All recipes
Every recipe published so far, grouped by cuisine. (814)
Afghan2
Armenian3
Angolan1
Argentine3
Austrian5
Australian3
Azerbaijani1
Bosnian1
Bangladeshi1
Belgian4
Bulgarian1
Beninese1
Bolivian2
Brazilian11
- Bolo de Rolo (Guava Roll Cake of Paper-Thin Layers)
- Brigadeiro
- Carne de Sol (Lightly Salted, Air-Dried Beef)
- Coxinha (Fried Chicken Croquette)
- Feijão Tropeiro (Beans Tossed with Toasted Cassava Flour, Bacon and Egg)
- Galinhada (One-Pot Chicken and Rice with Pequi)
- Goiabada (Guava Paste Firm Enough to Slice)
- Pao de Queijo (Cheese Bread)
- Pato no Tucupi (Duck in Tucupi with Jambu)
- Paçoca (Pressed Ground Peanut Candy)
- Quindim (Coconut Yolk Custard with a Glassy Top)
Canadian3
Congolese1
Swiss4
Ivorian2
Chilean1
Cameroonian1
Chinese60
- Basi (Sweet Potato in a Molten Sugar Shell)
- Beef and Broccoli
- Bingfen (Chilled Ice Jelly with Brown Sugar)
- Century Egg (Alkaline-Cured Duck Egg)
- Chaogan (Pork Liver and Intestine in Thick Garlic Gravy)
- Char Siu (BBQ Pork)
- Char Siu Bao (Steamed Barbecue Pork Buns)
- Cheung Fun (Steamed Rice Noodle Rolls)
- Chow Mein
- Chunbing (Thin Wheat Pancakes for Wrapping)
- Cong You Bing (Layered Scallion Flatbread)
- Dan Dan Noodles (Sichuan Noodles in Chilli-Sesame Sauce)
- Daoxiaomian (Knife-Shaved Noodles)
- Dongpo Rou (Braised Pork Belly Squares)
- Douhua (Silken Soy Curd Set with Gypsum)
- Egg Fried Rice
- Fu Pei Kuen (Fried Tofu Skin Rolls)
- Guobaorou (Crisp Sweet-and-Sour Pork Slices)
- Guoqiao Mixian (Crossing-the-Bridge Rice Noodles)
- Har Gow (Crystal Shrimp Dumplings)
- Hong Shao Rou (Red-Braised Pork Belly)
- Hot and Sour Soup (Suan La Tang)
- Huiguorou (Twice-Cooked Pork Belly with Bean Paste)
- Huoguo (Sichuan Mala Hot Pot)
- Jiaohua Ji (Beggar's Chicken Baked in Lotus Leaf and Clay)
- Kung Pao Chicken
- Lanzhou Lamian (Hand-Pulled Beef Noodle Soup)
- Lau Sa Bao (Steamed Buns with a Molten Salted Egg Yolk Filling)
- Laziji (Fried Chicken Hidden in a Wok of Dried Chillies)
- Liangpi (Cold Wheat-Starch Noodles, and the Gluten That Came Out of Them)
- Lo Bak Go (Steamed Radish Cake, Chilled and Pan-Fried)
- Lo Mai Gai (Glutinous Rice and Chicken Steamed in Lotus Leaf)
- Luosifen (River Snail Rice Noodles)
- Ma Tai Go (Steamed Water Chestnut Cake)
- Mala Xiang Guo (Dry Spicy Stir-Fried Pot)
- Malatang (Spicy Numbing Soup)
- Mapo Tofu
- Menbosha (Deep-Fried Shrimp Toast Cubes)
- Mianwo (Fried Rice and Soybean Batter Rings)
- Mooncake (Lotus Paste and Salted Egg Yolk)
- Orange Chicken
- Pai Huang Gua (Smashed Cucumber Salad)
- Paocai (Sichuan Brine Pickles from a Perpetual Jar)
- Peking Duck (Lacquered Roast Duck with Pancakes)
- Popiah (Fresh Spring Rolls in a Griddle-Rubbed Wrapper)
- Reganmian (Hot Dry Noodles with Sesame Paste)
- Shaobing (Layered Flatbread)
- Shuangpinai (Double-Skin Steamed Milk Pudding)
- Siu Mai (Open-Topped Pork and Prawn Dumpling)
- Stinky Tofu (Changsha-Style, Deep-Fried from Fermented Tofu)
- Tanghulu (Fruit Skewers in a Hard Sugar Shell)
- Tea Egg (Marbled Egg Steeped in Tea and Soy)
- Tieguodun (Iron-Pot Stew with Corn Bread on the Rim)
- Tomato & Egg Stir-fry
- Wonton Noodles (Prawn Wontons over Thin Egg Noodles in Clear Broth)
- Wotou (Steamed Cornmeal Cones)
- Wu Gok (Fried Taro Dumplings with a Lace Crust)
- Xiaolongbao (Shanghai Soup Dumplings)
- Youtiao (Fried Dough Sticks)
- Yuxiang Eggplant (Fish-Fragrant Eggplant)
