Czech Republic
Tuzemák
A Czech domestic rum, dark and sweet
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Uganda
TV Chicken
Ugandan charcoal-roasted chicken sold from roadside grills and television-lit evening stalls.
Slovakia
Tvarohove Rezance
Tvarohové rezance
Tagliatelle with quark (tvaroh) and fried bacon.
Russia
Tvorog
Творог
Tvorog is Russian cottage cheese or quark, drier and grainier than Western cottage cheese, with a slightly sour taste.
Poland
Twaróg
Polish quark (farmer's cheese), a fresh, white, slightly tangy cheese used in pierogi, sernik, and on bread. A national dairy staple.
Sichuan, China
Twice-Cooked Pork
回锅肉
Pork belly boiled whole, sliced thin, then returned to the wok with broad-bean paste, sweet flour paste, leeks and green garlic until the slices curl.
United States
Twinkie
The cream-filled golden sponge cake — an American snack icon since 1930.
Lithuania
Twisted Pastries
Žagarėliai
Thin, twisted deep-fried pastries dusted with powdered sugar, similar to Scandinavian klejner.
Australia
Twisties
Twisties are airy corn snacks coated in orange cheese seasoning, sold in sealed packets and eaten as a crisp savoury snack.
Basque Country, Spain
Txakoli
A light, slightly sparkling, dry white wine from the Basque Country, made from Hondarrabi Zuri grapes, with high acidity and low alcohol, poured from height.
Greece
Tyrokafteri
Τυροκαυτερή
Feta whipped with roasted green peppers, olive oil and a hit of chilli or paprika into a pale, spicy dip. A taverna meze served with bread, cousin to the milder htipiti.
Tyrol, Austria
Tyrolean Alpine-Pasture Cheese
Tiroler Almkäse
Protected cheese made on Tyrolean alpine pastures; its seasonal setting distinguishes it from Tiroler Bergkäse.
Tyrol, Austria
Tyrolean Bacon
Tiroler Speck
Dry-salted, cold-smoked bacon from Tyrol, aged in Alpine air, PGI-protected, lightly smoked and air-dried, a legendary Austrian ingredient.
Tyrol, Austria
Tyrolean Bacon Dumplings
Speckknödel
Tyrolean bacon dumplings made from bread, smoked bacon, onion, and herbs, served in broth or as a dry plate.
Tyrol, Austria
Tyrolean Fried Dough
Kiachln
Fried dough discs from Tyrol, often served with sauerkraut or as a sweet with jam, crispy exterior not greasy, a simple Alpine specialty, traditional.
Tyrol, Austria
Tyrolean Grey Cheese
Tiroler Graukäse
A lean Tyrolean sour-milk cheese with a grey-green ripened surface and pungent, crumbly character.
Tyrol, Austria
Tyrolean Mountain Cheese
Tiroler Bergkäse
Protected Tyrolean hard or semi-hard Alpine cow’s-milk cheese with a firm paste, natural rind, and nutty maturation.
Tyrol, Austria
Tyrolean Potato Hash
Tiroler Gröstl
Tyrolean hash of fried potatoes, bacon, onions, and leftover beef, topped with fried eggs, a thrifty Alpine classic, crispy and hearty.
Tyrol, Austria
Tyrolean Ravioli
Schlutzkrapfen
Semi-circular stuffed pasta from Tyrol, filled with spinach, ricotta, and potato, served with brown butter and Parmesan, thin dough, a Tyrolean specialty.
Norway
Tyttebær (Lingonberry)
Tyttebær
A Norwegian wild berry, red and tart, made into jam and served with meat dishes
Russia
Tyurya
Тюря
Tyurya is a Russian cold soup of bread soaked in kvass or water with onions and herbs.
Greece
Tzatziki
Τζατζίκι
Greek dip of strained yogurt, grated cucumber, garlic, olive oil, and dill. The national dip, served with bread, souvlaki, and grilled meats, cool and tangy, a meze staple.
Benin
Tévi
Fried yam slices; a popular street food across Benin; crispy outside, tender inside; sold in paper cones with pili-pili; a cheap, filling snack.
Switzerland
Tête de Moine
A small cylindrical cheese shaved into ruffled rosettes with a rotating blade rather than cut, which aerates it and releases the aroma.
Braga, Portugal
Tíbias de Braga
Tíbias de Braga is a Portuguese sweet from Braga, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.
Mali
Tô
The staple food of Mali — a stiff porridge or swallow made from millet, sorghum, or rice flour; cooked by stirring flour into boiling water until thick and smooth; eaten with the right hand and dipped into various sauces (gumbo, baobab leaf, peanut, tomato); the foundation of every Malian meal; Bambara and Dogon people eat it morning, noon, and night.
Northern Norway, Norway
Tørrfisk (Stockfish)
Tørrfisk
Norwegian air-dried cod, dried on racks in the wind and sun, a Lofoten and ancient tradition. A national and historic export, a preserved and versatile fish-age product, an ingredient.
Mecklenburg-Vorpommern, Germany
Tüften un Plum
Tüften un Plum is a Mecklenburg sweet-savoury soup combining potatoes with plums, onion and bacon.
Romania
Tămâioasă Românească
An aromatic dessert wine from an indigenous Muscat-type grape, golden, sweet and perfumed with elderflower, basil and honey.
Monaco, Monaco
U Pan de Natale
Sweet circular Christmas loaf decorated with four walnuts in the shape of a cross, with sprigs of olive and orange tree placed in the centre; traditionally served during Christmastide in Monaco; a ritual bread tying food to Monegasque religious tradition.
Argentina
Ubres
Beef udder, parboiled and grilled until crispy outside and soft inside. A less common achura with a delicate, fatty flavor, served at traditional asados.
Burundi
Ubrobe
Dried cassava meal mixed with water to form a thick paste, then wrapped in banana leaves and steamed until solid; a dense, slightly sour cassava staple similar to Congolese chikuanga, eaten with stews and sauces.
Burundi
Ubugari
Cassava flour cooked into a stiff dough with water, the Rwandan version of ugali made primarily from cassava rather than maize; eaten with beans, isombe, or meat stews; the carbohydrate base of the Rwandan meal.
Rwanda
Ubuki
Traditional Rwandan beer brewed from fermented honey; a lesser-known traditional brew mentioned alongside urwagwa and ikigage; the honey is diluted with water and fermented, producing a sweet, mildly alcoholic mead-like drink.
Cusco, Peru
Uchucuta
A Cusco herb-and-chili sauce traditionally ground to accompany potatoes, corn and Andean dishes.
Japan
Udon
うどん
Thick, chewy wheat noodles served in a hot soy-dashi broth or chilled with a dipping sauce.