Travel Global, Eat Local.

Fried pies are a traditional, hand-held dessert found throughout the American South and Midwest, consisting of small turnovers filled with sweet or savory fillings, sealed in pastry, and deep-fried to golden perfection. Crispy on the outside and warm and gooey on the inside, these rustic treats trace their roots to early American and European hand pies, evolving over time into a uniquely Southern comfort food. The classic fried pie starts with a simple pastry dough, often made with flour, fat (like lard, shortening, or butter), and buttermilk or water. The dough is rolled out and cut into circles or squares, filled with a spoonful of fruit preserves or spiced compotes, then folded, crimped, and fried in hot oil or fat until crisp and blistered. The result is a flaky, crunchy exterior that gives way to a soft, sweet filling, often still bubbling hot from the fryer. Traditional fillings include apple, peach, apricot, cherry, blackberry, and sweet potato, though regional variations also feature pecan, chocolate, lemon, and custard. In some areas, savory versions exist too—filled with meat, cheese, or vegetables—though sweet varieties remain the most iconic. Fried pies were originally a way to use up preserved or dried fruits in farm kitchens, especially during the winter months, and were prized for being portable, filling, and satisfying. They became a common feature at church suppers, picnics, roadside stands, and state fairs, and are still a popular item in diners, gas stations, and bakeries across the American South, especially in states like Oklahoma, Texas, Georgia, and Tennessee. One of the most famous regional expressions of the dish is the Oklahoma fried pie, often made fresh to order at roadside pie shops and celebrated for its buttery crust and generous fillings. Whether glazed, dusted with powdered sugar, or served plain, fried pies continue to offer a comforting, old-fashioned taste of Americana—deeply nostalgic, delightfully messy, and utterly delicious.

Maarouk is a Middle Eastern sweet bread, particularly popular in Syria and Lebanon, where it is often associated with Ramadan. Soft, fluffy, and slightly chewy, this enriched brioche-like bread is delicately sweet and infused with aromatic flavors of mahleb—a distinctive spice derived from cherry seeds that lends a subtle almond-like bitterness. The dough, made with flour, sugar, eggs, butter, and milk, is kneaded to achieve a tender texture before being shaped into rounds or elongated loaves. While some versions are left plain, others are generously filled with date paste, chocolate, or nuts. The bread is typically brushed with egg wash for a golden, glossy crust and topped with sesame seeds, nigella seeds, or a dusting of sugar. Maarouk is widely enjoyed as a breakfast or snack, often paired with tea or coffee. Its mildly sweet and aromatic profile, combined with a soft yet slightly chewy bite, makes it a comforting and satisfying treat, particularly during festive occasions.

Haupia is a traditional Hawaiian dessert made from coconut milk, thickened into a smooth, jelly-like custard using arrowroot starch or cornstarch, and typically served chilled in small, white squares. Simple yet luxurious, haupia is a staple at Hawaiian luaus, family gatherings, and potlucks, offering a cool, creamy bite that perfectly captures the flavors of the islands. The texture of haupia falls somewhere between firm pudding and soft gelatin, depending on the starch used and the cooking time. It’s lightly sweet, with a clean, tropical flavor driven almost entirely by the natural richness of coconut milk. While classic haupia is unadorned and stark white, modern variations may layer it over chocolate crusts (as in haupia pie) or combine it with sweet potatoes, lilikoi (passionfruit), or even taro for fusion twists. Deeply rooted in Native Hawaiian cuisine, haupia reflects a culinary heritage that values simplicity, texture, and the natural bounty of the islands—especially the coconut, a sacred and versatile ingredient in Polynesian cultures. Apart from Hawaii, this pudding is also a staple in other Polynesian countries. 

