Drink

77 Pálinka of Nagykörű

Pálinka is a traditional fruit spirit (or fruit brandy) in eastern and central europe with origins in hungary, more exactly known under several names, and invented in the middle ages. protected as a geographical indication of the european union, only fruit spirits mashed, distilled, matured and bottled in hungary, and similar apricot spirits from four provinces of austria can be called "pálinka", while "tótpálinka" refers to wheat-derived beverages. törkölypálinka, a different product in the legal sense, is a similarly protected pomace spirit that is commonly included with pálinka. while pálinka may be made of any locally grown fruit, the most common ones are plums, apricots, apples, pears, and cherries.a similar product exists in the czech republic and slovakia where it is known as pálenka, and in romania (transylvania), italy, and greece under the name palincă.

Side, Snack, Appetizer

Aioli

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

Side, Snack, Appetizer

Ajvar

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

Drink

Alföldi Kamillavirágzat

Chamomile tea from hungary

Dessert, Sweet

Almás pite

Apple cake

Drink

Aperol Spritz

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

Drink

Arabica coffee

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

Drink

Arak

Arak or araq (arabic: ﻋﺮﻕ, hebrew: ערק or ארק) is a distilled levantine spirit of the anise drinks family. it is translucent and unsweetened.

Dessert, Sweet

Arany galuska

Arany galushka (or aranygaluska) is a traditional hungarian dessert consisting of balls of yeast dough (galuska). the balls are rolled in melted butter, and then rolled in a mixture of sugar and crushed nuts (traditionally, walnuts), assembled into layers, before being baked till golden. arany means gold or golden; galuska refers to the dumpling nature of the balls of dough. aranygaluska may be served with vanilla custard. nancy reagan popularized this dish in the united states when she served it at the white house for christmas.

Side, Snack, Appetizer

Aspic

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

Drink

Ásványvíz

Mineral water

Drink

Ászár

Neszmélyi ezerjó (neszmelyi ezerjo)

Side, Snack, Appetizer

Au jus

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

Drink

B-52

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

Main

Babgulyás

Bean soup with meat, vegetables, potatoes

Dessert, Sweet

Babka

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

Side, Snack, Appetizer

Bacon

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

Drink

Badacsonyi Kéknyelû

Kéknyelű is a white hungarian wine grape planted primarily in the badacsony wine region near lake balaton. the grape produces full bodied, smokey wines.it was assumed to be identical with the italian grape variety picolit. nonetheless, in 2006 isoenzymes and microsatellite analyses have confirmed that these two cultivars are different.

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.

Drink

Balatonfüredi Olaszrizling

Drink

Barack

Barack (/ˈbɒrɒt͡sk/) is a type of hungarian brandy (pálinka) made of (or flavored with) apricots; an apricot brandy. the word barack is a collective term for both apricot (in hungarian sárgabarack, lit. "yellow-peach") and peach (in hungarian őszibarack, lit. "autumn-peach"). note that the hungarian word barack is etymologically related to the english word 'peach' as well as many words meaning the same in many european languages, and ultimately goes back to persikos, the ancient greek word for 'persian'.

Side, Snack, Appetizer

Bearnaise Sauce

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

Side, Snack, Appetizer

Bechamel

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

Main

Beef 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

Beef stroganoff

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

Dessert, Sweet

Bejgli

The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. an alternative filling is a paste of minced walnuts, or minced chestnuts. it is popular in central europe and parts of eastern europe, where it is commonly eaten at christmas and easter time. it is traditional in several cuisines, including polish (makowiec), kashubian (makówc), hungarian (mákos bejgli), slovak (makovník), czech (makový závin), austrian (mohnstrudel or mohnstriezel), ukrainian (pyrih z makom пирiг з маком or makivnyk маківник), belarusian (makavy rulet макавы рулет), bosnian, croatian and serbian (makovnjača or štrudla sa makom), slovenian (makova potica), romanian (coarda cu mac or coarda cu nucă), lithuanian (aguonų vyniotinis), latvian (magonmaizite), russian (rulet s makom рулет с маком), danish (wienerbrød, or vienna bread), and yiddish (mohn roll).

Main

Bélszín

A beef tenderloin (us english), known as an eye fillet in australasia, filet in france, filé mignon in brazil, and fillet in the united kingdom and south africa, is cut from the loin of beef.

Dessert, Sweet

Berliner

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

Drink

Bikavér

Wine made by mixing two or three different wines

Drink

Bloody Mary

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

Main

Bográcsgulyás

Beef and vegetable stew

Side, Snack, Appetizer

Bolognese Sauce

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

Drink

Borsodi

Borsodi brewery or brewery of borsod (borsodi sörgyár rt.) is a brewery located in the village of bőcs, near miskolc, the capital of borsod-abaúj-zemplén county in northeastern hungary.

Main

Bouillabaisse

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

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.

