Isle of Man

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 , used as a central ingredient (e.g., the BLT sandwich), or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns. 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".

Historically, a large, flat unleavened loaf cooked on a griddle, but contemporary bonnag is more of a round cake-like sweet bread, may contain fruit, currants, raisins, sultanas, candied peel, spices

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk . During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Humans and their hominid relatives have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens.

Manx honey is a type of honey produced on the Isle of Man, known for its rich flavor and natural sweetness, sourced from local wildflowers and plants. It is often sold by local beekeepers and can be used in various culinary applications.

A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips . In the United Kingdom, Ireland and some regions of North America, kippers are most commonly eaten for breakfast. In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, Citrus aurantium var. aurantium, prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste.

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. The US CDC agency recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of dairy (milk) products a day, and more than six billion people worldwide consume milk and milk products. As an agricultural product, dairy milk is collected from farm animals, mostly cattle. In 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder. New Zealand, Germany, and the Netherlands are the largest exporters of milk products. Between 750 and 900 million people live in dairy-farming households.

A muffin or bun is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. One 19th century source suggests that muffin may be related to the Greek bread maphula, a 'cake baked on a hearth or griddle', or from Old French mou-pain 'soft bread', which may have been altered into mouffin. The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe, meaning 'small cake', or possibly with some connection to the Old French moufflet meaning 'soft', as said of bread. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: "Hark! the shrill Muffin-Man his Carol plies."

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

Pastry refers to a variety of doughs , as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor—simple breads are thus excluded from the pastry category. Pastries also tend to be baked.

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.

A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread. The pronunciation of the word within the English-speaking world varies, with some pronouncing it /skɒn/ (rhymes with "gone"), and others /skoʊn/ (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Ireland, though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, although this also seems to be the favoured pronunciation in Southern England, the Home Counties, and East Anglia. Natives of Ireland and the United States mainly use the /skoʊn/ pronunciation. British dictionaries usually show the /skɒn/ form as the preferred pronunciation, while recognising the /skoʊn/ form.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

A teacake in the UK is generally a light yeast-based sweet bun containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden, they are soft, round, flat wheat breads made with milk and a little sugar, and used to make buttered ham or cheese sandwiches. In India and Australia, a teacake is more like a butter cake. Tea refers to the popular beverage to which these baked goods are an accompaniment. In most of England, a teacake is a light, sweet, yeast-based bun containing dried fruits, most usually currants, sultanas or peel. It is typically split, toasted, buttered, and served with tea. It is flat and circular, with a smooth brown upper surface and a somewhat lighter underside. Although most people refer to a teacake as a cake containing fruit, in East Lancashire, certain areas of Yorkshire and Cumbria the name currant teacake is used to distinguish fruited "cakes" from plain bread rolls. In West Yorkshire, a large plain white or brown bread roll 9 inches or 225 mm diameter is often also called a teacake and is used to make very large sandwiches. Many cafes sell these for breakfast or midmorning snacks.

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Fruitcakes are usually served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments . Fruit cake is different to fruit bread, but may share similar toppings and mixtures. The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

Carrot cake is cake that contains carrots mixed into the batter. The origins of carrot cake is disputed. Published in 1591, there is an English recipe for "pudding in a Carret [sic] root" that is essentially a carrot stuffed with meat, but it includes many elements common to the modern dessert: shortening, cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Cheesecake is a dessert made with a soft fresh cheese , eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually served cold. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer; Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries. Christmas cake is an English tradition that began as plum porridge. A traditional English Christmas cake is made with moist Zante currants, sultanas and raisins which have been soaked in brandy, rum, whisky or sherry. The cake may be covered in layers of marzipan, then icing and is usually decorated, often with plaid ribbon bands and Christmas models such as snowmen, fir trees or Father Christmas. A Scottish speciality is the traditional Christmas cake, the "Whisky Dundee". As the name implies, the cake originated in Dundee, and is made with Scotch whisky. It is a light and crumbly cake, and light on fruit and candied peel; only currants, raisins, sultanas and cherries. There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay.

