Belgium

The merveilleux is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake. The confectioner and chocolatier Pierre Marcolini developed his own version, as did the French confectioner Frédéric Vaucamps, and Etty Benhamou of Le Mervetty. Vaucamp named each of his variations using comparable adjectives: impensable (unthinkable) for coffee, excentrique (eccentric) for cherry, and magnifique (magnificent) for praline. He also used names derived from the association of the word merveilleux with French fashion of the late 18th century: sans-culotte for caramel. His incroyable, which uses speculoos cream and white chocolate shavings, translates as unbelievable but is also a term paired with merveilleux in French fashion. In various French provinces, the "boule choco", "boule meringuée au chocolat" or "arlequin" uses chocolate butter cream in place of whipped cream and the cake is completely surrounded by chocolate chips and takes the shape of a ball.

Molten chocolate cake with crème anglaise

A mousse is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is served as a dessert or used as an airy cake filling. It is sometimes stabilized with gelatin. Savoury mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.

Small cake cooked inside a coffee mug, typically using a microwave

Small, hard sugar candies with a sour filling, lemon is traditional but other flavors include apple, tangerine, pineapple, lime, cherry

An oliebol is a Dutch beignet, doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, for example Samoan Panikeke, eaten mostly with jam or butter on top. They are called oliebollen (literally: oil balls) or smoutballen (literally: lard balls) in the Netherlands, smoutebollen (literally: lard spheres) in Flanders and croustillons (loosely: crispies) in Wallonia, Schmalzkugeln (same meaning as in Belgian Dutch smoutebollen) in Eastern Belgium German. In France, with croustillons they are also commonly called beignets rapides (literally: fast beignets) and croustillons hollandais (loosely: Dutch crispies). In out-of-Belgium German, they are called Ölkugel (same meaning as in Dutch oliebollen), Püpperchen (informal for puppets or babies) and Pupperle (same meaning, especially used in Alsace for these ones), Silvesterfutschen (loosely: messed up Saint Sylvesters) in Northern Germany, and Gebackene Mäuse (loosely: fried mice or baked mice) in Austrian German. In English they are more commonly known as Dutch doughnuts or dutchies. In Italy, they are called in many different ways and it depends on the Region: bombolini fritti, ficattole, bignoli, frittoli (or fritole/fritule), sgabei, bignet, panzanelle, coccoli, zonzelle, donzelle and so on. In the region of Istria, which is shared by the countries of Italy, Croatia and Slovenia, a variation of this dish is called fritole, fritule and blinci. In Serbia they are called krofne. In Portugal they are called sonhos (dreams). In Indonesia, they are known locally as roti goreng. Also, in Ghana, West Africa, they are known locally as bofrot or bofflot, and in the south of Benin, in the Fon language as yovodocon, i.e. "white man's dumplings". In Nigeria, they are known as 'puff puff'. In Iceland they're known as Ástarpungar (love balls). Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into a deep fryer filled with hot oil (or once with hot lard, thus some traditional local names). In this way, a sphere-shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs. In wintertime, they are also sold in the street at mobile stalls.

A sweet omelette made with cream, sugar, butter and sherry rum, serve with powdered sugar

Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed in the freezer, the entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream. Another common method of browning the meringue is to torch the dessert, sometimes even lighting it on fire for presentational purposes. The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City, to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867. However, the restaurant's original recipe was called "Alaska Florida" , not "Baked Alaska". The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".

The pain à la grecque is a typical Brussels pastry consisting of a simple rectangle of milk bread, brown sugar, and cinnamon sprinkled with granulated sugar. The name does not refer to Greece, but is derived from grecht, a word in the local dialect meaning ditch.

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. The name panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. An 1879 dictionary mentions a dish called latte inglese (lit. 'English milk'), made of cream cooked with gelatin and molded, although other sources say that latte inglese is made with egg yolks, such as crème anglaise; perhaps the name covered any thickened custard-like preparation. The dish might also come from the French recipe of fromage bavarois from Marie-Antoine Carême in le pâtissier royal parisien, which is the same as the modern panna cotta, except that one part of the cream is whipped to make chantilly and included in the preparation before adding the gelatin.

