Cooking

Aloo Gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices.

A French stew of beef braised in red wine and stock, flavored with vegetables and herbs, and garnished with pearl onions and mushrooms.

A chickpea curry in tomato sauce, seasoned with onions, garlic, ginger, chilies, and spices like amchoor and garam masala.

A French baked dish of raw potato slices cooked slowly in cream, originating in the Dauphiné region.

A Korean stew made with fermented kimchi, pork, tofu, scallions, and seasoned with doenjang or gochujang.

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 Japanese dish of ketchup-seasoned chicken rice wrapped or topped with a thin omelet.

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

A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.

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 Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.

A roasted-pepper-and-eggplant condiment from the Balkans, traditionally preserved for winter use.

A French dish from the Aubrac plateau: mashed potatoes blended with cheese, butter, cream, and often garlic, cooked until smooth and elastic.

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

A coarse-grained French sausage made from pork intestine, pepper, wine, onions, and seasonings.

A Meiji-era Japanese dessert of agar jelly cubes served with sweet azuki bean paste, boiled peas, fruits, and black syrup.

Skewered, roasted beef heart cubes seasoned with salt and vinegar, often basted with a garlic-onion-aji panca-beer sauce.

A thin, fermented rice pancake from South India, cooked in a wok-like pan with coconut milk.

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

Sicilian rice balls stuffed with ragù or butter-based fillings, coated in breadcrumbs and deep-fried.

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

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

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

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

A fertilized duck egg incubated 14–21 days, then steamed or boiled and eaten from the shell.

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 delicate Vietnamese rice sheet dish from northern Vietnam, typically rolled with seasoned pork, wood ear mushroom, and shallots.

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

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

A Bulgarian layered pastry pie with cheese, yogurt, and egg filling.

A fudge-like milk-based sweet from the Indian subcontinent, made from khoa and sugar.

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

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

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

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

A Korean shaved ice dessert made from frozen milk, topped with sweet ingredients like red beans, fruit, or condensed milk.

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 layered, slow-cooked rice dish with meat, seafood, or vegetables and spices, rooted in Mughal-era India and Persian culinary tradition.

A thick T-bone steak from Chianina cattle, grilled rare, central to Tuscan cuisine.

A French veal stew simmered in white stock and served in a velouté sauce enriched with cream and egg.

A South African baked dish of spiced minced meat with an egg-based topping.

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

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

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

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

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

An Italian antipasto of grilled bread rubbed with garlic and dressed with olive oil and salt, often topped with tomatoes or other regional ingredients.

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

Unbreaded chicken wing sections, deep-fried then coated in vinegar-based cayenne hot sauce and melted butter.

Thin, marinated beef slices grilled over fire or on a griddle.

A Vietnamese rice noodle soup from Huế with beef, chả lụa, and a lemongrass–shrimp paste broth.

A Hanoi dish of grilled pork—minced pork shoulder meatballs and pork belly—served with rice noodles and dipping sauce.

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

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

A Roman pasta dish of pecorino romano, black pepper, and starchy pasta water, traditionally made with tonnarelli or spaghetti.

A green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, eggs, Worcestershire sauce, anchovies, garlic, mustard, Parmesan, and black pepper.

A regional Vietnamese noodle dish from Hội An, featuring chewy lye-treated rice noodles, marinated pork, fresh herbs, bean sprouts, lettuce, and crispy noodle squares.

A Sicilian vegetable dish of fried eggplant and other vegetables in sweet-and-sour agrodolce sauce.

A Roman pasta dish of cured pork, hard cheese, eggs, salt, and black pepper.

A moist, sweet Japanese sponge cake with Portuguese roots, adapted in Nagasaki and sold in long rectangular boxes.

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

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

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

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

A family of Indian fried-dough snacks, typically served as hors d'oeuvres or street food across South Asia.

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

A single-layer, unleavened flatbread made from whole-wheat atta dough, cooked on a tava and puffed over direct heat.

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

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

A hamburger topped with melted cheese, added near the end of cooking.

Chelow kabab is Iran's national dish: saffron-infused rice topped with grilled skewered meat, served with lavash.

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

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

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

A stir-fried mud crab dish in a semi-thick, sweet-and-savory tomato-and-chilli sauce, originating in Malaysia and Singapore in the 1950s.

A communal, spicy-numbing broth cooked at the table with offal and other ingredients, dipped in sesame oil before eating.

