Australia

A sausage sizzle is a grilled or barbecued sausage (most commonly beef or pork) served in sliced bread or a bun with grilled onions and various condiments, most commonly tomato sauce, barbecue sauce or mustard. Sausage sizzles are often served at community events in Australia and New Zealand, and have become common features in the cultures of both nations. The term "sausage sizzle" came into common use in the 1980s and is used to describe either the food item itself, the barbecuing technique or the nature of the event it may be served at. Sausage sizzles are generally held either as free community events or as fundraisers for charities, schools, sports clubs and other organisations. As such, ingredients and equipment are cheaply purchased or donated by suppliers. Fundraising sausage sizzles have become particularly associated with elections in Australia and the hardware chain Bunnings Warehouse.

Scaloppine is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces. The sauce accompanying scaloppine can come in many varieties according to regional gastronomic traditions. Popular variations include tomato-wine reduction; scaloppine al limone or piccata, which denotes a caper-and-lemon sauce; scaloppine ai funghi, a mushroom-wine reduction; and carne pizzaiola, a pizza-style tomato sauce.

Schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originated as wiener schnitzel and is very similar to other breaded meat dishes. The German word schnitzel (Middle High German: snitzel) is a diminutive of sniz, 'slice'. The name Wiener schnitzel is first attested in 1845.

Sparidae is a family of ray-finned fishes belonging to the order Spariformes, the seabreams and porgies, although they were traditionally classified in the order Perciformes. They are found in shallow temperate and tropical waters around the world and are demersal carnivores. Sparidae was first proposed as a family in 1818 by the French polymath and naturalist Constantine Samuel Rafinesque. Traditionally the taxa within the Spariformes were classified within the Perciformes, with some authorities using the term "Sparoid lineage" for the families Centracanthidae, Nemipteridae, Lethrinidae and Sparidae. Since then the use of molecular phylogenetics in more modern classifications has meant that the Spariformes is recognised as a valid order within the Percomorpha containing six families, with Callanthidae, Sillaginidae and Lobotidae included. Other workers have found that the Centracanthidae is synonymous with Sparidae and that the Spariformes contains only the remaining three families of the "Sparoid lineage".

Sea urchins or urchins , alternatively known as sea hedgehogs, are typically spiny, globular animals, echinoderms in the class Echinoidea. About 950 species live on the seabed, inhabiting all oceans and depth zones from the intertidal to 5,000 metres (16,000 ft; 2,700 fathoms). Their tests (hard shells) are round and spiny, typically from 3 to 10 cm (1 to 4 in) across. Sea urchins move slowly, crawling with their tube feet, and sometimes pushing themselves with their spines. They feed primarily on algae but also eat slow-moving or sessile animals. Their predators include sea otters, starfish, wolf eels, and triggerfish. Like all echinoderms, adult sea urchins have fivefold symmetry with their pluteus larvae featuring bilateral (mirror) symmetry; The latter indicates that they belong to the Bilateria, along with chordates, arthropods, annelids and molluscs. Sea urchins are found in every ocean and in every climate, from the tropics to the polar regions, and inhabit marine benthic (sea bed) habitats, from rocky shores to hadal zone depths. The fossil record of the Echinoids dates from the Ordovician period, some 450 million years ago. The closest echinoderm relatives of the sea urchin are the sea cucumbers (Holothuroidea), which like them are deuterostomes, a clade that includes the chordates. (Sand dollars are a separate order in the sea urchin class Echinoidea.)

Chowder is a thick soup prepared with milk or cream, a roux, and seafood or vegetables. Oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. Clam chowder from New England is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which often consists of fish, clams, and other types of shellfish; lamb or veal chowder made with barley; corn chowder, which uses corn instead of clams; various fish chowders; and potato chowder, which is often made with cheese. Fish, corn, and clam chowders are popular in North America, especially Atlantic Canada and New England. The origin of the term chowder is obscure. One possible source is the French word chaudron, the French word for cauldron, the type of cooking or heating stove on which the first chowders were probably cooked. Chodier was also a name for a cooking pot in the Creole language of the French Caribbean islands. Additionally, a Portuguese, Brazilian, Galician and Basque fish and shellfish stew is known as caldeirada which appears to have a similar etymology. Another possible source of the word "chowder" could be the French dish called chaudrée , which is a thick fish soup from the coastal regions of Charente-Maritime and Vendée. Yet another etymology could be the Quebecois French word chaudière, which means "bucket".

Shepherd's pie, cottage pie, or in French cuisine hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef. The term was in use by 1791. Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791 and several times thereafter. He records that the meat was veal but does not say what the topping was. The dish was known in its present form, though not under the same name, in the early 19th century: in 1806 Maria Rundell published a recipe for "Sanders", consisting of the same ingredients as cottage or shepherd's pie: minced beef or mutton, with onion and gravy, topped with mashed potato and baked as individual servings.[n 1] Sanders or Saunders could also have a filling of sliced meat. The name "Saunders" is still used in some cookery books.

