Twenty-nine cuisines, mapped
Every cuisine on the site, with the number of tested recipes and what makes each one tick. Start anywhere.
All cuisines
American
Barbecue, diner classics and a great tradition of baking.
Italian
Regional simplicity: few ingredients, treated properly.
French
Technique-led cooking, from braises to laminated pastry.
Chinese
Wok heat, velveting and the balance of salt and sweet.
British
Roasts, puddings and the finest fried fish anywhere.
Indian
Spice blooming, slow onions and endless regional variety.
Mexican
Chillies, corn and slow-built layers of smoke and acid.
Lebanese
Lemon, parsley and a table covered in small plates.
Egyptian
Street food built on lentils, rice and crisp onions.
Japanese
Precision, umami and restraint in equal measure.
Tunisian
Harissa, eggs and pastry folded around both.
Korean
Fermentation, gochujang and the art of banchan.
Greek
Olive oil, lemon and oregano over everything.
International
Modern classics that belong to no single kitchen.
Thai
Sour, salty, sweet and hot, balanced in every bowl.
Middle Eastern
Tahini, sumac and charred vegetables across the Levant.
Turkish
Breakfast spreads, flatbreads and coffee ritual.
German
Breads, schnitzel and serious cake.
Spanish
Tapas, rice and the deep smoke of pimentรณn.
Vietnamese
Clear broths, fresh herbs and bright dipping sauces.
Filipino
Vinegar, soy and garlic, with sourness worn proudly.
Scottish
Smoked fish, oats and whisky in the pudding.
Indonesian
Spice pastes fried until the oil runs, then coconut milk.
Irish
Potatoes, butter and stews built for wet afternoons.
Israeli
Tahini on everything, and the aubergine done six ways.
Polish
Dumplings, pickles and generous comfort food.
Jamaican
Allspice, scotch bonnet and slow smoke.
Moroccan
Tagines, preserved lemon and warm spice.
Russian
Soured cream, mushrooms and quick pan sauces.
Malaysian
Chinese, Malay and Indian cooking in one wok.
Peruvian
Lime cures, ajรญ chillies and Pacific seafood.
Portuguese
Salt cod, custard tarts and the sting of piri piri.
Swedish
Cream sauces, cardamom buns and lingonberry.
Argentinian
Beef, chimichurri and the empanada in all its forms.
Belgian
Beer in the braise, and the world's best chips.
Brazilian
Beans, smoked pork and a whole table of accompaniments.
Nigerian
Pepper bases cooked down hard, and rice worth arguing over.
Pakistani
Slow-cooked meat, charcoal smoke and heavy spicing.
Persian
Saffron, dried limes and rice with a crust worth fighting over.
Sri Lankan
Coconut, curry leaf and roasted spice blends.
Welsh
Leeks, lamb and a griddle in constant use.
Australian
Meringue, coconut sponge and biscuits built to post.
Dutch
Deep-fried snacks and syrup-filled waffles.
Ethiopian
Berbere, spiced butter and injera as plate and cutlery.
Georgian
Walnuts, herbs and cheese-filled bread worth the trip.
Hungarian
Paprika in everything, and rightly so.
South African
Cape Malay spicing over a braai-shaped foundation.
Taiwanese
Braised pork, night-market snacks and serious noodle soup.
Ukrainian
Beetroot, dill and soups built to last the winter.
Austrian
Coffee-house cakes and the schnitzel done properly.
Cuban
Mojo marinades, pressed sandwiches and rum.
Czech
Bread dumplings, braised beef and very good beer.
Danish
Open sandwiches and laminated pastry, taken seriously.
Finnish
Rye, salmon and berries from the forest floor.
Hawaiian
Slow-roast pork, rice and the plate lunch.
Kenyan
Grilled meat over charcoal with greens and ugali.
Norwegian
Cold-water fish and cardamom-scented baking.
Romanian
Cabbage rolls, polenta and grilled minced meat.
Swiss
Melted cheese as a food group, and rightly so.
Venezuelan
Corn cakes split and stuffed, morning and night.
Chilean
Sweetcorn bakes and sandwiches piled improbably high.
Colombian
Corn, beans and a plate that arrives fully loaded.
Ghanaian
Rice cooked in bean leaves, and plantain fried in spice.
Salvadoran
Masa griddled thick, and curtido on everything.
Singaporean
Hawker centre cooking, refined to a single perfect plate.
Trinidadian
Curried chickpeas in fried bread, eaten standing up.
