Travel Global, Eat Local.

Oncom is a traditional fermented food from Indonesia, particularly popular in Sundanese cuisine from West Java. Similar in spirit to tempeh but made with different base ingredients, oncom is a product of ingenuity and sustainable cooking, utilizing byproducts from food processing such as peanut press cake, cassava residue, or coconut residue. These materials are inoculated with specific molds, most commonly Neurospora intermedia, and left to ferment, resulting in a dense, cake-like product with a distinctive aroma and flavor. There are two main types of oncom: red oncom, which is the more common and edible form, and black oncom, which uses a different mold species and is less widely consumed due to potential safety concerns. The fermentation process not only enhances the nutritional profile of the base ingredients by increasing protein availability and breaking down anti-nutrients but also imparts a savory, slightly nutty, and earthy flavor that is prized in many local dishes. Oncom is usually fried, sautéed, or grilled, and it features in iconic Indonesian preparations like oncom goreng (fried oncom), nasi tutug oncom (rice mixed with roasted oncom), and pepes oncom (oncom wrapped in banana leaves and steamed or grilled). Despite its humble origins, oncom is a staple of home-style Sundanese cooking and is valued not just for its taste, but also for its role in reducing food waste and maximizing nutritional use of agricultural leftovers.  

Spaghetti all’assassina is an unusual pasta dish from Bari, unique for its method of preparation - risottatura style (because it's similar to the one used in making risottos). According to the Accademia dell’assassina, that means cooking spaghetti directly in a spicy tomato broth until caramelized, burnt, crisp, and infused with spicy tomato broth, all in a cast-iron pan. The trick is adding the tomato broth gradually, so the spaghetti absorb it, then sizzle and burn a bit before each new pour. Although there is some dispute over the origin of this dish, it is mostly agreed upon that it was invented in 1967 by chef Enzo Francavilla in his Barese restaurant Al Sorso Preferito, which serves it to this day. This novel recipe spawned many variations, like the ones made with broccoli rabe and stracciatella cheese (Assassina di rape) or with squid and prawns (Assassina di mare), but the original is still one of the Barese best kept (and tastiest) secrets. Spaghetti all'assassina is served hot and can be garnished with fresh chili peppers.

Gỏi ngó sen is a traditional salad prepared with lotus root as the main ingredient. The salad is very versatile, so there is no fixed recipe, but some of the ingredients that are usually used in it include prawns, onions, carrots, pork belly, vinegar, sugar, mint, shallots, and peanuts. Once combined and assembled, the salad is dressed with a combination of lime juice, chili, sugar, and fish sauce. Before serving, gỏi ngó sen is typically garnished with chopped cilantro, crispy shallots, and toasted peanuts.

This traditional Croatian cross between pasta and flatbread is made with wheat flour (type 550) and water, with the occasional addition of lard and eggs (in which case it does not meet the standards necessary for its PGI status). To make mlinci, the dough is rolled by hand into thin sheets (not thicker than 2,5 mm) which are then baked twice and dried until crispy. All the pieces must be shaped into squares. Before serving, they are torn into smaller pieces, submerged in water or broth, drained, and finally doused in meat drippings. Mlinci are typically enjoyed alongside stuffed roast turkey—a traditional Croatian Christmas lunch—but they also pair well with other roasted meat dishes.

The larvae of the South American palm weevil (Rhynchophorus palmarum) are the immature stage of this beetle, native to forests of South America that have also spread to Central America. The larvae are large, legless, creamy-white grubs. They have a cylindrical shape and can be several centimeters long when fully grown. After hatching from eggs laid by the female weevil in the palm tree, the larvae burrow into the tree and feed on its tissue. Their feeding can create extensive internal damage, which weakens the palm and can eventually lead to its death. In some regions, especially in the Amazonian parts of countries like Peru and Bolivia, the larvae are considered a delicacy. They can be roasted, grilled, or boiled. Roasted larvae have a crunchy exterior and a soft interior, and they are often described as having a taste reminiscent of pork or chicken.

Spot prawns (lat. Pandalus platyceros) are a type of large, cold-water shrimp native to the North Pacific Ocean, especially abundant along the coastlines of British Columbia, Alaska, and the Pacific Northwest of the United States. Spot prawns are prized for their sweet, delicate flavor and tender, buttery texture, often considered superior to other shrimp species. They are easily recognized by their reddish-brown color, which turns bright pink when cooked, and the distinctive white spots located on their first and fifth abdominal segments, the feature that gives them their name. Unlike many shrimp, spot prawns have a short and highly seasonal fishery, usually from spring to early summer (like May to June), with the exact timing depending on local regulations designed to protect their populations. They're typically trap-caught, making the harvest more sustainable compared to methods like trawling. Because they are so delicate, spot prawns are often sold live when possible and need very careful handling. They spoil quickly after death, which is why fresh spot prawns are considered a real seasonal delicacy. In cooking, they are best prepared simply: quickly grilled, sautéed, or poached to highlight their natural sweetness.  

