1,165 articles
Funeral potatoes
Funeral potatoes, also called Mormon funeral potatoes or hash brown casserole, is a Utah cheesy potato casserole named for post-funeral luncheons served by the Latter-day Saint Relief Society.
Furikake (ふりかけ)
Furikake (ふりかけ) is a dry Japanese seasoning of sesame seeds, seaweed, and dried fish or egg, sprinkled over cooked white rice or mixed into it; the first commercial product, Gohan no Tomo, appeared around 1913.
Gado-gado
Gado-gado (Gado2), Indonesian mixed vegetable salad with peanut sauce (bumbu kacang), tofu, tempeh, egg, and lontong; documented from 1864 Batavia, related to pecel, karedok, lotek, ketoprak.
Gajar ka halwa (गाजर का हलवा)
Gajar ka halwa (गाजर का हलवा), also gajrela or gajorer halwa, is a North Indian winter dessert of grated red Delhi carrots slow-cooked in milk, ghee, and sugar with khoya and cardamom, derived from Arabic halwa.
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.
Galette
Galette: French term for flat round or freeform cakes; most notably the savory Breton buckwheat pancake (galette complète, galette saucisse) and the rustic pan-free pastry tart, plus the Epiphany galette des Rois.
Garam masala
Garam masala (गरम मसाला), a North Indian warm-spice blend of cardamom, cinnamon, cloves, and black pepper; no fixed recipe exists, added late in cooking, distinct from curry powder.
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.
Garlic bread
Garlic bread, or pane all'aglio, is bread spread with garlic butter and herbs and baked or broiled. An Italian-American invention, not Italian, descended from bruschetta; documented in US recipes by the 1930s.
Gazpacho
Gazpacho: Andalusian cold soup of raw tomato, pepper, cucumber, bread, olive oil, garlic, vinegar, and salt; older bread-gruel origins, salmorejo and ajo blanco relatives, nutrition and industrial production.
Gefilte fish
Gefilte fish (Yiddish for stuffed fish) is a poached dish of ground carp, pike, and whitefish served cold as a first course at Jewish Sabbath and holiday meals.
Gelato
Gelato is the Italian-style frozen dessert made from milk, sugar, fruit, and eggs, churned with little air and served warmer than ice cream. Originating in 16th-century Tuscany, it differs from US ice cream by lower fat, lower overrun, and denser texture.
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.
Genoise
Genoise (génoise), a Genoa-named French sponge cake: whole eggs and sugar warmed and whipped to the ribbon stage, flour and melted butter folded in, no chemical leavening; sturdy base for tortes, bûche de Noël, and syrup-soaked layer cakes.
German chocolate cake
German chocolate cake is an American layered chocolate cake with coconut-pecan frosting, named after Samuel German, creator of Baker's German's Sweet Chocolate in 1852; the 1957 Dallas recipe popularized it.
Ghee (घृत)
Ghee (घृत, ghṛta) is clarified butterfat, ~99.6% milk fat with under 0.1% moisture, a high-smoke-point (220–240 °C) cooking fat of South Asian, Middle Eastern, and Ayurvedic tradition.
Giardiniera
Giardiniera: Italian pickled-vegetable medley (cauliflower, carrot, celery, peppers) in vinegar brine, and its fiery Chicago descendant, oil-packed with hot sport peppers, the condiment of Italian beef sandwiches.
Gimbap (김밥)
Gimbap (김밥) is a Korean dish of seasoned rice and fillings such as spinach, egg, pickled radish, and beef rolled in dried laver. It differs from Japanese norimaki in seasoning, evolved through 1990s specialty shops and franchises, and recently boomed abroad via frozen exports.
Gingerbread
Gingerbread: spiced baked goods from crisp cookies to cakes and decorated Christmas houses. From Old French gingembrat (preserved ginger); earliest English recipes had no ginger, using honey, breadcrumbs, saffron, and pepper.
Gingerbread man
Gingerbread man: a human-shaped spiced Christmas cookie, also called Lebkuchenmann in Germany. Word from Old French gingembrat (preserved ginger); shape attributed to Elizabeth I; runaway tale published 1875 in St. Nicholas Magazine.
Glucosyl hesperidin
Glucosyl hesperidin (GH, monoglucosyl hesperidin, CitraPeak) is an enzymatically glucosylated, water-soluble form of the citrus flavonoid hesperidin; GRAS (GRN 901, 2020) in the US and EU novel food authorized 2025.
Gnocchi
Gnocchi are Italian dumplings, usually potato and flour, boiled and served as a first course; classified in pasta's dumpling family, with regional variants like gnudi and gnocchi alla romana.
Goat cheese
Goat cheese, also called chèvre, is cheese made from goat milk, with about 400 varieties worldwide. Lower αs1-casein and small fat globules give it a soft, spreadable, tangy character and a goaty flavor from 4-methyloctanoic and 4-ethyloctanoic acids.
Gochujang (고추장)
Gochujang (고추장), Korean fermented chili paste of soybean, glutinous rice, chili powder, and malt; sweet-hot taste, about 2,402 mg sodium per 100 g, distinct from doenjang and ssamjang.
Goetta
Goetta (get-uh), from German Grützwurst, is a Cincinnati and Northern Kentucky breakfast sausage of ground pork, beef, steel-cut oats, onion, and spices, sliced and fried; unlike scrapple it uses oats, not cornmeal.
Gooey butter cake
Gooey butter cake, also called ooey gooey butter cake, is a St. Louis, Missouri specialty: a flat, dense cake with a yeasted or cake-mix base and a buttery, underbaked, pudding-like topping, born by legend from a 1930s German baker's mistake.
Gorgonzola
Gorgonzola PDO: Italian blue-veined cheese from pasteurized cow's milk in Lombardy and Piedmont; two styles, dolce and piccante; PDO-protected since 1955, EU-registered 1996.
Gouda cheese
Gouda: Dutch washed-curd semihard cow's-milk cheese named for the Gouda cheese market (market rights 1395), not the making town. 40–50% fat in dry matter, ripened 4 weeks to over a year; Gouda Holland PGI and Noord-Hollandse Gouda PDO are the protected names.
Goulash
Goulash (Hungarian gulyás, gulyásleves; Czech guláš; German Gulasch): paprika-seasoned beef dish from Magyar herdsmen's cooking, a soup in Hungary, a thick stew abroad, distinct from pörkölt, paprikás, and American pasta goulash.
Grana Padano
Grana Padano, Italian PDO hard cooked cheese from raw partly skimmed cow's milk in the Po valley; older sibling of Parmigiano Reggiano, min 9 months aging, lysozyme permitted, silage allowed.