Side, Snack, Appetizer

Aburaage

Thin deep-fried tofu, used in miso soup, oden, kitsune udon, as a wrap for inarizushi

Side, Snack, Appetizer

Adobo

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

Side, Snack, Appetizer

Aemono

Vegetable salad with dressing, for example, okra aemono

Main

Agedashi dofu

Lightly deep-fried tofu topped with dashi stock, serve with, for example, daikon, katsuobushi and negi

Side, Snack, Appetizer

Agehamanoshio

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

Dessert, Sweet

Amanatto

Amanattō (甘納豆) is a japanese traditional confectionery made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying. it was developed by hosoda yasubei during the bunkyū years (1861–1863) in the edo period. he opened a wagashi store in tokyo, which he named for his childhood name: eitaro. this store continues to operate.amanattō was originally called amananattō (甘名納糖); the name was abbreviated to amanattō after world war ii. the resemblance of the name to the fermented bean dish nattō is coincidental.in hokkaidō, amanattō is used in cooking sekihan. for this reason, unlike other areas in east asia, the sekihan of hokkaidō is a little sweet.

Drink

Amasake

Amazake (甘酒, [amazake]) is a traditional sweet, low-alcohol or non-alcoholic japanese drink made from fermented rice. amazake dates from the kofun period, and it is mentioned in the nihon shoki. it is part of the family of traditional japanese foods made using the koji mold aspergillus oryzae (麹, kōji), which also includes miso, soy sauce, and sake.there are several recipes for amazake that have been used for hundreds of years. by a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. as the mixture incubates, sweetness develops naturally. by another recipe, sake kasu is mixed with water and sugar is added.amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. one traditional amazake drink, prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger, was popular with street vendors, and it is still served at inns, teahouses, and at festivals. many shinto shrines and buddhist temples provide or sell it in the new year. in the 20th century, an instant version became available. amazake contains many nutrients, including vitamin b1, b2, b6, folic acid, dietary fiber, oligosaccharide, cysteine, arginine and glutamine. it is often considered a hangover cure in japan. outside japan, it is often sold in asian grocery stores during the winter months, and, all year round, in natural food stores in the u.s. and europe, as a beverage and natural sweetener. similar beverages include the chinese jiuniang and korean gamju. in grape winemaking, must – sweet, thick, unfermented grape juice – is a similar product.

Side, Snack, Appetizer

Amazu sauce

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

Side, Snack, Appetizer

Andagi

Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the portuguese malasada, or the dutch oliebollen), native to southern china, there named sa-yung (沙翁, yale romanization: sa1yung1, pinyin: shā wēng), then spread to the japanese prefecture of okinawa. they are also popular in hawaii, sometimes known there simply as andagi. sata andagi is made by mixing flour, sugar and eggs. the ingredients are mixed into a ball and deep fried.in its japanese name, saataa means "sugar", while andaagii means "deep fried" ("oil" (anda) + "fried" (agii)) in okinawan (satō and abura-age in japanese.) it is also known as saataa andagii and saataa anragii. sata andagi are a part of okinawan cuisine. like most confectionery from the ryukyu islands, the techniques for making them are descended from a combination of chinese and japanese techniques. they are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.

Side, Snack, Appetizer

Ankimo

Ankimo (鮟肝) is a japanese dish made with monkfish liver. the liver is first rubbed with salt, then rinsed with sake. then its veins are picked out and the liver is rolled into a cylinder and steamed. ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. ankimo is considered one of the chinmi (delicacies) of japan. it is listed at number 32 on the world's 50 best foods compiled by cnn go.

Main

Anko nabe

Hotpot with monkfish (anglerfish)

Dessert, Sweet

Anmitsu

Anmitsu (あんみつ, rarely 餡蜜) is a japanese dessert that dates to the meiji era.it is made of small cubes of agar jelly, a white translucent jelly made from red algae. the agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. it is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. the anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. anmitsu is usually eaten with a spoon and fork. a few variations on this dessert do exist. mitsumame is anmitsu without bean paste, the mame meaning the peas that are served with the syrup and agar jelly instead. cream anmitsu is anmitsu with ice cream on top. shiratama dango are also commonly used as toppings.

Dessert, Sweet

Annin tofu

Annin tofu or xingren tofu (chinese and japanese: 杏仁豆腐; pinyin: xìngrén dòufǔ; cantonese jyutping: hang6 jan4 dau6 fu6; rōmaji: an'nindōfu), sometimes translated as almond tofu, is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. it is a traditional dessert of beijing cuisine, cantonese cuisine, and japanese cuisine. a similar dessert is blancmange. the name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. this naming convention is also seen in other east asian dishes, such as chinese yúdòufu (鱼豆腐) and japanese gomadōfu (胡麻豆腐). apricot kernel milk is often confused with almond milk, as apricot kernel itself is often confused with almond.

