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

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

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

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

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

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

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

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

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

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

Doce de leite is a traditional Latin American sweet made from milk and sugar, similar to caramel but creamier and thicker. The mixture is simmered until it thickens and develops a rich, golden color. It can be spread on bread, used as a filling for cakes and pastries, or enjoyed on its own. Additionally, doce de leite can be flavored with grated coconut, cinnamon, and cocoa powder, which are added in the last 5 minutes of cooking. Doce de leite is widely popular in Brazil, while in Argentina and Uruguay, it is called the dulce de leche.

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

Quesadilla Herreña is a traditional dessert from El Hierro, the smallest of the Canary Islands in Spain, invented at the beginning of the 20th century. This sweet pastry is a unique culinary specialty of the island and is deeply rooted in its cultural heritage. The main ingredients include fresh cheese from El Hierro (queso herreño), flour, sugar, eggs, lemon zest, cinnamon, and aniseed. The fresh cheese is crucial to the recipe, giving the quesadilla its distinctive texture and flavor. Quesadilla Herreña has a rich, creamy texture and a sweet, slightly tangy flavor due to the fresh cheese, with lemon zest and aniseed adding aromatic notes that complement the sweetness. The pastry is typically round, with a slightly domed top and a golden-brown crust, often baked in individual sizes for easy serving. The preparation involves mixing the fresh cheese with the other ingredients to form a smooth batter, which is then poured into round puff pastry molds and baked until golden brown. The result is a moist, dense cake with a unique, slightly crumbly texture. More than just a dessert, Quesadilla Herreña is a symbol of El Hierro’s culinary traditions, commonly served during festivals, celebrations, and family gatherings, and is a popular souvenir for visitors to the island. The use of locally produced cheese highlights the island's dairy farming heritage and its commitment to using fresh, high-quality ingredients. Quesadilla Herreña is best enjoyed fresh from the oven, but it can also be served at room temperature. It pairs well with a cup of coffee or tea and can be enjoyed as a dessert or a sweet snack at any time of the day. This unique pastry is a testament to the island’s dedication to preserving its traditional recipes and celebrating its local ingredients.

Cassoulet de Toulouse is a traditional French casserole that showcases the rich culinary heritage of Toulouse. Made with haricot Tarbais beans, a variety of meats including lamb, pork, Saucisse de Toulouse, and duck confit, as well as aromatic ingredients like onion, garlic, and bouquet garni, this dish is slow-cooked to create a deeply flavorful and comforting meal. The addition of goose fat, ham bone, and chicken stock further enriches the dish, making it a hearty and satisfying staple of French cuisine. The stew can also include tomatoes for color and flavor and breadcrumbs to help create the crust.

Shito sauce is a popular Ghanaian hot chili sauce made from a blend of dried fish, dried shrimp, onions, garlic, tomatoes, and various spices. It has a rich, spicy, and umami-packed flavor, and its name “shito” comes from the word for "pepper" in the Ga language, spoken by the Ga people of Ghana. The key ingredients include dried fish and dried shrimp, which give shito its distinctive umami flavor, as well as onions, garlic, tomatoes, hot peppers like scotch bonnet, and a variety of spices such as black pepper and ginger. The sauce is cooked in a generous amount of oil, which helps preserve it for a long time. The ingredients are blended or finely chopped and then slowly cooked in oil until they develop a thick, rich consistency. This slow cooking process helps to deepen the flavors and reduce moisture, giving shito its concentrated, robust taste. Shito is often served as a condiment alongside rice dishes, grilled meats, fried plantains, and yams. It can also be used as a dip for fried snacks, spread on bread, or mixed into stews and soups to add a spicy kick and extra flavor.

Shakriyeh is a traditional Syrian stew made with lamb cooked in a tangy yogurt-based sauce. The meat is simmered with garlic and onions, and then blended with a smooth yogurt sauce flavored with spices such as cinnamon or cloves. It's typically served over rice or alongside bulgur and is a popular dish during family gatherings and special occasions. The creamy, rich sauce and tender meat make shakriyeh a comforting, flavorful meal in Syrian cuisine.

In Nepal, achaar refers to a wide variety of pickles or chutneys, integral to Nepali cuisine. These pickles are made from locally available fruits, vegetables, or legumes, and are flavored with a blend of traditional spices. Achaar is typically served as a side dish, enhancing meals that include rice, lentils, curries, and snacks. The flavors of Nepali achaar can be tangy, spicy, sour, or mildly sweet, depending on the ingredients used. The process of making achaar often involves mixing the chosen ingredients with spices like sesame seeds, mustard seeds, cumin, fenugreek, and coriander. Some achaars are made fresh, while others are preserved in oil or dried in the sun to extend their shelf life.

Polpette di polpo, or octopus meatballs, are a signature dish from Puglia, particularly cherished in Salento for aperitifs. The dish is made by blending boiled octopus with bread soaked in milk, parsley, and sautéed with garlic, oil, and chili pepper. After forming the mixture into meatballs, they are either fried or baked. Some variations include the addition of grated pecorino, adding a zesty twist to this flavorful southern Italian delicacy.

