Complete A-Z Encyclopedia of Food Products and Dishes

A comprehensive alphabetical encyclopedia of food products, dishes, and beverages from around the world — compiled as a reference for food technologists, chefs, and anyone interested in the diversity of global cuisine. Each entry includes the international name and a brief description of the product, its origin, preparation method, and key characteristics. This encyclopedia covers over 950 entries — finished food products that undergo technological processing.

A

• Ābgūšt — Persian meat stew with legumes, vegetables, and spices, slow-simmered in broth for concentrated flavor
• Absinthe — high-proof distilled spirit infused with herbs, primarily wormwood
• Açaí Bowl — Brazilian blended açaí berry bowl topped with granola and fruit
• Ackee and Saltfish — Jamaican national dish of boiled ackee fruit and salted cod, fried with vegetables and spices
• Acqua Pazza — Italian fish fillet poached in broth with tomatoes, garlic, olive oil, and white wine
• Adai — South Indian pancake from rice and lentil flour with spices, fermented and pan-fried
• Adjika — spicy Caucasian paste from hot peppers, garlic, spices, and salt
• Adobo — Filipino meat marinated in vinegar, soy sauce, and spices, then braised
• Affogato — Italian dessert: vanilla ice cream drowned in hot espresso
• Aglio e Olio — Italian pasta with garlic fried in olive oil, tossed with spaghetti
• Aguardiente — strong spirit distilled from fruit or sugarcane mash
• Aioli — Mediterranean emulsion sauce of garlic, olive oil, egg yolks, and lemon juice
• Ajapsandali — Georgian vegetable dish of diced vegetables braised with oil and spices
• Akara — Nigerian deep-fried fritters from black-eyed pea batter
• Akutaq — Alaskan Inuit dessert of fat, berries, and toasted additions, whipped smooth
• Al Pastor — Mexican pork marinated in spices, stacked on a vertical spit, slow-roasted
• Albondigas — Spanish-Mexican meatball soup in tomato broth with vegetables
• Ale — top-fermented beer brewed from malted barley and hops
• Alfajores — South American sandwich cookies: two shortbread rounds with dulce de leche filling
• Aligot — French mashed potatoes blended with cheese, butter, and cream to a stretchy consistency
• Almond Cake — sponge cake with almond flour and cream
• Almond Cream — pastry filling from almond paste, butter, and sugar
• Almond Milk — plant-based drink from ground almonds and water
• Aloo Gobi — Indian potato and cauliflower dish braised with curry spices, turmeric, and coriander
• Amala — Nigerian yam flour dough mixed with hot water to a paste-like consistency
• Amaretti — Italian almond cookies from egg whites, sugar, and almond flour
• Amaretto — Italian almond-based liqueur stabilized with sugar syrup
• Amazake — Japanese fermented rice drink with low alcohol content
• Ambrosia — American fruit salad of citrus, pineapple, shredded coconut, and whipped cream
• Americano (cocktail) — light cocktail of Campari, vermouth, and soda water
• Americano (coffee) — espresso diluted with hot water for a balanced taste
• Amygdalopita — Greek almond cake from ground almonds, eggs, and sugar
• Anadama Bread — American bread from wheat flour, cornmeal, and molasses
• Anchovy — small salted cured fish used in sauces, pizzas, and salads
• Andouille — French-Cajun smoked pork sausage with spices, smoked over hardwood
• Anko — Japanese sweet red bean paste from azuki beans boiled and mashed with sugar
• Anmitsu — Japanese cold dessert of agar jelly, sweet beans, fruits, and syrup
• Anpan — Japanese sweet bun filled with red bean paste
• Anticuchos — Peruvian grilled skewers of marinated beef heart with spices
• Antipasto — Italian appetizer platter of cured meats, vegetables, and cheeses, served cold
• Apam Balik — Malaysian rice flour pancake filled with peanuts, corn, or sugar
• Aperol Spritz — light cocktail of Aperol, sparkling wine, and soda water
• Apfelküchle — German apple slices dipped in batter and fried golden
• Apfelwein — German apple cider made by fermenting apple juice
• Appam — Indian-Sri Lankan bowl-shaped rice pancakes from fermented batter
• Apple Strudel — Austrian thin pastry roll filled with spiced apples and raisins
• Aquavit — Scandinavian spirit infused with caraway, dill, and other herbs
• Arak — Levantine anise grape distillate that turns milky white when water is added
• Arancini — Italian rice balls stuffed with cheese or meat, breaded and deep-fried
• Arayes — Lebanese pita stuffed with spiced lamb mince, grilled crispy
• Arepa — Venezuelan-Colombian corn flour patties, pan-fried and filled
• Armagnac — French brandy from Gascony, single-distilled and oak-aged
• Arnold Palmer — refreshing mix of iced tea and lemonade in equal parts
• Arrack — strong spirit distilled from fermented grain or palm sap
• Arroz con Pollo — Latin American rice and chicken braised with spices and vegetables
• Asado — South American meat slow-grilled over wood charcoal
• Asam Laksa — Malaysian spicy noodle soup with fish and sour tamarind broth
• Ashure — Turkish-Middle Eastern sweet pudding of wheat, beans, dried fruits, nuts, and spices
• Asida — North African wheat flour cooked in water to a thick paste, served with honey or butter
• Asopao — Puerto Rican rice soup-stew with chicken or seafood
• Aspic — cold appetizer of meat, fish, or vegetables set in clear gelatin broth
• Atayef — Arab sweet half-moon pancakes filled with nuts or cheese, fried and syrup-drizzled
• Atchara — Filipino pickled green papaya, carrot, and pepper in sweet-sour marinade
• Atole — thick corn-based drink, cooked and sweetened
• Aushak — Afghan dumplings filled with leek, served with meat sauce and yogurt
• Avgolemono — Greek egg-lemon soup or sauce made with chicken broth
• Axoa — Basque minced veal braised with onion and Espelette pepper
• Ayran — fermented dairy drink of yogurt emulsified with water
• Azu — Tatar meat dish braised with vegetables and spices
• Cocktails — mixed drinks based on spirits with liqueurs, juices, or other components
• Entrecôte — beef steak pan-fried or grilled to a golden crust