Poached fish in spicy broth with chili peppers, vegetables, mushrooms

Singapore-style noodles is a dish of stir-fried cooked rice vermicelli, curry powder, vegetables, scrambled eggs and meat, most commonly char siu pork, and/or prawn or chicken. Singapore noodles are a Cantonese creation, and are common in Cantonese-style and takeaway restaurants in Hong Kong. The dish dates back to just after World War II, having been developed by Cantonese chefs who wanted ways to use curry powder—which had been introduced through the British colonies.

Sour tamarind soup with fish, prawns, seafood, pork, beef, chicken, serve with rice

Sisig is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon. Sisig is a staple of Kapampangan cuisine. The city government of Angeles, Pampanga, through City Ordinance No. 405, series of 2017, declared sizzling sisig babi ("pork sisig") as a tangible heritage of Angeles City.

Green papaya salad is a spicy salad made from shredded unripe papaya. It is generally believed to have been created by the Lao people and is considered one of the national dishes of Laos. Green papaya salad is also popular in neighbouring Thailand's Isan region, whose population is mainly composed of ethnic Lao and from where it spread to the rest of Thailand. Green papaya salad has also spread to the rest of the continental Southeast Asia (Cambodia, Myanmar, and Vietnam), as well as Xishuangbanna (China). Papayas and chili peppers were introduced to Southeast Asia by the Spanish and Portuguese explorers in the 17th century from the Americas. Simon de la Loubère (1642-1729), a French diplomat, mentioned in his book that the cultivation of papaya was already widespread in Siam in 1693. Although it is unknown when papayas and chili peppers entered Laos specifically, they had already been fully integrated into the Lao territory by the time Jean-Baptiste Pallegoix and Henri Mouhot visited in mid-1800s, and were listed among key ingredients for preparing main Lao dishes. Tam som was mentioned as a favorite Lao dish by a former Lao politician, Katay Don Sasorith (1904-1959), in a memoir recounting his experience during his primary school years in 1910s. Papaya, among other fruits, were cultivated in Cambodia by Chinese settlers who immigrated in the 1500s from Hainan, China. The Lao name for papaya is mak hung and was likely derived from l'hun or lohung/rohung as papayas are called in Khmer through Khmer Loeu living in provinces bordering the southeastern Laos. Thai historian Sujit Wongthes has speculated that the green papaya salad originated in the communities of ethnic Chinese–Lao settlers living in what is now Central Thailand, who adopted the ancient Lao tradition of preparing salads from fruits, called tam som, to make salads from papayas. The new dish became known as som tam (the reversed order of tam som) during the early Rattanakosin period in late 18th to early 19th centuries and, along with the papayas, then spread to today's Northeast Thailand following the construction of the Northeastern railway line during the turn of the 19th–20th centuries. The dish became more popular after the opening of Mittraphap Road in 1957, and has since become widely adopted by the ethnic Lao people of both Isan and Laos. Likewise, the hot flavour also spread to Isan and Laos from Central Thailand, which had been introduced to chilli peppers first.

Cellophane noodle soup with vegetables, cabbage, bok choy, mushrooms, meatballs, chicken, shrimp, hard boiled eggs

Souvlaki is a Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with or inside a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side. The meat usually used in Greece and Cyprus is pork. The word souvlaki is a diminutive of the Medieval Greek souvla (σούβλα meaning "skewer") itself borrowed from Latin subula. "Souvlaki" is the common term in Macedonia and other regions of northern Greece, while in southern Greece and around Athens it is commonly known[citation needed] as kalamaki (καλαμάκι meaning "small reed"). In Greek culture, the practice of cooking food on spits or skewers dates to the Bronze Age. Excavations in Santorini, Greece, unearthed sets of stone cooking supports used by the natives of the island before the Thera eruption of the 17th century BC; souvlaki was "a popular delicacy in Santorini back in 2000 BC." In the stone cooking supports, there are pairs of indentations that were likely used for holding skewers and the line of holes in the base allowed the coals to be supplied with air.

Soy sauce chicken is a traditional Cantonese cuisine dish made of chicken cooked with soy sauce. It is considered as a siu mei dish in Hong Kong. Another Cantonese dish, white cut chicken, often served with a salty ginger-onion paste, is more savoured for the taste of the meat, where the freshness of the chicken is noticeable. Singapore's Hong Kong Soya Sauce Chicken Rice and Noodle, formerly the cheapest Michelin-starred restaurant in the world , specializes in this dish and offers it for the equivalent of US$2.

Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate widths, varying between the United States and Italy.

Spaghetti bolognese is a pasta dish that consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats. In this sense the sauce is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of ragù. The dish is often served with grated Parmesan on top, but local cheeses, such as grated cheddar are also often used. It may be served with a larger proportion of sauce to pasta than is common in genuine Italian spaghetti dishes. The sauce may be laid on top of the pasta or even served separately from it, leaving diners to mix it in themselves. Spaghetti bolognese is popular outside Italy, but not part of traditional Bolognese or even Italian cuisine in general. The dish is generally perceived as inauthentic when encountered by Italians abroad.

Seafood and pasta with a tomato-based sauce

Savory spinach pie is a pastry eaten throughout the Balkans. The filling is made of chopped spinach and usually feta or white cheese, and egg. Ispanaklı Selanik Böreği and /or Ispanaklı Boşnak Böreği, is a Turkish savory spinach pie, or börek. The börek gets its name from either Selanik (Thessaloniki) or Bosnia as it is widely common in Bosnia and Herzegovina. Zeljanica in Bosnia and Herzegovina is a savory pie filled with spinach, or sometime chard (in Serbo-Croatian blitva); the word burek (Turkish börek) is a pie filled with minced meat.

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are cut from animals including cattle, bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak.

Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro. "Steak Diane" does not appear in the classics of French cuisine; it was most likely invented in London in the 1930s, although one source suggests Ostend in Belgium. The name Diana, the Roman goddess of the hunt, has been used for various game-related foods, but the "venison steak Diane" attested in 1914, although it is sautéed and flambéed, is sauced and garnished with fruits, unlike later steak Diane recipes.

A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with "chunky chips" . Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a steak pie supper. A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as "sauce" or "chippie sauce", is popular. The precise proportions of each ingredient are unique to each take-away. Some Fish and Chip shops, particularly in Scotland, heat precooked frozen pies by dropping them into the deep fat fryer. Throughout the UK, meat pies are a traditional hot food eaten at football games either before kick-off or during half time. So synonymous is the meat pie with football in the UK, at the British Pie Awards an award is given for Best Football Pie.

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique. Wok frying may have been used as early as the Han dynasty (206 BC – 220 AD) for drying grain, not for cooking. It was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. However, there is research indicating that metal woks and stir-frying of dishes were already popular in the Song dynasty (960–1279), and stir-frying as a cooking technique is mentioned in the 6th-century AD Qimin Yaoshu. Stir frying has been recommended as a healthy and appealing method of preparing vegetables, meats, and fish, provided calories are kept at a reasonable level.

A Sunday roast or roast dinner is a traditional meal of British origin. Although it can be consumed throughout the week, it is traditionally consumed on Sunday. It consists of roasted meat, roasted potatoes or mashed potatoes, and accompaniments such as Yorkshire pudding, stuffing, gravy, and condiments such as apple sauce, mint sauce, or redcurrant sauce. A wide range of vegetables can be served as part of a roast dinner, such as broccoli, Brussels sprouts, cabbage, carrots, cauliflower, parsnips, or peas, which can be boiled, steamed, or roasted alongside the meat and potatoes. The Sunday roast's prominence in British culture is such that in a UK poll in 2012 it was ranked second in a list of things people love about Britain. Other names for this meal include Sunday lunch, Sunday dinner, roast dinner, and full roast. The meal is often described as a less grand version of a traditional Christmas dinner.

The term supreme used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet. In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille). The same cut is used for duck (suprême de canard) and other birds. Chicken supremes can be prepared in many ways. For example, supremes à la Maréchale are treated à l'anglaise ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed. A supreme can be minced, resulting in such dishes as suprême de volaille Pojarski. There are also various versions with stuffing. A popular variety is suprême de volaille à la Kiev, commonly known as chicken Kiev, for which chicken supremes are stuffed with butter.

Surf and turf, sometimes called reef and beef, is a main course combining seafood and red meat, typically beefsteak. While lobster and filet mignon are a standard combination, variations common to steakhouse menus include prawns, shrimp, squid, or scallops, which may be steamed, grilled, or breaded and fried. While the term's origins remain unclear, the earliest known citation dates to 1961 in the Los Angeles Times. In late 19th-century America, combining large portions of lobster and steak was popular at "show restaurants known as lobster palaces," favored by nouveau riche "arrivistes". This became unfashionable by the 1920s and only regained popularity in the early 1960s.

Sushi is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). The creator of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the chōnin class in the Edo period.

Sweet and sour is a generic term that encompasses many styles of sauce, cuisine, and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines. Sweet and sour dishes, sauces, and cooking methods have a long history in China. One of the earliest recordings of sweet and sour may come from Shaowei Yanshi Dan , a menu of the food served in Tang dynasty (618-907) "Shaowei banquet" festivals written in 708. It included many sweet and sour adjacent dishes and recorded that they were invented by Chancellor Wei Juyuan under Emperor Zhongzong of Tang when he hosted the Emperor at his house. Some authors say that the original sweet and sour sauce (traditional Chinese: 糖醋醬; simplified Chinese: 糖醋酱; pinyin: tángcùjiàng) came from the Chinese province of Henan, but the sauce in this area is a light vinegar and sugar mixture not resembling what most people, including the Chinese, would call sweet and sour. Many places in China use a sweet and sour sauce as a dipping sauce for fish and meat rather than in cooking, as is common in Westernized Chinese cuisine. This style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili and soy for shrimp and vinegar and garlic for goose. There are, however, some dishes, such as the Cantonese sweet and sour pork or loong har kow (sweet and sour lobster balls), in which the meat is cooked and a sauce added to the wok before serving.

