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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.

Tajin mahshi is a flavorful Lybian dish that is typically served as a main meal or a side dish. It consists of a variety of stuffed vegetables such as bell peppers, tomatoes, aubergines, and courgettes. The filling is usually prepared with a combination of ground meat, onions, rice, and spices such as chiles, salt, pepper, turmeric, ginger, and cinnamon. It is said that tajin mahshi tastes even better when reheated the next day.

Medisterkaker is a traditional dish consisting of pork meatballs. Although there are many recipes for these meatballs, they're usually made with a combination of ground pork, flour, eggs, salt, nutmeg, ginger, milk, black pepper, and oil. The meat, salt, and eggs are stirred until sticky, then mixed with the flour and spices. The milk is added a bit at a time, and the resulting mix shouldn't be too firm. The mixture is shaped into balls that are fried in oil until slightly browned on both sides. In order to finish the dish, the medisterkaker are typically cooked in the oven for about 15 minutes. On Christmas, these pork meatballs are traditionally served with pork ribs, boiled potatoes, sauerkraut, mustard, and lefse. 

Pølse med lompe is a traditional hot dog variety. It consists of pølse, a hot dog sausage that can be either grillpølse (fried or grilled) or wienerpølse (boiled in water), and lompe, a small, round flatbread made with a mix of potato and wheat flour. The toppings are usually ketchup, mustard, crispy fried onions, raw onions, shrimp salad, or potato salad. The flatbread is wrapped around the sausage and toppings, and the concoction is enjoyed as a hot dog.

Although some may think that chili con carne is an authentic Mexican dish, it is actually an original American dish, made only in a few places in Mexico in order to cater to the tourists. If the dish were Mexican, it would still be a staple on the Mexican menus throughout the country, since traditional dishes do not go away that easily in Mexico. Chili con carne is a meat-based stew consisting of finely chopped beef, hot chiles, seasonings, and water, although the ingredients that go in a chili are a subject of endless debates. Purists insist that there are no tomatoes or beans in a real chili, although many others beg to differ. The earliest evidence of chili con carne can be found in J.C.Clopper's document, who visited San Antonio in 1826 and wrote about this poor man's dish where chile peppers were stewed together with tiny pieces of meat. Today, chili con carne is a wildly popular dish throughout America, with variations such as Tex-Mex, New Mexico, and Cincinnati chili. There are also numerous chili cook-offs in the country, attracting thousands of participants each year.

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.

Rou jia mo is a traditional burger and street food item originating from the province of Shaanxi. The dish consists of a bun (bai ji mo) that's usually stuffed with braised pork belly. Although there are variations, the pork belly is often braised with a mixture of onions, ginger, hot peppers, sugar, soy sauce, various spices (over 20), and Shaoxing wine. The buns date back to the Qin dynasty, while the braised pork dates back to Zhou dynasty. In the past, the buns were baked in a clay oven, but nowadays they're usually cooked in a pan. These small sandwiches are sold by street vendors in Shaanxi, but they're also enjoyed throughout the country, and beef or lamb are often used as a substitute for pork belly. 

Sugudai is a Russian fish dish that originates from Siberia. It consists of pieces of raw fish such as muksun, cisco, or nelma that are cut into larger chunks and are then seasoned and topped with spring onions, lemon juice, butter, or optionally vinegar, basil, dill, as well as various sauces. In its original form, sugudai was a simple meal that only combined locally available raw fish and onions. Nowadays, this classic Siberian dish is gaining more popularity, and it is slowly becoming a staple in Russian fish bars.

Chaat is a term signifying a huge variety of Indian street foods, snacks, or small meals which usually combine salty, spicy, sweet, and sour flavors. The name chaat is derived from a Hindi verb chaatna, meaning to lick, possibly referring to the finger-licking good quality of the dishes. Chaats are usually small, consumed on their own as a snack, or combined with other dishes to form a big meal. Throughout India, Pakistan, and Bangladesh, chaat can be found at chaatwallas (street vendors), serving various dishes, from stuffed bread to deep-fried pastries with accompanying dipping sauces. In India, a chaat stand is usually specialized for one or two dishes which are always made fresh. If chaat is offered in a larger restaurant, it is often accompanied by a traditional Indian drink called lassi. Chaat dishes are very popular due to their enormous variety: from crispy fried potatoes, sevpuri, and pakora, to chila pancakes with chutney and pav bhaji, there is a variety of chaat for every type of consumer.

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.

Bacio is a high-quality pizza cheese made from a combination of mozzarella and the trademarked Kiss of Buffalo Milk. As a result, the cheese melts and stretches exceptionally well. When reheated, it comes back to life perfectly, making it an ideal pizza cheese for shops that serve pizza by the slice. Bacio is available in blocks, shredded, or diced.

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.

Saint-Marcellin is a cheese made from full-fat cow's milk in the French regions of Drôme, Isére and Savoie, and it is named after the town of the same name belonging to the Isére region. The cheese comes in two varieties - either dry or soft. Dry cheese is made according to the local tradition and has a firm texture, while the soft one is matured for a longer time to develop more intense aromas and a creamier texture. If the soft variety is left at room temperature, its rind is almost nonexistent. The taste is reminiscent of fruit and honey, milk, mushrooms and is slightly salty. Saint-Marcellin is best paired with dry white wines, baguettes, crackers or sliced, fresh fruit such as apples or persimmons.