B

• Baba au Rhum — French yeast pastry soaked in rum syrup, often served with whipped cream
• Baba Ghanoush — Levantine dip of roasted eggplant, tahini, garlic, lemon juice, and olive oil
• Babka — sweet baked pastry from yeast or puff dough with a porous structure
• Bacalhau à Brás — Portuguese shredded salt cod fried with thin potato strips, onion, and eggs
• Baguette — French elongated wheat bread with a crispy crust and open-pored crumb
• Baked Potato — whole potato baked until soft inside with crispy skin
• Baklava — multi-layered sweet pastry of thin phyllo dough with chopped nuts and honey or sugar syrup
• Bakso — Indonesian soup with beef meatballs, noodles, tofu, and vegetables in aromatic broth
• Balsamic Vinegar — Italian dark sweet aged vinegar from Modena
• Bandera — Dominican rice, beans, and braised meat combination, named after the national flag colors
• Bánh Bao — Vietnamese steamed buns filled with pork, Chinese sausage, egg, and mushrooms
• Bánh Canh — Vietnamese soup with thick rice or tapioca noodles in rich meat or fish broth
• Bánh Mì — Vietnamese sandwich in a French baguette with marinated meat, pâté, pickled vegetables, and herbs
• Banh Xeo — Vietnamese crispy rice flour crepe with shrimp, pork, and bean sprouts
• Banitsa — Bulgarian phyllo pastry filled with bryndza cheese, eggs, and yogurt, baked golden
• Bannock — Scottish/Native American fried or baked flatbread
• Banoš — thick Transcarpathian cornmeal dish cooked with cream or cheese
• Baozi — Chinese steamed yeast buns with sweet or savory fillings
• Barbacoa — Mexican beef or lamb slow-braised with spices until fall-apart tender
• Barfi — Indian milk sweet from evaporated milk and sugar with nuts, cardamom, or saffron
• Basturma — salted and air-dried meat coated with a spice crust
• Bavarois — cold dessert of whipped cream, egg yolks, and gelatin, stabilized by chilling
• Bazlama — Turkish yeast flatbread cooked on a dry skillet with charred spots
• Bean Soup — hearty soup from various beans with vegetables and smoked meats
• Béchamel — French white sauce of milk thickened with butter-flour roux, seasoned with nutmeg
• Becherovka — Czech herbal liqueur made by infusing medicinal herbs in spirit
• Beef Jerky — dried seasoned beef strips, a high-protein snack
• Beef Stroganoff — sliced beef fried and braised in sour cream sauce with spices
• Beef Tartare — French dish of finely chopped raw beef with seasonings
• Beefsteak — portion-sized meat steak pan-fried or grilled to a golden crust
• Beetroot Soup — soup based on beetroot, can be served hot or cold
• Belyash — deep-fried yeast dough pastry with meat filling
• Bhaji — Indian vegetable fritters in spiced chickpea flour batter, deep-fried
• Bianco — Italian white wine or white sauce without tomatoes for pizza and pasta
• Bibim Guksu — Korean cold noodles with spicy gochujang sauce, vegetables, and sesame oil
• Bibimbap — Korean rice bowl with vegetables, meat, egg, and gochujang paste, mixed before eating
• Bigos — Polish-Lithuanian hunter’s stew of cabbage and various meats, long-braised with spices
• Biryani — Indian-Pakistani layered rice dish with meat and aromatic spices, cooked dum-style
• Biscotti — Italian twice-baked almond cookies for dipping in coffee or wine
• Biscuit (sponge) — light porous cake baked from whipped eggs and sugar
• Bitok — Russian minced meat cutlets served with sour cream sauce
• Bitter — strong herbal spirit made by infusing botanicals in alcohol
• Black Pudding — British blood sausage of pork blood, fat, oats, and spices
• Blini — Russian thin yeast pancakes served with caviar, sour cream, or other toppings
• Boba / Bubble Tea — Taiwanese tea drink with milk and tapioca pearls, served cold or hot
• Bock — strong dark lager beer with high malt and alcohol concentration
• Boeuf Bourguignon — French beef stew braised in red wine with vegetables and mushrooms
• Bogrács — Hungarian-Transcarpathian thick beef goulash soup with potato, paprika, and vegetables, cooked in a cauldron
• Bolinho de Bacalhau — Portuguese-Brazilian fried croquettes of salt cod, mashed potato, and herbs
• Bolognese — Italian meat sauce of ground beef, tomatoes, wine, and vegetables, long-braised for pasta
• Bonito Flakes — Japanese thin flakes of dried smoked bonito fish, used for dashi broth and garnishing
• Borscht — Eastern European hot beet soup with vegetables and meat broth
• Borscht (cold) — chilled beet soup served with sour cream, popular in summer
• Boston Cream Pie — American cake of two sponge layers with custard cream and chocolate glaze
• Bouchée — French mini puff pastry with various fillings, baked golden
• Bouillon — clear liquid broth from long-simmered meat, bones, and vegetables
• Bresaola — Italian air-dried beef cured with spices and herbs, thinly sliced
• Brie — French soft white-mold cheese with characteristic texture and aroma
• Brioche — French enriched bun with high butter and egg content, soft and fluffy
• Brownie — American dense chocolate dessert of cocoa, butter, and sugar, baked to a moist texture
• Brudet — Croatian fish stew of various fish and seafood in tomato broth with spices
• Bruschetta — toasted bread rubbed with garlic, topped with oil, vegetables, or meat
• Bryndzové Halušky — Slovak potato dumplings with sheep bryndza cheese and fried bacon bits
• Bubur Cha Cha — Malaysian sweet coconut milk soup-dessert with sweet potato, taro, and tapioca pearls
• Buckwheat Porridge — porridge from boiled buckwheat groats with butter or milk
• Bulgogi — Korean thinly sliced marinated beef, grilled or pan-fried
• Bulgur — parboiled and crushed wheat grain used for salads, pilafs, and side dishes
• Bún Bò Huế — Vietnamese spicy noodle soup with beef and lemongrass from Huế
• Bún Chả — Vietnamese rice vermicelli with grilled pork patties and fresh herbs with dipping sauce
• Bündnerfleisch — Swiss air-dried beef from the Graubünden region
• Burger — assembled meat dish in a bun with toppings, fried or grilled
• Burrito — wrapped tortilla with meat, beans, or combined filling
• Butter Chicken — Indian chicken marinated in spices and cream sauce, braised to a creamy texture
• Buttercream — frosting from butter and sugar for cakes and pastries
• Butterfish — dishes from rich white fish: fried, baked, grilled
• Buttermilk Pancakes — fluffy American pancakes made with buttermilk
• Buuz — Mongolian steamed dumplings of lamb or beef with onion and spices
• Herbal Balsam — strong herbal spirit enriched with aromatic components by infusion
• Weissbier — German top-fermented wheat beer with a characteristic hazy appearance and yeast aroma

C

• Cabbage Rolls — cabbage leaves stuffed with meat and rice, braised in sauce
• Cacık — Turkish cold appetizer of yogurt, cucumbers, garlic, and mint
• Caesar Salad — American salad of romaine lettuce, croutons, Parmesan, and Caesar dressing
• Café au Lait — French coffee drink of equal parts brewed coffee and steamed milk
• Caffè Americano — coffee drink: espresso diluted with hot water
• Cahors Wine — sweet red wine for desserts and religious ceremonies
• Cake (loaf) — sweet baked good from flour, eggs, sugar, and butter with raisins or nuts
• Calamari — fried squid rings in batter or breading
• Calzone — Italian folded pizza dough pie with cheese, meat, and vegetable filling
• Camembert — French soft white-mold cheese from cow’s milk
• Canapé — small appetizer bites on bread or crackers with various toppings
• Candied Fruit — fruit preserved by cooking in sugar syrup until crystallized
• Cannelloni — Italian pasta tubes stuffed with meat or cheese, baked with sauce
• Cannoli — Sicilian crispy pastry tubes filled with ricotta and candied fruit
• Cantaloupe — desserts and appetizers with sweet melon: with prosciutto, in salads, ice cream
• Capers — pickled flower buds used as a tangy condiment in Mediterranean cuisine
• Caponata — Sicilian sweet-and-sour vegetable appetizer of eggplant, tomato, celery, and capers
• Cappuccino — Italian coffee drink of espresso, steamed milk, and milk foam
• Caprese — Italian salad of mozzarella, tomatoes, and basil with olive oil
• Caramel — confectionery product from heated sugar, used for sauces and desserts
• Carbonara — Italian pasta with egg sauce, guanciale, pecorino, and black pepper
• Carpaccio — Italian appetizer of thinly sliced raw meat or fish with sauce
• Cashew Chicken — Chinese-American stir-fried chicken with cashew nuts
• Casserole — dish of vegetables, meat, or cheese, baked in the oven under a crust
• Cassoulet — French stew of white beans, sausages, and meats from Languedoc
• Cataplana — Portuguese seafood dish cooked in a special copper pot
• Cauliflower — vegetable dishes: roasted, in curry, soups, gratins
• Caviar — delicacy of salted sturgeon or other fish roe
• Celery Soup — cream soup made from celery, potato, and cream
• Cervelat — Swiss semi-smoked sausage
• Ceviche — Latin American appetizer of raw fish marinated in lime juice with onion and cilantro
• Chai — spiced Indian tea with milk and aromatic spices
• Challah — braided Jewish festive bread of eggs and flour for Shabbat
• Champignons — mushroom dishes: fried, marinated, in sauces
• Charlotte — dessert of bread or sponge layers with fruit or cream filling
• Chateaubriand — thick-cut premium beef tenderloin steak for two
• Cheddar — English hard cheese with sharp tangy flavor, widely used worldwide
• Cheese Sauce — smooth melted cheese sauce for pasta, nachos, and vegetables
• Cheese Soufflé — French puffed baked dish of whipped eggs and cheese
• Cheesecake — rich dessert with a cream cheese filling on a crumb crust
• Cherry Pie — sweet pie with cherry filling
• Chicken Curry — spiced chicken dish in curry sauce, popular in Indian and Thai cuisines
• Chicken Explosion — baked chicken with cheese filling, wrapped in bacon and glazed with BBQ sauce
• Chicken Kiev — chicken roll with garlic butter inside, breaded and fried
• Chicken Noodle Soup — comforting soup with chicken, noodles, and vegetables in broth
• Chicken Wings — fried or baked chicken wings with various sauces
• Chickpeas — chickpea dishes: hummus, falafel, curry, salads
• Chili con Carne — Mexican-American meat stew with beans, tomatoes, and chili peppers
• Chili Sauce — hot sauce from chili peppers with garlic and vinegar
• Chimichurri — Argentine herb sauce of parsley, garlic, olive oil, and vinegar for grilled meat
• Chocolate Cake — rich cake made with cocoa or melted chocolate
• Chocolate Mousse — light airy dessert of whipped chocolate, cream, and eggs
• Chocolate Truffles — rich chocolate ganache balls coated in cocoa or chocolate
• Chow Mein — Chinese stir-fried noodles with vegetables and meat
• Churros — Spanish fried dough sticks dusted with sugar, served with chocolate sauce
• Chutney — Indian condiment of cooked or raw fruit and vegetables with spices
• Ciabatta — Italian white bread with open crumb and olive oil
• Cider — mildly alcoholic drink from fermented apple juice
• Cinnamon — aromatic bark spice used in baking and cooking worldwide
• Cinnamon Roll — sweet rolled pastry with cinnamon-sugar filling and icing
• Clafoutis — French custard batter dessert with cherries or other berries
• Clam Chowder — American creamy soup with clams, potatoes, and onions
• Club Sandwich — triple-decker sandwich with turkey, bacon, lettuce, and tomato
• Cobbler — American fruit dessert with a biscuit or cake topping
• Cocktail — mixed alcoholic or non-alcoholic drink from several ingredients
• Cocoa — hot chocolate drink from cocoa powder, milk, and sugar
• Coconut Curry — Southeast Asian curry dish with coconut milk base
• Cod — white fish dishes: baked, fried, in fish and chips, salted
• Coffee Walnut Cake — sponge cake with coffee cream and walnuts
• Cola — carbonated drink with caffeine and caramel color
• Colby Cheese — American semi-hard cheese with a mild flavor
• Colcannon — Irish mashed potatoes with cabbage or kale and butter
• Compote — drink of fruit or berries simmered with sugar
• Conchiglie — Italian shell-shaped pasta that holds sauce inside
• Confit — French meat slow-cooked in its own fat
• Consommé — clear clarified broth with rich flavor
• Contre-filet — boneless beef steak from the loin
• Cookies — sweet baked goods from various types of dough and flavors
• Coq au Vin — French chicken braised in red wine with mushrooms and onions
• Coquille — French seafood dish in a shell under cream sauce
• Cordon Bleu — chicken or veal fillet stuffed with ham and cheese, breaded and fried
• Corn Bread — American bread made with cornmeal
• Cornichon — small French-style pickled cucumber
• Cottage Cheese Pancakes — Ukrainian syrnyky: fried patties from cottage cheese, eggs, and flour
• Cotton Candy — spun sugar confection served at fairs and carnivals
• Coulibiac — Russian closed pie with fish, rice, eggs, and mushrooms
• Coulis — French sauce of puréed fruit or vegetables
• Country-style Potatoes — potato wedges baked with spices and herbs
• Couscous — North African wheat grain steamed and served with vegetables and meat
• Crab Cake — American patty of crab meat with seasonings
• Crab Rangoon — American-Chinese fried wonton with cream cheese and crab filling
• Cracker — dry crisp biscuit of flour and salt
• Crackling — crispy fried pork skin or fat, used as topping or snack
• Cream Soup — puréed soup of vegetables or mushrooms with cream
• Crème Brûlée — French vanilla custard dessert under a caramelized sugar crust
• Crème Caramel — baked custard dessert with liquid caramel sauce
• Crème Fraîche — French slightly tangy cultured cream
• Crêpe — French thin pancake with sweet or savory filling
• Crispy — dishes with crispy texture: chicken wings, potato, bacon
• Croissant — French laminated enriched pastry shaped as a crescent
• Croque Monsieur — French grilled ham and cheese sandwich with béchamel
• Croquettes — breaded and deep-fried rolls from mashed potato or meat
• Crostini — Italian toasts with various toppings: pâté, tomatoes, cheese
• Croutons — small cubes of toasted or fried bread for soups and salads
• Crudo — Italian appetizer of raw fish or meat with olive oil and citrus
• Crumble — British dessert of fruit under a crumbly crust of butter, flour, and sugar
• Cuban Pizza — Cuban-style pizza with thick dough and lots of cheese
• Cucumber Soup — cold soup of cucumbers, yogurt, and herbs
• Cupcake — mini cake in a paper cup with a cream topping and decoration
• Curry — spiced dishes: Indian, Thai, Japanese with meat and vegetables
• Custard — sweet sauce or dessert from egg yolks, sugar, and milk
• Cutlet — meat product from ground or pounded meat, pan-fried

