Terre Siciliane IGT (Indicazione Geografica Tipica) is a wine classification for high-quality wines produced across Sicily, including smaller islands like Pantelleria and the Aeolian Islands. Established in 2011, it offers winemakers greater flexibility than DOC or DOCG classifications, allowing experimentation with grape varieties and techniques. Wines under this designation feature both native grapes, such as Nero d’Avola, Grillo, Catarratto, Zibibbo, and Frappato, and international varieties like Chardonnay, Merlot, Syrah, and Cabernet Sauvignon. Terre Siciliane IGT encompasses a wide range of styles: bold and rich reds with ripe fruit and spice notes, crisp and aromatic whites with citrus and mineral flavors, refreshing rosés, and complex dessert wines made from Zibibbo or Moscato. The classification celebrates Sicily’s ancient winemaking heritage while supporting modern innovation, helping to promote Sicilian wines globally. These versatile wines pair well with a variety of dishes—reds with grilled meats and aged cheeses, whites with seafood and salads, and dessert wines with traditional Sicilian sweets like cannoli. Terre Siciliane IGT captures the diversity, creativity, and unique terroir of Sicily, making it a symbol of the island's rich winemaking traditions and culinary culture.
Hagelslag is a Dutch bread topping consisting of small sprinkles, most commonly made of chocolate, and typically served on buttered slices of bread. Originating in the Netherlands, hagelslag is a familiar part of Dutch breakfast and snack culture, often enjoyed by both children and adults. The word "hagelslag" translates to “hailstorm” in Dutch, referencing the shape and appearance of the sprinkles, which resemble small pellets or hailstones. First introduced in the early 20th century, chocolate hagelslag was developed by the Dutch company Venz in 1936 and quickly gained popularity as a sweet, convenient spread alternative. There are several varieties of hagelslag, with chocolate being the most well-known. These include pure (dark), milk, and white chocolate versions, each used according to taste. Other types, such as fruit-flavored or aniseed sprinkles, also exist, though they are less common. The product is most often used on soft white or whole wheat bread that has been spread with a layer of butter or margarine, which helps the sprinkles adhere. The result is a combination of creamy fat from the butter and crunchy sweetness from the hagelslag, forming a simple yet distinctly Dutch food item. Hagelslag is not considered a dessert or confectionery but rather a legitimate component of breakfast and lunch. It is sold in grocery stores across the Netherlands and Belgium in boxes, alongside other sandwich spreads. In Dutch households, it is normal to see multiple varieties of hagelslag in the pantry, and many people grow up eating it daily. Outside the Netherlands, it may be perceived as a novelty or nostalgic treat, but within Dutch culture, it is integrated into everyday eating habits.
Andaliman (lat. Zanthoxylum acanthopodium), is a wild peppercorn-like spice native to parts of Southeast Asia and the Himalayan region, most notably found in North Sumatra, northern Laos, northern Myanmar, and parts of southwestern China. It belongs to the larger Zanthoxylum genus, which also includes better-known cousins like Sichuan pepper (Z. bungeanum) and Japanese sansho (Z. piperitum). Although andaliman is botanically related to these more globally recognized spices, it is distinguished by its bold citrus aroma, mildly numbing effect, and slightly floral bitterness. The plant grows on thorny shrubs that thrive in highland environments, and its small, clustered berries are harvested when mature, then used fresh, dried, or ground into powder for culinary use. What sets andaliman apart from other species in the Zanthoxylum family is its intensely fragrant profile. It emits strong notes of lemongrass, lime peel, and wild herbs, making it a versatile but dominant spice that rarely plays a background role. In North Sumatra, particularly among the Batak people, andaliman is central to local cuisine and features in iconic dishes like arsik and saksang, where it provides the distinctive tang and tongue-tingling sensation that define Batak flavor. Outside of Indonesia, the spice appears in small pockets of traditional cooking in regions of Yunnan, northern Laos, and eastern India, though it is far less widely used or recognized compared to its Chinese or Japanese relatives. In some Himalayan communities, Z. acanthopodium is used medicinally for its antimicrobial and digestive properties, or as a seasoning in foraged herb mixes. Despite its broad native range, andaliman remains a regional and largely foraged spice, not widely cultivated or commercialized. It is relatively delicate, losing much of its aroma and numbing quality if not handled or stored properly, and has thus struggled to find a large export market. However, as global interest in heirloom and indigenous ingredients grows, chefs and spice experts are beginning to appreciate andaliman for its uniqueness. Though similar in effect to Sichuan pepper, it offers a more aromatic and less aggressive profile, suitable for seafood, grilled meats, and aromatic spice blends.
