Taste the world, one country at a time

10Dishes is a research-led guide to traditional food around the world. We explain the dishes people actually eat, the ingredients that shape each cuisine, and the practical questions travelers and home cooks need answered.

The site has three jobs:

1. explain a country's traditional food without flattening it into stereotypes;
2. help vegetarian and vegan readers distinguish genuine local dishes from modern adaptations;
3. help gluten-free readers identify promising foods while being honest about ingredients and cross-contact.

Explore by the way you eat

Traditional food guides

Start with the defining staples, cooking techniques, celebration foods and everyday dishes of each country.

Featured guides include Algeria, Andorra, Fiji, Liechtenstein, Palau, Papua New Guinea, Republic of the Congo, São Tomé and Príncipe, Tonga and Tuvalu.

Vegetarian & vegan country guides

These guides do not simply delete meat from a traditional recipe and call the result authentic. Every page labels a dish as traditional meat-free, variable, or a vegetarian adaptation.

Featured guides include Antigua and Barbuda, Andorra, Algeria, Angola, Brunei, Bhutan, Chile, Malawi, Maldives, Namibia, Seychelles, Togo and Zimbabwe.

Gluten-free country guides

These pages focus on foods whose basic structure does not rely on wheat, barley or rye, while also explaining hidden flour, stock, sauce and cross-contact risks.

Featured guides include Algeria, Armenia, Azerbaijan, Bhutan and Somalia.

How 10Dishes researches food

Food traditions are not fixed recipes. They change between regions, households and generations. Our editorial approach follows four rules:

• Name the source of the tradition. When a dish belongs specifically to a region or island, say so.
• Label adaptations. A vegetarian version of a meat dish can be useful without being misrepresented as the historical standard.
• Treat dietary safety seriously. “Naturally gluten-free” does not mean a restaurant kitchen is safe for someone with celiac disease.
• Prefer cultural and tourism authorities. National tourism bodies, cultural foundations and specialist regional references should outrank generic recipe aggregators when facts conflict.

What you will find in every guide

Each country page should answer practical questions:

• What foods define this cuisine?
• Which dishes are traditional rather than internet inventions?
• What can a vegetarian or vegan order?
• Which dishes are naturally gluten-free?
• What hidden ingredients should travelers ask about?
• What are the main starches, sauces, vegetables and cooking techniques?
• Which foods belong to celebrations, breakfast, street food or everyday home cooking?

Editorial promise

10Dishes should never manufacture certainty. If a recipe varies, say it varies. If a vegetarian preparation is an adaptation, label it. If a wildlife food is protected or conservation-sensitive, explain the cultural history without encouraging consumption. If a gluten-free diner still needs to confirm cross-contact, say so plainly.

That combination of culinary curiosity and editorial restraint is the site's differentiator.