A family tradition, opened to the world
Spin the Globe started at our kitchen table. My wife and I would spin a globe, let a finger land somewhere, a country, then a region, then somewhere smaller still, and cook whatever that place actually eats. That’s how we learned to make a tagine. That’s how strange and wonderful curries entered our lives. And when we shared what we were cooking, the response was always the same: “I wish my family did that.”
So now it can. The globe here spins the same way ours did: continent, country, region, dish. Every recipe is real, from 1210 dishes across 201 countries and 6 continents, each with its story, its substitutions for every table, and a passport stamp waiting for the night you cook it.
Spin. Land somewhere unexpected. Learn it while it simmers. Feed the people you love. Collect the world, one dinner at a time.
A note on the photos: the dish images across the site are AI-generated illustrations that represent each recipe, rather than photographs of one specific plate.
Who we are
We’re Richard Moore and Kelsey Tucker, the two people behind Spin the Globe. We research and curate every dish from authoritative regional and culinary sources, then translate it into steps that work in a standard home kitchen. Kelsey drives the deep cultural research, historical context, and meticulous proofreading, making sure every dish honors its roots while staying completely approachable for home cooks.
How we build our recipes
1. Globe spinning & cultural research: we spin a digital globe to pick a random location, then narrow to a specific micro-region. Kelsey researches the history, culture, and traditional ingredients to understand the background of the food.
2. Technique & translation: we balance flavors and traditional methods against multiple authoritative sources, then structure and proofread the steps so they make sense in a standard home kitchen. Where a classic uses an ingredient a modern kitchen may need to swap, we work out substitutions that respect the original.
3. Cooking and tasting: the dishes we feature, starting with the weekly Sunday Spin, we cook and taste in our own kitchen, refining as we go. The wider collection is researched and curated from authoritative sources rather than cooked end to end, and we label it that way honestly.
4. One last checklist before it ships: nothing goes live until it clears the same standards we hold every dish to. No two dishes on the site are the same, so every spin lands you somewhere new. Dietary labels that are honest, so a recipe only carries a “vegan” or “gluten-free” tag if it truly is, exactly as written. Complete step-by-step instructions and a real cultural story behind the food. And, the part we care about most, substitutions that stay consistent even in combination, so choosing dairy-free and gluten-free together does not leave a tracked ingredient behind. Our labels cover the categories we track (dairy, egg, gluten, tree nuts and peanuts (coconut counts as a tree nut, following FDA labeling), fish, shellfish) and are a cooking guide, not allergen-safety advice: we do not screen for sesame, soy, mustard, celery, or sulphites, and no recipe can control cross-contamination, so anyone cooking for an allergy should read the label on every product they use.
Add the globe to your site
Run a food blog, a travel site, or a classroom page? Drop our globe into any page. Visitors spin to a random authentic dish and tap through to the full recipe, and a credit link brings them back here.
Questions, answered
How does the spin work?
Tap the globe and it narrows the world in stages, continent, then country, then region, before landing on one authentic dish from that place, exactly like spinning a real globe with your family. You can also set filters first: continent, dietary needs, main ingredient, time, and difficulty.
Can every recipe really be made vegan or gluten-free?
Every recipe carries hand-written regional substitutions for seven dietary needs (vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, pork-free). Toggle a diet on any recipe and the ingredient list rewrites itself, and when a swap changes the character of a dish we say so honestly. These are a cooking guide, not allergen-safety advice: we count coconut as a tree nut (following FDA labeling), we do not screen for sesame, soy, mustard, celery, or sulphites, and we cannot account for cross-contamination, so always read the label on every product you use.
Are the recipes authentic?
Each dish is a real recipe from a real region, written with its cultural story and attribution, where it comes from, who makes it, and why it matters there. Substitutions favor what home cooks in that region would actually reach for.
What is the culinary passport?
When you cook a dish and review it, its region is stamped in your passport. Stamps build toward continent completion meters and badges, and families can print a fridge passport so kids can check off the world as you cook it together.
What is the Sunday Spin?
Once a week, everyone in the world gets the same featured dish, one shared destination, cooked together across thousands of kitchens. It changes every Sunday.