D

• Daifuku — Japanese mochi rice cake dessert filled with sweet bean paste or fruit
• Daikon — Japanese dish of marinated or braised white radish with spices
• Daiquiri — Cuban cocktail of white rum, lime juice, and sugar syrup
• Dal — Indian dish of stewed legumes (lentils, chickpeas, peas) with spices and herbs
• Dal Makhani — Indian creamy black lentil stew with butter and cream
• Danish Pastry — laminated enriched pastry filled with jam, custard, or fruit
• Dari — African sorghum grain used for porridge and fermented drinks
• Dashi — Japanese broth from kombu seaweed and bonito flakes, the base for soups and sauces
• Dauphinoise — French casserole of thinly sliced potatoes, cream, and garlic
• De Volaille — French breaded and fried chicken fillet with butter inside
• Délice — French delicate dessert of mousse, sponge cake, and glaze
• Dendeng — Indonesian spiced jerky-like dried meat
• Deruny — Ukrainian potato pancakes fried in oil until golden
• Deviled Eggs — boiled eggs with a filling of yolk, mayonnaise, and mustard
• Dim Sum — Cantonese tradition of small appetizers: dumplings, buns, rolls, served with tea
• Dobos Torte — Hungarian cake of thin sponge layers, chocolate cream, and caramel glaze
• Dolma — grape or cabbage leaves stuffed with rice, meat, and spices
• Donburi — Japanese rice bowl with various toppings: meat, fish, egg
• Doner Kebab — Turkish meat from vertical rotisserie in bread or wrap
• Donut — fried sweet yeast dough ring with glaze or filling
• Dosa — South Indian thin crispy pancake from fermented rice-lentil batter
• Draniki — Belarusian grated potato pancakes fried until crispy
• Dressing — salad dressing based on oil, vinegar, and seasonings
• Dublyany — Ukrainian noodles crumbled and toasted with poppy seeds and honey
• Duchesse — French mashed potatoes with eggs and butter, piped and baked golden
• Duck Confit — French duck legs slow-cooked in their own fat
• Dukkah — Egyptian mix of ground nuts, seeds, and spices for bread-dipping
• Dumpling Soup — Asian soup with dumplings in aromatic broth with vegetables
• Dumplings — boiled or steamed dough parcels with various fillings, common in Asian cuisines
• Durian — dishes from the exotic durian fruit: ice cream, cakes, pancakes
• Duxelles — French filling of finely chopped mushrooms sautéed with onion and garlic

E

• Earl Grey — black tea flavored with bergamot oil
• Éclair — French elongated choux pastry with cream filling and chocolate glaze
• Edamame — Japanese appetizer of young soybeans boiled in salted water
• Egg Roll — Chinese-American crispy roll filled with cabbage, meat, and vegetables
• Eggnog — festive drink of milk, cream, eggs, sugar, and spices, often with rum or brandy
• Eggplant Caviar — appetizer of roasted eggplants blended with vegetables and oil
• Eggs Benedict — American dish of poached eggs on an English muffin with ham and hollandaise sauce
• Egyptian Hummus — hummus variation with extra spices and garlic
• Egyptian Salad — vegetable salad with tahini and lemon juice
• Elesh — Tatar chicken pie with potato and onion in yeast dough
• Empanada — Latin American dough pastry filled with meat, cheese, or vegetables
• Enchilada — Mexican corn tortillas stuffed with meat and topped with chili sauce
• Endive — dishes from chicory salad: baked, stuffed, or fresh in salads
• Enoshima Don — Japanese seafood rice bowl from Enoshima Island
• Ensaimada — Spanish spiral enriched pastry from Mallorca with powdered sugar
• Escabeche — Spanish fish or meat marinated in vinegar with spices and vegetables
• Escargot — French appetizer of snails baked in shells with garlic butter and herbs
• Espadon — swordfish dishes: steaks, grilled, carpaccio
• Espetada — Portuguese beef skewers on a bay laurel branch from Madeira
• Espresso — concentrated coffee drink brewed under pressure through ground coffee
• Espuma — Spanish culinary foam from various ingredients, created with a siphon
• Esterházy Torte — Hungarian-Austrian cake of nut layers and buttercream with a characteristic pattern

F

• Falafel — Middle Eastern deep-fried balls from ground chickpeas or fava beans with herbs and spices
• Fattoush — Lebanese bread salad with vegetables, herbs, and sumac dressing
• Feijoada — Brazilian black bean stew with pork, sausage, and rice
• Fenkata — Maltese rabbit stew with wine and garlic
• Fesenjan — Persian pomegranate-walnut stew with chicken or duck
• Feta — Greek brined white cheese from sheep’s or goat’s milk
• Fettuccine — Italian flat ribbon pasta, wider than linguine
• Fettuccine Alfredo — Italian flat pasta in butter and Parmesan cream sauce
• Fideuà — Spanish noodle paella from Valencia with seafood and saffron
• Figs in Wine — dessert of figs poached in red wine with spices
• Filet Mignon — premium tender beef cut from the tenderloin, pan-seared or grilled
• Fish and Chips — British battered fried fish with thick-cut fried potatoes
• Fish Cakes — patties from minced fish, potato, and herbs, pan-fried or baked
• Fish in Aspic — cold dish of fish set in clear broth jelly
• Fish Sauce — Southeast Asian fermented fish condiment for seasoning and dipping
• Fish Soup — soup from fresh fish with vegetables, herbs, and broth
• Fish Tacos — Mexican tacos with fried or grilled fish, slaw, and salsa
• Flan — Spanish baked custard dessert with caramel topping
• Flaó d’Eivissa — Spanish cheese pie from Ibiza with mint and anise
• Flatbread — unleavened or lightly leavened bread baked flat
• Focaccia — Italian oven-baked flatbread with olive oil and herbs
• Foie Gras — French delicacy of fattened duck or goose liver
• Fondant — smooth sugar paste used for coating and decorating cakes
• Fondue — Swiss dish of melted cheese or chocolate for dipping bread or fruit
• Frankfurter — German pork sausage, parboiled and smoked
• Frappé — Greek iced coffee drink made by shaking instant coffee with water and sugar
• Freeze-dried Fruits — fruits dried by sublimation to preserve flavor
• French Fries — potato cut into strips and deep-fried
• French Meat — meat baked with potato, onion, cheese, and mayonnaise
• French Onion Soup — French soup of caramelized onions in broth, topped with bread and melted cheese
• French Toast — bread slices soaked in egg-milk mixture and pan-fried
• Fresh Juice — freshly pressed juice from fruits or vegetables
• Fricassee — French dish of meat (usually chicken) in white cream sauce
• Fried Chicken — chicken pieces coated in seasoned flour and deep-fried until crispy
• Fried Egg — egg cooked in oil or butter in a frying pan
• Fried Onion — onion rings or slices deep-fried in batter until golden
• Fried Rice — Asian stir-fried rice with vegetables, egg, and meat or shrimp
• Frittata — Italian open-face omelette with vegetables, cheese, and meat, baked
• Frozen Yogurt — frozen yogurt-based dessert, an ice cream alternative
• Fruit Jelly — confection from fruit purée, sugar, and a gelling agent
• Fruit Pie — pie with fresh or cooked fruit filling in pastry crust
• Fruit Puree — smooth blended fruit base for desserts and sauces
• Fruit Salad — mix of cut fresh fruits, often with yogurt or cream
• Frutti di Mare — Italian mixed seafood dish, often served with pasta
• Fudge — soft confection from sugar, butter, and milk with chocolate or other flavors
• Ful Medames — Egyptian bean dish with garlic, lemon, and oil
• Funchoza — Asian glass noodle salad with vegetables, meat, and soy-based dressing
• Fusilli — Italian spiral-shaped pasta that holds sauce well

