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California Chardonnay is one of the most recognizable white wines produced in the United States, made from the Chardonnay grape variety that originally comes from Burgundy in France. It is grown across many Californian wine regions, but areas such as Napa Valley, Sonoma County, Santa Barbara, and Monterey are especially known for producing highly regarded examples. The grape adapts well to different climates, which is why California has been able to create a wide range of Chardonnay styles, from crisp and mineral-driven wines in cooler coastal areas to fuller, richer versions from warmer inland vineyards. Chardonnay plantings began to increase in California during the mid-20th century, as winemakers and consumers shifted toward white wines with international recognition. The turning point for its reputation came in 1976 at the Judgment of Paris tasting, where a California Chardonnay from Chateau Montelena outperformed top Burgundian wines, drawing worldwide attention to the region. This event gave California credibility on the global wine stage and fueled further investment in Chardonnay production. Over the decades, styles evolved in response to changing consumer tastes, with oaky and buttery wines dominating the 1980s and 1990s before a movement toward fresher, leaner styles gained momentum in the 21st century. The preparation of California Chardonnay depends heavily on the winemaker’s intent and the vineyard’s climate. Grapes are harvested and fermented either in stainless steel tanks to preserve freshness or in oak barrels to develop roundness and depth. Malolactic fermentation, a process that softens acidity and creates buttery notes, is sometimes encouraged, while sur lie aging (resting the wine on its lees) adds texture and complexity. Cooler regions, influenced by Pacific breezes and fog, produce wines with higher acidity, citrus flavors, and mineral tones, while warmer regions yield riper fruit flavors of peach, tropical fruit, and melon. The balance of oak use, fermentation style, and vineyard character gives California Chardonnay its wide spectrum of expressions. One feature that distinguishes California Chardonnay is its versatility. Unlike many wines that remain tied to a narrow style, it can range from light, crisp, and unoaked to full-bodied, creamy, and heavily oaked. This adaptability has made it both a winemaker’s canvas and a consumer favorite, ensuring it remains one of the most planted and purchased varietals in the state. While some wine enthusiasts associate it strongly with rich, buttery versions, others celebrate the rise of more restrained expressions from cooler appellations like Sonoma Coast or Santa Rita Hills. This diversity means that California Chardonnay cannot be pinned down to a single flavor profile, reflecting both regional variation and winemaking philosophy. Today, California Chardonnay is enjoyed worldwide, poured in wine bars, restaurants, and private homes across the United States and abroad. It pairs well with a wide range of foods, from seafood and roast chicken to creamy pastas and cheeses, adapting easily to both casual meals and fine dining.  

Reshteh is a type of thin noodle that originates from Iran and is widely used in Persian cuisine. Made from wheat flour and water, these noodles are notable for their slender, ribbon-like appearance and firm texture that holds up well in various dishes. Reshteh plays a significant role in Iranian cooking, often incorporated into soups, stews, and rice dishes, where its ability to absorb flavors and maintain structure enhances the overall culinary experience. The history of reshteh reflects the broader development of noodle-making in the Middle East and Central Asia, where wheat-based pasta has long been a staple. Its presence in Iranian cuisine dates back centuries, evolving through both domestic innovations and external influences along trade routes. Over time, reshteh became integrated into specific dishes that highlight its texture and adaptability, distinguishing it from other pasta types by its role in regional food customs. This evolution underscores the intertwining of culinary practice with cultural symbolism, as reshteh is often prepared and served during key festive occasions. Preparation of reshteh involves making a simple dough from wheat flour and water, which is then rolled out and cut into fine strips. These noodles can be boiled separately or toasted before incorporation into recipes, depending on the dish. For example, in reshteh polo, the noodles are typically toasted before being layered with rice to provide a nutty flavor and crisp texture. In soups, reshteh is added to enrich the body and add chewiness. Its versatility allows it to complement a range of ingredients from vegetables to meats and broths, adapting to diverse cooking styles while retaining its distinctive bite.

American strong ale is a robust beer style that originated in the United States, emerging from the craft brewing movement as a bold and flavorful expression of strong ales. Known for its high alcohol content and rich malt profile balanced by assertive American hop bitterness, this style reflects the innovation and creativity of American brewers who sought to craft beers with intense character and complexity. American strong ale often presents deep caramel and toffee notes from the malt, combined with citrus, pine, and resinous aromas typical of American hop varieties, resulting in a balanced yet powerful drinking experience. The history of American strong ale is closely tied to the rise of craft brewing in the late 20th century, when American brewers began experimenting with traditional European beer styles, adapting them using local ingredients and a more aggressive approach to hopping. Influenced by British strong ales and barleywines, the American version intensified both malt sweetness and hop presence, producing beers that appealed to a growing audience of enthusiasts eager for more complex and challenging flavors. Over time, the style has evolved to include variations ranging from amber to darker hues, all sharing a commitment to strength and balance. Preparation of American strong ale involves selecting a robust malt bill that imparts caramel, toffee, and sometimes roasted flavors, paired with generous hopping schedules featuring American varieties like Cascade, Centennial, and Simcoe. The brewing process carefully manages fermentation to ensure the yeast complements the malt and hop interplay without introducing unwanted off-flavors. Extended conditioning periods help harmonize the beer’s components, resulting in a smooth yet intense profile. American strong ales are best served in glassware that concentrates their rich aroma and showcases their often deep amber to mahogany color, typically enjoyed slightly cooler than room temperature to reveal all their complexity. American strong ale is commonly found in craft breweries, specialty bars, and beer festivals where enthusiasts appreciate its boldness and depth. It pairs well with hearty foods such as grilled meats, aged cheeses, and rich desserts, enhancing the dining experience through complementary flavors.  

