Find your next
favorite food.

🇦🇺Australia

Vegemite

Vegemite is a dark, salty yeast-extract spread used sparingly on buttered toast and as a savoury seasoning in cooking.

🇦🇺Melbourne, Australia

Vegemite on Toast

Vegemite Toast

Vegemite on toast combines crisp buttered bread with a thin scrape of dark yeast spread for a distinctly salty breakfast.

🇬🇪Georgia

Vegetable and Walnut Pâtés

Ფხალი

Blanched spinach, beetroot leaf, cabbage or nettle chopped fine and bound with ground walnut, garlic, vinegar and herbs, shaped into balls. Beet pkhali is one familiar vegetable form among the wider family of walnut-and-herb preparations.

🇰🇷South Korea

Vegetable Dumplings

야채만두

Dumplings filled with cabbage, chives, mushrooms, and tofu, without meat, a lighter alternative to traditional mandu.

🇬🇵Guadeloupe

Vegetable Gratin

Gratin de Légumes

Vegetable gratins; a traditional Guadeloupean side dish; local vegetables like breadfruit, chouchou, or yam baked with a cheese or egg topping; the gratin that is a Guadeloupean accompaniment.

🇦🇲Armenia

Vegetable Khorovats

Բանջարեղենի խորոված

Aubergine, peppers and tomatoes charred whole over the same fire, then peeled hot and chopped with garlic and herbs into a smoky salad.

🇱🇰Sri Lanka

Vegetable Roti

එළවළු රොටි

A thin godamba roti folded around a spiced filling of potato, carrot, leek and onion with roasted curry powder, griddled until crisp.

🇵🇭Philippines

Vegetable Stew

Pinakbet

An Ilocano mixed vegetable stew with eggplant, okra, bitter melon, beans, and squash in shrimp paste.

🇷🇴Romania

Vegetable Stew

Ghiveci

Mixed vegetables — carrots, celery, cauliflower, cabbage, zucchini, aubergine, peppers — braised with tomato and garlic, baked in a pot.

🇲🇦Morocco

Vegetable Tagine (Berber)

طاجين الخضار

A Berber vegetable tagine of layered seasonal vegetables (carrots, potatoes, zucchini, tomatoes) over meat, drizzled with argan oil. A Souss and Atlas mountain specialty, hearty and rustic, served with bread.

🇳🇦Namibia

Veldt

Veldt bread

Dense Namibian campfire bread of whole wheat flour, milk, salt, sugar, cinnamon, and ginger — originally prepared by European settlers, baked over a campfire with baking powder for quick rising.

🇮🇳Jaffna, India

Ven Pongal

வெண் பொங்கல்

A savory Tamil rice and moong dal dish flavored with black pepper, cumin, and ghee. It is a comforting breakfast with coconut chutney.

🇸🇧Central Solomon Islands (Guadalcanal / Malaita / Makira), Solomon Islands

Venda-venda

Venda-venda is a Solomon Islands leafy vegetable preparation, cooked with coconut and aromatics until soft and served alongside fish or roots.

🇫🇮Finland

Vendace

Paistetut Muikut

Small freshwater fish from Finnish lakes, traditionally fried whole as bones are soft enough to eat, Puruvesi muikku has PDO.

🇸🇪Sweden

Vendace Roe

Löjrom

Prized roe from vendace, Kalix löjrom has PDO status, served as a luxury appetizer with crème fraîche.

🇻🇪Venezuela

Venezuelan Arepa

Arepa

Disc of precooked white maize flour and water, griddled until a crust forms, then split open and packed with a filling — eaten at any meal, every day.

🇻🇪Venezuela

Venezuelan Empanada

Empanada

Half-moon of maize dough — not wheat — filled with cheese, shredded beef, black beans or shark, and deep-fried until the shell blisters.

🇻🇪Mérida, Venezuela

Venezuelan Hot Chocolate

Chocolate caliente

Local criollo cacao ground and cooked with milk and papelón into a thick, dark, barely sweet drink.

🇻🇪Venezuela

Venezuelan Rum

Ron venezolano

Aged rum protected by denomination of origin, requiring a minimum of two years in oak — Santa Teresa and Diplomático are the export names.

🇳🇿New Zealand

Venison

Farmed red deer raised on pasture, marketed under the Cervena appellation for tenderness and lack of gaminess.

🇳🇨New Caledonia

Venison Salad

Salade de Cerf

Marinated venison salad; a listed preparation New Caledonian dish; venison tossed into salads with local vegetables; a Broussard specialty from the West Coast; a refreshing preparation of the prized local deer; served with spicy achards and rice; a feature of restaurant menus and table d'hôte experiences.

🇳🇨New Caledonia

Venison Stew

Civet de Cerf

Civet de cerf is New Caledonian venison slow-braised in red wine with aromatics until tender, a West Coast Broussard preparation served with vegetables or rice.

🇨🇿Czech Republic

Vepřo Knedlo Zelo

The most traditional Czech dish: roast pork with bread dumplings and sauerkraut

🇳🇨New Caledonia

Ver de Bancoule

Ver de bancoule is a large bancoule beetle larva eaten as an insect in New Caledonia; it is cleaned and cooked until the outside firms and the centre stays rich.

🇧🇾Hrodna, Belarus

Vereshchaka

Верашчака

The older, sourer ancestor of machanka: pork and sausage stewed in bread kvass with onion and caraway until the liquor turns tart. A Grand Duchy recipe revived by Minsk restaurants.

🇦🇹Styria, Austria

Verhackert

Styrian spread made from chopped cold-smoked bacon, lard, garlic, and salt, good smoky flavor, a key component of Brettljause, traditional.

🇩🇪Saarland, Germany

Verheiratete

Verheiratete are Saarland potato-and-flour dumplings served together with a bacon, onion and cream sauce.

🇺🇦Ukraine

Verhuny

Вергуни

Verhuny are Ukrainian sweet fried pastries made from thin dough and dusted with sugar.

🇮🇷Iran

Verjuice

آب غوره

Juice pressed from unripe grapes and bottled as a souring agent for stews, soups and salads — sharper and less fruity than lemon.

🇺🇸New England, United States

Vermont Corn Chowder

A New England chowder of corn, potatoes, and often bacon or ham in a creamy base.

🇲🇩Moldova

Vertută

A rope of paper-thin stretched dough filled with curd, pumpkin, apple or walnut, coiled into a spiral and baked until the outer turns crisp.

🇱🇺Luxembourg

Verwurelter

Strips of enriched dough knotted or twisted, deep-fried and buried in icing sugar — the Carnival pastry of Luxembourg.

🇿🇦South Africa

Vetkoek

Amagwinya

A South African deep-fried yeast dough ball, crispy outside and soft inside, sold as amagwinya in townships and filled with mince, polony, cheese, or jam

🇫🇮South Karelia, Finland

Vety

Lappeenranta variation of lihapiirakka with ham and egg, named 'Hydrogen' during Cold War era, a regional street food.

🇷🇸Serbia

Vešalica

Вешалица

Thin slices of smoked pork neck grilled over charcoal until the edges catch, served plain with onion and bread.

🇰🇪Zanzibar City, Kenya

Viazi Karai

Boiled potatoes dipped in a turmeric-yellow gram-flour batter and deep-fried, served with a green coconut chutney.