Sopapillas, a beloved icon of New Mexican cuisine, are golden, puffed pillows of fried dough that capture the essence of the region’s rich cultural tapestry—blending Native American, Spanish, and Mexican culinary traditions into one irresistible creation. Though variations of fried bread exist across the Americas, the sopapilla as it’s known in New Mexico holds a special place in the hearts (and on the tables) of locals, often served warm with honey or used as a vessel for savory fillings. The dough is typically made from a simple mix of flour, baking powder, salt, and fat—usually shortening or lard—with a bit of warm water to bring it together. Rolled out and cut into squares or triangles, the pieces are then fried until they puff dramatically, forming a hollow interior and a crisp, golden crust. The result is a pastry that is simultaneously airy and indulgent, with a slightly chewy bite and a neutral flavor profile that lends itself to both sweet and savory applications. In its most iconic form, the New Mexican sopapilla is served as a dessert, freshly fried and drizzled with local honey, sometimes dusted with powdered sugar or cinnamon. That simple combination—hot, crispy dough and sweet, floral honey—creates a nostalgic treat that’s both comforting and deeply rooted in regional tradition. In fact, in many traditional New Mexican restaurants, sopapillas are brought to the table at the end of the meal, complimentary and bottomless, a cherished ritual that reflects the hospitality and generosity of local food culture. Yet sopapillas are not limited to dessert. In New Mexico, they are also served savory, especially when split open and stuffed with meats, beans, cheese, or green and red chile—essentially transforming the pastry into a pocket-style meal reminiscent of a stuffed taco or burrito. This savory variation showcases the sopapilla’s versatility and its seamless integration into the broader New Mexican culinary landscape, where the bold, smoky flavors of roasted chiles and slow-cooked meats reign supreme. Though similar to Navajo fry bread, New Mexican sopapillas are generally lighter, puffier, and more structured, thanks to the use of leavening agents and precise dough handling. The dish’s roots are thought to trace back to the Spanish colonists of the 16th and 17th centuries, who brought their knowledge of wheat-based pastries to the Americas, merging it with Indigenous cooking techniques to create something entirely new. In essence, New Mexican sopapillas are more than just fried dough—they are a culinary symbol of the Southwest, beloved for their comforting texture, simple preparation, and deep cultural heritage. Whether served sweet with honey or savory with chile and cheese, they remain a timeless expression of New Mexico’s diverse and delicious food identity.

Rempeyek, also known simply as peyek, is a traditional Indonesian deep-fried cracker made from a spiced rice flour batter and typically studded with peanuts, anchovies (ikan teri), or other ingredients like mung beans, shrimp, or soybeans. Crisp, savory, and aromatic, rempeyek is a popular side dish and snack across Indonesia, especially in Java, where it's often served alongside dishes like nasi pecel, nasi gudeg, or soto. The batter is made by mixing rice flour with coconut milk or water, flavored with garlic, coriander, candlenuts, kaffir lime leaves, and salt, forming a fragrant, slightly runny mixture. A handful of peanuts or anchovies is added to the batter or scattered on top as it's ladled into hot oil in thin layers, creating irregular, lacy crisps with golden-brown edges. The result is a light, crunchy cracker with bursts of nutty and salty flavor, and a satisfying crackle in every bite. Rempeyek is prized not only for its crunch and flavor, but also for its versatility. While peanut rempeyek (rempeyek kacang) is the most common, regional versions include rempeyek udang (with small shrimp), rempeyek bayam (with spinach leaves), and even modern interpretations using tempeh or seeds. Rempeyek is traditionally produced in Indonesian households as a homemade snack using family recipes, but it is nowdays widely produced on an industrial scale by local food manufacturers and sold in markets, supermarkets, and packaged snack brands across Indonesia and Southeast Asia.  

Criollo cacao is the rarest and most prized variety of cacao in the world, known for its delicate flavor, low bitterness, and aromatic complexity.The pods are typically elongated and deeply ridged, ranging in color from pale yellow to crimson, and contain white to pale-pink beans, a signature trait that reflects their low polyphenol (bitterness) content. The flavor of Criollo chocolate is refined and nuanced, often described as smooth, mildly acidic, and layered with floral, citrus, caramel, and dried fruit undertones. Unlike the bolder Forastero or hybrid Trinitario, Criollo offers an almost wine-like tasting experience, with minimal astringency and a long, elegant finish. Often referred to as the "noble cacao," Criollo beans are highly sought after by artisan chocolatiers for producing fine, elegant chocolate with subtle notes of fruit, nuts, flowers, and spice. Criollo cacao is native to Mesoamerica, particularly regions of present-day Mexico, Guatemala, and Venezuela, where it was revered by ancient civilizations like the Maya and Aztecs. Today, it represents less than 1% of global cacao production, as the trees are notoriously fragile, low-yielding, and susceptible to disease. Despite this, Criollo's exceptional quality and deep cultural roots continue to make it the gold standard in fine chocolate, reserved for the most discerning palates and premium single-origin bars.

Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often yellow or green when ripe, and relatively smooth compared to other varieties. Inside, the beans are flat and large, with a bold, classic cocoa taste but little of the floral or fruity complexity found in finer varieties. Known for its strong, earthy flavor, Forastero cocoa forms the backbone of most mass-produced chocolate, offering notes of wood, nuts, and mild bitterness, with moderate acidity and low sweetness. While it lacks the aromatic finesse of Criollo or the complexity of Trinitario, it compensates with resilience, consistency, and productivity. Native to the upper Amazon basin, Forastero is now predominantly grown in West Africa (especially Côte d’Ivoire and Ghana), Brazil, and Southeast Asia. It represents the bulk of global cocoa production and is often used as a base cacao—blended with fine-flavor varieties to create balanced chocolates. One of the best-known sub-varieties of Forastero is Amelonado, originally from Brazil, now widely grown in Ghana, Côte d’Ivoire, and Nigeria. Despite its humble reputation, Forastero is indispensable to the global chocolate industry, valued for its hardiness, high fat content, and processing efficiency.

