Find your next
favorite food.

Belgium

Dubbel

Dark, malty Trappist-style ale with brown sugar, raisins and spice.

Dublin, Ireland

Dublin Coddle

Cadal

A Dublin dish of sausages, bacon, potatoes, and onions simmered in broth, a daily and home classic.

Dublin, Ireland

Dublin Lawyer

Lobster sautéed in butter and flambéed in Irish whiskey, finished with cream, a grand Dublin restaurant classic.

Jiangsu, China

Duck Blood and Vermicelli Soup

鸭血粉丝汤

Cubes of set duck blood, duck gizzard, liver and tofu puffs in a clear duck broth over sweet potato vermicelli.

Taiwan

Duck Blood Hotpot

麻辣鴨血

Cubes of set duck blood and stinky tofu simmered in a numbing Sichuan-style broth, refilled endlessly at hotpot restaurants.

France

Duck Breast

Magret de canard

Magret de canard is the thick, prized breast of a duck raised for foie gras.

Reunion

Duck Civet

Civet de Canard

Civet de Canard is Réunion’s duck civet: duck is browned and slow-cooked with onion, garlic, wine, and spices until the sauce is dark and savoury.

France

Duck Confit

Confit de canard

Duck legs slow-cooked in their own fat until tender and melting, then crisped.

Macao

Duck Cooked in Its Own Blood

Pato de Cabidela

Traditional Macanese dish of duck cooked in its own blood; rice cooked with the duck and its blood, vinegar, and spices; a dish with Portuguese and Malaysian origins; the blood gives the rice a dark, rich color and earthy flavor; a historic Macanese dish; the duck blood rice that is a Macanese tradition.

Guyana

Duck Curry

Duck cut small on the bone and curried hard with green seasoning, wiri wiri pepper and a long, dark stew until the meat falls off.

Bangladesh

Duck with Bamboo Shoot

আঁশ বাঁশ

Duck cooked with fresh bamboo shoot and heavy spice, a cold-season dish from the north and the hill tracts.

Andorra

Duck with Winter Pears

Ànec amb peres

Andorran duck breast with caramelised pears and mushrooms.

France

Duck à l’Orange

Canard à l’orange

Canard à l’orange is roast duck served with a bittersweet orange sauce, often balanced with citrus zest and stock.

Jamaica

Duckunoo

Tie-a-leaf

A traditional Jamaican sweet pudding of sweet potato, cornmeal, coconut, brown sugar and spices, tied in a banana leaf and boiled, of Taíno and African origin.

Sudan

Dukhun

A Sudanese sorghum preparation cooked as a staple alongside sauces and stews.

Belize

Dukunu

Fresh sweetcorn grated with coconut milk and sugar, tied in a corn husk or foil and boiled until it sets into a soft sweet block.

Argentina

Dulce de Batata

A firm, sliceable sweet-potato paste, similar to dulce de membrillo but milder. Eaten with cheese, in facturas, or as a filling for pastelitos and cañoncitios.

Argentina

Dulce de Cayote

A sweet, firm paste of cayote (a gourd) from the Argentine northwest, served with cheese or as a pastry filling. A regional specialty, similar to dulce de membrillo.

Venezuela

Dulce de Coco

A Dominican dessert of grated coconut, milk, sugar, and cinnamon, cooked until thick and creamy. Served cold, a roadside and colmado staple, sweet and coconutty.

Colombia

Dulce de Feijoa

A Colombian sweet of feijoa (pineapple guava) simmered in syrup until tender. A highland dessert, served with cheese or cream, sweet and floral.

Buenos Aires, Costa Rica

Dulce de Leche

Argentina's national sweet: a thick, creamy caramel of milk and sugar slow-cooked for hours. Eaten by the spoonful, spread on toast, or used in alfajores, cakes, and ice cream.

Venezuela

Dulce de Leche Cortada

A rustic Venezuelan llanero dessert of milk curdled with lemon, then slowly simmered with sugar, cinnamon and cloves until thick and golden. Served at room temperature or chilled.

Dominican Republic

Dulce de Leche en Bloque

Dominican dulce de leche in solid blocks, firmer and sliceable, eaten with crackers or guava paste. A roadside and colmado sweet, rich and caramelized.

Venezuela

Dulce de Lechosa

Green papaya cooked slowly in papelón syrup with cloves until the strips turn translucent and amber — a fixed part of the Christmas plate.

Andorra

Dulce de Membrillo

A firm, sliceable quince paste of quinces and sugar, slow-cooked until deep red. Eaten with cheese, in facturas, or as a filling for pastelitos and pasta frola.

Dominican Republic

Dulce de Naranja

A Dominican sweet of bitter orange peel simmered in syrup with cinnamon and cloves until tender and translucent. A rustic, traditional dessert, served with cheese.

Colombia

Dulce de Papaya

A Colombian sweet of green papaya simmered in syrup with cinnamon and cloves until tender. A rustic, traditional dessert, served with cheese.

Colombia

Dulce de Tamarindo

A Colombian sweet of tamarind pulp and sugar, shaped into balls or logs. A tart-sweet coastal snack, sold in markets and on the street.

Ethiopia

Dulet

ዱለት

A traditional Ethiopian dish of finely chopped liver, tripe and lean meat, stir-fried with onions, jalapeños, black pepper, cardamom, mitmita, butter and chili. Earthy, deeply savory and beloved by adventurous eaters.

Northern Ireland, Canada

Dulse

Duileasc

A red seaweed traditionally gathered for food around Ireland’s coasts and Atlantic Canada; dried dulse is often eaten as a salty snack.

India

Dum Aloo

दम आलू

Baby potatoes slow-cooked in a spiced yogurt or tomato gravy. A Kashmiri and North Indian favorite with tender potatoes and rich gravy.

U.S. Virgin Islands

Dumb Bread

A traditional Virgin Islands bread baked over coals; recipes and methods vary.

Estonia

Dumpling Soup

Klimbisupp

Soup with small flour dumplings, a traditional Estonian comfort food with clear flavorful broth.

North Korea

Dumpling Soup

만두국

A soup with Korean dumplings (mandu) in a clear beef broth, often eaten on New Year's, with rice cake slices added.

Czech Republic

Dumpling Stuffed with Smoked Meat

Knedlík plněný uzeným

Bread dumpling with a smoked-meat core, sliced and served with sauerkraut.

Scotland, United Kingdom

Dundee Cake

A light fruit cake with sultanas, currants and orange peel, ringed on top with concentric circles of blanched almonds.