Travel Global, Eat Local.

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.

Cowboy cookies are chunky, flavor-packed American cookies made with oats, chocolate chips, shredded coconut, and chopped nuts, often baked into oversized, chewy rounds with crisp edges and soft centers. Built on a hearty oatmeal cookie base, they're beloved for their rich texture and bold mix-ins—the oats add chewiness, the coconut brings a sweet, nutty depth, while chocolate chips and pecans (or walnuts) create a perfect balance of gooey and crunchy in every bite. Thought to have roots in the American West or Southwest, cowboy cookies evoke the rustic, filling snacks that might've fueled long days on the range—hearty, energizing, and made to last. They are particularly associated with Texas and Wyoming. Their popularity skyrocketed in 2000 when Laura Bush's version beat Tipper Gore's in the Family Circle Presidential Bake-Off, featuring a loaded, Texas-sized variation with cinnamon and double the decadence. Today, cowboy cookies are a nostalgic bake sale staple and a cozy kitchen favorite—rustic, generous, and unapologetically indulgent.

This traditional Chinese dish is made with old duck meat that is stewed with bamboo shoots, chunks or slices of Chinese ham, rice wine, scallions, ginger slices, and seasonings. The tender duck meat is beautifully complemented by the crunchy bamboo shoots and by the saltiness of the ham. This soup-like stew is typically served as a nutritious lunch or dinner.

Sejak is a high-quality Korean green tea that is harvested in late April to early May, making it part of the ueon (first flush) or early jakseol (sparrow’s tongue) category of teas. It is considered one of the finest Korean green teas, produced mainly in the Hadong and Boseong regions of South Korea, where traditional tea cultivation techniques have been practiced for centuries. Sejak is made from young tea leaves and buds, carefully hand-picked before they fully mature. The leaves are then steamed or pan-fired to prevent oxidation, preserving their vibrant green color, fresh vegetal notes, and smooth, slightly nutty taste. Compared to other green teas, sejak has a balanced sweetness with mild umami undertones, and it lacks the strong bitterness found in some Japanese or Chinese green teas. This tea is known for its delicate yet complex flavor, often described as having hints of chestnut, sea breeze, and fresh grass, making it highly prized among tea enthusiasts. Traditionally, sejak is brewed at a lower temperature (around 70-75°C or 160-170°F) to enhance its sweetness and prevent bitterness. In Korean tea culture, Sejak holds a special place as a premium green tea, often enjoyed during tea ceremonies or by those who appreciate fine, hand-crafted teas.    

Mauzac is a white wine grape variety primarily grown in the southwestern regions of France, particularly in the Gaillac and Limoux appellations. This grape is known for its versatility and is used to produce a range of wine styles, including sparkling wines, dry whites, and sweet wines. In Gaillac, Mauzac is one of the traditional grape varieties and is often blended with other local varieties such as Loin de l'Oeil and Muscadelle to create aromatic and flavorful white wines. Mauzac wines from this region typically exhibit fresh, fruity flavors with notes of green apple, pear, and sometimes a distinctive aroma of dried herbs or hay. These wines can be crisp and refreshing, making them suitable for various food pairings. One of the most famous uses of Mauzac is in the production of sparkling wines from the Limoux region, particularly Blanquette de Limoux. Blanquette de Limoux is one of the oldest sparkling wines in the world, predating Champagne, and is made predominantly from Mauzac, with Chardonnay and Chenin Blanc sometimes included in the blend. The traditional method used for making Blanquette de Limoux involves a secondary fermentation in the bottle, which produces a fine mousse and complex flavors. Mauzac lends a distinctive green apple and floral character to these sparkling wines, which are known for their elegance and finesse. In addition to sparkling wines, Mauzac is also used to produce sweet wines in Gaillac, often from grapes that have been affected by noble rot (Botrytis cinerea) or late-harvested. These sweet wines are rich and luscious, with flavors of honey, dried fruits, and apricot, balanced by the grape's natural acidity.  