A cupcake , fairy cake (BrE), or bun (IrE) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, frosting, icing and various other cake decorations such as fruit and candy may be applied. The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in American Cookery by Amelia Simmons. The earliest extant documentation of the term cupcake itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.

Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard. The development of custard is so intimately connected with the custard tart or pie that the word itself comes from Anglo-Norman *crustade , meaning a kind of pie. It is derived from Anglo-Norman crust (> English crust) corresponding to French croust. It is related to the 18th century French term croustade, probably borrowed from the Italian crostata (already mentioned 13th century), derived from crosta (croûte in French), more probably than the Occitan Occitan: croustado, lit. 'tart'. Some other names for varieties of custard tarts in the Middle Ages were doucettes and darioles. In 1399, the coronation banquet prepared for Henry IV included "doucettys".

A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used creating a thick fluffy pancake. A crêpe is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.

A flapjack is a baked bar, cooked in a flat oven tin and cut into squares or rectangles, made from rolled oats, fat (typically butter), brown sugar and usually golden syrup. The North American granola bar is similar to a flapjack. As well as being baked at home, they are widely available in shops, ready-packaged, often with extra ingredients such as chocolate, dried fruit such as glace cherries, nuts, yoghurt and toffee pieces or coatings, either as individual servings or full unsliced trayfuls. Some flapjacks may contain maple syrup. They are usually an alternative to a biscuit or cake, and textures range from soft and moist to dry and crisp. Because of the high levels of fat and calories in traditional recipes, some "diet" versions are available with lower fat and calorie content.

Fudge is a type of dessert bar that is made by mixing sugar, butter and milk. It has its origins in the 17th century United States, and became popular in American women's colleges in the late 19th century. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. The term fudge is said to have originated in the 17th century from the verb fadge and means "to fit together in a clumsy manner". During this period, fudge was used as an interjection by sailors to respond to nonsense or untruth. Fudge as a confection gained traction in the United States during the late 19th century; recipes for fudge were printed in many periodicals and advertisements during the 1880s. Its inexpensive, unrefined qualities made it popular among people looking for an alternative that fell between expensive candies and the cheapest sweets. Specialized fudge shops began opening in tourist places such as Mackinac Island, Michigan, in 1887. The increase in fudge's popularity was partly due to the accessibility of its production process: ordinary people were able to make it in their homes without any specialized equipment. In addition, the cost of refined white sugar had been decreasing at the time, cutting production costs.

Gelato is the common word in Italian for all types of ice cream. In English, it specifically refers to a frozen dessert of Italian origin. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of frozen dessert. Gelato typically contains 35% air (substantially less than American-style ice cream) and more flavoring than other types of frozen desserts, giving it an intense flavor with creamy, smooth texture, density and richness that distinguishes it from other ice creams. In Italian, gelato means simply 'frozen' and is the generic word for any type or style of ice cream. In English, however, the term has come to be used to refer to a specific style of ice cream derived from the Italian artisanal tradition.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, Leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread foods vary, ranging from a moist loaf cake to forms nearly as crisp as a ginger snap. Originally, the term gingerbread referred to preserved ginger. It then referred to a confection made with honey and spices. Gingerbread is often used to translate the French term pain d'épices (lit. 'spice bread') or the German and Polish terms Pfefferkuchen and Piernik respectively (lit. 'pepper cake' because it used to contain pepper) or Lebkuchen (of unclear etymology; either Latin libum, meaning "sacrifice" or "sacrificial bread," or German Laib for loaf or German for life, Leben). Pepper is also referenced in regional names like Norwegian pepperkaker or Czech perník (originally peprník). The meaning of gingerbread has evolved over time. For centuries the term referred to a traditional European pastry, very like a modern cookie, traditionally used to make gingerbread men. In the United States the first known recipe for "Soft gingerbread to be baked in pans" is found in Amelia Simmons' 1796 cookbook, American Cookery.

Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures . It becomes more malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.

Lemon cake is a light and fluffy dessert made with fresh lemon juice and zest, often featuring a tangy cream cheese frosting or a sweet glaze. It is known for its bright flavor and moist texture, making it a popular choice for various occasions.

A mince pie is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet.[a] The pies are traditionally served during the Christmas season in much of the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. Mince pies, at Christmas time, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child. The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry", and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from its once large oblong shape. Today, the mince pie, usually made without meat (but often including suet or other animal fat), remains a popular seasonal treat enjoyed by many across the United Kingdom and Ireland. The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was, according to the English antiquary John Timbs, "in token of the offerings of the Eastern Magi." Several authors, including Timbs, viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped; the jurist John Selden presumed that "the coffin of our Christmas-Pies, in shape long, is in Imitation of the Cratch [Jesus's crib]", although writer T. F. Thistleton-Dyer thought Selden's explanation unlikely, as "in old English cookery books the crust of a pie is generally called 'the coffin'."

Pastry refers to a variety of doughs , as well as the sweet and savoury baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough (paste, later pâte) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough, puff pastry, choux pastry, short dough, pâte brisée, pâte sucrée, and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor—simple breads are thus excluded from the pastry category. Pastries also tend to be baked.

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit , nuts (pecan pie), fruit preserves (jam tart), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (such as quiches or British flans) or a mixture of meat and vegetables (pot pie). Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat flour or oatmeal, with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as Ireland's representative for Café Europe during the Austrian presidency of the European Union in 2006, while the United Kingdom chose shortbread. The pronunciation of the word within the English-speaking world varies, with some pronouncing it /skɒn/ (rhymes with "gone"), and others /skoʊn/ (rhymes with "tone"). The dominant pronunciation differs by area. Pronunciation rhyming with "tone" is strongest in the English Midlands and Ireland, though it seems to have less prominent patches in Cornwall and Essex. The pronunciation rhyming with "gone" is strongest in Northern England and Scotland, although this also seems to be the favoured pronunciation in Southern England, the Home Counties, and East Anglia. Natives of Ireland and the United States mainly use the /skoʊn/ pronunciation. British dictionaries usually show the /skɒn/ form as the preferred pronunciation, while recognising the /skoʊn/ form.

Layered sponge cake with a filling of strawberry jam and icing

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. Apples used for apple juice are usually harvested between September and mid-November in the Northern Hemisphere and between February and mid-April in the Southern Hemisphere. A common cultivar used for apple juice is the McIntosh. Approximately two medium McIntosh apples produce around 200 millilitres of juice. After the apples are picked, they are washed and transported to the processing facility. The apples are then pressed and juiced right away to avoid spoilage. Depending on the company and end-product, the apples can be processed in different ways before pressing. Apple juice is then filtered, with the number of solid particles remaining partly defining the difference between apple juice and apple cider. In cases where the apple juice is treated enzymatically, the typical class of enzymes used are pectinases.

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Cider 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 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 higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. 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 (specifically Friuli), and northern Spain (specifically Asturias and Basque Country). Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and Canada, varieties of alcoholic cider are often called hard cider to distinguish it 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 2.5% 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. Perry is a similar product to cider made by fermenting pear juice. When distilled, cider turns into fruit brandy.

Coffee is a beverage brewed from roasted, ground coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content, but decaffeinated coffee is also commercially available. There are also various coffee substitutes. Typically served hot, coffee has the highest sales in the world market for hot drinks. Coffee production begins when the seeds from coffee cherries are separated to produce unroasted green coffee beans. The "beans" are roasted and then ground into fine particles. Coffee is brewed from the ground roasted beans, which are typically steeped in hot water before being filtered out. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often added to mask the bitter taste or enhance the flavor.

