The world's dishs
Every dish in our write-ups, all 642 of them, grouped by continent. Each card opens the full page: what it is, its best season, time to allow and how to reach it.
Europe 197
Apfelstrudel
Sachertorte
Styrian Pumpkin Seed Oil
Wiener Schnitzel
Danish Pastry
Smorrebrod
The Danish Hot Dog
Estonian Black Bread
Kama
Crayfish Parties
Finnish Rye Bread
Kalakukko of Kuopio
Karelian Pies
Lohikeitto
Salmiakki
Tampere Mustamakkara
Bouillabaisse in Marseille
Breton Galettes and Crepes
Cassoulet in Languedoc
French Bistro Cuisine
French Cheese
French Patisserie and Macarons
The French Bakery
Berlin Currywurst
Greek Cheeses
Greek Cuisine
Greek Olive Oil
Hakarl
Hardfiskur
Icelandic Lamb
Icelandic Licorice
Plokkfiskur
Skyr
The Icelandic Hot Dog
Galway Oysters
Guinness and the Storehouse
Irish Soda Bread
Irish Stew
The Full Irish Breakfast
The Waterford Blaa
Gelato
Italian Pasta
Lampredotto
Ligurian Pesto
Neapolitan Pizza
Parmigiano and Balsamico of Emilia
Sicilian Granita
Herring and the Street Fish Cart
The Rijsttafel
The Stroopwafel
Brunost
Farikal
Klippfisk and Bacalao
Cozido das Furnas
Pasteis de Nata
Portuguese Canned Fish
The Algarve Cataplana
Churros con Chocolate
Jamon Iberico
Manchego Cheese
Paella
Pulpo a Feira
Tapas
Kanelbulle
Kottbullar
Prinsesstarta
Smorgastarta
Surstromming
The Cornish Pasty
The Full English and Afternoon Tea
Åland Cuisine
The Aland Pancake
Byrek
Fergese
Gliko of Permet
Kalinjot Olives of Vlora
Koran Trout of Pogradec
Qifqi
Raki Tradition
Tave Kosi
Andorran Cuisine
Kaerntner Kasnudeln
Kasknopfle
Linzer Torte
Salzburger Nockerl
Tafelspitz
Tiroler Groestl
Tiroler Speck
Uhudler
Wachau Apricots
Waldviertel Poppy
Belgian Chocolate, Waffles and Fries
Geraardsbergen Mattentaart
Wepion Strawberries
Bosnian Cuisine
Bulgarian Cuisine
Bulgarian Yogurt
Cherni Vit Green Cheese
Smilyan Beans
Istrian Truffles
Pag Cheese
Slavonian Kulen
Zagorski Štrukli
Cypriot Cuisine
Halloumi
Czech Beer
Czech Goulash and Dumplings
Olomouc Cheese
Spa Wafers
Trdelnik
Aebleskiver
Bornholm Smoked Herring
Brunsviger
Limfjord Oysters
Stegt Flaesk med Persillesovs
Sprat Sandwich
Faroese Cuisine
Leipajuusto Country
Swabian Spatzle and Maultaschen
Gibraltarian Cuisine
Lesbos Ouzo and Mezedes
Guernsey Cuisine
The Guernsey Cow and Dairy Heritage
Debrecen Sausage
Dobos Torte
Gyulai Sausage
Halaszle, Hungarian Fisherman's Soup
Hungarian Goulash
Karcag Mutton Stew
Langos
Geothermal Rye Bread
Kleina and the Icelandic Bakery
Bacon and Cabbage
Barmbrack
Boxty
Carrageen Moss Pudding
Colcannon and Champ
Drisheen and Tripe
Irish Seafood Chowder
Irish Smoked Salmon
Spice Bag
West Cork Farmhouse Cheese
Manx Cuisine
Jersey Cuisine
The Jersey Royal Season
Kosovar Cuisine
Grey Peas with Speck
Jani Cheese
