Find your next
favorite food.

Silesia, Poland

Kiełbasa Śląska

A Silesian smoked pork sausage, medium-ground, mildly seasoned with garlic and pepper. Served grilled or boiled with bread and mustard, a regional staple.

Poland

Kiełbasa Żywiecka

A thick, smoked, dried pork sausage from Żywiec, seasoned with garlic and pepper. Served cold in slices or grilled, a regional staple, savory and firm.

France

Kig ha farz

Kig ha farz is a Breton meal of pork, vegetables, and a buckwheat dumpling cooked in the same pot.

Estonia

Kihnu Fermented Rye Drink

Kihnu Hapurokk

Fermented rye drink from Kihnu island, now produced only there.

Denmark

Kijafa

Kijafa is a wine from Faaborg, rooted in local cooking tradition.

Ethiopia

Kik Alicha

ክክ አልጫ

A mild yellow split-pea stew, fragrant with turmeric, garlic and ginger. One of the most popular dishes on a fasting beyaynetu platter and a beloved comfort food across Ethiopia.

Uganda

Kikalayi

A Ugandan one-pot meat and vegetable preparation served with matooke or another starch.

Ethiopia

Kikil

ቅቅል

A simple, satisfying Ethiopian dish of boiled meat (often lamb or beef shanks) served in its own clear, flavorful broth with onions, garlic and ginger. Comfort food at its purest.

Uganda

Kikomando

A chapati torn into strips and mixed straight into a plate of fried beans — the cheapest filling meal in Kampala.

Denmark

Kiksekage

No-bake chocolate biscuit cake, a children’s-party classic.

Guadeloupe

Kilibibi

A Guadeloupean candy made from sesame seeds caramelized with sugar into brittle, crunchy clusters.

Yerevan, Armenia

Kilikia

Կիլիկիա

Yerevan-brewed pale lager, the standard Armenian beer, poured everywhere from khorovats gardens to city bars.

Arusha, Tanzania

Kilimanjaro Coffee

Kahawa ya Kilimanjaro

Named Tanzanian coffee from the Kilimanjaro and northern highland growing areas, sold as an origin product rather than an anonymous commodity.

Tanzania

Kilimanjaro Lager

Kilimanjaro

Pale lager brewed in Tanzania since 1996 and sold with the slogan about not climbing the mountain.

Kano, Niger

Kilishi

Beef sliced paper-thin, sun-dried, coated in a groundnut and spice paste, dried again and briefly roasted — northern jerky that keeps for months.

Somalia

Kiliyo

Dried or fresh camel meat cooked with Somali aromatics as a pastoral meat preparation.

Scotland, United Kingdom

Killie pie

Killie pie is a pie from Kilmarnock, rooted in local cooking tradition. Distinct from food-pite.

Scotland, United Kingdom

Kilmeny Kail

Kilmeny Kail is a Fife soup of mutton or beef with potatoes, kale, and other vegetables.

South Korea

Kimchi Fried Rice

김치볶음밥

Fried rice made with well-fermented kimchi, pork or spam, and gochujang, topped with a fried egg and sprinkled with sesame and seaweed.

Pyongan, North Korea

Kimchi Mari

김치말이

Cold kimchi broth with rice, a Pyongan province representative dish; old kimchi is chopped and simmered in water to make a tangy broth, then served over rice; a refreshing summer dish that uses aged kimchi; a homely, everyday food of the Pyongan region; light, tangy, and cooling.

South Korea

Kimchi Pancake

김치전

A simple pancake made with well-fermented kimchi in a flour batter, pan-fried until crispy and tangy.

South Korea

Kimchi Stew

김치찌개

A hearty stew made with well-fermented kimchi, pork, tofu, and scallions in a spicy, tangy broth, one of Korea's most common daily dishes.

Kenya

Kimyet

A sweet Kenyan pancake or griddle cake served at breakfast with tea.

New Zealand

Kina

Native sea urchin whose roe is eaten raw from the shell, intensely briny with a bitter finish.

Naga, Philippines

Kinalas

Kinalas, the Naga City noodle soup finished with scraped beef-head meat and a dark liver sauce, is a named city dish with its own stalls.

Podlasie, Poland

Kindziuk

Кіндзюк

A Polish dried, smoked pork sausage from Podlasie, stuffed with lean pork and seasoned with garlic. A rustic, firm, dry sausage, served cold in slices, a regional specialty.

Kakheti, Georgia

Kindzmarauli

Ქინძმარაული

A naturally semi-sweet red from Saperavi grown in one appellation, the sweetness left by stopping fermentation rather than by adding sugar.

Koshi and Eastern Nepal, Nepal

Kinema

किनेमा

Soybeans are cooked, fermented, and used as a sticky, savory ingredient in eastern Nepal's Kirat cooking.

France

King Cake

Galette des rois

Puff pastry filled with frangipane, eaten for Epiphany with a hidden feve charm.

United States

King Cake

A Mardi Gras ring of cinnamon-brioche dough, iced and sprinkled in purple, green, and gold, hiding a tiny baby.

Sri Lanka

King Coconut (Thambili)

තැඹිලි ගෙඩිය

A bright orange coconut grown for its water rather than its flesh, with a thin shell and a soft jelly lining.

South Korea

King Dumplings

왕만두

Large, round steamed buns with a thick wrapper and generous filling of pork, beef, sprouts, tofu, and kimchi.

Lambayeque, Peru

King Kong

A Peruvian sweet from Lambayeque of layered cookies filled with dulce de leche, pineapple and peanuts. Thick, sticky and festive.

Alaska, United States

King Salmon Strips

An Alaska Native and commercial-fishery snack: strips of king salmon cured and smoked or dried.

Spain

King's Cake

Roscón de Reyes

An oval-shaped sweet brioche decorated with candied fruit, eaten on Epiphany (January 6th), traditionally containing a hidden figurine and a bean.

Philippines

Kinilaw

Kinilaw is Filipino raw fish or seafood cured in vinegar and calamansi with ginger, onion, chili, and coconut or other local aromatics.