The best travels always involve plenty of food, from iconic national dishes to lesser-known local specialities. And every recipe comes with its own fascinating story. Here, we look at some of the world's most delicious dishes that everyone should try at least once, whether that's cooked at home, sampled in a restaurant or (best of all) enjoyed in its place or origin.

Click or scroll through our gallery to discover the world's most delicious dishes, counting down to the tastiest of all.

We've based our ranking on the enduring popularity of each dish in its place of origin and beyond, and on the opinions of our well-travelled (and well-fed) team. The list is unavoidably subjective.​

We’ve probably got restaurant chain Nando’s to thank for popularising this deliciously spicy dish around the world, but peri peri (or piri piri) chicken is believed to have originated in southern Africa, particularly Mozambique, where Portuguese explorers and settlers introduced chilli peppers to the local cuisine. To make it, chicken pieces are marinated in a punchy sauce made from crushed chilli peppers, garlic, citrus juice, vinegar and various spices and herbs, before being grilled or roasted to juicy perfection.

The national dish of Germany, sauerbraten is a traditional pot roast, made with beef rump that's marinated for days in vinegar or red wine (or both), mixed with water, herbs and spices. It's then served with a rich, sweet-sour gravy. Many people think the meal dates back to the 9th century, when Charlemagne was King of the Franks, while others say that Julius Caesar was the inspiration behind the dish; it's believed that he sent amphoras filled with beef marinated in wine to the new Roman colony of Cologne.

This truly excellent Thai curry is known for its balance of sweet, savoury and spicy flavours, with a subtle heat that’s tempered by the creaminess of coconut milk. Massaman is traditionally made with bone-in, skin-on chicken for maximum punch, and one of its distinguishing features is the inclusion of potatoes and peanuts, which add a unique dimension to the dish. It’s believed to have originated in southern Thailand with heavy influences from Persian and Indian cuisines, particularly Muslim traders who brought spices such as cardamom, cinnamon and cloves to the region.

This sumptuous savoury pastry features a gooey filling of spinach, feta, onions, eggs and various herbs and spices, stuffed between thin sheets of filo pastry, then baked until perfectly golden and crispy. Its exact origins are difficult to pinpoint, but spanakopita is thought to have originated more than 400 years ago. Typically sold in Mediterranean bakeries, it has also become a symbol of Greek hospitality and is often served at celebrations, festivals and family gatherings.

Cassoulet is a rich and hearty French dish originating from the Languedoc-Roussillon region in the southwest of France. It’s a slow-cooked delight traditionally simmered in an earthenware pot and made with white beans (almost always haricot) and various meats, all simmered together in a flavourful broth with plenty of aromatics. The ingredients in a cassoulet will vary depending on the region, but can include duck confit, pork shoulder, Toulouse sausage, goose or lamb.

This Bulgarian breakfast pastry can be served hot or cold, and is often eaten with plain yogurt, ayran (a traditional yogurt drink) or boza (a fermented malt drink) – in much the same way as the French would eat a croissant. It's made by rolling up a filling of yogurt, eggs and cheese in filo pastry, then wrapping the whole thing into a spiral shape. Hidden treats or messages are often added on special occasions. 

Barramundi is synonymous with Australian cuisine; you'd be hard-pressed to find a restaurant, café or fish and chip shop Down Under that doesn't have it on the menu. This white fish can be fried, grilled, barbecued, baked, chargrilled or steamed, and it tastes fabulous served with a lemon and dill butter.

A kind of Chilean shepherd’s pie, pastel de choclo – literally 'corn pie' – is a popular comfort food combining influences from both native Chileans (corn) and Spanish conquistadors (ground beef). The base of beef, onions, olives and hard-boiled eggs gets a sweet kick from the addition of raisins, in a way that’s typical of South American cooking.

Mole, pronounced ‘moh-lay’, is a rich and complex sauce that’s an integral part of Mexican cuisine. It has a deep cultural significance and is often served during special occasions and celebrations. Mole is characterised by its thick consistency and the intricate blend of ingredients used to make it, including various chillies, spices, nuts, seeds, fruits and (sometimes) chocolate. There are many different regional varieties, including dark and spicy mole Poblano and mole Negro, which is particularly rich and smoky. The sauce is fabulous with all kinds of meat and poultry, as well as in enchiladas, burritos and tacos.