Pimentón is a Spanish ground spice made from dried red peppers, cultivated mainly in Extremadura and Murcia, with the best-known varieties carrying protected designation of origin such as Pimentón de la Vera and Pimentón de Murcia. What distinguishes it from other ground pepper powders is the drying process, which in the case of La Vera involves oak wood smoke, giving the spice a distinctive aroma and flavour. The peppers themselves were introduced to Spain from the Americas in the 16th century, and their adaptation to the Iberian climate and soils gave rise to a spice that would become an essential part of Spanish cooking. The use of pimentón expanded over the centuries as Spanish cuisine evolved, moving from monasteries where peppers were first cultivated into wider agricultural production. Its role in preserving and flavouring meats, particularly in sausages such as chorizo, made it indispensable in Spanish households and food traditions. The separation into sweet, bittersweet and hot types allowed for its use in a range of dishes, from gentle stews to robustly spiced meals, reflecting both regional preferences and culinary creativity. Its reputation was cemented when specific growing regions, such as La Vera, developed reputations for quality linked to both soil and climate, creating a product that was both distinctive and regionally defined. To prepare pimentón, ripe peppers are harvested, dried either by smoking or in the sun depending on the region, and then slowly ground to a fine powder using stone mills. This method preserves both colour and essential oils, which are key to its flavour. In cooking, it is not used raw but gently heated in oil to release its aromas before being combined with other ingredients. If burned it can become bitter, so handling requires care. Its role in dishes ranges from giving depth to stews such as fabada asturiana, lending colour to rice dishes, seasoning fish and octopus in Galicia, or providing the distinctive character to sausages like chorizo. Today, pimentón is eaten across Spain and far beyond, found in professional kitchens, domestic pantries and global food markets. In Spain it is indispensable in cooking legumes, meat and fish, while internationally it has found its way into marinades, sauces and even vegetarian dishes seeking depth and colour.  

Dibi is a Senegalese dish consisting of grilled meat, most often lamb, seasoned simply and cooked over open flames before being served with accompaniments such as onions, mustard, and bread. It is found throughout Senegal, especially in Dakar, where small eateries known as dibiteries specialize in preparing it. The dish has become an emblem of Senegalese street food, associated with communal dining and casual gatherings. Its roots lie in the widespread practice of roasting and grilling meat across West Africa, where lamb and mutton have long been staples of both everyday and celebratory meals. As urban centers like Dakar expanded in the twentieth century, demand grew for quick yet flavorful meals that could be enjoyed socially, and the dibiterie became a fixture of city neighborhoods. These establishments often set up grills outside, attracting passersby with the aroma of sizzling meat. Preparation begins with cuts of lamb, which may be marinated lightly or seasoned with salt, pepper, and spices before being grilled over wood or charcoal. The meat is cut into portions or small pieces, sometimes skewered, and served on paper or plates with raw onions, a squeeze of mustard, and often baguette bread, reflecting the French influence on Senegalese cuisine. The combination of smoky meat with tangy accompaniments gives the dish its characteristic balance of flavors. What distinguishes dibi is not only the simplicity of its preparation but also the way it is sold and shared. Dibiteries are more than food stalls; they function as social spaces where people gather in the evenings to eat together. The visibility of the cooking process, with whole sides of lamb roasted and carved in front of customers, reinforces its identity as both food and spectacle. Today, dibi remains popular across Senegal and has spread to neighboring countries, often prepared in urban areas where street food culture thrives. It is eaten casually, usually with friends or family, either at the dibiterie itself or taken home.  

Goody is a popular Irish dish prepared by boiling bread in milk with the addition of sugar and various spices. It is believed that goody was invented in the 18th century or before. Today, it is traditionally consumed on the 23rd of June, also known as St. John's Eve, when it is served as a dessert.

Sona Masuri rice, often referred to as the “pearls of South India,” is a lightweight, aromatic medium-grain rice that holds a deeply rooted place in the everyday cuisine and agricultural identity of Andhra Pradesh, Telangana, and Karnataka. It is the result of a successful cross between two older varieties, Sona and Mahsuri, developed by Indian agricultural scientists to offer a balanced grain with both fragrance and resilience. What sets Sona Masuri apart is its subtle aroma, delicate texture, and versatility, making it a favored choice for everything from steamed rice to festive preparations like pongal, pulihora, and bisibele bath. Though not as globally known as basmati, Sona Masuri plays a parallel role in the domestic kitchens of southern India. It is lighter on the stomach, cooks faster, and has a clean, slightly nutty flavor that pairs beautifully with both simple dal and complex curries. Unlike sticky japonica varieties or the long, fluffy grains of indica types like basmati, Sona Masuri strikes a soft balance, it cooks to a tender, cohesive finish without being mushy or overly dry. This balance makes it not only ideal for traditional Indian dishes but also adaptable to a wide range of global cuisines that benefit from a medium-grain rice with structure and subtlety. Grown primarily in the fertile deltas of the Krishna and Godavari rivers, Sona Masuri rice thrives in the rich alluvial soil and abundant water systems of the region. Cultivation is meticulous, often involving generational farming communities that understand the seasonal rhythm and soil dynamics required to yield its signature quality. Exported widely to Indian diaspora markets, particularly in the United States, the Gulf, and Southeast Asia, Sona Masuri has come to symbolize the taste of home for millions living abroad.    

Langkau is a traditional distilled alcoholic beverage from Malaysia, particularly associated with the indigenous communities in Sabah and Sarawak on the island of Borneo. It is similar to other rice-based spirits found in Southeast Asia, such as lambanog from the Philippines or arak from Indonesia. Langkau is typically made by fermenting rice or other grains and then distilling the liquid to produce a strong, clear spirit. The alcohol content varies depending on the distillation process, but it is generally higher than traditional rice wine like tuak, which is also popular in Sarawak. The name "langkau" comes from the local term for a hut or shelter, referencing the simple structures where the spirit is often distilled. Traditionally, it is made in rural areas and is sometimes considered a form of homemade or "moonshine" liquor. It is enjoyed during celebrations, festivals, and communal gatherings.  

New Zealand Chardonnay is a white wine made from the Chardonnay grape, cultivated in regions across both the North and South Islands, with Hawke’s Bay, Gisborne, Marlborough, and Central Otago being especially recognized for their production. The grape, originally from Burgundy in France, adapts well to New Zealand’s diverse climates, thriving in coastal areas with abundant sunshine and cool nights that help preserve acidity. The resulting wines cover a broad spectrum of styles, from lean and mineral-driven to rich and textured, making Chardonnay one of the most expressive and widely planted varieties in the country. The development of Chardonnay in New Zealand began in earnest in the late 20th century, as the country’s wine industry expanded beyond Sauvignon Blanc, which had quickly become its global signature. Winemakers saw in Chardonnay a grape that could showcase New Zealand’s terroir in a different way, offering both versatility and international recognition. Early plantings revealed that the grape performed especially well in regions with moderate warmth and maritime influence, where it could ripen fully while retaining freshness. Over the years, as viticulture and cellar practices advanced, Chardonnay earned a reputation alongside Sauvignon Blanc and Pinot Noir as one of the pillars of New Zealand’s wine identity. Winemaking approaches to Chardonnay vary widely across the country. Grapes are harvested by hand or machine depending on the region and winery, then fermented either in stainless steel for a crisp, fruit-focused style or in oak barrels for a more layered, textured wine. Malolactic fermentation is often used to soften acidity and add a creamy mouthfeel, while lees stirring enhances body and flavor complexity. Some producers emphasize purity and vibrancy, highlighting citrus, stone fruit, and mineral notes, while others craft fuller-bodied versions with flavors of peach, toasted nuts, and subtle spice from oak aging. The range of techniques and climates has allowed New Zealand to develop a diversity of Chardonnays that appeal to many different tastes. One notable characteristic of New Zealand Chardonnay is its balance of fruit ripeness and natural acidity. Thanks to the country’s cool nights and long growing season, the wines retain a freshness that makes them food-friendly while still delivering generous fruit flavors. Regions like Hawke’s Bay produce structured, fuller wines often compared to white Burgundies, while Marlborough is known for bright, citrus-driven examples with clarity and energy. Central Otago, better known for Pinot Noir, also produces smaller quantities of Chardonnay that reflect its alpine climate, showing elegance and precision. This regional diversity has helped elevate the profile of New Zealand Chardonnay on the international market. Today, New Zealand Chardonnay is enjoyed both domestically and abroad, found in restaurants, wine bars, and private cellars. Its versatility makes it a natural pairing for seafood, poultry, creamy pasta, and cheeses, while lighter versions are well suited to salads and vegetable dishes. The variety of expressions ensures that it appeals to casual wine drinkers and collectors alike, offering options that range from approachable and refreshing to complex and age-worthy.  