Latvian Rye Bread
Riga Black Balsam
Sklandrausis
Liechtenstein Cuisine
Cepelinai
Kepta Duona
Kibinai of Trakai
Lithuanian Farmhouse Beer
Sakotis
Saltibarsciai
Tinginys
Maltese Cuisine
Moldovan Cuisine
Monégasque Cuisine
Macedonian Cuisine
Stip Pastrmajlija
Cloudberries and Multekrem
King Crab of Finnmark
Skillingsboller
Bigos and Zurek
Cebularz, the Lublin Onion Flatbread
Golabki
Kotlet Schabowy
Oscypek
Pierogi
Placki Ziemniaczane
Pyry z Gzikiem
Silesian Dumplings and Beef Roulade
Smoked Fish on the Baltic Coast
The St Martin's Croissant of Poznan
Choco Frito
Francesinha
Frango Piri-Piri
Leitão da Bairrada
Romanian Cuisine
Buryat Buuzy
Pozharsky Cutlet
Russian Cuisine
Siberian Pelmeni
Sammarinese Cuisine
Serbian Cuisine
Bryndzove Halusky
Potica
Svalbard Cuisine
Smaland Ostkaka
Swiss Chocolate, Cheese and Fondue
Ukrainian Borscht
Ukrainian Cuisine
Welsh Cakes and Bara Brith
Asia 161
Chinese Cuisine
Dim Sum and Cantonese Cooking
Lanzhou Beef Noodles
Sichuan Cooking
Xinjiang Food
Yunnan Cooking
Bengali Sweets
Darjeeling Tea
Hyderabadi Biryani
Indian Cuisine
South Indian Meals and Tiffin
Japanese Cuisine
Sanuki Udon in Kagawa
Uji Matcha
Northern Thai Cooking
Thai Cuisine
Gaziantep Baklava and Pistachios
Kayseri Pastirma and Manti
The Turkish Breakfast
Turkish Cuisine
Afghan Cuisine
Armenian Cuisine
Lavash
Azerbaijani Cuisine
Bahraini Cuisine
Bangladeshi Cuisine
Bogura Doi
Chandpur Hilsa
Cumilla Rasmalai
Tangail Chamcham
Bruneian Cuisine
Cambodian Cuisine
Kampot Pepper
Shanxi Noodles and Aged Vinegar
Georgian Cuisine
Dim Sum and Cantonese Cuisine
Poon Choi
Sham Tseng Roast Goose
Coto and Konro in Makassar
Gudeg in Yogyakarta
Indonesian Cuisine
Manado Food
Padang Food
Pempek in Palembang
Rawon in Surabaya
Faloodeh Shirazi
Persian Cuisine
Qom Sohan
Shandiz Shishlik
Iraqi Cuisine
Israeli Cuisine
Hakata Tonkotsu Ramen
Monjayaki of Tsukishima
Morioka Wanko Soba
Nagasaki Champon
Okinawa Soba
Okonomiyaki
Sapporo Miso Ramen
Sendai Gyutan
Shimonoseki Fugu
Shinshu Soba
Jordanian Cuisine
Kuwaiti Cuisine
Lao Cuisine
Lebanese Cuisine
Macanese Cuisine
Cendol and Gula Melaka
Kajang Satay
Keropok Lekor
Klang Bak Kut Teh
Malaysian Cuisine
Muar Otak-Otak
Nasi Kerabu
Penang Assam Laksa
Raub Musang King Durian
Sarawak Laksa
Maldivian Cuisine
Burmese Cuisine
North Korean Cuisine
Pakistani Cuisine
Palestinian Cuisine
Adobo
Balut of Pateros
Bibingka and Puto Bumbong
Bicol Coconut and Chilli Cooking
Bohol Calamay
Buko Pie of Laguna
Carcar Chicharron
Cebu Lechon
Chicken Inasal
Dagupan Bangus
Davao Durian
Filipino Cuisine
Guimaras Mangoes
Halo-halo
Ilocos Bagnet
Ilocos Empanada
Kare-kare
Kinilaw
La Paz Batchoy
Pancit Habhab of Lucban
Pastillas of Bulacan
Pili Nuts of Sorsogon
Silvanas of Dumaguete
Sinigang
