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

Abalone and snake soup

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.

Dessert, Sweet

Annin tofu

Annin tofu (or xingren tofu (杏仁豆腐), and sometimes translated as almond tofu) is a soft, jellied dessert made of apricot kernel milk, agar, and sugar. it is a traditional dessert of beijing cuisine, cantonese cuisine, and japanese cuisine. a similar dessert is blancmange. the name "tofu" here refers to "tofu-like solid"; soy beans, which are the main ingredient of tofu, are not used. this naming convention is also seen in other east asian dishes, e.g. chinese yudoufu (鱼豆腐), japanese gomadofu (胡麻豆腐). apricot kernel milk is often translated as almond milk, as apricot kernel itself is often translated as "almond".

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

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.

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).

Side, Snack, Appetizer

Bagoong

Bagoóng (tagalog pronunciation: [bɐɡuˈoŋ]; buh-goo-ong) is a philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. the fermentation process also produces fish sauce known as patís.the preparation of bagoóng can vary regionally in the philippines.

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.

Drink

Baijiu

Baijiu (chinese: 白酒; pinyin: báijiǔ; lit. 'white (clear) liquor'), also known as shaojiu (烧酒/燒酒), is a chinese colourless liquor typically coming in between 35% and 60% alcohol by volume (abv). each type of baijiu uses a distinct type of qū for fermentation unique to the distillery for the distinct and characteristic flavour profile. baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern chinese styles may employ rice or glutinous rice, while other chinese varieties may use wheat, barley, millet, or job's tears (chinese: 薏苡 yìyǐ) in their mash bills. the qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice.because of its clarity, baijiu can appear similar to several other east asian liquors, e.g. japanese shōchū (25%) or korean soju (20–45%), but it often has a significantly higher alcohol content (35-60%). baijiu is comparable to whisky in terms of variation, complexity of flavour and sensation.

Dessert, Sweet

Banana roll

Banana roll or banana cake is a common chinese pastry found in hong kong, and may occasionally be found in some overseas chinatowns. the pastry is soft and made with glutinous rice. ingredients may vary depending on location. each roll or cake is a banana oil flavored circular tube or flat object, slightly bigger than an adult sized index finger, thus resembling banana. sometimes it may have a cinnamon swirl filling. at other times it may have a filling that consists of a very ripe (but not rotten) banana diced finely. occasionally the more traditional red bean paste may be used.

Dessert, Sweet

Baobing

Tshuah-ping (taiwanese hokkien: 礤冰 or 剉冰; pe̍h-ōe-jī: chhoah-peng) or tsua bing, also known as baobing (chinese: 刨冰; pinyin: bàobīng) in mandarin, is a shaved ice dessert introduced to taiwan during taiwan under japanese rule, and then spread from taiwan to greater china and countries with large regional overseas chinese populations such as malaysia and singapore. it is especially popular in taiwan where the dish has a variation called xuehua bing (雪花冰), in which the ice is not made out of water but milk. the dessert consists of a large mound of ice shavings with various toppings on top. a wide variety of toppings exist, but the most common ones include sugar water, condensed milk, adzuki beans, mung beans, and tapioca balls. fruit are also used according to the season. mango baobing is typically only available in the summer, while strawberry baobing is available in the winter. traditionally, these shavings were created by hand using a large mallet to crush ice or a blade to shave ice. now, most stores use machines, which result in finer, thinner ice shavings.

Side, Snack, Appetizer

Baodu

Baodu (chinese: 爆肚; pinyin: bàodǔ) is a halal tripe dish that is part of beijing cuisine. it is traditionally prepared by the muslim hui people.

Main

Baozi

Baozi (chinese: 包子), or bao, is a type of yeast-leavened filled bun in various chinese cuisines. there are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. they are a variation of mantou from northern china. two types are found in most parts of china and indonesia: dàbāo (大包, "big bun"), measuring about 10 centimetres (3.9 in) across, served individually, and usually purchased for take-away. the other type, xiǎobāo (小包, "small bun"), measure approximately 5 centimetres (2.0 in) wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. each order consists of a steamer containing between three and ten pieces. a small ceramic dish for dipping the baozi is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with various types of chili and garlic pastes, oils or infusions, fresh coriander and leeks, sesame oil, and other flavorings. they are popular throughout china and have made their way into the cuisines of many other countries through the chinese diaspora.

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

Beef ball

Beef ball (chinese: 牛丸; pinyin: niúwán) is a commonly cooked food in cantonese and overseas chinese communities which was originated by teochew people. as the name suggests, the ball is made of beef that has been finely pulverized, other ground meat such as pork may be the ingredients of the beef balls. they are easily distinguishable from fish balls due to their darker color. another characteristic is the tiny pieces of tendon in each ball will dissolve with prolonged cooking.

