🍽️Best Dishes in the World

The OG pizza. The minimalist pizza. Cheese, tomato sauce, and basil leaves. What else does a pizza need?

Piri Piri roast chicken is arguably the best dish for those who cherish bold flavours and succulent meat. The dish’s main draw is the Piri Piri sauce—a fiery blend of chilli peppers, garlic, lemon, and herbs that hails from Portuguese cuisine but is infused with African influence, giving it a tantalizing kick. The chicken is marinated in this spicy sauce, allowing the robust flavours to penetrate deeply and ensuring every bite is infused with spice and zest. Roasted to perfection, the skin becomes crispy and golden, while the meat inside remains tender and juicy. This delightful contrast in textures, combined with the heat from the Piri Piri sauce, offers a sensory experience that is both satisfying and exhilarating. The dish’s simplicity, requiring few ingredients but delivering complex flavour profiles, makes Piri Piri roast chicken not just a meal but an experience—one that celebrates the harmony of heat, spice, and expert culinary technique.

Also know as Tan Tan Ramen. This is the best ramen, period. Rich, creamy, and spicy, topped with eggs and ground pork. It has a distinctive flavor thanks to the use of chili oil and doubanjiang, a type of spicy bean paste. It originated from similar Sichuanese dish called Dandan noodles.

Currywurst is a German street food made of a pork sausage, usually a bratwurst, that's grilled or fried, then sliced into bite-sized pieces. It's topped with a curry-flavored ketchup sauce—basically a mix of ketchup, curry powder, and sometimes extra spices like paprika. It’s often served with fries or a bread roll to mop up the sauce. It was first made in Berlin in 1949 by a woman named Herta Heuwer, who got ketchup and curry powder from British soldiers after World War II. She mixed them up, poured it over some sausage, and started selling it at a street stand. It caught on fast, especially with construction workers rebuilding the city. Today, you can find currywurst all over Germany, but Berlin is still its unofficial home. There used to be a whole museum dedicated to it, which shows how much people love the stuff. You usually get it on a paper plate with a tiny wooden fork, and everyone has their preference—some like more curry powder on top, others a spicier sauce. Volkswagen even makes its own currywurst for employees, which is a bit wild when you think about a car company also being a sausage producer. All in all, it’s simple, messy, and filling—the kind of food you grab when you’re hungry and don’t want to overthink it.

The quintessential Polish dish. Made with white cheese, potatoes, salt, pepper, and onions. Topped with sour cream and bacon. Yum!

The one time Amber mukbanged an entire rotisserie chicken

Shrimp gate. if you know , you know

everyone remember the time Amber had Becky drive 4 hours to take her to cheesecake factory so she could eat orange chicken? However, it was her repetitive choice and obsession with orange chicken that made it iconic. It has to be from the Cheesecake factory though.

Remember that one time Amberlynn ordered a diet coke on uber eats because she wanted the ice from mcdonald's? iconic

Thai cuisine is all about bold flavors, fresh ingredients, and a balance of sweet, sour, salty, bitter, and spicy tastes. Every meal feels like a mix of contrasts that somehow just works. You’ve got fragrant herbs like lemongrass, Thai basil, and kaffir lime leaves, paired with staples like fish sauce, chili, and coconut milk. Rice is at the heart of it all—jasmine rice is common in central and southern Thailand, while sticky rice rules up north and in the northeast. Meals are usually shared. There’ll be a spread of dishes—maybe a curry, a stir-fry, a soup, and a salad—all eaten with rice in the middle. The idea is to balance flavors across the meal rather than in just one dish. You might get the rich creaminess of massaman curry alongside the sharp, spicy crunch of som tam (green papaya salad) and the comforting warmth of a clear broth like tom yum. Street food is a huge part of everyday life. Walk down any road and you’ll find vendors grilling skewers of marinated meat, tossing noodles in sizzling woks, or dishing up hot bowls of noodle soup. Grab a plate of pad Thai, a bag of fried chicken with sticky rice, or a steaming bowl of boat noodles from a floating market. And if you’ve got a sweet tooth, there’s mango sticky rice, coconut-based desserts, and crispy pancakes filled with sweet custard. Different regions have their own twist. In the north, dishes like khao soi—a curry noodle soup topped with crispy noodles—are popular, while the northeast (Isan) is known for grilled meats, sticky rice, and punchy salads. Down south, expect fiery curries with plenty of coconut milk and fresh seafood. Even breakfast can be exciting—sometimes just rice and an omelet, other times noodle soups or patongko (Thai donuts) with sweetened condensed milk. No matter where you go in Thailand, the food is vibrant, flavorful, and often made to be enjoyed with others. It’s comforting, lively, and always about that perfect mix of flavors.

