Ranking

The Cuisine You'd Eat Every Day for the Rest of Your Life

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#	Candidate	Win rate	Match win rate
—	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

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