125 articles
Çiğ köfte
Çiğ köfte (raw meatball) is a southeastern Turkish dish of bulgur, isot pepper, and traditionally raw minced meat, now usually meatless; registered Şanlıurfa (2009) and Adıyaman meatless (2018) geographical indications, spread nationally after 2008 regulation.
Coq au vin
Coq au vin: classic French dish of rooster or chicken braised in red wine with lardons, mushrooms, and pearl onions; Burgundian pinot noir version is the reference, with Alsace riesling, Jura vin jaune, and Champagne variants.
Cordon bleu (dish)
Cordon bleu (cordon-bleu, "blue ribbon") is a breaded cutlet filled with ham and melted cheese, a Swiss classic attributed to Brig, Valais; the name comes from the Order of Saint Esprit and also denotes a skilled cook and the Le Cordon Bleu school.
Cutlet
Cutlet: a small piece of meat or a breaded patty of minced meat, fish, or vegetables, from French côtelette (1706). Covers schnitzel, cotoletta alla milanese, tonkatsu, and Indian cutlets.
Doner kebab
Doner kebab (döner kebap) is seasoned meat roasted on a vertical rotating spit and carved in thin slices; the sandwich form was popularized in Berlin from 1972 by Kadir Nurman and became a German fast-food staple.
Faggot (food)
A faggot is a traditional British meatball of minced meat and offal, breadcrumbs, and herbs, often wrapped in caul fat and served with gravy and peas in Wales and the Midlands.
Filet mignon
Filet mignon (fillet steak) is a thick, extremely tender, very lean steak cut from the beef tenderloin (psoas major), the priciest steak cut, cooked rare to medium rare and first printed on an 1899 New York menu.
Flat iron steak
Flat iron steak (butler's steak, oyster blade) is a tender beef cut from the infraspinatus top blade muscle of the chuck, created by removing its central connective-tissue seam; second most tender cut, NAMP 1114D, developed from 2000s muscle-profiling research.
French dip
French dip: American hot sandwich of sliced roast beef on a French roll served au jus, invented in early 1900s Los Angeles, not France. Philippe the Original (1918 Mathieu story) and Cole's (Garlinghouse story) both claim it; Cole's closed in 2026.
Fricassee
Fricassee (French fricassée) is a white stew of cut-up meat, usually chicken or veal, seared without browning, simmered in stock, and served in a creamy white sauce; the English word dates to 1568.
Fried onion burger
Fried onion burger, also called Oklahoma onion burger or Depression burger: a smash-style hamburger from 1920s El Reno, Oklahoma, in which thinly sliced onions are pressed into a small beef patty, originally a 5-cent Depression-era way to stretch beef.
Galbi (갈비)
Galbi (갈비) means Korean-style beef or pork ribs and the dishes made from them: marinated grilled galbi, galbijjim, and galbitang. Distinguished from LA galbi, a cross-cut style from Los Angeles Korean immigrants using the Jewish flanken cut, re-imported to Korea in the late 1980s.
Garbage Plate
Garbage Plate: trademarked Rochester, NY dish from Nick Tahou Hots (created 1918 by Alexander Tahou), layering hot dogs or burgers over home fries, mac salad, or beans with meat hot sauce, mustard, onions, and buttered bread.
General Tso's chicken
General Tso's chicken (左宗棠鸡) is a Chinese-American deep-fried chicken dish in sweet-spicy sauce, named for Qing general Zuo Zongtang, who never ate it. Invented in Taiwan in the 1950s by Hunan chef Peng Chang-kuei, it reached New York in 1973.
Gyros
Gyros (γύρος, also gyro) is a Greek dish of seasoned pork or chicken shaved from a vertical rotisserie, wrapped in pita with tomato, onion, tzatziki, and fries; descended from Turkish döner, distinct from shawarma.
