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Form analysis
10 forms found in the DOM

POST account/ExternalLogin

<form id="fb_login_form_social_login" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Facebook" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
    autocomplete="off">
  <div class="btn btn--lowercase btn--blue-background btn--large btn--bold" ng-click="$ctrl.submitFbLogin()"><i class="icon icon--facebook-login"></i> <span>Log in with Facebook</span></div>
</form>

---

POST account/ExternalLogin

<form id="fb_google_form_social_login" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Google" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
    autocomplete="off">
  <div class="btn btn--lowercase btn--gray-border btn--large btn--bold" ng-click="$ctrl.submitGoogleLogin()"><i class="icon icon--google-login"></i> <span>Log in with Google</span></div>
</form>

---

POST account/LoginAjax

<form action="account/LoginAjax" method="post" class="ng-pristine ng-valid"><input type="text" class="input input--uppercase ng-pristine ng-untouched ng-valid ng-empty" autocomplete="off" name="email" ng-model="$ctrl.email"
    placeholder="email address" value=""><!-- ngIf: $ctrl.notValidEmail --><input type="password" class="input input--uppercase ng-pristine ng-untouched ng-valid ng-empty" autocomplete="off" name="password" ng-model="$ctrl.password"
    placeholder="Password"><!-- ngIf: $ctrl.notValidPassword -->
  <div class="login-error-msg ng-binding"></div>
  <div class="login__footer">
    <div class="login__footer--left"><input type="checkbox" ng-model="$ctrl.remember" id="remember_regular_login" class="checkbox ng-pristine ng-untouched ng-valid ng-empty"> <span>Remember me</span></div>
    <a style="color: #828282;" href="account/resetpassword" class="login__footer--right">Forgot password?</a>
  </div>
  <div class="btn btn--red-background ng-binding" type="submit" ng-disabled="$ctrl.isSubmitting" ng-click="$ctrl.login($event)">Log in</div>
</form>

---

POST account/ExternalLogin

<form id="fb_login_form_social_register" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Facebook" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
    autocomplete="off">
  <div class="btn btn--lowercase btn--blue-background btn--large btn--bold" ng-click="$ctrl.submitFbLogin()"><i class="icon icon--facebook-login"></i> <span>Log in with Facebook</span></div>
</form>

---

POST account/ExternalLogin

<form id="fb_google_form_social_register" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Google" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
    autocomplete="off">
  <div class="btn btn--lowercase btn--gray-border btn--large btn--bold" ng-click="$ctrl.submitGoogleLogin()"><i class="icon icon--google-login"></i> <span>Log in with Google</span></div>
</form>

---

Name: registerForm —

<form name="registerForm" ng-submit="$ctrl.register(registerForm)" novalidate="" class="ng-pristine ng-invalid ng-invalid-required ng-valid-email ng-valid-minlength ng-valid-maxlength">
  <div class="form-box"><label class="hidden" for="email"></label> <input type="email" class="input input--uppercase ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required ng-valid-email" autocomplete="off" name="email" ng-required="true"
      ng-model="$ctrl.email" placeholder="email address" required="required"><!-- ngIf: !registerForm.email.$valid && registerForm.$submitted --></div>
  <div class="form-box"><label class="hidden" for="name"></label> <input type="text" class="input ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required" autocomplete="off" name="firstName" ng-required="true" ng-model="$ctrl.firstName"
      placeholder="name" required="required">
    <div ng-show="!registerForm.firstName.$valid &amp;&amp; registerForm.$submitted" class="ng-hide">
      <p ng-show="registerForm.firstName.$error.required" class="form-box__error">First name is required.</p>
    </div>
  </div>
  <div class="form-box"><label class="hidden" for="lastName"></label> <input type="text" class="input ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required" autocomplete="off" name="lastName" ng-required="true" ng-model="$ctrl.lastName"
      placeholder="Last Name" required="required">
    <div ng-show="!registerForm.lastName.$valid &amp;&amp; registerForm.$submitted" class="ng-hide">
      <p ng-show="registerForm.lastName.$error.required" class="form-box__error">Last name is required.</p>
    </div>
  </div>
  <div class="form-box"><label class="hidden" for="password"></label> <input type="password" class="input input--uppercase ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required ng-valid-minlength ng-valid-maxlength" autocomplete="off"
      name="password" ng-required="true" ng-minlength="6" ng-maxlength="20" ng-model="$ctrl.password" placeholder="Password" required="required">
    <div ng-show="!registerForm.password.$valid &amp;&amp; registerForm.$submitted" class="ng-hide">
      <p ng-show="registerForm.password.$error.required || registerForm.password.$error.minlength || registerForm.password.$error.maxlength" class="form-box__error">Invalid password length.</p>
    </div>
  </div>
  <div class="form-box ng-hide" ng-show="$ctrl.serverError"><!-- ngIf: !$ctrl.serverErrorMessage -->
    <p ng-if="!$ctrl.serverErrorMessage" class="form-box__error ng-scope">An error occured.</p><!-- end ngIf: !$ctrl.serverErrorMessage --><!-- ngIf: $ctrl.serverErrorMessage -->
  </div><button class="btn btn-block btn--red-background ng-binding" style="width: 100%" ng-disabled="registerForm.$invalid" type="submit" disabled="disabled">Sign up</button>
</form>

---

<form autocomplete="off" class="ng-pristine ng-valid"><input type="text" autocomplete="off" name="email" ng-model="$ctrl.email" placeholder="email address" value=""
    class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidEmail --><input type="text" autocomplete="off" name="firstName" ng-model="$ctrl.firstName" placeholder="First name" value="/"
    class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidName --><input type="text" autocomplete="off" name="lastName" ng-model="$ctrl.lastName" placeholder="Last name"
    class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidSurname --><input type="password" autocomplete="new-password" name="password" ng-model="$ctrl.password" placeholder="Create a password"
    class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidPassword -->
  <div class="btn btn--red-background ng-binding" ng-click="register()">Sign up</div>
  <div class="ng-binding"></div>
</form>

---

POST account/ExternalLogin

<form id="fb_login_form_home_login" action="account/ExternalLogin" method="post" style="padding:0;border:0;" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Facebook" autocomplete="off"> <input type="hidden" name="returnUrl"
    value="/" autocomplete="off">
  <div class="btn btn--blue-background" ng-click="submitFbLogin()"><i class="fa fa-facebook"></i> <span>Log in with Facebook</span></div>
</form>

---

POST account/ExternalLogin

<form id="fb_google_form_home_login" action="account/ExternalLogin" method="post" style="padding:0;border:0;" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Google" autocomplete="off">
  <div class="btn btn--gray-border" ng-click="submitGoogleLogin()"><i class="social-icons social-icons--google"></i> <span>Log in with Google</span></div>
</form>

---

POST account/LoginAjax

<form action="account/LoginAjax" method="post" class="ng-pristine ng-valid"><input type="text" autocomplete="off" name="email" ng-model="$ctrl.email" placeholder="email address" value=""
    class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidEmail --><input type="password" autocomplete="off" name="password" ng-model="$ctrl.password" placeholder="Password"
    class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidPassword -->
  <div class="checkbox">
    <div class="left flex">
      <div class="checkbox__wrap"><input type="checkbox" ng-model="$ctrl.remember" id="remember_home_login" class="ng-pristine ng-untouched ng-valid ng-empty"> <label for="remember_home_login"></label></div><span>Remember me</span>
    </div><span class="right">Forgot password?</span>
  </div>
  <div class="btn btn--red-background ng-binding" type="submit" ng-disabled="$ctrl.isSubmitting" ng-click="loginRegular()">Login</div>
  <div class="ng-binding"></div>
</form>

---

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TRAVEL GLOBAL, EAT LOCAL.


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10 BEST RATED


MEAT DISHES IN THE WORLD

Pernil moved to 7th place - Pernil is one of Puerto Rico's most famous dishes, a
succulent roasted pork shoulder that is traditionally seasoned in a marinade
called adobo mojado, consisting of paprika, salt, vinegar, garlic, and oregano.
The name of the dish is derived from the Spanish word pierna, meaning leg, but
it is also a Catalan word for ham, referring to the traditional recipe that
calls for fresh ham. Because pork shoulder is more available and costs less than
ham, it has become a key ingredient in pernil. Many people prefer it since it is
believed to be much more flavorful than ham. The dish is a staple at numerous
Puerto Rican festivities such as birthdays or weddings, where many people feast
on the crunchy skin and tender meat that falls off the bone.




AUTHENTIC RECIPE


FUDGE

Baltimore, United States of America

PREP 25min

COOK 35min

READY IN 5h

The following recipe gives a lovely, flowery twist to the fudge and is adapted
from The Spruce Eats website (www.thespruceeats.com). Dried lavender is combined
with some white chocolate for a delicious purple dessert. 



Butter
Milk
Sugar
Vanilla



BEST LOCAL RESTAURANTS


NASSAU, THE BAHAMAS

4.7
15


MONTAGU GARDENS

Nassau

Famous for Duff

4.3
1.2k


OH ANDROS

Nassau

Famous for Conch Salad

4
3.9k


TWIN BROTHERS

Nassau

Famous for Conch Fritters




FOOD ANATOMY

PANCIT LUCBAN

Lucban, Philippines

Pancit habhab or pancit Lucban is a traditional Filipino type of pancit
originating from the Quezon province. The dish is usually made with a
combination of dried flour noodles (miki Lucban), pork belly slices, beef stock,
shrimp, pig liver, bok choy, peas, carrots, onions, garlic, soy sauce, oil, and
black pepper. The ingredients are sautéed and stir-fried until everything is
tender, and the dish is then served on a banana leaf and topped with shrimp and
vegetables. Lime wedges are often served on the side. Pancit habhab is enjoyed
without utensils – you pick up the banana leaf and eat the noodle dish like a
sandwich, just don't eat the banana leaf wrapper.




COUNTDOWN SLIDER


100 BEST EUROPEAN CAKES

100


FANOUROPITA

Greece

3.5

Rate It

Traditionally baked in honor of Saint Phanourios—a martyr and a patron of all
things lost—fanouropita is the Greek version of a dense, spiced cake that is
also commonly enjoyed during Lent. It is prepared with a dough that combines
flour, olive oil, orange juice, orange zest, hefty amounts of spices such as
cinnamon and cloves, and occasionally raisins and nuts. Tender and fragrant
fanouropita can be enjoyed warm or chilled and is typically served dusted with
powdered sugar.

99


CASTAGNACCIO

Lucca, Italy

3.5

Rate It

This traditional Italian chestnut cake is prepared with chestnut flour, olive
oil, rosemary, raisins, and (occasionally) pine nuts. The recipe does not call
for any other type of flour or sugar, making this cake a gluten-free and
sugar-free delicacy. Some varieties may use other dried fruits, but the
traditional version only includes raisins. All the ingredients used in
castagnaccio create a dense, not overly sweet cake with a crunchy exterior and
chewy interior. Originally, the cake was created as a poor man's dessert and was
prepared seasonally, most commonly in winter months, when chestnuts are at their
peak. Castagnaccio has been present in Italian culinary history since Roman
times, with Tuscany believed to be the place of its origin. The cake is best
when made with local ingredients, and it is typically paired with Italian
dessert wines.

98


KRANSEKAKE

Norway

3.5

Rate It

Kransekake is a traditional Nordic dessert consisting of a number of concentric
cake rings which are usually shaped into a large cone or a tower. The crispy
cakes are made with ground almonds, sugar, and egg whites, and are held together
with a white icing glaze. Even though little is known about the origin of this
luxurious cake, it is usually associated with various festive occasions in
Norway, Denmark, Sweden, and Finland. Depending on the event, the cake might
come in different sizes, and the center is often filled with candies,
chocolates, and even champagne or wine bottles.

97


GÂTEAU AU YAOURT

France

3.5

Rate It

Gâteau au yaourt or yogurt cake is a popular French cake that is often served to
guests alongside a cup of tea or coffee in many French households. It consists
of flour, sugar, eggs, oil, and plain yogurt. Because it is fast and easy to
prepare, it is commonly consumed as a snack. Its subtle flavor, firm texture,
and slight sweetness make it a favorite of many French people. Since it is a
very popular cake throughout France, there are numerous variations in the
recipes, which first started appearing in France in the 1950s. Gâteau au yaourt
is best accompanied by a scoop of ice cream on the side.

96


OSTKAKA

Sweden

3.5

Rate It

Ostkaka is a very old Swedish specialty that literally translates to cheesecake,
although it should not be mistaken with the well-known American cheesecake.
Traditionally, it is prepared with rennet that converts milk into cheese, which
is then combined with flour, eggs, sugar, cream, and almonds, and baked until
lightly browned. The whole process can be simplified by using cottage cheese
instead. Unlike American cheesecakes, ostkaka is less sweet, much lighter, less
fattening, and somewhat custardy. It is best served lukewarm or at room
temperature, drizzled with fresh berry syrup, tart jam, or topped with whipped
cream and strawberries. Ostkaka even has its very own day, called the Ostkaka
dag (the 14th of November) when this delicious culinary delight is celebrated in
Sweden. It can be bought ready-made in any supermarket throughout Sweden and is
a staple dessert enjoyed during Swedish celebrations year-round.

95


BOLO DE MEL

Madeira, Portugal

3.5

Rate It

Considered to be Madeira's oldest dessert, bolo de mel is a cake made with
honey, almonds, walnuts, cinnamon, and other spices. This richly spiced cake is
thought to have been invented in the 15th century, during the expansion of sugar
plantations on the island, and it was originally made with molasses, which meant
it could be stored for up to 5 years. Bolo de mel was traditionally prepared for
Christmas, but nowadays it can be found all year round because it is very
popular with the locals. In Madeira, it is customary not to cut the cake, but
rather to tear off the pieces by hand.

94


ZAGREBAČKA KREMŠNITA

Zagreb, Croatia

3.6

Rate It

Zagrebačka kremšnita is just one of many cremeschnitte varieties. It is a
specialty of Zagreb, hence the name. This decadent cake consists of a thin layer
of puff pastry that is topped with vanilla custard cream, a layer of whipped
cream, and a top layer of chocolate glaze that separates this variety of
cremeschnitte from the rest. It was invented during the early 1980s by Stjepan
Vincek, the owner of Slastičarna Vincek, who claims that more than 300,000 of
these treats are sold per year from his establishment.

93


TORTA BAROZZI

Vignola, Italy

3.6

Rate It

This flavorful Italian cake has a rich almond and cocoa flavor characterized by
an intense aftertaste of rum and coffee. It was invented in 1907 by Eugenio
Gollini who dedicated it to Jacopo Barozzi da Vignola, a famous 16th-century
architect. The recipe for the cake is still kept a secret and is only known to
the heirs of the Gollini bakery. Traditionally, the cake is consumed for
breakfast with coffee or tea on the side, while the rich flavors make torta
Barozzi the perfect complement to various custards or vanilla ice cream.

92


LENJA PITA

Serbia

3.6

Rate It

Lenja pita or lazy pie is a traditional Serbian dessert consisting of two layers
of biscuit with either a fruit filling, cheese, or nut filling sandwiched in
between. The name of the dish refers to the fact that this cake is inexpensive
and easy to prepare. The dough consists of eggs, sugar, oil, flour, yogurt, and
baking powder, while the fruit filling may be prepared with apples, cherries,
blueberries, and similar forest fruits. The version with cheese is also very
popular, as is the one with poppy seed filling. The cake is traditionally served
sliced and dusted with powdered sugar.

91


RIGÓ JANCSI

Hungary

3.6

Rate It

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.

90


SPACE CAKE

Amsterdam, Netherlands

3.6

Rate It

ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR
PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE
SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a
notorious delicacy that belongs to a group of cannabis-infused edibles.
Variations on this specialty abound, and any baked good that contains cannabis
butter may be called a space cake. This Dutch specialty is usually prepared with
typical cake ingredients such as flour, sugar, baking powder, butter, milk, and
eggs, which are combined with a certain quantity of cannabis. A great variety of
ingredients can be added to the base to enrich the cake, including cocoa powder,
chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the
baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or
stuffed with cream or custard. As with other cannabis intake methods, the
consumption of cannabis in the form of space cakes also provides psychotropic
effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and
other compounds.

89


FLÓDNI

Hungary

3.7

Rate It

A traditional Hungarian-Jewish dessert known as flódni is a layered cake with
walnut, apple, plum jam, and poppyseed fillings. The dough is made with flour,
salt, sugar, butter, egg yolks, and white wine, while the fillings are enriched
with lemon juice, cinnamon, chocolate, white wine, honey, and cloves. Flódni is
especially popular during the festive holiday season – some bake it for Hanukkah
or Christmas, while others prepare it for New Year’s Eve.

88


PUNSCHKRAPFEN

Austria

3.7

Rate It

Hiding underneath the adorable pink fondant are cubes made from two rum-soaked
biscuit sponges that have been layered with a combination of nougat and jam.
Once assembled, they are typically drizzled with chocolate or topped with a
cocktail cherry. Punschkrapfen or punch cakes have been enjoyed for centuries in
Austria, and although the origins of the cake are still a subject of debate,
some believe that they can be traced all the way back to the Middle Ages. Today,
these iconic Viennese cakes come in many shapes and sizes and are sold in pastry
shops and bakeries throughout Austria.

87


SAMOBORSKA KREMŠNITA

Samobor, Croatia

3.7

Rate It

Samoborska kremšnita is a popular dessert originating from the Croatian town of
Samobor. It consists of two layers of puff pastry that are filled with custard
cream. A thin layer of whipped cream is sometimes placed on top of the custard.
The whole cake is typically dusted with powdered sugar, and before serving, the
cake is sliced into cubes. Kremšnita can be consumed warm or chilled. It is
believed that this tasty dessert was invented by pastry chef Đuro Lukačić who
had worked in Vienna and Budapest, and upon arriving in Samobor, he modified
some of their recipes to create Samoborska kremšnita, which proved to be a huge
hit up to this day.

86


TOPFENTORTE

Austria

3.7

Rate It

Topfentorte is an Austrian-style cheesecake made with topfen or quark cheese as
the main ingredient. Apart from topfen, the cake is made with eggs, sugar,
flour, lemon juice and zest, whipping cream, and gelatin. The tangy topfen
filling is typically sandwiched between two layers of sponge cake. Once baked,
the cake is usually chilled in the fridge before serving. If needed, topfentorte
can be dusted with powdered sugar before consumption.

85


MÉZES KRÉMES

Hungary

3.7

Rate It

Mézes krémes is a delightful, honey-flavored dessert filled with semolina cream
and apricot jam. This dish serves as an excellent representative of typical
Hungarian cakes that are made from kneaded dough and cooked filling. It can be
tricky to make as it requires very thin cake layers and, due to its honey
content, all the ingredients have to be heated, and the dough has to be kept
warm. After assembling the cake, it should stay in the fridge overnight to
become soft and mellow.

84


DRØMMEKAGE

Hjallerup, Denmark

3.7

Rate It

Drømmekage (lit. Dream cake) is a traditional Danish cake originating from
Hjallerup in Jutland. The cake is made with a combination of flour, sugar,
butter, eggs, milk, baking powder, and vanilla. Once prepared, the smooth batter
is placed in a baking tin and baked until golden brown. It's then taken out of
the oven and topped with a coconut-caramel topping consisting of butter, milk,
brown sugar, and desiccated coconut. The cake is baked for ten more minutes, and
it's left to cool before serving. It is believed that drømmekage dates back to
1960 when a woman named Jytte Andersen took part in a cake-baking competition
that was organized by a large Danish food company. Her drømmekage was so good
that it won, and the rest is sweet history.

83


BIZCOCHO DE ACEITE

Spain

3.7

Rate It

Bizcocho de aceite is a traditional Spanish sponge cake. It's made with a
combination of eggs, milk, sugar, flour, olive oil, and baking powder. The cake
batter is typically enriched with lemon zest, then poured into a shallow tray
and baked until golden brown. This olive oil-flavored sponge cake is cut into
smaller pieces and dusted with icing sugar before it's served.

82


PRINSESSTÅRTA

Sweden

3.7

Rate It

This classic Swedish cake was originally named grön tårta (lit. green cake), due
to its typical green-colored marzipan decoration. The recipe was first published
in a 1948 edition of Prinsessornas Nya Kokbok, and it originally consisted of
sponge layers coated in vanilla-flavored buttercream which were then topped with
a thick layer of whipped cream and marzipan. It became increasingly popular in
the 1950s, and it soon became known as prinsesstårta. This classic is a staple
at every special event in Sweden and is commonly found in most pastry shops.
Modern varieties are usually dome-shaped and come with an additional layer of
raspberry jelly.

81


MAZUREK

Poland

3.7

Rate It

Mazurek is a flat cake with various bases and toppings, originating from Poland.
It is traditionally baked for Easter, and is characterized by its low height of
only 1 or 2 centimeters. Although not much is known about the history of
mazurek, it is believed that the cake was inspired by sweet Turkish desserts
that were brought over to the country in the early 17th century. The cake is
usually very sweet, which is why it is often cut into small squares. The
variations are endless, so the dough can be sponge dough, brittle dough,
marzipan dough, or makaronikowe dough. The dough is interspersed with nuts,
preserves, or jams, and the surface of mazurek is decorated with icing, dried or
fresh fruit, nuts, raisins, chocolate, or toffee. Decorations are a key part of
the cake, and they are often made to be as impressive as possible, typically
depicting scenes or symbols associated with Easter.

80


CIAMBELLA

Italy

3.7

Rate It

Ciambella is a traditional Italian ring cake that is flavored with lemon zest,
and sometimes a sweet, fruity liqueur. For holidays such as Christmas or Easter,
ciambella is usually made from a firm dough that is braided and shaped into a
ring, but there is also a smaller, doughnut version which is not prepared so
often. Regardless of its size, ciambella must be ring-shaped. It consists of
flour, butter, sugar, eggs, milk, and baking soda in its basic variety. Light
and airy, ciambella pairs well with warm milk, coffee, and dessert wines. Due to
its popularity, there are numerous versions of ciambella throughout Italy, and
at least one type of ciambella can be found in almost every Italian region.
Ciambella is so beloved in the country that there is even a proverb saying "not
all ciambelle have a hole", a metaphor that means even when you do things
correctly, you might not get perfect results.

79


POUND CAKE

United Kingdom

3.7

Rate It

Pound cake is a British dessert consisting of one pound of each of the following
ingredients: flour, butter, sugar, and eggs, hence the name. There is no
leavening agent used in the preparation, except the air that is whipped into the
batter. It dates back to the early 1700s, and because many people didn't know
how to read, the simple convention made it quite easy to remember the recipe. By
the 1800s, the recipes began to deviate from the original, and the ingredients
were used in smaller quantities, resulting in a lighter, smaller cake, whereas
the original was very big and could feed a large number of people. Today, people
use leaveners to make it even less dense, while some cooks like to add chocolate
or orange zest in order to enhance its flavors. There are also numerous
variations of pound cake across the world, in countries such as the United
States of America, France (quatre quarts), Mexico, and Germany.

77


GUARDANAPOS

Portugal

3.8

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This Portuguese dessert combines sponge cake and creamy, sweet custard. Unlike
similar desserts, the sponge cake in guardanapos is cut into squares, before it
is filled with custard and folded in half. The custard is usually flavored with
vanilla or lemon zest, while the whole cakes are often coated in caster or
powdered sugar. Because of their unusual shape, these pastries were named
guardanapos, which translates as napkins or serviettes.

76


NAPOLYEON TORT

Russia

3.8

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Napolyeon tort is a traditional Russian cake consisting of layers of thin and
flaky puff pastry and a rich and smooth pastry cream sandwiched between the
layers. The layers are usually made with a combination of flour, salt, butter,
white vinegar, a bit of vodka, and eggs, while the pastry cream usually consists
of milk, egg yolks, sugar, and cornstarch. Each baked layer is topped with
pastry cream and a frosting made with a combination of butter, powdered sugar,
vanilla, and heavy cream. The frosting is also added to the sides and top of the
cake, which can be additionally decorated with cake sprinkles, berries, nuts, or
chocolate shavings, if desired. The cake should be chilled overnight so that the
frosting seeps into the layers and the cake develops a very soft texture. The
Russian Napoleon cake differs from the French Napoleon cake in the fact that it
has as much as 15 thin layers and it's left to chill until super moist and
tender.

75


GÂTEAU BASQUE

Pyrénées-Atlantiques, France

3.8

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This classic Basque cake consists of two layers of shortcrust pastry and either
a filling made with black cherry preserve or, more often, vanilla-flavored
pastry cream. If made with black cherries, the top of the cake is usually
decorated with the Basque cross (lauburu), while the version with pastry cream
typically comes with a crosshatch pattern. Apart from vanilla, common flavorings
may also include lemon zest, rum, or almond extract. Although it is
traditionally associated with the entire French Basque Country, it is believed
that the cake originated in the former French province of Labourd.

74


MADEIRA CAKE

England

3.8

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Even though it remains unclear exactly how long this traditional English sponge
cake has been around for, one of the earliest known recipes for Madeira cake was
found in Elizabeth Acton's Modern Cookery for Private Families, published in
1845. Back then, it was a custom to serve the cake with the famous Portuguese
Madeira wine, hence the name. Today, the crumbly, lemon-flavored Madeira cake is
a popular teatime dessert that is most often served dusted with icing sugar and
topped with candied orange peel.

73


FINANCIER

France

3.8

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Financier is a small French cake that is sometimes erroneously mistaken for a
pastry since it is similar to a sponge cake. The cakes are baked in moulds and
shaped to look like golden bricks known as lingot in French. Financiers are
usually made with almond flour, almonds, egg whites, brown butter, and sugar.
The dessert was originally invented in the 19th century by a pastry chef named
Lasne. As most of his clients were brokers who didn't want to stain their
fingers, he invented this moist sponge cake, shaped it to look like a brick of
gold, and financier was born.

72


CHARLOTTE RUSSE

France

3.8

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This cake originated in 18th-century France as a sponge cake pressed into an
elegant mold, filled with thick custard or crème Bavaroise flavored with cooked
fruit, spices, or brandy. The cake is said to have been invented by a famous
French chef Marie-Antoine Carême, who many considered the father of French
cuisine. While the origin of the name Charlotte is often debated, Carême likely
named his cake Russe to honor his Russian employer Czar Alexander I, and he also
included a recipe for Charlotte à la Russe (originally Charlotte à la
Parisienne) in his 1815 cookbook The Royal Parisian Pastry Cook and
Confectioner. A true favorite among European aristocrats, this sweet dish has
taken on many different variations over time, like the delicious Charlotte
Malakoff, filled with a kirsch-flavored almond cream and decorated with
chantilly cream and berries. This version was invented in 1855, when French and
British forces won a battle against Russia in the Crimean War.

71


BÛCHE DE NOËL

Paris, France

3.8

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This elaborately decorated, rolled, and filled sponge cake is frosted with
chocolate buttercream made to look like a tree bark. Some of the decorations
might include marzipan sticks, sugar cobwebs, and meringue mushrooms. The
origins of the cake can be traced back to the old Celtic tradition of
celebrating the winter solstice, the shortest day of the year. The Celts would
burn a log as an offering to the Sun for returning to Earth. As the tradition
disappeared with the arrival of home stoves, the huge log was replaced by a
small branch that was traditionally set in the middle of the dining table,
surrounded by delicacies and sweets that were given to guests as treats. Over
time, the branch transformed into the Yule log cake we know today, but whether
it was a Parisian or Lyonnaise creation is still the subject of heated debate.
What we do know is that Parisian bakers helped popularize it in the 19th
century, and that the oldest written reference to the cake can be found in a
tome called The English Huswife that dates back to 1615.

70


KARPOUZOPITA

Milos, Greece

3.9

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Karpouzopita is a sweet summer specialty of the Greek island of Milos,
consisting of watermelon flesh, sugar, local thyme honey, flour, cinnamon, and
olive oil. This dish derives its name from the Greek words karpouzi, meaning
watermelon, and pita, which means pie or flat. The watermelon mixture is poured
into a baking tray, smoothened out into a flat pie or cake, and topped with
plenty of white sesame seeds before baking. The pie should be baked until it
develops a nice color and crispy crust on the top and bottom, but remains soft
and pudding-like in the middle. There are slight variations regarding the
flatness or the ingredients used for this sweet delicacy, depending on the
family recipe, with some calling for making the pie thinner or thicker, or
enhancing the combination with the addition of nuts or raisins. Rectangles or
pizza-shaped slices of chilled karpouzopita are typically enjoyed for breakfast,
although they can also be eaten as a sweet snack or dessert.

69


VASINA TORTA

Paraćin, Serbia

3.9

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Vasina torta or Vasa's cake is an absolute classic of Serbian cuisine consisting
of a walnut sponge base, a creamy filling made with walnuts, chocolate, and
oranges, and two additional toppings – šaum (a mixture of egg whites, sugar, and
a bit of water) and chocolate. The cake dates back to 1908, when it was prepared
as a gift from a mother-in-law to her son-in-law, Vasa Čokrljan from Paraćin,
who took his wife to Vienna so she could give birth in better conditions than in
Serbia. It should be noted that oranges were a real treasure in Serbia in 1908,
which is one of the main reasons why this cake was so precious and valuable.
Since then, the cake became a staple in every Serbian home, and it is regularly
prepared for festive events such as birthdays and weddings.

68


RAPSKA TORTA

Rab, Croatia

3.9

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Rapska torta is a traditional cake originating from the Croatian island of Rab,
where it was first served in 1177 to Pope Alexander III. This decadent cake is
characterized by its signature spiral shape and ingredients such as almonds,
lemon zest, orange zest, and Maraschino liqueur. Nowadays, the cake is a very
popular souvenir that can be baked in various forms, while locals prepare it
only for festive occasions such as baptisms and weddings.

67


TOUCINHO DO CÉU

Portugal

3.9

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Toucinho do céu is one of many Portuguese sweets that were initially prepared at
convents. In its simplest form, this traditional cake combines sugary syrup,
lard, ground almonds, and a hefty amount of egg yolks, while the common
additions include various spices and chila squash. Although not much is known
about its history and the place of origin, the varieties of this
Portuguese-style almond cake are found throughout the country, but the most
popular local versions hail from Guimarães, Murça, and Trás-os-Montes.
Interestingly, the name of the dish translates as pork from heaven, presumably
because some of the first recipes included pork lard.

66


MEĐIMURSKA GIBANICA

Međimurje County, Croatia

3.9

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Međimurska gibanica is a traditional, highly caloric layered pastry originating
from the Croatian region of Međimurje. It is usually served as a dessert after a
big meal, but due to its nutritional value, it can also be consumed on its own.
The pastry consists of several layers of phyllo dough filled with a combination
of fresh cow's milk cheese, grated apples, ground walnuts, and ground poppy
seeds, with the addition of raisins, cinnamon, rum, and sugar, according to
personal preferences. The fillings are divided by alternating layers of thin
dough. Međimurska gibanica is quite similar to the EU-protected Prekmurska
gibanica, with some slight variations concerning the fillings and type of dough.
The pastry is ready to be consumed after it has been baked in an oven and
develops a golden-brown color of the exterior, and it is then typically cut into
squares and served either warm or cold.

65


ROYAL

France

3.9

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Royal is a classic French dessert that is also known as trianon. The base of the
cake is made from dacquoise—the crispy almond meringue that's topped with
crunchy praline cream, usually consisting of melted chocolate, thin and crispy
crêpe dentelle biscuits, and praline paste. The cake is then topped with a thick
layer of chocolate mousse. Finally, it can be dusted with cocoa or coated in a
chocolate glaze. Not much is known about the origin of gâteau royal, but the
dessert is found in many French pastry shops. The cake comes in a round or
rectangular form.

64


FAR BRETON

Brittany, France

3.9

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Far Breton is a traditional French dessert: a custard flan cake similar to
clafoutis, consisting of milk, eggs, flour, prunes, and raisins. The cake is a
specialty of the Brittany region, and the original recipe dates back to the 18th
century, when it was made in a savory version and was used to accompany meat
dishes. Over time, more butter and eggs were added to the combination, making
far Breton an expensive dessert which was mostly consumed by the upper classes
at the time. Today, the cake remains one of the most loved French family
desserts.

63


WUZETKA

Warsaw, Poland

3.9

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Wuzetka is a traditional Polish cake originating from Warsaw. The cake consists
of chocolate sponge cake that's filled with whipped cream and covered with
chocolate icing. It's usually made with a combination of flour, eggs, sugar,
butter, cocoa powder, whipping cream, rum, gelatin, and plum jam. The icing is
made with a combination of butter, milk, and dark chocolate. Once prepared, the
bottom layer is drizzled with jam and rum, the whipped cream mixture is spread
over it, and the top sponge layer is placed on top. The chocolate icing is
poured over the cake, and when it sets, the wuzetka is cut into cubes. The cake
is typically decorated with a dollop of cream and a single cherry. Although the
origin of the name is still murky, it is believed that the cake was named after
the East-West route (Wschód-Zachód), shortened to W-Z.

62


DONAUWELLE

Germany

3.9

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Donauwelle is a German and Austrian sheet cake. It consists of two pound cakes,
one on the bottom, flavored with vanilla, and one on top of it, flavored with
chocolate. Cherries, buttercream, and chocolate ganache are then added to the
top, and as the cake bakes, the tart cherries will fall down through the batter,
making a wavy pattern (maybe reminiscent of the Danube river?) in the
cross-section of the cake. It's also known as Schneewittchenkuchen and
Schneewittchentorte, which means Snow White cake, referring to the colors –
black, white, and red.

61


LINZER TORTE

Linz, Austria

3.9

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Named after the Austrian city of Linz, Linzertorte is a short cake with a
crumbly, buttery pastry shell that is accentuated by lemon juice, cinnamon, and
either almonds, walnuts, or hazelnuts. It's also the oldest cake named after a
city. This sweet delicacy is ideally filled with redcurrant jam, but it can be
replaced by raspberry or apricot jam. On the top of the cake is a lattice crust,
carefully arranged in a criss-cross design, giving it a unique visual
appearance. The cake can be traced back to 1696, according to Jindrak, an
Austrian confectioner famous for their Linzertorte, but whoever named the recipe
or invented the cake will remain a mystery. Today, the famous cake is a true
Austrian holiday classic, often consumed at Christmas, when it's ideally served
warm, accompanied by a big dollop of whipped cream, and dusted with some
confectioners' sugar on top.

60


CASSATA

Sicily, Italy

3.9

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Arguably Sicily’s most famous dessert, this traditional cake consists of
liqueur-drenched genoise sponge cake layered with sweetened ricotta and fruit
preserves, decorated with a marzipan shell and colorful candied fruits. It is
believed that cassata originated as a simple sugar, egg, and ricotta cheesecake
while its name is thought to have been derived from the Arabic word qas’ah,
which refers to the bowl used to make the cake. This is traditionally a winter
and spring specialty, and it is most often served around Easter. It’s usually
chilled for 3 hours before serving. By the 14th century, cassata had become a
dessert of the aristocracy, and even today, few people outside of the culinary
world are brave enough to prepare this elaborate delicacy at home. Other
varieties of cassata exist today—cassata Catanese is quite popular in the
Catania region of Italy, while cassatella di Sant’Agata is traditionally
consumed during the feast of Saint Agatha, characterized by its small size,
green marzipan, and a single cherry on top.

58


ZUGER KIRSCHTORTE

Zug, Switzerland

4.0

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Zuger kirschtorte is a Swiss layer cake made with layers of sponge cake, butter
cream, and nut meringue. It is traditionally flavored with Kirschwasser, a
cherry brandy, while its place of origin is the city of Zug, hence the name. The
first cake was prepared by a pastry chef named Heinrich Höhn in 1921,in a
confiserie and coffee house called Treichler. The sides of the cake are
typically decorated with roasted almonds, while the top is lightly dusted with
icing sugar. This tasty cake is so popular that it was even consumed by Charlie
Chaplin and Audrey Hepburn.

57


MANTECADOS DE ESTEPA

Estepa, Spain

4.0

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Mantecadas de Estepa is a type of Christmas sweet cake traditionally made in the
municipality of Estepa, in the province of Seville. The recipe for these sweets
has remained unchanged for more than a hundred years and still calls for plain
flour, lard, and sugar that are mixed together and baked. There are many
varieties of these cakes, and many recipes call for other additional ingredients
such as cinnamon, olive oil, almonds, hazelnuts, cocoa, coconut, or vanilla.
Mantecados de Estepa are very sweet and mild in flavor, dominated by nutty
aromas. These small cakes usually weigh around 50 grams are often served and
sold alongside other Christmas sweets such as roscos de vino, polvorones and
alfajores.

56


KARDINALSCHNITTE

Vienna, Austria

4.0

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Kardinalschnitte is a layered meringue-based dessert, typically associated with
the city of Vienna. Its name, translated as cardinal slice, alludes to the
colors of the Catholic church - white and gold - which are the result of the
soft meringue and the genoise sponge mixture. The interior is made with a thick
cream that is usually flavored with coffee and topped with fresh berries or jam,
while the interplaced walls are made with cornmeal batter. The texture of the
cake is light and airy, with the slightest crunch on the outer layers. For the
best experience, the cake should be dusted with powdered sugar and enjoyed with
a glass of sweet wine.

55


KOŁOCZ ŚLĄSKI

Opole Voivodeship, Poland

4.0

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Kołocz śląski, also known as kołacz śląski, is a rectangular cake with a weight
of about 5-6 kilograms, produced in four varieties - one without a filling, and
the other ones with an apple, cheese or poppy seed filling. It is made in the
Opole and Silesian Provinces in Poland since the 10th century when it was
traditionally baked exclusively by skilled women who would let neither draughts
nor men into the room while the cake was being made (it was thought to be
magical!). It has a great role as a festive cake and it was even a guarantee
that the newlyweds would be blessed with children if they ate it at weddings.
Today, it is a custom to bring this cake to wedding guests a few days before the
event. On the exterior, it is golden in color and sprinkled with icing sugar
while on the interior it is either creamy yellow (cheese), dark grey (poppy
seeds) or amber (apples). Its surface holds a crumbly topping with a delicious,
buttery aroma. A true hero of the Silesian cuisine, it is an essential part of
various regional festivities and events.

54


REFORM TORTA

Serbia

4.0

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Reform torta is a rich Serbian multi-layered cake. It consists of walnut sponge
cake and a creamy chocolate filling. The sponge is made with egg whites, sugar,
and walnuts, while the filling is prepared with a combination of chocolate, egg
yolks, sugar, and butter. The top and sides of the cake are usually frosted with
the remaining filling, while a sprinkling of chopped walnuts is often added as a
garnish on top of the cake. This cake is a staple of numerous festive events and
celebrations in Serbia, and it is believed that it dates back to the period
after WWII.

53


GÂTEAU OPERA

Paris, France

4.0

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In its original form, gâteau opera combines coffee-flavored buttercream,
chocolate ganache, and layers of biscuit Joconde—a light almond sponge that is
infused with coffee syrup or Grand Marnier liqueur. Each cake is topped with a
thin layer of chocolate ganache and is usually decorated with a symbol of a
note, musical instruments, or merely the word opera written in chocolate.
Although there are many conflicting stories of its origin, it is believed that
the cake was invented at the Parisian patisserie Dalloyau by a pastry chef named
Cyrique Gavillon. At the time, this sophisticated dessert was considered a
novelty, compared to the lavishly decorated classics that were popular at the
time.

52


SMETANNIK

Russia

4.0

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Smetannik is a traditional Russian layer cake. It's usually made with a
combination of flour, sugar, eggs, honey, and a sour cream frosting consisting
of sour cream, vanilla, cream cheese, and milk. The cake is traditionally made
in a deep pan. Once done, it is recommended to let smetannik rest in the fridge
overnight, and the next day it's cut into individual pieces and served.
Smetannik is especially popular at birthdays and similar festive occasions.

51


GÂTEAU MILLE CRÊPES

France

4.0

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A thousand crêpes cake—as translated in English—is a classic French dessert
consisting of crêpes stacked on top of each other and layered with, most
typically, a thin coating of either icing sugar or pastry cream, while the top
of the cake is covered in a thin layer of caramelized sugar. This dense and
creamy cake can be prepared with all kinds of different fillings and enjoyed
with various fruits, whipped cream, or even ice cream.

50


AMANDINE

Romania

4.0

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Amandine is a traditional Romanian chocolate cake that's filled either with
chocolate or almond cream. The cake has four components – the sponge cake, the
syrup, the filling, and the glaze. The sponge cake is made with eggs, sugar,
water, flour, oil, and cocoa, the filling (chocolate buttercream) consists of
eggs, sugar, butter, vanilla, and cocoa, the syrup is made with water, sugar,
and rum, and the glaze is made with chocolate and whipping cream. Of course,
there are many recipes for this cake, so the ingredients may vary in some cases.
Amandina has been popular in Romanian confectioneries ever since the 1960s, and
it's usually decorated with a bit of the cream and a thin, diamond-shaped
chocolate piece on top.

49


BIENENSTICH

Germany

4.0

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This classic German cake consists of a creamy filling that is enclosed between
two layers of yeasted pastry dough. The cake is topped with a gooey combination
of sugar or honey, cream, and slivered almonds, while the fillings typically
include sweetened whipped cream or crème pâtissière. When baked, the
honey-almond glaze is caramelized and gives the cake a glossy, crispy top. This
sweet treat, which translates as bee sting cake, was allegedly named after the
fact that bees were attracted to the sweet, honey-based glaze.

48


DOBOS TORTE

Hungary

4.0

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As an attempt to make a cake that would be able to keep longer than usual, the
Hungarian confectioner named József C. Dobos first introduced the Dobos torte at
the National General Exhibition of Budapest in 1885. It is a round cake
consisting of six thin sponge cake layers and five layers of chocolate
buttercream. To prevent it from drying out, the cake also has a glistening layer
of hard caramel on top, while the sides are often coated with ground nuts.
Before it hardens, the layer of caramel should be cut into slices with a special
Dobos knife, and the pieces of caramel are then arranged on top of the cake.
Interestingly, Dobos torte had inspired the chocolate or lemon flavored New
Orleans creation known as doberge cake, which was first made in the 1920s by
Beulah Ledner.

47


POTICA

Slovenia

4.0

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Commonly known as every Slovenian housewife's source of pride, potica is a
traditional cake that is usually prepared for festivities and celebrations such
as Christmas and Easter. The cake was derived from the older rolled dough cakes,
and it was first mentioned in 1575. Originally, it was a cake reserved for the
upper class, but over the years, it gained popularity with the peasants. There
are around 60 types of potica, with various traditional fillings such as
walnuts, hazelnuts, tarragon, honey, poppy seeds, and cottage cheese. Modern
versions of potica even include chocolate as a filling. This dessert is a very
important part of Slovenian cuisine, so much so that it was featured twice on
Slovenian postage stamps. Today, the cake can be bought in supermarkets or
consumed in numerous Slovenian restaurants, but it is said that homemade potica
is still the best.

45


BRUNSVIGER

Funen, Denmark

4.1

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Brunsviger is a traditional cake originating from the island of Fyn (Funen) in
Denmark. The cake is made with a combination of flour, butter, milk, sugar, and
yeast, while the sugary topping consists of butter, brown sugar, and milk or
heavy cream. The dough is placed into a square pan, flattened, and left to rise.
Indentations are made in the dough with the fingers, and the sugary topping is
then poured across the dough. The cake is baked in the oven until golden, and
it’s always left to cool down slightly before it’s cut into square shapes and
served warm. Brunsviger is especially popular in the mornings and afternoons,
with a cup of coffee or tea on the side.

44


KYIVSKI TORT

Kyiv, Ukraine

4.1

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Kyivski tort is a traditional Soviet cake originating from Kyiv, the capital of
Ukraine. Instead of common sponge cake, kyivski tort contains a nutty meringue
with a crunchy and airy texture, a technique which was created in 1956 at the
Karl Marx Confectionery Factory. Although walnuts were initially used for the
meringue, they were later replaced with cashews, and then hazelnuts. The layers
of nutty meringue are combined with a sweet vanilla and chocolate buttercream.
The cake is usually sprinkled with chopped hazelnuts and left to cool before
serving, so that the cream develops a silky, mousse-like texture. Due to the
long process of preparation, this cake is usually served on special occasions.

43


KARYDOPITA

Greece

4.1

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This spiced walnut cake is a Greek specialty usually prepared around
Christmastime. It comes in different versions that mainly combine flour, ground
walnuts, citrus zest, liquors, and a blend of various spices. When baked, it is
doused in a lemon-infused sugar syrup, and is traditionally served well chilled
and decorated with ground or coarsely chopped walnuts.

42


TORTA PARADISO

Pavia, Italy

4.1

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A classic in Italian pastry and the symbol of the city of Pavia, torta Paradiso
is a simple sponge cake variation that mainly uses the three essential cake
ingredients - sugar, flour, and butter. Created by Enrico Vigoni in the early
1800s, Torta Paradiso lends itself perfectly as a dessert all on its own, or to
various tasty fillings like creams, custards, or spreads. The unmistakable
softness, fragrance, and sweetness also make it a popular choice for a breakfast
treat - accompanied by espresso, milk or tea.

41


TORTA CAPRESE

Capri Island, Italy

4.1

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Torta Caprese is a dark chocolate cake made without any flour. This specialty of
the Italian island of Capri consists of dark chocolate, eggs, sugar, almonds,
and butter. It is characterized by its dense chocolate texture and a layer of
powdered sugar on top. The cake is often garnished with halved strawberries or
raspberries, while the restaurant versions are often served with a scoop of
vanilla ice cream on the side. Although the origins of torta Caprese are quite
murky, many believe that it was invented by mistake, when a cook left out the
flour from a recipe. Today, the cake is an important part of many Italian
celebrations and special events.

40


BOTERKOEK

Netherlands

4.1

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Boterkoek is a traditional Dutch cake made with a combination of butter, flour,
sugar, eggs, and vanilla. If desired, almond extract, almond shavings, and lemon
zest can be added to the ingredients for extra flavor. The sticky dough is
simply brushed with beaten eggs and decorated with a criss-cross pattern on top
before being baked in the oven until golden brown. Once done, the cake is cut
into narrow slices or squares. This dense butter cake is usually served with a
cup of coffee on the side in the Netherlands.

39


SOMLÓI GALUSKA

Budapest, Hungary

4.1

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Even though its name translates to somló dumpling, this classic Hungarian
dessert is actually a trifle cake made of several layers of sponge and custard
cream, studded with raisins soaked either in rum or the sweet Tokaji Aszú wine,
then topped with whipped cream. Somlói galuska was invented in the 1950s—the
novel dessert was first envisioned by Károly Gollerits, then headwaiter at the
famous Gundel restaurant in Budapest, and later created by Gundel's master
pastry chef József Béla Szőcs, whose cake became an award-winner at the Brussels
World’s Fair of 1958. Over time, though it has been reimagined and modernized by
many, and some places have even created their own signature versions, somlói
galuska has remained one of Hungary's all-time favorites.

