Main

Abalone

Abalone ( (listen) or ; via spanish abulón, from rumsen aulón) is a common name for any of a group of small to very large marine gastropod molluscs in the family haliotidae. other common names are ear shells, sea ears, and, rarely, muttonfish or muttonshells in parts of australia, ormer in the uk, perlemoen in south africa, and the maori name for three species in new zealand is pāua. abalones are marine snails. their taxonomy puts them in the family haliotidae, which contains only one genus, haliotis, which once contained six subgenera. these subgenera have become alternate representations of haliotis. the number of species recognized worldwide ranges between 30 and 130 with over 230 species-level taxa described. the most comprehensive treatment of the family considers 56 species valid, with 18 additional subspecies. the shells of abalones have a low, open spiral structure, and are characterized by several open respiratory pores in a row near the shell's outer edge. the thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species is highly iridescent, giving rise to a range of strong, changeable colors which make the shells attractive to humans as decorative objects, jewelry, and as a source of colorful mother-of-pearl. the flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked by a variety of cultures.

Main

Acorn stew

A native american stew made with ground acorn meal and meat, for example, venison, beef

Main

Adobada

Adobada (spanish for "marinated") is a preparation for many dishes that are common in mexican cuisine. adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. it is generally served on small, pliable corn maize tortilla along with sautéed vegetables and cheese.

Main

Albondigas

Meatball soup is a soup made using meatballs, simmered with various other ingredients. the classic meatball soup consists of a clear broth, often with pieces of or whole meatballs with vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. various types of meat are used, such as beef, lamb, pork and poultry.

Drink

AleSmith

Alesmith brewing company is an american craft brewery located in san diego, california. it specializes in handcrafted ales in a variety of styles. as of 2015 it produces about 25,000 barrels of beer a year.

Side, Snack, Appetizer

Alguashte

Alguashte is a seasoning typical of salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. it is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.

Dessert, Sweet

Almond Roca

Almond roca is a brand of chocolate-covered, almond butter crunch, hard toffee with a coating of ground almonds. it is similar to chocolate-covered english toffee. the candy is manufactured by the brown & haley co. of tacoma, washington, founded in 1914 by harry brown and j.c. haley.

Dessert, Sweet

Aplets and Cotlets

Aplets & cotlets is a lokum-type confection associated with the u.s. state of washington. the candy is similar to turkish delight and was first developed in 1918 by apple farmers as a way to dispose of surplus crops. a 2009 effort to legally designate aplets & cotlets as washington's official candy failed due to provincial competition between legislators from the state's two geo-cultural regions.

Dessert, Sweet

Apple cheddar 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.

Dessert, Sweet

Apple galette

Galette (from the norman word gale, meaning "flat cake") is a term used in french cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a breton galette (french: galette bretonne [galɛt bʁətɔn]; breton: krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling. of the cake type of galette, one notable variety is the galette des rois (king cake) eaten on the day of epiphany. in french canada the term galette is usually applied to pastries best described as large cookies.

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

Arizona's Official State Food

Chimichanga, apache trout

Side, Snack, Appetizer

Artichoke salad

The globe artichoke (cynara cardunculus var. scolymus), also known by the names french artichoke and green artichoke in the u.s., is a variety of a species of thistle cultivated as a food. the edible portion of the plant consists of the flower buds before the flowers come into bloom. the budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. once the buds bloom, the structure changes to a coarse, barely edible form. another variety of the same species is the cardoon, a perennial plant native to the mediterranean region. both wild forms and cultivated varieties (cultivars) exist.

Drink

Artichoke tea

Side, Snack, Appetizer

Atchara

Atchara (also spelled achara or atsara) 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.

Side, Snack, Appetizer

Avocado

The avocado (persea americana) is a tree originating in the americas which is likely native to the highland regions of south-central mexico to guatemala. it is classified as a member of the flowering plant family lauraceae. the fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.avocados are cultivated in tropical and mediterranean climates of many countries, with mexico as the leading producer of avocados in 2019, supplying 32% of the world total. avocado production is one of the most environmentally intensive fruits, using 70 litres (18 us gallons; 15 imperial gallons) of water per avocado, and over 400 grams of co2 emissions. in major production regions like chile, mexico and california, the water demands for avocado puts pressure on overall water resources. avocado production is also connected to other concerns, including environmental justice and human rights concerns, deforestation and connections of mexican avocados with organized crime. climate change is expected to cause significant changes in the suitable growing zones for avocados, and put additional pressure due to heat waves and drought.the fruit of domestic varieties has a buttery flesh when ripe. depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. commercially, the fruits are picked while immature, and ripened after harvesting. the high fat and smooth texture of avocados make it a useful and diverse food in different cuisines, and is traditionally important in mexican foods. the high nutritional value and concentration of fat, make avocados a commonly used food in vegetarian foods and generally is thought nutritious and healthy.

