Drink

Absinthe

Absinthe (, french: [apsɛ̃t] (listen)) is an anise-flavoured spirit derived from several plants, including the flowers and leaves of artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. historically described as a highly alcoholic spirit, it is 45–74% abv or 90–148 proof us. absinthe traditionally has a natural green color but may also be colorless. it is commonly referred to in historical literature as la fée verte ("the green fairy"). it is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar and is, therefore, classified as a spirit. absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. absinthe originated in the canton of neuchâtel in switzerland in the late 18th century. it rose to great popularity as an alcoholic drink in late 19th- and early 20th-century france, particularly among parisian artists and writers. the consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture. from europe and the americas, notable absinthe drinkers included ernest hemingway, james joyce, charles baudelaire, paul verlaine, arthur rimbaud, henri de toulouse-lautrec, amedeo modigliani, pablo picasso, vincent van gogh, oscar wilde, marcel proust, aleister crowley, erik satie, edgar allan poe, lord byron, and alfred jarry.absinthe has often been portrayed as a dangerously addictive psychoactive drug and hallucinogen. the chemical compound thujone, which is present in the spirit in trace amounts, was blamed for its alleged harmful effects. by 1915, absinthe had been banned in the united states and in much of europe, including france, the netherlands, belgium, switzerland, and austria-hungary, yet it has not been demonstrated to be any more dangerous than ordinary spirits. recent studies have shown that absinthe's psychoactive properties (apart from those attributable to alcohol) have been exaggerated.a revival of absinthe began in the 1990s, following the adoption of modern european union food and beverage laws that removed long-standing barriers to its production and sale. by the early 21st century, nearly 200 brands of absinthe were being produced in a dozen countries, most notably in france, switzerland, austria, germany, netherlands, spain, and the czech republic.

Side, Snack, Appetizer

Adobo

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Drink

Advocaat

Advocaat or advocatenborrel is a traditional dutch alcoholic beverage made from eggs, sugar, and brandy. the rich and creamy drink has a smooth, custard-like consistency. the typical alcohol content is generally between 14% and 20% abv. its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream (or condensed milk). notable makers of advocaat include bols, darna ovo liker, dekuyper (in two varieties), and verpoorten.

Side, Snack, Appetizer

Aglio e olio

Spaghetti aglio e olio (italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; italian for '"spaghetti [with] garlic and oil"') is a traditional italian pasta dish from naples. it is a typical dish of neapolitan cuisine and is widely popular. its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry. the dish was once also known as "vermicelli alla borbonica" or also as "vermicelli con le vongole fujute", when in the white version.the dish is made by first lightly sautéing thinly sliced garlic in olive oil, always with the addition of red pepper flakes (dried chilli – in which case its name is spaghetti aglio, olio e peperoncino). the oil and garlic are then tossed with spaghetti cooked in salted water. finely chopped italian parsley is then commonly added as a garnish. grated parmesan or pecorino cheese can be added, although cheese is not included in most traditional recipes. some recipes recommend to add some of the water from cooking pasta to the olive oil to create a sauce, but other recipes recommend simply pouring the oil onto the drained pasta, which doesn't create a sauce.

Side, Snack, Appetizer

Aglio olio e peperoncino

Garlic and olive oil with hot peppers, commonly served with pasta

Side, Snack, Appetizer

Agrodolce

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. it is commonly used in east asia and southeast asia, and has been used in england since the middle ages. sweet and sour remains popular in europe and the americas.

Side, Snack, Appetizer

Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Side, Snack, Appetizer

Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Main

Älplermagronen

Alpine style macaroni and cheese, serve with apple sauce

Side, Snack, Appetizer

Amatriciana sauce

Sugo all'amatriciana (italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in romanesco dialect), also known as salsa all'amatriciana, is a traditional italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion. originating from the town of amatrice (in the mountainous province of rieti of lazio region), the amatriciana is one of the best known pasta sauces in present-day roman and italian cuisine. the italian government has named it a traditional agro-alimentary product of lazio and amatriciana tradizionale is registered as a traditional speciality guaranteed in the eu and the uk.

