Feijoada is popular in many parts of the globe, as well as being the national dish of Brazil.
This Brazilian version of the stew consists of pork trimmings, which are then transformed into an aromatic stew thanks to all the seasonings and black beans.
Praised as the "great chief o the puddin'-race" by Robert Burns, the savory meat pudding of sheep's offal with grease, grains, onion, and spices are boiled in a bag and eaten to celebrate Burns Night. Haggis is traditionally served with tatties and neeps, or as we like to call them, turnips, and mashed potatoes.
The perfect food to fend off the wintertime cold.
Bibimbap, South Korea
Bibimbap is loaded with white rice, pickled vegetables, sliced beef, spicy sauce along with a runny egg on top. This Korean food icon was traditionally eaten on the eve of the lunar year.
Nowadays, it's popular as a lunch and dinner dish all across the world.
More than just barbeque, Asado has roots from the mid-18th century when Pampas Gauchos roasted beef close to a slow-burning fire on a steel structure called an asador. In Argentina, it's a way of life and most households gather for one every week.
The meat is served medium to well done, and what the cook will do is simply place the seasoned meat over a flame, preferably from a wood fire, for around two hours.
This thin cutlet of pan-fried veal is a Viennese specialty. The latest versions also use pork instead of veal and the meat is served with boiled potatoes.
First, the meat is pounded, salted, and rolled in flour, eggs, and breadcrumbs to form a crust. The secret is to fry the meat until it becomes golden brown all over.