Kabab banjan is an Aleppan specialty combining grilled eggplant and ground beef or lamb kebabs. Thick eggplant slices are alternated with seasoned meat patties on skewers, then grilled over an open flame to develop a rich charred flavor. The skewers are baked with a splash of water after grilling, allowing the eggplant to finish cooking while absorbing the meat's juices. Variations include potatoes, peppers, and spices like cumin or nutmeg. The dish is often served with roasted tomatoes, rice, or pita bread, creating a flavorful and hearty meal.

Barazek is a delicious cookie from Syria, made of dough from flour, ghee, and sugar, covered with roasted sesame and a bit of pistachio. It is served on holidays as a luxury dessert and is one of the most famous Syrian sweets, particularly during Eid.

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

Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.

Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.

Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term málà literally meaning numbing and spicy, caused by the Sichuan peppercorns. Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood. The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.

This decadent Hungarian dessert is said to have been invented by Budapest confectioners in the 19th century. It is named after a member of the Esterházy dynasty, Prince Paul III Anton Esterházy de Galántha, a nobleman and diplomat, and also a well-known gourmand. Traditionally, Esterházy torta consists of several layers of almond meringue and a rich, cognac-spiked vanilla buttercream, although in modern versions almonds are often replaced with either walnuts or hazelnuts. The cake is topped with a white fondant icing and decorated with chocolate in either a spiderweb or chevron marbling style. Today, it is one of the most popular desserts not only in Hungary, but also in Austria and a number of other Central European countries.

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

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.

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.

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

The cinnamon roll or kanelbulle is a famous Swedish pastry made with yeasted, butter-rich, sweetened, and cardamom-flavored dough and has a cinnamon, butter, and sugar filling. Traditionally, kanelbulle will also have pearl sugar on top, although some variants can have either cardamom sugar or slivered almonds instead. Cinnamon rolls are typically associated with fika, a well-established Swedish coffee-and-cake form of socializing. Although the origin of these tasty swirls is still subject to considerable debate, the pastry has its own day in Sweden – October 4th, known as Cinnamon Roll Day.

Churrasco is a Brazilian barbecue method where juicy pieces, slices, steaks, and chops of beef, veal, lamb, pork, and chicken are placed on big skewers and grilled over wood fire. It started in the early 1800s when the Gauchos (European immigrants that settled in the Rio Grade do Sul area) would get together and start a fire, adding large portions of meat on skewers and slowly grilling the meat. In the restaurants, known as churrascarias, the skewers are paraded across the restaurant in a flashy manner, and the waiters circulate among the tables in order to show off the succulent meat to hungry diners. After the customers have chosen their preferred type of meat, it is sliced off the skewers to the dining plates. Also known as rodízio, the theme of this barbecue experience is all you can eat, so the customers should know to come with an empty stomach. Beef is the most popular option, although livers and hearts are especially rich and chewy. In Brazil, the meat will often be from the zebu, a succulent, lean breed of cattle with a hump that's especially popular in churrasco as a cut of meat called cupim. Churrasco starts with appetizers and a variety of salads offered from a big buffet, as a preview of things to come. The usual accompaniments for the meat include farofa grains, rice, fried potatoes, potato salad, steamed greens, black beans, onions, fried bananas, and numerous chili-based sauces. After the big meal, it is typical to consume grilled pineapple slices, serving as a palate cleanser as well as a tasty dessert. Churrasco (lit. barbecue) is also popular as a cooking method in countries such as Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, and Chile, and each country has their own favorite cuts of meat and accompaniments for this popular barbecue style.

Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata.

Lechona is a traditional Colombian dish consisting of a whole roasted pig stuffed with onions, peas, rice, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

Shirasu don is a traditional Japanese dish originating from the Kanagawa region. It’s a specialty of Chigasaki, Enoshima Island, and Kamakura. The dish is made with shirasu – baby sardines, sand lances, and herring. The fish are eaten dried, boiled, or raw with soy sauce. Their texture is light and fluffy, while the aromas are slightly salty. For shirasu don, fresh and raw shirasu is simply placed on top of a bed of rice in a bowl. The dish is often enriched with the addition of seaweed, Japanese herbs, and sliced leeks, with soy sauce and tare on the side.

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

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

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

Moqueca is a seafood stew with a base of palm oil and coconut milk or olive oil, combined with fish or shrimps (or both). The dish is stewed in traditional clay pots along with vegetables and fresh herbs, and it is traditionally served over rice. It can be traced back to 300 years ago, when it was first invented due to the fact that the Portuguese brought coconuts to the country, and slaves from Africa introduced palm oil to Brazilian cuisine. There are numerous versions of moqueca, such as moqueca Capixaba, or moqueca Baiana, from the Bahia state in the northeast of the country. The dish is traditionally garnished with fresh chopped cilantro on top, and accompanied by rice, pirão, or farofa.

Dobostorta is a round cake consisting of six thin sponge cake layers and five layers of chocolate buttercream. As an attempt to make a cake that would be able to keep longer than usual, the Hungarian confectioner named József C. Dobos first introduced the Dobostorta at the National General Exhibition of Budapest in 1885. To prevent it from drying out, the cake also has a glistening layer of hard caramel on top, while the sides are often coated with ground nuts. Before it hardens, the layer of caramel should be cut into slices with a special Dobos knife, and the pieces of caramel are then arranged on top of the cake. Interestingly, Dobostorta had inspired the chocolate or lemon flavored New Orleans creation known as doberge cake, which was first made in the 1920s by Beulah Ledner.

Tombik döner or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.