Find your next
favorite food.

Norway

Flotemysost

Fløtemysost

Cream whey brown cheese, a widely eaten brunost variant.

Guinea

Flour Cake

Gâteau Farine

A simple Guinean flour cake baked as a round, lightly sweet snack for tea or celebrations.

Guadeloupe

Flour Dumplings

Dombrés

Small flour dumplings; often served with meat in sauce or with red beans; a traditional Guadeloupean dish; the dombrés that are a Guadeloupean comfort food.

Guam

Flour Titiyas

Titiyas Harina

Flour titiyas; a sweetened flatbread made from wheat flour; mixed with coconut cream (lechen niyok) and a little salt and sugar; one of the common forms of titiyas; wheat flour became available as an import in the 18th century; an essential item on the fiesta table; served with kelaguen.

South Korea

Flower Rice Cake

화전

A small pan-fried rice cake decorated with edible flower petals (cherry blossom, azalea), a seasonal spring delicacy.

United States

Fluff Screamer

A Rhode Island frozen treat of vanilla ice cream blended with Fluff marshmallow cream into a thick shake.

United States

Fluffernutter

A sandwich of peanut butter and Marshmallow Fluff on white bread — Massachusetts's childhood sandwich.

Ireland

Flummery

Flúmaraí

An Irish soft pudding with fruit, cream, and oats, a traditional and festive classic.

Guyana

Fly

Rice or cassava lightly fermented with sugar and ginger into a cloudy, faintly alcoholic drink made at home over a few days.

Zambia

Flying Ants

Inswa

Flying ants collected after the rains; wings pulled off and bodies fried in oil; rich in protein; eaten as a snack or served as a side dish with nshima; a seasonal delicacy; crispy and nutty; a traditional food that marks the rainy season; a Zambian treasure.

Bridgetown, Barbados

Flying Fish Cutter

A fried, boned flying fish fillet stuffed into a Bajan salt bread with pepper sauce and sometimes cheese — the island's sandwich.

Denmark

Flæskesteg (Roast Pork)

Flæskesteg

A Danish roast pork with crispy crackling, a principal national dish and Christmas Eve tradition. Served with rødkål (red cabbage), brunede kartofler (caramelized potatoes), and gravy

Denmark

Flødeboller (Cream Buns)

Flødeboller

A Danish chocolate-covered marshmallow treat on a wafer base, a national and bakery classic

Genoa, Italy

Focaccia alla Genovese

Focaccia genovese

Liguria's signature flatbread: a dimpled, olive-oil-soaked dough baked until golden, lightly salted and often eaten by the slice for breakfast or as a snack.

Apulia, Italy

Focaccia Barese

Puglia's version of focaccia: a thick, pillowy dough topped with cherry tomatoes, olives, and sometimes onions or potatoes, baked until the bottom is crackling crisp.

Liguria, Italy

Focaccia di Recco

Ligurian unleavened flatbread stretched paper-thin, sandwichd with stracchino cheese and baked until the cheese melts and the crust blisters.

Mozambique

Fofos de Arroz

Cooked rice bound with egg and flour, seasoned and fried into small golden balls.

Centro, Portugal

Fogaça da Feira

Fogaça da Feira is a sweet regional bread shaped like a tall tower, scented with cinnamon and baked with a bronzed crust.

Ayutthaya, Thailand

Foi thong (Golden Threads)

ฝอยทอง

Foi thong is a Thai ceremonial sweet of fine golden egg threads shaped into bright nests or ribbons.

France

Foie Gras

Fattened duck or goose liver, a luxury delicacy from the Southwest of France.

Portugal

Folar da Páscoa

Sweet Easter bread enriched with eggs, sugar and sometimes cinnamon or fennel, baked for the Easter table.

Northern Portugal, Portugal

Folar de Chaves

Folar de Chaves is a northern savory bread layered with cured pork and sausage, baked until the dough is rich and golden.

Algarve, Portugal

Folar de Olhão

Folar de Olhão is a sweet Algarve bread built from thin layered dough, butter, sugar, and cinnamon, baked into a sticky spiral.

Northern Portugal, Portugal

Folar de Valpaços

Folar de Valpaços is a Trás-os-Montes savory bread packed with local pork and sausages, baked into a rich festive loaf.

Mali

Fonde

Fondé

A Malian millet porridge eaten for breakfast; also commonly eaten in Senegal; millet flour is cooked with water or milk and sweetened with sugar; a nutritious, filling start to the day; listed in Wikipedia's Malian cuisine as a common breakfast staple; a simple, comforting dish; the breakfast of rural and urban Mali alike.

Fribourg, Switzerland

Fondue Fribourgeoise

Fondue Fribourgeoise melts Vacherin Fribourgeois with water rather than wine for a particularly creamy, elastic dip.

Geneva, Switzerland

Fondue genevoise

Fondue genevoise blends Geneva-area hard cheese with dry white wine and a little starch into a bright, wine-scented dip.

Neuchâtel, Switzerland

Fondue Neuchâteloise

Fondue Neuchâteloise combines Gruyère and Emmental with dry white wine, kirsch and starch for a balanced elastic dip.

Aosta Valley, Italy

Fonduta Valdostana

Aosta Valley cheese fondue of fontina, milk, egg yolks, and butter—no wine, unlike Swiss fondue. Served with crusty bread or polenta.

Senegal

Fondé

Small millet balls rolled by hand and cooked in sweetened curdled milk with vanilla, eaten warm or cold.

Maldives

Foni Boakibaa

ފޮނި ބޯކިބާ

Sweet rice flour and coconut cake baked until golden — the sweet counterpart to kulhi boakibaa, a tea-time dessert across the Maldivian islands.

Aosta Valley, Italy

Fontina D.O.P.

PDO cow's milk cheese from the Aosta Valley, earthy and pungent, the melting cheese of fonduta valdostana. Aged at least 3 months in alpine caves.

Serbia

Fontoš kolač

Фонтос колач

Fontoš kolač is a layered Banat sheet cake with walnut, jam and a tender baked crumb, kept by the Slovak community around Debeljača.

Somalia

Fool Somali

Fool

Fava beans cooked with Somali spices, oil and fresh aromatics for breakfast.

United States

Fool's Gold Loaf

A legend of a sandwich: a hollowed loaf stuffed with peanut butter, bacon, and grape jelly, once served to Elvis Presley.

United States

Football Sandwiches

Small, folded party sandwiches of deli meat and cheese, often from a bake sale or deli tray.