A pannenkoek ˌkuk] ⓘ; plural pannenkoeken [-ˌkukə(n)] ⓘ) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.[citation needed] They may incorporate slices of bacon, apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery. Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs. The addition of buckwheat flour (up to 50 percent) is traditional, but much less common nowadays. Milk can be replaced with soy milk without changing the end result. The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannenkoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannenkoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.

A Paris–Brest is a French dessert made of choux pastry and a praline flavoured cream, covered with flaked almonds. The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the 1,200 km Paris–Brest–Paris bicycle race he had initiated in 1891. The pastry, providing typically 640 kcal largely from fat and sugar, became popular with riders on the Paris–Brest–Paris cycle race, partly because it provided the calories required for intensive sports and its intriguing name, and is now found in pâtisseries all over France. Media related to Paris-Brest at Wikimedia Commons

Pastel de nata is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese variant has been adopted by KFC and is available in regions such as mainland China, Hong Kong, Taiwan, Thailand and Singapore. In Indonesia, this pastry is especially popular in Kampung Tugu, Jakarta, a culturally Portuguese (Mardijker) enclave. Pastéis de nata tarts are pastries inspired by an original recipe called Pastéis de Belém, which were created before the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Saint Mary of Bethlehem, in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns' religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country. In the aftermath of the Liberal Revolution of 1820, following the dissolution of religious orders and in the face of the impending closure of many convents and monasteries, the monks started selling pastéis de nata at a nearby sugar refinery to bring in revenue. In 1834, the monastery was closed and the recipe sold to the sugar refinery, whose owners in 1837 opened the Fábrica de Pastéis de Belém. The descendants own the business to this day.

Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. The name is commonly pronounced /pævˈloʊvə/ pav-LOH-və or /pɑːvˈloʊvə/ pahv-LOH-və, and occasionally closer to the name of the dancer, as /ˈpɑːvləvə/ PAHV-lə-və.

Peppermint candy, commonly made using a sheetpan and then broken into pieces

A pepernoot ] ⓘ; literally, "pepper nuts") is a Dutch cookie-like confectionery, traditionally associated with the early December Sinterklaas holiday in the Netherlands and Belgium. The ingredients have some similarities with German Pfeffernüsse. They are light brown, square shaped, and made from the same ingredients as taai-taai: rye flour, sugar and anise, and sometimes also cinnamon, and clove. They are fairly chewy, though they harden gradually when exposed to the air. A particularly distinct custom associated with pepernoten is throwing them in handfuls through the room so children can look for them. Originally this is an ancient fertility symbol not unlike throwing rice at a marriage like a farmer sowing seeds. In ancient times, parents of newborns would place one or two carrots underneath the infant's pillow. They believed Sinterklaas would then come and bless the child by showering the infant with "pepernoten".

A pièce montée is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (also known as pâté d'office), nougat, marzipan, and spun sugar. Although the ingredients are typically edible, their purpose is mainly decorative, and they are often not meant to be consumed. They are associated with classical French chefs, such as Carême. Carême had studied architecture, and is credited with saying, referring to pièces montées, that architecture is the most noble of the arts, and pastry the highest form of architecture. The term pièce montée is sometimes used to refer to the dessert also known as croquembouche, an assemblage of choux pastry profiteroles (or occasionally other kinds of pastry) stuck together with caramel or with spun sugar into a tall, usually conical shape. Unlike the type of pièce montée described above, it is meant to be eaten; in France, traditionally it is served at parties that celebrate weddings and baptisms.

Poffertjes are traditional Dutch batter cakes. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Typically, poffertjes are sweet treats served with powdered sugar and butter, and sometimes syrup or advocaat. A savoury variant with gouda cheese is also made. The first mention of Poffertjes is credited to a 1746 appendix to the cookbook Volmaakte Hollandsche keuken-meid. Poffertjes were first seen at a fair in Amsterdam in 1746. They are also known as 'brothers'. The Catholic Church claims they invented them, but there are doubts about that claim.

Praline can refer to

A profiterole , cream puff (US), or chou à la crème ( French: [ʃu a la kʁɛm]) is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Plum tart

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing. It is believed that the pound cake is of northern European origin and dates back to the early 18th century. A recipe for pound cake appears in The Art of Cookery by Hannah Glasse, published in 1747. The first U.S. cookbook, American Cookery, published in 1796, has a recipe for pound cake. Over time, the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.

