3,831 articles
Pinot gris
Pinot gris, also called Pinot Grigio, Grauburgunder or Ruländer, is a grey mutation of Pinot noir from Burgundy. Early picking gives crisp Italian Grigio; riper harvest gives rich Alsatian Gris, with ramato skin-contact wines in Friuli.
Pinot noir
Pinot noir (Spätburgunder, Pinot nero) is the black-berried Burgundian Vitis vinifera grape behind red Burgundy: thin-skinned, early-ripening (about 1,150 degree days), disease-prone, with 36,727 ha in France (2018) and 11,519 ha in Germany (2023).
Pint glass
Pint glass: the standard beer-serving vessel sized to a pint, chiefly the UK nonic imperial pint (568 ml, crown-stamped since 1698) and the US shaker pint (473 ml); covers legal measures, glass shapes, history, and pouring research.
Pirozhki (пирожки)
Pirozhki (пирожки, singular pirozhok) are small Russian filled buns, baked or fried, the diminutive of pirog (pie), never boiled like Polish pierogi; common fillings include cabbage, potato, meat, and egg.
Pisco
Pisco is a grape brandy produced in Peru and Chile, each with its own denomination of origin. Key facts: Quechua etymology, 1613 Peruvian and 1733 Chilean records, differing rules on dilution and ageing, and contested international registration.
Pisco sour
Pisco sour: sour-style cocktail of pisco, lime or lemon juice, syrup, egg white, and bitters, created at Morris' Bar in Lima (1916–1929) and claimed as the national drink of both Peru and Chile.
Pita
Pita, also khobz arabi or Arabic bread, is a circular leavened double-layered Middle Eastern flatbread whose steam-formed pocket forms during 400 °C baking; used as pocket, wrap, scoop, and bowl.
Pizza
Pizza: baked flatbread with tomato, cheese, and toppings, born as poor people's street food in late 18th-century Naples, first pizzeria Port'Alba (1738), first US pizzeria Lombardi's (1905), now a $200 billion global industry with UNESCO-recognized Neapolitan craft.
Pizza bianca
Pizza bianca is Rome's salted, olive-oiled flatbread baked without tomato sauce, sold by weight at forni and filled with mortadella or prosciutto; about 306 kcal and 789 mg sodium per 100 g.
Pizza cheese
Pizza cheese: cheese made or chosen for pizza topping, dominated by low-moisture Mozzarella and analogues. Defined by melt, stretch, oiling-off, and browning; US standards cap moisture at 48–52%.
Pizza effect
Pizza effect: cultural re-enculturation coined by Agehananda Bharati (Leopold Fischer) in 1970; a cultural form exported, transformed abroad, and reimported with new prestige, reshaping the origin community's self-understanding; applied to Hinduism, yoga, Buddhism, nationalism.
Pizza in Brazil
Pizza in Brazil (pizza brasileira): Italian-immigrant dish adapted in São Paulo into large thin-crust pies with corn, catupiry, and calabresa. Brazil is the world's second-largest pizza consumer, with about 40,332 pizzarias in 2025 and Dia da Pizza on 10 July.
Pizza in the United States
Pizza in the United States, also called American pizza, is a family of regional baked flatbreads descended from Neapolitan pizza, with styles like New York and Chicago deep dish.
Pizza Margherita
Pizza Margherita, the tomato, mozzarella, basil, and olive oil pizza of Naples; traditionally credited to Raffaele Esposito for Queen Margherita of Savoy in 1889, though historians question that origin story; STG-protected and tied to UNESCO-listed Neapolitan pizza-making.
Planet Hollywood
Planet Hollywood: movie-themed restaurant chain founded 1991 by Keith Barish and Robert Earl with celebrity stockholders Schwarzenegger, Willis, Stallone, Moore; peaked at 87 outlets, went bankrupt twice, now an Earl Enterprises licensing brand.
