the sweet, chewy dates and the salty, crispy bacon creates a delicious contrast of flavors and textures. Bacon-wrapped dates are often served as an appetizer or a snack at parties and gatherings, and are one of the Spanish tapas staples. Sometimes, the dates are stuffed with cheese, nuts, or other fillings before being wrapped in bacon, adding another layer of flavor.

Lesser galangal (lat. Alpinia officinarum) is a plant species in the ginger family, closely related to galangal and used widely across Asia for culinary and medicinal purposes. The plant is native to China, growing primarily in the southeastern part of the country. Lesser galangal is notable for its aromatic rhizomes, which are smaller and have a distinct taste compared to the more commonly known greater galangal (lat. Alpinia galanga). The rhizomes (root-like organs) of lesser galangal are used both as a spice and as an herbal remedy. In cooking, it adds a sharp, slightly sweet flavor and is a component in various Asian dishes, including soups, curries, and seafood. It's particularly prevalent in Indonesian, Thai, and Vietnamese cuisines. Medicinally, lesser galangal has been utilized in traditional Chinese and Ayurvedic medicine for its potential benefits, including anti-inflammatory, antimicrobial, and digestive properties. It has been used to treat a range of conditions, such as colds, nausea, indigestion, and pain relief.  

Bumbu Bali refers to a complex and flavorful spice mixture from Bali, that typically includes a wide range of ingredients, such as garlic, shallots, galangal, ginger, turmeric, lemongrass, chili peppers, coriander seeds, cumin seeds, and sometimes shrimp paste, among others. These components are finely ground into a paste and used as a marinade or sauce base for various traditional Balinese dishes. Bumbu Bali is celebrated for its depth of flavor, combining sweet, spicy, savory, and umami notes. It's used in a variety of dishes, from meats and seafood to vegetables.  

Peach palm fruit is the edible fruit of the peach palm tree (lat. Bactris gasipaes). This tropical palm is cultivated for both its fruit and its heart of palm, making it an important crop in various parts of Central and South America. The fruit itself is small, typically about the size of a large olive or small peach, and has a hard, thick skin ranging in color from yellow to orange to red when ripe. Nutritionally, peach palm fruit is rich in carbohydrates, dietary fiber, vitamins A and C, and contains some protein. Its flesh is dense and starchy, with a texture and taste that can be compared to a combination of pumpkin, potato, and chestnut. Because of its hard flesh, the fruit must be cooked before it can be eaten, usually boiled in salted water for an hour or more until it becomes soft. Once cooked, it can be consumed on its own, often with a dab of mayonnaise or lime juice, or used as an ingredient in various dishes.  

