Find your next
favorite food.

Cape Verde

Honey Manioc Balls

Bolinhos de mandioca com mel

Deep-fried balls of cassava dough sweetened with honey, crisp on the outside and dense within.

South Korea

Honey Rice Cakes

꿀떡

Colorful, bite-sized steamed rice cakes drizzled with honey syrup, sometimes filled with sesame and dusted with soybean powder.

Georgia

Honey Walnut Brittle

Გოზინაყი

Walnuts chopped and cooked in honey until the honey darkens, then spread thin and cut into diamonds while still warm.

Oman

Honeycomb Bread

خلية النحل

Khaliat Nahal is sweet yeasted bread arranged in a honeycomb pattern, filled with cheese, and drizzled with syrup.

Medan, Indonesia

Honeycomb Cake

Bika Ambon

Honeycomb cake from Medan with distinctive porous texture, pandan aroma, and caramel flavor.

Luxembourg Moselle, Luxembourg

Hong am Rèisleck

Chicken braised in Moselle Riesling with mushrooms, shallot and cream, finished so the sauce stays pale and sharp.

Hong Kong

Hong Kong Fish Balls

Yu Daan

Curry fish balls; a classic Hong Kong street food; fish paste formed into balls and deep-fried; then skewered and doused in curry sauce; bouncy and savory; sold at street stalls and dai pai dongs; one of the most popular street snacks in Hong Kong; the fish ball that defines the city's street food culture.

Hong Kong

Hong Kong French Toast

Sai Do Si

Thick peanut-butter sandwiches dipped in egg batter, deep-fried and flooded with golden syrup and butter.

Hong Kong

Hong Kong Hot Pot

Da Bin Lo

Communal hot pot with a clear or spicy broth cooked at the table; Hong Kong tables order fresh beef, oyster mushrooms and corn as standard.

Hong Kong

Hong Kong Scrambled Eggs

Saan Chaan Daan

Cha chaan teng eggs whisked with a little stock or milk and folded soft and loose — the benchmark is custard, not curd.

South Jeolla, South Korea

Hongeojjim (Steamed Skate Fish)

홍어찜

Hongeojjim, skate fermented until it reeks of ammonia and eaten with pork and kimchi, is one of the most singular foods in Asia and a genuine Jeolla institution.

Mexico

Hongos a la mexicana (Mexican-Style Mushrooms)

Wild mushrooms sautéed with tomato, onion, and chiles.

Saarland, Germany

Hoorische

Hoorische are Saarland potato dumplings made from a mixture of cooked and raw potato, often served with bacon sauce.

Berlin, Germany

Hoppelpoppel

Hoppelpoppel is a Berlin skillet of fried potatoes, onion and leftover meat bound with softly set eggs.

Costa Rica

Horchata

Horchata de morro

A Central American horchata made by grinding morro (jícaro) seeds with rice, then mixing with water and sugar; recipes may add cinnamon, sesame, milk, or peanuts.

Ecuador

Horchata

An Ecuadorian herbal infusion of aromatic plants and flowers, naturally pink, served cold as a refreshing drink. Different from Latin rice horchata.

Puerto Rico

Horchata de ajonjolí

A Puerto Rican sesame horchata made from ground toasted sesame seeds, milk, and sugar, served chilled.

El Salvador

Horchata Salvadoreña

A Salvadoran cold, creamy drink from morro seeds, sesame, pumpkin seeds, and cinnamon, a daily and summer classic

United States

Horehound Beer

A sweet, herbal soft drink flavored with horehound, a mint-family plant with a bitter, root-beer-like tang.

Ukraine

Horilka

Горілка

Horilka is Ukrainian vodka distilled from grain or potatoes; flavoured versions include fruit infusions.

Santander, Colombia

Hormigas Culonas

A Santander specialty of large, roasted leaf-cutter ants (hormigas culonas), eaten as a salty snack. A pre-Hispanic indigenous delicacy, crunchy and nutty.

Sierra (Andean Highlands), Ecuador

Hornado

Ecuadorian pork marinated with garlic and spices, slow-roasted until the skin crackles, then served with mote, llapingachos, salad and ají.

Castile and León, Spain

Hornazo

Hornazo is a Salamanca savoury pie with a baked crust surrounding a filling of pork products and other meats.

New Zealand

Horopito

Leaves of the native pepper tree, dried and used as a hot, resinous seasoning with a slow-building burn.

DR Congo

Horse Mackerel

Thomson

Horse mackerel, a common fish in Congolese cuisine; listed in Wikipedia's Congolese cuisine; a small, oily fish that is fried, grilled, or stewed; an affordable source of protein; often sold canned or fresh at markets; a staple fish for many Congolese families; the horse mackerel of the Congo; found at every market and restaurant.

Slovenia

Horseradish

Hren

Fresh horseradish grated raw and mixed with vinegar, apple or cream, served with boiled beef, ham and Easter cold cuts.

England, United Kingdom

Horseradish sauce

Horseradish sauce combines grated horseradish with cream or vinegar and is served with roast beef.

United States

Horseshoe Sandwich

A Springfield, Illinois open-faced sandwich of ham or burger on toast, buried under french fries and a cheddar sauce.

Greece

Horta Vrasta

Χόρτα βραστά

Greek boiled wild greens with olive oil and lemon, a simple, healthy side or main. A national staple, bitter and herby, served with bread and feta, a Lenten and home classic.

Great Hungarian Plain, Hungary

Hortobágyi Pancake

Hortobágyi palacsinta

Hortobágyi pancake is a savoury crepe filled with meat stew and topped with sour cream and paprika sauce.

Epirus, Greece

Hortopita

Χορτόπιτα

Greek wild greens pie: phyllo filled with wild greens, herbs, and feta, baked golden. A taverna and home classic, herby and savory, a national and Epirus specialty, a spring and Lenten dish, a rustic pie.

Kanto, Japan

Hoshi-imo

干し芋

Hoshi-imo, sweet potato steamed and sun-dried into chewy amber slabs, is a named Ibaraki product bought as itself.

Sichuan, China

Hot and Sour Soup

酸辣汤

A classic Chinese soup of wood ear fungus, tofu, bamboo shoots and pork in a peppery, vinegary broth thickened with cornstarch and egg ribbons.

Sichuan, China

Hot and Sour Sweet Potato Noodles

酸辣粉

Slippery sweet-potato starch noodles in a broth sharp with black vinegar and chilli oil, topped with fried peanuts, pickled greens and soy beans.

Lithuania

Hot Borscht

Barščiai

Hot beet soup served with sour cream or buttermilk, sometimes enriched with Boletus mushrooms.

Louisville, United States

Hot Brown

A Louisville open-faced sandwich of turkey, tomato, and bacon under a cheesy mornay sauce, broiled until bubbly.