Beef Wellington, England, UK
A dish that's fallen out of favour and then become popular again more times than we can count, beef Wellington's origins are as unclear as its connection to Arthur Wellesley, 1st Duke of Wellington. Traditionally, it's a beef fillet steak, coated in pâté and mushroom duxelles (an extremely finely chopped mixture of mushrooms, shallots and herbs), wrapped in puff pastry, then baked. Its modern-day popularity is largely thanks to Gordon Ramsay who's made it one of his signature dishes.
Onion soup, France
Peking duck, China
A dish cooked and eaten in Beijing since the Imperial era, today Peking duck is a Chinese restaurant favourite across the world. There are countless methods of preparing and cooking the duck, but originally it was roasted in a closed oven until the kitchens of the Qing Dynasty developed the open-oven style to cook several ducks at the same time. The duck is then served with steamed Chinese pancakes, cucumber, spring onion and sweet bean sauce.
Shakshuka, the Middle East
Claimed as one of their own throughout North Africa and the Middle East, untangling the web of where shakshuka is from is simply impossible. All we know is that it's an incredibly tasty and filling dish that's become a popular breakfast and brunch meal throughout the world. Literally translating as a mixture, it's usually cooked by reducing down tomatoes, onions and a range of spices before the eggs are poached on top.
Laksa, Malaysia
A spicy, sweet, sour and fragrant soup from Southeast Asia, laksa is mostly associated with Malaysia. The origins are murky with several theories in different countries and a wide range of laksa exist, from regional varieties to differences in preparation. Typically, either a rich and spicy coconut milk broth or a sour asam broth made with tamarind, the soup is made with thick wheat noodles or rice vermicelli and served with chicken, prawn or fish.
Clam chowder, USA
Creamy clam chowder is Massachusetts' finest dish that's prevalent throughout New England. Made with potatoes, crushed oyster crackers and chunks of local clam, it’s a flavourful and hearty dish to have all year long. The most famous place to eat it, Legal Sea Foods in Boston, began life as a market frequented by Julia Child and has been cooking up perfect chowder for decades.
Gua bao, Taiwan
Bouillabaisse, France
Bouillabaisse is synonymous with the South of France, especially the port city of Marseille, and is a wonderful celebration of sea creatures caught just off the coast. The soup is made with a selection of spices and Provençal herbs as well as heady saffron. Various fish and shellfish are then added at different times to cook in the broth. In Marseille the broth is traditionally served separate from the seafood with slices of bread and rouille (a sauce of olive oil, breadcrumbs, garlic, saffron and cayenne pepper) on the side.
Goulash, Hungary
Texas-style barbecue, Texas, USA
Other states along the so-called barbecue belt that include the Carolinas, Tennessee and Kentucky will have to forgive us, but Texan barbecue takes the spotlight. Drawing on the diverse cultural traditions within the state, Texas-style barbecue has strong German and Czech influences, and mostly features brisket, sausage and beef short ribs as well as smoked meats. The selection of sides usually includes some type of a slaw and beans as well as potato salad, mac 'n' cheese, fried okra or green beans.
Ramen, Japan
A Japanese noodle soup, ramen has grown in popularity outside of Japan in the last decade and it's easy to see why. In its simple form, it's a rich meat (or occasionally fish) broth, flavoured with soy or miso and served with toppings such as mushrooms, seaweed, sesame seeds, spring onions and soft-boiled egg. As with most dishes, there are regional varieties too, including the most popular tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido.
Cacio e pepe, Italy
There are countless divine Italian pasta recipes, but this one is genius in its simplicity. Translating as cheese and pepper, the dish, as its name suggests, uses a handful of basic ingredients: black pepper, cheese, pasta and butter. You'll find versions made with either spaghetti, linguine or pici, which is a short, thick worm-like pasta, and there's also debate about what cheese to use – it's usually either Parmesan or pecorino romano.