Côtes du Rhône-Villages is an appellation within the Côtes du Rhône region that designates wines from specific villages known for producing higher quality wines. This appellation is considered a step above the broader Côtes du Rhône AOC due to stricter regulations and superior terroir quality. Covering approximately 95 communes in the Southern Rhône Valley, the Côtes du Rhône-Villages appellation benefits from a Mediterranean climate with hot summers, mild winters, and the influence of the Mistral wind. The terroir varies significantly across the region, including a mix of soils such as clay-limestone, sandy, and stony soils, contributing to the diversity and complexity of the wines. The primary grape varieties used in red Côtes du Rhône-Villages wines are Grenache, which must make up at least 50% of the blend, Syrah, and Mourvèdre, with other permitted varieties including Carignan and Cinsault. White wines, though less common, are made from Grenache Blanc, Clairette, Marsanne, Roussanne, Viognier, and Bourboulenc, while rosé wines are typically made from the same red varieties with a focus on freshness and fruitiness. The yield limits for these wines are lower than those for basic Côtes du Rhône wines, ensuring higher concentration and quality, with a maximum yield of around 42 hectoliters per hectare. There are also higher minimum alcohol content requirements, usually around 12.5% for reds, ensuring that the wines have sufficient body and structure. Many producers practice sustainable, organic, or biodynamic farming to enhance the expression of the terroir. There are 22 villages that can append their names to the Côtes du Rhône-Villages appellation, reflecting a further distinction in quality. Some of these villages include Cairanne, Rasteau, Sablet, Séguret, and Valréas. These wines often represent the best of the appellation, with stricter production standards and distinctive characteristics unique to each village. Red Côtes du Rhône-Villages wines are robust and full-bodied, with flavors of dark fruits like blackberry and plum, complemented by notes of spices, herbs (garrigue), and earthy undertones. The wines often have firm tannins and good acidity, allowing them to age well. White wines are typically aromatic and fresh, with flavors of citrus, stone fruits, and floral notes, sometimes with a mineral edge. Rosé wines are fresh and fruity, offering flavors of red berries and citrus, making them perfect for warm weather and lighter dishes. Winemaking techniques in the Côtes du Rhône-Villages appellation emphasize traditional methods, with fermentation typically taking place in stainless steel or concrete tanks to preserve fresh fruit flavors. Some producers use oak barrels for aging, particularly for reds, to add complexity and depth. The aging period can vary, but many producers opt for 6 to 12 months or more. Côtes du Rhône-Villages wines are versatile and pair well with a variety of foods. Red wines complement dishes such as grilled meats, stews, and rich casseroles, as well as game and aged cheeses. White wines are excellent with seafood, poultry, and creamy pasta dishes, as well as fresh salads and light appetizers. Rosé wines are perfect for light appetizers, salads, and summer fare, and also pair well with Mediterranean dishes and grilled vegetables. Côtes du Rhône-Villages represents a higher quality tier within the Côtes du Rhône appellation, offering wines with greater complexity, structure, and aging potential. The appellation highlights the unique terroirs and winemaking traditions of specific villages, providing wine enthusiasts with excellent quality and value. Whether labeled with the village name or not, these wines reflect the rich heritage and diverse flavors of the Rhône Valley.

Corpinnat is a collective brand with a protected deonimination of origin (Denominación de Origen Protegida) representing a group of high-quality sparkling wine producers from the Penedès region in Catalonia, Spain. Established in 2018, Corpinnat was created by a group of wineries that decided to distinguish themselves from the traditional Cava DO (Denominación de Origen) by focusing on stringent quality standards, sustainable practices, and a strong emphasis on terroir. All Corpinnat wines are produced in the Penedès region, known for its ideal conditions for growing high-quality grapes. The producers use primarily indigenous grape varieties such as Macabeu, Xarel·lo, Parellada, Subirat Parent, Grenache, Monastrell, Sumoll, and Rosé Xarel·lo, along with others like Chardonnay and Pinot Noir, which are well-suited to the region's climate and soil. The vineyards are cultivated using organic farming methods, promoting biodiversity and environmental sustainability, and minimizing or eliminating the use of synthetic chemicals. Grapes are harvested by hand to ensure that only the best quality fruit is selected for production. Corpinnat wines are made using the traditional method (méthode traditionnelle), involving a second fermentation in the bottle, which is crucial for developing the fine bubbles and complex flavors characteristic of high-quality sparkling wines. All Corpinnat sparkling wines must be aged on their lees for a minimum of 18 months, although many producers exceed this requirement, offering wines with extended aging periods for greater complexity and depth. Each bottle of Corpinnat wine is subject to rigorous quality controls to ensure it meets the high standards set by the collective brand. The name "Corpinnat" itself is a blend of the Catalan words "cor" (heart) and "pinnat" (Penedès), symbolizing the heart of the Penedès region. Some of the founding members and well-known producers within the Corpinnat collective include Gramona, Recaredo, Llopart, Nadal, Sabaté i Coca, and Torelló. Corpinnat was established to differentiate these wines from those produced under the broader Cava DO, which includes a wide range of quality levels. By creating Corpinnat, these producers aim to highlight their commitment to quality, terroir, and sustainable practices.