G

• Galantine — French cold dish of stuffed poultry meat set in broth aspic
• Galette — French open pie of shortcrust pastry with fruit or vegetable filling
• Ganache — chocolate cream of cream and chocolate, used for glazes, fillings, and truffles
• Garam Masala — Indian spice blend of cinnamon, cardamom, cloves, cumin, and black pepper
• Garlic Bread — bread sliced and spread with garlic butter, then toasted or baked
• Garnish — side dish of vegetables, grains, or pasta served alongside a main course
• Gâteau — French multi-layered cake of sponge, cream, and glaze
• Gazpacho — Spanish cold soup of tomatoes, cucumbers, peppers, garlic, and olive oil, blended smooth
• Gazpacho Manchego — Spanish hot stew of game, mushrooms, and flatbread from La Mancha
• Geisha — Finnish chocolate bar with hazelnut cream filling
• Gelatin — animal-based gelling agent for desserts, aspic, and mousses
• Gemista — Greek stuffed vegetables: peppers, tomatoes, zucchini with rice and herbs
• Gemüse — German vegetable dish of braised or roasted seasonal vegetables
• Genovese Sauce — Italian pesto sauce of basil, pine nuts, garlic, Parmesan, and olive oil
• German Chocolate Cake — American chocolate sponge cake with coconut-nut filling
• Gigantes Plaki — Greek large beans baked in tomato sauce with herbs
• Gin — strong spirit distilled from grain and flavored with juniper
• Gin and Tonic — cocktail of gin and tonic water with lime or lemon
• Ginger Beer — fermented or carbonated ginger drink with a sharp taste
• Ginger Tea — drink from fresh or dried ginger with honey and lemon
• Gingerbread — spiced cookie with ginger, cinnamon, and honey, often shaped as figures
• Glaze — sweet coating for baked goods from powdered sugar, water, and flavorings
• Glühwein — hot spiced wine with sugar and citrus, heated to 70–80°C
• Gnocchi — Italian potato dough dumplings, boiled and served with pesto, tomato, or cream sauce
• Gorgonzola — Italian blue cheese from cow’s milk with characteristic mold veins
• Gouda — Dutch semi-hard cow’s milk cheese with a mild nutty flavor
• Goulash — Hungarian beef stew braised with paprika, onion, and tomatoes
• Gözleme — Turkish thin flatbread filled with cheese, spinach, or meat, pan-fried
• Granita — Italian semi-frozen icy dessert from fruit juice and sugar
• Granola — breakfast mix of oats, nuts, honey, and dried fruits, baked crispy
• Granola Bars — snack of pressed grains, nuts, honey, and dried fruits
• Grapefruit Sorbet — frozen dessert from grapefruit juice, sugar, and water
• Gratin — baked dish of vegetables or pasta under a cheese or bread crust
• Gravy — meat sauce from pan drippings, thickened with flour and seasoned
• Greek Salad — salad of tomatoes, cucumbers, onion, olives, and feta cheese with olive oil
• Green Adjika — Georgian spicy paste from green peppers, garlic, and herbs
• Green Borscht — soup from sorrel or spinach with eggs and sour cream
• Green Curry — Thai dish of coconut milk, green curry paste, meat, and vegetables
• Green Smoothie — drink of green vegetables, fruits, and plant milk
• Green Tea — unoxidized tea with delicate flavor, popular in East Asia
• Grilled Salmon — salmon steak grilled with spices
• Grissini — Italian thin breadsticks baked until crispy
• Grog — hot alcoholic drink of rum, hot water, sugar, and lemon juice
• Grub — Australian edible larva, traditional indigenous food
• Gruyère — Swiss hard alpine cheese with nutty, slightly sweet flavor
• Guacamole — Mexican avocado dip with lime, onion, cilantro, and chili pepper
• Gunkan-maki — Japanese boat-shaped nori sushi filled with roe or seafood
• Gyro — Greek meat from a vertical rotisserie, served in pita with vegetables and tzatziki
• Gyu-don — Japanese thinly sliced beef and onion simmered in sweet sauce over rice

H

• Halushky — Ukrainian/Slovak boiled dough dumplings made by forming and boiling in salted water
• Halva — Middle Eastern confection from tahini or nut butter with sugar
• Ham — pork or beef leg, salted, smoked, or baked
• Ham Sandwich — sandwich with sliced ham, cheese, and condiments
• Hamburger — meat patty in a bun with vegetables, sauces, and cheese
• Harira — Moroccan tomato-lentil soup with chickpeas and lamb, traditional for Ramadan
• Hash Browns — American fried shredded potato patty for breakfast
• Herring — fatty saltwater fish: pickled, smoked, fried, or in salads
• Hibiscus Tea — drink from dried hibiscus flowers with a tart taste, served hot or cold
• Hollandaise — French emulsion sauce of egg yolks, butter, and lemon juice
• Holubtsi — Ukrainian cabbage leaves stuffed with rice and meat, braised in tomato sauce
• Homemade Sausage — pork sausage with spices in a natural casing
• Hominy — corn kernels treated with alkali to remove the hull, used in Mexican cuisine
• Honey — natural sweetener produced by bees, used in cooking and baking
• Honey Cake — baked goods with honey: medovnyk, gingerbread, spice bread
• Hong Kong Egg Waffles — street waffles with characteristic bubbles, crispy outside and soft inside
• Horchata — Mexican rice-based sweet drink with cinnamon
• Horiatiki — Greek village salad with tomatoes, olives, feta, and olive oil
• Horilka — Ukrainian strong spirit obtained by distilling grain mash
• Hot Dog — frankfurter sausage in a sliced bun with mustard and ketchup
• Hot Pot — Chinese communal cooking pot of simmering broth for tabletop cooking
• Hot Sauce — chili pepper sauce for enhancing the taste of dishes
• Hummus — Middle Eastern dip of blended chickpeas, tahini, lemon juice, and garlic
• Hush Puppies — American deep-fried cornmeal batter balls

I

• Ice Cream — frozen dessert from milk, cream, sugar, and flavorings
• Idaho Potato — American large baked potato with various fillings
• Idiyappam — South Indian rice noodle nests, steamed
• Idli — South Indian steamed cakes from fermented rice-lentil batter
• Imam Bayildi — Turkish eggplants stuffed with tomatoes, onion, and garlic, braised in oil
• Injera — Ethiopian porous pancake from fermented teff flour, serving as both plate and bread
• Insalata Caprese — Italian salad of mozzarella, tomatoes, and basil with olive oil
• Irish Stew — Irish lamb or mutton stew with potatoes and onions

J

• Gin — strong spirit distilled from grain and flavored with juniper berries
• Gin and Tonic — classic cocktail of gin and tonic water with lime
• Jacob — French fruit dessert of apples and pears in caramel with almonds
• Jalebi — Indian fried spiral sweets soaked in sugar syrup
• Jam — sweet preserve of fruits or berries cooked with sugar to a thick consistency
• Jambalaya — Creole dish of rice, meat, andouille sausage, shrimp, and vegetables
• Jamón — Spanish dry-cured ham leg, aged 12 to 36 months for intense flavor
• Jelly — sweet dessert of fruit juice and gelatin, set to an elastic consistency
• Jerky — dried meat cut into strips and cured with spices
• Jerusalem Artichoke — dishes from sunchoke: soups, purées, salads
• Jerusalem Kugel — Jewish noodle casserole with caramelized sugar and pepper
• Jewish Cuisine — traditional Jewish dishes: gefilte fish, tzimmes, latkes
• Jianbing — Chinese breakfast crepe with egg, scallion, and crispy cracker
• Julienne — hot appetizer of mushrooms or chicken in cream sauce, baked under cheese