Churrasco is grilled beef served across Latin America and Iberia, with regional definitions varying by cut, preparation, and accompaniments.

A fried dough stick from Spanish and Portuguese cuisine, piped with ridges and often dusted with sugar.

A condiment from the Indian subcontinent, chutney comes in fresh and preserved forms, used as a spicy relish alongside staples like rice.

A Turkish dish of poached eggs served over yogurt, often with garlic.

A creamy or tomato-based American soup with clams, potatoes, salt pork, and onions.

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

Duck confit is whole duck preserved by salt curing and slow cooking in its own fat.

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

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

A hot French ham-and-cheese sandwich on soft white bread, often topped with grated cheese and baked or fried until crisp.

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

A small round Japanese confection of mochi wrapped around sweet red bean paste, dusted with starch, and traditionally associated with good luck.

Dal is a South Asian dish of dried, split pulses—like lentils, peas, or beans—cooked into soups or stews.

A rich Punjabi lentil dish made with urad dal, rajma, butter, and cream, developed in post-Partition Delhi.

A Japanese rice-flour dumpling, typically round and skewered, served sweet.

A rectangular pan pizza with thick, crisp-chewy crust, caramelized cheese edges, and cooked tomato sauce.

A fermented, steamed savoury sponge from Gujarat, made from rice and split chickpeas or other pulses.

Dolma is a category of stuffed vegetables and leaves, traditionally filled with rice, minced meat, herbs, and spices.

A Japanese rice-bowl dish of simmered ingredients served over rice in a large bowl.

A Turkish dish of seasoned meat roasted on a vertical rotisserie and sliced thin.

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

An Egyptian and Middle Eastern condiment of pounded herbs, nuts—usually hazelnut—and spices, served with bread or vegetables.

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

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

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

A deep-fried or baked fritter made from soaked, uncooked chickpeas and herbs, shaped into balls or patties.

A toasted cassava flour dish from Brazil, often mixed with fat, salt, and smoked meats.

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

A Levantine salad of toasted or fried pita with vegetables and sumac.

A bean-and-meat stew served across the Portuguese-speaking world, with regional variations in beans, meats, and accompaniments.

A sweet-and-sour Iranian stew made with pomegranate paste and ground walnuts, traditionally served on Yaldā Night.

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

A flat, leavened Italian bread, traditionally baked in an oven, with regional variations including Genoese and Recco styles.

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

A pounded starchy staple from West Africa, made from boiled tubers like cassava, plantain, or cocoyam.

A pufferfish food tradition whose preparation requires specialist controls.

A stew of soft-cooked fava beans served with olive oil, cumin, and optional herbs and spices.

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

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

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

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

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

A Korean rolled dish of cooked rice and fillings wrapped in dried seaweed, sliced for serving.

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

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

A Thai coconut-milk-based curry from central Thailand, colored green by fresh chilies and named for that hue.

A West African stew with peanut paste, meat, vegetables, and spices, served with rice or fufu.

A slow-stewed Javanese dish from Yogyakarta made from young jackfruit, palm sugar, and coconut milk.

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

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

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

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 layered Filipino cold dessert served in a tall glass with crushed ice, milk, and diverse sweet components including ube jam, beans, jellies, root crops, flan, and sometimes ice cream.

A dense, crumbly or fudge-like confection made from sesame paste and sugar—or toasted flour and syrup—rooted in Persian and early Arab culinary traditions.

A thick North African soup with lentils, chickpeas, tomato, meat, and warm spices, traditionally served during Ramadan.

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

A Japanese summer dish of chilled alkaline wheat noodles with toppings, adapted from a Shanghainese original.

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

A chickpea-based dip with lemon, sesame, and olive oil, documented since the 13th century in Syria.

A layered rice-and-meat dish from Hyderabad, India, cooked sealed in a handi using the dum method.

A soft, steamed cake made from fermented rice and black lentil batter, native to South India and Sri Lanka.

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

A slow-simmered stew from Ireland, traditionally built around mutton or lamb with potatoes, onions, and parsley.

A Turkish dish of thinly sliced grilled meat, tomato sauce, pita bread, sheep's milk butter, and yogurt.

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

A savory Louisiana rice dish with African, Spanish, and French roots, built around meat or seafood, vegetables, rice, and spices.

A French ham sandwich: baguette, butter, and ham.

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 Korean stir-fried dish now centered on sweet potato starch noodles, mixed with vegetables, meat, mushrooms, soy sauce, and sesame oil.

