Drink

Abatanado

Long black, a large black coffee

Side, Snack, Appetizer

Abgoosht spice mix

Side, Snack, Appetizer

Abobie

Anchovy pepper sauce

Breakfast

Acai bowl

Açaí na tigela ("açaí in the bowl") is a brazilian dessert from pará and amazonas, where the ribeirinhos people prepare it regularly. it is a dish made with the frozen and mashed fruit of the açaí palm, which has berries described as having an "earthy" or creamy taste. its texture is granular before blending and it has a tartness from a high acidity content, making its taste appealing. it is served as a smoothie in a bowl or glass, and is commonly topped with granola and banana, and then mixed with other fruits and guaraná syrup.

Side, Snack, Appetizer

Acciughe sauce

Made with anchovies, garlic, oil, parsley

Side, Snack, Appetizer

Achar

A south asian pickle, also known as avalehikā, pachchadi, achaar (sometimes spelled as aachaar), athaanu, loncha, oorugaai, or aavakaai is a pickled food, native to the indian subcontinent, made from a variety of vegetables and fruits, preserved in brine, vinegar, or edible oils along with various indian spices.

Side, Snack, Appetizer

Acharuli khachapuri

Khachapuri (georgian: ხაჭაპური khach’ap’uri [xɑtʃʼɑpʼuri] (listen) from georgian: ხაჭო georgian pronunciation: [xatʃ'o] "curds" + georgian: პური georgian pronunciation: [p'uri] "bread") is a traditional georgian dish of cheese-filled bread. the bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), eggs, and other ingredients. the bread crust is traditionally torn off and dipped into the cheese. it is very popular in georgia, both in restaurants and as street food. as a georgian staple food, the price of making khachapuri is used as a measure of inflation in different georgian cities by the "khachapuri index," developed by the international school of economics at tbilisi state university. it is georgia's national dish, inscribed on the list of the intangible cultural heritage of georgia. on the behalf and initiative of the gastronomic association of georgia, the 27th of february was announced as national khachapuri day, to celebrate georgia's timeless signature pastry as well as to promote its recognition internationally.

Side, Snack, Appetizer

Açma

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Side, Snack, Appetizer

Adai

Dosa may refer to:

Drink

Adambier

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

Addis tea

Side, Snack, Appetizer

Ädelostsås

Blue cheese sauce, serve with meatballs, chicken, beef, pork, salmon, pasta, potatoes, mushrooms

Drink

Adeni tea

Spiced tea from aden, yemen

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.

Main

Adobo, Latin American style

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.

Main

Adobo, Philippines style

Philippine adobo (from spanish adobar: "marinade," "sauce" or "seasoning" / english: tagalog pronunciation: [ɐdobo]) is a popular filipino dish and cooking process in philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. it has occasionally been considered the unofficial national dish in the philippines.

Side, Snack, Appetizer

Advieh

Advieh (persian: ادویه) means spice in persian language and it is a spice mixture used in iranian cuisine. it is used in rice dishes, as well as in chicken and bean dishes. although its specific composition varies from the persian gulf to the caspian sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. it may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame. there are two basic varieties of advieh: advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked) advieh-e khoresh - used in stews or as a rub for grilled or roasted meatsadvieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.

Side, Snack, Appetizer

Aekjeot

Fish sauce, used with kimchi, soup, stew

Dessert, Sweet

Affogato

An affogato /ˌɑːfəˈɡɑːtəʊ/, /ˌæfəˈɡɑːtəʊ/ or more traditionally known as "affogato al caffe" (italian for "drowned in coffee") is an italian coffee-based dessert. it usually takes the form of a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. some variations also include a shot of amaretto, bicerin, kahlua, or other liqueur.