Colombian3
Cuban2
Czech3
German11
- Baumkuchen (Layered Tree Cake)
- Black Forest Cake (Chocolate Sponge, Sour Cherries and Kirsch)
- Currywurst
- Eisbein (Cured Pork Knuckle Boiled with Sauerkraut)
- German Potato Salad
- Obatzda (Bavarian Ripened-Cheese Spread)
- Pumpernickel (Long-Baked Whole Rye Bread)
- Sauerbraten (Vinegar-Marinated Beef Pot Roast)
- Soft Pretzel
- Spatzle (Cheese Spatzle)
- Weisswurst (White Veal Sausage with Parsley and Lemon)
Danish3
Algerian1
Ecuadorian1
Estonian1
Egyptian3
Spanish20
- Almogrote (Hard Cheese and Pepper Spread)
- Bacalao al Pil Pil (Salt Cod in an Oil Sauce Bound by Its Own Gelatin)
- Basque Burnt Cheesecake
- Boquerones en Vinagre (Fresh Anchovies Cured in Vinegar)
- Calamares en su Tinta (Squid Stewed in Its Own Ink)
- Churros
- Cuajada (Rennet-Set Milk Pudding)
- Esqueixada (Hand-Torn Raw Salt Cod Salad)
- Gambas al Ajillo (Garlic Shrimp)
- Gazpacho (Chilled Tomato Soup)
- Leche Frita (Fried Milk Squares)
- Pa amb Tomàquet (Bread Rubbed with Tomato)
- Paella
- Papas Arrugadas (Wrinkled Potatoes in Salt Crust)
- Patatas Bravas
- Polbo á feira (Galician Octopus with Paprika)
- Pollo al Ajillo (Garlic Chicken)
- Spanish Tortilla (Tortilla de Patatas)
- Tarta de Santiago (Flourless Galician Almond Cake)
- Torta de Aceite (Crisp Olive Oil Flatbread with Anise)
Ethiopian4
Finnish3
French44
- Aligot (Mashed Potato Beaten with Fresh Tomme)
- Baguette (Four Ingredients, Time, and Steam)
- Blanquette de Veau (Veal in White Sauce)
- Bouillabaisse (Provençal Rockfish Soup with Rouille)
- Brioche (Butter-Rich Enriched Bread)
- Bœuf Bourguignon (Beef Braised in Red Wine)
- Canelé (Beeswax-Lined Mould, Burnt Crust, Custard Middle)
- Carottes Râpées (Grated Carrot Salad)
- Cassoulet (Slow-Baked White Beans with Confit Duck and Sausage)
- Chocolate Mousse
- Chocolate Truffle (Ganache Rolled in Cocoa)
- Clafoutis (Cherries Baked in a Thin Custard Batter)
- Crepe
- Croissant (Laminated Pastry)
- Croque Monsieur
- Crème Brûlée (Baked Custard with a Burnt Sugar Crust)
- Crème Caramel (Baked Custard Turned Out in Its Own Caramel)
- French Onion Soup
- French Toast (Pain Perdu)
- Galantine (Boned Bird Rebuilt Inside Its Own Skin)
- Gratin Dauphinois (Potatoes Baked Slowly in Cream)
- Jambon-beurre (Ham and Butter Baguette)
- Kouign-amann (Laminated Cake with Sugar Folded In)
- Macaron (Almond Meringue Sandwich)
- Madeleine (Shell-Shaped Teacake with a Hump)
- Meunière (Fish in Brown Butter)
- Mille-feuille (Puff Pastry Layered with Pastry Cream)
- Nougat (Honey and Egg-White Confection with Almonds)
- Omelette
- Pain au Chocolat (Laminated Pastry with Two Chocolate Batons)
- Poire Belle Hélène (Poached Pear with Chocolate Sauce and Vanilla Ice Cream)
- Pommes Duchesse (Piped Potato Rosettes Baked with Egg Yolk)
- Pot-au-Feu (Boiled Beef and Vegetables)
- Quenelle de Brochet (Pike Dumplings Baked in Crayfish Sauce)
- Quiche
- Ratatouille
- Salade niçoise (Composed Tuna and Egg Salad)
- Soufflé (Cheese Soufflé, the Rise That Cannot Be Kept)
- Steak Tartare (Hand-Chopped, Not Minced)
- Tapenade (Pounded Olive, Caper and Anchovy Paste)
- Tarte Tatin (Upside-Down Caramelised Apple Tart)
- Éclair (Choux Pastry with Cream Filling)
- Île Flottante (Poached Meringue Floating on Custard)
- Œufs en Meurette (Eggs Poached in Red Wine Sauce)
British25
- Bara Brith (Welsh Tea-Soaked Fruit Loaf)
