1,165 articles
Hardtack
Hardtack, also called ship's biscuit or pilot bread, is a hard flour-water-salt cracker baked dry for multi-year storage, used as naval and army rations from Roman bucellatum through the Civil War; modern Sailor Boy pilot bread ships 98% to Alaska.
Hardy kiwi (Actinidia arguta) extract
Hardy kiwi (Actinidia arguta) extract, or kiwiberry concentrate, is a fruit-derived food ingredient notified to FDA as GRAS (GRN 215, Efficas, 2006–2007); raw fruit shows IgE cross-reactivity, heat processing reduces it.
Harissa (هريسة)
Harissa (هريسة) is the Maghrebi hot red pepper paste made from Capsicum annuum with garlic, coriander, caraway, salt and olive oil; Tunisia's staple condiment, Codex-standardized, and inscribed by UNESCO in 2022.
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.
Hash browns
Hash browns: shredded or chopped potatoes, sometimes with onion, pressed flat and fried until brown and crisp; an American breakfast staple distinct from home fries, rösti, and potato pancakes.
Havarti
Havarti is a Danish semi-hard washed-curd cow's milk cheese with 30-60% fat in dry matter, produced since 1921, renamed from Dansk Tilsitterost in 1952 after Havarthigården, and protected as an EU PGI.
Hawaiian pizza
Hawaiian pizza, or pineapple pizza, is a ham-and-pineapple pizza created in 1962 by Sam Panopoulos at the Satellite Restaurant in Chatham, Ontario, Canada, and named for the canned pineapple brand he used, not Hawaii.
Head cheese
Head cheese, also called brawn or souse, is a cold-cut terrine of braised pork head set in its own gelatin, with no dairy, made in Europe since the Middle Ages.
Hemp seed (dehulled)
Dehulled hemp seed, also called hulled hemp seed or hemp hearts, is the hulled kernel of Cannabis sativa industrial hemp seed; FDA had no questions on GRAS Notice 765 in December 2018, covering uses at 1-40% in human foods.
Herbes de Provence
Herbes de Provence (èrbas de Provença) is an unprotected commercial name for a dried herb blend typical of southern French cooking, usually thyme, rosemary, oregano, and savory; Label Rouge certification since 2003 fixes a recipe, while most herbs sold are imported.
History of cheese
History of cheese: Neolithic-origin fermented milk food, earliest evidence in sixth-millennium-BC pottery strainers, oldest intact kefir cheese from Xiaohe, China; shaped by monasteries, starter cultures, and industrial dairies.
History of pizza
The history of pizza follows the dish from 18th-century Naples, where it was street food for the urban poor, to its global spread through Italian emigration and America.
History of sushi
History of sushi (寿司): from Southeast Asian fermented fish-and-rice preservation (narezushi) through vinegared hayazushi to Edo-period nigiri fast food by Hanaya Yohei (Bunsei era), then 1923 spread, 1939 counter shops, 1958 conveyor-belt sushi, and 2013 UNESCO washoku listing.
History of the hamburger
History of the hamburger: how Hamburg steak brought by German immigrants became an American sandwich in the 1880s-1890s, with competing claims (Louis' Lunch, Nagreen, Davis), the 1904 St. Louis World's Fair, White Castle 1921, and McDonald's-led global spread.
Hitsumabushi
Hitsumabushi (ひつまぶし) is Nagoya's signature grilled eel rice dish: chopped kabayaki eel over rice in a wooden ohitsu, eaten in four ways, originating in the late Meiji era and trademarked by Atsuta Horaiken.
Hoisin sauce (海鲜酱)
Hoisin sauce (海鲜酱, hǎixiān jiàng) is a thick, sweet-savory Cantonese condiment from Guangdong made of fermented soybeans, sugar, vinegar, garlic, and spices; despite its name meaning seafood, it contains none and stars with Peking duck, char siu, and pho.
Hollandaise sauce
Hollandaise sauce is a warm French mother sauce, an oil-in-water emulsion of butter, egg yolk, and lemon juice or vinegar, served with eggs Benedict and asparagus; it breaks easily from overheating or cooling and is recovered by adding water.
Honeycomb toffee
Honeycomb toffee, also called cinder toffee, hokey pokey, or sponge candy, is a brittle aerated candy made by foaming hot sugar syrup with bicarbonate of soda; regional names differ worldwide, with Crunchie (1929) and Violet Crumble as commercial bars.
Hoop cheese
Hoop cheese, also called Bakers or Red Ring cheese, is a traditional Southern US cow's-milk cheese pressed in a round hoop mold, sold fresh in wax, moister than cheddar, and used in pimento cheese and Eastern North Carolina cheese biscuits.
Hors d'oeuvre
Hors d'oeuvre (hors-d'œuvre), literally French "outside the work," is a small savory dish served apart from a meal's main courses, as an appetizer or reception finger food, distinct from paid appetizers and the chef's amuse-bouche.
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.
Hot and sour soup (酸辣汤)
Hot and sour soup (酸辣汤, suan la tang) is a Chinese thickened soup flavored with vinegar and white pepper, filled with tofu, wood ear, bamboo shoot, pork, and egg ribbons; a northern-origin dish also claimed by Sichuan cuisine, distinct from Henan hulatang, and high in sodium at about 917 mg per cup.
Hot Brown
Hot Brown (Kentucky Hot Brown, Louisville Hot Brown): open-faced hot sandwich invented 1926 by chef Fred K. Schmidt at Louisville's Brown Hotel; roast turkey, bacon, tomato, Texas toast, Mornay sauce, broiled; cousin of Welsh rarebit.
Hot chicken
Hot chicken is Nashville's signature fried chicken coated after frying with cayenne spice paste, served on white bread with pickles; created by the Prince family around 1945 at Prince's Hot Chicken Shack and now a Tennessee state food.
Hot cross bun
Hot cross bun: a sweet spiced yeast bun with currants or raisins and a cross on top, eaten at Easter and Good Friday. First printed as "hot cross buns" in 1733; origins contested between pagan, Greek, and monastic traditions.
Hot dog
Hot dog: a cooked frankfurter or wiener sausage served in a split bun, an American dish from German immigrant street food. Known for Coney Island vendors, 19 US regional styles, $11 billion annual US supermarket sales, and IARC Group 1 processed-meat classification.
Hot dog variations
Hot dog variations are regional styles of the hot dog defined by toppings and bun type. Key versions include the Chicago dog (poppy seed bun, seven toppings), New York dog, Detroit Coney, Sonoran bacon-wrapped dog, and Seattle cream cheese dog; the NHDSC counts 19 US varieties.
Hot honey
Hot honey: honey infused with chili peppers or flakes, a sweet-and-spicy (swicy) condiment. Modern form traces to Mike Kurtz's Mike's Hot Honey (Brooklyn, 2010); used on pizza, fried chicken, and cheese; fastest-growing swicy flavor.
Hot pot
Hot pot (火锅, old name 古董羹) is the Chinese communal cooking method of simmering raw ingredients in a shared pot of broth and eating them as they cook. Term first recorded in Tang-era Tongdian; regional styles include Chongqing numbing-spicy and Beijing clear-broth hot pot.
Hot sauce
Hot sauce, a chili-pepper condiment also called chilli sauce or piquante sauce, combines Capsicum peppers with vinegar, salt, and spices; measured in Scoville heat units via HPLC, kept safe below pH 4.6, and anchored by traditions from Aztec Mexico to Tabasco (1868) and sriracha.