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A beef on weck sandwich is made with
roast beef on a
kummelweck roll and is a tradition in Western New York. The meat on the
sandwich is traditionally served rare, thin cut, with the top bun getting a dip
A cheeseburger is a
cheese on top of the patty. The term itself is a portmanteau of the
words "cheese" and "hamburger." The cheese is usually sliced, then added
a short time before the hamburger finishes cooking to allow it to
A cheesesteak, also known as a Philadelphia cheesesteak,
Philly cheesesteak, or steak and cheese, is a sandwich made from thinly sliced
pieces of steak and melted cheese in a long roll. The cheesesteak is one of the
favorite foods of the city of Philadelphia, Pennsylvania...
Chivito is the name of a sandwich-style national dish in
Uruguay, and consists primarily of
beef, bacon, mayonnaise, black or green olives, mozzarella and tomatoes, served
in a bun with a side of french fries...
Döner kebab (Turkish: döner kebap or
döner kebabı, literally
"rotating roast"), is a Turkish dish made of lamb meat cooked on a
vertical spit and sliced off to order. Two derived dishes are called shawarma in
Arabic and gyros in Greek, although ingredients and sauces differ...
A fluffernutter is a sandwich made with peanut butter and
marshmallow creme. Its name comes from the common use of "Marshmallow Fluff"
brand marshmallow creme. It is particularly popular in the Northeastern United
Gyros or gyro is a Greek dish, consisting of meat, tomato, onion, and
tzatziki sauce, and is served with pita bread. Gyros may also refer to the
sandwich, which consists of the same ingredients...
A hamburger (or burger, for short) is a sandwich
consisting of a cooked patty of ground meat, usually ranging from beef,
pork, and/or turkey placed in an open, wheat bun or between two slices
A Hot Brown is a hot sandwich originally created at the Brown
Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It was created to
serve as an alternative to ham and egg late-night suppers...
An Italian beef is a sandwich of thin slices of
roast beef, dripping with meat juices, on a dense, long
Italian-style roll, believed to have originated in Chicago, where
its history dates back at least to the 1930s...
Leverpostej is a
"pâté" made of pork liver and lard, which is a popular spread in northern
Europe. Leverpostej is very similar to the German Braunschweiger.
In Denmark the liver is formed into a paste to which herbs, salt, pepper and
other desired seasoning are added...
A lobster roll is a kind of sandwich filled with lobster
meat. A traditional lobster roll contains the fresh cooked meat of a lobster,
tossed with mayonnaise and served on a grilled
hot dog bun or similar roll, served
so that the opening is on the top rather than on the side...
Panini are Italian sandwiches.
In Italy, a panino is customarily made from
a small roll or loaf of bread, typically a
ciabatta or a rosetta. The loaf is
cut horizontally and filled with
salami, ham, cheese,
Pita (USA) or pitta (most of the world) also called and less
commonly known as pide (Turkish), pita (Serbian), питка (Bulgarian)) is an often
round, brown, wheat flatbread made with yeast...
A po' boy (also po-boy, po boy, or poor boy) is a traditional
submarine sandwich from Louisiana. It almost always consists of meat or seafood,
usually fried, served on
baguette-like Louisiana French bread...
A pork chop bun is one of the most famous and popular snacks
in Macau. The bun is extremely crispy outside and very soft inside. A freshly
deep-fried or pan-fried
pork chop is filled into the bun horizontally. Macau
pork chop buns are made to order...
Scrapple (Pennsylvania Dutch) is traditionally
a mush of pork scraps and trimmings combined with cornmeal and flour,
often buckwheat flour and spices. The mush is formed into a semi-solid
congealed loaf, and slices of the scrapple are then panfried before
Smørrebrød (originally smør og brød; Danish for "butter and
bread") usually consists of a piece of buttered rye bread (rugbrød), a dense,
dark brown bread...
A submarine sandwich is a sandwich that consists of an oblong roll, often of Italian,
Spanish bread or French bread, split lengthwise either into two pieces or opened
in a "V" on one side, and filled with various meats, cheeses, vegetables,
spices, and sauces...
Vegemite is a dark brown Australian food paste made
from yeast extract. It is a spread for sandwiches, toast, crumpets and
cracker biscuits, and filling for pastries. It
is similar to British, New Zealand, and South African Marmite and
to Swiss Cenovis...
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