Simply put, this French classic is a stew-like dish of boiled meat and vegetables. However, it is not as simple as it might appear at first glance. Pot-au-feu, French for “pot on fire”, is one of the oldest French peasant winter dishes. It was originally made over an open fire with cheap, inferior cuts of meat, vegetables such as potatoes, onions, carrots, leeks and turnips, and whatever other ingredients were available. The result was a savory stew that helped one make it through the cold season. The use of tough cuts of meat and low cooking temperature means a long cooking time to make the meat tender, sometimes even an entire day. The dish is traditionally considered finished when the broth gets a gelatinous texture. As it is one of the most popular dishes in France, every region expectedly has its own twist on the dish, however, the common thread among all of them is that the broth is served first and the meat second. With its wonderful aromas and succulent, tender meat, a serving of pot-au-feu paired with a glass of dry red wine is an authentic experience that is more than worth the time invested in preparing it.

Cajuína is a Brazilian beverage made from cashew fruit (cashew apple). The drink originated in the northeast of the country, and it is typically associated with Piauí and Teresina, though it is enjoyed in other parts of Brazil. It is made with clarified and filtered cashew juice. The resulting liquid is pale golden due to the natural caramelization of sugars that occurs during sterilization, and it has a sweet and subtly tart flavor. Cajuína was traditionally produced as a non-industrial drink, but nowadays, there are several factory-produced versions. The first written mention of cajuína dates back to 1912 when it was referred to as cashew nectar by a writer Rodolfo Teófilo. 

Bungeoppang is an unusual fish-shaped South Korean pastry filled with red beans. The outer shell is made with a simple batter consisting of eggs, flour, raising agents, sugar, and water. It is poured in fish-shaped molds, and a dollop of smooth or coarse red bean paste is then placed in the middle. Enclosed in the mold, the pastry is baked on the stove until golden brown and crisp on the edges. The red bean filling is evenly distributed within the pastry and stays safely tucked inside. One of the most popular varieties of this sweet snack is known as ice bungeoppang, the factory-produced treat which combines ice cream with red bean filling. Traditional bungeoppang is considered to be a less sophisticated version of the Japanese taiyaki, but unlike its Japanese counterpart, the Korean version usually does not incorporate any other fillings besides the lightly sweetened red bean mixture. These filling treats can be found everywhere in South Korea. They are one of the most common portable snacks sold by street vendors. It is recommended to enjoy them freshly baked, while they are still soft and slightly crispy, and the filling remains hot and creamy.

Gorgonzola piccante is a traditional variety of Gorgonzola blue cheese made from pasteurized cow's milk. Underneath its natural moldy rind, the texture is crumbly and compact, with blue veins running throughout the paste. The aromas are spicy and pungent, while the flavors are sharp, strong, intense, and creamy, unlike the Gorgonzola dolce version. This piquant cheese is usually left to age for a minimum of 80 days. It's recommended to pair gorgonzola piccante with rum, port, or mead.

Herbero is a Spanish liqueur hailing from the Serra de Mariola mountain range in Valencia. Officially called Herbero de la Serra de Mariola, this herbal liqueur is made from aniseed and various mountain herbs. The drink can be distilled or macerated. Along with anise, it is usually made with a selection of local herbs such as sage, chamomile, mint, verbena, peppermint, fennel, anise, lavender, thyme, and many more. Herbero can vary in color, from deep yellow-green to amber. It has herbal aromas and flavor, with a distinctive anise note. Herbero has a long tradition in Alicante. The locals traditionally collected various aromatic herbs and mostly used them as a medicine until the Moors introduced distillation. Herbero is usually served in shot glasses, and it is recommended to be enjoyed neat, at room temperature, or slightly chilled.  

Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth. The dumplings are usually filled with a combination of minced pork and shrimps, lightly flavored with sesame oil, soy sauce, and grated ginger. The stringy thin egg noodles are the most common variety found in many versions of the dish. The choice of garnishes is region-specific and is influenced by common culinary traditions of the particular area where wonton noodles are found. The traditional Cantonese version is typically served with sliced chives and scallions sprinkled on top of the assembled soup. In Malaysia, Singapore, and Thailand, slices of barbecued pork are the most common addition, usually placed on top of the soup. Malaysian versions are often adapted with the addition of green leafy vegetables and use pickled green chilis as a standard condiment. The dish is also widely popular in dry form, in which the noodles are drained and served alongside dumplings, meat, and vegetables, while the fragrant broth is served on the side. Whether it is favored as a clean and original Cantonese variety or the more nutritious version found in other Asian countries, wonton noodles is one of the classic dishes that is considered a staple of Chinese and Asian cuisine.

This classic Italian vermouth is still made following the original recipe from 1786 that was created by Antonio Benedetto Carpano. It is one of the first modern vermouth versions. Praised for its exceptional quality, Carpano is characterized by its concentrated, bitter-sweet flavor and complex aromas reminiscent of vanilla, spices, dried fruit, and orange zest. The base is made with wine sourced from Emilia-Romagna, Puglia, and Sicily, and although the exact recipe is a closely guarded secret, it is known that some of the botanicals include Madagascar vanilla, Iranian saffron, and wormwood from Piedmont. Although it works great on its own, preferably served on the rocks, it is also one of the best options for cocktails that call for sweet vermouth such as Manhattan and Negroni. Antica Formula is bottled at 16.5%.