Travel Global, Eat Local.

Black treacle is a thick, dark syrup that is a byproduct of refining sugar. It's similar to molasses and is known for its robust, slightly bitter flavor. Black treacle is often used in baking and cooking to add depth and richness to dishes. It's a common ingredient in traditional British recipes like treacle tart and gingerbread, as well as in marinades and sauces. The syrup is rich in minerals and has a strong, distinctive taste that is less sweet than that of golden syrup, another popular syrup in British cuisine.  

Sülze (or Sulz in Austrian cuisine) is a type of German meat jelly or aspic, typically made with pork. The preparation of Sülze begins with simmering meat, often including parts rich in collagen like pork knuckles, ears, or even tongue, along with vegetables and spices. The collagen from the meats creates a natural gelatin as it cools. The meat is then removed from the bones, cut into small pieces, and mixed back into the strained broth. This mixture is poured into a mold and left to cool, typically overnight. The gelatin in the broth solidifies as it cools, creating a jelly-like consistency. Sülze is served cold and is often sliced and served with garnishes like pickles, onions, or a side of bread. It can be found in many traditional German and Austrian restaurants and is a common sight in local delis. It's a classic example of nose-to-tail cooking, where all parts of the animal are used, helping to reduce waste.  

Thai eggplant is variety of eggplant originating from Thailand, also common in Southeast Asian cuisines. It's distinct from the large, dark purple eggplants familiar to many people in the West. Thai eggplants are small, round or slightly oblong, and generally range in size from a large grape to a golf ball. The color can be white, green, or purple, often with stripes. The flesh is crisp and slightly bitter. Unlike the larger variety of eggplants, Thai eggplants are usually eaten with the skin on. They are commonly used in a variety of dishes, including curries, salads, and stir-fries. For example, they are a common ingredient in green curry (kaeng kheiyw hwan) and red curry. In Thai cuisine, these eggplants are also eaten raw, often served as a side dish with chili paste. 

Fesikh is a popular Egyptian dish consisting of dried, fermented, and salted gray mullet. The fish is dried in the sun by a specialist called a fasakhani. If prepared incorrectly, the dish can cause poisoning, so it is traditionally stored in firmly closed glass jars. Fesikh is served during the Sham-El-Nessim festival, accompanied by finely chopped onions, lemon wedges, and Egyptian bread.  

Bombay duck (lat. Harpadon nehereus), despite its name, is not a duck but a type of fish. It is a soft, fleshy lizardfish found in the waters of the Arabian Sea, particularly along the western coast of India near Maharashtra and Gujarat. Bombay duck has a slender, elongated body with a translucent, jelly-like texture and a mild, distinct flavor. The name "Bombay duck" is believed to have originated during British colonial rule in India, possibly linked to the fish being transported on mail trains called "dak" in Bombay, which may have evolved into "duck." It is widely used in coastal cuisine, often fried with spices and semolina to make bombil fry or cooked in curries. In its dried form, it is also popular in pickles and chutneys due to its intense flavor.

Badam pisin, also known as almond gum, is a natural gum derived from the almond tree (lat. Prunus amygdalus). It appears as hard, crystalline chunks that, when soaked in water, transform into a jelly-like substance. In Indian cuisine, badam pisin is often used as a natural thickening agent in beverages and desserts, such as jigarthanda, a popular drink from Madurai, Tamil Nadu. It's also added to drinks like lemonade and buttermilk for its unique texture and cooling properties. Beyond its culinary uses, badam pisin is valued in traditional medicine for its potential health benefits. It's believed to have anti-inflammatory and antioxidant properties, and is used in Ayurvedic practices to treat various ailments. Additionally, it serves as a natural and healthy alternative to artificial thickeners and additives.  