Basbousa is a sweet, syrup-soaked semolina cake that is typically associated with Egyptian cuisine, and is also popular in the wider region. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The Oxford Companion to Food (3rd edition) suggests that basbousa might have developed from a dish called ma'mounia, which was created around the 10th century. Ma'mounia was made by cooking rice in fat and syrup. This recipe was later adapted to use semolina, with the batter being cooked first and then soaked in syrup. Another take on its origin suggests that basbousa was first made during the 16th century in the Ottoman Empire, likely in what is modern-day Turkey, to celebrate the conquest of Armenia.

Rhubarb pie is a pie with a rhubarb filling. Rhubarb pie is popular in the United Kingdom, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. Besides diced rhubarb, it usually contains a large amount of sugar to balance the tartness of the vegetable. The pie is usually prepared with a bottom crust and a variety of styles of upper crust. In the United States, a lattice-style upper crust is often used. This style of pie is a traditional dessert in the country and is part of New England cuisine. Rhubarb has long been a popular choice for pie filling in the Great Plains and Midwest regions, where fruits were not always readily available.

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Rice pudding baked in a pie crust, may also contain crushed macaroons or fruit

Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia where rice is a staple. Some variants are thickened only with the rice starch; others include eggs, making them a kind of custard. Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings:

Coconut macaroons

Rosette are thin, cookie-like fritters made with iron molds that are found in many cultures. They are crispy and typified by their lacy pattern. The batter is a blend of wheat flour, eggs, sugar and whole milk. Rosette cookies are formed with a rosette iron. This specialized tool has a long handle and with a metal shape, commonly stars, flowers, snowflakes or Christmas trees. In Kerala, India, Rosette cookies known as Achappam are made using rice flour.

Rumtopf , which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana. A mixture of various kinds of fruit, high-strength rum (commonly Austrian Stroh) and sugar is filled into a large stoneware pot (the eponymous rum pot). The pots themselves are often made specifically for the creation of rumtopf and can be quite elaborate in their decoration. The mixture is then matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100–110 proof (50–55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending commercially available 151 or 160 proof rums with more common 80 proof brands. Traditionally, the pot is set up in a cool and dark place in spring, and different kinds of ripe fruit are added to it over the months as they come into season. Different fruits are typically added at different times. The end product is fully preserved to be eaten in winter, after the Rumtopf has matured.

Zabaione or zabaglione ( UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour. In Colombia, the name is sabajón. In Venezuela, there is also a related egg-based dessert drink called ponche crema; this is consumed almost exclusively during Christmas time.

Layered fruit and cream cake

Candies or confections, many different types

Speculaas is a type of spiced shortcrust biscuit baked with speculaas spices originated from the County of Flanders territory in present-day Belgium, France and the Netherlands. Speculaas biscuits are usually flat and are often moulded to carry certain traditional images (see image on the right). They are particularly popular around the feast of St. Nicholas (Dutch: Sinterklaas). The oldest sources on speculaas also mention weddings and fairs. In recent decades, however, it has become normal to eat speculaas all year round, especially with coffee or tea, or with ice cream. Speculaas is primarily made and consumed in Belgium, France and the Netherlands, as well as in Luxembourg and the German regions of Westphalia and Rhineland. It is also highly popular in the former Yugoslav countries, where it is manufactured by the Croatian food company Koestlin. The cookie can also be found in Indonesia where it is known as spekulaas or spekulaaskoekjes, and usually served at Christmas or on other special occasions.

A stroopwafel is a thin, round cookie made from two layers of sweet baked dough held together by syrup filling. First made in the city of Gouda in South Holland, stroopwafels are a well-known Dutch treat popular throughout the Netherlands and abroad. A stroopwafel's wafer layers are made from a stiff dough of flour, butter, brown sugar, yeast, milk, and eggs that has been pressed in a hot waffle iron until crisp.[a] While still warm, the waffles have their edges removed with a cookie cutter, which allows the remaining disc to be easily separated into top and bottom wafers. A filling made from syrup, brown sugar, butter, and cinnamon—also warm—is spread between the wafers before the waffle is reassembled. The syrup sets as it cools, thereby binding the waffle halves together.

Strudel is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto agroalimentare tradizionale (PAT) of South Tyrol. The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Wienbibliothek im Rathaus (formerly Wiener Stadtbibliothek). The pastry is probably descended from similar pastries such as börek and baklava. Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means 'whirlpool' or 'eddy'.

