1,165 articles
Granita
Granita, a semi-frozen Sicilian dessert of water, sugar, and fruit, coffee, or almond flavoring, agitated during freezing into fine ice crystals; born from Arab sherbet and Etna snow, eaten with brioche con il tuppo.
Grass jelly
Grass jelly (仙草, cincau, เฉาก๊วย, sương sáo) is a black jelly dessert from South China made by boiling Platostoma palustre with starch and alkali; eaten across Asia as cubes, drinks, and toppings.
Gravy
Gravy: a sauce made from meat or poultry drippings, a liquid such as milk or broth, and a thickener like roux; from Old French grave; includes pan gravy, British brown gravy, Southern white gravy, and Italian-American Sunday gravy.
Greek salad
Greek salad, called horiatiki ("village salad") in Greece, is a salad of tomato, cucumber, onion, and feta dressed with olive oil and oregano, containing no lettuce.
Green bean casserole
Green bean casserole: American Thanksgiving side dish, originally "Green Bean Bake," created 1955 by Dorcas Reilly at Campbell's Camden test kitchen; six ingredients including Cream of Mushroom soup and French-fried onions; served in about 20 million US households each Thanksgiving.
Green curry (แกงเขียวหวาน)
Green curry (แกงเขียวหวาน, kaeng khiao wan, "sweet-green curry") is a central Thai coconut-milk curry built on a paste of fresh green bird's-eye chilies, garlic, galangal, lemongrass, and shrimp paste; spicier than red curry, documented from early twentieth-century Bangkok court recipes.
Green papaya salad
Green papaya salad (som tam, Lao tam som/tam maak hoong, Khmer bok l'hong, Vietnamese gỏi đu đủ) is a pounded salad of shredded unripe papaya with chilies, lime, fish sauce, and fermented seasonings, of Lao origin and central to Isan and Lao cuisine, with Thai, Lao, Cambodian, and Vietnamese variants.
Green sauce
Green sauce (salsa verde, sauce verte, Grüne Soße) is a category of cold, mostly uncooked herb- or tomatillo-based sauces: Italian caper-anchovy salsa verde, Argentine chimichurri, Mexican tomatillo salsa, French herb mayonnaise, and Frankfurt's seven-herb EU-protected specialty.
Grey Poupon
Grey Poupon is a Dijon-style mustard brand from Dijon, France, dating to the Grey and Poupon mustard houses (1866 partnership; one account says 1777), made in America since Heublein bought the formula in 1946, now a Kraft Heinz brand.
Ground beef
Ground beef (beef mince) is beef chopped fresh or frozen with at most 30% fat and no added fat, water, binders, or extenders; hamburger may add fat. Largest beef item sold by volume; cook to 160°F.
Ground meat
Ground meat, also called minced meat or mince, is meat cut into small particles by grinding or chopping. Key facts: US ground beef versus hamburger labeling, 160°F cooking standard, E. coli O157:H7 adulterant rule, worldwide dishes.
Gruel
Gruel: a thin porridge of cereal boiled in water or milk, sipped rather than eaten; used historically as infant weaning food, Victorian sickroom and workhouse fare, and famine food.
Gruyère cheese
Gruyère cheese (Le Gruyère AOP) is a Swiss hard raw-milk cheese from Fribourg, Vaud, Neuchâtel, Jura and Bern, PDO since 2001/2011; 55–65 cm wheels of 25–40 kg, aged 5–18 months, distinct from French holey Gruyère IGP.
Guacamole
Guacamole (Nahuatl ahuacamolli, avocado sauce) is a Mexican mashed-avocado sauce with tomato, onion, cilantro and chile, of pre-Hispanic Aztec origin, traditionally made in a molcajete and now a global Super Bowl staple.
Gulab jamun (गुलाब जामुन)
Gulab jamun (गुलाब जामुन), also luqmat al-qadi, is a South Asian khoya-based sweet of deep-fried milk-solid balls soaked in rose or cardamom syrup, popular across India, Pakistan, Bangladesh, and Nepal.
Gulai
Gulai is a coconut-milk spiced stew of Indonesian and Malay cuisine, the wet first stage of the gulai-kalio-rendang spectrum, with Minangkabau roots, Indian influence, and many regional variants.
Gumbo
Gumbo, from West African gombo/ki ngombo (okra), is Louisiana's official state cuisine: a thick stew of stock, meat or seafood, and vegetables over rice, thickened with roux, okra, or Choctaw filé powder, first documented around 1803.
Gummy bear
Gummy bear (Gummibär), bear-shaped gelatin candy invented 1922 by Hans Riegel of HARIBO as the Dancing Bear, renamed Goldbears in 1960; about 160 million produced daily worldwide.
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.
Hainanese chicken rice
Hainanese chicken rice (海南雞飯), also called Singapore chicken rice, is a poached-chicken-and-fragrant-rice dish from Hainanese migrants in Singapore and Malaysia, derived from Wenchang chicken, with chilli, ginger, and dark soy sauces.
Halal snack pack
Halal snack pack (HSP): Australian kebab-shop dish of hot chips, doner kebab meat (lamb/chicken), cheese, and garlic, barbecue and chilli sauces; fame via the 2015 Halal Snack Pack Appreciation Society and 2016 Macquarie People's Choice Word of the Year; called an AB in Adelaide.
Haleem
Haleem (حلیم, halim) is a slow-cooked South Asian and Middle Eastern porridge of pounded wheat, lentils, and meat, descended from Arab harees; Hyderabadi haleem holds India's first meat GI tag (2010).
Halloumi
Halloumi (Χαλλούμι/Hellim) is a white semi-hard Cypriot cheese of sheep, goat, or cow milk with mint, boiled in whey so it grills without melting; EU PDO since 2021 and a top Cyprus export.
Halo-halo
Halo-halo (haluhalò), the Philippines' unofficial national dessert: shaved ice, evaporated milk, sweetened beans, fruit, jellies, and ube ice cream mixed in a tall glass. It grew from Japanese kakigōri-style mongo con hielo sold by pre-war Japanese settlers.
Halva (حلوى)
Halva (حلوى, ḥalwā, "sweet") is a family of dense confections from the Middle East, Balkans, and South Asia, in flour/semolina and tahini-based forms, with records from 7th-century Arabia and pre-Islamic Persia.
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.
Hamburger
Hamburger: a ground-beef patty sandwich on a bun, named for Hamburg steak from Hamburg, Germany. Sandwich invented in 1890s America (disputed); White Castle 1921 and McDonald's made it fast food; cook to 160°F.
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.