Sparkling wine

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Gin is a distilled alcoholic drink flavoured with juniper berries and other botanical ingredients. Gin originated as a medicinal liquor made by monks and alchemists across Europe. The modern gin was modified in Flanders and the Netherlands to provide aqua vita from distillates of grapes and grains, becoming an object of commerce in the spirits industry. Gin became popular in England after the introduction of jenever, a Dutch and Belgian liquor. Although this development had been taking place since the early 17th century, gin became widespread after the 1688 Glorious Revolution led by William of Orange and subsequent import restrictions on French brandy. Gin emerged as the national alcoholic drink of England during the so-called Gin Craze of 1695–1735.

Gooseberry lemonade from the Isle of Man typically includes ingredients like fresh gooseberries, lemon juice, sugar, and water. The mixture is simmered to extract flavors, then chilled and served with sparkling water for a refreshing drink.

Liquor or distilled beverages are alcoholic drinks produced by the distillation of grains, fruits, vegetables, or sugar that have already gone through alcoholic fermentation. Other terms for liquor include spirit, spirituous liquor or hard liquor. While the word liquor ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, it can sometimes be used more broadly to refer to any alcoholic beverage (or even non-alcoholic products of distillation or various other liquids). The distillation process concentrates the alcohol, the resulting condensate has an increased alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder". In North America, the term hard liquor is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is more commonly used in the United Kingdom. Some examples of liquors include vodka, rum, gin and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form flavored liquors, such as absinthe.

ManX Spirit is a clear spirit, 40% alcohol by volume which is distilled by Kella Distillers Ltd in a small distillery in Sulby, Isle of Man. It is produced by redistillation of existing Scottish whiskies, resulting in a clear and colourless product; as of 2012 is the only distilled spirit produced on the Isle of Man. As of 1997, the product sold 50,000 bottles per year, mostly on the Isle of Man and to the Far East. In 1997, a United Kingdom High Court case, brought by United Distillers and Allied Domecq, concluded that despite being based on whisky and tasting "like a good whisky", the redistillation process and lack of colour meant that the drink could not legally be sold in the United Kingdom while labeled as "whisky".

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibodies and immune-modulating components that strengthen the immune system against many diseases. The US CDC agency recommends that children over the age of 12 months (the minimum age to stop giving breast milk or formula) should have two servings of dairy (milk) products a day, and more than six billion people worldwide consume milk and milk products. As an agricultural product, dairy milk is collected from farm animals, mostly cattle. In 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder. New Zealand, Germany, and the Netherlands are the largest exporters of milk products. Between 750 and 900 million people live in dairy-farming households.

Okells Brewery is a regional brewery founded in 1850 by Dr. William Okell in Douglas, Isle of Man. Dr. William Okell, a Cheshire surgeon, started Okell's Brewery in Castle Hill, Douglas in 1850. By 1874 Dr. Okell owned many of the pubs on the island, had convinced Tynwald, the island's parliament, to create an act ensuring the purity of beer brewed on the Isle of Man , and built The Falcon Steam Brewery just off Broadway in Douglas. This imposing Building still stands today as Sheridan Apartments.

A smoothie is a beverage made by puréeing ingredients in a blender. A smoothie commonly has a liquid base, such as fruit juice or milk, yogurt or ice cream. Other ingredients may be added, including fruits, vegetables, non-dairy milk, crushed ice, whey powder or nutritional supplements. Health food stores on the west coast of the United States began selling smoothies with the invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s. In the 1960s Steve Kuhnau was inspired by his work as a soda jerk and began experimenting with smoothies. They were an alternative for the lactose intolerant Kuhnau to taste his own concoctions using unique blends of fruit juices, vegetables, protein powder, and vitamins. Kuhnau discovered early success in his smoothie sales and founded Smoothie King. Smoothie King expanded throughout the United States and would pioneer other smoothie businesses. The smoothie was then modified by fast food chains with the addition of sweeter ingredients like chocolate and Splenda. In the 2000s, consumers began making smoothies at home, in part as an alternative for daily consumption of fruits and vegetables. The nutrition of a smoothie depends on its ingredients and their proportions. Many smoothies include large or multiple servings of fruits and vegetables, which are recommended in a healthy diet and intended to be a meal replacement. However, fruit juice containing high amounts of sugar can increase caloric intake and promote weight gain. Ingredients such as protein powders, sweeteners, or ice cream may be used. One study found smoothies to be less satiating, despite providing the same amount of energy as unblended foods.