38


TOMPOUCE

Netherlands

4.1

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Tompouce is a traditional Dutch pastry consisting of a thin puff pastry that is
filled with cream and topped with a layer of smooth, pink icing. The dessert is
usually prepared in a rectangular shape. Around King's Day in Amsterdam, the
icing is traditionally colored bright orange in order to represent true Dutch
colors. It is believed that the dessert is named after a performing dwarf with
the stage name of Tom Pouce. Tompouce is often served with afternoon tea or
coffee, especially at festive events such as birthdays.

37


MOHNKUCHEN

Germany

4.1

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Mohnkuchen is a German term that encompasses a variety of desserts that are
prepared with poppy seeds. Most commonly, it refers to various types of
open-faced and streusel cakes that couple the creamy poppy filling with a
shortcrust pastry and a crumbly topping, but it can also include different types
of sponge or bundt cakes. Poppy seeds are often enriched with spices, citrus
zest, or liquors, and the cakes are often complemented by fruit, marzipan, or
sweetened cheese. Mohnkuchen cakes are popular throughout Germany and Austria
and can be enjoyed on special occasions or as a simple afternoon dessert.

36


ZSERBÓ

Budapest, Hungary

4.1

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This layered, chocolate-topped apricot and walnut cake was invented by a Swiss
chocolatier named Émile Gerbeaud—pronounced zserbó in Hungarian, hence the
name—who moved to Budapest in 1884 to take charge of Kugler coffee house and
pâtisserie, which is now the famous Café Gerbeaud. Soon after it was introduced,
the delicious zserbó cake became a favorite all over Hungary. And although the
original recipe calls for apricot preserve, it is not unusual to find other
versions filled with ginger, apples, plum jam, or even honey and walnuts.

35


ESTERHÁZY TORTA

Budapest, Hungary

4.1

Rate It

This decadent Hungarian dessert is said to have been invented by Budapest
confectioners in the 19th century. It is named after a member of the Esterházy
dynasty, Prince Paul III Anton Esterházy de Galántha, a nobleman and diplomat,
and also a well-known gourmand. Traditionally, Esterházy torta consists of
several layers of almond meringue and a rich, cognac-spiked vanilla buttercream,
although in modern versions almonds are often replaced with either walnuts or
hazelnuts. The cake is topped with a white fondant icing and decorated with
chocolate in either a spiderweb or chevron marbling style. Today, it is one of
the most popular desserts not only in Hungary, but also in Austria and a number
of other Central European countries.

34


MAĐARICA

Croatia

4.1

Rate It

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

33


LEMON DRIZZLE CAKE

England

4.1

Rate It

Lemon drizzle cake is a traditional British cake and a staple of afternoon tea.
Although not much is known about its origin, it is believed that the first lemon
drizzle was made by a Jewish woman named Evelyn Rose in 1967. This simple sponge
cake is usually made with a combination of flour, sugar, butter, eggs, milk,
baking powder, lemon zest, and lemon juice. The ingredients are mixed in a bowl,
then placed into a baking tray and baked in an oven. The lemon juice is mixed
with icing sugar, and once the cake is done, the icing is drizzled over it in
order to give the cake a refreshing, bright, lemony, and slightly sharp flavor.
It's recommended to serve this cake with a cup of Early Grey tea on the side.

32


VICTORIA SPONGE

England

4.1

Rate It

Victoria sponge is an English layer cake filled with fruit jam (and sometimes,
whipped cream). It was invented by Queen Victoria's cooks in the 19th century,
when it was one of the main stars at the Queen's tea parties, along with
sandwiches and scones. The jam used in Victoria sponge is usually raspberry or
strawberry jam, although modern variations are sometimes filled with apricot and
greengage jam. Whipped cream is a 20th-century addition to the filling, and some
purists, such as the official Women's Institute, claim that a true Victoria
sponge can only have a jam filling. Today, the cake can be found in most English
tearooms, where it is typically dusted with caster sugar and served in slices.

31


BUBLANINA

Czech Republic

4.1

Rate It

Bublanina is a light sponge cake prepared with eggs, butter, sugar, flour, and a
variety of different fruits such as cherries, strawberries, blueberries,
apricots, and fragrant plums and pears. The sponge is occasionally lightly
flavored with vanilla or lemon zest, pairing perfectly with the delicate sponge
and succulent fruits. It is typically consumed warm, and it is often dusted with
a thin layer of powdered sugar before serving. Although it is not lavish and
sophisticated, bublanina is one of the most famous desserts in the area. It is
commonly prepared at home as an everyday dessert or a quick sweet treat, but the
cake can also be found in traditional Czech bakeries.

30


KREMNA REZINA

Bled, Slovenia

4.2

Rate It

Kremna rezina is a specialty of the Slovenian Lake Bled area. It is a luscious
cream cake with a golden, crispy, buttery pastry acting as its base. The base is
topped with flavorful vanilla custard, whipped cream, and a layer of thin,
buttery dough. The whole cake is traditionally dusted with icing sugar and
served sliced in cubes. The story of kremna rezina (or Bled cream cake) began
with the arrival of chef Ištvan Lukačević to Bled's Park Hotel, where he
modified the Hungarian cream cake by adding the right proportions of whipped
cream into it, and in 1953, the hotel presented Lukačević's invention to the
public. The new dessert was a huge success and became a popular tourist treat,
with up to 3,500 slices sold per day. The authentic kremna rezina is not just a
cake, but a piece of art – it is said that the pastry is folded seven times
before it's left to rest, the custard is cooked for exactly seven minutes, and
each cake is cut into a seven-by-seven centimeter square.

29


PORTOKALOPITA

Crete, Greece

4.2

Rate It

This traditional Greek dessert consists of layered or torn phyllo sheets that
are blended with a creamy, orange-flavored yogurt custard. When baked, the cake
is doused in a thick, sugary, orange-spiked syrup. Portokalopita is a classic
that comes in different versions and often incorporates semolina, cinnamon,
vanilla, and dried or candied fruit. It is best served well chilled and is
occasionally paired with ice cream.

28


TARTA DE SANTIAGO

Galicia, Spain

4.2

Rate It

Tarta de Santiago is a sponge cake made with eggs, almonds, and sugar, flavored
with either lemon zest, grape marc, sweet wine, or brandy. Optionally, the cake
can have a base layer made from puff pastry or shortcrust pastry. The earliest
reference to this cake dates back to 1577, but the first recipe appeared rather
late, around 1838. The imprint of the Cross of Saint James on top of the
cake–made with powdered sugar–appeared first in 1924 in a cake shop in Santiago
Compostela and has since become standard practice. Since 2010, the cake holds a
PGI status within Europe, and in traditional Galician cake shops it is still
prepared according to 19th-century recipes.

27


BUTTERKUCHEN

Germany

4.2

Rate It

Butterkuchen is a simple cake that is mostly sold in bakeries and typically
enjoyed with afternoon coffee. In some parts of Germany, it has become such an
integral part of life that it’s served for special occasions such as weddings
and funerals. Butter cake, as the name translates, is made with yeasted dough
consisting of flour, sugar, butter, and milk. The dough is thinly rolled out in
the shape of a rectangle, then poked in order to appear dimpled. Those little
holes are filled with butter shavings or small butter cubes, and the entire cake
is sprinkled with vanilla sugar and chopped almonds.

26


ST. HONORÉ CAKE

France

4.2

Rate It

Named after Saint Honoré, the French patron saint of bakers, this intricate
dessert is a true representation of French confectionery art. Saint Honoré cake
unites all of the fundamental components of French pastry making: puff pastry,
vanilla custard, choux pastry, and caramelized sugar. A puff pastry base is
given a generous piping of custard and topped with delicate cream puffs dipped
in caramelized sugar. Although this delicacy was invented in the 19th century,
it is still considered one of France’s favorite desserts. This show-stopping
treat requires great effort and skill to prepare properly, for which reason it
is usually reserved for special occasions, celebrations, and festivities.
Modern-day variations on this classic sometimes include unusual flavors or
tropical fruits, but the basic vanilla flavored Saint Honoré cake is still by
far the most popular.

25


FRAISIER

France

4.2

Rate It

Fraisier is a French cake, its name derived from the word fraise, meaning
strawberry. Traditionally, the cake consists of layers of genoise sponge,
vanilla-flavored créme mousselline, marzipan, and lines of fresh, sliced
strawberries. Originally, fraisier was invented as a tribute to strawberries,
since the only available strawberries in France before the 19th century were
tiny wild strawberries, similar in size to blueberries. In the 1930s, new types
of strawberries became available in France and the rest of Europe for use in
desserts, and a new cake was created.

24


KOUIGN-AMANN

Douarnenez, France

4.2

Rate It

Kouign-amann is a cake that originated in the 1800s in the French region of
Bretagne. Its name is derived from the Breton words for cake (kouign) and butter
(amann). The cake consists of layers of butter and sugar that are folded into a
dough. Bretons claim that the cake is "the fattiest pastry in the world", due to
its flaky yellow dough that is mixed with large amounts of sugar and butter.
Although there are many theories about the origin of the cake, the most popular
one says that it was invented by accident, when a 19th-century baker from
Douarnenez wanted to save a failed batch of dough, so he added butter and sugar
to the mix, creating the delicacy that we know today.

23


PTICHYE MOLOKO

Moscow, Russia

4.2

Rate It

One of Russia's most beloved desserts, ptichye moloko is a decadent cake famous
for its reversed cake-to-filling ratio: the thick, but exceptionally light,
almost soufflé-like layers of silky custard are separated by thin, fluffy, and
moist layers of sponge cake, while the whole confection is topped with a rich
chocolate ganache glaze. Ptichye moloko was first made in 1978 by Vladimir
Guralnik, who was the head patisserie chef at Moscow's prestigious Praga
restaurant. And just like the popular milk-flavored, meringue-filled candy bar
that inspired Guralnik to make the cake version, the Russian ptichye moloko
(lit. bird's milk) got its whimsical name as a reference to an old idiom
denoting "something so exquisite, delicate and rare it probably doesn't even
exist". Interestingly, the name caught up immediately and also seemed quite
fitting, as bird's milk cake was invented during the heyday of the USSR, rapidly
gaining popularity of mass proportions among the Soviet consumers despite being
expensive and relatively hard to purchase at the time.

22


GALETTE DES ROIS

France

4.2

Rate It

This classic French dessert is usually associated with northern and central
France regions and belongs to the wide group of king cakes that are prepared and
enjoyed on Epiphany—a Christian holiday celebrated on January 6, commemorating
the arrival of Three Wise Men to Bethlehem. The cake is assembled with a thick
layer of frangipane—almond-based pastry cream—that is sandwiched between two
layers of buttery puff pastry. Tradition suggests to hide fève (a porcelain or
plastic lucky charm) inside the frangipane, and whoever is lucky enough to find
it will become a queen or a king for the day. Interestingly, during the
Revolution, the name of this classic was gâteau de l’égalité, since royalty was
not popular at the time. Nowadays, French bakeries usually sell the galettes
with a symbolic paper crown on top. A similar dessert is found in Belgium and
the Netherlands, where it goes under the name koningentaart.

21


PIERNIK

Toruń, Poland

4.2

Rate It

Although it is known as a gingerbread, piernik is better described as a
traditional Polish honey-spice cake that is mainly enjoyed as a popular
Christmas treat. It appears in numerous varieties, but it usually consists of
wheat or rye flour, honey, and hefty amounts of spices, such as cinnamon,
cloves, nutmeg, allspice, ginger, and pepper. Traditionally baked in loaf pans,
it is occasionally enriched with dry fruits and nuts or served layered with
thick plum jam. Piernik is always prepared well in advance, leaving the dough to
mature, and the cake to release all the pleasant, pronounced flavors. It is
usually associated with Toruń, a city with the centuries-long ginger-making
tradition.

20


KRÉMES

Hungary

4.2

Rate It

The Hungarian version of the famous cremeschnitte goes under the name krémes,
meaning creamy. It combines two layers of puff pastry held together with a
generous amount of smooth pastry cream. Though the recipe has been slightly
modernized, the classic krémes pastry cream should be light and airy, while the
top is usually dusted with powdered sugar. Traditionally served cut into large,
rectangular slices, the dessert is a Hungarian classic and a staple at numerous
pastry shops throughout the country.

19


TORTA SETTEVELI

Palermo, Italy

4.3

Rate It

Named after Salome's dance to make Herod crazy with lust, torta setteveli (cake
of the seven veils) unsurprisingly achieves more or less the same results. This
traditional Sicilian birthday cake consists of an alternating combination of
chocolate and hazelnut layers. From bottom to top: chocolate sponge, praline
crunch, hazelnut Bavarian cream, chocolate sponge, hazelnut Bavarian cream,
chocolate mousse, and finally, a layer of chocolate glaze on top. It is still
unclear who had created this delicious cake, so some credit Capello of
Pasticceria Capello in Palermo, while others claim that Luca Mannori from Prato
made it first (and won the 1997 Pastry World Cup in France).

18


TORTA GARASH

Ruse, Bulgaria

4.3

Rate It

This decadent cake is one of the most popular Bulgarian desserts. It consists of
five delicate walnut sponges layered with dark chocolate. The whole cake is then
covered in a glistening chocolate icing or creamy ganache, decorated with
walnuts, desiccated coconut, sliced almonds, or chocolate ornaments. The cake
was invented by an Austro-Hungarian confectioner Kosta Garash in 1885. At the
time, he was working at a lavish hotel in the city of Ruse, where he first
served the cake. He later went to Sofia and continued to prepare the cake—which
soon became a renowned Bulgarian dessert that is nowadays found on the menus of
numerous pâtisseries and restaurants across the country.

17


DACQUOISE

Dax, France

4.3

Rate It

Both crispy and creamy in texture, this French cake is traditionally made with
almond or hazelnut meringue sponge cake separated with layers of whipped cream
or buttercream. The cake takes its name from the French word dacquois, meaning
from Dax, referring to a town located in southwestern France, but the term
dacquoise itself has come to signify any dessert with layers of nut meringue
sponge cake. The cake is believed to have originated in the 17th century, when
it was invented as a luxurious dessert for the people of the French court. The
recipe later became very popular in England, after numerous French chefs moved
there to cook for the upper class. Its huge popularity generated a wave of
different versions of the cake, such as the infamous marjolaine, a rectangular
variety of dacquoise known as the mother of all French desserts, which is made
with meringue sponge cake and chocolate buttercream.

16


APFELKUCHEN

Germany

4.3

Rate It

German apple cake is a delightful combination of dense, buttery dough and
sliced, halved, or diced apples. Depending on the region, the cake is often
dusted with cinnamon sugar, covered in crumbly streusel, or doused in
vanilla-flavored custard. Traditionally baked in round tins, sliced apple cake
is usually enjoyed as a filling afternoon dessert that is often paired with
coffee or tea.

15


CREMESCHNITTE

Austria

4.3

Rate It

Cremeschnitte is a vanilla-flavored custard cream cake and an absolute classic
among central and eastern European desserts. It is known by many names, most of
which have stemmed from the German cremeschnitte, and literally translate to
either cream slice or, in some cases, cream pie. According to Historical
Sociolinguistics, it is believed that the origins of the cremeschnitte date back
to the blend of two cuisines in the Austro-Hungarian empire. However, its Polish
name Napoleonka indicates that this dessert might have possibly originated from
the French mille-feuille, which is also known as the Napoleon - another pastry
whose exact origin is unknown, even though its modern form was said to be
influenced by improvements of Marie-Antoine Carême, the famous French
chef-extraordinaire.

14


SCHWARZWÄLDER KIRSCHTORTE

Black Forest, Germany

4.3

Rate It

Black Forest cherry cake is a popular German dessert consisting of chocolate
sponges that are coated in whipped cream and dotted with kirschwasser-infused
cherries. Some varieties use the kirschwasser brandy to soak the chocolate
layers or to lightly flavor the whipped cream. When assembled, the cake is
lavishly decorated with whipped cream, chocolate shavings, and cherries. Among
the numerous theories about its invention, it is still debated whether the cake
was created by confectioner Josef Keller or pastry chef Erwin Hildenbrand. What
is certain is that Schwarzwälder Kirschtorte originated in the Black Forest area
and was in all likelihood modeled on the colors of the regional folk dresses.
Since its first appearance in written form in 1934, it has become a well-known
German dessert that is enjoyed throughout the country.

13


SACHERTORTE

Vienna, Austria

4.3

Rate It

The original Sachertorte is the most famous Austrian cake. It is a classic,
layered chocolate sponge cake that is thinly coated with high-quality apricot
jam and topped with chocolate icing. Sachertorte is said to taste the best when
accompanied by a small cloud of unsweetened whipped cream on the side. It was
invented in 1832 by Franz Sacher, a pastry chef for Prince Clemens Lothar Wensel
Metternich, the State Chancellor of Austria at the time. The prince wanted a new
cake, and Sacher, 16 years old at the time, obliged him by creating something
new from ingredients that were readily available in the kitchen. Suffice to say,
the cake was a huge hit, and Franz's son Eduard opened a hotel called Sacher in
1876, serving the popular cake up to this day. Today, almost every coffee house
in Vienna has its own version of the cake, but no two cakes are quite alike. In
order to avoid confusion, it is recommended to look for the official Sacher
chocolate seal on top of the cake, which can only be found on the Original
Sacher, produced by Hotel Sacher in a quantity of approximately 360,000 cakes
per year.

12


PÃO DE LÓ DE OVAR

Ovar, Portugal

4.4

Rate It

Pão de Ló de Ovar may be the most famous Portuguese cake, dating back to the
18th century when it was made in convents by nuns. The earliest written evidence
about this sponge cake dates back to 1781, in a book called Irmandade dos
Passos, where it is said that pão de Ló de Ovar was a sweet offered to the
priests who took the wooden framework to carry the statues in the Holy Week
procession. This creamy sponge cake is traditionally made from eggs, sugar, and
flour, and today, it is often seen at most food fairs in Portugal. The cake is
popular throughout the country, not just in the municipality of Ovar, where it
is traditionally produced.

11


BASQUE CHEESECAKE

San Sebastián, Spain

4.4

Rate It

Known simply as tarta de queso or gazta tarta in its native Basque, this simple
yet incredibly creamy cheesecake variation is a decades-old local specialty of
the La Viña Bar in San Sebastián. The recipe is a simple combination of classic
cheesecake ingredients such as sugar, heavy cream, eggs, and cream cheese, but
unlike its more popular counterparts, this Basque version does not have any
crust. Instead, it is baked on a high temperature which leaves the outside firm,
darker, and somewhat burnt, while the center remains gooey. Basque cheesecake is
immensely popular, and while La Viña remains its place of origin, different
variations are nowadays found in several patisseries around the world.

10


BAUMKUCHEN

Germany

4.4

Rate It

The German version of spit cake, known as baumkuchen, is just one of many
similar cakes found throughout Europe. There are various conflicting theories
about its origin—one points in the direction of a German town called Salzwedel
in the 19th century, while others say it’s a descendant of the Hungarian wedding
cake. The batter–typically made from flour, eggs, sugar, vanilla, salt, and
butter–is thinly coated on a spit that’s rotating over a heat source. Before
each new layer is applied, the previous one must be fully dry. Once sliced, the
cake has a lovely texture and appearance which resembles growth rings, hence its
name–baumkuchen or tree cake. The basic dough can be enriched by various
ingredients such as nuts, honey, and brandy. The cake is often additionally
coated with sugar or chocolate glaze. Miniature, cut up slices of this cake -
called baumkuchenspitzen or tree cake tips - are usually glazed in chocolate and
sold individually.

9


KREMÓWKA

Poland

4.4

Rate It

This popular Polish dessert is a variation of the classic cremeschnitte, a treat
known under different names in many central and eastern European countries. In
its simplest form, kremówka couples vanilla-flavored pastry cream that is placed
between two layers of thin and crisp puff pastry. While it is usually dusted
with a layer of powdered sugar, some variations adapt the cake with an
additional layer of whipped cream. In Poland, kremówka is also known as
Napoleonka, named after a similar French dessert consisting of three layers of
puff pastry coated with pastry cream. In recent years, the dessert has been
renamed kremówka papieska to honor Pope John Paul II, who was a great admirer of
this classic Polish treat.

8


KÄSEKUCHEN

Germany

4.4

Rate It

German-style cheesecake is a traditional dessert consisting of a thin layer of
shortcrust pastry that is topped with a creamy combination of quark cheese,
eggs, and (occasionally) various fruits. Even though käsekuchen is often
compared to the classic American cheesecake, the use of lightly acidic quark
cheese results in a light, scrumptious treat that perfectly combines sweet and
sour flavors. Usually served dusted with powdered sugar, käsekuchen is a classic
German dessert that is commonly enjoyed as an everyday treat alongside coffee or
tea.

7


MARCINEK

Podlaskie Voivodeship, Poland

4.5

Rate It

Hailing from Podlaskie region, marcinek is a dessert consisting of layers of
dough, usually around twenty thin layers, which are coated with cream and
stacked to form a cake-like dessert. Similar to a shortcrust pastry, the dough
for the cake is made from a combination of butter, flour, sugar, and eggs, while
the coating cream typically incorporates sweetened sour cream, whipping cream
and flavorings such as lemon zest, almond extract, or vanilla. The preparation
of marcinek is a time-consuming process since each layer is rolled into a circle
and baked separately. When the cake is layered and coated, the remaining cream
is usually used to cover and decorate the sides and the top of the cake.
Optionally, it can be garnished with cookie crumbs, coconut flakes, or cocoa.
Marcinek is prepared and enjoyed throughout Podlaskie region and the area of
Białowieża Forest, but it is usually associated with the city of Hajnówka. In
2018, the dessert was included on the list of traditional products from the
Podlaskie region (listę produktów tradycyjnych).

6


KARPATKA

Poland

4.5

Rate It

This popular Polish cream cake usually consists of two layers of pâte à choux
coupled with a thick layer of creamy, vanilla-flavored pastry cream.
Occasionally, the bottom crust is replaced with shortcrust pastry, while the top
is always made with pâte à choux. When sprinkled with powdered sugar, the uneven
top of the cake resembles the snow-capped Carpathian mountains, hence the name.
Though not much is known about its origin, the earliest mention of karpatka
dates back to 1972. Considered to be a close relative of the more popular
kremówka, the cake is a staple in Polish pastry shops, but it is also a common
home-cooked dessert.

5


VALAŠSKÝ FRGÁL

Zlín Region, Czech Republic

4.6

Rate It

Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made,
round-shaped sweet cake with toppings, produced in the Moravian Wallachia region
in the south-eastern part of the Czech Republic. The cake has a diameter of
about 30 centimetres and is golden in color when fully baked. On the surface,
there is a crumble that can be additionally sprinkled with sugar, cinnamon, and
gingerbread crumbs, or drizzled with butter. Nearly half of the finished product
(42-48%) consists of the topping, which can be made from dried pears (the most
popular variety), jam, fruits, curd cheese, poppy seeds, walnuts, cabbage,
kohlrabi, or carrots. The toppings are never combined. Once the cake is
finished, it weighs from 600 to 700 grammes in total and can be sold either
fresh or frozen. The recipe for this delicacy dates back to 1826 and is
associated with festive occasions such as weddings, Christmas, and Easter.

4


SĘKACZ

Poland

4.6

Rate It

Known as sękacz in Poland and šakotis in Lithuania, this famous tree cake is a
vital part of traditional Polish and Lithuanian cuisine. Prepared with a thick
batter which is repeatedly poured over a rotating horizontal spit, the cake is
often slowly baked in the oven, or more traditionally–over an open fire. During
baking, the creamy egg batter slowly drips on the sides, creating a recognizable
shape of this sweet treat. Although commonly regarded as the same cake, sękacz
and šakotis share some differences. The former is usually described as the
softer, more delicate version, while šakotis tends to be denser and more
decorative. Regardless of its questionable origin, this popular dessert is a
source of pride for both countries, usually prepared and served on various
special occasions.

3


KLADDKAKA

Sweden

4.6

Rate It

One of the most popular Swedish desserts is a rich chocolate cake known as
kladdkaka. This classic Swedish creation combines eggs, cocoa (or chocolate),
butter, sugar, and flour into a dense and luscious dessert. During baking, the
cake should always remain moist in the center, while the outer layer is
transformed into a thin, crunchy coating. Since the cake is incredibly dense,
and typically heavy on the bitter chocolate or cocoa, it is usually dusted with
a delicate layer of powdered sugar, and traditionally served with a dollop of
ice cream or whipped cream on the side. It is one the most beloved Swedish
desserts, typically enjoyed during fika, a traditional Swedish coffee break.

2


MEDOVIK

Russia

4.7

Rate It

Medovik is a popular Russian layered honey cake consisting of honey-infused,
almost biscuit-like sponges that are coated with thin layers of cream. Although
there are numerous variations of the cake, the custard is usually prepared with
whipped cream or various combinations of condensed milk and butter. It is
believed that the cake first appeared in the 1820s and was initially created for
the wife of Alexander I of Russia. The addition of condensed milk probably
originates from the Soviet era, while modern variations may include berries or
even chocolate. Medovik is traditionally decorated with ground walnuts and is
commonly served on various special occasions.

1


SERNIK

Poland

4.7

Rate It

Sernik is a cheesecake from Poland, stemming from old Christian and Jewish
traditions. It is made with eggs, sugar, and twaróg - a type of curd cheese that
has been used in desserts for hundreds of years. It is believed that sernik
originated in the 17th century, when King Jan III Sobieski brought the recipe
with him after his victory against the Turks at the Battle of Vienna. Today,
there are many varieties of sernik, some baked, some unbaked, but it is usually
made on a layer of crumbly cake. Often times raisins, chocolate sauce, or fruits
are also added to sernik, and one of the most popular varieties of the dessert
has a sponge cake as its base and is covered with jelly and fruit on top. The
krakowski version of sernik has a lattice crust on top to differentiate it from
other types of this cheesecake. Sernik can either be prepared at home or found
in many Polish stores and supermarkets.



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SPOTLIGHT


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16 dishes

23 food products

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4.3

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4.3

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1.1k

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4.3

SPAIN

453 dishes

350 food products

Rating: 4.0







AUTHENTIC RECIPE


POT ROAST

New England, United States of America

PREP 35min

COOK 3h 10min

READY IN 3h 45min

Courtesy of New England Today, this recipe gives you directions how to make a
Yankee pot roast. You can substitute the proposed vegetables with any of your
liking and wine with an equal amount of beef stock.



Beef
Onion
Carrot
Parsnip
Red Wine
Turnip
Celery
Potato
Tomato Paste
Stock
Garlic
Bay Leaf
Rosemary
Thyme

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Chancho en piedra moved to 3rd place - Chancho en piedra is a Chilean salsa that
is essentially a variation of pebre salsa with added tomatoes. Apart from the
tomatoes, it contains garlic, chili peppers, onions, olive oil, salt, pepper,
and parsley or coriander. Once prepared, the consistency of chancho en piedra
should be more sauce-like than the consistency of pebre. It is recommended to
serve it with bread, sopapillas, or empanadas. The name chancho en piedra means
pig on a stone or pig on a rock, referring to the preparation of this salsa in a
stone mortar and pestle.




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2.5k


THE BOXTY HOUSE

Dublin, Ireland
4.7
571


BRICÍN RESTAURANT AND BOXTY HOUSE

Killarney, Ireland
4.7
477


HOLOHAN'S PANTRY

Belfast, Northern Ireland



COUNTDOWN SLIDER


100 BEST ALCOHOLIC BEVERAGES

100


GUINNESS DRAUGHT

Dublin, Ireland

4.2

Rate It

Guinness Draught is an iconic dark Irish stout that is made from malted barley
and roasted unmalted barley. To this day, Guinness remains one of the most
exported beers in the world. The story of its invention starts with Arthur
Guinness, who founded the brewery in 1759. At the time, lagers were all the
rage, but Arthur decided to experiment with a dark beer known as porter that was
becoming immensely popular in England. Unlike other breweries, Guinness heavily
relied on export, sending its strong black beer all across the world. Arthur
passed on his business to his son Arthur Guinness II, who went on to create the
largest brewery in Ireland. Guinness Draught was created in 1959—as a festive
brew to celebrate the occasion when Arthur Guinness signed his 9,000-year lease.
The beer was an instant success praised for its complexity and rich, creamy, and
velvety texture. It combines flavors of bitter hops, malt sweetness, and roasted
barley, while the typical aromas include coffee and malt.

99


GLÜHWEIN

Germany

4.2

Rate It

Glühwein is a type of mulled wine enjoyed in Germany, Austria, and Switzerland.
It is a staple at Christmas markets and is often enjoyed as an après-ski drink.
This German version is a classic, combining red wine, citrus zest, and spices
such as anise, cinnamon, and cloves. It is usually sweetened to taste. The
ingredients are mixed and heated and should never be boiled. Variations
sometimes use white instead of red wine, and some versions come with a liquor
shot (mit Schuss). First bottled versions of German mulled wine appeared in
Augsburg in the 1950s, and often these pre-sweetened and pre-spiced versions are
reheated and served at Glühwein stands. One of the most interesting variations
of the drink is called Feuerzangenbowle. It is made with a rum-soaked sugarloaf
that is suspended over mulled wine and set on fire. The sugar then melts and
slowly drips into the wine.

98


SANGIOVESE

Italy

4.2

Rate It

Sangiovese is a red grape variety indigenous to Italy that is predominantly
grown in Tuscany, but also in other central and southern regions, from Romagna
down to Lazio, Campania, and Sicily. It is best known as the main grape used in
Chianti or Vino Nobile di Montepulciano and as the only grape in the prestigious
Brunello di Montalcino. Though its flavor profile may be influenced by the
terroir, Sangiovese based wines are rich in tannins and high in acidity, while
their flavor is savory, and may range from rustic to fruity, with typical notes
of cherries, dark stone fruit, spices, tobacco, and dry herbs. Because of its
savory character, it goes well with a wide range dishes, including pasta, pizza,
grilled meats, poultry, charcuterie and matured cheese varieties.

97


COINTREAU

Saint-Barthélemy-d'Anjou, France

4.2

Rate It

This classic triple sec was created by the Cointreau brothers, who managed to
distill sweet and bitter orange peels to create a slightly sweet, fresh liqueur
with incredibly concentrated flavor. The brand was first registered as triple
sec in 1885, and since then it has remained one of the best-selling, premium
options. Cointreau is mainly used as the essential ingredient in various
cocktails such as the classics Sidecar, Margarita, or Cosmopolitan.

96


BELLINI

Venice, Italy

4.2

Rate It

Bellini is a classic Italian cocktail made with a combination of Prosecco and
white peach nectar or white peach purée. Peach purée or nectar is first poured
into a chilled flute glass, and it is then topped with Prosecco before being
gently stirred and served. Outside of Italy, Bellini is often made with
champagne, but any sparkling wine will do. The cocktail was invented by a
bartender named Giuseppe Cipriani in the 1930s or 1940s at Harry’s Bar in
Venice, and it was named after the famous Italian painter Giovanni Bellini.
Today, Bellini is especially popular as a brunch drink.

95


LIMONCELLO

Capri Island, Italy

4.2

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This Italian liqueur is made with lemon zest that is left to infuse in a neutral
spirit. The combination is mixed with sugar and water, and it is then filtered
after a resting period. Although it is enjoyed and produced throughout Italy,
limoncello is usually associated with Sorrento, Amalfi Coast, and the island of
Capri, where it was first patented in 1988. Limoncello is characterized by its
vibrant yellow color, while its flavor is fresh, sweet, and aromatic, with
strong citrus notes. It is usually enjoyed as an aperitif or a digestif, always
well chilled and sometimes served in ice-cold glasses. As an ingredient, it is
used in cocktails and long drinks, but it is also easily incorporated in various
desserts.

94


PIÑA COLADA

Puerto Rico, Caribbean

4.2

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Piña Colada is a sweet and creamy tropical cocktail that has been celebrated as
the national drink of Puerto Rico since 1978. It is a simple but delicious
mixture of rum, pineapple juice, coconut milk, and coconut cream, often shaken
or blended with ice, served in a chilled glass, then garnished with a piece of
pineapple or a cherry on top. The cocktail can be made with different types of
rum or different proportions of ingredients than those used in the original
recipe, but it can also be served frozen. Regarding the cocktail's origins, a
bartender named Ramón "Monchito" Marrero Pérez made this cocktail in 1954 at the
Caribe Hilton Hotel in San Juan, which is now considered a birthplace of the
Piña Colada.

93


COGNAC

Cognac, France

4.2

Rate It

This classic French brandy is distilled from grapes in order to produce
eau-de-vie, which is then aged and blended to make cognac. The drink originated
when it was revealed that eau-de-vie brandy of the Charente region develops
different and more sophisticated flavors when aged in oak casks. Since its
introduction to the global market, cognac became a sought-after drink,
especially enjoyed by the British aristocracy. With the influx of low-quality
drinks that were marketed as cognac, it was necessary to control its production.
In 1936, cognac was regulated by the Appellation d’Origine Contrôlée (AOC),
which restricted its production to six different terroirs and the area that
includes the entire department of the Charente-Maritime, most of the department
of Charente, and small parts of the Deux-Sèvres and Dordogne. Cognac is produced
from white grape varieties, predominately Ugni Blanc, Folle Blanche or
Colombard, which have low alcohol content and high level of acidity.

92


CHAMPAGNE

Champagne-Ardenne, France

4.2

Rate It

Popularly known as the gold standard of sparkling wine, true Champagne only
comes from the actual Champagne region in France. It is produced using the
so-called méthode Champenoise; the process in which secondary fermentation is
done in the bottle with the addition of yeast and rock sugar, and it is made
with the basic, traditional blend of Chardonnay, Pinot Noir, and Pinot Meunier,
all of which are indigenous to the Champagne region. However, there are four
other permitted grape varieties in the Champagne AOP - Pinot Gris, Pinot Blanc,
Petit Meslier and Arbane - but these are rarely mentioned as they're almost
never used for sparkling wine production outside of France. Varietal Champagne
made with solely Chardonnay grapes is designated as Blanc de Blancs, while the
one produced by the fermentation of Pinot Meunier and Pinot Noir is called Blanc
de Noirs. When young, a classic Blanc de Blancs is restrained and elegant, but
with aging, it develops a mouth-coating brioche richness that overlays its
intense, supple fruitiness.

91


TOKAJI SZAMORODNI

Borsod-Abaúj-Zemplén County, Hungary

4.3

Rate It

Szamorodni is a variety of Tokaji wine produced in the Tokaj wine region
(Tokaj-Hegyalja) predominately from Furmint, and some amount of Hárslevelü,
Kabar, Kövérszölö, Zéta, and Sárgamuskotály (Muscat Blanc) grape varieties. The
wines are produced from grape clusters containing ripe, overripe, and moldy
grapes, and it can be made as a sweet (édes) style—which has a higher amount of
residual sugar—or as the dry (száraz) style. Depending on the age, the final
taste profile of this prized wine can vary from fruity to nutty, while their
character is often compared to some dry sherry styles. The wine can age well,
while its color ranges from light yellow to amber. Both dry and sweet styles are
great aperitif wines, while dry szamorodni can also work well with meat or
seafood.

90


CHIOS MASTIHA

Chios, Greece

4.3

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Chios mastiha is a Greek liqueur that is made with Masticha Chiou—a resinous sap
of the Schinias tree. Although Schinias is found in other Mediterranean
countries, the plant only produces resin on Chios, presumably because of the
island’s unique microclimate. The liqueur is made by macerating Chios mastic or
Chios mastic oil in grain spirit or distilling it with alcohol. The combination
is then diluted with water and sweetened before it is bottled. Chios mastika
must have a minimum of 15% ABV. The process results in a clear and subtly sweet
spirit with fresh notes of pine, anise, herbs, and citrus fruit. The drink is
usually enjoyed neat or on the rocks, occasionally with a squeeze of lemon or
mixed with other fruit juices. Recently, it has also become a popular and
versatile cocktail ingredient. In Greece, it mostly enjoyed as an aperitif or a
digestif, and it is often accompanied by various meze dishes.

89


VILJAMOVKA

Serbia

4.3

Rate It

Viljamovka is a type of fruit brandy (rakija) that is distilled from Williams
pear. This mellow and aromatic spirit is produced and enjoyed in several Balkan
countries. It is often regarded as the finest type of fruit brandy produced in
the region. Viljamovka is made with fresh, ripe pears that are fermented before
they are distilled. The result is a clear and colorless spirit that typically
has an intensive pear aroma, mellow flavor, and a long, warming finish.
Viljamovka is traditionally enjoyed as an aperitif. It should always be served
well chilled. Some producers leave the whole pears inside the bottle—this is
achieved by placing the bottle on the branch while the fruit is still young and
then allowing it to grow and ripen in the bottle. The fruit is then cut off, and
the bottle is removed and filled with distilled brandy. Other types of pear
brandies are also produced, but they usually have a generic name
kruškovača—kruška translates as pear.

88


SCOTCH (SPEYSIDE)

Moray, Scotland

4.3

Rate It

Often dubbed as the whisky center, Speyside is one of five official Scotch
whisky regions. Although it is geographically a part of Highlands, this area is
a separate appellation, because of the large concentration of distilleries and
the high-quality single malts that come from the area. Whiskies that are
produced in the region are less peaty than other styles, but their character can
vary from floral and fruity to rich and spicy. Although they were once similar
to the robust styles in the Highlands, most distilleries in the area have
shifted their focus on lighter and sweeter styles that display classic flavors
of vanilla, apple, honey, oak, and dry fruit. The most famous distilleries
include Glenlivet, The Balvenie, Aberlour, Tomintoul, Glen Moray and Macallan,
while Glenfiddich from Speyside produces the world’s best-selling single malt.

87


SCOTCH (HIGHLAND)

Highlands and Islands, Scotland

4.3

Rate It

In terms of size, Highland is the largest region designated for the production
of Scotch whisky. It covers most of the Scottish mainland, and though it
sometimes includes the islands, they are mostly regarded as a separate region.
Because of its size and diverse geography, Highland Scotch may significantly
vary in character. Single malts from the north tend to be full-bodied, rich, and
sweet, while those found in the east and the south will be lighter and more
fruity. Styles from the west are typically more powerful, peaty, and smoky. Some
of the top producers include Dalmore, Glenmorangie, Aberfeldy, Glen Garioch,
Clynelish, Pulteney, and Oban.

86


ASSYRTIKO

Santorini, Greece

4.3

Rate It

This Greek white grape variety is indigenous to the island of Santorini, but it
can also be found on other Aegean island such as Paros. The soil of the island,
which is rich in volcanic ash, seems to enable the grapes to retain their
acidity regardless of how long they ripen, which gives these wines a long aging
potential. Its popularity has grown recently due to its unusual character, which
does not reflect the hot climate it comes from. Assyrtiko wines are dry,
full-bodied white wines with citrus aromas and a pleasant minerality. This wine
can also be blended with two other local varieties, Aidani and Athiri, during
the production of the sweet wine Vinsanto. The dry version makes a great
complement to fish, seafood, and anything salty or briny.

85


AGUA DE VALENCIA

Province of Valencia, Spain

4.3

Rate It

Agua de Valencia is a Spanish cocktail made with either cava or champagne, along
with orange juice, gin, and vodka. The preparation of Agua de Valencia is
simplicity itself – all ingredients are typically combined in a large pitcher,
the cocktail is then left to chill, and it is later served in cocktail glasses.
It is believed that the first version of this cocktail was made in 1959 in
Valencia by Constante Gil, at a bar called Café Madrid de Valencia. However, the
cocktail gained popularity in the 1970s, when it became more well-known in the
city.

84


TOKAJI ASZÚ

Borsod-Abaúj-Zemplén County, Hungary

4.3

Rate It

Tokaji aszú (vyber) is a full-bodied dessert wine produced in the Tokaj wine
region, which is shared by Hungary and Slovakia. It is produced from six grape
varieties including Furmint as the predominant grape, but also Hárslevelü,
Kabar, Kövérszölö, Zéta, and Sárgamuskotály (Muscat Blanc). The wine is made
from grapes that have been affected by noble rot and are then mixed into a
fermenting must or a new wine. The noble rot concentrates the sugars and gives
aszú its complex and fragrant aromas of honey, fruit, and spices, which are
usually complemented by rich minerality. The wines must be aged for a minimum of
eighteen months, and are classified by their sweetness, that is, the amount of
residual sugar which is expressed in puttonyos. Although often labeled as a
dessert wine that works especially well with fruit, Tokaji aszú can also pair
well with foie gras and blue cheeses.

83


CHÂTEAUNEUF-DU-PAPE

Vaucluse, France

4.3

Rate It

Châteauneuf-du-Pape is the largest and the most important appellation in the
southern part of the Rhône Valley that comprises of five communes. Most
Châteauneuf-du-Pape wines are predominantly red blends, with a small percentage
of whites. Officially eighteen grape varieties are allowed, including different
colors of the same grape variety. However, the most common are Grenache,
Mourvèdre, Syrah, and Cinsault grapes. These rich wines can greatly differ in
style, but they are mainly characterized by the spicy and earthy aromas of red
berries, black pepper, tar, and leather. The lighter versions are suitable for
relatively early drinking, while some age-worthy blends are cellared before they
are enjoyed. Châteauneuf-du-Pape wines are perfect to serve alongside grilled
beef, veal, pork, game, sausages, lamb, stews, braised dishes, cassoulets, and
rich seafood dishes.

82


SCOTCH (ISLAY)

Islay, Scotland

4.3

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Islay is a Scottish island and one of the officially recognized Scottish whisky
regions. There are eight operational distilleries on the island, and most of
them produce strong, robust, smoky, and peated Scotch whisky, but there are also
fruity and smooth examples. Southern distilleries mostly rely on peat, and their
whisky tends to be packed with salinity, while those in the north mostly focus
on slightly milder and lighter styles. Regardless of some differences, Islay
whisky is complimented as the strongest-flavored variety.

81


RÍAS BAIXAS

Province of Pontevedra, Spain

4.3

Rate It

Rías Baixas is a Spanish appellation located along the Atlantic coast in
Galicia. The entire region is divided into five subregions: Salnes Valley, O
Rosal, Soutomaior, Ribeira do Ulla, and Condado do Tea. There are several
permitted grape varieties, but Albariño prospers and dominates in the entire
region. Other permitted grapes that are sometimes used include Treixadura,
Loureiro, Caiño Blanco, Torrontes, and Godello. The styles slightly differ
depending on the subregion and the production, but most of the wines hail from
the region are pale golden, fresh, and aromatic. Typical aromas and flavors
include citrus, peach, and apricot notes, and some styles may have mineral
overtones and hints of salinity. These Albariño-based wines might vary from
bright and crisp wines with melon-like flavors to richer and softer styles with
honeysuckle nuances. Most examples share a common characteristic of firm natural
acidity. Some producers decide to use skin contact, oak, or lees to produce more
elaborate expressions, and the best labels will usually prosper and improve with
age.

80


VINTAGE PORT

Vila Real District, Portugal

4.3

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Vintage Port is a style made from the best grapes of a single year harvest. It
is considered the most prestigious and the highest quality port style. Vintage
is not produced every year, but only when port houses decide that the wine is of
sufficient quality. Vintages make only about 2% of all port production, and in
the best years, all port houses will declare a Vintage. The decision to declare
a Vintage can be made after Portugal’s Port Wine Institute had approved it.
Vintages are barrel-aged for two to three years and are not filtered before they
are bottled. The lees in the wine allow the wine to age in the bottle, and
during this time, the wine will mellow and develop complexity. The best examples
are usually matured for years, and in the best harvests, even for decades.
Vintages are full-bodied and rich, with complex flavors and aromas that can vary
depending on the age and the harvest year, but they typically display powerful
expressions of spices, licorice, plums, and dark berries.

79


VINHO VERDE

Braga District, Portugal

4.3

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Vinho Verde is a Portuguese appellation for a variety of wines made with native
regional grapes. The appellation is located in northern Portugal, and it is
mainly defined by the Minho river. Verde, which translates as green, does not
refer to the color of the wines but to the fact that they are predominantly
consumed young. Another explanation says that the region's lush green landscape
was the inspiration. Vinho Verde wines can be red, white, or rosé. Most of these
wines are blends, though there are some varietals. The list of permitted grapes
is dominated by six varieties: Alvarinho, Arinto, Azal, Avesso, Loureiro, and
Trajadura. If the blend is made with grapes that are not officially permitted,
it is labeled as Minho. Most of the wines coming from this region are white, but
all styles are characterized by bright acidity, low alcohol, and a slight
spritz. The effervescence can occur naturally, but most varieties are force
carbonated. White wines produced in the region are usually pale straw colors
with a floral and fruity aroma.

78


RUBY PORT

Vila Real District, Portugal

4.3

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Ruby is the most common and the freshest style of fortified port wines. Made
from various red grapes, Ruby ports are usually aged for three years, typically
in steel or concrete tanks, and are considered to be an approachable
introduction to more complex port wines. As the name suggests, these fresh wines
usually have rich ruby color, while the flavors and aromas are light and fruity,
all accompanied by subtle tannins. Ruby port can be served at room temperature,
slightly chilled, or in some cases over ice. They usually pair well with cherry
or chocolate-based desserts and blue cheese. Apart from the classic Ruby style,
those aged for more than three years are classified as Reserve Ruby, while those
fermented as rosé wine are known as Rosé Port.

77


KRIEK LAMBIC

Brussels, Belgium

4.3

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Traditionally produced in Brussels and Pajottenland, these fruit beers are made
with the addition of cherries. Initially, they were made with Schaarbeekse
cherries, but nowadays, other Morello cherries may be used as well. Whole,
macerated, or crushed cherries (including the pits) are added to aged lambics,
and the beer then continues maturation. It typically undergoes the second
fermentation in the bottle. Like other types of lambic beers, kriek is also
spontaneously fermented. Kriek lambics may differ in character, but they are
usually refreshing and crisp, with a typical dry and tart finish. They will
generally have a sour profile that is balanced with the sweetness from the
cherries. It should be noted that several less authentic varieties exist which
add cherry juice, cherry essence, or cherry syrup to filtered lambics. Apart
from lambics, kriek beers can also be made with oud bruin and Flemish red ales.

76


RIBERA DEL DUERO

Castile and León, Spain

4.3

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Ribera del Duero is a Spanish appellation located in several provinces of
Castilla and Leon, in north-central Spain. The region is best known for big and
bold varietals made with Tempranillo, also known as Tinto Fino or Tinta del
Pais. The blends have to include 75% Tempranillo, while other permitted
varieties include Garnacha, white Albillo, and international varieties Malbec,
Merlot, and Cabernet Sauvignon. Ribera del Duero wines are built to age. With
time, they develop complexity and become more balanced. Most of the wines are
deeply colored, full-bodied, and well-structured with bright acidity and aromas
of ripe fruit, vanilla, and spices. Aging requirements are similar to those in
Rioja. Crianza is the youngest, aged for two years and 12 months in oak. Reserva
labels are aged at least three years with at least 12 months in oak, and the
Gran Reservas have to be aged for five years, including two years of oak aging.
The D.O was established in 1982 when the region had merely nine wineries.

