Food · Curated list
Pizza, Soup, Sushi and 27 more, ranked by how much of the world has written about each one.
Most written-about first. Each description summarises the dish's Wikipedia article, which its name links to.
1
Italian dish
An Italian dish, usually a flat round of leavened dough made from wheat, covered with cheese, tomato and other toppings and baked very hot, traditionally in an oven fired with wood.
Wikidata · Photo: Valerio Capello at English Wikipedia, CC BY-SA 3.0
2
Primarily liquid food
A mostly liquid food, usually eaten warm or hot, though sometimes cold, made by cooking or otherwise combining vegetables or meat with water, milk or stock. The Oxford Companion to Food calls it the main general term for savoury liquid dishes, alongside broth, bisque, consommé, potage and many others.
Wikidata · Photo: Photographer: Peggy Greb, Original uploader: Fredrik, Public domain
3
Japanese dish with vinegared rice
A traditional dish of Japan built on vinegared rice, usually seasoned with salt and sugar, paired with many kinds of ingredients such as meat, vegetables or seafood; raw seafood is commonest, though some is cooked. Of all its many styles and presentations, the one thing that now defines sushi is the vinegared rice, called shari (しゃり) or sumeshi (酢飯).
Wikidata · Photo: Yumi Kimura, CC BY-SA 2.0
4
Dish with patty between buns
Often just called a burger: a filling, usually a patty of ground meat, mostly beef, grilled or pan-fried, set inside a sliced bun, a sesame seed bun or a bread roll. With it in the bun there often come pickles, onion, tomato, lettuce, bacon or chilis.
Wikidata · Photo: Len Rizzi (photographer), Public domain
5
Food made with bread and other ingredients
A dish usually made of a filling, of vegetables, sauces, cheese or meat in various mixes, between slices of bread or on top of one slice; more broadly, any dish in which bread holds or wraps another food. It began in the Western world as a handy food to carry, and has since spread all over the world.
Wikidata · Photo: Diderot's dreams, CC BY 3.0
6
Flour-based baked sweet
A sweet baked good made by mixing flour with a fat, a liquid or both, and usually a raising agent. Cakes are mostly baked, though some are cooked on a griddle.
Wikidata · Photo: Picture: Ville Koistinen Modified by -Majestic-, CC BY 2.5
7
Food mixture, served chilled or at room temperature
A dish of mixed ingredients, often vegetables, usually served cold or at room temperature, though some are served warm.
Wikidata · Photo: fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L, GFDL 1.2
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8
Cooked dough food in Italian cuisine
A food usually made of wheat flour worked with water or eggs into a dough without yeast, shaped into sheets or other forms and then boiled or baked. It was first made only from durum wheat, but the term now also covers gluten-free versions made from rice flour or from legumes such as lentils or beans.
Wikidata · Photo: David Adam Kess, CC BY-SA 4.0
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9
Deep-fried strips of potato
Also called fries, French fried potatoes, chips or finger chips: potatoes cut into batonnets or juliennes and deep-fried, their origin disputed. The potatoes are cut into even strips, dried and fried, usually in a deep fryer.
Wikidata · Photo: Horacio Cambeiro, CC BY 4.0
10
Variety of meat dishes originating in the Middle East
Also spelled kebap, kabob, kebob or kabab (Kashmiri), a range of dishes of roasted meat that began in the Middle East.
Wikidata · Photo: Lesya Dolyk, CC BY-SA 2.0
11
Eastern European sour soup
A sour soup of vegetables, seasonings and meat stock, widespread in Northern Asia and Central and Eastern Europe. In English the word, which came by way of Yiddish, usually means the Ukrainian version, in which red beetroot is a main ingredient and gives the soup its distinctive red colour.
Wikidata · Photo: Juerg Vollmer from Zürich, Schweiz, CC BY-SA 2.0
12
Egg dish
A dish of eggs fried in a pan with oil or butter, often filled with meat, cheese, onions, mushrooms, vegetables, chives, or a mix of these.
Wikidata · Photo: Renee Comet (photographer), Public domain
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13
Type of pasta
A long, thin, solid pasta, round in section, and a staple of Italian cuisine. It is made of water and milled wheat; the standard Italian kind uses semolina of durum wheat.