Drink

Aperol Spritz

Bittersweet mixed drink made with prosecco, aperol (bitter aperitif) and club soda, garnished with an orange slice

Dessert, Sweet

Apfel im schlafrock

Pastry-wrapped apple baked with cinnamon, sugar, nutmeg

Dessert, Sweet

Apfelkuchen

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Dessert, Sweet

Apfelküchle

Battered and deep-fried apple slices

Side, Snack, Appetizer

Apfelmus

Apple sauce or applesauce is a purée (not necessarily served as a true sauce) made of apples. it can be made with peeled or unpeeled apples and may be spiced or sweetened. apple sauce is inexpensive and is widely consumed in north america and some parts of europe.a wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. formerly, sour apples were used to make savory apple sauce.commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

Dessert, Sweet

Apfelstrudel

Apple strudel (german: apfelstrudel; czech: štrúdl; yiddish: שטרודל) is a traditional viennese strudel, a popular pastry in austria, bavaria, the czech republic, northern italy, slovenia, and other countries in europe that once belonged to the austro-hungarian empire (1867–1918).

Dessert, Sweet

Apfeltaschen

Apple fritters, pastries with a sweet apple filling

Side, Snack, Appetizer

Appenzeller

Appenzeller cheese is a hard cow's-milk cheese produced in the appenzellerland region of northeast switzerland, in the two modern-day cantons of appenzell innerrhoden and appenzell ausserrhoden. it is classified as a swiss-type or alpine cheese. a herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavors and preserves the cheese while promoting the formation of a rind.cheese from appenzellerland has a documented history of at least 700 years, being first mentioned in a document from 1282. however, the manufacturing process is not mentioned and may have been rather different from today. today, about 75 dairies produce appenzeller, each with a different recipe for their brine wash. most of the recipes are trade secrets.the cheese is straw-colored, with tiny holes and a golden rind. it has a strong smell and a nutty or fruity flavor, which can range from mild to tangy, depending on how long it is aged. three types are sold: "classic". aged three to four months, mildly spicy. the wheels are wrapped in a silver label. "surchoix". aged four to six months, strongly spicy. gold label. "extra". aged six months or longer, extra spicy. black label.

Drink

Apple cider

Apple cider (also called sweet cider, soft cider, or simply cider) is the name used in the united states and canada for an unfiltered, unsweetened, non-alcoholic beverage made from apples. though typically referred to simply as "cider" in the united states, it is not to be confused with the alcoholic beverage known as cider in other places, which is called "hard cider" in the us. outside of the united states and canada, it is commonly referred to as cloudy apple juice to distinguish it from clearer, filtered apple juice and hard cider. fresh liquid cider is extracted from the whole apple itself, including the apple core, trimmings from apples, and oddly sized or shaped “imperfect” apples, or apple culls. fresh cider is opaque due to fine apple particles in suspension and generally tangier than commercially cooked and filtered apple juice, but this depends somewhat on the variety of apples used. cider is sometimes pasteurized or exposed to uv light to kill bacteria and extend its shelf life, but traditional raw untreated cider is still common. some companies have begun adding preservatives and boiling cider, so that it can be shelf stable and stored without refrigeration. in either form, apple cider is seasonally produced in autumn. it is traditionally served throughout autumn on the halloween, thanksgiving, christmas, and various new year's eve holidays, sometimes heated and mulled.

Drink

Apple juice

Apple juice is a fruit juice made by the maceration and pressing of an apple. the resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate. due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. in the united states, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. apple juice is one of the most common fruit juices globally, with world production led by china, poland, the united states, and germany.

Main

Apple wine-marinated roast

Apple juice is a fruit juice made by the maceration and pressing of an apple. the resulting expelled juice may be further treated by enzymatic and centrifugal clarification to remove the starch and pectin, which holds fine particulate in suspension, and then pasteurized for packaging in glass, metal, or aseptic processing system containers, or further treated by dehydration processes to a concentrate. due to the complex and costly equipment required to extract and clarify juice from apples in large volume, apple juice is normally produced commercially. in the united states, unfiltered fresh apple juice is made by smaller operations in areas of high apple production, in the form of unclarified apple cider. apple juice is one of the most common fruit juices globally, with world production led by china, poland, the united states, and germany.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Dessert, Sweet

Arme ritter

Germany's version of french toast, except the bread is soaked in milk before the eggs

Side, Snack, Appetizer

Asparagus

Asparagus, or garden asparagus, folk name sparrow grass, scientific name asparagus officinalis, is a perennial flowering plant species in the genus asparagus. its young shoots are used as a spring vegetable. it was once classified in the lily family, like the related allium species, onions and garlic. however, genetic research places lilies, allium, and asparagus in three separate families—the liliaceae, amaryllidaceae, and asparagaceae, respectively— the amaryllidaceae and asparagaceae are grouped together in the order asparagales. sources differ as to the native range of asparagus officinalis, but generally include most of europe and western temperate asia. it is widely cultivated as a vegetable crop.