Polish cuisine is all about comfort, rich flavors, and tradition. It’s the kind of food that sticks to your ribs, perfect for long winters and big family gatherings. Think hearty soups, meat-heavy dishes, and a lot of potatoes, cabbage, and bread. Pierogi are probably the most famous Polish dish—soft dumplings filled with anything from potato and cheese to meat, mushrooms, or sweet fruits. Then there’s bigos, a slow-cooked hunter’s stew packed with sauerkraut, fresh cabbage, sausage, and sometimes even wild game. It’s the kind of dish that gets better the longer it sits. If you like schnitzel, you’ll love kotlet schabowy, a breaded pork cutlet usually served with mashed potatoes and pickled cucumber salad. And for something truly Polish, there’s żurek—a sour rye soup with sausage and egg, often served in a bread bowl. Poland is also big on fermented foods like ogórki kiszone (pickled cucumbers) and kapusta kiszona (sauerkraut), which add a tangy kick to meals. And if you have a sweet tooth, Polish desserts won’t disappoint—pączki (fluffy doughnuts filled with rose jam), sernik (a dense cheesecake), and makowiec (a poppy seed roll) are just the start. To wash it all down? Vodka, of course. Poland has been perfecting it for centuries. But if you prefer something milder, there’s always hot tea with lemon or kompot, a homemade fruit drink. Polish food is all about big portions, simple ingredients, and bold flavors. It’s the kind of cooking that makes you feel at home, no matter where you’re from.

The OG pizza. The minimalist pizza. Cheese, tomato sauce, and basil leaves. What else does a pizza need?

The one that we all know and love! Tacos, nachos, burritos, guacamole, quesadilla, tamales - I could go on and on! Spicy, tasty and full of fresh ingredients.

The one that we all know and love. Pizza, pasta, risotto, gnocchi, tortellini and many, many more. Also ice cream aka gelato. And limoncello. And wine. Italians love food and it shows.

Polish cuisine is all about comfort, rich flavors, and tradition. It’s the kind of food that sticks to your ribs, perfect for long winters and big family gatherings. Think hearty soups, meat-heavy dishes, and a lot of potatoes, cabbage, and bread. Pierogi are probably the most famous Polish dish—soft dumplings filled with anything from potato and cheese to meat, mushrooms, or sweet fruits. Then there’s bigos, a slow-cooked hunter’s stew packed with sauerkraut, fresh cabbage, sausage, and sometimes even wild game. It’s the kind of dish that gets better the longer it sits. If you like schnitzel, you’ll love kotlet schabowy, a breaded pork cutlet usually served with mashed potatoes and pickled cucumber salad. And for something truly Polish, there’s żurek—a sour rye soup with sausage and egg, often served in a bread bowl. Poland is also big on fermented foods like ogórki kiszone (pickled cucumbers) and kapusta kiszona (sauerkraut), which add a tangy kick to meals. And if you have a sweet tooth, Polish desserts won’t disappoint—pączki (fluffy doughnuts filled with rose jam), sernik (a dense cheesecake), and makowiec (a poppy seed roll) are just the start. To wash it all down? Vodka, of course. Poland has been perfecting it for centuries. But if you prefer something milder, there’s always hot tea with lemon or kompot, a homemade fruit drink. Polish food is all about big portions, simple ingredients, and bold flavors. It’s the kind of cooking that makes you feel at home, no matter where you’re from.

Thai cuisine is all about bold flavors, fresh ingredients, and a balance of sweet, sour, salty, bitter, and spicy tastes. Every meal feels like a mix of contrasts that somehow just works. You’ve got fragrant herbs like lemongrass, Thai basil, and kaffir lime leaves, paired with staples like fish sauce, chili, and coconut milk. Rice is at the heart of it all—jasmine rice is common in central and southern Thailand, while sticky rice rules up north and in the northeast. Meals are usually shared. There’ll be a spread of dishes—maybe a curry, a stir-fry, a soup, and a salad—all eaten with rice in the middle. The idea is to balance flavors across the meal rather than in just one dish. You might get the rich creaminess of massaman curry alongside the sharp, spicy crunch of som tam (green papaya salad) and the comforting warmth of a clear broth like tom yum. Street food is a huge part of everyday life. Walk down any road and you’ll find vendors grilling skewers of marinated meat, tossing noodles in sizzling woks, or dishing up hot bowls of noodle soup. Grab a plate of pad Thai, a bag of fried chicken with sticky rice, or a steaming bowl of boat noodles from a floating market. And if you’ve got a sweet tooth, there’s mango sticky rice, coconut-based desserts, and crispy pancakes filled with sweet custard. Different regions have their own twist. In the north, dishes like khao soi—a curry noodle soup topped with crispy noodles—are popular, while the northeast (Isan) is known for grilled meats, sticky rice, and punchy salads. Down south, expect fiery curries with plenty of coconut milk and fresh seafood. Even breakfast can be exciting—sometimes just rice and an omelet, other times noodle soups or patongko (Thai donuts) with sweetened condensed milk. No matter where you go in Thailand, the food is vibrant, flavorful, and often made to be enjoyed with others. It’s comforting, lively, and always about that perfect mix of flavors.