A folded Chinese street crepe made from wheat-and-grain batter, eggs, and sauces, cooked on a flat hotplate.

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

A one-pot Arab rice dish from Saudi Arabia or Yemen, made with rice, meat, vegetables, and spices.

Kansas City barbecue is slow-smoked meat with a sweet, thick tomato-based sauce and dry rub, originating in early 20th-century Kansas City, Missouri.

Japanese karaage is small pieces of marinated meat or fish, coated in starch and deep-fried.

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

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

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

A chilled Floridian pie with a tart, creamy filling made from Key lime juice, egg yolks, and sweetened condensed milk.

A Northern Thai coconut-curry noodle soup with fried and boiled egg noodles, pickled greens, lime, and meat.

A Levantine dish of spiced lean ground meat and bulgur wheat, formed into ovoid shapes and often garnished with toasted pine nuts.

A Polish meat sausage, traditionally homemade and now widely used in soups, stews, and festive meals.

Kitfo is minced raw beef marinated in chili spice and spiced clarified butter, served with cheese, greens, or flatbreads.

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

A plaited, fried dough strip soaked in cold sugar syrup or honey, originating in Afrikaner tradition.

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

A Sri Lankan street dish of chopped roti pounded with meat curry, egg, onions, and chilies.

A dense, slow-melting frozen dairy dessert from 16th-century Delhi, traditionally flavored with cardamom, mango, saffron, almond, or pistachio.

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

A spherical sweet from the Indian subcontinent, made with ingredients like chickpea flour, rice vermicelli, or coconut, bound by sugar syrup or jaggery.

A thin flatbread topped with spiced minced meat and vegetables, baked and often wrapped with fresh produce.

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

A Hungarian deep-fried flatbread made from yeast dough.

A clear beef consommé soup with hand-pulled lamian noodles, originating in Lanzhou, China.

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

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

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 pasta dish of macaroni covered in cheese sauce, most commonly cheddar.

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

A traditional Arab rice-and-meat dish cooked in a tannour oven, with regional variations across the Arab world and in Hyderabad.

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

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

Manti are small dumplings with spiced meat filling, wrapped in thin dough and boiled or steamed, found across Central Asia, West Asia, the South Caucasus, and the Balkans.

A rich, mildly spicy Thai curry with Persian, Indian, and Malay influences, built on coconut milk, meat, potatoes, onions, and peanuts.

Matoke is a steamed, mashed dish made from green East African Highland bananas, central to Ugandan and Rwandan cuisine.

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

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

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

A thick Italian vegetable soup with variable ingredients, rooted in rural tradition and defined by its coarse-cut vegetables.

A traditional Japanese soup of miso paste dissolved in dashi stock, often with cooked vegetables and tofu.

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

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

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

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

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

A kosher-style deli meat made from cured, hot-smoked, then steamed beef brisket, seasoned with cracked peppercorns, coriander, garlic, and mustard seed.

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

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

Mortadella is a large Italian cured pork sausage with visible cubes of pork fat.

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

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

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

A Southeast Asian stir-fried rice dish made with pre-cooked rice and seasoned with sweet soy sauce, shrimp paste, shallots, garlic, tamarind, and chilli.

A Malay dish of rice cooked in coconut milk and pandan leaf, served with sambal, anchovies, peanuts, cucumber, and egg.

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

A Cameroonian stew of boiled ndoleh leaves, ground peanuts, crayfish, garlic, onions, and fish or beef.

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

A Japanese one-pot dish of boiled eggs, daikon, konjac, and fish balls simmered in light soy-flavored dashi.

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

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

A soft, spiced fish paste wrapped in softened palm leaves and grilled or steamed, with roots in Palembang and widespread presence across maritime Southeast Asia.

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

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

A Korean scallion pancake made from batter and pan-fried, with regional variations and a sweet-savory dipping sauce.

A deep-fried fritter from the Indian subcontinent, typically made by coating vegetables in spiced gram flour batter.

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

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.

A Filipino noodle dish with Chinese origins, typically sautéed with vegetables, meat or seafood, and served with calamansi.

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

A Tuscan and Umbrian summer salad of soaked stale bread, onions, and tomatoes.

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

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

A baked Greek pasta dish with tubular pasta, spiced meat sauce, and a creamy top layer.

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

A Mumbai-born vegetable curry with buttered bread rolls, rooted in Maharashtra’s textile mill culture.