A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s. Chicken roasted in tandoor-like ovens is documented in the Harappan civilization of the Bronze Age of Indian subcontinent, as early as 3000 BC. Much later, the Sushruta Samhita records meat being cooked in an oven after being seasoned with black mustard (rai) powder and fragrant spices.

Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole-soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. The term tempe is thought to be derived from the Old Javanese tumpi, a whitish food made of fried batter made from sago or rice flour which resembles rempeyek. The historian Denys Lombard also suggests that it could be linked to a later term tape or tapai which means 'fermentation'.

Tempura is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep fried. Tempura has its origins dating back to the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to become soft and dough-like when fried. Specially formulated tempura flour is available in supermarkets. This is generally light (low-gluten) flour and occasionally contains leaveners such as baking powder.

Teriyaki[a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai. Fish – yellowtail, marlin, skipjack tuna, salmon, trout, mackerel –, and chicken is mainly used in Japan, while white and red other meat – pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

Green curry is a central Thai variety of curry. The name green curry derives from the color of the dish, which comes from green chilies. The "sweet" in the Thai name (หวาน, wan means 'sweet') refers to the particular color green itself and not to the taste of the curry. As this is a Thai curry based on coconut milk and fresh green chilies, the color comes out creamy mild green or, as this color is called in Thai, 'sweet green' (เขียวหวาน, khiao-wan). Its ingredients are not exactly fixed. The curry is not necessarily sweeter than other Thai curries, but although the spiciness varies, it tends to be more pungent than the milder red curries. Green curry evolved during the reign of King Rama VI or Rama VII, between the years 1908–1926.

Tinola is a Filipino soup usually served as a main course with white rice. Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. Variants of the dish can substitute chicken with fish, seafood, or pork. Chayote or calabash can also be substituted for green papaya. In addition to pepper leaves, other leafy vegetables can also be used like pechay, spinach, moringa leaves, and mustard greens, among others. Additional ingredients like potatoes and tomatoes can also be added.

Soybean curd, used in a variety of ways, for example, deep-fried, stir fry, soups, salads

Tom yum or tom yam is a family of hot and sour Thai soups. The strong, hot, and sour flavors make it very popular in Thai cuisine. The name "tom yam" is composed of two Thai words. Tom refers to the boiling process, while yam means 'mixed'. Historian Giles Milton contends that the origins of Tom Yum can be traced back to India, where there is a variation of hot and sour shrimp soup known as "sour prawn soup". In Thailand, Tom Yam is available in various types, with the most popular being “Tom Yam Nam Khon,” or Creamy Tom Yam Soup, and “Tom Yam Nam Sai,” or Clear Tom Yam Soup. This soup features a variety of main ingredients, including shrimp, pork, chicken, and seafood. The soup base depends on the exact sub-type but is generally water, coconut milk, or chicken or other broth.

A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which averages 2 m (6.6 ft) and is believed to live up to 50 years. Tuna, opah and mackerel sharks are the only species of fish that can maintain a body temperature higher than that of the surrounding water. An active and agile predator, the tuna has a sleek, streamlined body, and is among the fastest-swimming pelagic fish – the yellowfin tuna, for example, is capable of speeds of up to 75 km/h (47 mph). Greatly inflated speeds can be found in early scientific reports and are still widely reported in the popular literature.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry. Pot pies may be made with a variety of fillings including poultry, beef, seafood, or plant-based meat substitute fillings, and may also differ in the types of crust. In the 16th century, the English gentry revived the custom of serving pies and the tradition soon swept the country.[citation needed] A British food commenter once described them as, "which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom." The meat pies made by the English of that era would include various meats such as pork, lamb, birds and game. During the reign of Elizabeth I, English cooks made pies using “chicken peepers,” which consisted of chicks stuffed with gooseberries. The obsession with pies spread to the New World soon after it spread across Europe when the first European American settlers took their pie recipes with them when they moved westward. Pot pie can be prepared in a variety of ways including in a baking dish in an oven, or in a pie iron over a campfire. There are numerous other types of pot pies including taco, ham and brie pizza, and steak and mushroom. The pie shell and crust can be made from scratch or can be fashioned from store bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening. Once prepared and served, the pot pie leftovers can be stored in the freezer for later consumption.

Venison originally meant the meat of a game animal but now refers primarily to the meat of deer . Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs. The word derives from the Latin venari, meaning "to hunt or pursue". This term entered the English language through Norman French venaison in the 11th century, following the Norman conquest of England and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families Cervidae (true deer), Leporidae (rabbits and hares), Suidae (wild boar) and certain species of the genus Capra (goats and ibex).

Vindaloo or Vindalho is an Indian curry dish, originally from Vasai and Goa. It is based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish. The traditional recipe uses pork, but alternative versions have been prepared with beef, mutton, prawns, chicken, lamb, vegetables and tofu. A standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos , a vindaloo is a dish of meat (usually pork) marinated in vinegar and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in red wine.[citation needed] This was adapted by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".