Wuchang rice is a premium variety of fragrant rice grown in the city of Wuchang, located in Heilongjiang province in northeastern China. Renowned for its exceptional taste, aroma, and texture, Wuchang rice has earned a reputation as one of the finest rice varieties in China, often referred to domestically as a benchmark for high-quality grain. The rice thrives in the cool climate and mineral-rich soils of Wuchang, which is nestled between the Lesser Khingan Mountains and the Songhua River. These natural conditions, combined with traditional farming techniques and controlled water sources from mountain springs, contribute to the rice’s distinctive qualities. The most prized type of Wuchang rice is Daohuaxiang, a long-grain variety known for its delicate fragrance, fluffy yet slightly chewy texture, and subtle sweetness when cooked. Unlike many ordinary rices, Wuchang rice releases a natural aroma when steamed, often likened to the scent of roasted corn or chestnuts. Its cooking properties make it ideal for simple preparations that highlight the grain itself: steamed plain, served alongside braised meats, or incorporated into congee and stir-fries. In Chinese households, especially in the north, it is considered a staple worthy of ceremonial meals and festive occasions. Wuchang rice has also become a symbol of regional pride and culinary heritage. Due to its popularity and premium status, it has been subject to frequent counterfeiting, with rice from other regions mislabeled as Wuchang. In response, the local government has implemented geographic indication protections and traceability systems to preserve authenticity and ensure that only rice grown in designated Wuchang areas can carry the name. This protection not only safeguards the reputation of the product but also supports the livelihood of local farmers who follow traditional cultivation methods.
Kalter Hund is a no-bake chocolate biscuit cake that is widely known in Germany and also popular in other parts of Central Europe. The name translates to “cold dog” in German, though it has no connection to animals and instead refers to the cold-set method of preparation and the shape of the loaf tin, which in old mining slang was called a “Hund” or "dog." This dessert is made by layering plain butter biscuits (often Leibniz or similar rectangular types) with a rich chocolate glaze or ganache made from cocoa powder, butter, and sometimes coconut oil or cream. Once assembled, the cake is chilled until firm and sliced to reveal a striped pattern of alternating biscuit and chocolate layers. Kalter Hund became especially popular in Germany in the mid-20th century, when simple, accessible ingredients and no-bake methods were in high demand. Its preparation does not require an oven, making it ideal for home kitchens with limited equipment or for occasions when ease and speed are a priority. The texture is dense and slightly crunchy from the biscuits, with a smooth and sweet chocolate component that holds everything together. The dessert is served cold and cut into rectangular slices, often appearing at children’s birthday parties, family gatherings, or holiday celebrations. Over time, variations have emerged, such as adding rum, coffee, or vanilla to the chocolate mixture, or replacing the biscuits with sponge fingers or other cookies.
Lahpet thoke is a unique Burmese salad made from fermented tea leaves, a specialty of Myanmar where it holds deep cultural and culinary significance. Often referred to as tea leaf salad, it combines the slightly bitter, tangy flavor of pickled tea leaves with a vibrant mix of crispy fried beans, toasted nuts and seeds, shredded cabbage, sliced tomatoes, garlic oil, and fresh chili. The dish balances an array of textures and tastes (earthy, sour, spicy, and crunchy), and is commonly enjoyed as an appetizer, a snack, or even a light meal. Its preparation varies by household and region, but the key element is always the lahpet: tender tea leaves that have been steamed, fermented, and seasoned to form a pungent, aromatic paste. Originating in the highlands of Myanmar where tea is grown, lahpet thoke is a social and ceremonial food often served during gatherings, religious offerings, and important communal events. In the past, presenting lahpet signified peace and hospitality, and today it continues to play a role in everyday meals and festive tables alike. Vendors sell packaged tea leaves specially prepared for making lahpet thoke, and restaurants often serve the salad with toppings arranged separately for diners to mix according to preference.
