Cider
Cider is an alcoholic drink made from the fermented juice of apples.
Every dish worth knowing, in the time it proves.
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1:26Featured · Dishes
Kofta
Kofta is a family of meatball and meatloaf dishes found across South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. The earliest known recipes appear in early Arab cookbooks and the Byzantine Empire, calling for ground lamb.
Cognac
Cognac is a variety of brandy named after the commune of Cognac, France, made under strict appellation rules.
Consommé
Consommé is a clear soup made from richly flavoured stock that has been clarified, traditionally with egg whites, and served on its own or used as the base for other dishes.
Escargot
Escargot is the name English speakers use for edible land snails, which French cooks return to their shells with garlic butter.
Michelin Guide
The Michelin Guide is a restaurant and hotel guide published by the French tyre company Michelin since 1900, known for its stars awarded by anonymous inspectors.
Plov
Plov is the Central Asian rice dish cooked with meat, onions, carrots and spices, the rice simmered in a stew until it has absorbed the liquid, and the national dish of Uzbekistan and Tajikistan.
Rum
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice, and it originated in the Caribbean in the 17th century.
Tamales
Tamales are a Mesoamerican dish of nixtamalized corn dough, steamed in corn husks or banana leaves around a savoury or sweet filling.
Tequila
Tequila is a distilled spirit made from blue agave, produced mainly around the town of Tequila and in the Jaliscan Highlands of Jalisco, Mexico.
Arroz de marisco
Arroz de marisco isn’t paella’s cousin—it’s its sharper-tongued sibling, built on shellfish and wine, not saffron and smoke.
Bacalhau com natas
A creamy, forgiving Portuguese casserole that treats salted cod like a garnish—not the star.
Chawanmushi
A savoury custard that refuses to be sweet, spooned not stirred, steamed not baked.
'Nduja
A molten, fiery pork fat bomb from Spilinga—not a sausage, but a condiment disguised as one.
Patatas bravas
Spicy potatoes that refuse to be background noise—and don’t need to be.
Ta'ameya
Falafel’s Egyptian cousin swaps chickpeas for fava beans—and trades levity for earthy heft.
Toast Skagen
A Swedish starter that made prawns elegant, not hearty — and still defines Nordic spring dining.
Mongolian beef
A Taiwanese stir-fry named after a country it ignores — and it’s better for being honest about that.
Ackee and saltfish
Jamaica’s national dish is a collision of forced migration and botanical accident—not West African food, but a Jamaican reclamation of both.
Affogato
It drowns gelato on purpose—and that single act redefined what a café dessert could be.
Bacalhau à Brás
A salt-and-egg binding trick from 19th-century Lisbon that turns three cheap things into something urgent and complete.
Beef bourguignon
A 19th-century wine-braised stew with no real ties to Burgundy — elevated by reputation, not roots.
Beef Wellington
A patriotic pastry shell built around French technique — and no proof Wellington ever ate it.
Bifana
A sandwich that proves simplicity works — when you don’t need subtlety, just pork, garlic, wine and heat.
Borscht
Borscht isn’t red because of beets—it’s red because sourness needed a new vessel.
Regional variations of barbecue
Barbecue is a social contract written in smoke — not a cooking method.
Brandade
Brandade proves salt cod doesn’t need cream to be creamy—it just needs oil, patience, and the right region.
Burrata
Burrata isn’t luxury—it’s salvage, stretched thin and filled with what would’ve been thrown away.
Burrito
A burrito isn’t a taco — it’s a taco that learned to seal itself shut.
Caldo verde
A cabbage-and-potato soup that proves celebration doesn’t need meat — just timing, tradition, and the right green.
Cannoli
Cannoli are not a dessert—they’re a timed collision of crunch and cream, invented in Arab-influenced Sicily and ruined by sitting.
Caprese salad
Caprese salad isn’t simple—it’s mercilessly specific.
Moambe chicken
Palm butter—not tomato or peanut—makes this the definitive Central African stew.
Chilaquiles
Chilaquiles are not a breakfast — they’re a salvage operation with salsa.
Chili con carne
Chili con carne is not Texan. It is a Mexican ranchero dish born from dried beef and native chilies — long before beans, tomatoes, or ground meat entered the pot.
Chile relleno
A fried poblano is only as good as its batter’s grip—and most fail at the first bite.
Chop suey
Chop suey isn’t Chinese food — it’s the first American dish disguised as one.
Moros y Cristianos (dish)
A dish named for conquest—cooked not in opposition, but in unison.
Coq au vin
Coq au vin isn’t about roosters—it’s about wine doing the work of time.
Curing (food preservation)
Curing doesn’t just stop rot—it rebuilds food’s structure, taste, and shelf life with salt, time, and chemistry.
Curry
‘Curry’ is a British fiction—a label imposed on India’s named dishes, not a real cuisine.
Dongpo pork
Dongpo pork proves cheap pork becomes luxurious only when skin, fat, and slow heat are treated as equal partners.
Doubles (food)
Doubles isn’t Indian food adapted — it’s Trinidad made edible.
Meat hanging
Meat hanging doesn’t cook meat — it lets dead muscle keep working.
Egusi sauce
Egusi sauce proves fat-rich seeds can thicken soup better than starch — if you treat them like oil, not flour.
Farm-to-table
Farm-to-table is a label, not a guarantee—and fraud is baked in.
Francesinha
A beer-and-tomato bomb disguised as lunch — the francesinha refuses compromise.
Fusion cuisine
Fusion cuisine isn’t trend-chasing — it’s the oldest story in cooking, told in spice, soy, and saffron.
Goat curry
Goat curry isn’t comfort food—it’s covenant food, sealed with sacrifice and served at thresholds.
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658 dishes, 2 courses.
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