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.

Breakfast

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

Dessert, Sweet

Bibingka

Bibingka (; bi-beeng-kah) commonly refers to a type of baked rice cake from the philippines that is traditionally cooked in a terracotta oven lined with banana leaves and is usually eaten for breakfast or as merienda (mid-afternoon snack) especially during the christmas season. it can also be used as a general term referring to other filipino baked rice cakes products, for example, those made with cassava flour (bibingkang cassava / bibingkang kamoteng kahoy), glutinous rice (bibingkang malagkit), or plain flour.bibingka is also found in east timor and christian communities in eastern indonesia.

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

Biko

Biko is a sweet rice cake from the philippines. it is made of coconut milk, brown sugar, ginger, and glutinous rice. it is usually topped with latik (either or both the coconut curds or the syrupy caramel-like variant). it is a type of kalamay dish and is prepared similarly, except the rice grains are not ground into a paste. they are also sometimes packaged and sold as suman.it is also known as inkiwar in ilocano northern luzon and sinukmani or sinukmaneng in the southern luzon area. in the muslim regions of the philippines, it is known as wadjit in tausug; wadit in maranao; and wagit in maguindanao.a notable variant is puto maya in cebuano-speaking regions of the philippines. it is usually made from purple glutinous rice (called tapol) soaked in water, drained and then placed into a steamer for 30 minutes. this rice mixture is then combined with coconut milk, salt, sugar and ginger juice and returned to the steamer for another 25 to 30 minutes. it is traditionally served as small patties and eaten very early in the morning with sikwate (hot chocolate). it is also commonly paired with ripe mangoes. puto maya is characteristically al dente, compared to the mushier texture of biko.biko can also be prepared with other common filipino ingredients. examples include ube-biko which is made with ube (mashed purple yam), and pandan biko which is made with pandan leaf extracts; these are characteristically deep purple and bright green, respectively.

Dessert, Sweet

Bing wan

Bingguo (chinese: 冰果; pinyin: bīngguǒ; lit. 'iced fruit') is a traditional dessert dish of beijing cuisine. the main ingredients of this dish include lotus root, almonds, walnuts, lotus seed, sugar and lotus leaf. the lotus root, lotus seeds, almonds and walnuts are chopped into small pieces and steamed. the sugar is mixed with water and then boiled to become syrup. the lotus leaf is cut into small pieces and soaked in boiling water. the steamed ingredients are placed on the lotus leaf with syrup poured on top and then cooled by ice (or nowadays in a refrigerator) and served cold. as the dessert is served in a bowl, the dish is also called bingwan (冰碗, lit. "ice bowl").

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.

Main

Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

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.

Main

Black pepper crab

Black pepper crab is one of the two most popular ways that crab is served in singaporean cuisine. it is made with hard-shell crabs, and fried with black pepper. unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency. it is becoming very popular to mix the pepper crab with a fresh jackfruit sauce. the creation of singapore's black pepper crab is attributed to long beach seafood restaurant in 1959.

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

Black sesame bao

Sweet black sesame paste inside a steamed dumpling

Side, Snack, Appetizer

Black vinegar

Black vinegar is dark-colored vinegar used in chinese cuisine.

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 and boomla 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

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.

Main

Braised beef stew

Braised beef brisket stew or soup

Main

Braised ham hock

Main

Braised lamb

Lamb braised with vegetables, bamboo, chili peppers

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.

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.

Main

Budae jjigae

Budae-jjigae (부대찌개; literally "army base stew") or spicy sausage stew is a type of korean jjigae (stew), made with ham, sausage, spam, baked beans, kimchi, instant noodles, and gochujang. the dish was created shortly after the armistice that ended the korean war, using the scrounged or smuggled surplus foods from u.s. military bases. although the dish was born in the period of post-war impoverishment, it continued to be popular during the period of rapid growth, and is still popular today. there are many restaurants specializing in budae-jjigae, with the most famous ones on the budae-jjigae street in uijeongbu, where the dish was allegedly first made. the dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked on the table in a big pot in front of the diners and enjoyed as it is cooked for many koreans.

Main

Buddha jumps over the wall

Buddha jumps over the wall, also known as buddha's temptation or fotiaoqiang (chinese: 佛跳牆; pinyin: fótiàoqiáng), is a variety of shark fin soup in fujian cuisine. this dish has been regarded as a chinese delicacy known for its rich taste, and special manner of cooking. the dish's name is an allusion to the dish's ability to entice the vegetarian buddhist monks from their temples to partake in the meat-based dish, and implies that even the strictly vegetarian gautama buddha would try to jump over a wall to sample it. it is high in protein and calcium. it is one of china's state banquet dishes. concerns over the sustainability and welfare of sharks limited its consumption and led to various modified versions without the usage of shark fin as ingredient.

