Travel Global, Eat Local.

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.  

Stuffed ham is an American delicacy originating from a small area in southern Maryland (the counties of St. Mary's, Charles, and Calvert) and dating back to the 17th century. The ham is brined in salt, trimmed, sliced, then stuffed with a combination of kale, cabbage, onions, celery, hot peppers, and various spices. It is traditionally wrapped in cheesecloth, boiled for a few hours, then served cold as a main dish or tucked into potato rolls or between slices of bread. The dish is usually prepared for the festive Christmas season. Although not much is known about the origin of stuffed ham and there are numerous variations on the dish, it appears to combine British and African traditions – the ham is similar to Lincolnshire stuffed chine, while the hot peppers suggest a possible Caribbean and African influence.

Pasta, patate e provola is a classic Neapolitan comfort dish that blends creamy, starchy potatoes with mixed short pasta and melty, smoked provola cheese. Traditionally cooked all in one pot, it’s a rich, rustic recipe that highlights the soul of southern Italian home cooking. The base begins with a sauté of onions and pancetta, deglazed with white wine, followed by cherry tomatoes added for color. Yellow potatoes are sliced thin and cooked with the pasta, releasing starch that thickens the dish into a naturally creamy sauce with an almost risotto-like consistency known in Naples as "azzeccata". The final flourish is cold cubed provola, stirred in off the heat to create luscious, smoky strands of melted cheese. The result is hearty, satisfying, and unmistakably Neapolitan—a warm embrace in a bowl. Pasta, patate e provola is a historic Neapolitan dish, first documented in 1773, born from the need to create rich, satisfying meals using affordable, readily available ingredients. 

Cazuela is a traditional pie made with a combination of pumpkin, sweet potatoes, and coconut milk. The pie is usually made with full-fat coconut milk, and it is traditionally cooked in a banana leaf. Interestingly, it contains no top crust. In Puerto Rico, cazuela is usually prepared during the festive Christmas season.

Malakoff is a Swiss dish consisting of deep-fried cheese fritters made primarily from Gruyère. This indulgent specialty hails from the French-speaking region of western Switzerland, particularly the canton of Vaud and the area around Lake Geneva. The cheese is typically sliced into logs or flattened rounds, dipped into a batter made from flour, eggs, white wine, and sometimes a hint of mustard or kirsch, then deep-fried to perfection. The result is a crunchy exterior that gives way to a molten, savory center. The origins of Malakoff are steeped in history and legend, with the dish believed to have been inspired by Swiss mercenaries who fought alongside French forces during the Crimean War. In 1855, the French troops captured the Malakoff redoubt near Sevastopol, a decisive moment in the conflict. Upon returning home, the Swiss soldiers commemorated the victory with a new culinary invention, naming it after the famous battle. Though the exact origins are debated, this historical link is widely embraced by locals and has become part of the dish’s lore. Malakoffs are typically served hot and fresh, often as an appetizer or a hearty accompaniment to a meal. They are frequently paired with pickles, pearl onions, and a simple green salad, balancing the richness of the cheese with acidity and freshness. Crusty bread and a glass of local white wine, such as a Chasselas from the Vaud vineyards, are the traditional complements that elevate the experience. Restaurants and inns around Lake Geneva, especially in villages like Vinzel, Luins, and Begnins, are renowned for their Malakoffs, often guarding their own family recipes and preparation secrets.

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.

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.

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.

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.

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.

Misal is a specialty dish of the Indian state of Maharashtra, its name literally translated to a mixture of everything, so the ingredients vary from cook to cook. However, a combination of these ingredients is the most common in a typical misal: curd, moth bean or pea curry, gravy, spiced potatoes, and garnishings such as onions, coriander, and tomatoes. It is mandatory for a true misal to be spicy, while the base needs to be crunchy. Visually, it should look like a work of art, with lots of colors - typically red, brown, orange, and green. The earliest mention of the dish appeared around the early 20th century. Since it is highly nutritious, easy to prepare, and relatively inexpensive, it remains one of the most popular meals in Maharashtra.

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.

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.

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.

Staka me ayga is a simple Cretan dish consisting of poached or fried eggs and local staka (a type of buttery cream mixed with flour). The combination is usually seasoned with salt and pepper, and it is typically enjoyed warm for breakfast. Eggs with staka are often paired with apaki (smoked pork), another traditional Cretan product. Staka is a unique specialty of Cretan cuisine, and it can also be eaten as a spread on slices of bread or as a side dish.

This delicacy consists of a traditional flatbread (lepinja) that is cut in half, coated in thick cream (kajmak), and topped with an egg. The combination is shortly baked and should be doused with a mixture of warm meat drippings, which is locally known as pretop. Komplet can be loosely translated as with everything in it, and is traditionally associated with Užice and Zlatibor. It is believed to have originated sometime before WWII, and the name was officially registered by Dragan Lazić, a current owner of the bakery Kod Šuljage in Užice. Although it is nutritious and highly caloric, the dish is commonly enjoyed for breakfast and is best paired with a glass of yogurt or sour milk on the side. For the most authentic experience, it is recommended to eat it with your hands.

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.

Smacafam is an old, traditional Italian dish hailing from Trentino. Translated from local dialect, it means scaccia fame, meaning hunger crusher, referring to the ability of this dish to nourish the body and bust the appetites. This casserole is made with lardo, butter, fresh pork sausages called lucanica, pork broth, buckwheat flour, olive oil, and grated cheese. The sausages are thinly sliced, then combined with lardo, butter, flour, and broth. The combination is topped with grated cheese and the remaining butter before it's baked until a brown crust forms on the top and bottom. Serve the dish hot, ideally with a fresh salad on the side.

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.

Sfinz is a traditional fried pastry made with a dough consisting of flour, sugar, yeast, salt, and water. The dough is shaped into small balls which are then flattened to form a thin layer of pastry. After it has been fried, sfinz is typically enjoyed with honey, although it can also be fried with an egg on top. Also known as Libyan doughnut, this fried pastry is especially popular for breaking the fast during Ramadan, but it can also be served for breakfast. If there is any leftover dough, Libyans usually transform it into herb bread.

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.

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.

Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Usually, it is served plain in its traditional round form, as an accompaniment to curries. It can be served on the side or torn into pieces and mixed with the curry. However, roti canai is often served as the star dish, accompanied by different savory and sweet fillings and ingredients. If additional fillings are added, roti canai is usually shaped into rectangles. For example, in Malaysia, one can find various roti canai types, which are differentiated by the type of filling — egg, onion, egg and onion, banana, sardines, margarine and sugar, Maggi instant noodles, cheese, vegetable, and pork filling are some of the many available. However, roti canai doesn't have to have a filling but only a topping, such as fried eggs, curry, beans, lentils, and coffee beans. But martabak, a thick roti filled with meats, eggs, onions, and spices, is probably the best-known type of roti canai. Apart from Malaysia, it can also be found in Saudi Arabia, Yemen, and a few other countries. Other than Malaysia, a very similar type of flatbread can be found in Singapore, where it's called roti prata. This crispy bread is usually sold by street vendors called mamaks.

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.