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favorite food.

Vienna, Austria

Fiaker

Espresso with rum and whipped cream topping, named after Viennese horse-drawn carriages, good rum quality with balanced sweetness, traditional.

Vienna, Austria

Fiakergulasch

Fiakergulasch is a beef goulash served with a fried egg, sausage, pickled cucumber and sometimes a rolled gherkin.

Guatemala

Fiambre

A Guatemalan Day of the Dead cold salad with 50-80 ingredients: meats, cheeses, vegetables, pickles, and sausages, a November 1 tradition

France

Ficelle picarde

Ficelle picarde is a savory rolled crêpe filled with ham, mushrooms, and cream, then gratinéed.

Atlantic Canada, Canada

Fiddleheads

Fougères

Curled edible shoots of ostrich fern, harvested for few weeks each spring, traditional Acadian and Maritime dish.

Gibraltar, Gibraltar

Fideos al Horno

A baked pasta dish similar to Spanish fideos al horno, Maltese imqarrun, or Greek pastitsio; macaroni or penne with bolognese sauce and various ingredients including egg and bacon that vary by family tradition; topped with grated cheese or béchamel that melts during baking.

Valencian Community, Spain

Fideuà

A paella-style dish from Gandia made with short thin noodles instead of rice, cooked with fish and seafood in a rich stock until the bottom crisps.

England, United Kingdom

Fidget pie

Fidget pie is a pie from Shropshire, rooted in local cooking tradition. Distinct from food-pite.

Martinique

Fierce Avocado

Féroce d'Avocat

A mix of avocado, shredded salt cod, chili, and cassava flour; gets its name from its spicy character that hits the taste buds; once eaten by fishermen, now a refined and communal starter; the féroce d'avocat that is a Martinican appetizer classic.

Sri Lanka

Fiery Maldive Fish Sambol

කැට්ට සම්බෝල

A dry, extremely hot pounded mix of chilli flakes, maldive fish, onion and lime, used in tiny amounts on rice.

Northern Ireland, United Kingdom

Fifteens

Fifteens are an Ulster no-bake traybake of crushed biscuits, marshmallows, glacé cherries, and condensed milk.

Bosnia and Herzegovina

Fig Brandy

Smokvovača

Brandy distilled from dried Herzegovinian figs, sweeter and rounder than grape rakija and traditionally drunk warm in winter.

Dalmatia, Croatia

Fig Cake

Smokvenjak

Cake made with dried figs, traditional in Dalmatian regions where figs are abundant, often includes nuts and spices, dense and sweet.

Atlantic Canada, Canada

Figgy Duff

Traditional bag pudding of breadcrumbs, raisins, brown sugar, molasses, butter, and spices, boiled in cloth.

Malta

Figolla

Two shaped biscuit layers sandwiching a marzipan-like almond filling, iced and decorated, given at Easter.

Split, Croatia

Figs with Walnuts

Smokve s orasima

A coastal fig-and-walnut sweet made from dried figs; local preparations range from stuffed figs to pressed fig cakes.

Maldives

Fihunu Mas

ފިހުނު މަސް

Whole tuna or reef fish gutted and stuffed with chili paste, grilled over charcoal until charred — the ultimate Maldivian lunch by the water.

Somalia

Fiimto

A bright fruit drink mixed and served cold in Somali cafés and city markets.

Fiji

Fiji Asparagus

Duruka

The unopened flower of a wild cane, peeled from its sheath and cooked in coconut milk — available for only a few weeks a year.

Fiji

Fijian Bhaji

Bhaji

Chickpea-flour batter loaded with onion, chilli and greens and fried in rough spoonfuls, sold hot in paper bags.

Fiji

Fijian Dhal

Dhal

Split peas boiled thin with turmeric and finished with garlic, cumin and chilli fried in ghee and poured in.

Fiji

Fijian Lamb Curry

Lamb curry

Imported lamb flaps cooked down with masala, tomato and potato into a very rich, fatty curry.

Fiji

Fijian Masala Tea

Masala tea

Black tea boiled with milk, cardamom, ginger and cinnamon and sweetened heavily, drunk in Indo-Fijian homes and canteens all day.

Calabria, Italy

Fileja con 'nduja

Fileja con 'nduja is a named Italian pasta from Calabria, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

Belgium

Filet Américain

A Belgian steak tartare of finely minced raw beef with sauce américaine, served on bread with fries, a daily and brasserie classic

Philippines

Filipino Adobo

Adobo

Filipino adobo braises meat or seafood in vinegar, soy sauce, garlic, bay leaf, and pepper until the sauce is savoury, sharp, and deeply aromatic.

Philippines

Filipino Beef Steak

Bistek Tagalog

Beef sirloin marinated in soy sauce and calamansi, pan-fried and topped with caramelized onion rings.

Philippines

Filipino Brioche

Ensaymada

A sweet, brioche-like bread topped with butter, sugar, and grated cheese, a Spanish-influenced merienda.

Philippines

Filipino Hot Chocolate

Tsokolate

A thick, rich hot chocolate made from tablea (cacao tablets), traditionally whisked with a batirol, a colonial-era drink.

Philippines

Filipino Meatloaf

Embutido

A Filipino-style meatloaf with ground pork, vegetables, raisins, eggs, and hot dogs, wrapped in foil and steamed.

Philippines

Filipino Milk-Powder Polvoron

Polvoron

A powdery, crumbly candy made from toasted flour, milk powder, sugar, and butter, molded into ovals.

Philippines

Filipino Paella

Arroz Valenciana

A Spanish-influenced rice dish with chicken, sausage, and vegetables, cooked with glutinous and regular rice.

Mindanao, Philippines

Filipino Rendang

Riyandang

A Maranao version of Indonesian rendang, slow-cooked beef in coconut milk and spices from Mindanao.

Philippines

Filipino Sausage

Longganisa

Filipino sausage with many regional varieties, from sweet (hamonado) to garlicky (de recado).

Philippines

Filipino Sponge Cake

Mamon

A light, fluffy sponge cake topped with butter and sugar, sometimes with cheese, a popular snack cake.

Philippines

Filipino Spring Rolls

Lumpiang Shanghai

Thin spring rolls filled with ground pork, vegetables, and seasonings, deep-fried until golden and crispy.