Food

3 Musketeers (chocolate bar) A lightweight chocolate candy bar with a whipped chocolate center and milk-chocolate coating introduced by Mars in 1932; originally sold in three flavors and later simplified to th…

Aamras: the sweet mango pulp dessert of India Aamras Aamras is a popular Indian preparation of ripe mango pulp, usually served as a chilled dessert or accompaniment to breads such as puri. It is prized for its fragrance, smooth textu…

Absinthe: origins, composition, culture, bans, and modern revival Absinthe Absinthe is a high‑strength, anise‑flavoured distilled spirit made from Artemisia and other herbs. This article explains its ingredients, preparation, history, health debates, bans…

Absinthe spoon: design, use, history and ritual Absinthe spoon A small perforated or slotted utensil used in the traditional preparation of absinthe; designed to hold sugar while cold water is dripped to dilute and sweeten the spirit.

Ackee (Blighia sapida): tropical fruit, culinary uses and safety Ackee Ackee (Blighia sapida) is a tropical fruit native to West Africa, widely used in Caribbean cuisine. This article describes its appearance, history, culinary role, cultivation and s…

Acorn squash (Cucurbita pepo var. turbinata) Acorn squash Acorn squash is a ridged, acorn-shaped winter squash with sweet orange flesh. Native to the Americas, it is grown worldwide and used roasted, baked, stuffed, or pureed; seeds are e…

Afelia: Cypriot pork in red wine and coriander Afelia Afelia is a traditional Cypriot pork stew in which pork is marinated and cooked in red wine with crushed coriander seeds. It is a staple of Cypriot cuisine with regional variations…

After Eight — thin mint chocolate confection After Eight After Eight is a British-origin mint chocolate confection known for its thin dark chocolate squares filled with mint fondant, traditionally served as an after-dinner mint and produ…

Agar: polysaccharide gel from red algae used in microbiology, food, and industry Agar Agar is a gelatinous mixture of agarose and agaropectin extracted from red algae. It forms thermoreversible gels used for microbial culture media, molecular biology, vegetarian gel…

Agave nectar: production, characteristics, uses and health notes Agave nectar Agave nectar (agave syrup) is a sweet liquid made from agave plants. This article covers production methods, varieties, culinary uses, composition, regional production and health c…

Airline food (in‑flight catering): history, types, and considerations Airline food Comprehensive overview of airline food: how in‑flight meals and snacks are produced and served, differences by carrier and cabin, special meals, logistics, and recent trends.

Akara (Acarajé): West African bean fritter and Afro-Brazilian street food Akara Akara, also called acarajé in Brazil, is a deep-fried bean fritter of Yoruba origin. It has distinctive regional recipes, cultural roles (notably Bahia's baianas) and both ceremoni…

Alcoholic drink A beverage that contains ethyl alcohol (ethanol), produced by fermentation and sometimes distillation; types, production methods, effects, regulation, and cultural role.

Alcopop: ready-to-drink flavored alcoholic beverages Alcopop Sweet bottled or canned alcoholic drinks—spirit- or malt-based—often sold as ready-to-drink products; popular with younger adults and subject to specific regulation and taxation.

Alexandertorte (Alexander torte) Alexandertorte A layered pastry filled with raspberry preserves and topped with woven or parallel strips of dough; a Baltic and Finnish delicacy traditionally linked to Tsar Alexander I.

Alexandre Étienne Choron: French Chef Known for Choron Sauce and Siege Menus Alexandre Étienne Choron Biography of Alexandre Étienne Choron (1837–1924), chef of Voisin in Paris, inventor of Choron sauce and noted for inventive menus using zoo and exotic meats during the 1870–1871 S…

Alfons Schuhbeck Alfons Schuhbeck (born Alfons Karg, 1949) is a German chef, restaurateur, author and television personality known for his Bavarian-influenced fine dining, cookery school and cateri…

Allspice (Pimenta dioica): overview, uses, cultivation, and history Allspice Allspice is the dried unripe berry of Pimenta dioica, prized for a warm flavor like cloves, cinnamon and nutmeg. Widely used in Caribbean and European cooking and in essential oils…

Altoids (breath mints and candies) Altoids Altoids are a long-established brand of strong-flavored breath mints and candies, recognized for their concentrated taste and distinctive metal tins.

American cheese (processed cheese product) American cheese A mild, meltable processed cheese product widely used in the United States; made from blended cheeses and emulsifiers and regulated separately from natural cheeses.

