United States
Waldorf Salad
A salad of apples, celery, and walnuts in a mayonnaise dressing — born at the Waldorf-Astoria.
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Lower Austria, Austria
Waldviertel Grey Poppy Seed
Waldviertler Graumohn
Protected Waldviertel grey poppy seed has high oil content and a mild, nutty flavour, sold as seed or used in named pastries.
Tanzania
Wali na Maharage
Plain or coconut rice served with coconut-stewed beans — the cheap plate of the whole country.
Kenya
Wali wa Kukaanga
Kenyan fried rice tossed with egg, vegetables and seasoning for an urban home meal.
England, United Kingdom
Walkers Crisps
Thin fried potato crisps in colour-coded packets, with cheese and onion in blue and salt and vinegar in green.
South Africa
Walkie-Talkie
A South African street food of chicken heads and feet, seasoned and boiled or braaied until crispy. A township and street staple, crispy and savory, a national and adventurous snack, a cheap and beloved treat, a unique and regional dish.
Sweden
Wallenbergare
Creamy veal patties made with ground veal, cream, and egg yolks, pan-fried and served with potato purée.
United States
Walleye Sandwich
A Great Lakes sandwich of fried walleye fillets on a bun with tartar sauce.
France
Walnut Bread
Pain aux noix
Bread studded with walnuts, often from the Dordogne region.
South Korea
Walnut Cakes
호두과자
Small, walnut-shaped cakes filled with walnut pieces and red bean paste, baked in a special mold, a popular street snack.
Serbia
Walnut Crescents
Ораснице
Small crescent biscuits of ground walnut and butter, baked pale and rolled in icing sugar while warm.
Gilgit-Baltistan, Pakistan
Walnut Kelawo (Kilao)
کلاؤ
Chitrali walnuts are threaded, dipped repeatedly in thickened grape or fruit must, and dried into a chewy confection.
Kosovo
Walnut Pie
Pite me arra
Ground walnuts and sugar rolled through thin pastry sheets and soaked in a light syrup after baking — leaner and less buttery than baklava.
Serbia
Walnut Roll
Orehnjača
Traditional yeasted dough roll filled with ground walnuts, lemon juice, sugar, and milk, a holiday dessert, nutty and sweet.
Georgia
Walnut Sauce
Ბაჟე
Ground walnuts thinned with water or stock and seasoned with garlic, coriander seed, marigold and vinegar, served cold over poultry and fish.
South Sudan
Walwal
A South Sudanese grain dish cooked into a firm, shareable accompaniment for stews.
Belize
Wangla
Toasted sesame seeds bound with boiled cane sugar into a brittle slab, cracked into pieces to sell.
Tohoku, Japan
Wanko Soba
わんこそば
Iwate's interactive soba challenge where servers rapidly refill small bowls until you stop them.
Peru
Wantan Frito
Fried wontons, chifa staple
Malaysia
Wantan Mee
云吞面
Egg noodles with wontons, char siu, and leafy greens in light or dark sauce, springy noodles with silky wantan skin.
Japan
Warabimochi
わらび餅
A jelly-like sweet made from bracken starch, dusted with kinako (roasted soybean flour) and kuromitsu.
Uganda
Waragi
Distilled spirit from banana, cassava or sugar cane, made both industrially as Uganda Waragi gin and informally as village kasese.
Jordan
Warbat
وربات
Squares of layered filo filled with semolina custard or cream, baked and drenched in sugar syrup, then dusted with pistachio.
Guinea-Bissau
Warga Tea
Warga
Sweet green tea prepared in the Guinea-Bissau tea tradition and poured in small glasses.
Shan, Myanmar
Warm Shan Tofu
တိုဟူးနွေး
Split-pea flour cooked into a warm, loose custard and ladled over rice noodles with chilli oil, garlic and pickled vegetables.
Australia
Warrigal Greens
New Zealand Spinach
Leafy green vegetable similar to spinach, grows in coastal areas, must be blanched before eating to remove oxalates, fresh green leaves with young tender growth, a native vegetable.
Japan
Wasabi
わさび
Pungent green rhizome grated fresh, served with sushi and sashimi; real wasabi is rare and expensive.
Dominican Republic
Wasakaka
A Dominican sauce of chicken, sour orange, garlic, and herbs, blended into a savory, tangy sauce. Served with boiled yuca or chicken, a Cibao specialty, rich and aromatic.
Shikoku, Japan
Wasanbon
和三盆
Wasanbon, the fine hand-ground sugar of Shikoku pressed into small moulded sweets, is a named traditional product bought as itself and the base of high-end wagashi.
North (Parakou / Borgou / Bariba), Benin
Wassa-Wassa
Granulated couscous made from dried yam flour; a 'yam couscous' from northern and central Benin; steamed and served with sauce goussi or sauce arachide.
Cameroon
Water Fufu
Cassava soaked for days until it ferments, then pressed and cooked into a soft white mound eaten with eru.
China
Water Spinach
空心菜
A hollow-stemmed leafy green from paddy edges, stir-fried hard with garlic or fermented bean curd so the stems stay squeaky.
West Nusa Tenggara, Indonesia
Water Spinach Salad
Plecing Kangkung
Lombok water spinach with spicy tomato sambal, grated coconut, and terasi, fresh and fiery.
Sichuan, China
Water-Boiled Fish
水煮鱼
Sliced white fish poached in a chilli-and-Sichuan-pepper broth over bean sprouts, then buried under dried chillies and doused with smoking hot oil at the table.
South Africa
Waterblommetjie Bredie
A Cape stew of lamb with waterblommetjies (water lily flowers), potatoes, and spices, slow-cooked. A Western Cape and regional specialty, unique and aromatic, a winter and heritage dish, a national and seasonal classic, a stew.
Canary Islands, Spain
Watercress and Corn Soup
Potaje de berros
Potaje de berros is a Canarian soup of watercress, corn, and vegetables simmered until the greens soften.