K

• Kaab el Ghazal — Moroccan horn-shaped cookies with almond filling
• Kabsa — Saudi rice dish with meat, spices, and dried fruits
• Kadayıf — Turkish dessert of thin vermicelli-like pastry with nuts and syrup
• Kaiserschmarrn — Austrian torn pancake with raisins, dusted with powdered sugar
• Kalakukko — Finnish fish pie in rye dough
• Kasha — porridge from cooked grains: buckwheat, rice, oat, or barley
• Katsu Curry — Japanese breaded cutlet with curry sauce and rice
• Kazan Kebab — Uzbek lamb braised with vegetables in a cauldron
• Kebab — meat pieces grilled on skewers
• Kedgeree — British-Indian dish of rice, smoked fish, eggs, and spices
• Kefir — fermented dairy drink produced by fermenting milk with kefir grains
• Ketchup — tomato sauce with sugar, vinegar, and spices
• Khachapuri — Georgian cheese-filled bread boat, often with egg
• Khinkali — Georgian soup dumplings filled with spiced meat broth
• Kibbeh — Middle Eastern dish of ground meat and bulgur, fried or served raw
• Kimbap — Korean rice and filling rolls wrapped in nori seaweed
• Kimchi — Korean fermented cabbage with chili pepper, garlic, and ginger
• Kimchi Jjigae — Korean spicy kimchi stew with pork and tofu
• King Crab — king crab dishes: grilled legs, salads, soups
• Klops — meat roulade or meatball in sauce
• Kluski — Polish boiled dough balls served as side dish or with sweet filling
• Knish — Jewish dough pastry with potato or meat filling
• Kofta — Middle Eastern spiced meat balls or kebabs
• Korean Carrot — spicy grated carrot salad with garlic, oil, and spices
• Korovka — milk toffee mass: fudge-like candy from sugar, condensed milk, and butter
• Kugel — Jewish casserole of noodles or potato with eggs and sugar
• Kulich — Easter yeast bread with raisins and glaze
• Kunafa — Middle Eastern pastry of thin kadayif dough with cheese filling and syrup
• Künefe — Turkish hot dessert of thin kadayif pastry with cheese and syrup
• Kurabiye — Turkish shortbread cookie with almonds or pistachios
• Kurnik — Russian festive pie with multiple layers of chicken, rice, and mushroom filling
• Kurze — Dagestani dumplings with various fillings: meat, cheese, herbs
• Kutia — Eastern European Christmas dish of wheat, poppy seeds, honey, and nuts
• Kyufta — Armenian pounded meat balls in broth
• Qatlama — Uzbek layered pancakes fried in oil
• Quesadilla — Mexican tortilla with melted cheese and filling
• Quiche — French open pie with egg, cheese, and meat or vegetable filling
• Quiche Lorraine — French pie with egg filling, bacon, and cheese
• Qutab — Azerbaijani thin flatbread filled with meat, herbs, or pumpkin

L

• Laab — Thai meat salad with lime, mint, garlic, and fish sauce
• Lagman — Central Asian noodle dish with meat and vegetables in spicy broth
• Laksa — Malaysian noodle soup in coconut or sour broth with seafood
• Lamb Chops — individual rib or loin lamb cuts, grilled or pan-fried
• Langoustine — dishes from langoustine: grilled, boiled, in sauce
• Lasagna — Italian layered dish of pasta sheets, meat sauce, béchamel, and cheese
• Lassi — Indian yogurt drink, sweet with fruit or savory with spices
• Latke — Jewish potato pancake, fried crispy, traditional for Hanukkah
• Latte — coffee drink of espresso with a large amount of steamed milk
• Lavash — thin Armenian unleavened bread baked in a tandoor or on a skillet
• Leberkäse — Bavarian meat loaf of beef and pork, baked until crusted
• Lecho — Hungarian dish of braised peppers, tomatoes, and onion with sausage
• Lemon Curd — British creamy dessert of lemon juice, eggs, butter, and sugar
• Lemon Pie — pie with lemon filling and meringue or cream topping
• Lemonade — refreshing drink of lemon juice, water, and sugar
• Limoncello — Italian lemon liqueur from Southern Italy
• Linguine — Italian pasta similar to spaghetti but flat and long
• Linzer Torte — Austrian nut pastry pie with jam and a lattice top
• Lo Mein — Chinese wheat noodles with meat and vegetables in soy sauce
• Lobio — Georgian red bean dish with spices and walnuts
• Lomo Saltado — Peruvian stir-fried beef with vegetables and French fries
• Lumpia — Filipino fried spring rolls with meat and vegetables
• Lupini Beans — Italian appetizer of marinated lupini beans with salt and spices
• Lutenitsa — Bulgarian vegetable paste of peppers, tomatoes, and eggplants

M

• Maasdam — Dutch semi-hard cheese with large holes and a nutty flavor
• Mac and Cheese — American baked pasta with rich cheese sauce
• Macaron — French almond sandwich cookie with cream filling
• Macaroni — tubular pasta, often used for mac and cheese
• Macaroni and Cheese — American baked pasta with rich cheese sauce
• Machboos — Kuwaiti rice dish with meat and spices
• Madeleine — French shell-shaped sponge cookie with lemon aroma
• Magret — French duck breast, pan-fried with skin on
• Maki Sushi — Japanese rice and filling rolls wrapped in nori seaweed
• Mandelbrot — Jewish twice-baked almond cookie
• Mandi — Yemeni rice dish with meat cooked in a tandoor
• Mango Chutney — Indian sweet-spicy sauce from mango and spices
• Mango Lassi — Indian yogurt drink with mango
• Mango Sticky Rice — Thai dessert of sticky rice with fresh mango and coconut cream
• Mansaf — Jordanian national dish of lamb on rice with yogurt sauce
• Manti — Central Asian large steamed dumplings with meat
• Mantou — Chinese steamed buns without filling
• Maple Syrup — Canadian natural sweetener from maple tree sap
• Maqluba — Middle Eastern upside-down dish of rice, meat, and eggplant
• Margarita — Mexican cocktail of tequila, lime juice, and orange liqueur
• Margherita — classic Italian pizza with tomatoes, mozzarella, and basil
• Marinade — mixture of oil, vinegar, and spices for soaking meat or vegetables
• Marmalade — thick citrus jam with peel
• Martini — classic cocktail of gin or vodka and vermouth
• Marzipan — confectionery paste of almonds and sugar for desserts and decoration
• Masala Chai — Indian spiced tea with milk, cinnamon, cardamom, and ginger
• Mascarpone — Italian cream cheese for tiramisu and desserts
• Matcha — Japanese powdered green tea and dishes with it: latte, ice cream, desserts
• Matcha Latte — drink of Japanese matcha green tea and milk
• Mauby — Caribbean drink from mauby bark with sugar and spices
• Mayonnaise — cold emulsion sauce of egg yolks, oil, and vinegar
• Mead — alcoholic drink from honey, water, and yeast
• Meatball — ball of ground meat, fried or boiled
• Mechouia — Tunisian appetizer of roasted peppers and tomatoes
• Medallion — round portion-sized piece of meat or fish
• Medovik — layered honey cake with sour cream frosting
• Melanzane — Italian eggplant dish baked with cheese and tomatoes
• Meringue — sweet dish of whipped egg whites and sugar, baked or dried
• Merlot — red wine with a soft fruity flavor
• Metaxa — Greek brandy with herbs and muscat wine
• Meze — assortment of small Mediterranean and Middle Eastern appetizers
• Milk — basic dairy product used in many dishes and beverages
• Milkshake — drink of milk, ice cream, and syrups, blended to foam
• Minestrone — Italian thick vegetable soup with pasta or rice
• Mint Sauce — British sauce of mint, vinegar, and sugar for lamb
• Miso — Japanese fermented soybean paste for soups and glazes
• Miso Soup — Japanese soup of miso paste, tofu, and seaweed
• Mochi — Japanese sticky rice cakes with various fillings
• Mojito — Cuban cocktail of white rum, lime, mint, sugar, and soda
• Mole — Mexican complex sauce of chili peppers, chocolate, and spices
• Monaka — Japanese dessert of wafer shells filled with bean paste
• Mopane Worm — African edible caterpillar, fried or dried
• Moqueca — Brazilian fish stew with coconut milk and palm oil
• Mors — Eastern European berry drink from cranberries or other berries with sugar
• Mosaic Cake — no-bake dessert of chocolate and crushed cookies
• Moussaka — Greek casserole of eggplant, ground meat, and béchamel
• Mousse — light airy dessert of whipped cream and gelling agents
• Mozzarella — Italian soft cheese for pizza, salads, and appetizers
• Muffin — American mini cake in a paper cup with various additions
• Mughlai Biryani — Indian Mughal-style biryani with rich aromatic spices
• Muhammara — Syrian paste of roasted red pepper, walnuts, and pomegranate
• Mumbar — Middle Eastern sausage of rice and meat in casing
• Mushroom Julienne — hot appetizer of mushrooms in cream sauce, baked under cheese
• Mushroom Risotto — Italian dish of arborio rice, mushrooms, wine, and Parmesan
• Mushroom Soup — soup from fresh or dried mushrooms with vegetables and herbs
• Mutabbal — Middle Eastern roasted eggplant dip with tahini and yogurt
• Muzhuzhi — Georgian dish of pig’s feet and ears in gelatinous broth

