Burgers, pizza, kebab, French tacos, sushi, poutine: rank fast food and street food dishes from all over the world.
Street food and guilty pleasures
Pick a theme and a ranking size, then start the game. Cards drop one at a time: for each one, you choose a free rank. Once a card is placed, it stays there.
You never know which card is coming next. Put a great card too high and you may have no room for the next one: that’s the whole twist of a blind ranking, also called a blind tier list.
Every game draws at random from these 104 cards. Here is each one, with a short profile and key facts.
A grilled beef patty, a soft bun, lettuce, onions and a generous dollop of sauce. Simple on paper, it became the planet's ultimate symbol of a quick meal.
Thin dough puffed up in a wood-fired oven, tomato sauce, and stretchy mozzarella: the Neapolitan recipe has conquered the world, from trattorias to midnight delivery.
Meat grilled on a spit, carved to order and tucked into bread with salad, tomatoes, onions and white sauce. The ultimate late-night dinner.
A giant tortilla folded into a square, stuffed with meat, fries and cheese sauce, then toasted on a grill. It has nothing to do with Mexican tacos, and it owns that.
The hamburger, plus one brilliant idea: a slice of melted cheese. That small, gooey detail was enough to make it the best-seller at every fast-food chain.
A smoked sausage tucked into a long soft bun, topped with mustard, ketchup or fried onions. The king of ballparks, parks and New York street corners.
Small golden breaded bites of chicken, perfect for dunking in barbecue or sweet and sour sauce. Nobody eats just one, and the 20-piece box always disappears too fast.
Potato sticks fried twice so they are golden outside and fluffy inside. The best side dish in the world, and sometimes the whole meal.
Onion slices dipped in batter and fried until deep golden. Crunchy and slightly sweet, they often steal the spotlight from the fries.
Fried chicken wings tossed in a spicy butter sauce. You eat them with your fingers, get sauce everywhere, and ask for more at every game.
Long, whole strips of chicken, breaded and fried, ready to dunk in the sauce of your choice. Meatier than nuggets, they have won over crispy chicken lovers everywhere.
A crusty baguette, plenty of butter and a slice of cooked ham. Three ingredients, zero fuss, and yet France's best-selling sandwich for decades.
Sandwich bread, ham, cheese and often béchamel, baked until golden and crisp. The comforting classic of Parisian brasseries.
A small roll filled with ham, mozzarella and tomato, pressed and grilled between two hot plates. The star snack of bakeries and cafeterias in the 1990s.
A thin pancake cooked in a hot pan and filled with sugar, jam or chocolate-hazelnut spread. Folded in four and eaten on the move, it's the perfect street snack.
Batter baked in a grid-patterned iron, crisp outside and soft inside. Plain, dusted with powdered sugar or buried under whipped cream, it perfumes every fairground.
Half a baguette stuffed with meat, a mountain of fries and a rich sauce. The Belgian sandwich that makes no compromises, best saved for the very hungry.
A grilled sausage wrapped in a hot buckwheat crêpe. Nothing more, nothing less: the sacred snack of Breton markets and stadiums.
A big flour tortilla rolled around rice, beans, meat, cheese and salsa. A full meal you hold in one hand, as heavy as a brick.
A tortilla folded over melty cheese, sometimes with chicken or mushrooms, then browned in a pan. Cut into triangles, it's made for sharing... or not.
Crisp corn chips smothered in melted cheese, jalapeños, guacamole and sour cream. The dish to share in front of a game or a movie, by hand and without cutlery.
A fillet of white fish in puffed-up fried batter, served with chunky chips and a splash of vinegar. Britain's national dish, best eaten by the sea.
Chickpea balls blended with herbs and spices and fried until crisp. Stuffed into pita with salad and tahini, they win over even meat lovers.
Thin slices of marinated chicken or lamb, spit-roasted and rolled in thin bread with garlic sauce. The Levantine cousin of the kebab, just as addictive.
Spit-roasted meat served in a thick pita with tomatoes, onions, tzatziki and even a few fries. The essential bite of Greek summer nights.
