Travel Global, Eat Local.

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.  

Zhī ma jiàng is the Chinese term for sesame paste, which is an ingredient that plays a central role in many Chinese dishes. This sesame paste is particularly popular in both Northern and Sichuan cuisines. It is typically made from toasted, unhulled sesame seeds, giving it a darker color and a more robust, nuttier flavor compared to tahini (a Middle Eastern sesame paste made from hulled sesame seeds). In Chinese cuisine, zhī ma jiàng is used in various dishes. It is mixed with noodles, used as a dip for hot pot dishes, or incorporated into sauces and dressings to add richness and depth. 

Mogolla is a popular Colombian bread made from wheat flour, whole wheat flour, or cornmeal flour, characterized by its small size and a slightly sweet flavor. One of the most popular varieties is called mogolla chicharrona, where the bread is stuffed with tiny pieces of crispy pork belly. It is recommended to serve mogolla with a hot cup of coffee on the side.

Sinigang na manok is a variation of the traditional Filipino sinigang, featuring chicken as the main protein instead of the more common pork, shrimp, or fish. This dish is known for its tangy and savory broth, typically made sour using tamarind (sampalok), though other souring agents like green mangoes, calamansi, or vinegar can also be used. The chicken is cooked with a variety of vegetables, such as kangkong (water spinach), sitaw (string beans), labanos (radish), talong (eggplant), and sometimes gabi (taro root) to thicken the broth. The preparation involves sautéing onions, garlic, and tomatoes, adding the chicken to cook until lightly browned, and then simmering the mixture in water with the souring agent until the chicken is tender. Vegetables are added in stages, and the dish is seasoned with fish sauce and salt. Typically served with steamed white rice, sinigang na manok offers a comforting, flavorful meal with a balance of tender chicken, tangy broth, and fresh vegetables.

Dhuska is a traditional dish from the Indian states of Jharkhand and Bihar. It is a popular snack or breakfast item made from a batter of rice and chana dal (split chickpeas). The batter is seasoned with spices and then deep-fried to make crispy, golden-brown pancakes or fritters. The fritters puff up slightly when fried, giving them a light and airy texture. Dhuska is often served with a side of aloo chana (potato and chickpea curry) or with ghugni, a spicy yellow pea curry. It can also be enjoyed with pickles or chutney.

Cookies 'n cream ice cream is a beloved frozen dessert made by blending vanilla-flavored ice cream with crushed or chopped chocolate sandwich cookies, typically Oreos. Its creamy texture and the bittersweet crunch of the cookies create a balanced and indulgent flavor. First created in the late 1970s or early 1980s, with origins claimed by Dairy Queen, Blue Bell Creameries, and South Dakota State University, it quickly became one of the most popular ice cream flavors. Widely available from major ice cream brands, it can be enjoyed on its own or enhanced with toppings like hot fudge, whipped cream, or extra cookie crumbles. It pairs well with brownies, pies, or as a filling in ice cream sandwiches. Combining the simplicity of vanilla ice cream with the nostalgic appeal of chocolate cookies, cookies 'n cream remains a timeless favorite for all ages.

Mole de caderas is a traditional Mexican dish from the Mixteca region, particularly in Puebla and Oaxaca. It is a seasonal delicacy prepared in the autumn during "La Matanza," an annual goat harvest that begins in late October. Deeply rooted in indigenous culinary traditions, the dish features goat hip and spine bones, which are heavily salted and sun-dried to preserve and intensify their flavor. These bones are simmered to create a rich broth, enhanced with guajillo and costeño chiles for spiciness, tomatoes and tomatillos for acidity, and aromatic herbs like cilantro and epazote. Green beans add texture, while guaje seeds impart a slightly bitter flavor. The result is a robust, spicy, and savory stew with complex flavors, often served with tortillas and sometimes rice. Mole de caderas holds significant cultural importance, celebrated during communal festivals that include music, dance, and rituals, reflecting regional agricultural and culinary heritage. It symbolizes the blend of indigenous cooking methods and local ingredients, embodying the rich traditions passed down through generations in the Mixteca region.

