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A traditional Austrian dish made from a thin slice of veal that is breaded and fried. It's thought to have originated in Austria in the 19th century, though similar dishes were present earlier.

A stew of beans with beef and pork, which is a typical Portuguese dish that was adapted in Brazil. It is often served with rice, orange slices, farofa (toasted cassava flour), and has black beans as its base.

A sour soup common in Eastern Europe and Northern Asia. Made with beetroot as the main ingredient, which gives it a strong red coloration. Other typical ingredients include potatoes, cabbage, carrots, onions, garlic, and a meat such as beef.

A Valencian rice dish that originated in the mid-19th century. Its main ingredients are rice, saffron, and olive oil, along with various proteins like rabbit, chicken, and seafood, all cooked in a wide, shallow pan.

A French dish dating back to ancient times, Coq au Vin is a chicken braised with wine, lardons, mushrooms, and optionally garlic. Key ingredients include chicken, red wine, lardons (or bacon), mushrooms, and thyme.

A Spanish soup from Andalusia, made with raw blended vegetables like tomatoes, bell peppers, cucumbers, onions, and garlic, and served cold. It's particularly popular during the summer months.

A French dish that consists of a large center cut filet mignon, typically grilled and served with a sauce (such as béarnaise). The dish is traditionally cooked as a double steak and then sliced before being served.

A savory pudding containing sheep's heart, liver, and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach. It is considered the national dish of Scotland and is famously associated with Robert Burns.

A buttery, flaky, Viennoiserie pastry of Austrian origin, which became a quintessential part of French bakery. Croissants are named for their historical crescent shape and made of a layered yeast-leavened dough.

An Italian dessert dating back to the 1960s in Veneto, Italy. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and flavored with cocoa.

A world-renowned dish from Beijing that has been prepared since the Imperial era. The dish is prized for its thin, crispy skin and is traditionally served with pancakes, spring onions, and hoisin sauce.

A dish from Louisiana, USA, with West African, French, and Spanish influences. It typically consists of a strongly flavored stock, meat or shellfish, a thickener, and the 'Holy Trinity' of vegetables (bell pepper, onion, and celery).

This is a traditional Provençal fish stew originating from the port city of Marseille. The stew is typically made with a variety of fish, shellfish, tomatoes, saffron, fennel, and onions.

A spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. The dish originated in the Southern United States by Spanish immigrants.

A Greek dish consisting of layers of eggplant, minced meat, and bechamel sauce. It has its roots in the Balkans and Middle East and was further developed in Greece.

An Italian appetizer of raw meat or fish, thinly sliced or pounded thin, and served mainly as a first course. It was invented in 1950 by Giuseppe Cipriani from Harry's Bar in Venice and typically dressed with a sauce made from mayonnaise, mustard, Worcestershire, and lemon juice.

A hot and sour Thai soup usually cooked with shrimp. The soup is often flavored with ingredients such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed red chili peppers.

A popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It can be served on the skewer for eating out of hand or with pita, along with garnishes like onions, tomatoes, and tzatziki sauce.

A Swiss, French, and Italian dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove, into which pieces of bread are dipped using long-stemmed forks. It traditionally consists of a blend of cheeses, wine, and seasoning.

A Vietnamese soup consisting of broth, rice noodles, herbs, and meat, often chicken or beef. Pho became popular in the early 20th century and is a staple of Vietnamese cuisine.

An English dish consisting of a fillet steak coated with pâté and duxelles, which is then wrapped in puff pastry and baked. While its exact origins are unclear, it is often associated with the Duke of Wellington.

This French dish from the region of Languedoc is made with white beans, duck legs, pork skin, and sausages. It's named after the 'cassole' it's traditionally baked in, has medieval origins, and was once food for peasants.

A traditional Japanese dish dating back to the 8th century, involving vinegared rice combined with ingredients such as seafood, vegetables, and occasionally tropical fruits. Sushi comes in various forms like nigiri, maki, and sashimi.

Are filled dumplings of Central and Eastern European origin made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking in boiling water. These are often then pan-fried before serving.

A Slovenian dish, made from dough and various types of fillings. It can be either sweet (with fillings like cottage cheese, poppy seed, walnuts, or apple) or savory, and is typically boiled or baked.

A traditional French Provençal stewed vegetable dish that became popular in the 18th century. It typically includes eggplant, zucchini, bell pepper, onion, and tomatoes, seasoned with herbs like basil, thyme, and bay leaves.

A dish from Southern India, made from rice, lentils, potato, fenugreek, ghee and curry leaves. The dosa is a fermented crepe or pancake that is stuffed with potatoes and served with chutneys and sambar.

A sweet dessert pastry made of layers of filo filled with chopped nuts, sweetened with syrup or honey. It is commonly believed to have originated in the Ottoman Empire.

An Italian dish from Milan, made with veal shanks braised with vegetables, white wine, and broth. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish.