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A dry Japanese rice topping made from dried fish or eggs, seaweed, sesame, sugar, and salt.

A traditional Egyptian and Arab dish made from jute leaves, served as a stew or sautéed vegetable.

A fiery curry dish rooted in a Portuguese-Goan pork preparation, now globally recognized in its British restaurant form.

A flaky, layered pastry made with thin dough like filo and filled with meat, cheese, spinach, or potatoes.

A fresh Vietnamese rice paper roll with pork, prawn, vegetables, and rice vermicelli.

Poached or roasted chicken with seasoned rice, chilli sauce, and garnishes like cucumber or tomato.

Kofta is a family of meatball and meatloaf dishes across South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines.

A Filipino stew of meat, seafood, or vegetables braised in vinegar, garlic, salt or soy sauce, and oil.

A steamed cylinder of ground rice layered with grated coconut, native to Kerala, Tamil Nadu, and parts of Sri Lanka.

A dense, traditionally sourdough-leavened bread made with rye flour, long associated with northern and eastern Europe.

A classic French dish of sole dusted with flour, fried in butter, and served with hot melted butter, lemon juice, and parsley.

A hot cheese sauce—often with ale, mustard, or Worcestershire sauce—served on toasted bread.

A Turkish breakfast dish of eggs, tomato, green peppers, and spices cooked in olive oil.

A round Neapolitan pizza with hand-crushed tomatoes, mozzarella, fresh basil, and olive oil, baked in a wood-fired or alternative oven.

A chicken curry in a smooth, spiced tomato-and-butter gravy, developed in Delhi in the 1950s.

A stir-fried rice noodle dish from Maritime Southeast Asia, featuring flat noodles, prawns, cockles, Chinese sausage, chives, bean sprouts, and soy sauces.

A British-origin curry of roasted marinated chicken in a creamy spiced sauce.

A small French pastry from Bordeaux, flavored with rum and vanilla, with a soft interior and dark, thick caramelized crust.

A Vietnamese fried roll with seasoned ground meat, mushrooms, vermicelli, and diced vegetables wrapped in rice paper.

A Japanese rice bowl topped with beef and onion simmered in a mildly sweet sauce of dashi, soy sauce, and mirin.

A fiery Tunisian chili paste made from roasted red and Baklouti peppers, spices, garlic, and olive oil.

Koji is a filamentous fungus—most commonly Aspergillus oryzae—or a mixture of that culture with wheat and soybean meal, used in Japanese food fermentation.

A minced meat salad from Laos, seasoned with lime, fish sauce, roasted rice, and herbs.

A category of chili-based sauces or pastes from maritime Southeast Asia.

A composed American brunch dish of toasted English muffin halves, cured pork, poached egg, and hollandaise sauce.

A fermented Korean condiment made from red chili powder, glutinous rice, fermented soybeans, barley malt, and salt.

A thick, stew-like sauce of meat, onions, carrots, and potatoes, served over short-grain rice and made with a roux of curry powder, flour, and oil.

A fresh, non-melting soft cheese from the Indian subcontinent, made by acid-coagulating hot milk, draining, pressing, and chilling.

A slow-cooked Kashmiri lamb or goat curry, coloured with alkanet or Kashmiri chilies and spiced with ginger, garlic, clove, bay leaf, cardamom, and cinnamon.

A deep-fried triangular turnover from the Indian subcontinent with spiced vegetable, cheese, meat, or fish fillings.

A Japanese hotpot of paper-thin meat and vegetables swished in boiling water or kelp broth, eaten with dipping sauces.

A British savoury pie with diced beef, kidney, and onion, baked in pastry.

Kaiseki is a traditional multi-course Japanese dinner rooted in tea ceremony practice and imperial, Buddhist, samurai, and gathering meal traditions.

A Southeast and South Asian dessert of glutinous rice, fresh mango, and coconut milk.

A Japanese rice bowl dish with chicken, egg, scallion or onion, soy sauce, and stock, simmered together and served over rice.

A thick, creamy Thai curry from central Thailand, made with red curry paste cooked in coconut cream until oils separate, often featuring peanuts and grilled or simmered meat.

Spätzle are irregular, egg-based pasta noodles with a rough, porous surface, traditionally scraped from a board into boiling salted water.

A fruit pie with apple filling and shortcrust pastry top and bottom.

A slow-simmered pork rib soup flavored with star anise, cinnamon, cloves, dong quai, fennel seeds, and garlic, served in Malaysia and Singapore.

A Korean rice dish of warm white rice topped with seasoned vegetables, chili paste, and often egg and beef, stirred before eating.

A spicy Korean stew made with processed meats, kimchi, instant noodles, and American cheese, rooted in postwar scarcity and later popularized in Uijeongbu.

A Hungarian stew of chicken simmered in a paprika-infused roux-based sauce, finished with sour cream and served with egg noodles.

A Japanese sweet made of two castella-style pancake patties sandwiching sweet azuki bean paste.

A pufferfish food tradition whose preparation requires specialist controls.

A Filipino stew with oxtail, tripe, and a thick, annatto-colored peanut sauce, traditionally served with bagoong.

A leavened flatbread baked in tandoors or on stovetops, served warm with ghee or butter.

A crispy, savory rice crepe from Vietnam, filled with meat, seafood, and vegetables, served with herbs and dipping sauce.

A slow-cooked meat dish from indigenous Mexican earth-oven traditions, now commonly made with beef head, goat, or sheep.

