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favorite food.

Trujillo, Peru

Frito Trujillano

Trujillo's fried pork breakfast plate served with onions, potatoes and regional accompaniments.

Dominican Republic

Fritos Maduros

Dominican fried ripe plantains, sweet and caramelized, served as a side with rice and beans. A sweet contrast to savory dishes, eaten nationwide.

Ionian Islands, Greece

Fritoura

Φριτουριά

Corfu street food: cubes of pork liver and sweetbreads grilled on skewers, generously peppered and wrapped in bread with lemon.

Spain

Fritters

Buñuelos

Light, airy fried dough balls, sometimes filled with cream or chocolate, dusted with sugar, popular at Christmas and All Saints' Day.

Italy

Fritto Misto di Pesce

Coastal Italy's mixed fried seafood—anchovies, calamari, shrimp, and small whole fish—lightly floured and fried until crisp. Served with lemon wedges.

Luxembourg Moselle, Luxembourg

Friture de la Moselle

Fritür

Friture de la Moselle is a platter of tiny Moselle fish fried whole and served with lemon.

South Australia, Australia

Fritz

South Australia's luncheon sausage: a smooth pink emulsified pork-and-beef loaf sold skin-on in rings from deli counters, sliced cold for sandwiches or fried for breakfast. Other states call the same product devon or polony.

Barbados

Frizzled Saltfish

Salted cod shredded and crisped in hot oil with onions, peppers, and thyme, a Barbados breakfast classic often served with bakes.

United States

Frog Eye Salad

A Midwestern dessert 'salad' of acini di pepe pasta, whipped topping, pineapple, mandarin oranges, and marshmallows.

Singapore, Singapore

Frog Leg Porridge

田鸡粥

Frog legs braised in dried chilli and dark soy or ginger and spring onion, served with a separate bowl of plain congee to eat them over.

United States

Frogmore Stew

A South Carolina Lowcountry boil of shrimp, smoked sausage, corn, and potatoes boiled together in seasoned water.

Brussels, Belgium

Fromage de Bruxelles

Fromage de Bruxelles is a cheese from Brussels, rooted in local cooking tradition.

Wallonia, Belgium

Fromage de Herve

Fromage de Herve is a soft-ripened Belgian cheese from the Pays de Herve, known for its washed rind and assertive aroma.

Midwestern United States, United States

Frozen Custard

A dense, silky frozen dessert made with egg yolks in addition to cream and sugar — richer than ice cream.

Austria

Fruit Brandy

Obstler

Obstler is a clear Alpine fruit brandy distilled from apples, pears, plums, or mixed orchard fruit, especially associated with Austria and southern Germany.

Georgia

Fruit Leather

Ტყლაპი

Sheets of puréed plum, apricot or sour cherry dried in the sun until leathery, eaten as a sweet or soaked to sour a stew.

Hungary

Fruit Soup

Gyümölcsleves

Hungarian fruit soup is a chilled, lightly sweet soup of seasonal fruit, often sour cherries, with cream or sour cream and warm spices. Cold sour-cherry soup (hideg meggyleves) is its best-known summer form.

Palermo, Italy

Frutta Martorana

Sicilian marzipan shaped and painted to look like real fruit, traditionally made in Palermo for All Souls' Day (November 2).

New Zealand

Fry Bread

Parāoa parai

Yeasted dough flattened and shallow-fried until puffed and golden, eaten with butter, golden syrup or a filling.

Sierra Leone

Fry Fry

A mixed Sierra Leonean street-food platter of assorted deep-fried bites: plantain chips, bean fritters, fried potatoes, fish balls, and chicken; customers pick their favourites and dip them in spicy onion gravy.

Belize

Fry Jack

A triangle of soft wheat dough dropped into hot oil so it balloons hollow, split and filled with beans, egg, cheese or stewed chicken.

United States

Fry Sauce

A Utah and Idaho condiment of ketchup and mayonnaise, sometimes with pickle relish.

Canada

Frybread

Fried dough bread, Indigenous adaptation similar to bannock, served with savory or sweet toppings.

Ionian Islands, Greece

Frygadeli

Φρυγαδέλι

Offal skewers grilled over charcoal and sold from tiny shopfronts in Corfu town, the classic late-night bite with bread and pepper.

Bavaria, Germany

Fränkisches Kirschwasser

Fränkisches Kirschwasser is a clear Franconian cherry brandy distilled from ripe sour cherries without added sugar.

Denmark

Frøsnapper (Seed Snapper)

Frøsnapper

A Danish twisted pastry sprinkled with poppy or sesame seeds, a savory-sweet bakery staple

Misrata, Libya

Ftat Misrati

A Misrata layered flatbread dish built from torn bread and a rich spiced meat or tomato sauce.

Western Sahara

Ftour Laalayat

Ftour Laalayat is a named Sahrawi breakfast of roasted camel liver and meat, served in small pieces with bread and tea.

Bangladesh

Fuchka

ফুচকা

Crisp hollow spheres cracked open and packed with spiced mashed potato, chickpeas, tamarind water, chilli and boiled egg.

United States

Fudge Pie

A dense, intensely chocolate pie with a fudgy, brownie-like filling.

Luxembourg

Fueskichelcher

Light carnival doughnuts fried and dusted with sugar during Luxembourg's Fuesend season.

Liberia

Fufu

Liberian cassava swallow fermented or pounded into a smooth dough and served with soup or stew.

Liberia

Fufu

Akpu

A family of West and Central African starchy staples made by cooking and pounding root crops, tubers or plantains into a smooth dough or paste. Ingredients and methods vary by place; fufu is commonly served with soup or stew.

Buenos Aires, Argentina

Fugazza

Figazza

An Argentine pizza of Genoese origin with a thick, focaccia-like crust topped with caramelized onions, oregano, and olive oil—no tomato sauce, no cheese. A Buenos Aires specialty.

Buenos Aires, Argentina

Fugazzeta

Fugazzeta rellena

An Argentine pizza of two dough discs sandwiching cuartirolo cheese, topped with onions and baked until gooey. A Buenos Aires invention and a pizzería icon.

Japan

Fugu chiri

ふぐちり

A fugu hot pot: paper-thin slices of pufferfish simmered in a light kelp broth with vegetables.