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

A savory Indonesian fishcake from Palembang made of ground fish and sago or tapioca flour, boiled or steamed then fried before serving.

A Vietnamese soup of broth, rice noodles, herbs, and beef or chicken, originating in early 20th-century Nam Định Province.

Pierogi are filled dumplings of unleavened dough, boiled and sometimes pan-fried, with traditional roots in Poland and widespread presence in North America.

A rice dish cooked in stock or broth with spices and optional meat or vegetables, prized for separate, plump grains.

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

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

A flat, leavened wheat dough topped with tomato, cheese, and other ingredients, baked at high heat.

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

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

A Neapolitan pizza topped with tomatoes, garlic, oregano, and extra virgin olive oil.

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

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

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

A French slow-boiled dish of meat and vegetables, traditionally served in two courses: broth first, then meat and vegetables.

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

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

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

Rajma is a vegetarian dish of red kidney beans in thick spiced gravy, served with rice as Rajma Chawal.

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

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

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

Ravioli are stuffed pasta parcels with thin dough enclosing a filling.

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

Rendang is a slow-cooked meat dish stewed in spiced coconut milk until tender and glossy, originating in the Malay and Minangkabau cultures of the Malacca Strait region.

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

A Tuscan bread-and-vegetable soup, traditionally made by reboiling leftover minestrone or vegetable soup with stale bread.

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

A thin, flaky unleavened flatbread from South India, now widespread across Southeast Asia.

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

A dense chocolate sponge cake layered with apricot jam and coated in a fudge-like chocolate glaze.

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.

A cold, thick Andalusian tomato soup from Córdoba, made with bread, garlic, and olive oil, often garnished with ham and eggs.

A Roman dish of veal wrapped with prosciutto and sage, cooked in dry white wine and butter.

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

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

A Korean soup of whole young chicken stuffed with garlic, rice, jujube, mung bean, and ginseng, traditionally eaten in summer for health.

Grilled pork belly with visible layers of lean meat and fat, served tableside on a griddle or gridiron.

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

A Bengali dessert made from milk and sugar, often using chhena, shaped into forms like kneaded cakes or balls.

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

Sarma is a dish of leaves—typically grape or cabbage—rolled around a filling of minced meat, rice, or both.

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

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

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

A boiled egg wrapped in sausage meat and coated in breadcrumbs, then baked or deep-fried.

A Japanese rice cracker, often savory, sometimes sweet, made from glutinous rice dough and cooked by baking or grilling.

A Seoul-originated Korean ox bone soup made from leg bones, brisket, and other cuts, traditionally simmered for many hours.

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

A Maghrebi dish of eggs poached in a spiced tomato-and-pepper sauce.

Skewered and grilled cubes of meat, traditionally lamb, with regional variations using other meats, poultry, or fish.

A cold Balkan salad of diced tomatoes, cucumbers, onions or scallions, raw or roasted peppers, and sirene cheese, dressed lightly with sunflower or olive oil, sometimes vinegar.

A ring-shaped sesame-encrusted bread with Byzantine roots, now widespread across former Ottoman regions.

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

A Filipino dish from Pampanga made from grilled and chopped pork jowl and ears, seasoned with calamansi, onions, chili peppers, and chicken liver.

Cantonese roasted meats—often spit- or rotisserie-cooked, sometimes sauce-glazed, served hot or at room temperature in take-out shops and party platters.

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.

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

A thin, unleavened pancake from southeastern France and northwestern Italy, made with chickpea flour, water, olive oil, and salt.

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

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

A very thin wheat noodle, less than 1.3 mm wide, with documented roots in Japan by the late 14th century and earlier antecedents in Tang dynasty China.

Small pieces of meat—and sometimes vegetables—grilled on a skewer, originating in Greece.

A Neapolitan pasta dish of spaghetti tossed with garlic-infused olive oil, often with red pepper flakes or mushrooms and garnished with parsley.

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

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

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

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 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 traditional Japanese dish of vinegared rice combined with seafood, vegetables, or meat—most commonly raw seafood.

A Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion, seasoned with olive oil, lemon juice, salt, and sweet pepper.

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

A Japanese omelette made by rolling layers of fried beaten eggs, traditionally seasoned with soy sauce and sugar, and served in sushi or bento.

Chicken marinated in yogurt and spices, then roasted in a cylindrical clay oven.

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

A baked potato and reblochon gratin from the French Alps, developed for ski resorts in the 1980s.

