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favorite food.

Italy

Tiramisù

Italy's most famous dessert: layers of espresso-soaked savoiardi (ladyfingers) and mascarpone-zabaglione cream, dusted with cocoa. The name means 'pick me up'.

Greece

Tirenia

Τυρηνία

Small Sifnos cheese pastries of myzithra folded into thin dough and pan-griddled, eaten warm with honey.

Zurich, Switzerland

Tirggel

Thin, hard honey biscuits stamped with carved wooden moulds and baked at high heat so the pattern browns while the base stays pale.

Mexico

Tiritas pescado

Zihuatanejo's tiritas de pescado: very thin strips of fresh fish dressed briefly with lime, onion, chile, and salt, created as a simple fisherman's preparation on Guerrero's coast.

Greece

Tirokroketes

Τυροκροκέτες

Greek cheese fritters (cheese balls) of feta and other cheeses, breaded and fried until golden. A meze and taverna classic, crispy and gooey, served with lemon, a cheese lover's snack.

Tyrol, Austria

Tiroler Käsesuppe (Tyrolean cheese soup)

Tiroler Käsesuppe melts mountain cheese into onion-seasoned stock, often thickened with bread and finished with chives.

Greece

Tiropita

Τυρόπιτα

Greek cheese pie: flaky phyllo filled with feta and other cheeses, baked golden. A breakfast and bakery staple, eaten on the go, a national snack, savory and flaky.

Nicaragua

Tiste

A Nicaraguan cacao-based drink with corn and water, served with quesillo, a daily and cultural classic

San Marino

Titan Cake

Torta Titano

Torta Titano is a layered pastry and biscuit confection with almonds, peanuts, honey, and chocolate.

Dominica

Titiri Fritters

Fritters made from titiri (titiwi), the tiny river fish caught during titiwi season (September-October); a traditional delicacy of Layou village; celebrated with traditional fritter celebrations; a distinctive Dominican specialty; the titiri fritters of Dominica; a crispy, fishy snack; a seasonal celebration.

Venezuela

Tizana

Chopped fresh fruit in sweetened fruit juice, served in a cup with a spoon and drunk as much as eaten.

Vietnam

Tiết canh (Raw Blood Pudding)

Tiết canh

Tiet canh, raw blood pudding set with herbs and peanuts, is a named Vietnamese dish and a real test-of-nerve collectible.

Armenia

Tjvjik

Տժվժիկ

Liver and heart fried hard with onion and a great deal of black pepper until the edges crisp, served straight from the pan.

Sweden

Tjälknöl

Tjälknöl is a meat dish from Norrland, rooted in local cooking tradition.

Georgia

Tkemali

Ткемали

A thin sour sauce of wild plums cooked down with garlic, coriander, dill and pennyroyal, green when made from unripe fruit in spring and red later in the year.

Mexico

Tlacoyos

Oval blue-corn masa cakes stuffed with fava beans or chicharrón, then grilled and topped with nopales, cheese, and salsa.

Oaxaca, Mexico

Tlayuda

A large, thin, crispy Oaxacan tortilla spread with asiento and beans, then topped with quesillo, cabbage, and tasajo or chorizo.

Slovakia

Tlačenka

Head meat and skin set in its own gelatine, pressed into a casing and sliced thin, eaten cold with raw onion and vinegar.

England, United Kingdom

Toad in the Hole

Sausages baked into Yorkshire pudding batter until the batter rises around them, served with onion gravy.

Madagascar

Toaka Gasy

Cane spirit distilled in village stills, drunk raw or steeped with fruit and bark.

Sweden

Toast Skagen

Elegant open-faced sandwich with shrimp, mayonnaise, dill, and whitefish roe, a Swedish fine-dining classic.

Botswana

Toasted Beef Tongue

Leleme

Botswana beef tongue — boiled until tender, then toasted or grilled to give a crust; a traditional offal dish served with pap, showcasing the Batswana tradition of using every part of the animal.

St. Louis, United States

Toasted Ravioli

A St. Louis appetizer of breaded, deep-fried ravioli served with marinara.

Laguna, Philippines

Toasted Rice Cylinders

Espasol

A cylindrical rice cake from Laguna made with toasted glutinous rice flour and coconut milk, coated in rice flour.

Western Serbia, Serbia

Tobacco Cracklings

Дуван чварци

Pork fat rendered and pressed until the cracklings shred into thin fibrous strands that look like tobacco leaves, crisp and intensely porky.

Switzerland

Toblerone

A triangular-prism bar of milk chocolate with honey and almond nougat, broken into peaks along the ridge.

Romania

Tocană

A rustic stew of diced meat — preferably fatty pork or lamb — simmered with vegetables, peppers, garlic and tomato sauce, served on mămăligă.

Huánuco, Peru

Tocosh

Fermented potato from Huánuco with a strong aroma, eaten as a traditional Andean food and remedy.

Mozambique

Tocossado

Whole fish baked in a sauce of green mango, tomato and chilli until the mango collapses into it.

Thailand

Tod Mun Pla

ทอดมันปลา

Deep-fried fish cakes flavored with red curry paste, kaffir lime leaves, and green beans.

China

Tofu

豆腐

Soy milk set with a coagulant and pressed to varying firmness, from silken custard to dense blocks for frying and smoking.

China

Tofu Pudding

豆腐花

Barely set soy curd scooped in soft sheets, served sweet with ginger syrup in the south or savoury with soy, chilli and pickles in the north.

South Korea

Tofu with Kimchi

두부김치

Stir-fried kimchi with pork served over plain boiled tofu, a classic drinking food (anju) that balances spicy and mild.

Okinawa, Japan

Tofuyo

豆腐よう

Tofuyo, Okinawan tofu fermented for months in awamori and red koji until it eats like a blue cheese, is singular and place-bound.

Togo

Togolese Banana Fritters

Klako

Togolese banana fritters: ripe bananas mashed with a little flour and sugar, shaped into small patties and deep-fried until caramelised and golden; a favourite sweet snack.

Togo

Togolese Bean Dish

Veyi

A traditional Togolese bean dish of black-eyed peas or cowpeas simmered in palm oil, onion, and tomato until soft and creamy; a simple, protein-rich meal often served with akoumé or fried plantain.