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favorite food.

Burgundy, France

Cancoillotte

Runny cooked cheese from Franche-Comte, often flavored with garlic.

United States

Candied Apples

Whole apples dipped in a hard, glossy red candy shell on a stick — a fall fair staple.

Beijing, China

Candied Hawthorn Skewers

糖葫芦

Hawthorn berries threaded on a bamboo stick and dipped in molten sugar that sets to a glass shell.

Barbados

Candied Sweet Potatoes

Sweet potato slices baked in brown sugar, butter and spice until the syrup thickens and clings.

Honduras

Candinga

Pork liver and offal diced small and stewed down with tomato, sweet pepper and annatto until dark and thick, eaten with rice or tortillas.

Trentino-Alto Adige, Italy

Canederli

Trentino-Alto Adige bread dumplings of stale bread, speck, cheese, and eggs, boiled and served in broth or with butter and sage. A mountain staple.

Trentino-Alto Adige, Italy

Canederli ai quattro formaggi

Canederli ai quattro formaggi is a named Italian dumpling from Trentino, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

Trentino-Alto Adige, Italy

Canederli al grano saraceno (Buckwheat Dumplings)

Canederli al grano saraceno (Buckwheat Dumplings) is a named Italian dumpling from South Tyrol, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

Trentino-Alto Adige, Italy

Canederli al radicchio

Canederli al radicchio is a named Italian dumpling from Trentino-South Tyrol, pairing its characteristic shape or filling with a defining sauce, broth, or seasoning; the form distinguishes it from a generic version.

Trentino-Alto Adige, Italy

Canederli allo Speck

South Tyrolean bread dumplings with speck, served with sauerkraut and goulash. A hearty mountain dish from the Dolomites.

Nariño, Colombia

Canelazo

An Ecuadorian Andean hot drink of aguardiente, cinnamon, panela, and fruit juice (naranjilla or mora), a festive and cold-weather classic.

Bordeaux, France

Canele

Small fluted Bordeaux pastry with a dark caramelized crust and custardy rum-vanilla center.

Argentina

Canelones

Argentine cannelloni: fresh pasta tubes filled with ricotta-spinach, ham-and-cheese, or chicken, covered in tuco and béchamel, baked until bubbling. A Sunday classic.

Andorra

Canelons

Canelons a l'andorrana

Baked cannelloni filled with roast meat, the traditional Boxing Day meal in Catalan lands.

Liguria, Italy

Canestrello di Taggia

Canestrello di Taggia is a named Italian street snack from Taggia, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Ecuador

Cangrejo Asado

Grilled crab from the Ecuadorian coast, seasoned with garlic, lime and spices and served with green plantain and aji. Common in Manabí and Esmeraldas.

Dominican Republic

Cangrejo Guisado

Dominican stewed crab in a tomato-sofrito sauce with garlic, peppers, and lime, served with rice. A coastal specialty, especially in the east, rich and savory.

Mekong Delta, Vietnam

Canh Chua Ca

Canh chua cá

Sour fish soup from the Mekong Delta with fish, tamarind, pineapple, tomato, bean sprouts, and rice paddy herb, balanced sweet and sour.

Guatemala

Canillitas de Leche

A Guatemalan milk candy, creamy and sweet, shaped like small sticks, a daily and candy classic

Somalia

Canjeero

The staple bread of Somalia — a fermented, pancake-like flatbread with a spongy texture and slightly sour flavor; called canjeero in the south and laxoox in the north; smaller, thinner, and sweeter than Ethiopian injera; eaten at breakfast with honey and ghee, or with stews and soups; made fresh every day; a fixture of virtually every Somali household; the bread that defines Somali identity.

American Samoa

Canned Corned Beef

Pisupo

Samoan pisupo is preserved or canned corned beef cooked with onion, greens, or root vegetables into a savoury communal meal.

Sicily, Italy

Cannoli

Cannoli siciliani

Sicilian fried pastry tubes filled with sweetened sheep's milk ricotta, with candied fruit, pistachios, or chocolate chips. Filled to order so the shell stays crisp.

Cantabria, Spain

Cantabrian Anchovies

Anchoas de Cantabria

Cantabrian anchovies are salt-cured, hand-filleted anchovies packed in olive oil, prized for firm flesh and clean umami.

Cantabria, Spain

Cantabrian Pilgrimage Stew

Guisao de romería

Cantabrian Pilgrimage Stew, locally guisao de romería, combines beef, potatoes, carrots, peas, mushrooms, and white wine for a romería gathering.

Auvergne-Rhône-Alpes, France

Cantal

Firm cheese from Auvergne with a cheddar-like texture, one of France's oldest cheeses.

Guangdong, Hong Kong

Cantonese Barbecue Pork

叉烧

Strips of pork shoulder lacquered with maltose, honey, soy and fermented bean curd, then roasted until the edges char.

Guangdong, China

Cantonese Congee

粥

Rice simmered for hours until the grains dissolve into a smooth white cream, then flavoured with fish slices, preserved egg and pork, or beef balls.

Guangdong, China

Cantonese Herbal Tea

凉茶

A dark bitter decoction of medicinal herbs drunk to counter what Cantonese tradition calls internal heat, sold from shopfront counters by the bowl.

Guangdong, China

Cantonese Slow-Cooked Soup (Lao Huo Tang)

老火汤

Lao huo tang, the Cantonese soup simmered for hours and drunk before the meal, is a named daily institution of Guangdong households and restaurants rather than a generic broth; it is ordered by name and its ingredients change with the season.

Tuscany, Italy

Cantucci di Prato

Tuscan almond biscuits baked twice (bis-cotti) until dry, traditionally dipped in Vin Santo dessert wine. The original 'biscotti'.

Hoi An, Vietnam

Cao Lau

Cao lầu

Hoi An specialty with thick chewy rice noodles, roast pork, crisp fried noodle squares, bean sprouts, and a small amount of rich broth.

La Rioja, Spain

Caparrones

Caparrones are La Rioja red beans slowly cooked with chorizo or pork into a thick, deeply flavoured stew.

Cape Town, South Africa

Cape Breyani (Biryani)

Breyani

A South African biryani of rice, lentils, and lamb or chicken with spices, a Cape Malay and Indian classic. A festive and wedding staple, aromatic and hearty, a national and cultural dish

Cape Town, South Africa

Cape Malay Curry

Cape Maleier curry

A South African curry of Indonesian/Malay origin, mild and fruity with cinnamon, cardamom, and dried fruit. A Cape Town and Western Cape specialty, sweet-savory and aromatic, a national and cultural classic

Cape Verde

Cape Verdean Beef Stew

Carne Guizada

Beef braised with onions, garlic, tomato, and bay leaves until tender, served with rice, beans, or fried potatoes.

Cape Verde

Cape Verdean Couscous

Cuscuz

Sweet bean-flour and sugar mixture steamed into a cake or bun, eaten with butter and coffee for breakfast.