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Australian or New Zealand meat pie is a hand-sized meat
pie containing largely minced meat and gravy sometimes with onion and often
consumed as a takeaway food snack. The pie itself is congruent with the United
or simply known as bao, bau, nunu, pow, pau is
a type of steamed, filled bun or bread-like (i.e. made with yeast) item
in various Chinese cuisines, as there is much variation as to the
fillings and the preparations...
Börek (also burek, boereg, piroq, and other variants on
the name) is a type of baked or fried filled pastry, from Turkey, made of
a thin flaky dough known as yufka (or phyllo). It can be filled with cheese,
often feta, sirene or kaşar, minced meat, or vegetables...
A calzone (Italian
"stocking" or "trouser" or "drooping sack" or "hanging fold") is a savory
turnover that originates from Italy. It is made as a type of pizza folded over
and shaped like a crescent before cooked...
Cannoli, (plural) in Sicilian, are Sicilian pastry desserts.
The singular is cannolo, meaning ôlittle tubeö, with the etymology
stemming from the Latin "canna", or reed. Cannoli originated in Sicily
and are an essential part of Sicilian cuisine...
is one of the national dishes of the
Crimean Tatars and is made from unleavened
dough filled with ground lamb, onions and spices, fried in oil. It is a
common street food in Tatarstan and other former ex-USSR countries...
Pasty is a filled pastry case, commonly
associated with Cornwall in England. It differs from a pie as it is made
by placing the filling on a flat pastry shape, usually a circle, and
folding it to wrap the filling, crimping the edge to form a seal...
is a buttery flaky pastry, named for its distinctive crescent shape. Croissant
are made of a leavened variant of puff pastry. The yeast dough is layered with
butter, rolled and folded several times in succession, then rolled into a
Custard tarts have long been a favourite pastry in the
British Isles, and are also widely enjoyed in Australia and New Zealand. They
are often called egg custard tarts or simply egg custards to distinguish the
egg-based filling from the commonly-served cornflour-based custards...
An egg roll is an appetizer which was
originally eaten in East Asia but has spread throughout the world as a
staple of Asian cuisine. Many Asian countries are claimed to have
originated the dish, and variants of the egg roll exist in multiple
Asian cuisines but Southern China is the most likely source, as it stems
from features of Cantonese cuisine...
An empanada is a Spanish and Portuguese stuffed
bread or pastry, also known as "impanada" in Italy. The name comes
from the verb empanar, meaning to wrap or coat in bread. Empanada is
made by folding a dough or bread patty around the stuffing...
typically involves a mixture of beef, pork, chicken, capers, raisins, and olives
wrapped in maize (cornmeal dough), bound with string within plantain leaves, and
boiled or steamed afterwards. It is typically served during the Christmas
A hamantash is a pastry in Ashkenazi Jewish cuisine recognizable
for its three-cornered shape. The shape is achieved by folding in the sides of a
circular piece of dough, with a filling placed in the center. It is
traditionally eaten during the Jewish holiday of Purim...
A Jamaican patty is a pastry that contains various fillings
and spices baked inside a flaky shell, often tinted golden yellow with an egg
yolk mixture or turmeric. It is made like a
turnover but is more savory.
As its name suggests, it is commonly found in Jamaica...
Key lime pie is an American dessert made of key lime juice,
egg yolks, and sweetened condensed milk in a pie crust. The traditional conch
version uses the egg whites and has a meringue topping...
Khachapuri (Georgian for "cheese bread")
is a filled bread dish from Georgia, similar to the Turkish peynirli (pide).
The bread is leavened and allowed to rise, and is shaped in various
ways. The filling contains cheese, eggs and other
Khuushuur (Mongolian: §ˇˇ°ˇˇp) is a kind of
meat pastry or dumpling popular in Mongolia, similar to Russian and other
A knish is a German, Eastern European, and
Yiddish snack food made popular in North America by Jewish immigrants,
eaten widely by Jewish and non-Jewish peoples alike.
A knish consists of a filling covered with dough that is either
baked, grilled, or deep fried...
Lumpia are pastries of Chinese origin similar to
popular in the Philippines and Indonesia. The recipe, both fried and
fresh versions, was brought by the Chinese immigrants from the Fujian
province of China to Southeast Asia...