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Breakfast

Avocado toast

Avocado toast is a type of open sandwich consisting of toast with mashed avocado, and usually salt, black pepper, and sometimes citrus juice. ingredients added to enhance the flavor include olive oil, hummus, red pepper flakes, feta, dukkah and tomato. avocado toast became a food trend of the 2010s. it has appeared on café menus since at least the 1990s. following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticised as a symbol of frivolous spending.

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Dessert, Sweet

Babka

A babka is a sweet braided bread or cake which originated in the jewish communities of poland, russia and ukraine. it is popular in israel (often referred to as simply a yeast cake: עוגת שמרים) and in the jewish diaspora. it is prepared with a yeast-leavened dough that is rolled out and spread with a filling such as chocolate, cinnamon, fruit, or cheese, then rolled up and braided before baking.

Side, Snack, Appetizer

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Breakfast

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Side, Snack, Appetizer

Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Dessert, Sweet

Banane au four

Baked bananas or plantains

Dessert, Sweet

Bärentatzen

Bear claw shaped cookies made with nut or almond flour, chocolate and spices such as cinnamon, clove and lemon zest

Side, Snack, Appetizer

Barquette

A barquette is a pastry shell in the shape of a boat containing either a savory or sweet filling. barquettes may be served as an hors d'oeuvre or as a dessert.examples of barquette fillings include fruit, vegetables, custard, or smoked salmon.

Dessert, Sweet

Basel brownies

Dessert, Sweet

Basler brünsli

Chocolate, almond and spice christmas cookies

Side, Snack, Appetizer

Batbout

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

Side, Snack, Appetizer

Bauernbrot

Burebrot, bauernbrot, pain paysan (english: farmers' bread) or pane del nonno (english: grandpa's bread) is a bread made in switzerland. unlike most other breads, which are mainly composed of flour, yeast and water, the burebrot also contains milk.the bread is made by mixing rye and wheat flour, water, salt, yeast and a leavening agent into a dough, which is formed into a round shape. after 70 to 90 minutes, the surface is cut with a knife to create a decorative lozenge pattern and the bread is baked first at a high, then at a moderate temperature until the crust is crunchy.despite its name, the burebrot is of relatively recent origin: it was developed in 1955 by the ecole professionnelle de richemont in cooperation with the swiss bakers' association as a way to make use of surplus milk. it is now available in most swiss bakeries and supermarkets as a bread for everyday consumption. as a bread developed by professionals, it is not usually made at home.

Dessert, Sweet

Baumkuchen

Baumkuchen is a kind of spit cake from german cuisine. it is also a popular dessert in japan. the characteristic rings that appear when sliced resemble tree rings, and give the cake its german name, baumkuchen, which literally translates to "tree cake" or "log cake".

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Side, Snack, Appetizer

Belegte brötchen

Open-faced sandwiches, topped with sausage, meat, cold cuts, fish, egg salad, cheese, vegetables, mustard

Drink

Bellini

A bellini is a cocktail made with prosecco and peach purée or nectar. it originated in venice, italy.

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Side, Snack, Appetizer

Berner Alpkäse

Berner alpkäse is a hard cheese produced in the alps of the bernese oberland and adjacent areas of switzerland. it is classified as a swiss-type or alpine cheese, and is a spicy, full-fat, raw milk cheese without holes. the cheese is manufactured exclusively with manual labour, usually on a wood fire. an extra-hard variety of berner alpkäse, known as berner hobelkäse (planing cheese), is aged for at least two years and it is this variety that is most widely available. both berner alpkäse and berner hobelkäse are aocs (now aops) in switzerland.the cheese is made exclusively from recognized alpine farms during the alpine season. only milk from cows fed on pastures which have not been fertilised artificially may be used. the milk is highly flavoured from the alpine herbs and is much richer in polyunsaturated fatty-acids than milk from the lowland regions.the cheese must be made no later than 18 hours after milking. as a rule, the chilled evening milk is partly skimmed to produce a fat content of at least 45% in the final product. this is then mixed with the morning milk. the milk is heated to 33 °c (91 °f) and cultured bacteria from the region are added along with the rennet. after 30 minutes, the curds are cut with a cheese-harp into pinhead-sized grains. the curds and whey are then heated to 50 °c (122 °f) which shrinks the curds and kills any unwanted bacteria. the curds are packed into a cheese-mould and pressed for 15 hours, after which time the cheese-loaf is soaked in brine for 24 hours. the cheeses, in rounds of at least 15 kg (33 lb), are aged at a humidity of over 85% and the rind is brushed regularly with brine. the initial ripening period occurs on-site and later the cheese is aged in the cellars of cheesemongers and dairies.after a maturation period of 6 to 18 months, the cheese is ready for consumption. the second ripening, of at least one year, occurs at a much lower humidity and the rind is no longer washed. the annual production is about 1000 tonnes of cheese, a third of which is further processed into hobelkäse. about 75% of production is marketed directly by the producers, and the remainder in the general trade. alpkäse is consumed mainly as sliced cheese. hobelkäse is too brittle to be cut with a knife and so it is planed into thin rolls or crumbled into small pieces. berner alpkäse is very similar to sbrinz but the latter is produced in the lowlands and is much saltier, undergoing a longer brining period of 15 to 20 days.

Dessert, Sweet

Berner haselnusslebkuchen

Christmas cake made from ground hazlenuts

Side, Snack, Appetizer

Berner Hobelkäse

Main

Berner platte

The berner platte (english: bernese plate) is a traditional meat dish of bernese cuisine in switzerland. it consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper-flavored sauerkraut, and other foods such as potatoes and green and/or dried beans, which are served on a large plate.the berner platte is not a stew; rather, the different meat ingredients and side dishes are each separately prepared or cooked. berner platte dishes are sometimes served within the context of a buffet.

Side, Snack, Appetizer

Beurre blanc

Beurre blanc ("white butter" in french) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. the small amount of emulsifiers naturally found in butter are used to form an oil-in-water emulsion. although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. this sauce originates in loire valley cuisine.

Side, Snack, Appetizer

Beurre citron

Lemon butter or lemon butter sauce

Side, Snack, Appetizer

Beurre noir

Beurre noir (french: black butter) is melted butter that is cooked over low heat until the milk solids turn a very dark brown. as soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. it is typically served with eggs, fish, or certain types of vegetables.

Side, Snack, Appetizer

Beurre noisette

Beurre noisette (french pronunciation: ​[bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in french cuisine. it can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. it has become a popular ingredient in other cultures as well, such as in contemporary american italian cuisine or the traditional american chocolate chip cookie. it is widely used in making french pastry. it has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process.

Side, Snack, Appetizer

Beurre rouge

Butter sauce with red wine, herbs and shallots

Side, Snack, Appetizer

Beurre Suzette

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, grand marnier or orange curaçao liqueur, served with crêpes suzette

Drink

Bicicletta

Dry white wine with campari soda water

Dessert, Sweet

Bienenstich

Bienenstich or bee sting cake is a german dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, buttercream or cream.one source for the origin of bienenstich cites a legend of german bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.the basis is a sweet yeast dough, which is rolled out finger-thick on a baking tray. on it, before baking, a roasting mass of boiled sugar or honey, fat, cream and sliced almonds is applied. the mass is applied relatively hot, otherwise it will not be spreadable. after baking and cooling, the pastry is divided horizontally.

Side, Snack, Appetizer

Big Mac sauce

The big mac is a hamburger sold by the international fast food restaurant chain mcdonald's. it was introduced in the greater pittsburgh area in 1967 and nationwide in 1968. it is one of the company's flagship products and signature dishes. the big mac contains two beef patties, sauce, lettuce, cheese, pickles, and onions on a three-piece sesame seed bun.

Breakfast

Bircher muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Side, Snack, Appetizer

Birewegge

Pastry rolls filled with dried pear and nuts

Main

Birnen, bohnen und speck

Birnen, bohnen und speck ("pears, beans and bacon") is a north german dish which is especially popular in the states of schleswig-holstein, lower saxony, mecklenburg-vorpommern and hamburg. it also goes under the names of bohnen, birnen und speck and, locally, the low german names of grööner hein and grönen heini (lit: "green harry"). the ingredients required mean that the dish is mainly eaten in the months of august and september. the dish is a type of stew, in which—as the name indicates—the main ingredients are pears, beans and speck (a kind of bacon). in north german country kitchens, potatoes would also be added, even though they are not specifically mentioned.

Side, Snack, Appetizer

Birnenbrot

Pastries with a dried pear filling

Main

Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Main

Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

Dessert, Sweet

Bizcocho

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Dessert, Sweet

Black and white cookie

Black-and-white cookies, half-and-half cookies, and half-moon cookies are similar round cookies iced or frosted in two colors, with one half vanilla and the other chocolate. they are found in the northeastern united states and florida. black-and-white cookies are flat, have fondant or sometimes royal icing on a dense cake base, and are common in the new york metropolitan area. half-moon cookies are slightly dome-shaped, have frosting on a fluffy angel cake base, and are common in central new york and boston, massachusetts.the amerikaner is a similar cookie in german baking.

Drink

Black coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Main

Blanquette de poulet

Stewed chicken and vegetables with wine and cream sauce

Side, Snack, Appetizer

Blauschimmelkäse

Blue cheese

Side, Snack, Appetizer

Bleuchâtel

Bleuchâtel is a swiss blue cheese produced from pasteurized cow's milk in les ponts-de-martel in switzerland. its name comes from bleu (blue in french) and neuchâtel.

Drink

Bloody Mary

A bloody mary is a cocktail containing vodka, tomato juice, and other spices and flavorings including worcestershire sauce, hot sauces, garlic, herbs, horseradish, celery, olives, pickled vegetables, salt, black pepper, lemon juice, lime juice and celery salt. some versions of the drink, such as the "surf 'n turf" bloody mary, include shrimp and bacon as garnishes. in the united states, it is usually consumed in the morning or early afternoon, and is popular as a hangover cure. the bloody mary was invented in the 1920s or 1930s. there are various theories as to the origin of the drink and its name. it has many variants, most notably the red snapper (also called bloody margaret), the virgin mary, the caesar, and the michelada.

Side, Snack, Appetizer

Blue brain cheese

Soft aged cheese made with raw milk from fleckvieh cows in belp, switzerland and inoculated with geotrichum candidum and penicillim roqueforti molds

Main

Boeuf bourguignon

Beef bourguignon (us: ) or bœuf bourguignon (uk: ; french: [bœf buʁɡiɲɔ̃]), also called beef burgundy, and bœuf à la bourguignonne, is a french beef stew braised in red wine, often red burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. a similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.its name probably refers to the use of wine; it is likely not a regional recipe from burgundy.when made with whole roasts, the meat was often larded.

Main

Bollito misto

Bollito misto (italian pronunciation: [bolˈliːto ˈmisto], literally "mixed boil" or "mixed boiled meat") is a classic northern italian stew, most closely resembling the french pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. bollito and its many regional variations is eaten throughout northern italy, and is particularly popular in emilia-romagna, piedmont, and lombardy. the meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. the resulting broth is skimmed, strained, and used as a base for soups and risottos.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Dessert, Sweet

Bomboloni

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Main

Borek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Main

Bouillabaisse

Bouillabaisse (french: [bu.ja.bɛs]; occitan: bolhabaissa, bullabessa [ˌbuʎaˈβajsɔ / ˌbujaˈbajsɔ]) is a traditional provençal fish stew originating in the port city of marseille. the french and english form bouillabaisse comes from the provençal occitan word bolhabaissa, a compound that consists of the two verbs bolhir (to boil) and abaissar (to reduce heat, i.e., simmer). bouillabaisse was originally a stew made by marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. there are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (scorpaena scrofa); sea robin; and european conger. it can also include gilt-head bream, turbot, monkfish, mullet, or european hake. it usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. more expensive versions may add langoustine or dublin bay prawn (norway lobster), though this was not part of the traditional dish made by marseille fishermen. vegetables such as leeks, onions, tomatoes, celery, and potatoes are simmered together with the broth and served with the fish. the broth is traditionally served with a rouille, a mayonnaise made of olive oil, garlic, saffron, and cayenne pepper on grilled slices of bread. what makes a bouillabaisse different from other fish soups is the selection of provençal herbs and spices in the broth; the use of bony local mediterranean fish; the way the fish are added one at a time, and brought to a boil; and the method of serving. in marseille, the broth is served first in a soup plate with slices of bread and rouille, then the fish is served separately on a large platter (see image at top); or, more simply, as julia child suggests, the fish and broth are brought to the table separately and served together in large soup plates.

Main

Bouillon

Broth, also known as bouillon (french pronunciation: ​[bu.jɔ̃]), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. it can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. broths have been used as a nutrition source for the sick in great britain since at least the early 1700s, such as for dysentery patients.

Dessert, Sweet

Boule de Berlin

Round doughnut filled with pastry cream, jam or marmalade and topped with powdered sugar or sugar glaze

Main

Boulette

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Side, Snack, Appetizer

Bouquet garni

The bouquet garni (french for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. the bouquet is cooked with the other ingredients and removed prior to consumption. liquid remaining in the bouquet garni can be wrung out into the dish.there is no standard recipe for bouquet garni, but most french recipes include thyme, bay leaf and parsley. it may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. in provence, dried orange peel may be added.sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used.

Dessert, Sweet

Bratapfel

Baked apples, often made with a sweet filling of, for example, raisins, walnuts, cinnamon, marzipan, common during christmas

Side, Snack, Appetizer

Bratkartoffeln

German fries (also referred to as german fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat like pork fat, butter or vegetable oils. bacon and onion slices are common additional ingredients. salt, pepper are always used for seasoning, caraway, marjoram, rosemary and garlic are optional. by the 1870s, dishes under these names were listed in american and british cookbooks. in german, they are called bratkartoffeln (listen , literally fry-potatoes).

Dessert, Sweet

Brätzeli

Wafer-thin waffle-like cookies

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Dessert, Sweet

Bread and butter pudding

Bread and butter pudding is a traditional bread pudding in british cuisine. slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.

Side, Snack, Appetizer

Bread sauce

A bread sauce is a british warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey.

Side, Snack, Appetizer

Brezel

A pretzel (listen ), from dialectal german pronunciation, standard german: breze(l) (listen and french / alsatian: bretzel) is a type of baked bread made from dough that is commonly shaped into a knot. the traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). today, pretzels come in a wide range of shapes. salt is the most common seasoning for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the maillard reaction. other seasonings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Breakfast

Brioche suisse

Brioche pastry filled with custard and chocolate chips

Main

Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

Main

Brotsuppe

Bread soup is a simple soup that mainly consists of stale bread. variations exist in many countries, and it is often eaten during lent. both brown and white bread may be used.the basis for bread soup is traditionally either meat soup or vegetable broth. less often it is made with fish broth. to prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed. some versions add bacon, egg and cream, others liver sausage or blood sausage. a common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. the soup is then traditionally seasoned with marjoram. an italian variation, millefanti, also uses egg and parmesan cheese. some fine variations contain wine. other, more rustic, versions contain malt or beer.

Dessert, Sweet

Brownies

A chocolate brownie or simply a brownie is a square or rectangular chocolate baked confection. brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. brownies often, but not always, have a glossy "skin" on their upper crust. they may also include nuts, frosting, cream cheese, chocolate chips, or other ingredients. a variation made with brown sugar and vanilla rather than chocolate in the batter is called a blond brownie or blondie. the brownie was developed in the united states at the end of the 19th century and popularized there during the first half of the 20th century. they are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. in north america, they are common homemade treats and they are also popular in restaurants and coffeehouses.

Dessert, Sweet

Bûche de Noël

A yule log or bûche de noël (french pronunciation: ​[byʃ də nɔɛl]) is a traditional christmas cake, often served as a dessert near christmas, especially in france, belgium, switzerland, and several former french colonies such as canada, vietnam, and lebanon. variants are also served in the united states, united kingdom, portugal, and spain. made of sponge cake, to resemble a miniature actual yule log, it is a form of sweet roulade. the cake emerged in the 19th century, probably in france, before spreading to other countries. it is traditionally made from a genoise, generally baked in a large, shallow swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. the most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. a bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan. the name bûche de noël originally referred to the yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. references to it as bûche de noël or, in english, yule log, can be found from at least the edwardian era (for example, f. vine, saleable shop goods (1898 and later).