Puligny-Montrachet is a renowned wine appellation located in the Côte de Beaune subregion of Burgundy, France, celebrated primarily for its white wines made from Chardonnay. The vineyards are situated on gentle slopes with limestone-rich soils that provide excellent drainage and mineral balance, conditions that allow Chardonnay to reach a level of refinement that is considered among the finest in the world. Although a small amount of red wine from Pinot Noir is produced, the reputation of Puligny-Montrachet rests firmly on its whites, which are regarded as benchmarks for the grape. The recognition of Puligny-Montrachet began centuries ago, when Burgundy’s monastic communities first cultivated vineyards across the Côte d’Or. Over time, careful observation revealed that certain plots consistently produced wines of exceptional quality, leading to the classification of vineyards into premier cru and grand cru levels. Puligny-Montrachet became closely associated with some of the most prestigious grand cru sites, such as Montrachet, Chevalier-Montrachet, and Bâtard-Montrachet, names that are now synonymous with the highest expressions of Chardonnay. These vineyards established the area’s reputation and continue to anchor its status within Burgundy and the wider wine world. The wines of Puligny-Montrachet are crafted with close attention to vineyard conditions and careful cellar work. Chardonnay grapes are harvested by hand to preserve quality, then fermented in oak barrels, often with partial or full malolactic fermentation to add roundness and depth. Aging on the lees contributes texture and complexity, while the proportion of new oak is carefully managed so that it complements rather than overwhelms the fruit. The result is a wine that combines freshness, structure, and length, with aromas and flavors that can include citrus, white flowers, stone fruits, and subtle notes of butter, hazelnut, or minerality depending on the vineyard and the producer. What sets Puligny-Montrachet apart within Burgundy is the precision and balance of its Chardonnay. While neighboring villages such as Meursault often produce rounder and richer wines, Puligny-Montrachet is praised for its focus and clarity, showing both elegance and power without excess. The terroir, with its limestone soils and varied elevations, provides a natural tension between ripeness and acidity, which is carried through into wines that can age gracefully for decades. The classification system ensures that differences between grand cru, premier cru, and village-level wines are recognized, allowing consumers to explore the nuances within the appellation. Today, Puligny-Montrachet wines are enjoyed worldwide, featured prominently in fine dining restaurants, cellars, and auctions. They are frequently paired with refined dishes such as lobster, scallops, sole, roast chicken, or creamy sauces, but their balance also allows them to be appreciated on their own. Collectors seek out bottles from grand cru vineyards for their longevity and prestige, while village-level wines provide a more approachable entry into the appellation’s character.  

Arroz con apio is a Guatemalan rice specialty hailing from the region of Baja Verapaz. The key ingredients of this dish are rice and chopped celery stalks, which are cooked with leeks, butter, garlic, lemon juice, water, and salt. The combination is typically stir-fried before it’s simmered with water until the liquid has evaporated and the rice has become tender. This simple rice-and-celery dish is usually enjoyed warm for lunch, and it's often enhanced with chopped parsley.

Mandi'o chyryry is a traditional Paraguayan stir-fried cassava dish, made by pan-frying cooked mandioca (cassava) with eggs, cheese, and aromatic herbs. Technically, it’s a root vegetable sauté, often served as a main or side dish, celebrated for its rich, rustic flavors and satisfying texture. The dish starts with cassava that's been boiled in salted water until tender, then diced and sautéed with onion and garlic in oil. As it fries, the cassava develops a lightly crispy exterior while remaining soft inside. Pieces of Paraguayan cheese are added and gently melted into the mix, followed by beaten eggs, which bind the ingredients together in a golden, flavorful coating. Just before serving, chopped parsley and green onions are sprinkled over the top, adding freshness and color. 

Jambon à la crème is a traditional dish consisting of ham slices in fresh cream sauce. The ingredients include cooked and sliced ham, butter, oil, shallots, Madeira or Port, cognac, crème fraîche, Dijon mustard, tomato paste, and a pinch of black pepper. The ham is browned on both sides, then combined with the creamy sauce. Shortly before serving, the dish is brought to a simmer until the ham is reheated and tender. This dish is an especially popular way of using leftover Christmas ham.

Tallarín saltado is a wok-fried noodle dish that is one of the emblematic dishes of chifa cuisine (the Chinese–Peruvian fusion). It is made with Chinese wheat noodles that are first boiled and cooled, then stir-fried over high heat with pieces of meat (most often chicken, beef, or pork), vegetables like bell peppers and pak choi, scallions, and bean sprouts. Sometimes onions, tomatoes, mushrooms, and snow peas are also included, depending on the recipe. The dish is seasoned in classic chifa fashion with soy sauce, oyster sauce, rice wine (or pisco), garlic, ginger, sesame oil, sugar, and white pepper, with cornstarch used to thicken the sauce. The noodles are tossed until they are smoky, glossy, and coated in a savory-sweet sauce, resulting in a dish that is both hearty and aromatic. Ceated from Cantonese stir-fry techniques and adapted to Peruvian ingredients and tastes, tallarín saltado is the noodle counterpart to lomo saltado, and a cornerstone of Peru’s Chifa restaurants.

American Imperial Stout is a robust and intensely flavored beer style that emerged from the United States craft brewing scene as an evolution of the English Imperial Stout. Known for its higher alcohol content and pronounced malt character, this stout delivers bold flavors often marked by roasted coffee, dark chocolate, and caramel notes balanced by assertive bitterness from hops. Originating in the late 20th century, American brewers sought to reinterpret the classic stout with a distinctly American approach that emphasized greater hop intensity and experimentation with ingredients, leading to a style that is both powerful and complex. The history of American Imperial Stout is closely tied to the craft beer revolution, which encouraged brewers to innovate beyond established European styles. While inspired by the English Imperial Stout’s strength and depth, American versions distinguished themselves through the use of American hop varieties, higher alcohol levels often exceeding 8%, and diverse adjuncts such as vanilla, oak, or spices. This style became a canvas for brewers to explore intense flavor profiles while maintaining balance and drinkability. Over the years, it gained popularity among enthusiasts who appreciated its boldness as well as the creativity that brewers brought to its production. Production of American Imperial Stout involves a rich malt bill that provides the foundation for the beer’s dark color and complex flavor. Brewers incorporate multiple hop additions at different stages to impart a noticeable bitterness and aromatic qualities characteristic of American hops, such as pine, citrus, or floral notes. Fermentation is carefully managed to allow the yeast to contribute subtle esters without overpowering the malt and hop interplay. The beer often undergoes extended aging to harmonize flavors and reduce harshness, and some versions are barrel-aged to introduce additional layers of flavor complexity. Serving American Imperial Stout typically involves pouring it into glasses designed to concentrate aroma, and it is best enjoyed at moderate temperatures that allow the richness to fully express itself. American Imperial Stout is favored in craft beer bars, festivals, and specialty bottle shops, where it is appreciated by those seeking a robust and flavorful drinking experience. It pairs well with hearty foods such as grilled meats, stews, and rich desserts, enhancing the dining experience through complementary tastes.  