Dessert, Sweet

Anpan

Anpan (あんパン, 餡（あん）パン) is a japanese sweet roll most commonly filled with red bean paste. anpan can also be prepared with other fillings, including white beans (shiro-an), green beans (uguisu-an), sesame (goma-an), and chestnut (kuri-an).

Side, Snack, Appetizer

Aonori

Green laver (), known as aonori (アオノリ; 青海苔) in japan, sea cabbage (海白菜) in china, and parae (파래) in korean, is a type of edible green seaweed, including species from the genera monostroma and ulva (ulva prolifera, ulva pertusa, ulva intestinalis). it is commercially cultivated in some bay areas in japan, korea, and taiwan, such as ise bay. it is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. it is also called aosa (アオサ, ulva pertusa) in some places in japan.similar edible seaweeds, with indigenous names translated as "laver", are found in many other countries around the world. porphyra umbilicalis , a red seaweed, is harvested from the coasts of scotland, wales and ireland. (see laverbread.) in hawaii, "the species porphyra atropurpurea is considered a great delicacy, called limu luau".

Drink

Apple juice

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

Dessert, Sweet

Apple pie

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

Side, Snack, Appetizer

Applesauce

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

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".

Side, Snack, Appetizer

Arare

Arare (あられ, which is named after graupel "snow pellets") is a type of bite-sized japanese cracker made from glutinous rice and flavored with soy sauce. the size and shapes are what distinguish arare from senbei. the name is chosen to evoke hailstones – smaller arare are similar in size and shape to hailstones, though others can vary significantly in size, flavor and shape. arare is also called kakimochi or mochi crunch in hawaii where it was introduced in the 1900s.

Drink

Asahi

Asahi group holdings, ltd. (アサヒグループホールディングス株式会社, asahi gurūpu hōrudingusu kabushiki gaisha) is a japanese global beer, spirits, soft drinks and food business group headquartered in sumida, tokyo. in 2019, the group had a revenue jpy 2.1 trillion. asahi's business portfolio can be segmented as follows: alcoholic beverage business (40.5%), overseas business (32%), soft drinks business (17.2%), food business (5.4%) and "other" business (4.9%). asahi, with a 37% market share, is the largest of the four major beer brewers in japan followed by kirin beer with 34% and suntory with 16%. in response to a maturing domestic japanese beer market, asahi broadened its geographic footprint and business portfolio inorganically through the acquisition of highly coveted beer businesses in western europe and central eastern europe. this has resulted in asahi having a large market share in many european countries, such as a beer market share of 44% in the czech republic, 32% in poland, 36% in romania, and 18% in italy.

Main

Atsuage

Thick fried tofu

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

Awamori

Awamori (泡盛, okinawan: アームイ, 'āmui) is an alcoholic beverage indigenous and unique to okinawa, japan. it is made from long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū). the majority of awamori made today uses indica rice imported from thailand, as the local production is largely insufficient to meet domestic demand. awamori is typically 60–86 proof (30–43% alcohol), although "export" brands (including brands shipped to mainland japan) are increasingly 50 proof (25% alcohol). some styles (notably hanazake) are 120 proof (60%) and are flammable. awamori is aged in traditional clay pots to improve its flavor and mellowness. the most popular way to drink awamori is with water and ice. when served in a restaurant in okinawa, it will nearly always be accompanied by a container of ice and carafe of water. awamori can also be drunk straight, on the rocks, and in cocktails. traditionally, awamori was served in a kara-kara, a small earthen vessel with a small clay marble inside. the marble would make a distinctive "kara-kara" sound to let people know the vessel was empty. these vessels are still found in okinawa, but the clay marbles are often absent. another name for awamori used in okinawa is "island sake" (島酒, shima-zake), or shima for short. in general, the price of awamori increases with the beverage's age. kōrēgusu is a type of hot sauce made of chillis infused in awamori and is a popular condiment to okinawan dishes such as okinawa soba.

Side, Snack, Appetizer

Awasezu

Seasoned rice vinegar sauces, several different types, used as dressings for salads, to make sushi

Drink

Bacardi Cocktail

The bacardi cocktail is a cocktail made primarily with bacardi superior. it is served as a "pre-dinner" cocktail.

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.

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

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.

