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Tofu & tempeh satay with peanut sauce

Satay smoke drifts along Javanese streets every evening, where sellers fan charcoal grills set up on the pavement and serve skewers with peanut sauce, rice cakes and sliced shallot. Tofu and tempeh are naturals for it: they drink up a sweet-savoury marinade of palm sugar, tamari, coriander and garlic and pick up dark, sticky char at the edges. The sauce here is cooked until smooth and glossy, sweeter and milder than the grainy dressing on gado-gado, made for dipping. Chef's tip: soak the bamboo skewers for 30 minutes and brush the satay with marinade as it grills — the sugar caramelises into the dark, slightly burnt edges that make satay taste like satay.

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Thimpu de carachiPoached fish with potatoes

Around the shores of Lake Titicaca, thimpu is weekday food and Lent food alike: carachi, a small native lake fish, laid over potatoes and chuño (freeze-dried Andean potato) and gently poached, then drenched at the table with a hot sauce of onion fried with ají. The fish is soft and delicate, the chuño earthy and pleasantly chewy, and the sauce brings colour and fire. Outside Puno, small whole trout, tilapia or perch, or thick trout fillets, work well. Chuño needs an overnight soak (plan for it) and is sold in Andean and Latin shops; swap in extra waxy potatoes if you can't find it. The trap here is boiling the fish hard so it falls apart; keep the water at a bare shiver. Chef's tip: make the sauce while the fish poaches and spoon it on boiling hot, so it sizzles over the plate.

60 min

Peruvian Fish

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Thüringer KlößePotato dumplings

In Thuringia, Sunday lunch without Klöße hardly counts: big, pale, springy dumplings made from two-thirds raw grated potato and one-third hot cooked potato paste, each hiding a few butter-fried croutons in the middle. They come to the table beside roasts with lots of gravy, red cabbage or a mushroom sauce, and the texture is unique, smooth, slightly chewy and very good at soaking up sauce. A common mistake is letting the water boil once the dumplings are in, which makes them fall apart; they should only just tremble. Chef's tip: work fast once the raw potato is pressed, because it greys as it meets the air.

75 min

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Thüringer RostbrätelMarinated grilled pork neck steaks

In Thuringia, a summer garden party or village fair isn't complete without a Rost, the charcoal grill, loaded with Rostbrätel: pork neck steaks that have spent a night in mustard and plenty of sliced onion. The fat in the neck keeps the meat juicy over the coals, and the onions from the marinade are fried and piled on top, with rye bread on the side. Many Thuringian grillers splash beer over the meat while it cooks; this version needs no alcohol. Chef's tip: scrape most of the onion off before grilling, as it burns on the coals; fry it separately instead.

35 min

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Thüringer RostbratwurstGrilled bratwurst in a roll

In Thuringia the long, thin Rostbratwurst is grilled over charcoal at every market, football ground and village fête, and has been since at least the 15th century. It is a raw, finely seasoned pork sausage with marjoram, caraway and garlic, bought from a Thuringian butcher, and the local rules are strict: grilled slowly over glowing coals, served in a roll that is too short for it, with a sharp, coarse mustard and never with ketchup. Here you grill good fresh bratwurst and make a medium-hot mustard to go with it. Vegetarians can grill vegetarian bratwurst the same way. Chef's tip: grill over glowing coals with no flames, rubbing the sausages with a bacon rind or a little oil so they colour evenly and the skin crackles.

35 min

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Tiella bareseBaked rice, potatoes and mussels

Every family in Bari has its own tiella, also called riso, patate e cozze, and it turns up at Sunday lunches and summer gatherings along the Puglian coast. Layers of thinly sliced potato, raw rice, mussels opened on the half shell, onion, tomato, parsley and pecorino are packed into a deep baking dish, then baked with water until the rice has drunk up the sea-salty juices and the top is crisp. It's served warm, as a one-dish meal, followed by a salad. Chef's tip: open the mussels raw with a knife over a bowl and keep every drop of their liquid; it seasons the rice better than any stock.