75


WITBIER

Belgium

4.3

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Witbier is a traditional Belgian wheat beer style that has ancient origins, but
which was only revived in the 1960s by Pierre Celis from Hoegaarden. This beer
is usually brewed with unmalted wheat, and it is traditionally unfiltered. Most
varieties are spiced with coriander and citrus zest, typically orange peel,
though the addition of other spice blends and aromatics is not uncommon. The
beers are usually pale, cloudy, smooth, refreshing, clean, and crisp. They have
typical malt sweetness and a little to none hop character. The aromas include a
layered combination of herbs, spices, and subtle fruity nuances. Witbier pairs
well with salads, seafood, egg-based dishes, dry pastries, citrus-based
desserts, and sheep or goat cheese. Typical ABV range for witbier is from 4.5 to
5.5% ABV.

74


HELLES

Munich, Germany

4.3

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Helles is a German-style lager that first appeared in Munich in 1894. It was a
Bavarian answer to light Czech pilsner. Although Bavaria heavily relied on
strong and dark lagers, the popularity of crisp and golden pilsner beers
influenced Bavarian brewers to start producing a similar style. Traditional
Helles is typically more malt-forward and has a firmer body than pilsner and
other lager styles, but still remains soft and medium-bodied. It is clean,
easy-drinking, refined, fresh, and dry, with light hop bitterness and subtle
malt sweetness. Helles-style beers are typically quite refreshing and usually
range from 4.8 to 5.2% ABV, but those above 5% are often classified as Bavarian
Export. Helles lagers would pair well with light dishes, including salads and
seafood, but they can also match spicy and flavor-packed dishes, as well as
traditional German fare and mild cheese varieties.

73


WHISKEY SOUR

United States of America

4.3

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Whiskey Sour is an American cocktail that originated sometime in the 1870s. This
cocktail classic is composed of whiskey or bourbon, sugar or Gomme syrup, lemon
juice, and optionally an egg white. It is believed that the original version did
not include an egg white, but it was added later to give the drink a smoother
texture. Modern recipes often leave it out or list it as an optional ingredient.
If an egg white is added to the mix, the drink is often referred to as Boston
Sour, and if red wine is included in the cocktail, it is then called New York
Sour. In some versions, sugar syrup can be replaced with grenadine syrup, while
other versions add both lemon juice and orange juice. Whiskey Sour is a shaken
cocktail typically served on the rocks in an old-fashioned glass, usually
garnished with a Maraschino cherry and orange zest or half of an orange slice.

72


SHERRY

Province of Cádiz, Spain

4.3

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Sherry is a fortified white wine from Andalusia. It comes in a variety of
styles, from light dry wines to complex and aromatic sweet varieties. They are
mostly produced from Palomino grape, though sweet sherry wines also employ Pedro
Ximénez and Moscatel grapes. After the base wine is fortified with grape spirit,
it is aged in a unique solera system. The maturation can be biological under a
layer of flor—a film of yeast on the surface—or with oxidation. Depending on the
amount of alcohol and the type of aging, dry sherry wines, or vinos generosos,
are classified into five basic styles: Fino, Manzanilla, Amontillado, Oloroso,
and Palo Cortado. Sweet sherry wines, known as vinos generosos de licoror, are
typically blends of dry sherry and naturally sweet wines, though some varieties
also blend it with grape must. The basic categories of sweet sherry include
Medium, Pale Cream, and Cream. It should be noted that the authentic sherry is
made only in the Jerez region and must be labeled as Jerez-Xérès-Sherry.

71


VERMOUTH

Turin, Italy

4.3

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Vermouth is a quintessential European aperitif. This sweetened and fortified
wine is aromatized with various botanicals, and it is usually classified as red
(sweet) or white (dry). The origin of vermouth is ancient and closely connected
to wormwood wine, but the first official vermouth was produced in Turin by
Antonio Benedetto Carpano. He aromatized his wine with various herbs and spices
and started selling his red vermouth in 1786. The drink became an instant
success among the locals and has since only grown in popularity. In the years
that followed, Joseph Noilly introduced the new French-style vermouth that is
now mostly known as white or dry vermouth. With the development of the spice
trade, both styles were further popularized. Internationally, vermouth became
known as a cocktail ingredient—it is used in some of the classics such as
Martini, Manhattan, Negroni, and Americano—but in Europe, it is still mainly
served as an aperitif. It can be enjoyed neat or over ice, and it is often mixed
with soda or tonic water.

70


NEGRONI

Florence, Italy

4.3

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Negroni is a cocktail made with equal parts gin, sweet vermouth, and Campari.
Although its origin is unclear, it is believed that this cocktail was invented
in Florence in 1919 by Count Camillo Negroni, who wanted to improve his favorite
drink - the Americano - by replacing soda with gin. The cocktail was so popular
that the Count started to produce its ready-made version in a distillery. Due to
its bitterness, Negroni is considered an apéritif, and it is typically served on
the rocks in an old-fashioned glass with an orange wheel garnish.

69


SYRAH

Rhône-Alpes, France

4.3

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Although Syrah is an internationally known grape that is planted worldwide, it
attains distinctive character in northern Rhône—which is often dubbed as Mecca
for Syrah. There are several theories about the origin of the grape, but it has
been widely accepted that Syrah is native to France and that it probably
originated somewhere in the Rhône valley. Syrah-based wines from northern Rhône
often differ in style, but they are powerful, full-bodied reds that can age
exceptionally well. They usually display aromas of dark fruit that evolve into
peppery, earthy, and herbaceous nuances. Northern Rhône is also home to the
premier Syrah-based appellations such as Côte Rôtie, Hermitage, Saint-Joseph,
Crozes-Hermitage, and Cornas. In the southern Rhône, Syrah is mostly used as an
addition to the dominant Grenache. Syrah-based wines generally pair well with
grilled or braised meat, stews, and game. Traditionally, French appellations do
not include the name of the grape on the label.

68


CUBA LIBRE

Havana, Cuba

4.3

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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.

67


PORT

Vila Real District, Portugal

4.3

Rate It

Port is a fortified wine that has its origins in the Duoro Valley. It is
produced from various grape varieties, though Touriga Nacional, Tinta Barroca,
Tinta Roriz, Touriga Francesca, and Tinta Cão are considered the best for the
red port, while Viozinho, Rabigato, Arinto, Cedega, Gouveio are largely used for
the production of white port. After fermentation, the wine is fortified with
brandy and is usually matured in oak casks. Depending on the style, after
blending, the wine can further age in the bottle or the barrel. The most common
port styles include the young and fresh Ruby, the earthy Late-Bottled Vintage,
and the rich and smooth Tawnies, while the Vintage ports enjoy the highest
prestige. Most styles perfectly pair with chocolate and caramel desserts, while
aged varieties go exceptionally well with nuts and richly flavored blue and
washed-rind cheeses. Although similar styles are produced elsewhere, only those
made in Portugal can carry be labeled as port.

66


PROSECCO

Veneto, Italy

4.3

Rate It

One of the most exported Italian white wines, Prosecco is a sparkling wine that
comes in three levels of perlage, the bubbliest spumante (sparkling), followed
by frizzante (semi-sparkling), and tranquillo (still). Prosecco is made
exclusively in the regions of Veneto and Friuli-Venezia Giulia. Glera is the
predominant grape variety used in the production of Prosecco, though Perera,
Bianchetta, and Verdiso are often used as well. Unlike its more expensive bubbly
counterparts, the secondary fermentation of Prosecco takes place under pressure,
in huge stainless steel tanks, making the wine production less expensive.
Considering that Prosecco does not ferment in the bottle and grows stale with
time, it should be enjoyed as young as possible, preferably within several years
of its vintage. This Italian favorite tends to exhibit more fruity and flowery
aromas and much lighter bubbles. Prosecco is quite versatile, but it leans
towards the sweeter end of the wine spectrum which makes it great as an
aperitif, and an ideal match for fruit-based desserts but also light charcuterie
and cheese appetizers.

65


PILSNER

Plzeň, Czech Republic

4.3

Rate It

Pilsner is a beer style that originated in Pilsen (Plzeň), a city in western
Bohemia. It was first brewed in 1842, making it one of the youngest beer styles
to appear in modern brewing. The style originated when the citizens of Pilsen,
who grew unhappy with the quality of the beer, decided to build Bürger Brauerei
(Citizens’ Brewery), which would later become Pilsner Urquell. They eventually
brought a Bavarian brewmaster Josef Groll—who went to create the first pilsner
brew. Although the initial idea was to create a Bavarian-style lager, the use of
Czech ingredients influenced the emergence of a new style. The original pilsner,
which was one of the first versions of a clear, light-colored beer, was made
with light malted barley from Moravia and Saaz hops. The style was soon imitated
across the world, with varying results. Nowadays, the official classifications
divide the style into two main regional categories: Bohemian and German pilsner.
Despite slight differences in style and numerous imitations around the world,
the best pilsner examples will be crisp and refreshing, with a dominant hop
character.

64


BAILEYS

Dublin, Ireland

4.3

Rate It

This acclaimed cream liqueur is produced with a combination of neutral alcohol,
triple distilled Irish whiskey, and cream, which is supplied by small, local
Irish family farms. The base of the liqueur is additionally enriched with
vanilla, cocoa, and caramel, to create the distinctive toffee flavor. The drink
was invented in Dublin, in the 1970s and it still remains an entirely Irish
product and one of the most prominent Irish brands. Baileys is usually served
neat, over ice, but it also perfectly blends in coffee or hot chocolate, or in a
wide array of cream-based cocktails.

63


MIMOSA

Paris, France

4.3

Rate It

Mimosa is a classic breakfast cocktail that transforms a simple morning meal
into a decadent event. The cocktail is made with freshly squeezed orange juice
and Champagne or any dry sparkling wine. Grand Marnier or bitters can also be
added in order to elevate the flavors even further. To prepare it, orange juice
is poured into a champagne flute, and it is then topped with Champagne or
sparkling wine. It is believed that the famous director Alfred Hitchcock
introduced the Mimosa as a brunch staple in the United States in the 1940s. The
cocktail is named after an Australian flower that was introduced to Europe by
Captain Cook, and the first Mimosa was supposedly served in Paris in 1925 by
Frank Meier, who was the head barman at The Ritz at the time.

62


GIN

Netherlands

4.3

Rate It

Gin is a clear, light-bodied spirit that owes its taste profile to a variety of
spices (primarily juniper) which are added to the basic grain. Most producers
usually avoid distilling their base spirit and prefer to buy supplies of neutral
alcohol. The combination of spices that are added to the base differs, and
though juniper is always dominant, other botanicals commonly include coriander,
nutmeg, anise, cinnamon, ginger, and citrus zest. Depending on the process of
production, gin traditionally comes in three styles: the highly-prized London
dry, distilled, and compound gin. Because of its complex flavor, gin is used in
many classic cocktails such as Martini, Gin and tonic, Gimlet, Vesper, Negroni,
Singapore sling, Tom Collins, and Gin fizz. Jenever—the Dutch juniper-flavored
spirit that was invented in the 16th century—is believed to be a predecessor of
all gin varieties.

61


MARGARITA

Mexico

4.3

Rate It

Probably the most famous tequila-based cocktail in the world, Margarita is made
with a combination of Cointreau, lime juice, and tequila. The cocktail can be
made in a few varieties: straight up (chilled with ice, then strained), frozen
Margarita (with blended ice), or on the rocks (over ice). Regardless of the
style, it is usually served in a margarita glass characterized by its rim which
is rubbed with lime or lemon, then spun in salt or sugar. Some say that the
inventor of the cocktail is Carlos Danny Herrera, who supposedly created it in
1938 in Mexico for Marjorie King, a dancer who was allergic to almost every
spirit except tequila, although others claim that it was named after Margarita
Cansino, also known as the famous actress Rita Hayworth. There is also a third
theory - Margarita was adapted from the Daisy - a prohibition drink tweaked to
use tequila instead of brandy (the Spanish word for daisy is margarita).
Regardless of the origin story, the cocktail gained a huge leap in popularity
only after Mariano Martinez created a frozen Margarita machine in 1971.

60


RUM

Caribbean

4.3

Rate It

Rum is an alcoholic beverage distilled from fermented sugarcane juice, molasses,
syrup, or any other sugarcane by-products, although most of what we know as rum
is made from molasses. Nowadays, most rum comes from the Caribbean, and the
region is often dubbed as its spiritual home. Caribbean rums can significantly
differ in character, mostly due to different practices adopted through history,
which influenced distillation, blending, and aging techniques. Most islands have
their signature styles, such as dark and complex Jamaican rum or clean, white
rums from Puerto Rico. The lack of official designation contributes to a large
number of rum styles. Typically, most rums are aged—even white rum that is often
charcoal-filtered—though age statements also significantly differ depending on
the region. It is generally considered that aging improves the quality of the
rum. Due to a large number of varieties, the classification of rum is not
uniformed or clear-cut, but the most common and the fundamental division
distinguishes white, gold, and dark rum.

59


COMMANDARIA

Limassol District, Cyprus

4.4

Rate It

This amber-colored dessert wine hails from the eponymous Cypriot region. The
wine is exclusively produced from sun-dried Xynisteri (white) and Mavro (red)
grape varieties, both of which are indigenous to Cyprus. The wine is matured for
a minimum of two years and is often fortified with the addition of pure grape
spirit. Commandaria wines typically display incredibly fragrant aromatic profile
with complex notes of honey, raisins, carob, and spices. They are a perfect
match to nuts, dried fruit, or mature cheese, while some styles may pair well
with dark chocolate. Commandaria is often dubbed as one of the oldest wines in
the world, believed to have first been mentioned in 800 BC.

58


SIDRA DE ASTURIAS

Asturias, Spain

4.4

Rate It

Sidra de Asturias or Sidra d'Asturies is an apple cider made with fresh,
locally-grown apples or apple must in Asturia, a mountainous region in Spain.
There are three products protected under this designation: Sparkling cider,
Natural Traditional cider, and Natural New expression cider, all of which have a
minimum alcohol content of 5 %. Sidra de Asturias is traditionally sold in
sidrerias, where the bartender serves the cider in rustic glasses. A traditional
way of pouring, known as escanciado, sets it apart from any other cider type -
the glass is held at hip height, while the bottle is held as high as possible in
order to carbonate the drink as it "breaks" against the glass. Asturian cider is
also often used as an ingredient in local gastronomy, especially in a variety of
different marinades and sauces.

57


NAOUSA

Macedonia, Greece

4.4

Rate It

Naousa is a Greek appellation located in the region of Macedonia. The wines
produced under the designation are made exclusively from Xynomavro—an indigenous
Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines
display the perfect balance of tannins, sugar, and acidity, while the typical
aromas and flavors include a complex combination of savory notes that are often
reminiscent of dark and red fruit, tomatoes, plums, earth, tobacco, herbs, and
spices. Naousa ages exceptionally well and is rarely enjoyed young. Because of
its complexity and finesse, it is often cited as one of the finest Greek wines.
An ideal pairing for this tannic wine is game, lamb, tomato-based sauces, rich
stews, sausages, mushrooms, and aged cheese.

56


FETEASCĂ NEAGRĂ

Romania

4.4

Rate It

Fetească Neagră, which translates as black maiden, is a thin-skinned red grape
variety whose origins are believed to be in the historical region of Moldavia,
but the grape is nowadays mainly cultivated in Romania. Fetească is one of the
most widespread grapes in Romania, and though in the past it was often used in
the production of sweet styles, nowadays it is mostly used for dry varietal
wines. Depending on the region, dry Fetească Neagră wines can slightly differ in
character, but they typically have moderate acidity and are usually not too
overpowering or tannic. Typical aromas and flavors include dark fruits such as
blackberries or plums, while oak-aged varieties tend to have spicy and toasty
nuances. Fetească is an excellent match to roasted, braised or grilled meat,
especially lamb or beef, and it can also work well with spicy dishes, rich
stews, and aged cheese. Some varieties may even be a good match to
chocolate-based desserts.

55


GIN FIZZ

New Orleans, United States of America

4.4

Rate It

Known as the specialty drink of New Orleans, where it was invented in 1887 as
the first beverage in the fizz family, Gin Fizz is a cocktail made with gin,
Gomme syrup or sugar, lemon juice, and soda water. The cocktail is prepared by
shaking gin, lemon juice, and sweet syrup with ice. When strained in a glass, it
is topped with sparkling water which provides it with a bubbly effect, hence the
fizz in its name. The drink is very similar to Tom Collins, a cocktail that is
traditionally made with a slightly sweeter gin called Old Tom. There are several
versions of Gin Fizz, and some of the most popular varieties include egg whites
in the preparation, such as Silver Fizz, Golden Fizz, Royal Fizz, and Sloe Gin
Fizz. Regardless of the varieties, the cocktail is typically served on the rocks
in a highball glass garnished with a slice of lemon.

54


SAPERAVI

Kakheti, Georgia

4.4

Rate It

Saperavi is a resilient red Georgian grape that originated in the eastern region
of Kakheti, and though it is still predominant in Georgia, small amounts are
also grown in other Eastern European regions, Australia, and the United States.
This teinturier grape that has dark skins and flesh produces full-bodied wines
of a dark garnet color which are characterized by aromas of ripe red berries and
pleasant acidity. Most wines produced from the Saperavi grapes are varietal and
have a great tendency to age. Sapervai wines are incredibly versatile and can
match a variety of dishes, including delicate fish dishes, stews, grilled meat,
or game.

53


PISCO SOUR

Lima, Peru

4.4

Rate It

Pisco Sour is a Peruvian cocktail made with a combination of Pisco brandy, lime
juice, sugar syrup, and egg whites. The ingredients are shaken with ice, then
strained into an old-fashioned glass garnished with Angostura bitters. The first
Pisco Sour was made in the early 1920s in Lima by an American bartender Victor
Vaughn Morris. Today, there is still an ongoing debate about Pisco Sour’s
origin, with Peru and Chile both claiming that their nation is the home of the
first Pisco. The Chilean version of the cocktail is made with powdered sugar
instead of sugar syrup, and their Pisco is typically aged, unlike the Peruvian
version. Regardless of the origin, both countries have a national Pisco Sour day
and celebrate it as their specialty beverage.

52


ESPRESSO MARTINI

London, England

4.4

Rate It

Espresso Martini is a rich and creamy cocktail made with a combination of vodka,
espresso, sugar syrup, and coffee liqueur. All ingredients are first mixed in a
shaker with ice, and then strained into a Martini glass. There should be a nice
froth on top, which is usually garnished with a few coffee beans. This cocktail
was invented by Dick Bradsell, a bartending guru, who first named it Vodka
Espresso, and then Pharmaceutical Stimulant. He first prepared it at Fred’s Club
in the late 1980s for a young model who is now world-famous. Apparently, she
wanted something that would "wake her up, and then fuck her up," and what we
know today as Espresso Martini was the answer.

51


REPOSADO TEQUILA

Mexico

4.4

Rate It

Reposado is a tequila variety that has been aged for a minimum of two, and a
maximum of twelve months, usually in French or American oak. This tequila is
characterized by a pale golden color and mellow agave flavor. It is praised for
its complexity and a great, subtle balance of agave and wood aromas. Reposado is
the most common tequila variety enjoyed in Mexico.

50


CHIANTI

Tuscany, Italy

4.4

Rate It

Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made
with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is
allowed to be made almost anywhere in Tuscany, and the entire region is divided
into seven sub-zones, with the renowned Chianti Classico being its historical
heartland. These dry, ruby-red wines have been praised for their aromas and
flavors of red cherry fruit, herbal nuances, and underlying earthy notes.
Depending on maturation, the area of production, and the percentage of
Sangiovese, the wines range from light to full-bodied and are often described as
food-friendly wines that can match a variety of dishes. Young and lively styles
pair well with appetizers, while aged varieties go well with braised and roasted
meat.

49


RAUCHBIER

Bamberg, Germany

4.4

Rate It

Rauchbier is a German beer style that is associated with Franconia and the city
of Bamberg. Translated as smoked beer, the style is made with smoked malt, and
it initially appeared in the 14th century. At the time, using smoked malt was
the standard, but the invention of drum kiln, which allowed for the malt to be
dried without the exposure to the open flame, became the preferred technique in
the 1880s. However, the tradition remained in Bamberg, where the brewers stuck
to the old tradition of producing beers with distinctive smoky elements.
Nowadays, the style is almost synonymous with two Bamberg-based breweries:
Schlenkerla and Spezial. These amber lagers are usually clean and clear with
medium hop bitterness, while the aromas and flavors include a combination of
smoke and malt. These beers are a great pairing with smoked or grilled meat,
sausages, roasts, stews, flavorful cheese varieties. They can also be a good
match with desserts.

48


DUVEL

Puurs, Belgium

4.4

Rate It

Duvel is a famed Belgian pale ale that is produced by Duvel Moortgat Brewery. It
was initially named Victory Ale—but its name was later changed into Duvel,
presumably after it was referenced as nen echten duvel (a real devil) due to its
high alcohol content (8.5%). This pale ale became the brewery’s flagship beer,
though several other styles are also available on the market. Classic Duvel is
made from Scottish yeast, and it is hopped with Saaz and Styrian Golding hops.
The beer has delicate effervescence, and it undergoes the second fermentation in
the bottle. It is smooth and silky, with prominent hop flavors, citrusy, spicy,
and floral aromas, subtle bitterness, and a dry finish. Duvel is an excellent
match to aged cheese, seafood, and grilled or roasted meat.

47


FRANGELICO

Piedmont, Italy

4.4

Rate It

This pale gold liqueur is distilled from a hazelnut infusion which is blended
with various flavoring agents such as vanilla, chocolate, or coffee. The base
concentrate is then combined with alcohol, sugar, and water before it is left to
age. Frangelico is a well-balanced, sweet liqueur, characterized by its strong
hazelnut, chocolate, and vanilla aromas. The story of its origin is mainly
associated with Christian monks who resided in Piedmont and were allegedly the
first to produce hazelnut distillates. The original shape of the bottle,
reminiscent of monks’ habit, and its name were also inspired by a similar legend
of a hermit monk named Fra’ Angelico. The drink is mainly enjoyed neat and
paired with coffee or espresso, but it can also be served on the rocks, or
incorporated into cocktails and long drinks.

46


WEISSBIER

Bavaria, Germany

4.4

Rate It

Weissbier is a classic Bavarian wheat ale that is top-fermented and
characterized by its mousse-like foam and cloudy appearance—which is a result of
a large proportion of wheat and a small amount of barley malt used in its
production. German weissbier has to be made with at least 50% malted wheat, but
most producers use more than the minimum. These beers are fermented with yeast
strains that provide typical clove, banana, smoke, and occasionally even bubble
gum aroma. Weissbiers are typically malty and subtly bitter, and though they are
traditionally fermented in the bottle, this practice has become rare.
Nevertheless, they retain their lightness, creamy texture, and effervescence.
Although this beer style is nowadays mostly associated with Bavaria, wheat beers
have been produced since antiquity. The European origin is believed to be in the
Czech Bohemia, from where it spread to Bavaria. Throughout the centuries, it
declined in popularity, but following the 1960s it gained back its former glory
and became one of the most sought-after styles in Germany and in the world.

45


DUNKEL

Bavaria, Germany

4.4

Rate It

Dunkel is a German dark lager that is mostly associated with Bavaria and Munich.
This dark beer, which can range from copper to dark brown, is mainly brewed from
Munich malt which gives the beer its typical caramel-like and toasty character.
The beers that fall under this category will typically be smooth, medium-bodied,
easy-drinking, subtly sweet, and not too heavy. Typical toasty notes may be
accompanied by caramel, toffee, and nut aromas, while hop character can be
present but should remain subtle. Dunkel beers pair exceptionally well with
classic Bavarian dishes such as sausages, fruit-based sauces, and roasted or
barbecued meat.

44


IMPERIAL STOUT

London, England

4.4

Rate It

Imperial stout is a strong and opaque dark beer that was first brewed in London,
but which is mostly associated with Russia, Baltic countries, and recently with
the United States. Modern imperial stouts will typically range from deep red to
dark brown. They are full-bodied, rich, complex, and intense with typical
flavors of roasted malt, dark and dried fruit, chocolate, and coffee. Most
varieties will be high in alcohol, typically between 8 to 12% ABV, and they will
mostly be high in hops and bitter hop flavors. Imperial stouts are a great match
to flavorful and hearty dishes, especially beef, but they also pair well with
chocolate-based desserts and cheese. The first versions of this beer style
appeared in the 18th century when British breweries started exporting the
so-called extra stout or stout porter to the Russian imperial court of Catherine
II of Russia. The most common legend claims that when the first batches were
sent, it was noticed that stouts could not withstand the journey, and they would
go bad before reaching Russia.

43


GEWURZTRAMINER (ALSACE)

Alsace, France

4.4

Rate It

Gewurztraminer is a pink-skinned grape that produces some of the most aromatic
and complex white wines in the world. The exact origin of Gewurztraminer is hard
to trace, but the grape is related to Traminer family that is cultivated across
Europe, and although Gewurztraminer has shown success in Germany, Austria,
Australia, Washington and California, the French Alsace region remains its
foreground. Alsace produces varietals that are rich and typically deeply
colored, often low in acidity and high in alcohol with exotic aromas of lychee
and rose petals. Their character and the body heavily depends on the terroir and
ripeness of the grapes, and they may range from dry to off-dry and sweet styles.
Dry Gewurztraminer from Alsace is a perfect match to cheese and savory,
preferably spicy or creamy dishes, while sweeter styles may match fruit or
spiced desserts.

42


GRAND MARNIER

France

4.4

Rate It

Created in 1880 by Louis Alexandre Marnier Lapostolle, Grand Marnier Cordon
Rouge (lit. red ribbon) is a sophisticated blend of cognacs infused with the
distilled essence of bitter oranges. In addition to Lapostolle's secret touch,
the liqueur gets its incomparable roundness by slow aging in French oak casks.
It can be enjoyed neat, used in mixed drinks, or even added to desserts. In
France, Grand Marnier is one of the essential ingredients of the famous crêpes
Suzette. Apart from the original Grand Marnier, there's also the Cordon Jaune
version (lit. yellow ribbon) which is made with a base of neutral grain spirits.

41


LONDON DRY GIN

London, England

4.4

Rate It

London Dry gin style is a quality designation for a specific gin variety in
which all the flavors have to be natural and added through distillation. This
gin is also distilled from a neutral base spirit that is enriched with various
botanicals. Juniper berries are indispensable for most London dry examples,
while other additions usually include citrus peel, angelica root, and coriander
seeds. Most traditional gin varieties falling in this category will have
dominant juniper flavor as well as herbaceous and citrus notes, though several
modern interpretations step away from the conventional approach. London Dry
style was introduced after the invention of continuous column stills (Coffey
stills), which could distill clean spirits that could reach 96% ABV. Prior to
that, most gin styles were crude and harsh, and producers often had to add
sweeteners and flavorings to make it more palatable. When the designation first
appeared, most examples were labeled simply as dry gin, but because most gin
production was concentrated in London, it often included the additional London
label.

40


MAI TAI

Oakland, United States of America

4.4

Rate It

Mai Tai is a popular rum-based cocktail originating from Oakland in 1944. Its
name means good in Tahitian. In addition to rum, which can be both spiced and
coconut flavored, the cocktail contains lime juice, orgeat syrup, and orange
liqueur, typically curaçao, but in some versions it can include grapefruit
juice, bitters, or grenadine. All ingredients should be vigorously shaken with
ice for a few minutes before the cocktail is strained into an old-fashioned
glass. Before serving, Mai Tai is traditionally garnished with fruits such as
pineapple, orange, and cherries. It became a trendy cocktail in the 1950s, when
Elvis Presley promoted it in his movie, and since then it is heavily associated
with Tiki culture and Polynesian-style settings.

39


DAIQUIRI

Santiago de Cuba Province, Cuba

4.4

Rate It

Daiquiri is a group of cocktails prepared with rum, fresh lime juice, and sugar
as the key ingredients. Supposedly, it was invented in the late 19th century by
Jennings Cox, an American mining engineer who was staying in Cuba during the
Spanish-American War. The cocktail was named after the beach and an iron mine
near Santiago de Cuba. The drink was probably introduced to high-class New
Yorkers in 1902 by a US congressman who purchased the Santiago iron mines, but
it gained fame during World War II when trade and travel relations with Latin
America opened up due to Roosevelt’s Good Neighbor policy, so Latin America
became fashionable. It is quite simple to prepare a good Daiquiri: all
ingredients are shaken with ice, and then poured into a chilled glass garnished
with a lime wheel. Variations of the classic Daiquiri include Banana Daiquiri,
Avocado Daiquiri, and Hemingway Daiquiri or Papa Doble, a slightly bitter
cocktail made without sugar, but with the addition of maraschino liqueur and
grapefruit juice, named after the famous writer who loved it.

38


AMARETTO

Saronno, Italy

4.4

Rate It

This classic liqueur is made with different combinations of neutral spirits,
caramel, sweet or bitter almonds, various herbs, spices, and occasionally
apricot kernel oil. Though its name stems from the Italian amaro, meaning
bitter, amaretto is characterized by its sweet almond flavor and hints of bitter
notes. It can be served neat, over ice, with lemon juice or coffee. Amaretto is
often used in the preparation of various desserts, while the most popular
amaretto-based cocktails include Godfather, Amaretto sour, Almond kiss, and
Nutcracker Martini. The history of amaretto is closely associated with Saronno,
and it is believed that the first version appeared in the 16th century. Apart
from Italy, notable amaretto producers can be found in the Netherlands and the
United States.

37


GIN AND TONIC

India

4.4

Rate It

A simple highball cocktail made with gin and tonic water poured over ice, then
garnished with a lime wheel is called Gin and Tonic. In the early 19th century,
the cocktail was introduced to India by British officers. Malaria was a
persistent problem in India, so the officers used the cocktail to prevent and
treat the disease with the tonic's quinine. Due to its bitterness and sour
notes, this cocktail is hugely popular worldwide, especially during the summer
months. One can experiment with ratios of the components, even though suggested
ratios of gin to tonic water range between 1:1 and 1:3. In some countries, it is
commonly referred to as Gin Tonic, while people in English-speaking countries
often simply call it G & T. Today, the cocktail is so popular that it is
celebrated on October 19th, when it is known as International Gin & Tonic Day.

36


RIESLING

Rhineland-Palatinate, Germany

4.4

Rate It

Riesling most likely hails from the Rhine region of Germany, but it has shown
great success in other European wine regions, primary Austria and Alsace, as
well as the United States and Australia. However, the best expressions of the
grape are thought to be in Germany where Riesling remains the most planted grape
variety. Always high in natural acidity, Riesling wines are incredibly versatile
and may range from dry, medium dry or medium sweet to sweet styles. Their
primary aromas include a complex combination of ripe peaches, nectarines, pears,
apples, and citrus that are often accompanied by herbal, floral, mineral, and
earthy nuances, while a distinctive element found in aged Riesling wines is the
smoky aroma of petrol. Because of their versatile styles, German Riesling wines
tend to be incredibly food-friendly. While dry styles perfectly match poultry,
fish, pork, cream sauces, and especially fried and spicy food, sweeter styles
can pair well with blue cheese, foie gras, and fruit-based desserts.

35


MOJITO

Cuba

4.4

Rate It

Sugary, refreshing, and herbaceous, Mojito is a traditional Cuban cocktail based
on rum as the key ingredient. It has a relatively low alcohol content (about
10%). Although Havana is considered its birthplace, the origin of this simple
cocktail is still disputed. The original Cuban cocktail recipe includes white
rum, sugar, lime juice, soda water, and spearmint yerba buena that grows on the
island, but almost every mint variety can be used in the mix if yerba buena is
not available. The components of the cocktail are added in a particular order:
sugar and lime juice are gently mashed before mint and rum are added to the
combination; the cocktail is then briefly stirred and topped with ice and
sparkling soda water. Mojito is usually served in a glass garnished with lime
wedges and mint leaves. It is considered one of the most popular summer
cocktails, which gained worldwide popularity when it was presented as the
favorite drink of Ernest Hemingway. There are several versions of Mojito, and
many bars in Havana use Angostura bitters or add lemons instead of lime to cut
Mojito's sweetness.

34


SANGRIA

Spain

4.4

Rate It

Sangria is a fruity Spanish cocktail made with red wine and chopped fruits such
as pears, peaches, berries, apples, nectarines, or pineapple. The beverage is
often combined with sugar, orange juice, sparkling water, and even brandy. It is
believed that the predecessor of Sangria is hippocras, a beverage made with
wine, sugar, and spices. Hippocras was prepared by early Greeks and Romans, who
used alcohol to make the beverage drinkable, as water was typically filled with
bacteria and was unsafe to drink. The name Sangria means bleeding in Spanish,
referring to the red wine used in the preparation process. Even though no
Sangria is made in the same way, it has been traditionally prepared with Spanish
Tempranillo and similar wines from Rioja. In the 1700s and 1800s, Sangria
varieties were prepared in France and England, while the American varieties have
been prepared since the 1964 World’s Fair in New York City. Nowadays, European
law states that the authentic Sangria must be made in Spain or Portugal, and it
must contain less than 12% alcohol by volume.

33


DWÓJNIAK STAROPOLSKI TRADYCYJNY

Poland

4.5

Rate It

Dwójniak is a traditional mead product with an alcohol content ranging from 15
to 18 % vol., fermented from mead wort and produced throughout Poland. To be
called Dwójniak, mead must be made from one part honey and one part water. It
gets its name from the numeral 2, referring to the proportions of mead and
water. It is a clear alcoholic beverage, with a unique aroma and flavor of
honey, which may be enhanced using spices such as cloves, ginger, nutmeg and
cinnamon. It is golden to dark amber in color, depending on the type of honey
used in the process. Dwójniak is often sold in traditional packagings such as
ceramic containers, oak barrels, and carboys. Due to the strict rules regarding
maturing and mellowing of the mead (it must mature for at least two years), the
final product is of the best quality.

32


RABO-DE-GALO

Brazil

4.5

Rate It

Rabo-de-Galo is a popular Brazilian cocktail made with a combination of cachaça
and either sweet vermouth or Cynar (a bitter liqueur), or both sweet vermouth
and Cynar, depending on the recipe. In order to prepare it, the ingredients are
stirred with ice, then strained into a cocktail glass which can be garnished
with an orange peel, if desired. When translated, the name of this drink means
rooster’s tail, or simply - cocktail. Nowadays, Rabo-de-Galo is being rescued by
Brazilian bartenders who are lobbying to include it on the IBA (International
Bartenders Association) list of cocktails.

31


BRUNELLO DI MONTALCINO

Province of Siena, Italy

4.5

Rate It

Brunello di Montalcino is a red Italian wine produced in the vineyards
surrounding the town of Montalcino in the Tuscany wine region. Though it was
initially considered to be made from a separate grape variety named Brunello, it
was later discovered that the grape used in the production of the wine is in
fact Sangiovese. Regarded as one of the most renowned Italian wines, Brunello di
Montalcino was awarded the designation of origin (DOCG), and it is produced with
100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of
oregano and balsamic, and it may develop strong aromas of cherry and leather.
The wine pairs well with red meat and rich, tomato-based dishes, and it usually
sells at a lower price than the prestigious Barolo wines.

30


FROZEN DAIQUIRI

Havana, Cuba

4.5

Rate It

Frozen daiquiri is a variation of a classic shaken daiquiri, which typically
incorporates rum, fresh lime juice, and sugar. This frozen version is mostly
blended and usually includes pulverized ice and frozen fruit to mix, creating a
sweet slurry with a texture similar to a slushie. Frozen daiquiris probably
first appeared at the legendary El Floridita in Havana, sometime around the time
of Prohibition. They were initially made with crushed ice and electric blenders,
but their popularity skyrocketed in the second half of the 20th century after
the invention of commercial machines. Banana and strawberry daiquiris were
probably the most famous derivations at the time. Through the years, the drink
went through many transformations that sometimes significantly differ from the
original. They went to include sugar-packed syrups and artificial flavorings,
earing frozen daiquiri somewhat of a bad rep. Frozen daiquiri is especially
popular in Louisiana, and most local bars specializing in frozen daiquiris have
several machines that dispense various daiquiri flavors.

29


PRIMITIVO DI MANDURIA

Apulia, Italy

4.5

Rate It

Primitivo is a red grape variety grown in Puglia but considered genetically
identical to Zinfandel in California and Crljenak Kaštelanski in Croatia. In
Italy, the grape is predominately used in the production of Primitivo di
Manduria (DOC), and its sweet DOCG version Dolce Naturale. Dry Primitivo di
Manduria wines can be enjoyed young, while the oak-aged varieties result in
wines that are softer in tannins. The wines are rich, full-bodied, and high in
alcohol, with flavors of dark fruits and hints of earthy leather notes. Because
of its bold character, Primitivo di Manduria pairs well with roasts, grilled
meat, and hearty pasta dishes.

28


RUM PUNCH

The Bahamas

4.5

Rate It

Rum Punch is a classic Caribbean cocktail made with rum, fruit juice, sugar
syrup, and water. To prepare it, all you need to do is remember this Caribbean
saying: “One of sour, two of sweet, three of strong, and four of weak.” A shot
of fruit juice, two shots of sugar syrup, three shots of rum, and four shots of
water are combined in a big glass or a jug, then poured into a glass over ice.
It is recommended to add a few drops of bitters or some freshly grated nutmeg to
elevate the flavors even further. Garnish it with a pineapple wedge for the best
possible experience.

27


COLA DE MONO

Chile

4.5

Rate It

It is not Christmas in Chile without a glass of Cola de Mono (lit. Monkey’s
Tail). There are numerous versions of this beverage, but it typically consists
of milk, sugar, coffee, cloves, cinnamon, and aguardiente – distilled spirits
containing between 29% and 60% alcohol by volume. Brandy or rum are among the
most common types of alcohol used in Cola de Mono. All ingredients are first
boiled, cooled, then combined with aguardiente. The drink can be served hot or
cold, and it is traditionally paired with a slice of pan de pascua, a
traditional Christmas bread.

26


CHIMAY RED

Chimay, Belgium

4.5

Rate It

Chimay Red was the first Trappist beer that was brewed by monks at the Scourmont
Abbey, a Trappist monastery in Chimay, Belgium. This amber-colored dubbel—a
specific Trappist style—is made with ground malt (germinated and dried barley)
and water that is exclusively drawn from the two wells located inside the
monastery. The wort that is extruded is then boiled with hops before it is
clarified, fermented, and stored. After the storage process, the beer is flat
and clear, and active yeast is then added to create effervescence and to reach
the desired alcohol content (7% ABV). When bottled, the beer undergoes the
second fermentation in the bottle. Red Chimay has a light body, smooth texture,
and aromas that are reminiscent of ripe fruit, leather, toffee, and licorice. It
is available in bottles of 33cl and 75cl, and it is best served in traditional
Chimay chalice. This Trappist beer is best paired with washed-rind and nutty
cheeses, caramelized nuts, tomato-based sauces, and hearty stews.

25


ČESKÉ PIVO

Czech Republic

4.5

Rate It

České pivo is a term that refers to a variety of beers produced throughout the
whole Czech Republic that have a Protected Geographical Indication (PGI) mark.
The mark is used by fourteen breweries in the country for more than 80 brands of
beer, which is about 65% of the total domestic market. The first records of
brewing beer of excellent quality in the country are connected to the Brevnov
Monastery, where the monks produced beer all the way back in 993 AD. The beers
are distinguished by the top-quality raw materials used in the process, the
traditional methods of brewing, and the local know-how passed on from generation
to generation. It is dominated by malt and hops, a bit of pasteurization and
yeast and a medium to strong sharpness. The bitterness of the beer stays a bit
longer on the palate, stimulating the taste buds for an extended period of time.
The protected beers include pale and dark lagers, pale and dark draught beers,
and light beers.

24


MALBEC ARGENTINA

Mendoza Province, Argentina

4.5

Rate It

Malbec originally comes from southwest France, but recently it has become one of
the most important grape varieties in Argentina, where it developed an entirely
different flavor profile. Due to the unique geographic and climatic features,
Argentinian Malbec usually displays fruity notes of cherries, strawberries, or
plums that are complemented by soft and velvety tannins. When aged in oak, the
wine usually develops chocolate, vanilla, tobacco, or cocoa nuances. Argentinian
Malbec is best paired with grilled or roasted beef, especially leaner cuts such
as skirt steak, but it can also work well with pork or poultry.

23


DUBBEL

Westmalle, Belgium

4.5

Rate It

Dubbel is a rich and well-balanced Trappist beer that originated in Belgium and
whose modern version is often associated with Henrik Verlinden who created the
prototype at Westmalle brewery in 1926. This version was named Dubbel Bruin, and
soon after its invention, the style was copied in many Belgian breweries. Unlike
other brown beers, typical Belgian dubbel will get its flavor from candi sugar—a
thick and dark caramelized syrup that is added to the wort. These beers
typically range from amber to copper, and they will usually have complex aromas
and flavors reminiscent of toffee, raisins, malt, and dark fruit. Their finish
is typically dry, while some may display subtle sweetness. Most are bottle
conditioned—fermented in the bottle—and are usually not crystal clear. Although
they are typically quite potent, with at least 6.5% alcohol by volume, the
alcohol is not evident or discernible on the palate. Dubbel beers are an
excellent accompaniment to wash-rind or Alpine cheese varieties, but they are
also a good match to dark chocolate, barbecued or roasted meat, rich meat stews,
and sausages.

22


SPRITZ VENEZIANO (APEROL SPRITZ)

Venice, Italy

4.5

Rate It

The coral-hued Spritz Veneziano (also known as Aperol Spritz) is one of the most
popular aperitif cocktails in Italy. It is made with a combination of prosecco
(3 parts), Aperol (2 parts), and a splash of soda water. The drink is
traditionally garnished with an orange slice and served in a wine glass with a
few ice cubes. The history of Aperol Spritz dates all the way back to the
Napoleonic wars of 1805, when the Austrians took local Italian wine and added a
spritz (lit. splash) of water into it. Later on, water was replaced by soda
water, and wine was replaced with a combination of prosecco and Aperol. The
popularity of Aperol Spritz reached its peak in the 2000s, and nowadays it is
one of the ideal choices for a light summer drink.

21


TEMPRANILLO

La Rioja, Spain

4.5

Rate It

Tempranillo is a red grape variety whose origin is associated with the Iberian
Peninsula. Although it is planted in other countries, Tempranillo is best known
as the primary grape used in the classic Rioja blend. The wines produced from
Tempranillo are typically full-bodied and rich in tannins with the flavors that
range from ripe red and dark berries, leather, and tobacco, while aging in
French or American oak helps them attain typical vanilla and spice notes. In the
Rioja wine, Tempranillo is the principal grape, but it is often blended with
Garnacha, Graciano, and Mazuelo. The grape is especially popular in Portugal
where it is known as Tinta Roriz, and it has also shown success in the United
States, South America, and Australia. Tempranillo-based wines are incredibly
food friendly and can match charcuterie, sausages, lamb, pork, and aged cheese.

20


UMESHU

Japan

4.5

Rate It

Umeshu is a Japanese liqueur made by macerating sugar and ume plums (Prunus
mume) in alcohol. It is usually made with rock sugar and ripe or green ume
plums, while the base is generally made with shōchū, though other neutral
spirits can also be used. The result is a bittersweet liqueur with a fruity
aroma. Apart from the classic version, umeshu comes in a variety of styles that
may include other sweeteners such as honey or black sugar, while some add
additional flavorings. Umeshu can be enjoyed straight, on the rocks, or diluted
with water, tea, or soda. It also incorporates well in cocktails and typically
has 10-15% ABV. Ume plums were brought to Japan from China and are botanically
classified as Japanese apricot. Apart from umeshu, they are also pickled
(umeboshi) and can be enjoyed as a condiment or a side dish. Umeshu is often
homemade, but there are numerous commercially available labels.

19


CAIPIRINHA

Brazil

4.5

Rate It

A Brazilian national cocktail called Caipirinha is made with cachaça, sugar, and
lime. Cachaça is the most common distilled alcoholic drink in Brazil, and it can
be consumed by itself or used as a base for a number of mixed beverages. This
refreshing cocktail is simple to prepare: sugar and lime that has been cut into
quarters should be gently muddled together with a wooden spoon before adding
cachaça and ice. The traditional way to make Caipirinha is in a single large jar
that can be shared amongst people, but it can also be served in an old-fashioned
glass with a lime wedge garnish.

18


RIOJA

La Rioja, Spain

4.5

Rate It

Rioja was the first Spanish appellation that received protected status. This
renowned Spanish region is located in the north of the country, on both sides of
the river Ebro. It is best known for its red varietals and blends, and while
Tempranillo is the dominant grape, blending varieties include Garnacha,
Graciano, Mazuelo, and Maturana varieties. Some amount of rosés and whites are
also produced. The region is vast, and it is divided into three subregions:
Rioja Alta, Rioja Alavesa, and Rioja Oriental. Aging guidelines categorize it
under the generic label with no aging requirements (also known as Joven),
Crianza (aged for two years), Reserva (at least three years of age), and Gran
Reserva (five years of age and a minimum of two years in a barrel). The entire
area is impacted by two different climates—Atlantic and Mediterranean—but
specific microclimates and different types of soil, together with different
winemaking techniques and maturation, generate various styles and greatly
influence the final character of Rioja wines.

17


BURGUNDY

Burgundy, France

4.5

Rate It

Burgundy is a world-famous French wine region that produces some of the best and
most expensive wines in the world. Located in the east-central part of France,
the area is dominated by Pinot Noir and Chardonnay. Other red and white grapes
such as Aligoté, Pinot Gris, or Gamay are also used, but on a much lower scale.
Burgundy has more than 100 approved wine-growing areas, all regulated by a
complex quality system that divides the region into grand cru, premier cru,
village wines, and regional appellations. The wines are greatly influenced by
terroir and show great diversity in flavors and aromas. Most Burgundy reds
display complex and layered aromas of fresh fruit and spices, along with earthy
notes of leather, truffle, or mushrooms. Older examples tend to develop juicier
expressions of cooked fruit or jam. White wines are characterized by floral,
fruity, and buttery aromas, which are often complemented by citrus or honey-like
notes. Because of their diversity, white and red Burgundy wines can pair with a
wide variety of dishes, including appetizers, charcuterie, meat or fish-based
main courses, desserts, and regional cheese varieties.

16


BORDEAUX

Gironde, France

4.5

Rate It

Bordeaux region is the largest wine growing area in France that comprises of
more than fifty different appellations. Bordeaux wines can range from massively
produced everyday table wines to prestigious and expensive vintages. The
predominant style is red, but the region also produces sweet and dry whites,
rosés and sparkling wines. Red Bordeaux wines are mostly produced from Cabernet
Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec, or occasionally
Carménère. They are soft, elegant and silky, with aromas of dark fruit,
truffles, spices, smoke, tar, and leather. Because they are typically medium to
full-bodied, they perfectly pair with patés and terrines, grilled meat, roast
beef, game pies, and goat and sheep cheese. Older vintages of the wine pair well
with dishes that include mushrooms, truffles, hard cheese, or game. White
Bordeaux styles are mostly produced from Sémillon, Sauvignon Blanc, and
Muscadelle. They are predominantly light, with floral, fruit, and citrus aromas,
and pair well with seafood, vegetables, pasta, and risottos.