Side, Snack, Appetizer

Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

Side, Snack, Appetizer

Budapesti Téliszalámi

Smoked pork sausage from budapest, hungary

Side, Snack, Appetizer

Bundás kenyér

Hungarian version of french toast, may be sweet or savory, made with meat, sour cream, commonly served as a snack or as a side dish, historically not a breakfast dish

Drink

Café au lait

Café au lait (; french: [kafe o lɛ]; french for "coffee with milk") is coffee with hot milk added. it differs from white coffee, which is coffee with cold milk or other whiteners added.

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Breakfast

Cereal

Cereal, formally termed breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. it is traditionally eaten as part of breakfast, or a snack food, primarily in western societies. although warm cereals like porridge and grits have the longest history, ready-to-eat cold cereals appeared around the late 19th century, and are most often mixed with milk (traditionally cow's milk), but can also be paired with yogurt instead or eaten plain. fruit or nuts are sometimes added. many cereals are produced via extrusion. some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. in the united states, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. a significant proportion of cereals have a high sugar content ("sugar cereals" or "sugary cereals" in common parlance). some cereals are marketed primarily towards children, feature a cartoon mascot, and may contain a toy or prize. between 1970 and 1998, the number of different types of breakfast cereals in the u.s. more than doubled, from about 160 to around 340; as of 2012, there were roughly 4,945 different types (estimate based on the mass customization of online shopping). in this highly competitive market, cereal companies have developed an ever-increasing number of varieties and flavors (some are flavored like dessert or candy). although many plain wheat-, oat- and corn-based cereals exist, many other varieties are highly sweetened, while some brands include freeze-dried fruit as a sweet element. the breakfast cereal industry has gross profit margins of 40–45%, 90% penetration in some markets, and has had steady and continued growth throughout its history.

Main

Ćevapi

Ćevapi (cyrillic: ћевапи, pronounced [tɕeʋǎːpi]), ćevapčići (formal: diminutive; cyrillic: ћевапчићи, pronounced [tɕeʋǎptʃitɕi]) is a grilled dish of minced meat found traditionally in the countries of southeast europe (the balkans). it is considered a national dish of bosnia and herzegovina and serbia and is also common in croatia, montenegro, kosovo, north macedonia and slovenia. ćevapi has its origins in the balkans from before the ottoman period , and represents a regional speciality similar to the köfte kebab. they are usually served in groups of five to ten pieces on a plate or in a flatbread (lepina or somun), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. serbian ćevapčići are made of beef, lamb or pork, or a mixture.

Side, Snack, Appetizer

Challah

Challah (, hebrew: חַלָּה ḥallā [χa'la] or [ħal'lɑ]; plural: challot, challoth or challos) is a special bread of ashkenazi jewish origin, usually braided and typically eaten on ceremonial occasions such as shabbat and major jewish holidays (other than passover). ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. challah may also refer to the dough offering. the word is biblical in origin, though originally referred only to the dough offering. similar braided breads such as kalach and vánočka are found across eastern europe.

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.

Main

Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Main

Chimichanga

A chimichanga (; spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in tex-mex and other southwestern u.s. cuisine. the dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat), carne adobada (marinated meat), carne seca (dried beef), or shredded chicken, and folding it into a rectangular package. it is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.

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

Cholent

Cholent (yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or hamin (hebrew: חמין) is a traditional jewish stew. it is usually simmered overnight for 12 hours or more, and eaten for lunch on shabbat (the sabbath). cholent was developed over the centuries to conform with jewish laws that prohibit cooking on the sabbath. the pot is brought to a boil on friday before the sabbath begins, and kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. cholent originated in ancient judea, possibly as far back as the second temple period, and over the centuries various jewish diaspora communities created their own variations of the dish. there are many variations of the dish, which is standard in both the ashkenazi and sephardi kitchens. the basic ingredients of cholent are meat, potatoes, beans and barley. sephardi-style hamin often uses rice or wheat kernels and chickpeas instead of beans and barley, and chicken instead of beef. a traditional sephardi addition is whole eggs in the shell (güevos haminados), which turn brown overnight. ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.

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.

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

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.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Main

Cigánypecsenye

Pan-fried pork cutlets with bacon, often served with potatoes, fries or savanyúság (pickled vegetables)

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.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Breakfast

Cold cuts

Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. they are typically served in sandwiches or on a tray. they can be purchased pre-sliced, usually in vacuum packs, or they can be sliced to order.

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

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Drink

Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

Drink

Cosmopolitan

A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

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

Cream cheese

Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. stabilizers such as carob bean gum and carrageenan are often added in industrial production.the u.s. food and drug administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a ph range of 4.4 to 4.9. similarly, under canadian food and drug regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. in other countries, it is defined differently and may need a considerably higher fat content.cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and neufchâtel. it is more comparable in taste, texture, and production methods to boursin and mascarpone.