- Beef Wellington (Fillet in Duxelles and Puff Pastry)
- Cawl (Welsh Lamb Broth with Leeks)
- Chicken Tikka Masala
- Cornish Pasty
- Coronation Chicken (Poached Chicken in Curried Mayonnaise with Apricot)
- Crumpet (Yeast Batter Cooked in a Ring, Holes Right Through)
- Cullen Skink (Smoked Haddock, Potato and Milk Soup)
- Devils on Horseback (Bacon-Wrapped Prunes)
- Eton Mess
- Fish and Chips
- Haggis (Sheep Offal and Toasted Oatmeal Boiled in a Casing)
- Laverbread (Laver Seaweed Boiled Down to a Purée)
- Mushy Peas (Marrowfat Peas Collapsed with Soda)
- Pork Pie (Hand-Raised Hot-Water-Crust Pie)
- Pound Cake
- Scones
- Scotch Egg (Sausage-Wrapped Soft-Boiled Egg)
- Shepherds Pie
- Shortbread (Butter, Sugar, Flour and No Added Water)
- Spotted Dick (Suet Pudding Steamed in a Basin)
- Sticky Toffee Pudding (Date Sponge in Toffee Sauce)
- Summer Pudding (Bread-Lined Mould of Soft Fruit)
- Sunday Roast (Roast Beef with Yorkshire Pudding, Roast Potatoes and Gravy)
- Treacle Tart (Golden Syrup and Breadcrumb Tart)
Grenadian1
Georgian6
Ghanaian3
Greek13
- Galaktoboureko (Semolina Custard in Filo)
- Greek Salad (Horiatiki)
- Gyros
- Horta (Boiled Wild Greens with Lemon and Oil)
- Kokoretsi (Offal Wrapped in Caul and Wound with Intestine)
- Moussaka
- Saganaki (Pan-Fried Cheese with Lemon)
- Souvlaki (Grilled Skewers)
- Spanakopita
- Spanakorizo (Spinach and Rice Cooked in the Spinach Water)
- Taramosalata (Cured Roe Whipped with Oil and Bread)
- Tomatokeftedes (Santorini Tomato Fritters)
- Tzatziki (Yogurt-Cucumber Dip)
Guatemalan1
Guyanese1
Hong Kong1
Haitian3
Hungarian4
Indonesian23
- Arsik (Batak Carp Cooked Dry with Andaliman)
- Beef Rendang
- Dangke (Fresh Milk Curd Set with Papaya)
- Daun Ubi Tumbuk (Pounded Cassava Leaves in Coconut Milk)
- Emping (Melinjo Nut Crackers)
- Gado-Gado (Salad with Peanut Sauce)
- Gudeg (Young Jackfruit Braised in Coconut Milk and Palm Sugar)
- Kembang Goyang (Rice Flour Rosette Fritters)
- Kemplang (Grilled Fish and Tapioca Crackers)
- Kerak Telor (Charred Sticky Rice and Duck Egg Omelette)
- Kue Rangi (Coconut Sago Cakes Baked Without Oil)
- Mie Goreng (Fried Noodles)
- Nasi Goreng (Fried Rice)
- Papeda (Sago Starch Porridge with Yellow Fish Soup)
- Rawon (Black Beef Soup with Keluak)
- Satay (Sate Ayam)
- Sate Klatak (Goat Satay on Iron Skewers)
- Seblak (Crackers Cooked Soft in Kencur Chilli Sauce)
- Soto Lamongan (Turmeric Chicken Soup with Koya)
- Soto Padang (Clear Beef Soup with Crisp-Fried Beef)
- Tahu Sumedang (Acid-Set Tofu Fried Hollow)
- Tempeh (Fermented Soybean Cake)
- Urap (Blanched Vegetables in Spiced Grated Coconut)
Irish2
Indian22
- Aloo Gobi
- Barfi (Reduced-Milk Fudge)
- Batata Vada (Spiced Potato Balls in Chickpea Batter)
- Biryani (Chicken)
- Butter Chicken (Murgh Makhani)
- Chana Masala (Chickpea Curry)
- Chapati (Whole Wheat Flatbread)
- Chhena Poda (Baked Fresh Cheese Cake)
- Dal (Lentil Curry)
- Khichdi (Rice and Split Mung Dal Cooked to the Same Point)
- Masala Dosa (Fermented Rice Crepe with Potato)
- Naan
- Olan (Ash Gourd and Cowpeas in Coconut Milk)
- Palak Paneer
- Pav Bhaji (Mumbai Mashed Vegetable Curry with Buttered Rolls)
- Puran Poli (Flatbread Rolled Thin Around a Sweet Lentil Paste)
- Rasam (Thin Tamarind and Pepper Broth)
- Rasgulla (Chhena Balls Boiled in Syrup)
- Rogan Josh (Kashmiri Braised Lamb)
- Samosa (Punjabi Potato and Pea Pastry)