Pasta al pesto di pistacchi is a traditional pasta dish made with pistachio pesto, a creamy and flavorful sauce prepared using pistachios as the main ingredient. This dish is particularly associated with Sicily, renowned for its high-quality pistachios, especially those from Bronte, a town famous for producing some of the finest pistachios in the world. The pistachio pesto is made by blending shelled pistachios with extra virgin olive oil, garlic, and parmesan or pecorino cheese to create a smooth, nutty, and slightly sweet sauce. Some variations include a touch of cream or ricotta to enhance the creaminess and balance the flavors. Herbs like basil or parsley may also be added for a fresh, aromatic touch. The pasta, cooked al dente, is tossed in the pesto, ensuring it is thoroughly coated with the rich sauce. Most popular pasta shape for this dish are casarecce, but any other shape that can hold the creamy sauce works well, like spaghetti, penne, or trofie. Often, it’s garnished with crushed pistachios, grated cheese, or a drizzle of olive oil for extra texture and flavor.  

Shui zhu yu, translating to "water-boiled fish," is a signature dish from China's Sichuan province, featuring tender fish fillets, typically from freshwater species like carp or catfish, thinly sliced and marinated to enhance their tenderness and flavor. These fillets are briefly poached in a robust broth infused with a generous amount of dried red chilies, Sichuan peppercorns, and doubanjiang (fermented broad bean and chili paste), imparting a deep, spicy, and numbing profile characteristic of Sichuan cuisine. Vegetables such as bean sprouts, napa cabbage, or celery are often blanched and placed at the base of the serving bowl, absorbing the flavorful broth and adding texture to the dish. After poaching, the fish and broth are poured over the vegetables, and a final flourish involves sprinkling additional dried chilies and Sichuan peppercorns over the top, followed by pouring hot oil to release and amplify the aromatic compounds of the spices. Shui zhu yu has gained widespread popularity beyond Sichuan, becoming a favorite in Chinese restaurants worldwide.

Mackerel rundown is a classic Jamaican dish featuring salted or pickled mackerel and a thick sauce made with coconut milk that has been boiled with various seasonings until it turns into a custard. The sauce is often seasoned with garlic, black pepper, scotch bonnet peppers, scallions, and thyme. This dish is often consumed for breakfast or brunch, when it is accompanied by green bananas, festival, bammy, or roasted breadfruit. Its other name, dip and fall back is said to have been derived from the fact that the dish was often served in a bowl which was placed in the middle of the table, so each consumer would dip the side dishes in it, then fall back in order to allow other consumers to dip.

Arroz com pequi is a traditional rice dish originating from the central regions, and it's especially popular in Minas Gerais and Goiás. The key ingredient in the dish is pequi, a small seasonal fruit with a strong cheese-like, barnyardy flavor (although it's a fruit, pequi is usually treated like a vegetable). Other ingredients used in the dish include rice, oil, garlic, onions, chicken broth, chopped green onions, salt, and pepper. The ingredients are simmered until the liquid is absorbed and the rice becomes tender. Before serving, it's recommended to stir in some green onions into the dish. Although the dish is served with the pequi still in the rice, some people like to eat the rice without eating the fruit because it has lots of little spikes coming out of the kernel, and one should be careful when trying to eat the pulp.

Gnocchi al Castelmagno is a traditional dish and a specialty of Cuneo. It's made with potato gnocchi, butter, milk or cream, and Castelmagno – a local DOP cheese. The gnocchi are cooked and mixed with the sauce consisting of butter, diced Castelmagno cheese, and cream. The dish is often sprinkled with pepper on top before it's served piping hot. If desired, you can replace half the amount of regular wheat flour with chestnut flour, and the result is a perfect autumnal dish – chestnut gnocchi with Castelmagno.

Long before beef jerky, there was pemmican, a Native American snack with a high fat content that was originally used as travel food. The word pemmican (pimîhkâ) comes from the Cree tribe and is derived from the word pimi, meaning fat or grease. It's made from a mixture of fat and lean meat of buffalos. The meat is thinly sliced, dried, and ground into a powder to make beef jerky, which is later mixed with fat to make pemmican. The flavor is creamy and salty, and pemmican bars are considered an outdoor tradition, useful for hunters, fishermen, and campers alike, as it provides tons of energy in a small package and it also has a very long shelf life. Today, there is a wide variety of pemmican bars made with pepper, cereals, and dried fruit such as cherries and blueberries.  