Typically made with beetroot, cabbage, carrots, onions and potatoes, borscht – or beetroot soup – is a warming, hearty Ukrainian dish that's popular throughout Eastern Europe. Simmered slowly, this deep-red delight is packed with flavour. In restaurants, it usually comes served with a tablespoon of sour cream, with small garlic bread buns called pampushky on the side.

A meaty rice dish, plov comes in more than 60 varieties and is one of Uzbek cuisine's most beloved staples. These days, it's usually made by layering up a base of eggs, flour, butter and yogurt with steamed long grain rice, then adding toppings like meat, dried fruit, fresh herbs, fish, vegetables and spices. However, in its most basic form, plov is simply rice with onions, carrots and a meat like mutton or lamb – and its history can be traced back more than 1,000 years.

Despite the name, this popular South African food has nothing to do with rabbits! Bunny chow is, in fact, a dish consisting of a hollowed-out bread roll or loaf filled with either meat or vegetable curry, sometimes with added chickpeas or potatoes. It originated in Durban's Indian community in the 1940s, and is now a well-loved street food across the country.

Singapore’s wildly popular national dish is a riff on traditional Hainanese chicken rice from southern China, but has developed its own unique flavour profile and presentation. An ubiquitous sight in hawker centres across Singapore, this simple but sublime comfort food consists of chicken poached at a low temperature to ensure it remains tender and juicy. It’s served with fragrant rice cooked in chicken broth and aromatics, and is typically accompanied with a trio of condiments: chilli sauce, ginger paste and dark soy sauce.

One of the defining characteristics of adobo – a marinated meat dish that’s utterly adored across Filipino society – is its versatility. While the base ingredients of vinegar, soy sauce, garlic and spices remain constant, there are countless variations throughout the country, with each region (and individual family) putting its own twist on the dish. Adobo is traditionally made with chicken, pork or beef, but some variations also include coconut milk, potatoes, hard-boiled eggs or seafood.

These deep-fried balls of ground chickpeas, herbs, spices and onions make for a tasty vegetarian treat, whether served in a pitta wrap or with a tahini dip. Falafel dates back to ancient times and is likely to have originated from Egypt, where it's believed that a fava bean version was eaten as a substitute for meat by Coptic Christians during Lent. The dish later migrated towards the Levant, where chickpeas became the standard ingredient.

These thin and crispy pancakes are one of the world’s tastiest breakfast dishes, popular all over Sri Lanka and beyond. Hoppers are named for the pan that gives them their form, and consist of a paper-thin, crêpe-like bowl made from rice batter and coconut milk. While there are several styles, including sweet varieties, they’re most commonly made with an egg delicately cradled inside the batter, served with tasty toppings such as spicy chutney, zesty sambals or creamy dahl.

The unofficial national dish of Malaysia, nasi lemak can be found everywhere in the country, from upscale restaurants to street food sellers. It consists of rice cooked in coconut milk until fluffy and creamy, often with aromatics such as pandan leaves, bay leaves, lemongrass, ginger and garlic. On the side, you’ll find all kinds of savoury, salty and spicy accompaniments, from crispy fried anchovies and fiery sambal to roasted peanuts and deep-fried fish or chicken wings.

El Salvador’s national dish is so wildly popular, it has its own day of celebration. Pupusa is a thick griddle cake or flatbread that’s traditionally made with cornmeal or rice flour and stuffed with all kinds of delicious ingredients, from cheese to refried beans and chicharrón (fried pork belly). Crispy on the outside and soft and doughy on the inside, it's utterly moreish and readily available from street stalls, carts and restaurants all over El Salvador. You’ll usually find them served with curtido (a pickled cabbage slaw) and salsa to cut through the richness.

This tasty West Sumatran curry gets bags of flavour from its long cooking process, which involves adding beef to a spicy paste of garlic, onion, red chillies, turmeric, ginger, pepper, lemongrass, galangal, star anise, kaffir lime leaves, bay leaves and turmeric leaves. It's then mixed with coconut milk and cooked until the meat is tender and the liquid caramelises around it.

Very few dishes are as comforting as French onion soup – a blend of mellow, slowly cooked, caramelised onions in a broth laced with white wine and cognac. It's thought that a version of the soup has existed since Roman times (or even before that), but the modern version originated in 18th-century Paris. The soup is traditionally served in a ramekin, topped with a slice of baguette and covered with cheese, which is then melted to perfection under a grill.

