In fact, these are not even cookies, but thin caramel wafers. In Florence during the Renaissance, such a sweet without flour, but with almonds, was prepared for Easter or Christmas and kept as a souvenir, fortunately, nothing happened to it for a whole year . Thanks to the Florentine Maria de Medici, who became the French queen, "Florentines" gained fame outside of Italy. Their recipe has hardly changed for centuries: it is the same creamy caramel base with candied orange peels and almond petals fused into them. Today, in memory of the queen who introduced Paris to chocolate, Florentine cookies are usually covered with chocolate glaze.

The main difficulty in preparing Thai tom kha gai soup is to find galangal, lime leaves and Thai hot pepper. An additional difficulty is in coconut milk: it, like cow's milk, tends to curdle. To avoid this, the soup must be constantly stirred and not allowed to boil too much. If you manage to cope with these difficulties, nostalgia for Thailand will not have a chance.

Meatloaf is an ancient dish: it was first mentioned in Roman chronicles in the 5th century. Because of its softness, it was considered a suitable food for the elderly and people with bad teeth. Since dentistry as a public institution appeared not so long ago , meatloaf was an extremely popular dish. The basis is minced meat and white bread, but there are variations with vegetables mixed into the minced meat and whole eggs as a filling.

A pretzel-shaped pastry popular in Germany, Austria and Switzerland. The pretzel is a classic snack for folk festivals like Oktoberfest or weekend fairs. This pretzel is also sold in almost any street stall, so it can safely be called one of the pillars of German street food. Depending on the region, the pretzel undergoes various modifications: Swabian pretzels, for example, have a thick arch and very thin ends, while the Bavarian has the same proportions. Before boiling the pretzel in boiling soda, you need to freeze the dough significantly, otherwise the pretzel will lose its shape.

Belyashi, or peremyachi, are prepared in Tatarstan and Bashkiria. These are fried meat pies with a hole in the dough, and the filling for them is most often made from chopped lamb. Belyashi are fried until a crispy, golden-brown crust appears.