A wallaby is a small or middle-sized macropod native to Australia and New Guinea, with introduced populations in New Zealand, Hawaii, the United Kingdom and other countries. They belong to the same taxonomic family as kangaroos and sometimes the same genus, but kangaroos are specifically categorised into the four largest species of the family. The term "wallaby" is an informal designation generally used for any macropod that is smaller than a kangaroo or a wallaroo that has not been designated otherwise. There are nine species (eight extant and one extinct) of the brush wallaby (genus Notamacropus). Their head and body length is 45 to 105 cm (18 to 41 in) and the tail is 33 to 75 cm (13 to 30 in) long. The 19 known species of rock-wallabies (genus Petrogale) live among rocks, usually near water; two species in this genus are endangered. The two living species of hare-wallabies (genus Lagorchestes; two other species in this genus are extinct) are small animals that have the movements and some of the habits of hares. The three species (two extant and one extinct) of nail-tail wallabies (genus Onychogalea) have one notable feature: a horny spur at the tip of the tail; its function is unknown. The seven species of pademelons or scrub wallabies (genus Thylogale) of New Guinea, the Bismarck Archipelago, and Tasmania are small and stocky, with short hind limbs and pointed noses. The swamp wallaby (genus Wallabia) is the only species in its genus. Another wallaby that is monotypic is the quokka or short-tailed scrub wallaby (genus Setonix); this species is now restricted to two offshore islands of Western Australia which are free of introduced predators. The seven species of dorcopsises or forest wallabies (genera Dorcopsis (four species, with a fifth as yet undescribed) and Dorcopsulus (two species)) are all native to the island of New Guinea.

Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún (Chinese: 餛飩; Jyutping: wan4 tan1), in the Tang Dynasty (618-907 CE). The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit. In Guangzhou and Hong Kong, wonton noodles are usually served in steaming hot soup with shrimp wontons and garnished with leafy vegetables. There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. For example, the soup and wontons being in separate bowls, the noodles being served relatively dry, served with toppings and garnishes, dressed with sauce, or dipping the noodles in the soup to eat it. Guangzhou and Hong Kong-style wonton noodles have a few predominant characteristics: The wontons are predominantly prawn—with small amounts of minced pork, or no pork at all—traditional consisting of 70% shrimp and 30% pork. It is served with smooth thin noodles cooked al dente, in a hot, light brown soup (prepared from dried flounder). Garlic chives are often added as a garnish.

A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 (wan4 tan1) and wenden from Shanghainese 餛飩 / 馄饨 (hhun den). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas. Wontons, which have their origins in China, has achieved significant popularity as a sought-after delicacy that is not only celebrated and enjoyed in East Asian cuisine, but also across various Southeast Asian culinary traditions as well.

A wrap is a culinary dish made with a soft flatbread rolled around a filling. The usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch dressing or honey mustard.

Xiaolongbao refers to a type of small Chinese steamed bun (baozi) traditionally prepared in a xiaolong, a small bamboo steaming basket. Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton. In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling, the tangbao (Chinese: 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi. In Shanghainese, these are also known as siaulon moedeu or xiaolong mantou, as Wu Chinese-speaking peoples use the traditional definition of "mantou", which refers to both filled and unfilled buns. Shengjianbao are very similar to tangbao but are pan-fried instead of steamed. "Xiaolongbao" originated in Changzhou, Jiangsu province, by Wan Hua Tea House in the years of Daoguang Emperor (1820 to 1850). Xiaolongbao evolved from the guantangbao (soup-filled dumplings/buns) from Kaifeng, Henan province, the capital city of Northern Song Dynasty (AD 960–1127). There are numerous styles of xiaolongbao in Jiangsu cuisine. Shanghai-style xiaolongbao originated in Nanxiang, which was a neighboring village of Shanghai in Jiangsu that eventually ended up becoming an outer suburb of Shanghai's Jiading District. The inventor of xiaolongbao sold them in his first store in Nanxiang next to the town's notable park, Guyi Garden. From there the xiaolongbao expanded into downtown Shanghai and outward. The Suzhou and Wuxi styles are larger (sometimes twice as large as a Nanxiang-style soup dumpling) and have sweeter fillings. The Nanjing style is smaller with an almost translucent skin and less meat.

South Asian pickle is a pickled food made from a variety of vegetables, meats and fruits preserved in brine, vinegar, edible oils, and various South Asian spices. The pickles are popular across South Asia, with many regional variants, natively known as lonache, avalehikā, uppinakaayi, khatai, pachadi or noncha, achaar , athāṇu or athāṇo or athāna, khaṭāī or khaṭāin, sandhan or sendhan or sāṇdhāṇo, kasundi, or urugaai. The etymology for pickles in South Asia varies regionally. The pickles are known as Uppinakaayi in Kannada, Pachchadi, Tokku, or Ūragāya in Telugu, Oorugaai in Tamil, Uppillittuthu in Malayalam, Loncha in Marathi, Lonchem in Konkani, Athāṇu in Gujarati, Athāṇo in Rajasthani & Braj, Sendhān or Sandhān in Awadhi, Bagheli & Bhojpuri,Khaṭāiṇ & Sāndhaṇo in Sindhi, Kasundi in Bangla & Odia. In Hindi, native words for pickle which are rooted in Sanskrit are: Athāna, Noncha, Sendhān and Khaṭaī. Another term Achaar is also used in Hindi, Nepali, Urdu and Bengali. Early Sanskrit and Tamil literature uses the terms Avalehika, Upadamzam, Sandhita, and Avaleha for pickles. In Hindustani, an additional word Āchār, is used for pickles, along with other native Hindi words. Āchār is a loanword of Persian origin, entered popular use as the Hindustani term for pickles under Islamic rule. However, pickles in India are totally different from vinegar-based pickles in the Middle East. In Persian, the word āchār is defined as "powdered or salted meats, pickles, or fruits, preserved in salt, vinegar, honey, or syrup".

