World Cuisines & Culinary Classics Trivia Word Search

This creamy New England soup, often made with shellfish and potatoes, is named Clam '_ _ _ _ _ _ _.'

This Korean side dish of fermented, spiced vegetables (often cabbage) is a national staple.

This Indian cooking style uses a cylindrical clay oven to achieve smoky, charred flavors.

This flatbread dish topped with tomato, cheese, and toppings originated in Naples, Italy.

This amber spirit, distilled from fermented grain and aged in wooden casks, has famous Scottish and Irish traditions.

This Middle Eastern dish of fried chickpea or fava bean balls is often served in pita bread.

This Japanese alcoholic beverage, brewed from fermented rice, is often served warm or chilled.

This common Indian spice blend, its name meaning "warm spices," is written Garam '_ _ _ _ _ _.'

This Korean dish of thin, marinated, grilled beef is a beloved barbecue specialty.

This Mexican spirit is distilled specifically from blue agave plants near a namesake town.

This grid-patterned breakfast food, with Belgian origins, is crisped in a special iron.

This vivid magenta Eastern European soup gets its color from beets.

This meringue-based dessert, topped with cream and fruit, is claimed by both Australia and New Zealand.

This warm, sweet spice comes from the dried inner bark of a tropical tree.

This Japanese dish of vinegared rice, often paired with raw fish, takes its name from the rice itself.

This cold Spanish soup is made primarily from raw blended tomatoes, peppers, and cucumber.

This Japanese noodle soup dish, served in a savory broth, became a global comfort food.

This flavoring, extracted from the pods of a type of orchid, is one of the world's most labor-intensive spices to produce.

This French sparkling wine can only officially bear that name if produced in a specific region of France.

This caramel-topped custard dessert is popular across Spain and Latin America.

This Canadian dish layers french fries with cheese curds and gravy, originating in Quebec.

This twisted, salted snack bread, often sold soft and warm, has German origins.

This Japanese cooking technique coats seafood or vegetables in a light batter and deep-fries them.

This spice, harvested from crocus flower stigmas by hand, is the world's most expensive by weight.

This thin French pancake can be filled sweet or savory, and is cooked on a flat griddle.

This iconic American sandwich of a ground beef patty on a bun takes its name from a German port city.

This Latin American dish "cooks" raw fish using citrus juice instead of heat.

This famously fiery-tempered Scottish celebrity chef hosts Hell's Kitchen and MasterChef; his first name is Gordon '_ _ _ _ _ _.'

A British-popularized Indian-inspired dish, often called the UK's adopted national dish, is Chicken '_ _ _ _ _' Masala.

The savory Japanese stock made from kelp and dried bonito flakes, forming the base of miso soup, is called this.

This creamy Middle Eastern dip is made from mashed chickpeas, tahini, and lemon juice.

The iconic American ground-beef-patty sandwich takes its name from this German port city.

This slow-cooking method, popular across the American South, involves smoking meat over low heat.

This flat, round breakfast food is typically stacked and topped with syrup.

Thinly sliced raw fish served without rice, distinct from sushi, is called this in Japan.

This Spanish and Latin American fried-dough snack is often dusted with sugar and dipped in chocolate.

This semi-hard Dutch cheese, named after a city, is one of the world's most popular cheeses.

This Italian coffee-flavored dessert layers mascarpone cheese with espresso-soaked ladyfingers.

This smoky Middle Eastern dip is made from roasted eggplant, tahini, and lemon juice: Baba '_ _ _ _ _ _ _ _.'

This intensely spicy Japanese green condiment is traditionally paired with sushi and sashimi.

This Italian starter course, often featuring cured meats, cheeses, and marinated vegetables, precedes the pasta course.

This popular hot sauce brand takes its name from a coastal town in Thailand.

This flaky, buttery French pastry, shaped in a crescent, is a breakfast staple — though some credit its origins to Austria.

This tangy condiment, made from ground seeds of a pungent plant, ranges from mild yellow to sharp Dijon varieties.

This Mexican dish steams corn dough and filling inside a corn husk or banana leaf wrapper.

This savory French tart, often filled with eggs, cream, and bacon, shares its name with a phrase meaning "real men don't eat it."

This bright yellow spice, a relative of ginger, is prized both as a flavoring and for its curcumin compound.

