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Switzerland

Cheese Tartlet

Chäschüechli

A small open pastry case filled with a set custard of cheese, egg and cream, eaten warm in the hand.

Switzerland

Cheese Toast Bake

Käseschnitte

Stale bread soaked in white wine or milk, covered with cheese and baked until it bubbles, often topped with ham, a fried egg or stewed fruit.

Guanacaste, Costa Rica

Cheese Tortilla

Tortilla de queso

Cheese-filled corn tortilla, popular in Guanacaste, with good cheese melting and generous filling, a savory snack.

United States

Cheeseburger

A burger crowned with a slice of melted cheese — the essential American hamburger evolution.

Philadelphia, United States

Cheesesteak

The Philadelphia icon: shaved ribeye and melted cheese — Cheez Whiz, provolone, or American — on a long roll, often with onions.

United States

Chef Salad

An American salad of greens topped with strips of ham, turkey, cheese, egg, and tomato, served with dressing.

Turkmenistan

Chekdirme

Çekdirme

A Turkmen stew of mutton or lamb browned then slowly braised with onions, fresh tomatoes, peppers, and potatoes; sprinkled with parsley and served with flatbread; a TasteAtlas-listed dish; a hearty, everyday Turkmen meal that showcases the simplicity of Central Asian meat cooking.

Palau

Cheled

General Palauan term for raw or barely cooked seafood including clams, shells, sea cucumber, sea cucumber intestine, chiton, and trochus; a traditional Palauan preparation that showcases the freshness and variety of the catch; similar to sashimi but with a wider range of seafood.

Iran

Chelow Kabab

چلوکباب

Long-grain rice steamed to separate grains, served with grilled kabab, a raw egg yolk or lump of butter stirred through the rice, grilled tomato and sumac.

London, United Kingdom

Chelsea Bun

A square spiral of enriched dough rolled with currants, butter and spice, baked in a tray and glazed sticky while hot.

Dominican Republic

Chenchén

A Dominican dish of cracked corn cooked with coconut milk and spices, from the San Juan and Azua regions. A hearty, creamy side or main, similar to risotto, served with goat.

Dominican Republic

Chenchén con Pescado Salado

A Dominican dish of chenchén (cracked corn with coconut milk) served with salted fish stew. A traditional combination from the San Juan valley, hearty and savory.

China

Cheng Tng

清汤

A clear, barely-sweet syrup served hot or over ice with longan, dried persimmon, barley, white fungus, gingko nut, lotus seed and strips of agar.

South Korea

Cheongyang Chili Pepper

청양고추

A very hot Korean chili pepper variety from Cheongyang, used fresh or dried for extreme heat in stews and sauces.

Algeria

Cherbet Mazhar

شربات مزهر

Orange-blossom water sweetened with sugar syrup and diluted into a pale, floral drink served at weddings.

Mauritania

Cherchem

Millet cooked with a savoury vegetable sauce of tomatoes, carrots, sweet potato, bell pepper, and spices; a one-pot millet dish eaten across Mauritania, simpler than ngomou but a daily staple in the south and central regions.

The Gambia

Chereh Millet Couscous

Chereh

Steamed pearl-millet couscous served beneath a sauce of greens, okra, peanuts, dried fish, and sometimes beef or chicken.

Peru

Cherimoya

Chirimoya

Creamy, sweet Andean fruit rich in B vitamins. Mark Twain called it 'the most delicious fruit known to man.'

Bulgaria

Cherni Vit Sirene

Зелено сирене от Черни Вит

Slow Food-protected green-mold sheep’s cheese from Cherni Vit.

London, United Kingdom

Cherries Jubilee

Cherries Jubilee is cherries in a kirsch-flavoured sauce, flambéed and served hot over vanilla ice cream.

United States

Cherry burger

A burger topped with a spoonful of tart cherry pie filling — a quirky Wisconsin drive-in specialty.

France

Cherry Clafoutis

Clafoutis

Baked cherry custard from Limousin, traditionally with unpitted cherries.

Copenhagen, Denmark

Cherry Heering

Cherry Heering is a liqueur from Copenhagen, rooted in local cooking tradition.

Aleppo, Syria

Cherry Kebab

كباب كرز

Small lamb meatballs cooked in a sauce of sour morello cherries and pomegranate molasses, served over flatbread with pine nuts.

Prekmurje, Slovenia

Cherry Liqueur

Češnjev liker

Sour cherries steeped in spirit and sugar into a dark, sweet-tart liqueur, made at home wherever the trees grow.

Australia

Cherry Ripe

Australia's oldest chocolate bar (1924): cherries and coconut coated in dark chocolate, generous cherry pieces with good coconut texture and quality dark chocolate.

San Marino

Cherry Soup

Zuppa di ciliegie

A traditional Sammarinese dessert of cherries stewed in sweetened red wine, served on white bread; a simple, rustic dessert from the cherry season; the cherries soak up the wine and sugar; the bread absorbs the juices; a Wikipedia-listed dish; the cherry soup of San Marino's summer.

England, United Kingdom

Cheshire Cheese

One of England's oldest cheeses, a crumbly, semi-hard cow's milk cheese from Cheshire with a mild, salty, tangy flavour, coloured white or orange with annatto.

United States

Chess Pie

A Southern custard pie of sugar, butter, eggs, and a little cornmeal, with a crackly top and a custardy center.

Croatia

Chestnut Honey

Kestenov med

In Croatia, Chestnut Honey is dark robust chestnut honey with bitter-sweet woody notes.

Hungary

Chestnut Purée

Gesztenyepüré

Chestnut Purée is a sweetened chestnut purée with rum, topped with whipped cream, served chilled.

Switzerland

Chestnut Vermicelles

Vermicelles

Sweetened chestnut purée pressed through a fine plate into threads and heaped over meringue and whipped cream.

French Polynesia

Chevrettes

Chevrettes; freshwater prawns; a delicacy in Tahitian cuisine; served as a starter in coconut milk perfumed with vanilla, or as a main course in coconut milk and curry sauce; the heads are used to ferment sea water for fafaru; delicious, succulent, and light; a prized island seafood.

Netherlands

Chewy Anise Cake

Taaitaai

Hard chewy cookies made with flour, sugar, eggs, honey, and aniseed, popular during Sinterklaas season, shaped into figures.

Cambodia

Chha Trob

ឆាទ្រព្យ

Stir-fried pumpkin or squash with garlic, oyster sauce, and prahok, cooked until the pumpkin is tender but holds its shape.

Tibet, Bhutan

Chhaang

छ्याङ

Millet or rice is fermented and steeped with hot water into a lightly alcoholic Himalayan drink shared across Tibet, Nepal, and Bhutan.