Saint-Joseph is a wine appelation in France’s northern Rhône Valley, known for its red wines made primarily from Syrah and a smaller amount of white wines produced from Marsanne and Roussanne. The area stretches along the west bank of the Rhône River, covering over 50 kilometers from Chavanay in the north to Guilherand-Granges near Valence in the south. The landscape is marked by steep granite slopes that shape both viticulture and the distinct character of the wines. Winegrowing in this part of the Rhône is deeply rooted in antiquity, with references to vineyards here dating back to Roman times. Over centuries, the vineyards of what is now Saint-Joseph became recognized for their quality, and the wines were highly regarded locally and beyond. The appellation was formally established in 1956, though its boundaries have since expanded significantly from the original core area. Despite this growth, the granite-based soils, cool climate, and river influence remain central to the wines’ identity. In winemaking, Syrah dominates red production and is often vinified to highlight dark berry fruit, peppery spice, and earthy notes with fresh acidity and structured tannins. Some producers choose to include a small portion of white grapes co-fermented with the Syrah, which can add aromatic lift and texture. The white wines of Saint-Joseph, made from Marsanne and Roussanne, are less common but appreciated for their combination of floral aromas, stone fruit flavors, and a balance of richness with freshness. Vinification typically involves fermentation in stainless steel or oak, with some use of barrel aging to provide depth and complexity. A notable aspect of Saint-Joseph wines is their approachability. While some of the northern Rhône’s most famous appellations produce wines requiring decades to reach their peak, Saint-Joseph is often crafted in a style that can be enjoyed relatively young, yet still has the ability to age well. This makes the wines versatile in both casual and more formal settings. Today, Saint-Joseph is enjoyed in France and widely exported, appearing on wine lists around the world. At home, it is commonly paired with regional cuisine such as charcuterie, roasted meats, and game, while the white wines complement fish, poultry, and cheese.  

Furmint is a white wine grape variety native to northeastern Hungary, particularly rooted in the Tokaj region, where it plays a central role in the creation of both dry and sweet wines. It is believed to be descended from the ancient Gouais blanc grape and may be the parent to other varieties like Hárslevelű and the Swiss Plantscher. Its presence in Tokaj goes back to at least the late 16th century, with written records dating from 1571 and even the early 17th century, indicating its deep integration in local viticulture. By the late 18th century, it was already recognized as the principal grape behind the celebrated Tokaji Aszú sweet wines. In terms of winemaking, Furmint is valued for its versatility. It is used to make wines across the spectrum: from crisp, bone-dry whites to richly botrytized sweet wines like Tokaji Aszú and the ultra-luxurious Essencia. The dry versions are known for their high acidity and clear expression of terroir, with flavours such as green apple, quince, stone fruit, and mineral notes. In sweet wines, especially Tokaji Aszú, Furmint grapes affected by noble rot (Botrytis cinerea) develop deeper aromas of honey, apricot, ginger, and marzipan. A defining feature of Furmint is how well it captures the nuances of the land it comes from. Its dry wines with volcanic or loess soils show distinctive minerality and structure, while single-vineyard bottlings highlight the range of terroirs within Tokaj. In sweet wine form, its remarkable acidity ensures that even very high sugar concentrations remain balanced, preventing the wine from tasting overly cloying. Furmint is enjoyed in many ways. Dry expressions are often served well-chilled as an aperitif or paired with starters, delicate fish dishes, or light poultry, while sweeter versions match well with rich desserts or cheeses. Tokaji Aszú, in particular, has garnered historical prestige as “wine of kings, king of wines” and has adorned royal tables across Europe for centuries.  

Jordbær refers to strawberries in Norway, a fruit widely cultivated and enjoyed throughout the country, particularly in the summer months when the growing season reaches its peak. Norwegian strawberries are known for their deep red color, juiciness, and pronounced sweetness, qualities influenced by the long daylight hours and cool nights that slow ripening and concentrate flavor. Strawberry cultivation in Norway expanded significantly in the 20th century as improved farming techniques, better transport, and selective breeding allowed growers to meet the increasing demand from local markets. The berries are harvested carefully by hand to avoid bruising, as their delicate skin and high sugar content make them more perishable than many imported varieties. Preparation for eating can be as simple as rinsing them in cold water and serving them fresh, often accompanied by sugar, cream, or ice cream. They are also widely used in desserts, jams, pastries, and sauces, and can be frozen for use outside the summer season. One notable point is that Norwegian strawberries often have a shorter harvest period than those grown in warmer climates, which contributes to their reputation as a seasonal highlight and creates a sense of anticipation each year. Jordbær are eaten at home, sold in open-air markets, featured in cafés and restaurants, and often served during midsummer celebrations, picnics, and family gatherings, where their flavor is enjoyed in both simple and elaborate dishes.

