Find your next
favorite food.

France

Jausiereine

Jausiereine is a Jausiers pastry made from tender baked dough around a sweet filling, with a lightly browned surface.

Central Java, Indonesia

Javanese Noodles

Bakmi Jawa

Javanese-style noodles with sweet soy sauce and chicken, cooked over charcoal for distinctive flavor.

Indonesia

Javanese Vegetable Salad with Peanut Sauce

Pecel

Javanese blanched vegetables with spicy peanut and kefir lime leaf sauce, served with emping.

Morocco

Jawhara

A Moroccan pastry of crisp phyllo layers filled with almond paste, shaped like a jewel and honey-glazed.

Damascus, Syria

Jazarieh

جزرية

Carrot cooked down with sugar into a firm paste, studded with pistachio and cut into squares rolled in coconut.

Andalusia, Spain

Jaén Garlic-and-Flour Stew

Ajo Harina

Jaén Garlic-and-Flour Stew combines potatoes, peppers, garlic, paprika, and flour into a thick spoonable dish, sometimes enriched with cod.

South Sudan

Jebena Coffee

Jebena

Coffee prepared in a clay jebena and poured in small cups for South Sudanese gatherings.

Marshall Islands

Jebijeb

Grated coconut meat mixed with flour, sugar, and yeast, shaped into balls, and baked; a Marshallese coconut bread; a simple, sweet bread that showcases the abundance of coconut; often served snack and breakfast item; the grated coconut gives a chewy, moist texture.

Marshall Islands

Jebta

Coconut crab pieces cooked in coconut milk with onion, garlic, and ginger; a rare Marshallese delicacy for special occasions; the coconut crab is the world's largest land arthropod, with sweet meat that has a coconut flavor from its diet; now rare due to conservation concerns.

Jeju, South Korea

Jeju Abalone Porridge

제주 전복죽

Jeju abalone porridge: rice cooked slowly with sliced abalone into a savoury, ocean-sweet congee.

Jeju, South Korea

Jeju Black Pork

제주 흑돼지

Jeju's black pig, prized for its rich, tender meat and usually grilled.

Jeju, South Korea

Jeju Citrus

제주 감귤

Jeju's hallabong and tangerines, sweet and juicy citrus grown on the island.

Jeju, South Korea

Jeju Gogi Guksu

제주 고기국수

Jeju pork noodle soup: thin noodles in a rich pork broth, a morning staple.

Jeju, South Korea

Jeju Horse Meat

제주 말고기

Jeju's horse meat, served as raw loin, grilled or in stews.

Marshall Islands

Jekaka

Jekaka is pandanus fruit cut into thin pieces and dried or crisped into a portable snack with a sweet, nutty aroma.

Marshall Islands

Jekaro

Fresh sweet sap extracted from the coconut flowering stalk; known as toddy or tuba elsewhere in the Pacific; used as a natural sweetener, drunk fresh, boiled into syrup (jekmai), or fermented into alcohol (jimaun); a fundamental part of Marshallese food culture; collected daily by climbing coconut trees.

Kabul, Afghanistan

Jelabi

جلبی

Batter piped in coils into hot oil and soaked in saffron syrup, sold by weight from shopfront pans.

Czech Republic

Jelito

Czech blood sausage with barley and buckwheat, served fried with sauerkraut.

United States

Jell-O

The classic American gelatin dessert brand — wobbly, bright-colored, and sweet.

United Arab Emirates

Jellab

جلاب

Jellab is a sweet drink made from grape molasses, dates, and rose water, served with pine nuts and raisins during Ramadan; it has a deep burgundy color.

London, United Kingdom

Jellied Eels

Chopped freshwater eel poached with vinegar and spices, then chilled so its own stock sets to a savoury jelly around it.

Estonia

Jellied Meat

Sült

Pork meat jelly made from trotters and hocks simmered for hours until gelatinous, a classic holiday appetizer.

New Zealand

Jelly Slice

Chilled three-layer slice: crushed-biscuit base, a middle of lemon jelly whipped with condensed milk, and a top of set orange or strawberry jelly — the Kiwi answer to the tray-bake.

New Zealand

Jelly Tip Ice Cream

Tip Top's signature since the 1950s: vanilla ice cream on a stick dipped in chocolate flavoured with raspberry jelly crystals, the coating cracking over the vanilla.

Belgium

Jenever

Jenever / Genièvre

A Belgian juniper-flavored spirit.

Jeolla, South Korea

Jeolla Hoe

전라도 회

Raw fish from the Jeolla coast, cut thick and served with sesame leaves and gochujang.

South Korea

Jeonggwa

정과

Jeonggwa is made with fruit and roots slowly simmered in honey until translucent.

Jeonju, South Korea

Jeonju Bibimbap

전주비빔밥

The most famous regional bibimbap from Jeonju, featuring yellow mung bean jelly (hwangpomuk), beef tartare, and an exceptionally elaborate array of toppings.

South Africa

Jerepigo

A South African sweet dessert wine with a dash of brandy, a fortified and national classic

Indonesia

Jering

Jering, also called djenkol, is a strongly flavoured bean used in Southeast Asian cooking.

Jamaica

Jerk Chicken

Chicken marinated for a day in pimento, scotch bonnet, thyme and escallion, then smoked slowly over pimento wood on a grate laid across a split oil drum.

Jamaican Coast, Jamaica

Jerk Pork

Pork shoulder cured in the same pimento and scotch bonnet paste and smoked over pimento wood until the outside blackens and the fat renders.

Jamaica

Jerk Seasoning

Wet paste of ground pimento berries, scotch bonnet, thyme, escallion, ginger, nutmeg and cinnamon, rubbed into meat overnight.

Jermuk, Armenia

Jermuk

Ջերմուկ

Naturally carbonated thermal mineral water from the spa town of Jermuk, bottled since 1951 and strongly alkaline.

Jersey

Jersey Cider

Cidre Jèrriais

Traditional fermented apple cider made from Jersey cider apples; once the island's principal industry (20% of land in orchards in 1800s); exports peaked at 4.5 million litres in 1810; revival in recent years with La Robeline Cider; celebrated at the annual La Faîs'sie d'Cidre festival.

Jersey

Jersey Mussels

Moules de Jersey

Bouchot mussels grown on wooden poles in Grouville Bay; traditional Normandy/Brittany method; sweet, succulent flavour; grit-free as they never touch the seabed; short season April-May; a premium Jersey seafood.