- Tandoori Chicken
- Vindaloo (Goan Pork in Vinegar and Garlic)
Iraqi1
Iranian8
- Abgoosht (Lamb and Chickpea Broth, Two Courses)
- Fesenjan (Walnut and Pomegranate Stew)
- Ghormeh Sabzi (Herb and Dried Lime Stew)
- Kabab Koobideh (Minced Kebab)
- Kufteh Tabrizi (Giant Stuffed Meatballs in Broth)
- Mirza Ghasemi (Smoked Aubergine Fried Down and Bound with Egg)
- Sangak (Whole-Wheat Flatbread Baked on Hot Pebbles)
- Shirin Polo (Sweet Rice with Candied Orange Peel and a Tahdig Crust)
Italian49
- Aglio e Olio (Garlic & Oil Spaghetti)
- Arancini (Fried Sicilian Rice Balls)
- Arrosticini (Abruzzo Mutton Skewers)
- Bagnun (Fresh Anchovy Soup)
- Biscotti di Prato (Cantucci)
- Bistecca alla Fiorentina (Florentine T-Bone Steak)
- Bruschetta (Tomato & Garlic Toast)
- Cacio e Pepe
- Cannolo (Sicilian Fried Shell with Sweetened Ricotta)
- Caponata (Sweet-and-Sour Aubergine)
- Caprese (Insalata Caprese)
- Carciofi alla Romana (Braised Roman Artichokes)
- Carpaccio (Raw Beef Sliced Thin with Parmesan and Rocket)
- Cream Pasta
- Farinata (Baked Chickpea Flour Batter, Crisp Outside and Creamy Within)
- Fettuccine Alfredo
- Focaccia (Rosemary and Olive Oil Flatbread)
- Fregola with Clams (Toasted Semolina Pearls Cooked in the Sauce)
- Frico (Crisp Pan-Fried Montasio)
- Garganelli (Comb-Ridged Egg Pasta with Peas and Pancetta)
- Gelato (Slow-Churned Milk Ice)
- Genoise (Whole-Egg Sponge)
- Gnocchi
- Grissini (Turin Breadsticks)
- Lasagna
- Margherita Pizza
- Minestrone (Vegetable Soup)
- Mozzarella (Fresh Stretched-Curd Cheese)
- Orecchiette (Hand-Dragged Pasta with Turnip Tops)
- Ossobuco (Braised Veal Shank with Gremolata)
- Pane Carasau (Flatbread Split in Two and Baked Again)
- Panna Cotta
- Passatelli (Breadcrumb and Parmigiano Pasta in Broth)
- Pasta e Fagioli (Pasta and Beans)
- Pesto Pasta (Pasta al Pesto)
- Piadina (Romagna Flatbread Made with Lard)
- Pizzoccheri (Buckwheat Pasta with Potato, Cabbage and Cheese)
- Polenta (Slow-Stirred Cornmeal, Soft or Set and Grilled)
- Ragù Napoletano (Tomato Sauce Slow-Cooked Around Whole Cuts of Meat)
- Ricotta (Whey Cheese Set by Heat)
- Risi e Bisi (Rice and Peas Cooked in Pea-Pod Broth)
- Risotto (Risotto alla Milanese)
- Scaccia (Thin Dough Folded in Layers over Tomato and Cheese)
- Seada (Fried Cheese Pastry with Honey)
- Semifreddo (Frozen Hazelnut Mousse with Caramel)
- Sfogliatella (Layered Shell Pastry)
- Spaghetti Bolognese
- Spaghetti alla Carbonara
- Tiramisu
Jamaican3
Jordanian1
Japanese89
- Akashiyaki (Soft Egg Dumplings with Octopus in Dashi)
- Ankimo (Steamed Monkfish Liver)
- Daifuku (Soft Mochi Wrapped Around Sweet Red Bean Paste)
- Dango (Mitarashi Dango: Grilled Rice Dumplings in Soy Glaze)
- Dengaku (Skewered Tofu Under a Miso Glaze, Blistered Over Coals)
- Dorayaki (Red Bean Pancake Sandwich)
- Ebi Fry (Straightened Panko-Fried Prawns)
- Goma-ae (Spinach Dressed in Ground Toasted Sesame)
- Goma-dofu (Sesame Tofu Set with Kudzu Starch)
- Goya Champuru (Bitter Melon Stir-Fry with Tofu and Egg)
- Gyoza (Pan-fried Dumplings)
- Gyudon (Beef Rice Bowl)
- Gyukatsu (Breaded Beef Cutlet, Rare Inside)
- Hambagu (Hamburg Steak)
- Imo-yōkan (Sweet Potato Bar Set by Its Own Starch)
- Inaniwa Udon (Thin, Hand-Stretched Dried Udon in Hot Broth)
- Ise Udon (Thick, Soft Udon with Tamari Sauce)
- Izumo Soba (Dark Buckwheat Noodles in Stacked Lacquer Dishes)
