North Sulawesi, Indonesia
Ayam Woku
Woku
Manado-style banana leaf-wrapped spicy dish with complex spices and aromatic herbs.
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Oriente (Amazonian Ecuador), Ecuador
Ayampaco
Amazonian fish or chicken is seasoned, wrapped in bijao leaves and cooked over embers until the parcel steams in its own juices.
Togo
Ayimolou
Togo's beloved rice-and-beans breakfast: long-grain rice and black-eyed peas cooked together and tinted red with a light tomato sauce; often sold wrapped in banana leaves by street vendors in the morning.
Guatemala
Ayote en Miel
A Salvadoran sweet squash simmered in panela syrup with cinnamon and cloves, a daily and festive classic
Turkey
Ayran
Ajran
Ayran is a cold drink of yogurt, water and salt, whisked until lightly foamy. In Bulgaria it is a summer fountain and meal drink, never a sweet yogurt.
Scotland, United Kingdom
Ayrshire New Potatoes
Ayrshire Earlies
Ayrshire New Potatoes is a protected collective food or drink identity with a defined regional specification.
Turkey
Ayva Tatlısı
Quince halves poached in sugar syrup with cloves and cinnamon until tender and translucent, turning a deep pink color. Served cold with kaymak or ice cream. This elegant dessert showcases the quince, a fruit beloved in Turkish cuisine, and is especially popular in autumn.
Bahia, Brazil
Azeite de Dendê
Deep-orange palm oil that gives acarajé, vatapá and moqueca their unmistakable Bahian aroma and color.
Northern Portugal, Portugal
Azeite de Trás-os-Montes
Azeite de Trás-os-Montes is a regional Portuguese olive oil from Trás-os-Montes, pressed from local olives for a green, peppery finish.
Alentejo, Portugal
Azeite do Alentejo Interior
Azeite do Alentejo Interior is a regional Portuguese olive oil from Évora District, pressed from local olives for a green, peppery finish.
Azerbaijan
Azerbaijani Plov
Plov
Rice steamed separately from its topping: saffron-stained grains piled over a crust of flatbread or batter, with the meat, fruit or herb garnish cooked apart and served alongside.
Lankaran, Azerbaijan
Azerbaijani Tea
Çay
Black tea grown in the Lankaran subtropics, brewed strong and served in a pear-shaped armudu glass with jam, sugar cubes and lemon.
Alentejo, Portugal
Azevia
Azevias are Portuguese festive pastries of thin dough filled with sweet chickpea or pumpkin paste and fried or baked until crisp.
Togo
Azi Kokui
A traditional Togolese dish of boiled yam or cassava dressed with a richly spiced palm-oil sauce; starchy, filling, and deeply flavoured with smoked fish or meat.
Ethiopia
Azifa
አዚፋ
A cold Ethiopian green-lentil salad tossed with chopped onions, jalapeños, lime juice, mustard and oil. Spiced with ginger and turmeric, it's a beloved fasting dish that's bright, tangy and refreshing.
France
Azinat
Azinat is an Ariège cabbage stew combining greens, potatoes, beans, and pork or sausage in a hearty broth.
Brazil
Açaí
Wassaï
A deep-purple Amazonian palm berry with thin skin around a large seed, pulped and prized for its earthy flavor across Brazil and French Guiana.
Pará, Brazil
Açaí na Tigela
A frozen, purple açaí palm-fruit purée served in a bowl and topped with banana, granola and guaraná syrup. A beach and juice-bar staple from Pará, now found across Brazil.
Turkey
Açma
Acma, the soft ring bread of the Turkish bakery counter, is bought by name alongside simit and is a different bread.
Portugal
Açorda
Plain bread, garlic and coriander soup, the base of seafood açorda.
Alentejo, Portugal
Açorda de bacalhau
Bread, garlic and cod soup from Alentejo.
Algarve, Portugal
Açorda de Marisco
Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Alentejo, Portugal
Açorda à Alentejana
Açorda à Alentejana is a Portuguese soup from Beja District, built around a seasoned broth and the region’s staple ingredients.
Algarve, Portugal
Açorda à Algarvia
Açorda à Algarvia is a Portuguese soup from Algarve, built around a seasoned broth and the region’s staple ingredients.
Provence, France
Aïgo boulido
Aïgo boulido is a Provençal garlic-and-sage broth finished with olive oil, traditionally served as a light restorative soup.
Marseille, France
Aïoli garni
Aïoli garni pairs a garlic mayonnaise with boiled vegetables, eggs, and fish or shellfish for a Provençal platter.
Turkey
Aşure
Also known as Noah's Pudding, aşure is one of the oldest and most symbolic Turkish desserts. Made with wheat, chickpeas, beans, dried fruits, nuts, and sugar, it contains more than fifteen ingredients. It is prepared in large pots during the month of Muharram and distributed to neighbors, friends, and family as a gesture of abundance and sharing.
Yemen
Aṣīṭ
Sorghum, barley or maize meal cooked into a dense paste and served with broth, ghee or honey.
Canada
B-52 Cocktail
A layered shooter cocktail of coffee liqueur, Irish cream, and orange liqueur, traditionally flamed on top.
Taiwan
Ba Wan
肉圓
Translucent sweet-potato-starch dumpling the size of a fist, filled with pork and bamboo shoot, steamed or oil-poached and served under a sweet red sauce.
Lebanon
Baalbek Meat Pies
صفيحة بعلبكية
Small open-faced pies with a topping of minced lamb, tomato, onion and pomegranate molasses, baked in a hot oven.
Rajasthan, India
Baati
बाटी
A hard, round wheat bread from Rajasthan, traditionally baked over charcoal. It is served with dal and churma.
Moldova
Baba Neagră
Dark, dense cake of maize and wheat flour with soured cream, butter and burnt sugar, baked slowly until the top blackens.
Brazil
Baba-de-moça
A glossy Brazilian egg-yolk and coconut cream used as a spoon dessert and as a filling for cakes.
Fiji
Babakau
Yeasted dough cut into triangles and deep fried until puffed and hollow, eaten plain, with butter and jam, or split around a curry.
Morocco
Babbouche
A Moroccan snail soup: snails simmered in a heavily spiced broth of cumin, paprika, and herbs.