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312 relations: Agar, Animal product, Appam, Aquafaba, Asia, Asinan, Aspergillus oryzae, Australia, Avial, Avocado, Baba ghanoush, Baking, Baklava, Balkan cuisine, Barfi, Barley, Basundi, Bean, Beer, Bell pepper, Bibimbap, Black turtle bean, Blini, Bone char, Borscht, Brahmin, Bread, Brenntar, Broccoli, Bruschetta, Brussels sprout, Buckwheat, Buddhist cuisine, Bulgur, Burrito, Butter, Cake, Caponata, Castella, Cereal, Chana masala, Chanterelle, Chapati, Chard, Cheese, Cheese on toast, Chicken fat, Chickpea, Chilaquiles, Chile relleno, ..., Chili sauce, Chinese cuisine, Chocolate brownie, Chocolate truffle, Chutney, Cobbler (food), Coffee, Collard greens, Comfort food, Confectionery, Cookie, Coptic Orthodox Church of Alexandria, Corn flakes, Corn on the cob, Couscous, Crème brûlée, Crostino, Cucurbita, Curry, Dairy product, Dampfnudel, Dashi, Dessert, Dolma, Dorayaki, Dosa, Dough, Dried fruit, Dumpling, East Asia, Edamame, Edible mushroom, Edible seaweed, Egg as food, Eggplant, Egyptian cuisine, Enchilada, Ethiopian cuisine, Europe, Fajita, Falafel, Fasolada, Fast food, Fasting, Fat, Flour, Fonio, Food, Fruit, Fruit preserves, Fruitarianism, Frying, Ful medames, Fungus, Fusarium venenatum, Gado-gado, Gelatin, Germknödel, Glamorgan sausage, Grain, Granola, Green bean, Green sauce, Ground meat, Guacamole, Gudeg, Gujarat, Gujarati cuisine, Gulab jamun, Halva, Hamburger, Hemp, Herb, Hindu, Honey, Hot chocolate, Huevos rancheros, Hummus, Ice cream, Idli, India, Indian cuisine, Indian vegetarian cuisine, Indonesian cuisine, Injera, Italian cuisine, Jackfruit, Jainism, Jalfrezi, Jambalaya, Japanese cuisine, Jeon (food), Jews, Kale, Karedok, Kasha, Kashrut, Ketoprak (dish), Khichdi, Knödel, Koottu, Korean cuisine, Korma, Kushari, Lacto vegetarianism, Laver (seaweed), Leek, Legume, Lemonade, Lentil, Leo Tolstoy, List of edible seeds, List of meat substitutes, List of plants known as nettle, List of vegetarian and vegan companies, List of vegetarian restaurants, Louisiana Creole cuisine, Maize, Marmalade, Marshmallow, Marshmallow creme, Mashed potato, Maultasche, Meat, Meat analogue, Mediterranean cuisine, Mentha, Mexico, Middle East, Milk, Millet, Miso, Miso soup, Mochi, Moussaka, Muesli, Mycoprotein, Naan, Noodle, North Indian cuisine, Nut (fruit), Nut butter, Oat, Oatmeal, Okroshka, Olan (dish), Olive, Oncom, Ovo-lacto vegetarianism, Pakora, Paratha, Parmigiana, Parsley, Pasta, Pathiri, Pea, Peanut, Peanut butter, Peanut sauce, Pecel, Peda, Peel (fruit), Pickling, Pie, Pierogi, Pilaf, Pita, Pizza, Plant cream, Plant milk, Polenta, Pork, Potato, Potato salad, Pudding, Puttu, Quark (dairy product), Quesadilla, Quiche, Quinoa, Raita, Rasam, Rasgulla, Ratatouille, Recipe, Refried beans, Rennet, Restaurant, Rice, Rice Krispies Treats, Rice pudding, Risotto, Rojak, Roti, Russian cuisine, Rye, Saag, Salad, Salsa (sauce), Sambar (dish), Samosa, Sandwich, Shchi, Shrikhand, Shrimp paste, Smoothie, Sorghum, Sorrel, Soup, South Asian Veggie Table, South India, South Indian cuisine, Soy milk, Soy yogurt, Soybean, Spanakopita, Spice, Stew, Stir frying, Stock, Sugar, Sushi, Sweet corn, Taiyaki, Tapas, Taraxacum, Tea, Tempeh, Temple, Tempura, Textured vegetable protein, Thai cuisine, Thai curry, Thali, Theeyal, Tofu, Tombet, Tong sui, Tortilla chip, Triticale, Turkish delight, Turmeric, Upma, Urap, Vada (food), Veganism, Vegetable, Vegetable oil, Vegetarian hot dog, Vegetarianism, Vegetarianism by country, Veggie burger, Wagashi, Welsh cuisine, Welsh rarebit, West Bengal, Western world, Wheat, Wheat gluten (food), Wine, Wrap (food), Yogurt. Expand index (262 more) »
Agar
Agar (pronounced, sometimes) or agar-agar is a jelly-like substance, obtained from algae.
