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Middle Eastern or Arabic dishes and assorted meze

BBC.com "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future.

Meza Malonga incorporate's indigenous ingredients from across the African continent (Credit: Alicia Erickson)
World's Table

Is this the next big food destination?

By Alicia Erickson

Peranakan food (pictured: Nasi kerabu) is often considered one of Southeast Asia's first fusion cuisines (Credit: szefei/Getty Images)
World's Table
Southeast Asia's first fusion cuisine?
By Rachel Phua
The Académie Internationale de la Gastronomie named chef Lucía Freitas the "Chef of the Future" (Credit: Mero Afonso)
World's Table
A chef changing Spain's dining culture
By Sofia Perez
Some maamoul are formed into a domed shape (Credit: Veliavik/Getty Images)
World's Table
The Easter treat uniting two religions
By Tessa Fox
A berry soup by modern chef Jeffrey Yoskowitz, inspired by Fania Lewando’s The Vilna Vegetarian (Credit: Lauren Volo for the Gefilte Manifesto, Flatiron Books)
World's Table
A return to vegetarian Jewish cuisine
By Joe Baur
(Credit: Bacoa/Rafael N Ruíz Mederos)
World's Table
Is this America's next best restaurant?
By Richard Morgan
This unknown portrait has kept Hercules Posey's legend alive for centuries
World's Table
George Washington's unsung black chef
By Ramin Ganeshram
Slippurinn serves a dish guillemot eggs, a local delicacy, in their shells
World's Table
The Icelandic cuisine born from crisis
By Stefanie Ellis
Moses Ficklin Gullah cottage and large moss-draped oak tree on Daufuskie Island, South Carolina
World's Table
The chef preserving Gullah culture
By Jessica Farthing
Alain Ducasse is often nicknamed the "godfather" of French cuisine
World's Table
Is French cuisine forever changed?
By Lily Radziemski
Gâteau Basque has become an emblem of the French Basque Country
World's Table
A sweet emblem of French Basque Country
By Anna Muckerman
Piñon nut torte is a signature dish for the feast days of the Indian Pueblos of New Mexico (Credit: Red Mesa Cuisine)
50 Reasons to Love the World
The crucial legacy missing from US food
By Raphael Kadushin
Ekstedt brought childhood memories of being out in the woods into a modern restaurant setting (Credit: Rafael Estefania)
50 Reasons to Love the World
The Swedish chef who reinvented fire
By Rafael Estefania
Inez Cook founded Salmon n’ Bannock in Vancouver, British Columbia (Credit: Simon Urwin)
World's Table
How Canada is reclaiming its cuisine
By Simon Urwin
Enslaved Africans quietly maintained their strong rice culture and morphed West African recipes to suit the plantation world (Credit: EyeEm Alamy)
50 Reasons to Love the World
How rice shaped the American South
By Michael W Twitty
Ana Roš cooks with herbs and spices harvested from Hiša Franko’s own garden (Credit: Suzan Gabrijan)
50 Reasons to Love the World
The chef who put Slovenia on the map
By Elise Morton