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Soft Roman sweet buns scented with orange and filled with whipped cream. Maritozzi are common in cafés and bakeries around Vatican City.

A Venezuelan beef roast slowly braised in a dark, bittersweet-savory sauce built from caramelized sugar, aromatics, and stock.

Venezuelan arepas filled with a creamy chicken-and-avocado salad. Reina Pepiada fillings vary, but chicken, avocado, and mayonnaise are defining elements.

Crisp fried wings coated in a buttery hot sauce glaze with the sharp punch of Garlic Powder. They are spicy, tangy, and unmistakably classic, especially when served with crunchy celery on the side.

Tall, crisp batter puddings with hollow centers and browned edges, traditionally served with roast meat and gravy. The hot fat and very hot oven give them their signature rise.

A layered Vietnamese dessert with sweet red beans, mung-bean paste, pandan jelly, coconut sauce, and crushed ice. Components vary by vendor and region.

Venezuelan cheese sticks wrapped in wheat pastry and fried until crisp. Tequeños are commonly served hot as snacks or party food.

A Zambian ifisashi variation of leafy greens simmered with tomato, onion, and ground peanuts until thick and savory.

Tender, flaky biscuits with buttery layers and a light tang from buttermilk. They bake up tall with crisp golden tops and a soft interior, making them perfect for breakfast or alongside a hearty meal.

A Venezuelan cooler made by dissolving panela in water and balancing it with fresh lime juice. It is served well chilled over ice.

A Roman veal preparation common around Vatican City, topped with prosciutto and sage and finished with white wine and butter.

A home-oven version of Vanuatu tuluk: grated cassava wrapped around a savory pork filling, enclosed in banana leaf, and cooked until firm and tender.

A Yemeni layered yeast pastry enriched with eggs and ghee and served with honey. Bint al-Sahn is traditionally prepared in several layered forms.

A Yemeni zurbian-style rice dish with lamb, potatoes, tomato, yogurt, and warm spices. Regional and household versions vary.

Thin Vietnamese steamed rice rolls filled with ground pork and mushrooms, served with herbs, fried shallots, and seasoned fish sauce.

A substantial Uruguayan steak sandwich layered with ham, bacon, mozzarella, tomato, lettuce, egg, and mayonnaise. Chivito fillings vary, and this is a common restaurant-style combination.

A Yemeni shafout variation of fermented flatbread soaked with herbed yogurt and topped with fresh vegetables and chili sauce.

A rich, creamy chowder with smoky Bacon, tender Potato, and sweet Clam in a silky broth. It is hearty without feeling heavy, and the flavors deepen nicely after a brief rest before serving.

A slow-baked lamb casserole layered with onion and carrot, finished with a neatly tiled potato topping that turns golden and crisp in the oven. It is a hearty northern classic with deep, simple flavor.

Roman rice croquettes with tomato, beef, Parmesan, and a mozzarella center, breaded and fried until crisp. Supplì fillings and rice bases vary.

A Roman tart associated with the city’s Jewish culinary tradition, combining short pastry, sweetened ricotta, and sour cherry preserves.

A traditional cold lunch of cheese, bread, pickles, apple, lettuce, and mustard. It is simple, filling, and built around sharp cheese and crisp, fresh accompaniments.

Toasted bread covered with a rich melted cheese topping sharpened with mustard and Worcestershire sauce, then browned under high heat. It is a classic British supper with deep, savory flavor.

A Zambian-style okra and tomato relish with onion and a small amount of baking soda for a soft, cohesive texture.