Side, Snack, Appetizer

Afonso sauce

Onions, garlic, chili peppers and parsley in olive oil, serve with limpets

Drink

Aged Beer

Side, Snack, Appetizer

Agege bread

Soft yeasted loaf bread

Side, Snack, Appetizer

Agehamanoshio

Salt derived from seawater, sand is used to concentrate the salt and the resulting brine is boiled to remove the remaining water, this salt-producing method is hundreds of years old

Drink

Agiorgitiko

Agiorgitiko (greek: αγιωργίτικο; also known as aghiorghitiko) is a red greek wine grape variety that, as of 2012, was the most widely planted red grape variety in greece, ahead of xynomavro. the grape has traditionally been grown in the nemea region of the peloponnese but can be found throughout the country including attikí (attica) and makedonía (macedonia).one of the more commercially important indigenous greek varieties, it can exhibit a wide range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes. the grape is typically made as a varietal, though it is notably blended with cabernet sauvignon in the area around metsovo to make the table wine traditionally called katoi. in the region of nemea it is often made into rosés of oak-aged red wines. the wines are known for their high level of fruitiness but tend to lack some acidity and body.the red wine produced from the grape is characteristically spicy with notes of plum. it has low acidity but good fruitiness and coloring.agiorgitiko is generally planted in dry, infertile soil to encourage the production of fewer but more concentrated grapes, ripening after mid-september.

Drink

Aglianico

Aglianico (english: al-yan-i-koh, italian: [aʎˈʎaːniko]) is a black grape grown in the southern regions of italy, mostly basilicata and campania. it is considered with sangiovese and nebbiolo to be one of the three greatest italian varieties. aglianico is sometimes called "the barolo of the south" (il barolo del sud) due to its ability to produce highly refined, complex fine wines like the famous piedmont wine, barolo.

Side, Snack, Appetizer

Agliata

Agliata (italian pronunciation: [aʎˈʎaːta]; from aglio, "garlic"; ligurian: aggiadda [aˈdʒadˑa]) is a savory and pungent garlic sauce and condiment in italian cuisine used to flavor and accompany grilled or boiled meats, fish and vegetables. it is first attested in ancient rome, and it remains part of the cuisine of liguria. porrata is a similar sauce prepared with leeks in place of garlic.

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.

Drink

Agua de Valencia

Valencian water (valencian, aigua de valència.) is a cocktail made from a base of cava or champagne, orange juice, vodka and gin. in general, it is served in pitchers of various sizes and is consumed from a broad cocktail glass. it was made for the first time in 1959 by constante gil in the bar café madrid de valencia in the city of valencia, spain. according to the writer maría ángeles arazo in her book valencia noche, the bar was frequented at that time by a group of basque travellers that used to order "agua de bilbao" (spanish, "water of bilbao"), referring to the bar's best cava. tired of always ordering the same thing, they challenged the owner to offer them something new and he suggested that they try the "agua de valencia". they agreed to try what gil made, and liking it, they continued to drink it in later visits. for a decade the drink was known only to a small group of clients and it was not until the 1970s that it started to become known in the wider valencian nightlife. since then, it has grown to be a very popular drink. constante gil left the bar in 2000, and dedicated himself to painting "tertulias de café" (spanish, "social gatherings of the café"), an homage to his experiences there. gil died of a heart attack on 7 june 2009 in valencia, spain.

Side, Snack, Appetizer

Ai manas

A spicy chili paste made with chili peppers, garlic, onions, basil, ginger, bilimbi, lemon or lime juice and/or zest

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).

Drink

Airén

Airén is a variety of vitis vinifera, a white grape commonly used in winemaking. this grape is native to spain where it represents almost a quarter of all grapes grown. as of 2010, airén was estimated to be the world's 3rd most grown grape variety in terms of planted surface, at 252,000 hectares (620,000 acres), down from 306,000 hectares (760,000 acres) in 2004, where it held 1st place, although it is almost exclusively found in spain. since airén tends to be planted at a low density, several other varieties (including cabernet sauvignon and merlot) are more planted in terms of number of vines.

Side, Snack, Appetizer

Aish baladi

Flatbread

Side, Snack, Appetizer

Aish fino

Eish fino (egyptian arabic: عيش فينو) is a long baguette-shaped bread roll from egypt made with wheat flour. it is the most commonly consumed bread type in the country after eish baladi, the staple flatbread. it has a soft texture and is often cut open to allow for fillings, common ones include various cheeses, halawa or fried cow liver. the loaves are thin and long, usually around 20 centimeters in length. the width on the other hand can vary greatly, but bakeries rarely make them wider than a few centimeters.

Side, Snack, Appetizer

Aish merahrah

Eish merahrah (egyptian arabic: عيش مرحرح, [ʕeːʃ meˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in egypt. it is part of the traditional diet of the egyptian countryside, prepared locally in village homes in upper egypt. the loaves are flat and wide, and usually about 50 cm in diameter. a soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or “proof” for 30 minutes before being flattened into round disks and baked. these loaves can be kept for one to two weeks in an airtight container. the addition of fenugreek seeds is thought to increase the protein content, storage length, and digestibility of the bread.

Side, Snack, Appetizer

Aish shamsi

Eish shamsi (egyptian arabic: عيش شمسي), is a thick sourdough bread eaten in egypt made with wheat flour. in upper egypt it replaces eish baladi as the local staple, although the latter is common as well. the name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun. the bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common.

Side, Snack, Appetizer

Ají

Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water.

Side, Snack, Appetizer

Ajibasco

Brand name hot sauce

Side, Snack, Appetizer

Aji huacatay

Black mint salsa, used with meats, soup, salad

Side, Snack, Appetizer

Ajika

Ajika or adjika (abkhazian: аџьыка, georgian: აჯიკა) is a georgian-abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. in 2018, the technology of ajika was inscribed on the intangible cultural heritage of georgia list.the name derives from the abkhaz word аџьыка "salt". the abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the alps or the caucasus), salt, and walnut. a dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. home-made ajika is available from many market stalls in the caucasus and in the krasnodar krai of russia. tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in russia and ukraine. common varieties of ajika resemble italian red pesto in appearance and consistency. though it is usually red, green ajika is also made with unripe peppers.

Side, Snack, Appetizer

Ajilimojili

Ajilimójili is a hot or hot and sweet chili sauce from puerto rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats.

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.

Side, Snack, Appetizer

Akabanga

Very spicy chili oil, made with yellow chili peppers and vegetable oil, added to dishes to spice them up

Side, Snack, Appetizer

Akhkhyla

Coriander, dill seeds, basil, summer savory, blue fenugreek, dried chili peppers, salt, used with meat, fish, vegetables, walnut sauce, adjika

Side, Snack, Appetizer

Akki roti

Akki rotti (kannada: ಅಕ್ಕಿ ರೊಟ್ಟಿ) is a rice-based breakfast item unique to the state of karnataka, india. akki rotti means "rice bread" in the native language, kannada. it is made of rice flour which is mixed with salt and water and kneaded well till the dough gets soft. sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough. oil is spread over a griddle (tava) or wok and a small amount of the dough is stretched to a thin sheet to cover the entire griddle (rotti). a small amount of oil is spread over it and the griddle is placed over heat till the rotti turns golden brown. akki rotti is served hot and is eaten along with chutney. a dash of butter or ghee with akki rotti is also preferred. another way of making akki rotti is to spread the dough over a plantain leaf and then cook it over the griddle with the plantain leaf on the top.

Drink

Alabama Slammer

An alabama slammer is a cocktail made with amaretto, southern comfort, sloe gin, and orange juice. it is served in a collins glass. it is also sometimes known as a southern slammer. it is claimed to have been made famous by quarterback brett favre; however, this drink was popular with college crowds as early as the 1980s, when it was served as a shaker shot in many bars and was also available as a "pitcher" in t.g.i. friday's and other chain restaurants.

Side, Snack, Appetizer

Alabama white BBQ sauce

Commonly served with smoked chicken and meats

Drink

Albariño

Alvarinho (portuguese pronunciation: [aɫvɐˈɾiɲu]) or albariño (galician pronunciation: [alβaˈɾiɲʊ]) is a variety of white wine grape grown in northwest portugal (monção and melgaço) and galicia (northwest spain) where it is also used to make varietal white wines. in portugal it is known as alvarinho, and sometimes as cainho branco, albariño is the galician name for the grape. it was presumably brought to iberia by cluny monks in the twelfth century but recent studies point to alvarinho/albariño being native to portugal/galicia. both the portuguese "alvarinho" and galician name "albariño", derive from albo<albus, meaning "white, whitish". it has locally been thought to be a riesling clone originating from the alsace region of france, although earliest known records of riesling as a grape variety date from the 15th, rather than the 12th, century. it is also theorized that the grape is a close relative of the french grape petit manseng.it should not be confused with the alvarinho lilás grape of madeira.

Side, Snack, Appetizer

Albert sauce

Albert sauce is a sauce used principally in british cuisine to enhance the flavour of braised beef. it consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar.it is commonly believed to be named after prince albert, queen victoria's prince consort. the origin of the name is debated as there is no proof. other etymological theories exist, with some claiming the name originated as early as the 16th century.

Side, Snack, Appetizer

Albufera sauce

Albufera sauce (french: sauce albuféra) is a daughter sauce of french cuisine. it is based on a suprême sauce, which itself derives from the mother sauce velouté.escoffier shares a recipe in le guide culinaire which consists of a base of suprême sauce to which is added meat glaze in order to lend the latter an ivory-white tint which characterizes it. it is served chiefly with poultry and sweetbreads. louis gabriel suchet (1770–1826), one of napoleon's generals and marshal of france for a time, was named duc d'albufera after a lake near valencia, spain, to mark his victory there during the peninsular war. marie-antoine carême created several dishes in the duke's honor, including duck, beef, and the sauce that accompanies this chicken.

Drink

Ale Flip

Hot mixed drink made with beer, brandy or rum, lemon juice, egg yolk, ginger and sugar

Drink

Alexander

The alexander (or brandy alexander) is a cocktail consisting of cognac, cocoa liqueur (crème de cacao), and cream.

Side, Snack, Appetizer

Alfalfa sprouts

Alfalfa () (medicago sativa), also called lucerne, is a perennial flowering plant in the legume family fabaceae. it is cultivated as an important forage crop in many countries around the world. it is used for grazing, hay, and silage, as well as a green manure and cover crop. the name alfalfa is used in north america. the name lucerne is the more commonly used name in the united kingdom, south africa, australia, and new zealand. the plant superficially resembles clover (a cousin in the same family), especially while young, when trifoliate leaves comprising round leaflets predominate. later in maturity, leaflets are elongated. it has clusters of small purple flowers followed by fruits spiralled in 2 to 3 turns containing 10–20 seeds. alfalfa is native to warmer temperate climates. it has been cultivated as livestock fodder since at least the era of the ancient greeks and romans.

Side, Snack, Appetizer

Alfredo sauce

Fettuccine alfredo (italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro ("fettuccine with butter") is an italian pasta dish of fresh fettuccine tossed with butter and parmesan cheese (italian: pasta al burro e parmigiano). as the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. the dish is named after alfredo di lelio, who featured the dish at his restaurant in rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.the dish became widespread and eventually spread to the united states, where it remains popular. the recipe has evolved, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. in the u.s., it is often served as a main course, sometimes garnished with chicken or other ingredients. in italy, meanwhile, fettuccine al burro is generally considered home cooking, and the pasta dish or the sauce named "alfredo" are unknown and generally scoffed at by italian writers.

Side, Snack, Appetizer

Alguashte

Alguashte is a seasoning typical of salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. it is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.

Drink

Alicante Bouschet

Alicante bouschet or alicante henri bouschet is a wine grape variety that has been widely cultivated since 1866. it is a cross of petit bouschet (itself a cross of the very old variety teinturier du cher and aramon) and grenache. alicante is a teinturier, a grape with red flesh. it is one of the few teinturier grapes that belong to the vitis vinifera species. its deep colour makes it useful for blending with light red wine. it was planted heavily during prohibition in california for export to the east coast. its thick skin made it resistant to rot during the transportation process. the intense red color was also helpful for stretching the wine during prohibition, as it could be diluted without detracting from the appearance. at the turn of the 21st century, alicante bouschet was the 12th most planted red wine grape in france with sizable plantings in the languedoc, provence and cognac regions. in 1958, alicante bouschet covered 24,168 hectares (mainly across southern france); by 2011, plantings represented less than 4,000 hectares. this scenario is largely reversed in other regions of europe, and in southern portugal, where its wines are highly prized and frequently outscore traditional autochthonous varieties.

Drink

Alidhoo Sunset

Maldivian mixed drink made with bacardi, pineapple juice, orange juice and grenadine

Drink

Aligoté

Aligoté is a white grape used to make dry white wines, especially in the burgundy region of france where it was first recorded in the 18th century. since it is tolerant to cold, this variety is also cultivated in eastern european countries. in 2004, it was the 22nd most planted vine variety in the world at 45,000 hectares (110,000 acres).