Southern fried chicken, USA
You might think that there couldn't be anything easier than deep-frying a piece of chicken – but you'd be wrong to assume it's as simple as that. Making the perfect batter, adding just the right amount of seasoning and choosing the best way to fry takes practise. A dish deeply rooted in the American South, a perfect basket of fried chicken is one for the bucket list.
Boeuf bourguignon, France
This classic French dish might look rustic, but plenty of work and skill goes into making it just right. Consisting of beef slowly braised in red wine, plus beef stock, carrots, onions and sometimes mushrooms, this super-rich dish is packed with layers of flavour. It's also become one of the most famous recipes from Julia Child's groundbreaking cookbook The French Chef.
Barramundi, Australia
Raclette, Switzerland
Pho, Vietnam
This warm, comforting noodle dish has taken the world by storm and rightly so. Its apparent simplicity hides complex flavours that are at once unctuous and refreshing. Born in northern Vietnam in the late 19th century, pho’s development was influenced by Chinese and French cooking, mirroring the history of the country. Today, it is a uniquely Vietnamese offering that you won’t have to go far to find, wherever you are in the world.
Poutine, Canada
It might not be a looker, but this Québec dish is certainly delicious, and is now not only popular across Canada and the northeast of the US but further afield too. Comprising fluffy-on-the-inside, crunchy-on-the-outside French fries, and thick, rich and meaty gravy, poutine is elevated to a culinary event by the addition of cheese curds. These small, solidified white cheese bites retain some of their shape under the heat of the gravy.
Biryani, India
A celebration of spices and rice, biryani's origins lie with the Muslims of the Indian subcontinent. Today, endless varieties of biryani exist, depending on the region where it's cooked and the cook who makes it, but the basics – rice and an assortment of spices – remain untouchable. You can make yours with meat or skip it for a vegan or vegetarian treat.
Hamburger, USA
The hamburger has its roots in Germany and is named after the city of Hamburg where, during the 19th century, local beef was ground and mixed with onions and garlic and then formed into patties. But the dish we know and love today is no doubt an American icon. The modern incarnation is attributed to several Americans and is an essential part of the American food culture.
Tacos, Mexico
These soft corn tortillas full of delicious beef, pork and chicken have mysterious origins that are often traced back to Mexico's 18th-century silver mines. Contrary to American tacos, the Mexican version doesn't include garnishes like lettuce, tomato, cheese or even sour cream. In fact, Mexican tacos are usually topped with coriander, finely diced white onion and a type of salsa or, sometimes, guacamole.
Smørrebrød, Denmark
A dish commonly found across all Scandinavian and Baltic countries, this open-faced sandwich has its roots in Denmark. Back in the 1800s, slices of rye bread where used instead of a plate and the tradition of smørrebrød (literally, buttered bread) started when decorating the bread slices became a fashionable craze. Common toppings include pickled herring, prawns or smoked salmon which is then paired with sliced egg, mayonnaise and cress. Modern smørrebrød can also be vegetarian, vegan or topped with meat.
Som tam, Southeast Asia
This spicy, crunchy salad is the taste of Southeast Asia on a plate, made with shredded unripe green papaya and other local fruit and vegetables tossed in a delicious sweet and sour dressing of palm sugar, chilli peppers and lime juice. Originating from Laos, it’s also eaten throughout Vietnam, Cambodia and Thailand. Making a traditional som tam means lots of shredding and pounding with a pestle and mortar, but modern, less messy and time-consuming takes on the traditional dish abound.
Try these Thai-spiced fishcakes served with som tam-inspired salad
Arepa, Venezuela and Colombia
Kebab, Turkey
The kebab has a long heritage (the name was first recorded as far back as the 14th century) and is thought to have originated in Turkey with soldiers cooking their freshly hunted meat over open fires. Kebabs come in a multitude of varieties, from the popular shish and döner to regional specialities like Adana and testi. Traditionally, only lamb is used, however, as tastes have evolved so has the variety of meats.
