Side, Snack, Appetizer

Abernethy butter

Side, Snack, Appetizer

Adobo

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

Main

Adobo, Latin American style

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

Drink

Advocaat

Advocaat or advocatenborrel is a traditional dutch alcoholic beverage made from eggs, sugar, and brandy. the rich and creamy drink has a smooth, custard-like consistency. the typical alcohol content is generally between 14% and 20% abv. its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream (or condensed milk). notable makers of advocaat include bols, darna ovo liker, dekuyper (in two varieties), and verpoorten.

Dessert, Sweet

Affogato

An affogato /ˌɑːfəˈɡɑːtəʊ/, /ˌæfəˈɡɑːtəʊ/ or more traditionally known as "affogato al caffe" (italian for "drowned in coffee") is an italian coffee-based dessert. it usually takes the form of a scoop of plain milk-flavored (fior di latte) or vanilla gelato or ice cream topped or "drowned" with a shot of hot espresso. some variations also include a shot of amaretto, bicerin, kahlua, or other liqueur.

Side, Snack, Appetizer

Afternoon tea

Tea (in reference to food, rather than the drink) has long been used as an umbrella term for several different meals. 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, the republic of ireland, and some commonwealth countries. some people in britain refer to their main evening meal as "tea" rather than "dinner" or "supper", but generally, with the exception of in northern england, "tea" refers to a light meal or a snack. 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. the most common elements of the tea meal are the drink itself, with cakes or pastries (especially scones), bread and jam, and perhaps sandwiches; these are the pillars of the "traditional afternoon tea" meals offered by expensive london hotels. other types of both drink and food may be offered at home, under the same name, tea.

Side, Snack, Appetizer

Aioli

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

Side, Snack, Appetizer

Alfredo sauce

Fettuccine alfredo (italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro ("fettuccine with butter") is an italian pasta dish of fresh fettuccine tossed with butter and parmesan cheese (italian: pasta al burro e parmigiano). as the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. the dish is named after alfredo di lelio, who featured the dish at his restaurant in rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.the dish became widespread and eventually spread to the united states, where it remains popular. the recipe has evolved, and its commercialized version—with heavy cream and other ingredients—is now ubiquitous. in the u.s., it is often served as a main course, sometimes garnished with chicken or other ingredients. in italy, meanwhile, fettuccine al burro is generally considered home cooking, and the pasta dish or the sauce named "alfredo" are unknown and generally scoffed at by italian writers.

Main

Aloo gobi

Aloo gobi (pronounced [aːlu ɡɔːbʱi]) is a vegetarian dish from the indian subcontinent made with potatoes (aloo), cauliflower (gob(h)i), and indian spices. it is popular in indian cuisine. it is yellowish in colour due to the use of turmeric, and occasionally contains kalonji and curry leaves. other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, black pepper, asafoetida and cumin. there are a number of variations and similar dishes.

Dessert, Sweet

Angel cake

Angel cake is a type of layered sponge cake dessert that originated in the united kingdom, and first became popular in the late 19th century. made with butter, caster sugar, eggs, vanilla extract, self-raising flour, baking powder, and red and yellow food colouring, it consists of two or three layers of sweet sponge cake which are often coloured white, pink and yellow. it is traditionally iced with a thin layer of white icing. to serve, long bars or small rectangular slices are usually cut. the largest recorded angel cake was 1 metre in length and 50 centimetres in width, which was baked in the english town of bakewell.

Drink

Aperol Spritz

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

Dessert, Sweet

Apple cake

Apple cakes are cakes in which apples feature as a main flavour and ingredient. such cakes incorporate apples in a variety of forms, including diced, pureed, or stewed, and can include common additions like raisins, nuts, and 'sweet' spices such as cinnamon or nutmeg. they are a common and popular dessert worldwide, thanks to millennia of apple cultivation in asia and europe, and their widespread introduction and propagation throughout the americas during the columbian exchange and colonisation. as a result, apple desserts, including cakes, have a huge number of variations. apples are also used in other cakes to add moisture and sweetness, often as a partial substitute for refined sugar.