15


VIȘINATĂ

Romania

4.6

Rate It

Vișinată is a Romanian version of sour cherry liqueur. Often prepared as a
homemade specialty, the drink is made by macerating sour cherries and sugar in
neutral alcohol. The combination is left to infuse for several weeks or months
until the macerate attains cherry flavors and appealing red color. There are no
set recipes for vișinată, and most families have their traditional techniques.
The final flavor largely depends on the recipe, choice of base spirit, and the
quality and ripeness of cherries. When the macerate is ready, the liquid is
filtered, while alcohol-soaked cherries can be used in desserts. Commercial
vișinată is also available.

14


CIDRE DE BRETAGNE

Brittany, France

4.6

Rate It

Cidre de Bretagne are ciders produced in the Brittany region in France, clear or
muddy alcoholic beverages made by the fermentation process, with a foamy head
and fine bubbles throughout the body. The ciders vary in color from yellow to
brown, according to their geographical positions, so ciders from
Ille-et-Vilaine, which are more acidic, have a lighter color, and ciders from
Finistére have a darker color because of the bitter apples from the area.
Britanny ciders have a rich, rustic, fruity, flowery and bold flavor, and
develop spicier flavors as they mature. When in Brittany, do not be alarmed when
you order a cider and get it served in a cup instead of a glass, it is a
traditional oddly-shaped tea cup, with or without handles, used to drink the
local ciders.

13


CHICHA DE JORA

Peru

4.6

Rate It

Chicha de jora is an ancient Peruvian alcoholic drink that is made from
fermented jora—a type of yellow maize. The discovery of pottery mills near Machu
Picchu suggests that the Incas have made chicha de jora, and it is belived that
it was mostly likely enjoyed and used as a ritual drink. The drink is produced
by germinating maize and extracting the malt sugars. The wort is then left to
ferment, traditionally in large earthenware pots. Depending on the length of
fermentation, chicha de jora can vary in flavor, but it is usually pale yellow
and murky with a subtly sour aftertaste. It has a fairly low alcohol content,
typically 1-3% ABV. The drink is still produced in Peru, mainly in the south of
the country, and it is usually found in chicherias—informal establishments that
have a small flag at the door as the sign that they sell chicha de jora.

12


MELÓN CON VINO

Chile

4.6

Rate It

Melón con Vino is a Chilean drink consisting of a hollowed-out honeydew melon
that is filled with chilled white wine and powdered sugar. This sticky and sweet
concoction is especially popular during summer, and it is typically shared among
friends at barbecues, celebrations, and picnics. Melón con Vino is such a staple
of Chilean culture and gastronomy that it even has its own day – January 15th,
when the drink is celebrated annually, and people are encouraged to spend time
with their loved ones while drinking this light and refreshing alcoholic
beverage.

11


BATIDA

Brazil

4.6

Rate It

The sweet, refreshing Batida (lit. shaken) is a Brazilian cocktail that's most
commonly made with a combination of cachaça, sugar, and either fruit juice or
coconut milk. To prepare it, all ingredients are blended or vigorously shaken
with ice, then poured into a tall, chilled glass. The most popular fruit juices
used in Batida can be made from lemon, passion fruit, mango, or pineapple, among
others. Batida is traditionally served with feijoada, the national dish of
Brazil. It is rarely found at hotel bars or restaurants, since Batidas are
typically sold from barracas – mobile bars located on or near the beach.

10


BAROLO

Province of Cuneo, Italy

4.6

Rate It

This full-bodied, red wine is made from Nebbiolo grapes in a small area in
Piedmont with a unique soil and climate conditions. It has been produced since
the 19th century, and soon after its invention, it became a favorite among the
Italian and European nobility. According to Italian DOCG regulations, Barolo
needs to matured for at least 36 months, while those aged for five years carry
the prestigious Riserva label. It is a robust, but elegant wine, which is very
high in tannins that soften with aging. Because of its distinctive notes of rose
petals, dark fruit, tobacco, mocha, tar, and truffles, it pairs well with
various dishes. Serve it with beef or game meat, aromatic tomato and truffle
sauces, or aged and blue cheese varieties.

9


TRIPEL

Belgium

4.6

Rate It

Belgian-style tripel is an approachable and easy-drinking beer style with high
carbonation and complex flavors. They traditionally have high alcohol content,
falling between a 7 to 10% ABV range, and are often classified as very strong
ales. These yellow-golden beers typically have a distinctive spicy, fruity, and
subtly sweet malt character. Their yeast character varies, but it often includes
banana or clove-like aromas. First tripels were produced as abbey beers, while
the Westmalle Tripel is widely considered as the prototype. It was first brewed
in 1934, and in 1956 it gained its current form, which has not changed since.
Though strong, tripels are light, approachable, and pair well with various
dishes. They work well with rich seafood dishes, including shellfish and
lobsters, but they can also match creamy sauces, desserts, and washed-rind
cheese.

8


CIDRE DE NORMANDIE

Normandy, France

4.7

Rate It

Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through
the process of fermentation in the French region of Normandy. Ciders from
Normandy are light yellow to dark orange, with a foamy head and fine bubbles
throughout their liquid body. The flavors are intense and rich - fruit, flowery
and sweet, with a plethora of undertones reminiscent of apple, citrus fruit,
peach, apricots, aniseed, lime, rose, cocoa, caramel and honey. The apples used
in the process are sweet or bittersweet varieties, with the addition of perry
pears to make the Normandy cider characteristically more acidic. Due to the slow
and long fermentation, a deeper, sweeter flavor is produced, making the cider a
great drink at the end of a big meal.

7


NERO D’AVOLA

Sicily, Italy

4.7

Rate It

Nero d’Avola is an indigenous Sicilian red grape, whose name, meaning the black
of Avola, refers to its distinctive dark color. For most of the 20th century,
Nero d'Avola was used as a blending grape, but in the 1990s winemakers started
making high-quality, bold varietal wines. Nero d’Avola wines are typically
produced as dense and dark, with flavors reminiscent of black fruit and
chocolate, or as young and fresh wines that are characterized by cherry and
herbal notes. They are high in tannins and pair well with rich meat dishes,
hearty stews, and barbecued meat.

6


AMARULA

South Africa

4.7

Rate It

Hailing from South Africa, this cream liqueur is produced with a base spirit
that is distilled from carefully selected and hand-picked fruits of African
marula, which is also known as elephant tree. The base is aged and then combined
with sugar and cream to create a rich liqueur that is characterized by its
slight caramel flavor and underlying notes of vanilla and spices. Since marula
fruit is a treat for elephants, the brand has turned them into a trademark, and
actively work on their protection. Amarula is best served well-chilled,
preferably over ice, but it also blends well into cocktails, especially those
based on whiskey or vodka.

5


TAWNY PORT

Vila Real District, Portugal

4.7

Rate It

Tawny is a variety of fortified port that is usually oak-aged for around seven
years (Reserva), but vintages may extend to ten, twenty, and even over forty
years of age. These fortified red wines are praised for their complex aromatic
profile as well as their rich and smooth texture. Usually amber and often sweet,
Tawny ports display an array of different aromas that typically include a nutty
combination of toffee and caramel, coffee, vanilla, dates, ripe red and dark
fruit, figs, or prunes. Due to its different character that depends on the age,
Tawny is a perfect accompaniment to various desserts, especially those made with
nuts, fruit, chocolate, or eggs. They can also match soft-centered cheese or
aged cheese varieties.

4


VINSANTO

Santorini, Greece

4.8

Rate It

Vinsanto is a dessert wine hailing from Santorini. It is made with sun-dried
Assyrtiko and Aidani grapes. Despite a surprisingly similar name, this Greek
wine does not have much in common with the more famous Vin Santo from Tuscany.
The grapes are sun-dried for approximately fourteen days and are then fermented
and aged. This wine has to be oak-aged for a minimum of two years, but most
producers opt for longer maturation. The result is a sweet and dense wine packed
with flavor and rich in aromas. Although both grape varieties are white-skinned,
Vinsanto will attain a luscious golden color that tends to turn into darker
amber hues as the wine ages. On the palate, the wine is honeyed, sweet, and
full-bodied, and the aromas are reminiscent of figs, raisins, apricots, caramel,
nuts, and sweet spices. Despite concentrated flavors and dense texture, Vinsanto
manages to remain balanced by retaining acidity and freshness. In the past,
producers sometimes fortified the wines, but modern techniques mainly rely on
adding yeast to prolong fermentation and increase the alcohol content.

3


TRAPPIST BEER

Belgium

4.8

Rate It

Trappist is a particular category of beers, or more precisely an indication of
origin, which includes various styles that are brewed in Trappist monasteries.
Trappist beers are internationally certified and can only be produced by
Trappist abbeys—which include six located in Belgium and two in the Netherlands,
while Italy, Austria, England, France, the United States, and Spain all have one
certified Trappist brewery. All abbeys develop their yeast, and the regulations
also stipulate that the beer must be brewed within the immediate surroundings of
the abbey and that the entire production needs to be supervised by monks.
Similar beer styles that are produced in non-Trappist monasteries are usually
referred to as Abbey-style beers. Although they can significantly vary in style,
Trappist beers are typically complex and rich in aromas, and they usually have
high alcohol content. They are unpasteurized, have no chemical additives, and
sugar is typically added to the wort (the liquid extracted from the mashing
process).

2


AMARONE DELLA VALPOLICELLA

Province of Verona, Italy

4.8

Rate It

Amarone della Valpolicella (DOCG) is a rich, dry Italian red wine made from
dried grapes of the varieties Corvina, Corvinone, Rondinella, and Molinara. It
is considered to be the most prestigious wine of the Veneto region and one of
the most important Italian big reds, which is usually highly priced. The wine
ages exceptionally well and though the minimum required period for the
prestigious Amarone Riserva is four years, great producers tend to age it much
longer. Amarone is an incredibly flavorful, concentrated wine, with aromas of
fruit jams, cinnamon, chocolate, and spices. It is recommended to pair it with
grilled, braised or roasted meat, game, or well-aged cheese varieties.

1


PRIMITIVO

Apulia, Italy

4.8

Rate It

Primitivo is an Italian grape variety with quite interesting origins. Research
conducted in 1994 proved that the grape is identical to Californian Zinfandel,
while it was later discovered that both grapes originated from an old and
obscure Croatian grape Crljenak Kaštelanski. Despite the same lineage, these
grapes are influenced by their terroir, and they can slightly differ in
character. In Italy, Primitivo is mostly cultivated in Apulia, where it is used
in the appellation Primitivo di Manduria. Primitivo is a somewhat rustic wine,
dark, intense, and rich in tannins that tend to mellow with age. Young styles
usually display fruity aromas of cherries, plums, and blackberries, as well as
floral notes of violets. Aged varieties tend to develop nuances of cocoa,
tobacco, and spices. Primitivo is best paired with meat dishes and aged cheese.
It can also work well with lamb, vegetable dishes, game, and legumes.



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NEW FOOD CATALOGED


CAPRICORN SOMERSET GOAT CHEESE

England

English Cheese #97. Capricorn Somerset Goat Cheese is a traditional English
cheese hailing from Somerset. The cheese is made from pasteurized goat's milk
and it ripens from the outside towards the center as it ages. This soft cheese
has a bloomy rind that's been sprayed with salt during the maturation process.
Underneath it, the texture is firm, smooth, creamy, and crumbly. The aromas are
clean, while the flavor is nutty, creamy, mild, and well-rounded. It's
recommended to pair Capricorn Somerset Goat Cheese with dry white wines such as
Sauvignon Blanc. The cheese is often served with figs and crackers, and it's
sometimes used in salads.



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NEW FOOD CATALOGED


CALAMAR CROUSTILLANT

Mauritius

Mauritian Appetizer #2. Calamar croustillant is a traditional seafood dish
originating from Mauritius. It consists of crispy-fried squid pieces. The dish
is made with a combination of squid rings, flour, breadcrumbs, eggs, crushed
garlic paste, and cornstarch. The squid rings are marinated in salt, pepper, and
crushed garlic paste, then dipped in eggs and rolled in a mix of flour,
cornstarch, and breadcrumbs before being fried in hot oil until golden. Calamar
croustillant is traditionally served as an appetizer with garlic mayonnaise or
hot chili sauce on the side.


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DISH OF THE DAY


PAELLA

Spain

TOP 50

#19 best rated rice dish

Widely acclaimed as the most popular Spanish dish, paella is a one-pot specialty
that is based on saffron-flavored rice, while the additional ingredients may
include meat, seafood, or vegetables. Although paella originated in Valencia,
where it was made with seasonal vegetables, poultry, rabbit, and snails, in
modern-day Spain, the name is used for all rice dishes prepared in a paellera or
paella - the traditional shallow pan that is used both for cooking and serving.
Paella has humble origins—it most likely originated around Albufera lagoon, an
area known for its rice fields and wildlife, where it was made with
locally-sourced ingredients. The exact ingredients used in paella have long been
a matter of dispute, but everyone agrees that each paella should have a subtle
saffron flavor. Another crucial element is socorrat, the crispy bottom layer,
and the mandatory finishing touch of each paella. Because paella is prepared in
a wide, shallow pan, the rice is evenly cooked in a thin layer, allowing the
grains to caramelize and become crispy. Socorrat is such an essential element
that it is even one of the categories at the Valencian paella competition.
Always served in the pan, this Spanish classic can be found everywhere in the
country, in an endless number of combinations. It should be noted that
modern-day restaurant interpretations are often mass-produced and can
significantly diverge from the authentic versions that demand time and skill.
Traditionally, paellas are cooked over an open fire, and the most common option
is to use orange wood.



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COUNTDOWN SLIDER


100 BEST ASIAN RICE DISHES

100


TAMAGO KAKE GOHAN

Japan

3.7

Rate It

Tamago kake gohan is a Japanese dish consisting of cooked rice that is topped
with a raw egg. Even though the dish is so simple that some people don't
consider its preparation an act of cooking, today there are numerous restaurants
in Japan which prepare this dish as their specialty. Tamago kake gohan was first
prepared by Ginko Kishida during the Meiji Era in the 19th century. The dish is
so popular that there are more than 50 varieties of special soy sauces used only
with tamago kake gohan.

99


KHICHDI

India

3.7

Rate It

Khichdi is a South Asian dish consisting of rice and lentils, its name derived
from the Sanskrit khiccā, denoting a dish of rice and legumes. A widely consumed
comfort food throughout the Indian subcontinent, Bangladesh, Sri Lanka, Nepal,
and Pakistan, khichdi is usually served as a main meal, and it is also one of
the first solid foods that babies consume in Indian culture. A variety of spices
are added to the dish in order to enhance the flavors, such as cinnamon, cloves,
bay leaves, and peppercorns. It is believed that the dish was invented in India
during the medieval period, and the first mention of the dish dates back to the
15th century in the travelogue of Afanasiy Nikitin, a Russian explorer and
adventurer. However, it was the Moguls who popularized the dish during the time
of their Empire, evolving it from a humble meal to a gourmet dish by adding
strong spices, nuts, and dried fruits to the combination. Today, khichdi is
traditionally served with dahi yogurt, various chutneys, and pickled mangos or
limes.

98


BURI NIGIRI SUSHI

Japan

3.8

Rate It

Buri nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of
hand-pressed sushi rice that's topped with slices of Japanese amberjack, also
known as yellowtail tuna. The dish has a soft texture and flavors that are not
as deep as salmon nigiri sushi or tuna nigiri sushi. The fish is sometimes
seared with a blowtorch until lightly charred. Traditionally, this type of sushi
is eaten by hand in a single bite. It's usually accompanied by soy sauce,
wasabi, or pickled ginger (gari) on the side. The higher quality version of this
dish is known as hamachi nigiri sushi, prepared with younger and smaller
yellowtail tuna.

97


WARAK ENAB

Lebanon

3.8

Rate It

Warak enab is a traditional Lebanese dish consisting of stufffed grape leaves
that are simmered in a lemon-flavored broth. The ingredients include grape
leaves, ground beef, rice, allspice, cinnamon, salt, lemon juice, oil, and lamb
chops or ribs for the broth. Once cooked, these stuffed rolls are usually
garnished with a few lemon slices on top or, alternatively, olives and tomato
slices.

96


BOMBAY BIRYANI

Mumbai, India

3.8

Rate It

Bombay biryani is a variety of Indian biryani, consisting of layers of flavored
basmati rice, potatoes, chunks of chicken, mutton, lamb or vegetables, alongside
some fried onions, mint leaves, and dried plums. Rice is boiled with a variety
of spices, the meat and potatoes are fried, and everything is layered in a pot.
The dish is typically finished with melted ghee on top and enjoyed with cooling
raita and a fresh salad on the side. This variety of biryani is distinguished by
a mild sweetness imparted by the dried plums, kewra essence, and fried onions
used in its preparation. Another distinctive feature of this dish is the
presence of fried potatoes, which is unusual for other biryanis.

95


DAL BHAT

Nepal

3.8

Rate It

Dal bhat, a staple of Nepalese diet, is a combination of rice (bhat) and lentil
soup (dal) served with a variety of side dishes. Depending on the type of
lentils used, the dal can be either yellow or black in color, whereas barley,
maize, buckwheat, and unleavened bread roti are often used as a substitute for
rice. Most common side dishes include a vegetable curry called tarkari, spicy
chutneys, a crisp flatbread called papadamu, South Asian achaar pickles,
stir-fried greens, and slices of tomatoes, cucumbers, and onions. Dal bhat is
considered to be a typical vegetarian dish, although it can also be prepared
with meat and fish.

94


MORASA POLO

Tehran, Iran

3.8

Rate It

Morasa polo is a traditional Persian rice dish. This jewelled rice dish (morasa
means jewels) is prepared with basmati rice, butter, olive oil, tahdig (the
crunchy golden bottom rice layer), liquid saffron, dried barberries, orange
peel, almonds, pistachios, carrots, onions, sugar, and raisins. Traditionally,
each ingreident is sautéed separately and caramelized with sugar. When served,
morasa polo is placed on a serving platter, then garnished with pomegranate
seeds and drizzled with melted butter or ghee and rose water. The dish is
especially popular at Persian festivals such as Nowruz, the Persian New Year,
and weddings.

93


KHAO KHAI CHIAO

Thailand

3.8

Rate It

This Thai-style omelet is traditionally served over rice. It consists of eggs,
fish sauce, a splash of lemon juice or vinegar, and optionally some soy sauce,
cornstarch, or rice flour. This mixture is cooked in vegetable oil until
slightly brown. Unlike regular omelets, this Thai version is not folded, but
simply flipped. Khai chiao may be served with various toppings, while chili
sauce and cucumbers are traditionally served on the side.

92


BÁNH CHƯNG

Vietnam

3.8

Rate It

The main ingredients of this traditional Vietnamese rice cake are glutinous
rice, mung beans, fatty pork and spices such as salt, pepper, green onions and
nước mắm (fish sauce). The pork is seasoned, tucked into the rice and bean
paste, wrapped in lá dong (a leafy plant), giang strings (a type of bamboo) or
banana leaves, and then boiled. Sometimes, in order to give the resulting wrap a
better shape, square wooden molds are used. Bánh chưng has a valuable cultural
and historical meaning. Served for tết, the Vietnamese New Year, it is said to
have been created by a Vietnamese prince, Lang Liêu, along with bánh giầy. The
two dishes symbolized the Earth and the sky and were made as a sign of respect
for the ancestors. Nowadays bánh chưng is still placed in family altars as an
honorary token for the ancestors. As for the way it is enjoyed, the cake is
unwrapped from the leaves and can be served at room temperature or warm.

91


CURD RICE

Karnataka, India

3.8

Rate It

The ultimate Indian comfort food known as curd rice is one of the favorite
dishes of many south Indians. It is especially popular in the states of
Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu. This vegetarian meal consists
of rice and yogurt that is flavored with green chile peppers, minced ginger,
curry leaves and mustard seeds, but it can also be enriched by adding carrots,
calabash, and cucumbers, or even nuts, grapes, and pineapple pieces. In South
Indian cuisine, curd rice is commonly served at the end of a meal in order to
balance the spicy flavors of other foods and to aid with digestion. It is
usually accompanied by roasted carrots and pickled mango or lime.

90


TAMAGO NIGIRI SUSHI

Japan

3.8

Rate It

Tamago nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with a slice of egg omelet. The dish
has a sweet flavor with a clean finish because the eggs are cooked with dashi
and sugar. The texture is light and fluffy. Traditionally, this type of sushi is
eaten by hand in a single bite, and it's said that no two sushi restaurants have
the same recipe. This type of nigiri should be eaten last because it's a great
palate cleanser.

89


SABA ZUSHI

Kyoto, Japan

3.8

Rate It

This pressed sushi variety consist of a sushi rice base that is topped with
marinated mackerel fillet, which is typically covered with a thin, delicate
layer of kelp. Unlike other pressed sushi varieties, saba zushi is not made in
traditional wooden appliances, but the whole creation is usually wrapped in
bamboo leaves to achieve its distinctive form. Saba zushi is often referred to
as Kyoto-style pressed sushi, and is considered to be the city’s signature dish.

88


KAMAMESHI

Japan

3.8

Rate It

Kamameshi or kettle rice refers to a meal that is both cooked and served in a
special cast iron pot called kama; hence the name. This traditional Japanese
rice dish is prepared by simply steaming the rice with various kinds of meat,
seafood, and vegetables. Kamameshi is typically flavored with soy sauce, sake,
or mirin, while most of its punch and crunch comes from the slightly burnt rice
sticking to the bottom of the kama kettle. Some of the most popular varieties
include seafood or kaisen kamameshi, chicken or tori kamameshi; crab meat or
kani kamameshi, and gomoku kamameshi, which is by far one of the absolute
favorites. It is flavored with Japanese wild parsley called mitsuba and consists
of mixed meats and vegetables such as chicken, crab meat, shrimps, carrots,
bamboo shoots, and shiitake mushrooms. Kamameshi is said to have its origins in
Takeshitakama, while the term emerged in the late Meiji period and later became
associated with the aftermath of the Great Kanto Earthquake in 1923, when family
members and coworkers shared their kamameshi by eating directly from the kama
pot.

87


KETUPAT

Java, Indonesia

3.8

Rate It

Ketupat are unique Asian rice cakes, prepared and sold in traditional woven
containers made out of palm, coconut, or pandan leaves. Although they appear in
numerous shapes and sizes, the most common variety is the cube-shaped ketupat,
resembling a tiny woven basket. When the pouch is completed, the rice is
securely sealed inside, and the whole packet is usually boiled in water, or
occasionally in a mixture of coconut milk and water. After they have been
boiled, the cakes need to be chilled, and because of their distinct texture they
can easily be cut into slices. Ketupat can be found in many Asian countries, but
its origin is usually associated with the Indonesian island of Java. Ketupat is
particularly important during the Eid festival in the Muslim community. It also
holds a strong religious symbolism, according to which the intricately woven
leaves represent the mistakes caused by human nature, and the white rice inside
stands for innocence, purity, and the final deliverance of sins.

86


GARAETTEOK

South Korea

3.9

Rate It

Garaetteok are long, cylindrical Korean rice cakes that are usually cut
diagonally into smaller round discs. Although they can be enjoyed on their own,
because of their neutral flavor, the cakes are easily incorporated into various
dishes. The sliced version is one of the elements in tteokguk soup, while the
thinner, whole cakes make the base of the tteokbokki stew and the spicy tteok
kkochi skewers.

85


TOBIKO GUNKAN MAKI

Japan

3.9

Rate It

Tobiko gunkan maki is a traditional Japanese type of sushi that comes in the
oval shape of a ship (gunkan). This version of gunkan is made with tobiko or
flying fish roe as a topping for nori-wrapped sushi rice. Tobiko is larger than
capelin roe (masago), but it's smaller than salmon roe (ikura). The dish can be
found at most sushi restaurants in Japan and the flavors are best described as
sweet, sour, and salty. Tobiko gunkan is often accompanied by soy sauce, wasabi,
and sushi ginger on the side.

84


ESTANBOLI POLO

Iran

3.9

Rate It

Estanboli polo is a traditional Iranian dish made with a combination of meat,
rice, potatoes, onions, and tomatoes. However, there are many recipes which vary
from region to region, and even from one family to another. The stew is cooked
until all the ingredients become tender, but not mushy. It is recommended to
pair it with plain yogurt, Shirazi salad, or mast o khiar – a refreshing yogurt
and cucumber dip.

83


PERDE PILAVI

Turkiye

3.9

Rate It

Perde pilavı or drape pilaf is a traditional Turkish dish consisting of dough
that is filled with rice, chicken, currants, almonds, pine nuts, butter, and
spices such as salt, oregano, and pepper. The dough is made with flour, eggs,
butter, and yogurt. This pilaf is typically prepared for weddings because it
symbolizes the building of a new home, while rice symbolizes fertility and the
currants are a sign of future children.

82


MEYGOO POLO

Iran

3.9

Rate It

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

81


KHAO TOM

Thailand

3.9

Rate It

Khao tom is a variety of rice soup from Thailand that combines rice with a
flavor-packed broth of herbs and vegetables. The rice is usually cooked, then
added to the broth containing shallots, lemongrass, galangal or ginger, and
garlic. The combination is then cooked until the consistency becomes thick. This
rice soup is enjoyed hot, typically laced with fish sauce, soy sauce, and lime
juice, and often accompanied by small pork balls, shredded chicken, shrimps,
fish, or eggs for a more satisfying meal. Chopped coriander, scallions, tofu,
chilis, and fried garlic include some of the typical seasonings. In Thailand,
khao tom is a typical breakfast food as well as a common late-night snack.

80


CƠM CHIÊN

Ninh Bình Province, Vietnam

3.9

Rate It

Cơm chiên is the Vietnamese take on fried rice. The dish is very versatile
because almost anything can be added to the rice to enrich it, but it's usually
prepared with white rice, garlic, salt, and pepper. The rice is cooked and it's
then stir-fried in hot oil. Cơm chiên is served while still hot, and it can be
enriched with various vegetables, eggs, or sausage meat. Soy sauce or fish sauce
can be used as a seasoning, while chopped spring onions provide extra texture
and a nice visual contrast to the rice.

79


PONGAL

Tamil Nadu, India

3.9

Rate It

Pongal is a sweet rice dish that is usually eaten during special or ceremonial
occasions in Sri Lanka. It is usually cooked in a clay pot over an open fire.
Milk and water are boiled first, and according to Tamil beliefs, if the liquid
spills over the pot it will bring good luck and prosperity to the family. The
preparation of pongal is a family affair because each family member ceremonially
adds a handful of rice to the pot. Subsequently, remaining rice is added to the
dish with mung beans, cane sugar, and ground cashews. Pongal is served on banana
leaves, and before it is consumed the entire family says their prayers to the
Sun god. If there is any pongal left, it is usually shared with friends and
relatives. The dish originated among the Sri Lankan Tamil ethnicity and the name
of the dish is derived from Thai Pongal, a festival celebrated on January 14th,
symbolizing the end of the harvest season, the Tamil equivalent to Thanksgiving.
On that day, pongal is prepared in many Tamil households in Sri Lanka and around
the world.

78


HAINANESE CHICKEN RICE

Singapore

3.9

Rate It

Originally invented on Hainan, a tropical island located south of China, the
humble Hainanese chicken rice has evolved into one of the most popular dishes in
Singapore. It consists of steamed chicken that is cut into bite-sized pieces,
then served with fragrant white rice. When plated, the dish is drizzled with soy
sauce and sesame oil, and it is served with sliced cucumbers and a spicy chili
sauce. Frequently, the steaming liquid is subsequently spiced and served as a
soup. The recipe was brought to Singapore by Hainanese migrants in the 19th
century, and the first vendor selling this unique dish in Singapore opened his
stall in the 1940s. There is, however, some difference between the Hainanese and
Singaporean varieties of the dish: the Hainanese prefer to use pork broth and
serve the dish with pounded ginger instead of chili sauce. Regardless of the
original, the Singaporean version became the favorite variety, and today it is
often referred to only as Singaporean chicken rice.

77


SAKKARAI PONGAL

Tamil Nadu, India

4.0

Rate It

This sweet, buttery dish is made with freshly harvested new rice, jaggery and
ghee (clarified butter), with the addition of dried coconut, sesame seeds,
raisins, milk, and cashew nuts. Sakkarai pongal is traditionally prepared as an
offering to the Sun God during Makar Sankranti, a three-day harvest festival in
mid-January, celebrated in the states of Tamil Nadu, Karnataka, and Andhra
Pradesh. The rice is typically cooked outdoors over a fire, with the cooking
pots turned to the East, where the sun rises, and it is also customary to allow
the dish to pongal, meaning to boil over during cooking, which symbolizes an
abundance of food. This creamy, aromatic porridge is traditionally served
alongside savory donuts called vadas and coconut chutney.

76


MUGHLAI BIRYANI

Delhi, India

4.0

Rate It

Mughlai biryani is a variety of Indian biryani that is believed to have been
savored by the Mughal Emperors in the past. The dish is made with flavored rice,
chunks of spiced and browned meat (usually lamb), fried onions, sultanas, and
dry fruits such as almonds, which are layered in a pot, and then cooked
together, yielding a highly-aromatic specialty said to be fit for a king. A
large amount of aromatic spices such as saffron, nutmeg, cardamom, cumin, and
cinnamon contributes to the rich and intense flavor of the biryani, making it
perfect for festive occasions and religious events such as Eid. Mughlai biryani
is typically consumed warm, either on its own or complemented by raita on the
side.

75


XÔI GÀ

Vietnam

4.0

Rate It

In its basic form, this simple Vietnamese dish consists of sticky rice topped
with fried or boiled chicken, and it's traditionally served on a banana leaf.
Variations may include tinted and flavored rice, fried and fresh vegetables, or
xá xíu (Chinese roast pork). The dish is usually finished off with a sprinkle of
ground shrimp and a drizzle of chili sauce. Xôi Gà is served in restaurants, but
it is mostly enjoyed as a nutritious and cheap street food option.

74


GHEYMEH NESAR

Qazvin, Iran

4.0

Rate It

Gheymeh nesar is a festive Iranian dish originating from Qazvin. It consists of
diced meat such as beef or lamb that is braised with onions and spices, as well
as steamed rice and a flavorful combination of various ingredients such as
slivered pistachios and almonds, barberries, and sliced orange peel. All the
elements are prepared separately and are usually flavored with a blend of
saffron, turmeric, cardamom, cinnamon, cumin, or other spices. The dish is
traditionally served on a communal plate, neatly arranged and layered to allow
each element to remain visible.

73


ARROZ CALDO

Philippines

4.0

Rate It

Arroz caldo is the Filipino variety of congee, a thick rice porridge that is
ubiquitous in many Asian countries. It is also one of many congee varieties
found in the Philippines. Distinguished by the addition of chicken, arroz caldo
is usually cooked in a ginger-infused broth and served with various
accompaniments and seasonings. Although congee is originally Chinese, this
particular variety is believed to have been developed and adapted to suit the
tastes of the large Spanish community that was present in the country during
colonial times. This comforting rice dish is usually enjoyed as a filling
breakfast or a satisfying midday meal.

72


NASI LIWET

Surakarta, Indonesia

4.0

Rate It

Nasi liwet is a traditional rice dish originating from Solo, Indonesia. The rice
is cooked in coconut milk, along with chicken broth and various seasonings such
as bay leaves and lemongrass. It can be topped with shredded chicken, omelet,
anchovies, chili peppers, and various vegetables. This dish can be served on its
own, or alongside chicken cooked in coconut milk, telur pindang (eggs boiled
together with shallot skins and soy sauce), or tempeh (soybean cake).
Traditionally, nasi liwet is cooked in clay pots, and it is served on banana or
teak leaves.

71


BUTADON

Obihiro, Japan

4.0

Rate It

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

70


KAPPAMAKI

Japan

4.0

Rate It

Kappamaki is one of the most common sushi varieties consisting of nori seaweed,
vinegar-flavored sushi rice, and sliced cucumbers, preferably thin and seedless
Japanese cucumbers. This sushi variety belongs to the wide group of makizushi
(rolled sushi), and it is traditionally served sliced into bite-size pieces and
accompanied by soy sauce, pickled ginger, and wasabi. Its name stems from
kappa—a mythological creature from Japanese folklore whose favorite snacks were
cucumbers.

69


JEERA RICE

Northern India, India

4.0

Rate It

Jeera rice is a simple Indian dish made with rice and cumin seeds. Basmati rice
is typically mixed with cumin seeds which have been fried in ghee, and the dish
can be additionally enriched with onions, chili peppers, ginger, garlic, mint,
and coriander. Once prepared, jeera rice can be served on its own or as an
accompaniment to a variety of Indian dishes. The word zeera is Hindi-Urdu for
cumin seeds, hence the alternative spelling – zeera rice.

68


NASI KUNING

Java, Indonesia

4.0

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This traditional Indonesian dish consists of rice cooked in coconut milk that is
usually seasoned with turmeric, lemongrass, and kaffir lime leaves. Even though
yellow rice is the star of nasi kuning, the dish is assembled out of other
Indonesian dishes and complements, such as fried chicken, potato fritters,
sliced omelet, fried anchovies, shrimps, or fried tempeh. Sambal, the
traditional Indonesian chili sauce, and serundeng (spicy fried coconut flakes)
are often served as condiments. Nasi kuning is always served neatly organized on
the plate, and the rice should always be placed in the middle. It is
traditionally associated with the island of Java, which is considered to be the
place of origin of this authentic Indonesian dish.

67


CHAMCHI GIMBAP

South Korea

4.0

Rate It

This gimbap (Korean rice roll) is made with canned tuna. Apart from rice and
fish, the fillings may include other ingredients that are typically used in
gimbap such as fresh or pickled vegetables, eggs, or fish cakes, while the tuna
is often mashed and then combined with mayonnaise, mustard, and spices. The roll
is traditionally wrapped in toasted seaweed, and it is served sliced into small,
bite-size pieces.

66


ZERESHK POLOW

Iran

4.0

Rate It

This Iranian classic couples rice and barberries (zereshk)—red, sour berries
that are commonly used in Iranian cuisine. Zereshk polow is usually prepared
with long-grained basmati rice which can be layered with barberries and then
steamed, or the ingredients can be cooked and steamed separately. This common
side dish is usually served with chicken (morgh), and although it is often
enjoyed as a simple, everyday meal, it is also a staple on various special
occasions.

65


LOTUS LEAF RICE

China

4.0

Rate It

Lotus leaf rice (lo mai gai or nor mai gai) is a classic Chinese dish consisting
of sticky rice wrapped and steamed in lotus leaves. The rice is usually soaked,
seasoned with various condiments and spices, and blended with additional
ingredients such as chicken, duck, mushrooms, shrimps, scallions, and salted
eggs. When steamed, the rice is thoroughly infused with seasonings and the
subtle fragrance of lotus leaves. Always served hot, this flavorful dish is
usually enjoyed as a part of traditional dim sum meals.

64


PULIHORA

Andhra Pradesh, India

4.0

Rate It

Pulihora is a popular south Indian dish that can easily be found in the states
of Andhra Pradesh, Tamil Nadu, and Karnataka. It consists of rice, turmeric,
tamarind, curry leaves, coriander, ginger, and green chiles. Additionally,
yellow lentils, roasted sesame seed powder, and mustard seeds can be added to
enhance the already rich flavors of the dish. It is commonly prepared for
festivals, yellow in color due to turmeric - considered sacred and symbolizing
festive occasions in the Hindu world. The word puli in its name means sour,
reflecting the tangy flavor of the dish. However, spicy and salty flavors that
are also present in the dish are well balanced with the sour tamarind. Other
states also have their versions of pulihora, so in Tamil Nadu, it is called
pulisadham, and in Karnataka, the dish is known as puliyogare. It is
traditionally served with sun-dried chiles and yogurt (which is not vegan),
making it a complete meal that is said to taste the best after resting for a
couple of hours following its preparation.

63


SINDHI BIRYANI

Sindh, Pakistan

4.1

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Sindhi biryani is one of the most popular Pakistani dishes originating from the
province of Sindh, hence the name. It is prepared with a huge variety of
ingredients, including basmati rice, tomatoes, yogurt, potatoes, onions, prunes,
spices (red chili powder, ginger, cardamom, turmeric, cloves, cumin, cinnamon,
coriander, mint, and bay leaves), and either chicken, goat, or lamb meat. This
layered rice dish is usually served with raita on the side.

62


KABULI PULAO

Kabul, Afghanistan

4.1

Rate It

The crown of Afghan cuisine, Kabuli pulao is often said to have been originally
created by the upper-class families of Kabul who could afford to prepare this
elaborate meat and rice dish. Over time, pulao had spread across the country and
changed its name to qabili pulao, derived from the Dari word qabil, meaning
capable or able, as it was considered that only a truly skilled chef could make
a good Afghan-style pilaf. Moreover, an Afghan woman's marriage prospects are
said to depend on her ability to make qabili palau. This national dish
traditionally consists of steamed long-grained rice mixed with caramelized
carrots, raisins, almonds, and chunks of lamb meat, although chicken and beef
are also often used. Its unique flavor comes from a mixture of spices like
cumin, cloves, cardamom, turmeric, and cinnamon.

61


TURKEY RICE

Chiayi County, Taiwan

4.1

Rate It

Turkey rice is a simple Taiwanese dish which incorporates shredded turkey meat
served over plain boiled rice. Next to tender pieces of steamed turkey and rice,
the dish is traditionally topped with soy sauce-flavored drippings and it is
usually accompanied by daikon radish. Turkey rice originated in the Taiwanese
province of Chiayi as a frugal and straightforward meal that has quickly become
one of the most famous dishes in the country. It is usually enjoyed as a late
night snack and can be found at many street food stalls and traditional
Taiwanese markets.

60


TAHDIG

Iran

4.1

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Tahdig is a traditional Persian rice dish. The name tahdig means bottom of the
pot, referring to the crispy layer of crusty rice at the bottom of the cooking
pot. The dish is typically made with basmati rice, ghee or oil, and salt, while
turmeric and saffron can also be added for a nice touch of color and flavor.
Tahdig is made by putting extra ghee or oil in the pan so that the bottom layer
of the rice gets fried, while the rice layers above it get steamed. There are
also versions of tahdig with lavash bread, sliced potatoes, or yogurt on the
bottom of the pan. The dish can be served as it is or as a side dish
accompanying stews and other main dishes.

59


DUCK RICE

Singapore

4.1

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This Singaporean classic combines white rice and roasted or braised duck. If
roasted, various seasonings such as cinnamon, ginger, or anise are placed inside
the duck, which is then hung and roasted until crispy. The braised version is
typically slowly cooked in a generously seasoned broth. The duck can be prepared
and served in two ways—Hokkien or Teochew. The former is usually doused in a
thick, flavorful soy-based sauce, while the latter is usually served sliced and
complemented by a lighter sauce. The dish is often accompanied by tofu,
vegetables, or hard-boiled eggs, with a spicy dipping sauce served on the side.

58


SAMGAK GIMBAP

South Korea

4.1

Rate It

Samgak is a triangle-shaped variety of gimbap—South Korean rice roll. It
consists of various fillings that are neatly placed inside a piece of
triangle-shaped rice. The pouches are then wrapped in seaweed (gim) and are
typically additionally covered with a thin plastic wrapper, which allows the
gimbap to stay fresh for an extended period. This gimbap was inspired by the
Japanese onigiri, a similar triangle-shaped sushi variety, but the fillings were
adapted to Korean taste, and traditionally include various combinations of
kimchi, tuna, bulgogi, or gochujang paste. The dish was first introduced in the
early 1990s, and it was primarily sold at convenience stores. It is usually
enjoyed as a convenient snack.

57


TEKKAMAKI

Japan

4.1

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Falling in the broad category of hosomaki sushi, tekkamaki rolls are one of the
most common sushi varieties. Nori sheets, sushi rice, and raw tuna are the three
essential tekkamaki ingredients. Nori, the pressed and dried seaweed sheets are
used as a wrapper which holds all the ingredients together. The firm sushi rice,
with a slightly acidic taste, is spread on top of nori, and the central part of
the roll is a piece of raw tuna. Tender and soft, pink in color and mild in
flavor, tuna perfectly balances the subtle flavors of nori and rice. Tuna is
placed on top of the rice, and tekkamaki is then rolled by hand using a bamboo
mat. When rolled, the assembled roll is sliced into uniformed bite-sized pieces.
All the ingredients should be neatly arranged in order for each piece to have
three clearly visible essential elements. Since they are regarded as a variety
of hosomaki, which translates as small rolls, tekkamaki rolls are usually
thinner and smaller in size than other varieties.

56


HOSOMAKI

Japan

4.1

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One of the most popular makizushi varieties are the thin hosomaki rolls. They
consist of traditional roasted nori sheets that are layered with vinegar rice,
filled with just one ingredient, then shaped into thin rolls. Even though they
appear in numerous versions, the most famous are the tekkamaki tuna roll and the
refreshing kappamaki cucumber roll. Cut into small bite-sized pieces and
complemented with wasabi, pickled ginger, and soy sauce, hosomaki makes a
perfect, healthy, and nutritious snack or a light meal.

55


PILAF

Iran

4.1

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Pilaf is a staple of Middle Eastern cuisine, a dish made with rice, cracked
wheat, couscous, or bulgur. However, rice is the most commonly used ingredient,
combined with meat, vegetables, dried fruits, and spices, simmered together in a
flavored broth. In Turkey, pilaf can be both a side dish and the main course,
when it is traditionally served with a salad and yogurt on the side. Some
believe that the best part of a pilaf is tahdig. The word means bottom of the
pot, and it refers to the golden crust of rice which forms on the bottom of the
cooking vessel. It is said that the best way to get it in one piece is to
immerse the bottom of the cooking vessel in cold water, and then turn it over
onto a plate after a minute or two. Tahdig or no tahdig, pilaf is beloved
throughout the world, from Afghanistan and Iran to India and Pakistan.

54


DOLMA

Turkiye

4.1

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

53


SRI LANKAN RICE AND CURRY

Sri Lanka

4.2

Rate It

Considered the national dish of the country, Sri Lankan rice and curry consists
of steaming hot, fluffy rice (samba or kakulu varieties) that is served with a
variety of side dishes commonly called curries. There are typically at least
three (ideally five) different curries served along with the rice, one of which
is usually based on fish or meat, and the other two are based on vegetables.
Common accompaniments to rice and curry include sambol (a Sri Lankan relish), a
gravy or hodda with spices and coconut milk, mallum (chopped leaves with
coconut), and fried crispy foods such as papadams. This specialty is a typical
home-cooked dish and an undisputed staple on restaurant menus throughout Sri
Lanka. It is enjoyed every day, usually for lunch, although it can also be
consumed as a dinner or very rarely as a breakfast, and it is traditionally
eaten with hands.

52


PLOV

Uzbekistan

4.2

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Plov is the national dish of Uzbekistan and the Uzbek word for the famous rice
dish called pilaf or pullao. It is of great importance to the nation's history,
tradition, and culture. Over fifty versions of the recipe exist, some of them
even 10 centuries old, but to make the best-known version, the first step is to
make zirvak, a base consisting of seasoned carrots, onions, and meat sautéed in
fat. Once the base is done, rice is added in a layer over the previously sautéed
ingredients, topped with water, and everything is simmered until the rice is
fully cooked. A vast array of ingredients can be added to plov such as meat,
vegetables, and fruit.

51


LEMANG

Indonesia

4.2

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Lemang is a traditional dish that is believed to have originated in Indonesia,
but it is found in many Southeast Asian countries such as Malaysia, Brunei, and
Singapore. It is made with sticky rice, coconut milk, optional flavorings, and
salt, which are combined and then cooked in a bamboo tube over an open fire. The
inside of the tube is usually lined with banana leaves to prevent the rice from
sticking. Lemang is traditionally eaten on the last day of Ramadan, to mark the
end of the fasting period. It is typically served as a side with meat-based
dishes.

50


EBI NIGIRI SUSHI

Japan

4.2

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Ebi nigiri is a traditional Japanese type of nigiri sushi. It consists of
hand-pressed sushi rice that's topped with butterflied shrimp. Any large shrimp
will do, but kuruma ebi (Penaeus japonica) is said to be the best. The shrimp is
skewered, boiled, chilled in ice (just until the exterior is cold, while it
remains warm inside), and it's sometimes marinated in ginger juice in order to
become more firm and have a bit more flavor. The tail is left intact for
presentation purposes. This nigiri sushi is often served with wasabi or pickled
ginger (gari).

49


MUJADDARA

Lebanon

4.2

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The vegetarian combination of lentils and rice is a classic Levantine fare that
is best served with fresh salads. The dish is assembled with cooked rice and
lentils that are enriched with generous amounts of onions sautéed in olive oil.
When served, the combination is topped with fried onions and is usually sided
with plain or garlic-flavored yogurt (the dish is then not vegan-friendly
anymore) and flatbread, which should be used instead of utensils. Apart from the
traditional version, some varieties may employ bulgur instead of rice, and the
dish is easily adapted with various spices and fresh herbs.

48


CHIRASHIZUSHI

Japan

4.2

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Chirashizushi is one of the most common sushi varieties prepared in Japanese
households. This unusual version (often referred to as scattered sushi) consists
of a bowl of sushi rice complemented with a wide group of ingredients that are
either layered on top or mixed in the rice. There are two traditional ways to
prepare a bowl of chirashizushi: the classic Tokyo style, which incorporates
fish sashimi placed on top of the rice, and the Kansai style, which may
incorporate numerous raw or cooked ingredients mixed in the rice. In both
varieties, the top is always elaborately decorated and garnished. Since it is
easily prepared in large amounts, chirashuzshi is one of the most famous sushi
varieties served on special and festive occasions.

47


KAISENDON

Japan

4.2

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One of the most popular fresh seafood one-bowl donburi dishes, kaisendon
consists of thinly sliced, assorted raw seafood called sashimi laid over freshly
steamed rice. What kind of sashimi will be used in a kaisendon dish is not
fixed, but the seafood selection depends on both location and season, and most
often includes maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps),
hotate (scallops), uni (sea urchin), kani (crab), and sometimes even marinated
ikura (salmon roe). Apart from sashimi, kaisendon is typically topped with
toasted nori seaweed, myoga ginger, shiso or Japanese basil, cucumber, onions,
and either fresh or pickled ginger. Before being placed on a bed of steamy rice,
all of the ingredients are drizzled with wasabi-laced soy sauce, and the
kaisendon bowl is lastly garnished with some white sesame seeds, white radish
sprouts, and wasabi paste. In Japan, fresh seafood donburi dishes have a huge
following; light yet nutritious, they make for a great lunch option and can be
found at any sushi restaurant.