Pastilla is an elaborate meat pie
traditionally made of squab (fledgling pigeons). As squabs are often hard to
get, shredded chicken is more often used today; pastilla can also use fish as a
filling. It is typical of Morocco and highly regarded as a national dish...
A pineapple bun is a kind of sweet pastry
popular in Hong Kong, Macau, some other areas in southern China, and in
Chinese communities in North America. They can also be found in bakeries
Pirozhki (singular: pirozhok;
diminutive of "pirog" (pie)) are small stuffed buns (pies) made of either yeast
dough or short pastry. They are filled with one of many different fillings and
are either baked (the ancient Slavic method) or shallow-fried...
Pizza is a world-popular dish of Neapolitan origin, made with an
oven-baked, flat, generally round bread that is often covered with tomatoes or a
tomato-based sauce and cheese. Other toppings are added according to region,
culture, or personal preference...
Popiah (which means
"thin wafer") is a Fujian/Chaozhou-style fresh
spring roll common in Taiwan, Singapore, and Malaysia. Popiah is often
eaten in the Fujian province of China (usually in Xiamen) and its
neighboring Chaoshan on the Qingming Festival...
is any bread or sweet pastry looped in a certain way (ôpretzel loopö),
for consumption within a few days...
A quesadilla is a Mexican snack food made of cheese (and
occasionally other ingredients) on a folded corn or wheat
tortilla and cooked
until the cheese melts. The word comes from Spanish, and literally means either
"cheese tortilla" or "cheesecake"...
A quiche is a baked dish
in French cuisine that is
based on a custard made from eggs and milk or cream in a pastry crust. Usually,
the pastry shell is blind baked before the other ingredients are added for a
secondary baking period...
A rissole is a small
croquette, enclosed in
pastry or rolled in breadcrumbs, usually baked or deep fried. It is filled with
sweet or savory ingredients, most often minced meat or fish, and is served as an
entrée, main course, dessert or side dish...
The samosa or shingarar in South Asia, sambusak,
samsa or somsa in Turkic Central Asia,
sambusa among Egyptians, Ethiopians and Somalis, sanbusa among Iranians is a stuffed pastry and a popular snack in
many parts of the world...
Shengjian mantou (aka, shengjianbao) are a type of small,
baozi which is a specialty of
Shanghai. It is usually filled with pork and gelatin that melts into
soup/liquid when cooked...
Spring rolls are an appetizer, eaten either fresh or fried
depending on the country of origin. Spring rolls can be found in several Asian
countries, most notably China, Vietnam, Indonesia and Cambodia...
The steak and kidney pie is a typical British dish with a
filling of diced beef steak and beef (ox), lamb's or pig's kidneys in a thick
sauce. It is often, but not always, a one-crust pie, which means that the
filling is covered but not completely enclosed by the pastry...
Steak and kidney pudding is a dish made by
enclosing diced steak and beef, lamb's or pig's kidney pieces in
gravy in a suet pastry. In some areas, a "Steak pudding" is served
instead, omitting the kidney from the ingredients...
A steak pie is a traditional meat pie served in
Britain. It is made from stewing steak and beef gravy, enclosed in a
pastry shell. Sometimes mixed vegetables are included in the
filling. Steak pie is subtly different from
Steak and kidney pie...
Stromboli is a type of turnover filled with various cheeses,
Italian meats or vegetables. The dough is Italian bread dough...
A tamale or tamal is
a Latin American dish consisting of a starchy dough, often corn-based, which is
steamed or boiled in a leaf wrapper. The wrapping is discarded before eating.
Tamales can be further filled with meats, cheese, vegetables, and chilies...
Tarte flambée is an Alsatian dish composed of thin bread
dough rolled out in a circle or a rectangle, which is covered by crème fraîche,
onions and bacon. It is one of the most famous gastronomical specialties of the
Tarte Tatin is
an upside-down apple tart in which the apples are caramelized in butter and
sugar before the tart is baked...
Toad in the hole is a traditional English dish comprising
sausages in Yorkshire pudding batter, usually served with vegetables and onion
A turnover is a kind of pastry made by placing a filling on a
piece of dough, folding the dough over, and sealing it. Turnovers can be sweet
or savory and are often made as a sort of portable meal or dessert, similar to a
is a dish that originated in
Yorkshire, England, and has attained wide popularity. It is made from batter and
most often served with roast beef, chicken, or any meal in which there is
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