Side, Snack, Appetizer

Accras

Fritters, made with black eyed peas, salted cod, herring, vegetables, malanga, fruit

Main

Accras de morue

Codfish fritters

Side, Snack, Appetizer

Achard

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.

Drink

Alouda

Sweet milk drink with tapioca balls, several flavors, similar to falooda

Dessert, Sweet

Baba au rhum

A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. it is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for bundt cakes. the batter for baba includes eggs, milk and butter.

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

Banana fritters

A banana fritter is a fritter made by deep frying battered banana or plantain in hot oil. it is a common dish across southeast asia and the indian subcontinent.

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

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.

Dessert, Sweet

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

Breakfast

Beignet

Beignet ( ben-yay, also us: bayn-yay, ben-yay, french: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough. it is popular in french, italian and french-american cuisines.

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.

Main

Blanquette de veau

Blanquette de veau ([blɑ̃kɛt də vo]) is a french veal ragout in which neither the veal nor the butter is browned in the cooking process. to refrain from browning meat and fat in this way, is to cook them en blanquette. prosper montagne wrote that "blanquette had a very important place in historical cuisine and became a classic of bourgeois cookery. blanquettes are also made with fish (monkfish) and vegetables (chard and celery.)"

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

Bol renversé

A rice bowl dish made with chicken, shrimp, broccoli, mushrooms, carrots, bamboo shoots, chinese cabbage, fried eggs

Dessert, Sweet

Bonbon coco

Candied shredded coconut

Side, Snack, Appetizer

Bonbon piment

Spicy broad bean fritters made with chili peppers

Main

Bouchon gratiné

Grilled baguette sandwich with dumplings and cheese sauce

Side, Snack, Appetizer

Bouchons

Small steamed dumplings filled with minced meat, for example, beef, chicken, pork, duck, served with dipping sauces like soy sauce, hot sauce

Side, Snack, Appetizer

Boudin

Boudin (french pronunciation: ​[budɛ̃]) are various kinds of sausage in french, luxembourgish, belgian, swiss, québécois, acadian, aostan, louisiana creole, and cajun cuisine.

Side, Snack, Appetizer

Boudin blanc

White meat sausage, made with pork, chicken, veal

Side, Snack, Appetizer

Boudin noir

A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.in europe and the americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. on the iberian peninsula and in latin america and asia, fillers are often made with rice. sweet variants with sugar, honey, orange peel and spices are also regional specialties. in many languages, there is a general term such as blood sausage (american english) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. sausages that include such material are often referred to with more specific terms, such as black pudding in english.

Breakfast

Bouillie

Red millet porridge

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.

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.

Drink

Bourbon

The brasseries de bourbon ("breweries of bourbon") is the only major producer of beer on réunion island, formerly known as bourbon island, a french overseas department in the indian ocean.

Drink

Bourbon Pointu

A coffee variety grown on reunion island

Side, Snack, Appetizer

Brandade

Brandade is an emulsion of salt cod, olive oil, and usually potatoes. it is eaten in the winter with bread or potatoes. in french it is sometimes called brandade de morue and in spanish it can be called brandada de bacalao ('morue' and 'bacalao' meaning salt cod). brandade is a specialty of the roussillon, languedoc and provence regions of occitanie (in present-day france); and catalonia, balearic islands and valencia in eastern spain. similar preparations are found in other mediterranean countries such as italy (baccalà mantecato), portugal, the greek cyclades (brantada) and other regions of spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.the word "brandada", like paella, matelote and others, has no translation into any language. cod in french is called cod and in occitan hake. in nineteenth-century france, baron de brisse wrote a daily recipe for the world in the newspaper la liberté, and these recipes were collected in 1868. one of them explained how to season what he called cod brandade, but in modern french it is called cod brandade.in menorca (balearic islands, spain) sometimes artichokes may be added. in marseille and toulon, crushed garlic is added to the dish. potato is also added to brandade in france and basque country, but not in catalonia. neither cream nor milk are included in traditional recipes in occitania or spain.the early versions of the recipe contained only cod and oil, but potatoes have long been added. the version with potatoes may be called brandade de morue parmentière, after antoine-augustin parmentier.