The one that we all know and love. Pizza, pasta, risotto, gnocchi, tortellini and many, many more. Also ice cream aka gelato. And limoncello. And wine. Italians love food and it shows.

The one that we all know and love! Tacos, nachos, burritos, guacamole, quesadilla, tamales - I could go on and on! Spicy, tasty and full of fresh ingredients.

Portuguese cuisine stands as a prime contender for the title of the best food in the world, thanks to its rich culinary traditions, emphasis on fresh ingredients, and a harmonious blend of flavours that reflect its historical maritime prowess. Here's a compelling argument that underscores why Portuguese food deserves this accolade: Diversity Influenced by History and Geography Portuguese food is a palimpsest of the various cultures that have interacted with Portugal over centuries. From the Age of Discoveries when Portuguese explorers brought back spices from Africa and Asia, to the integration of New World crops such as tomatoes and potatoes, the cuisine reflects a synthesis of global flavours uniquely blended with traditional Iberian techniques. This historical melding of east and west, north and south, makes Portuguese cuisine not only diverse but uniquely rich and varied. Focus on High-Quality, Fresh Ingredients At the heart of Portuguese cuisine is the use of fresh, high-quality ingredients. The country's extensive coastline provides an abundance of fresh seafood, from sardines and bacalhau (dried and salted cod) to octopus and various shellfish, which are staples in the Portuguese diet. The emphasis on fresh, local produce and the traditional farming and fishing techniques enhance the natural flavours of the ingredients, allowing for dishes that are both simple and profoundly satisfying. Culinary Techniques that Enhance Flavour Portuguese cooking methods themselves are a testament to a culinary tradition that prioritises flavour. The use of 'cataplana' (a clam-shaped cooker) seals in the flavours and juices of the ingredients, while techniques such as grilling over charcoal infuse dishes with a smoky richness that is hard to replicate. The simplicity of seasoning, primarily using piri-piri (small fiery chillies), garlic, and olive oil, underscores the natural tastes of the ingredients rather than overpowering them.

Behold, the atheists' nightmare. Now if you study a well-made banana, you'll find, on the far side, there are 3 ridges. On the close side, two ridges. If you get your hand ready to grip a banana, you'll find on the far side there are three grooves, on the close side, two grooves. The banana and the hand are perfectly made, one for the other. You'll find the maker of the banana, Almighty God, has made it with a non-slip surface. It has outward indicators of inward contents - green, too early - yellow, just right - black, too late. Now if you go to the top of the banana, you'll find, as with the soda can makers have placed a tab at the top, so God has placed a tab at the top. When you pull the tab, the contents don't squirt in your face. You'll find a wrapper which is biodegradable, has perforations. Notice how gracefully it sits over the human hand. Notice it has a point at the top for ease of entry. It's just the right shape for the human mouth. It's chewy, easy to digest and its even curved toward the face to make the whole process so much easier.

Also know as Tan Tan Ramen. This is the best ramen, period. Rich, creamy, and spicy, topped with eggs and ground pork. It has a distinctive flavor thanks to the use of chili oil and doubanjiang, a type of spicy bean paste. It originated from similar Sichuanese dish called Dandan noodles.

Delicious pizza with a single topping. Simple and to the point.

Doner Kebab, with its perfectly spiced, succulent slices of meat crisped to perfection, nestled in fresh, fluffy bread, and complemented by an array of vibrant, tangy sauces and fresh vegetables, offers an unrivaled symphony of flavors. This culinary masterpiece marries the art of seasoning and grilling, making each bite an unforgettable taste sensation that dances across the palate. Its universal appeal lies not just in its deliciousness, but in its ability to bring together the best of global flavors, making it a top contender for the best-tasting dish in the world.

Delectable Pizza topped with pineapple and Canadian ham! The perfect mix of sweet and salty <3

The quintessential Polish dish. Made with white cheese, potatoes, salt, pepper, and onions. Topped with sour cream and bacon. Yum!