Marselan is a relatively recent red wine grape variety that is a cross between Cabernet Sauvignon and Grenache. It was created in 1961 by French viticulturist Paul Truel near the town of Marseillan in southern France, from which it derives its name. Initially, Marselan was not widely planted, but its popularity has grown over the years due to its potential to produce high-quality wines with unique characteristics. Marselan grapes produce wines that combine the best attributes of its parent varieties. The wines typically exhibit deep color, moderate tannins, and good acidity. The flavor profile often includes rich, ripe fruit notes such as blackberries, black cherries, and plums, along with spicy and earthy undertones. These wines can also display floral aromas, particularly violet, and sometimes hints of chocolate or tobacco. This grape variety is well-suited to warm climates and is primarily grown in the Languedoc-Roussillon region of southern France, though it is also increasingly cultivated in other parts of the world, including Spain, China, Brazil, and the United States. Marselan's resistance to diseases and its ability to produce consistent yields have contributed to its growing popularity among winemakers.  

Gouveio is a white grape variety native to Portugal, primarily cultivated in the Douro Valley and Alentejo regions. Known for producing fresh, lively wines, Gouveio features bright acidity and a medium to full body, often with citrus aromas complemented by notes of peach and aniseed. Historically, it was mistakenly identified as Verdelho in the Douro, though it is distinct from the Verdelho grape of Madeira. The grape ripens early, yielding tightly packed yellow-green bunches, but is susceptible to oidium and vulnerable to rain during harvest. In Spain, Gouveio is known as Godello and thrives in regions like Galicia. Its adaptability to Portugal’s diverse microclimates and soils enables the production of wines that balance refreshing acidity with rich texture. Gouveio is used in both dry white wines and as a component in White Port, with its wines valued for their balance and aging potential, often developing greater complexity over time.

Fata is often described as the Eritrean version of panzanella, but in this case, the dish is not tossed with tomatoes but with a rich and spicy tomato stew which is soaked up by crusty bread. This spicy tomato and bread salad typically consists of minced onions, garlic, diced tomatoes, oil, tomato paste, cayenne pepper, allspice, and pieces of crusty bread. The whole salad is usually dressed with full-fat yogurt, providing refreshment and contrast to the bold flavors of other ingredients.

Barriga de freira is a traditional dessert, translating to "nun's belly" resembling an egg yolk custard. It is made with a mixture of egg yolks, sugar, almonds, and breadcrumbs. The ingredients are cooked together to create a smooth, thick custard-like consistency, which is then flavored with cinnamon and sometimes lemon zest. This rich and sweet dessert originated in convents in the north of Portugal, where nuns used leftover egg yolks and other ingredients to create unique sweets, as is common in Portuguese conventual cuisine.

Rum balls are a type of confection that is flavored with chocolate and rum. They are typically made from a mixture of crushed cookies or cake crumbs, cocoa powder, sweetened condensed milk or corn syrup, and rum. The ingredients are mixed and formed into a dough, then shaped into small balls. The balls are often coated with chocolate sprinkles, cocoa powder, or powdered sugar, adding texture and sweetness. The alcohol content of the rum provides a distinct flavor, but it's usually mild enough to be enjoyed by most adults. The rum can also be substituted with rum flavoring for a non-alcoholic version. Rum balls probably originate from England but are popular around the world, especially during the holiday season. They can be found in various European cuisines, as well as in Australia and North America. The combination of rich chocolate flavor with a hint of rum makes them a favorite treat for many, and they're often packaged in decorative boxes as gifts or served at festive gatherings. 

  Baldo rice is a white rice variety grown exclusively in Italy and Türkiye. It is a relatively new variety, first cultivated in 1977 in the Italian Po valley as a hybrid of stirpe 136 rice and arborio rice. Baldo rice soon became known as the "king of rice" thanks to its exquisite qualities, and it found its way to Türkiye, where it is considered the finest quality rice. Depending on the variety, Baldo rice can come in a long, medium, and short-grain format, although short-grain is most known and used. It has a buttery aroma and a distinct but not overpowering taste, with pronounced starchiness (Turkish varieties tend to be starchier than the Italian). When cooked, this rice retains its compact shape and chewiness, which makes it a perfect choice for risottos, pilafs, and paellas.