Salame Milano is a classic Italian salami originating from Rho (a town near Milan), in the Lombardy region of northern Italy. It is one of the most popular and widely consumed salami types in Italy, known for its fine grind, mild seasoning, and delicate, slightly sweet flavor. Made primarily from lean pork and pork fat, the meat is finely minced to achieve its signature smooth, uniform texture. The seasoning is subtle, typically including salt, white pepper, garlic, and sometimes a touch of wine or sugar to enhance balance and aroma. Unlike spicier southern Italian salami, Salame Milano is known for being gentle, approachable, and versatile. It is slow-cured and air-dried for several months, resulting in a firm yet tender product with an elegant marbled look in thin slices. The origin of Salame Milano is closely tied to Giuseppe Citterio, who is credited with its invention in 1870. After completing his apprenticeship in Milan, Citterio opened a delicatessen in Rho, just outside the city, where he developed a new style of finely ground, delicately spiced salami that could be preserved and transported more easily than traditional rural varieties. His innovation was partly aimed at serving Italian emigrants abroad who longed for familiar flavors from home. In 1878, he industrialized the process by opening a salami factory that produced year-round — a major departure from the seasonal curing of the past. Citterio’s refined product gained national acclaim, winning the Gold Medal at the 1881 Milan National Exhibition, and several others in the years that followed. His creation became the model for what is now known as Salame Milano, solidifying its status as a flagship of northern Italian salumi.  

Tauco or Taucu is a fermented soybean paste deeply rooted in the culinary traditions of Indonesia and Malaysia, with strong influences from Chinese Hokkien immigrants. It is particularly popular in regions such as West Java (notably among the Sundanese) and Makassar in South Sulawesi, where it plays an essential role in signature dishes like Coto Makassar and tumis tauco (tauco stir-fry). Tauco is made from yellow soybeans that are boiled, inoculated with a natural mold (typically Aspergillus species), and left to ferment for several days. The fermented beans are then mixed with a salt solution and aged further (often in large clay or ceramic jars exposed to sunlight) allowing the complex biochemical transformation that gives tauco its pungent aroma and savory, almost meaty flavor. The result is a chunky, golden-brown paste or sauce with a deeply umami taste, balancing saltiness with faint sweetness and a touch of bitterness. Unlike smooth East Asian counterparts like Japanese miso or Korean doenjang, tauco tends to retain whole or half-crushed soybeans, giving it a more rustic and robust texture. It's highly aromatic, and while its smell can be quite strong when raw, cooking mellows it and brings out its depth. In cooking, tauco is used to flavor a wide range of dishes: it can be sautéed with garlic, chilies, and tomatoes to make sambal tauco; added to stews for richness and umami; or used as a seasoning base for vegetables, tofu, tempeh, beef, or seafood. In Sundanese and Peranakan kitchens, it is often paired with tamarind, lime, or palm sugar to balance its intensity. Tauco is available commercially in jars or bottles, but some families still make their own, especially in rural or traditional settings. Because of its intense flavor, it’s used sparingly—just a spoonful can transform a simple stir-fry into something deeply savory and satisfying.  

This hot dog variety consists of a kosher beef sausage that is fried with bologna slices until golden brown and slightly crispy. The sausage is then wrapped in bologna and placed in a split bread bun with a dill pickle spear. The whole dish is additionally topped with a generous squirt of yellow mustard. Although the history of Baltimore-style hot dog is quite murky, some believe that it was invented during the Great Depression, when people added bologna slices to the hot dog in order to make it a fuller, heartier meal.

Duff is a sweet dessert dish from the Bahamas, consisting of dough filled with fruits such as guava, when the dish is known as guava duff. The dish is then boiled or steamed, and topped with a sweet, buttery sauce containing either rum or brandy. Many locals claim that the sauce is the key ingredient that should not be omitted during the preparation of this sweet treat. Guava fruit is indigenous to the Bahamas and it precedes the arrival of Christopher Colombus in 1942. Since the Bahamas are a former British colony, the dish has strong British influences, and duff is also an English slang term for pudding. As the dessert is quite decadent, it is often reserved for special occasions.