Sugar pie

Chocolate tart, also known as chocolate cream pie,[citation needed] is a dessert consisting of dark chocolate, cream and eggs, beaten together, poured into a crisp, sweetened pastry shell and baked until firm. It is considered a form of custard tart because it includes an egg-based filling. The dish is similar in composition to chocolate mousse, however, being baked gives the chocolate tart a firmer texture. Due to the cost of the ingredients and difficulty of making the pastry, the dish was, until recently , relatively rare except in upscale cafés. It has many variants, and is considered a gourmet dessert. An early 19th century book for "opulent families" featured a chocolate tart recipe that included cinnamon and lemon peel, taken from a 1770 book. In Australia the chocolate tart came to national attention after being featured on the first series of MasterChef Australia in 2009. Subsequently, billed as "Australia's most famous dessert", a chocolate tart recipe became one of the deciding factors in determining the winner of the series final, although the recipe had been simplified from the original for the show. The dessert has also featured on British TV series The Naked Chef, in which Jamie Oliver cooked a chocolate tart for a romantic meal with his girlfriend (and future wife).

Cheese tart, made with farmer's cheese and crème fraiche in a pate brisée crust

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

A cheesecake made with smooth cottage cheese, egg yolks, fresh cream, sugar, crushed macaroons, almond extract and whipped egg whites, all poured over a bed of sliced or puréed apples

Sugar pie is a dessert in northern French and Belgian cuisine, where it is called tarte au sucre. It is also popular in Canada. Various type of tarte au sucre are made. Some are a leavened dough topped with beet sugar or brown sugar, others have a crust containing a homogeneous sugar mixture which is similar to caramel after baking. The French Canadian version of the dessert sometimes uses maple syrup. The dessert is somewhat similar to the American transparent pie , the English Canadian butter tarts and the English treacle tart.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", and "pie" overlap, with no sharp distinctions. The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food or to be a product of Medieval pie making. Enriched dough is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoner's pie. While originally savory, with meat fillings, culinary tastes led to sweet tarts prevailing, filling tarts instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.

The tarte Tatin , named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit (usually apples) is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years. A popular myth tells the tarte Tatin was created accidentally at the Hôtel Tatin in Lamotte-Beuvron, Loir-et-Cher, 169 km (105 mi) south of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are several myths concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples and quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside-down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart's origin, Stéphanie baked a caramelized apple tart upside-down by mistake: regardless, she served her guests the unusual dish. A manuscript written by teacher Marie Souchon explains that the recipe was shared to them by the cook of Count Alfred Leblanc de Chatauvillard. Whatever the veracity of either story, the concept of the upside-down tart was not a new one. For instance, patissier Antonin Carême already mentions glazed gâteaux renversés adorned with apples from Rouen or other fruit in his Pâtissier Royal Parisien (1841).

A tompoes or tompouce is a pastry in the Netherlands and Belgium. It is the local variety of the mille-feuille or Napoleon, introduced by an Amsterdam pastry baker and named after Admiraal Tom Pouce, the stage name of the Frisian dwarf Jan Hannema. In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size, and colour. It must be rectangular, with two layers of puff pastry, similar to the cream slice in the United Kingdom. The icing is smooth and pink, or occasionally white. For many years, however, the top layer has been orange on Koningsdag , and a few days before. It may also be orange-coloured when the national football team plays in large international tournaments; this dates from about 1990. The filling is invariably sweet, yellow pastry cream. Tompouces are sometimes topped with whipped cream. Variations with different fillings or with jelly are comparatively rare and are not called tompoes. Several variations exist in Belgium. White glazing on top is the norm in Belgium, sometimes with a chocolate pattern similar to mille-feuille. The boekske (lit. 'booklet') may have a sugar finish and may be square. Belgians also use the spelling tompouce or call them glacé (referring to the glazing).

Limburgse vlaai is a pastry consisting of dough and a filling, traditionally associated with the provinces of Limburg found both in the Netherlands and Belgium, as well as parts of Germany across the border. Variations exist throughout the Netherlands, Belgium, and areas of the German state; North Rhine-Westphalia near the border with the Netherlands. A vlaai is usually 26 - 31 centimetres in diameter. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberry, and plum. Other variations are a crumbled butter and sugar mix ("greumellevlaai" in Limburgish, or "kruimelvlaai" in Dutch) and a cooked rice and custard porridge ("rijstevlaai"). Vlaai is often eaten on special occasions and for significant life events, particularly in the Dutch province of Limburg, such as birthdays and funerals. When eaten on the occasion of a funeral, the vlaai is typically made with black plum ("Zwarte pruimenvlaai").

