Every Food on Earth

These are even more labor intensive, requiring the batter to be painted onto the cake core as it rotates over the flames

A dessert with a secret monks’ recipe - Lithuanian tree cake “Šakotis”

Back in Europe, there is an entire other branch of the spit cake family in which the confection itself resembles a tree, from the Scanian Swedish Spettekaka to Lithuanian Šakotis, Polish Sękacz, and Belarusian Bankucha
www.itinari.com/a-dessert-wi...

This popularity is apparently due to former German military officer Karl Juchheim, who after serving in the German-occupied port of Qingdao during WWI, moved to Hiroshima and opened up the first of several bakeries under the Juchheim brand, which still exists today

Hojicha Baumkuchen Hojicha Baumkuchen (From German, lit. "Log tree cake") is a recipe listed under Baked Stuff and Japanese Tea/Matcha. It is developed from a recipe found in Aiming to be the Dessert Master. Create a ba...

Baumkuchen, named after its resemblance to tree trunk rings, also has an unlikely popularity in Japan, where it’s known as Baumukūhen, and is commonly seen at weddings due to the symbolic import of its circular shape
dessert-shop-rose.fandom.com/wiki/Hojicha...

Kürtőskalács is part of a big family of central European spit cakes, which span from the very similar Magyar Kürtősfánk to Trdelnik (Czechia/Slovakia), Prugeltorte (Austrian Tyrol), Baumkuchen (Germany) & Baumstriezel, a Transylvanian Saxon cake which is helical, not cylindrical

Variation has increased in recent years, with mounting popularity as a flashy festival food, resulting in adaptations in batter, new toppings, and often cheaper ingredients shortcuts.

Kürtőskalács/Chimney Cake baking blog

#102. Kürtőskalács: Cylindrical, spit-cooked Transylvanian dessert, named after resemblance to stovepipe, native to ethnically Hungarian Székely Region of Romania. Dipped in sugar and basted with butter while roasting over charcoal, creating a caramelized shell
bylelush.blogspot.com/2014/08/kurt...

A selection of lesser-seen juices: Sea Buckthorn (Armenia), Blueberry (Slovenia), Ditakh (Senegal), Calamansi (Philippines). Some more info on Ditakh here snacksemiotics.weebly.com/posts/ditakh

The name here originates from a real-life couple, ‘30s-era Chengdu vendors Guo Zhaohua and Zhang Tianzheng, whose version of a venerable Muslim street food dish was notable enough for it to be titled in their honor

Sichuan Fuqi Feipian (夫妻肺片) - The Woks of Life This fuqi feipian recipe is a quintessential Sichuan specialty—sliced beef and tripe in a singularly addictive, spicy, mouth-numbing sauce.

#101. Fuqi Feipian (Husband and Wife Special): Sichuanese beef dish, served room temp, dominated by thin slices of offal meat (often heart & tripe), and peppercorn-spiked chili oil, topped with peanuts and cilantro
thewoksoflife.com/fuqi-feipian...

Datcha - Founders Food Hall French-Caribbean Street Food

Update: I ended up finding a very tasty Bokit at a food hall on Prince Edward Island, of all places, where I also had my first taste of Kenyan samosa. foundersfoodhall.com/datchas/

Gaeng Hung Lay - Northern Pork Belly Curry Gaeng Hung Lay is one of the most iconic and tastiest dishes of Northern Thailand! Though it's a dish that takes time, most of the process is hands-off!

#100. Kang Hung Ley: Northern Thai stew of pork belly braised with chili, tamarind & shrimp paste. Spicing indicates Indian influence, likely with additional Burmese additions, including name, which translates to “heavy curry.” Sometimes includes pineapple
hot-thai-kitchen.com/gaeng-hung-lay

Shooting off in another direction, the dish has also established itself as Kkanpung-saeu in Korea, where it becomes spicy again, in keeping with the local palate

www.koreanbapsang.com/kkanpung-sae...

In a continuation of the original theme, the Shanghai version leads to Japanese Ebichiri, a prime example of C/J fusion cuisine (Chūka), where sweetness completely outweighs the spice. Name is a literal translation of the original

sudachirecipes.com/japanese-ebi...

#99. Chili Garlic Shrimp: Chinese dish with 2 distinct versions: Sichuan original, and it’s Shanghai reimagining, which significantly dials down heat. Preparations in both styles vary, as does inclusion or removal of shells, + style in which shrimp is fried
thewoksoflife.com/chili-garlic...

