Poutine (Canada)

Originally form Québec, this glory of a snack is made up of french fries topped with gravy and cheese curds – although like any comfort food worth its reputation, everybody has his/her own variation with extra additions. But not only does it look and taste delicious, poutine also has a great back story. Back in 1957, Québecer Fernand Lachance was asked to put some cheese curds on a batch of french fries and declared, “Ça va faire une maudite poutine,” meaning, “It will make a damn mess.” Gravy was added to keep the dish warm longer, and poutine was born. Merci beaucoup, Lachance, merci beaucoup.

Spätzle (Germany)

Spätzle, literally meaning “little sparrow,” is a soft egg noodle often drenched in butter, cheese, gravy, or anything delicious. It’s served as a side dish in place of rice or potatoes, and is kind of a combination noodle dumpling. It’s also easy to make, increasing its comfort-food power. Just combine flour, water, and eggs (a lot of eggs) and push the dough through something with holes in it. And voilà! Spätzle!

Pierogies (Poland)

Everybody loves dumplings, but the Polish take it to a new level in their relationship with pierogies. Essentially they are unleavened dough that is boiled, then baked or fried and stuffed with anything imaginable (usually potatoes, meats, cheeses, etc.). These handmade beauties used to be considered peasant food but gained popularity with everybody, probably because they are delicious. The best part though is that pierogies have their own patron saint in Poland. “Swiety Jacek z pierogami!” or, “St. Hyacinth and his pierogi!” is an old expression equivalent to a “good grief!” or “holy cow!”

Bobotie (South Africa)

In a country known for its braaivleis (barbecue) sausages and other meats, bobotie is an older dish that originated in Indonesia. Brought to South Africa by colonists from the Dutch East India Company, it caught on in South Africa. Bobotie consists of spiced minced meat with baked eggs on top, among other things. Often made with curry spices, it has become a staple of the Cape Malay communities. Many throw in chopped onions, dried fruit, chutney or whatever else is in the kitchen.

Pho (Vietnam)

Noodle soup is a fairly common staple across the world, but the Vietnamese version is a bit more complex, consisting of broth, thin rice noodles, herbs, and whatever vegetables or meats you prefer (normally beef or chicken). It is widely sold by street vendors in Hanoi and across Vietnam, and you may be judged for the amount of chili sauce you’re able to tolerate. Like all great foods, pho is eaten any time of day. It’s also been known to be a killer cure for hangovers!

Macaroni & Cheese (United States)

Ah, mac and cheese. Whether you buy the Kraft version or make it from scratch (or some combination thereof), it’s always a favorite. As if you need an explanation, take macaroni noodles – or shells if you’re a Velveeta lover – and just completely douse it in cheese. All of the cheese. Often a Chedder-based cheese sauce is used, but really, the more the merrier. Yes, it will clog your arteries and make your life miserable if you are lactose intolerant, but every cheesy, gooey bite will be worth it.

Chilaquiles (Mexico)

Think nachos plus scrambled eggs plus everything else you can find, and you have chilaquiles. They are sometimes referred to as “garbage” food, is they’re a result of whatever is left over in your kitchen, but garbage never tasted so good. A combination of tortilla chips, cheese, refried beans, shredded chicken or beef, eggs, salsa, and anything else nearby, chilaquiles are often eaten for breakfast, or really anytime you want to “clean up” your kitchen. The trick is not to add the salsa until the very last second to make sure your tortillas stay nice and crispy!

Kushari (Egypt)

Carbs, carbs and more carbs are the order of the day when you decide to whip up some kushari (also spelled koshary). This Egyptian dish usually contains rice, lentils, pasta, friend onions, garlic and tomatoes, usually topped with chickpeas. It’s often sold by street vendors or cooked at home. It was created by lower classes throwing everything left in the kitchen together at the end of the month, which has proven time and time again to be an excellent idea.

Pão de queijo (Brazil)

Found not only in Brazil but also across South American in Argentina, Bolivia, and Paraguay, pão de queijo are little cheese buns that are sold piping hot by street vendors. They are made of cassava or corn flour and are chewy and moist on the inside, but can also be stuffed with cheese, meats, or sweet custards for dessert. The good news is that they’re small, so you don’t have to feel bad about sucking down a few on every street corner – after all, you do need to do a thorough analysis of the area’s offerings.

Meat Pie (Australia)

Last but not least, a hearty meat pie is a favorite in Australia, though it can also be found in large quantities in New Zealand and throughout the U.K. A small pie stuffed with minced meat and gravy, it can also have some onion, mushroom, or cheese and is often eaten as a quick snack. It is especially popular with football fans (for you Americans, that means soccer), and is often served in pubs that are showing the games. To give you an idea of the amount consumed, the most popular brand of meat pie, Four ‘N Twenty, produces 50,000 meat pies per hour.