Side, Snack, Appetizer

Balut

Balut ( bə-loot, bah-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled and eaten from the shell. it is commonly sold as street food in south china and southeast asian countries, notably the philippines, cambodia (khmer: ពងទាកូន, paung tea kaun) and vietnam (vietnamese: trứng vịt lộn). the term comes from the filipino language. the length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.

Main

Barayaki

Grilled beef rib meat and sliced onions with a sweet and spicy soy-based sauce

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 stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. while water can be used as the stew-cooking liquid, stock is also common. a small amount of red wine is sometimes added for flavour. seasoning and flavourings may also be added. stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. this makes it popular in low-cost cooking. cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. stews are thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of fat and flour. thickeners like cornstarch, potato starch, or arrowroot may also be used. stews are similar to soups, and in some cases there may not be a clear distinction between the two. generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.

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.

Main

Bento

A bento (弁当, bentō) is the japanese iteration of a single-portion take-out or home-packed meal, often for lunch. outside japan, it is common in other east and southeast asian culinary styles, especially within chinese, korean, singaporean cuisines and more, as rice is a common staple food in the region. the term bento is derived from the chinese term biandang (便當, pinyin: biàndāng), which means "convenient" or "convenience".a traditional bento may contain rice or noodles with fish or meat, often with pickled and cooked vegetables in a box. containers range from mass-produced disposables to hand-crafted lacquerware. often various dividers are used to separate ingredients or dishes, especially those with strong flavors, to avoid them affecting the taste of the rest of the meal. a typical divider is green plastic grass, also known as the 'sushi grass'. this also works to stem the growth of bacteria.bento are readily available in many places throughout japan, including convenience stores, bento shops (弁当屋, bentō-ya), railway stations, and department stores. however, japanese homemakers often spend time and energy on carefully prepared box lunches for their spouses, children, or themselves. outside japan, the term bento box may be used (e.g., on english menus for japanese restaurants). bentos can be elaborately arranged in a style called "kyaraben" ("character bento"), which are typically decorated to look like popular characters from japanese animation (anime), comic books (manga), or video games. another popular bento style is "oekakiben" or "picture bento". this is decorated to look like people, animals, buildings and monuments or items such as flowers and plants. contests are often held where bento arrangers compete for the most aesthetically attractive arrangements. there are comparable to forms of boxed lunches in other asian countries such as in mainland china, taiwan and other sinophone communities as biàndāng in mandarin and piān-tong in taiwanese hokkien or in korea as dosirak (hangul: 도시락; hanja: 道食樂). other asian countries would either just use bento as a loanword or hokben, which means steaming bento. there has also been discussion regarding what the bento means for japanese society and what it represents. the analyses range from a simple semiotic approach to one that outlines the deeper ideological meanings behind the bento.

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

Between the Sheets

The between the sheets is a cocktail consisting of white rum (or other light rum), cognac, triple sec, and lemon juice. when made with gin, instead of rum and cognac, it's called a "maiden's prayer".

Side, Snack, Appetizer

Beurre noisette

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

Main

Biryani

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

Main

Bitter melon and scrambled eggs

Bitter gourd and scrambled eggs, may also include pork belly, sausage, tofu

Drink

Black coffee

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

Drink

Black Russian

The black russian is a cocktail of vodka and coffee liqueur. it contains 50 ml vodka and 20 ml coffee liqueur, per iba specified ingredients.the drink is made by pouring the vodka and coffee liqueur over ice cubes or cracked ice in an old-fashioned glass and stirring. the black russian is often garnished with a lemon slice and a luxardo maraschino cherry on a stick.

Dessert, Sweet

Blancmange

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

Drink

Bloody Mary

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

Side, Snack, Appetizer

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.

Main

Bossam

Bossam (보쌈, 褓-) is a pork dish in korean cuisine. it usually consists of pork shoulder that is boiled in spices and thinly sliced. the meat is served with side dishes such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip (perilla leaves), and inner leaves of a napa cabbage.bossam is a popular dish in south korea, often served as anju (i.e. food accompanying alcoholic drinks). to eat, the meat and side dishes are wrapped together in ssam vegetables, hence the literal meaning of bossam: "wrapped" or "packaged".

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.

Main

Brisket

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

Dessert, Sweet

Brownies

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

Main

Butaniku no misozuke

Miso braised pork

Main

Buta no shogayaki

Grilled ginger pork

Drink

Café con leche

Café con leche ('coffee with milk') is a coffee beverage common throughout spain and latin america consisting of strong coffee (usually espresso) mixed with scalded milk in approximately equal amounts. the amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. sugar or sweetener is added to taste. it is similar to the italian caffè latte and the french café au lait.

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

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

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

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.