Dessert, Sweet

Avocado pie

The avocado (persea americana) is a tree originating in the americas which is likely native to the highland regions of south-central mexico to guatemala. it is classified as a member of the flowering plant family lauraceae. the fruit of the plant, also called an avocado (or avocado pear or alligator pear), is botanically a large berry containing a single large seed. avocado trees are partially self-pollinating, and are often propagated through grafting to maintain predictable fruit quality and quantity.avocados are cultivated in tropical and mediterranean climates of many countries, with mexico as the leading producer of avocados in 2019, supplying 32% of the world total. avocado production is one of the most environmentally intensive fruits, using 70 litres (18 us gallons; 15 imperial gallons) of water per avocado, and over 400 grams of co2 emissions. in major production regions like chile, mexico and california, the water demands for avocado puts pressure on overall water resources. avocado production is also connected to other concerns, including environmental justice and human rights concerns, deforestation and connections of mexican avocados with organized crime. climate change is expected to cause significant changes in the suitable growing zones for avocados, and put additional pressure due to heat waves and drought.the fruit of domestic varieties has a buttery flesh when ripe. depending on the variety, avocados have green, brown, purplish, or black skin when ripe, and may be pear-shaped, egg-shaped, or spherical. commercially, the fruits are picked while immature, and ripened after harvesting. the high fat and smooth texture of avocados make it a useful and diverse food in different cuisines, and is traditionally important in mexican foods. the high nutritional value and concentration of fat, make avocados a commonly used food in vegetarian foods and generally is thought nutritious and healthy.

Main

Bagel dog

A bagel dog is a food item consisting of a full-size or miniature hot dog wrapped in bagel-style breading before or after cooking. they are similar in concept to a corn dog or pigs in a blanket. bagel dogs are commonly available for purchase at prepared-food concession stands and frozen in grocery stores in the greater new york city, chicago, and cincinnati areas, but are more difficult to find elsewhere. some bagel dogs are prepared using an actual bagel to wrap around the hot dog, rather than a bagel-like breading. preparation can include: boiling a hot dog, wrapping it in bagel dough, topping it with poppy seeds or sesame seeds, and then baking the whole product to cook the dough.

Dessert, Sweet

Banana cream pie

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. it comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. one feature of most cream pies is a whipped cream topping. the custard filling is related to crème patissière, a key component of french cakes, and tarts. it is a one-crust pie, where the crust covers the bottom and sides but not the top. the crust may be a standard pastry pie crust, or made with crumbled cookies or a graham cracker crust. most cream pies are made with a cooked custard filling. the "magic lemon cream pie", invented at borden and attributed to their fictional spokesperson, jane ellison, is instead thickened by the room-temperature curdling of a mixture of sweetened condensed milk, eggs, and lemon juice. this later evolved into key lime pie.

Main

Bánh mì

In vietnamese cuisine, bánh mì or banh mi (, ; vietnamese: [ɓǎjŋ̟ mî], "bread") is a short baguette with thin, crisp crust and soft, airy texture. it is often split lengthwise and filled with savory ingredients like a submarine sandwich and served as a meal, called bánh mì thịt. plain banh mi is also eaten as a staple food. a typical vietnamese roll or sandwich is a fusion of meats and vegetables from native vietnamese cuisine such as chả lụa (pork sausage), coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with condiments from french cuisine such as pâté, along with red chili and buttery mayonnaise. however, a wide variety of popular fillings are used, from xíu mại (a chinese cuisine) to even ice cream. in vietnam, bread rolls and sandwiches are typically eaten for breakfast or as a snack. the baguette was introduced to vietnam by the french in the mid-19th century, during the nguyễn dynasty and became a staple food by the early 20th century. during the 1950s, a distinctly vietnamese style of sandwich developed in saigon, becoming a popular street food, also known as bánh mì sài gòn ("saigon sandwich", "saigon-style banh mi"). following the vietnam war, overseas vietnamese popularized the bánh mì sandwich in countries such as australia, canada and the united states. in these countries they are commonly sold in asian bakeries.

Main

Basque chicken

Garlic fried chicken

Side, Snack, Appetizer

Basque salad

Main

BBQ turkey

Side, Snack, Appetizer

Beef jerky

Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. the word "jerky" derives from the quechua word ch'arki which means "dried, salted meat". all that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °c/160 °f). store-bought jerky commonly includes sweeteners such as brown sugar. jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. to ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. these products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the us. chemical preservatives can prevent oxidative spoilage, but the moisture-to-protein ratio prevents microbial spoilage by low water activity. some jerky products are very high in sugar and therefore taste very sweet – unlike biltong, which rarely contains added sugars.

