125 articles
Turducken
Turducken: a deboned chicken stuffed inside a deboned duck inside a deboned turkey, also called a three-bird roast; associated with Louisiana Cajun cooking, Paul Prudhomme, Hebert's Specialty Meats, John Madden, and USDA 165 °F cooking guidance.
Wiener schnitzel
Wiener Schnitzel, Vienna schnitzel, is Austria's breaded veal cutlet from the Kalbsschlögel, fried in pork lard with a puffed soufflé crust; only veal may bear the name, pork is Schnitzel Wiener Art.
Yakiniku (焼肉)
Yakiniku (焼肉), Japanese tabletop grilled meat with Korean origins from bulgogi and galbi, developed by Zainichi Koreans in postwar black markets; named in the 1950s, with 20,997 restaurants by 2004.
Yakitori (焼き鳥)
Yakitori (焼き鳥, やきとり) is Japanese grilled chicken on skewers, seasoned with shio salt or tare soy glaze and grilled over binchotan charcoal; the word also covers pork and offal skewers, and it is a subset of kushiyaki.
Yorkshire pudding
Yorkshire pudding: British savoury baked batter of flour, eggs, and milk cooked in hot beef drippings; named in Hannah Glasse's 1747 cookbook; served with the Sunday roast; related to American popovers and Dutch babies.