A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet sodas), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients. Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in many countries and localities if the drink is to be considered non-alcoholic. Types of soft drinks include lemon-lime drinks, orange soda, cola, grape soda, cream soda, ginger ale and root beer.

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of Camellia taliensis. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in British India.

Vodka is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from fermented cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, sugar cane, fruit, honey, and maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, currant, and elderberry. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment , and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

Beef is the culinary name for meat from cattle . Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

A grilled cheese, sometimes known as a toasted sandwich, cheese toastie , or jaffle (AU), is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts. Despite its name, the sandwich is rarely prepared through grilling; it is most often pan-fried. The 1861 English recipe book Mrs. Beeton's Book of Household Management includes a recipe for placing sandwiches of brown bread and butter with 1⁄2-inch (13 mm) slices of "a nice fat Cheshire or any good rich cheese" into an oven, and serving when the bread becomes toasted. The cheese dream, an open-faced grilled cheese sandwich, became popular in the U.S. during the Great Depression. U.S. government cookbooks describe Navy cooks broiling "American cheese filling sandwiches" during World War II.

The chicken is a large and round short-winged bird, domesticated from the red junglefowl of Southeast Asia around 8,000 years ago. Most chickens are raised for food, providing meat and eggs; others are kept as pets or for cockfighting. Chickens are common and widespread domestic animals, with a total population of 26.5 billion as of 2023[update], and an annual production of more than 50 billion birds. A hen bred for laying can produce over 300 eggs per year. There are numerous cultural references to chickens in folklore, religion, and literature.

Poutine is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec society. Poutine later became celebrated as a symbol of Québécois culture and the province of Quebec. It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada. Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire, and Chicago. It has been called Canada's national dish, though some critics believe this labelling represents cultural appropriation of the Québécois or Quebec's national identity. Many variations on the original recipe are popular, leading some to suggest that poutine has emerged as a new dish classification in its own right, as with sandwiches or dumplings.

Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus). The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), which is found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

Crab salad is a dish typically made with crab meat, often imitation crab, mixed with vegetables and a creamy dressing. It can be served on its own, in sandwiches, or as a dip with crackers.

Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words such as the Tamil kaṟi meaning 'sauce' or 'relish for rice'.

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name. One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety of cultures. The Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a mulard or Muscovy duck that has been force fed to produce foie gras.

A savory potato pie, typically served with boiled fish on Good Friday

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients. The English language does not have a special culinary name for food prepared from fish like with other animals , or as in other languages (such as Spanish pez vs. pescado). In culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.

Fish and chips is a hot dish consisting of battered and fried fish, served with chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, the dish is a common takeaway food in numerous other countries, particularly English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910 there were over 25,000 of them across the UK. This increased to over 35,000 by the 1930s, but eventually decreased to approximately 10,000 by 2009. The British government safeguarded the supply of fish and chips during the First World War and again in the Second World War. It was one of the few foods in the UK not subject to rationing during the wars, which further contributed to its popularity.

A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in the Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs.

Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, and may or may not be smoked. Strictly speaking, a gammon is the bottom end of a whole side of bacon ; ham is just the back leg cured on its own. Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto. The term is mostly used in the United Kingdom and Ireland; other dialects of English largely make no distinction between gammon and ham. Ham hock, gammon hock, or knuckle, is the back end of the joint, and contains more connective tissue and sinew. In the United Kingdom and Ireland, joints of cooked gammon are often served at Christmas, but is produced and sold throughout the year. It can be found in most supermarkets either as a full joint or sliced into steaks, which can then be cooked via pan frying or grilling in a manner similar to bacon.