Historically, this simple dish of potatoes and kale (or cabbage) mashed with milk, butter, salt and pepper, was eaten in Ireland year-round and served with boiled ham. So beloved is colcannon, there are even songs about it. It's also the official Irish Halloween dish. On 31 October, trinkets such as rings and thimbles – said to represent the fate of the person whose plate they end up on – are traditionally hidden in the mashed potatoes.

Curried meat and fruit with a creamy, egg-based golden topping, bobotie (pronounced 'ba-boor-tea') is South Africa’s national dish. It's been around for centuries, and has a mixed cultural heritage – much like the country itself. Think of it as somewhere between a potato-topped pie and moussaka, and you’ll be on the right track.

Immortalised as the 'Great chieftain o the puddin’-race' in a poem by Robert Burns, haggis – a savoury meat pudding of sheep offal, suet, oatmeal, onions and spices, simmered in a casing that's traditionally a sheep's stomach – is synonymous with Scotland. Eaten to celebrate Burns Night in January, haggis is traditionally served with neeps and tatties (turnips and mashed potatoes). The perfect fare to fend off winter chills!

Made by pounding, salting and rolling a veal cutlet in a crust of flour, eggs and breadcrumbs, then pan-frying it to perfection, wiener schnitzel is a Viennese speciality that's usually served with a side of boiled potatoes. The key is to shallow fry it in clarified butter or lard, so it goes a lovely golden yellow all over. Figlmüller in Vienna is said to have been serving the original wiener schnitzel since 1905.

Although it's considered the national dish of Brazil, feijoada is popular in many parts of the world. The Brazilian version is traditionally made by slow cooking pork trimmings like ears, tail, tongue and snout with a variety of seasonings and spices, as well as a hearty portion of black beans, to create a mouth-wateringly aromatic stew.

A spicy, sweet, sour and fragrant soup, laksa is mostly associated with Malaysia, though you can find many twists on the dish throughout Southeast Asia. In Malaysia, it usually comes either in the form of a rich and spicy coconut milk broth, or as a sour broth made with tamarind. The soup typically features either thick wheat noodles or rice vermicelli, and comes served with chicken, prawns or fish.

Creamy clam chowder is arguably Massachusetts' finest dish, and can be found in home kitchens and restaurants throughout New England. Made with clams, potatoes and crushed oyster crackers, it’s a flavourful and hearty meal that's popular year-round. 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.

Raclette refers to a cheese and a traditional, cheesy après-ski dish thought to have been invented in the Swiss canton of Valais. To make the latter, raclette cheese is either melted under a grill or in a little pan, then served with potatoes, cornichons and pickled onions (and, sometimes, a tempting selection of charcuterie).

A dish commonly found in Scandinavian and Baltic countries, this open-faced sandwich has its roots in Denmark. Back in the 1800s, slices of rye bread were often used instead of a plate – and the tradition of smørrebrød (literally 'buttered bread') started when decorating the bread slices became fashionable. Traditional toppings include pickled herring, prawns and smoked salmon, as well as sliced egg, mayonnaise and cress.

A filling, satisfying one-pot dish, jollof rice's origins are hotly contested by Nigeria, Ghana and Senegal, among other West African countries. In the Nigerian version, long grain rice is added to a spicy tomato sauce and simmered until ready. Meanwhile, Ghanaians use basmati rice instead of long grain – and their take on jollof rice is also spicier.

It might not be a looker, but this dish from Québec is certainly delicious – and these days, it's not only popular across Canada and the Northeastern United States, but further afield, too. Consisting of fluffy-on-the-inside, crunchy-on-the-outside French fries and thick, rich, meaty gravy, poutine is elevated to culinary greatness by the addition of cheese curds (which, rather brilliantly, retain some of their shape under the heat of the gravy).

Although it's often served as a meat sauce or stew across Europe, traditional Hungarian goulash is actually a soup. To make it, a cut of beef (either shin, shank or shoulder) is teamed with vegetables (typically carrots, peppers and celery), heavily seasoned with paprika, then slowly simmered in broth, in a pan over an open fire. It's either served in a bread bowl or with Hungarian noodles.

This warm, comforting noodle dish has taken the world by storm in recent years – and rightly so. Its apparent simplicity hides complex flavours, and it's both rich and refreshing. Created 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's a uniquely Vietnamese offering that you won’t have to go far to find, wherever you are in the world.

