The world's dishes
Every dish in our write-ups, all 640 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 198
The Aland Pancake
Andorran Cuisine
Apfelstrudel
Kaerntner Kasnudeln
Sachertorte
Styrian Pumpkin Seed Oil
Wiener Schnitzel
Belgian Chocolate, Waffles and Fries
Bosnian Cuisine
Bulgarian Cuisine
Bulgarian Yogurt
Cypriot Cuisine
Halloumi
Czech Beer
Czech Goulash and Dumplings
Spa Wafers
Trdelnik
Danish Pastry
Smorrebrod
The Danish Hot Dog
Estonian Black Bread
Kama
Faroese Cuisine
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
Gibraltarian Cuisine
Greek Cheeses
Greek Cuisine
Greek Olive Oil
Guernsey Cuisine
The Guernsey Cow and Dairy Heritage
Hungarian Goulash
Langos
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
Manx Cuisine
Gelato
Italian Pasta
Lampredotto
Ligurian Pesto
Neapolitan Pizza
Parmigiano and Balsamico of Emilia
Sicilian Granita
Jersey Cuisine
The Jersey Royal Season
Jani Cheese
Latvian Rye Bread
Riga Black Balsam
Sklandrausis
Liechtenstein Cuisine
Cepelinai
Kepta Duona
Kibinai of Trakai
Sakotis
Saltibarsciai
Tinginys
Maltese Cuisine
Moldovan Cuisine
Monégasque Cuisine
Herring and the Street Fish Cart
The Rijsttafel
The Stroopwafel
Macedonian Cuisine
Brunost
Farikal
Klippfisk and Bacalao
Bigos and Zurek
Oscypek
Pierogi
Cozido das Furnas
Pasteis de Nata
Portuguese Canned Fish
The Algarve Cataplana
Romanian Cuisine
Russian Cuisine
Sammarinese Cuisine
Serbian Cuisine
Bryndzove Halusky
Potica
Churros con Chocolate
Jamon Iberico
Manchego Cheese
Paella
Pulpo a Feira
Tapas
Kanelbulle
Kottbullar
Prinsesstarta
Smorgastarta
Surstromming
Swiss Chocolate, Cheese and Fondue
Ukrainian Cuisine
The Cornish Pasty
The Full English and Afternoon Tea
Åland Cuisine
Byrek
Fergese
Gliko of Permet
Kalinjot Olives of Vlora
Koran Trout of Pogradec
Qifqi
Raki Tradition
Tave Kosi
Kasknopfle
Linzer Torte
Salzburger Nockerl
Tafelspitz
Tiroler Groestl
Tiroler Speck
Uhudler
Wachau Apricots
Waldviertel Poppy
Geraardsbergen Mattentaart
Wepion Strawberries
Cherni Vit Green Cheese
Smilyan Beans
Istrian Truffles
Pag Cheese
Slavonian Kulen
Zagorski Štrukli
Olomouc Cheese
Aebleskiver
Bornholm Smoked Herring
Brunsviger
Limfjord Oysters
Stegt Flaesk med Persillesovs
Sprat Sandwich
Leipajuusto Country
Swabian Spatzle and Maultaschen
Lesbos Ouzo and Mezedes
Debrecen Sausage
Dobos Torte
Gyulai Sausage
Halaszle, Hungarian Fisherman's Soup
Karcag Mutton Stew
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
Grey Peas with Speck
Lithuanian Farmhouse Beer
Stip Pastrmajlija
Cloudberries and Multekrem
King Crab of Finnmark
Skillingsboller
Cebularz, the Lublin Onion Flatbread
Golabki
Kotlet Schabowy
Placki Ziemniaczane
Pyry z Gzikiem
Silesian Dumplings and Beef Roulade
Smoked Fish on the Baltic Coast
The St Martin's Croissant of Poznan
Açorda and Migas
Choco Frito
Espetada and Bolo do Caco
Francesinha
Frango Piri-Piri
Leitão da Bairrada
Buryat Buuzy
Pozharsky Cutlet
Siberian Pelmeni
Svalbard Cuisine
Smaland Ostkaka
Ukrainian Borscht
Welsh Cakes and Bara Brith
Asia 160
Afghan Cuisine
Armenian Cuisine
Lavash
Azerbaijani Cuisine
Bahraini Cuisine
Bangladeshi Cuisine
Bruneian Cuisine
Cambodian Cuisine
Kampot Pepper
Chinese Cuisine