Fries topped with cheese curds and drowned in piping hot brown gravy. A joyful, caloric mess that became Quebec's great culinary pride.
A crusty baguette stuffed with pâté, grilled meat, pickled vegetables, cilantro and chili. The perfect meeting of French bakery and Vietnamese flavors.
Vinegared rice shaped by hand and topped with ultra-fresh raw fish. A precise art in Japan, and in the West the platter you order in on Sunday night.
A steaming bowl of noodles in a broth simmered for hours, topped with chashu pork, a soft-boiled egg and scallions. A loud slurp is a compliment here.
Dumplings filled with pork and cabbage, pan-seared then steamed. Crisp on the bottom, tender on top, with a little vinegary soy sauce for dipping.
A soft white steamed bun, folded like a taco around tender pork belly, peanuts and cilantro. An irresistible cloud of a bite.
A parade of steamed bites served in bamboo baskets: shrimp dumplings, pork buns, rice rolls. Perfect for tasting a little of everything.
Rice noodles stir-fried in a wok with egg, shrimp, tofu and bean sprouts, seasoned with tamarind and peanuts. Bangkok's most famous street dish.
A grilled sausage sliced into rounds, smothered in ketchup and dusted with curry powder, often served with fries. Berlin eats millions every year, day and night.
A golden turnover filled with spiced meat, onions, egg or cheese, baked or fried. Every Latin American country swears its recipe is the best.
A cornmeal cake griddled until golden, split open and stuffed with cheese, avocado, shredded meat or black beans. South America's daily bread.
A crisp triangular pastry stuffed with potatoes, peas and spices, then fried. Served with chutney, it's the favorite snack of India's streets.
Ridged sticks of dough, fried until crisp and rolled in sugar. In Spain they are dunked in hot chocolate so thick it holds up a spoon.
A ring of fried yeast dough, glazed with sugar, chocolate or colorful sprinkles. Soft, nostalgic and photogenic, it's the favorite dessert of movie cops.
A round bread with a hole, boiled before baking, which gives it its dense chew. Topped with salmon and cream cheese, it's the king of brunch.
A knotted bread with a shiny brown crust sprinkled with coarse salt. Soft inside, it pairs wonderfully with a good beer or a stroll through a Christmas market.
A sausage on a stick, coated in cornmeal batter and fried until golden. Half hot dog, half fritter, it rules American and Korean fairgrounds.
Soft batter balls with a piece of octopus inside, brushed with sauce and mayonnaise. The bonito flakes on top wave in the heat, as if alive.
A thick cabbage-and-batter pancake cooked on a griddle, topped with pork, seafood or noodles, then striped with sauce and mayo. A Japanese pancake with no inhibitions.
A triangle of rice wrapped in a sheet of nori, with a surprise in the middle: salmon, salted plum or tuna mayo. The ideal snack, sold in every Japanese convenience store.
Chewy rice cake sticks simmered in a sweet, spicy red sauce. The snack that makes your eyes water and K-drama fans smile.
A thick stew of ground beef, kidney beans, tomatoes and chili peppers, simmered for hours. Served with rice or nachos, it warms up winter evenings.
A huge baked potato, mashed with butter and cheese, then loaded with as many toppings as you like: corn, olives, sausage, pickles. A feast in a spud.
A ball of ground beef smashed straight onto a scorching griddle to form a caramelized crust. Thin, crispy and ultra juicy, it made thick burgers feel old-fashioned.
A bowl of rice topped with diced marinated raw fish, avocado, edamame, mango and sesame seeds. Colorful, fresh and customizable, a lunch-break favorite.
Ice cream and milk blended into a thick, creamy texture, in vanilla, chocolate or strawberry. So thick you have to suck hard on the straw.
A cup of vanilla ice cream topped with caramel or hot fudge and sprinkled with chopped nuts. The dessert that ends every fast-food meal on a high note.
A golden biscuit, crisp at the edges and soft in the center, studded with melty chocolate chips. The best friend of a glass of cold milk, any time of day.
Iced milk tea, often fruity, with tapioca pearls rolling at the bottom of the cup. Half drink, half dessert, sipped through a giant straw.
