When I was a kid, some 40 years ago, I visited the country of Georgia and had a dessert I still (vaguely) remember but could never find a note on. It was based
sweet
kombu
simmer
glass
pot-roast
pickling
japanese-cuisine
liqueur
lobster
ghee
curing
kitchen
ginger
concentration
spherification
spoilage
chestnuts
parmesan
packaging
grill
cocktails
low-carb
cashews
root
crawfish
feta
donut
cakes
temperature
serving