Capocollo, also known as coppa or capicola, is a cut of pork taken from the upper part of the pig's neck and shoulder. Prized for its tender texture and rich flavor, it features a balance of lean meat and marbled fat that renders during cooking, ensuring the meat remains juicy and flavorful. Fresh capocollo is incredibly versatile in the kitchen. It is often roasted whole and seasoned with herbs, garlic, and olive oil, creating a moist and aromatic centerpiece. It can also be braised in wine, broth, or tomato-based sauces, allowing the marbled fat to melt and enrich the dish. Grilled capocollo steaks are another popular preparation, with the fat rendering beautifully to enhance the meat's flavor. Thin slices of capocollo are also used to wrap stuffing or roulades, combining its savory richness with other ingredients. This cut is celebrated for its hearty and comforting qualities, embodying the rustic elegance of Italian cuisine. Whether roasted, grilled, or braised, fresh capocollo highlights pork's natural flavors and textures, making it a favorite in traditional and modern dishes.

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.

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.

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.

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). 

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.

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.

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.

Sailor sandwich is made with a combination of hot pastrami, melted Swiss cheese, mustard, and grilled knockwurst on rye bread. The sandwich was invented in Richmond, Virginia, at the New York Deli, which was established in 1929. Although it is still unclear who had named the sandwich, it was invented to satisfy the appetites of Navy seamen who would frequent the deli and order this yet-unnamed sandwich. Today, sailor sandwich is a city staple, but it is still relatively unknown outside of Richmond.

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.

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). 

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.

Chuchvara is a traditional dumpling originating from Uzbekistan. There are many types of these dumplings, but the stuffing usually consists of finely chopped meat and pork is never used. Some people compare these dumplings with Russian ravioli and dumplings, but there are a few basic differences – chuchvara is smaller, it's boiled in broth with vegetables and fried meat, and the dough is never rolled out separately for each dumpling – a large piece of dough is rolled instead, and it's then cut into smaller squares that are subsequently stuffed with different ingredients. For the classic version, the dough is made from flour, eggs, salt, and water, the stuffing is made with lamb or beef, onions, and seasonings, and the broth contains onions, carrots, tomatoes, and a piece of meat on the bone. There are also kovurma chuchvara (fried chuchvara) and osh kuktli chuchvara (made with finely chopped greens, hard-boiled eggs, onions, and tail fat).

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.

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.

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

Known for its rather pungent smell, kæst skata is an Icelandic winter specialty consisting of fermented skate. Skate fish is typically buried in sand and left to ferment for 6 months - a process which gives the fish its recognizable smell of ammonia. The fish is occasionally salted, which significantly diminishes its strong smell. In Iceland, this fish specialty has long been an indispensable part of the holiday table for Þorláksmessa (Mass of St. Thorlák, celebrated on December 23), although its popularity has been on the decline in recent years. Kæst skata is mostly consumed in the West Fjords area, and it is typically accompanied by boiled potatoes and turnips, lamb fat, and buttered slices of rye bread, as well as some brennivín schnapps (traditional Icelandic beverage) and cold beer on the side. As for the flavor of the dish, opinions are divided between those who truly appreciate its flavor and regard the dish as a delicacy and those who are entirely repelled by its smell, so much that they won't even try it.

Glühwein is a type of mulled wine enjoyed in Germany, Austria, and Switzerland. It is a staple at Christmas markets and is often enjoyed as an après-ski drink. This German version is a classic, combining red wine, citrus zest, and spices such as anise, cinnamon, and cloves. It is usually sweetened to taste. The ingredients are mixed and heated and should never be boiled. Variations sometimes use white instead of red wine, and some versions come with a liquor shot (mit Schuss). First bottled versions of German mulled wine appeared in Augsburg in the 1950s, and often these pre-sweetened and pre-spiced versions are reheated and served at Glühwein stands. One of the most interesting variations of the drink is called Feuerzangenbowle. It is made with a rum-soaked sugarloaf that is suspended over mulled wine and set on fire. The sugar then melts and slowly drips into the wine. 

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam. When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America. Although the first-known mention of goutie dates back to the Song Dynasty, today they are a popular street food, often eaten as a snack or an appetizer, typically accompanied by a dipping sauce.

A traditional dish of the Cantonese cuisine, crispy fried chicken consists of chicken that is first steamed and dried, then deep-fried in a special way so that the skin remains extremely crunchy, and the meat underneath gets tender. The chicken is steamed with spices such as cinnamon, Sichuan pepper, ginger, anise, and nutmeg. Later, it usually gets drizzled over with a combination of sugar and vinegar, helping the skin achieve its typical crispiness in the process. According to tradition, crispy fried chicken is a dish that should be eaten at night, while it is also regularly consumed at most Chinese wedding feasts. It is usually accompanied by two side dishes: prawn crackers and pepper salt.