Celtic sea salt is an unrefined sea salt sourced from the coastal region of Brittany in France. It is traditionally harvested and is known for its moist texture and light grey color, which it acquires from the clay found in the salt flats of the area. It is considered less processed than other salts and retains a higher moisture content along with trace minerals like magnesium, calcium, and potassium. Although present in small amounts, these minerals contribute to its distinct taste and are thought to offer health benefits, such as aiding digestion and potentially allowing for a reduced sodium intake due to salt's rich flavor​. Celtic Sea Salt also has a different mineral profile compared to other popular salts like Himalayan salt. For instance, it generally has less sodium and more calcium compared to Himalayan salt, which contains more potassium and has a pink color due to iron oxide. The less processed nature and mineral content of Celtic sea salt often leads people to use it in place of other salts to achieve similar flavor enhancement with potentially lower sodium consumption.  

Pisang raja (lat. Musa paradisiaca var. Raja) is a highly prized variety of banana in Indonesia and other parts of Southeast Asia. The name pisang raja literally translates to "king of bananas" in Indonesian, reflecting its esteemed status among banana varieties due to its superior taste and texture. Pisang raja bananas are known for their delightful sweetness, creamy texture, and a slight hint of citrus. This makes them highly sought after for both fresh consumption and culinary use. Characteristically, pisang raja bananas have a long and slightly curved shape, with a thick skin that turns a deep yellow with slight green tips when fully ripe. The flesh of the banana is dense, yet it melts in the mouth, offering a burst of rich, sweet flavor with nuances that some describe as similar to honey or vanilla. Pisang raja is especially popular for traditional desserts and culinary preparations. In Indonesia, it is often used in the making of pisang goreng (fried bananas), a popular snack where the bananas are coated in batter and deep-fried until golden brown. The variety's natural sweetness and firm texture make it ideal for cooking, as it holds its shape well and enhances the flavor of the dishes.  

Naranjilla or lulo (lat. Solanum quitoense) is a tropical fruit native to the Andes mountains in South America, particularly found in countries like Ecuador and Colombia. The name "naranjilla" translates to "little orange" in Spanish, a nod to its appearance, although it is not closely related to oranges or other citrus fruits. Instead, it belongs to the nightshade family, which also includes tomatoes, potatoes, and eggplants. The fruit is about the size of a small orange or large tomato, with a round shape. The outer skin is green and may turn a yellow-orange color when ripe, covered in a fine, fuzzy layer. Inside, the fruit contains a green, acidic pulp filled with small seeds, similar in texture to a tomato. The flavor of naranjilla is unique and often described as a mix between lime and rhubarb or a combination of citrus and pineapple with a hint of earthiness. Naranjilla is used in a variety of culinary applications, particularly in the form of juices, jams, and desserts. The fruit's tangy flavor makes it a popular ingredient for refreshing beverages in South American cuisine. Cultivating naranjilla outside of its native habitat can be challenging due to its sensitivity to low temperatures and certain diseases, which has limited its commercial production and availability in other parts of the world.    

Bò tái chanh is a Vietnamese dish inspired by Cambodian and Lao dishes. It's prepared with a combination of thinly sliced beef, onions, lemon or lime juice, garlic, shallots, red pepper, and fresh herbs such as coriander, rice paddy herb, red perilla, and mint. The beef is seasoned with salt, pepper, and chicken stock, then mixed with lemon or lime juice and sugar. The acidity will cook the beef, which is mixed with fried garlic before the dish is assembled. It's usually served on a bed of fresh herbs that's topped with onions, rare beef in lime juice, and garnishes such as red pepper slices, crushed peanuts, and fried shallots. Bò tái chanh is typically served as an appetizer or a salad with fish sauce for dipping and alcoholic beverages on the side.