Trinitario cacao is a fine-flavor cacao variety known for its complex taste, vibrant aroma, and balanced strength. It is a natural hybrid between the delicate Criollo and hardy Forastero cacao types. The pod is typically medium to large, often ridged and colorful, with hues ranging from red and orange to green or purple, depending on the strain. Inside, the beans are plump and high in fat, with a mix of light to deep purple tones and occasionally even white beans, depending on the genetic leaning. Trinitario beans are prized for producing chocolate with rich, multi-layered flavor profiles—often featuring fruity acidity, nutty undertones, floral notes, and a long, clean finish. They strike a rare balance between flavor intensity and structural resilience, making them one of the most sought-after cacao types for single-origin and craft chocolate production. Trinitario cacao originated in Trinidad in the 18th century after a disease devastated the island's native Criollo trees. Surviving trees cross-pollinated naturally with imported Forastero cacao, giving rise to this hybrid variety that now flourishes across the Caribbean, Latin America, and Southeast Asia. It represents about 5–10% of global cacao production, and while genetically diverse, its reputation for quality has made it a cornerstone of the fine chocolate world.

Odading is a traditional snack originating from Indonesia. It's usually made with a combination of flour, yeast, eggs, salt, and sugar. Once prepared, the dough is left to rise until it's doubled in size, and pieces of the dough are then fried in hot oil until golden brown. If desired, odading can be sprinkled with sesame seeds on top. This snack sould be tender on the inside and crunchy on the outside if properly prepared. It can be found in school cafeterias or bought from street vendors.

Gulii umplute are traditional Romanian stuffed kohlrabis. The dish consists of kohlrabi bulbs, which are hollowed out and filled with a mixture of ground meat, onions, chopped herbs, seasonings, and (optionally) rice. Before being cooked, they are sometimes covered with a mixture of milk, onions, and kohlrabi pulp. Rich and tender, the stuffed kohlrabis are typically garnished with parsley and served hot with sour cream on the side.

Corunda is a Mexican dish that is similar to a tamale, consisting of masa flour dough that is wrapped in green corn stalk leaves and shaped into a pyramid before being steamed. The dish is sometimes filled with a local cheese known as doblecrema and sliced poblano chilis, although corundas are tradtionally not filled, but served plain and topped with Mexican cream or spicy homemade salsa. Corunda is a specialty of the Michoacan region and was originally prepared by the Purhépecha villagers from Pátzcuaro. Today, the dish is especially popular during the Day of the Dead.

Mee nam is a variety of noodle soup that is popular in Lao and Thai cuisines. The name covers a wide array of recipes, but the main ingredients are always wheat noodles, vegetables, and meat. Pork is the meat of choice for most, while dried shrimp and fish sauce add a new layer to the soup. The vegetables and greens are chosen based on their availability in the region and usually include lettuce, scallions, garlic, coriander leaves, and bean sprouts. The soup is served hot and eaten as a savory and filling first course.

Kinoko nabe is a traditional dish and a type of hot pot prepared with mushrooms as the main ingredient. The dish is usually prepared with a combination of mushrooms (shimeji, maitake, nameko, shiitake), Japanese eggplants, cabbage, leeks, mustard greens, spinach, tofu, dashi stock, miso, mirin, and sake. The ingredients are simmered in the hot pot for a long time because the longer the mushrooms are cooked, the more umami is released. This flavorful hot pot dish is especially popular in autumn, when mushrooms are in season in Japan.