Doner Kebab, with its perfectly spiced, succulent slices of meat crisped to perfection, nestled in fresh, fluffy bread, and complemented by an array of vibrant, tangy sauces and fresh vegetables, offers an unrivaled symphony of flavors. This culinary masterpiece marries the art of seasoning and grilling, making each bite an unforgettable taste sensation that dances across the palate. Its universal appeal lies not just in its deliciousness, but in its ability to bring together the best of global flavors, making it a top contender for the best-tasting dish in the world.

The best fast food burger joint. Beats McDonald's in every single category. Their burgers are better, their nuggets are better, their fries are better.

Taco Bell is a fast-food chain from the U.S. that serves Mexican-inspired food. You’ll find things like tacos, burritos, nachos, and quesadillas on the menu, plus some of their own creations like the Crunchwrap Supreme and Doritos Locos Tacos. They’re known for mixing up flavors with American-style ingredients, so don’t expect something like you’d find at an authentic Mexican place—it’s more of a quick, grab-and-go option with lots of cheese, sauces, and seasoned meats. The first Taco Bell opened in 1962 in California, started by Glen Bell. He got the idea after seeing how popular a local Mexican restaurant was. Since then, it’s grown huge, with thousands of locations not just in the U.S. but in many countries around the world. Most of the stores are run by independent owners, not directly by the company. The menu changes a lot. They’ll bring in limited-time items and have tried everything from breakfast offerings to vegan options. They also have a value menu with cheap eats if you’re on a budget. Some of their restaurants, called "Cantinas," serve alcohol and have a more modern vibe, especially in city areas. Taco Bell has done plenty of quirky promotions over the years, like offering free tacos if a base is stolen during the World Series or letting people get married at their flagship Las Vegas location. It’s the kind of place people either go to when they want something quick and filling or when they’re craving something salty and cheesy late at night.

Nando’s stands out as the best fast-food restaurant by successfully combining casual dining with high-quality, flavourful food that boasts a unique cultural heritage. Renowned for its flame-grilled piri-piri chicken, the restaurant’s roots in Southern African-Portuguese cuisine provide a distinctive spicy twist that sets it apart from typical fast-food offerings. Nando’s emphasises freshness and quality, marinating their chicken for 24 hours in their signature "peri-peri" sauce which customers can select based on their preferred spice level. This personalised spice choice, coupled with a vibrant and welcoming ambiance, makes Nando’s not just a place to eat, but a culinary experience. The brand's commitment to sustainability and ethical sourcing, including their use of higher welfare chickens and eco-friendly practices, resonates well with a globally-conscious clientele, further establishing its reputation as not only a food chain but a responsible corporate citizen.

Also know as Tan Tan Ramen. This is the best ramen, period. Rich, creamy, and spicy, topped with eggs and ground pork. It has a distinctive flavor thanks to the use of chili oil and doubanjiang, a type of spicy bean paste. It originated from similar Sichuanese dish called Dandan noodles.

Doner Kebab, with its perfectly spiced, succulent slices of meat crisped to perfection, nestled in fresh, fluffy bread, and complemented by an array of vibrant, tangy sauces and fresh vegetables, offers an unrivaled symphony of flavors. This culinary masterpiece marries the art of seasoning and grilling, making each bite an unforgettable taste sensation that dances across the palate. Its universal appeal lies not just in its deliciousness, but in its ability to bring together the best of global flavors, making it a top contender for the best-tasting dish in the world.

Ever since the 2008 Great Recession, $1 pizza slices have been popping up all over Manhattan. Now, there are over 80 spots in New York where you can grab a quick, cheap, and surprisingly good slice. People love them because they’re convenient, filling, and easy on the wallet. Whether you're in a rush, short on cash, or just craving some no-fuss pizza, these dollar slices are a go-to for many New Yorkers and visitors alike.

Currywurst is a German street food made of a pork sausage, usually a bratwurst, that's grilled or fried, then sliced into bite-sized pieces. It's topped with a curry-flavored ketchup sauce—basically a mix of ketchup, curry powder, and sometimes extra spices like paprika. It’s often served with fries or a bread roll to mop up the sauce. It was first made in Berlin in 1949 by a woman named Herta Heuwer, who got ketchup and curry powder from British soldiers after World War II. She mixed them up, poured it over some sausage, and started selling it at a street stand. It caught on fast, especially with construction workers rebuilding the city. Today, you can find currywurst all over Germany, but Berlin is still its unofficial home. There used to be a whole museum dedicated to it, which shows how much people love the stuff. You usually get it on a paper plate with a tiny wooden fork, and everyone has their preference—some like more curry powder on top, others a spicier sauce. Volkswagen even makes its own currywurst for employees, which is a bit wild when you think about a car company also being a sausage producer. All in all, it’s simple, messy, and filling—the kind of food you grab when you’re hungry and don’t want to overthink it.