A small warm corn tortilla filled with grilled meat, onion, cilantro and a squeeze of lime. The real taco, the kind you eat three at a time standing at the counter.
Marinated chicken pieces coated in a spiced breading and fried until crunchy. Juicy inside, it's eaten with your fingers and zero restraint.
Three layers of toasted bread stacked with chicken, bacon, lettuce, tomato and mayo. Cut into triangles and held with picks, it reigns over every room service menu.
Small pieces of meat marinated in lemon and oregano and grilled on a skewer. Eat it straight off the stick or wrapped in a pita with tzatziki.
A very thin flatbread topped with spiced minced meat, tomato and pepper, baked in the oven. Roll it up with fresh parsley and a squeeze of lemon before biting in.
Small rice-paper rolls stuffed with pork, vermicelli and vegetables, fried until crackling. Wrap them in lettuce and mint before dipping.
A long roll filled with thin slices of griddled beef, soft onions and gooey cheese. Philadelphia's emblem, where everyone defends their favorite counter.
Breaded, fried balls of risotto hiding a heart of ragù, peas or stretchy mozzarella. The Sicilian street food that turns leftover rice into treasure.
A round roll soaked in olive oil and stuffed with tuna, hard-boiled egg, tomatoes, olives and anchovies. A Nicoise salad to go, perfect for a beach picnic.
A small ball of glutinous rice dough, soft and stretchy, filled with sweet red bean paste or ice cream. Its chewy, sticky texture is unlike any other dessert.
Chicken skewers grilled over charcoal and glazed with a sweet-salty sauce. Thigh, skin, heart or meatball: in Japan, you work through them with a cold beer.
A small tart of crisp puff pastry filled with an egg custard caramelized on top. Dusted with cinnamon, it's devoured still warm in Lisbon.
Strips of beef or chicken grilled with peppers and onions, served sizzling on a cast-iron skillet. Everyone builds their own tortillas with guacamole, sour cream and salsa.
A soft corn dough filled with meat, cheese or chili, wrapped in a corn husk and steamed. You unwrap your tamale like a little gift.
A grilled ear of corn slathered with mayonnaise, rolled in crumbled cheese, dusted with chili and squeezed with lime. Corn like you've never had it.
A translucent rice paper wrapped around shrimp, vermicelli, lettuce and fresh herbs. No frying, just freshness, served with a peanut dipping sauce.
A big bowl of beef broth scented with star anise and cinnamon, filled with rice noodles and thin slices of meat. You finish it yourself with herbs and lime.
Small chicken or beef skewers marinated in turmeric, grilled over embers and coated in a creamy peanut sauce. Impossible to stop at just one.
Chicken fried twice for an ultra-crisp crust, then glazed in a sweet, spicy, sticky sauce. In Korea, you share it with friends over a cold beer.
A roll of rice seasoned with sesame oil, filled with egg, carrot, spinach and yellow radish, wrapped in seaweed and sliced. Korea's colorful snack.
A thick little pancake griddled golden, hiding a scalding syrup of brown sugar, cinnamon and nuts. The sweet comfort of Korean streets in winter.
A crisp fish-shaped waffle filled with red bean paste, custard or chocolate. The great debate: do you start with the head or the tail?
A thick breaded, fried pork cutlet tucked between two slices of fluffy white bread with cabbage and sauce. Cut cleanly, it looks as good as it tastes.
A big crêpe cooked before your eyes, topped with an egg, sauce, scallions and a fried cracker, then folded into a parcel. The breakfast millions of Chinese eat on the go.
Delicate steamed dumplings pleated by hand and filled with meat and scalding broth. Gently pierce one on the spoon and sip the juice before taking a bite.
A small, hollow, crisp dough ball, cracked open and filled with potatoes, chickpeas and spicy tamarind water. An explosion of flavor in one bite.
A spiced potato fritter tucked into a soft bun, with garlic and chili chutneys. Cheap and filling, it's the fuel of Mumbai.