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.

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

Carbonara sauce

A hollandaise-style sauce made with eggs, hard cheese such as pecorino romano, pancetta or guanciale, pepper, commonly served with pasta

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Dessert, Sweet

Cassava cake

Cassava cake is a traditional filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. it is a very popular dish in the philippines, where it is commonly eaten for merienda. it is also served during gatherings and special occasions.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Side, Snack, Appetizer

Century egg

Century eggs (chinese: 皮蛋; pinyin: pídàn; jyutping: pei4 daan2), also known as preserved eggs, hundred-year eggs, thousand-year eggs, thousand-year-old eggs, century-old eggs, millennium eggs, skin eggs, black eggs or old eggs, are a chinese egg-based culinary dish made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.through the process, the yolk becomes a dark green to grey color, with a creamy consistency and strong flavor due to the hydrogen sulfide and ammonia present, while the white becomes a dark brown, translucent jelly with a salty flavor. the transforming agent in the century egg is an alkaline salt, which gradually raises the ph of the egg to around 9–12, during the curing process. this chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorsome compounds. some eggs have patterns near the surface of the egg white which are likened to pine branches. these patterned eggs are regarded as having better quality than the normal century eggs and are called songhua eggs, also known as pine flower eggs or pine-patterned eggs (chinese: 松花蛋). in 2014, 3 million tons of songhua eggs were consumed in china.

Main

Chao mi fen

Stir fried rice noodles with, for example, pork, chicken, shrimp

Main

Char siu

Char siu (chinese: 叉燒; pinyin: chāshāo; cantonese yale: chāsīu) is a cantonese style of barbecued pork. it is eaten with rice, or used as an ingredient for noodle dishes or stir fries, or as a filling for chasiu baau. five-spice powder is the primary spice, honey or other sweeteners are used as a glaze, and the characteristic red color comes from the red yeast rice when made traditionally. it is classified as a type of siu mei (燒味), cantonese roasted meat.

Main

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

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".

Side, Snack, Appetizer

Chatang

Chatang (chinese: 茶汤; pinyin: chátāng; lit. 'tea soup') or seasoned flour mush is a traditional gruel common to both beijing cuisine and tianjin cuisine, and often sold as a snack on the street. it is made from sorghum flour and/or broomcorn millet and/or proso millet flour and glutinous millet flour. the chinese name is figurative, not literal, as there is neither any tea nor any soup in this dish.

Side, Snack, Appetizer

Cheese sauce

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.

Breakfast

Chia pudding

Chia seeds are the edible seeds of salvia hispanica, a flowering plant in the mint family (lamiaceae) native to central and southern mexico, or of the related salvia columbariae of the southwestern united states and mexico. chia seeds are oval and gray with black and white spots, having a diameter around 2 millimetres (0.08 in). the seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture. there is evidence that the crop was widely cultivated by the aztecs in pre-columbian times and was a staple food for mesoamerican cultures. chia seeds are cultivated on a small scale in their ancestral homeland of central mexico and guatemala and commercially throughout central and south america.

Main

Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Side, Snack, Appetizer

Chicken feet

Chicken feet are cooked and eaten in many countries. after an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. this gives the feet a distinct texture different from the rest of the chicken meat. being mostly skin, chicken feet are very gelatinous.

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 rice

Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. it was created by immigrants from hainan in southern china and adapted from the hainanese dish wenchang chicken. it is considered one of the national dishes of singapore and is most commonly associated with singaporean cuisine. the dish is also seen throughout southeast asia, particularly indonesia and malaysia where it is a culinary staple.

Main

Chicken wings

A buffalo wing in american cuisine is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving. they are traditionally served hot, along with celery sticks and carrot sticks with blue cheese dressing or, primarily outside of new york, ranch dressing for dipping. buffalo wings are often called simply "wings", "hot wings", or "chicken wings". buffalo wings have gained in popularity in the united states and abroad, with some north american restaurant chains featuring them as a main menu item. the name "buffalo" is now also applied to other spiced fried foods served with dipping sauces, including boneless chicken wings (made from chicken breast meat), chicken fries, chicken nuggets, popcorn chicken, shrimp, and cauliflower. it also describes other dishes, such as pizza, that are seasoned with the buffalo-style sauce or a buffalo flavor seasoning.