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

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

A spicy and sour hot Thai soup made with chicken, galangal, and coconut milk.

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

A Japanese deep-fried pork cutlet coated in panko breadcrumbs.

Small ring-shaped stuffed pasta from Bologna and Modena, traditionally filled with meat and cheese, served in capon broth.

Tsukemen is a Japanese ramen dish of cold noodles served separately from a hot, intensely flavored dipping broth.

Tteok are Korean rice cakes made from steamed, pounded, or shaped rice flour.

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

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

A cool, herb-flecked yogurt-cucumber sauce from Southeastern Europe and West Asia, served as dip, soup, or sauce.

Udon is a thick wheat-flour noodle from Japanese cuisine, served hot or chilled in broth or with toppings.

A stiff, dough-like staple made from maize flour and water or milk, eaten across much of Africa with stews or sauces.

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

A category of Indian savoury fried snacks made from soaked, ground legumes, shaped and deep-fried to yield a crispy exterior and fluffy interior.

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

Cold, thinly sliced veal topped with a creamy tuna-based sauce.

A Ghanaian dish of rice and beans cooked together with sorghum leaves and powdered limestone, yielding a red hue and distinct flavor.

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

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

A Chinese-origin dumpling with a thin square wrapper, filled with pork, chicken, or shrimp, and typically served in soup.

A Japanese stir-fried noodle dish using wheat-based Chinese-style noodles, pork, cabbage, and Worcestershire-style sauce.

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

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.

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

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

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

Ghee is a clarified butter from the Indian Subcontinent, made by simmering butter to yield a nutty, aromatic fat with a high smoke point.

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

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

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.

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

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

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

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.

Tapioca is a starch extracted from cassava roots, used in forms including pearls, flakes, and powder.

A traditional Indonesian cake of fermented whole soybeans bound by fungus.

Tofu is a soy-based food made by coagulating soy milk and pressing the curds into blocks of varying softness.

A pungent green paste made from grated wasabi rhizomes, used primarily with sushi.

A layered pastry dessert of filo, chopped nuts, and syrup or honey.

Butter makes this French bread rich; dough strength makes that richness hold together.

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

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

The filling attracts attention, but a well-dried choux shell carries the pastry.

A round Breton pastry with laminated dough, butter, and sugar, baked until caramelized.

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

A small French sponge cake with a scalloped shell shape and a signature hump.

A tall, domed Italian sweet bread and fruitcake from Milan, traditionally made with raisins and candied citrus.

A wheel of choux turns a cycling commemoration into a pastry built around praline cream.

A baked pastry shaped into a symmetrical knot, traditionally made with flour and water, treated with washing soda or lye, and topped with salt.

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

A small, leavened baked good traditionally from Britain and Ireland, commonly made with wheat flour or oatmeal and baking powder.

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

Air-dried, vinegar-cured meat from Southern Africa, seasoned with salt, black pepper, and coriander.

A Chinese preserved egg dish made by curing duck, chicken, or quail eggs in an alkaline mixture.

A fermented vegetable dish from Korea, traditionally made with cabbage or daikon, salted and aged in earthenware vessels.

A fermented tea beverage made with a symbiotic culture of bacteria and yeast.

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

A lightly salted, fermented Baltic Sea herring with a strong smell and acidic taste.

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

Sour, salty pickled ume fruits from Japan, traditionally made with salt and sun-drying.

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

Chazuke is a Japanese dish of cooked rice topped with green tea, dashi, or hot water.

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

A strong black tea drink from mid-20th-century Hong Kong, made with Ceylon tea leaves and evaporated or condensed milk.

A Japanese shaved ice dessert made from pure, often spring-sourced ice, served with sweet syrup and sometimes condensed milk.

A whole lamb or sheep spit-roasted over embers in Maghrebi cuisine, seasoned with ras el hanout and cooked with kidneys left in.

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

A layered, shallow-fried flatbread from the Indian subcontinent made from whole wheat dough laminated with ghee.

Sake is a Japanese alcoholic beverage made by fermenting polished rice.

A Middle Eastern street food of thin-sliced meat roasted on a vertical spit and shaved off as it cooks.

A clear, colorless Korean distilled spirit, traditionally rice-based, with alcohol content ranging from 12.5% to 53% ABV.

A Moroccan stew cooked in a distinctive earthenware pot with a cone-shaped lid.

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

A small, unfiltered coffee made by boiling very finely ground beans in a cezve, served with grounds suspended in the liquid.