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For all the food fanatics out there, traveling is essential, if you want to taste everything the world has to offer. That is why we have rounded up the most resounding symphonies of flavor, the most colorful dishes and the tasties bites. Here is your guide to the fascinating, international cuisines.

10. Lebanese Cuisine

The Lebanese cuisine is the place where you can taste all the goodness the Middle East has to offer. Foods are generally Mediterranean, high on vegetables, little meat and full of flavors. Perhaps the most famous dish worldwide is the appetizer mezze – a selection of dips, pickles, salads and nibbles with Arabic bread. It also includes an abundance of fruit, fresh fish and seafood and little animal fat. The country is also famous for the Arabic sweets, Tripoli being referred to as the “Sweet Capital” of Lebanon. [Lebanese Recipes]

9. Greek Cuisine

With a significant influence from the Turkish and Italian cuisine, the Greek cuisine is a focused around olive oil, vegetables and herbs specific to the Mediterranean region. Eating in Greece is a different experience from Greek restaurants in other countries – gyros for example is considered by Greeks junk food. Restaurants now offer an authentic eating experience, being up to date with the latest culinary trends and stocked up with regional specialties. The Taverna and Estiatorio are widespread, being the places where you can find affordable authentic cuisine. [Greek Recipes]

8. Spanish Cuisine

For a lighter approach on food, we turn to the Spanish cuisine, containing a variety of meat and fish, as well as vegetables. It is also influenced by the seafood available from the surrounding waters. Spanish cuisine uses the most oil among all Western and Central European cuisines. One of the most popular drinks in Spain that goes perfectly with its national dishes is sangria, a drink made of wine and fruits. [Spanish Recipes]

7. Japanese Cuisine

Known for its seasonality of food, aspect and quality of ingredients, the Japanese cuisine is rapidly becoming a trend worldwide. White rice and soybeans are the ingredients you should expect to find in almost any dish. According to Michelin Guide that ranks cities worldwide for their restaurants, Tokyo is the most delicious city, with 150 top-ranked restaurants, as opposed to Paris and London that have 148. Apart from its capital, it is fascinating to uncover the local cuisine throughout Japan. [Japanese Recipes]

6. Mexican Cuisine

Known for its varied flavors and spices, Mexican Cuisine is a result of the Spanish conquistadores’ interaction with the Aztec culture. Most of the Mexican food we eat today is a delicious combination of ancient traditions, Aztec, Mayan and Spanish. The French also had their part in the story, adding baked goods such as sweet breads and the bolillo. You can easily choose the restaurant you are going to eat in by popularity: restaurants with good food usually attract all the customers. There are also exotic options for your menu, such as iguana, insects, rattlesnake, deer and even spider monkey. [Mexican Recipes]

5. Thai Cuisine

Many people say Thai food alone, with its balanced mix of hot, sour, bitter and sweet, is a good enough reason to visit the country. The foods are characterized by the use of fresh herbs and flavors, such as lime juice, lemon grass and fresh coriander. Similar to many Asian cuisines, rice is the main component in Thai foods as well. You will often come across nam pla, a strong fish sauce, shrimp paste and noodles. If you’re looking to get a kick of out your lunch, you should try the raw beef, fermented fish paste or deep fried insect larvae mostly present in the Northeast, where eating insects in fairly common. [Thai Recipes]

4. Indian Cuisine

One of the world’s most sophisticated and diverse cuisines, only one part of the Indian cuisine is known to the world. The Indian food served in restaurants worldwide is North Indian, also known as Mughlai or Punjabi. There are other 3 categories of Indian cuisine: South, East and West. The foods are mostly vegetarian, but many include lamb, goat, chicken meat and even fish. Indian cuisine is usually very spicy so in order to enjoy the food, start slowly and in a few weeks you’ll get accustomed to the flavors. Meals are usually eaten without cutlery, while seated on the floor, but these traditions are starting to change for the restaurants oriented to the Europe or the US. [Indian Recipes]

3. Chinese Cuisine

Originated in various parts of China and now spread throughout the world, Chinese cuisine is now eaten by a third of the world’s population every day. The cuisine is easy to create, economical and tasty. Most of the food is prepared in bite-sized pieces because the Chinese culture regards knives and forks as weapons. Usually, every person at the table is given a bowl of rice while the other dishes are shared by everyone at the table. Some dishes are cooked from endangered species, such as facai moss while others from meat you would want to avoid such as dog. [Chinese Recipes]

2. Italian Cuisine

Perhaps one of the oldest in the world, the Italian cuisine can be traced back to the 4th century BC. It became what is today along with the discovery of the New World, that brought potatoes, tomatoes pepper or maize on the list of ingredients. An Italian meal is structured into several sections: antipasto (the appetizer), primo (pasta or rice dish), secondo (meat course), dolce (dessert). Italy is also famous for over 400 kinds of cheese, including the famous Parmigianino Reggiano, and 300 types of sausages. [Italian Recipes]

1. French Cuisine

Starting with the Middle Ages that brought rich banquets to the French Revolution, where refined techniques were used, French Cuisine can be called in the 21st century “haute cuisine”. It is as popular as the poetry or French arts, a meal at a restaurant comparing to “a sort of theatre you can eat”. Pastries are a large part of French cooking. Cheese and wine are also a major part of the cuisine, being perhaps the most famous of all. The modern restaurant has its roots in French culture so restaurants are bountiful, but as for recommendation before deciding on one. In Paris alone, there are over 5,000 places to eat, with prices and menus to suit anyone’s taste.

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Asian Chicken Salad

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad. If you poach the chicken yourself, reserve 3/4 cup of the cooking liquid to make the dressing.

6 servings, 2 cups each

Active Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

DRESSING

1/4 cup reduced-sodium soy sauce

3 tablespoons rice-wine vinegar

1 1/2 tablespoons brown sugar

1 1/2 teaspoons sesame oil

1 1/2 teaspoons chile-garlic sauce, (see Ingredient notes)

3 tablespoons canola oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 tablespoon tahini paste

3/4 cup reduced-sodium chicken broth, or reserved chicken-poaching liquid

SALAD

2 tablespoons sesame seeds

8 cups shredded napa cabbage, (1 small head; see Ingredient notes)

1 1/2 cups grated carrots, (2-3 medium)

5 radishes, sliced (about 1 cup)

1/2 cup chopped scallions

3 1/2 cups shredded skinless cooked chicken, (about 1 1/2 pounds boneless, skinless chicken breast) (see Tip)

PREPARATION

To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

TIPS & NOTES

Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

Ingredient Notes: Chile-garlic sauce is a spicy blend of chiles, garlic and other seasonings; it is found in the Asian section of the market.

Napa cabbage has an elongated head and is pale green in color with tender, tapered white ribs. Its tightly packed, crinkled leaves have a crisp texture. Discard the cone-shaped core. One small head yields about 8 cups shredded.

Tip: To poach chicken: Combine two 14-ounce cans reduced-sodium chicken broth, 2 chopped scallions, 2 slivers fresh ginger and 2 cloves garlic in a large skillet; bring to a simmer. Add 11/2 pounds boneless, skinless chicken breast and cook over medium heat until no longer pink inside, 10 to 15 minutes. The flavorful poaching liquid will keep, tightly covered, in the refrigerator for up to 2 days or in the freezer for up to 6 months.

NUTRITION

Per serving: 289 calories; 14 g fat ( 2 g sat , 7 g mono ); 64 mg cholesterol; 14 g carbohydrates; 3 g added sugars; 28 g protein; 3 g fiber; 518 mg sodium; 355 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (60% dv).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 3 lean meat, 2 fat

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