- Jakoten (Fried Fish Cake Ground with Bones and Skin)
- Japanese Curry Rice
- Jingisukan (Lamb Grilled on a Domed Pan with Vegetables at the Rim)
- Kakinoha-zushi (Salted Mackerel Sushi Pressed in Persimmon Leaves)
- Kamaboko (Grilled Fish Cake)
- Karaage (Fried Chicken)
- Karashi Renkon (Lotus Root Filled with Mustard Miso and Fried)
- Katsudon
- Katsuo no Tataki (Bonito Seared over a Straw Fire)
- Kinpira Gobo (Stir-Fried Burdock and Carrot)
- Kiriboshi Daikon (Sun-Dried Radish Strips Simmered with Carrot)
- Kiritanpo (Grilled Rice Tubes Simmered in Chicken Hotpot)
- Koya-dofu (Freeze-Dried Tofu Simmered in Dashi)
- Kozuyu (Dried Scallop Soup with Taro and Wheat Gluten)
- Kushikatsu (Osaka Skewered Cutlets)
- Kuzukiri (Kudzu Starch Noodles in Black Sugar Syrup)
- Menchi Katsu (Panko-Fried Minced Meat Cutlet)
- Miso (Fermented Soybean Paste)
- Miso Soup (Misoshiru)
- Monaka (Crisp Rice Wafers with Bean Paste)
- Morioka Jajamen (Flat Noodles with Meat Miso, Finished as Egg Soup)
- Nama Yatsuhashi (Steamed Cinnamon Rice Sheets Folded over Bean Paste)
- Nanbanzuke (Fried Fish Steeped in Hot Vinegar Marinade)
- Napolitan
- Natto (Soybeans Fermented with Bacillus subtilis)
- Nikujaga (Simmered Beef and Potatoes)
- Nishin Soba (Hot Buckwheat Noodles with Sweet-Simmered Dried Herring)
- Noppe (Taro and Root Vegetables Simmered Until Thickened)
- Ochazuke (Rice in Tea and Dashi)
- Oden (Simmered Fishcakes, Daikon and Egg in Dashi)
- Okonomiyaki (Savory Pancake)
- Omurice (Omelette Rice)
- Onigiri (Rice Balls)
- Onsen Tamago (Slow-Set Egg)
- Oyaki (Flour Dumplings Filled with Seasoned Greens)
- Oyakodon (Chicken & Egg Rice Bowl)
- Ramen (Shoyu)
- Ruibe (Salmon Sliced and Eaten Frozen)
- Sakuramochi (Bean Paste in a Pink Crêpe and a Salted Cherry Leaf)
- Sata Andagi (Okinawan Fried Sugar Dough Balls)
- Sekihan (Glutinous Rice Steamed with Red Beans)
- Senbei-jiru (Soy Broth with Wheat Crackers Simmered Soft)
- Shabu-shabu (Beef Swished in Kelp Broth)
- Shokupan (Milk Bread)
- Soba (Cold Buckwheat Noodles with Dipping Sauce)
- Soup Curry (Sapporo Spiced Broth with Chicken and Roasted Vegetables)
- Sukiyaki (Beef Hot Pot in Sweet Soy Broth)
- Sushi
- Taiyaki (Fish-Shaped Cake with Red Bean Filling)
- Takikomi Gohan (Rice Cooked with Seasoned Dashi, Chicken and Vegetables)
- Takoyaki (Octopus Batter Balls with Sauce and Bonito)
- Takuan (Rice-Bran-Fermented Daikon)
- Tamago Sando (Egg Sandwich)
- Tempura
- Tenmusu (Rice Balls with Shrimp Tempura)
- Tenshinhan (Crab Omelette on Rice under a Starch-Thickened Sauce)
- Teriyaki Chicken
- Tokoroten (Seaweed Jelly Noodles in Vinegar Soy)
- Tonjiru (Pork and Root Vegetable Miso Soup)
- Tonkatsu (Pork Cutlet)
- Tsukudani (Kombu Simmered Down in Soy and Mirin)
- Udon (Noodle Soup)
- Umeboshi (Salted and Sun-Dried Ume Plums)
- Yaki Manjū (Skewered Steamed Buns Grilled Under Miso Glaze)
- Yakiniku (Table-Grilled Beef)
- Yakisoba (Fried Noodles)
- Yakitori
- Yoshida no Udon (Hard, Thick Udon with Cabbage and Simmered Meat)
- Yudofu (Tofu Warmed in Kombu Water)
- Yōkan (Agar-Set Red Bean Confection)
- Zunda Mochi (Rice Dumplings in Sweet Edamame Paste)
Kenyan1
Cambodian2
Korean101
- Agwi-jjim (Spicy Monkfish with Bean Sprouts)
- Baekseolgi (Steamed White Rice Cake)
- Bibim-guksu (Spicy Mixed Noodles)
- Bibimbap (Mixed Rice Bowl)
- Bindae-tteok (Mung Bean Pancake)
- Budae Jjigae (Army Stew)