Hash browns are a fried potato dish made from grated or finely chopped potatoes that are pan-fried until golden and crisp, most commonly associated with American breakfast cuisine. The dish originated in the United States in the late 19th century and gained popularity through diners and hotel breakfasts, particularly in the Northeast. The term “hashed brown potatoes” first appeared in American cookbooks in the 1880s, referring to boiled potatoes that were chopped, fried, and browned. Over time, the name was shortened and the preparation adapted to use raw, grated potatoes, resulting in the crisp-textured version recognized today. The basic preparation involves peeling and grating raw potatoes, then rinsing and squeezing them to remove excess starch and moisture. The grated potatoes are then seasoned with salt and sometimes pepper or onion, and shaped into patties or left loose in the pan. They are fried in a skillet with oil or butter over medium heat until browned on the outside and tender inside. Some versions use a binding agent such as egg or flour, but many rely solely on the starch from the potatoes to hold the shape together. Hash browns are widely served across the United States, especially as a side dish for breakfast or brunch. They are often paired with eggs, bacon, toast, or pancakes and are available in a range of formats, from hand-formed patties in diners to preformed frozen rounds in fast food chains. Variations exist that include added onions, cheese, or herbs, and the dish is sometimes layered in casseroles or served as a base for other ingredients, such as in a breakfast skillet or hash. While hash browns are most closely associated with American cuisine, similar preparations exist internationally. In Switzerland, rösti is made in a similar way but is often cooked in a larger, round cake. In the UK, hash browns have become a staple of English breakfasts, usually in triangle-shaped, industrially prepared portions. The American version, however, is notable for its simplicity, crisp texture, and its role as a core component of the modern breakfast plate.
Pastırma is a highly seasoned, air-dried cured beef from Türkiye. It is made by pressing and salting beef, then drying it and coating it with a thick spice paste known as çemen, which contains ground fenugreek, garlic, paprika, and a mix of other spices. This paste not only infuses the meat with a distinctive aroma and flavor but also acts as a protective layer during the final drying stage. The process results in a richly colored, firm-textured meat that is sliced thinly and served uncooked or lightly cooked in various dishes. Pastırma is prized for its deep umami taste and intense spice character, often enjoyed on its own, with eggs, in börek, or folded into stews and pilafs for added richness. The preparation of pastırma is labor-intensive and follows a careful balance of drying and seasoning that preserves the meat while enhancing its flavor. While beef is the most common base, other cuts and meats have been historically used, though rarely today. The word itself is believed to come from the Turkish verb "bastırmak," meaning to press, referencing the pressing stages of its preparation. Pastırma has a long culinary history in Türkiye, with links to both Ottoman and earlier Turkic preservation techniques, and it is often considered one of the most refined examples of cured meat in the region.
Acuka is a spicy, savory spread from Türkiye made with red peppers, walnuts, garlic, olive oil, and a blend of aromatic spices, often enjoyed as part of a meze platter or as a flavorful accompaniment to bread. Originating in southeastern regions such as Gaziantep and extending throughout Anatolia, acuka reflects the bold, earthy, and pepper-forward character of the local cuisine. The mixture typically includes tomato paste and sometimes breadcrumbs to bind the ingredients, creating a rich, slightly coarse paste with a deep red hue and a balanced flavor that is both warming and complex. Its taste profile varies slightly from region to region, but commonly features cumin, paprika, chili flakes, and dried herbs like thyme or mint, making it intensely flavorful without being overwhelmingly hot. Often compared to muhammara from neighboring Syria, acuka shares many of the same ingredients but differs in the use of tomato paste and the optional absence of pomegranate molasses, resulting in a more savory and herbal expression. It is prepared by finely grinding or blending the ingredients, then allowing the mixture to rest so the flavors can deepen and meld. Acuka is typically served cold or at room temperature and is most commonly spread on crusty bread or used as a side to complement grilled meats, cheeses, or fresh vegetables.