Zabaione or zabaglione ( UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling). The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour. In Colombia, the name is sabajón. In Venezuela, there is also a related egg-based dessert drink called ponche crema; this is consumed almost exclusively during Christmas time.

3 Fonteinen is a Belgian brewery, specialized in geuze and kriek. The brewery is situated in Beersel, near Brussels and produces classic versions of both kriek and geuze. 3 Fonteinen was founded in 1887 as a café and geuzestekerij, a place where geuze is produced by blending old and new lambics, acquired from other breweries. The enterprise was bought by Gaston De Belder in 1953, who expanded it with a restaurant and left it to his sons Armand and Guido in 1982. In 1998, a brewery installation was bought. Apart from using its own lambic, 3 Fonteinen uses lambic made by Boon, Girardin and Lindemans for its geuze. 3 Fonteinen is one of the few remaining geuzestekerijen.

Advocaat /ˈædvəkɑː/ or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream . Notable makers of advocaat include Warninks, Bols, Darna Ovo Liker, DeKuyper (in two varieties), and Verpoorten.[citation needed] Two theories have been put out on the origins of "advocaat".

Bittersweet Mixed drink made with Prosecco, Aperol and club soda, garnished with an orange slice

Coffea arabica , also known as the Arabica 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 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. The natural populations of Coffea arabica are restricted to the forests of South Ethiopia and Yemen.

The B-52 cocktail is a layered shot composed of coffee liqueur (Kahlúa), Irish cream (Baileys Irish Cream), and 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). The origins of the B-52 are not well documented, but one claim is that the B-52 was invented by Peter Fich, a head bartender at the Banff Springs Hotel in Alberta, Canada. Fich named all of his new drinks after favorite bands, albums, and songs, and he supposedly named the drink after the band of the same name, not directly after the US B-52 Stratofortress bomber or the beehive hairstyle after which the band was named. One of Fich's first customers for a B-52 owned restaurants in various cities in Alberta, and they liked the drink so much that he put it on the menu, leading to the perception that the B-52 originated at the Keg Steakhouse in Calgary, Alberta in 1977. The B-52 is also rumoured [by whom?] to have been created by Adam Honigman, a bartender at New York City's Maxwell's Plum.

Bavik Super Pils is een Belgisch pils die sinds 1894 wordt gebrouwen in Brouwerij De Brabandere te Bavikhove. Het is een blond bier met een alcoholvolume van 5,2%. Bavik Super Pils bevat uitsluitend aromahop en dit geeft die typische hopbittere smaak. Het bier wordt lang koud gelagerd en niet gepasteuriseerd. In het verleden werd dit bier uitgebracht onder de namen Bavik's Bier, Bavik Pils en Bavik Premium Pils. De naam Bavik Super Pils werd aangenomen in 2017. Een variant van het bier is Bavik Export , blond bier met een alcoholvolume van 5%

Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 breweries in Belgium, including international companies, such as AB InBev, and traditional breweries, such as Trappist monasteries. On average, Belgians drink 68 litres of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity. In Belgium, beer was already produced in the Roman era, as evidenced by the excavation of a brewery and malthouse from the 3rd and 4th centuries AD at Ronchinne. During the Early and High Middle Ages, beer was produced with gruit, a mix of herbs and spices that was first mentioned in 974 when the bishop of Liège was granted the right to sell it at Fosses-la-Ville. From the 14th century onwards, gruit was replaced by hops, after the example of imported beers from northern Germany and Holland. After that, several Belgian towns developed their own types of beer for export to other regions, most notably the white beer of Leuven and Hoegaarden, the caves of Lier and the uitzet of Ghent.

A Bellini is a cocktail made with Prosecco and peach purée or nectar. It originated in Venice, Italy. The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of a painting by 15th-century Venetian artist Giovanni Bellini. The drink started as a seasonal specialty at Harry's Bar. Later, it also became popular at the bar's New York counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach purée to both locations, it became a year-round favorite.

