1
Algerian
A North African cuisine of couscous, stews, and grilled meats, drawing on Berber, Arab, Ottoman, and French roots across the country's varied climates.
This is the full cuisines index — 80 detailed cuisines, each with its own profile. Click any name to open the full entry.
For cuisines, every profile covers region, countries, staple ingredients, signature dishes, flavor profile, and techniques.
All Cuisines
2
American Soul Food
The southern Black American cuisine of fried chicken, collard greens, cornbread, and slow-cooked pork, born of West African roots and plantation-era ingenuity.
3
Anhui
A mountainous central Chinese cuisine known as Hui, built around wild herbs, foraged mushrooms, and patient stewing over a low flame.
4
Argentinian
A meat-driven South American cuisine of asado grilling, chimichurri, and Italian-immigrant pastas, with the world's largest per-capita beef consumption.
5
Australian (Modern Australian)
A post-1980s fusion cuisine drawing on Mediterranean, Asian, and Indigenous bush-tucker traditions, layered over the country's British colonial-era table.
6
Austrian
The Habsburg-era cuisine of Vienna, layered with Hungarian, Bohemian, and Italian inheritances and famous for schnitzel, sachertorte, and coffeehouse culture.
7
Bavarian
The southern German cuisine of pretzel, weisswurst, knödel dumplings, and roast pork, fueled by the world's most famous beer culture.
8
Bengali
A rice-and-fish cuisine of the Ganges delta, balancing pungent mustard oil, panch phoron spice mix, and an unmatched repertoire of milk sweets.
9
Brazilian
A continental cuisine of feijoada bean stew, churrasco grills, and Bahian palm-oil curries, woven from indigenous, Portuguese, and African strands.
10
British
An island cuisine of Sunday roasts, pub pies, and the curry house, recently reinvented through immigration and a modern farm-to-table revival.
11
Burmese
A Southeast Asian cuisine sitting between India and China, defined by fish sauce, fermented tea leaves, generous oil, and a love of tart fresh salads.
12
Cajun
A rustic southern Louisiana cuisine of Acadian descendants, built on the dark roux, the holy trinity of pepper-onion-celery, and slow-cooked one-pot meals.
13
Cambodian (Khmer)
An ancient Southeast Asian cuisine of curry pastes (kroeung), prahok fermented fish, and palm sugar, less chili-driven than its Thai and Lao neighbors.
14
Cameroonian
A Central African cuisine often called "the kitchen of Africa," blending West African palm-oil cooking with Sahelian, French, and German colonial layers.
15
Cantonese
The cuisine of Guangdong and Hong Kong, prizing freshness, light seasoning, and the precise heat of the wok to bring out a single ingredient's natural flavor.
16
Caribbean (general)
A pan-island cuisine where African, Indigenous Taino, Indian, Chinese, and European traditions met in the sugar islands and produced rice-and-pea staples, jerk grilling, and rum culture.
17
Colombian
A South American cuisine of arepas, hearty stews, and tropical fruit, divided into Andean, Caribbean, Pacific, and Amazonian regional kitchens.
18
Creole (Louisiana)
A New Orleans cuisine of French technique, African staples, Spanish spice, and Caribbean influence, more refined and tomato-forward than its Cajun country cousin.
19
Cuban
An island cuisine of slow-roasted pork, black beans, rice, and a mojo of garlic-citrus-cumin, blending Spanish colonial, African, and Taino indigenous strands.
20
Dominican
An island cuisine of rice and beans, slow-stewed sancocho, and fried plantain mangú, blending Spanish, African, and Taino roots.
21
Egyptian
A grain-and-legume cuisine of the Nile, built on fava beans, lentils, garlic, and tomato, with deep peasant roots and a strong vegetarian backbone.
22
Ethiopian
A Horn of Africa cuisine built around spongy injera flatbread, fiery berbere spice, and a strong tradition of vegan fasting stews.
23
Filipino
A Southeast Asian cuisine of vinegar braises, sweet-savory stews, and Spanish, Chinese, and American layers, built around rice and the family table.
24
French
The foundational cuisine of modern Western cooking, built on mother sauces, regional terroir, and a chef-driven hierarchy codified by Escoffier.
25
Fujian
A coastal southeastern Chinese cuisine known for clear umami soups, red wine lees, and a generous use of seafood from the Taiwan Strait.
26
Fusion (Asian-American)
A 21st-century immigrant-driven cuisine blending Korean, Vietnamese, Chinese, Filipino, and Japanese flavors with American formats — the food truck, the burger, the sandwich.
27
German
A central European cuisine of bread, sausage, pork, and beer, with strong regional swings from northern fish stews to southern dumpling tables.
