Food

Hot chocolate (hot cocoa, drinking chocolate) Hot chocolate A warm beverage of melted chocolate or cocoa mixed with milk or water. Covers ingredients, preparation, history from Mesoamerica to Europe, regional varieties, cultural role, and h…

Hot dog A hot dog is a cooked sausage, usually served in a split bun and topped in many regional ways; it traces roots to German sausages and became a staple of American street food.

Hot pot: communal Chinese cooking, regional styles and ingredients Hot pot Hot pot is a communal cooking tradition originating in China: diners cook raw ingredients in shared simmering broth. It has many regional styles, common ingredients, and social cus…

Hot sauce: origins, varieties, production and culinary uses Hot sauce Hot sauce: a global category of spicy condiments made from chili peppers. Overview of ingredients, regional styles, production methods, culinary uses, heat measurement and notable…

Hummus: chickpea and tahini spread from the Middle East Hummus Hummus is a creamy spread or dip made from chickpeas and tahini, widely eaten across the Middle East and beyond. This article covers ingredients, preparation, nutrition, history, r…

Ice Cream: Ingredients, Production, Varieties, and Cultural Role Ice cream Comprehensive overview of ice cream: composition, manufacturing steps, common varieties, stabilizers and overrun, food safety and storage, cultural uses, and modern dietary alterna…

Ice cream float (soda float) Ice cream float A chilled dessert beverage made by combining ice cream with a carbonated drink or flavored syrup and carbonated water; known regionally as root beer float, coke float, spider, and…

Ice cream sandwich A frozen dessert consisting of ice cream placed between two cookies, biscuits or cake layers; many regional and commercial variations exist in flavor, size and texture.

Icing Icing has several meanings: a sweet coating for baked goods, a hockey rule, ice accumulation on aircraft, and the therapeutic use of cold on injuries. This article explains types,…

Icing (food): types, ingredients, history and uses Icing (food) Icing, also called frosting, is a sweet paste used to coat and decorate cakes and pastries. This article explains common ingredients, major types, history, decorating techniques an…

Iftar — The Evening Meal to Break the Ramadan Fast Iftar Iftar is the evening meal when Muslims break the daily fast in Ramadan. It combines religious practice, communal meals, traditional foods, prayer, and charitable hospitality across…

Ingredient (component of mixtures and products) Ingredient An ingredient is a component of a mixture or product—common in cooking, manufacturing, medicine and cosmetics—and often classified, regulated, and listed on labels for safety and t…

Instant noodles: history, varieties, preparation, and cultural impact Instant noodles Comprehensive overview of instant noodles: what they are, how they are made and prepared, common formats and regional varieties, health considerations, industry players, and cultur…

Instant soup: varieties, preparation, preservation, and history Instant soup Overview of instant soup: common forms (powdered, cup, canned, freeze-dried), how they are made and prepared, storage and nutrition considerations, and a brief history.

Iodized salt Iodised salt Table salt fortified with small amounts of iodine compounds to prevent iodine deficiency and related thyroid disorders; a low-cost public health measure used worldwide.

Irn-Bru: Scotland’s distinctive orange soft drink Irn-Bru Irn-Bru is a bright orange, carbonated soft drink created in Glasgow and produced by A.G. Barr. Celebrated for its unique flavour and marketing, it holds a prominent place in Scott…

Italian cuisine: regional traditions, key ingredients, dishes and influence Italian food Overview of Italian food: defining ingredients, regional diversity, classic dishes and drinks, historical development, cultural role, and global influence.

Italian wine: regions, grape varieties, styles and cultural significance Italian wine Survey of Italian wine covering its history, principal regions and grapes, classification system, major styles (still, sparkling, sweet), food pairings, and cultural and economic i…

Jam (fruit preserve): definition, production, uses and standards Jam Jam is a cooked fruit preserve made from fruit, sugar and often pectin. This article explains composition, texture, history, culinary uses, legal definitions and distinctions from…

Japanese food: traditions, ingredients, techniques, and cultural role Japanese food Overview of Japanese food, its key ingredients and techniques, historical influences, cultural importance, representative dishes, and distinctive features such as seasonality and p…

Jar: Definition, Materials, History, Uses and Safety Jar A jar is a wide-mouthed container used for storing food and other goods. This article explains common shapes and materials, historic development, typical uses, safety consideration…

Jean Anthelme Brillat-Savarin — French jurist, gastronome and author of The Physiology of Taste Jean Anthelme Brillat-Savarin French lawyer and politician (1755–1826) celebrated for The Physiology of Taste and the aphorism “Tell me what you eat…”. Influential in founding gastronomic writing and inspiring…

Jean-Pierre Coffe: French food critic, broadcaster and author Jean-Pierre Coffe Jean-Pierre Coffe (1938–2016) was a French radio and television presenter, food critic and author who championed fresh, local food, consumer information and clearer labelling again…

Jell-O: American gelatin dessert brand, varieties, history, and uses Jell-O Jell-O is a widely recognized American brand of gelatin desserts, puddings, and no‑bake pie fillings. This article outlines its composition, preparation, history, common uses and c…

Jelly (gelatin dessert) Jelly A gelatin-based dessert with a firm, wobbly texture. Describes ingredients, preparation, common flavors and uses, variations and notable facts about jelly and its alternatives.