Dessert, Sweet

Apple crumble

Apple crisp is a dessert made with a streusel topping. in the us and canada, it is also called apple crumble, a word which refers to a different dessert in the uk, australia, and new zealand.ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. one of the most common variants is apple rhubarb crisp, in which the rhubarb provides a tart contrast to the apples. many other kinds of fruit crisps are made. these may substitute other fruits, such as peaches, berries, or pears, for the apples.

Drink

Apple juice

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

Dessert, Sweet

Apple pie

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

Side, Snack, Appetizer

Applesauce

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

Dessert, Sweet

Apple sponge

Stewed apples with sponge cake top

Drink

Arabica coffee

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

Side, Snack, Appetizer

Armagh Bramley Apples

Malus domestica (bramley's seedling, commonly known as the bramley apple, or simply bramley, bramleys or bramley's) is a cultivar of apple that is usually eaten cooked due to its sourness. the variety comes from a pip planted by mary ann brailsford. the concise household encyclopedia states, "some people eat this apple raw in order to cleanse the palate, but bramley's seedling is essentially the fruit for tart, pie, or dumpling." once cooked, however, it has a lighter flavour. a peculiarity of the variety is that when cooked it becomes golden and fluffy. vitamin c 15mg/100g.

Side, Snack, Appetizer

Arrabbiata sauce

Arrabbiata sauce, or sugo all'arrabbiata in italian (arabbiata in romanesco dialect), 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, and particularly from the city of rome.

Side, Snack, Appetizer

Au jus

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

Drink

Aviation

The aviation is a classic cocktail made with gin, maraschino liqueur, crème de violette, and lemon juice. some recipes omit the crème de violette. it is served straight up, in a cocktail glass.

Breakfast

Avocado toast

Avocado toast is a type of open sandwich consisting of toast with mashed avocado, and usually salt, black pepper, and sometimes citrus juice. ingredients added to enhance the flavor include olive oil, hummus, red pepper flakes, feta, dukkah and tomato. avocado toast became a food trend of the 2010s. it has appeared on café menus since at least the 1990s. following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticised as a symbol of frivolous spending.

Drink

B-52

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

Dessert, Sweet

Babka

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

Drink

Bacardi Cocktail

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

Side, Snack, Appetizer

Back bacon

Back bacon is a cut of bacon that includes the pork loin from the back of the pig. it may also include a portion of the pork belly in the same cut. it is much leaner than side bacon made only from the pork belly. back bacon is derived from the same cut used for pork chops. it is the most common cut of bacon used in british and irish cuisine, where both smoked and unsmoked varieties of bacon are found.

Breakfast

Bacon

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

Main

Bacon and cabbage

Bacon and cabbage (irish: bagún agus cabáiste) is a dish traditionally associated with ireland. the dish consists of sliced back bacon boiled with cabbage and potatoes. smoked bacon is sometimes used. the dish is served with the bacon sliced, and with some of the boiling juices added. another common accompaniment to the dish is white sauce, which consists of flour, butter and milk, sometimes with a flavouring of some sort (often parsley).

Side, Snack, Appetizer

Bacon jam

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. bacon jam, like fruit jams, requires a certain level of sugars to be officially labelled 'jam'.

Breakfast

Bagel

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Main

Baked chicken

Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of these fats and juices is as efficient as possible. roast chicken is a dish that appears in a wide variety of cuisines worldwide.

Main

Baked ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. as a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed. ham is made around the world, including a number of regional specialties, such as westphalian ham and some varieties of spanish jamón. in addition, numerous ham products have specific geographical naming protection, such as prosciutto di parma in europe, and smithfield ham in the us.

Side, Snack, Appetizer

Baked potato

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. 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.

Breakfast

Banana bread

Banana bread is a type of bread made from mashed bananas. it is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are yeast raised breads.

Main

Bangers and mash

Bangers and mash, also known as sausages and mash, is a traditional british dish, consisting of sausages served with mashed potatoes. it may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically cumberland sausage). the dish is usually served with onion gravy, but may also include fried onions and peas. this dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities.in 2009, the dish was listed as britain's most popular comfort food in a survey commissioned by tv channel good food.

Dessert, Sweet

Banoffee pie

Banoffee pie is a british dessert pie made from bananas, cream and a thick caramel sauce (made from boiled condensed milk, or dulce de leche), combined either on a buttery biscuit base or one made from crumbled biscuits and butter. some versions of the recipe also include chocolate, coffee or both. its name, sometimes spelled "banoffi", is a portmanteau combining the words "banana" and "toffee".