28
Ghanaian
A West African cuisine built around fufu, palm oil soups, kelewele plantain, and a long-standing rivalry with Nigeria over jollof rice.
29
Greek
A foundational Mediterranean cuisine of olive oil, lemon, oregano, and seafood, with a long tradition of feta, lamb, and the Orthodox fasting calendar.
30
Gujarati
A western Indian vegetarian cuisine famed for its balanced sweet-salty-spicy thali, fermented snacks, and the world's most expansive home-style Jain cooking.
31
Hawaiian
A Pacific island cuisine of poi, kalua pig, and poke, layered with Japanese, Chinese, Portuguese, and Filipino plantation-era contributions.
32
Hunan
A central Chinese cuisine known as Xiang, leaning on fresh chili, smoke, and sourness for a sharper, drier heat than its Sichuan neighbor.
33
Hungarian
A Central European cuisine that pivots on paprika, sour cream, and lard, expressed most famously in the goulash family of stews and soups.
34
Indian (North)
A wheat-based cuisine of the Indo-Gangetic plain, defined by tandoor breads, dairy-rich curries, and the Mughal-era love of saffron, cream, and slow-cooked meat.
35
Indian (South)
A rice-and-lentil cuisine of the Indian peninsula, built on fermented batters, coconut, curry leaves, tamarind, and a far lighter touch with dairy than the north.
36
Indonesian
An archipelago cuisine of more than 17,000 islands, anchored by sambal, coconut, and a long spice-trade history that helped reshape global cooking.
37
Italian
A regional patchwork rather than a single cuisine, anchored by olive oil, pasta, tomato, and a near-religious devotion to ingredient sourcing.
38
Jamaican
The Caribbean island cuisine of jerk, ackee and saltfish, and curry goat, layering African, British, Indian, and Spanish strands over a Taino indigenous base.
39
Japanese
An island cuisine built on dashi, rice, and the seasons, valuing restraint, precision knife work, and a deep respect for ingredients in their natural state.
40
Jewish (Ashkenazi)
The cuisine of Central and Eastern European Jews, anchored by kosher rules, Sabbath stews, and the breads, dumplings, and pickles of the shtetl table.
41
Jewish (Sephardic)
The cuisine of Iberian Jews scattered across the Mediterranean after the 1492 expulsion, blending Spanish, North African, Turkish, and Levantine flavors.
42
Jiangsu
An elegant eastern Chinese cuisine from the Yangtze Delta, prized for delicate knife work, slow braises, and a gentle sweetness drawn from the region's wealth.
43
Kenyan
An East African cuisine of ugali maize porridge, slow-grilled nyama choma, and sukuma wiki greens, with a strong Indian-Swahili coastal stream.
44
Korean
A peninsular cuisine driven by fermentation, fire, and a banquet of small side dishes (banchan), with chili and garlic at its modern core.
45
Lao
The cuisine of landlocked Laos, anchored by sticky rice, padaek fermented fish sauce, and bold herb-driven larb salads eaten with the fingers.
46
Lebanese
An eastern Mediterranean cuisine of mezze, olive oil, citrus, and charcoal-grilled meats, often considered the most internationally recognized Levantine kitchen.
47
Levantine
The shared cuisine of the eastern Mediterranean — Lebanon, Syria, Palestine, Jordan, and Israel — built on mezze, olive oil, grilled meats, and a deep wheat tradition.
48
Malagasy
The cuisine of Madagascar, anchored by rice three meals a day, with Southeast Asian, East African, and French strands stitched into one island table.
49
Malaysian
A Southeast Asian melting-pot cuisine that fuses Malay, Chinese, Indian, and Peranakan traditions into coconut-rich curries, fragrant rice, and skewered grills.
50
Mexican
An ancient Mesoamerican cuisine of corn, beans, chili, and tomato, layered with Spanish colonial influences and recognized by UNESCO as intangible cultural heritage.
51
Moroccan
A North African cuisine of tagines, couscous, preserved lemon, and the spice market — Berber, Arab, Andalusian, and French strands woven together.
52
Nepali
A Himalayan cuisine of lentils, fermented greens, and dumplings, drawing on both Tibetan and North Indian roots and shaped by hard mountain agriculture.
53
New England
The Atlantic Northeast US cuisine of clam chowder, lobster rolls, and baked beans, rooted in Pilgrim and Yankee farm cooking and the cod-rich coast.
54
Nigerian
West Africa's most populous cuisine, built around jollof rice, palm oil, fiery pepper soups, and starchy swallows like pounded yam and fufu.