N

• Naan — Indian yeast flatbread baked in a tandoor
• Nachos — Mexican corn chip appetizer with cheese, jalapeños, and sauces
• Nalisnyky — Ukrainian thin pancakes stuffed with cheese, meat, or fruit
• Napoléon / Mille-feuille — layered cake of puff pastry and custard cream
• Nasi Goreng — Indonesian fried rice with vegetables, meat, and sweet soy sauce
• Nasi Lemak — Malaysian rice cooked in coconut milk with various accompaniments
• Navajo Taco — Native American taco on fried bread with ground meat and vegetables
• Nem — Vietnamese fried spring rolls of pork and vegetables
• Niçoise — French salad from Nice with tuna, eggs, olives, and green beans
• Nigiri Sushi — Japanese hand-formed sushi: rice oval topped with a slice of fish or seafood
• Nikiri — Japanese sweet soy sauce glaze for sushi
• Noisette — French meat cut into medallion shapes
• Noodle Soup — soup with noodles in meat or vegetable broth
• Noodles — dough products in ribbon or thread form, boiled or stir-fried
• Nori — dried pressed seaweed sheets for sushi and onigiri
• Normandy Sauce — French cream sauce with cider and apples
• Nougat — confection of sugar, honey, egg whites, and nuts
• Nugget — breaded piece of meat or fish, deep-fried
• Nước Mắm — Vietnamese fish sauce for dressings and marinades
• Nutella — chocolate-hazelnut spread for desserts and breakfasts

O

• Lobster — luxurious shellfish: boiled, grilled, or in cream sauce
• Odessa Salad — salad of crab sticks, corn, cucumbers, and mayonnaise
• Ohitashi — Japanese appetizer of blanched spinach with soy sauce
• Okonomiyaki — Japanese savory pancake with cabbage, meat, and various toppings
• Okroshka — cold soup on kvass or kefir with vegetables and meat
• Olive Oil — oil pressed from olives for dressings, frying, and baking
• Olivier Salad — Russian salad of potato, carrot, eggs, meat, and mayonnaise
• Omelette — beaten egg dish fried in a pan with various fillings
• Onigiri — Japanese rice triangles with filling, wrapped in nori
• Opéra Cake — French cake of almond sponge layers, coffee cream, and chocolate
• Orecchiette — Italian ear-shaped pasta from Apulia
• Oreo — American chocolate cookie with cream filling
• Orzo — Italian rice-shaped pasta for soups and salads
• Oshi Sushi — Japanese pressed sushi in a block shape
• Ossobuco — Italian braised veal shank with vegetables and wine
• Otoshi — Japanese small appetizer served automatically in izakaya
• Oyster Sauce — thick dark sauce from oyster extract, sugar, and salt for Asian dishes
• Oysters — shellfish served raw with lemon or baked with a cheese crust

P

• Pad Krapow — Thai stir-fried holy basil with meat, served on rice with fried egg
• Pad Thai — Thai stir-fried rice noodles with shrimp, peanuts, egg, and tamarind sauce
• Paella — Spanish rice dish with seafood, meat, and saffron from Valencia
• Paintbrush Cookies — sugar cookies decorated with edible paint
• Pakora — Indian vegetable fritters in spiced chickpea batter, deep-fried
• Palmier — French puff pastry cookie shaped like a palm leaf, caramelized
• Pan con Tomate — Spanish bread rubbed with tomato, garlic, and olive oil
• Pancake — flat batter cake, thin or thick, fried on a skillet
• Pancetta — Italian cured pork belly, used as flavoring in pasta and soups
• Paneer — Indian fresh cheese used in curries, grilled, or fried
• Panettone — Italian sweet Christmas bread with dried fruit and candied peel
• Panforte — Italian dense fruit and nut cake from Siena with spices
• Panini — Italian pressed grilled sandwich with various fillings
• Panna Cotta — Italian cream dessert set with gelatin, often served with berry sauce
• Panzanella — Italian Tuscan bread salad with tomatoes, onion, and basil
• Papaya — tropical fruit dishes: salads, smoothies, desserts
• Pappadelle — Italian wide flat ribbon pasta, often with ragù
• Pappardelle — Italian wide flat ribbon pasta, often served with ragù
• Paratha — Indian flaky layered flatbread, pan-fried with butter or ghee
• Parmesan — Italian hard aged cheese from Parma, used for grating
• Pasta — Italian wheat dough products in various shapes, boiled and served with sauces
• Pasta alla Norma — Sicilian pasta with eggplant, tomato sauce, and ricotta salata
• Pasta e Fagioli — Italian soup of pasta and beans in tomato broth
• Pastel de Nata — Portuguese custard tart with flaky pastry and caramelized top
• Pastilla — Moroccan layered pie of pigeon or chicken with almonds in phyllo
• Pastry Cream — custard from milk, eggs, and sugar for desserts
• Pâté — French spreadable paste from liver, meat, or vegetables
• Pavlova — meringue dessert with whipped cream and fresh fruit
• Pea Porridge — dish of stewed dried peas with oil or cracklings
• Pea Soup — soup of dried or fresh peas with smoked meats and vegetables
• Peach Melba — dessert of peaches, ice cream, and raspberry sauce
• Pecan Pie — American dessert pie with sweet pecan nut filling
• Peking Duck — Chinese duck roasted to crispy skin, served with pancakes and sauce
• Pelmeni — Russian meat dumplings boiled in water or broth
• Penne — Italian tube-shaped pasta cut at an angle
• Pepperoni Pizza — American pizza topped with spicy cured salami
• Peri-Peri Chicken — Portuguese-African grilled chicken with spicy chili sauce
• Perogi — Eastern European boiled dumplings with various fillings
• Pesto — Italian sauce of basil, pine nuts, garlic, Parmesan, and olive oil
• Pestos — Italian sauces of ground herbs, nuts, cheese, and olive oil
• Pho — Vietnamese noodle soup with beef or chicken in aromatic broth
• Pickled Herring — herring in vinegar marinade with onion and spices
• Pierogi — Polish boiled dumplings with potato, cheese, or sauerkraut filling
• Pilaf — rice dish cooked with meat, vegetables, and spices in one pot
• Pirozhki — Russian small baked or fried pies with various fillings
• Pissaladière — French Provençal onion tart with anchovies and olives
• Pita — Middle Eastern round flatbread with a pocket for fillings
• Pizza — Italian flatbread with tomato sauce, cheese, and various toppings, baked at high temperature
• Plantain — cooking banana: fried, baked, or boiled, popular in tropical cuisines
• Plov — Central Asian rice pilaf with lamb, carrots, and spices
• Poached Pears — dessert of pears poached in red wine with spices until tender
• Polenta — Italian cornmeal porridge, served soft or grilled
• Pomodoro — Italian basic tomato sauce for pasta
• Ponchik — Eastern European filled donut, deep-fried and sugar-dusted
• Ponzu — Japanese citrus-based soy sauce for dipping and dressing
• Popover — American light hollow pastry similar to Yorkshire pudding
• Porchetta — Italian whole roasted pork with herbs and fennel
• Pork Chop — bone-in pork cutlet, grilled or pan-fried
• Porridge — cooked grain dish, typically oats, served for breakfast
• Pot Roast — braised meat with vegetables, slow-cooked in a closed pot
• Potato Casserole — layered dish of potato, meat, and vegetables, baked under a crust
• Potato Salad — salad of boiled potatoes with mayonnaise or oil and vegetables
• Pozole — Mexican hominy corn soup with pork or chicken and chili
• Pretzels — German baked dough twisted into a knot shape, salted
• Profiterole — small choux pastry ball filled with cream or custard
• Prosciutto — Italian dry-cured ham, thinly sliced
• Pudding — sweet dessert, baked or steamed, from milk, eggs, and starch
• Pulao — Indian aromatic rice cooked with vegetables or meat and spices
• Pulled Pork Ribs — pork ribs slow-cooked until tender and shredded
• Pumpkin Pie — American dessert of shortcrust pastry with spiced pumpkin filling
• Pumpkin Soup — cream soup of roasted pumpkin, cream, and spices, blended smooth
• Puttanesca — Italian pasta sauce with tomatoes, olives, capers, and anchovies

Q

• Quenelle — French oval-shaped dumpling of fish or meat mousse, poached
• Quesadilla — Mexican tortilla with melted cheese and filling
• Quiche — French open pie with egg, cheese, and meat or vegetable filling
• Quiche Lorraine — French pie with egg filling, bacon, and cheese
• Quinoa Bowl — bowl of cooked quinoa grain with vegetables, protein, and dressing

