Find your next
favorite food.

United States

Smoked Bologna Sausage

A Southern and Midwestern smoked bologna, sliced thick and grilled or fried.

Lithuania

Smoked Bream

Rūkyta karšis

Hot-smoked bream from the Curonian Lagoon, a coastal specialty served with dark rye bread and beer.

Lithuania

Smoked Carp

Rūkytas Karpis

Cold-smoked carp served at the Lithuanian Christmas Eve table.

Romania

Smoked Cașcaval

Cașcaval afumat

Yellow pulled-curd cașcaval cold-smoked over hardwood until the rind turns amber and the cheese takes on a deep smoky aroma.

Martinique

Smoked Chicken

Poulet Boucané

Chicken marinated in a blend of Creole spices then smoked over sugarcane wood; a specialty with a distinctive smoky flavor; often served with local vegetables or rice; the poulet boucané that is a Martinican smoked specialty.

Saaremaa, Estonia

Smoked Eel

Suitsuangerjas

Smoked eel, particularly famous from Saaremaa island, a prized delicacy in Estonian cuisine.

Lithuania

Smoked Eel

Rūkyta ungurys

Cold or hot smoked eel, a delicacy from the Curonian Spit and Baltic coast, served with rye bread.

Netherlands

Smoked Eel

Gerookte paling

Traditional smoked eel, a Dutch delicacy from haringhuis and fish shops, rich in omega-3s and flavorful.

Seychelles

Smoked Fish Salad

Salad Pwason Fimen

Flaked smoked tuna or marlin mixed with green peppers, fresh tomatoes, and onions, dressed with lime; served cold; a refreshing Seychellois salad best from roadside stalls near fish markets; perfect on hot days.

North Sulawesi, Indonesia

Smoked Fish Sambal

Sambal Roa

Manado smoked fish sambal with chilies, rich in umami and smoky flavor.

Gotland, Sweden

Smoked Flounder

Rökt flundra

Smoked flatfish, a Gotland specialty, traditionally smoked and served with bread and butter.

Winnipeg, Canada

Smoked goldeye

A Winnipeg specialty: goldeye fish brined and hot-smoked until firm and mahogany-colored.

Belarus

Smoked Goose Breast

Паўгускі

Goose breast salted, pressed and cold-smoked over alder, once a Jewish and gentry delicacy of the north-west and now a niche farm product.

Saint Lucia

Smoked Herring and Breadfruit

Popular Saint Lucian dish of smoked herring served with breadfruit; herring imported by ship from more northerly climes; the saltiness of the herring goes well with the breadfruit and a salad of cucumbers, peppers, and other veg; an alternative favourite among locals; the smoked herring and breadfruit of Saint Lucia; a savoury, satisfying combination.

Võrumaa, Estonia

Smoked Meat

Suitsuliha

Smoked pork, traditionally smoked in sauna ovens, especially common in Võrumaa region, an old preservation method.

Extremadura, Spain

Smoked Paprika from La Vera

Pimenton de la Vera

Smoked paprika produced in the La Vera valley, Caceres, since the 16th century, with three types: dulce, agridulce, and picante, an essential Spanish ingredient.

Croatia

Smoked Pork

Buncek

Smoked pork meat, often used in cooking, a traditional ingredient in continental cuisine, adds smoky flavor to stews and soups, versatile.

Lithuania

Smoked Pork Back Fat

Lašiniai

Smoked non-rendered pork underskin fat, sliced thin and served on dark rye bread with onions and horseradish.

Romania

Smoked Pork Fat

Slănină afumată

Pork back fat salted and smoked over beech, sliced thin onto bread with raw onion, or grilled on a stick over a fire.

Reunion

Smoked Pork Rougail

Rougail Boucané

A type of curry made with smoked pork (boucané); tomato-based sauce with chili, spices, and ginger; a Reunionese classic; similar to sausage rougail but with smoked pork; served with rice; a TasteAtlas-listed must-try; the smoked pork rougail of Reunion.

Swedish Lapland, Sweden

Smoked Reindeer

Gurpi

Traditional Sami smoked reindeer meat, cold-smoked over birch or willow, a delicacy from northern Sweden.

Latvia

Smoked Salmon

Kūpināta lasis

Cold-smoked salmon fillet from the Baltic Sea, a delicacy served as appetizer or on bread.

Gelderland, Netherlands

Smoked Sausage

Rookworst

Traditional smoked sausage from pork, smoked over oak and beechwood, essential accompaniment to stamppot, Gelderse variety is famous.

North Sulawesi, Indonesia

Smoked Skipjack Tuna

Cakalang Fufu

Smoked skipjack tuna from Manado, firm texture with distinctive smoky aroma, used in various dishes.

Taiz, Yemen

Smoked Taiz Cheese

Jibna madkhana

A firm cow's cheese from the Taiz highlands, smoked over wood until the rind turns dark and the paste takes the smell.

Nairobi, Kenya

Smokie Pasua

A Nairobi street snack: a split grilled sausage filled with kachumbari and sauces.

Falkland Islands

Smoko Tea Spread

A shared Falklands spread of tea or coffee with scones, cakes, and biscuits.

South Africa

Smoorsnoek

A Cape fish stew of smoked snoek (a local fish) with potatoes, tomatoes, and onions, slow-cooked. A Western Cape and coastal specialty, smoky and savory

Sweden

Smorgastarta

Smörgåstårta

Layered sandwich cake, iconic for parties and buffets.

Martinique

Smothered Fish

Touffé de Poisson

Minuscule fish scooped up in a net and cooked à l'étouffée (smothered); covered and simmered slowly in their own juices; a rare Martinican dish found only at the most authentic addresses; the touffé de poisson that is a rare Martinican specialty.

Mauritius

Smothered Greens

Touffé brède

Leafy greens — chayote vine, watercress, mustard leaf or pumpkin shoot — wilted with garlic, onion and a little water until they collapse into their own liquor.

United States

Smothered Pork Chops

Pork chops braised in a rich onion gravy until tender.

Flanders, Belgium

Smoutebollen

Carnival doughnuts fried in beef dripping and dusted with sugar.

Bosnia and Herzegovina

Smreka

Smreka is a Bosnian juniper-berry cordial fermented from young juniper berries and water.

Denmark

Smørrebrød

Open-Faced Sandwich

Danish open-faced sandwiches on dense rye bread with carefully arranged savory toppings.

Morocco

Snail Soup (Babbouche)

ببوش

Moroccan snails simmered in a dark, cumin-heavy broth with paprika and aromatic herbs.