Dessert, Sweet

Castella

Castella (カステラ, kasutera) is a kind of wagashi (a japanese traditional confectionery) originally developed in japan based on the "nanban confectionery" (confectionery imported from abroad to japan during the azuchi–momoyama period). the batter is poured into large square or rectangular molds, baked in an oven and cut into long rectangular shapes. since the recipe calls for mizuame, a type of sugar syrup, castella has a moist texture. now a specialty of nagasaki, the cake was brought to japan by portuguese merchants in the 16th century. the name is derived from portuguese bolo de castela, meaning "cake from castile". castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. it is somewhat similar to madeira cake, also associated with portugal, but its closest relative is pão-de-ló, also a portuguese cake. there are similar types of sponge cakes named after the same fashion, in french: pain d'espagne, in italian: pan di spagna, in portuguese: pão d’espanha, in romanian: pandișpan, in bulgarian: пандишпан, in greek: παντεσπάνι, in turkish: pandispanya (castile was a former kingdom of spain, comprising its north-central provinces, thus pain d'espagne and other variants are quasi-synonymous to "bread from castile"). a similar cake, called taisan (meaning sharpening stone in kapampangan), is a traditional dessert in pampanga province in the philippines.

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.

Main

Chahan

Chahan (japanese: チャーハン/炒飯, hepburn: chāhan), also known as yakimeshi (japanese: 焼飯), is a japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients and seasonings. the dish is typically fried, and can be cooked in a wok. chahan may have originated in the 1860s from chinese immigrants arriving at the port of kobe. chahan is a staple food in homes in japan. a variation of the dish is takana chahan. some restaurants outside japan serve the dish as a part of their fare.

Main

Chakin sushi

A thin omelette wrapped around food such as sushi rice and made to look like a small parcel

Side, Snack, Appetizer

Chameshi

Rice cooked in green tea

Main

Champon

Champon (ちゃんぽん, chanpon), also known as chanpon, is a noodle dish that is a regional cuisine of nagasaki, japan. there are different versions in japan, korea and china. the dish was inspired by chinese cuisine.champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is then added. ramen noodles made especially for champon are added and then boiled. unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. depending on the season and the situation, the ingredients differ. hence the taste and style may depend on the location and time of year.although nagasaki champon is the best-known rendition, there are other variations found in japan. ankake no champon is a soy-sauce based variant found in tottori, shimane prefectures, as well as the city of amagasaki in hyōgo prefecture. in the city of akita, a version with miso broth is served, with the soup filling the bowl almost to the point of overflowing. in okinawa, champon is a rice dish where assorted vegetables, thinly-sliced meat (pork, luncheon meat or corned beef hash) and scrambled egg are fried and served on top of rice. the korean jjamppong is a similar noodle dish with a spicy seafood broth, with similar origins as part of korean chinese cuisine.

Main

Chankonabe

Chankonabe (ちゃんこ鍋) is a japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet.

Main

Chanpurū

Chanpurū (チャンプルー) is an okinawan stir fry dish. it is considered the representative dish of okinawan cuisine. chanpurū generally consists of tofu combined with some kind of vegetable, meat, or fish. luncheon meat (such as spam or danish tulip), egg, moyashi (bean sprouts) and gōyā (bitter melon) are some other common ingredients. spam is not typically used in mainland japan; but it is more common in okinawa due primarily to the historical influence of its introduction by the us navy. chanpurū is okinawan for "something mixed" and the word is sometimes used to refer to the culture of okinawa, as it can be seen as a mixture of traditional okinawan, chinese, mainland japanese, southeast asian and north american culture. the term originates from the malay or indonesian word campur (pronounced "cham-poor"), meaning "mix".long a local specialty only found on okinawa, chanpurū has in recent years, through television shows and increased interest in okinawan culture, spread to many restaurants on mainland japan.

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

Chateaubriand

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

Side, Snack, Appetizer

Chateaubriand sauce

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

Main

Chawanmushi

Chawanmushi (茶碗蒸し, chawanmushi, literally "tea cup steam" or "steamed in a tea bowl") is an egg custard dish in japanese cuisine. unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. the custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. the recipe for the dish is similar to that of chinese steamed eggs, but the toppings often differ. since egg custards cannot be picked up by chopsticks, it is one of the few japanese dishes that is eaten with a spoon. chawanmushi can be eaten either hot or cool. when udon is added as an ingredient, it is called odamaki mushi or odamaki udon.

Main

Chazuke

Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)cha 'tea' + tsuke 'submerge') is a simple japanese dish made by pouring green tea, dashi, or hot water over cooked rice. chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. in kyoto, ochazuke is known as bubuzuke. since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings, has become popular. common toppings include tsukemono (japanese pickles), umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions, and wasabi.

