We've scoured the planet for the 50 most delicious foods ever created. Feast your eyes and hold your drool as we reveal some of the world's best foods to help you plan your travels:

Corn—the workhorse of the food industry—is best enjoyed in its sweet variety, slathered with butter until it bursts, then roared with greasy fists while watching Netflix late at night.

A crispy rice batter crepe envelops the spicy flavor of mashed potatoes, which are then dipped into coconut chutney, pickles, a tomato- and lentil-based sauce, and other condiments. It's a great breakfast food that'll keep you full until lunch, or you might end up coming back for more.

It's unclear when and where potato chips were invented. American legend holds that they were invented in New York in 1853, but the earliest known recipe for "Fried Potatoes in Chips or Shavings" appears in the popular 1817 cookbook by Englishman William Cotton.

Regardless, they're now one of the most kid-friendly and best foods in the world. But think of them this way—if a single slice cost $5, it would be tastier (and more popular) than caviar, which is a prize worth fighting for.

The sea swirls between your feet, a gentle breeze sweeps across the tablecloth, wrapping your legs around it as a steaming plate of paella is placed before you. Prawns, lobster, mussels, and squid are mixed with white rice and a variety of herbs, oils, and salts, a dish that will instantly transport you to vacation.

Thailand's most famous salad is made with crushed garlic and chilies in a mortar and pestle. Add tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugarcane paste, green beans, and a sprinkling of grated papaya, and serve with sticky rice. While many variations outside of Thailand use crab and fermented fish sauce, none quite match the original Thai flavors and simple beauty of this dish.

Often called Singapore's "national dish," this steamed or boiled chicken is served over fragrant rice, with cucumber slices as the main vegetable. Variations include roasted chicken or soy sauce chicken. Regardless of how it's prepared, it's one of Singapore's best foods. The dipping sauce—a premium dark soy sauce, chili peppers with garlic, and pounded ginger—is incredibly flavorful, ensuring you'll be thinking about chicken rice even when you're not actually in Singapore.

French fries smothered in cheese curds and brown gravy. It sounds a bit disgusting and looks even worse, but it engulfs your mouth with an alluring, cheesy, fried potato concoction that leaves you chomping on the last wad. Our Canadian friends insist it's best enjoyed after 3 a.m. with a couple of beers.

A fresh, handmade tortilla stuffed with a small piece of grilled beef, doused in oil and sea salt, and then smothered in guacamole, salsa, onions, cilantro, or whatever else you desire is perfect for breakfast, lunch, or dinner. It's why no visitor leaves Mexico lighter than when they arrived.

Anything spread with butter might taste delicious, but there's something about this tangy, salty, sour, love-it-or-hate-it yeast extract that can turn a loaf of toast into a reason to live. For an extra yum (or yuck) factor, add a layer of jam.

Nothing can really prepare you for the stench of one of the strangest dishes on Earth. Like durian, stinky tofu is one of Southeast Asia's most iconic foods. The fermented tofu's odor is so potent that many people can't shake the memory for months. So, is the legendary, divine taste really worth the effort? Yes, it is.

Don't be fooled by the cheap imitations that use soy paste or almond extract. The real stuff is so good, it uses only almonds and sugar, and it's so good you'll eat an entire lolly, feel sick, and still find yourself nibbling on a second lolly.

If Malcolm Gladwell says it's the perfect food, it's the perfect food. Let's face it, anything that can convince a two-year-old to eat a carrot instead of spilling it on the floor deserves the title not only of "delicious" but also of "persuasive wonder."

Unlike Sunday brunch, Hong Kong-style French toast is like a deep-fried hug. Spread peanut butter or jam on two slices of toast, dip them in egg batter, deep-fry them in butter, and then toss them with more butter and plenty of syrup. It's Hong Kong's best food, best enjoyed before your cholesterol check.

Melted Parmesan and mozzarella cheeses and a peppery, garlicky tomato sauce drizzled over chicken fillets – Australian publicans have claimed this ostensibly Italian dish as their own, and since they've done it so well, there's no reason to argue.

This Middle Eastern flatbread, made with chickpeas, garlic, lemon juice, and tahini, has become a refrigerator staple around the world. The tangy flavor is just as good as a dip, on bread, meat, vegetables, beans, or rice cakes—and it feels good as a dip.

You can't visit Singapore without trying this spicy, sloppy, and meaty specialty. While there are dozens of ways to prepare crab (with black pepper, salted egg yolk, grilled with cheese, etc.), chili crab remains a local bestseller. The spicy chili tomato gravy tends to spread easily, which is why you'll need to mop it all up with a small steamed bun.

