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Whipped cream
Whipped cream (crème Chantilly when sweetened) is a foam made by whipping 30–38% fat dairy cream so partially coalesced fat globules stabilize air bubbles; over-whipping yields butter, and plant-based toppings use coconut or palm fats with added emulsifiers.
White chocolate
White chocolate: a confection of cocoa butter, milk solids, and sugar with no cocoa solids, defined by FDA (21 CFR 163.124, min 20% cocoa butter, max 55% sweetener) and Codex standards; first commercialized by Nestlé (Galak/Milkybar) in Switzerland in 1936.
White meat
White meat is pale meat such as chicken, turkey breast, or veal, classified by low myoglobin; poultry dominates nutritional research. Cohort meta-analyses show lower all-cause mortality but neutral cardiovascular effects, and pork, despite marketing, is scientifically red meat.
White pudding
White pudding is an Irish and Scottish sausage of pork, oatmeal, suet, and seasonings, like black pudding without blood; a full-breakfast staple also deep-fried in Scottish chip shops, with commercial fat of 6.0–22.4% and sodium averaging 867 mg/100 g.
Whole wheat bread
Whole wheat bread, also known as wholemeal or whole grain bread, is bread made from whole wheat flour containing all parts of the wheat kernel: bran, germ, and endosperm.
Whoopie pie
Whoopie pie: American sandwich dessert of two chocolate cake rounds with white marshmallow or shortening frosting filling; also called gob in Pennsylvania; Maine's official state treat since 2011.
Wiener schnitzel
Wiener Schnitzel, Vienna schnitzel, is Austria's breaded veal cutlet from the Kalbsschlögel, fried in pork lard with a puffed soufflé crust; only veal may bear the name, pork is Schnitzel Wiener Art.
Windsor-style pizza
Windsor-style pizza is Windsor, Ontario's regional pizza, distinct from Detroit-style: medium-thin cornmeal crust, Galati mozzarella, shredded pepperoni, canned mushrooms, born at Volcano Pizzeria (1957).
Wonton
Wonton (馄饨, húntun; Cantonese 云吞, Sichuan 抄手) is a Chinese dumpling of minced pork or shrimp in a thin square wheat wrapper, boiled and served in broth or with chili oil; recorded since the Western Han and split from jiaozi by the Tang dynasty.
Worcestershire sauce
Worcestershire sauce, made famous by Lea & Perrins, is a fermented vinegar-and-anchovy condiment created by chemists Lea and Perrins in Worcester, England, sold from 1837, matured 18 months, now owned by Kraft Heinz and exported to over 130 countries.
Xiaolongbao (小笼包)
Xiaolongbao (小笼包, also 小笼馒头): Jiangnan soup dumplings with thin unleavened wrappers around pork filling containing aspic that melts into broth. Origin credited to Huang Mingxian's Ri Hua Xuan in Nanxiang, Shanghai, in 1871; national intangible heritage item Ⅷ-160.
XO sauce (XO酱)
XO sauce (XO醬) is a chunky umami chili condiment invented in 1980s Hong Kong from dried scallops, dried shrimp, and Jinhua ham. Named after XO cognac, it contains no brandy and was first bottled commercially by Lee Kum Kee in 1992.
Yakiniku (焼肉)
Yakiniku (焼肉), Japanese tabletop grilled meat with Korean origins from bulgogi and galbi, developed by Zainichi Koreans in postwar black markets; named in the 1950s, with 20,997 restaurants by 2004.
Yakitori (焼き鳥)
Yakitori (焼き鳥, やきとり) is Japanese grilled chicken on skewers, seasoned with shio salt or tare soy glaze and grilled over binchotan charcoal; the word also covers pork and offal skewers, and it is a subset of kushiyaki.
Yogurt
Yogurt (Turkish yoğurmak, to thicken) is fermented milk made with Lactobacillus bulgaricus and Streptococcus thermophilus; lactic acid at pH below 4.6 forms the gel, giving tart flavor, high protein, and improved lactose digestion.
Yorkshire pudding
Yorkshire pudding: British savoury baked batter of flour, eggs, and milk cooked in hot beef drippings; named in Hannah Glasse's 1747 cookbook; served with the Sunday roast; related to American popovers and Dutch babies.
Youtiao (油条)
Youtiao (油条, also yu tiao, Chinese cruller, you zha gui) is a Chinese deep-fried dough stick breakfast food, fried in pairs so the pressed seam stays soft and expands; historically alum-leavened, now aluminum-free since China's 2014 rule.
Yule log (cake)
Bûche de Noël (Yule log cake, log cake): French rolled génoise sponge with cream filling, frosted as a wooden log, replacing the burned Christmas Eve Yule log; first recipe printed by Pierre Lacam in 1890.
Yum yum sauce
Yum yum sauce, also called white sauce or shrimp sauce, is an American mayonnaise-based pink condiment served at Japanese hibachi steakhouses since the 1960s; it is not Japanese in origin. Terry Ho bottled it commercially.
Yusheng (鱼生)
Yusheng (鱼生), also called yee sang, is a raw fish salad tossed communally (lo hei, 捞起) during Chinese New Year in Singapore and Malaysia; the colorful seven-ingredient version was created by four Singapore chefs in the 1960s.
Za'atar (زعتر)
Za'atar (زعتر) is both a Levantine wild herb, Origanum syriacum (Bible hyssop), and the eponymous spice blend of dried herb, toasted sesame, sumac, and salt, eaten with olive oil on manakish flatbread across Lebanon, Syria, Palestine, and Jordan.
Zabaione
Zabaione, also zabaglione or sabayon, is an Italian foamy custard of egg yolks, sugar, and wine (Marsala, Moscato, or Vin Santo) whisked in a bain-marie, thickening at 82–85 °C; a Piedmont PAT since 2015 with disputed 16th-century origins.
Zatarain's
Zatarain's is a New Orleans-area food brand founded in 1889 by Emile Zatarain, known for rice dinner mixes, seafood boils, and seasonings; owned by McCormick since its 2003 $180 million acquisition.
Zeppole
Zeppole (singular zeppola) are Italian fried pastries; the zeppola di San Giuseppe is a choux ring filled with pastry cream and amarena cherry for 19 March. First recipe Cavalcanti 1837; variants in Puglia, Sicily, Rome, and Italian America.
Zongzi (粽子)
Zongzi (粽子), also written 糉, is the Chinese glutinous-rice dumpling wrapped in bamboo or reed leaves and eaten at the Dragon Boat Festival; northern versions are sweet, southern savory, with a 2026 Chinese market of about 11.88 billion yuan.