1,165 articles
Open sandwich
Open sandwich (open-faced sandwich; Danish smørrebrød, Norwegian smørbrød, Swedish smörgås): one slice of bread topped with food rather than enclosed between two slices; rooted in medieval trenchers and central to Scandinavian lunch culture.
Orange extract (hesperidin)
Orange extract (hesperidin): a powder from immature sweet orange (Citrus sinensis) peel, ≥85% hesperidin, GRAS under FDA GRN 796 (Ferrer HealthTech, 2019) for foods at 500 mg per serving.
Orecchiette
Orecchiette, "little ears," are hand-shaped concave pasta from Puglia, Italy, made of durum semolina, water, and salt; classic dish orecchiette con le cime di rapa; variants include strascinati and chiancareddde.
Ossobuco
Ossobuco (os büs, "bone with a hole") is a Milanese braised veal shank dish with marrow, made in bianco without tomato or modern with tomato, finished with gremolata and paired with risotto alla milanese.
Oxtail
Oxtail, or cow tail (queue de bœuf, rabo de toro), is a collagen-rich beef variety meat sold in cross-sections, braised 3–5 hours into gelatinous stews such as Jamaican oxtail, kare-kare, and sokkoritang.
Oyster sauce
Oyster sauce (蚝油, ho yeow) is a thick dark-brown Cantonese condiment made from concentrated oyster extract with sugar, salt, and starch; invented accidentally by Lee Kum Sheung in Nanshui, Guangdong, in 1888, now led commercially by Lee Kum Kee.
Pączki
Pączki (singular pączek; aliases Packzis, Paczky, Ponchki) are Polish filled fried yeast doughnuts with rose-petal or plum jam, eaten in huge quantities on Tłusty Czwartek (Fat Thursday) and as Paczki Day in Polish-American Chicago and Detroit.
Paella
Paella (paella valenciana) is a Valencian rice dish cooked in a wide two-handled pan, with ten canonical ingredients including chicken, rabbit, garrofó beans and saffron, and no seafood; declared a Spanish cultural asset in 2021.
Pain au chocolat
Pain au chocolat (chocolatine in southwest France and Quebec) is a French viennoiserie of croissant-like laminated dough wrapped around two dark chocolate batons; 84% of French people use the name pain au chocolat.
Pan de muerto
Pan de muerto (bread of the dead) is the Mexican sweet bun of Día de Muertos, round with bone-shaped dough strips and a skull knob, orange- and anise-scented, a Mesoamerican-Spanish fusion worth up to 20% of bakery income.
Pancake
Pancake: flat cake from a flour, egg, and milk batter cooked on a griddle, also called griddle cakes or hotcakes; includes thin unleavened crêpes, thick leavened American pancakes, blini, and Shrove Tuesday pancake day traditions.
Pancetta
Pancetta is an Italian salumi made from pork belly cured with salt and spices, sold rolled (arrotolata) for thin slices or flat (tesa) for cubes and rendering.
Pancit
Pancit is the Filipino term for noodle dishes, introduced by Chinese traders in pre-Hispanic times and traditionally served at birthdays as a wish for long life.
Panipuri (पानीपूरी)
Panipuri (पानीपूरी), also called golgappa, puchka/fuchka, or gupchup, is a South Asian street snack of hollow fried puris filled with potato or chickpeas and flavored pani water, eaten in one bite; regional versions differ in filling, water, and name.
Panna cotta
Panna cotta, Italian "cooked cream," is a Piedmont-origin chilled dessert of sweetened cream set with gelatin; texture controlled by gelatin percentage, Bloom strength, and serving format.
Pannenkoek
The pannenkoek (plural pannenkoeken) is the Dutch pancake, a large, thin pancake filling a whole plate, eaten for lunch or dinner with sweet or savoury toppings.
Panuozzo
Panuozzo (plural panuozzi), a Gragnano pizza-dough sandwich invented in 1983 by Giuseppe Mascolo, double-baked, about 30 cm long, PAT-listed and trademarked in 2024.
Panzanella
Panzanella (pan molle) is a Tuscan and central-Italian bread salad of stale unsalted bread soaked, squeezed, and dressed with tomato, onion, basil, oil, and vinegar; first cited by Bronzino in the 16th century, tomatoes added only in the 20th.
Panzerotti
Panzerotti (panzarotti) are small fried half-moons of leavened dough filled with tomato and mozzarella, a Puglia street food especially of Bari; the word, from panza (belly), is first dated 1797, and baked versions are properly calzoni.
Papadam
Papadam (pappadam, appalam, papad, poppadom) is a thin South Asian lentil or starch wafer, fried or roasted; black-gram Kerala pappadam puffs in oil, Tamil appalam stays flat.
Pares (food)
Pares is a Filipino dish of beef braised in sweet-savory soy sauce with star anise, served with garlic fried rice and broth, named from Tagalog for "pair".
Parfait
Parfait: a dessert with two main meanings. The French parfait is a frozen sugar-syrup, egg-yolk, and whipped-cream dessert; the American parfait is a layered yogurt, fruit, and granola cup; Japan developed tall layered fruit parfaits.
Parmesan
Parmesan, the English name for Parmigiano Reggiano, a hard raw-milk Italian grana cheese with PDO status since 1996, made in Parma, Reggio Emilia, Modena, Bologna, and Mantua; aged at least 12 months, 30 kg wheels, 550 L milk each.
Parmigiana
Parmigiana, best known as parmigiana di melanzane, is a southern Italian baked dish of layered fried eggplant with tomato sauce, Parmigiano, and often mozzarella; first documented in 1733 with zucchini, its origin is disputed and its name likely not from Parma.
Parmo
Parmo, or Teesside Parmesan, is a Middlesbrough takeaway dish: a breadcrumbed fried chicken or pork cutlet topped with bechamel sauce and cheddar, grilled, and served in a pizza box with chips and garlic sauce.
Pasta e fagioli
Pasta e fagioli, also pasta e fasoi, is an Italian peasant soup of pasta cooked with beans, soffritto, and often tomato or pork fat, existing in regional variants (Veneto, Neapolitan, Piacenza); beans reached Italy only after the 16th-century Columbian exchange; about 116 kcal per 100 g.
Pasta salad
Pasta salad: a cold dish of cooked pasta with dressing and mix-ins, served at picnics and potlucks. American versions use mayonnaise; Italian pasta fredda uses oil and vinegar. Includes history, technique, and USDA food-safety rules.
Pastel de nata
Pastel de nata (plural pastéis de nata), also called pastel de Belém in its trademarked Lisbon form, is Portugal's egg custard tart: puff pastry filled with egg custard, baked hot until the top blisters, born of convent sweetmaking and sold since 1837 at Pastéis de Belém.
Pasteles
Pasteles are Puerto Rico's Christmas dish: grated green banana, yautía, plantain, and calabaza masa filled with sofrito-braised pork, wrapped in banana leaves, and boiled; related to but distinct from corn-based tamales.
Pasteurized eggs
Pasteurized eggs are shell eggs or egg products heat-treated to destroy Salmonella without cooking, sold fresh, liquid, frozen, or powdered; in the US under 3% of eggs are pasteurized, with a standard 57°C, 57.5-minute process.