Tortilla de bacalao is a salt cod omelette that originates from the Basque Country in northern Spain, where salt-preserved fish and egg-based dishes have long been staples of the regional diet. It is especially associated with cider houses, or sidrerías, in the province of Gipuzkoa, where it is commonly served as one of the core items on fixed menus during the cider season. The main ingredients in tortilla de bacalao are desalinated salt cod, eggs, onion, and often green peppers. The cod is soaked for 24 to 48 hours to remove excess salt, then flaked and gently cooked, usually with sautéed onions and peppers, before being folded into beaten eggs. The mixture is then cooked into a thick omelette, either lightly set or fully firm depending on preference. Unlike the more widely known Spanish potato omelette, this version is built around preserved fish, reflecting its historical importance in inland Basque cooking, where fresh seafood was less accessible year-round. Salt cod has long been used across the Iberian Peninsula for its storability and strong flavor, and in the Basque Country, it became a foundational ingredient in both everyday and festive cooking. In cider houses, tortilla de bacalao is often one of the first dishes served, followed by grilled steak and other robust items that pair well with natural Basque cider. It is typically served warm and sliced into wedges, allowing the flavors of the cod and vegetables to integrate fully with the eggs. While the preparation is simple, achieving the correct balance of seasoning and texture requires attention, particularly in managing the saltiness of the cod and ensuring the omelette is neither dry nor undercooked.

Peppernuts are tiny, spice-packed cookies with deep roots in the state’s German and Mennonite immigrant heritage, especially among the descendants of Volga Germans who settled in the Midwest. Though inspired by the traditional German pfeffernüsse, these cookies have evolved into a distinct regional specialty, especially popular during the Christmas season. Despite the name, peppernuts contain no nuts. Instead, the defining feature is their bold, aromatic spice blend—typically including cinnamon, cloves, and anise. The dough is rolled into thin ropes, sliced into tiny discs, and baked until crisp, resulting in hundreds of miniature cookies with a satisfying snap and deep, warming flavor. Baked in massive batches and stored in tins for weeks, peppernuts are more than just cookies—they’re edible traditions, passed down through generations and tied to community, family, and faith. Served by the handful, these bite-sized treats are a nostalgic and comforting taste of the Midwest’s multicultural heritage.

Jodenkoeken or Jewish cookies are large, round, and flat shortbread cookies dating back to the 17th century. These cookies have a sandy texture and a wonderful buttery flavor. They consist of flour, salt, cinnamon, sugar, milk, and butter. It is believed that the cookies were first made by a retiring Jewish baker in the early 1920s, who then sold his bakery to a cookie baker named Davelaar, and he continued to sell them in metal cookie cans with a yellow wrapper. Today, jodenkoeken are still packed in tin boxes in order to remain crunchy and as fresh as possible. For the best experience, pair them with a cup of hot tea, coffee, or hot chocolate.

Phirni is a dessert made with ground rice that's cooked in milk and flavored with almonds, saffron, and cardamom. A favorite in North India, it is most often prepared for special occasions or festivals such as Diwali and Karwa Chauth. Traditionally served in small clay bowls known as shikoras, phirni is always eaten well-chilled and garnished with nuts, rose petals, and often with silver paper or chandi warq to make it even more luxurious.

Peperoni cruschi are flakes of crumbled fried heirloom peppers grown around Senise in the Italian region of Basilicata. Small, red, elongated, and slightly curvy Senise peppers have a sweet flavor with only a hint of heat. Due to the fact that these peppers have very little flesh, they are easily preserved by drying in the sun, but their full potential is shown when they're carefully fried in olive oil, salted, then broken into crispy flakes full of flavor. Peperoni cruschi can be enjoyed on their own, as a crunchy side dish, or used as a flavor enhancer, sprinkled over vegetables, frittatas, or pasta.  

Firnee is a traditional dessert that is believed to have originated in India, where it is known as phirni. Afghan firnee is usually made with cornstarch (instead of ground rice in the Indian version) that is cooked in a mixture of milk and sugar, and just like Indian phirni, it is typically flavored with aromatic spices such as cardamom, saffron, and rose water. The traditional version calls for sprinkling the dessert with finely ground pistachios, but these days it is often enriched with pieces of seasonal fruit, dried fruit, or coconut flakes. Similarly to Indian phirni, Afghan firnee is also traditionally prepared for special events and festivities such as weddings and religious holidays like Ramadan and Eid. In Afghanistan, rose water-flavored and banana-flavored firnee are the two favorite versions of this sweet treat.

Argentinian alfajores are sandwich cookies consisting of two round, crumbly sweet cookies with a dulce de leche or milk jam stuffing between them. The combination is then coated with a layer of chocolate or sprinkled with confectioners' sugar. The name alfajor stems from the Arabic word al-hasú, which means stuffed or filled. Although the cookies can be found throughout Latin America, they are originally from Andalusia, Spain. When the Spaniards came to America, they brought their foods and traditions along the way, and with time, almost every country in Latin America has adapted the Spanish alfajor to make it their own. In Argentina, you can find alfajores with different flavors of dulce de leche, like chocolate, vanilla or various fruits. They are also packaged in different shapes and sizes, and are usually enjoyed with tea or coffee.