Caramel rolls from North Dakota are a deeply comforting regional specialty—soft, spiraled pastries drenched in rich, buttery caramel sauce that melt into the very heart of the dough. A local twist on the classic cinnamon roll, these indulgent treats are less about frosting and more about the warm, sticky embrace of slow-cooked caramel, reflecting the hearty, unpretentious spirit of North Dakota’s prairie kitchens. The dough is sweet and enriched, similar to brioche, and is rolled out, slathered with butter, cinnamon, and brown sugar, then tightly coiled and arranged in a baking dish. What distinguishes North Dakota-style caramel rolls is the generous layer of homemade caramel sauce—made from butter, brown sugar, cream, and sometimes corn syrup or vanilla—poured into the bottom of the pan before baking. As the rolls bake, the caramel bubbles and seeps into the dough, soaking the swirls and creating a deep, toffee-like glaze. After baking, the rolls are flipped out of the pan so the caramel ends up on top, forming a glossy, golden layer that’s both sweet and slightly sticky, without the need for frosting. The texture is tender and fluffy, with just the right balance of softness and chew. The flavor is warmly spiced with cinnamon and wrapped in rich, buttery caramel that clings to each bite without overwhelming it. Some versions are extra saucy, while others lean more toward chewy caramelized edges, especially when baked in cast iron or sheet pans. Occasionally, chopped nuts or a hint of salt are added for balance, but the focus is always on the caramel itself. More than a breakfast pastry, caramel rolls are a fixture of North Dakota's food culture—served at church potlucks, diner counters, holiday brunches, and farm kitchens. They’re often paired with a strong cup of coffee, and in some parts of the state, they’re even served alongside savory dishes like chili, offering a sweet counterpoint to hearty meals. The tradition draws from the baking heritage of the state’s German-Russian and Scandinavian immigrant communities, where wheat, dairy, and sugar were pantry staples used to create comforting, sharable food. In North Dakota, caramel rolls are not just a treat—they’re a tradition. Passed down through generations, often scribbled on well-worn recipe cards and perfected over Sunday mornings, they represent a slower, simpler kind of joy. Sticky, warm, and made with love, they’re as essential to the state's culinary identity as fields of wheat and the wide prairie sky.

Majamir is a traditional dish from the Yabroud region of Syria. The dish consists of a nest-shaped pastry filled with a mixture of minced meat, tomatoes, onions, and eggs. The dough is made with flour, water, oil, and salt, rolled into small balls, shaped into nests, and filled with the meat mixture. After baking, the result is a delicious savory pastry with a golden crust, often enjoyed as a main dish or appetizer.

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.

Khoresh lubia sabz is a traditional stew originating from Iran. The stew is usually made with a combination of green beans, chicken or lamb, onions, garlic, tomatoes, cumin, cinnamon, turmeric, red pepper flakes, lime juice, oil, salt, and pepper. The onions and garlic are sautéed in oil, then mixed with the meat that's seasoned with turmeric, salt, pepper, cumin, and red pepper flakes. The tomatoes are added to the pan and the mixture is covered with water and simmered over low heat. The green beans are sautéed and added to the pot with cinnamon and lime juice. The stew is cooked for a bit more until the sauce becomes thick and the meat and green beans become tender. Khoresh lubia sabz is traditionally served with rice on the side.

Koroneiki is a variety of olive primarily grown in Greece, renowned for its high-quality olive oil. The olive oil produced from Koroneiki olives is known for its fruity, aromatic, and robust flavor profile, often characterized by a slightly bitter and peppery finish. The olives themselves are small in size, typically green when unripe and turning dark purple as they mature. Koroneiki trees are small and bushy, well-suited to dry, rocky soil, and can tolerate high temperatures, making them hardy and productive. These trees are usually harvested when the olives are still green to maximize the quality and flavor of the oil. Koroneiki olive oil is rich in antioxidants and healthy fats, and it has anti-inflammatory properties, contributing to its nutritional benefits. The trees are known for their high yield and resistance to diseases, which makes them a popular choice among olive farmers.  