Salsa de mani or peanut sauce recipe - Laylita's Recipes Salsa de mani is a warm peanut sauce made with peanut butter, milk, onion, cumin, achiote, cilantro and hard-boiled egg.

A common accompaniment is Salsa de Mani, an Andean peanut sauce that serves as a regular companion to potato dishes

www.laylita.com/recipes/sals...

#98. Llapingacho: Ecuadorian potato patties stuffed with cheese, a common side dish or breakfast main. Reminiscent of Andean Arepas, and shares similar mountainous root, with name from Kichwa, an offshoot of Quechua. Sometimes made with cassava 
www.laylita.com/recipes/llap...

#97. Curry Puff: Perfect fusion point of Cornish Pasty, Empanada, and Samosa; curried potatoes or chicken encased within a fried pastry casing. Common across Maritime SE Asia, name origin in Fujianese 泡 (pop), which describes the bubbled outer shell
christieathome.com/blog/malaysi...

#96. Hariyali Tikka: Punjabi kebab named for color (“Greenery” in Hindi), flavored with mint, cilantro & greens, primarily fenugreek. Possible origin in reuse of Green Chutney, a popular local condiment familiar to anyone who’s ordered US Indian takeout

www.spiceindiaonline.com/hariyali-chi...

Another essential element is the Mayo/Butter blend, sometimes known as “Bơ”, which confusingly just means butter in Vietnamese. Whether it’s called, it’s usage generally typifies the entire construction of the sandwich, signifying whether it will be heavy-handed or subtle

Key to great Banh Mi is very fresh bread, to which rice flour adds a little extra crunch, cosseting an interior of pillowy crumb. The best here is probably the sandwich at Ba Xuyên, which is wonderful, but NY does not have great Vietnamese food in general, for a variety of reasons

I haven’t visited Vietnam, but can tell it’s fundamentally impossible to find a perfect Banh Mi in New York, because I’ve had near-perfect Banh Mi bread (at Phở Tây Hồ) and near-perfect fillings (many places), but never the two in conjunction, which is frustrating

As in many other cases, Banh Mi just describes the bread on which the sandwich is served. Baguettes were introduced to Vietnam prior to the fall of the Nguyễn Dynasty in 1882, and transformed to fit the local palate and agriculture, baked with a mixture of wheat and rice flour

Dozens of varieties exist, including Bánh Mì Gà Nướng (Grilled Chicken), Bánh Mì Cá Mòi (Grilled Sardines with Tomato Sauce), Bánh Mì Ốp La (Fried Eggs), Bánh Mì Chay (Tofu/Seitan), Bánh Mì Heo Quay (Pork Belly), Bánh Mì Thịt Nướng (BBQ Pork) & Bánh Mì Xíu Mại (Pork Meatballs)

#95. Banh Mi: Post-colonial Vietnamese fusion, one of the world’s finest sandwiches. Classic version (at least in US) is Saigon “Special Combo” (Bánh Mì Đặc Biệt): Head Cheese, Giò Lụa Sausage, Liver Pâté, Butter/Mayo, Pickled Daikon/Carrot, Pepper, Cilantro

nomvietnom.com/recipes/stre...

In Puebla and Veracruz, the Molote’s shape has become so distorted that it’s indistinguishable from an Empanada. It is possible that this is the original version and the Oaxacan is the distortion, but that seems unlikely
https://www.recetasgratis.net/receta-de-molotes-poblanos-75413.html

There’s also another Oaxacan version, in which the masa is replaced with mashed plantain

https://www.mexicoinmykitchen.com/molotes-plantain-patties

#94. Molote: Torpedo-shaped blob of masa stuffed with a variety of ingredients, from bean to chorizo, then fried, constituting a classic Antojito snack. Mashed potato is sometimes a filling, or mixed into dough. Origin point is likely Oaxacan

In Guatemala, Mollete describes a totally different dessert, a fried, custard-stuffed roll commonly eaten on Día de Muertos. If simply fried and soaked in syrup but not stuffed, it’s called a Torreja
https://growingupbilingual.com/guatemalan-molletes-a-traditional-dessert-for-dia-de-los-muertos

Now common, both in its origin country and north into Texas, is the Mollete Dulce, a sweetened version that uses butter and cinnamon sugar instead, creating a Mexican version of Cinnamon Toast