Food

Pasteurization: heat treatment to improve food safety and shelf life Pasteurization Pasteurization is the controlled heat treatment of food and beverages that reduces pathogenic microbes, extends shelf life and preserves quality; common methods include LTLT, HTST…

Pastry: Dough and Baked Goods — Types, Ingredients, and Uses Pastry Overview of pastry as both dough and finished baked items: common ingredients, basic techniques, principal types (shortcrust, puff, choux, filo), examples and a brief history.

Pasty (folded savory pastry) Pasty A pasty is a handheld baked pastry stuffed with meat, vegetables or other fillings. Associated with Cornwall, it has distinct shapes, fillings and cultural history, plus regional v…

Pavlova: the meringue dessert named for Anna Pavlova Pavlova (food) Pavlova is a light meringue cake with a crisp shell and soft interior, traditionally topped with whipped cream and fresh fruit. It has strong cultural ties to Australia and New Zea…

Paya (trotter stew) — South Asian spiced soup made from hooves Paya (food) Paya is a traditional South Asian stew of simmered trotters and spices, prized for its gelatinous broth. Common in Pakistan and India, it is served hot with naan at breakfasts, fes…

Peanut butter — composition, history, uses, and varieties Peanut butter A spread from ground roasted peanuts: overview of types, production, culinary uses, nutrition, allergy considerations, storage, history and cultural notes including origins and Nat…

Peanut Butter and Jelly Sandwich A simple, portable sandwich made with peanut butter and a fruit spread between bread slices. Popular in North America, versatile in variations and widely known as a staple of casua…

Peanut butter sandwich A simple sandwich of peanut butter spread between slices of bread. Common as a snack or meal component, it has many variations, a long popular history, and notable nutritional and…

Peanut milk Peanut milk is a plant-based beverage made by blending peanuts with water and optional flavorings. Used as a dairy alternative in drinks, cooking, and baking, it requires caution f…

Pecan pie Pecan pie is a sweet, nut-studded pie made with pecans and a sugary syrup or sugar-based filling, strongly associated with the Southern United States and commonly served at holiday…

Pecorino: Traditional Italian Sheep-Milk Cheeses, Varieties and Uses Pecorino cheese Overview of Pecorino cheeses: traditional Italian sheep-milk varieties, production methods, aging profiles, regional types and culinary uses from grating to table cheese.

Pectin: plant polysaccharide, gelling agent and dietary fiber Pectin Pectin is a plant-derived soluble fiber and polysaccharide used as a gelling agent, thickener and stabilizer in foods and industry; commonly extracted from citrus peels and apple p…

Pepperoni: American-style cured sausage used as a pizza topping Pepperoni Pepperoni is an American variety of cured pork and beef sausage, typically seasoned and thinly sliced for pizzas, sandwiches, and antipasti. This article covers composition, histor…

Pepsi Pepsi is a global cola-flavored soft drink brand produced by PepsiCo, known for its fizzy cola, wide range of variants, and long-standing rivalry with Coca-Cola.

Persimmon: fruit, varieties, uses, and cultivation Persimmon Persimmon is the edible fruit of trees in the genus Diospyros. Varieties range from astringent to non-astringent and are used fresh, dried, or cooked; native species originate in E…

Pescetarianism: overview of a plant-focused diet that includes fish Pescetarianism Pescetarianism is a predominantly plant-based eating pattern that permits fish and other seafood. This entry outlines what it includes, typical foods, nutritional considerations, s…

Pesto: Ligurian basil sauce Pesto Pesto is a fresh Italian sauce from Liguria made by crushing basil, garlic, pine nuts, olive oil and cheese. It is traditionally served with pasta and has many regional variations…

Philippe's: Historic Downtown Los Angeles Deli and French Dip Origin Philippe's Philippe's is a long-running sit-down deli in downtown Los Angeles, famous for its French dip sandwich and a traditional meal of chips, soft drink and tapioca pudding. Operating si…

Phở — Vietnamese rice noodle soup Phở Phở is Vietnam’s iconic noodle soup of fragrant clear broth, flat rice noodles and thinly sliced meat, served with fresh herbs and condiments; it has regional varieties and global…

Pickled cucumber (pickle) Pickled cucumber A pickled cucumber—commonly called a pickle—is a cucumber preserved in brine or vinegar, produced by fermentation or pickling. Varieties, preparation, culinary uses, history and fo…

Pickling: technique, history, and common practices Pickling Pickling preserves food by acid or brine to inhibit microbes, develop flavor and extend shelf life; methods include direct acidification and fermentation with many regional variati…

Pie (baked pastry dish) Pie A pie is a baked dish of pastry enclosing sweet or savory fillings. This article covers structure, common varieties, history, preparation, serving, and notable regional distinction…

Pilsner Urquell: the original Bohemian pilsner Pilsner Urquell Pilsner Urquell, first brewed in Plzeň (Pilsen) in 1842, is the archetype of the pale lager or "pilsner" style. Renowned for its clear golden color and Saaz hop aroma, it is now pr…

Pine nut — edible seeds of pine trees, culinary and cultural uses Pine nut Pine nuts are the edible seeds of certain pine species. Valued for their flavor and oil, they have a long culinary history, diverse uses, and specific harvesting and storage concer…