Gỏi cá trích is a traditional salad originating from Phú Quốc island. It's made with a combination of herrings, mint, onions, shredded coconut, fresh greens (lettuce, herbs, cucumber slices), rice paper wrappers, and Phú Quốc fish sauce consisting of garlic, chili, lime juice, sugar, and peanuts. The herring should be sliced and raw. The ingredients are combined together, then wrapped in rice paper and dipped in the sauce. Although this dish was once considered rustic, nowadays it can be found in most restaurants on the island.

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

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

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

Pizza Margherita is a delicacy that is literally fit for a queen. In 1889, Queen Margherita of Savoy visited Naples, where she was served a pizza that was made to resemble the colors of the Italian flag: red tomatoes, white mozzarella cheese, and green basil. It was made by a chef named Raffaele Esposito of Pizzeria Brandi, who is credited for its invention. The Queen loved the dish, and Esposito named it after her - pizza Margherita, but such a pizza was also made before that time, and can be dated back to at least 1866, when the most popular pizza toppings included basil, cheese, and tomatoes, but the pizza was not yet named Margherita. Since those times, Margherita has become one of the most popular pizza varieties in the world, and in 2009, it was protected as one of the three Pizze Napoletane with an STG European label of protection, proving its excellence in flavor, ingredients, and traditional pizza-making techniques.

Even though it originated as a humble peasant dish, French onion soup is nowadays regarded as one of the most prized dishes of French cuisine. The broth is simple, made merely with caramelized onions and meat stock. However, the soup is distinguished by croûtes–pieces of crispy baked bread that are placed on top of the soup and are then generously covered with cheese. The assembled dish is finished in the oven, allowing the cheese to melt while the top turns into a golden crust. French onion soup is a dish with a rich history and a very long tradition. The onions have been used since the Roman times, and a similar soup has been known since the Middle Ages. This French classic has been changed through history, establishing its final form in the 17th century. It was primarily known as a simple and hearty traditional dish, but in the 1960s, when French cuisine started to grow in popularity around the world, onion soup became one of its most famous representatives. Today, it can be found in almost every traditional French restaurant, where it is usually served as a starter.

Having nothing in common with the actual buffalo nor the American bison, Buffalo wings are actually named after the place of their origin - Buffalo, New York. There are numerous stories about the origins of these mouth-watering chicken wings, but the one that seems the most authentic says that they were first served at the Anchor Bar in Buffalo. In 1964, Teressa Bellissimo, the bar's owner, received a shipment of chicken wings by accident and didn't know what to do with them so she got an idea to deep-fry the wings and serve them in hot sauce with a blue cheese dressing and some thickly sliced celery sticks. The crowd loved the dish, and it soon became a staple on the bar's menu. Buffalo wings have crispy skin on the outside, tender meat on the inside, and a special hot sauce infused with vinegar and butter, with celery sticks and blue cheese dressing provides a perfect opportunity to cool down the wings' spiciness. Today, Buffalo wings can be found in every sports bar, at barbecues, and at almost every Super Bowl party in the USA.

Farofa is a common side dish in Brazil that no churrasco (barbecue) is complete without. It consists of toasted manioc flour dressed up with complementary ingredients such as onions, olives, nuts, crispy bacon pieces, dried jerky, or fresh herbs. Popular since the time of Brazil's first settlers, it is typically sprinkled over savory dishes such as feijoada and xinxim. One popular variety from Bahia is made with bananas and onions. Farofa has such a legacy in Brazil that it even has its own shaker, called a farinheira, found on virtually every table in the country. Due to its sandy texture and a relative lack of flavor, outsiders are sometimes puzzled by farofa, but the habit of eating it easily sneaks up on anyone that is commonly indulging in Brazil's meat dishes.

Caipiroska is a cocktail that is quite similar to Caipirinha, but consists of lime, brown sugar, and vodka instead of Brazilian cachaça. This refreshing, citrusy cocktail is a trendy beverage in Brazil, Argentina, Uruguay, and Paraguay, where it is often referred to as Caipivodka or Caipirodka. Both Caipirinha and Caipiroska share the same preparation process: lime wedges and sugar are muddled together before alcohol (in this case, vodka) is added to the combination. A traditional way to serve Caipiroska is in an old-fashioned or highball glass filled with ice and with a lime wedge garnish.