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Animal product
An animal product is any material derived from the body of an animal.
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Appam
Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk.
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Aquafaba
Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked.
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Asia
Asia is Earth's largest and most populous continent, located primarily in the Eastern and Northern Hemispheres.
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Asinan
Asinan is a pickled (through brined or vinegared) vegetable or fruit dish, commonly found in Indonesia.
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Aspergillus oryzae
Aspergillus oryzae, known in English as, is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū.
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Australia
Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania and numerous smaller islands.
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Avial
Avial (wikt:അവിയല്, pronounced) is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine.
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Avocado
The avocado (Persea americana) is a tree, long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae.
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Baba ghanoush
Baba ghanoush (bābā ghannūj, also appears as baba ganoush or baba ghanouj) is a Levantine or Syrian dish of mashed, cooked eggplant that is mixed with tahina (made from sesame seeds), olive oil, and various seasonings.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Baklava
Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
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Balkan cuisine
Balkan cuisine may refer to.
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Barfi
Barfi, borfi or burfi is a dense milk based sweet confectionery from the Indian subcontinent, a type of mithai.
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Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Basundi
Basundi is an Indian sweet mostly in Gujarat, Maharashtra.
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Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Bell pepper
The bell pepper (also known as sweet pepper, pepper or capsicum) is a cultivar group of the species Capsicum annuum.
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Bibimbap
Bibimbap (from Korean bibimbap), sometimes anglicized as bi bim bap or bi bim bop, is a Korean dish.
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Black turtle bean
The black turtle bean is a small, shiny variety of the common bean (Phaseolus vulgaris), especially popular in Latin American cuisine, though it can also be found in Cajun and Creole cuisines of south Louisiana.
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Blini
A blini (sometimes spelled bliny) (Russian: блины pl., diminutive: блинчики, blinchiki) or, sometimes, blin (more accurate as a single form of the noun), is a Russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with sour cream, quark, butter, caviar and other garnishes.
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Bone char
Bone char (carbo animalis.) is a porous, black, granular material produced by charring animal bones.
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Borscht
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Russian, Polish, Lithuanian, Belarusian, Romanian, Ashkenazi Jewish and Armenian cuisines.
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Brahmin
Brahmin (Sanskrit: ब्राह्मण) is a varna (class) in Hinduism specialising as priests, teachers (acharya) and protectors of sacred learning across generations.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Brenntar
Brenntar (PDF) or Habermus or Schwarzer Brei was a Swabian staple foodstuff, particularly prominent in the Swabian Jura and in the Allgäu.
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Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
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Bruschetta
Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
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Brussels sprout
The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds.
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Buckwheat
Buckwheat (Fagopyrum esculentum), also known as common buckwheat, Japanese buckwheat and silverhull buckwheat, is a plant cultivated for its grain-like seeds and as a cover crop.
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Buddhist cuisine
Buddhist cuisine is an East Asian cuisine that is followed by monks and many believers from areas historically influenced by Chinese Buddhism.