Tahu bakso is a popular Indonesian snack originating from Central Java, known for combining soft tofu with a savory meatball filling. The dish takes its name from "tahu," meaning tofu, and "bakso," which refers to Indonesian-style meatballs typically made from finely ground beef blended with tapioca flour and mild seasonings. In tahu bakso, squares of tofu are hollowed out or cut in half and filled with this meat mixture, then steamed and sometimes deep-fried until golden. The result is a compact, protein-rich snack that pairs the lightness of tofu with the firm, chewy texture of bakso, offering a flavorful and satisfying bite that is widely enjoyed as a street food, home-cooked dish, or accompaniment to soup. This dish is commonly found in cities such as Semarang and Solo, where it is sold by street vendors and in local markets, often displayed in glass cases and served warm or at room temperature with chili sauce or fresh green chilies on the side. Its mild, meaty flavor and adaptable presentation make it a popular choice for both quick snacks and boxed meals. Some versions are served plain after steaming, while others are deep-fried for added crispiness, enhancing both texture and flavor. It can also be included in a bakso kuah or meatball soup, where the tofu absorbs the rich beef broth, making it even more flavorful.
Dabu-dabu is a vibrant, spicy condiment from North Sulawesi, Indonesia, particularly associated with the Minahasan cuisine of the Manado region. It is a raw sambal made by combining chopped fresh ingredients like bird’s eye chilies, tomatoes, shallots, and sometimes green onions, all dressed with a generous squeeze of calamansi juice or key lime, and a touch of salt and oil. The result is a bright, zesty mixture that delivers heat, acidity, and freshness in equal measure, making it a perfect accompaniment to grilled or fried fish, seafood, and meats. Unlike cooked sambals found in many other Indonesian regions, dabu-dabu maintains the crispness and natural flavor of its components, with the citrus playing a central role in lifting the dish and balancing the heat of the chilies. The use of citrus, especially local varieties like lemon cui or calamansi, gives it a sharp, aromatic edge that sets it apart from other Indonesian condiments. This sambal is often spooned generously over freshly grilled ikan bakar, where it cuts through the richness of the fish with its raw brightness and makes each bite deeply satisfying.
Blue Java banana, often called the "Ice cream banana", is a unique variety of banana with a distinctive blue-tinged peel when unripe, which turns a pale yellow when ripe. Its name comes from its creamy texture and vanilla-like flavor, reminiscent of ice cream. This variety belongs to the group Musa acuminata × Musa balbisiana (ABB Group). Originating from Southeast Asia and widely grown in the Pacific region, the Blue Java banana has gained popularity in other tropical and subtropical areas, including Hawaii, Fiji, the Philippines, and parts of Central America. The plant is particularly valued for its cold tolerance compared to other banana varieties, making it suitable for cultivation in regions that experience cooler temperatures. The bananas are medium to large in size, and their flesh is soft, sweet, and aromatic, with a flavor that many describe as similar to vanilla or a hint of ice cream. This has made the Blue Java banana a favorite for eating fresh, as well as for use in smoothies, desserts, and baking, where its unique taste can be a delightful addition. Nutritionally, Blue Java bananas are a good source of vitamins, minerals, and dietary fiber, like other banana varieties. They provide vitamin C, vitamin B6, potassium, and magnesium, contributing to a healthy diet.
Torch ginger (lat. Etlingera elatior), is a striking tropical plant native to Southeast Asia, valued both for its ornamental beauty and its unique culinary contributions. Belonging to the Zingiberaceae family, which includes ginger and galangal, torch ginger is widely cultivated in Malaysia and Indonesia. It thrives in humid, tropical climates and is easily recognized by its tall, leafy stalks and vibrant, torch-like flower buds that range from deep pink to crimson red. In culinary traditions, torch ginger is not used for its roots like common ginger, but rather for its buds, fruits, and sometimes stems, which are prized for their aromatic, citrusy, and slightly spicy character. The unopened flower buds of torch ginger are a staple in numerous traditional dishes, lending a floral sharpness and refreshing acidity that is difficult to replicate. In Malaysia, the buds are thinly sliced and added to dishes such as Penang asam laksa, enhancing the fish-based tamarind soup with a burst of brightness. In Batak cuisine from North Sumatra, it is a key ingredient in the iconic fish dish arsik, where it provides an essential tang to balance the richness of the spice blend. The flower buds are also used in salads, sambals, and coconut-based stews, where their distinctive aroma elevates both flavor and fragrance. Torch ginger is not only a culinary ingredient but also holds cultural and medicinal significance in many Southeast Asian societies. It is believed to aid digestion, reduce inflammation, and improve circulation, and is sometimes used in traditional remedies and herbal infusions. The plant itself, with its towering presence and spectacular blooms, is also widely grown for decorative purposes in gardens and floral arrangements.