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

Beer brats

Bratwurst simmered in beer, then grilled

Breakfast

Belgian waffle

Outside of belgium, belgian waffles are a variety of waffle with a lighter batter, larger squares, and deeper pockets than american waffles. belgian waffles were originally leavened with yeast, but baking powder is now often used. they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. they may also be served with vanilla ice cream and fresh fruit (such as strawberries) as a dessert. in belgium itself, there are several kinds of waffle, including the brussels waffle and the liège waffle.

Drink

Between the Sheets

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

Main

Bicol Express

Bicol express, known natively in bikol as sinilihan (lit. 'spiced with chili'), is a popular filipino dish which was popularized in the district of malate, manila but made in traditional bicolano style. it is a stew made from long chili peppers (siling haba in tagalog) or small chili peppers (siling labuyo in tagalog), coconut milk/coconut cream (kakang gata in tagalog), shrimp paste (bagoong alamang in tagalog) or stockfish, onion, pork, ginger and garlic. the dish was termed by laguna resident, cely kalaw, during a cooking competition in the 1970s in malate, manila. the name of the dish was inspired by the bicol express railway train (philippine national railways) that operated from tutuban, manila to legazpi, albay (regional center of the bicol region). the widely-known name for this dish in the bicol region of the philippines was identified as gulay na may lada, which is currently one of the vegetarian variants of the bicol express dish. as time progressed, variants of the bicol express dish expanded with seafood, beef, pescatarian, vegetarian, vegan, and other versions. the preparations for these dishes vary according to the meat present within the dish. in terms of nutritional value, the original version of the bicol express dish is beneficial in protein but unhealthy in regards to its high levels of saturated fats and cholesterol. the dish has moved into food processing and commercial production so that it can be sold conveniently and stored for a longer period of time.

Dessert, Sweet

Binignit

Binignit is a visayan dessert soup from the central philippines. the dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, and sweet potato, among other ingredients. it is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo. among the visayan people, the dish is traditionally served during good friday of holy week.

Dessert, Sweet

Biscochito

Biscochitos or bizcochitos (diminutive of the spanish bizcocho) are a new mexican cuisine crisp butter cookie, flavored with sugar, cinnamon, and anise. the dough is rolled thin and traditionally cut into the shape of fleur-de-lis, or sometimes crosses, stars, and moons.the cookie was developed by residents of new mexico over the centuries from the first spanish colonists of what was then known as santa fe de nuevo méxico. the recipe for making the cookie has been greatly influenced not only by local and indigenous customs but also by recipes brought to new mexico by immigrants from other hispanic countries.biscochitos are served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the christmas season). it is commonly served along with hot chocolate. the cookie is seldom known outside the boundaries of the original spanish province, although spanish speakers may recognize the association with bizcocho, from the name, and may have some idea of what they must be, even if they have not encountered them before.

Main

Bison

Bison are large bovines in the genus bison within the tribe bovini. two extant species and numerous extinct species are recognised. of the two surviving species, the american bison, b. bison, found only in north america, is the more numerous. although colloquially referred to as a buffalo in the united states and canada, it is only distantly related to the true buffalo. the north american species is composed of two subspecies, the plains bison, b. b. bison, and the wood bison, b. b. athabascae, which is the namesake of wood buffalo national park in canada. a third subspecies, the eastern bison (b. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of b. b. bison. references to "woods bison" or "wood bison" from the eastern united states refer to this subspecies, not b. b. athabascae, which was not found in the region. the european bison, b. bonasus, or wisent, or zubr, is found in europe and the caucasus, reintroduced after being extinct in the wild. while bison species have been traditionally classified in their own genus, modern genetics indicates that they are nested within the genus bos, which includes, among others, cattle, yaks and gaur, being most closely related to yaks. bison are sometimes bred with domestic cattle and produce offspring called beefalo or żubroń.

Main

Bison

Bison are large bovines in the genus bison within the tribe bovini. two extant species and numerous extinct species are recognised. of the two surviving species, the american bison, b. bison, found only in north america, is the more numerous. although colloquially referred to as a buffalo in the united states and canada, it is only distantly related to the true buffalo. the north american species is composed of two subspecies, the plains bison, b. b. bison, and the wood bison, b. b. athabascae, which is the namesake of wood buffalo national park in canada. a third subspecies, the eastern bison (b. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of b. b. bison. references to "woods bison" or "wood bison" from the eastern united states refer to this subspecies, not b. b. athabascae, which was not found in the region. the european bison, b. bonasus, or wisent, or zubr, is found in europe and the caucasus, reintroduced after being extinct in the wild. while bison species have been traditionally classified in their own genus, modern genetics indicates that they are nested within the genus bos, which includes, among others, cattle, yaks and gaur, being most closely related to yaks. bison are sometimes bred with domestic cattle and produce offspring called beefalo or żubroń.