105 min

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Tielle sétoiseSpicy octopus and tomato pie

The fishing port of Sète eats tielles everywhere: from bakeries along the canals, at the market on the Halles square, and on the quays during the summer water-jousting festival. Brought by Italian fishing families from Gaeta, the pie wraps a spicy, slow-cooked filling of octopus, onions and tomato in a soft olive-oil bread dough with a fluted, crimped edge. It is chewy, rich and properly peppery, and just as good cold as warm. Cut it into wedges as a snack or serve it with a green salad for lunch. Chef's tip: cook the filling until it is thick enough to hold a line when you drag a spoon through it, or the base will go soggy.

210 min

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Tigelada da BeiraCinnamon milk custard

In Beira Baixa villages such as Oleiros and Proença-a-Nova, tigelada is baked in unglazed clay bowls heated in the wood oven until they are red hot, so the custard puffs up, cracks and browns on top while staying soft and slightly spongy inside. It is sold at festivals and markets across the region and is a common finish to a Sunday lunch. Terracotta dishes work best at home, but small ceramic ovenproof dishes do the job. Chef's tip: heat the empty dishes in the oven first; pouring cold batter into a hot dish is what makes it rise and form its typical crust.

40 min

Portuguese Desserts

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Tikin xicAchiote fish in banana leaf

Beach restaurants on the coasts of Quintana Roo and Campeche cook tikin xic over charcoal: a butterflied whole fish, or thick fillets, rubbed with brick-red achiote and bitter orange, laid on banana leaves under tomato, onion and pepper and grilled until smoky. The flesh stays moist and turns a deep orange, tangy and earthy rather than hot. Seville orange is the traditional sour; orange and lime juice together stand in well. Serve it with corn tortillas, rice, pickled red onion and habanero salsa so everyone can make tacos at the table. Chef's tip: cook the fish skin side down without turning; the banana leaf protects it and keeps the achiote from scorching.

95 min

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TintoBlack coffee with panela

Ask for a tinto anywhere in Colombia and you get a small cup of black coffee, never red wine. Street vendors carry it in thermos flasks through the plazas of Manizales, Pereira and Bogotá, and offices, bus stations and farm kitchens in the coffee region brew pots of it all day. It is light, hot and gently sweet, often made by simmering ground coffee with water and a little panela, then straining it through a cloth bag. The usual error is boiling the coffee hard, which makes it harsh and bitter; let it come to the boil only once. Chef's tip: let the grounds settle for a minute off the heat before straining, so the cup stays clear.

10 min

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TipakayChicken in sweet-sour tamarind sauce

Sweet, tangy and a little sticky, tipakay is the chifa order for people who like their sauce on the fruity side: battered pieces of chicken fried crisp, then dressed in a dark, glossy sauce built on tamarind, panela and soy, with strips of red and green pepper and onion that keep some crunch. It is one of the most popular platters in Lima's family-run chifas, eaten with white rice or chaufa. Its sauce is darker and less candy-sweet than kam lu's, with tamarind's sour depth. The mistake most home cooks make is letting the peppers stew until soft; give them only a minute in the wok so they stay bright. Chef's tip: taste the sauce before thickening and balance it: more lime if it's cloying, a pinch more panela if it's too sour.

45 min

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TiraditoSliced fish in ají amarillo sauce

Lima's Japanese-Peruvian cooks turned ceviche on its head with tiradito: instead of cubes soaked in lime, the fish is cut thin like sashimi, laid flat and dressed at the last minute, so it stays silky with only the surface turning white. The sauce here is the classic golden one, ají amarillo blended with lime, garlic and ginger, fruity and medium hot. It is served as a starter in cevicherías and upmarket Miraflores restaurants with boiled sweet potato and corn. Because the fish is eaten almost raw, this version uses sashimi-grade fish frozen at −20 °C for 24 hours first (allow for that), kept cold and eaten the moment it is dressed; it is not for pregnant women, young children or anyone with a weakened immune system. The mistake people make is dressing it ahead: after ten minutes the lime cooks it through and it turns chalky. Chef's tip: chill the plates in the freezer for 10 minutes before you lay out the fish; it keeps the slices firm while you work.

20 min

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Tiroler GröstlFried potato and pork with egg

Tiroler Gröstl is what Tyrolean mountain huts serve to skiers and hikers coming in from the cold, and what farmhouse kitchens around Innsbruck make on Monday from Sunday's roast. Cold boiled potatoes are fried until crusty with onions, then tossed with cubes of leftover roast pork or smoked pork, caraway and marjoram, and crowned with a fried egg. It is made in one big pan and brought to the table in it. Chef's tip: let the potatoes fry undisturbed for the first few minutes; the brown crust is the whole dish.