Side, Snack, Appetizer

Breadfruit

Breadfruit (artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (moraceae) believed to be a domesticated descendant of artocarpus camansi originating in new guinea, the maluku islands, and the philippines. it was initially spread to oceania via the austronesian expansion. it was further spread to other tropical regions of the world during the colonial era. british and french navigators introduced a few polynesian seedless varieties to caribbean islands during the late 18th century. today it is grown in some 90 countries throughout south and southeast asia, the pacific ocean, the caribbean, central america and africa. its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.the trees have been widely planted in tropical regions, including lowland central america, northern south america, and the caribbean. in addition to the fruit serving as a staple food in many cultures, the light, sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics. breadfruit is closely related to artocarpus camansi (breadnut or seeded breadfruit) of new guinea, the maluku islands, and the philippines, artocarpus blancoi (tipolo or antipolo) of the philippines, and artocarpus mariannensis (dugdug) of micronesia, all of which are sometimes also referred to as "breadfruit". it is also closely related to the jackfruit.

Side, Snack, Appetizer

Brèdes

Leafy greens

Main

Briani

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

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.

Main

Brochette

Skewered and grilled meat, chicken, pork, goat, beef, fish, scallops, prawns, venison, vegetables

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).

Main

Cabri massalé

Curried goat using massalé, a spice blend similar to indian garam masala, served on banana leaves

Drink

Café bourbon

Dessert, Sweet

Cambarre gâteau

Cake made from purple yam

Main

Canard à la vanille

Duck and vegetable curry made with vanilla

Main

Canard confit

Duck confit (french: confit de canard [kɔ̃.fi d(ə) ka.naʁ]) is a french dish made with whole duck. in gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. duck confit is considered one of the finest french dishes.

Main

Capitaine

The nile perch (lates niloticus), also known as the african snook, goliath perch, african barramundi , goliath barramundi, giant lates or the victoria perch, is a species of freshwater fish in family latidae of order perciformes. it is widespread throughout much of the afrotropical realm, being native to the congo, nile, senegal, niger and lake chad, volta, lake turkana, and other river basins. it also occurs in the brackish waters of lake maryut in egypt. the nile perch is a fish of substantial economic and food-security importance in east africa. originally described as labrus niloticus, among the marine wrasses, the species has also been referred to as centropomus niloticus. common names include african snook, victoria perch (a misleading trade name, as the species is not native to lake victoria, though they have been introduced there), and many local names in various african languages, such as the luo name mbuta or mputa. in tanzania, it is called sangara, sankara, or chenku. in francophone african countries, it is known as capitaine. its name in the hausa language is giwan ruwa, meaning "water elephant".

Dessert, Sweet

Caramel au beurre salé

Salted butter caramel

Main

Cari

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Cari bichique

Curried bichique, tiny fish that are fried and curried, serve with rice and pickled mangoes

Main

Cari de baba figues

Curry made with purple flower buds from the banana tree

Main

Cari de zourite

Curried octopus, small octopi are called zourite (poulpe, pieuvre), if the curry is made with wine, then it is called civet de zourite

Main

Cari poisson

Fish curry

Main

Cari porc

Pork curry

Main

Cari poulet

Chicken curry

Main

Cari tangue

Curried tenrec, a relative of the hedgehog

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Cassava

Manihot esculenta, commonly called cassava (), manioc, or yuca (among numerous regional names) is a woody shrub of the spurge family, euphorbiaceae, native to south america. although a perennial plant, cassava is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. though it is often called yuca in parts of spanish america and in the united states, it is not related to yucca, a shrub in the family asparagaceae. cassava is predominantly consumed in boiled form, but substantial quantities are used to extract cassava starch, called tapioca, which is used for food, animal feed, and industrial purposes. the brazilian farinha, and the related garri of west africa, is an edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp, and finally drying it (and roasting both in the case of farinha and garri). cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize. cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. it is one of the most drought-tolerant crops, capable of growing on marginal soils. nigeria is the world's largest producer of cassava, while thailand is the largest exporter of cassava starch. cassava is classified as either sweet or bitter. like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. it must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia, partial paralysis, or death. the more toxic varieties of cassava are a fall-back resource (a "food security crop") in times of famine or food insecurity in some places. farmers often prefer the bitter varieties because they deter pests, animals, and thieves.

Main

Cassoulet

Cassoulet (, also uk: , us: ; french: [kasulɛ]; from occitan caçolet [kasuˈlet] (listen) and cognates with spanish: cazoleta and catalan: cassolet) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern france. it is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.the dish is said to have originated in the town of castelnaudary, and is particularly popular in the neighboring towns of toulouse and carcassonne. it is associated with the region once known as the province of languedoc. an organization called the grand brotherhood of the cassoulet of castelnaudary (french: la grande confrérie du cassoulet de castelnaudary), has organized competitions and fairs featuring cassoulet every year since 1999.

