Cooking

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

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

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

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

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

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

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

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

A baked custard of egg yolks and milk, topped with a crisp, caramelized sugar crust.

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

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

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

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

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

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

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

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

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.

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.

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

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

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

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

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

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

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

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

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

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

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

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

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 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 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.

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

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

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 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.

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

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

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

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

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

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 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.

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

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.

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

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

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

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

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

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