46


OYAKODON

Tokyo, Japan

4.2

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Oyakodon is a poetically named dish meaning father and child, referring to the
fact that both the chicken and the egg are used in the dish. It consists of a
bowl of white rice that is topped with chicken, eggs, and chopped scallions. The
eggs are poured over the rice before they have completely cooked, and the cooked
rice finishes the job and helps the eggs to solidify. This simple dish is served
in numerous Japanese eateries, such as soba restaurants. Oyakodon is especially
popular at lunchtime, since it is easy and quick to prepare, which is a crucial
fact for many Japanese businessmen. In addition to Japanese fast-food
restaurants, oyakodon can also be bought from numerous street vendors. It is
recommended to eat it as the Japanese do, from the bottom up, so that there is
always some of the topping covering the white rice.

45


TTEOK

South Korea

4.2

Rate It

Tteok are traditional Korean rice cakes that are prepared with glutinous or
non-glutinous rice. The cakes are incredibly versatile, and although they are
mostly sweet and enjoyed as a dessert, some plain varieties can be incorporated
into savory dishes. The usual preparation includes steaming, pounding, or
kneading the rice until it transforms into a pliable dough which can optionally
be enriched with different ingredients and shaped into various forms. The most
popular tteok varieties include songpyeon, chapssaltteok, garaetteok, gyeongdan,
as well as many more traditional and modern versions. The cakes are a staple at
various special occasions in South Korea, but some are also enjoyed as a sweet,
everyday dessert.

44


OMURICE

Japan

4.2

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Omurice is a short form of omelet and rice, the two essential ingredients of
this Japanese fusion dish. The rice is usually pan-fried together with chicken
and ketchup, then wrapped in a thin omelet sheet. Finally, the dish is
generously covered with ketchup. Occasionally, scrambled eggs can be put on top
of the rice, and ketchup can be substituted with demi-glace sauce. Omurice is
one of many Japanese dishes influenced by Western cooking techniques and
ingredients. Although it has become a traditional Japanese dish, it is usually
prepared at home or served in non-traditional Japanese restaurants. There are
two stories about the true origin and creation of this unusual fusion dish. One
claims that it was created in Tokyo as a quickly-prepared dish to feed the
restaurant staff. However, the other story tells that it was in fact invented in
Osaka as a specially-designed meal for a particular customer who could only eat
light food. Whichever theory is true; it is certain that the dish has been
present in Japanese cuisine since the beginning of the 20th century.

43


KIMBAP

South Korea

4.2

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Often referred to as Korean sushi, kimbap is a Korean dish consisting of seaweed
(kim), seasoned rice (bap), and other, optional ingredients that are usually
rolled, sliced, and served. Almost anything can be added to the roll, but the
most common ingredients are fishcakes, meat, spinach, eggs, and cucumbers. There
are several theories about the origin of kimbap. Many believe that it is a
Korean take on Japanese sushi. Others say that it is a variation of kimssam, a
wrap consisting of rice and seaweed. Regardless of the origins, kimbap remains
one of the most popular Korean dishes. There are three main styles of kimbap,
and there are numerous variations within each of them. There is traditional
kimbap with seaweed, rice, and fillings, French or Nude kimbap with seaweed on
the interior and rice on the exterior, and Samgak kimbap, shaped like a triangle
and sold in many South Korea's convenience stores.

42


BIRYANI

Iran

4.2

Rate It

Biryani is a group of classic dishes dating back to the Mughal Empire. The main
ingredients of biryani are rice (ideally basmati), spices, a base of meat, eggs,
or vegetables, and numerous optional ingredients such as dried fruits, nuts, and
yogurt. It is believed that Mumtaz Mahal, Emperor Shah Jahan's queen inspired
the dish in the 1600s. The word biryani is derived from the Persian word birian,
meaning fried or roasted, and the dish made its way from Persia to India via
groups of traders and immigrants. Over time, the popularity of biryani spread
throughout India and other countries, so there is a huge variety of biryanis
today, such as sindhi biryani (made with yogurt), Bombay biryani (with lots of
spices and kevra), or Lucknowi biryani (made with a special technique of cooking
the meat and rice separately, then together until fully cooked). What was once a
dish reserved for royalty is today served in almost every Indian restaurant as
one of their specialty dishes, seasoned with cardamom, cinnamon, bay leaves,
coriander, or mint leaves, giving it a unique flavor and making biryani a top
choice for many customers around the world.

41


HAMACHI NIGIRI SUSHI

Japan

4.3

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Hamachi nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with slices of young Japanese
amberjack, also known as yellowtail tuna. The dish has a soft texture and
flavors that are not as deep as salmon nigiri sushi or tuna nigiri sushi. The
fish is sometimes seared with a blowtorch until lightly charred. Traditionally,
this type of sushi is eaten by hand in a single bite. It's usually accompanied
by soy sauce, wasabi, or pickled ginger (gari) on the side. The lower quality
version of this dish is known as buri nigiri sushi, prepared with older and
bigger yellowtail tuna.

40


HOTATE NIGIRI SUSHI

Japan

4.3

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Hotate nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with fresh raw scallops. The dish has a
soft texture and mild flavors, making it a great intermediate-level sushi.
Traditionally, this type of sushi is eaten by hand in a single bite. It's
usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.
This type of nigiri sushi is popular with both adults and children.

39


LAMPRAIS

Sri Lanka

4.3

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Lamprais is a complex Sri Lankan dish usually consisting of stock-cooked
short-grained rice, three meat curry (beef, pork, and lamb), wambatu moju
(eggplant pickle), seeni sambol (onion relish), blanchan (shrimp paste),
frikadeller meatballs, eggplant and ash plantain curry, while the common
addition also includes fried boiled eggs. All the ingredients are placed inside
a banana leaf to create a parcel that is then baked in the oven. Traditional
versions nowadays often substitute meat curries with other types of meat such as
chicken, while fish and vegetable versions are also common. Lamprais is believed
to have originated among the Dutch Burghers, an ethnic group of Dutch,
Portuguese Burghers, and Sri Lankan descent.

38


GUNKANMAKI

Tokyo, Japan

4.3

Rate It

Gunkanmaki is a sushi variety that consists of sushi rice that is formed into an
oval shape and is then wrapped with nori seaweed. The piece is finished off with
a topping that traditionally includes fish roe such as ikura (salmon), kazunoko
(salted herring), or uni (sea urchin). The name gunkan, which translates as the
warship, was influenced by the oval shape reminiscent of a battleship.
Gunkanmaki originated in 1941 at Kyubey, a small shop located in Tokyo’s Ginza
that has since earned its name as one of the top sushi restaurants in the world.

37


TEKKADON

Japan

4.3

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Tekkadon is a simple Japanese dish that consists of steamed, vinegar-flavored
rice that is topped with pieces of sashimi-style, raw tuna. The dish is often
garnished with strips of nori seaweed and sliced scallions and is usually served
with a soy sauce on the side. The term is sometimes used interchangeably with
maguro zuke don—a similar dish that incorporates marinated pieces of tuna and
which is usually served without a dipping sauce on the side. Tekkadon belongs to
the group of donburi dishes, and it can be enjoyed as a light main course.

36


MAYAK GIMBAP

South Korea

4.3

Rate It

Mayak is a popular variety of South Korean rice rolls (gimbap). These mini
versions of the standard roll consist of rice, toasted seaweed, and fillings
that traditionally include carrots, pickled radish, and spinach. Unlike the
traditional gimbap, mayak is never sliced. The rolls are sprinkled with sesame
seeds, while soy sauce and mustard dip is usually served on the side. It is
believed that mayak rolls originated at Gwang-jang market in Seoul. Their
captivating name translates as narcotic, not because of the presence of an
illegal substance, but because once you try these miniature rolls, you will
always be hungry for more.

35


İÇ PILAV

Turkiye

4.3

Rate It

İç pilav is a flavorful Turkish pilaf made with a combination of rice (often of
the Baldo variety), onions, currants, tomatoes, mint, and pine nuts. It is
typically flavored with allspice, cinnamon, salt, and pepper. The ingredients
are combined, and when the rice is cooked, the pilaf is ready to be stirred for
one last time, then consumed. İç pilav is traditionally used as an accompaniment
to roasted or fried meat dishes, but it is sometimes also used as a stuffing.

34


KIMCHI BOKKEUMBAP

South Korea

4.3

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Kimchi bokkeumbap is a simple South Korean dish made with a combination of fried
rice and kimchi. It is considered to be a great way to use leftover kimchi. The
dish can also be enriched with additional ingredients such as meat, vegetables,
and soy sauce. In most cases, kimchi bokkeumbap is topped with a fried egg
before serving, although it can also be garnished with sesame seeds, finely
chopped green onions, or gim. Because it is very easy to prepare, inexpensive,
and comforting, the dish is a favorite amongst South Korean students.

33


MAHSHI

Syria

4.3

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Mahshi is the name for a wide group of dishes which include a variety of
vegetables stuffed with rice, vegetables, and meat. It is similar to dolma
dishes, but the name is primarily used in Arabic, North African, and Eastern
Mediterranean countries. The most common vegetables used as a container are
cored zucchinis, squash, peppers, tomatoes, eggplant, onions, and in some
regions even cabbage and vine leaves. The stuffing for the vegetables typically
uses rice as the base, which is usually flavored with region-specific spices.
They can include mild Mediterranean spices such as parsley, dill, and bay
leaves, or the more Oriental ones such as cinnamon, allspice, or mint. Already
browned minced meat is occasionally added to the rice, but it can be omitted to
create a vegetarian version of the dish. In some countries, the stuffing mixture
is commonly combined with tomato sauce. Vegetables are usually cooked in broth
until the rice is thoroughly cooked and the stuffing entirely infuses all the
fragrant spices.

32


NASI LEMAK

Malaysia

4.3

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No other dish in Malaysia is as famous as nasi lemak. It consists of rice cooked
in coconut milk that is traditionally served with anchovies, cucumbers, peanuts,
and boiled eggs. The dish is rounded up with the addition of a spicy chili paste
called sambal. Although originally invented as a breakfast dish, soon it
surpassed its original purpose and became the Malaysian national dish which can
be eaten at any time. Its invention occurred from the mere necessity to exploit
all ingredients which were at hand, and the popularity of nasi lemak has
continually risen since the 1980s, when this farmer’s meal evolved into a dish
that is frequently sold by Malaysian street vendors. Eventually, the dish became
a comfort food staple for the majority of Malaysians. With its popularity came
different variations of the dish, and nowadays chicken, fried fish, fried eggs,
or even curry are served on the side of nasi lemak. It is traditionally served
hot and packed in banana leaves.

31


NASI GORENG

Indonesia

4.3

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Nasi goreng is often referred to as the Indonesian version of fried rice.
Although it is considered to be the national dish of Indonesia, it is also
commonly eaten in Malaysia and Singapore. It is believed that the tradition of
frying rice in Indonesia came from the Chinese culture, when the trade between
the two countries started to develop. Indonesians adopted the Chinese tradition
based on the belief that it is sinful to waste food, and soon, like many other
versions of fried rice, nasi goreng was created. Since it was developed out of a
practical need, it is usually eaten for breakfast and made with leftover rice
from the previous day. Precooked rice is usually fried in a small amount of oil,
then spiced up with shallots, garlic, chili, or ginger. Indonesian fried rice is
distinguished by the generous use of sweet soy sauce, and because of that, it
has a deeper and spicier flavor than other varieties of fried rice. Nasi goreng
is commonly served with eggs. Usually, they are mixed in the rice or fried and
served on the side.

30


YANGZHOU FRIED RICE

Yangzhou, China

4.3

Rate It

Yangzhou fried rice is a Chinese dish consisting of rice, eggs, and vegetables
such as carrots, mushrooms, peas, while the common additions also include
shrimps, meat, scallions, and Chinese ham. Traditional versions often may
incorporate sea cucumbers, crab meat, and bamboo shoots. It is believed that the
dish originates from General Yang Su of the Sui Dynasty. Because it was one of
his favorite dishes, he introduced it to the Yangzhou culture when he patroled
Jiangdu with Emperor Yangdi. Originally, it was a peasant food prepared with
leftover rice combined with small bits of meat and vegetables. Yangzhou fried
rice is traditionally served after the main meal and before dessert at Chinese
celebrations. Nowadays, there are numerous versions of the dish that may be
flavored with soy sauce, red sauce, or Shaoxing rice wine.

29


TTEOKBOKKI

South Korea

4.3

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Tteokbokki is a spicy stir-fried dish that usually consists of cylinder-shaped
rice cakes, sweet red chili sauce, and fish cakes. It is considered to be one of
the top street food items in Korea, and can usually be bought from street
vendors known as pojangmacha. The dish originated during the Joseon Dynasty
period, when it was used as a cure, and it was also one of the royal court's
dishes. Originally, tteokbokki was called tteok jjim, a braised dish of sliced
rice cakes, meat, eggs, and seasonings. Although it was brown in color, today it
is red, because the colors changed when gochuang (a spicy chili paste) was
introduced in the mid-1900s. What was once a dish for the royals is nowadays one
of the cheapest street food dishes in Korea, and recently, there have even been
efforts to turn it into a food franchise due to continuous demand for tteokbokki
among Korean people.

28


BIBIMBAP

South Korea

4.3

Rate It

Bibim means mixed, and bap means cooked rice, so bibimbap is literally mixed
rice. The rice is combined with a variety of ingredients such as sliced beef,
namul (sliced vegetables), soy sauce, gochujang (thick, deep red chili pepper
paste), and a raw egg on top, cooking as it is dispersed through the steaming
rice. One of the most popular Korean dishes besides bulgogi and kimchi, bibimbap
is said to have been invented out of necessity, just like many other national
dishes. In Korea, there is a tradition that any leftover food from New Year's
Eve should not be brought over into the New Year, so it started the practice of
combining different ingredients with rice in a bowl, and bibimbap was created.
Another theory says that it was a traditional dish for the workers during the
harvest, as it is easily prepared in large quantities to feed a large number of
people, and the first time that the dish was mentioned by name is found in a
19th century cookbook called Siuijeonseo.

27


CHUTORO NIGIRI SUSHI

Japan

4.4

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Chutoro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with slices of medium-fatty cuts of
tuna. Different cuts of tuna are classified as otoro (fatty), chutoro
(medium-fatty), and akami (red meat). The dish has a rich and deep flavor and a
soft texture. Traditionally, this type of sushi is eaten by hand in a single
bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on
the side.

26


OTORO NIGIRI SUSHI

Japan

4.4

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Otoro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with slices of fatty cuts of tuna.
Different cuts of tuna are classified as otoro (fatty), chutoro (medium-fatty),
and akami (red meat). The dish has a rich flavor and a melt-in-the-mouth texture
that makes it quite expensive. Traditionally, this type of sushi is eaten by
hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled
ginger (gari) on the side.

25


KHAO KHLUK KAPI

Thailand

4.4

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

24


KHAO MOK GAI

Thailand

4.4

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Traditionally prepared and eaten mostly by the Muslim-Thai, khao mok gai
(chicken burried in rice) is a Halal dish that was introduced to Thailand by
Persian merchants centuries ago. In fact, the dish is the Thai version of
chicken biryani and was first mentioned in a Thai literature classic from the
18th century. Just like in the original recipe, both chicken and rice are
heavily flavored with the traditional biryani spices like curry powder,
coriander, cardamom, turmeric, cumin, and cinnamon. However, in Thailand, the
dish is served sided with fresh tomatoes or cucumbers, and the obligatory nam
jim dipping sauce consisting of fresh mint and ginger.

23


UNAGI NIGIRI SUSHI

Japan

4.4

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Unagi nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with slices of freshwater eel that's
usually cooked. The dish has a soft texture and a mild flavor. If desired, the
eel can be lightly seared with a blowtorch. It's a nice option for people who
don't prefer raw food but want to enjoy sushi. Traditionally, this type of sushi
is eaten by hand in a single bite. It's usually accompanied by soy sauce,
wasabi, or pickled ginger (gari) on the side.

22


NASI GORENG AYAM

Indonesia

4.4

Rate It

Nasi goreng ayam is a traditional Indonesian fried rice dish that's also popular
in Singapore, Brunei, and Malaysia. Although there are many versions of this
nasi goreng variety, it is usually made with a combination of chicken thighs,
oil, salt, white pepper, shallots, rice, turmeric, soy sauce, fish sauce,
galangal or ginger, garlic, scallions, kecap manis, and hot peppers. Most of the
ingredients are fried with rice, and the dish is then topped with fried eggs,
fried shallots, and sliced chili peppers. It's recommended to serve nasi goreng
ayam with prawn crackers on the side.

21


NASI PECEL

East Java, Indonesia

4.4

Rate It

This Indonesian dish combines rice with various vegetables and a sweet peanut
sauce. It commonly employs lightly blanched green vegetables such as water
spinach, asparagus bean, papaya, and cassava leaves, as well as bean sprouts,
tofu, and tempeh. The dish is doused in a thick, flavorful pecel - a peanut
sauce that is characterized by its combination of sweet and spicy flavors. Nasi
pecel is usually served with crispy peyek crackers, cucumber slices, boiled
eggs, and a dollop of spicy sambal paste. Traditionally associated with Java, it
is a common and affordable lunch option.

20


KHAO PHAT

Thailand

4.4

Rate It

Khao phat is a simple Thai dish of stir-fried rice with vegetables that is
traditionally prepared with jasmine rice, unlike the Chinese version which calls
for plain white rice. Cooked jasmine rice is typically stir-fried with
ingredients such as onions, garlic, and green onions, and it is then enhanced
with fish sauce, thin soy sauce, a light dusting of white pepper, and a drizzle
of fresh lime juice. Another essential component of the dish is the addition of
scrambled eggs, which are fried alongside rice and vegetables before they are
entirely blended into the mixture. In Thailand, the traditional way of eating
this dish is with a crispy-fried egg on top, and khao phat is usually
accompanied by a lime wedge and a spicy dipping sauce called nam pla prik (fish
sauce mixed with Thai chilis) on the side. Thai fried rice is a typical street
food item and a staple dish at stir-fry restaurants in the country, and it
sometimes contains meat or seafood such as chicken or shrimps.

19


NASI UDUK

Jakarta, Indonesia

4.4

Rate It

Nasi uduk is one of numerous Indonesian rice-based dishes. The rice in nasi uduk
is cooked in coconut milk together with lemongrass, cloves, pandan leaves, and
cinnamon. The process results in wonderfully fluffy, fragrant rice, and right
before it is served, each portion is usually topped with fried shallots. It is a
dish rarely eaten on its own, but rather served with a variety of side dishes
and condiments. Most commonly a variety of stewed and fried meat, rice noodles,
eggs, tempeh, tofu, fried anchovies, and rice crackers are served alongside
rice. Regular sambal, the spicy Indonesian hot sauce, or peanut sambal are the
most common condiments served with nasi uduk. However, it is usually the
customer who can choose the additional ingredients and create their version of
the meal. The dish is usually served in warungs, traditional Indonesian
eateries, or at Indonesian food stalls. It can also be bought already prepared
and wrapped in fresh banana leaves. Nasi uduk is believed to have originated in
Jakarta, but it can be found in other parts of Indonesia as well.

18


CƠM TẤM

Ho Chi Minh City, Vietnam

4.4

Rate It

Cơm tấm is a traditional Vietnamese dish that's typically sold as street food.
It consists of broken and imperfect rice grains that were traditionally chucked
away after the milling process, but nowadays it's a signature dish of Ho Chi
Minh City. Broken rice has a texture that's similar to normal rice, just
smaller. When served, cơm tấm is accompanied by numerous toppings such as fried
eggs, shredded pork skin, grilled pork chops, or deep-fried fish patties. The
usual garnishes include lime wedges, chopped spring onions, and mint, while
accompaniments served on the side include sliced tomatoes and cucumbers, pickled
vegetables, or dipping sauces. Local cơm tấm eateries are easily found because
they usually have a coal-fired grill on the street, dispersing the smoke scented
with lemongrass and charred meat, a result of preparing the accompaniments for
broken rice. In the past, these broken rice grains were usually used as animal
feed or eaten by the farmers and their families.

17


INARIZUSHI

Toyokawa, Japan

4.4

Rate It

Inarizushi is a unique sushi variety which consists of chewy tofu pockets filled
with fragrant sushi rice. Aburaage, the tofu skins which have been fried to form
hollow products are used as containers which hold the rice together. Mild in
flavor, they are usually boiled in a fragrant mixture of dashi, mirin, and soy
sauce, which allows them to soak in all the subtle flavors. The filling inside
the tofu pockets usually employs plain sushi rice, which can be elevated with
many different ingredients such as carrots, shiitake mushrooms, roasted sesame
seeds, or pieces of nori, but it never employs raw fish, the common element
found in other sushi varieties. The rice is placed in the center of tofu
pockets, and it is usually completely enclosed. In more decorative forms, the
rice is only partially covered to showcase the delicious filling. It is believed
that inarizushi was originally prepared in the 19th century, and its invention
is usually associated with Toyokawa, where it was primarily sold as a snack in
front of many shrines.

16


FUTOMAKI

Kansai Region, Japan

4.4

Rate It

Futomaki is a variety of rolled sushi that is characterized by its large size
and a strict balance of used ingredients. The rolls are typically filled with
vegetables of different colors, and usually don't contain seafood. Futomaki
should be both flavorful and visually appealing, and the ingredients are chosen
by how well they accompany each other in terms of visual appeal and flavor. The
name of the dish is Japanese for fat roll, the rolls usually being 4 centimeters
in diameter and larger, consisting of three components: nori seaweed, which is
the outer layer, sushi rice, and selected fillings such as cucumbers, carrots,
and mushrooms. Futomaki originated in Kansai as a festival food, and the most
common way to eat the dish is with chopsticks, dipped in soy sauce or consumed
as it is. On Setsuban, the day before the beginning of a new season, people
often consume whole rolls of futomaki as a ritual to ensure good luck.

15


TEMAKI

Japan

4.4

Rate It

Temaki is a hand-rolled type of sushi characterized by its conical shape. The
dish consists of rice, raw fish, and vegetables wrapped in a piece of nori
seaweed. Due to the ease of preparation, temaki is most commonly made at home,
and is somewhat hard to find in regular sushi restaurants in Japan.
Traditionally, temaki is prepared for home parties and large family
celebrations. It is also a great way of introducing foreigners to sushi. Temaki
is almost always eaten by hand because chopsticks are quite unnecessary for this
type of sushi. It is recommended to pair temaki with pickled ginger, wasabi, and
dipping sauces such as soy sauce and ponzu sauce.

14


ONIGIRI

Japan

4.4

Rate It

Moist, chewy, and hearty, onigiri or omusubi are Japanese rice balls and a
favorite picnic food since the 11th century, when they were known as tonjiki and
recorded as such in the diary of Lady Murasaki, author of The Tale of Genji
(which is believed to be the world's first novel!). However, the origins of the
dish are much earlier than the time of Lady Murasaki. In the Nara period, before
chopsticks became popular, rice used to be rolled into small balls in order to
be easily picked up and consumed. Typically, onigiri is wrapped in nori seaweed,
but that practice did not come about until the late 16th century. The stuffings
might include salmon, umeboshi plums, grilled or pickled mushrooms, or various
vegetables. Today, onigiri is often made at home and sold everywhere throughout
Japan, from parks and beaches to convenience stores or upscale grocery stores.

13


IKURA SUSHI

Japan

4.5

Rate It

Ikura sushi is a common name for a type of gunkanmaki topped with ikura—plump
orbs of salmon roe. Ikura is usually marinated in soy sauce, and the sushi is
assembled by wrapping nori seaweed around a ball of sushi rice. The combination
is then topped with a spoonful of roe. This sushi type is a relatively recent
invention that became popular after salmon was introduced as a sushi ingredient.
Occasionally, ikura sushi will come topped with a cucumber slice.

12


TAHCHIN

Iran

4.5

Rate It

The famous Iranian tahchin is a savory rice delicacy resembling a cake or a
casserole. The dish is made with precooked rice which is spiced with saffron,
layered in a pan, then baked. After it has been baked, this rice casserole is
turned upside down and cut into pieces. The dish is usually improved by the
addition of meat or vegetables, which are layered between the rice. However, it
can also be baked without any additional fillings. Numerous tahchin varieties
can be found all over Iran in many traditional Iranian restaurants or at popular
bazaars. With its unique yellow color and shape, the dish has an unusual
appearance and can be further decorated with red barberries or pistachios.
Tahchin is one of the favorite dishes among Iranians, and it is traditionally
served on special and formal occasions. It is usually eaten as the main dish,
while a generous portion of yogurt is usually served on the side.

11


TENDON

Japan

4.5

Rate It

A delicious combination of tempura and donburi - hence the name tendon - this
classic Japanese one-bowl meal consists of battered and deep-fried seafood or
vegetables laid over freshly steamed rice. The most popular ingredients for
tendon include ebi or shrimps, which can be found in virtually all tempura
dishes, and Japanese eggplant called nasu, but also other vegetables such as
daikon radish and kabocha squash. Tendon is usually drizzled with the
umami-imparting tentsuyu, a savory tempura sauce made with dashi soup stock and
a mixture of soy sauce, mirin, and sugar called kaeshi. Alternatively, to make
your tendon bowl look even more appetizing, the tempura pieces can be separately
dipped in any dashi or soy-based sauce before being neatly arranged on top of a
steamy bed of rice. In Japan, tendon dishes are most often enjoyed for lunch or
as a light evening meal.

10


GYŪDON

Kanto Region, Japan

4.5

Rate It

Gyūdon is one of the most popular and inexpensive fast food dishes in Japan. Its
name can be literally translated to beef bowl. The dish consists of beef and
onions served over a bowl of rice. Beef and onions are cooked in a combination
of mirin, sugar, sake, and soy sauce, imparting a salty-sweet flavor to the
dish. In the restaurants, known as gyūdon-ya, there is often pickled red ginger
and red chili at the table, so anyone can season their dish according to
personal preferences. The restaurants are often frequented by numerous hungry
students who eat on a budget, and some of those restaurants are open 24 hours a
day. A beaten raw egg is sometimes stirred into the dish, while chopped green
onions are a common garnish. Miso soup, salads, or kimchi are regular side
dishes accompanying gyūdon. It is said that the first version of gyūdon stems
from an old dish called gyūnabe, where thinly sliced beef is cooked with
vegetables in a pot. The first popular version of gyūdon appeared in 1862 in the
Kantō region, and it has remained an inexpensive, yet nourishing and flavorful
dish until today.

9


NIGIRI

Tokyo, Japan

4.5

Rate It

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is
sliced and pressed on top of sushi rice. It was developed in Tokyo (then called
Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole
concoction and keep it together. The topping is usually seafood such as shrimp,
tuna, haddock, or eel, and it should always be fresh and of the highest quality.
Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or
pickled ginger. It is sometimes garnished with daikon and salted seaweed. The
dish is traditionally eaten by hand, in a single bite.

8


MAGURO NIGIRI SUSHI

Japan

4.6

Rate It

Maguro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with slices of tuna. Different cuts of
tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red
meat). The dish has a mild flavor and a rich texture that makes it great for
sushi newcomers. Traditionally, this type of sushi is eaten by hand in a single
bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on
the side.

7


SAKE NIGIRI SUSHI

Japan

4.6

Rate It

Sake nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of
hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft
texture and a clean finish that makes it good for sushi newcomers, although the
flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this
type of sushi is eaten by hand in a single bite. It's usually accompanied by soy
sauce, wasabi, or pickled ginger (gari) on the side.

6


HYDERABADI BIRYANI

Hyderabad, India

4.6

Rate It

Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat,
mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main
varieties of the dish – kachchi (raw) and pakki (cooked). It is said that
Hyderabadi biryani's richness of flavor is due to the unique process of cooking
raw rice and raw meat together with exotic spices, unlike other places where
meat and rice are cooked separately. The special cooking style, known as dum, is
believed to have come from Persia during the Mughals' regime in India.

5


KATSUDON

Japan

4.6

Rate It

Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped
with simmered ingredients. In this case, the topping is another Japanese
favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is
simmered together with vegetables in a seasoned sauce bound with eggs. The
earliest reference to the dish dates back to 1921 and since then numerous
varieties have been developed by adding or replacing the ingredients from the
original recipe. The best-known versions include katsudon made with
Worcestershire sauce, miso, and soy sauce, but there are also ones that replace
pork with beef or chicken.

4


MAKIZUSHI

Japan

4.6

Rate It

Makizushi, meaning rolled sushi, is probably the most famous sushi variety.
Invented in the 18th century, this type of sushi consists of nori, a sheet of
dried seaweed, which is topped with a layer of vinegared rice. A variety of
fish, teriyaki chicken, and fresh or cooked vegetables are lined in the middle
of the rice, and the combination is then rolled with the help of a flexible
bamboo mat. Finally, the sushi roll is sliced into six to eight pieces, creating
a bite-sized delicacy with an intricate and decorative appearance. The whole
makizushi group consists of numerous different sushi types such as futomaki,
hosomaki, chumaki, uramaki, and temaki. They usually employ the same
ingredients, but differ in size, composition, and shape. Hosomaki is the
smallest in size, while uramaki uses the different order of elements, placing
the nori inside the rice. Traditional accompaniments to sushi are pickled ginger
- used to clear the palate before each bite, wasabi - Japanese horseradish, and
shoyu - the traditional Japanese soy sauce.

3


KARĒ RAISU

Japan

4.6

Rate It

Japanese curry is an extremely popular dish throughout Japan. Since the curry is
almost always served with rice, one can hear the term karē raisu mentioned very
often. Curry was brought over to Japan by the British in the 19th century, when
Meiji-era Japan welcomed foreigners and their goods. As a result, Japanese curry
is similar to the English curry, characterized by the heavy use of curry powder.
The dish developed into curry rice, a rich stew of meat and vegetables (such as
carrots, onions, and potatoes) which is ladled over short-grain, white rice.
Common garnishes include eggplant, lotus root, and cucumbers on top. There is
also a popular variation on kare raisu called katsu kare, a curry rice dish with
a piece of deep-fried pork cutlet called tonkatsu placed on top.

2


SUSHI

Japan

4.6

Rate It

Sushi is Japan's most famous culinary representative, typically made with rice
and fillings which have been rolled inside a sheet of dry seaweed. However, the
term sushi is actually an umbrella term covering a wide range of subvarieties
which can be made with a myriad of different ingredients and in as many forms
and presentations. Although the dish has become wrongly synonymous with raw
fish, the primary ingredient of every type of sushi is only vinegared rice.
Originally, sushi was only a method of preserving fish - first developed in
Southeast Asia, but it reached Japan in the 8th century. Over time, the dish
slowly transformed. Rice was no longer fermented but vinegared and eaten
together with fish, and by the 19th century, sushi as we know it today was
invented. Besides rice, which can be white or brown, other ingredients include
seafood, meat, and vegetables that can be either raw or cooked. Termed as the
original type of sushi, nigirizushi is prepared by draping a mound of rice with
a sliced topping, frequently with some wasabi in between or on the side, while
probably the most popular type of sushi known worldwide is makizushi; small,
usually bite-sized cylindrical pieces most commonly wrapped in nori — a sheet of
dry seaweed.

1


BUBUR AYAM

Java, Indonesia

4.7

Rate It

Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge
topped with shredded chicken and various savory condiments. This breakfast
staple probably originates from the Chinese rice porridge, but it employs
regionally available ingredients and toppings to create an authentic Indonesian
dish. The process starts with boiling chicken (usually darker, on the bone
pieces), and the same broth is typically used to cook the rice until it becomes
dense in consistency. Besides rice porridge and shredded chicken, bubur ayam can
employ a myriad of other ingredients. It is commonly topped with sliced
scallions, crispy fried shallots, chopped cilantro, crushed peanuts, fried
crullers, and sliced boiled eggs. Before it is served, bubur ayam is usually
generously doused with soy sauce, sesame oil, or fish sauce. Unlike other
traditional Indonesian dishes, this chicken porridge is not overly spicy, but
the fiery sambal sauce can be served on the side, if desired. Bubur ayam is one
of the most common street food varieties in Indonesia - each morning, numerous
street vendors can be seen selling this comforting porridge as a nutritious
breakfast dish.



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AUTHENTIC RECIPE


TAGLIATELLE AL RAGÙ ALLA BOLOGNESE

Bologna, Italy

PREP 1h

COOK 3h

READY IN 4h

This recipe by Aurora Mazzucchelli and Gianni D'Amato is adapted from the YT
channel Italia Squisita.



Tagliatelle
Beef
Pancetta
Butter
Carrot
Celery
Onion
Tomato
Milk
Red Wine

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10 BEST RATED


GEORGIAN DISHES

Tkemali moved to 8th place - Tkemali is a flavorful Georgian sauce made from
wild sour plums, sugar, garlic, hot red or green peppers, and herbs such as
coriander, parsley, basil, and dill. There are two main types of tkemali: green
or red, depending on the type of hot pepper used in its preparation. This tasty
sauce is often paired with a variety of grilled meat dishes or roasted potatoes.



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NEW FOOD CATALOGED


BLACK GILLIFLOWER APPLES

United States of America

American Apple #21. Black Gilliflower is an apple variety that’s been traced to
Connecticut in the late 1700s. This tall and dark apple has greenish flesh
that’s quite dry and not crisp at all. The flavors are very sweet and rich and
the aroma is unique. Although Black Gilliflowers are not used as dessert apples,
they’re great for drying. The apples are harvested in September or October and
they store fairly well. Their popularity waned in the early 1900s, but these old
apples are making a comeback due to their interesting name (also called
Sheepnose), shape (similar to a sheep’s nose), and color (deep red that can be
very dark).




FOOD ANATOMY

SPAGHETTI

Sicily, Italy

TOP 10

#4 best rated pasta variety

In its most basic form, this popular type of pasta consists of durum flour and
water. The word spaghetti means a small string, and this long, string-shaped
pasta was originally rolled by hand. Originally known as itryya, it was invented
in 12th century Arab-ruled Sicily, the home of the first dried pastas. Today,
like most modern pastas, spaghetti is made by being extruded through a die. The
types and names of spaghetti vary according to the diameter of the pasta and the
region where they're produced. Today, the name spaghetti is synonymous with
“made in Italy”, and in the 20th century, Italian immigrants became the largest
importers of spaghetti and other Sicilian and Neapolitan pastas to the United
States. The flexibility of spaghetti and its ability to accommodate to a wide
range of ingredients makes it one of the most popular Italian foods worldwide.




COUNTDOWN SLIDER


50 BEST NORTHEASTERN AMERICAN DISHES

50


PORK ROLL

New Jersey, United States of America

3.8

Rate It

Although the generically named pork roll is produced by several manufacturers,
most New Jerseyans demand John Taylor's original pork roll, which has been
produced since 1856. Also known as Taylor Ham, it is a breakfast staple and an
ideal hangover remedy, a processed pork product made with a combination of
spices, salt, and preservatives that's smoked before it's sold. It can be found
at almost every deli or diner in New Jersey in the form of a sandwich filled
with sliced and grilled pork roll, eggs, and cheese. Although the sandwich is
commonly eaten on a bagel, it can also be served on croissants or English
muffins. The pork roll is so popular in New Jersey that a traditional Pork Roll
Festival is held annually in its honor.

49


NEW JERSEY BLUEBERRY MUFFINS

New Jersey, United States of America

3.8

Rate It

Blueberry muffins are one of the most common dessert staples found in the United
States. This sweet and soft cake is a variety of the plain muffin, a baked
product originating from the United Kingdom, which became popular in the 18th
century. Even though it is not clear when the now-famous blueberry muffin
originated, it is probable it was a product of adaptation, when the plain muffin
was combined with the authentic North American wild blueberries. Further
development of the blueberry muffin continued in 1916 when the tangy wild
blueberries were cultivated. The first cultivated crop was grown in New Jersey,
by Elisabeth White and Fredric Coville, who managed to produce plump and sweet
blueberries, which then continued their path in becoming the American favorite.
Even though blueberry muffins are considered to be the national muffins of the
state of Minnesota, they are also traditionally associated with New Jersey,
which is believed to be the home of the freshest and tastiest blueberries in the
country.

48


SCRAPPLE

Pennsylvania, United States of America

3.8

Rate It

Traditionally associated with the Pennsylvania Dutch, scrapple is a regional
delicacy that is created with the by-products of pig slaughter. It is prepared
with a spicy blend of pork scraps, cornmeal, or buckwheat that is cooked down in
pork stock and usually shaped into a loaf. When firm, the thick scrapple slices
are fried until crispy, and mostly served as a nutritious breakfast item.

47


DELMONICO STEAK

New York City, United States of America

3.8

Rate It

Created between 1840 and 1850, the Delmonico steak is a mystery that perplexes
many. What you order in one restaurant may be different in another. Various food
critics and food historians have come up with more than several differing
opinions about this steak, and whether it is bone-in or -out, sirloin, or some
other high-priced cut of beef. Moreover, while the two original chefs de cuisine
of Delmonico Restaurant in New York City have both confirmed the preparation
method, they still manage to differ slightly. If you order a Delmonico steak at
Delmonico's today, you'll get a boneless rib-eye steak that's brushed with
butter and beef fat after it has been taken out of the broiler. And though there
are many debates about the origin of this steak, one thing can be certain:
Delmonico steak is synonymous with the best piece of meat you can get when you
walk into a restaurant.

46


KOSHER PICKLES

New York City, United States of America

3.8

Rate It

Kosher pickles are made with cucumbers that are washed and combined with dill,
various other spices, kosher salt, and clean water. They are then left to
ferment anywhere from a few weeks to a few months. Originally, kosher pickles
were brought to New York City by eastern European Jewish immigrants who first
sold them on pushcarts, then out of barrels. As the business became profitable,
Jewish immigrants started opening their own shops, and today kosher pickles are
a staple at most Jewish delis, where they are often served complimentary with a
big meal.

45


WALDORF SALAD

New York City, United States of America

3.8

Rate It

Waldorf salad had been invented in 1896 by Oscar Tschirky, a dining room manager
at New York's Waldorf-Astoria Hotel. Originally, the salad consisted of apples,
celery, and mayonnaise, and was a huge success. Interestingly, finely chopped
walnuts were added to the salad much later, in 1928, although most people
associate the salad with walnuts as the key ingredient. Today, Waldorf salad is
usually served cold as an appetizer, on a bed of lettuce, while ingredients such
as chicken, raisins, or grapes are sometimes added in the modern versions of
this elegant dish.

44


HOAGIE

Philadelphia, United States of America

3.8

Rate It

Hoagie has been declared the official sandwich of Philadelphia in 1992,
consisting of an Italian roll that is sprinkled with oil and vinegar, then
layered with onions, tomatoes, shredded lettuce, provolone cheese, and different
types of meat according to the customer's preference. The authentic Philly
hoagie is complete only after the addition of oregano, basil, salt, and pepper.
Pickles and mayonnaise are strictly forbidden. There are many theories about its
origin, but the one that sounds most likely involves a jazz musician turned
sandwich shop owner called Al De Palma. In the 1920s, he saw people eating a sub
and said that ''you had to be a hog'' to eat such a large sandwich. During the
Great Depression, he opened a sub shop and called his large sandwiches hoggies,
which became hoagies over time, and a delicious new sandwich had been created.
Today, there are many varieties of hoagies filled with ham, turkey, tuna, roast
beef, cheese only, and there is even a vegetarian hoagie.

43


VERMONT CORN CHOWDER

Vermont, United States of America

3.9

Rate It

Vermont corn chowder is a traditional dish made with a milk-based broth, corn,
and other vegetables such as onions, peas, potatoes, and cabbage. The dish is
usually enriched with strips of bacon and thickened with flour or Vermont
cheddar cheese. Chowder can be traced back to the 16th century, when it was
considered a poor man's meal. The word chowder is derived from the French word
chaudiere, referring to a vessel used by the French fisherman who made hearty
fish stews by cooking fish with vegetables and milk. Vermont corn chowder is
praised as an ideal dish for late summer evenings when locally grown corn is at
its peak.

42


APIZZA

New Haven, United States of America

3.9

Rate It

Apizza (pronounced "ah-beets") is a popular type of pizza in New Haven,
Connecticut characterized by its prolonged baking time in extremely hot coal
ovens and the high moisture content of the dough. Due to these two defining
characteristics, the result is a pizza with a thin, black, crispy, and charred
crust that might appear to be burnt, but instead has a deliciously chewy texture
and flavor. Usual toppings are sparse, including grated cheese and tomatoes or
anchovies so that the pizza won't be over-sauced or over-topped, and as they are
formed by hand, there is no uniform shape of these pizzas. It was invented by
Frank Pepe, an Italian baker who sold two versions of Neapolitan style pizza,
topped with grated cheese, garlic, oregano, olive oil, and anchovies or
tomatoes. Mozzarella is considered a topping, not a base, so the customer must
specifically ask for it to be included on the pizza. The word apizza is unique
to New Haven, the "a" referring to an Italian dialect that is spoken in the
region of Naples.

41


CLAM BAKE

New England, United States of America

3.9

Rate It

What was once a Native American tradition of cooking clams and lobsters in sand
pits dating back 2000 years is nowadays a popular New England dish consisting of
lobsters, mussels, crabs, and clams steamed in sand pits over several layers of
seaweed. The tradition of digging up sand pits stems from the Natives, who did
not own any cooking pots, so earth was used as a cooking vessel instead. As the
dish evolved over the years, people have started to add vegetables such as corn,
onions, and carrots into it. By the end of the 19th century, clambake became a
unique American tradition, and is now typically prepared at festive events
throughout New England. It is an activity that lasts all day, but yields
favorable results that act as a reminder of ancestry, humility, and the
connection between the sea and the earth.

40


SOFT PRETZEL

New York City, United States of America

3.9

Rate It

According to a legend, pretzels without eggs have been invented in 610 A.D. by
Italian monks, as a way for people to consume them during Lent. Word of the
pretzel delicacy quickly spread to Germany, and the Germans, who adored these
soft and crunchy treats, brought them to America in the 1700s. From then on,
pretzels had made their way across America and came to the streets of New York,
becoming a staple food of factory workers and day laborers. Today, some claim
that there is nothing better on a rainy day than a soft, steamy pretzel that is
sprinkled with coarse salt and dipped in bright yellow mustard. Hard and shiny
on the exterior, soft and tender on the interior, this tasty snack that is
briefly boiled before getting baked became known as a New York-style pretzel, in
order to differentiate it from its cousin, Philadelphia-style pretzel.

39


FUNNEL CAKE

Pennsylvania, United States of America

3.9

Rate It

A quintessential part of every American street fair is a crispy funnel cake. The
unique name is derived from the method of preparation in which the batter, made
with eggs, sugar, milk, and baking soda, is poured through a funnel directly
into the sizzling oil. It falls in circular, thin, and tangled streams, creating
the distinctive shape of this American delicacy. When fried, the batter expands,
and the final result is a crispy, golden brown treat. In the modern history of
the United States, funnel cake is traditionally associated with Pennsylvanian
Dutch, the German-speaking immigrants who inhabited the area in the 17th and
18th century. Desserts which closely resemble the American funnel cake are also
found in numerous European countries such as Germany and Finland, and a similar
recipe has even been discovered in the old Anglo-Norman cookbook, dating back to
the 14th century. Although the actual origin of funnel cake is unknown, in
America it was made famous in the 1950s at the annual Folk Festivals, which
promoted the tradition and folklore of the Pennsylvanian Dutch.

38


BOSTON CREAM PIE

Boston, United States of America

3.9

Rate It

Although the name suggests otherwise, Boston cream pie is not a pie, but a cake
consisting of two layers of sponge cake which are filled with a rich vanilla
custard, while the whole thing is finished with a chocolate glaze, or in some
cases, with sprinkled confectioners' sugar. It was named a pie because the first
versions were baked in pie tins, which were more common than cake pans in the
mid-19th century. The inventor of the Boston cream pie is a French chef named
Sanzian, who worked in the Parker House, a hotel that claims to have served the
dessert since its opening in 1856. Originally, the cake was served under the
name Parker House Chocolate Cream Pie. Today, this classic cake is a favorite
throughout the country, not just in Massachusetts where it became the official
state dessert in 1996.

37


ICE CREAM FLOAT

Philadelphia, United States of America

3.9

Rate It

An ice cream float is a beverage consisting of ice cream that is placed in a
soft, fizzy drink. One of the most popular varieties of the beverage is a root
beer float. The origins of ice cream floats date back to the 19th century. It
was invented in Philadelphia by Robert Green, a soda shop operator who ran out
of cream and decided to use ice cream instead of it. Shortly after, his daily
earnings soared from $6 to $600. With the popularity of ice cream floats, it is
no wonder that there are numerous variations such as chocolate ice cream soda,
coke floats, purple cow, butterbeer, and Boston cooler. Today, the beverage is
considered an all-American classic, enjoyed in diners and bars throughout the
United States and beyond.

36


EGG ROLL

New York, United States of America

3.9

Rate It

An egg roll is a Chinese-style snack consisting of diced meat and chopped
vegetables that are wrapped in an egg-based dough, and then deep-fried in hot
oil. Although Andrew Coe, the author of Chop Suey: A Cultural History of Chinese
Food in the United States claims that the appetizer was invented in New York in
the early 1930s, most people still believe that egg rolls originated in Southern
China, as the tradition stems from Cantonese cuisine. Today, egg rolls are
mostly consumed as appetizers or as a part of a big breakfast, when they are
served hot, preferably with a spicy dipping sauce on the side. There are also
numerous other versions of egg rolls in countries such as Vietnam, Australia,
the United Kingdom, and India.

35


STROMBOLI

Philadelphia, United States of America

3.9

Rate It

Somewhat similar to a calzone, the American stromboli is a savory type of
turnover filled with classic pizza ingredients: mozzarella or other types of
cheese, Italian meats like salami, pepperoni, bresaola, and capocollo, and
sometimes even vegetables, while the marinara sauce is served on the side,
rather than baked inside with the filling. The dough can be either Italian bread
dough or standard pizza dough, and before baking, the finished product is rolled
into a loaf, similar to that of a jellyroll. Unlike calzone, stromboli did not
originate from Italy, but supposedly from suburban Philadelphia where it was
invented in the 1950s and named after one of Roberto Rossellini's movies.

34


POT ROAST

New England, United States of America

3.9

Rate It

Pot roast is an American dish usually based on a tougher cut of beef that is
seared in a pan and simmered in stock or its own juices. In America, the dish is
also known as Yankee pot roast, referring to the fact that it's most often
prepared in New England. In a Yankee pot roast, vegetables such as carrots,
onions, and potatoes are simmered together with the braised beef. The dish is
basically an American variation of the French dish boeuf á la mode, brought over
to New Hampshire and Maine by French immigrants. To bring more flavor to the
dish, it is recommended to add some oregano, rosemary, or thyme to the meat and
vegetables.