Escondidinho is a traditional casserole. It can be made with a variety of ingredients – beef, chicken, fish, pork, or shrimp. The original one is called escondidinho de carne seca, made with a combination of dried and salted meat and mashed potatoes. The carne seca is cooked with tomatoes, onions, garlic, and various spices. It is placed into a baking dish, then topped with mashed potatoes, and often grated cheese. The combination is baked in the oven until golden brown on top. The name of the dish means little hidden one, referring to the meat hidden underneath a layer of mashed potatoes.

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.

Gaz is the Iranian variety of nougat. Nowadays it is mostly prepared with a blend of egg whites, sugar, and nuts, but the original gaz consists of slightly different ingredients. The raw gaz is an exudate of an insect, which is found and collected from wild tamarisk trees. After it has been collected, it is melted, sieved, mixed with nuts, then flavored with typical aromas such as rose water and saffron. Finally, gaz is shaped into logs or rectangles and cut into smaller pieces. Traditionally produced gaz is a seasonal ingredient, native to the city of Isfahan, which is abundant with tamarisk trees. Since it is a rare ingredient, raw gaz is often mixed with egg whites or entirely substituted with a blend of egg whites and sugar syrup. Gaz is a popular sweet treat across Iran and is traditionally associated with special and festive occasions. Since it transports easily, it is one of the favorite Iranian souvenirs. Iranians prefer to eat it as a snack alongside warm tea or sherbet.

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.

Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It is made with lamb that is marinated with onions, salt, and pepper for about 12 hours, and the meat is then placed on a big horizontal skewer and cooked over a wood fire. The usta (master of his trade) will take a long skewer and slice off tender and succulent pieces of lamb until the skewer is full. The dish is traditionally consumed either straight from the skewer, or with the meat wrapped in warm, freshly baked lavash flatbread.

Nasi goreng is often referred to as the Indonesian version of fried rice. Although it is considered to be the national dish of Indonesia, it is also commonly eaten in Malaysia and Singapore. It is believed that the tradition of frying rice in Indonesia came from the Chinese culture, when the trade between the two countries started to develop. Indonesians adopted the Chinese tradition based on the belief that it is sinful to waste food, and soon, like many other versions of fried rice, nasi goreng was created. Since it was developed out of a practical need, it is usually eaten for breakfast and made with leftover rice from the previous day. Precooked rice is usually fried in a small amount of oil, then spiced up with shallots, garlic, chili, or ginger. Indonesian fried rice is distinguished by the generous use of sweet soy sauce, and because of that, it has a deeper and spicier flavor than other varieties of fried rice. Nasi goreng is commonly served with eggs. Usually, they are mixed in the rice or fried and served on the side.

A Brazilian national cocktail called Caipirinha is made with cachaça, sugar, and lime. Cachaça is the most common distilled alcoholic drink in Brazil, and it can be consumed by itself or used as a base for a number of mixed beverages. This refreshing cocktail is simple to prepare: sugar and lime that has been cut into quarters should be gently muddled together with a wooden spoon before adding cachaça and ice. The traditional way to make Caipirinha is in a single large jar that can be shared amongst people, but it can also be served in an old-fashioned glass with a lime wedge garnish.

Feijão tropeiro is a traditional dish from the Brazilian state of Minas Gerais. A favorite dish of cattle rangers (tropeiros), it consists of beans that are cooked with salted or dried meat, manioc flour, and various flavorings, herbs, and vegetables. Today, there are numerous variations on the dish, so the type of beans and meat vary from one part of the country to the next. It is believed that the dish was invented during the Brazilian Colonial period, when tropeiros used to sell things while traveling on horses, bringing beans, manioc flour, and dried meat with them on long journeys.