A celebration of spices and rice, biryani was first created by the Muslims of the Indian subcontinent. Today, depending on the region it's cooked in (and the cook who makes it), endless varieties of biryani exist, but the basics – rice and an assortment of spices – are always the same. You can make yours with meat, or skip it for a vegan or vegetarian treat. 

Made from cornmeal, and served stuffed with sweet or savoury fillings, arepas are traditional buns from Colombia and Venezuela. Made with unleavened dough, they can be grilled, baked, fried, boiled or steamed and are eaten daily in both countries, where the recipe has remained largely unchanged for centuries.

This iconic street food dish is an absolute riot of flavour and crunch. The name comes from the Arabic word for ‘turning’ – a reference to how this delicious sandwich’s meaty filling cooks on a vertical spit. The meat (typically lamb, chicken, beef or a combination) is seasoned with various spices, shaved off the rotisserie and tucked inside a warm flatbread alongside crisp veggies, pickles, tahini sauce, hummus or garlic sauce. While the origins of shawarma are debated, it's believed to be from the Levant region of the Middle East, with variations found in countries such as Lebanon, Syria, Turkey and Israel.

A dish invented by 19th-century French chefs working for the Stroganovs (an influential Russian merchant family), beef stroganoff has become a staple in many homes in Eastern and Central Europe. It's traditionally a dish of sautéed beef and sliced mushrooms, served with a sour cream sauce, but different versions of beef stroganoff exist in other parts of the world, including Scandinavia and Brazil.

This spicy, crunchy salad is Southeast Asia on a plate, made with shredded green papaya and other fruits and vegetables, and tossed in a delicious sweet and sour dressing of palm sugar, chilli peppers and lime juice. Though it originates from Laos, it’s also eaten throughout Vietnam, Cambodia and Thailand. Making a traditional som tam involves lots of shredding and pounding with a pestle and mortar, but there are plenty of modern, less messy takes on the dish to try too.

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 (a cylindrical, thick pasta), and there's also debate about what cheese to use – usually Parmesan or pecorino.

A wonderful celebration of seafood caught off the Mediterranean coast, bouillabaisse is synonymous with the South of France – especially the port city of Marseille. The soup is made with a selection of spices and Provençal herbs, heady saffron and various fish and shellfish. In Marseille, the broth is traditionally served separately from the seafood, with slices of bread and rouille (a thick, mayonnaise-like sauce of olive oil, breadcrumbs, garlic, saffron and cayenne pepper) on the side.

These doughy vessels – carrying cheese, butter and a runny egg in the centre – are as Georgian as it gets. The country's national dish, khachapuris are perfect either as a sharing starter or as a side dish to accompany a bigger meal. They're so popular and ubiquitous in their home country that they're even used to measure inflation levels in Georgian cities (a tracking system known as the Khachapuri Index).

Ceviche is such a big part of Peru's heritage that the country has a holiday to celebrate the dish on 28 June each year. To make it, chunks of raw fish are marinated for a couple of minutes in lime juice along with onions, chilli peppers, salt and oil. Traditionally, ceviche is served at room temperature with sides like corn and sweet or white potatoes.

Eaten in various parts of Asia for breakfast, lunch or dinner, dosas are crêpes made from a fermented rice and black lentil batter – and they have a history that stretches back a whopping 2,000 years. The masala dosa is a variation that comes stuffed with a delicious filling of boiled potatoes, fried onions and spices. Often served with coconut and tomato chutney, it’s one of South India’s most popular (and tastiest) snacks.

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 cooked in a variety of broths and sauces with myriad ingredients, nothing beats a classic moules marinière – a mix of white wine, onions, parsley, cream and butter.

Whether or not the Swedish meatball owes its international profile to IKEA is debatable – but what is true is that the country has declared the origins of its national dish to be Turkish. Köttbullar are based on a recipe that King Charles XII brought to Sweden in the early 18th century, and they're traditionally served with a creamy, gravy-like brown sauce, mashed or boiled potatoes and lingonberry jam.

So much more than cheese on toast, real Welsh rarebit (or Welsh rabbit, as it was originally named) has a sensational topping made with melted Cheddar, mustard, ale and Worcestershire sauce – and the tasty mix is served poured over toast, rather than grilled on top of it. Some recipes call for the addition of egg yolks, which help make the sauce incredibly creamy and rich. Whichever way you do it, it's without a doubt one of the UK's most comforting foods.

Although different versions of pierogi are popular across Russia, Ukraine, Georgia and Belarus, these little dumplings are a Polish classic. Here, a variety of fillings, both sweet and savoury, are wrapped in thinly rolled dough, 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 curd cheese or bilberries and sugar.