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

Chicken katsu

Chicken katsu (chicken cutlet (japanese: チキンカツ, hepburn: chikinkatsu)), also known as panko chicken, or tori katsu (torikatsu (鶏カツ)) is a japanese dish of fried chicken made with panko bread crumbs which is also popular in australia, hawaii, london, california, and other areas of the world.chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick japanese vegetarian pureed fruit-based brown sauce, or a well-seasoned ketchup, as a hawaiian mixed plate lunch meal. it is generally served with shredded cabbage, rice or miso soup as part of a two or three item combo, or as a dinner with rice and vegetables. in hawaii, chicken katsu is as common as tonkatsu (pork cutlets). it is also served in place of tonkatsu in katsu curry and katsudon in local plate-lunch restaurants and in fine-dining japanese establishments alike. it is often served in the form of a sandwich with "tonkatsu sauce".

Side, Snack, Appetizer

Chikuwa

Chikuwa (竹輪) is a japanese fishcake product made from ingredients such as fish surimi, salt, sugar, starch, monosodium glutamate and egg white. after mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. the word chikuwa ("bamboo ring") comes from the shape when it is sliced. variants of surimi products such as kamaboko and satsuma age are popular. in tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept. as it is cheap and a relatively low-fat source of protein, chikuwa is popular as a snack. chikuwa should not be confused with chikuwabu, which is an altogether different food product.

Main

Chikuzenni

Chikuzenni (筑前煮, chikuzen-ni) is a dish that originated from northern kyushu, japan, made of braised chicken and vegetables. it is often eaten when bringing in the new year in japan.

Side, Snack, Appetizer

Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

Main

Chinjao rosu

Stir fried beef with bamboo shoots

Main

Chirashizushi

Chirashizushi is made with rice in a bowl topped with a variety of raw fish and vegetable garnishes. it is eaten annually on hinamatsuri in march and kodomonohi in may.

Side, Snack, Appetizer

Chirizu

Sauce made with soy sauce (tamari), lemon juice, daikon, sake, shichimi togarashi, green onion, used as a dipping sauce for sashimi, seafood, white fish

Dessert, Sweet

Choco banana

Chocolate-covered banana

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.

Drink

Chrysanthemum tea

Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species chrysanthemum morifolium or chrysanthemum indicum, which are most popular throughout east and southeast asia. first cultivated in china as a herb as early as the 1500 bce, chrysanthemum became popularized as a tea during the song dynasty. in chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.to prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. the resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.

Main

Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

Side, Snack, Appetizer

Chun bing

A thin, northern bing traditionally eaten to celebrate the beginning of spring, commonly filled with peking duck, shredded chicken, moo shu pork, vegetables

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.

Drink

Cider

Cider ( sy-dər) is an alcoholic beverage made from the fermented juice of apples. cider is widely available in the united kingdom (particularly in the west country) and the republic of ireland. the uk has the world's highest per capita consumption, as well as the largest cider-producing companies. ciders from the south west of england are generally stronger. cider is also popular in many commonwealth countries, such as india, canada, australia, and new zealand. as well as the uk and its former colonies, cider is popular in portugal (mainly in minho and madeira), france (particularly normandy and brittany), northern italy (piedmont and friuli), and northern spain (especially the principality of asturias and the basque country). central europe also has its own types of cider with rhineland-palatinate and hesse producing a particularly tart version known as apfelwein. in the u.s., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from apples. in canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.the juice of most varieties of apple, including crab apples, can be used to make cider, but cider apples are best. the addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. cider alcohol content varies from 1.2% to 8.5% abv or more in traditional english ciders, and 3.5% to 12% in continental ciders. in uk law, it must contain at least 35% apple juice (fresh or from concentrate), although camra (the campaign for real ale) says that "real cider" must be at least 90% fresh apple juice. in the us, there is a 50% minimum. in france, cider must be made solely from apples.in 2014, a study found that a 1-us-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the who recommends as an adult's daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.perry is a similar product to cider made from fermented pear juice. when distilled, cider turns into fruit brandy.

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Clam chowder

New england clam chowder, occasionally referred to as boston or boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. it is commonly made with milk, butter, potatoes, salt pork, onion, and clams. flour or, historically, crushed hard tack may be added as a thickener. new england clam chowder is usually accompanied by oyster crackers. crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Drink

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.

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

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Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

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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.

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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.

Dessert, Sweet

Cornet

Spiral sweet bread filled with cream, chocolate cream, ice cream

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Corn potage

Cream of corn soup

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.