- Bugak (Kelp and Vegetables in Dried Rice Paste, Fried)
- Bulgogi (Marinated Grilled Beef)
- Cheonggukjang (Fast-Fermented Soybean Stew)
- Chueo-tang (Loach Soup with Perilla and Dried Greens)
- Daetongbap (Rice Steamed in a Bamboo Culm)
- Dak-galbi (Spicy Stir-fried Chicken)
- Dak-gangjeong (Sweet Crispy Glazed Fried Chicken)
- Dak-hanmari (A Whole Chicken in Plain Broth, Seasoned in the Bowl)
- Dakbokkeumtang (Braised Spicy Chicken)
- Dalgona (Sugar and Baking Soda Candy Stamped with a Shape)
- Dasik (Pressed Honey Confection)
- Doenjang Jjigae (Soybean Paste Stew)
- Dotori-muk (Acorn Starch Jelly)
- Dubu-jorim (Braised Tofu)
- Eomuk-bokkeum (Stir-fried Fish Cake)
- Galbi (Grilled Marinated Beef Short Ribs)
- Galbijjim (Braised Beef Short Ribs)
- Galbitang (Clear Beef Short Rib Soup)
- Gamja Jorim (Soy-Braised Potatoes)
- Gamja-jeon (Potato Pancake)
- Gamjatang (Spicy Pork Back-Bone Stew with Potato)
- Gangjeong (Puffed Glutinous Rice Confection)
- Ganjang-gejang (Raw Blue Crab Cured in Soy Sauce)
- Gimbap (Seaweed Rice Rolls)
- Gimmari (Fried Seaweed Rolls with Glass Noodles)
- Godeungeo-gui (Grilled Salted Mackerel)
- Golbaengi-muchim (Spicy Whelk Salad with Somyeon)
- Gotgam (Dried Persimmon)
- Gujeolpan (Platter of Eight Fillings with Wheat Crepes)
- Gyeranjjim (Steamed Egg)
- Gyeranmari (Rolled Omelette)
- Haemul Pajeon (Seafood Scallion Pancake)
- Hongeo-hoe (Sliced Fermented Skate)
- Hotteok (Sweet Pancakes)
- Hwajeon (Glutinous Rice Rounds Pressed with Azalea Petals)
- Hwangnam-ppang (Gyeongju Red Bean Pastry)
- Hwangtae-guk (Freeze-Dried Pollock Soup)
- Janchi-guksu (Banquet Noodle Soup)
- Jangeo-gui (Charcoal-Grilled Eel)
- Jangjorim (Soy-Braised Beef Strands)
- Japchae (Glass Noodle Stir-fry)
- Jeonbok-juk (Abalone Rice Porridge)
- Jeungpyeon (Rice Cake Leavened with Makgeolli)
- Jeyuk Bokkeum (Spicy Stir-fried Pork)
- Jjajangmyeon (Black Bean Noodles)
- Jjamppong (Spicy Seafood Noodle Soup)
- Jjimdak (Braised Chicken)
- Jokbal (Soy-Braised Pig's Trotters)
- Kalguksu (Knife-cut Noodle Soup)
- Kimchi (Napa Cabbage Kimchi)
- Kimchi Bokkeumbap (Kimchi Fried Rice)
- Kimchi Jjigae (Kimchi Stew)
- Kimchijeon (Kimchi Pancake)
- Kkakdugi (Cubed Radish Kimchi)
- Kkomak-jjim (Boiled Blood Cockles with Soy Seasoning)
- Kongguksu (Chilled Soy Milk Noodles)
- Kongnamul Gukbap (Bean Sprout Soup with Rice, Reheated by Ladling)
- Kongnamul Muchim (Seasoned Soybean Sprouts)
- Kongnamul-guk (Soybean Sprout Soup)
- Maesaengi-guk (Oyster and Fine Seaweed Soup)
- Mandu (Dumplings)
- Miyeokguk (Seaweed Soup)
- Myeolchi-bokkeum (Stir-fried Anchovies)
- Naengmyeon (Cold Buckwheat Noodles in Chilled Broth)
- Oi-sobagi (Cucumber Kimchi Stuffed with Chives)
- Ojingeo Bokkeum (Spicy Stir-fried Squid)
- Ojingeo-sundae (Squid Stuffed and Steamed)
- Omija Hwachae (Cold-Steeped Five-Flavour Berry Punch)
- Patbingsu (Shaved Milk Ice with Sweet Red Beans)
- Pyeonyuk (Pressed Boiled Beef, Sliced Thin)
- Samgyeopsal-gui (Table-Grilled Pork Belly)
- Samgyetang (Ginseng Chicken Soup)
- Seolleongtang (Milky Ox Bone Soup)
- Sigeumchi-namul (Seasoned Spinach)
- Sikhye (Sweet Rice Drink Made with Barley Malt)
- Soboro-ppang (Peanut Streusel Bun)
- Sogogi Muguk (Beef and Radish Soup)
- Songpyeon (Half-Moon Rice Cakes with Sesame Filling)
- Sujebi (Hand-Torn Dough Soup)
- Sundae (Blood Sausage with Glass Noodles)
- Sundubu Jjigae (Soft Tofu Stew)
