1,165 articles
Dosirak (도시락)
Dosirak (도시락) is the Korean packed meal; North Korea calls it 곽밥. Also the name of Paldo's Doshirak instant noodles, which lead ramen markets in Russia and Uzbekistan.
Doubanjiang (豆瓣酱)
Doubanjiang (豆瓣酱, toban djan), Chinese fermented broad bean or chili bean paste; Pixian douban of Chengdu is the GI-protected soul of Sichuan cuisine, base of mapo tofu and hotpot.
Double Down (sandwich)
The KFC Double Down is a bunless sandwich of two fried chicken filets holding bacon, cheese, and sauce. Debuted 2010, over 10 million sold in the first month; returned 2014 and 2023 with international variants.
Doughnut
Doughnut (donut): a deep-fried ring, ball, or filled sweet dough, leavened with yeast or baking powder. Dutch oliekoecken roots in America; first recorded 1809 by Washington Irving; global market about USD 11.62 billion in 2025.
Dragée
Dragée: French sugar-coated confection (Jordan almond, comfit, mlabas ملبس), a nut, seed, chocolate, or liqueur center built up by panning with layers of hardened sugar; also decorative sugar balls and sugar-coated pills.
Duck confit
Duck confit (confit de canard) is a Gascony, South-West France dish of salt-cured duck legs slow-cooked and stored submerged in duck fat, then crisped; a preservation method now central to cassoulet and French bistro cooking.
Dumpling
Dumpling: small dough parcel, filled or plain, boiled, steamed, fried, or baked; also called jiaozi, gyoza, pierogi, mandu, ravioli. Chinese jiaozi date back over 1,800 years; soup dumpling market exceeds $6.8 billion.
Duqqa (دقة)
Duqqa (دقة), also dukkah or du'ah, is an Egyptian coarse blend of toasted nuts, sesame, coriander, cumin, salt, and pepper, eaten with bread dipped in olive oil; distinct from za'atar and from the garlic-vinegar koshari sauce of the same name.
Dutch baby pancake
Dutch baby pancake, also called German pancake, Bismarck, or Dutch puff: a large sweet oven-baked American pancake with steam-puffed edges, popularized at Manca's Cafe in Seattle by Victor Manca; name from 'Deutsch', not the Netherlands.
Eating live animals
Eating live animals is consuming animals still alive, chiefly live seafood such as Korean san-nakji (산낙지) octopus or Japanese ikizukuri fish; notable for choking and Vibrio risks, partial bans, and animal-welfare debates.
Edam cheese
Edam cheese: Dutch semi-hard sweet-curd cow's-milk cheese from Edam, North Holland; part-skim (unlike whole-milk Gouda), spherical red-wax export form, about 40% milk fat in solids, PGI as Edam Holland.
Edible bird's nest
Edible bird's nest (yànwō 燕窩, cubilose) is a delicacy made from solidified swiftlet saliva, mainly Aerodramus fuciphagus, from Southeast Asia. Over 50% protein, 8–12% sialic acid; used in TCM since the Tang dynasty; Indonesia produces 85%; priced USD 2,000–10,000/kg.
Eel pie
Eel pie, a traditional London dish of pastry filled with eel from the Thames, is the original filling of the city's eel, pie and mash shops, first recorded as an 1844 Southwark eel pie house and now served in around 30 surviving shops.
Egg drop soup (蛋花汤)
Egg drop soup (蛋花汤, Dànhuā tāng, egg flower soup) is a Chinese soup of beaten egg streamed into hot, often starch-thickened broth, setting into floating ribbons; a home staple and American Chinese menu starter with tomato and seaweed variants.
Egg foo young
Egg foo young (芙蓉蛋) is a Cantonese omelette dish turned Chinese-American takeout staple: egg patties with bean sprouts, onion, and pork, shrimp, or chicken, served with soy-based brown gravy; related to Indonesian fu yung hai and Dutch foe yong hai.
Egg roll
Egg roll is a cylindrical, deep-fried appetizer of American Chinese cuisine, developed in New York in the 1930s as a regional adaptation of the spring roll.
Egg tart (蛋挞)
Egg tart (蛋挞, daan tat; Portuguese-style pou tat) is a small custard-filled tart. Hong Kong style has smooth custard with lard puff or butter cookie crust; Macau's 1989 Andrew Stow adaptation of pastel de nata has caramelized spots and puff pastry.
Eggs Benedict
Eggs Benedict (eggs benny) is a New York brunch dish of poached eggs on toasted English muffin halves with Canadian bacon and hollandaise sauce, created around 1894 with rival Waldorf and Delmonico's origin stories, and known for variations such as Florentine and royale.
Eish baladi (عيش بلدي)
Eish baladi (عيش بلدي), Egyptian whole-wheat flatbread baked at high heat into a hollow pocket; Egypt's staple bread at about 70% of consumption, 248 kcal per 90 g loaf, and the backbone of the subsidized ration system.
Emmental cheese
Emmental (Emmentaler) is a hard Swiss cow's-milk cheese from the Emme valley, defined by propionic acid fermentation that creates its large eyes and nutty flavor; Swiss Emmentaler AOP requires raw milk, while generic emmental is made across Europe.
Empanada
Empanada: a folded half-moon pastry of wheat or corn dough, baked or fried, with meat, seafood, vegetable, or sweet fillings; from Spanish empanar, widespread across Spain, Latin America, and the Philippines with strong regional variants like the salteña and tucumana.
Enchilada
Enchilada (Spanish, from enchilar, to season with chile): Mexican dish of corn tortillas dipped in chile sauce, rolled or folded around meat, cheese, or beans, and covered in sauce; distinct from unsauced burritos and tacos, with named regional styles like enmoladas and enchiladas suizas.
English muffin
English muffin: a small flat yeast-leavened griddle bread, introduced in New York by Samuel Bath Thomas in 1880 as "toaster crumpets" and renamed in 1902; famous for nooks and crannies and the Egg McMuffin.
Entrée
Entrée: a French culinary term meaning starter in France and the main course in American English; re-borrowed in the 18th century for the dish served before the roast, and reshaped in the US by late-19th-century French chefs.
Entremet
Entremet (plural entremets): French term for a sweet course served after cheese, and in modern patisserie a layered mousse-based composed cake, frozen and mirror-glazed; historically a medieval between-courses spectacle, now central to 2026 texture and mini-portion trends.
Escabeche
Escabeche (escabèche, escabetx, from sikbāj): Iberian-Mediterranean technique of marinating fried or cooked fish, poultry, or vegetables in vinegar, oil, and spices; preserved food eaten cold, spread to Latin America, the Philippines, and Jamaica.
Espagnole sauce
Espagnole (sauce espagnole, brown sauce) is one of Escoffier's five French mother sauces: brown roux, brown stock, mirepoix, and tomato, simmered for hours. Base of demi-glace and brown derivatives such as bordelaise.
Evaporated milk
Evaporated milk, also called unsweetened condensed milk, is canned milk with about 60% of water removed, homogenized and sterilized; defined by 21 CFR 131.130 (6.5% milkfat, 23% total solids), patented 1835, first commercially produced 1885.
Everything bagel
Everything bagel: a bagel coated with sesame seeds, poppy seeds, dried onion, garlic, and salt, combining all classic bagel toppings. Emerged in the 1970s; David Gussin claims invention around 1980 in Queens, a disputed origin.
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.