Side, Snack, Appetizer

Aligue

Fermented crab paste, made with salted crab roe and fat, used in many dishes, serve with prawns, fried fish, pasta, rice

Side, Snack, Appetizer

Al-keçra

Wheat or barley flatbread

Side, Snack, Appetizer

Allemande sauce

Allemande sauce or sauce parisienne is a sauce in french cuisine based on a light-colored velouté sauce (typically veal; chicken and shellfish veloutés can also be used), but thickened with egg yolks and heavy cream, and seasoned with lemon juice. allemande was one of the four mother sauces of classic french cuisine as defined by antoine carême in the art of french cooking in the 19th century. escoffier perfected the sauce allemande (german sauce) in the early 20th century. at the outbreak of world war i, he renamed it sauce parisienne. some american cookbooks define a completely different sauce parisienne consisting of cream cheese whipped together with oil and citrus juices, which they also call "cream cheese mayonnaise".

Side, Snack, Appetizer

Allerheiligenstriezel

Allerheiligenstriezel or simply strietzel (regional names include allerseelenzopf, seelenspitze, seelenbrot, or allerseelenbreze) is a braided yeast pastry. its name means "all saints' braid" in english and it consists of flour, eggs, yeast, shortening or butter, raisins, milk, salt, and decorating sugar or poppy seeds. some regional variations also include rum or lemon juice. the word strietzel is derived from middle high german strutzel, strützel, in turn from old high german struzzil. its further origin is unclear.

Side, Snack, Appetizer

Allioli

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

Almogrote

Almogrote is a soft paste made from hard cheese, peppers, olive oil, garlic, and other ingredients, which is typically eaten spread on toast. it is native to la gomera in the canary islands.

Side, Snack, Appetizer

Almojabana

Almojábana is a type of bread made with cuajada cheese and corn flour.

Dessert, Sweet

Almond cake

Drink

Almond milk

Almond milk is a plant milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. it does not contain cholesterol or lactose and is low in saturated fat. almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. it can also be made at home using a blender, almonds and water.global almond milk sales in 2018 were us$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.

Breakfast

Almond milk

Almond milk is a plant milk with a watery texture and nutty flavor manufactured from almonds, although some types or brands are flavored in imitation of cow's milk. it does not contain cholesterol or lactose and is low in saturated fat. almond milk is often consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products. commercial almond milk comes in sweetened, unsweetened, vanilla and chocolate flavors, and is usually fortified with micronutrients. it can also be made at home using a blender, almonds and water.global almond milk sales in 2018 were us$5.8 billion, growing at 14% per year, and forecast to be a $13 billion global market by 2025.

Drink

Aloe Paradise

Side, Snack, Appetizer

Aloo paratha

Aloo paratha (lit. "potato paratha") is a bread dish originating from india. it is a breakfast dish that is popular in the indian subcontinent. the recipe is one of the most popular breakfast dishes throughout the western, central and northern regions of india as well as the eastern regions of pakistan. aloo parathas consist of unleavened dough rolled with a mixture of mashed potato and spices, which is cooked on a hot tawa with butter or ghee. aloo paratha is usually served with butter, chutney, curd, butter milk or indian pickles, depending on the area of northern and western india in which it is served.

Side, Snack, Appetizer

Aloo puri

Potato curry with fried puffed flatbread, also refers to savory flatbread made with potatoes

Side, Snack, Appetizer

Aloo tikki

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki, and alu tikki, is a snack originating from the indian subcontinent; in indian, pakistani, and bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "aloo" means potato, and "tikki" means a small cutlet or croquette in hindi-urdu and marathi. it is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi (yogurt) or chickpeas. the snack is a vegetarian alternative and an indian equivalent of the hash brown.

Drink

Altbier

Altbier (german: old beer) is a style of beer brewed in the rhineland, especially around the city of düsseldorf, germany. it is a copper coloured beer whose name comes from it being top-fermented, an older method than the bottom fermentation of lagers.

Side, Snack, Appetizer

Amadumbe bread

Colocasia esculenta is a tropical plant grown primarily for its edible corms, a root vegetable most commonly known as taro (), among many other names (see § names and etymology below). it is the most widely cultivated species of several plants in the family araceae that are used as vegetables for their corms, leaves, and petioles. taro corms are a food staple in african, oceanic, and south asian cultures (similar to yams), and taro is believed to have been one of the earliest cultivated plants.

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.

Side, Snack, Appetizer

Amazu sauce

A sweet and sour sauce that is used with fish, meatballs, lotus root chips

Side, Snack, Appetizer

Amba

Amba or anba (arabic: عنبة, but also mis-spelled عمبة, أمبة, همبة, hebrew: עמבה) is a tangy mango pickle condiment of indian origin. it is typically made of pickled green mangoes, vinegar, salt, turmeric, chili and fenugreek. it is somewhat similar to savoury mango chutneys.

Drink

Ambrosia

Mixed drink made with cognac, calbados, triple sec, lemon juice and champagne or sparkling white wine

Side, Snack, Appetizer

Ambrosia salad

Ambrosia is an american variety of fruit salad originating in the southern united states. most ambrosia recipes contain canned (often sweetened) or fresh pineapple, canned mandarin orange slices or fresh orange sections, miniature marshmallows, and coconut. other ingredients might include various fruits and nuts: maraschino cherries, bananas, strawberries, peeled grapes, or crushed pecans. ambrosia can also include mayonnaise or dairy ingredients: whipped cream (or whipped topping), sour cream, cream cheese, pudding, yogurt, or cottage cheese. the mixture of ingredients is refrigerated for a few hours or overnight before serving to allow the flavors to meld. in new zealand, ambrosia refers to a similar dish made with whipped cream, yoghurt, fresh, canned or frozen berries, and chocolate chips loosely combined into a pudding. the name references the food of the greek gods.

Side, Snack, Appetizer

Amchoor

Amchoor or aamchur or amchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. it is mostly produced in india and pakistan, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

Side, Snack, Appetizer

Amdo balep

Flatbread with a crispy crust

Drink

American-Belgo-Style Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Side, Snack, Appetizer

American cheese

Modern american cheese is a type of processed cheese developed in the 1910s made from cheddar, colby, or similar cheeses. it is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. it is typically yellow or white in color; yellow american cheese is seasoned and colored with annatto.

Main

American goulash

American goulash, sometimes called slumgullion, is an american comfort food dish, similar to american chop suey. american goulash is usually referred to in the midwestern and southern united states as simply "goulash". as a descendant, of sorts, of hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika.

Drink

Americano

The americano is an iba official cocktail composed of campari, sweet vermouth, and for the sparkling version, club soda and garnished with a slice of lemon. the cocktail was first served in creator gaspare campari's bar, caffè campari, in the 1860s. it is the direct descendant of the "milano-torino" which consisted of campari, the bitter liqueur from milan (milano) and punt e mes, the vermouth from turin (torino) but lacked soda water. this drink was itself a descendant of the "torino-milano", a concoction consisting of equal parts campari and amaro cora.

Drink

American-Style Amber Lager

Lager is beer which has been brewed and conditioned at low temperature. lagers can be pale, amber, or dark. pale lager is the most widely consumed and commercially available style of beer. the term "lager" comes from the german for "storage", as the beer was stored before drinking – traditionally in the same cool caves it was fermented in. as well as maturation in cold storage, most lagers are distinguished by the use of saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold temperatures.

Drink

American-Style Amber/Red Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Barley Wine Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Black Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Brown Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Cream Ale

Drink

American-Style Dark Lager

Lager is beer which has been brewed and conditioned at low temperature. lagers can be pale, amber, or dark. pale lager is the most widely consumed and commercially available style of beer. the term "lager" comes from the german for "storage", as the beer was stored before drinking – traditionally in the same cool caves it was fermented in. as well as maturation in cold storage, most lagers are distinguished by the use of saccharomyces pastorianus, a "bottom-fermenting" yeast that ferments at relatively cold temperatures.

Drink

American-Style Fruit Beer

Drink

American-Style Fruited Sour Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Imperial or Double India Pale Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Imperial Porter

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style Imperial Stout

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.

Drink

American-Style India Pale Ale

Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste. historically, the term referred to a drink brewed without hops.as with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. later, hops replaced gruit as the bittering agent.