33


CHEDDAR CHEESE APPLE PIE

New England, United States of America

4.0

Rate It

Cheese - specifically the sharp cheddar cheese - has left a whole nation divided
between those who cannot imagine their apple pie without cheese, and those who
refuse to spoil something as noble as a slice of American apple pie with cheese
that is aged and slightly pungent. Although believed to have its roots in New
England, some suggest that cheddar cheese apple pie can be traced back to
England, and even further to ancient times, when the combination of cheese,
fruit, and nuts was common. The consumption of apple pie with cheese is typical
of and often deeply rooted in the tradition of regions such as New England,
Pennsylvania, and the Midwest, as well as certain parts of Canada and Britain.
The state of Vermont has taken the matter so seriously that in 1999, it has
issued a law concerning the consumption of apple pie with additions such as
cheddar cheese, ice cream, and cold milk. Apart from cheddar cheese, other kinds
of cheese are also sometimes used - be it Roquefort, Gruyère, Wensleydale,
gouda, or parmesan.

32


BEEF ON WECK

Buffalo, United States of America

4.0

Rate It

After the chicken wings, beef on weck is the most popular food in Buffalo, New
York, consisting of three basic parts: meat, bread, and horseradish. The
sandwich is named after the kummelweck roll, or 'weck for short, which should be
sprinkled with a hefty dose of caraway seeds and coarse salt so that the beef
inside it could be left as underseasoned as possible. The beef must be
succulent, thinly sliced, and slightly pink in the middle, while the horseradish
should be freshly grated for the best possible experience. Beef on weck is
served in almost every bar or tavern in Buffalo, and its story started in 1901
when a man named Joe Gohn turned his house into a hotel and tavern and decided
that a roast beef sandwich would be great for satiating the appetites of his
hungry tenants. Joe's baker was a German who suggested that they add caraway
seeds and salt on top of the rolls, just like they did back in Germany. Beef on
weck was a success, and due to caraway and salt, the consumers were thirstier
than usual, so the sales of beer in the tavern also skyrocketed, which, as some
say, was the intended purpose of the sandwich.

31


CORNED BEEF SANDWICH

New York, United States of America

4.0

Rate It

Corned beef sandwich is a popular food item that is traditionally consumed on
St. Patrick's Day. It is both Irish and American, since it is believed that the
sandwich was first popularized in New York by Irish immigrants during the early
20th century. Typically, it consists of sliced corned beef between two slices of
(usually rye or sourdough) bread, but there are numerous variations of the
sandwich with added cabbage, mustard, cheese, or pickles.

30


CHICKEN TENDERS

Manchester, United States of America

4.0

Rate It

Chicken tenders is a dish of breaded and fried strips of chicken coming from the
pectoralis minor, located underneath the chicken breast. The meat is more
tender, and when properly prepared, it should be moist and more tender than
chicken fingers, which are made from chicken breast. Once coated in breadcrumbs,
the tenders are deep-fried in hot oil. They can be served as an appetizer, side
dish, or main course, and common accompaniments include dips such as mayonnaise,
ketchup, ranch, honey mustard, and barbecue sauce. Chicken tenders are often
served with french fries and coleslaw on the side. Interestingly, a restaurant
called Puritan Backroom in Manchester, New Hampshire claims that they invented
the chicken tenders.

29


ICE CREAM SANDWICH

New York City, United States of America

4.0

Rate It

Ice cream sandwich is an American dessert that dates back to New York City in
1899. It was allegedly invented by an unknown pushcart vendor in the Bowery who
sandwiched vanilla ice cream between two thin wafers. The treat was so popular
that the vendor didn't have time to make a change, so he charged a penny per ice
cream sandwich. Nowadays, ice cream sandwiches are not made with only wafers and
cookies, there are varieties which are prepared with brioche, waffles,
croissants, and even churros.

28


FROZEN YOGURT

New England, United States of America

4.0

Rate It

Frozen yogurt is a frozen dessert treat made with yogurt and (sometimes) other
dairy products and flavorings. It is lower in fat than ice cream due to the use
of milk instead of cream. Frozen yogurt is usually served with numerous toppings
such as strawberries, bananas, or chunks of cookies and candy. The first frozen
yogurt was produced in the 1970s in New England, but the name of its inventor is
still a mystery. Originally, it was made as a low-fat option for people who
consumed ice cream, but it wasn't a big success due to the fact that most
Americans preferred the sweet ice cream over the tart frozen yogurt. In the
1980s, its popularity was on the rise, but still couldn't match the popularity
of ice cream. Today, improvements in the recipes and the production process have
resulted in a smoother, creamier frozen yogurt, making it a more popular choice
than ice cream for numerous dessert consumers. Nowadays, the interest in low-fat
foods seems unabated, and it can best be seen by the annual sales of frozen
yogurt in the United States, reaching 195 million dollars.

27


GARBAGE PLATE

Rochester, United States of America

4.1

Rate It

This unusually named dish originates from Rochester, New York and consists of a
messy combination of either cheeseburger, hamburger, sausages, steak, chicken,
grilled cheese sandwich, fried fish or eggs (one can choose two ingredients from
the list), served on top of fries, beans, and macaroni salad. The dish is then
topped with optional onions, mustard, or hot sauce, and served with a side dish
of white bread and butter, its purpose to soak up the juices after the garbage
plate has been eaten. It was invented at Nick Tahou Hots' fast-food restaurant
in Rochester, and they even trademarked the name in 1992. The original version
of the dish from 1918 was called hots and potatoes, but many years later,
Rochester's big community of college students would ask the waitress to have one
of those plates with all the garbage on it, and the new name spread like
wildfire. Although it is a bizarre dish with an unappetizing name, in this case
garbage refers to abundance and variety, and it is the number one reason why
hangovers don't stand a chance in Rochester.

26


ITALIAN SANDWICH

Maine, United States of America

4.1

Rate It

Italian sandwich is an American sandwich consisting of a long bread roll filled
with cheese such as provolone, meats such as salami, mortadella, and ham, and
condiments such as tomatoes, olives, pickles, and onions. It is believed that
the first Italian sandwich was created in Portland, Maine, in 1899 by an Italian
baker named Giovanni Amato. He originally created it as an inexpensive, portable
lunch for road construction workers, but today it has gained such popularity
that it is a staple of numerous variety stores and sandwich shops throughout
Maine.

25


FRIED CLAMS

Essex, United States of America

4.1

Rate It

Regularly served at clam shacks throughout New England, fried clams are a
delicious appetizer made with clams which have been dipped in milk and corn
flour, then deep-fried. The appetizer is typically prepared with whole
soft-shell clams, which have a fuller flavor than regular clams. Although clams
have been fried since 1840, the modern version of deep-fried, breaded clams is
credited to Lawrence Henry Woodman from Massachusetts, who supposedly created
the first version of the dish in 1916.

24


BLUEBERRY PIE

Maine, United States of America

4.1

Rate It

This true American classic consists of a thick, juicy blueberry filling enclosed
between two layers of flaky, golden pastry. It first appeared in the written
form in 1829, but its origin probably dates back to the early American pioneers.
Even though it is traditionally associated with Maine, where it is declared as
the official state dessert, the classic blueberry pie is a summer favorite
enjoyed throughout the country, usually served with a scoop of ice cream or a
dollop of whipped cream on the side.

23


GARLIC KNOTS

New York City, United States of America

4.1

Rate It

Garlic knots are a traditional American type of garlic bread that's believed to
have originated in Brooklyn or Queens. They're most commonly found in New York
City's pizzerias. These soft and chewy knots are usually made from bread or
pizza dough that's rolled and pulled into knots. The knots are brushed with a
mixture of crushed garlic, olive oil, and chopped parsley, but there are many
variations with additional ingredients such as oregano, butter, parmesan cheese,
or black pepper. Garlic knots are served warm, accompanied by warm marinara
sauce, and they're often served free of charge with large orders in pizzerias.

22


SPAGHETTI AND MEATBALLS

New York City, United States of America

4.1

Rate It

Contrary to popular belief, spaghetti and meatballs is not an Italian dish, and
if one travels to Italy, it will appear on some menus simply to satisfy the
appetites of some American tourists. Consisting of spaghetti combined with
tomato sauce and ground beef meatballs, the dish was originally invented by
Italian immigrants who came to America in the 19th century. Since canned
tomatoes were among the only items available in stores, home cooks used to
prepare a rich marinara sauce with garlic, oil, and tomatoes. Spaghetti were
also one of the only Italian ingredients available in stores, so the thin, long
pasta also became more popular in the homes of newly arrived immigrants.
Combined with flavorful, big meatballs, this hearty meal was created as one of
the true symbols of Italian-American cuisine, although the dish is not Italian
in origin.

21


CLUB SANDWICH

Saratoga Springs, United States of America

4.1

Rate It

A true American icon, club sandwich consists of bacon, cooked chicken breast,
tomatoes, and lettuce sandwiched between a few slices of toasted bread with
mayonnaise. The sandwich is closely linked to hotels and resorts as a popular
menu item, its name believed to come from its popularity at country clubs. The
most popular theory about its origin says that it was invented in 1894 at
Saratoga Club-House in New York. The oldest recipe was found in a cookbook
called the Good Housekeeping Everyday Cook Book from 1903, written by Isabel
Gordon Curtis. Club sandwich was also the favorite sandwich of King Edward VIII
of England. Today, it is usually cut into triangles or quarters when served, and
it is often held together by wooden sticks. There is an ongoing debate about
using chicken versus turkey, and while purists such as James Beard opt for
chicken, turkey is actually more commonly seen in a club sandwich these days.

20


BUFFALO WINGS

Buffalo, United States of America

4.1

Rate It

Having nothing in common with the actual buffalo nor the American bison, Buffalo
wings are actually named after the place of their origin - Buffalo, New York.
There are numerous stories about the origins of these mouth-watering chicken
wings, but the one that seems the most authentic says that they were first
served at the Anchor Bar in Buffalo. In 1964, Teressa Bellissimo, the bar's
owner, received a shipment of chicken wings by accident and didn't know what to
do with them so she got an idea to deep-fry the wings and serve them in hot
sauce with a blue cheese dressing and some thickly sliced celery sticks. The
crowd loved the dish, and it soon became a staple on the bar's menu. Buffalo
wings have crispy skin on the outside, tender meat on the inside, and a special
hot sauce infused with vinegar and butter, with celery sticks and blue cheese
dressing provides a perfect opportunity to cool down the wings' spiciness.
Today, Buffalo wings can be found in every sports bar, at barbecues, and at
almost every Super Bowl party in the USA.

19


CHOCOLATE FONDUE

New York City, United States of America

4.2

Rate It

In the beginning, Americans enjoyed Swiss cheese fondues accompanied by crusty
bread. Later on, in the late 1950s or the early 1960s, a Swiss-born chef-patron
named Konrad Egli created a sweet chocolate fondue in his New York restaurant
called Chalet Suisse. The now popular Toblerone chocolate had a marketing
campaign in the USA at the time, and Egli used it in the first chocolate fondue,
which also incorporated heavy cream and Swiss kirschwasser. The dessert was an
instant success, and it even made its way back to Switzerland, along with
numerous other countries where it is still enjoyed as a decadent sweet treat.

18


NEW YORK-STYLE PIZZA

New York City, United States of America

4.2

Rate It

New York-style pizza is a large, thin-crusted pizza that evolved from the
classic Neapolitan-style pizza, brought to New York City by Italian immigrants
during the early 1900s. The dish began with the opening of America's first
pizzeria, called Lombardi's, where the owner Gennaro Lombardi served unusually
large and wide pizza pies. When sliced, the pieces are also very large and wide,
while the crust is crispy, yet foldable for easier consumption. Some claim that
the unique texture of the crust owes much to the minerals that are only found in
New York City's tap water. Traditionally, the pizza is topped with mozzarella
and heavily-seasoned tomato sauce (olive oil, tomatoes, garlic, sugar, salt,
oregano, crushed red pepper, basil), while the additional ingredients such as
vegetables or sausage come on top of the cheese. Typical condiments for
additionally topping the pizza include garlic powder, red chili pepper flakes,
and oregano.

17


SNICKERDOODLE

Connecticut, United States of America

4.2

Rate It

Snickerdoodles are classic old-fashioned cookies that are rolled in a mixture of
cinnamon and white sugar, consisting of butter, sugar, eggs, and flour. They are
characterized by their texture (soft or crispy), a cracked surface of the
exterior, and a buttery, sweet flavor. The cookies got their name from the
German word Schneckennudeln, meaning cinnamon-dusted sweet rolls, and another
theory suggest that the name stems from a series of tales from the 1900s that
centered around a hero named Snickerdoodle. Snickerdoodles are commonly baked
for the holidays, eaten warm or at room temperature and are even better when
accompanied with a glass of milk.

16


BAGEL AND LOX

New York City, United States of America

4.3

Rate It

Bagel and lox is a classic New Yorker sandwich consisting of a freshly baked
bagel that's split in half, then topped with cream cheese and cured salmon. The
sandwich can be additionally garnished with capers or thinly sliced red onions,
while the plain cream cheese can be replaced with dill and chive cream cheeses.
Both the bagels and lox were introduced to America by European Jewish immigrants
at the turn of the 20th century, and by the 1950s, the bagel became a staple
food in America. Traditionally, they could be found at New York's Jewish delis,
but today they're available throughout the country. However, if you're a purist
that wants only the authentic bagel and lox sandwich, stick with New Yorker
delis.

15


ROAST PORK SANDWICH

Philadelphia, United States of America

4.3

Rate It

Roast pork sandwiches are a staple of numerous sandwich shops throughout
Philadelphia. The bread roll is typically topped with sesame seeds and loaded
with a generous spoonful of pork juices. It is then stuffed with either sliced
pork roast, roast pork chunks, or pulled pork, along with broccoli rabe (or
spinach), and melted cheese such as provolone. The condiments are optional and
every customer can choose some of them according to personal preferences. These
succulent sandwiches are popular in Philadelphia due to their simplicity and a
nice balance of flavors.

14


PASTRAMI ON RYE

New York City, United States of America

4.3

Rate It

Pastrami on rye is New York's signature sandwich and a staple of many Jewish
delis. This simple sandwich traditionally consists of delicate pastrami slices
that are placed on rye bread, then topped with spicy mustard, and the whole
thing is typically accompanied by kosher dill pickles on the side. It was
originally invented in 1888 by a Lithuanian immigrant named Sussman Volk, who
was also the owner of one of the first delis in New York City. Today, Katz's
Delicatessen is believed to be the best place for a great pastrami on rye
sandwich.

13


SICILIAN PIZZA

New York, United States of America

4.3

Rate It

In the United States, Sicilian pizza denotes a thick, square-shaped dough topped
with mozzarella cheese and tomato sauce. The sauce is often placed on top of the
cheese in order for the crust to be well-cooked. This pizza was brought to the
United States (primarily New York) by Sicilian immigrants, and it was derived
from sfincione. Although sfincione doesn't contain mozzarella, Italian bakeries
in NYC had access to inexpensive mozzarella so it was only logical that they
began to top their sfincione with it. Nowadays, Sicilian-style pizza is popular
in numerous Italian-American communities in New York, New Jersey, Michigan,
Connecticut, Rhode Island, and Massachusetts.

12


NEW ENGLAND CLAM CHOWDER

New England, United States of America

4.3

Rate It

One of the earliest and quintessential American dishes, New England-style clam
chowder is a creamy stew made with briny clams, chunks of salt pork, sweet
onions, potatoes, and milk. The dish was invented by the Pilgrims who had landed
near Plymouth Rock in 1620. Hungry and with nothing to eat, they turned to
delicious clams that are commonly found on New England's shores and cooked them
in pots filled with water over an open flame. As for the word chowder, some
claim it stems from the French chaudiére, denoting an iron cooking pot, while
others claim it stems from chaudeau, meaning hot water. The creamy version we
all know and love today started to become popular at the beginning of the 19th
century, and by the end of it, there were also some regional versions of the
dish. Some of them added crushed crackers, butter, or chopped fish to the
already flavourful broth. Aromatic and sea-flavored, it is almost a sacred dish
in New England, regularly celebrated with various competitions, festivals,
chowder lovers societies, and boat races.

11


EGGS BENEDICT

New York City, United States of America

4.3

Rate It

Eggs Benedict is a breakfast or brunch meal consisting of toasted halves of an
English muffin that are topped with a slice of ham or bacon, a poached egg, and
sauce Hollandaise. Although there are numerous theories about the origin of the
dish, most people agree that credit should be given to Delmonico's Restaurant.
It is believed that Delmonico's chef named Charles Ranhofer invented the dish in
1860s for a customer named Mrs. LeGrand Benedict, who wanted to eat something
new. Ranhofer even published the recipe in his cookbook, The Epicurean,
published in 1894. Regardless of the inventor, eggs Benedict are nowadays found
throughout the world, in numerous variations such as eggs Mornay, Florentine,
Blanchard, Hussarde, and Cochon.

10


REUBEN

New York City, United States of America

4.3

Rate It

Reuben is a melty sandwich consisting of a combination of corned beef, rye
bread, sauerkraut, Russian dressing, and Swiss cheese. According to one out of
many theories, it was invented in 1914 at Manhattan's Reuben Delicatessen by its
owner, Arnold Reuben, when an out-of-work actress ordered something new, and
Arnold made her a Reuben sandwich. The combination of meat and cheese is not
kosher, but the sandwich can be found in Jewish delis because it's a part of
Jewish food culture and it's mostly eaten by people who are not strictly
Orthodox. Just like most popular food, Reuben also has numerous variations such
as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and
Reuben egg rolls. Savory, sloppy and extremely satisfying, Reuben remains a
staple of New Yorker cuisine.

9


GREEK-STYLE PIZZA

New England, United States of America

4.4

Rate It

Greek pizza was created by Greek immigrants in Boston, in the late 1960s. It is
characterized by its thick, wettish dough, greasy cheese, and tomato sauce with
a strong taste of oregano. This type of pizza is usually baked in a heavily
greased pan, which results in a lacy, crisp edge and fried bottom crust. Greek
ingredients such as artichokes, feta cheese, and Kalamata olives are favorable
for the toppings, and although not necessary; pepperoni is also often used as a
topping. As this dish does not reheat well, it is advised to consume it within
the first fifteen minutes after baking.

8


MOLTEN CHOCOLATE CAKE

New York City, United States of America

4.4

Rate It

When chef Jean-Georges Vongerichten mistakenly pulled out his chocolate sponge
cake out of the oven ahead of time, little did he know it was a blessing in
disguise. Once he cracked the spongy outside, he was met with an explosion of
liquid chocolate oozing out of its confinements, as if finally set free. And
even though Jacques Torres, a French chef and chocolatier, claimed such a cake
already existed in France, it was Vongerichten that made the molten chocolate
cake, popularly nicknamed lava cake, a global sensation, first starting in the
United States, and later a must-have on the menus of numerous respectable,
high-end restaurants. The dessert merges together elements of a soufflé and a
flourless cake, and with a list of ingredients that includes only butter, eggs,
sugar, and chocolate, it’s the timing that’s of crucial importance - you just
have to catch the right moment when to invert it from its single-portion ramekin
onto a plate. Once you dig into it, if baked to perfection, your molten
chocolate cake will spill its gooey chocolate goodness before you, revealing its
innermost delicious secrets.

7


NEW YORK-STYLE CHEESECAKE

New York City, United States of America

4.4

Rate It

New York-style cheesecake is different from other cheesecakes mainly because of
its heavy and dense texture that feels extremely smooth and rich. Its flavor
should be sweet and tangy, not citrusy, chewy, or starchy. It is believed that
the first New York-style cheesecake was made by Junior’s in the 1950s. The magic
formula includes heavy cream, eggs, vanilla, cream cheese, and (optionally) sour
cream, while the base usually consists of a sponge cake crust or graham cracker
crust.

6


CHEESESTEAK

Philadelphia, United States of America

4.4

Rate It

The Philadelphian icon known as Philly cheesesteak is an extremely popular
sandwich consisting of thinly sliced pieces of steak and tender, melting cheese
in a long and crusty hoagie roll. It was invented in the 1930s in what is now a
Philadelphian institution called Pat's King of Steaks. Pat's started as a
regular hot dog stand in South Philadelphia, and one day Pat had decided to make
himself a sandwich consisting of thinly sliced rib-eye steak and cooked onions
placed into an Italian roll. When a hungry cab driver stopped by and smelled the
beef, he forgot about the hot dogs, and Philly steak sandwich was born.
Originally, the sandwich was made without cheese, which only started to be added
during the 1960s. Some claim that the cheese (ideally, Cheez Whiz or Provolone)
was added by Pat's friendly rival Joey Vento, the owner of Geno's Steaks,
located across the street from Pat's joint. Today, it is one of the most popular
fast foods in Philadelphia, ready to satiate even the hungriest customers with
additional toppings such as sautéed mushrooms, ketchup, and hot or sweet
peppers.

5


CHOCOLATE CHIP COOKIE

Whitman, United States of America

4.4

Rate It

Usually accompanied by a glass of milk or a cup of hot tea or coffee, chocolate
chip cookies are well balanced between salty and sweet in flavor, tenderly chewy
in texture, and filled with small melting chocolate pyramids, bringing a
generation of Americans back to their childhood. The origin story of these sweet
treats is incredibly interesting, almost as the cookies themselves. The Toll
House Inn was a popular bed-and-breakfast in Whitman, Massachusetts, bought by
Ruth Graves Wakefield and her husband in 1930. Ruth's cooking was so good that
the inn gained an excellent reputation in a short span of time. Enter Duncan
Hines, a traveling salesman from Kentucky who began compiling a list of the best
roadside eateries in 1935. First, he included the Toll House Inn's Indian
pudding on the list, and a decade later, he also included the chocolate chip
cookies that we all know and love today. Ruth was baking chocolate cookies when
she found out that she didn't have any more baker's chocolate.

4


NEW YORK CITY BAGELS

New York City, United States of America

4.5

Rate It

Bagels are an iconic New York City food: boiled, then baked hand-shaped, round
rolls with a hole in the middle. It is a small and dense bread with a malty
flavor and a dark, shiny, and crunchy exterior which should snap when bitten
into it. Originally, they were brought to the United States by Jewish immigrants
from Eastern Europe. There is a theory that bagels were popular in the Jewish
community because the dough needs to rest for twelve hours before being baked,
so it was convenient for Jews to let it rise during the Sabbath, when work is
forbidden. New Yorkers claim that their bagels are the best due to the water's
softness, as there are low levels of calcium and magnesium that could toughen
the dough when combined with gluten. In the past, bagels were made in four
original varieties: plain, poppy, salt or sesame, but nowadays they are made
with garlic, onion, cinnamon, and raisins, best enjoyed fresh out of the oven
and paired with butter, scallions, lox, and cream cheese.

3


LOBSTER ROLL

Maine, United States of America

4.5

Rate It

Lobster roll is a Maine specialty consisting of cooked lobster meat that is,
ideally, drizzled with melted butter and placed into long hot dog rolls.
Additionally, the sandwich might include lettuce, lemon juice, salt, and black
pepper. Traditional accompaniments include potato chips or french fries on the
side. Some claim that lobster roll first appeared at Perry's in Milford,
Connecticut, while others claim it was first prepared at Red's in Wiscasset,
Maine. Regardless of the origins, the entire state of Maine continues to honor
the tradition by offering more version of lobster rolls than the first inventor
could have possibly imagined, starting an endless debate over how it should be
made and who makes the best rolls. For example, most Mainers eat the roll filled
with cold lobster salad made with mayonnaise, sometimes with the addition of
diced celery and no melted butter whatsoever.

2


SPIEDIE

Binghamton, United States of America

4.6

Rate It

Spiedie is a culinary icon of Binghamton, New York, a sandwich consisting of an
Italian roll or slices of white bread that are filled with cubes of marinated
chicken, pork, or lamb. The sandwich gained popularity during the 1940s, but its
exact origins are still shrouded in mystery. The name comes from the Italian
word spiedo, which refers to a kitchen cooking spit. Not unusual, considering
that the meat is grilled on a metal skewer before it gets placed in a sandwich.
It is believed that Augustine Iacovelli, the owner of a restaurant called Augies
popularized the sandwich. The original marinade, which he called Zuzu, consisted
of wine vinegar, water, lemon juice, mint, and garlic, and the sandwich quickly
caught on with the local railroad workers and shoemakers. Today, people who live
in the Binghamton area regularly enjoy them at restuarants, buy them in
supermarkets, or get them from street vendors dispersed throughout the city.

1


BOILED MAINE LOBSTER

Maine, United States of America

4.6

Rate It

Boiling is the most popular and simplest way of preparing a Maine lobster. Live
lobsters are plopped into a large pot of boiling water seasoned with sea salt
and cooked depending on the size of the lobster — the bigger the lobster, the
longer the cooking time. Once the lobster is in the water, it’s important to
time the cooking so it doesn’t overcook, as the meat will be tough and rubbery.
Also, lobsters need to be treated humanely. Hence, placing the lobsters in the
freezer for 30-60 minutes before cooking is recommended so they fall asleep.
When sleeping lobsters are placed in boiling water, they will not feel any pain.
Serve with melted butter, bibs, and a bucket for shells.



Log in to track how many foods you’ve tried.



WORLD’S BEST TRADITIONAL RESTAURANTS


PASTÉIS DE BELÉM

Lisbon, Portugal
4.6
66k
100
Years
Old




Founded in 1837, Fábrica Pastéis de Belém produces and sells original pastel de
Belém, using a secret recipe from the monks of the Jerónimos monastery. The
famous custard tarts are Portuguese most popular pastry, and Pastéis de Belém
sells 20.000 of them every day.




AUTHENTIC RECIPE


ONION RINGS

United States of America

PREP 15min

COOK 10min

READY IN 25min

Published in the 1802 cookbook The Art of Cookery Made Easy and Refined, and
adapted from Gutenberg.com, this is the oldest known recipe for onion rings.



Onion
Flour
Milk
Beer
Egg
Salt
Lard
Cream


 * 
 * 
 * 
 * 


THIS IS A MAP OF LATIN AMERICAN CUISINES WITH RATINGS. THE BIGGER THE COUNTRY,
THE BETTER THE CUISINE?

Latin American cuisines on the map and in the rankings. Rated from the worst to
best.


COCKTAIL OF THE DAY

RANCH WATER

Texas, United States of America

Ranch Water is a light tequila cocktail hailing from Texas. It incorporates
tequila, lime juice, and sparkling mineral water—preferably Topo Chico, which is
ubiquitous in Texas. Some variations also opt for a splash of orange liqueur.
This Texan cocktail has a long and rather vague history. Presumably, it has a
decades-long tradition, but its popularity skyrocketed in the last ten years,
surpassing the borders of its native state. It most likely originated among
local ranchers, who enjoyed it as a refreshing afternoon drink. The story says
that the ranchers would pour out or drink some Topo Chico and then add tequila
and lime juice to the bottle. The name is mostly associated with The Gage Hotel
in Marathon and Ranch 616, a local hangout in Austin, though it is not clear who
was the first to implement it on the menu. The Texans and the purists argue that
the use of Topo Chico water is what makes Ranch Water unique—its mineral
character and lively effervescence are said to complement tequila exceptionally
well. Ranch Water can be made in a cocktail shaker or by adding tequila and lime
juice to a glass filled with ice and then topping it with Topo Chico.




COUNTDOWN SLIDER


100 BEST ASIAN DISHES

100


AMRITSARI KULCHA

Amritsar, India

4.6

Rate It

Coming from the North Indian city of Amritsari, Amritsari kulcha is a flatbread
stuffed with potatoes, onions, cottage cheese, and spices. The flatbread is
commonly garnished with coriander seeds, cilantro, and red chili powder. Thin,
crispy, and smeared with ghee butter, it is a staple food in Amritsar, with
almost every shop in the city sizzling with the sound of kulchas baked in large
tandoor ovens. Not much is known about the history of this flavorful dish, and
even the locals say that kulcha is just something they have always eaten, a
variation on numerous flatbreads that the country is known for.

99


CHOMCHOM

Tangail, Bangladesh

4.6

Rate It

Chomchom is a traditional sweet from Bangladesh consisting of homemade cottage
cheese called chana that is cooked in sugar syrup. It is often flavored with
lemon juice and cardamom powder. The sweet treat can be served in a few
different varieties – with chopped nuts, malai cream, or grated coconut.

98


MAGURO NIGIRI SUSHI

Japan

4.6

Rate It

Maguro nigiri sushi is a traditional Japanese type of nigiri sushi. It consists
of hand-pressed sushi rice that's topped with slices of tuna. Different cuts of
tuna are classified as otoro (fatty), chutoro (medium-fatty), and akami (red
meat). The dish has a mild flavor and a rich texture that makes it great for
sushi newcomers. Traditionally, this type of sushi is eaten by hand in a single
bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on
the side.

97


ALINAZIK KEBAB

Gaziantep, Turkiye

4.6

Rate It

Alinazik is a Turkish kebab variety originating from Gaziantep. It consists of
char-grilled and puréed eggplants that are combined with garlic yogurt sauce,
then topped with chunks of meltingly sweet lamb. The meat is typically stewed
with onions, red pepper paste, tomatoes or tomato paste, and olive oil. It is
important that the eggplants have a smoky flavor, and the best way to achieve it
is to roast them over a coal fire. When served, alinazik kebab is traditionally
accompanied by rice pilaf or grilled vegetables on the side.

96


GOMA WAKAME

Japan

4.6

Rate It

Wakame salad is a traditional Japanese salad. Although there are many versions
of the salad, it’s usually prepared with wakame seaweed, soy sauce, mirin,
sesame oil, yuzu juice, grated ginger, sesame seeds, rice vinegar, and chili
flakes or cayenne pepper. The dried wakame is soaked in water, drained, then
chopped and mixed with the other ingredients. Once prepared, wakame salad is
garnished with sesame seeds and served immediately.

95


KARIPAP

Malaysia

4.6

Rate It

Karipap or curry puff is a small, deep-fried or baked pastry shell filled with
thick chicken and potatoes curry. It is believed that the flavorful snack was
invented by the Malays from the Malay Peninsula and parts of Sumatra and Borneo.
It is a popular breakfast item or an afternoon snack which can be found at
numerous stores, bars, and markets. Because of its simplicity and flavor,
karipap quickly became popular outside Malaysia, especially in Thailand and
Singapore. Today there are numerous versions of karipap, so instead of potato
and chicken curry, it can be filled with various other ingredients such as tuna,
sardines, and beef rendang. Crispy and flaky on the exterior, hot and soft on
the interior, karipap is a snack that remains a staple of Southeast Asian
cuisine.

94


CHOLE BHATURE

Delhi, India

4.6

Rate It

At its core, chole bhature is a combination of two dishes: chole - a spicy
chickpea curry, and bhature - a type of fried bread made with maida flour.
Popular throughout North India, the dish was invented in Delhi in the 1940s. It
is commonly accompanied by onions, pickles, mint chutney, and chilled lassi.
Chole bhature can be found at most street carts in North India, but it can also
be easily prepared at home. Although it can be eaten any time of the day, chole
bhature is especially popular in the morning, when bhature are filled with
potatoes or cottage cheese, making it a heavy, nutritious breakfast.

93


NAN-E BARBARI

Tehran, Iran

4.6

Rate It

Nan-e barbari is an Iranian wheat-based, leavened flatbread. It is usually
formed into a long oval shape that is traditionally brushed with roomal, a flour
glaze which gives it a light golden crust, but keeps it light and airy on the
inside. Before it is baked in traditional tandoor ovens, the bread is usually
sprinkled with poppy, nigella, or sesame seeds. The name barbari derives from
the old disrespectful name used to refer to the Hazaras ethnic group. It is
believed they were the ones who originally brought the tradition of preparing
nan-e barbari to Tehran and other parts of Iran. This crispy bread is a
breakfast staple in Iran; it is best served freshly prepared and accompanied by
creamy spreads, cheese, and a variety of fresh vegetables.

92


KAJU KATLI

India

4.6

Rate It

Kaju katli, also known as kaju barfi, is a traditional Indian dessert
characterized by its diamond shape, made with cashew nuts, sugar, cardamom
powder, and ghee butter. This sweet treat often comes wrapped in an edible
silver foil, signifying luxury and appreciation for the consumer. It is
traditionally consumed during the Diwali festival, but it is also an ideal gift
for friends and family on special occasions. Kaju katli is often prepared during
Ganesh Chaturthi, a festival celebrating the birth of Ganesha, the elephant god.
Sometimes, saffron or dried fruits can be added to the dessert in order to
enhance its flavors. In Indian culture, it is believed that by consuming kaju
katli, one brings good luck and prosperity to his home.

91


MORGH E SHEKAM POR

Iran

4.6

Rate It

Morgh e shekam por is a traditional Iranian stuffed chicken. The dish is usually
made with smaller or extremely young chicken varieties, which are cleaned and
marinated in a mix of oil, juice (usually apple, lemon, or lime), and spices
such as saffron and turmeric. The stuffing for the chicken is made with dried
fruits, usually prunes, dates, raisins, barberries, or apricots, which are
chopped and mixed with onions, garlic, and a handful of aromatic herbs such as
parsley, chives, cilantro, and tarragon. The result is a sweet and slightly sour
stuffing, which keeps the chicken moist and infuses it with fragrant flavors.
The chicken is usually shortly fried in a pan to obtain its golden color and
crunchy skin, and it is then baked in the oven. Iranian stuffed chicken is
usually served carved, and each portion should include a piece of moist chicken
alongside the fragrant stuffing. The dish is best paired with plain rice, fresh
salads, or yogurt.

90


PIYAZ

Antalya Province, Turkiye

4.6

Rate It

Piyaz is a traditional Turkish salad. In most of the country, it's a general
term for a dish of dried beans, parsley, onions, and sumac. In Antalya, however,
piyaz also contains a rich and smooth sauce consisting of tahini, lemon juice,
and vinegar. The beans are topped with the sauce, and the dish is usually
dressed with chopped tomatoes, sliced onions, hard-boiled eggs, olive oil, and
parsley. Piyaz is often eaten as an accompaniment to köfte and similar grilled
meats, but it can also be included in a meze selection.

89


PISANG GORENG

Indonesia

4.6

Rate It

Fried bananas or plantains are a common everyday snack eaten throughout
Indonesia. They come in numerous versions in which the fruit is simply fried in
shallow oil, but more often sliced banana pieces are coated in batter before
they are fried until golden. Besides numerous other varieties, fried bananas
also appear under different names such as godoh biu on Bali or gedhang gorèng on
Java. They are traditionally sold at street stalls and carts and belong to a
group of gorengan dishes—Indonesian deep-fried snacks. The more elaborate
version of pisang goreng are served dusted with powdered sugar and cinnamon,
drizzled with chocolate, or accompanied by jams or ice cream. Similar
banana-based dishes are found in other Southeast Asian regions and countries
such as Singapore, the Philippines (maruya) and Malaysia (kuih kodok).

88


SERABI

Java, Indonesia

4.6

Rate It

These traditional, small-sized Indonesian pancakes are usually prepared with
rice flour and a choice of coconut milk or shredded coconut. The pancakes are
incredibly versatile, they come in sweet and savory versions, and can be adapted
with wheat flour and various toppings such as sugar, bananas, crushed peanuts,
jackfruit, chocolate sprinkles, or fermented oncom, while modern-day additions
also include meat, sausages, or ice cream. Serabi pancakes are found throughout
Java, but they are usually associated with the cities of Bandung and Solo. They
are typically accompanied by strawberry, durian, or coconut-based kinca syrup,
and are mainly sold as a quick and convenient street food. A similar dish can be
found in Thailand, where it goes under the name khanom khrok.

87


SAKE NIGIRI SUSHI

Japan

4.6

Rate It

Sake nigiri sushi is a traditional Japanese type of nigiri sushi. It consists of
hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft
texture and a clean finish that makes it good for sushi newcomers, although the
flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this
type of sushi is eaten by hand in a single bite. It's usually accompanied by soy
sauce, wasabi, or pickled ginger (gari) on the side.

86


INASAL NA MANOK

Bacolod, Philippines

4.6

Rate It

Inasal na manok is a unique Filipino grilled chicken dish which originated in
Bacolod and became the signature dish of the entire Visayas region. It employs
various chicken cuts marinated in a mixture of vinegar and numerous spices such
as lemongrass, garlic, and ginger. During grilling, the meat is brushed with the
annatto-infused oil which provides the chicken with an appetizing golden color
and a unique peppery flavor. The dish is usually served alongside
annatto-flavored garlic rice and spiced vinegar. In 2022, the city of Bacolod
declared the dish an important cultural property.

85


BASTANI SONNATI

Iran

4.6

Rate It

Bastani sonnati is a unique saffron-infused Iranian ice cream that was invented
at the beginning of the 20th century by Akbar Mashti, the first ice cream vendor
in Tehran. This frozen treat is made with a creamy mixture of milk or cream,
frozen custard, and sliced pistachios. It is flavored with rose water and
saffron and traditionally incorporates salep, an ingredient extracted from wild
orchids. The vibrant yellow color and exotic flavors make bastani one of the
favorite Iranian sweets. Iranians prefer to enjoy it in individual bowls,
sprinkled with shredded pistachio, or served within two plain wafers, when it's
known as bastani nooni ice cream sandwich.

84


NASI PADANG

Padang, Indonesia

4.6

Rate It

Named after its place of origin, nasi Pandang is an Indonesian combination of
rice (nasi) and an assortment of traditional Pandang dishes. Considered more of
a meal or a style of eating than a dish, nasi Padang can be served as hidangor —
when the server typically brings rice and dozens of dishes — or as pesan, where
customers are served rice on a plate and then choose which dishes they want to
put directly on top. While the first option is usually found at sit-down
restaurants, the latter is typical for various street stalls. The extensive list
of dishes that accompany rice in nasi Padang includes gulai curries, beef
rendang, and a variety of boiled, fried, or grilled dishes, as well as snacks
that may employ vegetables, seafood, or meat, and are usually characterized by
the generous use of spices and herbs, especially fresh chilis. Nowadays, nasi
Padang has become a popular option throughout the country. Interestingly, it is
believed that nasi padang inspired the Indonesian-Dutch dish rijsttafel,
developed during the Dutch colonial era.

83


HOTTEOK

South Korea

4.6

Rate It

Hotteok is a popular Korean pancake that is usually filled with cinnamon, brown
sugar, and nuts such as peanuts and walnuts. It is commonly sold as street food
at numerous Korean street stands, especially when the weather is cold. The
pancakes can be either thick or thin, and are characterized by their crispy
exterior and tender, chewy interior. It is believed that hotteok was invented in
the late 19th century when Chinese merchants followed their country's soldiers
to Korea. Many of them decided to stay in Korea, making Chinese versions of
pancakes with savory fillings. However, the Koreans preferred the sweet fillings
over the savory ones, and the Chinese then adapted the pancakes according to the
Koreans' wishes, thus inventing hotteok. Today, there are many varieties of
hotteok, including a number of versions with matcha, and a special version
called bubble hotteok, which is baked over flames instead of being fried.

82


PEMPEK

Palembang, Indonesia

4.6

Rate It

Pempek is a traditional Indonesian fish cake made with ground fish meat and
tapioca. The actual origin of this dish is the city of Palembang, situated in
the South Sumatra province. The origin story of pempek says that an old
Palembang citizen was tired of the traditional fried or grilled fish, so he
thought of an innovative way to ground the meat, mix it with tapioca flour, and
deep-fry it to get a crunchy and delicious snack. He then used to cycle through
the city and sell the fish cakes to Palembang citizens. Over time, pempek was
recognized as a praise-worthy snack, and today it is considered to be a
traditional Indonesian delicacy. These round or rectangular cakes are usually
steamed, and right before serving they are fried in vegetable oil and cut into
bite-sized pieces. Sliced cucumbers, noodles, or rice are typical
accompaniments, and the traditional sweet and sour sauce is usually served on
the side so the customers can adapt the flavors to their taste.

81


İRMIK HELVASI

Turkiye

4.6

Rate It

İrmik helvası is a granular Turkish dessert made with semolina, butter, sugar,
milk, and pine nuts. Although the ingredients are simple, the preparation of
irmik helvasi requires great skills. Sweetened hot milk is stirred into the
semolina with the addition of melted butter and pine nuts. The halva is then
served in individual bowls, dusted with cinnamon and topped with a few sautéed
pine nuts. This dessert signifies good fortune, so it is typically prepared
during religious festivities and shared with friends and family.

80


SSAM

South Korea

4.6

Rate It

Ssam is a South Korean technique that encompasses various dishes that are made
by wrapping different ingredients in raw or blanched lettuce, other green leafy
vegetables, as well as seaweed or other wrappers. The dishes are classified
depending on the filling or the variety of a wrapper. The most popular ssam is
sangchu which consists of a lettuce wrapper and various ingredients such as
rice, pork, or kimchi. Other popular options include bossam, made with sliced
and steamed pork and vegetable wraps, while the most basic variety is
ssambap—which consist of rice wrapped in lettuce or other leaves. The most
common condiments added to ssam include sliced vegetables such as onions or
scallions and ssamjang—a spicy dip based on gochujang paste. In restaurants,
ssam wrappers are usually assembled when the main dishes such as barbecued meat
or seafood are served—and the guests are then allowed to stack their bite-sized
ssam using preferred wrappers and condiments.

79


MUHAMMARA

Aleppo, Syria

4.6

Rate It

Muhammara is a nutritious dip originating from the Syrian city of Aleppo. It is
made with a combination of roasted red peppers, olive oil, and ground walnuts.
The peppers give the dish a particular sweetness and smoky flavor, while ground
walnuts make it texturally exciting. Lemon juice, pomegranate molasses, garlic,
and salt are often added to the dish. Traditionally, it was prepared in a
mortar, but modern techniques usually mechanically blend the ingredients, so its
texture might vary from grainy to smooth. It is usually served individually in
small bowls or in larger plates, when it is consumed communally. Freshly baked
pita bread is the essential accompaniment to every muhammara dip - typically cut
in triangles, pita is used as a utensil to scoop up this delightful spread.
Muhammara is often a part of a mezze, served alongside baba ganoush, labneh, or
hummus, but it is also often used as a dip for raw vegetables or a sauce
accompanying grilled meat and fish dishes.

78


SORBETES

Philippines

4.6

Rate It

Sorbetes is a popular Filipino ice cream flavored with ingredients such as
mango, chocolate, cheese, coconut, and purple yam (ube). Traditionally, it is
produced from carabao milk and served in tiny scoops on sugar cones. Some
Filipinos like to consume it sandwiched between bread buns, like a hamburger.
Although it sounds similar to a sorbet, coming from the Spanish sorbete, it is
not a sorbet, but a dirty ice cream, as the locals jokingly call it due to the
fact that it is sold along polluted streets. Sorbetes can usually be found at
numerous street carts throughout the Philippines.

77


İSKENDER KEBAP

Bursa, Turkiye

4.6

Rate It

A specialty of the city of Bursa, İskender kebap is named after a butcher called
İskender Bey, who first prepared this flavorful dish. It consists of thinly
sliced lamb that is grilled and combined with a spicy tomato sauce and pita
bread, while melted sheep butter and yogurt are traditionally drizzled over the
dish at the table. It is recommended to pair this kebap with şıra, a Turkish
beverage that is known to aid digestion.

76


HÜNKAR BEĞENDI

Istanbul, Turkiye

4.6

Rate It

Hünkar beğendi is a traditional Turkish dish consisting of a flavorful lamb stew
that is served on top of a creamy roasted eggplant purée. The purée is often
thickened with milk and cheese, while the whole dish is sometimes topped with a
tomato-based sauce or garnished with freshly chopped parsley. It is believed
that the dish is native to Istanbul and was first prepared for the wife of
Napoleon III in the late 19th century.

75


LECHE FLAN

Philippines

4.6

Rate It

Leche flan is a Filipino dessert that is essentially a caramel custard
consisting of milk, sugar, and eggs, with the addition of vanilla flavoring.
Traditionally, it's oval-shaped due to the use of tin molds called llaneras. It
is recommended to serve it chilled and coated with leftover caramel syrup. Leche
flan is very popular at numerous Filipino celebrations and social gatherings.
Originally, it was brought over to the Philippines during the Spanish
colonization, so it is believed that it has origins in the regions on the border
of Spain and France. Today, apart from being consumed on its own as a sweet
treat, pieces of leche flan can also be added to halo-halo, another popular
Filipino dessert.

74


TOMBIK

Turkiye

4.6

Rate It

Tombik or gobit kebab is a variety of döner kebab where the shredded meat is
stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy
exterior and a soft interior. This dish is typically served with additional
ingredients, depending on the customer's choice, such as tomatoes, onions,
lettuce, or other assorted vegetables and sauces.

73


PINEAPPLE BUN

Hong Kong, China

4.6

Rate It

Pineapple buns are golden, crispy-crusted, sweet pastries originating from Hong
Kong. Despite their name, they don't contain pineapple, but are named after the
chequerboard pattern of the crust that visually resembles the skin of a
pineapple. An important part of Hong Kong's cultural heritage, they are made
with only four ingredients - flour, oil, sugar, and eggs. Crispy and sugary on
the exterior and soft on the inside, it is a favorite food of many locals due to
its inexpensive price. The buns are usually eaten for breakfast or in the
afternoon with tea. One popular variation known as boh loh yaau is commonly
consumed with milk tea and served with butter inside the bun. It is known as one
of the unhealthiest snacks in the country due to high amounts of cholesterol and
fat. As the buns spread all over the world and became more popular, several
other varieties were created, stuffed with coconut, pork, cream, or red bean
paste.

72


MASALA DOSA

Southern India, India

4.6

Rate It

A traditional southern Indian dish known as masala dosa is popular throughout
the country, made from a batter of soaked rice and lentils that is baked into a
thin pancake and usually stuffed with potatoes, onions, and mustard seeds. The
dish is often garnished with grated coconut and chopped coriander. With its huge
popularity, there are also some variations of the dish, such as mysore masala
dosa, rava masala dosa, onion masala dosa, and paper masala dosa. It is usually
consumed as a quick snack or as a part of any meal of the day. Masala dosa has
even made the list of 10 foods to try before you die, complied by the Huffington
Post, alongside famous dishes such as Beijing duck, moussaka, and BBQ ribs.

71


HYDERABADI BIRYANI

Hyderabad, India

4.6

Rate It

Hyderabadi biryani is a South Indian dish consisting of basmati rice, goat,
mutton, or chicken meat, lemon, yogurt, onions, and saffron. There are two main
varieties of the dish – kachchi (raw) and pakki (cooked). It is said that
Hyderabadi biryani's richness of flavor is due to the unique process of cooking
raw rice and raw meat together with exotic spices, unlike other places where
meat and rice are cooked separately. The special cooking style, known as dum, is
believed to have come from Persia during the Mughals' regime in India.

