Italy's dense, intensely flavoured ice cream.
Korean rice bowl with veg, egg and gochujang.
Crisp pastry triangle of spiced potato or meat.
Hungary's paprika-rich beef stew.
Creamy chickpea-and-tahini dip, best scooped warm.
Britain's battered fish with thick-cut chips.
Shanghai soup dumplings that burst with broth.
Flaky honey-and-nut pastry from the Levant.
Spit-roasted spiced meat wrapped in flatbread.
Coffee-soaked, layered Italian dessert.
Creamy spiced tomato curry from northern India.
The full fry-up: eggs, bacon, beans and toast.
Crisp deep-fried chickpea balls from the Middle East.
Taipei’s biggest night market — stinky tofu, giant fried chicken, bubble tea.
Fukuoka’s riverside yatai food stalls serve the original pork-bone ramen — creamy, rich and eaten elbow to elbow with strangers.
Québec's fries smothered in cheese curds and gravy.
Stuffed Latin American pastries, baked or fried.
Spongy Ethiopian flatbread served under rich stews.
West Africa's beloved one-pot tomato rice.
Crisp-skinned roast duck wrapped in thin pancakes.
Ferment your own batch of Korean kimchi.
Grilled corn cakes split and filled.
Brazil's hearty black-bean and pork stew.
Fragrant layered rice with spiced meat.
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