Myriad shades from delectable dishes made around the world

From gently cooked beef tenderloin, to some spicy braised radicchio and caramel apple tarts, we share pictures of some scrumptious edibles. (Photo: AP)

A beef tenderloin that was given a gentle sous vide cooking before being seared on a grill in Houston, Texas, from a recipe for "The Ultimate Reverse Sear" by Elizabeth Karmel. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside. (Photo: AP)

Spicy braised radicchio and red cabbage with citrus in New York. A traditional Jewsh dish, it also makes use of honey and orange juice and a bit of tartness from the lemon. It also makes use of balsamic vinegar which adds another dimension of flavour to it. (Photo: AP)

Pork medallions with lemon thyme sauce in Bethesda. Pork medallions are cut from pork tenderloin, a cylindrical, 10-12 inch piece of pork from the pig's back. (Photo: AP)

Italian Meatballs are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, bread crumbs, and parsley, mixed and rolled by hand to a golf ball size. (Photo: AP)

An image of a 'not fried egg roll'. Egg rolls are generally filled with sauteed pork, red pepper, carrots and Napa cabbage. But one can fill them with leftovers instead — shredded chicken, cooked broccoli, peas, etc. (Photo: AP)

A "Cortland Jab" cider cocktail in Hyde Park. The recipe is different because it makes use of a shrub, which is a syrup made from cooked fruit and sugar (or other sweetener, like honey or maple syrup), strained and mixed with vinegar. Historically, it’s been used to preserve fresh fruit beyond its growing season. But today, mixologists use it as a fruity and acidic addition to cocktails. (Photo: AP)

The Culinary Institute of America shows a caramel apple tarts in Hyde Park. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. (Photo: AP)