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

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, Bloody Maria , and the Virgin Mary. The French bartender Fernand Petiot claimed to have invented the Bloody Mary in 1921, well before any of the later claims, according to his granddaughter.[failed verification] He was working at the New York Bar in Paris at the time, which later became Harry's New York Bar, a frequent Paris hangout for Ernest Hemingway and other American migrants. The cocktail is said to have been created on the spur of the moment, according to the bar's own traditions, consisting only of vodka and tomato juice. It was originally referred to as a "Bucket of Blood". Harry's Bar also claims to have created numerous other classic cocktails, including the White Lady and the Side Car.

Bockor Pils is een Belgisch pilsbier. Het bier wordt gebrouwen in Brouwerij Omer Vander Ghinste te Bellegem. Het is een blond bier met een alcoholpercentage van 5,2%. Bockor Pils werd door consumentenorganisatie Test-Aankoop in 2011 uitgeroepen tot beste pils.

Café au lait is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added. In Europe, café au lait stems from the same continental tradition as caffè latte in Italy, café con leche in Spain, kawa biała ("white coffee") in Poland, Milchkaffee ("milk coffee") in Germany, tejeskávé in Hungary, koffie verkeerd ("incorrect coffee") in the Netherlands and Flanders, cafè amb llet (“coffee with milk") in Catalan Countries and café com leite (“coffee with milk") in Portugal and Brazil. The Portuguese language has many more terms for slightly different forms and served either in a large cup or in a glass, such as meia de leite or galão. In Italy, numerous variations go from a simple caffè latte to latte macchiato to cappuccino. In both Italian and Portuguese languages, there is a lot of further elaborate terminology for clarifying the desired strength of the coffee, its roasting, the temperature at which the final product is to be served, ... In the French-speaking areas of Switzerland, a popular variation is the café renversé (“reverse coffee"), or commonly just renversé, which is made by using the milk as a base and adding espresso, in reversal of the normal method of making a café au lait. In Andalusia, Southern Spain, a similar variation is called manchado (“stained"). In northern Europe, café au lait is the name most often used in coffee shops.[citation needed] At home, café au lait can be prepared from dark coffee and heated milk; in cafés, it has been prepared on espresso machines from espresso and steamed milk ever since these machines became available in the 1940s—thus it merely refers to a "coffee and milk" combination, depending on the location, not to a specific drink.

Café con leche 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. Cuban and Puerto Rican establishments often prepare the drink with sugar. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait. Café con leche came from Spain, but its exact origin is unclear. After becoming popular in Spain, this coffee beverage has spread to other Spanish-speaking countries and areas. Café con leche is very common in Spain and Latin America, as well as diasporic Latin American communities around the world. Cuban restaurants in South Florida often have a walk-up window (ventanita) that serve café con leche.

Espresso with ice cream

Caffè corretto is an Italian caffeinated alcoholic drink, consisting 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. A caffè corretto is often prepared by simply adding a few drops of the desired spirit into an espresso shot; however in some cases the alcohol is served in a shot alongside the coffee, allowing the customer to pour the quantity they desire.

Caffè macchiato , sometimes called espresso macchiato and often shortened to just macchiato in English, 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'. The origin of the name macchiato stems from baristas needing to show the serving waiters the difference between an espresso and an espresso with a tiny bit of milk in it; the latter was "marked". The idea is reflected in the Portuguese name for the drink: café pingado, meaning 'coffee with a drop'.

A caffè mocha , also called mocaccino ( Italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a caffè latte, 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 Mokha, Taiz Governorate, Yemen, which was one of the centres of early coffee trade. Like latte, the name is commonly shortened to just mocha. The name "mocha" is derived from the Yemeni port of Mokha, which was a port well-known for its coffee trade from the 15th to 17th century, and where small quantities of fine coffee grown in the hills nearby was exported. When coffee drinking culture spread to Europe, Europeans referred to coffee imports from Arabia as Mochas, even though coffee from Yemen itself was uncommon and frequently mixed with beans from Abyssinia, and later coffee from Malabar or the West Indies were also marketed as Mocha coffee. The coffee drink today called "mocha," however, is made by adding chocolate, and some believe that this is the result of confusion caused by the chocolate flavor that may sometimes be found in Yemeni coffee. Chocolate has been combined with coffee after chocolate drink was introduced to Italy in the 17th century; in Turin, chocolate was mixed with coffee and cream to produce bavareisa, which evolved in the 18th century into bicerin served in small clear glass where its components may be observed as three separate layers. However, prior to 1900s, Mocha referred to Yemeni coffee, and its meaning began to change around the turn of the 20th century, and recipes for food such as cakes that combined chocolate and coffee that referenced mocha began to appear. In 1920, a recipe for a "Chilled Mocha" was published with milk, coffee and cocoa as ingredients.