Main

Bison burger

Bison are large bovines in the genus bison within the tribe bovini. two extant species and numerous extinct species are recognised. of the two surviving species, the american bison, b. bison, found only in north america, is the more numerous. although colloquially referred to as a buffalo in the united states and canada, it is only distantly related to the true buffalo. the north american species is composed of two subspecies, the plains bison, b. b. bison, and the wood bison, b. b. athabascae, which is the namesake of wood buffalo national park in canada. a third subspecies, the eastern bison (b. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of b. b. bison. references to "woods bison" or "wood bison" from the eastern united states refer to this subspecies, not b. b. athabascae, which was not found in the region. the european bison, b. bonasus, or wisent, or zubr, is found in europe and the caucasus, reintroduced after being extinct in the wild. while bison species have been traditionally classified in their own genus, modern genetics indicates that they are nested within the genus bos, which includes, among others, cattle, yaks and gaur, being most closely related to yaks. bison are sometimes bred with domestic cattle and produce offspring called beefalo or żubroń.

Main

Bison steak

Bison are large bovines in the genus bison within the tribe bovini. two extant species and numerous extinct species are recognised. of the two surviving species, the american bison, b. bison, found only in north america, is the more numerous. although colloquially referred to as a buffalo in the united states and canada, it is only distantly related to the true buffalo. the north american species is composed of two subspecies, the plains bison, b. b. bison, and the wood bison, b. b. athabascae, which is the namesake of wood buffalo national park in canada. a third subspecies, the eastern bison (b. b. pennsylvanicus) is no longer considered a valid taxon, being a junior synonym of b. b. bison. references to "woods bison" or "wood bison" from the eastern united states refer to this subspecies, not b. b. athabascae, which was not found in the region. the european bison, b. bonasus, or wisent, or zubr, is found in europe and the caucasus, reintroduced after being extinct in the wild. while bison species have been traditionally classified in their own genus, modern genetics indicates that they are nested within the genus bos, which includes, among others, cattle, yaks and gaur, being most closely related to yaks. bison are sometimes bred with domestic cattle and produce offspring called beefalo or żubroń.

Main

Bistek tagalog

Bistek (from spanish: bistec, "beefsteak"), also known as bistek tagalog or karne frita, is a filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. it is a common staple in the tagalog and western visayan regions of the philippines. it is eaten over white rice.

Dessert, Sweet

Blackberry cobbler

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the united kingdom) before being baked. some cobbler recipes, especially in the american south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. cobbler is part of the cuisine of the united kingdom and united states, and should not be confused with a crumble.

Dessert, Sweet

Blackberry pie

Blackberry pie is a pie composed of blackberry filling, usually in the form of either blackberry jam, actual blackberries themselves, or some combination thereof. blackberry pie is tart, so it requires more sugar than blueberry pie. blackberries can be stewed or soaked in water before baking to prevent burning, an issue not present in preparing blueberry pie.

Breakfast

Blackberry syrup

Dessert, Sweet

Black bottom pie

Black bottom pie is a type of pie originating in the united states that features a layer of chocolate pastry cream or pudding, the "black bottom," topped with whipped cream or meringue. the single crust is pre-baked and of variable composition, but a graham cracker crust is common.

Dessert, Sweet

Blondie

A blondie (also known as a blonde brownie) is a variety of dessert bar. it resembles a chocolate brownie, but substitutes vanilla in place of cocoa, and contains brown sugar. blondies also contain flour, butter, eggs, and baking powder and may also contain walnuts or pecans, white or dark chocolate chips, butterscotch chips, or other flavored chips.blondies differ significantly from white chocolate brownies. unlike the white chocolate brownie or the normal brownie, they contain no chocolate or chocolate flavouring, other than chocolate chips, which may be included. they may also contain coconut, nuts, toffee, or any other chunky candy for added texture. blondies are not usually frosted; the brown sugar tends to be sweet enough. a variation is the congo bar, which contains chocolate chips with either walnuts or coconut. they are baked in a pan in an oven in a manner similar to that of the baking of traditional brownies, then they are cut into rectangular shapes for serving. blondies are sometimes served in sundaes, often topped with caramel sauce.

Breakfast

Blueberry boy bait

Coffee cake that's so good it attracts teenage boys, dates back to the 1920s or 1954 chicago, depending on the source

Main

Blue corn

Blue corn (also known as hopi maize, yoeme blue, tarahumara maiz azul, and rio grande blue) is several closely related varieties of flint corn grown in mexico, the southwestern united states, and the southeastern united states. it is one of the main types of corn used for the traditional southern and central mexican food known as tlacoyo. it was originally developed by the hopi, the pueblo indians of the rio grande in new mexico, and several southeastern tribes, including the cherokee. it remains an essential part of hopi dishes like piki bread. blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. it is also a staple of new mexican cuisine used commonly to make tortillas.