Sizzling rice in tomato sauce is a traditional Hangzhou dish consisting of piping hot tomato sauce that is poured over hot guoba (rice crust), producing an inviting fragrance and creating the characteristic sizzling sound, hence the name. Sometimes referred to as thunderbolt out of the blue, this delicious dish is usually combined with shredded chicken and stir-fried shrimps or other types of seafood. The crispy rice crusts can be made from scratch or purchased pre-cooked in Chinese and Asian supermarkets.

Dun niurou, translating to "stewed beef," is a cherished dish in Chinese cuisine, celebrated for its tender meat and rich, savory broth. The preparation involves simmering beef cuts, often combined with ingredients like potatoes, carrots, and a medley of aromatic spices, over low heat until the flavors meld harmoniously. This slow-cooking method ensures the beef becomes succulent, absorbing the essence of the accompanying components. Dun niurou is particularly favored during colder months, offering warmth and comfort. Its versatility allows for regional variations across China, with local spices and ingredients adding unique twists to this classic stew.

Tartary buckwheat (Fagopyrum tataricum) is a hardy, nutrient-rich pseudocereal that belongs to the Polygonaceae family. Unlike common buckwheat (Fagopyrum esculentum), Tartary buckwheat is less widely cultivated but is known for its higher nutritional value and greater resilience to harsh growing conditions. Tartary buckwheat is believed to have originated in the cooler regions of Asia, particularly in the Himalayan region, including areas of present-day Tibet, Bhutan, and Nepal. From there, with time, it spread to Europe and North America. Tartary buckwheat is an annual plant that grows well in poor soil conditions and at high altitudes. It has heart-shaped leaves and produces small, white to pale green flowers. The seeds, or groats, are triangular in shape and have a tough outer hull that needs to be removed before consumption. The inner groats are similar in appearance to common buckwheat but are smaller and more bitter in taste. It is highly nutritious, offering a rich source of protein, dietary fiber, vitamins (such as B vitamins), and minerals (including magnesium, manganese, and iron). It is particularly noted for its high levels of rutin, a flavonoid with antioxidant properties. Like other buckwheat varieties, Tartary buckwheat is naturally gluten-free, making it suitable for people with celiac disease or gluten intolerance. It is often ground into flour in Tibet and Nepal and used to make traditional dishes like pancakes, noodles, and dumplings. Its high nutritional value and medicinal properties made it a valuable food source. In Europe, particularly in the Alpine and Eastern European regions, Tartary buckwheat has been used to make porridge, bread, and other staple foods. In Russia, it is sometimes used in kasha, a type of porridge, and other traditional dishes. 

Irish butter refers to butter made in Ireland from the milk of cows that have been grass-fed, often without the use of growth hormones or antibiotics. This high-quality milk, rich in beta-carotene, results in a butter with a distinctive rich, creamy flavor and a natural golden color. The grass-fed diet of the cows has a significant impact on the flavor and texture of the butter, making it prized in culinary applications. The temperate climate in Ireland allows cows to graze on lush grasses for much of the year, leading to these unique characteristics. Irish butter contains at least 82% butterfat, giving it a distinct yellow hue. It rose to prominence in the early 18th century with the establishment of the Cork Butter Exchange, which is still the largest butter market in the world. Today, Irish butter is generally considered a premium product and is often more expensive than other types of butter available in the market.  

This simple Spanish sandwich is an egg-based bocadillo sandwich variety that’s made with Spanish bread and fried eggs. A crusty bread roll or barra de pan (Spanish-style baguette) is cut along the middle and filled with eggs that have been fried in olive oil and seasoned with salt. Other common additions to the sandwich’s filling include slices of cheese, ham, turkey breasts, lettuce or arugula leaves, and tomato slices. The cut side of the bread is often rubbed with ripe tomato halves for added flavor and juiciness, and the sandwich is usually enjoyed as a snack, accompanied by a refreshing cold drink on the side.

Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green. They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops. The name "shishito" comes from the Japanese words "shishi," meaning lion, and "togarashi," meaning chili pepper, referencing the tip of the pepper looking like a lion head. 

