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Japan

Manjū

饅頭

Manju, the steamed bun with sweet bean filling, is one of the two foundational wagashi forms.

Iraq

Mann Al-Sama

من السماء

Nougat of egg white, sugar and pistachio, traditionally made with the sweet exudate of tamarisk trees, cut into blocks and dusted with starch.

Vienna, Austria

Manner Wafers

Manner Neapolitaner Schnitten

Iconic Austrian wafers with five layers of crisp wafer and four layers of hazelnut cocoa cream, a Vienna symbol since 1898, distinctive pink packaging, legendary.

Jamaica

Mannish Water

Goat head, tripe and feet boiled with green banana, yam, spinners, pimento and a splash of white rum, served at weddings and celebrations.

Sarawak, Malaysia

Manok Pansoh

Bamboo aroma with tender chicken and lemongrass fragrance.

Sweden

Manor Cheese

Herrgårdsost

Semi-hard cheese similar to Gruyère but creamier, with nutty notes and round holes, a Swedish classic.

Greece

Manouri

Μανούρι

A Greek soft, creamy whey cheese from sheep or goat milk, mild and slightly sweet. Used in pies, desserts, or spread on bread, a PDO cheese, a delicate and creamy dairy.

Jordan

Mansaf

منسف

Lamb simmered in a sauce of reconstituted dried fermented yoghurt, poured over rice and thin shrak bread and scattered with almonds and pine nuts.

Puerto Rico

Mantecaditos

Short, crumbling lard-and-almond biscuits pressed with a thumbprint of guava paste or a glacé cherry.

Argentina

Mantecol

An Argentine nougat-like cake of peanuts, sugar, and honey, similar to Spanish turrón. Sold in blocks and sliced, it is a Christmas and winter sweet.

Brazil

Manteiga de Garrafa

Clarified butter from Brazil's Northeast, poured from a bottle over carne de sol, beans and cassava.

Azores, Portugal

Manteiga dos Açores

Manteiga dos Açores is a Portuguese dairy product from Azores, made from local milk and valued for its fresh, rich texture.

Tajikistan

Manti

Манту

A Uzbek large steamed dumpling with minced lamb or beef, onions, and fat, served with yogurt, a daily and festive classic

Madinah, Saudi Arabia

Manto

مونتو

Manto are Saudi dumplings filled with meat or vegetables, steamed or boiled until the wrapper is tender and the filling is flavorful.

Afghanistan

Mantu

منتو

Thin dough parcels filled with minced beef and onion, steamed and served under garlic yoghurt, a tomato-lentil sauce and dried mint.

Kazakhstan

Manty

Мәнті

Manty are Kazakh steamed dumplings filled with minced lamb or beef, onions, and spices, served with kaymak.

Kayseri, Turkey

Mantı

Мантуу

Turkish mantı are small meat-filled dumplings, especially associated with Kayseri, served with garlic yogurt and butter sauce; manti forms vary across Central and West Asia.

Isle of Man

Manx Bonnag

Bonnag

Traditional Manx soda bread, originally a flat unleavened barley griddle cake, now typically an oven-baked fruit bread made with buttermilk, bicarbonate of soda, flour, butter, and dried fruit (currants or sultanas); a daily teatime and breakfast staple on the Isle of Man.

Isle of Man

Manx Broth

Manx Broit

A hearty traditional soup of shin beef or mutton with pearl barley, turnip, carrot, parsnip, leek, cabbage, thyme, and parsley; historically served at Manx weddings in wooden bowls called 'piggins' with mussel-shell spoons.

Isle of Man

Manx Fatherless Pie

*Claare Dyn Jishig*, a Good Friday potato-and-shortcrust pie from the 1908 Manx Cookery Book.

Peel, Isle of Man

Manx Kippers

Manx kippers are split, brined, and oak-smoked herring from the Isle of Man, especially the Peel tradition.

Isle of Man

Manx Loaghtan Lamb

Meat from the rare native Manx Loaghtan sheep, a multi-horned brown breed that grazes on gorse, bracken, and heather moorland; fine-grained, darker, less fatty, and distinctively gamey. It holds Protected Designation of Origin (PDO) status.

Peel, Isle of Man

Manx Potted Herring

Herring preserved by pickling in a water-and-vinegar blend with pickling spices and bay leaves, then left to pickle overnight and eaten cold with buttered bread; a classic Manx way of keeping the herring catch.

Isle of Man

Manx Queenies

Medium-sized queen scallops sustainably caught in Manx waters, with a sweet, delicate flavor and cream-colored meat and roe; often served raw, seared, in garlic butter, or battered. They hold a Protected Designation of Origin (PDO) status.

Andalusia, Spain

Manzanilla Sherry

Manzanilla

Fino-style sherry from Sanlúcar.

Sichuan, China

Mao Xue Wang

毛血旺

A fiery Sichuan stew of beef tripe, duck blood curd, eel and vegetables in a deep red chilli oil broth with Sichuan peppercorns, a Chongqing specialty.

Greece

Maouri

Μαουρί

A Santorini almond cake scented with mastiha, baked dark and moist, served at engagements with sweet wine.

United States

Maple Bacon Donut

A glazed doughnut topped with crisp bacon and maple glaze — a brunch-era favorite.

United States

Maple Bar Doughnut

A rectangular raised doughnut topped with maple glaze.

Quebec, Canada

Maple Butter

Beurre d'érable

Spreadable maple syrup product made by crystallizing pure maple syrup, Quebec specialty for toast and pastries.

United States

Maple Cream Pie

A New England pie of maple custard or maple cream in a pastry crust.

United States

Maple creemee

Vermont's summer treat: soft-serve ice cream made with real maple syrup.

Quebec, Canada

Maple Dumplings

Grands-Pères

Quebec-style dumplings ('grandfathers') poached in maple syrup or brown-sugar sauce until glossy and soft.

Canada

Maple Syrup

Sirop d'érable

Sweet syrup made from maple sap, Canada produces about 80% of world supply, essential Canadian ingredient.

Quebec, Canada

Maple Taffy

Tire d'érable

Hot maple syrup boiled to taffy stage, poured on snow and rolled onto sticks at sugar shacks; St. Catherine’s Taffy is its late-November seasonal form.

Quebec, Canada

Maple-Filled Poutines à Trou

Poutines à trou

Quebec 'hole puddings': doughnut-shaped pastries fried and soaked in maple syrup.