Hereford cattle are a breed of beef cattle that originated in Herefordshire, England, in the 18th century. They are known for their hardiness, efficiency, and adaptability to various climates and environments, making them a popular breed worldwide. Hereford cattle are characterized by their distinctive red bodies and white faces, along with white markings on their underbellies, legs, and tails. They can be found in both horned and polled (naturally without horns) varieties. The breed is renowned for its docile temperament, which makes it easier to handle and manage. Hereford cattle are also appreciated for their fertility and longevity, contributing to their popularity among cattle breeders and farmers. In terms of meat production, Herefords are valued for their high-quality beef, which is well-marbled, flavorful, and tender. This breed has contributed significantly to the beef industry globally and has been exported to many countries, adapting well to different geographical regions and becoming integral to various crossbreeding programs to improve local cattle stocks.  

Southern sweet tea is a classic Southern United States beverage known for its sweet and refreshing flavor. It’s made by brewing black tea, typically using tea bags like orange pekoe and sweetening it with sugar while the tea is still hot to ensure the sugar dissolves completely. Once sweetened, the tea is cooled, diluted to taste, and served chilled over ice, often garnished with lemon slices, mint, or fruit like peaches. Known for its rich flavor and significant sweetness, Southern sweet tea is a symbol of hospitality and a staple of Southern culture.

Kurobuta pork, often called the "Wagyu of pork," is a premium variety of pork known for its exceptional quality, rich flavor, and tender texture. This pork comes from the Berkshire pig, a heritage breed originally from Berkshire County in England, highly regarded for its superior meat quality. Kurobuta, meaning "black pig" in Japanese, reflects the breed's esteemed status in Japan, where it is raised under strict standards. The standout feature of Kurobuta pork is its marbling, similar to that found in high-quality Wagyu beef. This marbling contributes to the meat's moistness, richness, and depth of flavor, making it a delicacy in both Western and Eastern cuisines. Its versatility is another highlight, as it can be expertly roasted, grilled, or fried, lending itself to a wide range of culinary applications. As a premium product, Kurobuta pork commands a higher price compared to regular pork, favored by chefs and food connoisseurs who seek the best in meat quality. It has garnered global recognition for its exceptional characteristics, with a particularly strong following in Japan. Kurobuta pork represents the pinnacle of pork quality and is a prized ingredient for those who appreciate the finest meats. While there are many Kurobuta pork brands from various regions in Japan, such as Sainokuni Kurobuta from Saitama Prefecture, Tonkuro from Gunma Prefecture, and Okayama Kurobuta from Okayama Prefecture, Kagoshima Kurobuta holds a special status. Historically, its market value was equated to that of beef (ranked as B) in the meat market, reflecting its high quality and esteemed position. This highlights Kagoshima Kurobuta's unique standing in the realm of premium pork products. This specific term — Kagoshima Kurobata — was officially trademarked in 1999 to denote its distinct origin and quality.

Dangshen (lat. Codonopsis pilosula) is a type of plant used in traditional Chinese medicine. It's commonly used as a milder substitute for ginseng in herbal formulas. Dangshen is believed to have various health benefits, including boosting energy, strengthening the immune system, and improving appetite and digestion. It's also used for treating chronic illnesses, particularly those affecting the lungs and spleen. The roots of the plant are the main part used for medicinal purposes. As with any herbal supplement, it's important to consult with a healthcare professional before using dangshen, especially for individuals with specific health conditions or those taking other medications.

Wonton wrappers are thin sheets of dough used to make wontons, a type of Chinese dumpling. These wrappers encase various fillings, most commonly a mixture of minced meat (like pork or shrimp) and seasonings. The dough is made with all-purpose flour, eggs, salt, and water, mixed and kneaded until smooth, then rolled out very thin. It's cut into squares or circles, depending on preference and specific use. While they're primarily used for making wontons, creative cooks often use them for other dishes as well, such as ravioli, samosas, or other small pastries and dumplings.

