125 articles
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.
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.
Bak kut teh
Bak kut teh (肉骨茶, bah-kut-tê, rou gu cha), literally 'meat bone tea', is a Malaysian-Singaporean pork-rib herbal soup with no tea in it; styles include clear peppery Teochew and dark soy Hokkien/Klang versions, with a disputed origin.
Barbacoa
Barbacoa: Mexican slow-cooked meat, usually lamb or goat, wrapped in maguey leaves and pit-cooked underground; Taíno-derived word that gave English "barbecue"; heartland Hidalgo, Actopan.
Beef
Beef is meat from full-grown cattle about 2 years old, from Bos taurus and Bos indicus descended from the aurochs. Produced in extensive grazing and grain-fed feedlot systems; the U.S. is the largest producer and consumer, and beef has the highest carbon footprint per unit of protein.
Beef bourguignon
Beef bourguignon (bœuf bourguignon, boeuf à la bourguignonne, beef Burgundy) is a French stew of beef braised in red Burgundy wine with lardons, pearl onions, and mushrooms; first recorded in 1867, codified by Escoffier in 1903, and popularized in America by Julia Child in 1961.
Beef cheek
Beef cheek (ox cheek, cheek meat) is the masseter jaw muscle of the cow, a dark, collagen-rich secondary cut, roughly twice the collagen of chuck roast, made tender by long braising, sous-vide, or pressure cooking into gelatinous barbacoa or carbonnade.
Beef on weck
Beef on weck, also known as Kimmelweck, is a Western New York sandwich of thinly sliced roast beef with horseradish on a kummelweck roll, dipped in au jus.
Beef tongue
Beef tongue, also called cow tongue, is the tongue of a cow used as a cut of beef, featured in dishes like Mexican tacos de lengua and Japanese gyūtan.
Beef Wellington
Beef Wellington (boeuf en croûte) is a beef fillet coated in mushroom duxelles and wrapped in puff pastry, associated with the Duke of Wellington though the link is unproven; first printed references date to 1899, popularized by Julia Child in 1965.
Beefsteak
Beefsteak: a slice of beef, usually from the loin or hindquarter, cooked by broiling, grilling, or frying; compound of beef and steak, first recorded circa 1706–1711.
Birria
Birria: slow-cooked Jalisco, Mexico stew of goat (traditionally) or beef in a dried-chile adobo, served with consomé; distinct from pit-steamed barbacoa; Tijuana beef birria and quesabirria tacos went viral in the U.S. after 2018.
Boerewors
Boerewors (farmer's sausage, wors, boerie) is a traditional South African fresh sausage of coarsely ground beef and pork with coriander, legally required to contain at least 90% meat, grilled at braais and on Heritage Day.
Buffalo wing
Buffalo wing: deep-fried unbreaded chicken wing pieces tossed in hot sauce and melted butter, served with celery and blue cheese. Credited to Buffalo, New York's Anchor Bar in 1964 (Teressa Bellissimo), with rival claims by John Young's Wings 'n Things; celebrated with Chicken Wing Day since 1977.
Bulgogi (불고기)
Bulgogi (불고기) is Korea's marinated grilled beef: thin soy-sauce, pear, garlic, and sesame marinade, lineage from Goguryeo maekjeok through Joseon neobiani, with brothy Seoul and charcoal Eonyang and Gwangyang styles.
Burnt ends
Burnt ends: crispy smoked beef brisket point pieces, a Kansas City barbecue specialty also called brownies. Originated as free Arthur Bryant's scraps, popularized by Calvin Trillin's 1972 Playboy essay, now a national menu staple.
Butter chicken
Butter chicken (murgh makhani, मक्खन मुर्ग़ा) is a Delhi restaurant dish of tandoor-roasted chicken in a tomato-butter-cream gravy, linked to Moti Mahal and contested between the Gujral and Jaggi families in a 2024 lawsuit.
Carne asada
Carne asada (grilled beef), Mexican dish of thin-cut beef grilled over charcoal or a griddle, also the northern Mexican cookout gathering; no fixed cut or recipe, centered on Sonora and Nuevo León, with Nicaraguan and South American counterparts.
Ćevapi
Ćevapi (ćevapčići), from Turkish kebap, are small skinless hand-formed Balkan grilled minced-meat rolls, typically beef or beef-lamb, served in somun flatbread with raw onion and kajmak; Sarajevo, Banja Luka, and Leskovac styles differ in meat, size, and shape.
Char siu (叉烧)
Char siu (叉烧) is Cantonese fork-roasted, honey-glazed barbecued pork, a siu mei staple developed from the older 'insert-roast' (插烧) technique. Known for shoulder-meat cuts, sweet marinade, char siu rice, and char siu bao dim sum.
Chateaubriand (dish)
Chateaubriand: a thick center-cut beef tenderloin steak or roast, named for French writer François-René de Chateaubriand and credited to his chef Montmireil, served with béarnaise or chateaubriand sauce and château potatoes.
Chicharrón
Chicharrón: fried pork skin or pork fried in its own fat, a staple across Spain, Latin America, and the Philippines; distinct from US pork rinds, with regional forms like torrezno de Soria, llardons, and Mexican chicharrón prensado.
Chicken à la King
Chicken à la King is an American dish of diced chicken in cream sauce with mushrooms, pimientos, and peppers, served on toast or pastry. Its origin is contested: Brighton Beach Hotel's chef George Greenwald, the Keene family, and cook William King are all credited.
Chicken as food
Chicken as food: meat of the domestic chicken (Gallus gallus domesticus), the world's most consumed poultry. Over 33 billion birds (2020), 30% of global meat consumption, 165 °F safe cooking temperature, cheapest livestock meat.
Chicken feet
Chicken feet (凤爪, fengzhao; phoenix claws) are poultry feet eaten for their gelatinous collagen texture, central to Cantonese dim sum, Korean dakbal, and South African walkie talkies, and a major chicken-paw export trade to China.
Chicken Kiev (Котлета по-киевски)
Chicken Kiev (котлета по-київськи, kotleta po-kyivsky) is a breaded chicken cutlet stuffed with herb butter, claimed by Ukrainian and Russian cuisine with disputed French, St Petersburg, and Kyiv origins; first printed 1913-1914, revived by Intourist in 1947, a Marks & Spencer ready meal from 1979.
Chicken paprikash
Chicken paprikash (paprikás csirke) is a Hungarian chicken stew in an onion-paprika sauce finished with sour cream, served with nokedli dumplings; distinct from goulash, which never contains sour cream.
Chitlins (soul food)
Chitlins (chitterlings), pig intestines cleaned and simmered or fried, are a soul food staple of the African American South tied to slavery-era foodways, the Jim Crow-era Chitlin Circuit, and documented Yersinia food safety risks during holiday preparation.
Chitterlings
Chitterlings, or chitlins, are pig small intestines eaten as food, an old European dish now central to African American Southern and winter holiday cuisine; raw preparation carries Yersinia enterocolitica risk, requiring pre-boiling and careful handling.
Churrasco
Churrasco, also called churrasco à gaúcha or Brazilian barbecue, is South American meat roasted unseasoned over embers on skewers or grills. It is the emblematic dish of Rio Grande do Sul's gaúcho culture, seasoned only with coarse salt, served in rodízio churrascarias, and distinct from Argentine asado.