Find your next
favorite food.

Sierra Leone

Footi

A Guinean tomato, eggplant, and onion sauce, sometimes made with okra and served over rice.

Belarus

Forest Mushroom Soup

Грыбны суп

Dried or fresh boletus simmered with barley, potato and onion and finished with sour cream, the default soup of the mushroom months.

Central Greece, Greece

Formaella

Φορμαέλλα

A Greek PDO cheese from Arachova, made from sheep or goat milk, hard and salty, often grilled. A regional specialty, served in slices or grilled, a mountain cheese, savory and firm.

Ticino, Switzerland

Formaggini

Small fresh goat or mixed-milk cheeses eaten within days, dressed with olive oil and pepper or matured briefly to a firmer disc.

Ticino, Switzerland

Formaggio d'alpe ticinese

A semi-hard alpine cheese from Ticino made from raw cow's milk in summer mountain huts, with a washed rind and a herbaceous, nutty flavour.

Andorra

Formatge de Tupí

Formatge tupí

Fermented cheese aged in a clay pot with brandy, a strong Catalan-Pyrenean speciality.

Balearic Islands, Spain

Formatjada

Formatjada is a small Menorcan crimped pastry traditionally filled with seasoned lamb or pork, xulla, and sobrasada, then baked until golden.

Lublin Region, Poland

Forszmak Lubelski

Forszmak Lubelski is a stew from Lublin, rooted in local cooking tradition.

Bulgaria

Fortune Banitsa

Баница с късмети

New Year's Eve banitsa with paper fortunes and a coin baked between the filo layers; everyone takes a piece and reads their year aloud.

United States

Fortune Cookie

A crisp, folded cookie with a paper fortune inside, served at Chinese-American restaurants.

Ethiopia

Fossolia

ፎሶሊያ

A fresh Ethiopian green-bean salad, lightly sautéed with onions and carrots and brightened with garlic and lemon. The lighter, vegetable-forward cousin of fasolia wot.

Provence, France

Fougasse

Provencal flatbread shaped like a leaf, often with olives, sun-dried tomatoes, or herbs.

Monaco, Monaco

Fougasse Monégasque

Fugassa de Munegu

Sweet flatbread enriched with eggs, sugar, butter, and candied orange peel, flavoured with orange blossom and brandy, decorated with nuts, raisins, anise, and red-and-white sugared aniseed in the colours of the Monegasque flag; sometimes regarded as a national dish.

Alexandria, Egypt

Foul Eskandarani

فول إسكندراني

Alexandrian fava beans: creamy stewed fava beans topped with garlic, lemon, cumin, and tomato.

Auvergne-Rhône-Alpes, France

Fourme d'Ambert

Tall cylindrical blue cheese from Auvergne, milder and creamier than other blues.

Barbados

Foursquare Rum

Foursquare

Pot-and-column blended rum from a family distillery at St Philip, bottled without added sugar and released in dated Exceptional Cask marks.

South Aegean, Greece

Fourtalia

Φουρταλιά

Andros potato-and-sausage omelette.

Greece

Fouskakia

Φουσκάκια

Little "bubbles" of fried dough from Alonissos soaked in honey syrup and rolled in walnuts, the island's answer to loukoumades.

Central African Republic

Foutou

Pounded plantains, yams or a mix of both worked into a smooth, starchy swallow; served as the carbohydrate base for stews and sauces in the Central African Republic.

Côte d'Ivoire

Foutou

Boiled plantain and cassava, or yam alone, pounded together in a wooden mortar with a long pestle until smooth and elastic, then shaped into a ball.

Hungary

Fozelek

Főzelék

Thick vegetable pottage, a daily staple.

Christiansted, U.S. Virgin Islands

Fraco

Virgin Islands version of a snow cone; heaping cup of crushed ice topped with generous pours of flavored syrup in banana, almond, tamarind, coconut, or passion fruit; a cooling treat in the tropical heat. Fraco is the Virgin Islands snow-cone tradition: shaved ice drenched in brightly flavored syrup and eaten from a cup.

France

Fraisier

Strawberry cake with genoise sponge and mousseline cream, a patisserie classic.

Brussels, Belgium

Framboise

Raspberry lambic with whole fruit added during fermentation.

Northern Portugal, Portugal

Francesinha

A Porto sandwich stacked with steak, sausage, ham, and melted cheese under beer-spiked tomato sauce.

United States

Francheezie

A hot dog smothered in chili and melted cheese sauce, served in a trough-like bun — a Chicago drive-in staple.

Lombardy, Italy

Franciacorta

Lombardy metodo-classico sparkling wine.

Nuremberg, Germany

Franconian Bratwurst

Fränkische Bratwurst

Coarse bratwurst from Franconia, longer and thicker than the Nuremberg version, with a robust texture.

Bavaria, Germany

Franconian Pork Shoulder

Schäufele

Traditional Franconian pork shoulder roast, cured and roasted until crispy, served with potato salad or dumplings.

Portugal

Frango Assado com Piri-piri

Spit-roasted chicken basted with chili-garlic piri-piri oil.

Minas Gerais, Brazil

Frango com Quiabo

Minas Gerais chicken and okra stew, with pieces of chicken braised until tender with onions, tomatoes and whole okra pods in a rich, slightly viscous sauce.

Frankfurt, Germany

Frankfurt Crown Cake

Frankfurter Kranz

Classic German cake from Frankfurt with crown shape, sponge layers filled with buttercream and red jam, topped with almond brittle.

Frankfurt, Germany

Frankfurt Green Sauce

Frankfurter Grüne Soße

Cold green herb sauce from Frankfurt made with seven specific herbs, traditionally served with boiled eggs and potatoes.

Frankfurt, Germany

Frankfurter Brenten

Frankfurter Brenten is a dessert from Frankfurt am Main, a sweet finish to the local table. Distinct from food-virsli.

Frankfurt, Germany

Frankfurter linsensuppe

Frankfurter linsensuppe simmers lentils with root vegetables and herbs, often served with vinegar and sausage.

Frankfurt, Germany

Frankfurter Pudding

Frankfurter Pudding is a dessert from Frankfurt am Main, a sweet finish to the local table. Distinct from food-virsli.