The complete directory
14,737 foods match this view. Search local names, narrow the map, or follow a category.
British Virgin Islands
A rum brand tied to the British Navy's former daily rum ration and its BVI revival by Charles Tobias. The company was founded on Tortola and continues to present the blend as a British Virgin Islands cultural product.
Hong Kong
缽仔糕
Put chai ko, the brown-sugar rice pudding steamed in a small porcelain bowl and eaten off two bamboo sticks, is a named Hong Kong street sweet with a distinctive serving ritual.
Bumthang, Bhutan
པུ་ཏ།
Buckwheat noodles pressed through a wooden press straight into boiling water, then tossed with mustard oil, chilli powder and egg.
Kerala, India
പുട്ട്
A cylindrical steamed rice cake from Kerala and Tamil Nadu, layered with grated coconut. It is served with kadala curry or banana.
Singapore, Malaysia
Putu Piring is a steamed rice-flour cake filled with palm sugar and served with grated coconut.
Zanzibar City, Tanzania
Octopus simmered slowly in coconut milk with curry spices, tamarind and chilli until tender.
Russian Far East, Russia
Пянсе
Steamed stuffed bun of the Koryo-saram Koreans of Sakhalin and Primorye: cabbage, meat and rice dough steamed pale and juicy.
Rajasthan, India
प्याज कचौरी
A Rajasthani deep-fried pastry filled with spiced onions and lentils. It is flaky, spicy, and served with tamarind chutney.
Pyongyang, North Korea
평양만두국
Pyongyang-style dumpling soup; mandu dumplings filled with meat and vegetables served in a clear broth; a Pyongan province representative dish listed in Wikipedia's Korean regional cuisine; eaten especially during winter and at New Year; the dumplings are larger and the broth lighter than southern versions.
Pyongyang, North Korea
평양냉면
Pyongyang-style cold buckwheat noodles served with cool meat broth or radish-water kimchi, traditionally in a brass bowl. Other regional naengmyeon styles use different preparations.
Kaesong, North Korea
편수
Square-shaped Gaeseong mandu with a seasoned filling, often served chilled or in cold broth; recipes include vegetables and may also include meat.
Anguilla
A premium blended rum originally produced in Anguilla (factory in Sandy Ground closed in 2009); amber-hued blend aged up to 16 years with notes of caramel, honey, molasses, and orange peel; still served in many Anguilla establishments
Andorra
Mató
Fresh, unripened cheese served with honey, the classic Pyrenean dessert pairing.
Poznań, Poland
Pyry z gzikiem is a potato dish from Poznań, rooted in local cooking tradition.
Saint Petersburg, Russia
Пышки
Pyshki are small deep-fried Russian doughnuts dusted with powdered sugar, especially associated with St. Petersburg.
Poland
Large, oval Polish potato dumplings, often stuffed with meat, twaróg, or mushrooms, boiled and served with bacon or onions. A rustic, hearty main dish.
Hungary
Pálinka is Hungary’s fruit spirit, distilled from ripe apricots, plums, pears, cherries, or grape marc. Apricot pálinka, plum pálinka, and törkölypálinka are recognized Hungarian subtypes rather than separate catalog foods.
Hungary
Pálpusztai sajt
Pálpusztai Cheese is a soft cow's milk cheese with pungent odor, smear-ripened.
Czech Republic
Párek v rohlíku
Párek v rohlíku (Czech hot dog) is a street food from South Bohemia, rooted in local cooking tradition.
Romanian Moldavia, Moldova
Pârjoale moldovenești
Flattened patties of minced pork and beef loosened with bread soaked in milk, heavy with dill and garlic, fried until dark and eaten hot or cold.
Togo
Togolese corn dough cooked into a soft staple and served with pepper, okra or leafy sauces.
Wallonia, Belgium
Pâté ardennais is a coarse Ardennes meat pâté, often made with seasoned pork or game.
Vietnam
Bánh patê sô
Pate chaud, the Vietnamese-French puff pastry with pork pate sold from bakeries beside banh mi, is a named local adaptation.
Quebec, Canada
French-Canadian shepherd's pie with layers of ground beef, corn, and mashed potatoes, created during the Depression.
Saint Pierre and Miquelon
A traditional fish pie of fresh cod, potatoes, butter, and herbs baked in a pastry crust; a family recipe passed down through generations on Saint Pierre and Miquelon.
Nouvelle-Aquitaine, France
Pâté de Périgord is a rich, finely seasoned meat pâté associated with Périgord charcuterie.
Wallonia, Belgium
Pork marinated in wine, vinegar, shallot and thyme, then sealed in a pastry case and baked, eaten cold in slices.
Haiti
Pate ayisyen
Baked puff-pastry parcel of ground beef, cod or chicken, sold from bakery windows and eaten standing up at any hour.
Centro, Portugal
A feather-light sponge cake from Ovar with a moist, slightly underbaked center.
Brazil
A Brazilian honey cake soaked in a spiced syrup, filled with dulce de leche and coated in dark chocolate. Moist, dense and popular as a gift.
Mozambique
A spiced Mozambican honey cake served with tea.
Minas Gerais, Brazil
Small, round cheese breads made from tapioca starch and cheese, crisp on the outside and chewy inside, originating in Minas Gerais.
Brazil
A traditional candy made from roasted peanuts bound in molten rapadura or brown sugar, cut into rough, crunchy bars.
Nouvelle-Aquitaine, France
Truffe noire du Périgord
The winter black truffle (Tuber melanosporum) of Périgord, sold at the Lalbenque and Richerenches markets and prized for its earthy aroma.
Brussels, Belgium
Peach lambic, one of the classic Brussels fruit-beer flavors.
Nicaragua
A Nicaraguan rum-soaked layer cake with a custard filling, topped with meringue — a Christmas and fiesta favorite.