Drink

Blue Lagoon

Blue lagoon is a cocktail featuring blue curaçao mixed with vodka and lemonade. it is typically garnished with an orange slice or a lemon slice. blue lagoon is typically served in a highball glass. one variation adds a dash of lime cordial to the mix. another variation with a dash of raspberry cordial or grenadine is known as a "fruit tingle", after the australian candy of that name.

Main

Bongo bongo soup

Creamy spinach and oyster soup, created by trader vic

Main

Bonneville cisco

The bonneville cisco (prosopium gemmifer) is a species of cisco endemic to bear lake along the utah-idaho border, united states. it is one of three species of whitefish endemic to bear lake, the others being the bear lake whitefish and the bonneville whitefish.the species is listed as a wildlife species of concern by the utah division of wildlife resources.

Dessert, Sweet

Boysenberry pie

The boysenberry is a cross between the european raspberry (rubus idaeus), european blackberry (rubus fruticosus), american dewberry (rubus aboriginum), and loganberry (rubus × loganobaccus).it is a large 8.0-gram (0.28 oz) aggregate fruit, with large seeds and a deep maroon color.

Breakfast

Boysenberry syrup

The boysenberry is a cross between the european raspberry (rubus idaeus), european blackberry (rubus fruticosus), american dewberry (rubus aboriginum), and loganberry (rubus × loganobaccus).it is a large 8.0-gram (0.28 oz) aggregate fruit, with large seeds and a deep maroon color.

Breakfast

Breakfast burrito

The breakfast burrito, sometimes referred to as a breakfast wrap outside of the american southwest, is a variety of american breakfast composed of breakfast items wrapped inside a flour tortilla burrito. this style was invented and popularized in several regional american cuisines, most notably originating in new mexican cuisine, and expanding beyond southwestern cuisine and neighboring tex-mex. southwestern-style breakfast burritos may include any combination of scrambled eggs, potatoes, cheese, peppers (usually new mexico chile, jalapeño, or other chili peppers), salsa, onions, chorizo, bacon, or sour cream. in other variations of breakfast burritos, more ingredients such as tomatoes, cheese, ham, and other fresh products can be added. some fast food restaurants such as burger king, dunkin' donuts, mcdonald's and taco bell sell breakfast burritos. the breakfast burrito is also a popular street food, and street-style breakfast burritos are found in the food truck scene in places such as los angeles.

Drink

Breve

Milk coffee is a category of coffee-based drinks made with milk. johan nieuhof, the dutch ambassador to china, is credited as the first person to drink coffee with milk when he experimented with it around 1660.

Side, Snack, Appetizer

Buffalo jerky

Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process. the word "jerky" derives from the quechua word ch'arki which means "dried, salted meat". all that is needed to produce basic "jerky" is a low-temperature drying method, and salt to inhibit bacterial growth. modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °c/160 °f). store-bought jerky commonly includes sweeteners such as brown sugar. jerky is ready-to-eat, needs no additional preparation and can be stored for months without refrigeration. to ensure maximum shelf-life, a proper protein-to-moisture content is required in the final cured product.many products which are sold as jerky consist of highly processed, chopped and formed meat rather than traditional sliced whole-muscle meat. these products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to protein ratio in the us. chemical preservatives can prevent oxidative spoilage, but the moisture-to-protein ratio prevents microbial spoilage by low water activity. some jerky products are very high in sugar and therefore taste very sweet – unlike biltong, which rarely contains added sugars.

Dessert, Sweet

Buñuelo

A buñuelo (spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo; catalan: bunyol, ipa: [buˈɲɔl]) is a fried dough fritter found in spain, latin america, israel, and other regions with a historical connection to spaniards or sephardic jews, including southwest europe, the balkans, anatolia, and other parts of asia and north africa. buñuelos are traditionally prepared at christmas, ramadan, and among sephardic jews at hanukkah. it will usually have a filling or a topping. in mexican cuisine, it is often served with a syrup made with piloncillo.buñuelos are first known to have been consumed among spain's morisco population. they typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. buñuelos may be filled with a variety of things, sweet or savory. they can be round in ball shapes or disc-shaped. in latin america, buñuelos are seen as a symbol of good luck.

