The fertile Hungarian Plain and moderate climate allow the cultivation of many tree fruits, berries, and vegetables, and rearing of pigs, poultry, lamb and cattle. There are also many turkey farms to supply a growing appetite this meat. Many goose farms close to the Romanian border produce significant amounts of fattened goose liver for French processors, and goose fat figures prominently in many Hungarian recipes. In general, goose is more popular in Europe than it is in North America. Before WWII the country produced excellent red wines, but the Soviet occupation and huge wine factories emphasized quantity over quality. Tokaj wines have always been fine, but now they are excellent. Red wine quality has improved too, and many Hungarian wineries are awarded medals in international competitions. Fruit brandy, particularly apricot brandy called barack palinka is world-famous. The best is the brandy from apricots grown in Kecskemet, 100 kilometers southeast of Budapest. The Hungarian cuisine is based on pork, lard, goose fat, paprika, sour cream, and vegetables. Pork is usually stewed with onions, lard, paprika, salt and pepper (porkolt), sometimes beef is prepared the same way. Chicken, turkey, and geese are often roasted and eaten with sautéed mixed vegetables. Goulash, originally a thick soup, has been adopted by some Austrian cooks and served as a stew, however Hungarians never serve it as a stew. Hungarians were deprived of the pleasures of enjoying pork during the 150 year long Ottoman occupation of their country, but now enjoy it with a vengeance. Hungarian cuisine is ingenious, flexible, imaginative, and full of flavor. They may not use olive oil, refined salads, lobsters, salmon, scallops and any other rare food stuffs, but Hungarian cooks make excellent use of whatever nature provides in their fertile country. Popular Hungarian specialties include: Kaposztak, galuska, paprikas, porkolt, retes, tortas, meat and rice stuffed cabbage leaves, lecso sauce and palacsintak.

Hungary is a land of delicious wine. The most famous Hungarian wine is the world renowned Tokaji Aszú, known as the "king of wines and the wine of kings". Tokaji (Tokay) is undoubtedly the most splendid drink produced in Hungary but the red wines which comes from vicinity of Eger are no less reputable: Egri Bikavér and Medoc Noir. Hungary also produces lovely muscatels, rieslings such as the white wines of the Balaton region: Badacsony Riesling, Kéknyelû, Szürkebarát.

Kalocsa, at the edge of the Puszta is an agrarian town which is the paprika capital of Hungary, a fact you'll easily discern from the red paprika drying in strings on the eaves of traditional wooden houses, many of which are also graced with flower-ornamented wall paintings. At the Paprika Museum, you can learn about harvesting methods and buy bags of the signature Hungarian spice for a fraction of what it costs in North America. Kalocsa is also renowned for its embroidery, characterized by intricate floral patterns whose colors traditionally indicate the age of the wearer. The town has also a daily folk dancing show - which like Kalocsa itself is full of delights.