Classic french cuisine known for high quality ingredients, expertly prepared and artistically presented

The most important meat in Latin America

A herb found in Southwest Asia and is the most expensive herb in the world by weigh and gives rice a brilliant yellow hue and a pungent flavor.

Sauteed grains cooked in a seasoned liquid with dried fruit and nuts or strips of meat

A common gain in North Africa.

A Czech pastry filled with fruits, cheeses, nuts, or poppy seed paste.

An appetizer of raw fish marinated in citrus juice until firm and opaque.

A thick, sweet and salty paste made with fermented soy, chiles, vinegar, and garlic

Spongy, sourdough tasting flatbread used as a utensil to scoop up meat and vegetables in Ethiopia

Luaus, which are celebratory meals cooked in a pit consisting of a whole pig, originated in this region.

Greece's famous dessert of layers of phyllo dough with finely chopped walnuts or almonds mixed with sugar and cinnamon and steeped in warm honey syrup.

Swedish Meatballs, stuffed bell peppers, polish sausage, and corn are traditional foods of this regional cuisine.