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The NYC hot dog cart is an iconic symbol of American street food! A classic hot dog includes a grilled beef frankfurter in a soft bun, topped with yellow mustard, ketchup, sauerkraut, and optional onion sauce. Hot dog carts can be found on almost every corner in Manhattan, especially near Central Park. Price: around $3-5.

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A British classic! Fresh cod or haddock is coated in crispy batter and served with thick-cut chips (fries), traditionally wrapped in newspaper. Don't forget the malt vinegar and salt! Find some of the best fish and chips at Borough Market. Price: £7-10.

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Sweet or savory, crêpes are a must-try French street food! These thin pancakes can be filled with Nutella, banana, ham and cheese, or eggs. The best crêpes can be found in the Montmartre district. Price: €3-7.

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A German fast-food favorite! Sliced bratwurst topped with curry-spiced ketchup and curry powder, served with french fries. Curry 36 is famous for serving some of the best currywurst in Berlin. Price: €3-5.

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Traditional Ukrainian borscht served street-style! This hearty soup contains beets, cabbage, potatoes, carrots, and meat, topped with sour cream and fresh dill. Often served with pampushky (garlic bread). Price: 80-120 UAH.

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These delicious octopus balls are a Japanese street food favorite! Filled with octopus pieces and topped with takoyaki sauce, mayonnaise, seaweed flakes, and bonito flakes. Best found in Dotonbori district. Price: ¥500-700.

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Delicious Turkish döner kebab - seasoned meat cooked on a vertical rotisserie, served in bread with fresh vegetables, sauce, and spices. The Grand Bazaar area has some of the best kebab stands. Price: 40-60 TL.

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Poland's favorite street food! An open-faced sandwich made with a halved baguette, topped with sautéed mushrooms, cheese, and other ingredients, then baked until crispy. Find the best at Plac Nowy in the Jewish Quarter. Price: 8-15 PLN.

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White Castle traces the origins of the hamburger to Hamburg, Germany, where it was invented by Otto Kuase. Some point to a recipe for "Hamburg sausages" on toasted bread that was published in Hannah Glasse's in 1747 book "The Art of Cookery".