Provolone is a semi-hard Italian cow's milk cheese with a smooth, pale yellow rind and a firm, elastic texture that varies from creamy and mild to sharp and tangy, depending on its aging process. Originating in Southern Italy but now closely associated with the northern regions, especially Lombardy and Veneto, provolone is traditionally made from cow’s milk and shaped into large sausages, cones, or rounds. It is part of the pasta filata family, which means the curds are kneaded and stretched in hot water, a technique it shares with mozzarella. Two main varieties exist: provolone dolce, which is aged for a shorter time and offers a mild, buttery flavor, and provolone piccante, aged longer and treated with lipase enzymes to develop a sharper, more pronounced taste with nutty and spicy notes. The aging process can last from a few months to over a year, and longer maturation brings out a firmer texture and a more complex character. Provolone is often smoked, lending it a subtle, earthy depth. It is a staple in Italian kitchens, celebrated for its versatility—melted in sandwiches, grated over baked dishes, or served on antipasto platters alongside cured meats, olives, and crusty bread.
Petit Chablis is a French white wine appellation (AOC – Appellation d'Origine Contrôlée) created in 1944, crafted exclusively from Chardonnay grapes in the northern reaches of Burgundy's Chablis region. As the introductory level in the Chablis hierarchy, it comes from vineyards located on higher, outer slopes, where Portlandian limestone soils contribute to the wine's vibrant, youthful character. In the glass, Petit Chablis has a pale golden color, sometimes with greenish highlights. Its aromas are clean and fresh, featuring white flowers like hawthorn or acacia, along with lemon, grapefruit, and a bit of wet stone or flint in the background. Occasionally, you might notice hints of peach or other soft white fruits. This wine is light-bodied and lively on the palate, with bright acidity that gives it a refreshing feel. It usually starts with a zesty first impression—what wine folks call a "spirited attack"—but quickly settles into a smoother, rounder texture. A subtle salty or iodine note can sometimes appear on the finish, typical of wines from this cool, limestone-rich region. Overall, Petit Chablis is about balance—freshness, a bit of body, and a clean, persistent finish. Meant to be enjoyed young, ideally within two years of bottling, Petit Chablis is a natural match for oysters, shellfish, grilled white fish, goat cheeses, tripe sausages, eggs, or simply as a crisp aperitif.
Sugo finto is a Tuscan sauce that can be translated as fake ragu or fake meat sauce due to the fact that it doesn't contain any meat, although sometimes it's made with only a bit of lard or prosciutto fat. It's also known as sugo scappato, which implies that the meat had escaped from the pot. The sauce consists of tomatoes and lots of vegetables that are sautéed with red wine. It originates from the poor peasant cuisine when meat was rare and special. Commonly used ingredients include onions, carrots, celery, garlic, olive oil, tomato paste, lard, red wine, red pepper, and spices. It's recommended to serve the sauce with pasta such as pici and fresh tagliatelle.
Biwaz is a simple Syrian onion and parsley salad, often served as a side dish with grilled meats, kebabs, and shawarma. It consists of finely chopped onions and parsley, seasoned with salt, lemon juice, and sumac for extra tanginess. Olive oil is also added for richness. This fresh, zesty salad enhances the flavors of grilled dishes and is commonly used as a topping in sandwiches or wraps.
Ab doogh Kkhiar is a traditional Iranian savory and cold yogurt-based soup. It's a refreshing dish often enjoyed in the summer months and is known for its mix of textures and flavors. The basic ingredients for ab doogh khiar include yogurt, cucumbers, herbs (such as dill, mint, and sometimes tarragon or rose petals), water, and occasionally a small amount of carbonated water. Some variations also include raisins, chopped walnuts, and pieces of bread. It's usually seasoned with salt and sometimes a little pepper. The end result is a tangy, creamy, and refreshing dish, usually consumed as soup and sometimes even a drink, as it pairs well with many traditional Iranian meals.
5 e 5 is a type of panini from Livorno consisting of a chickpea pancake torta de ceci, also known as farinata, tucked in between bread, often pane francese, which looks similar to a baguette but tastes like ciabatta. Also, the sandwich will frequently include a sprinkling of pepper and either pickled eggplants or grilled ones seasoned with garlic, chili peppers, and vinegar. 5 e 5 was created in the 1930s in Livorno and got its name after the popular order at torta di ceci makers of five pieces of bread and five torta di ceci. Traditionally, the sandwich is paired with spuma bionda, a type of soft drink.
