Europe

Tafelspitz an Austrian dish of beef or veal boiled in broth which is traditionally served with vegetables, minced apples and horseradish. Simmering the meat at a lower temperature allows the broth’s flavors to be absorbed into the tender meat. Tafelspitz is the Austrian name of the cut of beef used for this dish, taken from …

Romania is the largest of the Balkan countries, with a coastline on the Black Sea and Carpathian mountain range which is home to one of Europe’s biggest undisturbed forests. Romania has been a part of several empires in its history, including the Roman empire, the Ottoman empire and the Austro-Hungarian empire. It also became a …

Stargazey pie, also known as starrey gazey pie or stargazy pie is a typical Cornish dish of England, UK that is prepared using baked pilchards (sardines) that poke their heads out of the top of the pie. There are other variations of this dish that use many different kinds of fish, but what differentiates stargazey …

Reims Pain D’epices is a French spice flavored pastry often described as a cross between a dense cake and a soft bread. It is made using flour, baking soda or powder and a mix of spices like cinnamon, nutmeg and cloves. It is sweetened only with honey. Pain means bread and D’epices means “of spices” …

Pastel de Nata is a type of tart from Portugal that is filled with a sweet egg custard then baked. The custard can be flavored with lemon zest or vanilla extract. After baking the tart is sometimes dusted with cinnamon powder. Pastel means pastry and nata means cream in English. Since the first bakery to …

Slovenia is located in the heart of Central Europe, surrounded by Italy, Austria, Hungary, Croatia and the Adriatic Sea. A major part of Slovenia is forested and mountainous, making it a home to some of the greatest ski resorts in Europe. Every year the country attracts millions of tourists (especially nature lovers) from all across …

Cassoulet is a hearty, slow cooked casserole originating from the South of France. The name cassoulet comes from the word casserole, referring to the clay pot that the meal is cooked in. Originally a peasant dish, this rich meal is usually made with pork, poultry, beans and aromatic vegetables heated for hours in a vegetable …

Hackepeter is a raw meat spread from Germany made of fresh, finely ground pork which can be flavored with salt, pepper and spices like garlic or caraway. The most popular way to eat Hackepeter is on bread topped with raw onions. Hackepeter is known by other names depending on the region of Germany and what …

Croatia is known for its numerous islands and peninsulas, beautiful beaches, Mediterranean climate and of course its historical cities. Each region of Croatia has its own long-standing gastronomic traditions often stretching back hundreds of years. In the coastal region (Dalmatia) and on the Istrian peninsula, you can enjoy a wide range of fish as well …

Frog legs are a famous French dish consisting of the legs of frogs, cooked in a wide variety of ways. Also known as Cuisses de Grenouilles, frog legs can either be grilled, stewed in a soup, stir-fried, baked, boiled, sautéed or battered and fried. Frogs legs are known to be packed with nutrients, including protein, …

The reindeer, also called caribou in North America, is a species of deer typically found in the Arctic, Subarctic, Tundra, Boreal and the mountainous regions of northern Europe, Siberia, and North America. Reinskav (shredded reindeer meat) is the chief ingredient used in preparing traditional Norwegian Finn biff or Reindeer Stew. Reindeer meat is one of …

Denmark is one of the Scandinavian countries of northern Europe, sharing a border with only Germany. The country is surrounded by the North Sea and the Baltic Sea and consists of more than 1,400 islands.  Denmark is well known for consistently being one of the happiest countries in the world, owing mostly to their social …

Käsekrainer is a type of Austrian sausage that is stuffed with small chunks of cheese. It is typically made using pork or a mixture of pork, beef, and various different spices. As for the cheese, generally Swiss Emmental is used to stuff the sausage. Although käsekrainer can be boiled, baked, or grilled, they are typically …

Located right in the middle of Europe, bordering no less than seven other European countries, Austria is not only a reflection of its neighbors and its geography, but also exerts its own influence in central Europe. With a significant amount of the Alps located in Austria, it is home to some dramatic landscapes and mesmerizing …

Espetada is a Portuguese dish primarily consisting of large cubes of beef which are skewered and barbecued. The beef is marinated in salt and garlic and later skewered on a bay leaf stick. Espetada is a popular delicacy, particularly on the island of Madeira, where it is typically served as a main dish during the …

Belgium is a relatively small country nestled between Germany, the Netherlands, France and Luxembourg in the heart of Western Europe. Belgian cuisine has a lot in common with its neighbors, particularly in terms of the staple ingredients used in most dishes. There are very intricate cultural crossovers with the countries neighboring Belgium, which is none …

Fromage de Bruxelles, also known as ettekeis or Brussels Cheese, is a special kind of Belgian cheese prepared using pasteurized cow’s milk. The cheese needs to be consistently dried and washed for at least three months. After three months, it is shaped into rounds or tubs and is then considered ready for consumption. Fromage de …

Salsiccia is a type of Italian sausage prepared using minced or ground pork meat, pork fat and several spices. The mixture is then filled into a natural pork or sheep casing, and it is hardly ever cured or smoked. The sausage is usually sold fresh and is planned for grilling or frying. Apart from pork, …