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Parle Agro
Parle Agro Private Limited (Parlé Agro), Indian beverage company founded 1985 in Mumbai by Prakash Chauhan; maker of Frooti, Appy Fizz, Smoodh, Bailley; distinct from Parle Products.
Parle Products
Parle Products, Indian biscuit and confectionery maker founded 1929 in Vile Parle, Mumbai by the Chauhan family; maker of Parle-G, world's largest-selling biscuit brand per Nielsen 2003; FY25 revenue Rs 15,568 crore, unlisted, promoter-held.
Parle-G
Parle-G is an Indian glucose biscuit brand from Mumbai, launched in 1939 as Parle Gluco and named the world's largest selling biscuit brand in 2003.
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.
Pastila (пастила)
Pastila (пастила) is a traditional Russian fruit confection of baked apple purée whipped with egg whites and dried, dating to the fourteenth century and most famously made in Kolomna.
Pastirma
Pastirma (pastırma, basturma, basterma) is a salted, dried, pressed whole-muscle beef product coated in çemen, a fenugreek-garlic-red pepper paste, eaten raw across Turkey, Armenia, Egypt and the Balkans; ancestor of pastrami.
Pastis
Pastis is a French aniseed-flavoured aperitif spirit (40–45% ABV) legally defined by liquorice root extracts, created commercially by Paul Ricard in Marseille in 1932 after the 1915 absinthe ban, and drunk diluted one part to five parts water.
Pastitsio (παστίτσιο)
Pastitsio (παστίτσιο), sometimes called Greek lasagna, is a layered baked pasta dish of hollow tubular pasta, cinnamon-scented meat sauce, and cheese-enriched béchamel, modernized by chef Nikolaos Tselementes; Cyprus also calls it makaronia tou fournou.
Pastrami
Pastrami, also known as pastirma or pastramă, is brined, spice-rubbed, smoked, and steamed cured beef, a Romanian-derived technique brought to New York by Romanian Jewish immigrants and made iconic in Jewish delicatessen sandwiches on rye.
Pastry
Pastry, or pastry dough, is a dough of flour, usually fat, and water used to cover, encase, or constitute dishes such as pies, tarts, and croissants.
Pasty
Pasty, especially the Cornish pasty, a D-shaped baked turnover of beef, potato, swede, and onion with a side crimp; PGI-protected, made only in Cornwall since 2011, carried worldwide by Cornish miners to Mexico and Michigan.
Patanjali Ayurved (पतंजलि आयुर्वेद)
Patanjali Ayurved (पतंजलि आयुर्वेद), Indian FMCG and ayurvedic products company founded in Haridwar in 1997 and incorporated 2006; Ramdev-associated, 98.54% owned by Acharya Balkrishna, turnover Rs 7,413.62 crores FY2022-23.
Pati Jinich
Pati Jinich (Patricia Jinich), Mexico City-born Jewish Mexican chef and PBS host of Pati's Mexican Table, La Frontera, and Panamericana; former Georgetown-trained policy analyst turned New York Times bestselling cookbook author in Washington, DC.
Pâtisserie
Pâtisserie: the French craft, products, and shops of baked sweet goods, from a 14th-century word; covers history from Babylon and Carême, the CAP Pâtissier qualification, hygiene rules, and the Italian pasticceria.
Patrón
Patrón: Mexican ultra-premium tequila brand founded 1989, made at Hacienda Patrón (NOM 1492) in Jalisco using tahona and roller mills, no additives; wholly owned by Bacardi since 2018.
Patty
A patty is ground food, especially meat, formed into a flat round shape and cooked, or a small round meat pie such as the Jamaican patty, a spiced baked pastry descended from the Cornish pasty.
Paul (bakery)
PAUL is a French family-owned bakery-café chain founded in 1889 in Croix near Lille, owned by Groupe Holder, franchised since 1989, with 750+ bakeries across 45+ countries and a PAUL LE CAFÉ coffee-shop concept.
Paul Bocuse
Paul Bocuse (1926–2018), French chef of Collonges-au-Mont-d'Or near Lyon; three Michelin stars from 1965, nouvelle cuisine figure, founder of the Bocuse d'Or (1987), named Chef of the Century by Gault & Millau in 1989.
Paul Hollywood
Paul Hollywood, also known as Paul John Hollywood, is an English artisan baker and television personality, judge on The Great British Bake Off since 2010 and originator of the Hollywood handshake.
Paul Prudhomme
Paul Prudhomme (1940-2015), Louisiana chef and founder of K-Paul's Louisiana Kitchen in New Orleans, popularized Cajun and Creole cuisine, invented blackened redfish, wrote bestselling cookbooks, and founded Magic Seasoning Blends.
Paula Deen
Paula Deen, born 1947 in Albany, Georgia, is a Southern restaurateur, cookbook author, and Food Network star of Paula's Home Cooking. Her 2013 deposition admitting use of the N-word ended her Food Network show and major sponsorships; her Savannah restaurant The Lady & Sons closed in 2025.
Pea fiber
Pea fiber: dietary fiber ingredient from pea hulls and pods (Pisum sativum), 71-92% fiber in hulls, mostly insoluble cellulose and hemicellulose; used in bread, meat, and yogurt; FDA GRAS as GRN 525 (2014).
Pea soup
Pea soup: thick soup of dried split peas, pork, and aromatics; Nordic ärtsoppa/hernekeitto eaten Thursdays from medieval fasting, Dutch snert (2019 intangible heritage), and French Canadian soupe aux pois.