Probably the most iconic image of France, this long, light, airy bread with its characteristically crispy crust dates back to the 19th century, when wheat and white breads were no longer a privilege of the rich. Baguettes were made even before the invention of their name. The word baguette first entered use in 1920, derived from the Latin root baculum, meaning stick or staff, which became baccheto in Italian. Baguettes were first baked as long, wide loaves of bread, but a 1920 law prevented workers from beginning work before 4AM, making it impossible for bakers to finish baking the bread in time for breakfast. They then gave baguettes their typical long, thin shape in order to speed up the baking process. The bread was baked in steam ovens, which were first brought to Paris by an Austrian named August Zang, whom some French sources credit with the invention of the baguette. Another characteristic of the baguette is its typical flower-petal design on the top of the crust, made by making diagonal slashes with a curved knife on top of the loaves before they are put to bake. Today, baguettes can be found throughout France, and they are available for sale in nearly every boulangerie, as well as baked at home. The texture and flavor of a good baguette can transform any sandwich into a gourmet meal. Baguettes are also flexible – they can be made into bruschettas, turned into croutons or garlic bread, used for mopping up sauces, or simply dipped in olive oil as a snack.

Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak. However, milanesa has its roots in Italy, and the original dish has been traced to the city of Milan and the famous cotoletta alla milanese. Some claim that the best milanesa in Buenos Aires will always be prepared at home, cooked by someone's mother, although many restaurants also have it on their menus. For the pure, basic experience, it is enough to squeeze some lemon juice over it, but it is often served with a side of creamy mashed potatoes or french fries, while one of the most popular varieties is called a caballo (on horseback), where a fried egg is placed on top of the meat.

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.

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.

Feijoada or feijoada completa is Brazil's national dish, a hearty stew featuring pork and black beans. The dish is consumed throughout the country, and every family in Brazil has their own, special recipe. Sautéed greens, cheese rolls, rice, and fresh, sliced oranges are served as an accompaniment to the smoked pork and richly flavored black beans. Traditionally, it is prepared for Saturday lunch, so that the consumers may sleep it off. The beans are flavored with onions, tomatoes, coriander, and garlic, while pork meat can be additionally enriched with dried beef and smoked pork sausages. Before the main meal, consumers are offered caldinho de feijao, a bean broth served in shot glasses or small ceramic cups and garnished with pork rinds known as torresmos. The name feijoada is derived from the Portuguese word for beans, feijão, and it probably originated in the 1600s in Recife, on sugar plantations built by the Portuguese colonists, although some believe that it was created in Rio de Janeiro. The Brazilian version usually uses black beans, while the Portuguese one typically uses white or kidney beans. Feijoada is artfully displayed on platters full of ingredients, so that the consumers may choose their favorites and enjoy them at a leisurely pace. The meats are sliced and placed on platters; the beans served in large serving bowls, and the accompaniments include Brazilian rice, kale, cassava with butter or hard-boiled eggs, sliced oranges, and hot pepper-lime sauce. During the meal, cachaca, a sugarcane brandy and Brazil's most popular liquor, is served as a traditional accompaniment to feijoada.

Bastani sonnati is a unique saffron-infused Iranian ice cream that was invented at the beginning of the 20th century by Akbar Mashti, the first ice cream vendor in Tehran. This frozen treat is made with a creamy mixture of milk or cream, frozen custard, and sliced pistachios. It is flavored with rose water and saffron and traditionally incorporates salep, an ingredient extracted from wild orchids. The vibrant yellow color and exotic flavors make bastani one of the favorite Iranian sweets. Iranians prefer to enjoy it in individual bowls, sprinkled with shredded pistachio, or served within two plain wafers, when it's known as bastani nooni ice cream sandwich.

This unique type of pizza is characterized by its half-round shape, made by folding a full-sized pizza in half. Hailing from 18th century Naples, calzone literally means pant leg, referring to the fact that calzone's original purpose was to be a pizza which can be consumed while walking or standing. Typically, calzones are filled with meats such as salami or ham and cheeses such as mozzarella, ricotta, parmesan, and pecorino whereas fried calzones with mozzarella and tomatoes are a specialty from the Italian region of Apulia, and are known as panzerotti. In the United States and the rest of the world, calzones gained in popularity after being the central theme of an episode of the hit TV show Seinfeld in 1996.