Why not try chicken shish, four-spice pork or spiced beef kebabs?
Falafel, Middle East
This round, deep-fried patty of ground chickpeas, herbs, spices and onions makes for a tasty veggie treat. Falafel has a thousand-year history, probably hailing from Egypt, where it was eaten as a substitute for meat by Coptic Christians during Lent and was made with fava beans. The dish later migrated towards the Levant, where it took on its current chickpea form.
Poke, Hawaii, USA
The native Hawaiian diced raw fish dish, meaning 'to slice' in Hawaiian, has surged in popularity across the US in recent years, probably due to the appeal of its healthy, fresh ingredients. But this taste of the sea has ancient roots that date back a long time, when native islanders would rub sea salt, seaweed and traditional relish inamona into their fresh catches.
Beef stroganoff, Russia
Khachapuri, Georgia
Dim sum, China
Beef rendang, Indonesia
Sushi, Japan
Masala dosa, India
Moules frites, Belgium
From the coast to the streets of Brussels, Belgians love sitting down to a lunch consisting of crispy, golden French fries and a big, steamy pot of mussels. Although mussels come steamed in a variety of broths and sauces with myriad ingredients, nothing beats a classic moules marini̬re Рa mix of white wine, onions, parsley, cream and butter.
Tagine, Morocco
A sweet and warming slow-cooked stew served in the terracotta pot it's cooked in (and from which it takes its name), the tagine has been a staple of Moroccan cuisine for centuries. For a mouthwatering meal, you can mix meat or poultry with vegetables or fruit, and the delicate spices of turmeric, cinnamon, saffron, ginger and cumin. Originally a Berber dish, it has gathered Arab, Ottoman, Moorish and French influences throughout time.
Try this simplified version of a lamb tagine you can make at home
Köttbullar, Sweden
Pizza Napoletana, Italy
If ever a foodstuff needed no introduction it would be pizza. And if any pizza can lay claim to being the forebearer of an international obsession, it’s the pizza Napoletana hailing from Naples in Italy. Made specifically with Mozzarella di Bufala Campana and either San Marzano or Roma tomatoes, it then has to be cooked precisely 60 to 90 seconds in 485ºC (905ºF) in a wood-fired oven.
Rarebit, Wales, UK
Pierogi, Poland
Although variations of pierogi are popular across Russia, Ukraine, Georgia and Belarus, pierogi are synonymous with Polish cuisine. A variety of fillings, both sweet and savoury, are wrapped in a thinly rolled dough and then pan-fried (or boiled, if sweet) to be served as a snack, first course or dessert. The most popular savoury fillings include sauerkraut or a meat and onion mix, while sweet varieties usually contain sweet curd cheese or bilberries and sugar.
Gumbo, Louisiana, USA
The official dish of Louisiana, both Creole and Cajun gumbo are a testament to the state’s melting-pot culture, although the actual origins are foggy. The name comes from the West African for okra, and the dish itself uses a kind of roux, so there’s a clear French influence too. What we do know is that this heartening stew – cooked with the Louisiana Holy Trinity of celery, bell peppers and onions – is a delight.
Ceviche, Peru
Sauerbraten, Germany
Sauerbraten, the German national dish, is a pot roast made of beef rump that’s traditionally marinated for days in a mixture of vinegar or red wine (or both), water, herbs and spices. It's then served with a rich, sweet-sour gravy. Many people think the meal dates back as far as Charlemagne himself in the 9th century, while other documents say that Julius Caesar was the inspiration behind the dish – it's believed he sent amphoras filled with beef marinated in wine to the new Roman colony of Cologne.
Colcannon, Ireland
Historically, this simple plate of mashed potatoes and kale (or cabbage), with milk, butter, salt and pepper, was eaten in Ireland year-round, usually with boiled ham. So beloved is colcannon that there are even songs about it and it's also the traditional Irish Halloween dish.