Pesto di prezzemolo is an Italian parsley-based pesto, offering a fresh and aromatic alternative to the traditional pesto Genovese. Made with parsley as the star ingredient, it provides a bright and slightly peppery flavor, complemented by garlic, pine nuts (or almonds/walnuts), Parmesan or Pecorino cheese, lemon juice, and olive oil. The ingredients are blended or pounded into a smooth, creamy sauce with a rich, nutty, and slightly salty taste. Lighter and less sweet than basil pesto, pesto di prezzemolo is versatile and can be used to toss with pasta, as a sauce for grilled fish, chicken, or steak, spread on bread or bruschetta, or as a topping for vegetables. This vibrant and flavorful sauce highlights parsley’s fresh taste, making it a cherished variation in Italian cuisine.

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.

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.

Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.

These thin pancakes are made with wheat flour, and have origins in the French region of Brittany. Although they are a French staple and a national dish, crêpes are so popular that they have spread worldwide since the turn of the 20th century, when white wheat flour became affordable. These delectable treats are made with flour, eggs, milk, and butter whipped into a thin batter, which is then poured in a crêpe pan and fried. The tradition is to flip them in the air as they cook, and they say that if you catch it in the pan, your family will be well-off for the rest of the year. The word crêpe is derived from the Latin root crispa, meaning curdled. Crêpes are one of the best-known French desserts, and they are commonly filled with various sweet fillings such as jam, chocolate, berries, or whipped cream. They can also be stuffed with savory ingredients such as ham, sausages, cheese, spinach, eggs, or mushrooms. Eaten hot or cold and found in crêperies throughout France and beyond, these delicious pancakes are a true worldwide hit.

Sajji is a popular Pakistani dish originating from the province of Balochistan. It consists of marinated, skewered, and roasted lamb or chicken. The meat is typically marinated in salt, although it can also be combined with green papaya paste or stuffed with potatoes and rice. Traditionally, whole chickens are roasted over an open fire so that the burning wood imparts a smoky flavor to the meat. When properly prepared, the meat should be crisp on the outside, yet juicy and tender on the inside, and consumers often squeeze lemon juice over the meat before eating. It is recommended to serve sajji with rice, naan bread, and raita dip.

Kafi Luz or Kafi Fertig is a Swiss coffee that is usually made with Träsch—fruit brandy produced from pear and apple pomace that is mainly enjoyed in Central Switzerland. The recipe includes a splash of fruit brandy (schnaps), sugar, boiling water, and instant coffee. The drink should be pale and transparent, and it is typically served in a tall stemmed glass. This coffee was invented sometime in the 18th century when drinking schnaps was a common practice in Switzerland, especially in rural areas where each day would begin with a shot of brandy. When the authorities tried to regulate excessive drinking and eventually banned distillation and consumption of alcohol, the people thought of a way how to disguise it by mixing it with coffee. Kafi Luz known under various names, and it comes in many variations that may include different proportions of ingredients and other types of brandy. 

Moules-frites is a traditional comfort food item consisting of mussels paired with Belgian fries on the side. The dish is commonly found in Belgium, the Netherlands, and northern France. The condiment of choice accompanying the dish is mayonnaise, providing an additional note of richness. Mussels are a Belgian staple - cheap and abundant, they were originally considered a poor man's meal, and have been paired with fried potatoes for a long time at the country's famous friteries (fry shops). It is believed that the dish is originally from Belgium, because Belgians were the first to pair the mussels with fries, commonly eaten throughout the country in wintertime, when no fish was available. Today, the dish is found in most restaurants where it is often shared amongst groups of consumers.

Areeka is a traditional dessert that is prepared with a combination of mashed dates and crumbled bread such as khubz, while the additions usually include cream, condensed milk, honey, and spices. This filling dessert can be enjoyed for breakfast or as a light snack, and it is typically drizzled with honey and garnished with slivered almonds. Interestingly, some variations are topped with grated cheese.

This specialty originates from the Croatian island of Krk. It consists of a local pasta variety known as šurlice, combined with onions, garlic, scampi, tomato juice, white wine, and stock. The pasta is sometimes sautéed in butter before being combined with other ingredients. Before serving, it is recommended to top the dish with grated cheese.

