Find your next
favorite food.

Croatia

Crveni bošpor (Red bošpor)

Crveni bošpor

Crveni bošpor is the tomato-and-paprika version of the Sopje wedding soup.

United States

Crystal Hot Sauce

A Louisiana hot sauce of aged cayenne peppers and vinegar, milder and saltier than Tabasco.

New Caledonia

Crème Brûlée Lifou Vanilla

Crème Brûlée Vanille

Crème brûlée infused with Lifou vanilla; a distinctive New Caledonian touch on the French classic; Lifou vanilla plays a prominent role; a feature of restaurant menus; a fusion of French pastry technique with local vanilla; a creamy, fragrant dessert; often served island sweet.

France

Crème de cacao

Crème de cacao is a named French spirit associated with France, served for its distinctive regional profile.

Luxembourg Moselle, Luxembourg

Crémant de Luxembourg

Bottle-fermented sparkling wine from Moselle grapes — mostly Auxerrois, Pinot Blanc and Riesling — made under an appellation created in 1991.

Oran, Algeria

Créponné

كريبوني

Lemon sorbet churned to a dense, almost chewy texture, invented in Oran and sold by the scoop from ice-cream parlours.

Normandy, France

Crêpes Mylene

Crêpes Mylene are Normandy sweet crêpes served as a named regional dessert preparation.

Normandy, France

Crêpes Normande

Crêpes normande are Normandy crêpes paired with apples, cream, or cider-scented flavors.

Hungary

Csabai Sausage

Csabai kolbász

Csabai sausage is a spicy smoked sausage from Békéscsaba, made in its protected regional style and seasoned with paprika.

Hungary

Csoroge Fank

Csörögefánk

Crisp angel wings.

Jalisco, Mexico

Cuachala

A thick Jalisco-style stew of chicken or pork seasoned with dried chile and herbs, with masa dissolved into the broth for its characteristic body.

Colombia

Cuajada

A Colombian fresh cheese curd, slightly sweet and soft, eaten with panela or used in almojábanas. A rustic dairy snack of the interior highlands.

Bolivia

Cuajadilla

A Bolivian egg-and-milk flan with cinnamon and lemon

Cuba

Cuba Libre

A Cuban cocktail of rum, cola, and lime

United States

Cuban Bread

A crusty, crackly loaf of white bread baked with a palm-leaf or banana-leaf strip on top.

Cuba

Cuban Croquettes

Croquetas

A Cuban fried breaded rolls with ham, chicken, or cheese, a street and daily classic

Cuba

Cuban Sandwich

Sándwich cubano

A pressed sandwich associated with Cuban and Cuban American communities. Roast pork, ham, Swiss cheese, pickles, and mustard are common; Tampa versions may add salami, reflecting Ybor City's immigrant mix.

North Korea

Cubed Radish Kimchi

깍두기

Korean radish cut into cubes and fermented with chili paste, garlic, and ginger, the perfect accompaniment to ox bone soup.

Flanders, Belgium

Cuberdon

Cuberdon / Neuzeke

A Belgian cone-shaped candy with raspberry flavor and soft center, a Ghent and street classic

Angola

Cuca

A pale lager brewed in Luanda since 1963 and the beer most Angolans order by default.

Mexico

Cuchamas

Edible xamues, also called cuchamas, the plump stink bugs collected seasonally and toasted or cooked in Mexican chile dishes.

Fribourg, Switzerland

Cuchaule

A saffron-yellow brioche bread from Fribourg, soft and slightly sweet, traditionally served at the Bénichon harvest festival with mustard.

Boyacá, Colombia

Cuchuco

A Boyacá soup of wheat or corn, beans, potatoes, and pork ribs, slow-cooked until thick. A rustic, hearty highland stew for cold weather.

Slovakia

Cucumber Salad

Uhorkový šalát

Thinly sliced cucumber salted, drained and dressed with vinegar, sugar, garlic and black pepper, served swimming in its liquid.

England, United Kingdom

Cucumber sandwich

A cucumber sandwich uses thin cucumber slices, buttered crustless bread, and light seasoning for afternoon tea.

Aruba

Cucumber Stew

Concomber Stoba

Concomber stoba; one of the healthiest dishes of Aruban Creole cuisine; small spiny cucumbers with goat meat, salted beef, onions, garlic, and hot peppers; a very traditional Aruban dish; a feature of local restaurants; a staple of traditional meals

Cuba

Cucurucho

A Cuban sugar-cone candy, traditionally a paper cone filled with grated coconut, guava, or other sweet mixtures.

United States

Cudighi Sandwich

An Upper Peninsula Michigan sandwich of cudighi — a spicy Italian sausage — on a roll with mozzarella and sauce.

Puerto Rico

Cuerito relleno

A Puerto Rican stuffed pig's foot: deboned and stuffed with seasoned ground meat, then roasted or fried.

Balearic Islands, Spain

Cuinat

Cuinat is an Ibizan stew of broad beans, greens, and herbs cooked into a thick, earthy dish.

France

Cuisses de grenouilles

Cuisses de grenouilles are frog legs sautéed with garlic, parsley, and butter until browned and tender.

Emilia-Romagna, Italy

Culatello di Zibello

The 'king of cured meats': the heart of the ham, aged in the foggy Bassa Parmense for at least 12 months. Sweeter and more prized than whole prosciutto.

Scotland, United Kingdom

Cullen Skink

A thick soup of smoked haddock, potato, onion and milk, from the fishing village of Cullen on the Moray coast.

Denmark

Culottesteg

Culottesteg is a meat dish from Denmark, rooted in local cooking tradition.

Botswana

Cultured Milk

Madila

Traditional Botswana cultured/sour milk — milk fermented until tangy and thick, eaten on its own or added to porridge; a staple of the Batswana diet, used in bogobe and tophi preparations.

Sweden

Cultured Milk

Filmjölk

Traditional fermented milk product with mild tangy flavor, similar to buttermilk but milder, poured over cereal.