Caipirinha is a Brazilian cocktail, of São Paulo origin, with cachaça (sugarcane hard liquor), sugar, lime, and ice. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. Known and consumed nationally and internationally, caipirinha is one of the most famous components of Brazilian cuisine, being the most popular national recipe worldwide and often considered the best drink in the country and one of the best cocktails/drinks in the world, having reached third place in 2024, according to the specialized website TasteAtlas. Due to its importance and popularity, the caipirinha was declared Brazilian Cultural Heritage in 2003; in 2019, it was considered Intangible Heritage of Rio de Janeiro, despite its origins in São Paulo. It is part of the list of official cocktails of the International Bartenders Association (IBA).

Cappuccino is an espresso-based coffee drink that is traditionally prepared with steamed milk including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United States). It is typically smaller in volume than that of a latte, and topped with a thick layer of foam rather than being made with microfoam.

A champagne cocktail is an alcoholic cocktail made with sugar, Angostura bitters, Champagne, brandy, and a maraschino cherry as a garnish. It is one of the IBA official cocktails. Other variations include Grenadine, Orange bitters, Cognac or Sparkling wine (substitute for champagne). Other nonofficial garnishes include strawberries or dried orange slices. A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. Harry Johnson was one of the bartenders who revived the model by adding other fruit to the mix.

Chimay Brewery is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the thirteen breweries worldwide that produce Trappist beer. They make four ales: Chimay Rouge, Chimay Bleue, Chimay Blanche, and Chimay 150; and one patersbier for the monks. The monastery also makes four varieties of cheese. The brewery was founded inside Scourmont Abbey, in the Belgian municipality of Chimay in 1862. The brewery produces four ales as well as a patersbier for the monks themselves which is occasionally sold as Chimay Gold; they are known as Trappist beers because they are made in a Trappist monastery. It was the first brewery to use the Trappist Ale designation on its labels.

Lemonade

Coffee is a beverage brewed from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It has the highest sales in the world market for hot drinks. The seeds of the Coffea plant's fruits are separated to produce unroasted green coffee beans. The beans are roasted and then ground into fine particles typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways . Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Cognac 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.

Coffee drinks are made by brewing water with ground coffee beans. The brewing is either done slowly, by drip, filter, French press, moka pot 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 . 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.

A cortado is a Spanish beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity, although the exact ratios have considerable regional variation. The milk in a cortado is steamed, but not frothy and "texturized" as in many Italian coffee drinks. The cortado is commonly served all over Spain. The word cortado is the past participle of the Spanish verb cortar , in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout Spanish and Portuguese speaking countries. In Spain a café solo corto is a small amount of black coffee (usually a single shot of espresso), while a café cortado or more commonly just a cortado is an espresso with a splash of milk. The term cortado is itself broadly associated with various coffee or espresso beverages having been "cut" with milk. The cortado is very similar or the same as the Italian macchiato or the French noisette. The cortadito in Cuba specifically implies a small beverage similar to the café solo corto consisting of a standard 30 mL (1 US fl oz) espresso shot; however, unlike the solo corto, the Cuban cortadito is generally cut with heated sweetened condensed milk, being a more available preserved form of milk, as fresh milk was historically often unavailable. A cortadito is usually served in a special glass, often with a metal ring base and a metal wire handle. There are several nominal variations, including cortado condensada, café con leche condensada or bombón (espresso with condensed milk); leche y leche is a similar variation, but with both condensed milk integrated throughout and a dollop of cream resting on top. Brought to the Little Havana neighborhood of Miami, Florida, by Cuban-Americans in the 1960s, the cortadito drink is now found throughout the city, and is an important part of everyday culture, particularly among Cubans. However, the cortadito is a drink distinct from Cuban-style coffee, which includes sugar in addition to milk, and has its own brewing method as espresso.