The lowland paca (lat. Cuniculus paca) is a nocturnal rodent native to Central and South America. The lowland paca is a large rodent, with adults typically weighing between 6 to 12 kilograms (13 to 26 pounds), although they can become larger. Physically, pacas are distinct for their robust bodies, short limbs, and spotted coat, which helps them blend into the forest floor. They have cheek pouches like squirrels, which they use to carry food. Their diet in the wild consists primarily of fruits and vegetation, though they are also known to eat small invertebrates. The lowland paca lives in a variety of habitats, including rainforests, deciduous forests, and sometimes even in cultivated fields, as long as there is cover and a water source nearby. They are good swimmers and are often found near water bodies. Pacas dig burrows and are mostly solitary animals, coming out at night to feed. Lowland paca is also a traditional source of protein for people living in those regions. Its meat is considered a delicacy in various local cuisines and is featured in traditional dishes. It is often compared to pork in texture and taste, with a slightly gamey flavor. The meat can be prepared in numerous ways, including roasting, stewing, and smoking. The habitat loss and hunting for their meat are potential threats to their population in some areas. Conservation efforts and hunting regulations are important to maintain their populations in the wild.  

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often disputed, the name ajvar is said to stem from the Turkish word havyar, meaning caviar. In the past, Serbia was especially known for its production of caviar from farmed Black Sea beluga (sturgeon), and was one of the major world exporters. Later on, after facing a fall in production of real caviar, the Serbians instead supposedly started offering the so-called "red ajvar" or vegetable caviar—hence the name. Ajvar is made with red bull horn pepper, hot pepper, eggplant, and garlic; all in variable amounts, depending on personal taste. Before being mashed together into a chunky paste, the vegetables are typically roasted over a wood fire which imparts a pleasing smokiness to this sweet but tangy relish, making it the perfect accompaniment to grilled meats.

This simple dish is one of the most common preparations of salt cod in Portugal. It consists of baked or boiled potatoes that are partially crushed and then salted before they are topped with previously soaked cod that has been grilled or baked separately. The dish is then served doused in olive oil, and it is usually topped with sautéed onions or garlic, red peppers, black olives, or fresh parsley. The origin of the dish is typically associated with the Beira region, but nowadays it is commonly enjoyed throughout the country.

Old Bay Seasoning is a trademarked American seasoning mix originating from Baltimore, Maryland. The mix includes paprika, celery salt, crushed red pepper flakes, and black pepper, among other spices which are believed to include bay leaves, dry mustard, nutmeg, ginger, cloves, mace, cardamom, and allspice. The seasoning was originally sold in distinctive yellow cans by McCormick & Company, but today it's usually sold in plastic containers. The spice mix is primarily used to season seafood such as shrimp and crab, but it can also be used in clam chowders, oyster stews, or as a topping for eggs, french fries, corn on the cob, popcorn, fried chicken, and salads. In the Chesapeake Bay region, the seasoning is used as an ingredient in Bloody Marys. Interestingly, Old Bay Seasoning is named after a passenger ship that went from Chesapeake Bay to Norfolk in the early 1900s, and it was called the Old Bay Line.

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding. Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. Just make sure not to eat with your left hand, as this is considered extremely disrespectful in many parts of Africa, because the left hand is used for toilet-related actions. This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa.

Roti bom is a traditional variety of roti flatbread originating from Malaysia. It’s usually made with a combination of flour, eggs, salt, sugar, margarine, and condensed milk. This sweet and savory flatbread is much smaller and thicker than its cousin roti canai. Due to the fact that margarine and sugar are layered into the dough, the flavors will be sweet and salty. This folded, round, layered roti is cooked in a pan on high heat with a bit of oil until both sides are golden brown. 

