The distinctive flavour of Cambodian Fish Amok comes in large part from kroeung, a traditional Khmer spice and herb paste. 

Lemongrass, galangal, turmeric, garlic and other aromatics are pounded together before being combined with fish and coconut milk. The mixture is then gently steamed, often in a banana-leaf cup.

Fresh avocado, toasted bread, and simple toppings. With just a few ingredients, avocado toast demonstrates how a simple preparation can become a modern American favorite.

Created in Brazil during the 1940s, brigadeiros are believed to have been named after Brigadier Eduardo Gomes, a military officer and political candidate.

The handwritten notes in the Brigadeiro recipe are in Portuguese.

Hong Kong’s wonton noodle soup belongs to the Cantonese tradition of combining fine noodles with broths and dumplings.

The dish developed its own character in Hong Kong, where noodle shops became known for exceptionally thin, springy noodles and shrimp-filled wontons.

Unlike traditional flat pizzas, deep-dish pizza is baked in a deep pan, allowing for multiple layers of cheese, toppings, and sauce.

Closely associated with Chicago, it became a local favorite after appearing in the city's restaurants during the 1940s.

Fried fish balls are a popular snack in Chinese food culture, particularly at street-food stalls and casual eateries. Fish is finely minced and seasoned before being shaped into small balls and fried until lightly crisp on the outside. Inside, they remain soft, springy and full of fish flavor.

While many countries have their own versions, alfajores are especially associated with Argentina, where they are enjoyed year-round.

The handwritten notes are in Spanish.