Kona coffee is a highly prized, gourmet Arabica coffee grown exclusively in the Kona district on the Big Island of Hawaii. Nestled along the fertile volcanic slopes of Mauna Loa and Hualālai, Kona coffee thrives in a unique microclimate characterized by rich volcanic soil, warm morning sunshine, gentle afternoon cloud cover, and frequent light rainfall. These ideal growing conditions allow the coffee cherries to mature slowly, enhancing their natural sweetness and complexity. The history of Kona coffee dates back to 1828, when Samuel Ruggles, an American missionary, introduced Coffea arabica plants to the region from Brazil. Over time, large plantations gave way to small, family-run farms, many established by Japanese immigrants who perfected hand-picking and processing techniques that remain central to Kona coffee’s exceptional quality today. Renowned for its smooth, well-balanced flavor profile, Kona coffee is celebrated for its low acidity, rich body, and delicate yet complex tasting notes, which can include caramel, chocolate, honey, macadamia nuts, citrus, and tropical fruit. The combination of altitude, climate, and meticulous hand-picking ensures that only the finest, ripest cherries are selected, contributing to its reputation as one of the most sought-after and expensive coffees in the world. Due to its limited production and high demand, true Kona coffee is a rare commodity. Authenticity is crucial, as many products labeled “Kona blend” contain only a small percentage of Kona beans mixed with lower-quality coffee from other regions. To guarantee quality, consumers should look for "100% Kona Coffee" certification, which ensures that the beans are sourced entirely from Kona's coffee farms.  

Honeybush tea is a naturally sweet, caffeine-free herbal infusion made from the Cyclopia plant, native to the Western Cape Province of South Africa. Closely related to rooibos, honeybush tea is known for its smooth, honey-like flavor, with subtle notes of floral nectar, roasted nuts, and dried fruit. Traditionally, the leaves and stems are fermented to deepen the tea’s natural sweetness, resulting in a rich amber-colored brew with a warm, soothing aroma. Unfermented, or green honeybush, offers a lighter, more herbaceous taste with a fresh, grassy undertone. Beyond its taste, honeybush is prized for its health benefits, being high in antioxidants, polyphenols, and minerals. It is known for its anti-inflammatory properties, digestive support, and immune-boosting effects, making it a popular choice for those seeking a natural wellness drink. Brewing honeybush tea is simple—steep the leaves in boiling water for 5-7 minutes to release its deep, honeyed flavors. It can be enjoyed hot or cold, plain or with a touch of honey or citrus. Naturally caffeine-free, it is an ideal drink for any time of the day, from a relaxing evening brew to a refreshing iced tea in summer.  

Wuyi tea is a celebrated category of Chinese oolong and black teas grown in the Wuyi Mountains of Fujian Province, a region renowned for producing some of the most aromatic, complex, and mineral-rich teas in the world. Nestled in a UNESCO World Heritage landscape of rugged cliffs, misty valleys, and mineral-laden soils, the Wuyi region offers a unique terroir that imparts a distinct “rock rhyme” (yán yùn, 岩韵) to its teas—a sought-after taste note prized by tea connoisseurs for its earthy depth, floral undertones, and long-lasting finish. The most iconic and historically significant of these teas is Dà Hóng Páo (Big Red Robe), a legendary cliff tea with a rich legacy and a price to match its rarity. Other famous Wǔyí teas include Shuǐ Xiān (Water Immortal), known for its bold, roasted flavor and floral aroma, and Bái Jǐ Guān (White Cockscomb), recognizable by its lighter-colored leaves and delicate taste. These teas undergo partial oxidation and skillful charcoal roasting, resulting in a layered profile that balances roasty warmth with sweet, fruity, and spicy nuances. Unlike tightly rolled oolongs from Taiwan or Anxi, Wuyi tea is traditionally twisted into long, dark strips, which unfurl beautifully during brewing. It is best enjoyed using the gongfu cha method, a ceremonial style of tea preparation that involves multiple short infusions, each revealing a different facet of the tea’s character—from its toasted aroma to its lingering mineral finish. Beyond oolongs, the Wuyi region is also the birthplace of zhèngshān xiǎozhǒng (正山小种), better known internationally as Lapsang Souchong, a smoked black tea with a bold pinewood aroma.    

Kabusecha is a Japanese green tea that falls between sencha and gyokuro in terms of shading and flavor. Unlike standard sencha, which is grown in full sunlight, kabusecha is partially shaded for about one to two weeks before harvest, usually with woven nets or fabric covers. This shading process increases the tea's chlorophyll content, enhancing its umami richness and reducing bitterness, while maintaining a more refreshing taste than gyokuro, which is shaded for a longer period. The result is a tea with a balanced flavor profile, combining sweetness, mild astringency, and a delicate aroma. Kabusecha is often brewed at lower temperatures to highlight its natural sweetness and umami depth, making it a prized choice among green tea enthusiasts.

Panela, rapadura or chancaca is a traditional sweetener used in various countries in South and Central America. It is made from sugarcane juice, which is boiled until it becomes thick and then allowed to solidify. The result is a raw, unrefined form of sugar, somewhat similar to jaggery or panela found in other parts of the world. It usually comes in the form of a hard brown block or lump. Its taste is rich and molasses-like, with a slightly smoky or caramel flavor, and is commonly used in South American desserts and sweets. For instance, it's a primary ingredient in miel de chancaca, a syrup made by dissolving chancaca in water along with fragrant spices like cinnamon and cloves. This syrup is then used in various recipes, such as the traditional Peruvian dessert called picarones. 