Main

Burnt ends

Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. when brisket muscles are separated, the lean "first cut" or "flat cut" is the deep pectoral, while the fattier "point", also known as the "second cut", "fat end", or "triangular cut", is the superficial pectoral. a traditional part of kansas city-style barbecue, burnt ends are considered a delicacy in barbecue cooking. either the entire brisket is cooked whole, then the point end removed and cooked further, or the point and flat are separated prior to cooking. due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. this longer cooking gave rise to the name "burnt ends". sometimes when the flat is done, the point is returned to the smoker for further cooking. some cooks re-season the point at this time. kansas city style burnt ends are usually served chopped with sauce either on top or on the side. a "proper" burnt end should display a modest amount of "bark" or char on at least one side. burnt ends can be served alone (sometimes smothered in barbecue sauce) or in sandwiches, as well as in a variety of other dishes, including baked beans and french fries. kansas city native calvin trillin is often credited with popularizing burnt ends. in a 1972 article he wrote for playboy about arthur bryant's restaurant in kansas city, he wrote: "the main course at bryant's, as far as i'm concerned, is something that is given away free – the burned edges of the brisket. the counterman just pushes them over to the side and anyone who wants them helps himself. i dream of those burned edges. sometimes, when i’m in some awful, overpriced restaurant in some strange town, trying to choke down some three-dollar hamburger that tastes like a burned sponge, a blank look comes over me: i have just realized that at that very moment, someone in kansas city is being given those burned edges for free.”

Breakfast

Buttermilk syrup

Syrup ade with buttermilk, used on pancakes, waffles

Side, Snack, Appetizer

Cabbage salad

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Cactus candy

Prickly pear cactus candy, chewy sugar-coated squares, made by the cactus candy company in phoenix, arizona

Drink

Cafe de olla

Café de olla (lit. pot coffee) is a traditional mexican coffee beverage. to prepare café de olla, it is essential to use a traditional earthen clay pot, as this gives a special flavor to the coffee. this type of coffee is principally consumed in cold climates and in rural areas. in mexico, a basic café de olla is made with ground coffee, cinnamon, and piloncillo. optional ingredients include orange peel, anise, and cloves.

Drink

Caffé Medici

A double shot of espresso is poured over chocolate syrup and orange peel, then topped with whipped cream

Dessert, Sweet

Cajeta

Dulce de leche (spanish: [ˈdulse ðe ˈletʃe]; portuguese: doce de leite european portuguese: [ˈdosɨ dɨ ˈlɐjtɨ] brazilian portuguese: [ˈdosi dʒi ˈleitʃi]), also known as caramelized milk or milk jam in english, is a confection from latin america prepared by slowly heating sugar and milk over a period of several hours. the resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. it is typically used to top or fill other sweet foods. dulce de leche is spanish for "sweet [made] of milk". other regional names in spanish include manjar ("delicacy") and arequipe; in some mesoamerican countries dulce de leche made with goat's milk is called cajeta. in french it sometimes called confiture de lait. it is also known under the name of kajmak in polish cuisine, where it was independently created based on turkish kaymak, a kind of clotted cream. kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on easter.

Main

Caldo de pollo

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

Side, Snack, Appetizer

California's Official State Food

Avocado, rice, almond, artichoke, golden trout

Main

California spiny lobster

The california spiny lobster (panulirus interruptus) is a species of spiny lobster found in the eastern pacific ocean from monterey bay, california, to the gulf of tehuantepec, mexico. it typically grows to a length of 30 cm (12 in) and is a reddish-brown color with stripes along the legs, and has a pair of enlarged antennae but no claws. the interrupted grooves across the tail are characteristic for the species. females can carry up to 680,000 eggs, which hatch after 10 weeks into flat phyllosoma larvae. these feed on plankton before the metamorphosis into the juvenile state. adults are nocturnal and migratory, living among rocks at depths of up to 65 m (213 ft), and feeding on sea urchins, clams, mussels and worms. the spiny lobster is eaten by various fish, octopuses and sea otters, but can defend itself with a loud noise produced by its antennae. the california spiny lobster is the subject of both commercial and recreational fishery in both mexico and the united states, with sport fishermen using hoop nets and commercial fishermen using lobster traps.

Main

Camarones a la diabla

Shrimp cooked in a spicy chili pepper sauce

Dessert, Sweet

Camote cue

Camote cue or camotecue is a popular snack food in the philippines made from camote (sweet potato). slices of camote are coated with brown sugar and then fried to cook the potatoes and to caramelize the sugar. it is one of the most common street foods in the philippines, along with bananacue and turon.the term is a portmanteau of "camote" and "barbecue", the latter in philippine english refers to meat cooked in a style similar to kebabs. though served skewered on bamboo sticks, it is not cooked on the stick. the skewer is purely for easier handling as it is usually sold as street food.

Dessert, Sweet

Capirotada

Capirotada (spanish pronunciation: [kapiɾoˈtaða]), also known as capirotada de vigilia, is a traditional mexican food similar to a bread pudding that is usually eaten during the lenten period. it is one of the dishes served on good friday.

Main

Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, or a flank steak. it is usually marinated then grilled or seared to impart a charred flavor. carne asada can be served on its own or as an ingredient in other dishes. the term carne asada translates literally to "grilled meat"; the english-style dish "roast beef" is called by its english name in spanish, so that each dish has a distinctive name. the term carne asada is used in mexico and central america and refers to the style of grilled meat in those countries. in south america, the term used for grilled meat is asado and it has a different style and preparation.