Duvan čvarci is a version of pork cracklings originating from Serbia. Unlike the usual pork crackling, duvan cracklings contain only 10% of fat, which is the reason for their unique flavor. Another distinct feature is their appearance, which is reminiscent of thinly cut tobacco. Just like regular cracklings, duvan cracklings are often served as an appetizer. They’re considered a delicacy because the preparation process takes a long time and results in small quantities of the cracklings. Duvan cracklings are primarily associated with the city of Valjevo, where the Duvan čvarci festival is held every year.
Flemish waffle is a traditional product consisting of flour, yeast, butter, milk, eggs, salt, and vanilla sugar. Unlike Brussels and Liège waffle, the Flemish variety is usually consumed without any toppings after it has cooled down. It is recommended to prepare the waffles in large batches as they can be preserved for a few weeks if stored properly.
Traditionally associated with the American South, this creamy cake usually consists of at least two thick sponges coated with a coconut-flavored pastry cream or a simple meringue. The whole cake is decorated with buttercream or a cream cheese frosting and a sprinkling of desiccated coconut. Once an irreplaceable element of every birthday party, the traditional coconut cake nowadays appears in numerous versions, which often employ citrus or almond flavors, or the slightly tart lemon curd.
Kahvaltı refers to breakfast in Turkish, and it's an essential and often lavish meal in Turkish culture. The word "kahvaltı" is derived from two words: "kahve" (coffee) and "altı" (under/before), which translates to "before coffee." It's a meal that traditionally happens before coffee is consumed, as in the Ottoman times, coffee was considered a beverage to be enjoyed after meals rather than during or before them. Traditional Turkish kahvaltı showcases an expansive array of dishes, typically blending a multitude of flavors, textures, and food categories. The table is adorned with both sweet and savory items, spanning cheeses, olives, vegetables, local breads, eggs, börek, baklava or other sweet pastries, and more, accompanied by hot beverages such as Turkish tea (çay). It is celebrated for its diversity, abundance, and the act of bringing individuals together, often extending for several hours, particularly during weekends and holidays.
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.
Kavurma is a time-honored Turkish meat stir-fry that showcases the country’s deep-rooted culinary traditions, especially when it comes to preparing and preserving meat. At its core, kavurma is made by slowly cooking chunks of lamb, beef, or goat in their own fat, resulting in a rich, tender, and intensely flavorful dish that is both rustic and satisfying. The name itself is derived from the Turkish verb kavurmak, meaning "to roast" or "to sauté," though the cooking process leans more toward a gentle confit or braise. Traditionally, the meat is cut into bite-sized pieces and cooked over low heat in a large pan or copper cauldron. As the fat renders out, the meat is stirred regularly to ensure even browning and to develop a deep, caramelized crust while remaining juicy on the inside. Often, tail fat (known as kuyruk yağı) is used to enhance the flavor, giving the dish its signature richness. While the most basic versions include nothing but meat and salt, regional and household variations may incorporate onions, garlic, black pepper, thyme, red pepper flakes, or even bay leaves—though always sparingly, so as not to overpower the pure meat flavor. Historically, kavurma served a dual purpose: it was both a celebratory meal and a method of preservation. In many parts of Anatolia, especially following Eid al-Adha (Kurban Bayramı), large quantities of sacrificial meat were cooked and then stored in earthenware jars or metal containers, submerged under a thick cap of solidified fat. This technique allowed families to enjoy preserved meat throughout the winter months—an age-old practice that survives today in rural areas. Kavurma can be enjoyed hot or cold and is incredibly versatile. It’s often served alongside pilav (buttery rice) or bulgur, spooned into lavash or yufka flatbreads, or used as a hearty filling for pide, gözleme, or börek. In some regions, it's paired with eggs for a protein-rich breakfast, while in others it appears as a festive main course during family gatherings and special occasions. With its deep, meaty flavor, melt-in-your-mouth texture, and cultural significance, kavurma remains a beloved staple in Turkish cuisine—rustic, rich, and steeped in tradition.