Amish friendship bread (Herman): starter, recipes, and sharing tradition Amish friendship bread Overview of Amish friendship bread (also called Herman or German friendship cake), its sourdough-style starter, typical recipes, maintenance and sharing customs, variations, and pr…

Amnesic Shellfish Poisoning A toxic foodborne illness caused by domoic acid from some marine algae; causes gastrointestinal and neurologic symptoms including memory loss and is monitored by public health agen…

Andouille: smoked pork sausage of French and Cajun traditions Andouille Andouille is a coarse, smoked pork sausage with French origins and a distinct Cajun variation. It is valued for its smoky, spicy flavor and central role in Louisiana and European c…

Angel food cake A very light, airy sponge cake made from whipped egg whites, flour and sugar. Popular in the United States since the 19th century, served plain or with fruit, and baked in a tube p…

Anthony Bourdain American chef, author, and television presenter whose candid writing and globe‑spanning documentary series brought attention to food, culture, and the realities of professional kit…

Aphrodisiac: meaning, history, examples, evidence and safety Aphrodisiac Aphrodisiacs are substances believed to increase sexual desire. This article reviews definitions, historical context, common examples, mechanisms of action, evidence, safety concer…

Appellation d'origine contrôlée (AOC) Appellation d'origine contrôlée French certification that ties certain agricultural products to a defined geographic area and traditional production methods, best known for wines and cheeses such as Champagne and…

Appetite: the desire to eat, its regulation and effects Appetite Appetite is the desire to eat driven by physiological, psychological and social factors. This article explains how appetite differs from hunger, what controls it, what alters it, a…

Appetizer (Starter): Definition, Types, History and Uses Appetizer An appetizer is a small savory dish or drink served before a main course. This article explains its purpose, common varieties, history, serving customs and distinctions from snacks…

Apple juice: production, types, nutrition and common uses Apple juice Comprehensive overview of apple juice: what it is, how it’s made, main varieties, nutritional profile, common uses, and distinctions such as juice vs cider and concentrate vs fresh…

Apple pie: history, ingredients, variations and serving traditions Apple pie Overview of apple pie—its components, history, common variations, serving customs and notable facts about ingredients and preparation.

Applesauce Apple sauce Applesauce (or apple sauce) is a mashed, stewed apple purée used as a condiment, snack, ingredient and baby food. It varies in texture, sweetness and seasoning and is sold both hom…

Apple strudel: history, ingredients, and preparation Apple strudel Apple strudel (German: Apfelstrudel) is a layered pastry dessert from Austria and Central Europe, made from thin stretched dough and a tart apple filling with cinnamon, breadcrumbs…

Aquaculture: farming of fish, shellfish, and aquatic plants Aquaculture Overview of aquaculture: methods, main species, history, benefits, environmental concerns and management practices for farming aquatic organisms.

Armagnac (brandy): History, production, varieties and uses Armagnac (brandy) Armagnac is a fortified distilled spirit from southwestern France. This article explains its region, grapes, distillation, aging, styles, history and how it differs from other bran…

Asado: South American barbecue and social ritual Asado Asado is a traditional South American barbecue practice and communal meal, centered on grilling beef and other meats on a parrilla or open fire, especially in Argentina, Uruguay, P…

Ashure (Aşure): Turkish pudding of grains, fruits and nuts Ashure Ashure (Aşure) is a traditional Turkish plant-based pudding made from grains, legumes, dried fruits and nuts, prepared and shared during Muharram on the tenth day of the Islamic lu…

Aspartame (E951): properties, uses, history and safety Aspartame Aspartame is a low‑calorie artificial sweetener (E951) used as a sugar substitute in foods and beverages. This article summarizes its chemistry, uses, regulation, metabolism and no…

Auguste Escoffier: Architect of Modern French Cuisine Auguste Escoffier Georges Auguste Escoffier (1846–1935) modernized French haute cuisine, created the kitchen brigade, codified classical recipes and service, and influenced restaurants worldwide.

Awamori: Okinawa’s Traditional Distilled Rice Spirit Awamori Awamori is a distilled rice spirit from Okinawa, Japan, made with black koji and aged to create varieties known as kusu. It is distinct from sake and shōchū and is central to Okina…

Azerbaijani food: ingredients, dishes, and culinary traditions Azerbaijani food Comprehensive overview of Azerbaijani cuisine: its geography-driven ingredients, signature dishes (plov, kebab, dolma), beverages, regional varieties, and cultural role in festival…

Bacon: origin, varieties, preparation, uses, and cultural notes Bacon Bacon is a cured pork product from the pig's belly, back, or sides, commonly smoked or unsmoked and fried; varieties, preparation methods, nutritional aspects, cultural restriction…

Bagel: ring-shaped boiled and baked bread with a chewy interior Bagel Dense, ring-shaped bread boiled then baked to produce a shiny crust and chewy crumb. Originated in Eastern European Jewish cuisine and now comes in many styles and toppings worldwi…

Baguette — the long French loaf Baguette A baguette is a long, thin loaf of French bread with a crisp crust and soft interior. This article covers its features, traditional ingredients, history, common uses and variations…

Baked Alaska: history, composition, technique and variations Baked Alaska Baked Alaska is a showpiece dessert of ice cream and cake encased in meringue and briefly baked. This article explains its ingredients, insulating science, origins, common variatio…

Baked beans A legume dish of beans cooked slowly in a seasoned sauce. Commonly canned as haricot (navy) beans, served worldwide in many savory-sweet styles from breakfast to barbecue.

Baker: professional who makes bread and other baked goods Baker Overview of bakers: role, typical products, historical development, skills, workplaces, and distinctions between artisan, commercial, and pastry professionals.

Baking: methods, ingredients, products and cultural role Baking Baking is the dry-heat cooking of doughs and batters—most often in an oven—producing bread, cakes, pastries and many savory dishes. This article explains methods, ingredients, tech…