The complete directory
14,757 foods match this view. Search local names, narrow the map, or follow a category.
Solomon Islands
Grated yam mixed with coconut cream and salt, stuffed into a bamboo tube (70cm), sealed with banana leaves, and cooked over a fire; the bamboo is split open to serve; a traditional cooking method that infuses the pudding with bamboo flavour.
Guangdong, China
燕窝汤
Clear soup of swiftlet nest dissolved in sweet stock; the nest is almost pure protein thread and gives a slippery, faintly glutinous texture. Trade is dominated by purpose-built nest farms.
Jiangsu, China
扬州炒饭
Day-old rice fried with egg, small prawns, diced ham, peas and spring onion, each grain separate and lightly gilded.
Dominican Republic
A Dominican fried dough circle, thin and crispy, like a johnny cake, served at beaches and as a snack. A Boca Chica beach staple, eaten with beer or hot chocolate. Boca Chica vendors also serve the named Yaniqueques de Jacobo style.
Egypt
يانسون
A Egyptian hot anise seed drink with sugar, a winter and comforting classic
Taiwan
鹽酥雞
Bite-sized chicken pieces fried in sweet potato starch with a basket of fried basil leaves thrown in at the last second, tossed in pepper-salt.
Cambodia
យ៉ាវហន
Cambodian hot pot with a clear broth of pork bones, prahok, and kroeung, cooked at the table with raw fish, shrimp, squid, beef, vegetables, and rice noodles.
Yap State (Western FSM), Federated States of Micronesia
White fish pieces with aromatic herbs wrapped in softened taro leaves with coconut milk, then steamed; a Yapese specialty that combines fresh fish with taro leaves and coconut; the taro leaves keep the fish moist and impart a subtle flavour.
Suriname
Kouseband
Metre-long green beans sold in coiled bundles and cut into short lengths for curry, petjil and roti plates.
Dominican Republic
Yaroa de Papas
A Dominican street food from Santiago of mashed plantains or french fries topped with shredded meat, melted cheese, ketchup, and mayo. A loaded, greasy, late-night snack.
Azerbaijan
Yarpaq dolması
Vine leaves rolled around lamb mince, rice, mint and fennel and packed tight in a pot, served hot with garlic yogurt. Azerbaijani cooks also use cabbage leaves for dolma, but the vine-leaf form remains this item's identity.
The Gambia
Poulet yassa
Chicken or fish marinated in lemon, mustard and onion, grilled, then simmered in a great quantity of the same onions until they collapse.
Mauritania
Poisson Yassa Mauritanienne
Fish marinated in lemon, onions, and chilies, fried, then simmered in a tangy sauce with balsamic vinegar and Dijon mustard; the Mauritanian version of Senegalese yassa, adapted with Atlantic fish and a French-influenced mustard-vinegar finish.
Kyoto, Japan
八橋
Kyoto's thin, cinnamon-flavored mochi, folded around red bean paste, sold as souvenirs.
Puerto Rico
Café de Yauco
Arabica grown in the shaded highlands around Yauco and Adjuntas, historically shipped to Europe and still roasted dark for the local market.
Dominican Republic
Dominican taro root (yautía), a starchy tuber used in sancocho, mangú, and boiled as a side. A staple of the Dominican highlands and coast, earthy and starchy.
Black Sea Region, Turkey
A creamy yogurt and rice soup from the Black Sea highlands, seasoned with dried mint and a swirl of butter with red pepper flakes. The yogurt gives it a tangy, comforting flavor. It is a classic winter soup and a staple of Turkish home cooking.
Austria
Germknödel
Steamed yeast dumpling filled with plum jam (Powidl), topped with melted butter and poppy seeds, light and airy, a beloved Austrian dessert.
Ethiopia
የበግ አልጫ ወጥ
A mild Ethiopian lamb stew built on turmeric, ginger, garlic and slow-cooked onions — the alicha cousin of yebeg key wot. Tender, golden and deeply comforting.
Ethiopia
የበግ ቀይ ወጥ
A spicy Ethiopian lamb stew simmered for hours in a deeply caramelized berbere-and-onion kulet. A holiday centerpiece and proof that lamb and Ethiopian spice were meant for each other.
Sierra Leone
A hearty traditional Mende stew of cassava, yam, sweet potato, onion, ginger, tomato paste, peanut butter, turmeric, and chilli; can be vegan or enriched with chicken, and is a warming one-pot dish from Sierra Leone's south.
Singapore, Malaysia
Yusheng
Prosperity toss salad with raw fish, vegetables, and condiments for Chinese New Year, fresh raw fish with colorful ingredients and crispy crackers.
Senegal
Sea snail fermented and dried until it turns black and intensely pungent, used in small pieces to season ceeb.
Thailand
แกงเหลือง
Mild, turmeric-rich Thai curry with coconut milk, chicken or beef, potatoes, and onions.
Indonesia
Ikan Kuah Kuning
Maluku and Papuan yellow fish soup with turmeric, served with papeda, rich and aromatic.
United States
The bright American ballpark mustard of turmeric, vinegar, and mustard seed.
Quebec, Canada
Soupe aux pois
Thick yellow split pea soup with salt pork, traditional Québécois comfort food from early French settlers.
Sweden
Ärtsoppa
Hearty yellow pea soup with pork, traditionally served on Thursdays since the Middle Ages, with mustard on the side.
China
糖醋鲤鱼
A whole carp scored, fried until arched, and coated in a sweet-sour sauce of sugar and vinegar thickened to a gloss.
Bavaria, Germany
Gelbwurst
Bavarian boiled sausage, pale yellow-white, with mild ginger and nutmeg flavor, no curing salts.
Northern Ireland, United Kingdom
A brittle golden honeycomb toffee aerated with bicarbonate of soda, broken from a slab with a hammer.
Ethiopia
የማሪና የወተት ዳቦ
Literally 'honey and milk bread' — a festive, slightly sweet, enriched loaf made with milk, honey, butter, eggs and warm spices (cardamom, cinnamon, allspice). Traditionally baked for Ethiopian Christmas and special occasions.
Uruguay
Egg yolks cooked with sugar into small balls and coated in hard caramel.
Yemen
Rawani
A semolina and coconut cake baked in a tray and soaked in syrup while hot, cut in diamonds.
Yemen
Samn baladi
Yemeni samneh is clarified butter or ghee, rendered until milk solids separate and the fat takes on a nutty aroma for cooking and finishing dishes.
Ingredient
Asal sidr
Honey from bees working sidr trees in the Hadhramaut valleys, dark, thick and among the most expensive honey in the world.