Although England has a long history of making meat and fruit pies, and it was the inspiration for the American versions, there is nothing that is more synonymous with American desserts than the apple pie. In the United States, apple pies are found everywhere from big grocery shops and restaurants to coffee shops and home bakers, baked until the double crust is golden brown, filled with cinnamon-sugar coated apples. Homemade American apple pie is a source of great pride, causing arguments about which apple variety is the most suitable for the best pies. Some swear by Granny Smiths, but they are sour and require too much sugar, resulting in a soggy crust. Others prefer Golden Delicious, the driest, but the least flavorful variety. Experts opt for the tart Cortland or the flavorful Northern Spy varieties, both at their prime between September and November. However, apple varieties are not the only concern. What about the crust? Should it be flaky and buttery or thin, crispy and based on lard? For a sweet and savory combination, some even replace half of the butter with Cheddar cheese, resulting in an unusual apple pie with a cheesy crust. The most popular variety in the US is probably apple pie à la mode, invented in Minnesota in 1885, and served with a scoop of ice cream on top. Regardless of the regional varieties and endless debates, apple pie is an American dessert like no other, best paired with a sweet Riesling wine.

An ancient Chinese delicacy eaten during the Mid-Autumn Festival or Moon Festival, known as mooncake, is a pie-like pastry made with a shortcrust base called yueh ping that is traditionally filled with black sesame seed or lotus seed paste, along with red beans, roasted pork, mung beans, dates, and salted duck egg yolks. Nowadays, mooncakes are available in a variety of different sweet and savory fillings, some of which are fruits like honeydew, litchi or pineapple; chocolate or mixed nuts; abalone and seaweed; green tea, and even cream cheese or ice cream. Their round shape is not only reminiscent of the moon, but also a symbol of return or a full circle, which in Chinese philosophy stands for fulfillment, oneness, perfection, and unity. Mooncakes are meant to be shared among people, so they are typically enjoyed sliced into small wedges and usually served with Chinese tea. In ancient times, these pastries were prepared as an offering to the Moon, but over centuries they have become the most popular food of the Mid-Autumn Festival. Listed as a public holiday and an intangible cultural heritage, the Mid-Autumn Festival or Moon Festival is one of China’s most important traditions celebrated on the 15th day of the 8th lunar month when the full moon is said to be at its brightest and closest to Earth.

Pan con chicharrón is a traditional Latin American sandwich primarily associated with the culinary heritage of Peru. It is comprised of crispy fried pork belly or pork cracklings placed inside soft bread rolls. The roots of the sandwich can be traced back to the melding of indigenous cooking techniques with Spanish culinary traditions during the colonial period. The preparation of pan con chicharrón involves boiling pork belly and then frying it until the exterior becomes crispy while the interior remains tender. The bread used is often a soft, white roll similar in consistency to a French or Italian loaf. Accompaniments commonly include salsa criolla (a tangy onion salad made with thinly sliced red onions, lime juice, salt, pepper, and occasionally ají peppers) and sweet potatoes.

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

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.

Often referred to as nervetti in insalata, this classic northern Italian dish consists of meat, cartilage, and tendons from beef shank that are cooked on the bone. When tender, all of the elements are removed from the bones and left to set, allowing the gelatinous properties to create a firm, jelly-like treat. Though it is often prepared plain, various ingredients such as olives, onions, or peppers are occasionally added to the mixture. Nervetti is always served well-chilled, thinly sliced, and is mainly combined with various vegetables. The whole combination is seasoned and served in the form of a salad that is usually enjoyed as a cold appetizer.

Picante de cuy is a traditional dish originating from Peru. It's usually made with a combination of cuy (guinea pigs), potatoes, garlic, ají peppers, oil, and salt. The guinea pigs are cut into pieces and seasoned with salt and garlic. They're fried on both sides in hot oil, and once fried, the boiled potatoes, ground ají peppers, and minced garlic are added to the pan and everything is lightly roasted. Picante de cuy is traditionally served with white rice and salsa criolla on the side.

This French dish consisting of coarsely chopped meat and fat is similar to a meat loaf. The name terrine also refers to the earthenware vessel used to cook it, which also serves as a mold. The combination of meat (often goose or duck liver, pork, deer, or boar) is usually marinated in a mixture of herbs and wine before it is left to cool, when a flavorful jelly develops in the dish. Although it was originally invented as a hearty and substantial food for French peasants, today it has evolved into an elegant appetizer that commonly appears on the menus of many upscale restaurants.

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.

Vietnamese chè dishes include any traditional sweet soup, beverage, pudding, or any other custard-like dessert that is made with a base of either water or coconut cream and served either hot or cold. Other ingredients for making chè include various jellies and fruits, beans and pulses, rice and grains, and even tubers and cereals. It is believed that chè desserts originated in the central region of Vietnam, but today they are widely available throughout the country and prepared in countless variations. Because of their hearty contents like beans and sticky rice, they are a popular snack item commonly sold in plastic cups at Vietnamese grocery stores, while one of the most popular chè varieties prepared at home is the so-called chè đậu trắng. This white bean and rice pudding flavored with coconut syrup is traditionally offered at Vietnamese family gatherings celebrating the first birthday of a baby.