Tea is an umbrella term for several different meals consisting of food accompanied by tea to drink. English writer Isabella Beeton, whose books on home economics were widely read in the 19th century, describes meals of various kinds and provides menus for the "old-fashioned tea", the "at-home tea", the "family tea", and the "high tea". Teatime is the time at which this meal is usually eaten, which is mid-afternoon to early evening. Tea as a meal is associated with the United Kingdom and some Commonwealth countries. Some people in Britain and Australasia refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of Scotland and Northern England, "tea" refers to a light meal or a snack.[citation needed] A tea break is the term used for a work break in either the morning or afternoon for a cup of tea or other beverage.

Aioli, allioli, or aïoli is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean. The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain (Catalonia, the Valencian Community, the Balearic Islands, Murcia, and eastern Andalusia) and France (Provence, Languedoc, Roussilon). Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic. The latter gives the sauce a pastier texture, making it more laborious to produce as the emulsion is harder to stabilise. There are many variations, such as adding lemon juice or other seasonings. In France, it may include mustard.

Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Fettuccine Alfredo is a pasta dish made with fettuccine, butter, and Parmesan cheese. As the cheese is mixed with freshly cooked, warm fettuccine and ample butter, it melts and emulsifies to form a smooth, rich cheese sauce coating the pasta. Originating in Rome in the early 20th century, it is now popular in the United States and other countries. Cream is commonly added to American versions, which are often served as a main course with optional chicken, shrimp, salmon or other ingredients on top or on the side. The dish is named for Alfredo Di Lelio, a Roman restauranteur who is credited with its invention and popularisation. Di Lelio's elaborate tableside service was an integral part of the dish. Fettuccine Alfredo is a richer version of the standard Italian fettuccine al burro ('fettuccine with butter'), also called pasta burro e parmigiano ('pasta with butter and Parmesan cheese'). It is a kind of pasta in bianco, that is, without added sauce. The Italian recipes do not include cream and are not topped with other ingredients, nor is the dish generally called "Alfredo" in Italy.

A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

Aloo tikki, also known as aloo ki tikkia, aloo ki tikki or alu tikki, is a snack originating from the Indian subcontinent. In Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. Aloo means potato in Hindi-Urdu, and tikki is a small cutlet or croquette. The dish is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes dahi or chickpeas. The snack is vegetarian and is an Indian equivalent of the hash brown.

Amatriciana sauce, known in Italian as sugo all'amatriciana or as salsa all'amatriciana, is a pasta sauce made with tomatoes, guanciale (cured pork cheek), pecorino romano cheese, black pepper, extra virgin olive oil, dry white wine, and salt. Originating in the comune (municipality) of Amatrice (in the mountainous province of Rieti of the Lazio region), the amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine. The Italian government has named it a prodotto agroalimentare tradizionale (PAT) of Lazio, and amatriciana tradizionale is registered as a traditional speciality guaranteed (TSG) in the EU and the UK. Amatriciana derives from a dish called "pasta alla gricia". The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni. According to another hypothesis, it is named after the frazione (hamlet) of Grisciano, in the comune (municipality) of Accumoli, near Amatrice. The sauce—nowadays named also amatriciana bianca—was, and still is, prepared with guanciale (cured pork cheek) and grated pecorino romano. At some point, a little olive oil was added to the recipe. In the 1960s, amatriciana sauce was still prepared in this way in Amatrice itself.

Made with butter, shallots, anchovies, mint, capers, serve with lamb, pasta, steak, fish, vegetables

Serve with pasta, salads, fish, steak, pork chops, seafood

Apple sauce is a purée made of apples. It can be made with peeled or unpeeled apples and can be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe. A wide range of apple varieties are used to make apple sauce, depending on the preference for sweetness or tartness. Formerly, sour apples were usually used to make savory apple sauce. Commercial versions of apple sauce are readily available at supermarkets and other retail outlets.

Arancini , also known as arancine (sg.: arancina), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or béchamel sauce. A number of regional variants exist which differ in their fillings and shape. Arancini al ragù produced in eastern Sicily, particularly in cities such as Catania and Messina, have a conical shape inspired by the volcano Etna.