55
Persian (Iranian)
An ancient cuisine of saffron rice, slow stews (khoresh), grilled kebabs, and a poetic balance of sweet and sour from dried lime, pomegranate, and fruit.
56
Peruvian
A South American cuisine of potatoes, ceviche, and aji peppers, where ancient Inca staples met Spanish, African, Chinese, and Japanese immigrant kitchens.
57
Polish
A Central European cuisine of pierogi, kielbasa, sour soups, and slow-cooked pork, shaped by long winters and a deep Catholic-Christmas Eve tradition.
58
Portuguese
An Atlantic seafaring cuisine built on salt cod (bacalhau), olive oil, coriander, and an empire-era love of spice that helped reshape global cooking.
59
Provençal
The southeastern French Mediterranean cuisine of olive oil, herbs de Provence, garlic, and the bouillabaisse fish stew, less butter-heavy than its northern neighbors.
60
Punjabi
The robust wheat-and-dairy cooking of India and Pakistan's Punjab, famous for tandoor breads, ghee-laden dals, and the global crossover of butter chicken.
61
Russian
A vast Eurasian cuisine shaped by long winters, Orthodox fasting, and an imperial era of French-trained court chefs, with rye bread and pickle at every table.
62
Scandinavian (New Nordic)
A modern movement reviving the foraging, fermenting, and seasonal cooking of the Nordic countries, anchored by Copenhagen's Noma and a 2004 manifesto.
63
Senegalese
A West African cuisine often called the most refined on the continent, anchored by the national dish thieboudienne — fish and rice in a single fragrant pot.
64
Shandong
One of China's oldest culinary schools, originating on the northern peninsula and famed for clear seafood broths, scallion-forward seasoning, and imperial banquet roots.
65
Sichuan
A southwestern Chinese cuisine defined by the tongue-numbing Sichuan peppercorn, fermented broad-bean chili paste, and a love of bold layered heat.
66
Sicilian
A southern Italian island cuisine where Arab, Greek, Norman, and Spanish layers met to produce the world's first sorbets, citrus desserts, and almond-heavy savory dishes.
67
South African
A "rainbow" cuisine of indigenous Khoisan and Bantu traditions overlaid with Dutch, Malay, Indian, and British strands, expressed at the braai and on the curry pot.
68
Southwestern (US)
The cuisine of New Mexico, Arizona, and the broader American Southwest, distinct from Tex-Mex through its use of Hatch chile, blue corn, and Pueblo influences.
69
Spanish
A regional Mediterranean cuisine of jamón, olive oil, sherry vinegar, and small-plate tapas culture, with seafood at its Atlantic and Mediterranean edges.
70
Sri Lankan
An island cuisine of rice and curry, defined by toasted spice blends, coconut sambols, and a heat level that ranks among the world's highest.
71
Syrian
One of the world's oldest continuously practiced cuisines, the food of Damascus and Aleppo, layered with Persian, Ottoman, and Mediterranean influences.
72
Tex-Mex
A Texas-Mexican border cuisine of fajitas, chili con carne, and yellow-cheese enchiladas, distinct from interior Mexican cooking and proudly American.
73
Thai
A Southeast Asian cuisine famous for balancing hot, sour, sweet, and salty in every dish, anchored by fish sauce, fresh chili, and a forest of aromatics.
74
Tunisian
A North African cuisine famous for harissa — the country's fiery red chili paste — alongside olive oil, semolina couscous, and Mediterranean seafood.
75
Turkish
A vast Ottoman-era cuisine straddling the Balkans and Anatolia, anchored by lamb, yogurt, olive oil, and a near-religious approach to bread and breakfast.
76
Ukrainian
A breadbasket cuisine of borscht, varenyky, salo, and slow-stewed pork, increasingly recognized as its own tradition rather than a Russian satellite.
77
Vegan
A modern cross-cuisine movement built around plant-based eating, drawing on Indian, East Asian, Mediterranean, and Ethiopian vegetarian traditions for its deep recipe well.
78
Vietnamese
A Southeast Asian cuisine built on fresh herbs, clear broths, and the salty-sweet balance of nuoc cham, layered with French and Chinese influences.
79
Yemeni
A southern Arabian cuisine of slow-cooked lamb, hilbeh fenugreek foam, and fiery zhug, with one of the oldest coffee cultures on earth.
80
Zhejiang
A refined eastern Chinese cuisine from Hangzhou, Ningbo, and Shaoxing, known for fresh-tasting seafood, vinegar-bright sauces, and a respect for the seasons.
About this cuisines index
That's our current full list of cuisines. We add new entries every week — if there's a cuisine you'd like us to cover, let us know and we'll write it up.
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