Dim Sum and Cantonese Cooking
Lanzhou Beef Noodles
Sichuan Cooking
Xinjiang Food
Yunnan Cooking
Georgian Cuisine
Dim Sum and Cantonese Cuisine
Bengali Sweets
Darjeeling Tea
Hyderabadi Biryani
Indian Cuisine
South Indian Meals and Tiffin
Gudeg in Yogyakarta
Indonesian Cuisine
Manado Food
Padang Food
Persian Cuisine
Iraqi Cuisine
Israeli Cuisine
Japanese Cuisine
Sanuki Udon in Kagawa
Uji Matcha
Jordanian Cuisine
Kuwaiti Cuisine
Lao Cuisine
Lebanese Cuisine
Macanese Cuisine
Malaysian Cuisine
Maldivian Cuisine
Burmese Cuisine
North Korean Cuisine
Pakistani Cuisine
Adobo
Balut of Pateros
Bibingka and Puto Bumbong
Bohol Calamay
Buko Pie of Laguna
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
Qatari Cuisine
Taif
Jeonju Bibimbap
Kimjang, the Kimchi Making
Korean Cuisine
Sri Lankan Cuisine
Syrian Cuisine
Tajik Cuisine
Northern Thai Cooking
Thai Cuisine
Timorese Cuisine
Gaziantep Baklava and Pistachios
Kayseri Pastirma and Manti
The Turkish Breakfast
Turkish Cuisine
Turkmen Cuisine
Uzbek Cuisine
Hue Cooking and Royal Dishes
Northern Vietnamese Cooking
Phu Quoc Fish Sauce
Vietnamese Cuisine
Yemeni Cuisine
Bogura Doi
Chandpur Hilsa
Cumilla Rasmalai
Tangail Chamcham
Shanxi Noodles and Aged Vinegar
Poon Choi
Sham Tseng Roast Goose
Coto and Konro in Makassar
Pempek in Palembang
Rawon in Surabaya
Faloodeh Shirazi
Qom Sohan
Shandiz Shishlik
Hakata Tonkotsu Ramen
Monjayaki of Tsukishima
Morioka Wanko Soba
Nagasaki Champon
Okinawa Soba
Okonomiyaki
Sapporo Miso Ramen
Sendai Gyutan
Shimonoseki Fugu
Shinshu Soba
Cendol and Gula Melaka
Kajang Satay
Keropok Lekor
Klang Bak Kut Teh
Muar Otak-Otak
Nasi Kerabu
Penang Assam Laksa
Raub Musang King Durian
Sarawak Laksa
Bicol Coconut and Chilli Cooking
Carcar Chicharron
Tawilis of Taal Lake
Bak Kut Teh
Chilli Crab
Jang, the Fermented Pastes
Southern Curd and Treacle
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
Isan Cooking
Khao Soi
Mango Sticky Rice
Roti Sai Mai
Southern Thai Cooking
Thai Boat Noodles
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)
Emirati and Gulf Cuisine
Harees
Southern Vietnamese Cooking
Africa 75
Algerian Cuisine
Angolan Cuisine
Beninese Cuisine
Burkinabé Cuisine
Burundian Cuisine
Cameroonian Cuisine
Cape Verdean Cuisine
Central African Cuisine
Chadian Cuisine
Comorian Cuisine
Djiboutian Cuisine
Congolese Cuisine
Eritrean Cuisine
Swazi Cuisine
Ethiopian Cuisine
Gabonese Cuisine
Gambian Cuisine
Guinean Cuisine
Ivorian Cuisine
Kenyan Cuisine
Basotho Cuisine
Liberian Cuisine
Libyan Cuisine
Malagasy Cuisine
Malawian Cuisine
Malian Cuisine
Mauritanian Cuisine
Moroccan Cuisine
Mozambican Cuisine
Nigerien Cuisine
Congolese Cuisine
Réunion Creole Cuisine
Rwandan Cuisine
Saint Helena Coffee
São Toméan Cuisine
Senegalese Cuisine
Seychellois Cuisine
Sierra Leonean Cuisine
Somali Cuisine
South African Food and the Braai
South Sudanese Cuisine
Sudanese Cuisine
Tanzanian and Swahili Cuisine
Togolese Cuisine
Harissa
Tunisian Cuisine
Zambian Cuisine
Zimbabwean Cuisine
Algerian Couscous
Chorba Frik
Deglet Nour Dates of Tolga
Kalb El Louz
Karantika
Makroud
Karkade of Aswan
Koshary in Cairo
Equatoguinean Cuisine
Bissau-Guinean Cuisine
Attiéké
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
