Food
Articles about cuisine, ingredients, dishes and food culture.
Icing
Icing (food)
Icing (food): types, ingredients, history and uses
Iftar
Iftar — The Evening Meal to Break the Ramadan Fast
Ingredient
Ingredient (component of mixtures and products)
Instant noodles
Instant soup
Iodised salt
Irn-Bru
Italian food
Italian cuisine: regional traditions, key ingredients, dishes and influence
Italian wine
Italian wine: regions, grape varieties, styles and cultural significance
Jam
Jam (fruit preserve): definition, production, uses and standards
Japanese food
Japanese food: traditions, ingredients, techniques, and cultural role
Jar
Jar: Definition, Materials, History, Uses and Safety
Jean Anthelme Brillat-Savarin
Jean Anthelme Brillat-Savarin — French jurist, gastronome and author of The Physiology of Taste
Jell-O
Jell-O: American gelatin dessert brand, varieties, history, and uses
Jelly
Jelly bean
Jjigae
Jjigae: Korean stews and hot-bowl dishes
Jug (container)
Jug (container): form, function, history and common types
Juice
Junk food
Kaiserschmarrn
Kamaboko
Kaymak
Kaymak — traditional Turkish clotted cream
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
Kebab: grilled meat dishes and regional varieties
Ketchup
Ketogenic diet
Key lime pie
Kheer
Kheer: Indian Milk Pudding and Its Variations
Khichdi
Khichdi — traditional South Asian rice and lentil dish
Kidney bean
Kilner jar
Kilner jar: glass preserving jar with rubber seal
Kimchi
Kimchi: Korean Fermented Vegetables — Varieties, History and Uses
Kinako
Kinako — toasted soybean flour used in Japanese cuisine
Kit Kat
Kit Kat: wafer chocolate bar — composition, history, flavors and global reach
Kitchen
Kitchen: Function, Design, History and Types
Kiwifruit
Kiwifruit (Actinidia deliciosa): botany, varieties, nutrition and uses
Knockwurst
Knockwurst (knackwurst): the short, smoked German sausage
Knödel
Knödel: Central European Dumplings
Kōji
Kōji: mold-fermented starter used in Japanese cuisine
Konjac
Konjac (Amorphophallus konjac): plant, food and glucomannan
Kool-Aid
Korean food
Korean food: ingredients, history, regional varieties, and dining customs
Kwashiorkor
Kwashiorkor: severe protein malnutrition affecting young children