R

• Raclette — Swiss melted cheese dish scraped onto potatoes and pickles
• Raita — Indian yogurt condiment with cucumber, herbs, and spices
• Ramen — Japanese noodle soup in rich broth with meat, egg, and vegetables
• Rangoon — fried wonton with cream cheese filling
• Ratatouille — French Provençal vegetable stew of eggplant, zucchini, peppers, and tomatoes
• Ravioli — Italian stuffed pasta parcels with meat, cheese, or vegetable filling
• Red Cabbage — braised or pickled red cabbage, popular German side dish
• Red Curry — Thai curry with red chili paste, coconut milk, and meat
• Red Velvet — American red sponge cake with cream cheese frosting
• Rendang — Indonesian slow-cooked dry beef curry with coconut and spices
• Rhubarb Pie — tart pie with sweetened rhubarb filling
• Ribs — pork or beef ribs, grilled, smoked, or braised with sauce
• Rice Pudding — creamy dessert of rice cooked in sweetened milk
• Ricotta — Italian fresh whey cheese used in pasta, desserts, and baking
• Rigatoni — Italian large ridged tube pasta
• Risotto — Italian creamy rice dish cooked slowly with broth, wine, and Parmesan
• Roast Beef — oven-roasted joint of beef, sliced and served with gravy
• Rösti — Swiss fried grated potato cake
• Roux — mixture of flour and fat, cooked for thickening sauces and soups
• Rum — spirit distilled from sugarcane molasses or juice
• Rum Baba — French yeast pastry soaked in rum syrup
• Rum Raisin — ice cream flavor with rum-soaked raisins
• Rye Bread — bread made from rye flour, denser and darker than wheat bread

S

• Saag Paneer — Indian spinach curry with paneer cheese cubes
• Sachertorte — Austrian chocolate cake with apricot jam and chocolate glaze
• Saffron — world’s most expensive spice from crocus flowers, used for color and flavor
• Saffron Rice — rice cooked with saffron for golden color and aroma
• Sake — Japanese rice wine produced by fermenting polished rice
• Sakura Mochi — Japanese pink rice cake wrapped in pickled cherry leaf
• Salad — cold dish of mixed vegetables, often with dressing
• Salami — Italian cured sausage of fermented and air-dried pork
• Salmon — versatile fish: grilled, baked, smoked, raw in sushi
• Salmon with Sauce — baked or fried salmon under cream or citrus sauce
• Salmorejo — Spanish thick cold tomato soup from Córdoba with bread and olive oil
• Salsa — Mexican fresh sauce of tomatoes, chili, onion, and cilantro
• Saltimbocca — Italian veal wrapped with prosciutto and sage, pan-fried
• Sambal — Southeast Asian chili paste condiment with various ingredients
• Samosa — Indian fried triangular pastry filled with spiced potatoes, peas, or meat
• Samsa — Central Asian baked pastry triangle with meat and onion filling
• Sandwich — dish of fillings between two slices of bread
• Sangria — Spanish punch of red wine with fruit, sugar, and brandy
• Sardines — small oily fish, canned, grilled, or fried
• Sashimi — Japanese thinly sliced raw fish served without rice
• Satay — Southeast Asian grilled meat skewers with peanut sauce
• Sauce — liquid or semi-liquid condiment served with food to add flavor
• Sauerkraut — fermented cabbage with a characteristic sour taste
• Sausage — meat product of ground meat in casing, smoked, boiled, or dry-cured
• Sauté — cooking technique of quickly frying food in a small amount of fat
• Savarin — French ring-shaped yeast cake soaked in rum or kirsch syrup
• Scallion Pancakes — Chinese pan-fried flatbread with chopped green onions
• Scallops — shellfish delicacy, pan-seared, grilled, or served raw
• Schnitzel — breaded and fried thin meat cutlet, typically veal or pork
• Schweinshaxe — German roasted pork knuckle with crispy skin
• Scone — British quick bread, lightly sweetened, served with cream and jam
• Sea Buckthorn Tea — drink from sea buckthorn berries with honey and spices
• Seafood Chowder — creamy soup with mixed seafood, potatoes, and corn
• Seafood Mix — assortment of mixed seafood: shrimp, mussels, squid
• Seaweed — edible marine plants: in salads, sushi, soups
• Semifreddo — Italian semi-frozen dessert similar to ice cream mousse
• Semolina Porridge — porridge from semolina with milk and butter
• Sesame Chicken — Chinese-American fried chicken in sweet sesame sauce
• Shabu-shabu — Japanese hot pot with thinly sliced meat swished in simmering broth
• Shakshuka — Middle Eastern eggs poached in spiced tomato-pepper sauce
• Shashlik — Caucasian marinated meat skewers grilled over charcoal
• Shawarma — Middle Eastern meat from vertical rotisserie, served in flatbread with vegetables
• Shchi — Russian cabbage soup, a traditional first course
• Shepherd’s Pie — British casserole of ground meat topped with mashed potato crust
• Shish Kebab — Middle Eastern marinated meat chunks grilled on skewers
• Shrimp Tempura — Japanese shrimp fried in light batter
• Skordalia — Greek garlic-potato or bread dip with olive oil and lemon
• Smoked Fish — fish prepared by hot or cold smoking
• Smoothie — blended drink of fruits, vegetables, yogurt, or milk
• Soba — Japanese thin buckwheat noodles served cold or in hot broth
• Sofrito — Spanish-Italian aromatic base of sautéed onion, garlic, and tomato
• Solyanka — Russian thick soup with pickled vegetables, meat, and olives
• Som Tam — Thai green papaya salad with chili, lime, fish sauce, and peanuts
• Sorbet — frozen fruit dessert without dairy, made from fruit juice, sugar, and water
• Soufflé — French light baked dish of whipped egg whites, sweet or savory
• Sour Cream — fermented dairy product, tangy condiment and ingredient
• Sourdough — bread leavened with naturally fermented starter culture
• Soy Sauce — Asian fermented condiment from soybeans, wheat, and salt
• Spaghetti — Italian long thin round pasta
• Spaghetti Bolognese — Italian spaghetti with meat ragù sauce from Bologna
• Spanakopita — Greek spinach and feta pie in phyllo pastry
• Spätzle — German-Swiss soft egg noodle dumplings
• Spring Roll — Asian appetizer of thin wrapper with vegetable or meat filling, fresh or fried
• Steak — thick cut of meat or fish, grilled or pan-fried
• Stir-Fry — Asian technique of quick-frying ingredients in a wok over high heat
• Stroopwafel — Dutch waffle cookie with caramel syrup filling
• Strudel Roll — roll of thin dough with various fillings: fruit, cheese, poppy seed
• Stuffed Cabbage — cabbage leaves filled with meat and rice, braised
• Stuffed Peppers — bell peppers filled with rice, meat, and vegetables, baked
• Stuffed Tomatoes — tomatoes filled with rice, meat, or cheese, baked
• Stuffed Vegetables — vegetables filled with rice, meat, and herbs, baked or braised
• Sturgeon — sturgeon dishes: aspic, grilled, smoked, caviar
• Submarine Sandwich — long sandwich on a sub roll with meats, cheese, and vegetables
• Succotash — American dish of corn and lima beans
• Sugar Cookies — simple sweet cookies from flour, sugar, butter, and eggs
• Sukiyaki — Japanese hot pot of thinly sliced beef with vegetables in sweet soy broth
• Suluguni — Georgian brined string cheese, often grilled or fried
• Sülze / Head Cheese — cold meat dish of boiled meat or fish set in aspic from broth
• Summer Charlotte — British no-bake dessert of bread and fresh berries
• Sushi — Japanese dish of vinegared rice with raw fish, seafood, or vegetables
• Sweet Potato — root vegetable dishes: baked, mashed, fried, in pies
• Swiss Roll — thin sponge cake rolled with cream or jam filling
• Syllabub — British dessert of whipped cream, wine, and lemon
• Syrniki — Ukrainian fried cottage cheese pancakes with sugar and sour cream
• Szarlotka — Polish apple cake with crumble topping