The chinotto fruit (lat. Citrus myrtifolia) is a small, bitter citrus fruit native to the Mediterranean region, particularly Italy. This fruit is about the size of a tangerine, with a bumpy, orange rind when ripe. The chinotto fruit is distinctive for its intensely bitter flavor, which sets it apart from other citrus fruits. The aroma of chinotto is fragrant, contributing to its appeal in both culinary and beverage applications. The most well-known use of chinotto is in the Italian carbonated soft drink of the same name, which combines the fruit's bittersweet taste with carbonation to create a refreshing beverage. Additionally, chinotto is used to flavor various liqueurs and alcoholic drinks, adding a unique bitter note. In culinary contexts, chinotto can be found in marmalades, candies, and as a flavoring agent in a variety of dishes.  

Jugyeom, also known as bamboo salt, is a unique form of salt traditional to Korea, made by packing sea salt into bamboo canisters, sealing them with yellow clay, and then roasting the canisters in a pine fire multiple times. This process is repeated up to nine times, with the final roasting reaching temperatures above 1,000°C. The repeated baking is said to purify the salt and enhance it with minerals from the bamboo and clay, giving it a distinctive flavor known as Gamrojung. Well-baked bamboo salt that reaches a temperature above 1,500°C develops a unique purple color and is known as purple bamboo salt, which is considered to be of the highest quality. In Korean folk medicine, jugyeom is valued for its health benefits and has been used as a digestive aid, styptic, disinfectant, and dentifrice​. 

Matcha shio is a traditional condiment that blends matcha green tea powder with salt. The preparation of matcha shio involves grinding natural salt (either rock or sea salt) until smooth and then blending it with matcha powder, typically in a 1:1 ratio. This seasoning is noted for its ability to complement and enhance certain foods, such as tempura and karaage, by adding a refreshing aftertaste and reducing the perception of oiliness. It is also used with sashimi, particularly fattier slices, and can be sprinkled on tofu drizzled with sesame oil for additional flavor​.

Pasta alla pescatora—literally "fisherman’s pasta"—is a classic Italian seafood dish that celebrates the bounty of the Mediterranean in a simple yet luxurious way. Originating in Italy’s coastal regions, this dish is especially popular in southern Italy, where the sea has long shaped the local cuisine. It is typically made with spaghetti or linguine and a flavorful mix of seafood such as shrimp, calamari, and mussels, all quickly sautéed in garlicky olive oil with a touch of chili pepper for heat. The sauce is built with diced tomatoes, then deglazed with a splash of white wine, infusing the dish with depth and brightness. After a brief simmer to allow the seafood to release its briny essence, the cooked pasta is added directly into the pan to soak up every drop of the savory, slightly spicy, tomato-based sauce. The final garnish of fresh parsley and black pepper adds freshness and aroma. Light yet hearty, rustic yet elegant, Pasta alla pescatora is a timeless dish that perfectly expresses the soul of Italian seaside cooking—fragrant, fast, and full of flavor.

Chileajo is a traditional stew popular in Oaxaca, Guerrero, Hidalgo, and Veracruz. It is typically made with vegetables and various chili peppers, garlic, and spices and can include meat as well. But recipes vary by region: in the Oaxaca Valley, guajillo and ancho chilies are used with potatoes and carrots; in Mixteca, pork ribs and legs are cooked with sesame seeds and costeño chili; in the Isthmus of Tehuantepec, it includes egg yolk bread. Chileajo is commonly served during Christmas and festive occasions, usually on top of bread or tostada, sprinkled with shredded lettuce, salsas, and cheese.

Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings. The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.

A fat sandwich is a submarine-style sandwich variety that is characterized by being overstuffed with calorie-laden, fatty, fried ingredients such as gyro meat, chicken strips, fries, and mozzarella sticks. These supersized sandwiches originated at Rutgers University in New Brunswick, New Jersey, where they were originally served out of so-called Grease Trucks which were lined up on College Avenue, satiating the hunger of numerous students, mostly after a night of heavy drinking. It is believed that the first fat sandwich was invented in 1979 and was called the Fat Cat, consisting of a cheeseburger topped with french fries. Today, there are a number of variations including the Fat Darrell, the Fat Knight, the Fat Elvis, the Fat Lady, and the Fat Romano.

Fugazzeta is a mozzarella-stuffed pizza topped with onions, originating from Argentina. The onions should be thinly sliced, and they can be either raw or sautéed. The dough is usually made with milk, water, yeast, flour, sugar, salt, and olive oil. It is believed that fugazzeta evolved from fugazza, a non-stuffed pizza that is topped with onions, and fugazza itself evolved from the Italian focaccia. When sautéed vegetables such as spinach are added to fugazzeta, it is then called fugazzeta de verdura, and when slices of ham are added to fugazzeta, it is known as fugazzeta con jamon.