Sisig of Pampanga
Tawilis of Taal Lake
Qatari Cuisine
Taif
Bak Kut Teh
Chilli Crab
Jang, the Fermented Pastes
Jeonju Bibimbap
Kimjang, the Kimchi Making
Korean Cuisine
Southern Curd and Treacle
Sri Lankan Cuisine
Syrian Cuisine
Chiayi Turkey Rice
Donggang's Tuna and Sakura Shrimp
Hsinchu Rice Noodles
The Fenqihu Railway Lunchbox
The Taiwanese Breakfast Shop
Wanluan Pork Knuckle
Yujing Mangoes
Oshi Palav
Tajik Cuisine
Isan Cooking
Khao Soi
Mango Sticky Rice
Roti Sai Mai
Southern Thai Cooking
Thai Boat Noodles
Timorese Cuisine
Adana Kebab
Antakya and the Hatay Table
Black Sea Cooking in Trabzon
Boyoz and Kumru
Cağ Kebab
Çiğ Köfte Tradition
Edirne Fried Liver
Ezine Cheese
Gaziantep Katmer
Hamsiköy Sütlaç
İskender Kebab
Kanlıca Yogurt
Kayseri Mantı
Konya Etli Ekmek
Maraş Dondurma
Testi Kebab
Turkish Delight (Lokum)
Turkmen Cuisine
Emirati and Gulf Cuisine
Harees
Uzbek Cuisine
Hue Cooking and Royal Dishes
Northern Vietnamese Cooking
Phu Quoc Fish Sauce
Southern Vietnamese Cooking
Vietnamese Cuisine
Yemeni Cuisine
Africa 77
Moroccan Cuisine
Algerian Couscous
Algerian Cuisine
Chorba Frik
Deglet Nour Dates of Tolga
Kalb El Louz
Karantika
Makroud
Angolan Cuisine
Beninese Cuisine
Burkinabé Cuisine
Burundian Cuisine
Cameroonian Cuisine
Cape Verdean Cuisine
Central African Cuisine
Chadian Cuisine
Comorian Cuisine
Djiboutian Cuisine
Congolese Cuisine
Karkade of Aswan
Koshary in Cairo
Equatoguinean Cuisine
Eritrean Cuisine
Swazi Cuisine
Ethiopian Cuisine
Gabonese Cuisine
Gambian Cuisine
Guinean Cuisine
Bissau-Guinean Cuisine
Attiéké
Ivorian Cuisine
Kenyan Cuisine
Basotho Cuisine
Liberian Cuisine
Libyan Cuisine
Malagasy Cuisine
Malawian Cuisine
Malian Cuisine
Mauritanian Cuisine
Mahoran Cuisine
Argan Oil and the Souss Cooperatives
Chefchaouen Goat Cheese
Friday Couscous
Madfouna
Mechoui
Pastilla
Rfissa
Tanjia, the Marrakech Urn Stew
Galinha a Zambeziana
Mozambican Cuisine
Nigerien Cuisine
Congolese Cuisine
Réunion Creole Cuisine
Rwandan Cuisine
Saint Helena Coffee
Saint Helenian Cuisine
São Toméan Cuisine
Senegalese Cuisine
Seychellois Cuisine
Sierra Leonean Cuisine
Somali Cuisine
Bobotie
Bunny Chow
Pap and Chakalaka
Potjiekos
South African Food and the Braai
Waterblommetjie Bredie
South Sudanese Cuisine
Sudanese Cuisine
Tanzanian and Swahili Cuisine
Togolese Cuisine
Harissa
Tunisian Cuisine
Saharawi Cuisine
The Dakhla Oyster Farms
Zambian Cuisine
Zimbabwean Cuisine
Americas 166
Brazilian Cuisine
Canadian Food - Poutine and Maple
Chiles en Nogada
Cochinita Pibil and Yucatecan Food
Mexican Cuisine
Tacos al Pastor
The Moles of Oaxaca
Peruvian Cuisine
California Tacos and Mexican Food
Chicago Deep-Dish Pizza
Kentucky Bourbon
Memphis Barbecue
New England Lobster
New Mexican Green Chile
New York Pizza