Jelly bean Small bean-shaped sugar candies with a soft gel center and a hard outer shell; originated in the 19th century and now known for many flavors and holiday uses.

Jjigae: Korean stews and hot-bowl dishes Jjigae Jjigae are Korean stews—thicker and heartier than soups—made with meat, seafood or vegetables in flavored broths. This article explains ingredients, varieties, history, and how the…

Jug (container): form, function, history and common types Jug (container) A jug is a handled vessel for storing and pouring liquids. This article describes its form, materials, history, common uses, and how it differs from similar containers.

Juice: definition, types, production, nutrition and uses Juice Overview of juice from plants, fruits and animals; covers common types, production and processing, legal definitions, nutrition, storage, culinary uses and safety considerations.

Junk food: definition, characteristics, health effects and examples Junk food Overview of junk food—what it is, common ingredients and products, health concerns, brief history, policy responses and how it differs from nutrient-dense foods.

Kaiserschmarrn Kaiserschmarrn is a light, shredded Austrian pancake served as a dessert or sweet main course, known across Central Europe under several regional names and often accompanied by fru…

Kamaboko — Japanese surimi fish cake, varieties and uses Kamaboko Kamaboko is a Japanese processed seafood made from surimi (pureed white fish). This article covers production, common types (narutomaki, kanikama), history, culinary uses, nutritio…

Kaymak — traditional Turkish clotted cream Kaymak Kaymak is a rich, creamy dairy product from Turkey, traditionally made from water buffalo milk. Served with honey or desserts, it has regional variants and culinary uses across the…

Kebab: grilled meat dishes and regional varieties Kebab Kebab refers to a wide family of grilled or roasted meat dishes originating in the Middle East and widely adapted across Europe and South Asia, with many regional names, ingredient…

Ketchup (tomato ketchup) Ketchup Ketchup is a thick tomato-based condiment made with vinegar, sweeteners and spices. Widely used to flavor fried and grilled foods, it has a distinct history, many regional variants…

Ketogenic diet: overview, mechanisms, uses, variants and cautions Ketogenic diet A high‑fat, low‑carbohydrate eating pattern that shifts metabolism toward ketone production. Originally therapeutic for epilepsy, now used for weight and metabolic goals; suitabili…

Key lime pie A classic American tart-and-creamy pie made with key lime juice, egg yolks and sweetened condensed milk, known for its pale yellow filling and association with the Florida Keys.

Kheer: Indian Milk Pudding and Its Variations Kheer Kheer is a South Asian milk-based sweet pudding made with rice or vermicelli, flavored with sugar, cardamom, nuts and saffron. It appears across festivals, religious offerings and…

Khichdi — traditional South Asian rice and lentil dish Khichdi Khichdi is a simple, comforting dish of rice and lentils from the Indian subcontinent, with many regional variations, nutritional benefits, and a long cultural history.

Kidney bean Kidney bean (Phaseolus vulgaris) is a starchy, protein-rich variety of the common bean, known for its kidney-like shape and red hues. Used worldwide in stews, chilis and salads; re…

Kilner jar: glass preserving jar with rubber seal Kilner jar A Kilner jar is a glass preserving container with a removable lid and a rubber seal, developed by the Kilner family in Yorkshire, England. Used for canning, storage, fermentation a…

Kimchi: Korean Fermented Vegetables — Varieties, History and Uses Kimchi Kimchi is a traditional Korean fermented vegetable dish made with seasonings. This article covers its ingredients, varieties, history, fermentation, storage, culinary uses and cult…

Kinako — toasted soybean flour used in Japanese cuisine Kinako Kinako is a fine, toasted soybean flour used in Japan as a coating, ingredient, and nutritional powder for sweets and savory dishes. It is nutty, protein-rich, and often sweetened.

Kit Kat: wafer chocolate bar — composition, history, flavors and global reach Kit Kat Kit Kat is a wafer-based chocolate bar created in the UK and sold worldwide. This article summarizes its composition, formats, history, ownership, notable flavors, marketing and cu…

Kitchen: Function, Design, History and Types Kitchen A kitchen is the room where food is prepared and cooked. This article explains common components, layouts, historical development, uses in homes and institutions, and the differenc…

Kiwifruit (Actinidia deliciosa): botany, varieties, nutrition and uses Kiwifruit Kiwifruit is an edible berry native to China, cultivated worldwide for its sweet, tangy flesh. This article covers botany, history, main varieties, nutrition, cultivation, culinary…

Knockwurst (knackwurst): the short, smoked German sausage Knockwurst Short, plump German sausage of pork and veal seasoned with garlic, briefly aged and oak-smoked. Known for a firm snap, rich flavor and versatility in grilling, boiling or serving w…

Knödel: Central European Dumplings Knödel Knödel (Klöße) are large boiled or poached Central European dumplings made from potatoes, bread, flour or semolina, served as a side dish, in soups, or as a dessert like apricot du…