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A layered casserole of eggplant, minced meat, and béchamel sauce, baked until golden. The national dish of Greece.
A Neapolitan pizza topped with San Marzano tomato sauce, fresh mozzarella, fresh basil, and olive oil. Named for Queen Margherita of Savoy in 1889.
A Korean rice dish of steamed white rice topped with sautéed and seasoned vegetables, beef, a raw or fried egg, and gochujang (chilli paste).
A French beef stew braised in red wine (traditionally Burgundy) with beef broth, bacon, onions, mushrooms, and a bouquet garni.
A Roman pasta made with just Pecorino Romano cheese and freshly ground black pepper tossed with hot pasta water and tonnarelli or spaghetti.
A Vietnamese sandwich of a short baguette with grilled pork, pâté, pickled vegetables, fresh herbs, and chili. A legacy of French colonial rule.
A Peruvian dish of raw fish cured in fresh citrus juices (typically lime), spiced with ají or chili peppers, and seasoned with onions, salt, and cilantro.
A dish of roasted marinated chicken chunks (chicken tikka) in a spiced, creamy tomato sauce. Often considered a British national dish due to its invention in Glasgow.
Deep-fried balls or patties of ground chickpeas, fava beans, or both, mixed with herbs and spices. A staple of Middle Eastern street food.
A Brazilian stew of black beans with pork and beef, served with rice, collard greens, farofa (toasted cassava flour), and orange slices.
A cold Andalusian soup made from raw blended vegetables — typically tomato, cucumber, pepper, garlic, olive oil, vinegar, and stale bread.
A Hungarian soup or stew of meat and vegetables seasoned with paprika and other spices. The name derives from the Hungarian word gulyás, meaning 'herdsman'.
A dish of poached chicken served with seasoned rice cooked in chicken broth, accompanied by cucumber, chili sauce, and ginger paste.
A sandwich consisting of a cooked ground-meat patty (usually beef) between two pieces of bread or a bun. The modern form is most associated with the United States.
A Levantine dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, garlic, and olive oil.
A mixed rice dish of layered basmati rice, marinated meat (typically chicken, mutton, or goat), fried onions, saffron, and whole spices. The Hyderabadi version is among the most famous.
A West African one-pot rice dish of long-grain rice simmered in a tomato-and-red-pepper sauce with onions, garlic, ginger, thyme, and assorted proteins.
A Korean stew made with aged kimchi, pork or tuna, tofu, scallions, and gochujang, simmered together until bubbling and tangy.
An Indonesian fried rice dish cooked with kecap manis (sweet soy sauce), shallots, garlic, tamarind, and chilli, typically topped with a fried egg.
A stir-fried rice noodle dish from Thailand with eggs, vegetables, tofu or shrimp, peanuts, and a tangy sauce of tamarind, fish sauce, and palm sugar.
A Valencian rice dish with saffron, olive oil, vegetables, and a choice of seafood, meat, or beans. Cooked in a wide, shallow pan over an open fire.
A Vietnamese noodle soup of bone broth, rice noodles, herbs, and meat (typically beef or chicken). Considered Vietnam's national dish.
Filled dumplings of unleavened dough, traditionally stuffed with potato, sauerkraut, meat, cheese, or fruit. A staple of Polish cuisine.
A Québécois dish of french fries topped with cheese curds and hot gravy. Originated in rural Quebec in the 1950s.