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Bulgur
Bulgur (from bulgur; also burghul, from برغل burghul, "groats") is a cereal food made from the parboiled groats of several different wheat species, most often from ''durum'' wheat.
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Burrito
A burrito is a dish in Mexican and Tex-Mex cuisine that consists of a flour tortilla with various other ingredients.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Cake
Cake is a form of sweet dessert that is typically baked.
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Caponata
Caponata Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
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Castella
is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup.
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Cereal
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.
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Chana masala
Chana masala (literally "mix-spiced small-chickpeas"), also known as channay, chole masala, chole or chholay (plural), is a dish from the Indian subcontinent; notable in Indian and Pakistani cuisine.
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Chanterelle
Chanterelle is the common name of fungi in the genus Cantharellus.
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Chapati
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.
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Chard
Chard or Swiss chard (Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group) is a green leafy vegetable that can be used in Mediterranean cooking.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Cheese on toast
Roasted Cheese, Grilled Cheese or Choast is a snack made by placing cheese on slices of bread and melting the cheese under a grill.
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Chicken fat
Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing.
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Chickpea
The chickpea or chick pea (Cicer arietinum) is a legume of the family Fabaceae, subfamily Faboideae.
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Chilaquiles
Chilaquiles from the Nahuatl word chīlāquilitl is a traditional Mexican dish.
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Chile relleno
The chile relleno (literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.
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Chili sauce
Chili sauce is a condiment prepared with chili peppers and sometimes red tomato as primary ingredients.
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Chinese cuisine
Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
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Chocolate brownie
A chocolate brownie (commonly referred to as simply brownie) is a square, baked, chocolate dessert.
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Chocolate truffle
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds, or coconut), usually in a spherical, conical, or curved shape.
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Chutney
No description.
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Cobbler (food)
Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in The United Kingdom) before being baked.
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Coffee
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant.
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Collard greens
Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).
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Comfort food
Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation.
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Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates.
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Cookie
A cookie is a baked or cooked food that is small, flat and sweet.
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Coptic Orthodox Church of Alexandria
The Coptic Orthodox Church of Alexandria (Coptic: Ϯⲉⲕ̀ⲕⲗⲏⲥⲓⲁ ̀ⲛⲣⲉⲙ̀ⲛⲭⲏⲙⲓ ⲛⲟⲣⲑⲟⲇⲟⲝⲟⲥ, ti.eklyseya en.remenkimi en.orthodoxos, literally: the Egyptian Orthodox Church) is an Oriental Orthodox Christian church based in Egypt, Northeast Africa and the Middle East.
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Corn flakes
Corn flakes, or cornflakes, are a breakfast cereal made by toasting flakes of cereal, usually maize (known as corn in the U.S.). The cereal was created by John Harvey Kellogg in 1894 as a food that he thought would be healthy for the patients of the Battle Creek Sanitarium in Michigan where he was superintendent.
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Corn on the cob
Corn on the cob (known regionally as "pole corn", "cornstick", "sweet pole", "butter-pop" or "long maize") is a culinary term used for a cooked ear of freshly picked maize from a cultivar of sweet corn.
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Couscous
Couscous is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
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Crème brûlée
Crème brûlée, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of caramelized sugar.
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Crostino
Crostini (meaning "little crusts" in Italian; singular crostino) are an Italian appetizer consisting of small slices of grilled or toasted bread and toppings.
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Cucurbita
Cucurbita (Latin for gourd) is a genus of herbaceous vines in the gourd family, Cucurbitaceae, also known as cucurbits, native to the Andes and Mesoamerica.
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Curry
Curry (sometimes, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Dampfnudel
Dampfnudel (plural Dampfnudeln, lit. "steam-noodle"; Alsatian: Dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in Germany, Austria and in France (Alsace).
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Dashi
is a class of soup and cooking stock used in Japanese cuisine.
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Dessert
Dessert is a confectionery course that concludes a main meal.