- Suyuk (Boiled Pork)
- Tangsuyuk (Sweet & Sour Pork)
- Tarak-juk (Milk and Ground Rice Porridge)
- Tteok-galbi (Chopped Short Rib Patties, Charcoal-Grilled)
- Tteokbokki (Spicy Rice Cakes)
- Tteokguk (Rice Cake Soup)
- Uroe-jangajji (Melon Pickled in Sake Lees)
- Yangnyeom Chicken (Korean Fried Chicken)
- Yeongeun-jeonggwa (Lotus Root Candied in Syrup)
- Yeot (Grain Candy Made from Rice and Malt)
- Yukgaejang (Spicy Beef Soup)
- Yukhoe (Seasoned Raw Beef with Pear and Egg Yolk)
- Yukjeon (Thin Beef Slices Pan-Fried in Flour and Egg)
- Yukpo (Soy-Seasoned Dried Beef)
Kazakh1
Lao3
Lebanese5
Sri Lankan3
Lithuanian2
Latvian1
Libyan1
Moroccan4
Malagasy1
Macedonian1
Burmese2
Mongolian1
Macanese1
Maltese1
Mauritian1
Mexican18
- Beef Tacos
- Burrito
- Caesar Salad
- Carne en su Jugo (Beef Cooked in Nothing but Its Own Juices)
- Carnitas (Pork Confited in Lard, Then Crisped)
- Chapulines (Toasted Grasshoppers with Lime and Chilli)
- Chilaquiles
- Chile Relleno (Stuffed Poblano in a Whipped Egg Batter)
- Chiles en Nogada (Stuffed Poblanos in Walnut Cream)
- Corunda (Masa Folded into a Triangle in a Corn Leaf)
- Elote (Street Corn)
- Enchiladas
- Guacamole (Avocado Dip)
- Nachos
- Papadzules (Egg Tortillas in Pumpkin-Seed Sauce)
- Pozole Rojo (Hominy and Pork Stew)
- Quesadilla
- Tacos al Pastor
Malaysian5
New Caledonian1
Nigerien1
Nigerian4
Nicaraguan1
Dutch3
Norwegian4
Nepali1
New Zealand1
Peruvian6
Filipino12
- Champorado (Chocolate Sticky Rice Porridge)
- Chicken Adobo
- Halo-halo (Shaved Ice with Preserves)
- Inun-unan (Visayan Fish Simmered in Vinegar and Ginger)
- Kaldereta (Goat Stew Finished with Liver Paste)
- Kutsinta (Steamed Brown Sugar Rice Cakes Set with Lye Water)
- Nata de Coco (Fermented Coconut Jelly)
- Pancit Bihon (Stir-Fried Rice Vermicelli)
- Sapin-Sapin (Layered Steamed Glutinous Rice Cake)
- Sinigang (Sour Soup)
- Sisig (Chopped Pork on a Sizzling Plate)
- Suman (Glutinous Rice and Coconut Milk Boiled in Banana Leaf)
Pakistani1
Polish4
Palestinian3
Portuguese6
Paraguayan1
Romanian1
Serbian1
Russian9
- Beef Stroganoff
- Blini (Yeast-Raised Buckwheat Pancakes)
- Kulebyaka (Layered Salmon and Rice Pie)
- Medovik (Honey Layer Cake)
- Olivier Salad (Diced Potato, Egg and Pickle Bound with Mayonnaise)
- Pelmeni (Meat Dumplings)
- Shchi (Cabbage Soup, Fresh or Soured)
- Solyanka (Sour Soup of Cured Meats and Brine)
- Ukha (Clear Fish Soup with Dill and Vodka)
Saudi2
Swedish8
- Hasselback Potatoes (Accordion-Cut Roast Potatoes)
- Janssons Frestelse (Potato and Sprat Gratin)
- Kanelbulle (Cardamom Cinnamon Bun with Pearl Sugar)
- Kladdkaka (Sticky Chocolate Cake with No Leavening)
- Ostkaka (Baked Rennet Curd Cake)
- Prinsesstårta (Marzipan-Domed Cream Cake)
- Swedish Meatballs (Köttbullar)
- Tunnbröd (Thin Flatbread Raised with Baker's Ammonia)
Singaporean4
Slovak1
Senegalese1
Salvadoran1
Syrian1
Thai21
- Kaeng Som (Sour Curry with Fish and Vegetables)
- Khai Luk Khoei (Son-in-Law Eggs)
- Khanom Bueang (Crisp Rice-Flour Shell)
- Khanom Chin (Fermented Rice Noodles Pressed into Boiling Water)
- Khao Pad (Fried Rice)
- Khao Soi (Coconut Curry Noodles)
- Kuaitiao Ruea (Boat Noodles in a Blood-Thickened Broth)
- Leng Saep (Spicy Sour Pork Spine Soup)
- Mango Sticky Rice
- Massaman Curry (Slow-Braised Beef Curry with Potato and Peanuts)
- Mi Krop (Crisp Fried Rice Vermicelli in Sweet-Sour Glaze)