Goat meat is the meat of the domestic goat . The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat. The culinary name "chevon", a blend of chèvre "goat" in French and mouton "sheep" in French, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928,: 19  however the term never caught on and is not encountered in the United States. "Cabrito", a word in Spanish and Portuguese, is the meat of a young, milk-fed goat. It is also known as chivo meat. Goat meat is both a staple and a delicacy in the world's cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (Jamaica), Haitian cuisine, Dominican cuisine and Ecuadorian. Cabrito, which is baby goat, is a typical food of Monterrey, Nuevo León, Mexico; in Italy it is called "capretto". Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is another popular variety.

Herring are various species of forage fish, belonging to the order Clupeiformes. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled.

The Manx Loaghtan is a rare breed of sheep (Ovis aries) native to the Isle of Man. It is sometimes spelled as Loaghtyn or Loghtan. The sheep have dark brown wool and usually four or occasionally six horns. The Manx Loaghtan is one of the Northern European short-tailed sheep breeds, and descends from the primitive sheep once found throughout Scotland, the Hebrides, and Shetland Islands. The word Loaghtan comes from the Manx words lugh dhoan, which mean mouse-brown and describe the colour of the sheep. This breed is primarily raised for its meat, which some consider a delicacy. In 2008, the meat received EU recognition and protection under the Protected Designation of Origin scheme, which requires products with a regional name to originate in the named region.

Queen scallops caught in the waters off the Isle of Man, United Kingdom

Sandwich made with kippers inside a roll

Lamb and mutton, collectively sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat. At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.

The common ling , also known as the white ling or simply the ling, is a large member of the family Lotidae, a group of cod-like fishes. It resembles the related rocklings, but it is much larger and has a single barbel. This species is unrelated to the pink ling, Genypterus blacodes, from the Southern Hemisphere. The common ling is found in the northern Atlantic, mainly off Europe, and into the Mediterranean Basin. It is an important quarry species for fisheries, especially in the northeastern Atlantic, although some doubts exist as to the sustainability of the fisheries. As an edible species, it is eaten fresh, frozen, or dried, but also preserved in lye, while the roe is a delicacy in Spain. The common ling is the longest and one of the largest of the cod-like fish, the Gadiformes, which can reach lengths of 200 cm and weights of 30 kg. It is long and slender with a small head and small eyes and a large mouth, which has large teeth, with the upper jaw projecting beyond the lower jaw, which bears an obvious sensory barbel. Of the two dorsal fins, the anterior dorsal fin is short, having 14–15 fin rays, with a rounded profile, while the posterior dorsal fin is much longer with 61–68 fin rays and is uniform in height and is similar in length to the anal fin. The anal fin is also elongated and has 58–64 fin rays. The vertebral count of this species is between 63 and 65 vertebrae. The caudal peduncle and the pelvic fins are short, with the pelvic fin not reaching past the pectoral fins. The dorsum is a marbled greenish-brown, sometimes reddish-brown on the most upper part, lightening on the flanks and underside. A distinct white edge is seen on the anal and dorsal fins and they have a dark spot at their posterior end. However, the spot on the anterior dorsal fin is more conspicuous than that on the posterior dorsal fin. The juvenile fish tend to be lighter in colour than adults and are often marked with pale purplish iridescent lines. A common ling measuring 6 ft (180 cm) in length was caught off Shetland on 24 February 2013. This is the largest ling ever caught on rod and line in British waters.

