All briefs

A sweet Korean street pancake with a yeasted wheat dough and brown sugar–nut filling, pressed flat on a griddle.

A Japanese rice bowl topped with fried breaded pork, egg, vegetables, and condiments in a dashi-soy broth.

A baked South African cake pudding with apricot jam, soaked in warm butter-cream-sugar sauce and served warm with custard or ice cream.

A Levantine flatbread pastry topped with za'atar, cheese, or ground meat, traditionally shaped by hand and baked in communal or tabun ovens.

A Thai spicy chili sauce served as a condiment or dip.

Steamed rice with pre-cooked Minangkabau dishes from West Sumatra, Indonesia, served in two distinct service styles.

A crisp, hollow, deep-fried dough sphere filled with spiced potatoes or chickpeas and dipped in chilled, flavored water.

A sweet Hong Kong bun with a crisp, sugary, pineapple-textured topping over soft bread.

Ramen is Japanese wheat noodles made with alkaline water, served hot in broth.

A Thai coconut-milk-based curry with red curry paste, meat or tofu, and aromatic herbs.

A round, unleavened flatbread from the Indian subcontinent, made from stoneground whole-wheat flour (atta) and water.

A composed or tossed salad from Nice, traditionally built around tomatoes, anchovies or tuna, Niçoise olives, and hard-boiled eggs, dressed with olive oil or vinaigrette.

Japanese buckwheat noodles, often blended with wheat flour, sliced from dough and served hot or cold.

A tomato-based pasta sauce from Amatrice, Lazio, made with guanciale, pecorino, chili, black pepper, olive oil or lard, white wine, and salt.

A Levantine appetizer of roasted eggplant, tahini, olive oil, lemon juice, and seasonings.

A rich Asturian bean stew made with large white beans, pork shoulder, blood sausage, chorizo, bacon, olive oil, paprika, garlic, and salt.

A Japanese green tea blended with roasted, popped brown rice.

A deep-fried, syrup-soaked sweet snack with regional variations across South Asia, West Asia, and North Africa.

A French dessert of layered puff pastry and pastry cream, known by many names across Europe and North America.

A Roman-origin rectangular pizza baked in trays and sold by weight in slices.

A deep-fried unleavened flatbread from the northern Indian subcontinent, made from wheat dough and puffed by steam during frying.

A syrup-soaked cheese dumpling dessert from eastern South Asia, made from chhena balls simmered in sugar syrup.

A slow-cooked, fat-preserved meat paste from central France, served cold and spread on toast.

A traditional Irish potato pancake from the north midlands and border counties, made with finely grated raw potato and served fried, baked, or boiled.

A hollowed-out white bread loaf filled with curry and served with salad.

Grilled minced-meat sausages from Southeast Europe, with regional variations in meat composition and shape.

A spicy South African vegetable relish, traditionally made with tinned tomatoes and beans, chili, and served cold or at room temperature.

Two slices of toast spread with butter and kaya—a coconut jam—often served with kopi and soft-boiled eggs.

A Peruvian stir-fry of marinated beef, onions, tomatoes, french fries, and rice.

A cold Korean noodle dish of North Korean origin, traditionally handmade from buckwheat or starches like potato or kudzu.

A lentil-based vegetable stew from South India, made with pigeon peas and tamarind broth.

A German roast of tough beef cuts, marinated for days in acidic liquid, then braised and served with rich gravy and potato sides.

Beefsteak with deep-fried chipped potatoes, served in Belgian and French brasseries.

A Taiwanese beef noodle soup featuring slow-simmered beef in soy-based, tomato, or clear broths, served with noodles.

A Japanese street food cake shaped like a red sea bream, filled with sweet adzuki bean paste and cooked in a fish-shaped mold.

A starch-and-sugar gel confection, often flavored and nut-studded, dusted to prevent sticking.

A German sausage made from pork or less commonly beef, veal, or combinations, with documented regional origins across Franconia, Thuringia, and eastern Switzerland.

A North African triangular pastry pocket, commonly deep-fried, filled with egg, tuna, harissa, onion, and parsley.

Cantonese barbecued pork, marinated and glazed, roasted in gas rotisseries.

A grilled chorizo sausage split and served in crusty bread, often with sauce.

A cold, raw, blended vegetable soup from southern Iberia, traditionally pounded in a mortar.

A traditional Arab dessert of spun pastry dough layered with cheese and soaked in sugar syrup.

Steamed, filled dumplings from Nepalese and Tibetan cuisine, also popular in Bangladesh, Bhutan, and India.

A spinach and paneer dish from the Indian subcontinent, made with puréed spinach and grilled paneer cubes in a tomato-onion base.

Grilled skewers of spiced paneer with bell peppers, onions, and tomatoes, served hot with lemon juice and chaat masala.

A spicy, watery South Indian soup-like dish served with rice.

Skewered, grilled meat or vegetables served with peanut sauce across Southeast Asia.

