1,165 articles
Liquid smoke
Liquid smoke, or smoke condensate, is a water-soluble wood-smoke flavouring invented by Ernest H. Wright in 1895, refined to remove tar and PAHs, used industrially and in home cooking.
Liquorice (confectionery)
Liquorice (confectionery): sweets flavoured with Glycyrrhiza glabra root extract, born in Pontefract in the 1760s when George Dunhill added sugar; includes allsorts, Pontefract cakes, Dutch drop, salmiak styles, and glycyrrhizin blood-pressure risks.
List of American breakfast foods
List of American breakfast foods: the foods and drinks US residents characteristically eat in the morning, including cereals, eggs, bacon, pancakes, bagels, and coffee. Distinguished by regional staples (scrapple, grits, breakfast tacos) and NHANES data showing 85% adult breakfast consumption.
List of American desserts
American desserts: pies (apple, pumpkin, pecan, key lime), regional sweets (NY cheesecake, beignets, gooey butter cake), cookies, and mass-produced treats like Twinkies, with their immigrant and regional origins.
List of American foods
American foods: dishes and staples of United States cuisine, from Indigenous maize, beans, and squash through barbecue, hot dogs, hamburger, Tex-Mex, and salsa, shaped by colonization, enslaved African cooks, and immigrant waves.
List of baked goods
List of baked goods: breads, flat breads, quick breads, cakes, cookies and biscuits, pastries, pies and tarts, and crackers. Covers defining features, typical shelf life by category, common ingredients, and baking history from Egyptian yeast breads to 600 BC Greek enclosed ovens.
List of breakfast foods
Breakfast foods worldwide: cereals, eggs, breads, congee, youtiao, paratha, idli; regional traditions in Asia, India, the US; Granula cereal 1863; IBRI 300-500 kcal guidance.
List of British cheeses
British cheeses: UK cheeses including territorials such as Cheddar, Cheshire, Wensleydale, Lancashire, Stilton, Caerphilly and Double Gloucester; distinguished by wartime standardisation into Government Cheddar, PDO-protected names, and a modern artisan revival.
List of brunch foods
The list of brunch foods catalogs the dishes, drinks, and regional traditions of brunch, a late-morning meal whose name was coined by Guy Beringer in 1895.
List of candies
List of candies: overview of candy (sweets) classification. Regulatory schemes place hard candy, soft candy, nougats/marzipans, and chewing gum in food categories 5.2/5.3; food science divides candies into noncrystalline, crystalline, and partially crystalline types.
List of cheeses
The list of cheeses covers the world's estimated 1,000 to 1,500 cheese varieties, organized by classification systems such as texture, milk type, and coagulation method rather than alphabetically.
List of condiments
List of condiments: a condiment is a spice, sauce, or relish added by the diner after cooking to enhance flavor. Covers salt, sweeteners, pickles, hot condiments, and compound sauces such as ketchup, soy sauce, and mayonnaise.
List of culinary herbs and spices
Culinary herbs and spices: edible plant seasonings; herbs are leafy parts (basil, parsley, rosemary), spices come from seeds, bark, roots, buds (pepper, cinnamon, ginger, cloves). Covers definitions, substitution ratios, storage, flavor chemistry, and safety.
List of desserts
Desserts: sweet end-of-meal dishes in baked, frozen, fried, steamed, and no-bake forms, classifiable into 10 categories; lists span hundreds of traditional sweets across world cuisines.
List of doughnut varieties
Doughnut varieties list: yeast-raised and cake doughnuts, filled types (jelly, Boston cream, Berliner, pączki, sufganiyot, bomboloni), and international versions like beignets, malasadas, zeppole, and kolaches, with origins and dough types.
List of dried foods
Dried foods, or dehydrated foods, are preserved by removing water; examples include jerky, raisins, powdered milk, pasta, and chuño. Drying is the oldest food preservation method, practiced since at least 12,000 BC.
List of French cheeses
French cheeses, fromagers' list of varieties: about 1,800 raw-milk cheeses, 47 PDO (AOP) cheeses among 52 dairy AOPs, families from Camembert to Comté to Roquefort, first cheese appellation 1925.
List of French dishes
List of French dishes: catalog of French cuisine's classics, including bourgeois stews (pot-au-feu, blanquette, bœuf bourguignon), regional dishes (bouillabaisse, choucroute, cassoulet, ratatouille), poultry, pastries, and the UNESCO-listed gastronomic meal structure.
List of Italian cheeses
List of Italian cheeses: over 450 traditional varieties, 35 PDO cheeses as of 2009, protected since 1955 by decree; includes Parmigiano Reggiano, Grana Padano, Gorgonzola, Mozzarella, and Pecorino Romano.
List of Italian foods and drinks
The list of Italian foods and drinks covers Italy's regional cuisines, from the traditional meal courses to cheeses, pasta, wines, and protected DOP and IGP products.
List of Japanese dishes
List of Japanese dishes (日本の料理): foods of Japanese cuisine, divided into washoku traditional dishes such as sushi and tempura and yoshoku western-style dishes, categorized as rice, seafood, noodle, hot pot, meat, soybean, and yoshoku dishes, with 1,365 MAFF-listed regional specialties.
List of lamb dishes
Lamb dishes: preparations from young sheep meat (under one year in Europe, two in the US; older is mutton), spanning stews like Irish stew, āb-gūšt, harisa, beryānī, Rogan Josh, qidreh, and Shanghai heritage lamb dishes.
List of meat substitutes
Meat substitutes are meatless foods made to resemble meat: tofu, tempeh, seitan, TVP, mycoprotein (Quorn), next-generation plant-based burgers, and cultivated meat, covering history, processing, consumer acceptance, nutrition, and regulation.
List of pasta
List of pasta: catalogs of Italian pasta shapes, from spaghetti and rigatoni to tortellini. Over 300 official shapes, 1,300+ recorded names, eight standard families, organized by morphology, region, and sauce pairing.
List of pasta dishes
List of pasta dishes: Italian and international preparations of boiled, baked, or brothed pasta. Covers about 350 shapes, the four Roman sauces, regional dishes from tagliatelle al ragu to pasta alla Norma, filled pasta origins, and 2025 market trends.
List of pastries
List of pastries: survey of pastry doughs, including shortcrust, pâte sucrée, puff, rough puff, choux, filo, croissant dough, and hot water crust, with weight ratios, textures, classic items, and historical origins.
List of Philippine dishes
List of Philippine dishes: adobo, sinigang, sisig, lechon, inasal, pancit varieties, and Ilonggo specialties such as La Paz Batchoy, shaped by Malay, Chinese, Spanish, Mexican, and American influences and recognized in the 2026 MICHELIN Guide.
List of pizza varieties by country
Pizza varieties by country: regional pizza styles worldwide, from Neapolitan, Roman, and Sicilian traditions to New York, Chicago deep-dish, Detroit, Argentine fugazzeta, Brazilian, Japanese, and UK adaptations.
List of Polish dishes
List of Polish dishes covering Poland's national and regional cuisine: pierogi, żurek, kotlet schabowy, bigos, Wigilia's twelve meatless Christmas Eve dishes such as barszcz, carp, and kutia, plus regional foods like oscypek, pyry z gzikiem, and Silesian kluski.
List of potato dishes
List of potato dishes: preparations worldwide featuring Solanum tuberosum, from fries, mash, and gratin dauphinois to champ, draniki, papa rellena, and chuño, organized by cooking method and cuisine.