This Hawaiian dish of diced raw fish, translating as 'to slice', has surged in popularity across the globe in recent years – probably due to the appeal of its healthy, fresh ingredients. However, far from being a modern creation, this taste of the sea has ancient roots that date back to a time when native islanders would rub sea salt, seaweed and a traditional relish called inamona into their fresh catches.

A sweet and warming stew that comes served in the terracotta pot it's cooked in (and from which it takes its name), tagine has been a staple of Moroccan cuisine for centuries. A truly mouth-watering meal, it's made by mixing meat or poultry with vegetables or fruit, then adding spices like turmeric, cinnamon, saffron, ginger and cumin. Originally a Berber dish, tagine has gathered Arab, Ottoman, Moorish and French influences over time.

A meal of small savoury and sweet dishes – mostly steamed and fried dumplings, buns and rolls – dim sum’s history is inextricably linked to traditional Chinese tea houses. Served in bamboo steamers, dim sum means 'touch the heart' in Cantonese, and has evolved into an essential element of Chinese cuisine. Traditionally enjoyed from the early hours until mid-morning, it may well be a forerunner of the modern-day brunch.​

The official dish of Louisiana, both Creole and Cajun versions of gumbo are a testament to the state’s melting-pot culture, although their origins are a little foggy. The name comes from the West African for okra, while the dish itself is made with a kind of roux, so there’s a clear French influence, too. What we do know is that this hearty stew – cooked with the Louisiana holy trinity of celery, bell peppers and onions – is a true culinary delight.

The kebab has a long heritage (its name was first recorded as far back as the 14th century), and it's thought to have originated in Turkey, where soldiers used to cook their freshly hunted meat over open fires. Kebabs come in a multitude of varieties, from döner kebabs – believed to have been invented, in their modern form, in Berlin, Germany – to regional specialities like Adana and testi kebabs. Traditionally, only lamb was used, but these days you'll find a wide range of meats on offer.

A type of meat marinade that's native to Jamaica, jerk is made with allspice and Scotch bonnet peppers – and its name is believed to come from the Peruvian word charqui, meaning dried strips of meat. Once coated in its marinade, 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.

Despite their name, these curried noodles don’t actually come from Singapore. In fact, the popular dish of vermicelli noodles stir-fried with vegetables, scrambled eggs and meat is Cantonese in origin. Widely eaten in Hong Kong (and a much-loved takeaway classic in many countries), it's pretty much unheard of in Singapore.

Asado is more than just barbecue. Its roots can be traced back to the Pampas gauchos of the mid-18th to 19th century, who roasted beef close to a slow-burning fire on a metal structure called an asador. In Argentina, asado is a way of life, and most families gather to enjoy the ritual once a week. The asador, or cook, will place simply seasoned meat – prime cuts, offal and sausages, all served together – over a flame, preferably from a wood fire, for around two hours. The meat is served medium to well done.

A dish that’s fallen out of favour and then become popular again more times than we can count, beef Wellington's origins are unclear – as is its exact connection to the 19th century's Arthur Wellesley, 1st Duke of Wellington. Traditionally, it consists of a beef fillet 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 has made it one of his signature dishes.

Moussaka is a great dish to have in your repertoire. Its layers of creamy sauce, potato, ground meat and aubergine create a rich, hearty meal 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. 

This legendary rice dish is one of the world’s greatest comfort foods, beloved for its crispy and golden crust. The name tahdig translates to ‘bottom of the pot’ in Persian, which accurately describes how the dish is made. To prepare it, a layer of rice is first cooked in a pot with oil or butter until it forms a crispy crust at the bottom – this crust becomes the highlight of the dish, offering a delightful contrast to the fluffy texture of the rice above it. Tahdig can be flavoured with saffron, yogurt or spices, and is usually served as an accompaniment to stews and grilled meat.

Murgh makhani, also known as butter chicken, is a rich and creamy curry featuring tender pieces of chicken cooked in a velvety, tomato-based sauce. Its origins can be traced back to 1950s Delhi, when chefs at the Moti Mahal restaurant (which was originally in Peshawar – now Pakistan – and later moved to Delhi) came up with the curry to use leftover tandoori chicken by simmering it in cream, butter and various spices, to prevent the meat from drying out. These days, it’s adored at Indian restaurants and takeaways the world over.