Ham
Ham: the cured hind leg of pork, from US city ham and country ham to Parma, Serrano, and Ibérico. Covers dry vs wet curing, nitrite chemistry and limits, PDO rules, curing times, and 2024 market data.
Ham hock
Ham hock, also known as pork knuckle, is the lower portion of a hog's leg. It is cured or smoked and is used to flavor long-cooked dishes.
Hamburg steak
Hamburg steak, also called hambāgu (ハンバーグ) in Japan, is a seasoned ground-beef patty served on a plate, not a bun. Named for Hamburg, Germany, it reached New York in the 1870s, became the hamburger sandwich in the 1890s, and evolved in Japan into a soft beef-pork yoshoku staple with demi-glace and wafu sauces.
Hanger steak
Hanger steak (onglet, butcher's steak) is a single diaphragm-supporting beef muscle, one per animal, with deep mineral beef flavor; cooked rare to medium-rare, rested, and sliced against the grain.
Hash (food)
Hash (food): a dish of chopped meat, usually corned beef, with potatoes and onions, fried or baked; from French hacher, to chop. Known for canned US diner corned beef hash, British mash-and-gravy versions, and USDA standards.
Horse meat
Horse meat (hippophagy): meat from horses eaten as a lean red meat, protein like beef with about 20% less fat, high n-3 and heme iron; taboo in much of Europe and North America, common in Central Asia, Italy, France, and Belgium.
Kebab
Kebab (Persian kabāb, grilled meat): family of skewered, grilled, or spit-roasted meat dishes from Middle Eastern, Central Asian, and South Asian cuisines, including shish, adana, and döner; the Berlin döner sandwich dates to 1972.
Kielbasa
Kielbasa (kiełbasa) is the Polish word for sausage and a family of Polish meat products, usually smoked pork with marjoram and garlic; in American English it names one smoked U-shaped sausage, unlike the broad Polish category.
Kobe beef
Kobe beef (神戸ビーフ, KOBE BEEF) is certified wagyu from purebred Tajima cattle raised and slaughtered in Hyogo Prefecture, Japan, meeting BMS 6+, meat quality 4+, yield A/B, and carcass weight limits; defined in 1983, GI Registration No. 3, under 0.2% of Japan's beef market.
Kofta
Kofta (Persian kufta/koofteh, "pounded meat") is a minced-meat dish family of Persian origin, shaped as balls or fingers and grilled, fried, boiled, or simmered; spread across the Middle East, Mediterranean (köfte, kefta), and Mughal India, with varieties like kufta tabrizi and Daud Basha.
Kokoretsi
Kokoretsi (Greek κοκορέτσι, Turkish kokoreç) is a grilled Balkan-Anatolian dish of lamb or goat intestines wrapped around seasoned offal; the Greek Easter version includes organ meats, the Turkish street version is chopped and served in bread.
Korean barbecue
Korean barbecue (K-BBQ; 고기구이) is dining where meat such as bulgogi, galbi, and samgyeopsal is grilled at the table's center with banchan. It differs from American barbecue by tabletop cooking, shared grills, skewer-derived jeok roots, and group-coded social ritual.
Korean fried chicken
Korean fried chicken (치킨, chikin): double-fried, starch-coated fried chicken from South Korea, with yangnyeom sweet-spicy or soy-garlic glazes; born of post-Korean War US influence, paired with beer as chimaek.
Korma (قورمہ)
Korma (قورمہ, qorma, kurma) is a South Asian braising technique and dish family from Mughal cuisine: meat or vegetables slow-cooked in yogurt, cream, or nut paste, with northern creamy, southern coconut, and mild British restaurant variants.
Larb (ລາບ)
Larb (ລາບ, Thai ลาบ), also laap or laab, is the national minced meat or fish salad of Laos, eaten in Isaan Thailand, Shan State, and Yunnan, bound with khao khua toasted rice powder, herbs, and chili, served with sticky rice; a UNESCO-listed symbol of Lao identity.