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Dolma
Dolma is a family of stuffed vegetable dishes common in the Mediterranean cuisine and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia and Middle East.
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Dorayaki
also called Dora Cake is a type of Japanese confection, a red-bean pancake which consists of two small pancake-like patties made from castella wrapped around a filling of sweet Azuki red bean paste.
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Dosa
Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter.
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Dough
Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops.
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Dried fruit
Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators.
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Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
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East Asia
East Asia is the eastern subregion of the Asian continent, which can be defined in either geographical or ethno-cultural "The East Asian cultural sphere evolves when Japan, Korea, and what is today Vietnam all share adapted elements of Chinese civilization of this period (that of the Tang dynasty), in particular Buddhism, Confucian social and political values, and literary Chinese and its writing system." terms.
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Edamame
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia.
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Edible mushroom
Edible mushrooms are the fleshy and edible fruit bodies of several species of macrofungi (fungi which bear fruiting structures that are large enough to be seen with the naked eye).
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Edible seaweed
Edible seaweed, or sea vegetables, are algae that can be eaten and used in the preparation of food.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Egyptian cuisine
Egyptian cuisine is characterized by dishes such as ful medames, mashed fava beans; kushari, with lentils and pasta, a national dish; and molokhiya, bush okra stew.
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Enchilada
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce.
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Ethiopian cuisine
Ethiopian cuisine (የኢትዮጵያ ምግብ) characteristically consists of vegetable and often very spicy meat dishes.
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fajita
A fajita in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla.
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Falafel
Falafel or felafelOxford University Press,, Oxford Dictionaries Online, Retrieved 2017-06-26.
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Fasolada
Fasolada, fasoulada or sometimes fasolia (φασολάδα, φασουλάδα or φασόλια) is a Greek and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".
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Fast food
Fast food is a mass-produced food that is typically prepared and served quicker than traditional foods.
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Fasting
Fasting is the willing abstinence or reduction from some or all food, drink, or both, for a period of time.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Fonio
Fonio is the term for two cultivated grains in the genus Digitaria which are notable crops in parts of West Africa.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
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Fruit preserves
Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.
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Fruitarianism
Fruitarianism is a diet that consists entirely or primarily of fruits in the botanical sense, and possibly nuts and seeds, without animal products.
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Frying
Frying is the cooking of food in oil or another fat.
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Ful medames
Ful medames (فول مدمس,; other spellings include ful mudammas and foule mudammes), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Fusarium venenatum
Fusarium venenatum is a microfungus of the genus Fusarium that has a high protein content.
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Gado-gado
Gado-gado (Indonesian or Betawi), also known as lotek (Sundanese and Javanese), is an Indonesian salad of slightly boiled, blanched or steamed vegetables and hard-boiled eggs, boiled potato, fried tofu and tempeh, and lontong (rice wrapped in a banana leaf), served with a peanut sauce dressing.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Germknödel
Germknödel (in Austrian German) is a fluffy yeast dough dumpling, filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top.
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Glamorgan sausage
Glamorgan sausage (Welsh: Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs.
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Grain
A grain is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption.
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Granola
Granola is a breakfast food and snack food consisting of rolled oats, nuts, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until it is crisp, toasted and golden brown.
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Green bean
Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean (Phaseolus vulgaris).
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Green sauce
Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect), and the Argentinian chimichurri.
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Ground meat
Ground meat (called mince or minced meat outside North America) is meat finely chopped by a meat grinder or a chopping knife.
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Guacamole
Guacamole (or; sometimes informally referred to as "guac" in North America) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico.
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Gudeg
Gudeg is a traditional Javanese cuisine from Yogyakarta and Central Java, Indonesia.
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Gujarat
Gujarat is a state in Western India and Northwest India with an area of, a coastline of – most of which lies on the Kathiawar peninsula – and a population in excess of 60 million.
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Gujarati cuisine
Gujarati cuisine refers to the cuisine of Gujarat, a state in western India.
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Gulab jamun
Gulab jamun (also spelled gulaab jamun) are a milk-solid-based South Asian sweet, originating in the Indian subcontinent, notably popular in India, Nepal (where it is known as lal mohan), Pakistan, and Bangladesh (where it is known as gulab jam), as well as Myanmar.
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Halva
Halva (halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva, chałwa) is any of various dense, sweet confections served across the Middle East, South Asia, Central Asia, West Asia, the Caucasus, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora.
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Hamburger
A hamburger, beefburger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.
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Hemp
Hemp, or industrial hemp (from Old English hænep), typically found in the northern hemisphere, is a variety of the Cannabis sativa plant species that is grown specifically for the industrial uses of its derived products.
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Herb
In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, in medicine, or as fragrances.
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Hindu
Hindu refers to any person who regards themselves as culturally, ethnically, or religiously adhering to aspects of Hinduism.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Hot chocolate
Hot chocolate, also known as Chocolate tea, drinking chocolate or just cocoa is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.
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Huevos rancheros
Huevos rancheros ("rancher's eggs") is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
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Hummus
Hummus (or; حُمُّص, full Arabic name: hummus bi tahini حمص بالطحينة) is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.
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Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
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Idli
Idli or idly are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods throughout India and northern Sri Lanka.
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India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
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Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
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Indian vegetarian cuisine
India has the world's largest number of vegetarians.
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Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour.
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Injera
Injera (Amharic: ənǧära እንጀራ; sometimes transliterated as enjera; or "taita"; Tigrinya: ጣይታ; Somali: Canjeero) is a sourdough-risen flatbread with a slightly spongy texture.
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Italian cuisine
Italian cuisine is food typical from Italy.
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Jackfruit
The jackfruit (Artocarpus heterophyllus), also known as jack tree, fenne, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) native to southwest India.
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Jainism
Jainism, traditionally known as Jain Dharma, is an ancient Indian religion.
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Jalfrezi
Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a dish originating in the Indian subcontinent, popular in Bangladeshi cuisine and Indian cuisine that involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce.
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Jambalaya
Jambalaya is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice.
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Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
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Jeon (food)
Jeon (전) refers to a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.
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Jews
Jews (יְהוּדִים ISO 259-3, Israeli pronunciation) or Jewish people are an ethnoreligious group and a nation, originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""The people of the Kingdom of Israel and the ethnic and religious group known as the Jewish people that descended from them have been subjected to a number of forced migrations in their history" and Hebrews of the Ancient Near East.
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Kale
Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.
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Karedok
Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia.
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Kasha
In the English language, kasha is a term for the pseudocereal buckwheat.
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Kashrut
Kashrut (also kashruth or kashrus) is a set of Jewish religious dietary laws.
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Ketoprak (dish)
Ketoprak is a vegetarian dish from Jakarta, Indonesia, consists of tofu, vegetables and rice cake, rice vermicelli served in peanut sauce.
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Khichdi
Khichdi, or khichri, is a dish from the Indian subcontinent made from rice and lentils (dal), but other variations include bajra and mung dal kichri.
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Knödel
Knödel, or Klöße are boiled dumplings commonly found in Central European and East European cuisine.
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Koottu
Kootu (Tamil:கூட்டு) is a Tamil word means "add" i.e. vegetable added with lentils which form the dish, made of vegetable and lentils and are semi-solid in consistency, i.e., less aqueous than sambhar, but more so than dry curries.
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Korean cuisine
Korean cuisine has evolved through centuries of social and political change.
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Korma
Korma is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi) or cream, water or stock, and spices to produce a thick sauce or glaze.
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Kushari
Kushari, also koshari (كشرى), is an Egyptian dish originally made in the 19th century, made of rice, macaroni, and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar, and garnished with chickpeas and crispy fried onions.
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Lacto vegetarianism
A lacto vegetarian (sometimes referred to as a lactarian; from the Latin root lact-, milk) diet is a diet that includes vegetables as well as dairy products such as milk, cheese, yogurt, butter, ghee, cream, and kefir, but excludes eggs.
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Laver (seaweed)
Laver is an edible, littoral alga (seaweed).
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Leek
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek.
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Legume
A legume is a plant or its fruit or seed in the family Fabaceae (or Leguminosae).
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Lemonade
Lemonade can be any one of a variety of sweetened beverages found throughout the world, but which are all characterized by a lemon flavor.
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Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
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Leo Tolstoy
Count Lyov (also Lev) Nikolayevich Tolstoy (also Лев) Николаевич ТолстойIn Tolstoy's day, his name was written Левъ Николаевичъ Толстой.
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List of edible seeds
An edible seed is a seed that is suitable for human or animal consumption.
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List of meat substitutes
This is a list of meat substitutes.
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List of plants known as nettle
Nettle is part of the English name of many plants with stinging hairs, particularly those of the genus Urtica.
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List of vegetarian and vegan companies
This is a list of vegetarian and vegan companies that do not use animal products or animal-based products in their goods.
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List of vegetarian restaurants
This is a list of vegetarian and vegan restaurants.
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Louisiana Creole cuisine
Louisiana Creole cuisine (Cuisine créole, Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.
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Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
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Marmalade
Marmalade generally refers to a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water.
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Marshmallow
A marshmallow is a sugar-based confectionery that in its modern form typically consists of sugar, water and gelatin whipped to a squishy consistency, molded into small cylindrical pieces, and coated with corn starch.
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Marshmallow creme
Marshmallow creme is an American confection, a rich sweet marshmallow spread usually eaten for breakfast.
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Mashed potato
Mashed potato (British English) or mashed potatoes (American English and Canadian English), colloquially known as mash, is a dish prepared by mashing boiled potatoes.
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Maultasche
Maultaschen (singular) is a traditional German dish that originated in the region of Swabia in Baden-Württemberg.
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Meat
Meat is animal flesh that is eaten as food.
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Meat analogue
A meat analogue, also called a meat alternative, meat substitute, mock meat, faux meat, imitation meat, (where applicable) vegetarian meat, or vegan meat, approximates certain aesthetic qualities (primarily texture, flavor and appearance) and/or chemical characteristics of specific types of meat.
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Mediterranean cuisine
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
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Mentha
Mentha (also known as mint, from Greek, Linear B mi-ta) is a genus of plants in the family Lamiaceae (mint family).
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Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
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Middle East
The Middle Easttranslit-std; translit; Orta Şərq; Central Kurdish: ڕۆژھەڵاتی ناوین, Rojhelatî Nawîn; Moyen-Orient; translit; translit; translit; Rojhilata Navîn; translit; Bariga Dhexe; Orta Doğu; translit is a transcontinental region centered on Western Asia, Turkey (both Asian and European), and Egypt (which is mostly in North Africa).
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Millet
Millets (/ˈmɪlɪts/) are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food.
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Miso
is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.
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Miso soup
is a traditional Japanese soup consisting of a stock called "dashi" into which softened miso paste is mixed.
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Mochi
is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice.
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Moussaka
Moussaka is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, and Balkans, with many local and regional variations.
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Muesli
Muesli; Swiss German: Müesli, non-Swiss Standard German: Müsli) is a breakfast and brunch dish based on raw rolled oats and other ingredients like grains, fresh or dried fruits, seeds and nuts, that may be mixed with cow's milk, soy milk, almond milk, other plant milks, yogurt, or fruit juice. Developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital, muesli is available ready-made in a packaged dry form, or it can be made fresh. In Switzerland and Germany, it is also eaten as a light evening dish called Birchermüesli complet, or muesli with butterbrot and coffee with milk.
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Mycoprotein
Mycoprotein is a form of single-cell protein, also known as fungal protein, is defined in the Oxford English Dictionary as "Protein derived from fungi, especially as produced for human consumption." "Myco" is from the Greek word for "fungus".
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Naan
Naan is a leavened, oven-baked flatbread by Bernard Clayton, Donnie Cameron found in the cuisines of the Middle East, Central Asia, and South Asia.