This is by far the most famous Greek pistachio. This amazing pistachio nut is produced from the Egintiki variety, which has been traditionally cultivated on the island of Egina since the end of the 19th century. The first pistachio plantation here was established in 1896 by Nikolaos Peroglou, who brought the nuts from Syria. The weather conditions and the soil composition give these pistachios a recognizable aroma and taste for which they are considered among the best in the world. The harvesting season begins in August, when the nuts are collected with long wrapped sticks that are used to beat the branches without damaging the tree. After the best nuts are manually selected, they are taken to the hulling machines as quickly as possible. They are then sun-dried for at least three days to prevent their shells from turning black. In the last weeks of September, after the pistachio harvest, the 'Fistiki Festival' is held in the region. This celebration is enjoyed by locals and thousands of visitors, during which many pistachio-based recipes are presented. This pistachio goes great in fresh salads, alongside cured meats, and in a variety of sweets, mandolata, cakes, liqueurs, and more.
This high quality extra virgin olive oil is obtained from Koroneiki (70%), Tsounati (25%), and Asprolia (5%) olives cultivated in the Finiki area of Lakonia prefecture. This oil owes its unique organoleptic properties to the special microclimate of the area and its chalky soils. Its aroma is described as reminiscent of fresh cut grass and its taste is quite fruity and peppery. The olives are handpicked or gathered using rakes when the olives are ripe and yellowy green to violet in color. They are immediately transferred to olive mills where the oil is extracted through a mechanical cold pressing method. The final product is a greenish-yellow olive oil with some golden tones that can be consumed raw, used as a dressing for various Greek salads, or used for cooking.
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.
Sbroscia or zuppa di lago is a traditional fish soup originating from the Bolsena area. The soup is usually made with a combination of fish from the Bolsena lake, mint, potatoes, onions, garlic, tomatoes, stale bread, hot peppers, olive oil, and salt. This old dish was most commonly made by fishermen, and the lake's water is traditionally used to prepare the fish soup. The fish used in the soup are often sliced tench, eel, pike, and perch. The soup is cooked in earthenware vessels until everything is fully cooked and the consistency becomes dense. Sbroscia is typically served in deep bowls and it's accompanied by slices of toasted stale bread.
This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added. Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.
Salo is a traditional pork product consisting of non-rendered pork fatback that goes through a process of curing that may involve dry-salting, brining, or boiling. The finished product is a creamy white or pale pink pork fat surrounded by a thin pork rind with a golden-yellow hue and rarely with any meat attached to it. With a somewhat sweet flavor, the cured pork fatback is sometimes smoked, and it may be seasoned with spices and herbs such as black pepper, paprika, garlic, or thyme, which work both as flavorings and preservatives. Initially a common peasant food, Ukrainian salo has made its way among the most beloved and recognizable foods of the country, and it is often dubbed Ukraine’s national food. Chilled and thinly sliced salo (either raw or cooked) is commonly paired with bread, onions, garlic, and a glass of gorilka (strong alcoholic beverage) on the side, but it can also be added to various dishes for extra flavor, and it is even available in the form of a dessert such as chocolate-covered salo or salo ice cream.
Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, 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.
Bocadillo de jamón is a sandwich that is made with Spanish bread and slices of Spanish ham such as jamón Serrano (Serrano ham) or jamón Iberico (Iberian ham). It usually consists of a Spanish-style baguette (barra de pan) that’s been cut in half along the middle and layered with the ham. The cut side of the bread is often drizzled with olive oil and rubbed with ripe tomato halves and garlic to make the sandwich juicier and more flavorful, while the sandwich’s filling may also be enhanced with slices of cheese (often Manchego cheese), tomato slices, strips of roasted piquillo peppers, and pitted black olives. This simple Spanish ham sandwich is commonly available at Spanish cafes where it is usually accompanied by a cup of café con leche (coffee with steamed milk), tea, or a glass of freshly-squeezed orange juice, although there are also places that serve the sandwich with a glass of wine or champagne. In Spain, this bocadillo variety is considered the unofficial snack of Spanish football fans, and it is typically eaten as a snack or light lunch.
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.
Sánguche de milanesa is a popular sandwich hailing from Argentina, although it's also popular in Uruguay. The sandwich typically consists of a split baguette or long bread roll that's filled with milanesa, mayonnaise, tomatoes, onions, and shredded lettuce. Additional ingredients might include mustard, chimichurri, ham, or cheese. This sandwich is especially popular in the province of Tucumán, where it's sold in mostly family-owned sangucherías. In some eateries, sánguche de milanesa is accompanied by mashed potatoes or fries on the side.