Breakfast

Bap

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

Side, Snack, Appetizer

Bap

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

Side, Snack, Appetizer

Barmbrack

Barmbrack (irish: bairín breac), also often shortened to brack, is a quick bread with added sultanas and raisins. the bread is associated with halloween in ireland, where an item (often a ring) is placed inside the bread, with the person who receives it considered to be fortunate.

Side, Snack, Appetizer

Basmati

Basmati, pronounced ['bɑːsmət̪iː], is a variety of long, slender-grained aromatic rice which is traditionally grown in india, pakistan, bangladesh and nepal. as of 2019, 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 government agency apeda, 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.

Side, Snack, Appetizer

Bearnaise Sauce

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

Side, Snack, Appetizer

Bechamel

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

Main

Bedfordshire clanger

The bedfordshire clanger, also called the hertfordshire clanger, trowley dumpling, or simply the clanger, is a dish from bedfordshire and adjacent counties in england, such as buckinghamshire and hertfordshire. it dates back to at least the 19th century. it is still available at various bakers and served at some cafes, restaurants and local places of interest. the word "clanger" is related to the dialect term "clung", which joseph wright glossed as meaning "heavy", in relation to food.

Main

Beef bourguignon

Beef bourguignon (us: ) or bœuf bourguignon (uk: ; french: [bœf buʁɡiɲɔ̃]), also called beef burgundy, and bœuf à la bourguignonne, is a french beef stew braised in red wine, often red burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. a similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.its name probably refers to the use of wine; it is likely not a regional recipe from burgundy.when made with whole roasts, the meat was often larded.

Main

Beef stew

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

Main

Beef stroganoff

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

Main

Beef Wellington

Beef wellington is a steak dish of english origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry, then baked. some recipes include wrapping the coated meat in a crêpe or parma ham to retain the moisture and prevent it from making the pastry soggy. a whole tenderloin may be wrapped and baked, and then sliced for serving, or the tenderloin may be sliced into individual portions prior to wrapping and baking.

Drink

Belfast Ale

Ale brewed by whitewater brewing co. in belfast, northern ireland, united kingdom

Main

Belfast bap

A belfast bap is a large crusty white bread roll that originates from belfast, northern ireland. it is best known today eaten as part of an ulster fry as the bread in a breakfast sandwich, but can be eaten as a regular sandwich bap.the bread is noted for its size being around half a small pan loaf (150-200g), airy, chewy soft white interior and a distinctive hard crust that is almost burnt on the top. it originate from master baker, bernard hughes, who created this bread to feed the poor of belfast during the great famine.the bread can be found from bakeries and supermarkets in and around the city of belfast, but is fairly unknown outside northern ireland.

Side, Snack, Appetizer

Belfast bap

A belfast bap is a large crusty white bread roll that originates from belfast, northern ireland. it is best known today eaten as part of an ulster fry as the bread in a breakfast sandwich, but can be eaten as a regular sandwich bap.the bread is noted for its size being around half a small pan loaf (150-200g), airy, chewy soft white interior and a distinctive hard crust that is almost burnt on the top. it originate from master baker, bernard hughes, who created this bread to feed the poor of belfast during the great famine.the bread can be found from bakeries and supermarkets in and around the city of belfast, but is fairly unknown outside northern ireland.

Drink

Belfast Lager

Lager brewed by whitewater brewing co. in belfast, northern ireland, united kingdom

Drink

Bellini

A bellini is a cocktail made with prosecco and peach purée or nectar. it originated in venice, italy.

Side, Snack, Appetizer

Berbere

Berbere (oromo: barbaree, amharic: በርበሬ bärbäre, tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek. it is a key ingredient in the cuisines of ethiopia and eritrea. berbere sometimes encompasses herbs and spices that are less well known internationally. these include both cultivated plants and those that grow wild in ethiopia, such as korarima (aframomum corrorima) and long pepper.

Dessert, Sweet

Berliner

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

Side, Snack, Appetizer

Beurre blanc

Beurre blanc ("white butter" in french) 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 are 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 loire valley cuisine.