Pineapple (Ananas comosus) Pineapple Pineapple, a tropical bromeliad fruit native to the Americas, is valued for its sweet-tart flesh, uses in food and industry, and distinctive botanical traits. It is grown commercia…

Pirog (Pyrih) — Eastern Slavic Baked Pie, Sweet or Savory Pirog Pirog (Ukrainian pyrih) is a baked Eastern Slavic pie with varied fillings and shapes. A traditional dish in Ukraine, Russia and Belarus, served for everyday meals and special occa…

Pita: Middle Eastern flatbread, varieties, history, and culinary uses Pita Pita is a soft, leavened flatbread from the Eastern Mediterranean and Middle East. This article explains its ingredients, how it forms a pocket, regional names and variations, baki…

Pizza: Origins, Ingredients, Styles, and Cultural Impact Pizza An overview of pizza: its origins in Naples, common ingredients and preparation, regional variations, cultural importance, and notable distinctions in modern cuisine.

Plate (tableware and tectonic plate) Plate A plate can mean a flat dish used to serve food or one of the large moving sections of Earth's lithosphere; this article covers both meanings, their materials, functions, and geolo…

Pocky — Japanese chocolate‑coated biscuit sticks Pocky Pocky is a popular Japanese snack of thin biscuit sticks partially coated in flavored confectionery. Introduced by Ezaki Glico in 1966, it is available in many flavors and sold int…

Poi: traditional taro paste of Polynesia and Hawaiʻi Poi (food) Poi is a starchy paste made from cooked taro corms, central to Polynesian and Hawaiian diets and ceremonies. It varies in texture and flavor from fresh-sweet to mildly fermented an…

Polyunsaturated fat Fats with multiple carbon–carbon double bonds found in fish, seeds, nuts and vegetable oils; include essential omega‑3 and omega‑6 fatty acids with roles in cell membranes and heal…

Pomelo (Citrus maxima): description, origin, uses and varieties Pomelo Pomelo (Citrus maxima) is the largest citrus fruit, native to Southeast Asia. This article covers its appearance, history, cultivation, culinary uses and important distinctions fro…

Pont-l'Évêque cheese Soft, washed-rind cow's-milk cheese from Normandy. Traditional to Pont-l'Évêque village, protected by AOC rules, known for its square shape, creamy texture, and pungent aroma.

Pop-Tarts (toaster pastry) Pop Tarts Pop-Tarts are Kellogg's pre-baked toaster pastries with a sweet filling sealed between two crust layers. Sold in foil packs, they may be toasted or microwaved and come in many flav…

Popcorn Popcorn is a puffed snack made from a special variety of maize. Heated kernels burst into white, airy pieces. This article explains how it pops, varieties, history, uses, and basic…

Pork — meat from domestic pigs: cuts, history, uses and cultural notes Pork Pork is meat from domestic pigs, consumed fresh or cured worldwide. This article explains cuts and products, historical domestication, culinary uses, cultural taboos, and basic saf…

Pork pie — traditional British cold meat pie Pork pie Pork pie is a British meat pie of chopped pork and gelatin sealed inside hot-water crust pastry, usually served cold. Varieties include the protected Melton Mowbray and many region…

Porridge: cooked cereal dish, varieties, preparation and cultural notes Porridge Porridge is a warm dish of boiled cereals (commonly oats) eaten worldwide for breakfast and as restorative food. This article covers ingredients, preparation, regional varieties, n…

Port (fortified wine from Portugal) Port wine Port is a fortified wine produced in Portugal’s Douro Valley. Sweet or dry, often served with dessert, it is aged and blended into styles such as Ruby, Tawny and Vintage. Only wine…

Postum — roasted-grain coffee substitute invented by C. W. Post Postum Postum is a caffeine-free roasted-grain beverage first developed in 1895 as a powdered coffee alternative. It is made from roasted cereals and molasses, mixed with hot water and ma…

Pot (cooking vessel) Pot A pot is a deep, often round cooking vessel used for boiling, simmering and braising. This article explains its design, materials, history, culinary uses and other meanings of the…

Potato chip (potato crisp): definition, production, history and varieties Potato chip Overview of potato chips (crisps): definition, production methods, common flavours, disputed origin story, varieties, packaging, cultural role and basic health considerations.

Potluck: communal shared-meal gathering Potluck A potluck is a communal meal in which each participant brings a dish to share. It fosters variety, social bonding and practical convenience; coordination, labeling and simple etiqu…

Poularde Albufera — classic French poultry dish Poularde Albufera Poularde Albufera is a classic French banquet dish of poached fattened hen with vol‑au‑vents, quenelles, mushrooms, truffles and a rich Albufera sauce, attributed to early 19th‑cen…

Poutine Poutine is a Canadian comfort food of hot fries, fresh cheese curds and brown gravy. Originating in Quebec, it has inspired many regional variations and is sold in diners and fast-…

Praline: definitions, varieties and culinary uses Praline Praline: a nut-and-sugar confection with regional forms — French praliné paste, Belgian filled chocolates, and American creamy pecan candies. Origins, methods, and common culinary…

Pressure cooker: design, operation, history, and common uses Pressure cooker A sealed cooking pot that raises boiling temperature by increasing internal pressure to speed cooking. Covers how it works, main parts, safety features, history, and typical applic…