1,165 articles
A.1. Sauce
A.1. Sauce, an American brown steak sauce created in the 1820s by Henderson William Brand, chef to King George IV, sold in the US since 1906; tomato, raisin, orange, vinegar based; dropped "Steak" from its name in 2014.
Adobada
Adobada (also spelled adovada) is Mexican and Southwestern pork marinated in a red chile-and-vinegar adobo, griddled for tacos or braised as New Mexican carne adovada; a northern cousin of al pastor without the pineapple.
Adobo
Adobo is the unofficial national dish of the Philippines and a cooking method: meat braised in vinegar, soy sauce or salt, garlic, and peppercorns. Distinct from Spanish and Mexican adobo despite the shared Spanish name.
Æbleskiver
Æbleskiver (aebleskiver, ebelskiver) are Danish round pancake puffs fried in a seven-well cast-iron pan, served with powdered sugar, jam, and gløgg at Christmas. Named "apple slices" after the original apple-filled medieval version; oldest printed recipe 1703.
Agnolotti
Agnolotti: Piedmontese stuffed pasta filled with cooked roast meat, related to ravioli; known especially as agnolotti del plin, tiny parcels sealed by finger pinch, served with roast juices, sage butter, broth, or on a napkin.
Aioli
Aioli (allioli, aïoli) is a Mediterranean garlic-and-olive-oil emulsion, traditionally egg-free and made in a mortar; Provençal versions add yolk, and US menus usually mean garlic mayonnaise.
Ajvar
Ajvar (ајвар) is a Balkan roasted red pepper spread with oil, salt, and vinegar; eggplant optional. Name from Turkish havyar. Serbia and North Macedonia both protect ajvar names; origin is shared and disputed.
Al dente
Al dente, Italian for "to the tooth", describes pasta, rice, or vegetables cooked firm to the bite. Covers its Neapolitan nineteenth-century origins, measured texture, and lower glycemic effect than overcooked pasta.
Alfajor
Alfajor (from Arabic al-hasu, "filling"): a confection of thin baked dough pieces joined by dulce de leche or, in Andalusia, a honey-almond-spice paste. South American staple, especially Argentina, with regional varieties and Medina Sidonia PGI in Spain.
Allspice
Allspice (Jamaica pepper, pimento; Pimenta dioica) is the dried unripe berry of a Myrtaceae tree from the Caribbean and Central America whose eugenol-rich flavor combines clove, cinnamon, and nutmeg; Jamaica supplies about 70% of world trade.
Amatriciana sauce
Amatriciana (sugo all'amatriciana) is an Italian pasta sauce from Amatrice, Lazio, made of guanciale, tomato, and Pecorino Romano; the tomato version of gricia, EU-registered TSG since 2020.
Amêijoas à Bulhão Pato
Amêijoas à Bulhão Pato is a Portuguese clam dish of clams opened in olive oil with garlic, coriander, and lemon, named for poet Raimundo António de Bulhão Pato; white wine is common but debated, and it ranked 18th in Taste Atlas's 2025 world ranking.
American cheese
American cheese is a pasteurized process cheese blending cheddar or colby with emulsifying salts such as sodium citrate, invented in Switzerland in 1911 and commercialized by J. L. Kraft in 1916; known for smooth melting, wrapped slices, and high sodium.
Amuse-bouche
An amuse-bouche, also called amuse-gueule, is a bite-sized complimentary hors d'oeuvre chosen by the chef and served to seated guests in upscale restaurants, before or after they order.
Andouille
Andouille: a French cooked pork charcuterie of intestines and stomach (Vire, Guémené) and, in Louisiana, a coarse smoked, garlic-and-cayenne pork sausage central to Cajun gumbo and jambalaya.
Andouillette
Andouillette is a French cooked charcuterie sausage made from pork or veal intestines and stomach, strongly associated with Troyes, Cambrai, and Lyon and usually served grilled.
Angel food cake
Angel food cake: a fat-free American sponge cake (also called angel cake) leavened only by whipped egg whites, named 1880–85 for its white color, baked in an ungreased tube pan and cooled upside down to prevent collapse.
Anhydrous milk fat
Anhydrous milk fat (AMF, butter oil, anhydrous butterfat) is concentrated butterfat, 99.8% minimum fat and 0.1% maximum moisture, made from milk, cream, or butter; used in recombined dairy, chocolate, and bakery.
Annatto
Annatto (E 160b, achiote, urucum) is a yellow-to-red natural food colorant from Bixa orellana seed coats, whose oil-soluble pigment bixin and water-soluble norbixin color cheese, butter, and snacks worldwide.
Antwerp hands
Antwerp hands (Antwerpse handjes) are hand-shaped almond biscuits from Antwerp, Belgium, created in 1934 by Jewish Amsterdam-born baker Jos Hakker, referencing the Brabo legend, not Congo atrocities.
Anzac biscuit
Anzac biscuit: eggless oat, coconut and golden syrup biscuit of Australia and New Zealand, originally called Soldiers' Biscuit, renamed after the 1915 Gallipui landings; name legally protected under the Protection of Word 'Anzac' Act 1920.
Apple cider vinegar
Apple cider vinegar (ACV, cider vinegar) is vinegar made by fermenting apple juice to cider and then to acetic acid. Distinguished by FDA 4 g/100 mL acidity minimum, the 'mother', modest blood-sugar evidence, and safety limits.
Apple crisp
Apple crisp is a North American baked dessert of spiced apples under a flour, sugar, butter, and oat topping, distinct from the British crumble; first printed in 1916, popularized in 1920s cookbooks.
Apple pie
Apple pie, a baked dessert of spiced apple slices and thickener in a pastry crust, is a 14th-century British invention that became an American icon. Key facts: 1381 English recipe, 1924 'as American as apple pie' ad, filling thickening science.
Apple strudel
Apfelstrudel (apple strudel): Viennese pastry of hand-stretched, paper-thin dough rolled around apples, rum-soaked raisins, cinnamon, and buttered breadcrumbs; Ottoman-derived dough, oldest recipes dated 1696/1697, baked at 180 °C.
Aquafaba
Aquafaba, or chickpea cooking liquid (bean water), is a plant-based egg-white substitute coined in 2014 by Joël Roessel; it foams, emulsifies, and gels via proteins and saponins, replacing eggs in vegan meringues, mayonnaise, and cocktails.
Arancini
Arancini are fried rice balls coated in breadcrumbs, a staple of Sicilian street food. They feature regional fillings like meat ragù with peas or melted cheese and ham.
Argentine pizza
Argentine pizza, or pizza argentina, is the thick, pan-baked, cheese-heavy pizza style that developed in Buenos Aires from Italian immigration, known for fugazzeta, fainá, and pizzerías like Banchero and Güerrín.
Asado
Asado: South American wood-ember grilling tradition of Argentina, Uruguay, Chile, and Paraguay, naming the method, the meat, and the gathering; cooked on a parrilla with achuras, asado de tira, and chimichurri.
Asafoetida
Asafoetida (hing) is the pungent oleo-gum resin from Ferula taproots of Iran and Afghanistan, used as an onion-garlic substitute in Jain and Brahmin cooking; India imports nearly all of it, about 1,441 tonnes in 2022-23.