| — |  | ItalianPasta, pizza, and the argument that fewer ingredients is harder | — win | — match wins |
| — |  | FrenchButter, stock and sauces, and a vocabulary the rest of cooking borrowed | — win | — match wins |
| — |  | SpanishSmall plates, rice cooked flat in a pan, ham treated as a serious subject | — win | — match wins |
| — |  | GreekGrilled meat, olive oil, lemon, and yoghurt on nearly everything | — win | — match wins |
| — |  | PortugueseSalt cod, grilled sardines, and custard tarts with burnt tops | — win | — match wins |
| — |  | GermanPork, bread and potatoes, with more variety than the jokes allow | — win | — match wins |
| — |  | PolishDumplings, sour soup and cabbage, built for a long winter | — win | — match wins |
| — |  | RussianSoups, pickles, dill and dough, all engineered against cold | — win | — match wins |
| — |  | UkrainianBorscht red enough to stain, dumplings, and a lot of sour cream | — win | — match wins |
| — |  | HungarianPaprika in almost everything, and stews that take the afternoon | — win | — match wins |
| — |  | GeorgianCheese bread eaten with your hands, walnut sauces, dumplings full of soup | — win | — match wins |
| — |  | BritishRoasts, pies and breakfast, and a reputation it has been quietly outgrowing | — win | — match wins |
| — |  | IrishButter, potatoes, brown bread, and stew that improves the next day | — win | — match wins |
| — |  | SwedishMeatballs, cured fish, cardamom buns, and a table laid out all at once | — win | — match wins |
| — |  | TurkishKebabs, mezze, pastry in sheets, and dessert soaked in syrup | — win | — match wins |
| — |  | LebaneseHummus, grilled meat, and a table where the small plates are the point | — win | — match wins |
| — |  | SyrianKibbeh, stuffed vegetables, and a heavier hand with spice than its neighbours | — win | — match wins |
| — |  | IsraeliHummus, chopped salad, and street food pulled from a dozen kitchens | — win | — match wins |
| — |  | PersianSaffron rice with a crisp crust, grilled meat, and herbs by the bunch | — win | — match wins |
| — |  | EgyptianKoshary in a bowl, fava beans, and bread that arrives hot and flat | — win | — match wins |
| — |  | MoroccanTagines, preserved lemon, and sweet and savoury in the same dish | — win | — match wins |
| — |  | EthiopianStews poured onto sour flatbread, and no cutlery on the table | — win | — match wins |
| — |  | NigerianJollof rice, pepper soup, and a heat level that is not negotiable | — win | — match wins |
| — |  | GhanaianWaakye, groundnut soup, and the other side of the jollof argument | — win | — match wins |
| — |  | ChineseRegional traditions wide enough that no single meal represents it | — win | — match wins |
| — |  | TaiwaneseBeef noodle soup, night market snacks, and things braised long in soy | — win | — match wins |
| — |  | JapaneseSushi, ramen, and a discipline about ingredients bordering on strict | — win | — match wins |
| — |  | KoreanFermented, grilled and spicy, with a dozen side dishes before the main | — win | — match wins |
| — |  | ThaiSweet, salty, sour and hot balanced inside a single mouthful | — win | — match wins |
| — |  | VietnameseBroth simmered overnight, herbs raw by the fistful, bread from the French | — win | — match wins |
| — |  | IndianA different cuisine every few hundred miles, held together by spice | — win | — match wins |
| — |  | PakistaniCharcoal-grilled meat, slow-cooked stews, and bread straight off the wall | — win | — match wins |
| — |  | BangladeshiFish, rice and mustard oil, with a sharper edge than its neighbours | — win | — match wins |
| — |  | NepaleseDumplings, lentils and rice, pulled at from Tibet and India both | — win | — match wins |
| — |  | Sri LankanRice and curry in a dozen small dishes, coconut in most of them | — win | — match wins |
| — |  | AfghanRice piled with lamb and carrot, dumplings, and yoghurt over everything | — win | — match wins |
| — |  | FilipinoVinegar and soy, sour soups, and pork crisped on a sizzling plate | — win | — match wins |
| — |  | IndonesianSambal on the side, satay over coals, rice fried and eaten for breakfast | — win | — match wins |
| — |  | MalaysianChinese, Malay and Indian kitchens cooking on the same street | — win | — match wins |
| — |  | BurmeseTea leaf salad, fish broth noodles, and oil pooled on top on purpose | — win | — match wins |
| — |  | MexicanCorn, chilli and lime, and a sauce tradition that takes days | — win | — match wins |
| — |  | AmericanBarbecue, burgers, and every immigrant kitchen that landed and stayed | — win | — match wins |
| — |  | CubanRoast pork, black beans, and bread pressed flat with cheese inside | — win | — match wins |
| — |  | JamaicanJerk over pimento wood, patties, and heat that keeps building | — win | — match wins |
| — |  | SalvadoranPupusas off the griddle, with pickled cabbage piled on top | — win | — match wins |
| — |  | VenezuelanArepas split and stuffed, and shredded beef cooked down for hours | — win | — match wins |
| — |  | ColombianSoups thick enough to stand a spoon in, and a platter that defeats most people | — win | — match wins |
| — |  | PeruvianFish cured in citrus, Japanese and Chinese influence, a thousand potatoes | — win | — match wins |
| — |  | BrazilianBeans and pork stewed black, and grilled meat carved at the table | — win | — match wins |
| — |  | ArgentineBeef over open coals, chimichurri, and dulce de leche in everything | — win | — match wins |