A flatbread fresh from the oven, topped with za'atar and olive oil, or with melted cheese. Fold it in half and go: it's the classic Lebanese breakfast.
Layers of very thin dough filled with cheese, spinach or minced meat, baked until flaky and golden. A bakery treasure devoured with a glass of tea.
A ring of crusty bread dipped in molasses and rolled in sesame seeds. Sold from trays by street vendors, it goes with every Istanbul morning.
Dozens of layers of thin pastry stacked with pistachios or walnuts, then soaked in syrup. Crisp, melting and terribly sweet: one piece is never enough.
Grilled, well-spiced merguez tucked into a baguette with a handful of fries and a dash of harissa. The barbecue smell that announces a match or a block party.
Cubes of potato fried golden, topped with a spicy red sauce and often creamy aioli. The tapa you always order first in Spanish bars.
A pizza folded into a half-moon around mozzarella, ricotta, ham or salami. Cut into the golden crust and the melted cheese escapes in a delicious cloud of steam.
A thin, supple flatbread cooked on a hot griddle, filled with prosciutto, fresh cheese and arugula. The sandwich of the Italian Adriatic beaches.
Half a baguette baked with mushrooms and melted cheese, then striped with ketchup. It's the Polish pizza-baguette, star of Kraków's student nights.
A flatbread of yeast dough fried until golden and puffy, spread with sour cream, garlic and grated cheese. Greasy, hot and delicious, Hungary's favorite snack.
A pork sausage grilled over embers and tucked into a crusty roll with a good dose of mustard. The smell that drifts over every German Christmas market.
A long skinless minced-meat sausage dropped in the fryer and served with fries and sauce. Mysterious about its contents, but absolute queen of Belgian fry shops.
A tray of fries topped with kebab meat, melted gouda and salad, all drizzled with garlic sauce and hot sauce. The most generous dish in the Netherlands.
Two slices of buttered bread pan-fried around a gooey cheese center that stretches with every bite. The ultimate comfort sandwich, even better dunked in soup.
A pork shoulder smoked for hours until it's so tender you shred it with a fork. Piled into a bun with barbecue sauce and coleslaw, it's barbecue heaven.
A chorizo grilled over wood fire, split open and tucked into a crusty roll, topped with herby chimichurri. The first pleasure of every Argentine asado.
A teardrop-shaped croquette filled with shredded chicken and creamy cheese, breaded and fried. The most popular snack in Brazilian bars and bakeries.
A puffed bread fried to order, split open and filled with salt cod, chicken, tuna or ham and cheese, with salad and chili sauce. Guadeloupe's king of evening sandwiches.
Small golden salt cod fritters with herbs and chili, crisp outside and soft inside. They open every Caribbean aperitif, with a ti-punch on the side.
Slices of very ripe plantain fried in oil, caramelized and tender, served with chili and onions. The favorite snack of Abidjan's streets.
An ultra-thin bread dough topped with cream, onions and bacon, baked at high heat until the edges crisp. It's shared around the table, cut into squares.
Breaded, fried sticks of mozzarella, golden outside and molten inside. Cheese stretching for several inches is the whole show.
Skin-on potato wedges coated in spices and paprika, then baked or fried until golden. The spicy rivals of fries at every fast-food chain.
McDonald’s is by far the biggest fast food chain in the United States by sales. On BlindTier you don’t rank chains but dishes: burgers, fried chicken, pizza, kebab, sushi, poutine and many more.
A tier list is a ranking in tiers, from best to worst. Tiers are usually lettered: S for the elite, then A, B, C and D.
With a regular tier list maker, you drag pictures into tiers freely. On BlindTier, you pick a theme and a Top 10, 20 or 50, then place the cards one by one without knowing which one comes next. It’s free and needs no sign-up.
A blind ranking is a game where you rank items without seeing the rest of the list. Each item is revealed one at a time and has to get a final spot, so you make every choice without knowing what comes next.
In a tier list, you see every item before sorting them into tiers. In a blind ranking, items are revealed one by one and every spot is final: you have to bet on what’s coming.
Yes. BlindTier is free to play in your browser, on desktop and mobile, with no sign-up.