Side, Snack, Appetizer

Beurre rouge

Butter sauce with red wine, herbs and shallots

Main

Bhuna

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Side, Snack, Appetizer

Big Mac sauce

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 nationwide in 1968. it is one of the company's flagship products and signature dishes. the big mac contains two beef patties, sauce, lettuce, cheese, pickles, and onions on a three-piece sesame seed bun.

Breakfast

Bircher muesli

Muesli ( mewz-lee) is a cold oatmeal dish based on rolled oats and ingredients such as grains, nuts, seeds and fresh or dried fruits. muesli was traditionally prepared with milk or cream, a squeeze of citrus juice, often with a sweetener such as honey, and soaked overnight. yoghurt or other mammal or plant milk products are now commonly added to packaged and homemade muesli recipes. developed around 1900 by swiss physician maximilian bircher-benner for patients in his hospital, it is now eaten as a standard breakfast dish, like a breakfast cereal, and also in switzerland as a supper called birchermüesli complet – muesli with café complet (milk coffee, accompanied with bread, butter and jam (butterbrot)).in addition to being made raw, muesli can be toasted. muesli can also be processed further by adding sweetener and oil to bind the ingredients together and baked to produce granola.

Main

Biryani

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

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Dessert, Sweet

Bizcocho

Bizcocho (spanish pronunciation: [biθˈkotʃo] or [bisˈkotʃo]) is the name given in the spanish-speaking world to a wide range of pastries, cakes or cookies. the exact product to which the word bizcocho is applied varies widely depending on the region and country. for instance, in spain bizcocho is exclusively used to refer to sponge cake. in uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. in chile, the dominican republic and bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from spain. in ecuador the dough of a bizcocho can either be sweet or salty. the us state new mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie.

Drink

Black coffee

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

Side, Snack, Appetizer

Black pudding

Black pudding is a distinct regional type of blood sausage originating in the united kingdom and ireland. it is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. the high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.

Drink

Black Russian

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

Dessert, Sweet

Blancmange

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

Drink

Bloody Mary

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

Side, Snack, Appetizer

Bolognese Sauce

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

Main

Bombay duck

Harpadon nehereus, called the bombay duck, bummalo, bombil, bombili, boomla, lote, loitta or লইট্যা or লোটে is a species of lizardfish. adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

Main

Boojum burrito

Burritos from boojum restaurants in northern ireland, made with chicken, beef, pork, chilli, chorizo, vegetables

Main

Borek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Main

Bouillabaisse

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

Side, Snack, Appetizer

Boxty

Boxty (irish: bacstaí) is a traditional irish potato pancake. the dish is mostly associated with the north midlands, north connacht and southern ulster, in particular the counties of leitrim, mayo, sligo, donegal, fermanagh, longford, and cavan. there are many recipes but all contain finely grated, raw potatoes and all are served fried. the most popular version of the dish consists of finely grated raw potato and flour. the grated potato may be strained to remove most of the starch and water but this is not necessary. the mixture is fried on a griddle pan for a few minutes on each side, similar to a normal pancake. the most noticeable difference between boxty and other fried potato dishes is its smooth, fine-grained consistency. the old irish rhyme is: "boxty on the griddle; boxty on the pan. if you can't make boxty, you'll never get a man!" as the interest in irish cuisine has increased, so the popularity of boxty has risen. it is not unusual to see boxty on the menus of restaurants outside the areas with which it is traditionally associated. boxty may be bought in shops and supermarkets either in the dumpling form or ready cooked as pancakes.

Drink

Bramble

The bramble is a cocktail created by dick bradsell in 1980s london, england. best described as a spring cocktail, the bramble brings together dry gin, lemon juice, sugar syrup, crème de mûre, and crushed ice. bradsell also suggests finishing off the cocktail with some fresh red fruits (such as blackberries, cranberries) and a slice of lemon. if crème de mûre is unavailable, many bartenders will substitute creme de cassis for it.

Side, Snack, Appetizer

Branston pickle

Branston is an english food brand best known for the original branston pickle, a jarred pickled chutney first made in 1922 in the village of branston near burton upon trent, staffordshire by crosse & blackwell. the branston factory proved to be uneconomical, and production was moved to crosse & blackwell subsidiary, e lazenby & sons in bermondsey, london, where it invested in new buildings in 1924 and 1926, which remained in use until 1969.in 2004, the pickle business was sold by nestlé to premier foods and production was moved to bury st edmunds in suffolk. premier foods sold the brand to mizkan in 2013, at which time it ceased to be labelled as crosse and blackwell because in europe this name was sold separately to princes group. over 17 million jars a year are sold in the uk.

