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.

Krautfleckerl is an Austrian pasta dish with Bohemian (Czech Republic) origins that has handmade pasta squares fleckerl and white cabbage as main ingredients. The preparation starts with sauteeing onions, cabbage, and sugar until caramelized, which are then seasoned with caraway seeds, pepper, and salt, and mixed with cooked pasta. Optionally, broth, vinegar, or water can also be added, so the cabbage doesn't dry out. The dish is present in most of the Central European countries, such as Hungary, Germany, Poland, and Slovakia. Still, the dish varies from country to country and can include additional ingredients such as bacon, parsley, and garlic or leave some ingredients out. 

Shashlik is the name for a traditional Central and West Asian barbecue consisting of marinated, skewered, and grilled chunks of meat such as lamb, beef, or pork, depending on regional and religious preferences. Lamb, beef, or pork is usually combined with chunks of vegetables such as bell peppers, onions, mushrooms, or tomatoes. The meat is typically marinated overnight in vinegar, herbs, spices, and dry wine. In Russia, barbecue is traditionally reserved for men, who are in charge of the whole grilling process, while the women are usually busy slicing vegetables and setting the tables. Shashlik is traditionally prepared for events with a large number of people gathered around the fire, cooperating and socializing in the process, making the dish a communal affair. Because the origins of the dish lie between Turkey and Russia, many believe that the name is derived from the Turkish word shish, meaning skewer. In Georgia, shashlik is known as mtsvadi.

A classic cocktail believed to have originated in the 1970s in New York City, the fashionable Cosmopolitan (or affectionately Cosmo) consists of vodka, orange liqueur, cranberry juice, and freshly squeezed lime juice. It simultaneously gained popularity and influenced popular culture in the 1990s when it was frequently mentioned and ordered by the iconic Carrie Bradshaw from the TV show Sex and the City. The ingredients should be vigorously shaken with cracked ice in a cocktail shaker before the combination is strained into a large martini glass with a lemon twist garnish. Although Cosmo is no longer the go-to beverage for trendsetters in London and New York, it is still one of the most popular drinks in the world.

Tequila Sunrise is a classic cocktail that evokes a summer sunrise in a glass. It is made with three basic ingredients: tequila, orange juice, and grenadine syrup. The cocktail was invented around 1930 with a base of tequila and lime juice, soda water, and crème de cassis, but the modern version originated in the 1970s in Sausalito, California, when the cocktail gained a huge leap in popularity because Mick Jagger named the Rolling Stones' tour after it. A traditional way to serve Tequila Sunrise is on the rocks, unmixed, in a tall collins glass, but when presented in a highball glass, the color of its combined ingredients (with grenadine poured slowly through the glass) resembles a sunrise even better.

Greyhound is a classic cocktail with two main ingredients: gin and grapefruit juice, although gin is sometimes replaced with vodka. To prepare it, the ingredients are mixed over ice in a cocktail glass or old-fashioned glass. The earliest written mention of the cocktail can be found in Harry Craddock’s Savoy Cocktail Book from 1930. If the rim of the glass has been dipped in salt, the drink then becomes known as the Salty Dog.

Sea-Breeze is a classic summer cocktail made with a simple mix of vodka, cranberry juice, and grapefruit juice. Although it originated in the United States in the late 1920s, when it was made with gin, grenadine, apricot brandy, lemon juice, and sometimes even dry vermouth, it gained fame in the 1970s when cranberry juice was combined with vodka and freshly squeezed grapefruit juice. Sea-Breeze is typically prepared by combining the ingredients in a highball glass, although it can also be shaken in order to develop a foamy surface. The cocktail is typically served on the rocks, garnished with a slice of lime.

Avocado toast is a dish consisting of a piece of toasted bread topped with a combination of mashed avocados, salt, pepper, and (sometimes) citrus juice. There are many varieties of this dish, so it can be enriched with ingredients such as salmon, tomatoes, onions, eggs, garlic, cheese, olive oil, or red pepper flakes. Although the dish is quite simple and straightforward, the location of its origin is not – some claim that it is an Australian invention, while others proclaim that Los Angeles is the place where it was born. Regardless of its origin, avocado toast started its modern-day revival on Instagram, and it has been trending across the globe ever since.

Baursak is a unique fried bread with a puffy appearance consisting of flour, milk, salt, sugar, eggs, butter, and yeast. The bread is fried only for special occasions such as birthdays, weddings, or memorials. It is believed that the smell of oil and fried bread floats into the sky to the dearly departed so they can also enjoy the dish. The bread is commonly consumed on its own or as a dessert accompanied with sugar, butter, jam, or honey, while some people like to dip it in tea. Interestingly, the biggest baursak was made in Ufa, Russia, in 2014, with a weight of 179 kg.

Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style. The ramen is usually topped with scallions for brightness and vibrancy, bamboo shoots for a crunchy, nutty flavor, nori seaweed for crispness, and sweet corn for an even better flavor. The rich broth is developed by cooking the pork bones for a very long time, until the collagen and fat dissolve, resulting in a unique, creamy texture of the dish. In recent years, it has been quite trendy to add some mayu (burnt sesame or garlic oil) to the dish, giving it an even richer, bolder flavor.

Börek is a baked dish consisting of a savory or sweet filling wrapped in yufka - thinly stretched sheets of dough made with flour, water, and salt. Heartier than phyllo, but thinner than a tortilla, hand-made yufka is typically brushed with butter before baking. Although many countries have their own versions of this satisfying dish, it was probably invented during the Ottoman Empire in the Anatolian Provinces, an area that nowadays belongs to Turkey. Some sources suggest that börek might be even older, a descendant of the Eastern Roman (Byzantine) Anatolian dish known as en tyritas plakountas, consisting of layered dough filled with cheese, its recipe dating back to 160 BC. Nowadays, Turkey is famous for its layered pies and pastries, all united under the name börek (also burek, byurek, byrek, böregi). Regardless of many börek varieties, yufka always remains the same, and almost everything wrapped in it may be called börek, which could also explain the name: some suggest that it comes from the Turkish word bur, meaning to twist. In Turkey, there are many regional variations of börek, and the names usually contain a descriptive word referring to the shape, ingredients, cooking method, or a region where the specific variety of börek comes from. For example, su böreği or water börek is made with boiled sheets of dough which are buttered and filled with a mixture of feta cheese and parsley (an alternative recipe suggests minced meat and onions), then baked. Kalem böregi or pen börek is a thin, cigarette-shaped variety that is often served in restaurants as an appetizer. Due to their shape, they were originally called sigara böreği, but in 2011, Turkish pastry chefs started calling them kalem to avoid the connections with smoking. They are usually filled with feta cheese, potatoes, and parsley, but can also be enriched with minced meat or sausages, and vegetables such as spinach, nettles, leeks, and courgettes. Paçanga böreği is a deep-fried variety from Istanbul, filled with pastırma or kaşar and chopped green peppers. Saray böreği or palace börek is a truly decadent version made with fresh butter rolled between each sheet of dough, while kol böreği or arm börek is the classic variety prepared at home - shaped in long rolls, either rounded or lined, it is usually filled with minced meat, feta cheese, spinach, or potatoes (it's smaller and fattier variety is called sarıyer böreği, named after Sarıyer, a district of Istanbul where it is traditionally prepared). The most beautiful variety might be gül böreği or rose börek, arranged in a spiral that resembles a rose filled with various fillings which are often spicy in flavor. Çiğ börek or raw börek is a half-moon-shaped variety filled with raw minced meat and fried in oil. On the other hand, there is also töbörek - a similar variety which is baked instead of fried. However, börek doesn't have to be savory - a sweet variety called laz böreği is prepared in the Rize region. It is filled with muhallebi (a local spin on custard) and served generously dusted with powdered sugar. Another sweet variety is called kürt böreği, also known as sade, meaning plain börek, referring to the fact that it has no filling at all, just a generous layer of powdered sugar on top. Seeing all these varieties, it is clear that börek may be one of the most significant dishes of the Turkish cuisine – it surely is one of the oldest and most traditional ones.

Çökertme kebabı is a traditional kebab variety originating from the Bodrum area. The dish consists of marinated strips of veal that are served with tiny fried potatoes, tomato sauce, and yogurt. The marinade is usually made with milk, olive oil, cumin, salt, and paprika, while the yogurt sauce that's served with the dish is enriched with garlic and salt. The meat is fried, then placed over the fried potatoes and the yogurt sauce. The tomato sauce is placed on the meat, and some people might garnish the dish with thyme sprigs or a few sautéed peppers and tomatoes.

Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.

Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients. Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course.

Cuba Libre is a Cuban cocktail based on rum, with the addition of cola and lime. In Spanish, its name means Free Cuba, and although the exact origin of this cocktail is still a mystery, it was probably first mixed in Havana in August 1900, after the Spanish-American war, when Coca-Cola was available in Cuba. In the past, the cocktail was viewed as exotic, but nowadays it is popular throughout the world, and it is often referred to as Rum and Coke. A common way to serve it is on the rocks with a lime wheel, but some variations (such as Rum and Coke) exclude the lime wheel or substitute white rum with golden or dark rum.   