35 min

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TitainaTomato, pepper and tuna stew

Titaina comes from the Cabanyal, the tiled fishermen's neighbourhood by Valencia's beach, where it is still served as a tapa in the old bars and spooned onto bread at home on summer evenings. Green peppers, onion and ripe tomatoes are cooked down in olive oil with toasted pine nuts until sweet, then mixed with tuna. Fishermen used tonyina de sorra, salt-cured tuna belly; this version uses good tinned tuna in olive oil, which is already cooked and easy to find. A common mistake is cooking it fast on a high heat: it needs a slow 40 minutes so the vegetables melt instead of fry. Chef's tip: add a pinch of sugar only if your tomatoes are sharp, and stir in the tuna at the very end so it stays in flakes.

65 min

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Tlacoyos de habaStuffed blue corn cakes

Walk out of almost any Metro station in Mexico City in the morning and you will find a woman on a low stool patting out tlacoyos on a clay comal: thick, oval cakes of blue or white corn masa with a seam of bean or fava purée hidden inside, topped with cactus, salsa and crumbly cheese. They are bought hot, eaten standing up, and are one of the oldest street foods in the valley, older than the city itself. This version is filled with garlicky fava purée (habas) and topped with a quick nopal salad and salsa verde. Leave off the cheese and it is vegan. Chef's tip: keep the purée stiff, like mashed potato; a loose filling bursts through the masa when you flatten it.

70 min

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TlatlapasBean, fava and pea soup

In the villages of Tlaxcala, tlatlapas is the Lenten and rainy-season soup: dried beans, fava and peas are toasted on a comal, ground to a coarse flour and simmered into a thick, earthy purée seasoned with dried chilli, epazote and strips of cactus. It is a peasant dish with pre-Hispanic roots, cheap, filling and full of protein, eaten with corn tortillas and a squeeze of lime. Using split beans keeps the cooking under an hour. Chef's tip: toast the pulses until golden and nutty, not dark; burnt ones turn the whole pot bitter.

55 min

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Tocino de cieloEgg-yolk and syrup custard

Tocino de cielo means 'bacon from heaven', but there is no pork in it at all: the name refers only to its rich, deep-yellow colour. The story told in Jerez de la Frontera is that the sherry bodegas used egg whites to clarify their wine and gave the leftover yolks to the convents, whose nuns turned them into this. It is denser and silkier than flan, with no milk, and a small square goes a long way after Sunday lunch. Chef's tip: strain the yolk mixture twice and skim off every bubble; that is what gives the glassy, pore-free finish.

60 min

Spanish Desserts

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TomaticánTomato, corn and egg stew

Mendoza's irrigated orchards and fincas drown in tomatoes in February, and tomaticán is the old Cuyo answer to the glut: a quick pan stew of onion, chopped ripe tomato and fresh sweetcorn, seasoned with oregano and a little ají, with beaten egg stirred through at the end until it sets in soft curds. It is a farmhouse lunch and a cheap supper, eaten with crusty bread to mop the juice, and some cooks add diced potato to stretch it. The flavour is bright and sweet-sour, the texture loose and juicy. People often add the egg to a pan full of liquid and end up with egg soup; cook the tomatoes down until the juices are jammy first. Bread for dipping is traditional, so pick a gluten-free loaf if you need it. Chef's tip: stir the egg in off the heat and let the pan's heat set it; you want soft, creamy ribbons, not a dry scramble.

30 min

Argentinian Vegetarian

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TomatokeftedesTomato and mint fritters

The volcanic soil of Santorini grows tiny, intensely sweet tomatoes on almost no water, and every taverna on the caldera serves them as tomatokeftedes: chopped tomato, onion, mint and oregano bound with just enough flour to hold, then fried until the outside is lacy and crisp and the inside is soft and juicy. They are eaten hot as a meze, often next to Santorini fava and a cold glass of water or lemonade. Common mistake: letting the batter sit, which draws out tomato juice and makes it runny; mix it right before frying. Chef's tip: squeeze the chopped tomatoes in a sieve first and keep the juice for a soup; drier tomatoes give crisper fritters.

