Find your next
favorite food.

Andalusia, Spain

Gazpachuelo

Gazpachuelo is a Málaga soup of fish and potato finished with a delicate mayonnaise emulsion.

Croatia

Gašprec

In Croatia, Gašprec is fried egg and bread harvest-worker dish from Međimurje.

Ibadan, Nigeria

Gbegiri

Brown beans cooked to collapse and sieved into a smooth, pale yellow soup finished with palm oil.

Côte d'Ivoire

Gbofloto

Sweet yeast-dough balls fried in palm or vegetable oil until deep brown, sold warm by the bag at markets and school gates.

Austria

Gebackene Blunznradln

Gebackene Blunznradln are rounds of blood sausage coated in crumbs and fried until the outside is crisp.

Germany

Gedadschde

Gedadschde are rough potato dumplings made from grated potato and flour, boiled until tender and served with butter or sauce.

Cape Town, South Africa

Geelrys

The Afrikaans name for yellow rice, a turmeric-and-raisin rice served with bobotie, a national staple. A Cape Malay and home classic, golden and aromatic, a comfort and festive side

Trinidad and Tobago

Geera Pork

Pork cubes seasoned and cooked down with an enormous quantity of roasted, ground cumin until dark and sticky.

Israel

Gefilte Fish

געפילטע פיש

Ground freshwater fish bound with egg and matzo meal, poached in fish stock and served cold in slices with its jelly and grated horseradish.

Finland

Geisha Chocolate

Geisha

Fazer's milk chocolate with soft hazelnut nougat filling, in distinctive heart-shaped box, a beloved gift chocolate.

Norway

Geitost (Goat Cheese)

Geitost

A Norwegian brown cheese made from goat's milk whey, sweet and caramelized, a variant of brunost.

Colombia

Gelatina de Pata

A Colombian jelly made from cow's hooves, sugar, and cinnamon, set until jiggly. A traditional dessert of the interior, served chilled with cheese.

Florence, Italy

Gelato

Italian ice cream churned slower and warmer than American ice cream, with less fat and air. Denser, silkier, and more intensely flavored.

Sicily, Italy

Gelato al Pistacchio

Pistachio gelato, the connoisseur's flavor. The best uses pistachios from Bronte, Sicily, prized for their deep emerald color and resinous aroma.

Piedmont, Italy

Gelato alla Nocciola

Hazelnut gelato, made with Piedmontese Tonda Gentile hazelnuts. A close cousin of stracciatella and gianduja flavors.

Vienna, Austria

Gemischter Satz

Gemischter Satz is a Viennese field blend in which several grape varieties grow, ripen and are harvested together in one vineyard.

Greece

Gemista

Γεμιστά με κρέας

Greek stuffed tomatoes and peppers with herbed rice (and sometimes meat), baked with potatoes until soft. A summer ladera classic, vegetarian and fragrant, a taverna and home staple.

France

Genepi

Genepi is a named French spirit associated with France, served for its distinctive regional profile.

United States

General Tso's Chicken

A sweet-and-spicy Chinese-American dish of crispy fried chicken tossed in a glossy ginger-garlic-chili sauce.

Geneva, Switzerland

Geneva Spiny Cardoon

Cardon épineux genevois

Protected thorny Geneva cardoon is blanched and cooked for Geneva Christmas tables, especially in gratin-like preparations.

Ethiopia

Genfo

ገንፎ

A thick Ethiopian porridge of barley flour cooked in water, mounded onto a plate with a deep well in the middle filled with melted niter kibbeh and berbere. You scoop bites of porridge into the buttery, spicy center.

Japan

Genmaicha

玄米茶

Green tea blended with roasted brown rice, producing a nutty, low-caffeine brew.

Ghent, Belgium

Gentse vlaai

Gentse vlaai is a dense Ghent tart with a spiced filling and a dark caramelised surface.

United States

Georgia Peach Pie

A Southern pie of ripe Georgia peaches, sugared and baked in pastry.

Georgia

Georgian Baked Eggs

Ჩირბული

Eggs cooked into a base of tomato, walnut, onion and coriander until just set, served in the pan for breakfast.

Georgia

Georgian Bean Stew

Ლობიო

Red kidney beans stewed with onion, coriander, blue fenugreek and walnut, served in a clay pot with corn bread and pickles.

Guria, Georgia

Georgian Black Tea

Ქართული ჩაი

Black tea grown on the humid western slopes, once produced at enormous scale for the Soviet market and now revived by small growers.

Georgia

Georgian Kebab in Lavash

Ქაბაბი

Spiced minced lamb and beef moulded onto a flat skewer, grilled over coals and wrapped in thin bread with onion and sumac.

Georgia

Georgian Lemonade

Ლიმონათი

Sweet carbonated fruit sodas in pear, cream, grape and feijoa flavours, sold in glass bottles and drunk with meals.

Georgia

Georgian Marigold

Ყვითელი ყვავილი

Dried and ground marigold petals used as a colouring and mildly bitter seasoning, standing in for saffron in Georgian cooking.

Georgia

Georgian Mixed Pickles

Მწნილი

Green tomatoes, peppers, cabbage and garlic fermented in brine rather than vinegar, served with bean stew and corn bread.

Adjara, Georgia

Georgian Pakhlava

Ფახლავა

A Georgian baklava of thin, crunchy layers of filo filled with nuts and soaked in sugar-honey syrup, an Adjarian specialty.

Guria, Georgia

Georgian Sausage

Კუპატი

A coarse sausage of pork, offal, pomegranate seed and blue fenugreek in a natural casing, grilled or fried until the skin splits.

Georgia

Georgian Skewered Pork

Მწვადი

Chunks of pork neck grilled over grapevine cuttings without marinade, then thrown into a bowl with raw onion and pomegranate. Kakhetian versions are associated with grilling over grapevine wood, a preparation style rather than a separate canonical.

Georgia

Georgian Yoghurt

Მაწონი

A tart set yoghurt made with a distinct culture, thick, slightly effervescent and eaten plain or thinned as a drink.

Iceland

Geothermal Rye Bread

Hverabrauð

Dark rye bread slow-baked underground in hot springs, a uniquely Icelandic method.