Side, Snack, Appetizer

Chả giò

Chả giò (vietnamese: [ca᷉ː jɔ̂]), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in vietnamese cuisine and usually served as an appetizer in europe and north america, where there are large vietnamese diaspora. it is ground meat, usually pork, wrapped in rice paper and deep-fried.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Side, Snack, Appetizer

Chaud-froid

A sauce traditionally made with chicken stock with added gelatin, served cold on cold meat and cold meat-based dishes such as galantine, terrine, several variations

Side, Snack, Appetizer

Chayote au gratin

Chayote gratin

Drink

Chenin blanc

Chenin blanc (known also as pineau de la loire among other names) is a white wine grape variety from the loire valley of france. its high acidity means it can be used to make varieties from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigor is not controlled. outside the loire, it is found in most of the new world wine regions; it is the most widely planted variety in south africa, where it was historically also known as steen. the grape may have been one of the first to be grown in south africa by jan van riebeeck in 1655, or it may have come to that country with huguenots fleeing france after the revocation of the edict of nantes in 1685. chenin blanc was often misidentified in australia, as well, so tracing its early history in the country is not easy. it may have been introduced in james busby's collection of 1832, but c. waterhouse was growing steen at highercombe in houghton, south australia, by 1862.it provides a fairly neutral palate for the expression of terroir, vintage variation, and the winemaker's treatment. in cool areas, the juice is sweet but high in acid with a full-bodied, fruity palate. in the unreliable summers of northern france, the acidity of under-ripened grapes was often masked with chaptalization with unsatisfactory results, whereas now, the less-ripend grapes are made into popular sparkling wines such as crémant de loire. the white wines of the anjou aoc are a popular expression of chenin as a dry wine, with flavors of quince and apples. in nearby vouvray aoc, vintners aim for an off-dry style, developing honey and floral characteristics with age. in the best vintages, the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine, which may improve considerably with age.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Side, Snack, Appetizer

Choucroute

Sauerkraut (; german: [ˈzaʊɐˌkʁaʊt] (listen), lit. "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. it has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. it is one of the best-known national dishes in germany. although in english-speaking countries it is known under its german name, it is also widely known in eastern europe and other places (see below). for example in russia "k`islaya kap`usta" (кислая капуста) or "kv`ashenaya kap`usta" (квашеная капуста) has been a traditional and ubiquitous dish from ancient times.

Main

Choucroute garnie

Choucroute garnie (french for dressed sauerkraut) is an alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes. although sauerkraut/cabbage is a traditionally german and eastern european dish, when alsace and lorraine became part of france following the westphalia peace treaties in 1648, it brought this dish to the attention of french chefs and it has since been widely adopted in france.

Side, Snack, Appetizer

Chouquette

Choux pastry, or pâte à choux (french: [pɑ.t‿a ʃu]), is a delicate pastry dough used in many pastries. basic ingredients usually only include butter, water, flour and eggs (auxiliary ingredients and flavorings are also added). instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. the pastry is used in many european cuisines, including french cuisine and spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros.

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Drink

Citronnade

Lemonade

Dessert, Sweet

Clafoutis

Clafoutis (french pronunciation: ​[klafuti]; occitan: clafotís [klafuˈtis] or [kʎafuˈtiː]), sometimes spelled clafouti in anglophone countries, is a baked french dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. the clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. a traditional limousin clafoutis contains not only the flesh of the cherries used, but also the nut-like kernels in the stones. cherry kernels contain benzaldehyde, the compound responsible for the dominant flavour in almond extract. they also contain a small amount of amygdalin, a cyanogenic glycoside - a compound potentially capable of releasing cyanide if consumed, but non-toxic in small quantities.