40 min

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TootAlmond rosewater marzipan

Little white toot sit on silver dishes at Nowruz and at weddings in Tehran and Isfahan, shaped and named after the pale mulberries that grow all over Iran. They are a soft, fragrant almond paste bound with rosewater, rolled in sugar and finished with a sliver of pistachio for the stalk. No cooking is needed, so children can help shape them. Chef's tip: add the rosewater a spoonful at a time; the paste should just hold when squeezed, and a wet paste won't keep its mulberry bumps.

40 min

Persian Desserts

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TopfenknödelQuark dumplings in buttery crumbs

Topfenknödel belong to the long Austrian tradition of sweet main courses: in Viennese homes and Lower Austrian inns they are often served as a light Friday lunch, or as dessert after soup. Fresh quark, butter, egg and semolina make a dough that cooks into soft, tangy, almost cheesecake-like dumplings, which are rolled in breadcrumbs toasted in butter with cinnamon sugar and served with a warm fruit compote. A common mistake is boiling them hard; they puff, crack and fall apart, so keep the water just shivering. Most quark is made without animal rennet, but check the label and choose one marked vegetarian. Chef's tip: rest the dough for at least 30 minutes so the semolina can swell; it makes the dumplings hold together.

40 min

Austrian Desserts

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Torshe tarehSour herb and bean stew

Torshe tareh is one of the dishes that marks Gilan's cooking as different from the rest of Iran: a dark, sour, garlicky stew of finely chopped greens, cooked down with rice flour and soured with bitter orange juice or dried sour plums, then finished with eggs. It is made in the Rasht area all year round and eaten with kateh rice, often alongside salted fish for those who eat it; this version is vegetarian with black-eyed beans for body. The common mistake is undercooking the herbs, which leaves the stew grassy instead of deep and savoury. Chef's tip: fry the chopped herbs until they turn almost black-green and stop smelling raw before any liquid goes in.

65 min

Persian Curries

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Torito de cacahuatePeanut drink

Torito is the party drink of the port of Veracruz and the Sotavento, poured at weddings, saints' days and the Tlacotalpan Candelaria fair: a thick, cold, milkshake-like blend of peanuts, condensed and evaporated milk and cinnamon. The traditional version is spiked with aguardiente, the local cane spirit. This recipe is the alcohol-free version, so children can drink it too; adults who want the original add a measure of cane spirit to each glass. It contains peanuts, so check for allergies. Chef's tip: toast the peanuts until just golden before blending; raw ones taste flat and beany.

15 min

Mexican Drinks

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Torrejas de acelgaSwiss chard fritters

When a bunch of acelga (Swiss chard) is the cheapest thing at the verdulería, Buenos Aires home cooks turn it into torrejas: thin fritters of chopped chard bound with egg, a little flour, garlic and grated cheese, fried in shallow oil until the edges lace up and crisp. They are weekday food, eaten hot from the pan with a squeeze of lemon and a salad, or cold the next day in a sandwich, and children who won't touch greens tend to eat them. Inside they stay tender and green, outside nutty and golden. Wet chard is what ruins them: water left in the leaves makes the batter thin and the fritters spit and fall apart, so wring the blanched chard really dry. Grated hard cheese is often made with animal rennet; pick a vegetarian hard cheese if needed. Chef's tip: fry one small torreja first to check the seasoning and thickness, then adjust with a spoon of flour or a splash of milk.

30 min

Argentinian Snacks & Starters

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TorresmoPork crackling

Every boteco in Minas Gerais keeps a tray of torresmo by the counter: chunks of pork belly with the skin on, fried so slowly the fat melts out, then blasted in hot fat until the skin bursts into crackling bubbles. Done right, each piece has a shatteringly crisp, blistered top, a layer of soft fat and a strip of juicy meat. Mineiros eat it as a snack with lime and with feijão tropeiro, tutu or couve at lunch. The classic error is frying wet skin in very hot fat at once, which gives hard, glassy skin and dangerous spitting; dry it well and fry it twice. Use a deep, heavy pot, never fill it more than a third with fat, and keep children away from it. Chef's tip: after the first slow fry, let the pieces cool completely, even overnight in the fridge; the drier the skin, the bigger the puff.