This aromatic spice, the seed of a tropical evergreen tree, was once so valuable that European powers fought wars over its source islands.

This soft, pillowy Indian flatbread is traditionally baked in a tandoor oven.

This popular English cheese takes its name from the village where it was first made.

This delicate French almond meringue cookie is often sandwiched with buttercream or ganache.

This complex Mexican sauce can be made with dozens of ingredients, including, in some varieties, chocolate.

This French custard dessert has a hard caramelized sugar crust on top: Crème '_ _ _ _ _ _.'

This traditional Scottish dish is a savory pudding made from sheep's offal, oatmeal, and spices.

This Moroccan dish, slow-cooked in a distinctively shaped conical pot of the same name, is a savory stew.

This hearty Louisiana Creole stew typically features okra, the "holy trinity" of vegetables, and seafood or sausage.

This ground red pepper spice, common in Hungarian cooking, ranges from sweet to smoky to hot.

This Hungarian stew of meat and vegetables is heavily flavored with paprika.

This influential American chef and TV personality popularized French cooking with her 1961 book Mastering the Art of French Cooking; her first name is Julia '_ _ _ _ _.'

This Spanish saffron-rice dish, often loaded with seafood, is a specialty of the Valencia region.

This concentrated, strong Italian coffee shot forms the base of many other coffee drinks.

This German sausage, often grilled and served with mustard, comes in many regional varieties.

This Roman pasta dish combines egg, hard cheese, and cured pork, with no cream in the traditional recipe.

This espresso drink, mostly steamed milk with a shot of espresso, takes its name from the Italian word for "milk."

This classic British takeaway meal pairs battered, fried fish with thick-cut potatoes: Fish and '_ _ _ _ _.'

This popular Southeast Asian stir-fried noodle dish, a national dish of its home country, is named Pad '_ _ _ _.'

This vibrant green Italian sauce is traditionally made from basil, pine nuts, garlic, and olive oil.

This espresso-based drink, topped with steamed milk foam, was named for its brownish color resembling the robes of these Italian friars.

This tropical fruit, whose spiky exterior hides a custard-like interior, is banned from many Southeast Asian hotels due to its powerful smell.

This chewy Japanese rice cake, often filled with sweet bean paste, is a traditional treat.

This Italian frozen dessert is denser and less airy than American-style ice cream.

Paella is a specialty of this eastern Spanish region.

This Middle Eastern and Turkish dessert layers phyllo dough, nuts, and honey syrup.

This creamy Mexican avocado-based dip is a party staple worldwide.

Pizza as we know it today originated in this southern Italian city.

This hard, aged Italian cheese is a staple grated topping for pasta dishes.

This long, crusty French bread loaf is a symbol of French cuisine.

This crumbly, briny Greek cheese is a key ingredient in Greek salad.

This dense, chewy, boiled-then-baked bread ring is closely associated with Jewish cuisine and New York City.

This creamy Italian rice dish is slowly cooked with broth, often flavored with mushrooms or saffron.

This staple Italian dish comes in countless shapes, from spaghetti to penne.

This soft, bloomy-rind French cheese is often served warm and gooey.

This Latin American stuffed pastry, baked or fried, can be filled with meat, cheese, or fruit.

This Mexican sauce, often made from tomatoes, onions, and chilies, means "sauce" in Spanish.

This American sausage sandwich, a ballpark staple, is served in a long bun.

This flaky, layered Austrian pastry can be filled with apples, cherries, or cheese.

This British comfort dish tops mashed potato over a layer of minced meat: Shepherd's '_ _ _.'

This German and Austrian dish features a thin, breaded, pan-fried cutlet of meat.

Small, shareable Spanish plates meant to be ordered several at a time are called this.

This Swiss dish of melted cheese, eaten by dipping bread on long forks, is often mistakenly assumed to be French.

This layered Italian pasta dish alternates sheets of pasta with sauce, cheese, and filling.

This refreshing Cuban cocktail combines white rum, lime, mint, sugar, and soda water.

This Louisiana rice dish, packed with meat and vegetables, has French and Spanish culinary roots.

This tangy, sweet tomato-based condiment, ubiquitous on American tables, has surprisingly murky Asian-sauce origins.

This North African dish of tiny steamed semolina grains is often served beneath stews.