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

Spaghetti all’assassina is an unusual pasta dish from Bari, unique for its method of preparation - risottatura style (because it's similar to the one used in making risottos). According to the Accademia dell’assassina, that means cooking spaghetti directly in a spicy tomato broth until caramelized, burnt, crisp, and infused with spicy tomato broth, all in a cast-iron pan. The trick is adding the tomato broth gradually, so the spaghetti absorb it, then sizzle and burn a bit before each new pour. Although there is some dispute over the origin of this dish, it is mostly agreed upon that it was invented in 1967 by chef Enzo Francavilla in his Barese restaurant Al Sorso Preferito, which serves it to this day. This novel recipe spawned many variations, like the ones made with broccoli rabe and stracciatella cheese (Assassina di rape) or with squid and prawns (Assassina di mare), but the original is still one of the Barese best kept (and tastiest) secrets. Spaghetti all'assassina is served hot and can be garnished with fresh chili peppers.

This traditional Greek dessert consists of layered or torn phyllo sheets that are blended with a creamy, orange-flavored yogurt custard. When baked, the cake is doused in a thick, sugary, orange-spiked syrup. Portokalopita is a classic that comes in different versions and often incorporates semolina, cinnamon, vanilla, and dried or candied fruit. It is best served well chilled and is occasionally paired with ice cream.

Narsharab is a unique Azerbaijani sauce consisting of evaporated pomegranate juice that is combined with sugar and spices such as basil, cinnamon, coriander, salt, and ground black pepper. Its flavor is best described as tangy and sour. It is recommended to use narsharab with meat and fish dishes, but it can also be used as a marinade or as a dressing for various salads, while some people like to add the sauce into desserts.

Vietnamese chè dishes include any traditional sweet soup, beverage, pudding, or any other custard-like dessert that is made with a base of either water or coconut cream and served either hot or cold. Other ingredients for making chè include various jellies and fruits, beans and pulses, rice and grains, and even tubers and cereals. It is believed that chè desserts originated in the central region of Vietnam, but today they are widely available throughout the country and prepared in countless variations. Because of their hearty contents like beans and sticky rice, they are a popular snack item commonly sold in plastic cups at Vietnamese grocery stores, while one of the most popular chè varieties prepared at home is the so-called chè đậu trắng. This white bean and rice pudding flavored with coconut syrup is traditionally offered at Vietnamese family gatherings celebrating the first birthday of a baby.

Antigua Black is the world's sweetest pineapple, grown primarily on the southwest coast of the island. Its sweet flavor is a result of a specific type of soil and the right amount of rainfall, allowing the sugar content to be higher than in other pineapples. The fruit is low in fiber and acidity, its texture is crisp, the core is edible, and the flesh is characterized by its golden-yellow color.

Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called çelem.

The history of brewing beer in Bremen dates back to 1200. All the beers are brewed under 1516 German Purity Law, which ensures that only premium-quality malt, hops, yeast, and water can be used in their production. From the 13th century, Bremen beer has enjoyed great popularity throughout northern Europe, and even today, Bremen breweries are one of the leading German beer exporters. To ensure their quality, all the beers labeled as Bremer Bier PGI have to be made in the Federal Land of Bremen. The styles that are produced in the region include Pils, Hell, Export, Dunkel, Bock, Doppelbock, Weiße, and Light/Schankbier. 

This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients. When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt. Hummus is sometimes additionally enriched with spices such as cumin and paprika, and it can be garnished with anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine nuts, and hard-boiled eggs.

Olive burger is an American burger variety originating from Michigan. It’s made with a combination of ground beef, oil, white buns, mayonnaise, and pitted green olives. In order to prepare it, the meat patties are fried, topped with a mixture of olives and mayonnaise, then placed in a burger bun with no other condiments. Some like to add a bit olive brine to the olive-mayo mix, while others put the mayonnaise on a bun, and the patties are topped with olives before they’re placed into the buns. There are many theories about the origins of this burger, and some people claim that Olympic Broil in Lansing made the first olive burger in the 1960s, while others say it was made much earlier at Kewpee Hotel Hamburgs in Grand Rapids.

The Australians are well-known for their barbecue prowess, and most households have some sort of a barbecue. The prime candidates for Australian barbecue include sausages, prawns, and lamb, followed by pork, chicken, emu, and even kangaroo meat. Some favorite cuts include lamb chops, shanks, legs, and shoulder, while beef and pork cuts include steaks, rib roast, brisket, pork chops, pork steaks, pork belly, and pork spare ribs. The sausages are in a league of their own and there are many different varieties. The barbecue is a huge tradition in Australian culture, with friends and families gathering and sharing the food over a glass of beer, wine, or champagne, especially on weekends. The usual accompaniments include salads, fried onions, and baked potatoes.

Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, Tabasco, and mustard. The meat is combined with a raw egg yolk, capers, shallots, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century. This variation, steak tartare, was originally served with tartar sauce, and anything that was served with it was known as à la tartare, hence the name.

Even though there are numerous regional varieties of this famous Polish blood sausage, it typically consists of pork offal, animal’s blood, barley or buckwheat, and a variety of spices and fresh herbs. Kaszanka was probably created under the influence of German and Danish culinary traditions and was primarily enjoyed by the noblemen. The modern variety of kaszanka appeared later, and today, it is one of the most commonly consumed Polish sausages. Whether grilled, fried, or cooked, it is usually served alongside caramelized onions, potatoes, or sauerkraut.

Saudi coffee, known locally as "ghahwa", "gahwa" or "qahwa", is a traditional Arabic coffee that holds significant cultural and social importance in Saudi Arabia. This distinctive beverage stands out not only for its unique preparation and flavor but also for the cultural rituals and traditions surrounding its consumption. Saudi coffee is made from lightly roasted coffee beans, giving it a lighter color compared to the dark roasts commonly used in Western coffee. The preparation process is unique and meticulous. The coffee is typically flavored with aromatic spices such as cardamom, saffron, cloves, and sometimes cinnamon. These spices infuse the coffee with a unique and fragrant flavor profile. The brewing process involves using a special pot called a "dallah." The water is boiled, ground coffee is added, and the mixture is allowed to steep. The spices are usually incorporated during or after brewing, enhancing the coffee’s aromatic qualities. Saudi coffee is traditionally served in small, handleless cups called "finjan." Unlike Western coffee servings, only a small amount of coffee is poured into the cup, just enough to cover the bottom. This practice is part of the coffee’s cultural etiquette. Serving ghahwa is a cornerstone of Saudi hospitality. It is often accompanied by dates and other sweets, creating a harmonious balance of flavors. The act of serving coffee usually begins with the most important guest, reflecting the values of respect and honor.

Sambal goreng, which translates to "fried sambal," is a term used in Indonesian cuisine that can refer to a variety of spicy, fried dishes made with sambal. As a dish, sambal goreng can range from vegetables, meat, to tofu or tempeh, all cooked with a spicy mixture of ground chilies, shallots, garlic, and often includes shrimp paste (terasi), along with other ingredients like tomato, tamarind for sourness, and palm sugar for a hint of sweetness. Coconut milk is sometimes added to create a rich, creamy texture. One popular variant is sambal goreng kentang (potato sambal goreng), which includes fried potatoes, liver (often chicken liver), and sometimes prawns, cooked in a spicy and savory sauce. Another version is sambal goreng ati (liver sambal goreng), focusing on the liver cooked with the sambal sauce.  

Weisswurst or white sausage is a famous specialty of the city of Munich, invented in 1857 by a butcher named Sepp Moser. He was working in a restaurant next to his butcher's shop and had used the last of thick sausage skins used to make regular sausages. To solve the problem, he opted for thin skins. As he made the sausage, he was worried that it would burst open during the frying process, so he put them in hot water and cooked them for 10 minutes. After serving the cooked sausages to the guests, the new dish was praised, and Weisswurst was born. The sausages consist of a mixture of pork, veal, and pork fat, seasoned with parsley, pepper, lemon, and salt. Today, the sausages are most popular in southern Germany, and they are one of the most consumed items at Oktoberfest. In restaurants, Weisswurst is always served hot, usually accompanied by pretzels and, ideally, Händlmaier's Hausmacher Senf, although it can be served with other Bavarian sweet mustard varieties if the original Händlmeier brand is unavailable. The sausage casing is not intended for consumption, so the sausages are often sliced along their length, and the casing is peeled. Interestingly, it is considered a taboo to eat Weisswurst after noon in Bavaria. This tradition stems from the past when the sausages were made fresh, and were supposed to be consumed as quickly as possible. 

Paštrovski makaruli is a traditional dish made with a pasta called makaruli. The pasta consists of wheat flour, salt, and water, and the dough is traditionally made with special needles used for makaruli. The pasta is boiled in salted water, then drained, drizzled with olive oil, and topped with Montenegrin white cheese. Although makaruli are nowadays often served with pašticada, they were originally served with a sausage called mušnica.