Also known as the Porcino di Borgotaro, this variety of mushroom grows in the coniferous Apennine forests of Emilia Romagna and Tuscany. They can be found in larger numbers around the provinces of Borgo Val di Taro, Parma, Pontermoli, Massa, and Carrara. Fungo di Borgotaro has been cultivated since the early 1700s and today there are four recognized types. Boletus Aestivalis, locally called Rosso (red) or Fungo del Caldo (hot weather mushroom), can be found in chestnut groves between May and September. Boletus Pinicola, called Moro (dark), is found either during summer in chestnut groves or during fall in beech and silver fir woods. Boletus Aureus, also called Magnan, grows in chestnut and oak woods from July to September. And lastly, Boletus Edulis, called Fungo del Freddo (cold weather mushroom) can be found growing in beech, silver fir, and chestnut woods, from September until the first winter snow. Being such a versatile food, Porcino di Borgotaro can be served as an appetizer, raw and thinly sliced, sautéed, grilled or prepared in various pasta, tortellini and gnocchi sauces.  

Carefully crafted with the same diligent care since the Roman times, Prosciutto di Parma is a true masterwork of time and tradition, and a gold standard of Italian prosciutto. The pigs of the Large White, Landrace and Duroc breed used in the production of this ham must also meet high quality standards, be bred in one of 10 northern and central Italian regions and fed a diet of grains, cereals and whey of Parmigiano Reggiano cheese, which contributes to the complex taste of the meat. Apart from the characteristic microclimate of the Parma region, which is ideal for the drying of prosciutto, a vital part of the curing process is salting. The expert Maestro Salatore (salt master) measures the minimum amount of sea salt required to preserve the meat. This respects the tradition of 'Cultura del Dolce' (the Culture of the Sweet), with the signature taste of Prosciutto perfectly balancing between salty and sweet. Parma ham spends three months hanging during the riposo or resting phase. To stop it from drying too quickly, around 7 months after the salting process the ham is smeared with sugna, a mixture of rice flour, salt, and pork fat. By strict regulations, Prosciutto di Parma must be matured for at least one year before it is given the Ducal Crown firebrand, and some are even cured for up to 3 years. The meat gradually becomes darker and harder, attaining its unique full-bodied flavor. For maximum enjoyment, Parma ham is sliced thin and served as an appetizer with focaccia or a warm piadina, some cheese and porcini mushrooms preserved in oil or wrapped around grissini and paired with a local sparkling wine like Lambrusco or Malvasia.

Martabak is a roti-like stuffed and fried pancake which is often served as a popular street food item in countries such as Saudi Arabia, Yemen, Indonesia, and Malaysia. Although the fillings may vary, some of the most popular ones include ground meat, eggs, garlic, onions, peppers, curry, and ghee. Fresh herbs such as coriander and mint are often used for additional flavoring. The flatbread dough is supposed to be extremely thin and requires a lot of expertise. Another name for the dish is mutabbaq, an Arabic word meaning folded, referring to the way in which the stretchy dough is folded around the filling during cooking. The end product is usually shaped like a rectangle, right after it develops a golden brown color on both sides. It is believed that martabak was invented in Yemen and Saudi Arabia around the same time, and as both countries have a large Indian population, it soon spread to other regions of the Arabic world, India, and Persia. Today, when martabak is not served fresh from street stalls, it can be found in numerous stores in its finished form, while sweet varieties called martabak manis are especially popular - filled with chocolate, peanuts, and sugar.

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.

Isaw is a popular Filipino street food dish consisting of marinated, boiled, and grilled chicken and pork intestines which are usually coiled and skewered on a stick. Although similar, pork isaw is typically slightly larger and chewier than the chicken version. The marinade is usually prepared with soy sauce, oil, ketchup, garlic, and seasonings. Thoroughly cleaning and boiling the intestines before they are placed on a grill is an essential part of the preparation process because it eliminates all food-born pathogens. The dish is usually dipped in a vinegar-based sauce that is made with chili peppers and onions (sawsawan). Because it is one of the cheapest Filipino street food meals, the dish is extremely popular, and there are even street stalls called isawan, devoted entirely to the preparation of this specialty. Isaw is usually enjoyed as an afternoon snack, and apart from its popularity on the streets, due to its low price, it is also a staple food for numerous university students.