70


HONG SHAO ROU

Hunan, China

4.6

Rate It

One of the classics of Chinese cuisine, hong shao rou is a delicious concoction
made with braised pork belly. The meat is boiled and doused in a rich mixture of
rice wine, sugar, and light and dark soy sauce. All the ingredients form a sweet
and sticky sauce of vibrant red color in which the pork belly is cooked until
tender. The dish originates from the Chinese province of Hunan, but nowadays it
is traditionally associated with Shanghai. It is famous for being a favorite
dish of Mao Tse-tung, the founding father of China, and it is often referred to
as Chairman Mao’s red braised pork. In Chinese households, it represents a daily
meal, but it is also frequently served on special occasions. The recipes for
hong shao rou are passed down within generations, and every family has their
version. Possible additional ingredients include hard-boiled eggs, soft tofu
puffs, chili, or star anise. Hong shao rou is robust and aromatic, which is why
it is usually served with plain rice or stir-fried vegetables.

69


PURI

India

4.6

Rate It

Puri is an unleavened, fried Indian bread made with water, finer or coarser
wheat flour, and occasionally cumin seeds. The dough is rolled into flat round
shapes and fried in copious amounts of vegetable oil or ghee. During frying, the
dough absorbs oil and puri acquires the typical puffy appearance, crispy
texture, and an appealing golden color. Occasionally, uncooked puri is punctured
to produce a flat variety of the bread. It is consumed across the Indian
subcontinent, but its origin is probably in the northern regions, where wheat
flour was more usually employed. Most commonly, puri is consumed as a side dish,
alongside creamy and spicy curries or a variety of vegetable dishes. It also
represents an important breakfast staple and is commonly served during
festivities and on special occasions. In some Indian states, it is also served
as an accompaniment to sweet dishes, such as the creamy mango pulp or semolina
halwa. Typical varieties include the spicy puri variety, a stuffed version
filled with mashed potatoes, and the ones incorporating mashed or grated
vegetables.

68


RASGULLA

West Bengal, India

4.6

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Rasgulla is a traditional sweet that is usually served at the end of a meal,
like many other Indian milk-based desserts. It is prepared from chhena paneer
dumplings and semolina dough, cooked together in a sugary syrup. The origin of
rasgulla is the subject of a heated debate, with West Bengal and Odisha both
claiming to be the birthplace of the dessert. Bengalis claim that rasgulla was
the byproduct of many culinary experiments in the state, while the people of
Odisha claim that it was traditionally offered to Lord Jagannath for centuries.
However, most food historians agree that the truth is somewhere in between. In
recent years, both varieties got their own GI status in order to differentiate
between the two. It's easy to differentiate them even without the GI status, as
the Bengali version is more puffy and spongy than the Odisha version.

67


SCALLION PANCAKE

Shanghai, China

4.6

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Scallion pancake is a Chinese unleavened flatbread made from wheat flour which
is folded with oil and finely minced scallions. Bell peppers, fennel, and sesame
seeds are some of the ingredients that are also often included in this pancake.
It is usually served piping hot, cut into pieces or wedges, and served with a
soy-based sauce. Although the origins of scallion pancake are still quite murky,
most people believe that it originated in Shanghai, due to the fact that
scallion pancakes are very similar to the Indian paratha flatbread. Because of
its unique flavor and texture, scallion pancake is one of the most popular
street food items in China and Taiwan.

66


CHAR SIU

Guangdong, China

4.6

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Char siu is a dish consisting of roasted, barbecued pork that has previously
been marinated in the eponymous sauce, including ingredients such as soy sauce,
hoisin sauce, rice wine, and star anise. The pork is usually served either as a
sliced appetizer or shredded and chopped as a main meal. In the early days of
char siu, any available meats, such as wild boars and pigs were used to make the
dish. The name char siu is literally translated to fork-roasted, referring to
the original method of preparation in which the meat is placed on an elongated
fork and roasted over an open fire that caramelizes the sugars found in the
marinade. One of the most popular ways to use the meat is to serve it in steamed
buns called char siu bao. As a proof of char siu's popularity, it was listed as
the 28th among the World's 50 Most Delicious Foods in a poll compiled by CNN Go
in 2011.

65


RICE NOODLE ROLL

Hong Kong, China

4.6

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A typical Cantonese dish originating from the southern parts of China (including
Hong Kong) known as rice noodle roll is a small roll prepared with a wide strip
of rice milk that is usually filled with vegetables, beef, pork, or shrimp. The
dish can also be made without any fillings, when it's commonly known as chee
cheong fun, literally translated to pig intestine noodle, due to the fact that
the noodle is rolled tightly, resembling the small intestine of a pig. Rice
noodle roll is usually served either as a variety of the popular dim sum or as a
snack, and it is common to pour some sweet soy sauce over it prior to serving.
Because it is a popular snack in China, regional varieties are not uncommon, so
in Cantonese cuisine, it is often prepared as dim sum, in Vietnamese cuisine
it's mostly eaten for breakfast, and in Southeast Asian cuisine, it is served in
two versions - dry or wet, accompanied by a sweet black sauce called timzheong.

64


MASSAMAN CURRY

Thailand

4.6

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Out of all Thai curry varieties, massaman curry stands out as the mildest,
sweetest, and the most unusual type. It is a combination of creamy coconut milk,
meat, potatoes, and a curry paste made with roasted spices. Coconut milk is the
authentic Thai element of the dish, providing a rich base for the rest of the
ingredients. Since it is cooked for a long time, massaman curry usually employs
thicker cuts of beef or bone-in chicken, and occasionally lamb or mutton. The
list of spices commonly used in massaman is versatile and extensive. It usually
employs a combination of dry spices such as cumin, coriander, cloves, cinnamon,
and peppercorns, mixed with fresh garlic, chili, galangal, lemongrass, tamarind
paste, and palm sugar. The dark red, thick spice paste is simmered with other
ingredients and gives the dish an incredibly complex and layered flavor. It is
still not clear if massaman curry originated in South or Central Thailand, but
it is certain that it owes its name and origin to Muslim traders from the Middle
East and the Indian subcontinent.

63


RED-COOKING

China

4.6

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Also known as red-braising, red-stewing or flavor-potting, red-cooking is a
traditional Chinese slow-braising technique that uses soy sauce, rice wine, and
caramelized sugar to flavor the food and give it a dark red color. Other key
ingredients include whole spices such as Szechuan peppercorn, star anise, black
cardamom, cassia, and fennel seeds or the Chinese five-spice powder, all of
which are to be used in moderation to avoid the flavors overpowering one
another. Basic flavor-potting is called lu and requires prolonged cooking over
low heat. Completely submerged in cooking liquid, the food is slowly braised for
up to several hours until tender and full of flavor while red-cooking hong shao
style typically takes less than an hour and doesn't require much water. Also,
flavor-potting jiang style includes marinating the food in soy sauce and soybean
paste prior to stewing. Red-cooking is believed to have originated in the
Shanghai region, and it is most commonly associated with eastern Chinese
cuisine, even though it is nowadays popular throughout the country.

62


KUNEFE

Turkiye

4.6

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Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe
dough, filled with a luscious cheese cream that's often flavored with orange
zest and cardamom, then drenched in a sugar syrup infused with lemon juice and
orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or
Antep cheese. It is usually topped with pistachios and is best served warm.
Elegant and amazingly simple to make, this dessert is nothing short of what
cheese-filled pastry dreams are made of. Some authors speculate that it
originated from the pre-Islamic Syria, while others claim that the Palestinian
city of Nablus is its birthplace - hence the name kanafeh nabulsieh.
Nevertheless, this decadent dessert has been a part of a long culinary tradition
in Turkey and Egypt, and it is listed as one of Egypt's national dishes.

61


CHA SIU BAO

Guangdong, China

4.6

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Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they
are always filled with a sweet and spicy grilled pork filling. Steamed varieties
are delicate and soft, with a snowy white color, while baked chao siu bao have a
light golden color and are usually covered in a glossy glaze. The delicious
filling inside the buns is usually traditional Chinese char siu pork - slowly
roasted pieces of pork doused in a juicy barbecue sauce. The buns are an
original Chinese invention, an authentic dish of the Cantonese region. Due to
immigration and popularity of Chinese restaurants across the globe, pork roast
buns have quickly spread to other parts of the world. Today the soft steamed
buns can be found as an irreplaceable part of every dim sum meal, while the
baked varieties are usually bought in traditional Chinese bakeries.

60


LUMPIA

Philippines

4.6

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Lumpia is a simple and flavourful Filipino finger food that evolved from the
Chinese spring rolls. Each lumpia consists of a rice or flour dough wrap that is
stuffed with meat (most often ground pork or beef) and vegetables such as
cabbage, carrots, onions, and garlic. It is then sealed with egg wash and fried.
Once it has been prepared, its crusty, crunchy exterior and tender interior are
perfectly complemented with the sweet and sour dipping sauce. It can be eaten as
a snack or as a side dish, and it is almost impossible to see a Filipino feast
without at least one variation of lumpia, such as unfried lumpia, lumpia with
bean sprouts, hearts of coconut palm, bangus, or saba bananas (ripe plantains).

59


NIKUMAN

Japan

4.6

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Nikuman are Japanese-style steamed pork buns which were influenced by the
traditional Chinese baozi. They consists of leavened wheat dough wrapped around
a flavorful ground pork filling. The meat is combined with different vegetables
and usually seasoned with soy sauce and various condiments and spices. The soft,
warm, and juicy nikuman buns are mostly enjoyed in wintertime as a popular and
comforting street food. They are available in many Chinese restaurants and
numerous grocery stores throughout the country.

58


KATSUDON

Japan

4.6

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Katsudon is a type of donburi, meaning it's a rice dish served in a bowl topped
with simmered ingredients. In this case, the topping is another Japanese
favorite — tonkatsu — a deep-fried and crumbed pork cutlet, but here it is
simmered together with vegetables in a seasoned sauce bound with eggs. The
earliest reference to the dish dates back to 1921 and since then numerous
varieties have been developed by adding or replacing the ingredients from the
original recipe. The best-known versions include katsudon made with
Worcestershire sauce, miso, and soy sauce, but there are also ones that replace
pork with beef or chicken.

57


SHUǏJIǍO

China

4.6

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Shuǐjiǎo are Chinese dumplings served without broth or soup, filled with various
ingredients that are limited only by one's imagination. The boiled dumplings are
a staple food of northern China. Some of the most popular ingredients for the
filling include shrimp, cucumber, purple cabbage, ground pork, bean sprouts,
vermicelli, and rice. Shuǐjiǎo are especially popular during the Lunar New Year,
when whole families in northern China prepare them, with some family members
rolling out the dumplings, some mixing the ingredients for the filling, and some
pinching them into crescent-like shapes. Sometimes, the cooks even hide a lucky
coin on the inside of the dumplings for one fortunate consumer who will find it.
The dumplings are traditionally served on their own, with some kind of dipping
sauce on the side in order to enhance the flavors of the dish.

56


TATAKI

Kōchi Prefecture, Japan

4.6

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Tataki is the Japanese technique of preparing meat or fish, where the product is
briefly seared and left raw in the middle. Most commonly, tuna steaks or beef
tenderloin is employed in the tataki technique since perfect cuts allow equal
searing on all sides. Meat or fish prepared tataki-style is primarily seared on
all sides, then placed in an ice bath and left to chill. It is then sliced into
thin pieces and neatly arranged on a plate. Although it is often regarded as a
unique technique, meat and fish products prepared in tataki-style are often
served alongside other sashimi dishes. It is also commonly eaten as a single
dish in traditional Japanese restaurants, where it is usually offered as an
appetizer. When the meat or fish is arranged on a plate, the whole dish is
usually doused in soy or ponzu sauce that is mixed with citrus juice and
aromatized with grated ginger, onions, and sliced garlic. Sakamoto Ryōma, a
prominent figure in Japan in the 19th century, is believed to have invented this
traditional Japanese technique in the ancient province of Tosa, which is now a
part of Kōchi Prefecture.

55


TIKKA

Punjab, India

4.6

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Indian tikka is a dish consisting of boneless meat, usually chicken, that is cut
into smaller pieces and marinated in yogurt and traditional Indian spices such
as turmeric, cumin, coriander, cayenne pepper, chili, garlic, and ginger. The
meat is roasted over charcoal in a tandoor, the traditional cylindrical clay
oven. To remain tender and juicy, the meat is repeatedly brushed with oil or
butter. Tikka is typically cooked and served on sizzlers, but the plain
varieties are also common. It is often wrongly associated with tandoori chicken,
a variety baked and served with the meat left on the bone. Indian tikka has an
unknown origin, but it is believed to be an ancient dish that has existed since
the discovery of the tandoor oven, which has been used in India for more than
5000 years. Legend says that emperor Babur, the founder of the Mughal dynasty,
requested Punjabi chefs to serve the traditional tandoori chicken without the
bones, which led to the creation of the now famous chicken tikka.

54


PARATHA

India

4.6

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Golden-brown in color, flaky and layered, paratha is a type of Indian bread that
is typically consumed for breakfast. The name comes from a combination of words
parat and atta (flour), referring to the cooked, layered dough. It consists of
whole wheat flour that is baked in ghee (Indian clarified butter) and comes in
round, triangular, square, or heptagonal shapes. Parathas are often stuffed with
ingredients such as boiled potatoes, cauliflower, garlic, ginger, chili, paneer,
or radish. They are sometimes accompanied by pickles, yogurt, homemade chutneys,
or meat and vegetable curries. In Punjab, paratha is traditionally paired with
lassi, a popular yogurt-based drink. Although the flatbread originated in
Peshawar, Pakistan, it has spread throughout India where it can be found at
numerous street stands and roadside eateries. The southern Indian version is
called parotta. Another way of eating paratha is to roll it into a pipe and dip
it into tea. Versatile, buttery, and aromatic - parathas are irresistible in the
morning, and that just may be the key to their popularity.

53


HOT POT

China

4.6

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Hot pot is a traditional Chinese technique of preparing soup-like or stew-like
dishes made with a variety of East Asian ingredients. The dish is prepared by
simmering a pot of soup stock at the table, then placing the ingredients into
the pot. Typical ingredients used in hot pots include mushrooms, thinly sliced
meat, tofu, seafood, leafy vegetables, egg dumplings, udon, potatoes, and many
more. Nowadays, there is a huge variety of hot pot dishes, and cooked
ingredients are traditionally consumed with a dipping sauce on the side.

52


SUKIYAKI

Japan

4.6

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Sukiyaki is the Japanese sweet and salty hot-pot meal. It is usually prepared
tableside on a portable gas stove, in a traditional shallow iron pan. This
popular Japanese dish is usually made with beef, preferably the well-marbled
tender cuts. However, some varieties employ pork or even tofu, creating the
vegetarian version of the dish. Other ingredients in sukiyaki include sliced
Chinese cabbage, mushrooms, leeks, gelatinous konnyaku noodles, and shungiku
leaves. All the ingredients are then quickly cooked in a mixture of mirin, soy
sauce, and sugar. Sukiyaki is a communal style dish, served in one pot, then
shared among a larger group of people. There are two traditional ways hot to
prepare sukiyaki, Kansai and Kanto style. Essentially, they differ in the order
in which the ingredients are added to the broth. In the Kansai variety, all
ingredients are added at the same time, while in the Kanto variety, the meat is
cooked before any other ingredients are added. The tradition also suggests that
before consumption, every morsel should be dipped into beaten eggs.

51


BANCHAN

South Korea

4.6

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The term banchan encompasses a wide variety of Korean dishes that are
traditionally served on small plates. Although the name banchan translates to
side dishes, in traditional Korean cuisine, they are considered as the essential
part of every meal. The list of banchan dishes is extensive, but the most common
options include different kimchi varieties, pickled and fresh vegetables,
stir-fry dishes, pancakes, or various combinations with noodles, as well as
braised meat or seafood dishes. All the plates are usually placed in the middle
of the table and are meant to be shared, while other additions to the
traditional table setup include individual bowls of rice, grilled meat, and a
communal stew (jjigae). Interestingly, banchan dishes are always served in odd
numbers, since even number is considered bad luck.

50


MAKIZUSHI

Japan

4.6

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Makizushi, meaning rolled sushi, is probably the most famous sushi variety.
Invented in the 18th century, this type of sushi consists of nori, a sheet of
dried seaweed, which is topped with a layer of vinegared rice. A variety of
fish, teriyaki chicken, and fresh or cooked vegetables are lined in the middle
of the rice, and the combination is then rolled with the help of a flexible
bamboo mat. Finally, the sushi roll is sliced into six to eight pieces, creating
a bite-sized delicacy with an intricate and decorative appearance. The whole
makizushi group consists of numerous different sushi types such as futomaki,
hosomaki, chumaki, uramaki, and temaki. They usually employ the same
ingredients, but differ in size, composition, and shape. Hosomaki is the
smallest in size, while uramaki uses the different order of elements, placing
the nori inside the rice. Traditional accompaniments to sushi are pickled ginger
- used to clear the palate before each bite, wasabi - Japanese horseradish, and
shoyu - the traditional Japanese soy sauce.

49


KARĒ RAISU

Japan

4.6

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Japanese curry is an extremely popular dish throughout Japan. Since the curry is
almost always served with rice, one can hear the term karē raisu mentioned very
often. Curry was brought over to Japan by the British in the 19th century, when
Meiji-era Japan welcomed foreigners and their goods. As a result, Japanese curry
is similar to the English curry, characterized by the heavy use of curry powder.
The dish developed into curry rice, a rich stew of meat and vegetables (such as
carrots, onions, and potatoes) which is ladled over short-grain, white rice.
Common garnishes include eggplant, lotus root, and cucumbers on top. There is
also a popular variation on kare raisu called katsu kare, a curry rice dish with
a piece of deep-fried pork cutlet called tonkatsu placed on top.

48


SHAWARMA

Lebanon

4.6

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Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat
whose origins can be traced back to the Ottoman Empire era, while its name stems
from the Arabic pronunciation of the Turkish word çevirme (lit. to turn;
turning), and refers to the rotating skewer on which the meat is cooked.
Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of
different meats which are slow-cooked for hours and basted in their own juices
and fat, gaining an incomparable succulence, but the real secret to a perfect
shawarma is in the marinade. Depending on the variety, the meat must be
marinated for at least a day, preferably two, especially when using beef. These
marinades are either yogurt or vinegar-based and typically include spices and
flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice,
dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even
orange slices. Shawarma is traditionally served either on its own or enjoyed
tucked inside a warm flatbread such as pita or lavash.

47


DÖNER KEBAB

Bursa, Turkiye

4.6

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Döner kebab is a delicacy that is known throughout the world, consisting of
grilled pieces of meat that are shredded from a vertical skewer. The meat is
typically seasoned with fresh herbs and spices. Originally, the meat used in
döner was exclusively lamb, but today in Istanbul, there are kebabs prepared
with a combination of lamb and beef, or sometimes only with beef. Meat that is
grilled vertically on a skewer isn't a new thing, as it has been mentioned in
the 18th-century Ottoman travel books. The sandwich form döner kebab, which
means rotating kebab, appeared in the early 1970s in Berlin. It is believed that
Kadir Nurman was the first to place the shaved pieces of meat into a flatbread
and serve it with vegetables such as tomatoes, lettuce, onions, cucumbers, and a
squirt or two of sauce, unlike before, when the ingredients were served on a
plate. Along with many of the Turkish variations on döner kebab, there are also
numerous other regional variations in countries such as Armenia, Vietnam,
Austria, Germany, France, and the United Kingdom.

46


BUTTER CHICKEN

Delhi, India

4.6

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Probably the best known of all Indian dishes, butter chicken, also known as
murgh makhani, is a staple dish at most Indian restaurants. The dish originated
in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his
restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade
juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in
it, without even knowing that they have accidentally stumbled upon one of the
most loved dishes ever and a future international delicacy. Moti Mahal became
one of Delhi's attractions, and soon after, butter chicken spread throughout the
world. With a combination of roasted meat, plenty of spices, a rich gravy made
with cream, tomatoes, and butter, this dish is best accompanied by naan bread
and garnished with even more butter, coriander, or green chilis.

45


DONDURMA

Kahramanmaraş, Turkiye

4.6

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Turkish ice cream is believed to originate from the city of Maraş—hence the
name—and what really sets it apart from other varieties is its resistance to
melting and a particularly dense, chewy texture. These qualities are brought by
adding two thickening agents to the basic milk and sugar mixture: Arab gum, also
known as mastic resin, and salep—a type of flour made from the root of the early
purple orchid. In fact, in the Kahramanmaraş region, ice cream typically
contains distinctly more salep than usual, which is why it is sometimes called
kesme dondurma—from the Turkish kesmek, meaning to cut—which is the reason why
this ice cream variety is usually eaten with a knife and fork. In Turkey, ice
cream is commonly sold in the streets but also in specialized dondurması shops,
whose owners will often go out of their way by producing their own salep, apart
from using exclusively natural flavorings and milk from goats fed only with
thyme, orchid flowers, and milkvetch.

44


BAOZI

China

4.6

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One of China's favorite breakfast foods and an everyday snack, baozi - or simply
bao, as it’s usually called - is a steamed bun, made with the so-called mantou
bread, and stuffed with a wide variety of fillings ranging from savory to sweet,
but they typically include various meats, seafood, or vegetables. Most popular
types are char siu bao, filled with Cantonese-style barbecued pork; the smaller,
mincemeat-filled Shanghai-style baozi called xiao long bao or Shengjian mantou;
and the succulent tangbao or guantang bau, large soup-filled bao buns made with
pork or crab stock. These are usually served in their own individual steaming
basket, with a straw used to drink the soup while the rest of the bun is eaten
later. The flavorful baozi buns were originally known as a peasant dish, but
with high-end restaurants breathing new life into this working-class Chinese
staple, the once humble steamed bun is finally seeing its renaissance.

43


JIAOZI

China

4.6

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These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of
dough which contains either meat or a vegetable filling, are one of the most
popular and most commonly eaten dishes in China and East Asia. They can be
served either as an appetizer or as the main course, always with a side of soy
sauce-based dipping sauce. Traditionally, jiaozi are always eaten for Chinese
New Year. Depending on how they are cooked, jiaozi dumplings can be classified
into three categories: boiled, steamed, and pan-fried, but when it comes to
folding techniques, there are many, and the most popular one is known as
pinched-edge fold, which results in crescent-shaped jiaozi, the most popular
shape in China. Well-known variations of jiaozi dumplings include the smaller
variety gaau ji that has a thin, translucent wrapping, the pan-fried guotie, and
the Japanese-style dumpling, gyoza.

42


GYOZA

Japan

4.6

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The famous Japanese gyoza are crescent-shaped dumplings that have originated
from the traditional Chinese jiaozi dumplings. The recipe was slightly altered
to accommodate the Japanese taste, and gyoza soon became one of the favorite
Japanese meals. They consist of a thin wrapper made with wheat flour, eggs, and
water, which is then stuffed with a mixture of meat and vegetables. The
ingredients used in the stuffing are regionally influenced, but most commonly
include minced pork or chicken, cabbage, chives, a substantial amount of garlic,
ginger, and green onions. They are traditionally prepared in three different
ways. The most famous are pan-fried gyoza, which are fried and then shortly
steamed. Other types include boiled gyoza, usually served in broth, and the less
common deep-fried variety. Traditionally, these scrumptious dumplings are served
with a dipping sauce on the side, usually made with rice vinegar, soy sauce, and
sesame oil. Since the 1940s, gyoza have been slowly making their progress to
become one of the staple foods in Japan, commonly consumed everywhere in the
country.

41


RAMEN

Japan

4.6

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Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks
combined the noodles with a salty broth. These curly noodles were of bright
yellow color and more elastic than the Japanese noodles prepared at the time –
the dough was kneaded with a sodium carbonate-infused mineral water called
kansui. In 1958, its name was derived from the pronunciation of the Chinese word
lamian (pulled noodles), and that same year, Nissin Foods produced the
first-ever instant version of noodles with a chicken-flavored broth called
Chickin Ramen. Shortly after, the dish started to be exported around the world.
Ramen should be cooked al dente and eaten quickly while it is still hot. It is
not recommended to leave the noodles sitting in the broth for too long, as they
tend to become too soft and mushy. The dish can be either kotteri (rich) or
assari/paitan (light), depending on the opaqueness and the heaviness of the
broth which is usually made using animal bones or dried seafood mixed with
onions, garlic, ginger, leeks, and mushrooms.

40


SUSHI

Japan

4.6

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Sushi is Japan's most famous culinary representative, typically made with rice
and fillings which have been rolled inside a sheet of dry seaweed. However, the
term sushi is actually an umbrella term covering a wide range of subvarieties
which can be made with a myriad of different ingredients and in as many forms
and presentations. Although the dish has become wrongly synonymous with raw
fish, the primary ingredient of every type of sushi is only vinegared rice.
Originally, sushi was only a method of preserving fish - first developed in
Southeast Asia, but it reached Japan in the 8th century. Over time, the dish
slowly transformed. Rice was no longer fermented but vinegared and eaten
together with fish, and by the 19th century, sushi as we know it today was
invented. Besides rice, which can be white or brown, other ingredients include
seafood, meat, and vegetables that can be either raw or cooked. Termed as the
original type of sushi, nigirizushi is prepared by draping a mound of rice with
a sliced topping, frequently with some wasabi in between or on the side, while
probably the most popular type of sushi known worldwide is makizushi; small,
usually bite-sized cylindrical pieces most commonly wrapped in nori — a sheet of
dry seaweed.

39


BÒ NHÚNG DẤM

Vietnam

4.7

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Bò nhúng dấm is a Vietnamese version of a hot pot that is traditionally served
communal style. In its basic form, the dish consists of a vinegar-flavored broth
that may also include coconut milk or coconut water, lemongrass, onions, or
other additions, while typical accompaniments include thinly sliced raw beef and
an assortment of fresh vegetables and herbs such as bean sprouts, daikon,
lettuce, cucumbers, mint, basil, and perilla leaves. Although the name (bò)
suggests the dish is exclusively made with beef, it can also include other types
of protein such as squids or shrimps. Additional elements include rice paper
sheets, which are used as wrappers, and typically nước chấm and mắm nem dipping
sauces.

38


BEGUNI

Bangladesh

4.7

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Beguni is a simple dish consists of deep-fried eggplant slices. The variations
may include dipping the slices in batter or coating them with various
combination of gram flour and spices. The batter is usually prepared with rice
and gram flour, while the typical blend of spices includes turmeric, chili
powder, and cumin. Beguni is a Bengali dish, eaten both in Bangladesh and India.
It is served with a yogurt-based sauce or chutney on the side, and it is usually
enjoyed as a snack or street food. A similar dish is known as begun bhaji, but
the slices are mostly vertical and are rarely dipped in batter.

37


MUTABAL

Lebanon

4.7

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Mutabal is a Middle Eastern dip that's usually made with a combination of
roasted eggplants, tahini, lemon juice, garlic, yogurt, olive oil, and salt. The
ingredients are blended or mashed together until the dip develops a desired
consistency, either smooth or a bit more coarse. Once prepared, mutabal can be
garnished with parsley, pomegranate seeds, or cilantro on top. If desired,
onions can also be added to the mixture. It is recommended to serve mutabal as a
part of a meze platter with pita bread on the side.

36


LUMPIANG SHANGHAI

Philippines

4.7

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Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried
Filipino snack that evolved from Chinese spring rolls. Even though lumpia
appears in numerous variations, the Shanghai version is characterized by a
savory filling which combines ground pork or beef with carrots, onions, various
seasonings, and (occasionally) shrimps. Lumpiang Shanghai is usually sold at
numerous street stalls throughout the country, but it is also a staple dish
served on special and festive occasions. This delicious and crispy snack is
usually served accompanied by sweet and sour dipping sauce.

35


MALAI KOFTA

Northern India, India

4.7

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Malai kofta is a traditional North Indian dish consisting of fried potato and
paneer balls in a creamy sauce. The dish is commonly served at festivals,
celebrations, and weddings due to its rich texture and flavors. A typical dish
of Mughal cuisine, developed in Medieval India by the cooks of the Mughal
Empire, it is essentially a vegetarian substitute for a meatball curry, malai
meaning cream, and kofta meaning dumplings. The dish is often prepared in a
unique wok called a kadai, hence the other name of the dish, kadai kofta. Some
food historians believe that these deep-fried dumplings have incorporated the
influences of Turkish and Persian food cultures within them. The best and most
usual accompaniments to malai kofta include naan bread and rice, and the dish is
commonly garnished with shredded paneer and chopped coriander.

34


BUBUR AYAM

Java, Indonesia

4.7

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Bubur ayam is the Indonesian version of chicken congee, a thick rice porridge
topped with shredded chicken and various savory condiments. This breakfast
staple probably originates from the Chinese rice porridge, but it employs
regionally available ingredients and toppings to create an authentic Indonesian
dish. The process starts with boiling chicken (usually darker, on the bone
pieces), and the same broth is typically used to cook the rice until it becomes
dense in consistency. Besides rice porridge and shredded chicken, bubur ayam can
employ a myriad of other ingredients. It is commonly topped with sliced
scallions, crispy fried shallots, chopped cilantro, crushed peanuts, fried
crullers, and sliced boiled eggs. Before it is served, bubur ayam is usually
generously doused with soy sauce, sesame oil, or fish sauce. Unlike other
traditional Indonesian dishes, this chicken porridge is not overly spicy, but
the fiery sambal sauce can be served on the side, if desired. Bubur ayam is one
of the most common street food varieties in Indonesia - each morning, numerous
street vendors can be seen selling this comforting porridge as a nutritious
breakfast dish.

33


RAWON

Surabaya, Indonesia

4.7

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Rawon is a unique Indonesian dish with origins in East Java. This flavorful soup
is usually made with slow-braised beef and other traditional Indonesian
ingredients such as lime leaves, lemongrass, ginger, and chili. However, the key
element is buah kluwek, the Indonesian black nut. This unusual Indonesian spice
is highly toxic when raw, and always needs to be fermented before consumption.
It is ground with other ingredients and spices, giving the dish its earthy and
sour taste and the unique dark black color. The origin of the dish is believed
to be the city of Surabaya, the capital of East Java. Primarily prepared as a
plebeian dish, it soon became a favorite among royalty and quickly grew in
popularity. Today it can easily be found on the menus of numerous traditional
Indonesian restaurants. It is usually served alongside plain rice, salted eggs,
bean sprouts, and sambal - a spicy Indonesian chili paste.

32


PANEER TIKKA

Northern India, India

4.7

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This North Indian tikka variety consists of a combination of marinated paneer
cheese and vegetables that are cooked in a tandoor - a traditional Indian oven.
This vegetarian version of tikka is based on paneer, a crumbly cheese with a
soft texture. Pieces of paneer, tomatoes, onions, and peppers are skewered,
grilled, and then seasoned with lemon juice and chaat masala - a spicy powder.
Sometimes the dish is served with various salads or mint chutney on the side.
Variations on the dish include paneer tikka masala, which is served with spicy
gravy, and paneer tikka rolls, which are wrapped in Indian bread.

31


BAL KAYMAK

Turkiye

4.7

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A staple breakfast dish in Turkey, bal kaymak is a delicious combination of
kaymak - a traditional dairy product produced from water buffalo milk, very
similar to clotted cream - that is generously doused with honey. The dish is
served as a spread or a sweet dip alongside tea or a variety of other
traditional breakfast dishes and is typically paired with bread. Rarely, it is
served as a dessert and it sometimes comes garnished with ground, chopped, or
whole walnuts.

30


CAĞ KEBABI

Erzurum, Turkiye

4.7

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Cağ kebabı is a kebab variety originating from the Turkish city of Erzurum. It
is made with lamb that is marinated with onions, salt, and pepper for about 12
hours, and the meat is then placed on a big horizontal skewer and cooked over a
wood fire. The usta (master of his trade) will take a long skewer and slice off
tender and succulent pieces of lamb until the skewer is full. The dish is
traditionally consumed either straight from the skewer, or with the meat wrapped
in warm, freshly baked lavash flatbread.

29


JUJEH KABAB

Iran

4.7

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In Iran, grilled chicken kebab is known as jujeh kabab. This simple dish is a
staple of Iranian cuisine and has two popular variations, one which uses
boneless chicken, while the other is prepared with meat left on the bone.
Chicken is usually cut into larger chunks, marinated in various marinades and
saffron, skewered, then grilled. It is often enjoyed with grilled tomatoes,
onions, lavash bread, or saffron rice served on the side.

28


GAZIANTEP BAKLAVASI

Gaziantep, Turkiye

4.7

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The ancient Anatolian city of Antep, today known as Gaziantep, is Turkey's
gastronomic capital famous for being home to the world’s finest pistachios and
the delicious Antep baklavası. Originally an Ottoman legacy, baklava is regarded
as one of the greatest creations from the pastry chefs at Topkapı Sarayı, the
major royal residence of Ottoman sultans from the 15th to the 19th century.
Baklava was traditionally prepared for Eid-al-Fitr, also known in Turkey as
Ramazan or Şeker Bayramı, a religious holiday when Muslims celebrate the ending
of Ramadan, the Islamic holy month of fasting. Today, this Turkish treat is
available year-round, and with more than 500 baklava bakeries in the city of
Gaziantep, it is definitely not to be missed, especially during the pistachio
harvest from midsummer to September, when these emerald-colored nuts are just
the right size for baklava. To make this popular pastry, the finely crushed,
genuine Gaziantep pistachios are generously spread between paper-thin sheets of
phyllo dough which are brushed with melted butter and smeared with semolina
cream.

27


NƯỚC CHẤM

Vietnam

4.7

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In its basic form, this ubiquitous Vietnamese sauce is prepared with a sour base
of lime juice, or optionally vinegar, sugar, water, and fish sauce. Common
additions include finely sliced chili peppers, garlic, shallots, spring onions,
ginger, or fresh herbs. The sauce comes in many regional varieties, and the
final composition may also depend on the type of meal which it accompanies. Nước
chấm is usually served as a dipping sauce alongside chả giò (spring rolls), bánh
xèo (crispy pancakes), and various meat or seafood dishes, as well as noodles
and soups.

26


SHAHI PANEER

Punjab, India

4.7

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Originating from India's Moghul cuisine, shahi paneer is a cheese curry that is
prepared with paneer cheese, onions, almond paste, and a rich, spicy
tomato-cream sauce. The dish is typically accompanied by Indian breads such as
naan, roti, or puri. Often referred to as the Royal paneer, traditionally, it is
prepared during special occasions and festivities as a vegetarian main course.
Rich, hearty, and nutritious, shahi paneer is commonly garnished with coriander
leaves.

25


CHELOW KEBAB

Iran

4.7

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Chelow kebab consists of fragrant, saffron-spiced rice, grilled tomatoes, and
kebab, which can be prepared with minced or sliced meat. It is believed that the
dish originated among the Caucasian people, who passed down the recipe to the
Iranians. The serving of chelow kebab is a unique experience: rice and tomatoes
are served first, followed by meat, while the final touch is a dollop of butter
that is placed on the top of saffron rice. The dish is commonly enriched with
sumac, a spice native to the Middle Eastern area, and is best paired with
doogh—Persian sour yogurt.

24


CURRY PASTE

Thailand

4.7

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Gaeng is a Thai word for the world-famous Thai curry paste, either yellow, red,
or green in color, sorted by the order of spiciness where yellow curry is
slightly spicy and green curry is the spiciest. Yellow curry consists of coconut
milk as its base and toasted and powdered variety of spices such as turmeric,
anise, cinnamon, dried chilis, bay leaves, ginger, coriander, cumin, and
fermented shrimp paste. Yellow curries are often prepared with bits of beef,
lamb or chicken, onions, potatoes, and pineapple. Red curries consist of coconut
milk, red chili powder, white pepper, cumin, nutmeg, coriander, garlic,
lemongrass, ginger, and grated kaffir limes. The sauce pairs well with roasted
pork, beef, shrimp, duck, eel, bamboo shoots, Thai basil, and pumpkin. Green
curries consist of coconut milk, hot green chilis, lemongrass, ginger,
coriander, cumin, white pepper, onions, palm sugar, grated kaffir lime, garlic,
and holy basil (Thailand's beloved pungent herb). This devilishly hot curry
pairs well with beef or chicken and Thai eggplants.

23


SICHUAN HOT POT

Sichuan, China

4.7

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

22


MERCIMEK ÇORBASI

Turkiye

4.7

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Mercimek çorbası is a beloved Turkish soup made with red lentils, chicken stock,
onions, and carrots. It is often seasoned with salt, pepper, cumin, or paprika.
Easy to prepare, filling, and warming, the soup is consumed for breakfast,
lunch, or dinner in rural parts of Turkey, especially in local eateries known as
lokantas.

21


TANGBAO

China

4.7

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The name tangbao or tangbaozi refers to a broad group of steamed Chinese
soup-filled dumplings. Depending on the origin, dumplings can be made with
leavened or plain dumpling dough which is usually wrapped around a gelatinous
filling, twisted and sealed at the top, and then steamed. While they steam, the
firm filling (usually made with minced pork or crab meat) transforms into a
flavorful soup, which stays safely secured inside the bun. Due to the nature of
this Chinese delicacy, they are always served immediately after steaming, so the
soup stays liquid and hot. Because of the sizzling filling, tangbao buns should
be consumed with precaution and usually employ a unique eating technique.
Chopsticks are used to hold the bun at the top, and a small bit is taken from
the side, allowing the soup to pour into the wide spoon held underneath. The
soup and the dumpling are usually eaten alternatively, but can also be enjoyed
one at the time. One of the most common varieties of the dish includes the
tangbao dumplings originating from the Jiangsu province, which are usually large
in form and often come with a straw tucked inside the bun, which is used to
slurp the delicious soup.

20


SHISH KEBAB

Turkiye

4.7

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Shish is the most famous kebab variety consisting of pieces of meat on a skewer
that is grilled over a fire. The dish originated with the nomadic tribes who
used to marinate the meat in order to tenderize it and to get rid of the gamey
flavors. The marinades include any combination of lemon juice, olive oil, milk,
yogurt, cinnamon, allspice, and various other spices. Authentic Turkish shish
kebab is rarely prepared with vegetables on the same skewer, and it has been
suggested by numerous food writers that grilling the vegetables and meat on a
same skewer is a modern invention by Turkish restaurateurs to make the skewers
look more visually appealing to customers. The vegetables and meat should be
grilled on separate skewers so that both are cooked for a proper period of time.

19


JAPANESE CHEESECAKE

Japan

4.7

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Known as soufflé cheesecake in Japan and cotton cheesecake or Japanese
cheesecake outside of Japan, this light and fluffy dessert is made by
incorporating whisked egg whites into the cake mixture (eggs, milk, sugar, cream
cheese), and the combination is then baked in a bain-marie. The Japanese
cheesecake is more fluffy and sponge-like than regular cheesecake, and it's
sometimes eaten cold, but most people prefer to eat it straight out of the oven
while it's still hot, so it almost melts in the mouth. It was created by a
Japanese chef Tomotaro Kuzuno who went to Germany in the 1960s and found
käsekuchen, a type of German cheesecake. When Kuzuno came back to Japan, he
wanted to prepare a combination of käsekuchen and the American-style cheesecake
that was becoming popular at the time, and that's how Japanese cheesecake was
born. Nowadays, if you want something extra sweet on your Japanese cheesecake in
Japan, traditionally you'll get a topping of apricot jam.

18


XIAOLONGBAO

Shanghai, China

4.7

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Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan
Xiang, what is today Shanghai's Jiading district. It is believed that the first
form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to
evolve the classic dumpling due to the increased competition of neighboring
vendors. The dumplings are usually filled with a large volume of soup and minced
pork, then steamed in a specially-designed bamboo steamer. Sometimes,
xiaolongbao can also be filled with crab or shrimp meat. The dough is quite
thin, and it is believed that it should be thicker than tang bao, but not as
thick as shen jian bao. It is recommended to serve xiaolongbao dumplings while
they are still hot, preferably with a vinegar and ginger dip on the side.

17


TANDOORI

India

4.7

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The most popular Indian dishes are those cooked over a blazing fire in the
so-called tandoor, a cylindrical open-top clay oven fueled by wood or charcoal.
The tandoori technique evolved from an old Middle Eastern method of baking
bread, which spread to other parts of the continent, including northwestern
India, where people began experimenting with cooking meats and other foods in
tandoors, adding special marinades and spice rubs, both of which are now
integral parts of Indian-style tandoori cooking. The marinade used in most
tandoori dishes starts with yogurt; it holds well to the meat, lends a note of
mild acidity, and keeps the herbs and spices in place. Even though the clay
ovens themselves impart a special flavor to the food, most of it comes from the
traditional combination of spices. Tandoori dishes are typically either
intensely red or yellow colored, depending on the marinade ingredients: the red
is provided by ground annatto seeds, while the yellow comes from saffron or
turmeric.

16


BÁNH MÌ

Vietnam

4.7

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Bánh mì (pronounced 'bun mee') is a popular Vietnamese variety of sandwiches
that share the same core ingredient - a baguette. The baguette was brought over
to Vietnam during the colonial period, and nowadays it is one of the few happy
legacies from the time. The crusty bread, condiments, and meats are all a legacy
of French and Chinese colonialism, while cilantro, chili, and pickles reflect
the Vietnamese taste for fresh vegetables and bright flavors. In the beginning,
most banh mi sandwiches consisted of bread, meat, and seasonings, with no added
vegetables. Today, the possibilities are virtually limitless - the sandwiches
are stuffed with cold cuts, French butter, fresh mayonnaise, liver pâté,
cucumbers, cilantro, pickles, oyster sauce, garlic...and the list goes on. The
bread should be light, with a delicate crust and a tender, chewy, and soft
interior with a slightly sweet flavor. The meat on the inside can be chicken,
pork, beef, seafood, cold cuts, or pâtés, sausages, and terrines, but it is
extremely important not to overstuff the sandwich.

15


MANTI

Turkiye

4.7

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Manti are traditional Turkish dumplings filled with spiced ground meat and
onions. The dumplings are most commonly topped with a sauce consisting of yogurt
and garlic. The name of the dish is derived from mantu, meaning dumplings, and
they were originally brought over from Central Asia to Turkey by nomadic Turkish
tribes in the 13th century. Today, manti dumplings are popular throughout
Turkey, as well as in numerous other cuisines such as Armenian, Afghan, and
Central Asian.

14


KARAAGE

Japan

4.7

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Also known as dry-frying, karaage is a Japanese cooking technique in which
various foods are first lightly coated in arrowroot starch, then deep-fried. The
use of arrowroot starch preserves the natural water content of fried foods and
produces a crispy outer surface, but alternatively, other coating ingredients
such as wheat flour, tapioca, or potato starch can also be used. Karaage can be
used for frying various meats and fish, but it is most often associated with
chicken, and involves a special variant called tatsutaage, where pieces of
chicken are first marinated in a mixture of sake, soy sauce, and sugar which are
then lightly covered with arrowroot starch and deep-fried. This method makes the
meat succulent on the inside and particularly crispy on the outside. If not
specified otherwise, karaage usually refers to fried chicken, but apart from
chicken, the technique is sometimes used with other ingredients such as askarei
(flounder), ika (bits of squid), and gobo (burdock root).

13


TONKOTSU RAMEN

Fukuoka, Japan

4.7

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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.

12


YAKINIKU

Japan

4.7

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Yakiniku is a term denoting a Japanese technique (with Korean origins) of
cooking bite-sized pieces of meat and vegetables on a table grill. It can also
refer to a number of dishes cooked using the same technique. Yakiniku has Korean
origins and was inspired by the famous Korean dishes galbi and bulgogi, although
the meat in yakiniku is usually not marinated before grilling. Traditionally,
raw, thinly sliced meat and vegetables are brought to the table and grilled by
the consumers. The most popular meat for yakiniku includes beef, pork, chicken,
and a variety of shellfish. Numerous sauces and dips are usually served on the
side - from soy sauce and miso sauce to garlic oil sauce. These tasty dishes are
very popular at large social gatherings and celebrations, and there is even an
official Yakiniku Day, celebrated annually on August 29 ever since 1993.

11


ZEYTOON PARVARDEH

Gilan Province, Iran

4.8

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Hailing from Iranian Gilan province, this simple dish consists of a flavorful
combination of pitted olives and pomegranate molasses. The additional
ingredients include ground walnuts, garlic, and various fresh herbs such as
cilantro or mint, as well as pomegranate seeds, and generous amounts of olive
oil. Zeytoon parvardeh is usually served well chilled and is traditionally
enjoyed as an appetizer or a snack that is accompanied by lavash bread.

10


KIMCHIJEON

South Korea

4.8

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In its simplest form, this South Korean pancake incorporates sliced kimchi,
preferably ripe version, with a simple flour batter. The dish belongs to a wide
group of jeon—savory Korean pancakes—and it is easily adapted with various
ingredients such as chili paste (gochujang), ground meat, or other vegetables.
The pancakes are occasionally served with a dipping sauce on the side and may
come sprinkled with sesame seeds. They are usually enjoyed as a quick, filling
snack or an appetizer, but they can also be served as a main course or a side
dish.

9


KEEMA

India

4.8

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Keema is a stew that is usually prepared as a curry with ingredients such as
minced lamb or goat meat, green peas, potatoes, ginger, chili, onions, ghee,
garlic, and garam masala spices. The name of the dish means minced meat in Urdu.
Although keema is most popular in north India, Pakistan, and Bangladesh, some
believe that the dish has Persian origins due to the fact that it was first
mentioned as a recipe in Ain-I-Akbari (a document about emperor Akbar's empire).
Keema is commonly served as a main dish, accompanied by pav buns or naan and
other flatbreads. It can also be used as a filling for samosas and parathas.

8


GUI

South Korea

4.8

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Gui is a name which refers to all grilled dishes found in Korean cuisine.
Grilling is one of the key components and cooking methods in Korea, and unlike
traditional western styles, it employs a set of rules and customs which should
be followed. Traditionally, every table in an authentic Korean restaurant has a
hole in the middle of the table where a grill is placed over charcoal or gas.
Initially, all the ingredients come to the tables raw, but sliced and prepared.
The customers then assemble and cook the dish according to personal preferences.
Beef, chicken, and pork are three of the most famous meat varieties used for
grilling. The meat can already be marinated, like the famous bulgogi and galbi
beef, or plain and unseasoned like sliced pork belly, popularly known as
samgyeopsal. Fish and other seafood ingredients are also occasionally grilled,
as well as mushrooms and vegetables such as onions or peppers. Besides the main
components, standard additions to any gui are a set of side dishes such as
kimchi, scallions, pickled vegetables, and fresh whole lettuce leaves which are
used as wrappers for other ingredients.

7


KHAO SOI

Northern Thailand, Thailand

4.8

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A signature dish of Northern Thailand, khao soi is a delicious coconut soup in
which numerous regional influences were combined to create a truly spectacular
dish. The base of the soup is a slightly spicy broth which combines coconut milk
and red curry paste. The broth is served with flat egg noodles and a choice of
meat, which usually includes chicken, beef, and pork. It is topped with a
handful of crisp fried noodles and chopped cilantro. The dish is commonly served
alongside a variety of condiments such as fresh lime, pickled cabbage, shallots,
and chilis. Even though the dish originated in the north of the country, it is
still not totally clear how and when this famous noodle soup was created. The
most probable theory claims that khao soi is a fusion dish which originated
under the influence of Chinese Muslims, traveling from the Yunnan region through
Myanmar, Thailand, and Laos. It is also believed that the soup is a variety of
an old Myanmarese coconut soup made with rice noodles, which were also primarily
used in khao soi and were later replaced with the more traditional egg noodles.