Saint Helenian Cuisine
Bobotie
Bunny Chow
Pap and Chakalaka
Potjiekos
Waterblommetjie Bredie
Americas 166
Anguillian Cuisine
Antiguan Cuisine
Argentine Asado and Cuisine
Aruban Cuisine
Keshi Yena
Pastechi
Bahamian Cuisine
Conch
Crawfish
Guava Duff
Johnny Cake
Peas and Rice
Souse
Macaroni Pie
Belizean Cacao
Belizean Cuisine
Fry Jacks
Garifuna Cooking
Rice and Beans
Bermudian Cuisine
Bolivian Cuisine
Brazilian Cuisine
British Virgin Islands Cuisine
Canadian Maple Syrup
The Cuisine of the Caribbean Netherlands
Caymanian Cuisine
Heavy Cake
Swanky
Chilean Cuisine
Colombian Cuisine
Caribbean Coast Cooking
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
Sancocho
Ecuadorian Cuisine
Greenlandic Cuisine
Belmont Estate
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
Aguachile
Baja Fish Tacos
Birria
Carnitas
Chapulines
Chiles en Nogada
Cochinita Pibil and Yucatecan Food
Elote and Esquites
Huevos Motulenos
Marquesitas
Mexican Cuisine
Mole Poblano
Panuchos and Salbutes
Pozole
Tacos al Pastor
The Moles of Oaxaca
Tlayudas
Torta Ahogada
Nicaraguan Cuisine
Panamanian Cuisine
Sancocho
Seco
Paraguayan Cuisine
Peruvian Cuisine
Mofongo
Pasteles
Puerto Rican Cuisine
The Cuisine of St Barths
Kittitian and Nevisian Cuisine
Saint Lucian Cuisine
The Cuisine of Saint-Martin
Vincentian Cuisine
Surinamese Cuisine
Conch in the Turks and Caicos
Turks and Caicos 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
Poke and the Plate Lunch
Southern Soul Food
Texas Barbecue
Fungi and Fish
Mango Season
Virgin Islands Cuisine
Virgin Islands Rum
Uruguayan Cuisine
Venezuelan Cuisine
Bahamian Rum
Sky Juice and Switcha
Bajan Cuisine and Rum
Bajan Seasoning and Pepper Sauce
Barbadian Rum
Conkies and Bajan Sweets
Flying Fish and Cou-Cou
Pudding and Souse
Belizean Habanero Sauce
Barreado of Morretes
Canadian Food - Poutine and Maple
Montréal Bagels and Smoked Meat
Conch Stew and Rundown
Curanto
Arepa de Huevo de Luruaco
Bandeja Paisa
Choco Coconut Seafood
Lechona
Rondon
Costa Rican Cacao
Mangú and Los Tres Golpes
Bizcochos de Cayambe
Ecuadorian Cacao
Salcedo Ice Cream
Falkland Islands Cuisine
French Guianese Cuisine
Grenadian Cuisine and Spices
Martinican Cuisine
The Rhum Agricole Route
Oaxacan Mezcal
Montserratian Cuisine
Corvina and Panamanian Seafood
Arequipa's Picantería Cooking
Causa Limeña
Lomo Saltado
The Cheese Country of Cajamarca
Puerto Rican Rum
Quesitos and Mallorcas
Bouyon and Callaloo
Cassava Bread and Farine
Green Fig and Saltfish
Saint Lucian Chocolate
Saint Lucian Rum
The Cuisine of Saint-Pierre
Trinbagonian Cuisine
Peas and Hominy
Buffalo Wings
Cincinnati Chili
Nashville Hot Chicken
Tucson Sonoran Hot Dogs
Johnny Cake and Pâté
Maubi and Bush Tea
Oceania 41
Samoan Cuisine
Bush Tucker and Native Foods
Christmas Island Cuisine
Cook Islands Cuisine
Fijian Cuisine
Tahitian Cuisine
Chamorro Cuisine
Marshallese Cuisine
Micronesian Cuisine
Nauruan Cuisine
New Caledonian Cuisine
Bluff Oysters
Kaikoura Crayfish
Manuka Honey
Niuean Cuisine
Norfolk Island Cuisine
Marianas Cuisine
Palauan Cuisine
Papua New Guinean Cuisine
Pitcairn Cuisine
Pitcairn Honey
Samoan Cuisine
Solomon Islands Cuisine
Tokelauan Cuisine
Tongan Cuisine
Tuvaluan Cuisine