Gros Michel banana, sometimes known as "Big Mike," was the primary banana cultivar exported to the United States and Europe throughout the first half of the 20th century. It is known for its excellent taste, size, and resistance to handling and transportation, making it the dominant export banana until the 1950s. Gros Michel is larger, has a thicker skin, and, by many accounts, a sweeter and more flavorful taste than the Cavendish variety, which replaced it as the most widely exported banana. The decline of the Gros Michel as the leading export banana was due to Panama disease, caused by the fungus Fusarium oxysporum f. sp. cubense. This soil-borne fungus attacks the banana plant's roots and vascular system, eventually killing the plant. By the 1960s, Panama disease had devastated Gros Michel plantations across Central and South America, leading to the adoption of the Cavendish banana. The Cavendish was resistant to the strain of Panama disease that killed the Gros Michel, though it is now threatened by a new strain of the same fungus.  

Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known in many parts of North America. They are often white or pale yellow in color. Unlike the sweet corn commonly eaten off the cob in places like the U.S., choclo is not particularly sweet. Instead, it has a starchy, slightly chewy texture and a more earthy flavor. Choclo is commonly boiled or steamed and then eaten off the cob. One of the most iconic dishes featuring choclo is "ceviche," in which it provides a starchier counterpoint to the tangy, marinated seafood. In the Andes, especially in Peru and Ecuador, you'll also find choclo used in soups, stews, and side dishes. When served boiled or steamed on the cob, choclo is often paired with cheese, such as the salty queso fresco, creating a delightful combination of flavors.  

Aamras is essentially puréed mango pulp that is typically eaten as a dessert. It is made with ripe and juicy mangos that are sliced or diced and blended into a creamy, sweet, and fragrant mixture. The finely puréed cream usually gains the sweetness from ripe mangos, but it can be additionally sweetened with jaggery or sugar. It is sometimes merely elevated with the addition of saffron, dry ginger, or cardamom, but its simplicity allows room for alteration and the creation of numerous varieties. Classic aamras is a typical summer dessert, but canned varieties are available all year round. Even though it is often regarded as a dessert on its own, aamras may also be accompanied by poori bread, steamed rice, and dal. This creamy delicacy is usually associated with Indian states of Maharashtra and Gujarat, and it is commonly served at festive occasions.

A favorite breakfast item in China sold by numerous street food vendors early in the morning, jianbing or fried pancake is a thin and savory crêpe-like pancake that is made by spreading batter over a hot, cast-iron slab with a wooden paddle. The batter can be made with a variety of different flour, with the most common types being mung bean flour, black bean flour, and wheat flour. Always freshly prepared and warm, this fried pancake is usually topped with eggs, then flavored with various sauces such as chili sauce, hoisin sauce, or tianmianjiang (savory bean paste) sauce, and filled with ingredients such as spring onions, mustard pickles, radishes, scallions, cilantro, or even a protein such as Chinese sausage or chicken. A type of crispy-fried dough sticks called guozi or strips of crispy wonton are traditionally added to the pancake filling for extra crunchiness. The variations on this dish are endless as are the ingredients that can be added inside the crêpe wrapper. Typical of Tianjin, versions of this Chinese dish can also be found in some of the largest cities in the world including New York, Sydney, and London.

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

Dolma is Türkiye's national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khusrow II in the early 7th century. The popularity of dolma spread throughout the Muslim world, so there are numerous variations of the dish. Dolma is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur. As explorer Pietro della Valle wrote, "If it doesn't contain rice, it is not a Turkish dish." Nevertheless, the end result is always the same–delicious and flavorful stuffed rolls.

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

Carne en su jugo is a traditional beef soup with bacon, beans, garlic, and onions. The broth can be additionally flavored with chilis and vegetables. The soup originates from Guadalajara, and it was first made in the 1950s in a restaurant called El Gallo, when it was used as a hangover cure in the late hours of the evening. Today, carne en su jugo is traditionally served in clay plates.