6


PHANAENG CURRY

Thailand

4.8

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Phanaeng curry is a variety of Thai curry that is characterized by its thick
texture and a salty-sweet peanut flavor. It consists of meat that is stewed with
dried chilis, kaffir lime leaves, coconut milk, cilantro, cumin, garlic,
lemongrass, shallots, and peanuts. The meat used in phanaeng curry is usually
beef, chicken, or duck, and the dish traditionally does not include any
vegetables. The name of the dish is derived from the word panang, meaning cross,
which refers to the ancient way of preparing chicken with its legs crossed and
set in an upright position. Though the origins of phanaeng curry are somewhat
murky, it is often associated with the Malaysian state of Penang, but there is
little evidence to support this claim. However, the earliest known recipe is
found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890.

5


SOTO

Indonesia

4.8

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Throughout Indonesia, soto is known under various names such as the Makassar
coto or the Pekalongan tauto. However, this traditional Indonesian soup is
usually associated with the island of Java, where it is believed to have
appeared in its original form. Nowadays there is no right way to prepare soto
because the varieties are numerous and usually adapted to local cuisines.
Although it is believed that soto was developed because of a strong Chinese
influence in the country, it is more likely that the soup was created following
common cooking traditions of the area and utilizing the ingredients which were
available in abundance. This versatile dish also has a myriad of accompaniments
such as stewed eggs, grilled offal, fried tofu, and either chili or soy sauce.
Soto is regarded as comfort food, and it can be found everywhere in Indonesia -
from local open-air eateries to high-end restaurants. This authentic Indonesian
creation is also popular and commonly eaten in Malaysia, Singapore, and Brunei.

4


GUOTIE

China

4.8

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The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a
Northern Chinese dumpling typically filled with minced pork, Chinese cabbage,
scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are
achieved by a special method of preparing; while the bottom of the dumpling is
frying, a small amount of liquid is added to the pan which is then covered, thus
allowing the rest of the dumpling and the filling to steam. When it comes to the
shape, guotie should always be long and straight as it can stand more easily and
it does not fall over during cooking. Goutie can be literally translated as pot
sticks, so these dumplings are often nicknamed potstickers, especially in North
America. Although the first-known mention of goutie dates back to the Song
Dynasty, today they are a popular street food, often eaten as a snack or an
appetizer, typically accompanied by a dipping sauce.

3


KARĒ

Japan

4.8

Rate It

Japanese-style curry known as karē is one of the most popular dishes in the
country. It started gaining popularity in Japan during the Meiji period
(1868-1912), when the British introduced it to the country. During its early
years, karē with rice was an expensive, gourmet dish reserved only for the
wealthy. Compared to Indian curries, karē is less spicy, sweeter, darker, and
usually thicker, which is thanks to the addition of flour or roux. There are
three main version of karē in Japan - karē raisu (curry over rice), karē udon
(curry over noodles), and karē -pan (a pastry filled with curry). The most
popular variety, is, as expected, karē raisu, which is usually served with
fukujinzuke pickles or Japanese scallions on the side. Today, karē is so popular
in Japan that it can be called a true national dish.

2


BUTTER GARLIC NAAN

India

4.9

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Butter garlic naan is a traditional Indian flatbread and one of the most popular
versions of naan. It’s made with flour, yeast, salt, sugar, and yogurt. Once the
dough has been baked in a hot tandoor oven, the golden naan is taken out and
brushed with butter or ghee, then topped with minced garlic. It’s recommended to
serve butter garlic naan with a variety of Indian dishes such as curries, butter
chicken, dal makhani, malai kofta, or shahi paneer.

1


ROTI CANAI

Malaysia

4.9

Rate It

Roti canai is a traditional Malaysian pan-fried flatbread made with flour,
water, eggs, and fat. The dough for roti canai is repeatedly folded, so the
final product has a layered texture, a soft interior, and a crispy outer layer.
The most common fat used in roti canai is ghee, the traditional Indian clarified
butter. It is believed that the dish originated in India when the Indian
laborers who migrated to Malaysia brought the recipe and the tradition of
preparing this crispy pastry to the foreign country. Usually, it is served plain
in its traditional round form, as an accompaniment to curries. It can be served
on the side or torn into pieces and mixed with the curry. However, roti canai is
often served as the star dish, accompanied by different savory and sweet
fillings and ingredients. If additional fillings are added, roti canai is
usually shaped into rectangles. This crispy bread is usually sold by street
vendors called mamaks.



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#63 best rated semi-hard cheese

Cabrales is a blue cheese made from raw, unpasteurized cow's, goat's, and
sheep's milk. The cheese is aged for 3 to 4 months in limestone caves in the
region of Asturias in Spain. This artisan cheese is not injected with bacteria,
but instead it matures from the outside inward. Cabrales has a strong, sharp
aroma and a slightly acidic taste. Since it must contain at least 45% fat, it
has a creamy and firm texture. The cheese is produced in limited amounts because
it's manufactured on small, family-run farms using only traditional methods.
This cheese is best paired with red wine, figs, and cured meat products. 


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8 BEST RATED


DISHES WITH ALGAE AND TUNA

Tekkamaki moved to 3rd place - Falling in the broad category of hosomaki sushi,
tekkamaki rolls are one of the most common sushi varieties. Nori sheets, sushi
rice, and raw tuna are the three essential tekkamaki ingredients. Nori, the
pressed and dried seaweed sheets are used as a wrapper which holds all the
ingredients together. The firm sushi rice, with a slightly acidic taste, is
spread on top of nori, and the central part of the roll is a piece of raw tuna.
Tender and soft, pink in color and mild in flavor, tuna perfectly balances the
subtle flavors of nori and rice. Tuna is placed on top of the rice, and
tekkamaki is then rolled by hand using a bamboo mat. When rolled, the assembled
roll is sliced into uniformed bite-sized pieces. All the ingredients should be
neatly arranged in order for each piece to have three clearly visible essential
elements. Since they are regarded as a variety of hosomaki, which translates as
small rolls, tekkamaki rolls are usually thinner and smaller in size than other
varieties. Because the tuna is not entirely visible, it often employs the cuts
which are not as luxurious or appealing as the cuts used in nigiri sushi. This
makes it a convenient and affordable sushi option that is a staple in almost
every sushi establishment. Similar to other sushi dishes, soy sauce, wasabi, and
ginger are standard accompaniments to these perfectly balanced rolls.



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NEW BEVERAGE CATALOGED


PEYCHAUD’S BITTERS

United States of America

American Liqueur #4. Invented by Antoine Peychaud in the 1830s, this bitter was
originally developed as a health tonic. Peychaud was a New Orleans apothecary of
Creole origin who based the drink on an old recipe that his father brought from
Haiti. He mixed the drink into hot toddies and offered it to his customers and
friends. It is believed that the Sazerac cocktail was modeled on Peychaud’s
combination. Although the exact recipe is not known, the base of Peychaud’s
bitters is made with gentian, while the dominant flavors are fruity, herbaceous,
and spicy. It is often quoted as one of the lighter bitters on the market.
Peychaud’s bitters is best known as a cocktail ingredient—and it is one of the
essential elements in the famed Sazerac. 




CHEESE OF THE DAY

MASCARPONE

Lombardy, Italy

TOP 50

#35 best rated fresh cheese

Mascarpone is a cheese from the Italian region of Lombardy, characterized by its
very high fat content, ranging from 60% to 75%. Its texture can be smooth,
creamy, or buttery, depending on the production process, while the flavors are
lemony, sweet, full, and buttery. It is an essential ingredient in the
preparation of desserts such as cheesecake, zabaglione, and tiramisu. Mascarpone
is often mixed with coffee or cocoa, although it can also be used in savory
dishes, accompanied by mustard, fresh herbs, or anchovies. It is believed that
mascarpone originated during the late 16th and the early 17th century, its name
thought to be a deviation of the Spanish phrase mas que buene, meaning better
than good. Others claim that its name stems from the word mascarpia, meaning
Ricotta in the local Italian dialect. Regardless of the origins of its name,
mascarpone remains one of the most popular Italian cheeses that is praised for
its versatility and flavor. For a unique experience, serve it with apple slices
with sugar and lemon.




COUNTDOWN SLIDER


50 BEST SOUTHERN GERMAN FOODS & BEVERAGES

50


EISBOCK

Kulmbach, Germany

3.8

Rate It

Eisbock is the strongest beer style that falls in the category of bock beers
(bockbier). This beer style is primarily brewed as doppelbock, but then it
undergoes freeze distillation—in which the water is partially frozen and then
removed. The final result is a brew with more concentrated flavors and a higher
concentration of alcohol. Most eisbock beers are clear, and they may range from
red to dark brown. Although they always have high alcohol content, usually
between 9 to 14% ABV, the alcohol should never be harsh or overpowering. Eisbock
beers are full-bodied and intense with strong malt aromas and flavors
reminiscent of toast and caramel. Nuances of dark fruit can sometimes be
present. Despite its malt-forward profile, the character of eisbock beers should
never be cloying or overly sweet. These beers make an excellent aperitif or a
digestif, but they can also be paired with rich meat-based dishes and chocolate
or caramel desserts. Although it is not certain, eisbock is said to have at the
Reichelbräu brewery in 1890.

49


WEISSWÜRSTE

Munich, Germany

3.8

Rate It

Weisswurst or white sausage is a famous specialty of the city of Munich,
invented in 1857 by a butcher named Sepp Moser. He was working in a restaurant
next to his butcher's shop and had used the last of thick sausage skins used to
make regular sausages. To solve the problem, he opted for thin skins. As he made
the sausage, he was worried that it would burst open during the frying process,
so he put them in hot water and cooked them for 10 minutes. After serving the
cooked sausages to the guests, the new dish was praised, and Weisswurst was
born. The sausages consist of a mixture of pork, veal, and pork fat, seasoned
with parsley, pepper, lemon, and salt. Today, the sausages are most popular in
southern Germany, and they are one of the most consumed items at Oktoberfest. In
restaurants, Weisswurst is always served hot, usually accompanied by pretzels
and, ideally, Händlmaier's Hausmacher Senf, although it can be served with other
Bavarian sweet mustard varieties if the original Händlmeier brand is
unavailable.

48


DREI IM WEGGLA

Nuremberg, Germany

3.9

Rate It

Drei im Weggla is a staple street food in Nuremberg. The sandwich consists of a
circular bun that's cut in half and stuffed with three (drei in German) grilled
Nürnberger Rostbratwurst sausages with a charred and crunchy skin. The sandwich
is completed when the sausages are slathered with sharp yellow mustard. Some
vendors even offer sauerkraut on top of it all, but let's be honest, the beauty
of this sandwich lies in its simplicity. The bun must be perfectly crisp on the
exterior while the inside should be chewy, dense, and yeasty. In the city, Drei
im Weggla can be found at restaurants and in numerous food stands, huts, and
carts scattered throughout Nuremberg.

47


WIBELE

Baden-Württemberg, Germany

3.9

Rate It

Wibele is a tiny, sweet pastry made by combining flour, powdered sugar, egg
whites, vanilla sugar, and vanilla flavorings. The biscuits or cookies are baked
until golden in color and are recognized for their distinctive shape of a
figure-eight or a shoe sole. These tiny pastries are believed to date back to
1763, in Langenburg, and they are most commonly attributed to Jakob Christian
Carl Wibel, who is thought to have been a court confectioner to the Prince of
Hohenlohe-Langenburg and created wibele in the Prince’s honor. These sweet
treats are available in bakeries, confectioner’s shops, and delicatessen stores.
Wibele are often enjoyed as dessert cookies and are usually accompanied by a
glass of hot mulled wine.

46


MÜNCHNER SCHNITZEL

Munich, Germany

3.9

Rate It

Münchner schnitzel is an interesting variety on the world-famous Wiener
schnitzel. This is a Munich-style variety, hence the name of the dish. The veal
cutlets are brushed with a combination of sweet mustard and horseradish before
they're coated in flour, eggs, and breadcrumbs, then fried in butter. The dish
is ready to be eaten when the meat becomes golden brown. It's traditionally
served hot with lemon wedges on the side.

45


GELBWURST

Bavaria, Germany

3.9

Rate It

Hailing from Bavaria, gelbwurst or yellow sausage is a German sausage variety
that has been traditionally stuffed into natural casings dyed with saffron,
hence the name. The sausage may consist of pork, veal or beef, bacon, or
chicken, and it is typically flavored with various spices such as nutmeg, mace,
pepper, ginger, cardamom, and lemon, depending on the region. Gelbwurst is
distinguished by a pale grey color, a mild flavor, and a very smooth texture due
to the practice of finely grinding the seasoned meat mixture. This traditional
sausage is nowadays usually found inside artificial casings of yellow or orange
color. Belonging to the group of cooked sausages, the sausage can be thinly
sliced or cut into thick slices and fried. Either way, the slices are typically
enjoyed with fresh bread for breakfast or dinner. Gelbwurst dates back to 1905,
when the original version was prepared with the addition of pork brains,
resulting in regional variations on the name such as hirnwurst, meaning brain
sausage.

44


FLÄDLESUPPE

Bavaria, Germany

3.9

Rate It

Flädlesuppe is a traditional Swabian soup that consists of a rich broth with
thin strips of flädle pancakes, hence the name of the soup. Although the
traditional version calls for beef broth as the base, chicken or vegetable stock
may be used as well. The soup is often enhanced with chunks of steamed or
sautéed vegetables such as leeks, carrots, celery, and green onions. After
assembling the sliced and rolled strips in each serving bowl, this piping hot
soup is poured over them and the whole thing is finished with a handful of
freshly chopped herbs such as parsley, chives, or celery leaves on top.

43


LEBERKÄSSEMMEL

Bavaria, Germany

3.9

Rate It

This classic Bavarian and Austrian sandwich consists of a thick slice of
leberkäse—a product consisting of ground meat that is baked into a
meatloaf—which is served inside a halved bread roll (semmel). Typical condiments
include mustard and pickles, but other options such as ketchup or different
vegetables are also available. In Bavaria, leberkässemmel is usually served in
beer gardens, while the Austrian version is typically prepared and sold at
street kiosks.

42


STECKERLFISCH

Bavaria, Germany

3.9

Rate It

Steckerlfisch (from steckerl, meaning a small pole or a stick in Bavarian) is a
staple fish specialty in beer gardens and at folk fests and fairs throughout
Germany, especially in the regions of Bavaria and Franconia. It consists of a
whole fish that’s been gutted and cleaned, then threaded on a stick and grilled
over hot embers. Although early versions typically used freshwater white fish
and trout, the selection of fish expanded with time, and it nowadays includes
saltwater fish too, with mackerel as the most prominent choice. The fish is
typically either marinated or dusted with seasoned flour before cooking and once
done, it is usually served in paper. This specialty is generally enjoyed with
just a squeeze of fresh lemon juice, although it may sometimes be served brushed
with olive oil and stuffed with thin lemon slices. When served on a plate, the
grilled fish is typically accompanied by a fresh Bavarian pretzel or bretzen as
it is called in Bavaria, and lemon wedges on the side.

41


OKTOBERFESTBIER

Munich, Germany

4.0

Rate It

Oktoberfestbier is a protected designation used by six Munich breweries that
serve their beer at Oktoberfest—the biggest beer festival in the world. The
breweries include Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner, and
Spaten. The beer that is served at the festival and which is labeled as
Oktoberfestbier is usually synonymous with Märzen beer style, a smooth and malty
lager with a light hop character. Their alcohol content typically varies from
5.5 to 6.2% ABV. Oktoberfest beer has to be produced in Munich, and it must be
brewed according to the Bavarian Beer Purity Law, which was first introduced in
1487.

40


DUNKELWEIZEN

Bavaria, Germany

4.0

Rate It

Dunkelweizen is a moderately dark, wheat-based German ale that is often
described as a cross between a dunkel and a hefeweizen (weissbier). These
refreshing beers typically range from copper to dark brown and are distinguished
for banana and clove-like flavors and aromas. Dunkelweizen beers have a malty
character, medium body, smooth texture, and medium to high carbonation. Along
with clove and banana aromas, some examples display hints of vanilla and
bubblegum. The flavor is bready and grainy, often complemented by caramel
nuances. Hop flavor and aromas are absent. These fruity and malty beers would
pair well with smoked ham, sausages, pork, Mexican dishes, and banana-based
desserts. Dunkelweizen originated in Bavaria.

39


SCHWARZWÄLDER SCHINKEN

Black Forest, Germany

4.0

Rate It

Black Forest ham is the best-selling smoked ham in Europe. It is made from the
hind leg of the pig, spiced according to producers' own traditional recipes, and
cold smoked using fir wood from the Black Forest. The spices used are salt,
garlic, coriander, pepper, and juniper berries. As a result, the ham has a dark
layer of meat on the outside but a vibrant red color on the inside with a
typical smoky aroma. Black Forest ham is boneless and always contains about 20%
fat, and it has a nutty and spicy flavor. This ham is easily found in many
restaurants, and may be eaten raw or used as an ingredient in cooked dishes.

38


SERVIETTENKNÖDEL

Bavaria, Germany

4.0

Rate It

Serviettenknödel are German bread dumplings, or Semmelknödel that derive their
name - napkin dumplings - from the way they are traditionally cooked: wrapped
tightly and steamed inside a cloth napkin called serviette in German. They are
typically made with pieces of stale bread rolls, baguettes, or pretzels, milk,
eggs, lard, and softened onions. The bread mixture is usually seasoned with salt
and pepper, and it is often enhanced with freshly chopped parsley and nutmeg for
extra flavor. Once done, the log-shaped dumplings are generally cut into thick
slices which can either be eaten as they are or pan-fried until nicely browned.
These savory bread dumplings are a typical accompaniment to various roast meat
delicacies, rouladen, gravy, mushroom sauces, and lentils, and they’ve been
traditionally prepared for special occasions such as Christmas dinners and
weddings. The dumplings are nowadays more commonly cooked in plastic wrap and
aluminum foil instead of kitchen towels or napkins.

37


ZWIEBELKUCHEN

Baden-Württemberg, Germany

4.0

Rate It

Although it translates to onion cake, German zwiebelkuchen is better described
as a savory onion pie. The base of the dish is a thin, buttery crust that is
usually made with yeasted dough. The center of the pie is filled with a
combination of caramelized onions, smoky bacon, and a creamy mixture of eggs and
sour cream. The pie is usually spiced with salt, pepper, and caraway seeds,
which give the dish a deep and earthy flavor. Even though there are several
varieties of zwiebelkuchen, it is traditionally baked as a round deep-dish pie.
In the past, this savory delicacy was made with sour milk and plain bread
dough–common staples in many German households. Today it comes in many shapes,
including the usual flat, rectangular form, and can be adapted with many
ingredients such as leeks and cottage cheese. It is commonly prepared at home
but can be found in many German restaurants across the country. Zwiebelkuchen is
commonly consumed during the annual grape harvest, and it is recommended to pair
it with traditional young wines.

36


DOPPELBOCK

Munich, Germany

4.0

Rate It

Doppelbock is a German beer style that was first brewed in Munich by Paulaner
monks. As the name might suggest—doppel translates as double—this style
developed as a slightly stronger version of traditional German bock style.
Doppelbock beers are usually medium-bodied with a color that ranges from golden
to dark brown. They are rich and smooth with a distinctive malt sweetness that
is balanced with subtle hop bitterness. Typical aromas include bread and toasty
notes that can be accompanied by subtle hints of caramel. These beers usually
have a slightly higher alcohol content that ranges from 7 to 8% ABV, but the
finish should not be harsh or overpowering. It is recommended to pair them with
pork, game, aged cheese, or chocolate desserts.

35


LAGER

Bavaria, Germany

4.0

Rate It

Along with ale, lager is one of the two main beer categories, and in terms of
production, it is the most common beer style in the world. The main distinction
between lagers and ales depends on the type of yeast. Lagers use Saccharomyces
pastorianus, generally known as bottom-fermenting yeasts, which ferment more
slowly and at cooler temperatures than ale yeasts. However, there are several
exceptions to the rule, and some beer styles don’t necessarily fit in one
category. Lagers come in a wide variety of styles, which differ in color,
alcohol content, and flavors, but they tend to have a cleaner and crispier
character than ales. Some of the most popular examples include pilsner, dunkel,
helles, and bock styles. Lager style originated in central Europe, but Bavaria
is considered as its spiritual home. Following the German beer purity law
(Reinheitsgebot) introduced in 1516 by Duke Wilhelm IV of Bavaria, all beer in
Bavaria had to be brewed during cooler months, between October and April.

34


SCHROBENHAUSENER SPARGEL

Schrobenhausen, Germany

4.1

Rate It

This asparagus is grown in Germany's Strobenhausen region. There are two types
of this aromatic vegetable – green and white, which may vary in color from white
to violet. The farming of asparagus in Schrobenhausen was first mentioned in
documents dating back to 1851. The light sandy soil prevalent in this region is
what makes this asparagus particularly tender, giving it a distinctive strong
and nutty flavor. The long tradition of asparagus cultivation in the
Schrobenhausen region and the expertise of the farmers who have been growing it
for generations guarantee its excellent quality and great taste. The region also
celebrates asparagus season, known as the 'fifth season of the year', which
attracts many tourists who come to sample local asparagus specialties.

33


BAYERISCHER SÜSSER SENF

Munich, Germany

4.1

Rate It

Bayerischer Süßer Senf is a Bavarian sweet mustard that is traditionally paired
with Weißwurst sausages or Leberkäse. It was invented by Johann Conrad Develey
in Munich in the 19th century. Develey recognized that a sweet version of
mustard was missing on the market, so he added sugar, spices, and vinegar to
brown and yellow mustard, then boiled the concoction. Red-hot pokers were dipped
into the mixture in order for the sugar to caramelize, resulting in an excellent
flavor of the mustard. Later on, cloves, pimento, nutmeg, onions, salt, water,
and brown icing sugar were added to the mustard grains, which were no longer
boiled, but rough-ground, and a new Munich specialty has been created.

32


BAVARIA BLU

Bavaria, Germany

4.1

Rate It

Bavaria Blu is a German blue cheese that was originally introduced to the market
by Bergader in 1972. The cheese is handmade from high-quality pasteurized cow's
milk coming from the Bavarian Alps. The rind is mold-ripened and the texture is
soft and creamy. The aromas are rich and intense, while the flavors are sharp,
creamy, and strong. There are also other versions of this cheese such as Bavaria
Blu Rich and Creamy and Bavaria Blu Fitness, with a lower fat content. It's
recommended to pair Bavaria Blu with aromatic reds such as Lagrein or
Dornfelder, or whites such as Silvaner or Riesling.

31


MÜNCHNER BIER

Munich, Germany

4.1

Rate It

In the 19th century, artisanal breweries were increasingly being replaced by
larger industrial breweries, and today there are seven famous large breweries in
Munich: Augustiner, Hofbräu, Paulaner, Hacker-Pschorr, Löwenbräu, Spaten, and
Franziskaner. Together, these seven breweries produce around 6 million
hectoliters of beer per year. Even today, these breweries use no additives, as
dictated by the Munich Beer Purity Law of 1487. This not only has to do with
tradition, but with long-established high ethical values. Munich beer may only
be produced by the breweries of Munich. The brewing oath stipulates that Munich
beer is brewed according to an ancient recipe, with pure, natural ingredients
like pure water from their own wells, and the best malt and hops. The most
popular beer festival in the world, Oktoberfest, celebrates these very beers,
and it draws around 7 million international visitors every year.

30


BAYERISCHE BREZE

Bavaria, Germany

4.1

Rate It

This traditional Bavarian pretzel is shaped to symbolize two arms folded for
prayer, and they are available in different versions and sizes, usually topped
with a sprinkling with coarse salt. Their crust is thin, dark brown, shiny, and
has a cracked surface after baking. The dough, however, is juicy, tender, and
light in color. As opposed to Swabian pretzels, Bavarian pretzels are thicker
and not sliced lengthwise in the middle. Local differences can be recognized by
their various forms. The Bavarian pretzel is a vital part of Bavarian snack
culture, and it is especially delicious when buttered or paired with cheese. It
is an indispensable accompaniment to Munich white sausage and Bavarian meatloaf.

29


NÜRNBERGER LEBKUCHEN

Nuremberg, Germany

4.1

Rate It

The history of Nuremberg's gingerbread is closely tied to the city's role as a
crossroad of several European trade routes, a position that bestowed the city
with spices from distant countries. Nürnberger Lebkuchen are typically large,
round gingerbread wafers with icing that can either be chocolate-coated
(schokoliert) or plain (natural). These gingerbread cookies are often decorated
with almonds and candied lemon peel. Nürnberger Lebkuchen are produced by
virtually all bakers in Nuremberg. They should contain at least 25% almonds,
hazelnuts, or walnuts, and no more than 10% flour or starch, while the
manufacturers must produce these cookies exclusively within the city limits of
Nuremberg.

28


CAMBOZOLA

Allgäu, Germany

4.1

Rate It

Cambozola is an unusual German triple-cream cheese made from cow's milk. The
cheese is produced in the region of Allgäu since the early 1970s by Käserei
Champignon, although it first appeared in the 1900s. This cross between
Camembert and Gorgonzola (hence the name) has a bloomy rind that hides a creamy
and smooth texture of the paste underneath. On the exterior, grey mold is
clearly visible, and on the inside, there are pockets of blue veins. The aroma
is strong, while the flavors are sharp, nutty, and slightly sweet. It's
recommended to pair Cambozola with a glass of Chardonnay and serve it with
honey, crackers, and fruit.

27


WEIZENBOCK

Munich, Germany

4.1

Rate It

Weizenbock is a German beer style that was introduced in 1907 by the Schneider
Weisse Brauhaus brewery located in Munich. Weizenbock was supposed to be a
middle-ground between the rich and malty doppelbock and wheat beer (weissbier)
that was popular at the time. The style comes in a pale and slightly darker
version. Although both styles have a distinctive malt backbone, darker versions
may have a richer malt profile and heavier toasty expressions with possible
hints of caramel flavors and aromas of raisins and plums. Lighter varieties will
usually have light toastiness and sweeter malt character. The style will also
often display nuances of cloves and banana-like esters. Darker weizenbock beers
are a better match with red meat, game, lamb, and stews, while lighter versions
will better work will poultry, pork, and sausages. Both styles pair well with
aged cheese and a variety of desserts.

26


SEMMELKNÖDEL

Bavaria, Germany

4.1

Rate It

Semmelknödel are popular German bread dumplings–nutritious and convenient, they
are one of the most versatile side dishes in traditional German cuisine. Even
though there are numerous semmelknödel varieties, which come in various sizes,
they all have a recognizable round form and employ bread as the base ingredient.
Sliced or diced bread pieces, which can be fried in oil, are usually soaked in
plain milk to soften, then mixed with eggs to form a pliable, soft base. Since
they are incredibly neutral on their own, bread dumplings are usually mixed with
different spices and additional ingredients to form a myriad of flavorful
varieties. They commonly include onions and fresh herbs such as parsley or
marjoram, but can even withstand strong flavors coming from nutmeg or fresh
lemon zest. Even though semmelknödel are mostly served as a complement to
various roast meat dishes and stews, they can be enjoyed as a nourishing dish on
their own, usually served alongside vegetables and lentils, or doused in creamy
mushroom sauces.

25


SCHWÄBISCHE SPÄTZLE

Baden-Württemberg, Germany

4.2

Rate It

Also known as the ‘Swabian national dish’, this is egg-based pasta product is
traditionally made by hand. The tradition of making Spätzle can be traced back
to the 18th century. The ingredients are mixed and the dough is kneaded until it
achieves the desired consistency. Since the introduction of the kneading machine
in the early 20th century, this process has largely been mechanized. It is hard
to standardize the right consistency of the dough, the amount of cooking time
needed, and the appropriate temperature, and the best spätzle chefs cook by
feel. Therefore, the skills and expertise of local producers, which have been
handed down from generation to generation, play the main roles in the dough
making process. Today, Schwäbische Spätzle are produced by nearly all producers
of pasta products in Swabia, and they can be found in almost any restaurant.
Since the 1980s, exports of the product have been successful, and the product
has become a symbol of the region.

24


BAYERISCHES BIER

Bavaria, Germany

4.2

Rate It

Bavaria has been an important beer-producing region for centuries, and all
Bavarian beers are produced under 1516 Bavarian Purity Law. The beers are made
with high-quality ingredients, which are mostly locally-sourced, and the quality
of the beer and the components is continuously checked by scientific institutes.
Today, there are more than 600 breweries in Bavaria – nearly half of all the
breweries in Germany, and every year, Bavarian brewers produce more than 20
million hectoliters of beer. The styles that appear in the region and that can
be labeled as Bayerisches Bier include: Schankbier, Hell/Lager, Pils, Export,
Dunkel, Schwarzbier, Märzen/Festbier, Bock, Doppelbock, Weizenschankbier,
Weizenbier, Kristallweizen, Rauchbier, Kellerbier/Zwickelbier, and
Eisbier/Icebier.

23


MÄRZEN

Bavaria, Germany

4.2

Rate It

Märzen is a German beer style from Bavaria that is closely connected with
Oktoberfestbier and shares some similarities with Vienna lager. This style
officially appeared in 1841 when it was brewed by Spaten brewery, but a similar
style existed well before that. Märzen is an amber-colored lager that has toasty
malt aromas and flavors, dry finish, crisp hop bitterness, and a medium body.
Original versions of these beers were somewhat darker, and as the name
suggests—Märzen translates as March—they were brewed in March and then left to
lager until early fall. These versions were stronger and had more body than
modern styles. Since it was available in autumn, it was first served during
Oktoberfest. Although Märzen and Oktoberfestbier share many similarities,
nowadays only six breweries in Germany—Augustiner, Hacker-Pschorr, Hofbräuhaus,
Löwenbräu, Paulaner, and Spaten—are allowed to use the designation
Oktoberfestbier and serve their brews at Oktoberfest.

22


HENDL

Bavaria, Germany

4.2

Rate It

Hendl is the Austro-Bavarian word for roasted chicken. It is traditionally
seasoned only with salt and sometimes parsley, then grilled and sold as half a
chicken or whole chicken. During the roasting process, the chicken is often
doused with melted butter. It can be found in many beer gardens and it is
especially popular during Oktoberfest. When served, hendl is usually accompanied
by potato salad or large pretzels called brezn.

21


SCHWEINSHAXE

Bavaria, Germany

4.2

Rate It

The term Schweinshaxe is typically used in the southern parts of Germany,
predominantly in Bavaria, and it usually refers to a whole pork knuckle that is
roasted for hours until it is thoroughly cooked and the skin becomes golden
brown and crispy. Pork knuckles are a staple in traditional German cuisine, and
they come with various names such as hachse, haxe, haxn, knöchla, hechse,
hämmchen, and bötel, mainly depending on the region and a slightly different
preparation process. Eisbein is the northern version of the dish that is
typically cured or pickled and then boiled. Though it is commonly found in
restaurants throughout the country and the region, Schweinshaxe is a
quintessential dish at the popular folk festival Oktoberfest. The knuckle is
almost always served whole, and it's usually accompanied by sauerkraut, braised
cabbage, roasted potatoes, or potato dumplings.

20


SPAGHETTIEIS

Mannheim, Germany

4.2

Rate It

Spaghettieis is a traditional German ice cream that’s made to look like a bowl
of spaghetti with tomato sauce and grated parmesan cheese. This dessert was
invented in Mannheim, Germany in 1969 by Dario Fontanella, the son of an ice
cream making Italian immigrant. In order to prepare it, he pushed vanilla gelato
through a spaetzle press on a dollop of whipped cream, then topped it with
strawberry sauce and white chocolate shavings. A cookie or wafer is often placed
on the side to mimic a piece of Italian bread. Nowadays, spaghettieis can be
bought at almost every ice cream parlor, known as eisdiele, because Fontanella
didn’t patent his invention. Today, there are different spaghettieis flavors
such as banana, chocolate, kiwi, or melon.

19


KARTOFFELSUPPE

Baden-Württemberg, Germany

4.2

Rate It

Kartoffelsuppe is a popular German soup made with potatoes as its key
ingredient. The soup is usually cooked with the addition of onions, celery,
butter, and milk. It is characterized by a very thick consistency. This soup is
a specialty of the Baden region, traditionally served at harvest time, when it
is often accompanied by plum cake. In other German regions, Kartoffelsuppe is
often consumed with steamed dumplings. In some varieties of the soup, such as
the Berlin Kartoffelsuppe, it is recommended to garnish the dish with croutons
and parsley.

18


KARTOFFELSALAT

Baden-Württemberg, Germany

4.2

Rate It

Kartoffelsalat is a traditional German potato salad hailing from the region of
Swabia in Southern Germany. It typically consists of boiled and sliced potatoes,
chopped onions, beef broth, white vinegar, oil, mild German mustard, sugar, and
pepper. Although the ingredients of this salad are quite simple, they need to be
chosen carefully to achieve the best results. Strong beef broth is the most
traditional, but chicken or even vegetable stock may also be used instead. As
the salad’s flavor is said to improve with time, it is often prepared a day
ahead of consumption. Swabian potato salad is traditionally garnished with fresh
chives on top, and it typically accompanies German sausages. Kartoffelsalat can
be found on the menus of any restaurant in Germany, and it's also regularly
available in grocery stores.

17


ZWIEBELROSTBRATEN

Bavaria, Germany

4.3

Rate It

Zwiebelrostbraten is a traditional dish that's served in most German and
Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually
made with a combination of beef (sirloin steak), onions, flour, oil, butter,
paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onions are
sliced into rings, dipped in a mixture of flour and paprika, fried in oil, and
set aside. The steaks are lightly pounded, seasoned with salt and pepper, coated
with flour and paprika, fried in oil and butter on both sides, and removed from
the pan. The fried onions are returned to the pan with mustard and beef stock,
and the mixture is cooked until the juice are reduced. Cream is added to the pan
and everything is simmered for a few minutes. The steaks are added to the sauce,
and the dish is then served with spätzle or potatoes on the side. The meat is
typically topped with the remaining onions before serving.

16


DAMPFNUDELN

Bavaria, Germany

4.3

Rate It

Dampfnudeln is a traditional German dish made by steaming yeast dough dumplings
in water, milk, and butter. After the liquids have evaporated, the dumplings are
fried in butter until they develop a crispy crust on the bottom, while the top
remains soft from the steaming process. Dampfnudeln can be prepared in a savory
or sweet versions. The savory version is a Palatinate specialty, steamed in salt
water, typically without a filling, and it is usually accompanied by a thick
potato soup. The sweet versions are usually filled with fruit jams and
accompanied by vanilla custard or fruit compotes. Although it is not known
whether the first dampfnudel was made in Palatinate or Bavaria, the earliest
written reference to the dumplings was found in an 1811 cookbook called The
Bavarian Dampfnudeln.

15


NÜRNBERGER BRATWÜRSTE

Nuremberg, Germany

4.3

Rate It

These specialty sausages are known far beyond the borders of Germany. Thanks to
a regulation that has existed since the Middle Ages, the quality of this
8cm-long sausage remains constant. In 2003, Nuremberg Bratwurst was recorded as
the first bratwurst ever in the EU's culinary register of protected ingredients.
It is usually grilled over beechwood and served with mustard or horseradish.
Typical side dishes include sauerkraut, potato salad, or freshly baked local
bread. In addition to the grilled version, these sausages can be prepared as
saure zipfel in a concoction of vinegar, onions, wine, and various spices.

14


OBAZDA

Bavaria, Germany

4.3

Rate It

This Bavarian cheese spread was originally invented to make use of ripened soft
cheese. It consists of a creamy combination of butter, paprika, and typically
Camembert and Brie, or optionally Romadur, Limburger, and sometimes even cottage
cheese. The spread is usually enriched with onions, caraway, or various herbs,
while some versions may include beer, wine, or milk-based products. It is
believed that obazda was popularized in the 1920s by Katharina Eisenreich, who
served it at her Braustuberl pub in Freising. Nowadays, the spread is a Bavarian
staple that is served in numerous restaurants and pubs, usually alongside
pretzels and various snacks.

13


HELLES

Munich, Germany

4.3

Rate It

Helles is a German-style lager that first appeared in Munich in 1894. It was a
Bavarian answer to light Czech pilsner. Although Bavaria heavily relied on
strong and dark lagers, the popularity of crisp and golden pilsner beers
influenced Bavarian brewers to start producing a similar style. Traditional
Helles is typically more malt-forward and has a firmer body than pilsner and
other lager styles, but still remains soft and medium-bodied. It is clean,
easy-drinking, refined, fresh, and dry, with light hop bitterness and subtle
malt sweetness. Helles-style beers are typically quite refreshing and usually
range from 4.8 to 5.2% ABV, but those above 5% are often classified as Bavarian
Export. Helles lagers would pair well with light dishes, including salads and
seafood, but they can also match spicy and flavor-packed dishes, as well as
traditional German fare and mild cheese varieties.

12


SCHWEINEBRATEN

Bavaria, Germany

4.3

Rate It

Schweinebraten is a traditional German pork roast originating from Bavaria. It
is typically prepared for Sunday lunch and consists of sliced pork roast that's
served with homemade gravy, semmelknödel (bread dumplings) or potato dumplings,
and either sauerkraut or rotkohl (red cabbage). When properly prepared, the meat
should be succulent and very tender. The best part of pork to use for this dish
is boneless pork shoulder. Before the preparation, pork is often rubbed with
mustard, marjoram, or minced garlic, giving it a bit of extra flavor. For the
best possible experience, it is recommended to pair the dish with a cold German
beer on the side, preferably a lager.

11


BAVARIAN CREAM

Bavaria, Germany

4.3

Rate It

This rich, silky egg custard is thickened with gelatin and combined with whipped
cream. It is traditionally served cold, and is usually garnished with pieces of
fresh fruit or drizzled over with sweet sauces. Although its origins are quite
unclear, it is known that Bavarian cream hails from either Germany or France.
Many French chefs worked in Bavaria during the 17th and 18th century, so it is
believed that they learned the recipe there. Some believe that the dish was
invented by a famous French chef Marie-Antoine Carême, who wrote a recipe for it
in the early 18th century. Today, Bavarian cream is consumed on its own as a
decadent dessert or used as a filling for various cakes and pastries.

10


SCHWARZWÄLDER KIRSCHTORTE

Black Forest, Germany

4.3

Rate It

Black Forest cherry cake is a popular German dessert consisting of chocolate
sponges that are coated in whipped cream and dotted with kirschwasser-infused
cherries. Some varieties use the kirschwasser brandy to soak the chocolate
layers or to lightly flavor the whipped cream. When assembled, the cake is
lavishly decorated with whipped cream, chocolate shavings, and cherries. Among
the numerous theories about its invention, it is still debated whether the cake
was created by confectioner Josef Keller or pastry chef Erwin Hildenbrand. What
is certain is that Schwarzwälder Kirschtorte originated in the Black Forest area
and was in all likelihood modeled on the colors of the regional folk dresses.
Since its first appearance in written form in 1934, it has become a well-known
German dessert that is enjoyed throughout the country.

9


BRATWURST

Nuremberg, Germany

4.3

Rate It

What was once an item for survival during the cold winter months and a technique
of not wasting meat scraps is nowadays a delicacy consumed throughout Germany
and abroad. Bratwurst stems from two words, an Old High German word brat,
meaning meat without waste, and wurst, which means sausage. Bratwurst has
origins with the Celtics, but the Franconians developed it further. It dates
back to the 1300s in a region that would eventually become Eastern Germany.
Bratwurst is usually consumed for breakfast, due to the tradition of farmers who
would make the sausages in the morning and eat them by noon, as they would
otherwise spoil. Technically, a bratwurst must be made from either pork, veal,
or beef, but there are more than 40 varieties of the sausage throughout Germany.
The oldest recipe for bratwurst was discovered in 2000 by a historian named
Heinrich Höllerlhas. The same recipe, for the Thuringian bratwurst (one of the
most famous varieties), says that the makers had to use only the purest,
unspoiled meat in the production process.

8


SCHWÄBISCHE MAULTASCHEN

Baden-Württemberg, Germany

4.4

Rate It

Originating from Swabia in eastern Baden-Württemberg, Schwäbische Maultaschen
are traditional, savory pasta dumplings filled with ground meat, onions,
spinach, and bread. This hearty dish is ideal for cold winter months and can be
prepared in three ways: sliced and fried with eggs, simmered in broth, or topped
with onions and butter. Originally, the dish was invented by Cistercian monks
from the Maulbronn Monastery in the 1600s. Since meat was forbidden during Lent,
the monks chopped the meat and combined it with spinach and herbs to hide it,
while pasta was used as another layer of disguise for the meat. Today, the dish
is so popular that there is an annual Maultaschen Festival held every autumn in
Freiberg am Neckar.

7


QUARKBÄLLCHEN

Bavaria, Germany

4.4

Rate It

Quarkbällchen, meaning quark balls, is a traditional German snack that is
typically made by combining quark, flour, eggs, sugar, vanilla sugar, and baking
powder. Milk, melted butter, cinnamon, lemon zest, and corn or potato starch are
also sometimes added to the combination. The quark mixture is shaped into small
balls which are deep-fried until golden brown on the outside and soft and fluffy
on the inside. Once done, the fried balls are usually coated in powdered or
granulated sugar or a cinnamon-sugar mixture. Thought to hail from Bavaria, this
sweet treat is generally enjoyed as an afternoon snack alongside a cup of tea or
coffee. Resembling donuts, quarkbällchen are available in bakeries throughout
Germany, and they’re often prepared during the festive Christmas season, New
Year’s Eve, Fasching (Germany’s carnival season), and Oktoberfest.

6


KÄSESPÄTZLE

Baden-Württemberg, Germany

4.4

Rate It

Käsespätzle is a simple pasta dish that combines spätzle pasta with a creamy
mixture of melted cheese. The pasta or noodles are also called knöpfle, meaning
little buttons, and are made with eggs, flour, milk or water, and seasonings
such as salt, pepper and (sometimes) nutmeg, while käse refers to the melted
cheese mixture, which is usually a combination of two or more types of cheese
such as Edam, Gouda, Fontina, Gruyère, Appenzeller, or Emmental cheese. The
noodle mixture is typically pressed through a specially designed spoon or
colander directly into boiling salted water and cooked until done before it is
mixed with the melted cheese. Also referred to as käsknöpfle, the dish is
typically enjoyed with additional grated cheese and caramelized onions on top,
and typical accompaniments include applesauce, potato salad, and fresh green
salads. Versions of this dish are traditionally consumed in Southern Germany,
Swabia, Austria, and Liechtenstein, and it's also a typical dish in Switzerland,
Hungary, Alsace, Moselle, and South Tyrol.

5


RAUCHBIER

Bamberg, Germany

4.4

Rate It

Rauchbier is a German beer style that is associated with Franconia and the city
of Bamberg. Translated as smoked beer, the style is made with smoked malt, and
it initially appeared in the 14th century. At the time, using smoked malt was
the standard, but the invention of drum kiln, which allowed for the malt to be
dried without the exposure to the open flame, became the preferred technique in
the 1880s. However, the tradition remained in Bamberg, where the brewers stuck
to the old tradition of producing beers with distinctive smoky elements.
Nowadays, the style is almost synonymous with two Bamberg-based breweries:
Schlenkerla and Spezial. These amber lagers are usually clean and clear with
medium hop bitterness, while the aromas and flavors include a combination of
smoke and malt. These beers are a great pairing with smoked or grilled meat,
sausages, roasts, stews, flavorful cheese varieties. They can also be a good
match with desserts.

4


WEISSBIER

Bavaria, Germany

4.4

Rate It

Weissbier is a classic Bavarian wheat ale that is top-fermented and
characterized by its mousse-like foam and cloudy appearance—which is a result of
a large proportion of wheat and a small amount of barley malt used in its
production. German weissbier has to be made with at least 50% malted wheat, but
most producers use more than the minimum. These beers are fermented with yeast
strains that provide typical clove, banana, smoke, and occasionally even bubble
gum aroma. Weissbiers are typically malty and subtly bitter, and though they are
traditionally fermented in the bottle, this practice has become rare.
Nevertheless, they retain their lightness, creamy texture, and effervescence.
Although this beer style is nowadays mostly associated with Bavaria, wheat beers
have been produced since antiquity. The European origin is believed to be in the
Czech Bohemia, from where it spread to Bavaria. Throughout the centuries, it
declined in popularity, but following the 1960s it gained back its former glory
and became one of the most sought-after styles in Germany and in the world.

3


DUNKEL

Bavaria, Germany

4.4

Rate It

Dunkel is a German dark lager that is mostly associated with Bavaria and Munich.
This dark beer, which can range from copper to dark brown, is mainly brewed from
Munich malt which gives the beer its typical caramel-like and toasty character.
The beers that fall under this category will typically be smooth, medium-bodied,
easy-drinking, subtly sweet, and not too heavy. Typical toasty notes may be
accompanied by caramel, toffee, and nut aromas, while hop character can be
present but should remain subtle. Dunkel beers pair exceptionally well with
classic Bavarian dishes such as sausages, fruit-based sauces, and roasted or
barbecued meat.

2


REGENSBURGER WURST

Regensburg, Germany

4.5

Rate It

Regensburger wurst is a German sausage originating from Regensburg, where it was
invented in the late 19th century. The sausages are made from fine or coarse
pork and they're smoked and boiled before being sold or consumed. The pork is
usually finely ground without fat, then mixed with spices, salt, and small
chunks of pork. Once cooked, they can be served hot or cold, or used in dishes
such as salads or sandwiches.

1


KAISERSCHMARRN

Bavaria, Germany

4.7

Rate It

Also known as the Emperor's mess, this Viennese dessert can be described as a
fluffy, lightly caramelized, scrambled pancake. Legend has it that
kaiserschmarrn was the favorite dessert of Kaiser Franz Joseph I, after whom it
was named. The dish is traditionally served either with zwetschkenröster (plum
compote) or with a big spoonful of apple, pear, or berry preserve. Lavishly
dusted with icing sugar, kaiserschmarrn is the perfect comfort food, indeed fit
for an emperor and easily one of the best desserts Austria has to offer. Apart
from the beloved, old-fashioned kaiserschmarrn, depending on the filling, some
of the modern takes on this Austrian classic include apfelschmarrn (apples),
kirschschmarrn (cherries), mirabellenschmarrn (mirabelle plums), nußschmarrn
(walnuts, almonds, hazelnuts) and sauerrahmschmarrn (sour cream). Besides
Austria, kaiserschmarrn is also a popular and common dessert in the German
region of Bavaria.



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