Side, Snack, Appetizer

Chili oil

Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. different types of oil and hot peppers are used, and other components may also be included. it is commonly used in chinese cuisine, southeast asian cuisine, and elsewhere. it is particularly popular in western chinese cuisines such as sichuan cuisine, hunan cuisine, guizhou cuisine, and shaanxi cuisine where it is used as an ingredient in cooked dishes as well as a condiment. it is sometimes used as a dip for meat and dim sum. it is also employed in the korean chinese noodle soup dish jjamppong.chili oil is typically red in color. it is made from vegetable oil, often soybean oil or sesame oil, although olive oil or other oils may be used. other spices may be included such as sichuan pepper, garlic, or paprika. commercial preparations may include other kinds of oil, water, dried garlic, soy sauce, and sugar. recipes targeted to western cooks also suggest other popular oils such as rapeseed, grapeseed or peanut, and any dried or fresh chili peppers. the solids typically settle to the bottom of the container in which it is stored. when using chili oil, the cook or diner may choose how much of the solids to use; sometimes only the oil is used, without any solids. chili oil is easy to prepare, and is also commercially available in glass jars or bottles.

Dessert, Sweet

Chinese almond cookies

A chinese almond biscuit or chinese almond cookie (chinese: 杏仁餅) is a type of chinese pastry that is made with ground mung bean. it was originally made without almond, and the name refers to the almond shape of the original biscuit, but now the chinese almond biscuit is usually round-shaped and often contains almond. the biscuit is one of the most standard pastries in guangdong, hong kong, macau, and in some overseas chinese bakeries. they are small, containing no filling. in addition, they are very crumbly. in macau, the snack has been one of the most popular specialty products, especially near the ruins of the cathedral of st. paul, streets are packed with 10 to 20 stores, all selling different flavors of almond biscuits next to one another. hawkers line up on the street to push the merchandise. it is recommended on the official macau tourism website as a famous macanese snack. choi heong yuen bakery and koi kei are among the most famous brands of almond biscuits from macau.

Main

Chinese mitten crab

The chinese mitten crab (eriocheir sinensis; simplified chinese: 大闸蟹; traditional chinese: 大閘蟹; pinyin: dàzháxiè, lit. "big sluice crab"), also known as the shanghai hairy crab (上海毛蟹, p shànghǎi máoxiè), is a medium-sized burrowing crab that is named for its furry claws, which resemble mittens. it is native to rivers, estuaries and other coastal habitats of east asia from korea in the north to fujian, china in the south. it has also been introduced to europe and north america, where it is considered an invasive species. the species features on the list of invasive alien species of union concern. this means that import of the species and trade in the species is forbidden in the whole of the european union.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Side, Snack, Appetizer

Chocolate sauce

Chocolate syrup is a sweet, chocolate-flavored condiment. it is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. chocolate syrup is also used to top puddings and cakes. some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., nesquik). other brands are marketed as ice cream sundae toppings.

Main

Chop suey

Chop suey () is a dish in american chinese cuisine and other forms of overseas chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. it is typically served with rice but can become the chinese-american form of chow mein with the substitution of stir-fried noodles for rice. chop suey has become a prominent part of american chinese cuisine, filipino cuisine, canadian chinese cuisine, german chinese cuisine, indian chinese cuisine, and polynesian cuisine. in chinese indonesian cuisine it is known as cap cai (雜菜, "mixed vegetables") and mainly consists of vegetables.

Main

Chow mein

Chow mein ( and , simplified chinese: 炒面; traditional chinese: 炒麵; pinyin: chǎomiàn) is a dish of chinese stir-fried noodles with vegetables and sometimes meat or tofu. over the centuries, variations of chaomian were developed in many regions in china; there are several methods of frying the noodles and a range of toppings can be used. it was introduced in other countries by chinese immigrants. the dish is popular throughout the chinese diaspora and appears on the menus of most chinese restaurants abroad. it is particularly popular in india, nepal, the uk, and the us.

Drink

Chrysanthemum tea

Chrysanthemum tea is a flower-based infusion beverage made from the chrysanthemum flowers of the species chrysanthemum morifolium or chrysanthemum indicum, which are most popular throughout east and southeast asia. first cultivated in china as a herb as early as the 1500 bce, chrysanthemum became popularized as a tea during the song dynasty. in chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times.to prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar or cane sugar is also added. the resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma.