Vodka is a distillate that is mainly produced from fermented grains or potatoes, and even though many purists disagree, fruit or molasses can also be used. The base material can be distilled many times, and each distillation produces stronger and purer vodka varieties. The history of vodka remains unclear, with both Russia and Poland claiming to be the place of origin. According to some written records, the drink has been enjoyed since the 15th century, with many enthusiasts arguing that it appeared earlier, but was not known under its current name. Today it is produced worldwide, and most notable brands include Smirnoff, Belvedere, Żubrówka, Stolichnaya, Russian Standard, Finlandia, Grey Goose, and Absolut. The taste of vodka is primarily reflected in the use of the base material, but it is typically strong, with a long-lasting finish. Though it is a standard element in many classic cocktails such as Vodka martini, Vodka tonic, White Russian, and Cosmopolitan, it is usually enjoyed neat or on the rocks, and should always be well-chilled.

Peach palm fruit is the edible fruit of the peach palm tree (lat. Bactris gasipaes). This tropical palm is cultivated for both its fruit and its heart of palm, making it an important crop in various parts of Central and South America. The fruit itself is small, typically about the size of a large olive or small peach, and has a hard, thick skin ranging in color from yellow to orange to red when ripe. Nutritionally, peach palm fruit is rich in carbohydrates, dietary fiber, vitamins A and C, and contains some protein. Its flesh is dense and starchy, with a texture and taste that can be compared to a combination of pumpkin, potato, and chestnut. Because of its hard flesh, the fruit must be cooked before it can be eaten, usually boiled in salted water for an hour or more until it becomes soft. Once cooked, it can be consumed on its own, often with a dab of mayonnaise or lime juice, or used as an ingredient in various dishes.  

Chicago-style hot dog's history begins with street cart hot dog vendors who first started selling them during the harsh times of the Great Depression. Chicago dog was born as the vendors offered a flavorful, hot meal on a bun and started selling it for only a nickel. Vienna beef hot dog was placed in a steamed poppyseed bun, then topped with numerous ingredients—green relish, yellow mustard, fresh, diced onions, red tomato slices, kosher pickles, a bit of pickled peppers, and a sprinkle of celery salt. The customers absolutely loved the unique combination of hot and cold, crisp and soft, sharp and smooth, and the hot dogs became an authentic icon of the city. The Chicagoans opted for no ketchup, and it is still considered unacceptable, so much that a large number of hot dog vendors don't even offer it as a condiment. A final proof of its popularity is evident in the fact that the Chicago area has more hot dog restaurants and stands than McDonald's', Burger Kings, and Wendy's' combined.

The fundamental dish of Russian cuisine is known as kasha, a porridge that has represented an essential Russian meal for centuries. Russian kasha refers to various dishes which are created with cereals, most commonly rice, wheat, or millet, and pseudocereals like buckwheat and quinoa. The dish is usually boiled in water and milk, and ranges from sweet to savory in flavor. It can be modified by numerous additions such as fresh or dried fruit, preserves, cheese, butter, vegetables, nuts, or honey. In the past, the porridge was traditionally prepared in cast iron pots and slowly baked in the oven during the night. This authentic Russian dish holds a strong symbolic meaning–it is the first solid meal served to children, and is typically served during funerals, thus symbolizing the circle of life. Varieties of the dish, prepared with different cereals, are often found in other Slavic countries such as Ukraine, Poland, and Belarus.

Chili dog is an American creation consisting of a sausage in a standard bun, topped with chili sauce and other ingredients depending on personal preferences, such as onions or cheese. The dish is often sold at numerous street stands, local eateries, and sports stadiums. No one can really agree about the origins or the inventor of the chili dog: some claim it was invented in Texas, the chili capital, while others believe that the first chili dog was created at Art's Famous Chili Dog Stand in southern Los Angeles. Of course, there are other theories, so some like to say it must have been invented in New York at a baseball game. Chili sauce, the key component of the dish, is also a source of great debate: should it have beans or not, and is it the only allowed topping? Regardless of its origins, chili dog remains a staple of quintessentially American street food.

By far one of the most popular wagashi (traditional Japanese confections) types, dorayaki is a delicious snack consisting of a sweet filling sandwiched between two fluffy pancakes. Its name stems from dora, the Japanese word for a gong, which the dorayaki shape is reminiscent of, and although its origins are in fact said to be ancient, the popular treat took its current form in the early 1900s when it was reportedly first made as a sandwich by a Tokyo-based confectionery called Usagiya. Ever since, the term dorayaki has been denoting two small pancake-like patties glued together with the so-called anko or sweet azuki red bean paste. The pancake batter is typically flavored with honey, a splash of sweet rice wine called mirin, and even a touch of soy sauce. Being a part of an overall Japanese wave of nostalgia for foods from the Showa Era (1926-1989), dorayaki is once again becoming more and more popular, while most manga and anime fans may remember it as the favorite snack of the blue robot-cat Doraemon, a manga series character from the 1970s. Also, apart from the classic red bean filling, today you can choose between many other flavors such as white bean paste, matcha green tea paste, and sweet potato and chestnut cream, or you can opt for an interesting East-meets-West snack by choosing custard cream, whipped cream, or a decadent chocolate-and-strawberry combination for your dorayaki filling.