A coarsely minced, spiced sausage from South Africa, traditionally grilled and formed into a spiral.

An Indonesian vegetable salad with boiled, blanched, or raw components, fried tofu and tempeh, hard-boiled eggs, potato, lontong, and peanut sauce.

A deep-fried milk-solid sweet soaked in rose-scented sugar syrup, originating in medieval India.

A grilled, steamed, or boiled sausage—typically a wiener or frankfurter—served in a slit bun.

A spicy Southeast Asian noodle dish featuring rice noodles in coconut curry or sour broth, with regional variations rooted in Peranakan Chinese communities.

A delicate, meringue-based French confection made with almond meal, egg whites, and sugar, typically filled and brightly colored.

A round, dense Chinese pastry with sweet paste filling and optional salted duck egg yolk, eaten during the Mid-Autumn Festival.

A layered Moroccan pie with savory poultry or seafood, toasted almonds, cinnamon, sugar, and thin werqa pastry.

A sweet, nut-filled pie with a custard-like base, native to the southern U.S. and first documented in 1886.

A Japanese nabemono dish of thinly sliced beef and vegetables simmered at the table in a sweet-savory broth, served with raw egg dip.

A Japanese dish of seafood or vegetables coated in a light, cold batter and deep-fried.

A Vietnamese street sandwich built on a light, airy baguette with rice flour, layered with pickled vegetables, herbs, chiles, meats, pâté, and mayonnaise.

A Polish stew of mixed chopped meats, sauerkraut, and shredded fresh cabbage, slow-simmered and improved by reheating.

An Italian blue cheese made from unskimmed cow's milk, aged to develop greenish-blue veining.

A fresh, chopped salad of tomatoes, cucumbers, onion, feta, olives, oregano, lemon juice, and olive oil — traditionally Greek, with regional variations.

A Cypriot cheese with a squeaky texture and high melting point, traditionally from goat and sheep milk but often including cow's milk today.

A traditional Jordanian dish of lamb simmered in fermented dried yogurt sauce, served with rice or bulgur.

Matcha is a fine green tea powder made from shade-grown, steamed, unrolled Camellia sinensis leaves, traditionally prepared in hot water.

A stir-fried rice noodle dish with eggs, tofu, tamarind, fish sauce, dried shrimp, garlic, shallots, and lime.

A tart, thin, citrus-based Japanese sauce, often blended with soy sauce and used as a dressing or dip.

A Korean stew built around unpressed, freshly curdled soft tofu, cooked at the table with vegetables, optional seafood or meat, and chili paste or flakes.

A Japanese grilling technique using a soy-mirin-sugar glaze, historically rooted in the Edo period and later adapted in Seattle.

A Japanese New Year soup with mochi rice cakes, boiled with miscellaneous ingredients.

A whole stuffed chicken wrapped in lotus leaves and clay (or alternatives), then baked slowly.

A slow-cooked Mexican dish from western Mexico, traditionally made with goat, beef, or lamb, marinated in chile-vinegar adobo and cooked in broth.

A Southeast Asian dessert of pandan-flavoured rice flour jelly strands served in coconut milk and palm sugar syrup.

A Vietnamese rice dish from the Mekong Delta made with broken rice, ribs, cucumbers, pickled carrots, and sweet-sour fish sauce.

A Hungarian deep-fried flatbread made from yeast dough.

A breaded, fried cutlet popular across Argentina and the Southern Cone, rooted in Italian cotoletta but adapted with local meats and formats.

A steamed or boiled bean pudding from Yoruba cuisine, made with peeled beans, onions, peppers, spices, and often fish, eggs, chicken, or crayfish.

A large, hand-tossed thin-crust pizza from New York City, traditionally topped with tomato sauce and shredded mozzarella.

Raclette is a Swiss dish of melted cheese scraped from a heated wheel and served with boiled potatoes.

Sanuki udon is a chewy, square-edged wheat noodle dish from Kagawa Prefecture, Japan, traditionally made with local wheat flour and niboshi broth.

A creamy, oily paste made from toasted, ground sesame kernels, used across multiple regions as a condiment, bread accompaniment, or ingredient in dishes like hummus.

Tteokbokki is a Korean dish of small, cylindrical rice cakes simmered in sauce.

Yakiniku is Japanese grilled meat, typically bite-size beef or offal cooked tableside on a grill.

A Brazilian teardrop-shaped fried snack from São Paulo, with chicken-filled wheat dough, often shaped like a drumstick.

A Persian herbal stew of sautéed greens, lamb, kidney beans, black lime, and fenugreek.

A West African rice dish from Senegal, built on tomato-based sauce and aromatic seasonings.

A Brazilian seafood stew with regional variations in fish, aromatics, and fats.

A round Sicilian sesame bread used as a vessel for a cold or toasted sandwich layered with cured meats, cheeses, and a marinated olive salad.

A leafy vegetable dish from the Indian subcontinent, made from greens like mustard, collard, basella, broccoli, or stinging nettle.

A hot and sour Thai soup family, traditionally boiled and mixed, with prawn-based versions most known internationally.

Wagashi are traditional Japanese confections made primarily from plant-based ingredients and shaped to reflect seasonal themes.

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.

A Brazilian chocolate confection made from condensed milk, cocoa powder, butter, and coated in chocolate sprinkles.

Doenjang is a Korean fermented soybean paste made with soybeans and brine.

A spicy shredded green papaya salad pounded in a mortar with lime, chilies, fish sauce, and palm sugar.