Main

Carne asada fries

Carne asada on a bed of fries with toppings such as guacamole, sour cream, tomatoes, cilantro

Main

Carnitas burrito

Carnitas, literally meaning "little meats", is a dish of mexican cuisine that originated in the state of michoacán. carnitas are made by braising or simmering pork in oil or preferably lard until tender. the process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).

Side, Snack, Appetizer

Carrot salad

Carrot salad is a salad made with carrots. recipes for carrot salad vary widely by regional cuisine. shredded carrot is often used. shredded carrot salads are often used as a topping for other dishes.

Main

Cassoulet

Cassoulet (, also uk: , us: ; french: [kasulɛ]; from occitan caçolet [kasuˈlet] (listen) and cognates with spanish: cazoleta and catalan: cassolet) is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern france. it is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.the dish is said to have originated in the town of castelnaudary, and is particularly popular in the neighboring towns of toulouse and carcassonne. it is associated with the region once known as the province of languedoc. an organization called the grand brotherhood of the cassoulet of castelnaudary (french: la grande confrérie du cassoulet de castelnaudary), has organized competitions and fairs featuring cassoulet every year since 1999.

Main

Cauliflower soup

Main

Cedar plank salmon

Side, Snack, Appetizer

Celery Victor

A chilled salad made of celery simmered in chicken or veal stock with, for example, tarragon vinaigrette, anchovies

Side, Snack, Appetizer

Ceviche de camaron

Shrimp ceviche

Side, Snack, Appetizer

Chaat

Chaat, or chāt (iast: cāṭ) (lit. 'lick, tasting, delicacy') is a family of savoury snacks that originated in india, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across south asia in india, pakistan, nepal and bangladesh. with its origins in uttar pradesh, india, chaat has become immensely popular in the rest of south asia and the caribbean.

Side, Snack, Appetizer

Chả giò

Chả giò (vietnamese: [ca᷉ː jɔ̂]), or nem rán (see also egg rolls), also known as fried spring roll, is a popular dish in vietnamese cuisine and usually served as an appetizer in europe and north america, where there are large vietnamese diaspora. it is ground meat, usually pork, wrapped in rice paper and deep-fried.

Drink

Chai

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

Side, Snack, Appetizer

Chamoy

Chamoy is a variety of savory sauces and condiments in mexican cuisine made from pickled fruit. chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilis.

Breakfast

Champorado

Champorado or tsampurado (from spanish: champurrado) is a sweet chocolate rice porridge in philippine cuisine.

Drink

Champurrado

Champurrado is a chocolate-based atole, a warm and thick mexican beverage, prepared with either masa de maíz (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. atole drinks are whipped up using a wooden whisk called a molinillo. the whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy; a blender may also be used. champurrado is traditionally served with churros in the morning as a simple breakfast or as a late afternoon snack. champurrado is also very popular during day of the dead and at las posadas (during the christmas season), where it is served alongside tamales. champurrado may also be made with alcohol.

Main

Chanterelle soup

Chanterelle is the common name of several species of fungi in the genera cantharellus, craterellus, gomphus, and polyozellus. they are among the most popular of wild edible mushrooms. they are orange, yellow or white, meaty and funnel-shaped. on the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its german name, pfifferling). the name chanterelle originates from the greek kantharos meaning "tankard" or "cup", a reference to their general shape.

Dessert, Sweet

Chantilly cake

Chantilly cake may refer to different regional american cakes.

Dessert, Sweet

Chasen's banana shortcake

Shortcake with rum, bananas and whipped cream

Main

Chasen's chili

Chasen's was a famous restaurant frequented by film stars, entertainers, politicians and other dignitaries in west hollywood, california, located at 9039 beverly boulevard on the border of beverly hills. it opened for business in 1936 and was the site of the academy awards party for many years. it was also famous for its chili. elizabeth taylor had several orders of chasen's chili flown to the set of cleopatra in 1963 while filming in rome, and to oroville, california during the filming of the klansman in 1974.many of the restaurant's regular customers had booths named in their honor. the ronald reagan booth is now on display at the ronald reagan presidential library, and was where reagan proposed to his actress wife nancy davis.well-known celebrities with their own booths included frank sinatra, alfred hitchcock, james stewart, and groucho marx. the restaurant suffered a decline in business over the course of many years and closed permanently in 1995.

Side, Snack, Appetizer

Cha siu bao

Char siu bao (simplified chinese: 叉烧包; traditional chinese: 叉燒包; pinyin: chāshāo bāo; cantonese yale: chā sīu bāau) is a cantonese barbecue-pork-filled bun (baozi). the buns are filled with barbecue-flavored cha siu pork. they are served as a type of dim sum during yum cha and are sometimes sold in chinese bakeries. cha siu refers to the pork filling; the word bao means "bun".