Apfelschorle is a popular beverage originating from Germany (and popular in neighboring Austria and Switzerland), consisting of a mix of apple juice and sparkling mineral water. The drink is well-loved for its refreshing taste and is a healthier alternative to sugary soft drinks, offering a natural sweetness from the apple juice tempered by the crispness of carbonated water. Apfelschorle typically contains a ratio of about 50% to 60% apple juice to 40% to 50% sparkling water, although this can vary according to personal preference or commercial brands. This beverage is especially popular during the warmer months and is commonly found in restaurants, cafes, and supermarkets throughout Germany and neighboring countries. It's also easy to make at home, allowing for adjustments in sweetness and carbonation level to suit individual tastes.  

Tire köftesi refers to a special type of ground meat dish that originates from the Tire district of İzmir, Türkiye. Tire köftesi consists of minced meat (often lamb or a mix of beef and lamb), breadcrumbs or stale bread soaked in milk or water, onions, garlic, and various spices. One distinguishing feature is its soft and juicy texture, which is achieved through its specific mixture of ingredients and cooking method: they are often shallow-fried until they have a crispy exterior, then they might be simmered in a sauce or served directly. Tire köftesi is often served with sides like rice pilaf, grilled vegetables, or fresh salads.

Bife de chorizo is an Argentinian beef cut equivalent to the US New York strip steak, strip steak, sirloin, and top loin traditionally used for asado. It is a thick, juicy steak with a sizable layer of fat on top. It comes in several varieties, namely the bife de chorizo angosto (thin sirloin) and the bife de chorizo mariposa (butterflied sirloin). And if you want to judge the quality of someone’s barbecue or the quality of a barbecue place, ask for this steak. Also, if you get one with more than a generous amount of fat, know you've been served a cheap and bad-quality one. 

Khao khluk kapi is a Thai rice dish made with cooked rice that is fried with shrimp paste, and then topped with or served alongside a number of ingredients, including crispy dried shrimps, slices of sweet pork or chicken, chilis, raw mango gratings, red onions, omelet shavings, cucumbers, green onions, and cilantro. All these ingredients combined into one make for a colorful dish and create an explosion of flavors and textures in the mouth. This delicious rice and shrimp paste dish is usually sold as a takeaway food at many street stalls throughout Thailand.

Criollo cacao is the rarest and most prized variety of cacao in the world, known for its delicate flavor, low bitterness, and aromatic complexity.The pods are typically elongated and deeply ridged, ranging in color from pale yellow to crimson, and contain white to pale-pink beans, a signature trait that reflects their low polyphenol (bitterness) content. The flavor of Criollo chocolate is refined and nuanced, often described as smooth, mildly acidic, and layered with floral, citrus, caramel, and dried fruit undertones. Unlike the bolder Forastero or hybrid Trinitario, Criollo offers an almost wine-like tasting experience, with minimal astringency and a long, elegant finish. Often referred to as the "noble cacao," Criollo beans are highly sought after by artisan chocolatiers for producing fine, elegant chocolate with subtle notes of fruit, nuts, flowers, and spice. Criollo cacao is native to Mesoamerica, particularly regions of present-day Mexico, Guatemala, and Venezuela, where it was revered by ancient civilizations like the Maya and Aztecs. Today, it represents less than 1% of global cacao production, as the trees are notoriously fragile, low-yielding, and susceptible to disease. Despite this, Criollo's exceptional quality and deep cultural roots continue to make it the gold standard in fine chocolate, reserved for the most discerning palates and premium single-origin bars.

Forastero cocoa is the most widely cultivated and commercially important cacao variety in the world, recognized for its robust, high-yielding trees, thick-walled pods, and purple-toned beans. The pods are typically rounded or melon-shaped, often yellow or green when ripe, and relatively smooth compared to other varieties. Inside, the beans are flat and large, with a bold, classic cocoa taste but little of the floral or fruity complexity found in finer varieties. Known for its strong, earthy flavor, Forastero cocoa forms the backbone of most mass-produced chocolate, offering notes of wood, nuts, and mild bitterness, with moderate acidity and low sweetness. While it lacks the aromatic finesse of Criollo or the complexity of Trinitario, it compensates with resilience, consistency, and productivity. Native to the upper Amazon basin, Forastero is now predominantly grown in West Africa (especially Côte d’Ivoire and Ghana), Brazil, and Southeast Asia. It represents the bulk of global cocoa production and is often used as a base cacao—blended with fine-flavor varieties to create balanced chocolates. One of the best-known sub-varieties of Forastero is Amelonado, originally from Brazil, now widely grown in Ghana, Côte d’Ivoire, and Nigeria. Despite its humble reputation, Forastero is indispensable to the global chocolate industry, valued for its hardiness, high fat content, and processing efficiency.

Trinitario cacao is a fine-flavor cacao variety known for its complex taste, vibrant aroma, and balanced strength. It is a natural hybrid between the delicate Criollo and hardy Forastero cacao types. The pod is typically medium to large, often ridged and colorful, with hues ranging from red and orange to green or purple, depending on the strain. Inside, the beans are plump and high in fat, with a mix of light to deep purple tones and occasionally even white beans, depending on the genetic leaning. Trinitario beans are prized for producing chocolate with rich, multi-layered flavor profiles—often featuring fruity acidity, nutty undertones, floral notes, and a long, clean finish. They strike a rare balance between flavor intensity and structural resilience, making them one of the most sought-after cacao types for single-origin and craft chocolate production. Trinitario cacao originated in Trinidad in the 18th century after a disease devastated the island's native Criollo trees. Surviving trees cross-pollinated naturally with imported Forastero cacao, giving rise to this hybrid variety that now flourishes across the Caribbean, Latin America, and Southeast Asia. It represents about 5–10% of global cacao production, and while genetically diverse, its reputation for quality has made it a cornerstone of the fine chocolate world.

Rempeyek, also known simply as peyek, is a traditional Indonesian deep-fried cracker made from a spiced rice flour batter and typically studded with peanuts, anchovies (ikan teri), or other ingredients like mung beans, shrimp, or soybeans. Crisp, savory, and aromatic, rempeyek is a popular side dish and snack across Indonesia, especially in Java, where it's often served alongside dishes like nasi pecel, nasi gudeg, or soto. The batter is made by mixing rice flour with coconut milk or water, flavored with garlic, coriander, candlenuts, kaffir lime leaves, and salt, forming a fragrant, slightly runny mixture. A handful of peanuts or anchovies is added to the batter or scattered on top as it's ladled into hot oil in thin layers, creating irregular, lacy crisps with golden-brown edges. The result is a light, crunchy cracker with bursts of nutty and salty flavor, and a satisfying crackle in every bite. Rempeyek is prized not only for its crunch and flavor, but also for its versatility. While peanut rempeyek (rempeyek kacang) is the most common, regional versions include rempeyek udang (with small shrimp), rempeyek bayam (with spinach leaves), and even modern interpretations using tempeh or seeds. Rempeyek is traditionally produced in Indonesian households as a homemade snack using family recipes, but it is nowdays widely produced on an industrial scale by local food manufacturers and sold in markets, supermarkets, and packaged snack brands across Indonesia and Southeast Asia.  

Fried pies are a traditional, hand-held dessert found throughout the American South and Midwest, consisting of small turnovers filled with sweet or savory fillings, sealed in pastry, and deep-fried to golden perfection. Crispy on the outside and warm and gooey on the inside, these rustic treats trace their roots to early American and European hand pies, evolving over time into a uniquely Southern comfort food. The classic fried pie starts with a simple pastry dough, often made with flour, fat (like lard, shortening, or butter), and buttermilk or water. The dough is rolled out and cut into circles or squares, filled with a spoonful of fruit preserves or spiced compotes, then folded, crimped, and fried in hot oil or fat until crisp and blistered. The result is a flaky, crunchy exterior that gives way to a soft, sweet filling, often still bubbling hot from the fryer. Traditional fillings include apple, peach, apricot, cherry, blackberry, and sweet potato, though regional variations also feature pecan, chocolate, lemon, and custard. In some areas, savory versions exist too—filled with meat, cheese, or vegetables—though sweet varieties remain the most iconic. Fried pies were originally a way to use up preserved or dried fruits in farm kitchens, especially during the winter months, and were prized for being portable, filling, and satisfying. They became a common feature at church suppers, picnics, roadside stands, and state fairs, and are still a popular item in diners, gas stations, and bakeries across the American South, especially in states like Oklahoma, Texas, Georgia, and Tennessee. One of the most famous regional expressions of the dish is the Oklahoma fried pie, often made fresh to order at roadside pie shops and celebrated for its buttery crust and generous fillings. Whether glazed, dusted with powdered sugar, or served plain, fried pies continue to offer a comforting, old-fashioned taste of Americana—deeply nostalgic, delightfully messy, and utterly delicious.

