1,165 articles
List of regional dishes of the United States
Regional dishes of the United States: place-specific foods like gumbo, clam chowder, deep-dish pizza, brisket, and fry bread, shaped by Native, African American, immigrant, and Latino foodways, with state dish designations and a 2026 national registry vote.
List of sauces
List of sauces: overview of sauces, fluid food preparations from Latin salsa via French; covers two historical categories, the French mother-sauce system of Carême and Escoffier, regional sauces (garum, soy, fish, brown sauce), and regulatory classification.
List of sausages
List of sausages: overview of sausage categories (fresh, cooked, semidry and dry fermented) and named types such as salami, pepperoni, chorizo, Gyulai kolbász, currywurst, and hot dogs, with EU protection, labeling, and IARC health context.
List of seafood dishes
The list of seafood dishes is an index of dishes made with seafood, spanning hundreds of preparations across more than 100 countries, from Greek grilled octopus to fish and chips.
List of smoked foods
This list covers smoked foods, those flavored, cooked, or preserved by wood smoke, including meats such as bacon and ham, smoked fish like salmon, and smoked cheeses.
List of snack foods
List of snack foods: foods eaten during snacks, spanning chips, candy, cookies, and fruit snacks. Covers definitions (NAL, FAO), examples from Oreo (1912) and Fritos (1932) to Go-Gurt (1999), US industry growth, and WHO nutrition guidance.
List of soups
List of soups: liquid dishes made by boiling meat, fish, or vegetables in stock or water. Covers clear soups (consommé, bouillon), thick soups (bisque, chowder, potage), cold and national soups (gazpacho, joumou), with etymology and history.
List of spreads
List of spreads: food spreads applied to bread or crackers, covering butter, margarine, low-fat spreads, jams, dairy and cheese spreads, nut butters, yeast extracts, and hummus, with fat contents, origins, market size, and trans fat reformulation.
List of steak dishes
Steak dishes: prepared dishes centered on a steak cut of meat. Includes Philly cheesesteak, chicken fried steak, carne asada, churrasco de picanha, bulgogi, carpetbag steak, steak au poivre, plus USDA 145°F doneness guidance.
List of stews
List of stews: stews are solid ingredients cooked slowly in liquid and served in their gravy, from Old French estuier. Covers stew vs. soup vs. braise, simmering at 85–96 °C, brown and white stews, and regional dishes such as Irish stew, feijoada, gumbo, mafé, and daal.
List of Swiss cheeses
Swiss cheeses: over 700 varieties made in Switzerland, from Emmentaler AOP and Gruyère AOP to Sbrinz, Appenzeller, Tête de Moine, and Vacherin; twelve AOP-protected cheeses, ~200,000 tonnes produced yearly, best known through fondue and raclette.
List of types of seafood
Seafood types: fish, crustaceans, and mollusks, with echinoderms and aquatic plants in some classifications. Examples include anchovies, tuna, carp, shrimp, oysters; farmed production passed wild capture in 2022.
Lists of foods
Lists of foods: organized food classification systems grouping foods by type, use, or processing. Covers FAO/WHO GIFT's four groupings, Eurocode 2, LanguaL, WWEIA categories, and the four-group NOVA system.
Liverwurst
Liverwurst (Leberwurst) is a spreadable German cooked sausage of precooked meat, fat, spices, and 10–35% liver; US law requires at least 30% liver, and Braunschweiger is its smoked American variant.
Lo mein
Lo mein (捞面, lāo miàn), Cantonese for "tossed noodles", is a Chinese dish of boiled wheat noodles mixed with sauce, vegetables, and meat; distinct from crisp chow mein and reshaped in American Chinese takeout.
Loco moco
Loco moco is a Hawaiian dish of white rice, a hamburger patty, brown gravy, and a fried egg, invented in 1949 at the Lincoln Grill in Hilo and popularized by Cafe 100; it belongs to Hawaii's local, plantation-era food tradition, not pre-contact Native Hawaiian cuisine.
Locro
Locro (Quechua ruqru/lukru) is a thick Andean stew of maize, beans, and squash; Argentina's meat-rich patriotic version is eaten on 25 May and 9 July, while Ecuador's locro de papa is a potato-cheese soup.
Lollipop
Lollipop (lolly, sucker): hard candy on a stick, cooked to hard-crack from sugar, corn syrup, water and acids. Word dates to early 1800s Britain; stick candy after 1890; George Smith 1908.
Lomi-lomi salmon
Lomi-lomi salmon, also called lomi salmon, is a traditional Hawaiian cold side dish of salt-cured salmon hand-massaged with tomato and onion, a fixture of luaus and plate meals.
Longaniza
Longaniza (Filipino longganisa) is a long, thin pork sausage of Spanish origin, descended from the Roman lucanica of Lucania. Unlike chorizo it is mostly paprika-free, tied as one long rope, and spans Spanish cured styles, Mexican regional versions with achiote, Dominican and Puerto Rican fresh styles, and sweet Filipino longganisa.
Lūʻau (food)
Lūʻau is the Hawaiian dish of young taro leaves cooked in coconut cream, the namesake of the Hawaiian feast; related to laulau, it requires long cooking to neutralize calcium oxalate in raw taro leaves.
Lunch
Lunch is the midday meal, historically the day's main meal until industrialization made it quick and separate; shaped US school lunch policy from 1894 penny lunches and the 1946 National School Lunch Act to workplace lunch-skipping trends.
Lunch meat
Lunch meat, also called cold cuts, luncheon meats, or deli meats, is precooked or cured sliced meat for sandwiches. Covers nitrite curing, USDA storage times, WHO Group 1 cancer classification, and health evidence.
Lutefisk
Lutefisk (Swedish lutfisk, Finnish lipeäkala) is a Nordic Christmas dish of air-dried cod soaked in lye and rehydrated, giving mild flavor and gelatinous texture; first described by Olaus Magnus in 1555 and popular in Minnesota and Wisconsin.
Macaron
Macaron: French almond, egg-white, and sugar confection (macaron de Nancy, Parisian sandwich macaron); distinct from the coconut macaroon; Rabelais 1552, Nancy 1793, Ladurée filling.
Macaroni and cheese
Macaroni and cheese, a pasta-and-cheese dish dating to medieval Italian and English cookery, was popularized in America by Thomas Jefferson and James Hemings and industrialized by Kraft's 1937 boxed dinner.
Macaroon
Macaroon: a dense drop cookie of whipped egg whites, sugar, and shredded coconut or ground almonds; distinct from the French macaron; flourless, kosher for Passover, from Italian maccarone.
Madeleine (cake)
Madeleine (cake): small French sponge cake from Commercy, Lorraine, baked in a scallop-shell mold with a signature hump; famed for Proust's In Search of Lost Time episode and the Madeleine Paulmier origin legend.
Mala xiang guo (麻辣香锅)
Mala xiang guo (麻辣香锅), also called spicy dry pot, is a Chongqing-Sichuan stir-fry where diners pick raw meats, seafood, and vegetables that are wok-fried in numbing Sichuan peppercorn and chili oil, with no broth, unlike mala hot pot.
Maltodextrin
Maltodextrin: nonsweet D-glucose polymer mixture from partial starch hydrolysis, dextrose equivalent below 20, 4 kcal/g, digested as fast as glucose (GI about 105–110), used as a food ingredient; distinct from resistant (fiber) maltodextrin.