Arrabbiata sauce, known in Italian as sugo all'arrabbiata , is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, and particularly from the city of Rome. Arrabbiata literally means 'angry' in Italian; in Romanesco dialect the adjective arabbiato denotes a characteristic (in this case spiciness) pushed to excess. In Rome, in fact, any food cooked in a pan with a lot of oil, garlic and chili so as to provoke a strong thirst is called "arrabbiato" (e.g. broccoli arrabbiati). The invention of the dish dates back to the 1950s and 1960s, at a time when hot (meaning here spicy or peppery) food was in vogue in Roman cuisine. The dish has been celebrated several times in Italian movies, notably in Marco Ferreri's La Grande Bouffe (1973) and Federico Fellini's Roma (1972).

Atchara is a pickle made from grated unripe papaya originating from the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue. The name atchara originated from the Indian achar, which was transmitted to the Philippines via the acar of the Indonesia, Malaysia, and Brunei.

Au jus is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time. Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy.[citation needed] The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form (also known as Glace de Viande) to accompany a meat dish. It is typically served with the French dip sandwich.[citation needed]

Avgolemono is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. Avgolemono can be used to thicken soups and stews. Yuvarlakia is a Greek meatball soup made with rice and meat meatballs that are cooked in liquid. Avgolemono is added to the soup to thicken it. Magiritsa soup is a Greek avgolemono soup of lamb offal served to break the fast of Great Lent. As a soup, avgolemono usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth.[citation needed] It is often served with pieces of the meat and vegetables reserved from the broth.

Avocado sauce is a sauce prepared using avocado as a primary ingredient. Commercial sauces are typically prepared to have a thin, sauce-like consistency that is pourable. Popular brands include Kumana and Herdez. Commercial preparation involves mixing the avocado using high-speed blenders, which breaks up the pulp. Spices, water and emulsifiers are added, and the resultant product is then typically frozen to prevent browning. Additional ingredients in avocado sauce can include tomatillo, onion, chili peppers, cilantro, pepper and garlic. One possible preparation of homemade avocado sauce can be made by blending yogurt, avocado, lemon juice, vegetable oil, crushed garlic, sugar, cumin, seasoning salt and red pepper sauce.

Bacon jam is a bacon-based relish, similar to the Austrian starter Verhackertes. It is made through a process of slow cooking the bacon, along with onions, vinegar, brown sugar and spices, before mixing in a food processor. In 2015, Martin and Suzie Cowley of Wales claimed to have invented Bacon Jam, however, Chef Mike Oraschewsky stated they started making Bacon Jams since 2013. Josh Henderson of Skillet Street Foods has been selling Bacon Jam as of 2010. Bacon jam, like fruit jams, requires a certain level of sugars to be officially labelled 'jam'.

Bagoóng is a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt. The fermentation process also produces fish sauce known as patís. The preparation of bagoóng can vary regionally in the Philippines.

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–2+1⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

A baked potato, known in some parts of the United Kingdom as a jacket potato, is a preparation of potato originating from South America, specifically Peru. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and tuna, among others. Some varieties of potato, such as Russet and King Edward, are more suitable for baking than others, owing to their size and consistency. Despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

Banana ketchup, also known as banana sauce , is a Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup. Banana ketchup was first produced in the Philippines during World War II due to a wartime shortage of tomatoes but a comparatively high production of bananas. In Filipino households, this condiment is used on many dishes: Filipino spaghetti, omelettes (torta), hot dogs, hamburgers, french fries, fish, charcoal-grilled pork barbecue, chicken skewers, fried chicken, and other meats.

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in the Indian subcontinent, mainly Bangladesh, India, Pakistan, Sri Lanka and Nepal. As of 2019[update], India accounted for 65% of the international trade in basmati rice, while Pakistan accounted for the remaining 35%. Many countries use domestically grown basmati rice crops; however, basmati is geographically exclusive to certain districts of India and Pakistan. According to the Indian Agricultural and Processed Food Products Export Development Authority , a rice variety is eligible to be called basmati if it has a minimum average precooked milled rice length of 6.61 mm (0.260 in) and average precooked milled rice breadth of up to 2 mm (0.079 in), among other parameters. According to Oxford English Dictionary, the word basmati derives from Hindi bāsmatī, literally, 'fragrant'.

Béarnaise sauce is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France. It is a traditional sauce for steak. Legend has it that the sauce was accidentally[dubious – discuss] invented by the chef Jean-Louis-François Collinet, the accidental inventor of puffed potatoes (pommes de terre soufflées), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye. The restaurant was in the former residence of Henry IV of France, a gourmet himself, who was from Béarn.

Béchamel sauce is one of the mother sauces of French cuisine. This sauce is made from a white roux (butter and flour) and milk, seasoned with ground nutmeg. The first recipe of a sauce similar to béchamel is in the book Le cuisinier françois by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century.

Beurre blanc or Beurre Nantais ( French pronunciation: [bœʁ nɑ̃tɛ]) is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter, including a trace of lecithin, is used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in the cuisine of the Loire-Atlantique department. The chef Clémence Lefeuvre (née Clémence Prau) invented beurre blanc, apparently by accident, sometime around the beginning of the 20th century. She served this sauce at her restaurant "La Buvette de la Marine" in the hamlet of La Chebuette in the village of Saint-Julien-de-Concelles on the banks of the Loire River a few kilometers upstream from Nantes.

