French
The codified European tradition of stocks, mother sauces and precise knife work — the source of most professional kitchen vocabulary.
seven recipesNN · Cuisines
nineteen cuisines · forty-eight recipes
ClassificationCuisineClassification · Cuisine
Cuisines
Where a dish comes from. Every recipe carries exactly one cuisine.
Cuisines 19
Recipes 48
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19 cuisines
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nineteen · most recipes firstIsaan
The northeastern plateau of Thailand, ethnically and linguistically Lao. Salt-and-sour driven with little or no sweetness, built on sticky rice, fermented fish and toasted rice powder. Sugar in an Isaan dish usually means it has been adapted for Bangkok.
seven recipesThai
Cooking of Thailand, built on holding salt, sour, heat and sweet in tension within a single dish rather than resolving them. A parent grouping: the four regional traditions differ enough that the central Thai style should not be read as the whole.
seven recipesBritish
Cooking of the British Isles: roasts, pies, puddings and preserves, built around long oven heat and a strong preserving tradition.
four recipesLao
Cooking of Laos and the Lao diaspora, which includes northeastern Thailand. Sticky rice as the staple starch eaten by hand, raw herbs by the fistful, padaek and fish sauce for salt, and heat from dried chilli rather than fresh.
four recipesAmerican
The regional cooking of the United States — a parent grouping for its distinct local traditions rather than a style in its own right.
two recipesChinese
A parent grouping rather than a style in its own right. The regional traditions diverge far enough that Cantonese, Sichuanese, Hunanese and northern cooking share technique vocabulary and a pantry logic more than they share a palate.
two recipesItalian
Regional cooking of Italy. It is built on few ingredients of high quality, and on dried and fresh pasta matched to a sauce by shape. A dish here that is tagged Italian and also another cuisine uses Italian pasta method with a sauce from elsewhere.
two recipesSichuan
Southwestern Chinese cooking built on layered heat rather than raw heat: chilli, the numbing tingle of Sichuan pepper, and a deep bench of fermented pastes and pickles. The signature is fuzzy flavour, several notes held at once, and the region is far more sour and savoury than its reputation for pure spice suggests.
two recipesSouth African
A layered cuisine of Dutch, Malay, British, Portuguese and indigenous traditions. Strong on open-fire cooking and dried, spiced meat.
two recipesCajun
Louisiana country cooking from French-speaking Acadian settlers. Built on a dark roux and the "holy trinity" of onion, celery and green pepper, and usually cooked down in one pot.
one recipeGerman
Central European cooking with a deep charcuterie and pickling tradition: cured pork, sour vegetables, rye and beer.
one recipeJapanese
Cooking of Japan, built on dashi as a savoury base and on restraint with seasoning so that a single ingredient stays legible. Its wheat noodles divide sharply from the Chinese tradition: udon is a plain salt dough, where Chinese and ramen noodles are alkaline.
one recipeLevantine
Cooking of the eastern Mediterranean coast: Lebanon, Syria, Palestine, Jordan and Israel. Tahini, lemon, garlic, olive oil, sumac and soft herbs are the base. Sourness often comes from sumac or lemon, not from vinegar.
one recipeMexican
Mesoamerican cooking built on nixtamalised corn, dried and fresh chillies, and toasted aromatics ground into sauces.
one recipeNorth African
Cooking of the Maghreb: Morocco, Algeria, Tunisia and Libya. Warm ground spices such as cumin, coriander and cinnamon, chilli pastes such as harissa, and slow cooking in tomato are common. Heat comes from dried chilli paste more than from fresh chilli.
one recipeNorthern Thai
The cooking of Lanna and the upper Thai provinces, shaped by Shan and Burmese trade rather than by the central Thai court. It uses little or no coconut milk, more ginger, more whole warm spice and more long wet cooking than central Thai food. Gaeng hung lay is the type dish. Sweetness comes from palm sugar held against tamarind, not from coconut.
one recipePortuguese
Atlantic cooking of salt cod, piri-piri, olive oil and slow pork — a major influence on South African and Mozambican food.
one recipeTurkish
The cooking of Turkey. It joins Ottoman palace dishes with Anatolian country food. Yoghurt, lamb, pulses, dried chilli and sumac are common. Yoghurt is used as a hot sauce and as a cold base, not only as a dairy product to eat on its own.
one recipe