T

• Tabaka Chicken — Georgian chicken pressed flat and pan-fried until crispy
• Tabbouleh — Lebanese salad of bulgur, parsley, tomatoes, onion, and lemon juice
• Taco — Mexican dish of a folded tortilla with meat, vegetables, and salsa
• Tacos al Pastor — Mexican tacos with spit-roasted pork and pineapple
• Tagine — North African slow-cooked stew named after the clay pot it is prepared in
• Tagliatelle — Italian flat ribbon pasta, wider than fettuccine
• Tahcheen — Iranian saffron rice cake with yogurt and chicken
• Tahdig — Iranian crispy rice crust from the bottom of the pot
• Tahini — Middle Eastern paste from ground sesame seeds
• Taiyaki — Japanese fish-shaped waffle filled with sweet red bean paste
• Takoyaki — Japanese octopus-filled batter balls, grilled in a special mold
• Tamagoyaki — Japanese rolled omelette, slightly sweet
• Tamales — Mexican corn dough filled with meat, steamed in corn husks
• Tandoori — Indian dishes cooked in a tandoor clay oven
• Tapas — Spanish small appetizer dishes served with drinks
• Tapenade — French olive paste with capers and anchovies
• Taramasalata — Greek dip from fish roe, bread, and lemon juice
• Tartar Sauce — mayonnaise sauce with pickles and capers
• Tartare — French dish of finely chopped raw meat or fish
• Tarte Flambée — Alsatian thin pizza with cream, onion, and bacon
• Tarte Tatin — French upside-down apple tart with caramelized apples
• Tartine — French open-faced sandwich with various toppings
• Tasting Menu — series of small portions of various dishes for culinary exploration
• Tea — beverage from steeped tea leaves, served hot or iced
• Tempeh — Indonesian fermented soybean cake
• Tempura — Japanese ingredients fried in light crispy batter
• Tequila — Mexican spirit distilled from blue agave
• Teriyaki — Japanese sweet soy glaze or cooking technique
• Teriyaki Sauce — Japanese sweet soy glaze for meat and fish
• Terrine — French meat dish baked in a mold and served cold
• Thai Curry — Thai spiced coconut milk curry with meat and vegetables
• Thai Spring Rolls — Thai fresh or fried rolls with vegetables, shrimp, and dipping sauce
• Tikka Masala — British-Indian chicken in creamy spiced tomato sauce
• Tincture — alcoholic drink infused with herbs, berries, or fruit
• Tiramisu — Italian dessert of mascarpone, espresso-soaked ladyfingers, and cocoa
• Tiropita — Greek feta cheese pie in phyllo pastry
• Toad in the Hole — British sausages baked in Yorkshire pudding batter
• Toast — toasted bread slices with various toppings
• Tobiko — flying fish roe used in Japanese sushi
• Toffee — chewy confection from caramelized sugar and butter
• Tofu — soybean curd used in Asian cuisines
• Tofu Stir-Fry — Asian dish of fried tofu with vegetables and soy sauce
• Tom Kha Gai — Thai coconut milk soup with chicken, galangal, and lemongrass
• Tom Yum — Thai hot and sour soup with shrimp and lemongrass
• Tomato Confit — tomatoes slowly roasted in oil with herbs and spices
• Tomato Juice — juice pressed from tomatoes, often seasoned
• Tomato Sauce — sauce from cooked tomatoes with herbs and spices
• Tomato Soup — soup from fresh or canned tomatoes with cream or broth
• Tonkatsu — Japanese breaded and deep-fried pork cutlet
• Tortellini — Italian ring-shaped stuffed pasta
• Tortilla — Mexican thin corn or wheat flatbread
• Tostada — Mexican fried flat tortilla topped with beans, meat, and salsa
• Tres Leches — Latin American sponge cake soaked in three types of milk
• Trout — freshwater fish dishes: grilled, smoked, baked
• Truffle — prized fungus used as a luxury flavoring in cuisine
• Truffle Oil — olive oil infused with truffle aroma
• Tteokbokki — Korean spicy stir-fried rice cakes in gochujang sauce
• Tulumba — Turkish fried dough soaked in sugar syrup
• Tuna — dishes from tuna: steaks, salads, sushi, canned
• Tuna Salad — salad of canned tuna with vegetables and mayonnaise
• Tuna Steak — thick-cut tuna, seared or grilled, often served rare
• Turkey — turkey dishes: roasted, stuffed, braised, fried
• Turkish Coffee — finely ground coffee brewed in a cezve/ibrik
• Turkish Delight — gel confection from sugar, starch, and flavorings, dusted with powdered sugar
• Turmeric Latte — warm milk drink with turmeric, ginger, and honey
• Tzatziki — Greek sauce of yogurt, cucumber, garlic, olive oil, and dill
• Tzimmes — Jewish sweet stew of carrots, dried fruits, and honey

U

• Udon — Japanese thick wheat noodles in broth or stir-fried
• Ukha — Russian clear fish soup from fresh river fish
• Umeboshi — Japanese pickled plums with a sour-salty taste
• Unagi — Japanese grilled freshwater eel with sweet soy glaze
• Upside-Down Cake — cake baked with fruit on the bottom, flipped after baking

V

• Vacherin — French-Swiss soft cow’s milk cheese aged in a spruce wood box
• Vada — Indian fried donut-shaped snack from lentil or chickpea flour with spices
• Vada Pav — Indian street sandwich of a bun with a fried spiced potato patty and chutney
• Vanilla Extract — aromatic extract from vanilla pods infused in alcohol, used in baking
• Varenyky — Ukrainian boiled unleavened dough dumplings with potato, cheese, cabbage, or berry filling
• Vatapá — Brazilian dish of shrimp, coconut milk, peanuts, palm oil, and bread, blended creamy
• Vatrushka — open yeast dough pie with sweet cottage cheese filling
• Vegemite — Australian paste from brewer’s yeast and vegetable extracts with a salty umami taste
• Velvet Cake — American sponge cake with delicate texture and cream cheese frosting
• Vermicelli — thin noodles from wheat or rice flour for soups, salads, and Asian dishes
• Vermouth — aromatized fortified wine infused with herbs, spices, and botanicals
• Vetkoek — South African fried yeast dough bread with ground meat or jam filling
• Vichyssoise — French cold cream soup of leek, potato, cream, and chicken broth
• Vienna Sausage — thin parboiled pork and beef sausages, low-temperature smoked
• Vinaigrette — dressing of oil, vinegar, mustard, and spices for salads and cold dishes
• Vindaloo — spicy Indian curry with meat marinated in vinegar, garlic, ginger, and chili
• Vitello Tonnato — Italian cold appetizer of thin veal slices under tuna sauce with capers
• Vol-au-Vent — French hollow puff pastry with creamy chicken, mushroom, or seafood filling
• Vori Vori — Paraguayan chicken broth soup with corn-cheese dumplings

W

• Waffles — sweet batter baked in a special iron with characteristic grid pattern
• Waldorf Salad — American salad of apples, celery, walnuts, and mayonnaise
• Walnut Cake — dessert from ground walnuts with cream or chocolate glaze
• Warabi Mochi — Japanese dessert from bracken starch, coated with sweet soy flour kinako
• Wasabi — Japanese hot green paste from wasabi root, served with sushi
• Weisswurst — Bavarian white veal and pork sausage, boiled and served with mustard
• Wellington — meat or fish wrapped in mushroom filling and puff pastry, baked golden
• Wiener Melange — Austrian coffee drink of espresso and frothed milk, similar to cappuccino
• Wiener Schnitzel — Austrian thin veal cutlet, breaded and fried golden
• Wok Stir-Fry — Asian technique of fast frying vegetables, meat, and noodles on high heat in a wok
• Wonton — Chinese thin-dough dumplings with pork, shrimp, or vegetable filling
• Wonton Soup — Chinese soup with wonton dumplings in aromatic chicken or pork broth
• Worcestershire Sauce — British fermented sauce from anchovies, vinegar, molasses, and spices
• Wrap — thin tortilla rolled around a filling of meat, vegetables, and sauces
• Wuhan Noodles — Chinese spicy noodles with sesame paste, pickled vegetables, and meat
• Wurst — German sausages of various types: bratwurst, knackwurst, currywurst, smoked or boiled

Y

• Yakitori — Japanese grilled chicken skewers with sweet soy glaze
• Yogurt — fermented dairy product produced by fermenting milk with bacteria
• Yogurt Cake — light sponge cake with yogurt added
• Yogurt Mousse — light dessert of whipped yogurt with gelatin and fruit
• Yogurt Sauce — sauce based on yogurt with garlic, cucumbers, or herbs
• Yokan — Japanese dessert of bean paste and agar in bar form
• Yorkshire Pudding — British batter baked dish served with meat and gravy
• Yorkshire Tea — strong British black tea from the Yorkshire region
• Yule Log — French Christmas cake (Bûche de Noël) shaped as a log

Z

• Aspic — cold dish of meat, fish, or vegetables in clear gelatin broth
• Zabaglione — Italian dessert cream of egg yolks, sugar, and Marsala wine, whisked over a water bath
• Zafferano — Italian saffron dishes: risotto, pasta, sauces
• Zagarillas — Spanish fried bread with sugar and cinnamon
• Zampone — Italian stuffed pig’s trotter from Modena, boiled and served with lentils
• Zarzuela — Catalan seafood stew in tomato sauce with saffron
• Zefir — airy dessert of fruit purée, sugar, and egg whites, molded and dried
• Zemmelakh — Jewish roll with poppy or sesame seeds
• Zeppola — Italian fried pastries dusted with powdered sugar, traditional for St. Joseph’s Day
• Zigeuner Schnitzel — German schnitzel with spicy sauce of peppers, onion, and tomatoes
• Zrazy — meat cutlets stuffed with egg, mushrooms, or porridge, pan-fried
• Żubrówka — Polish vodka infused with bison grass with a characteristic aroma
• Zucchini Caviar — vegetable appetizer of braised zucchini with carrot, onion, and tomatoes
• Zucchini Fritters — fried fritters from grated zucchini with eggs and flour
• Żurek — Polish sour soup on rye flour starter with sausage and egg