Beurre noir is melted butter that is cooked over low heat until the milk solids turn a very dark brown. As soon as this happens, acid is carefully added to the hot butter, usually lemon juice or a type of vinegar. Some recipes also add a sprig of parsley, which is removed from the hot butter before the acid is added. It is typically served with eggs, fish, or certain types of vegetables.

Beurre noisette is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. It has become a popular ingredient in other cultures as well, such as in contemporary American cuisine or the traditional American chocolate chip cookie. It is widely used in making French pastry. It has a deep yellow, almost brown, colour and a nutty scent and flavour from the heating process. When unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids, the latter naturally sink to the bottom of the pan and, if left warming over gentle heat, will begin to cook slightly and turn a deep brown color. As they reach a toasty hazelnut colour, the pan is removed from the heat. The result is called beurre noisette, or brown butter. Beurre noisette may be used in its liquid state as a flavorful addition to many foods or cooled into a solid form. It has a nutty flavour and is particularly included in the batters for madeleines and financiers.

Butter sauce with red wine, herbs and shallots

A sweet, caramelized orange and butter sauce, made with sugar, tangerine or orange juice and zest, Grand Marnier or orange Curaçao liqueur, served with Crêpes Suzette

The Big Mac is a hamburger sold by the international fast food restaurant chain McDonald's. It was introduced in the Greater Pittsburgh area in 1967 and across the United States in 1968. It is one of the company's flagship products and signature dishes. The Big Mac contains two beef patties, cheese, shredded lettuce, pickles, minced onions, and a Thousand Island-type dressing advertised as "special sauce", on a three-slice sesame-seed bun. The Big Mac was created by Jim Delligatti, who stated later he did not invent the Big Mac but merely copied the double deck hamburger marketed by the Big Boy hamburger chain since the 1940s. Mr. Delligatti operated several McDonald's restaurants in the Pittsburgh area. It was created in the kitchen of Delligatti's first McDonald's franchise, located on McKnight Road in suburban Ross Township.

Biscotti is the Italian plural term for any type of biscuit or cookie. However, in English, biscotti is commonly used to refer specifically to cantucci ( Italian: [kanˈtuttʃi]), also known as biscotti di Prato or biscotti etruschi, which are Italian almond biscuits originating in the city of Prato, in Tuscany. These biscuits are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as biscottini or cantuccini. In Italy, the term biscotti encompasses a wide variety of biscuits and cookies of different shapes, sizes, flavours, and fillings. The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any type, originates from the Medieval Latin word biscoctus, meaning 'twice-cooked'. It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.

Black vinegar is dark-colored vinegar traditionally used in Chinese and other East Asian cuisine. One of the most important types of Chinese "black vinegar" is the Shanxi mature vinegar from the central plains of Northern China, particularly in the Shanxi province (Shanxi mature vinegar). It is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings.[citation needed] Another type of Chinese "black vinegar" is Zhenjiang vinegar (simplified Chinese: 镇江香醋; traditional Chinese: 鎭江香醋; pinyin: zhènjiāng xiāngcù) and similar condiments from southern China. The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor. It is made from rice (usually glutinous), or sorghum, or in some combination of those, sometimes including wheat and millet. Black vinegar was traditionally aged in clay pots.

Boerewors, is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Zambian, Botswanan, and Namibian cuisine, and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ("sausage"). According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal other than the casings, or any "mechanically recovered" meat pulp (as recovered through a process where meat and bone are mechanically separated). Boerewors is made from coarsely minced beef, minced pork, lamb and or goat. When locally available antelopes such as Springbok or Oryx, are included the sausage must be labeled as species or mixed species sausage, specifying the species of animal from which the meat originates. As well as spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). Like many other forms of sausage, boerewors may contain a high proportion of fat, and is preserved with salt and vinegar, and packed in edible sausage casings, which are the only part of the sausage which may be offal. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal). Boerewors is also very common throughout Namibia, Botswana, Mozambique and Zimbabwe as well as with expatriate South African communities worldwide.

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.

Bolognese sauce,[a] known in Italian as ragù alla bolognese[b] or ragù bolognese , is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce.

Bombay mix or chavanu is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. This is all flavored with salt and a blend of spices that may include coriander and mustard seeds. It is part of a category of snack food called Farsan. Alternative, regional versions include:

A Boston bun, also known as a Sally Lunn, is a large spiced bun with a thick layer of coconut icing, prevalent in Australia and New Zealand. Traditionally the bun contains sieved mashed potato, and modern versions sometimes contain raisins or sultanas, the inclusion of which dates from the 1930s. Records for the sale of a product named "Boston Bun" can be found dating from the early 20th century. It is often served sliced and buttered, to accompany a cup of tea. The origin of the name is unknown. In the North Island of New Zealand, it is also known as a "Sally Lunn", although it has no relation to the traditional English bun of the same name.