Speculaas are spiced cookies mainly made in Belgium and the Netherlands, although they are also popular in Germany (Rhineland and Westphalia), Luxembourg and northern France. With an intense fragrance of cinnamon, cloves, nutmeg, and ginger, the cookies are traditionally baked on the eve of St Nicholas Day, celebrated on December 5 and December 6. Before going to bed, the children put their shoes by the chimney, and if they behaved well, they are rewarded with speculaas in their shoes. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with. Another popular theory claims the origin of speculaas stems from specerij, the Dutch word for spice. The third theory suggests that it derives from the Latin speculator, referring to a bishop, such as St Nicholas. And how about the issue of speculaas vs. speculoos? Apparently, speculoos is just the Belgian word for these cookies, but without any (or most of) the once-expensive spices, as loos means without in Dutch. Also, the word speculaas doesn't exist in French, so they're always called speculoos in France. Today, the cookies are not reserved only for the St Nicholas Day or for Christmas, but are available the whole year round, ideally paired with a cup of hot tea or coffee.

Rollmops is a German dish consisting of pickled herring fillets that are wrapped around ingredients such as gherkins, onion rings, or green olives. The combination is then usually skewered with a cocktail skewer. The dish is traditionally eaten cold, on its own or with bread. It grew in popularity in 19th-century Berlin, and it was a common pub food in the city. Aside from Germany, rollmops are also popular in England and Poland, especially during the Christmas season.

Bràulio is an Italian amaro that was created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert in medicinal herbs from the alpine Valtellina region. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with the infusion of various herbs, roots, plants from Valtellina such as gentian root, wormwood, juniper berries, and achillea. The botanicals are dried and ground before they are added to the alcohol infusion. Springwater and sugar are added, and the filtered blend is left to mature for two years in Slavonian oak. The process results in a balanced, amber-colored amaro that is subtly bitter, herbaceous, and earthy, with hints of sweetness and spiciness. The drink is usually enjoyed as an aperitif or a digestif, but it also works well in mixed drinks. Classic Bràulio amaro has an alcohol content of 21%, but it also comes in a limited Riserva version—which is aged for five years and has an alcohol content of 25%. 

This classic Hungarian dessert consists of two layers of chocolate sponge held together by a luscious, mousse-like cocoa cream filling which is sometimes flavored with a splash of dark rum, while the cake itself is typically covered in a rich dark chocolate ganache. Rigó Jancsi is said to have been invented at the turn of the 20th century and named after a famous Hungarian Gypsy violinist who seduced and eventually married Clara Ward, the daughter of an American millionaire named Eber Brock Ward and the wife of Belgian Prince de Caraman-Chimay. The two lovers met while Rigó performed with his orchestra in a posh Paris restaurant which was frequented by a number of Belgian aristocrats. Legend has it that Clara was instantly fascinated by Rigó’s music, but even more so mesmerized by his passionate black eyes. Shortly thereafter, due to the scandalous romance story of a Belgian princess debauching into the sin of adultery, running off with a Gypsy musician and leaving behind her husband and two children, the decadent dessert also known as Gypsy John gained popularity both in Hungary and abroad, and it is still considered to be one of the most famous Hungarian desserts. It's also popular in Rijeka, a city in Croatia, because Clara and Rigó visited Rijeka in 1896, and the locals loved the cake, which is still regularly served in the city.

Dibi is a Senegalese dish consisting of grilled meat, most often lamb, seasoned simply and cooked over open flames before being served with accompaniments such as onions, mustard, and bread. It is found throughout Senegal, especially in Dakar, where small eateries known as dibiteries specialize in preparing it. The dish has become an emblem of Senegalese street food, associated with communal dining and casual gatherings. Its roots lie in the widespread practice of roasting and grilling meat across West Africa, where lamb and mutton have long been staples of both everyday and celebratory meals. As urban centers like Dakar expanded in the twentieth century, demand grew for quick yet flavorful meals that could be enjoyed socially, and the dibiterie became a fixture of city neighborhoods. These establishments often set up grills outside, attracting passersby with the aroma of sizzling meat. Preparation begins with cuts of lamb, which may be marinated lightly or seasoned with salt, pepper, and spices before being grilled over wood or charcoal. The meat is cut into portions or small pieces, sometimes skewered, and served on paper or plates with raw onions, a squeeze of mustard, and often baguette bread, reflecting the French influence on Senegalese cuisine. The combination of smoky meat with tangy accompaniments gives the dish its characteristic balance of flavors. What distinguishes dibi is not only the simplicity of its preparation but also the way it is sold and shared. Dibiteries are more than food stalls; they function as social spaces where people gather in the evenings to eat together. The visibility of the cooking process, with whole sides of lamb roasted and carved in front of customers, reinforces its identity as both food and spectacle. Today, dibi remains popular across Senegal and has spread to neighboring countries, often prepared in urban areas where street food culture thrives. It is eaten casually, usually with friends or family, either at the dibiterie itself or taken home.