Plant milk
Plant milk (plant-based milk alternative, nondairy milk, 植物性ミルク) is a beverage of legumes, cereals, nuts, or seeds extracted in water as a dairy substitute; soy, almond, oat, coconut, and rice types differ in protein, fortification, environmental footprint, and naming rules.
Plastic bottle
Plastic bottle: molded polymer container, chiefly PET, patented by Nathaniel Wyeth in 1973 and made by injection stretch blow molding. Dominant beverage packaging; recycling outcomes vary from 9% globally to over 85% in Japan.
Plastic wrap
Plastic wrap (cling film, Saran wrap): thin transparent plastic film in rolls that clings to food and containers to keep food fresh. Discovered as PVDC at Dow in 1933; now mostly LDPE; hard to recycle.
Please Take Care of My Refrigerator (냉장고를 부탁해)
Please Take Care of My Refrigerator (냉장고를 부탁해, Chef & My Fridge) is a JTBC Korean cooking variety show (2014-2019, revived December 15, 2024 on JTBC and Netflix) where chefs compete in 15-minute battles using only ingredients from celebrity guests' refrigerators hauled into the studio.
Ploughman's lunch
Ploughman's lunch: a cold British pub meal of bread, cheese, pickle and salad. Named by the Cheese Bureau in 1957 to sell cheese after rationing, though bread, cheese and ale were field workers' food for centuries.
Plymouth Gin
Plymouth Gin: gin brand and former gin style made at the Black Friars Distillery, Plymouth, England, since the 1790s; 41.2% ABV, seven botanicals, copper pot still, ex-PGI, Pernod Ricard owned.
Po' boy
Po' boy, a New Orleans sandwich on local French bread filled with fried seafood or roast beef debris, dressed with lettuce, tomato, pickles, mayo; created by the Martin brothers for 1929 streetcar strikers.
Poached egg
Poached egg: a shelled egg cooked gently in simmering, often vinegar-acidulated water until whites set and yolk stays soft; also called oeufs poches or ein verlorenes Ei; base of eggs Benedict.
Poaching (cooking)
Poaching (cooking) is gentle moist-heat cooking submerged in liquid at 160–180°F (71–82°C), below simmering (185–205°F) and boiling (212°F); used for eggs, fish, chicken, and fruit, with court bouillon, milk, wine, or syrup as liquids.
Pocky (ポッキー)
Pocky (ポッキー) is Ezaki Glico's chocolate-coated biscuit stick snack, launched in Japan in 1966 as the world's first stick-shaped chocolate confection, named for the pokkin biting sound, sold abroad as MIKADO, and a Guinness-record best-selling chocolate biscuit brand.
Poffertjes
Poffertjes are small puffy Dutch yeast-raised griddle cakes of buckwheat and wheat flour, also historically called bollebuisjes or broedertjes, cooked in a dimpled poffertjespan and served with butter and powdered sugar.
Poh Ling Yeow
Poh Ling Yeow, Malaysian-born Australian cook, painter and TV presenter; MasterChef Australia season 1 runner-up (2009), host of Poh's Kitchen and Poh & Co, and MasterChef judge from season 16 (2024).
Poi (food)
Poi is a traditional Hawaiian staple food of boiled, pounded taro (kalo) mixed with water and eaten fresh or fermented (Lactococcus lactis, lactobacilli); distinct from poi ʻulu (breadfruit) and poi ʻuala (sweet potato) variants.
Poitín
Poitín (poteen), Ireland's traditional clear, unaged pot-still spirit made from cereals, potatoes, whey, or molasses; illegal from 1661 to 1997, now an EU and UK Geographical Indication.
Polenta
Polenta is cornmeal, typically medium or coarse ground maize, cooked slowly in salted water or stock into a creamy porridge; set and sliced, it is grilled or fried. A northern Italian staple descended from Roman puls, made with flint corn, about 4:1 liquid to cornmeal, naturally gluten-free.