- Pad Kra Pao (Basil Stir-fry)
- Pad Pak Boong Fai Daeng (Fire-Charred Morning Glory Stir-Fry)
- Pad See Ew
- Pad Thai
- Phat Phrik Khing (Dry-Fried Curry with Pork and Long Beans)
- Poo Pad Pong Curry (Stir-Fried Crab in Curry Powder and Egg)
- Som Tam (Green Papaya Salad)
- Thai Green Curry (Kaeng Khiao Wan)
- Tom Yum Goong (Hot & Sour Shrimp Soup)
- Yam Wun Sen (Cold Glass Noodle Salad)
Tajik1
Timorese1
Tunisian3
Tongan1
Turkish15
- Baklava (Layered Filo Pastry with Nuts and Syrup)
- Bazlama (Thick Leavened Flatbread from the Griddle)
- Dondurma (Ice Cream Thickened with Salep and Mastic)
- Gözleme (Thin Filled Flatbread from the Griddle)
- Kazandibi (Milk Pudding with a Deliberately Burnt Base)
- Kebab (Shish Kebab)
- Kofte (Meatballs)
- Kumpir (Baked Potato Mashed in Its Own Skin)
- Kısır (Bulgur Salad Worked with Pepper Paste)
- Lokum (Turkish Delight, a Starch-and-Sugar Gel)
- Menemen
- Pişmaniye (Floss Halva)
- Su Böreği (Boiled-Sheet Cheese Pastry)
- Çılbır (Poached Eggs on Garlic Yoghurt)
- İskilip Dolması (Rice Steamed in a Cloth Bag over Lamb Broth)
Trinidadian1
Taiwanese8
- A-gei (Fried Tofu Stuffed with Glass Noodles, Sealed with Fish Paste)
- Beef Noodle Soup (Red-Braised)
- Coffin Bread (Deep-Fried Toast Box with Creamy Chicken and Shrimp)
- Lu Rou Fan (Braised Pork Rice)
- Oyster Omelette (Sweet Potato Starch Pancake)
- Pineapple Cake (Fenglisu)
- Wuyuzi (Seared Dried Mullet Roe with Garlic Leaves and Daikon)
- Yueliang Xiabing (Moon Shrimp Cake between Two Spring Roll Wrappers)
Tanzanian1
Ukrainian2
Ugandan1
American36
- Apple Pie
- Banana Bread
- Brownies
- Buffalo Wings
- Cheesecake (New York-Style)
- Chicago Deep-Dish Pizza (Cheese Under the Sauce)
- Chicken Fajitas
- Chicken Noodle Soup
- Chicken Parmesan
- Chiffon Cake
- Chili con Carne
- Chimichanga (Deep-Fried Burrito)
- Chocolate Chip Cookies
- Cincinnati Chili (Spiced Meat Sauce over Spaghetti)
- Classic Meatloaf
- Coleslaw
- Cornbread (Southern Skillet Cornbread)
- Crab Cake (Chesapeake Bay Style)
- Doughnuts (Yeast-Raised Rings)
- Eggs Benedict (Poached Eggs and Hollandaise on English Muffins)
- Grilled Cheese Sandwich
- Hamburger
- Jambalaya (Louisiana One-Pot Rice)
- Key Lime Pie (Acid-Set Lime Custard in a Crumb Crust)
- Mac and Cheese
- Mashed Potatoes
- New England Clam Chowder
- Pancakes
- Poke (Hawaiian Cubed Raw Fish with Soy and Sesame)
- Red Velvet Cake
- Salt-Rising Bread
- Shrimp Scampi
- Southern Fried Chicken (Buttermilk-Brined)
- Spaghetti and Meatballs
- Spam Musubi (Grilled Luncheon Meat Rice Block)
- Texas Smoked Brisket (Salt, Pepper, Oak Smoke, Twelve Hours)
Uzbek3
Venezuelan1
Vietnamese16
- Banh Mi (Baguette Sandwich)
- Banh Xeo (Crispy Crepe)
- Bo La Lot (Beef Rolled in Wild Betel Leaves and Grilled)
- Bun Cha (Hanoi Grilled Pork & Noodles)
- Bun Dau Mam Tom (Rice Noodles and Fried Tofu with Shrimp Paste Dip)
- Bún Bò Huế (Lemongrass Beef Noodle Soup with Shrimp Paste)
- Bún Riêu Cua (Rice Noodles in a Crab Broth with Crab Curds)
- Ca Loc Nuong Trui (Whole Snakehead Grilled in a Straw Fire)
- Cha Ca La Vong (Turmeric Fish with Dill Wilted at the Table)
- Chả Giò (Fried Rice-Paper Rolls)
- Com Tam (Broken Rice with Grilled Pork Chop)
- Gỏi cuốn (Fresh Spring Rolls)
- Mì Quảng (Turmeric Rice Noodles in a Little Strong Broth)
- Pho (Noodle Soup)
- Vietnamese Lemongrass Chicken
- Xôi Gấc (Sticky Rice Dyed Red with Gac Fruit)