Ever tried eating pancakes without maple syrup? It's like eating a piece of cardboard. Actually, Canada's gift to parents everywhere—sprinkle some maple syrup on your child's broccoli and see what happens—is pretty much everything worth trying.

Anything that's been around since the 1860s can't do much wrong. This staple of Victorian-era Britain's working class is a dish with a soft exterior and simple interior and sparse garnish.

So, who wants to eat a piece of monkfish liver with some shredded radish on the side? Don't expect that—and still, you're missing out on sushi's last great secret: precious monkfish liver sushi. The monkfish, whose livers are unknowingly given to high-end sushi fans, is threatened by the destruction of its seabed habitat by commercial fishing nets, so the fish may not survive much longer. If you do quickly discover the slippery, yet surprisingly delicious treat you stumble upon, consider the taste—you won't regret trying one of Japan's finest foods.

You'll see it folded around melon, wrapped on bread, placed on pizza, and piled on salads. And for good reason: These salty, thin slices of air-dried ham elevate the flavor of everything they accompany to a higher level.

This snack, made with pork, shrimp, herbs, rice noodles, and other ingredients wrapped in rice paper, is served at room temperature. It's "meat-light," bursting with refreshing herbal flavor. Dipped in a slightly sweet Vietnamese seasoning and sprinkled with ground peanuts, it's wholesome, simple, and the definition of "more."

This premium Japanese Wagyu beef from the renowned Takara Shu Ranch has been identified by the Imperial Palace as one of the largest beef stocks of the past 400 years. Known as the "Rolls-Royce" of beef, it's best enjoyed sashimi style, coated with a kaffir lime and green tea sea salt. As the beef melts, the marbled fat imparts a subtle yet unmistakable classic beef flavor to every bite.

This often mispronounced national dish is just broth, fresh rice noodles, some herbs, and usually chicken or beef. But it's fragrant, flavorful, and balanced.

The national dish of the Philippines, it is a whole piglet that is slow-roasted over charcoal for hours. This process makes the meat tender and the skin crispy. It is prepared year-round for special occasions.

This dining experience's assembly kit is thrilling DIY enthusiasts everywhere. Step 1: Watch the meat sizzle on the fiery grill. Step 2: Pour the meat into warm flour tortillas along with peppers, onions, guacamole, sour cream, and salsa. Step 3: Assure everyone within earshot that you'll have "one more." Step 4: Repeat.

This expression has no origin in Indian cuisine. It comes from Butter Land, a fictional paradise of optimal cuisine where the premise is that everything tastes and feels balanced with melted butter. This delicious, simple dish consists of a large crab drenched in a gallon of butter-garlic sauce, the butter seeping into every nook and cranny and coating every inch of the meat. The sea gods of Butter Land are benevolent carnivores, and this is their gift to the world, their signature dish.

Mashed potatoes with shallots, butter, salt and pepper are the perfect accompaniment to any meat or fish. We recommend eating it in the busiest pub in any seaside town in Ireland, around midday.

It makes sense that second only to pizza as a gift when it comes to Italy and Italian cuisine, there's a reason this layered pasta, tomato sauce, and minced meat gift is so popular for kids and adults alike—it just works.

This iconic Hawaiian appetizer is raw fish salad—it originated when local fishermen were looking for uses for cuts from their catch.

Fish is seasoned differently - so it is both tasty and healthy. This meal has now spread across continents and around the world.

The crisp pastry is smothered in butter, a dollop of raspberry jam smeared on top, and it's soft and tender when you sink your teeth into the bite; for a fat, rich, sweet breakfast food that must be paired with a cup of strong coffee, there's nothing wrong with that.

Corn dough patties provide a delicious canvas onto which you can paint any number of delicious toppings: cheese, shredded chicken, pork rind puff pastry, perico, beef, tomato, avocado.

Despite the name, no rabbits were harmed in the making of one of South Africa's most popular street foods. Rabbit chow consists of hollowed-out halves or quarters of white bread filled with a super spicy curry. The dish originated in Durban's Indian community.

Take the meat, stick it on a stick, and grill it. These cubes of deliciousness—usually lamb, but also beef, swordfish, and chicken—served with rice and vegetables are the perfect addition to your summer barbecue.

Forget those elaborate lobster dishes crafted by showboating chefs eager for Michelin recognition. When you have the best food available, naturally delicious like these little guys, keep it simple. The best way to enjoy lobster is to boil it and serve it with melted butter and lemon slices.