Dessert, Sweet

Bread and butter pudding

Bread and butter pudding is a traditional bread pudding in british cuisine. slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.

Side, Snack, Appetizer

Bread sauce

A bread sauce is a british warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey.

Side, Snack, Appetizer

Bread sauce

A bread sauce is a british warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or also turkey.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Main

Brisket

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

Dessert, Sweet

Brownies

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

Drink

Brown lemonade soft drink

Side, Snack, Appetizer

Brown sauce

Brown sauce is a condiment commonly served with food in the united kingdom and ireland, normally dark brown in colour. the taste is either tart or sweet with a peppery taste similar to that of worcestershire sauce. brown sauce is typically eaten with meals such as full breakfasts, bacon sandwiches and chips. a combination of malt vinegar (or water) and brown sauce known simply as sauce or chippy sauce is popular on fish and chips in edinburgh, scotland.

Breakfast

Bubble and squeak

Bubble and squeak is a british dish made from cooked potatoes and cabbage, mixed together and fried. the food writer howard hillman classes it as one of the "great peasant dishes of the world". the dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.

Drink

Buckfast Tonic Wine

Buckfast tonic wine is a caffeinated alcoholic drink consisting of pure caffeine added to fortified wine, originally made by monks at buckfast abbey in devon, england, now made under a licence granted by the monastery, and distributed by j. chandler & company in great britain, james e mccabe ltd in northern ireland, and richmond marketing ltd in ireland. it is based on a traditional recipe from france. the wine's distributor reported record sales of £43.2 million as of march 2017.despite being marketed as a tonic, buckfast has become notorious in some parts of scotland and northern ireland for its association with ned culture and antisocial behaviour. high retail sales are recorded in lurgan, as well as throughout the central lowlands including glasgow and the surrounding areas of east kilbride, hamilton, blantyre, south lanarkshire, cambuslang, and coatbridge.

Side, Snack, Appetizer

Buffalo sauce

A spicy sauce made for chicken wings, made with cayenne pepper, hot sauce, melted butter, chicken wings are commonly served with celery and carrot sticks, and ranch or blue cheese dressing

Drink

Bushmills

The old bushmills distillery is an alcohol (primarily irish whiskey) distillery in bushmills, county antrim, northern ireland, owned by casa cuervo. bushmills distillery uses water drawn from saint columb's rill, which is a tributary of the river bush. the distillery is a popular tourist attraction, with around 120,000 visitors per year. the company that originally built the distillery was formed in 1784, although the date 1608 is printed on the label of the brand – referring to an earlier date when a royal licence was granted to a local landowner to distil whiskey in the area. after various periods of closure in its subsequent history, the distillery has been in approximately continuous operation since it was rebuilt after a fire in 1885.

Drink

Caffè macchiato

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

Drink

Caffè mocha

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

Side, Snack, Appetizer

Cajun seasoning

Spicy seasoning made with chili peppers, garlic, onion, mustard, celery, black pepper

Dessert, Sweet

Cake

Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. in their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. the most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. there are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Dessert, Sweet

Candy cane

A candy cane is a cane-shaped stick candy often associated with christmastide, as well as saint nicholas day. it is traditionally white with red stripes and flavored with peppermint, but they also come in a variety of other flavors and colors.

Drink

Cappuccino

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

Side, Snack, Appetizer

Caprese salad

Caprese salad (italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply caprese) is a simple italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. it is usually arranged on a plate in restaurant practice. like pizza margherita, it features the colours of the italian flag: green, white, and red. in italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. the caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. the salad is named after the island of capri, where it is believed to have originated. two common stories about its origin include it being an homage to the italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."

Drink

Caramel frappe

Espresso, steamed milk and ice topped with whipped cream and caramel

Dessert, Sweet

Caramel shortbread

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread, and wellington squares is a biscuit confectionery item composed of a rectangular, triangular or circular shortbread biscuit base topped with caramel and milk chocolate. multiple variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability.