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Wrap

Wrap

A wrap is a culinary dish made with a soft flatbread rolled around a filling. The usual flatbreads are wheat tortillas, lavash, or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch dressing or honey mustard.

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Demi glace

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Demi glace

Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple jus lié of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce).

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Honey mustard

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Honey mustard

Mustard sweetened with honey, used as a condiment, a dip, made into sauces, salad dressings, with pretzels and snack mixes, chicken, fish

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Pumpkin spice

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Pumpkin spice

Pumpkin pie spice, also known as pumpkin spice, is an American spice mix, originally developed for flavoring the filling of a pumpkin pie. It does not include pumpkin as an ingredient. Pumpkin pie spice is similar to the British and Commonwealth mixed spice, and the medieval poudre-douce. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. As of 2016[update], pumpkin spice consumables produce $500 million in annual sales.

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Karantika

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Karantika

Algerian chickpea pie

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Salmuera

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Salmuera

Argentine brine used to baste and flavor grilled meats

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Avocado salad

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Avocado salad

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Witchetty grub

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Witchetty grub

A traditional Indigenous Australian food, these large, white larvae are often roasted or eaten raw and are considered a delicacy

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Chira bhaja

Chira bhaja

Crispy fried flattened rice mixed with chili peppers, curry leaves, peanuts, salt, pepper, chili powder, coconut and sugar, green peas, sev (chickpea noodles)

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Jhalmuri

Jhalmuri

Spiced puffed rice

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Khoi

Khoi

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Rice

Rice

Steamed white rice, black rice, brown rice

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Handesh

Handesh

Puffy deep-fried pitha made with molasses and rice flour cake

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Mohan bhog

Mohan bhog

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Nakshi pitha

Nakshi pitha

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Dopeaji

Dopeaji

Spicy fish or prawn curry

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Ilish machher paturi

Ilish machher paturi

The national dish of Bangladesh, marinated ilish fish wrapped in banana leaves and steamed or roasted, served with rice

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Mutton rezala

Mutton rezala

Mutton in a thin yogurt and cardamom gravy

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Pomfret

Pomfret

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Rice

Rice

Steamed white rice, black rice, brown rice

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Sidol

Sidol

Fish that is fermented in earthen pots, used in chutney and in a variety of dishes

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Sorshe ilish

Sorshe ilish

Fish in mustard curry

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Tauk

Tauk

Sour soup made with fish, lentils and vegetables, commonly mixed with rice and served as a last course

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Eggs

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Eggs

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Khoi

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Khoi

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Nungora

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Nungora

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Salad

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Salad

Bengali salad commonly includes fresh vegetables like cucumber, tomato and onion

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Ketchup cake

Ketchup cake

Layered spice cake made with ketchup, red food coloring and white cream cheese frosting

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Hawaiian pizza

Hawaiian pizza

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Ketchup chips

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Ketchup chips

Ketchup-flavored potato chips, a popular snack in Canada

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Ledeni vjetar

Ledeni vjetar

Cake made with layered meringue, buttercream, fruit, and whipped cream, a popular cake at birthday celebrations and a modern variation of the Spanski vjetar

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Yaroa

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Yaroa

Street food with yucca, meat, cheese and condiments

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Persian willow

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Persian willow

Musk willow flowers can be infused in a syrup or be distilled like rose water. Musk willow water and syrup are used in Egyptian and Persian cuisines to flavour drinks, pastries and candies

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Chocolat liégeois

Chocolat liégeois

Chocolate custard topped with vanilla-flavored whipped cream

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Coulant chocolat

Coulant chocolat

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Lièvre à la royale

Lièvre à la royale

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Tomahawk steak

Tomahawk steak

A rib steak is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached

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Coquillettes

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Coquillettes

Elbow pasta similar to macaroni

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Risotto d'épeautre

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Risotto d'épeautre

A rich risotto made with spelt, white wine and chicken stock, created by Alain Solivérès in Provence, France in 1989

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Poularde en vessie

Poularde en vessie

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Chouchen

Chouchen

Mead from Brittany, France

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Pompe à l’Huile

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Pompe à l’Huile

Provençal olive oil brioche, common during Christmas

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Risotto d'épeautre

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Risotto d'épeautre

A rich risotto made with spelt, white wine and chicken stock, created by Alain Solivérès in Provence, France in 1989

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Chicken Manchurian

Chicken Manchurian

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Persian willow

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Persian willow

Musk willow flowers can be infused in a syrup or be distilled like rose water. Musk willow water and syrup are used in Egyptian and Persian cuisines to flavour drinks, pastries and candies

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Libum

Libum

Ancient Roman cheesecake with honey, often used in religious rituals and offerings

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Placenta cake

Placenta cake

Ancient Roman cheesecake

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Savillum

Savillum

Ancient Roman cheesecake from the 2nd century BC, made with ricotta cheese, honey and flour

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Paglia e fieno

Paglia e fieno

Regular and spinach pasta commonly made with cream sauce, from Siena, Tuscany

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Abbotta pezziende

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Abbotta pezziende

Irregular diamond shaped pasta, commonly served with tomato and pecorino sauce or legumes, from Abruzzo

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Acini di pepe

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Acini di pepe

Small peppercorn-shaped pasta, used in light soups or pasta salads, from Campania and Abruzzo

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Agnolini

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Agnolini

A type of stuffed egg pasta originating from the province of Mantua and are oftentimes eaten in soup or broth, from Lombardy and Emilia-Romagna

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Agnolotti

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Agnolotti

Semicircular or square pasta pockets, can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro), from Piedmont

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Agnolotti del plin

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Agnolotti del plin

Rectangular shape pasta filled with veal, pork, commonly served with butter sauce, meat sauce, rabbit, from Piedmont

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Alfabeto

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Alfabeto

Pasta that has been mechanically cut or pressed into the letters of the alphabet

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Anchellini

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Anchellini

Small bead-like pasta, commonly cooked in vegetable broth

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Andarinos

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Andarinos

Pasta from Sardinia

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Anelli

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Anelli

Short tubular or annular-shaped pasta, sometimes with ridges on the inside or outside, used in vegetable soups or broths, from Sicily

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Anellini

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Anellini

Smaller version of anelli pasta, from Sicily

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Anolini

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Anolini

Meat-filled pasta from Emilia-Romagna

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Armonie

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Armonie

Small "squiggle"-shaped pasta from Campania

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Assabesi

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Assabesi

Frilled sphere-shaped pasta, used in soups and broths

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Ballerine

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Ballerine

Small frilled cone-shape pasta, used in soups and pasta salads

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Barbine

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Barbine

Thin strands, often coiled into nests, from Emilia-Romagna

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Battolli

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Battolli

Pasta from Liguria

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Bavette

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Bavette

Narrower version of tagliatelle, from Liguria

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Bigoli

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Bigoli

Long and thick pasta, commonly served with onion and anchovy sauce, from Veneto

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Bigoli de Bassan

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Bigoli de Bassan

Pasta from Veneto

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Boccoli

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Boccoli

Short thick twisted pasta from Calabria and Sardinia

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Brichetti

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Brichetti

Short thick spaghetti-like pasta from Liguria

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Bucatini

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Bucatini

Thick spaghetti-like pasta with a hole running through the center, from Lazio

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Busiate

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Busiate

Long and spiraled pasta from Sicily

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Caccavelle

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Caccavelle

Large bowl-like pasta intended for stuffing, from Campania

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Calamarata

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Calamarata

Very short and wide tube pasta, served with calamari seafood sauce, from Campania

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Campanelle

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Campanelle

"Ballerina" pasta

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Candele

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Candele

Pasta from Campania

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Canederli

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Canederli

Small balls of dough, usually made of bread crumbs, but sweet variants would have a potato base, from Trentino-Alto Adige

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Canestrini

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Canestrini

Bowtie pasta, serve with light sauces

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Cannelloni

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Cannelloni

Short large tube pasta, commonly baked with meat and bechamel, from Emilia-Romagna

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Canneroni

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Canneroni

Short and narrow tube pasta, served with meat or tomato sauce

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Cannolicchi medi

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Cannolicchi medi

Pasta from Campania and Calabria

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Cannolocchi

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Cannolocchi

Short ridged tube pasta baked with light sauces

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Cannolocchi medi

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Cannolocchi medi

Short tube pasta, baked with light sauces

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Canule

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Canule

Wavy hairpin-shaped pasta

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Capelli d'angelo

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Capelli d'angelo

Long and very thin pasta, commonly served with broth, soups or white sauces

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Capellini

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Capellini

Very thin spaghetti, often coiled into nests, commonly served with tomato sauces. Capelli d'angelo are slightly thinner. From Liguria

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Cappelletti

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Cappelletti

Squares of pasta dough filled with cheese (or, rarely, meat) and closed to form a small hat. In the large majority of Romagna the filling is made with a mixture of parmesan and soft cheese, from Emilia-Romagna

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Cappelletti umbri

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Cappelletti umbri

Hat-shaped filled pasta with a filling of cheese and mixed meats, from Umbria

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Cappelli da chef

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Cappelli da chef

Extruded pasta that resembles a chef's hat, from Abruzzo

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Cappello napoletano

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Cappello napoletano

Large pinched tube pasta, commonly baked and used in pasta salads, from southern Italy

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Capricci

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Capricci

Irregularly coral shaped pasta, served with thin and thick sauces, from Apulia

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Capunti

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Capunti

Elongated hollow pasta resembling a pea pod, served with fresh tomato sauce, salted ricotta and rocket salad, from Apulia

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Caramelle

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Caramelle

Stuffed pasta resembling double twist candies filled with ricotta and spinach, serve with butter and sage sauce, from northern and central Italy

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Casarecce

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Casarecce

Short pasta extruded into an S shape, from Sicily, Campania

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Caserecce

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Caserecce

Rolled pasta, used in caserecce alla trapanese, from Sicily

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Casoncelli

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Casoncelli

Half moon irregular shaped pasta with a filling of meat, vegetables, amaretti and pears, commonly served with butter and sage or pancetta sauce, from Lombardy

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Castellane

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Castellane

Shell pasta coiled into a conical shape, from Campania

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Casunziei

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Casunziei

A stuffed pasta with various fillings, from Veneto

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Cavatappi

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Cavatappi

Corkscrew-shaped macaroni, served with thick meat sauces

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