Main

Coconut crab

The coconut crab (birgus latro) is a species of terrestrial hermit crab, also known as the robber crab or palm thief. it is the largest terrestrial arthropod in the world, with a weight of up to 4.1 kg (9 lb). it can grow to up to 1 m (3 ft 3 in) in width from the tip of one leg to the tip of another. it is found on islands across the indian ocean, and parts of the pacific ocean as far east as the gambier islands and pitcairn islands, similar to the distribution of the coconut palm; it has been extirpated from most areas with a significant human population, including mainland australia and madagascar. coconut crabs also live off the coast of africa near zanzibar. the coconut crab is the only species of the genus birgus, and is related to the other terrestrial hermit crabs of the genus coenobita. it shows a number of adaptations to life on land. juvenile coconut crabs use empty gastropod shells for protection like other hermit crabs, but the adults develop a tough exoskeleton on their abdomens and stop carrying a shell. coconut crabs have organs known as branchiostegal lungs, which they use for breathing instead of their vestigial gills. after the juvenile stage, they will drown if immersed in water for too long. they have an acute sense of smell which they use to find potential food sources, and which has developed convergently with that of insects. adult coconut crabs feed primarily on fleshy fruits, nuts, seeds, and the pith of fallen trees, but they will eat carrion and other organic matter opportunistically. anything left unattended on the ground is a potential source of food, which they will investigate and may carry away – thereby getting the alternative name of "robber crab." the species is popularly associated with the coconut palm, yet coconuts are not a significant part of its diet. although it lives in a burrow, the crab has been filmed climbing coconut and pandanus trees. no film shows a crab selectively picking coconut fruit, though they might dislodge ripe fruit that otherwise would fall naturally. climbing is an immediate escape route (if too far from the burrow) to avoid predation by large sea birds (when young) or by humans, or cannibalism (at any age) by bigger, older crabs. mating occurs on dry land, but the females return to the edge of the sea to release their fertilized eggs, and then retreat back up the beach. the larvae that hatch are planktonic for 3–4 weeks, before settling to the sea floor, entering a gastropod shell and returning to dry land. sexual maturity is reached after about 5 years, and the total lifespan may be over 60 years. in the 3–4 weeks that the larvae remain at sea, their chances of reaching another suitable location is enhanced if a floating life support system avails itself to them. examples of the systems that provide such opportunities include floating logs and rafts of marine or terrestrial vegetation. similarly, floating coconuts can be a very significant part of the crab's dispersal options. fossils of this crab date back to the miocene.

Side, Snack, Appetizer

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Main

Coconut rice

Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. as both the coconut and the rice-plant are commonly found in the tropics all-around the world, coconut rice too is found in many cultures throughout the world, spanning across the equator from the indian subcontinent, southeast asia, south america, central america, east africa, the caribbean and oceania.

Breakfast

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.

Main

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Coral trout curry

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Main

Court-bouillon

Court-bouillon or court bouillon (in louisiana, pronounced coo-bee-yon) is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. it is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. it includes seasonings and salt but lacks animal gelatin.

Main

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Side, Snack, Appetizer

Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

Dessert, Sweet

Crème brûlée

Crème brûlée or crème brulée (; french pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream or trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. it is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. the custard base is traditionally flavored with vanilla in french cuisine, but can have other flavorings. it is sometimes garnished with fruit.

Side, Snack, Appetizer

Crème fraîche

Crème fraîche (english pronunciation: , french pronunciation: [kʁɛm fʁɛʃ] (listen), lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a ph of approximately 4.5. it is soured with a bacterial culture. european labeling regulations specify the two ingredients must be cream and bacterial culture. it is served over fruit and baked goods, as well as being added to soups and sauces. it is used in a variety of other recipes. sour cream is a similar foodstuff, except that crème fraîche is less sour and has a higher fat content. sour cream may contain thickening agents not permitted in crème fraîche in many jurisdictions. the name crème fraîche is french, but similar soured creams are found in much of northern europe, and a traditional soured cream (crema fresca in spanish) used in central america resembles it.

Side, Snack, Appetizer

Creme Mousseline

Pastry cream (crème patissiere) mixed with butter, used with cream puffs, mille-feuille, paris-brest, fraisier strawberry cake, pastries

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Breakfast

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Dessert, Sweet

Croquembouche

A croquembouche (french: [kʁɔ.kɑ̃.buʃ]) or croque-en-bouche is a french dessert consisting of choux pastry puffs piled into a cone and bound with threads of caramel. in italy and france, it is often served at weddings, baptisms and first communions.

Main

Croque monsieur

A croque monsieur (french pronunciation: ​[kʁɔk məsjø]) is a hot sandwich made with ham and cheese. the dish originated in french cafés and bars as a quick snack. the name comes from the french words croque ("bite”) and monsieur ("mister").

Side, Snack, Appetizer

Croquette

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Dessert, Sweet

Crumble

Stewed fruit dessert topped with a crumbly mixture, can also be savory

Dessert, Sweet

Dame blanche

Dame blanche (french, "white lady") is the name used in belgium and the netherlands for a sweet dessert consisting of vanilla ice cream with whipped cream, and warm molten chocolate. in germany and in switzerland, the same type of dessert is known as a coupe dänemark. the dessert is similar to the american sundae.