Philly Cheesesteak
Southern Soul Food
Texas Barbecue
Anguillian Cuisine
Antiguan Cuisine
Argentine Asado and Cuisine
Aruban Cuisine
Keshi Yena
Pastechi
Bahamian Cuisine
Bahamian Rum
Conch
Crawfish
Guava Duff
Johnny Cake
Peas and Rice
Sky Juice and Switcha
Souse
Bajan Cuisine and Rum
Bajan Seasoning and Pepper Sauce
Barbadian Rum
Conkies and Bajan Sweets
Flying Fish and Cou-Cou
Macaroni Pie
Pudding and Souse
Belizean Cacao
Belizean Cuisine
Belizean Habanero Sauce
Fry Jacks
Garifuna Cooking
Rice and Beans
Bermudian Cuisine
Bolivian Cuisine
Barreado of Morretes
British Virgin Islands Cuisine
Canadian Maple Syrup
Montréal Bagels and Smoked Meat
The Cuisine of the Caribbean Netherlands
Caymanian Cuisine
Conch Stew and Rundown
Heavy Cake
Swanky
Chilean Cuisine
Curanto
Arepa de Huevo de Luruaco
Bandeja Paisa
Choco Coconut Seafood
Colombian Cuisine
Lechona
Rondon
Caribbean Coast Cooking
Costa Rican Cacao
Costa Rican Cuisine
Gallo Pinto
The Casado
Cuban Cuisine
Curaçao Cuisine
The Curacao Liqueur Distillery
Dominican Cuisine
Dominican Cacao
Dominican Cigars
Dominican Cuisine
Dominican Rum
La Bandera
Mangú and Los Tres Golpes
Sancocho
Bizcochos de Cayambe
Ecuadorian Cacao
Ecuadorian Cuisine
Salcedo Ice Cream
Falkland Islands Cuisine
French Guianese Cuisine
Greenlandic Cuisine
Belmont Estate
Grenadian Cuisine and Spices
River Antoine Distillery
Guadeloupe Creole Cuisine
Guatemalan Cuisine
Guyanese Cuisine
Haitian Cuisine
Honduran Cuisine
Ackee and Saltfish
Bammy and Festival
Curry Goat and Oxtail
Jamaican Cuisine
Jamaican Rum
Jerk
Pimento
Saturday Soup
The Jamaican Patty
Martinican Cuisine
The Rhum Agricole Route
Aguachile
Baja Fish Tacos
Birria
Carnitas
Chapulines
Elote and Esquites
Huevos Motulenos
Marquesitas
Mole Poblano
Oaxacan Mezcal
Panuchos and Salbutes
Pozole
Tlayudas
Torta Ahogada
Montserratian Cuisine
Nicaraguan Cuisine
Corvina and Panamanian Seafood
Panamanian Cuisine
Sancocho
Seco
Paraguayan Cuisine
Arequipa's Picantería Cooking
Causa Limeña
Lomo Saltado
The Cheese Country of Cajamarca
Mofongo
Pasteles
Puerto Rican Cuisine
Puerto Rican Rum
Quesitos and Mallorcas
The Cuisine of St Barths
Kittitian and Nevisian Cuisine
Bouyon and Callaloo
Cassava Bread and Farine
Green Fig and Saltfish
Saint Lucian Chocolate
Saint Lucian Cuisine
Saint Lucian Rum
The Cuisine of Saint-Martin
The Cuisine of Saint-Pierre
Vincentian Cuisine
Surinamese Cuisine
Trinbagonian Cuisine
Conch in the Turks and Caicos
Peas and Hominy
Turks and Caicos Cuisine
Buffalo Wings
Cincinnati Chili
Nashville Hot Chicken
Poke and the Plate Lunch
Tucson Sonoran Hot Dogs
Fungi and Fish
Johnny Cake and Pâté
Mango Season
Maubi and Bush Tea
Virgin Islands Cuisine
Virgin Islands Rum
Uruguayan Cuisine
Venezuelan Cuisine
Oceania 41