Pastel custard tarts are perhaps one of the most delicious foods in the world. Legend has it that Portuguese nuns and monks used egg whites to color their religious garments and the leftover yolks to make pastries, including these delicious tarts.

First there were dumplings, then there were pierogi. Pierogi are a pile of delicious treats that can be filled with everything from potatoes to sauerkraut, meat, cheese, and fruit, and are often topped with melted butter, sour cream, or fried onions. Traditionally, they're boiled, though fried pierogi are becoming more common.

These all-American dough fryers need no introduction, but we want to emphasize: These addictive, mouth-watering snacks are a calorie bomb.

Sandboxes filled with dried corn and buzzing bees fill the annual Farmstead Corn Maze and Pumpkin Festival.

God probably created corn just to give him an excuse to invent melted butter. There's something nice about chewing a corncob—it's a delicate enough operation that requires concentration, yet primal enough to make you feel like the caveman you've always wanted to be. And these awesome treats are caveman food.

The Mozambican-Portuguese divorced chicken is beloved around the world. But to experience the original dish, head to Maputo, the capital of Mozambique. This delicious chicken feast is cooked with lime, pepper, garlic, coconut milk, and a divorce sauce.

This tender and flavorful beef dish is slowly braised in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and chilies, then simmered for hours. It might upset your stomach right out of the kitchen, but many believe it gets even better after being left overnight.

This Westernized take on a delicious Gabonese dish is made with chicken, chilies, garlic, tomatoes, peppers, salt, okra, and palm butter.

You might just want to spray yourself to eruption point, but somehow there's always room for a full scoop of ice cream piled high with nuts, marshmallows, and chocolate sauce. Thank goodness for the extra-long spoon so you get the real weight of the goodness, all mixed and melted in the bottom of the glass.

This Thai culinary masterpiece is packed with shrimp, mushrooms, tomatoes, lemongrass, galangal, and kaffir lime leaves. The broth is typically rich in coconut milk and cream, combining all of Thailand's favorite flavors: sour, salty, spicy, and sweet. Best of all, it's affordable.

Poached, sliced ​​mackerel, tamarind, chili, mint, lemongrass, onion, pineapple... One of Malaysia's most beloved dishes is the addictive spicy fish soup and noodles (especially good when infused with ginger) that will have your mouth watering before the spoon even touches your lips.

When something tastes so good that people spend $20 billion a year at a dedicated chain restaurant, you know it has to make the list. McDonald's may not have the best burgers, but that's the point—it doesn't have to be. The bun-meat-salad combo is so good that entire countries are destroying their ecosystems just to produce more cows.

The secret is the malt syrup glaze covering the skin. The crispy, syrup-coated skin, slow-roasted in an oven, is so good that authentic restaurants often serve the skin more than the meat and serve it with pancakes, onions, hoisin sauce, or sweet bean sauce.

When Japan wants to build something right, it builds it right. Brand giants like Toyota, Nintendo, Sony, Nikon, and Yamaha may have been created by people who were inspired by the complexity of sashimi and rice, but it's the combination of fish and rice that has made it a premier global delicacy. The Japanese don't live forever for no reason—they want to keep eating this stuff.

The Mayans drank it, Lasse Hallström made a movie about it, and the rest of us are guilty of eating more. The story of the humble cacao bean is a truly laugh-out-loud, civilization-building tale of culinary wonders. Without this creamy, bitter sweet treat, Valentine's Day would be all cards and flowers, and Easter would be just another dull religious event.

Spare us the blockchain monster and the greedy wheel of "everything for everyone." The best pizza was and still is simply Neapolitan, a Neapolitan invention now protected by its own trade association, which insists on sea salt, high-grade wheat flour, the use of only three types of fresh tomatoes, hand-rolled dough, and a strict wood-fired oven, among other quality regulations. Using just a few ingredients—dough, tomatoes, olive oil, salt, and basil (pizza doesn't even include cheese)—Neapolitans create something few can get right, but everyone loves.

The king of curry, perhaps the king of all foods. Spicy, coconutty, sweet, and savory. Even the tiny packet of sauce you buy from the supermarket can make even the most uninitiated chef look like a Michelin star. Thankfully, someone invented rice so diners can mop up every last drop of curry sauce. "The Land of Smiles" isn't just a marketing slogan; it's the result of being born in a land where the world's most delicious food is sold on nearly every street corner.