Flor de izote or yucca flower blossom is the national flower of El Salvador. The flowers of yucca are clustered in a pyramid of blooms in a high position, so the stalks are chopped down, and the flowers are then used in many ways. In El Salvador, the flowers are usually cooked with eggs in a dish called flor de izote con huevos. The flavors of flor de izote are similar to artichoke leaves, more specifically the ones that are closest to the heart. The fresh blossoms are mixed with onions, tomatoes, and scrambled eggs, and the dish is traditionally served for breakfast, often accompanied by warm tortillas.
Raib is a Moroccan-style yogurt that is usually prepared at home. The base is made with milk, yogurt, sugar, and it is often flavored with orange blossom water, rose water, syrups, mint, or orange. When the ingredients are combined, the mix needs to rest for several hours in a warm place. The texture of this yogurt can vary, from soft to firm, but it should always be served well-chilled. Raib is usually homemade, but it is also available at the local markets and mahlaba stores that typically sell dairy products and pastries. It is enjoyed as a dessert, and it is also commonly eaten for iftar or suhur (the meal consumed early in the morning before fasting). Raib is served in individual portions, and it can be topped with fresh fruit.
Traditional dan dan noodles are a true classic of Chinese cuisine. The star of the dish is a spicy sauce served with the noodles. Made with chili oil, preserved vegetables, Sichuan peppercorn, and sometimes sesame or peanut paste, the sauce bursts with heat and complex flavors. The meat, most commonly minced pork or beef, is also commonly included, but mainly acts as a garnish. In China, the varieties differ only slightly, but worldwide the traditional dan dan noodles have been adjusted to the more gentle western palate and use significantly fewer spices. The dish originated in the Sichuan province, and it is still one of the most common dishes in the area. The name itself comes from the way the noodles were initially offered to the Sichuan citizens and refers to the bamboo pole carried on the shoulders, which was used to transport the dish through the city streets. Today, the dish is usually served in restaurants, but is still equally attractive and retains the original flavors. Whether they are eaten hot or cold, dan dan noodles are usually served in smaller portions, as an appetizer, the main dish, and sometimes even as an accompaniment. Typical garnishes include sliced scallions, chopped peanuts, or sesame seeds.
Kalter Hund is a no-bake chocolate biscuit cake that is widely known in Germany and also popular in other parts of Central Europe. The name translates to “cold dog” in German, though it has no connection to animals and instead refers to the cold-set method of preparation and the shape of the loaf tin, which in old mining slang was called a “Hund” or "dog." This dessert is made by layering plain butter biscuits (often Leibniz or similar rectangular types) with a rich chocolate glaze or ganache made from cocoa powder, butter, and sometimes coconut oil or cream. Once assembled, the cake is chilled until firm and sliced to reveal a striped pattern of alternating biscuit and chocolate layers. Kalter Hund became especially popular in Germany in the mid-20th century, when simple, accessible ingredients and no-bake methods were in high demand. Its preparation does not require an oven, making it ideal for home kitchens with limited equipment or for occasions when ease and speed are a priority. The texture is dense and slightly crunchy from the biscuits, with a smooth and sweet chocolate component that holds everything together. The dessert is served cold and cut into rectangular slices, often appearing at children’s birthday parties, family gatherings, or holiday celebrations. Over time, variations have emerged, such as adding rum, coffee, or vanilla to the chocolate mixture, or replacing the biscuits with sponge fingers or other cookies.
In Brazilian cuisine, costela refers to a specific cut of beef known as ribs in English, although it differs from the American style ribs as it encompasses both ribs (costela do dianteiro) and ponta de agulha (plate ribs). It's a popular and essential component of Brazilian barbecue culture (churrasco). Ribs are often skewered and grilled over an open flame to create flavorful and tender meat. It's seasoned with minimal ingredients like salt to enhance the natural flavors of the meat. The slow cooking process allows the meat to become tender and develop a delicious smoky flavor. In addition to grilling, "Costela" can also be used in other dishes. It's often braised or slow-cooked for stews and soups, allowing the meat to become fall-off-the-bone tender and infuse the broth with rich flavors.