Main

Daube

Daube is a classic provençal (or more broadly, french) stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de provence, and traditionally cooked in a daubière, a braising pan. a traditional daubière is a terracotta pot that resembles a pitcher, with a concave lid. water is poured on the lid, which condenses the moisture inside, allowing for the long cooking required to tenderize lesser cuts of meat. the meat used in daube is cut from the shoulder and back of the bull, though some suggest they should be made from three cuts of meat: the "gelatinous shin for body, short ribs for flavor, and chuck for firmness." although most modern recipes call for red wine, a minority call for white, as do the earliest recorded daube recipes.daube is adapted in new orleans cuisine to make daube glacé. variations also call for olives, prunes, and flavoring with duck fat, vinegar, brandy, lavender, nutmeg, cinnamon, cloves, juniper berries, or orange peel. for best flavor, it is cooked in several stages, and cooled for a day after each stage to allow the flavors to meld together. in the camargue and béarn area of france, bulls killed in bullfighting festivals are often used for daube.traditionally it should be cooked for a long time and prepared the night before it is served. daube with lamb is traditionally made with white wine.

Main

Dinde rôtie

Roast turkey with chestnut stuffing

Drink

Dodo lager

Main

Duck à l'orange

Duck à l'orange, orange duck, or canard à l'orange is a french dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.another dish called canard à l'orange is braised rather than roasted. in that case, it is cooked until spoon-tender.

Dessert, Sweet

Éclair

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Main

Escargot

Escargots à la bourguignonne (escargots de bourgogne), snails with parsley butter

Side, Snack, Appetizer

Espagnole Mother Sauce

Espagnole sauce (french pronunciation: [ɛspaɲɔl] (listen)) is a basic brown sauce, and is one of auguste escoffier's five mother sauces of classic french cooking. escoffier popularized the recipe, and his version is still followed today.espagnole has a strong taste, and is rarely used directly on food. as a mother sauce, it serves as the starting point for many derivatives, such as sauce africaine, sauce bigarade, sauce bourguignonne, sauce aux champignons, sauce charcutière, sauce chasseur, sauce chevreuil, and demi-glace. hundreds of other derivatives are in the classical french repertoire. escoffier included a recipe for a lenten espagnole sauce, using fish stock and mushrooms, in le guide culinaire, but doubted its necessity.

Main

Filet mignon

Filet mignon (; french: [filɛ miɲɔ̃]; lit. '"tender, delicate, or fine fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass. in french, it mostly refers to cuts of pork tenderloin.the tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. the tenderloin is sometimes sold whole. filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. it is often the most tender and lean cut. filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon. due to the small amount of filet mignon able to be butchered from each animal it is generally the most expensive cut of meat.

Main

Flamiche aux poireaux

Leek pie

Dessert, Sweet

Flan

Custard dessert topped with a layer of caramel sauce, variations include coconut, chestnut, chocolate

Dessert, Sweet

Floating island

A floating island or île flottante is a dessert consisting of meringue floating on crème anglaise (a vanilla custard). the meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie. the crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.

Side, Snack, Appetizer

Foie gras

Foie gras (english: (listen), french: [fwa ɡʁɑ]; french for 'fat liver') is a specialty food product made of the liver of a duck or goose. according to french law, foie gras is defined as the liver of a duck or goose fattened by gavage (force feeding). foie gras is a popular and well-known delicacy in french cuisine. its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. foie gras is sold whole or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. french law states that "foie gras belongs to the protected cultural and gastronomical heritage of france."the technique of gavage dates as far back as 2500 bc, when the ancient egyptians began keeping birds for food and deliberately fattened the birds through force-feeding. today, france is by far the largest producer and consumer of foie gras, though there are producers and markets worldwide, particularly in other european nations, the united states, and china.gavage-based foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual volume. a number of countries and jurisdictions have laws against force-feeding, as well as the production, import, or sale of foie gras.

Dessert, Sweet

Fondant au chocolat

Molten chocolate cake is a popular dessert that combines the elements of a chocolate cake and a soufflé. its name derives from the dessert's liquid chocolate center, and it is also known as chocolate moelleux (from french for "soft"), chocolate lava cake, or simply lava cake. it should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). it is a type of self-saucing pudding.