Even though these protein-packed chickpea fritters are listed as one of Israel's national dishes, and are a staple in many Middle Eastern countries including Palestine and Lebanon, it is often suggested that falafel might have evolved from the Egypt dish known as taameya. By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food and facilitet the global recognition of it. As an alternative to the Israeli version, the Egyptian taameya uses fava beans instead of chickpeas, while the mixture is typically flavored with parsley, coriander, cumin, and onions. Today, both in Israel and other Middle Eastern countries, falafel fritters are most commonly enjoyed in pita or lafa flatbread sandwiches, topped with fresh or pickled vegetables, and coated either in hummus paste, tahini dip, or a zesty, garlic-flavored yogurt sauce.

Tea-smoked chicken is a traditional dish that's especially popular in the northern parts of the country. It's usually made with a combination of a whole chicken, ginger, sesame oil, salt, and Shaoxing wine or sherry. The smoking materials include tea leaves (oolong is recommended), sugar, and barley. The chicken is rubbed with salt, chilled, rinsed, dried, flattened, scored, and smoked with a mixture of tea leaves, flour, sugar, and barley in a steamer. The bird is then rubbed with a mixture of wine, sesame oil, and ginger before it's steamed for about an hour or until fragrant. The meat is carved and the dish is often served with noodles on the side. If desired, garnish the chicken with chopped coriander before serving.

Jellied moose nose is a traditional delicacy originating from northern Canada and Alaska. Similar to European head cheese, jellied moose nose is made with a combination of boiled and sliced moose nose meat (dark meat around the bones and white meat from the bulb of the nose), garlic, onions, salt, pepper, vinegar, and spices such as cloves, mustard seeds, cinnamon, or allspice. Meat from moose's ears and lips is also sometimes added to the simmered mixture. Once it cools down, the pieces of meat are layered in a pan, covered with the broth, and placed in the fridge to chill and solidify. Once solidified, the jelly is typically served as a loaf and cut into slices before it's enjoyed. The texture is chewy and tender or gelatinous, depending on which part of the jelly is eaten, while the flavor is similar to corned beef. The dish is usually made at home or found at potlatch feasts of indigenous communities in the area.

Roast beef sandwiches encompass a large variety of sandwiches filled with roasted and sliced beef as their main ingredient. They may be served hot or cold. The meat should be succulent, slightly pink, and thinly sliced, while the buns are typically soft and topped with sesame seeds or onion pieces. As for the toppings, anything is possible, but in Boston, where roast beef sandwiches are one of the area's specialties, they are traditionally topped with cheese, barbecue sauce, and mayonnaise (called a three way when served together).

Isaw is a popular Filipino street food dish consisting of marinated, boiled, and grilled chicken and pork intestines which are usually coiled and skewered on a stick. Although similar, pork isaw is typically slightly larger and chewier than the chicken version. The marinade is usually prepared with soy sauce, oil, ketchup, garlic, and seasonings. Thoroughly cleaning and boiling the intestines before they are placed on a grill is an essential part of the preparation process because it eliminates all food-born pathogens. The dish is usually dipped in a vinegar-based sauce that is made with chili peppers and onions (sawsawan). Because it is one of the cheapest Filipino street food meals, the dish is extremely popular, and there are even street stalls called isawan, devoted entirely to the preparation of this specialty. Isaw is usually enjoyed as an afternoon snack, and apart from its popularity on the streets, due to its low price, it is also a staple food for numerous university students.

Mađarica, meaning Hungarian girl, is a traditional layered cake that is usually associated with festive occasions. The layers are coated in a velvety, chocolate-infused cream, and the whole cake is finished with a dark chocolate glaze. Although not much is known about its origin or etymology, mađarica is believed to be an original Croatian dessert that was modeled on traditional Hungarian layered cakes.

Sate Ponorogo is a traditional type of satay originating from Ponorogo in East Java. This type of satay is made with chicken that's marinated in a combination of shallots, garlic, candlenuts, coriander, turmeric, cumin, galangal, salt, and palm sugar. The chicken is then cut into pieces and threaded onto bamboo skewers before it's coated with a mixture of kecap manis (sweet soy sauce), shallots, brown sugar, and oil. The skewers are grilled on both sides until the chicken is fully cooked and tender. Sate Ponorogo is then served with rice, peanut sauce, or sambal kecap.

Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns. Consuming hotpot is a communal affair, so people usually gather around the pot while socializing and adding the ingredients into it. As its name suggests, the dish was invented in Sichuan at the beginning of the 20th century. Originally, fisherman and port workers from the region could not afford regular cuts of meat, so they used offal, which was cooked in a spicy broth in order to disguise its pungent aromas. Over time, the dish evolved and became extremely popular throughout China and in the United States of America, due to the addition of fragrant spices and other flavorful ingredients such as ginger, garlic, cinnamon, and Sichuan bean paste. Although the dish is consumed throughout the year, it is most popular during winter because it warms the body and improves circulation.

Trappe d'Echourgnac is a French cheese produced in Dordogne at the Abbaye Notre-Dame de Bonne Espérance. The cheese is made from cow's milk, according to a traditional recipe based on Port Salut. The rind has a dark brown color, and underneath it, the texture of the paste is supple and semi-soft. The flavors are mild, full, rich, smoky, and balanced, with distinctive aromas of walnuts. When cooked, the cheese becomes slightly stringy and runny. It's recommended to use it as a stuffing for ravioli and pair it with a glass of cider.

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.

Liangfen is a popular northern Chinese dish that is also often consumed in Sichuan and Qinghai, consisting of slices or strips of starch jelly tossed in a savory, spicy sauce that is topped with various garnishes. The jelly is predominantly made from mung bean starch, but pea starch, sweet potato starch, and wheat starch are also common in recipes. As far as the sauce goes, typically it will include soy sauce, vinegar, minced garlic, ginger, sesame paste, and chili oil, while peanuts, daikon radish, and strips of carrot are also often employed. The dish is served cold, mostly in summer, but it can also be stir-fried. What makes liangfen such a favorite is the balance of textures and flavors; the mildness and smoothness of the cold jelly is the perfect antidote to the spicy sauce and garnishings. Apart from the traditional version, there is also chuan bei liangfen from Sichuan, jidou liangfen from the Yunnan province made with chickpeas, and the recently invented, numbingly spicy shangxin liangfen from Chengdu and Chongqing. Although liangfen is Chinese, similar types of dishes can be found throughout Asia, namely in Korea, Japan, and Tibet.

Cargols a la llauna is a traditional dish originating from Catalonia. It's made with a combination of snails, mayonnaise, and garlic. The snails are grilled in their own shells for a few minutes, then served with garlic and mayonnaise sauce. The snails are then traditionally dipped in the sauce. Every year, 200,000 people come to Lleida for the Aplec del Cargol (which can be translated as snail gathering) to enjoy snail-based specialties.

Leipäjuusto or Juustoleipä is a Finnish cheese characterized by the sound it makes against the teeth when one bites into its firm and chewy body, which is why it’s also known as Finnish squeaky cheese. The cheese is made from cow’s or reindeer’s milk (rarely goat's) and has a pleasantly sweet and fresh aroma. Its flavor can best be described as mild, salty, and sweet, while its name can be translated to bread cheese or cheese bread, since it is lightly toasted during the preparation. In the past, people often let the cheese get fully dried so it could be stored for up to several years. Because it was almost rock hard, they heated it over a fire in order to soften and to develop its typical appetizing aroma. It is recommended to pair it with a drizzle of honey or a dollop of fruit jam. Alternatively, do it like the Finns – dunk the strips of cheese in your coffee so that the heat softens it.

Also known as caviar of the desert, escamoles is an unusual Mexican dish consisting of ant larvae that is usually fried with butter, onions, and chili. The ants are known as Liometopum apiculatum, velvety tree ants, and la hormiga pedorra, meaning the farty ant. The dish was considered a delicacy by the Aztecs, and its high price today also reflects that train of thought. Escamoles can often be found in tacos or omelets, although the dish can be served on its own, when it is traditionally accompanied by tortillas and guacamole.