A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice. The cosmopolitan is a member of the Gimlet family of cocktails. Though often presented far differently, the cosmopolitan also bears a likeness in composition to the kamikaze shooter. The International Bartenders Association recipe is based on citron vodka, lemon-flavored vodka. The use of citrus-flavored vodka as the basis for this cocktail appears to have been widely popularized in the mid-1990s by cocktail expert Dale DeGroff and is used in the IBA-approved recipe. Many bartenders, however, continue to use a standard unflavored vodka — this alternative would undoubtedly be historically consistent with any of the supposed predecessors of this drink that were popular in Ohio, Provincetown, or Minneapolis during the 1970s, or in San Francisco during the 1980s. A lemon twist is sometimes used to garnish.

Doppio espresso 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. Media related to Doppio at Wikimedia Commons

Duchesse de Bourgogne is a Flanders red ale-style beer produced by Brouwerij Verhaeghe in Vichte, Belgium. After a primary and secondary fermentation, this ale is matured in oak barrels for 18 months. The final product is a blend of a younger 8-month-old beer with an 18-month-old beer, it has an alcohol percentage of 6.2%. The name of the beer is meant to honour Duchess Mary of Burgundy, the only daughter of Charles the Bold, who was born in Brussels in 1457 and died in a horse riding accident in 1482. Like all Flemish red ales, Duchesse de Bourgogne has a characteristically sour, fruity flavour similar to that of lambic beers.

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). A distilled spirit such as brandy, rum, whiskey or bourbon is 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 added to other drinks, such as coffee (e.g., an "eggnog latte" espresso drink) and tea, or to dessert foods such as egg-custard puddings.

Espresso is a concentrated form of coffee produced by forcing hot water under high pressure through finely-ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is characterized by its small serving size, typically 25–30 ml, and its distinctive layers: a dark body topped with a lighter-colored foam called crema. Espresso machines use pressure to extract a highly concentrated coffee with a complex flavor profile in a short time, usually 25–30 seconds. The result is a beverage with a higher concentration of suspended and dissolved solids than regular drip coffee, giving espresso its characteristic body and intensity. Espresso serves as the base for numerous popular coffee drinks, including cappuccino, latte, and americano. It can be made with various types of coffee beans and roast levels, allowing for a wide range of flavors and strengths. The quality of an espresso is influenced by factors such as the grind size, water temperature, pressure, and the barista's skill in tamping the coffee grounds.

Espresso con panna 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.

Pilsner beer

Sweet Belgian beer style, made by blending lambic beer with dark candi sugar, sucrose or saccharin

Sweet Belgian beer style, made by blending lambic beer with dark candi sugar, sucrose or saccharin

A frappé coffee, cold coffee, Greek frappé, or just frappé is a Greek iced coffee drink generally made from spray-dried instant coffee, water, sugar, and milk. The word is often written frappe (without an accent). The frappé was invented in 1957 in Thessaloniki through experimentation by Dimitris Vakondios, a Nescafe representative. Frappés are among the most popular forms of coffee in Greece and Cyprus and have become a hallmark of postwar outdoor Greek coffee culture. This Greek invention should not be confused with the Frappuccino, a trademarked name now owned by Starbucks. The Frappuccino was invented in Boston, Massachusetts in 1992 by Andrew Frank, an employee of the Coffee Connection. The name derives from "frappe" (pronounced /fræp/ and spelled without the accent)—the New England name for a thick milkshake with ice cream, derived from the French word lait frappé (beaten milk)—and cappuccino.

A French press, also known as a cafetière, cafetière à piston, caffettiera a stantuffo, press pot, coffee press, or coffee plunger, is a coffee brewing device, although it can also be used for other tasks. The earliest known device was patented in 1852 in France by Jacques-Victor Delforge and Henri-Otto Mayer. In English, the device is known in North America as a French press or coffee press; in Britain and Ireland as a cafetière, after the brand, La Cafetière; in New Zealand, Australia, and South Africa as a coffee plunger, and coffee brewed in it as plunger coffee. In Italian, it is known as a caffettiera a stantuffo; in German as a Pressstempelkanne, Stempelkanne , Stabfilterkanne, Kaffeepresse ("coffee press") or Bistrokanne; in French as cafetière à piston, or simply as cafetière (also the usage in Dutch), though some speakers might also use genericized trademarks, such as Melior or Bodum.