110 min

Brazilian Snacks & Starters

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Torshi limooSalt-pickled limes

In Shiraz and down towards the Gulf ports, small thin-skinned limes are packed into jars with salt and more lime juice, then forgotten on a sunny shelf until the peel softens and turns translucent. The result is sour, salty and faintly bitter, and a little goes a long way: a sliver alongside fish and rice in Bushehr, chopped into a salad, or mashed into a stew. It is related to the Gulf habit of drying limes, but stays soft and juicy. Chef's tip: choose small, thin-skinned limes; thick-skinned ones stay bitter and tough however long you wait.

30 min

Persian Chutneys & Dips

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Torshi litehAubergine and herb pickle

Torshi liteh is the dark, spoonable pickle of late summer, made in kitchens from Tabriz to Tehran when aubergines pile up cheaply at the bazaar. Roasted aubergine is chopped fine with garlic, a heap of dried herbs, nigella and golpar (Persian hogweed) and loosened with vinegar, then left for a couple of weeks until the flavours knit. It goes alongside rice and stews, inside a sandwich of bread and cheese, or next to kuku. Chef's tip: squeeze the cooked aubergine hard in a cloth; water left in it dilutes the vinegar and shortens the life of the jar.

90 min

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Torshi makhlootMixed vegetable pickle

In October, families all over Iran buy cauliflower, carrots, celery and peppers by the sack and spend a weekend chopping for torshi makhloot, the mixed pickle that sits on the sofreh through the winter. The vegetables stay crunchy, stained gold by turmeric, and the vinegar is scented with garlic, nigella, golpar and dried herbs. A small bowl comes out with every rice dish, from Tehran chelow kabab to a weeknight adas polo. Chef's tip: cut every vegetable to roughly the size of a hazelnut so each spoonful carries a little of everything.

65 min

Persian Chutneys & Dips

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Torta BalcarceSponge cake with dulce de leche

Mar del Plata's beachgoers and the people of Balcarce, a farm town an hour inland in Buenos Aires Province, both claim this cake, which was created in a Balcarce confitería in the 1950s and became famous when holidaymakers carried it home in boxes. Two layers of sponge sandwich a filling of dulce de leche, cream and crumbled crunchy meringue with walnuts, chestnuts or almonds and coconut, and the outside is covered in more cream and toasted coconut. It is soft, crunchy and very sweet, a celebration cake for Sundays and birthdays. Some bakers soak the sponge with a liqueur syrup; this version uses a vanilla syrup, so it is alcohol-free. The common error is mixing the meringue into the cream too early: it dissolves and the filling turns runny, so fold it in at the last minute. Chef's tip: bake the meringues the day before and keep them in an airtight tin; dry, crisp meringue is what gives the cake its crunch.

180 min

Argentinian Desserts

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Torta de bolachaNo-bake biscuit and custard cake

Gaúcho birthday tables almost always carry a torta de bolacha, the fridge cake that grandmothers in Porto Alegre and the Serra Gaúcha towns put together the night before. Plain Maria biscuits are dipped in sweet milk and stacked with two stovetop creams, one pale vanilla custard and one chocolate, until the biscuits soften into something close to sponge. It is cool, soft and very sweet, and slices best after a night in the fridge; serve it with coffee or as the birthday cake itself, with candles on top. It contains egg yolks and wheat biscuits. Most failures come from soaking the biscuits too long: they should be dipped for a second, not left to swim, or the layers collapse into mush. Chef's tip: let both creams cool until just warm before layering, so they stay thick enough to hold the next row of biscuits.

40 min

Brazilian Desserts

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Torta de palmitoHeart of palm pie

Paulistano families bring this pie to Sunday lunch, to Easter and to every bring-a-plate party, and padarias sell it by the slice next to the coxinhas. A crumbly, buttery crust encloses a creamy filling of heart of palm with tomato, peas, green olives and parsley, set with a little cornflour so it slices cleanly but stays moist. It is good warm or cold, with a green salad or just on its own. Look for palm hearts from cultivated pupunha palms. The commonest problem is a soggy base from a filling that is too wet or too warm; cook it until thick and let it cool before it goes in. Chef's tip: bake the pie on a preheated tray on the bottom shelf, so the base gets a blast of heat and crisps before the filling can soak in.

