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favorite food.

Indonesia

Snake Fruit

Salak

Salak is a palm fruit with reddish-brown scaly skin and crisp sweet-tart flesh that peels into segments.

Munster, Ireland

Sneem Black Pudding

Sneem Black Pudding is the protected Kerry recipe with a distinctive crumb and texture.

Ghent, Belgium

Sneeuwballen

Sneeuwballen are fried Belgian dough balls dusted with sugar and eaten fresh from a stall.

United States

Snickerdoodle

A soft, chewy sugar cookie rolled in cinnamon sugar with a crackly top.

United States

Snickers Salad

A Midwestern dessert 'salad' of chopped Snickers bars, apples, and whipped cream or pudding.

United States

Sno-Ball

A New Orleans shaved-ice treat drenched in flavored syrup, often with condensed-milk topping.

South Africa

Snoek

A South African fish (thyrsites atun), smoked, braaied, or in pâté, a Western Cape and coastal staple. A national and fisherman's classic, smoky and savory

South Africa

Snoek Pâté

A South African pâté of smoked snoek with cream cheese, butter, and lemon, served as a spread. A Cape and starter staple, smoky and creamy, a national and festive classic, a party and home dip, a savory and elegant spread, a pâté.

China

Snow Beer

雪花啤酒

A very light pale lager, low in alcohol and served ice cold, and by volume the most-drunk beer in the world.

China

Snow Fungus Soup

银耳汤

Yin er tang, the cooling snow-fungus and rock-sugar soup, is a named Chinese tong sui with a fixed identity.

Bulgaria

Snow White Salad

Снежанка

Strained yogurt beaten with grated cucumber, crushed garlic, dill, walnuts and a little sunflower oil — tarator thickened to a spoonable salad.

Taiwan

Snowflake Ice

雪花冰

Blocks of sweetened milk frozen and shaved into ribbons that melt on contact, piled with mango, strawberry or taro.

South Korea

So-tteok-so-tteok

소떡소떡

So-tteok-so-tteok, alternating sausage and rice cake on a skewer with sweet-spicy glaze, is a named Korean market street item.

Veneto, Italy

Soave

Veneto white DOCG.

Japan

Soba

そば

Thin buckwheat noodles served chilled with tsuyu dipping sauce or hot in a soy-dashi broth.

Japan

Sobagaki

そばがき

Sobagaki, buckwheat mixed straight into a hot dough dumpling rather than cut into noodles, is the older named form of soba and is structurally distinct.

Cantabria, Spain

Sobao

Sobao pasiego

A traditional buttery sponge cake from Cantabria, baked in a distinctive trapezoidal paper wrapper, with a dense, moist, slightly chewy texture.

Egypt

Sobia

سوبيا

A chilled Egyptian drink of coconut, rice, milk and sugar, blended smooth and served especially at Ramadan tables and juice stalls.

Colombia

Sobrebarriga

Flank steak braised in hogao and wine until fork-tender, then grilled to order and smothered in sautéed onions and tomato (encebollada). A classic Colombian restaurant and Sunday-home dish of the interior.

Mozambique

Sobremesa de Abacate

Ripe avocado sweetened and served as a creamy Mozambican dessert.

Nice, France

Socca

Chickpea flour flatbread from Nice, cooked in a wood-fired oven.

Northern Ireland, United Kingdom

Soda Farl

A quarter of a soda bread round cooked on a griddle rather than baked, split and fried or buttered hot.

South (Cotonou / Porto-Novo / Fon-Yoruba), Benin

Sodabi

Distilled palm wine alcohol; 40-60% ethanol; a traditional spirit from Allada in southern Benin; the strong drink of celebrations and ceremonies; also called koutoukou.

Trøndelag, Norway

Sodd

Trondheimssodd

Sodd is a clear Trøndelag meat soup containing small meatballs, diced carrots, and potatoes in a clean, savory broth.

South Africa

Soetkoekies

A South African spiced sweet cookie with wine, cinnamon, and cloves, a Dutch-origin and Cape classic. A national and tea-time staple, sweet and aromatic

Crete, Greece

Sofegada

Σοφεγάδα

A Corfu skillet of vegetables layered with tomato and olive oil and baked uncovered until caramelised, eaten with feta and bread.

Wallis and Futuna

Sofesofe

A soft Wallisian pudding of ripe banana or papaya simmered in coconut milk until sweet and creamy, often served warm from the umu.

Ionian Islands, Greece

Sofigado

Σοφιγάδο

A Greek stew of meat (veal or rabbit) with onions, tomatoes, and wine, a regional specialty. A rustic, hearty, aromatic dish, a taverna and home classic, served with bread or pasta, a traditional stew.

Ionian Islands, Greece

Sofrito

Σοφρίτο

Corfu veal in white wine, garlic and vinegar.

Dominican Republic

Sofrito Dominicano

The base of Dominican cooking: a sautéed mix of garlic, onions, peppers, cilantro, and oregano. Used in stews, rice, beans, and meats, the foundation of Dominican flavor.

New York, United States

Soft Pretzel

A large, twisted baked pretzel with a dark brown, salted crust and chewy interior, a Philadelphia and New York street snack.

South Korea

Soft Tofu Stew

순두부찌개

A spicy stew with uncurdled soft (silken) tofu, seafood or meat, and a raw egg cracked into the bubbling pot at the table.

Sarajevo, Bosnia and Herzegovina

Sogan-dolma

Whole onions boiled, hollowed out layer by layer and each layer rolled around minced meat and rice, then baked in the onion's own broth.

Iran

Sohan

سوهان

Brittle saffron toffee of wheat sprout, sugar, butter and pistachio, poured into discs and sold in tins from Qom.

Isfahan, Iran

Sohan asali

سوهان عسلی

A saffron-honey brittle from Qom, studded with pistachios and almonds.

Multan, Pakistan

Sohan Halwa

سوہن حلوہ

Dense disc of wheat-sprout syrup boiled with ghee, sugar and cardamom until it sets hard, studded with pistachio and almond.