Main

Chuan

Chuan (chinese: 串, dungan: чўан, pinyin: chuàn, "kebab"; uighur: كاۋاپ, кавап, "kawap"), especially in the north-east of china referred to as chuan'r (chinese: 串儿), are small pieces of meat roasted on skewers. chuan originated in the xinjiang region of china. it has been spread throughout the rest of the country, most notably in beijing, tianjin, jinan and jilin, where it is a popular street food. it is a product of the chinese islamic cuisine of the uyghur people and other chinese muslims.

Side, Snack, Appetizer

Chun bing

A thin, northern bing traditionally eaten to celebrate the beginning of spring, commonly filled with peking duck, shredded chicken, moo shu pork, vegetables

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Main

Claypot chicken rice

Claypot rice (chinese: 煲仔飯; jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a chinese traditional dinner eaten widely in guangdong in southern china as well as the chinese communities of indonesia, singapore and thailand.the rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. the rice develops a crust similar to that in korean dolsot bibimbap or iranian “tahdig” and spanish paella. it is commonly served with chicken, chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

Main

Clay pot rice

Claypot rice (chinese: 煲仔飯; jyutping: bou1 zai2 faan6), sometimes translated as "rice casserole", is a chinese traditional dinner eaten widely in guangdong in southern china as well as the chinese communities of indonesia, singapore and thailand.the rice is presoaked, or in some cases par-cooked, and finished in the claypot with other ingredients which then flavor the rice. the rice develops a crust similar to that in korean dolsot bibimbap or iranian “tahdig” and spanish paella. it is commonly served with chicken, chinese sausage and vegetables in some regions, but most restaurants offer a customizable dish with many protein options. traditionally, the cooking is done over a charcoal stove, giving the dish a distinctive flavour. some places serve it with thick, sweetened soy sauce and sometimes dried salted fish. due to the time-consuming method of preparation and slow-cooking in a claypot, customers may have to wait a period of time (typically 15–30 minutes) before the dish is ready.

Side, Snack, Appetizer

Cloud bread

Pancake-shaped bread substitute that is gluten-free and low-carb, made with eggs, cream cheese or yogurt, and cream of tartar

Dessert, Sweet

Cocktail bun

The cocktail bun (chinese: 雞尾包; jyutping: gai1 mei5 baau1) is a hong kong-style sweet bun with a filling of shredded coconut. it is one of several iconic types of baked goods originating from hong kong.

Dessert, Sweet

Coconut milk pudding

Cold pudding made with coconut milk

Drink

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.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Breakfast

Congee

Congee or conjee ( kon-jee) is a type of mostly savoury rice porridge or gruel of asian origin. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, most often savory, but sometimes sweet. it is typically served as a meal on its own, especially for breakfast or people who are ill. names for congee are as varied as the style of its preparation, but all are made with rice cooked as a softened porridge with a larger quantity of water than other types of cooked rice like pilaf or claypot rice.

Main

Congee

Congee or conjee ( kon-jee) is a type of rice porridge or gruel eaten in asian countries. it can be eaten plain, where it is typically served with side dishes, or it can be served with ingredients such as meat, fish, seasonings and flavourings, it is typically served as a meal on its own, especially for people who are ill. names for congee are as varied as the style of its preparation, though one common aspect amongst all of them it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water.

Main

Consommé

In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.consommé has three english pronunciations: traditionally in the uk, the stress is on the middle syllable; in modern uk english, the stress is on the first; and in the us the stress is on the last.

Main

Coq au vin

Coq au vin (; french: [kɔk o vɛ̃], "rooster/cock with wine") is a french dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. a red burgundy wine is typically used, though many regions of france make variants using local wines, such as coq au vin jaune (jura), coq au riesling (alsace), coq au pourpre or coq au violet (beaujolais nouveau), coq au champagne, etc.

Main

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

Corned beef and egg sandwich

Corned beef and scrambled egg sandwich

Breakfast

Corned beef and egg sandwich

Corned beef and scrambled egg sandwich

Main

Corn soup

Corn soup is a soup made of corn, typically sweetcorn. initially popular only in corn-producing areas of the world, the dish is now widespread because of greater corn distribution. typical ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning. additional ingredients vary by region, and may include eggs.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

Coulis

Sweet or savory sauce made with puréed and strained fruits or vegetables, used with meats, soup, vegetable dishes, desserts

Dessert, Sweet

Cow ear cookies

Pinwheel-shaped cookies, there are both sweet and savory versions, common during chinese new year

Side, Snack, Appetizer

Cream sauce

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.

Dessert, Sweet

Crème brûlée

Crème brûlée or crème brulée (; french pronunciation: ​[kʁɛm bʁy.le]), also known as burnt cream or trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. it is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. the custard base is traditionally flavored with vanilla in french cuisine, but can have other flavorings. it is sometimes garnished with fruit.