Discover the world’s cuisines, their stories, signature dishes and authentic recipes.
American cuisine is a collection of regional and immigrant food traditions rather than a single style. Barbecue, seafood, Indigenous ingredients, Southern cooking, diner culture and cuisines shaped by successive migration all contribute to its breadth.
Paraguayan cuisine combines Guaraní foundations with Spanish colonial influences. Maize, cassava, cheese, milk and meat recur in dense breads, cakes, soups and grilled foods that are closely tied to home cooking.
Discover the Democratic Republic of the Congo through Moambe, Pondu, Liboke, Fufu, Makemba, Madesu and its diverse regional food culture.
Discover Saint Vincent and the Grenadines through Roasted Breadfruit & Saltfish, Chicken Souse, Green Fig & Saltfish, Ascaloo Soup and other characteristic dishes, with regional food culture and practical recipes.
Belarusian cuisine is built around potatoes, rye, cabbage, beetroot, mushrooms, berries, pork and fermented dairy. Long winters encouraged preserving, fermenting and hearty cooking, while regional traditions overlap historically with Lithuania, Poland, Ukraine and Russia.
Uzbek cuisine grew along Silk Road trade routes and is centred on rice, wheat, lamb, beef, onions, carrots, dairy and dried fruit. Plov is the best-known dish, but breads, dumplings, soups and grilled meats are equally important to the national table.
Indian cuisine encompasses an extraordinary range of regional food cultures shaped by climate, religion, agriculture and trade. Rice, wheat, pulses, vegetables, dairy and carefully layered spices appear in countless forms from the Himalayas to the tropical south.
Hungarian cuisine grew from the cooking of the Great Plain, Danube towns, Transdanubia and Central European courtly traditions. Paprika, onions, pork, freshwater fish, sour cream, poppy seed and yeasted doughs give the table a recognisable identity, while soups often function as substantial meals in their own right.
Lebanese cuisine is one of the defining culinary traditions of the Levant. Olive oil, bulgur, pulses, yoghurt, herbs, vegetables, lamb and grilled meats are combined with bright acidity and a strong culture of mezze.
Irish cuisine is rooted in potatoes, oats, dairy, lamb, beef, pork, cabbage and the produce of a long Atlantic coastline. Farmhouse cooking, bread made with bicarbonate of soda and warming one-pot dishes remain important, while contemporary Irish food increasingly highlights exceptional seafood and artisan produce.
Sudanese cuisine connects the Nile Valley, Nubia, the Sahel and the Red Sea. Sorghum, fava beans, okra, sesame, groundnuts, dates and meat meet cumin, coriander, cardamom, garlic and chilli.
Pakistani cuisine combines regional traditions from Punjab, Sindh, Balochistan, Khyber Pakhtunkhwa and beyond. Wheat breads, rice, pulses, meat, yoghurt and layered spice blends support dishes ranging from slow-cooked stews to charcoal-grilled kebabs.
Thukpa is an established nepalese dish built around Weizennudeln, chicken or tofu, chicken or vegetable stock, onion. Its character depends on the traditional balance of ingredients and cooking technique.
Discover Vegemite auf Toast, a traditional dish from Australia: its culinary background, characteristic ingredients, serving culture and an authentic-style recipe.
Satay from Malaysia: discover its origins, culinary context, characteristic ingredients and a practical authentic-style recipe.
Crisp battered fish with chips and lemon remains a much-loved New Zealand takeaway and coastal classic.
Chifrijo is an established dish from Costa Rica built around cooked rice, red or black beans, pork belly or Chicharrón, tomatoes. Its identity comes from the balance of its main ingredients and the traditional cooking method.
Fermented cabbage leaves wrap a seasoned meat-and-rice filling and are slowly braised until tender.
Guide Cuisine connects recipes with origin, everyday life, climate, religion, trade and food culture. A dish becomes a window into a country.
Our editorial approach →Guide Cuisine focuses on the cuisines of the world. For deeper knowledge about doneness, core temperatures and fine-dining topics, explore our related projects.