Jollof rice, West Africa
A West African one-pot dish, jollof rice has its origins hotly contested by Nigeria, Ghana, Senegal and a few other West African countries. In the Nigerian version, the rice is added to a spicy tomato sauce and simmered until ready. Ghanaians use basmati rice instead of long grain and their take on jollof rice is also spicier. Which is better? We couldn't possibly say.
Jerk chicken, Jamaica
A style of marinating meat native to Jamaica, jerk is made with allspice and Scotch bonnet peppers, and its name is believed to be Spanish, derived from the Peruvian word charqui, meaning dried strips of meat. The meat is grilled, and the resulting flavours and aromas are deliciously smoky and spicy. You'll find jerk huts pretty much everywhere across the Caribbean.
Chicken Kiev, Russia
Singapore noodles, Hong Kong
Another misnamed dish, these curried noodles don’t actually come from Singapore. In fact, the stir-fried vermicelli noodles with curry powder, vegetables, scrambled eggs and meat are Cantonese in origin and widely eaten in Hong Kong, yet pretty much unheard of in Singapore. Today, the dish is a much-loved takeaway classic in many countries.
Take a look at these super-fast dinners to get you through the week
Haggis, neeps and tatties, Scotland, UK
Immortalised as the "great chieftain o the puddin’-race" by Robert Burns, the savoury meat pudding of sheep offal with suet, oatmeal, onion and spices boiled in a bag is synonymous with Scotland. Eaten to celebrate Burns Night in January, haggis is traditionally served with neeps and tatties, also known as mashed potato and turnips, and, of course, a wee dram. Perfect fare to fend off the winter chills.
Don't think you can stomach haggis? Try these modern croquettes instead
Bibimbap, South Korea
Feijoada, Brazil
Asado, Argentina
Wiener schnitzel, Austria
A thin, pan-fried veal cutlet that has been pounded, salted and rolled in a crust of flour, eggs and breadcrumbs, the wiener schnitzel is a Viennese speciality. The key is to shallow-fry it swimming in clarified butter or lard so it goes a lovely golden yellow all over. Modern versions also use pork instead of veal and the meat is served with boiled potatoes.
Fish and chips, UK
Bobotie, South Africa
Moussaka, Greece
A good moussaka is a fine dish to have in your repertoire. Its layers of creamy sauce, potato, ground meat and aubergine create a rich, hearty dish that's perfect for a family get-together. Also common in Turkey and Lebanon, moussaka is thought to have been around since Arabs brought the aubergine to Greece.
Banitsa, Bulgaria
Plov, Uzbekistan
Pastel de choclo, Chile
A kind of Chilean shepherd’s pie, pastel de choclo, literally corn pie, is a popular comfort food that combines the cultures of the native people and the Spanish conquistadors in its mix of South American corn and ground beef. The base of beef, chicken, onions, olives and hard-boiled eggs gains a sweet kick from the addition of raisins in a way that’s typical of South American cooking.
Paella, Spain
No visit to Spain is complete without a taste of the local paella, a seafood and rice dish as synonymous with sunshine as its delicious flavours. The paella has ancient roots but began taking its modern form in 19th-century Albufeira, near Valencia, when workers would cook rice and seafood over an open fire. Paella Valenciana also includes chicken, while the most famous, paella mixta, is a mixture of both chicken and seafood. It is often said that there are as many variations of paella as there are cooks making it.
This chicken and chorizo paella isn't strictly traditional, but is just as delicious
Pad Thai, Thailand
Thailand’s national dish, pad Thai is a popular street food across the country. Although there are many pad Thai variations, the dish usually sees rice noodles stir-fried with eggs, tofu, tamarind paste, fish sauce, dried shrimps, palm sugar and red chilli pepper, then topped with peanuts. Combining sweet, salty, umami and sour flavours, it's a taste sensation that’s loved across the globe.
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