Spatzle Tirolesi (also known as spinatspatzeln) is an Italian version of the German spätzle, traditionally prepared throughout the region of Trentino Alto Adige. One of the most classic ways of enjoying this rustic green pasta variety made with boiled spinach, eggs, flour, nutmeg, salt, pepper, and water is in a simple sauce consisting of heavy cream and crispy speck, previously fried in butter. Cooked spatzle are added to the sauce, then tossed until fully coated. Spinatspatzeln are best enjoyed immediately after preparation, topped with grated Parmigiano and a sprinkle of a freshly ground pepper.

Haupia is a traditional Hawaiian dessert made from coconut milk, thickened into a smooth, jelly-like custard using arrowroot starch or cornstarch, and typically served chilled in small, white squares. Simple yet luxurious, haupia is a staple at Hawaiian luaus, family gatherings, and potlucks, offering a cool, creamy bite that perfectly captures the flavors of the islands. The texture of haupia falls somewhere between firm pudding and soft gelatin, depending on the starch used and the cooking time. It’s lightly sweet, with a clean, tropical flavor driven almost entirely by the natural richness of coconut milk. While classic haupia is unadorned and stark white, modern variations may layer it over chocolate crusts (as in haupia pie) or combine it with sweet potatoes, lilikoi (passionfruit), or even taro for fusion twists. Deeply rooted in Native Hawaiian cuisine, haupia reflects a culinary heritage that values simplicity, texture, and the natural bounty of the islands—especially the coconut, a sacred and versatile ingredient in Polynesian cultures. Apart from Hawaii, this pudding is also a staple in other Polynesian countries. 

Jamón ibérico de cebo de campo is a variety of Iberian dry-cured and aged ham. It is made with the meat of free-range, black Iberian pigs that are either 75% or 50% pure Iberian breed. What distinguishes this variety of ham from the Iberian bellota variety is the pigs’ diet, which (apart from acorns) includes commercial feed. The ham has a green label to distinguish it from the other Iberian ham varieties. This Iberian ham variety, along with the other grain-fed variety known as cebo, is generally sold for half the price of the acorn-fed or bellota ham variety.

Bizzy Izzy is an American cocktail that combines equal parts whiskey (bourbon) and sherry with pineapple syrup and lemon juice. It can be shaken or stirred and served in an old-fashioned or highball glass. Bizzy Izzy is one of the vintage cocktails first published in Tom Bullock's Ideal Bartender, a pre-prohibition bartending manual published in 1917. The cocktail is rather obscure, and despite the highball moniker, the original version did not include soda water. Modern interpretations will often include soda water and different garnishes. 

Crème de violette is a French liqueur that is made by macerating violets in brandy or neutral alcohol. This fragrant liqueur is usually dark purple in color, smooth, and subtly sweet, with typical floral and fruity nuances. The drink made its first appearance sometime in the 19th century, and in its beginnings, it was usually combined with vermouth or sometimes enjoyed on its own. Although violet liqueur lost its influence by the mid-20th century, recently some brands reintroduced it, promoting it as a great cocktail ingredient. The liqueur pairs well with sparkling wines, and it also complements citrus-based beverages. Aviation and Blue Moon are the most popular cocktails made with crème de violette. 

Berenklauw is a popular Dutch street food dish consisting of a combination of meatballs and onions that are fried together and served on a skewer. The dish is often served with a dipping sauce on the side, such as sweet and spicy peanut sauce, or gypsy sauce–consisting of tomatoes, paprika, onions, and sugar. Berenklauw can be found throughout the Netherlands, sold by street vendors, in pubs, and in bars.

Pwason sale or salted fish is a traditional dish on the Seychelles Islands dating back to the times when food preservation involved basic means such as pickling and salting. Freshly caught fish is preserved through salting and sun-drying, a process which lends the fish a strong, distinctive flavor. Salted fish is often used in a variety of Seychellois dishes, including chatinis (chutneys) and fish curries, as well as in a local delicacy known as rougail, which is a type of piquant tomato-onion sauce. The salted fish is sometimes fried and it is typically accompanied by rice and a side of papaya chutney. It is usually available at roadside fishermen’s stalls, fish markets, but it can also be bought in some supermarkets.