Lobsters are malacostracans of the family Nephropidae or its synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of Homarus from the northern Atlantic Ocean and scampi —the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.[citation needed]

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured. Mackerel preservation is not simple. Before the 19th-century development of canning and the widespread availability of refrigeration, salting and smoking were the principal preservation methods available. Historically in England, this fish was not preserved, but was consumed only in its fresh form. However, spoilage was common, leading the authors of The Cambridge Economic History of Europe to remark: "There are more references to stinking mackerel in English literature than to any other fish!" In France, mackerel was traditionally pickled with large amounts of salt, which allowed it to be sold widely across the country.

An Isle of Man meat and potato pie typically features a filling of diced meat, usually beef, combined with potatoes and onions, all encased in a shortcrust pastry. This dish is hearty and reflects traditional British and Irish cooking styles.

A meat pie is a pie with a filling of meat and often other savory ingredients. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep-fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust due to the incorporation of butter to develop a flaky texture when baking. The origins of the meat pie have been traced back to the Neolithic period, around 6000 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts.

A pasty or Cornish pasty is a British baked pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle. The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties.

Chicken marinated in and grilled with a spicy peri-peri chili sauce

Pollock or pollack is the common name used for either of the two species of North Atlantic marine fish in the genus Pollachius. Pollachius pollachius is referred to as "pollock" in North America, Ireland and the United Kingdom, while Pollachius virens is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish). Other names for P. pollachius include the Atlantic pollock, European pollock, lieu jaune, and lythe or lithe; while P. virens is also known as Boston blue (distinct from bluefish), silver bill, or saithe. The recognized species in this genus are:

Pork is the culinary name for the meat of the pig . It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs , some of which are edible. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage, the terms are almost interchangeable. The terms shrimp and prawn are common names, not scientific names. They are vernacular or colloquial terms, which lack the formal definition of scientific terms. They are not taxa, but are terms of convenience with little circumscriptional significance. There is no reason to avoid using the terms shrimp or prawn when convenient, but it is important not to confuse them with the names or relationships of actual taxa.

The queen scallop is a medium-sized species of scallop, an edible marine bivalve mollusk in the family Pectinidae, the scallops. It is found in the northeast Atlantic and is important in fisheries. At about 7 cm (3 in) in size, this is one of the smaller scallop species which are commercially exploited. The shell of this species is sometimes quite colourful, and it is also thin and brittle. It has about twenty radiating ribs. The left valve is slightly more convex than the right one. One auricle of the right valve is larger than the other which creates a notch near the hinge used by the modified foot in young scallops to spin byssal threads. Older scallops are free swimming.

Quiche is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German Kuchen meaning "cake" or "tart".

Salmon is the common name for several commercially important species of euryhaline ray-finned fish from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type, and allows it to be a finger food. The sandwich began as a portable, convenient food in the Western world, though over time it has become prevalent worldwide.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens. Despite the name, shellfish are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs).

Soup is a primarily liquid food, generally served warm or hot , that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.

Boiled potatoes and herring, the traditional national dish

Trout is a generic common name for numerous species of carnivorous freshwater ray-finned fishes belonging to the genera Oncorhynchus, Salmo and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae. The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout (Cynoscion nebulosus, which is actually a croaker).

The turkey is a large bird in the genus Meleagris, native to North America. There are two extant turkey species: the wild turkey of eastern and central North America and the ocellated turkey (Meleagris ocellata) of the Yucatán Peninsula in Mexico. Males of both turkey species have a distinctive fleshy wattle, called a snood, that hangs from the top of the beak. They are among the largest birds in their ranges. As with many large ground-feeding birds (order Galliformes), the male is bigger and much more colorful than the female.

Banana bread is a type of sweet bread or cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. Bananas appeared in the US in the 1870s, but it took a while for them to appear as ingredients in desserts. Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Banana bread experienced a resurgence in popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is usually called "banana cake." It was introduced during the American colonial period of the Philippines as the Philippines became a top banana supplier.

Large roll, ideal for meat sandwiches made with kippers, sausage, ham, bacon, pork, roast beef