These soft and pillowy potato dumplings are among Italy’s most beloved foods, cherished for their comforting texture and ability to showcase all kinds of different regional flavours, from rich meaty ragus to creamy cheese sauces. Gnocchi has been a traditional type of Italian pasta since Roman times, originally made with flour or breadcrumbs. The variety we know and love today was created in the 16th century, when potatoes were introduced into Europe.

Most of us think sushi is all about the quality and freshness of the raw fish – but while that's undoubtedly important, the rice is the heart of the matter. The word sushi is an old Japanese term that literally means 'sour-tasting'. Today, there are five main types of sushi – nigiri (fish served on rice), sashimi (fish without rice), maki (rice and filling wrapped in seaweed), uramaki (seaweed wrapped around filling, with rice on the outside) and temaki (cone-shaped sushi). 

Other states along the barbecue belt (including the Carolinas, Tennessee and Kentucky) will have to forgive us, but Texan barbecue may well be the greatest of all. 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. Sides usually include slaw, potato salad, mac 'n' cheese, fried okra and green beans.

When you’ve found the perfect cosy pub or you're on your way back from a long stroll on a blustery British beach, nothing but fish and chips will do. The dish has a foggy origin story, with potential 19th-century roots in both Lancashire and London; back then, chips were a cheap, tasty staple in the industrial north, and fried fish was common in London’s East End. Whatever the truth, pairing battered white fish with hot and fluffy chips is a national passion that has never abated. 

This traditional Roman dish consists of spaghetti with a sauce made from cheese, eggs and pancetta, topped with Parmesan. Accounts differ as to how it first came to be, but a popular story says the dish was created after the Second World War to thank American soldiers when Rome was liberated. However it originated, carbonara remains a popular dish on Italian menus worldwide – but to truly experience it in its full glory, the pasta must be cooked al dente, with a bit of bite.

Packed with prawns, this sweet, sour and spicy soup is a popular dish in Thailand – and one that visitors to the country simply must-try. The fragrant meal contains fish sauce, lime leaves, lemongrass and evaporated milk to give it a creamy texture. Derived from the Thai words tom and yam, the name literally translates to 'boiled mixture'.

This rich seafood stew shares a name with the pot it's prepared in – and it contains a variety of fresh seafood, including cod, prawns, mussels and clams, all cooked in a tomato, olive oil and coriander sauce. Originally invented by fishermen, cataplana's exact ingredients vary depending on the catch of the day, and it usually comes served with crusty bread, potatoes or rice.

Particularly popular in Iran, Turkey and Greece, mezze is a style of dining that's traditional across the Middle East and Mediterranean. It consists of several smaller dishes spread out on a platter, and most commonly includes hummus, stuffed vine leaves, olives, fattoush salad and flatbreads. It's the perfect dish to share with friends.

Thailand’s national dish, pad Thai is a popular street food across the country. Although there are many variations, the dish usually sees rice noodles stir-fried with eggs, tofu, tamarind paste, fish sauce, dried shrimp, palm sugar and red chilli peppers, then topped with peanuts. Combining sweet, salty, umami and sour flavours, it's a taste sensation that’s loved across the globe.

Steak frites is a classic dish served in brasseries across Europe, commonly accompanied by a hollandaise or béarnaise sauce. Traditionally presented with the steak cooked rare, it's a simple yet deliciously satisfying staple, and is so popular that there are restaurants where it's the only dish on the menu. Le Relais de Venise, a restaurant serving salad, steak and fries with a special sauce, first opened in Paris in 1959 – since then, it's spawned locations in London, New York and Mexico City.

Shakshuka is a dish that many North African and Middle Eastern countries lay claim to – so untangling the web of where it really comes from is practically impossible. All we know is that it's an incredibly tasty and filling dish that's become a popular breakfast and brunch meal around the world. Literally translated as 'mixture', it's usually cooked by reducing down tomatoes, onions and a range of spices before poaching a few eggs on the top.

No visit to Spain is complete without checking out a bustling tapas bar and enjoying a selection of small dishes with your drinks. The most popular and ubiquitous choices are gambas al ajillo (sizzling garlic prawns), patatas bravas (spicy potatoes), calamares a la Romana (fried squid rings) and croquetas (croquettes), though there are many exciting regional varieties to try too.

The popularity of bao buns has skyrocketed in the past decade or so – and while these steamed buns are Chinese in origin, it's the Taiwanese version that's proved the most popular. A traditional gua bao consists of slices of pork belly dressed with pickled mustard greens, coriander and ground peanuts.