Main

Chateaubriand

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

Side, Snack, Appetizer

Chateaubriand sauce

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

Main

Chebureki

Chebureki is a deep-fried turnover with a filling of ground or minced meat and onions. it is made with a single round piece of dough folded over the filling in a crescent shape.chebureki is a national dish of crimean tatar cuisine. they are popular as snack and street food throughout the caucasus, central asia, russia, lithuania, latvia, estonia, ukraine, eastern europe, as well as with the crimean tatar diasporas in turkey and romania.

Dessert, Sweet

Cheesecake

Cheesecake is a sweet dessert consisting of one or more layers. the main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. if there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. cheesecake may be baked or unbaked (and is usually refrigerated). cheesecake is usually sweetened with sugar and may be flavored in different ways. vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients.

Side, Snack, Appetizer

Cheese crisp

Tortilla topped with butter, cheese, then baked in the oven

Main

Cheeto burrito

Drink

Chenin blanc

Chenin blanc (known also as pineau de la loire among other names) is a white wine grape variety from the loire valley of france. its high acidity means it can be used to make varieties from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigor is not controlled. outside the loire, it is found in most of the new world wine regions; it is the most widely planted variety in south africa, where it was historically also known as steen. the grape may have been one of the first to be grown in south africa by jan van riebeeck in 1655, or it may have come to that country with huguenots fleeing france after the revocation of the edict of nantes in 1685. chenin blanc was often misidentified in australia, as well, so tracing its early history in the country is not easy. it may have been introduced in james busby's collection of 1832, but c. waterhouse was growing steen at highercombe in houghton, south australia, by 1862.it provides a fairly neutral palate for the expression of terroir, vintage variation, and the winemaker's treatment. in cool areas, the juice is sweet but high in acid with a full-bodied, fruity palate. in the unreliable summers of northern france, the acidity of under-ripened grapes was often masked with chaptalization with unsatisfactory results, whereas now, the less-ripend grapes are made into popular sparkling wines such as crémant de loire. the white wines of the anjou aoc are a popular expression of chenin as a dry wine, with flavors of quince and apples. in nearby vouvray aoc, vintners aim for an off-dry style, developing honey and floral characteristics with age. in the best vintages, the grapes can be left on the vines to develop noble rot, producing an intense, viscous dessert wine, which may improve considerably with age.

Dessert, Sweet

Cherries jubilee

Cherries jubilee is a dessert dish made with cherries and liqueur (typically kirschwasser), which are flambéed tableside, and commonly served as a sauce over vanilla ice cream.the recipe is generally credited to auguste escoffier, who prepared the dish for one of queen victoria's jubilee celebrations, widely thought to be the diamond jubilee in 1897.

Dessert, Sweet

Cherry crisp

Dessert, Sweet

Cherry pie

Cherry pie is a pie baked with a cherry filling. traditionally, cherry pie is made with sour cherries rather than sweet cherries. morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used. cherry pie is associated with europe and north america and is mentioned in the lyrics of american folk songs such as billy boy and another song by warrant. due to the cherry harvest in midsummer coinciding with canada day on july 1 and america's independence day on july 4, cherry pie is often served on these holidays. it is also associated with the celebration of washington's birthday because of the legend of young washington's honesty regarding the felling of a cherry tree. cherry pie is often eaten with whipped cream or ice cream. a common preparation tradition in the united states is to decorate the crust with ornate pastry patterns. in the united states, 21 cfr 152.126 requires that frozen cherry pies contain at least 25% cherries, of which no more than 15% have blemishes. artificial sweeteners are not permitted. in april 2019, the fda proposed eliminating these standards.

Main

Chicken adobo

Philippine adobo (from spanish adobar: "marinade," "sauce" or "seasoning" / english: tagalog pronunciation: [ɐdobo]) is a popular filipino dish and cooking process in philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. it has occasionally been considered the unofficial national dish in the philippines.

Main

Chicken cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Main

Chicken inasal

Chicken inasal, commonly known simply as inasal, is a variant of the filipino chicken dish known as lechon manok. it is chicken marinated in a mixture of calamansi, pepper, coconut vinegar and annatto, then grilled over hot coals while basted with the marinade. it is served with rice, calamansi, soy sauce, chicken oil and vinegar (often sinamak vinegar, a palm vinegar infused with garlic, chili peppers and langkawas). a common dish in the visayas, it is a popular specialty in the city of bacolod, where an entire street market is dedicated to local dishes, particularly inasal. a sign in the heart of the market reads "manokan country" (literally "chicken country" in hiligaynon). many restaurant chains are famous for serving inasal, like bacolod chicken inasal and mang inasal, which originated in iloilo city.

Main

Chicken Jerusalem

Chicken and artichokes in a white wine cream sauce