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

Csabai Kolbász

Pork sausage from békéscsaba, hungary

Main

Csáky rostélyos

Thin steak roll filled with a mixture of scrambled eggs, bacon, onions and tomatoes

Side, Snack, Appetizer

Csalamádé

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. the pickling procedure typically affects the food's texture and flavor. the resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. a distinguishing characteristic is a ph of 4.6 or lower, which is sufficient to kill most bacteria. pickling can preserve perishable foods for months. antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. if the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. for example, sauerkraut and korean kimchi are produced by salting the vegetables to draw out excess water. natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. other pickles are made by placing vegetables in vinegar. like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. the acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.when both salt concentration and temperature are low, leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, and aroma compounds. at higher temperatures lactobacillus plantarum dominates, which produces primarily lactic acid. many pickles start with leuconostoc, and change to lactobacillus with higher acidity.

Dessert, Sweet

Császármorzsa

Shredded crepes with sugar, serve with apricot, peach, or other fruit jam

Drink

Cserszegi Fűszeres

White grape from neszmély, hungary

Drink

Cserszegi Fűszeres

White grape from neszmély, hungary

Dessert, Sweet

Csokitorta

Chocolate cake

Drink

Csongrádi Olaszrizling

Main

Csontleves

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

Csülkös bableves

Bean soup with smoked ham hock

Main

Curry

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

Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

Side, Snack, Appetizer

Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

Dessert, Sweet

Dobos torta

Dobos torte (hungarian: dobos torta [ˈdoboʃ ˈtortɒ]), also known as dobosh, is a hungarian sponge cake layered with chocolate buttercream and topped with caramel. the layered pastry is named after its inventor, hungarian chef józsef c. dobos, a delicatessen owner in budapest. in the late 1800s, he decided to create a cake that would last longer than other pastries in an age when cooling techniques were limited. the round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the hardened caramel top helps to prevent drying out, for a longer shelf life.

Main

Dödölle

Mashed potato and wheat flour dumplings, serve with grilled onions and tejföl (sour cream)

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Side, Snack, Appetizer

Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Side, Snack, Appetizer

Edam

Edam (dutch: edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the netherlands, and is named after the town of edam in the province of north holland. edam is traditionally sold in flat-ended spheres with a pale yellow interior and a coat, or rind, of red paraffin wax. edam ages and travels well, and does not spoil; it only hardens. these qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.

Side, Snack, Appetizer

Édes Anna

Sweet pepper paste, a brand made by univer

Drink

Eggnog

Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, sweetened, dairy-based beverage. it is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). distilled spirits such as brandy, rum, whisky or bourbon are often a key ingredient. throughout canada, the united states and some european countries, eggnog is traditionally consumed over the christmas season, from late october until the end of the holiday season. a variety called ponche crema has been made and consumed in venezuela and trinidad since the 1900s, also as part of the christmas season. during that time, commercially prepared eggnog is sold in grocery stores in these countries. eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. while eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). eggnog or eggnog flavoring may also be used in other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Drink

Egri Bikavér

Drink

Egri Cabernet Sauvignon Barrique

Side, Snack, Appetizer

Emmentaler

Emmental, emmentaler, or emmenthal is a yellow, medium-hard cheese that originated in the area around emmental, in the canton of bern in switzerland. it is classified as a swiss-type or alpine cheese. emmental was first mentioned in written records in 1293, but first called by its present name in 1542. it has a savory but mild taste. while "emmentaler" is registered as a geographical indication in switzerland, a limited number of countries recognize the term as a geographical indication: similar cheeses of other origins, especially from france (as emmental), the netherlands, bavaria, and finland, are widely available and sold by that name. in some parts of the world, the names "emmentaler" and "swiss cheese" are used interchangeably for emmental-style cheese.

Side, Snack, Appetizer

Erős Pista

Spicy paprika paste, made with minced paprika peppers and salt, used as a spread and as a base for stews and soups, a brand made by univer

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

Espresso con panna

Espresso con panna, which means "espresso with cream" in italian, is a single or double shot of espresso topped with whipped cream. in france and in the united kingdom it is known as café viennois. in northern continental europe, the term wiener melange refers to a different drink, made with foamed milk and having no whipped cream on top. in vienna, an espresso con panna is properly called a franziskaner, but ordering a wiener melange may sometimes yield the arrival of espresso con panna even in vienna. in france, café viennois refers to both an espresso con panna and a wiener melange. in australia, a similar drink may be called café vienna although espresso con panna will traditionally be in an espresso sized cup, whereas café vienna will be served in the same size as a latte. historically served in a demitasse cup, it is perhaps a more old fashioned drink than a latte or cappuccino, though still very popular, whichever name it receives, at coffeehouses in budapest and vienna.

Dessert, Sweet

Esterhazy torte

Esterházy torta is a hungarian cake (torta) named after prince paul iii anton esterházy de galántha (1786–1866), a member of the esterházy dynasty and diplomat of the austrian empire. it was invented by budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the austro-hungarian monarchy.esterházy torta consists of buttercream spiced with cognac or vanilla, sandwiched between four and five layers of almond meringue (macaroon) dough. the torte is iced with a fondant glaze and decorated with a characteristic chocolate striped pattern. there are, however, many different recipe variations. in hungary, the original almonds have been entirely replaced by walnuts.

Drink

Etyeki

Budai chardonnay