This classic French dish might look rustic, but plenty of work and skill goes into making it just right. Here, beef is slowly braised in red wine along with beef stock, carrots, onions and sometimes mushrooms, resulting in a super-rich dish that's packed with layers of flavour. Boeuf bourguignon is also one of the most famous recipes from Julia Child's groundbreaking The French Chef Cookbook.

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 it was originally roasted in a closed oven – that is, until Qing Dynasty chefs developed 'hanging ovens', enabling them to cook the dish to order. To this day, Peking duck is served with steamed Chinese pancakes, cucumber, spring onions and sweet-salty soy bean sauce.

Thought to have been created by Italian immigrants who settled in the Northeastern United States in the late 19th century, chicken parmigiana now features on restaurant menus across the world – and is especially loved in Australia, where it's considered a pub food classic. This comforting dish, also known as chicken parm, consists of a breaded chicken breast smothered in marinara sauce and melted mozzarella, Parmesan and provolone cheeses. It can be served with a simple side salad or spaghetti.

Loaded with warm white rice at the bottom, and an arrangement of sliced beef, sautéed and pickled vegetables, a variety of sauces and a runny egg on the top, bibimbap is a Korean food icon. Traditionally, the dish was eaten on the eve of the Lunar New Year, when families aimed to get rid of all their leftovers. Today, it's a popular lunch and dinner dish across the world. 

This flavour-packed dish is synonymous with sunny Spanish summers. Paella has ancient roots, but the dish began to take its modern form in 19th-century Albufera, a region of Valencia, when workers would cook rice and meat over an open fire. Paella Valenciana traditionally includes chicken and rabbit, while the most famous version is paella mixta – a mixture of chicken and seafood. It's often said that there are as many variations of paella as there are cooks who make it.

These soft corn tortillas, packed full of delicious beef, pork or chicken, have mysterious origins that can be traced back to Mexico's 18th-century silver mines. Unlike those typically eaten in the US, traditional Mexican tacos don't include garnishes like lettuce, tomato, cheese or sour cream. Instead, they usually come topped with coriander, finely diced white onions and salsa or guacamole.

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 all takes practice. Some food historians argue that the earliest fried chicken was cooked up in Scotland, with a British cookbook citing a recipe as early as 1747, and that it was brought to America via Scottish slaveholders. Enslaved people added the spices and seasoning known and loved today, and it's a dish firmly rooted in the American South.

Juicy sausages, creamy mashed potatoes and peas, all smothered in onion gravy... this traditional British dish is pub fare at its best. Warming and hearty, the meal is also known as bangers and mash – a term that originated during the First World War when rationing saw sausages made with fillers like water, which made them pop and crackle as they cooked.

The national dish of Italy, ragù alla Bolognese – or Bolognese sauce, as it's known in English – is a tomatoey meat sauce that's commonly served with spaghetti or tagliatelle. The classic dish hails from Imola, a small town near Bologna, and is said to have been invented in the 18th century. These days, it's a staple dish on Italian restaurant menus, not to mention a favourite family meal in households worldwide.

Ramen's popularity has soared outside of Japan in the past decade or so – and with lashings of flavour and oodles of noodles packed into every bowl, it's easy to see why. In its simplest form, it's a rich meat or fish broth that's flavoured with soy or miso, then served with toppings like mushrooms, seaweed, sesame seeds, spring onions and soft-boiled eggs. There are regional varieties, too, including Kyushu's famous tonkotsu (pork bone broth) ramen and Hokkaido's miso ramen.

The hamburger's roots can be traced to Germany – it's named after the city of Hamburg where, back in the 19th century, local beef was ground, mixed with onions and garlic, then formed into patties. However, the dish we know and love today is American, through and through. Some say a burger patty was first slotted between slices of bread by Charlie Nagreen at a county fair in Wisconsin in 1885, while others insist the dish was created by brothers Frank and Charles Menches in either New York or Ohio a few years later. Either way, the hamburger has become an essential part of American food culture.

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 pizza Napoletana (Neapolitan pizza), from Naples in Italy. Made specifically with buffalo mozzarella and either San Marzano or Roma tomatoes, the pizza must be cooked for precisely 60-90 seconds at 485ºC (905ºF) in a wood-fired oven. The result? Pure perfection.

Now discover the world's best comfort food dishes