85 min

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Torta del Casar al hornoBaked sheep's cheese with garlic

Torta del Casar is made in Casar de Cáceres and the surrounding plains from raw merino sheep's milk, curdled not with animal rennet but with the dried flower of a wild thistle, so it suits many vegetarians. When ripe, the rind holds a centre so soft it is eaten with a spoon, and in Cáceres bars a whole torta comes warm from the oven with its lid cut off, surrounded by bread for dipping. It is a cheese for sharing at the start of a long dinner. Because it is made from unpasteurised milk, it is not for pregnant women, young children or anyone with a weakened immune system unless heated until steaming hot all through. Chef's tip: take the cheese out of the fridge an hour ahead so it warms evenly.

20 min

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Torta galesaDark fruit and walnut cake

Welsh settlers arrived in the Chubut valley in 1865 and their descendants still serve afternoon tea in Gaiman and Trelew, where the casas de té bring out pots of tea, scones, cream cakes and, always, a slice of torta galesa. It is a dense, almost black fruit cake made with brown sugar and black treacle, studded with raisins, candied peel and walnuts, and it was built to last through long Patagonian winters and journeys across the steppe. The crumb is moist and sticky, rich with spice and caramel. An oven that is too hot is the classic error: the outside chars before the middle is set, so it bakes low and slow under a sheet of paper. There's no alcohol in this version; many cooks brush it with rum after baking, so leave that out or use strong tea. Chef's tip: wrap the cooled cake tightly and wait two or three days before cutting; it turns moister and the flavours deepen.

140 min

Argentinian Baking

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Torta holandesaChilled biscuit and ganache tart

Despite the name, the 'Dutch tart' is a Brazilian invention, created in a confeitaria in Campinas, São Paulo state, in the 1990s and now sold in bakeries and churrascarias all over the country. A crunchy biscuit base holds a tall layer of light vanilla buttercream, sealed with dark chocolate ganache, and the sides are fenced with chocolate-dipped biscuits stood on their edges. Served cold, it is rich, creamy and crunchy at once, cut in thin slices with coffee. Some versions set the cream with gelatin; this one gets its body from butter and whipped cream only. Warm ganache poured straight on is the commonest mistake, since it melts the cream underneath into streaks. Chef's tip: let the ganache cool until it is just pourable and barely warm to a fingertip, about 30 °C, before pouring it over the chilled tart.

50 min

Brazilian Desserts

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Torta rogelLayered pastry dulce de leche cake

Birthdays in Buenos Aires are where the rogel shows off: eight or more wafer-thin, crackling discs of egg-yolk pastry, each spread with thick dulce de leche, stacked high and finished with a cloud of glossy Italian meringue browned with a blowtorch. Confiterías sell it by the slice, and it is a cake of contrasts, crisp and chewy, very sweet against the faintly salty pastry. It is laborious rather than difficult, and it slices best after a few hours' rest, when the dulce de leche has softened the layers just slightly. Use thick dulce de leche repostero (bakers' style); the runny kind for spreading on toast makes the tower slide. Rolling the discs too thick is the classic mistake: they should be so thin you can almost see the worktop through them, or the cake becomes heavy and hard to cut. Chef's tip: prick every disc all over with a fork before baking, or it puffs into a dome and won't stack flat.

150 min

Argentinian Baking

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Tortas ahogadasPork rolls in tomato sauce

Guadalajara's great hangover cure, the torta ahogada is sold from street stands and small fondas all over the city from mid-morning. A crusty roll is split, packed with pork carnitas, then 'drowned' in a thin, mild tomato sauce and splashed with a ferociously hot chile de árbol salsa; you can order it half-drowned or fully submerged, and eat it with a plastic bag over your hand or with a knife and fork. The local birote salado, a sourdough roll with a hard crust, rarely exists outside Jalisco, so use the crustiest small baguettes or sourdough rolls you can find. Pickled red onions and a few radishes are the classic side. Chef's tip: let the rolls go a day stale and toast the cut sides; a firm, dry crumb soaks up sauce without turning to mush.

50 min

Mexican Fast Food

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Tortas de aceite sevillanasCrisp olive-oil flatbreads with anise

Castilleja de la Cuesta, just west of Seville, has made these hand-pressed tortas for well over a century, and across Andalusia they are dunked into morning coffee or eaten as an afternoon snack. The dough is little more than flour, olive oil infused with anise and sesame, and a pinch of yeast, rolled until you can almost see through it and baked with a crust of sugar. Chef's tip: roll each torta directly on the baking paper you will bake it on; the dough is too thin to lift without tearing.

45 min

Spanish Baking

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