Sopapillas, a beloved icon of New Mexican cuisine, are golden, puffed pillows of fried dough that capture the essence of the region’s rich cultural tapestry—blending Native American, Spanish, and Mexican culinary traditions into one irresistible creation. Though variations of fried bread exist across the Americas, the sopapilla as it’s known in New Mexico holds a special place in the hearts (and on the tables) of locals, often served warm with honey or used as a vessel for savory fillings. The dough is typically made from a simple mix of flour, baking powder, salt, and fat—usually shortening or lard—with a bit of warm water to bring it together. Rolled out and cut into squares or triangles, the pieces are then fried until they puff dramatically, forming a hollow interior and a crisp, golden crust. The result is a pastry that is simultaneously airy and indulgent, with a slightly chewy bite and a neutral flavor profile that lends itself to both sweet and savory applications. In its most iconic form, the New Mexican sopapilla is served as a dessert, freshly fried and drizzled with local honey, sometimes dusted with powdered sugar or cinnamon. That simple combination—hot, crispy dough and sweet, floral honey—creates a nostalgic treat that’s both comforting and deeply rooted in regional tradition. In fact, in many traditional New Mexican restaurants, sopapillas are brought to the table at the end of the meal, complimentary and bottomless, a cherished ritual that reflects the hospitality and generosity of local food culture. Yet sopapillas are not limited to dessert. In New Mexico, they are also served savory, especially when split open and stuffed with meats, beans, cheese, or green and red chile—essentially transforming the pastry into a pocket-style meal reminiscent of a stuffed taco or burrito. This savory variation showcases the sopapilla’s versatility and its seamless integration into the broader New Mexican culinary landscape, where the bold, smoky flavors of roasted chiles and slow-cooked meats reign supreme. Though similar to Navajo fry bread, New Mexican sopapillas are generally lighter, puffier, and more structured, thanks to the use of leavening agents and precise dough handling. The dish’s roots are thought to trace back to the Spanish colonists of the 16th and 17th centuries, who brought their knowledge of wheat-based pastries to the Americas, merging it with Indigenous cooking techniques to create something entirely new. In essence, New Mexican sopapillas are more than just fried dough—they are a culinary symbol of the Southwest, beloved for their comforting texture, simple preparation, and deep cultural heritage. Whether served sweet with honey or savory with chile and cheese, they remain a timeless expression of New Mexico’s diverse and delicious food identity.

Also known as pasta con la mollica alla Calabrese, or in dialect, pasta ca muddicata, this traditional pasta dish called pasta e alici is made with anchovies and toasted breadcrumbs as one of the most traditional dishes of the region. Simple and quick to make, this is a typical cucina povera dish – extremely delicious and filling, although it consists of only a few basic ingredients. Crispy toasted breadcrumbs, pepperoncini, olive oil, chopped tomatoes, and anchovies, tossed over al dente cooked pasta create a dish full of strong, yet well-combined flavors - raisins, pine nuts, or a sprinkle of grated lemon zest can be added for an additional kick. In Calabria, this delicious dish was especially beloved around Christmas, when tradition requires eating di magro, meaning fish-based dishes. Those who couldn't afford the fish often prepared pasta e alici, respecting the tradition in the process, and enjoying a filling meal at the same time.

Butadon is a Japanese dish consisting of a bowl of rice that is topped with sliced fatty pork cooked in a slightly sweet soy sauce. Other common toppings include green peas and onions. The name butadon is derived from two words – buta, meaning pork, and don, meaning bowl, so the dish can be translated as pork bowl. It originated in Obihiro, and most sources credit Mr. Abe from the Pancho restaurant with its invention, who supposedly created it in 1933 because he wanted the Japanese people to consume more pork.

Mary Pickford is a Cuban cocktail made with a combination of white rum, Maraschino, grenadine syrup, and fresh pineapple juice. In order to prepare it, all ingredients should be shaken, then strained into a large, chilled cocktail glass. If desired, the cocktail can be garnished with a maraschino cherry. It was named after Mary Pickford, a petite blond star of silent movies. The cocktail was created in the 1920s at the Hotel Nacional de Cuba in Havana.

Cavatelli con il ragù di maiale is a traditional pasta dish from Molise. Locals love to prepare it on Sundays for a family lunch. In this hearty dish, cavatelli pasta, locally known as cavatiell, is served in a rich sauce made with onions, pork, sausages, and lots of tomato purée. Cavatelli con il ragù di maiale are best enjoyed hot, served with a generous sprinkle of freshly grated cheese such as Pecorino or Parmigiano.

This simple Iranian dish couples rice and shrimps. The rice is cooked kateh-style, meaning that the water is completely drained, while the shrimps are usually sautéed or boiled separately, typically along with onions, garlic, and spices. The dish is often enriched with raisins, toasted walnuts, and occasionally boiled eggs. It is traditionally layered and then steamed, but the rice can also be served merely topped with sautéed shrimps. Meygoo polo is usually associated with southern parts of the country.