Wikidata · Photo: Tim Reckmann from Hamm, Deutschland, CC BY 2.0
14
Confections often made from nut butters or flours
A confection found across North and East Africa, Eastern Europe, the Balkans, the Levant, and West, Central and South Asia. The name covers many recipes, generally a thick paste whose ingredients include sugar, flour, butter, oil, milk, saffron, rosewater and turmeric powder.
Wikidata · Photo: Miansari66, CC0
15
Type of corn kernel which expands and puffs upon heating
A kind of corn kernel that swells and puffs up when heated, and the snack made that way.
Wikidata · Photo: ViajeroExtraviado, CC0
16
Sausage in a bun
A sausage, grilled, boiled or steamed, served in a bun split partway along its length. The name can also mean just the sausage.
Wikidata · Photo: Evan Swigart from Chicago, USA, CC BY 2.0
17
Deep-fried snack/ turnover
Also called a shingara, a fried turnover of the Indian subcontinent with a savoury filling, mostly vegetables such as spiced potatoes, peas and onions, though it may contain fish, meat or a cheese like paneer. Its name comes from the Middle Persian sambosag (سنبوسگ).
18
Rice dish in which grains do not stick
A dish of rice, or in some regions of wheat, usually cooked in broth or stock with spices and other ingredients such as meat and vegetables, using some method to keep the cooked grains from sticking together.
Wikidata · Photo: Mizu basyo at Japanese Wikipedia, CC BY-SA 3.0
19
Middle Eastern fried bean dish
A deep-fried ball or patty of Egyptian origin, part of Middle Eastern and above all Levantine cooking. It is made of ground chickpeas, fava beans or both, mixed with spices and herbs before frying.
Wikidata · Photo: Miansari66, CC0
20
Korean side dish of fermented vegetables
A traditional Korean side dish (banchan) of salted, fermented vegetables, most often Korean radish or napa cabbage, seasoned with many things, among them jeotgal, ginger, garlic, spring onions and gochugaru.
Wikidata · Photo: Nagyman , a flickr user, CC BY-SA 2.0
21
Rice-based dish from South Asia
A mixed dish of rice, traditionally with spiced vegetables, seafood or meat. It existed in India in the Mughal era, though whether it was invented there is disputed.
Wikidata · Photo: Umesh Tongbra, CC BY-SA 3.0
22
Food
A food between liquid and solid, made from starchy plants, usually grain, ground, crushed or chopped and then soaked, poached or boiled in water or milk; it is a traditional staple in many countries.
Wikidata · Photo: VirtualSteve, CC BY-SA 2.5
23
Spiced Asian-inspired sauces and dishes
A dish with a spicy sauce that began in Indian cooking, was reshaped by contact first with the Portuguese and then the British, and in the end spread all over the world. Many curries are found in the cooking of East and Southeast Asian countries.
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24
Flat pasta and stacked pasta dishes
Also called by its plural, lasagne, a pasta made in broad, flat sheets. From Italian cooking, where it is served in many ways, it most often comes as a baked dish of pasta sheets stacked in layers with fillings of sauces, vegetables, dairy or meat between them.
Wikidata · Photo: Breville USA, CC BY 2.0
25
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28
Thinly sliced potatoes, deep-fried or baked
Also called crisps, thin slices of potato deep-fried, baked or air-fried until they crunch, usually eaten as a snack, starter or side dish.
29
French stewed vegetable dish
A traditional French dish of vegetables from Provence, in the south of France, especially linked with Nice and the area around it. It grew out of rural Provençal cooking, as a sensible way of using up the summer's surplus by stewing the vegetables of the season together.
Wikidata · Photo: Marcus Guimarães, CC BY 2.0
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30
Crescent-shaped viennoiserie pastry
A crescent-shaped Viennoiserie of laminated yeast dough, halfway between puff pastry and bread.
Wikidata · Photo: Herry Wibisono ( herryway ), CC0
Every Wikidata item that is a dish, or a kind of dish — leaving out desserts, drinks and cheeses, which have lists of their own, and that has its own English Wikipedia article, ranked by the number of Wikimedia sites with a page about it — Wikipedia's language editions, mostly, and sister projects such as Wikiquote. That counts how many communities independently thought it worth describing, and nobody can buy a place on it. The top 30 are shown.
Wikidata files these under this list's query, but they are not what the list is about:
Fetched from Wikidata on 2026-09-25. Each description is this site's summary of the entry's Wikipedia article, which its name links to: the wording is ours, the facts are Wikipedia's, licensed CC BY-SA 4.0. To correct an entry, correct it there; the next refresh carries the change.
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