A traditional open-faced sandwich from Denmark, Norway, and Sweden, built on dense, dark rye bread and topped with cold cuts, fish, cheese, or spreads.

A one-pot Senegalese dish of fish, broken rice, tomato sauce, and vegetables.

A Japanese rice bowl topped with grilled eel fillets glazed in sweet soy sauce and seasoned with sanshō.

A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.

A thick Iranian soup with thin noodles, legumes, herbs, and sour kashk.

Berbere is a complex, chili-based spice blend central to Ethiopian and Eritrean cooking.

A cold dish of raw fish or shellfish marinated in citrus and seasonings, with regional variations across Latin America.

An Italian white bread invented in 1982, flat and holey, made with high-hydration dough and strong flour.

A German fast food dish of grilled pork sausage topped with curry ketchup.

A Cantonese pastry with a lard-based puff crust and egg custard filling, inspired by English custard tarts.

A sour, spongy fermented flatbread from Ethiopia and Eritrea, traditionally made from teff flour and cooked on a mitad griddle.

A triangular, circular, or oval fried bread from the Swahili coast, often made with coconut milk and served plain.

A savory Japanese pancake made from wheat flour batter and customizable ingredients, cooked on a flat griddle.

Sliced pastrami on rye bread, typically with spicy brown mustard and sometimes Kosher dill pickles.

A grilled American sandwich of corned beef, Swiss cheese, sauerkraut, Russian or Thousand Island dressing, and rye bread.

A Japanese green tea made by infusing whole processed leaves in hot water.

Skewered chicken grilled over charcoal and seasoned with salt or tare sauce.

A wok-fried rice dish featuring egg, mixed vegetables, and two proteins—typically pork and shrimp—with scallions.

A baked batter pudding from Yorkshire, traditionally made with roast meat drippings, eggs, flour, and milk or water.

An Iranian rice dish of basmati layered or topped with tart barberries, often served with saffron-infused chicken or other meats.

Thick wheat noodles topped with a fermented soybean-based sauce, often made with diced or ground pork or beef.

An Indonesian meatball made from beef surimi, often served in broth with noodles or rice.

Galbi is grilled beef short ribs, typically marinated in soy sauce, garlic, and sugar, and cooked on tabletop grills.

A Japanese rice cake made from glutinous short-grain rice, traditionally pounded and molded, with deep ties to New Year celebrations.

A Japanese sweet of azuki bean paste between crisp mochi wafers, often shaped symbolically and served with tea.

A Japanese rice ball made from plain white rice, shaped by hand and often wrapped in nori.

A small baked Brazilian cheese roll made with cassava flour, chewy and elastic, with a crunchy exterior.

A Louisiana sandwich on local French bread, typically filled with roast beef, ham, or fried seafood.

An upside-down tart of caramelized apples baked under pastry, named after the Tatin sisters’ hotel in Lamotte-Beuvron.

Japanese preserved vegetables, typically pickled in salt, brine, or rice bran.

A Japanese confection of red or white bean paste, agar, and sugar, sold in blocks and sliced for eating.

A Cantonese stir-fry of wide rice noodles, sliced beef, and bean sprouts, prized for its wok hei.

A tea-based drink from Taiwan, typically with chewy tapioca balls, milk, and flavoring.

A small French almond cake with disputed origins in Lorraine and 17th-century nunneries, later associated with Paris financiers.

A Japanese deep-fried patty of mashed potato or white sauce mixed with meat, seafood, or vegetables, coated in flour, egg, and Japanese breadcrumbs.

A boneless, whole-roast pork dish from central Italy, seasoned with salt and wild herbs, roasted with skin and fat intact.

Thin slices of fresh raw fish or meat, served plain with soy sauce and often wasabi.

A quick bread leavened with baking soda and buttermilk, traditionally made with soft-wheat flour.

A large platter from Colombia’s Paisa region featuring red beans with pork, rice, ground meat, chicharrón, fried egg, ripe plantain, chorizo, arepa, hogao sauce, black pudding, avocado, and lemon.

A tall-crust Chicago pizza with cheese layered beneath chunky tomato sauce, baked in a pan.

Couscous is small steamed granules of rolled semolina, traditionally served with stew, and native to North Africa.

A thick, golden-brown confection made by slowly heating milk and sugar.

A layered Arab dish of crumbled or toasted flatbread topped with other foods.

Foie gras is the enlarged liver of a duck or goose fattened by force-feeding.

Deep-fried skewered ingredients—meat, seafood, or vegetables—served with shared dipping sauce in Osaka’s Shinsekai district.

A thin-wrapped roll with savory or sweet fillings, served fried or fresh, rooted in Indonesian and Filipino adaptations of Fujianese and Teochew spring rolls.

A spiced black tea beverage from India, made by simmering spices, brewing tea, and adding milk.

A Provençal flatbread from Nice topped with slow-cooked onions, black olives, and anchovies.

A Filipino sour soup or stew, typically made with meat or seafood and tamarind.