The famous Portuguese custard tart, Pastel de Belém, originated in Lisbon’s Antiga Confeitaria de Belém in 1837, where monks first created its secret recipe. With its crisp, flaky pastry and creamy, caramelized filling, it remains one of Portugal’s most beloved desserts. Locals and tourists alike queue for hours to taste the original, dusted with cinnamon and powdered sugar.

A French fine-dining classic, Châteaubriand is a thick-cut tenderloin steak, named after 19th-century French writer François-René de Châteaubriand. It is typically served with béarnaise sauce and accompanied by potatoes château. Parisian restaurants like Le Chateaubriand have made this dish a hallmark of refined French cuisine.

A classic Roman pasta dish, carbonara is made with eggs, pecorino cheese, pancetta, and black pepper—without cream, as purists insist. Its origins are linked to Italian coal workers (carbonai), who made it a staple meal. Renowned chef Massimo Bottura has defended its authenticity, calling it "one of Italy’s greatest treasures."

These Georgian dumplings, filled with spiced meat and broth, are traditionally eaten by biting a small hole and slurping out the juices before finishing the doughy shell. With their origins in the mountainous regions of Georgia, khinkali symbolize hospitality and are a staple at feasts. The country’s famed supras (traditional feasts) are incomplete without endless plates of these flavorful dumplings.

An Italian coastal favorite, fritto misto is a mix of lightly battered and fried seafood, often including shrimp, squid, and small fish. It dates back to the fishing villages of Venice, where fresh catches were fried for quick, delicious meals. Italian-American actor Stanley Tucci has raved about fritto misto, calling it one of the best ways to experience the simplicity of Mediterranean cooking.

A Scandinavian delicacy, gravlax consists of cured salmon infused with dill, salt, and sugar, often served with mustard sauce. Historically, fishermen buried salmon in the sand to preserve it, giving the dish its name (“grave salmon”). Today, it is a staple of Nordic cuisine, frequently enjoyed during festive smörgåsbords.

A popular dish in Chinese cuisine, you bao xia features shrimp stir-fried at high heat with garlic, ginger, and soy sauce, creating a rich, caramelized flavor. A specialty of Cantonese seafood restaurants, it exemplifies the wok hei (“breath of the wok”) technique, celebrated by chefs for its smoky depth.

A cornerstone of Texas barbecue, brisket is slow-smoked for hours to achieve tender, melt-in-your-mouth perfection. Originally a tough, inexpensive cut of meat, it was transformed into an art form by pitmasters in the American South. Franklin Barbecue in Austin, Texas, has been hailed as one of the best places in the world to enjoy brisket, drawing lines that stretch for hours.

A beloved Mexican street snack, esquites are cups of warm, buttery corn mixed with mayonnaise, lime, cheese, and chili powder. Often sold from food carts in Mexico City, they are a variation of elote (grilled corn on the cob). Famous chef Enrique Olvera has reinvented esquites in high-end Mexican cuisine, proving that even humble street food can be gourmet.

A Colombian cheese bread made from yuca flour and queso fresco, Pan de Bono has a chewy texture and slightly sweet flavor. Traditionally eaten with hot chocolate, it is a staple in Bogotá’s bakeries. Its name is said to come from an Italian baker in Colombia who sold it as “pane del buono” or "good bread."

A symbol of French patisserie, the croissant was actually inspired by the Austrian kipferl, brought to France in the 17th century. Today, Parisian bakeries like Du Pain et des Idées produce some of the world’s best croissants, known for their flaky, buttery layers. Julia Child famously described the croissant as “the ultimate French indulgence.”

A thick, caramel-like confection made from slowly cooked milk and sugar, dulce de leche is a beloved treat in Argentina and throughout Latin America. It’s used in everything from alfajores (sweet sandwich cookies) to ice cream. It is said that Argentine writer Jorge Luis Borges was a fan of dulce de leche, often enjoying it in traditional desserts at Buenos Aires cafés.

This classic French dessert is known for its airy texture and rich, molten center, achieved by carefully whipping egg whites into a light batter. Originating in 18th-century France, it became a symbol of fine dining and culinary precision. Julia Child helped introduce the soufflé to American audiences, emphasizing the technique required to create the perfect rise.

These golden, flaky pastries filled with meat, cheese, or vegetables are a staple of Argentine cuisine, particularly enjoyed during national holidays. Each region has its own variation, with Salta’s empanadas known for their juiciness and Mendoza’s for their spice. Diego Maradona, Argentina’s football legend, reportedly had a lifelong love for empanadas, often indulging in them during homecoming visits.