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Noodle
Noodles are a staple food in many cultures.
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North Indian cuisine
North Indian cuisine is a part of Indian cuisine, from the region of Northern India which includes the Pakistani provinces: Punjab, AJK and Indian states and union territories: Jammu and Kashmir, Punjab, Chandigarh, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi and Uttar Pradesh.
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Nut (fruit)
A nut is a fruit composed of an inedible hard shell and a seed, which is generally edible.
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Nut butter
A nut butter is a spreadable foodstuff made by grinding nuts into a paste.
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Oat
The oat (Avena sativa), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals).
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Oatmeal
Oatmeal is made of hulled oat grains – groats – that have either been milled (ground), steel-cut, or rolled.
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Okroshka
Okróshka (окрошка) is a cold soup of Russian origin.
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Olan (dish)
Olan (pronounced) is a dish that is part of the Kerala cuisine of the state of Kerala in South India.
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Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion.
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Oncom
Oncom is one of the traditional staple foods of West Javan (Sundanese) cuisine, Indonesia.
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Ovo-lacto vegetarianism
An ovo-lacto vegetarian or lacto-ovo vegetarian is a vegetarian who does not eat meat, but does consume some animal products such as eggs and dairy.
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Pakora
Pakora, also called pakoda, pakodi, fakkura, bhajiya, bhajji or ponako, is a fried snack (fritter).
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Paratha
A paratha is a flatbread that originated in the Indian subcontinent.
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Parmigiana
Parmigiana (also parmigiana di melanzane, or melanzane alla parmigiana or shortened as Parma, in Australian English called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced eggplant (also called aubergine) filling, layered with cheese and tomato sauce, then baked.
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Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
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Pasta
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
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Pathiri
Pathiri (പത്തിരി, pronounced) is a pancake made of rice flour.
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Pea
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Peanut butter
Peanut butter is a food paste or spread made from ground dry roasted peanuts.
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Peanut sauce
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide.
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Pecel
Pecel is a traditional Javanese salad, consisting of mixed vegetables in a peanut sauce dressing, usually served with steamed rice or sometimes with lontong or ketupat compressed rice cake.
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Peda
Peda is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces.
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Peel (fruit)
Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which can be peeled off.
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Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
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Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
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Pierogi
Pierogi (singular pieróg), also known as varenyky, are filled dumplings of Eastern European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
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Pilaf
Pilaf or pilau is a dish in which rice is cooked in a seasoned broth.
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Pita
Pita in Greek, sometimes spelled pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC.
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Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven.
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Plant cream
Plant cream is cream derived from a plant source.
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Plant milk
Plant milk has been consumed for centuries in various cultures, both as a regular drink (such as the Spanish horchata) and as a substitute for dairy milk.
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Polenta
Polenta is a dish of boiled cornmeal that was historically made from other grains.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Potato salad
Potato salad is a dish made from boiled potatoes and a variety of other ingredients.
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Pudding
Pudding is a type of food that can be either a dessert or a savory dish.
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Puttu
Puttu pronounced, (Malayalam: പുട്ട്), (Tamil: புட்டு), (Kannada: ಪುಟ್ಟು), (Sinhala පිට්ටු) is a breakfast dish from the Indian subcontinent, eaten in Kerala, some parts of Tamil Nadu, Coorg and canara region of Karnataka, and Sri Lanka.
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Quark (dairy product)
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it.
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Quesadilla
A quesadilla is a tortilla, usually a corn tortilla but also sometimes made with a flour tortilla; particularly in northern Mexico and the United States, which is filled with cheese and then grilled.
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Quiche
Quiche is a savoury open tart or flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables.
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Quinoa
Quinoa (Chenopodium quinoa; (or, from Quechua kinwa or kinuwa) is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.). Quinoa provides protein, dietary fiber, B vitamins, and dietary minerals in rich amounts above those of wheat, corn, rice or oats. It is gluten-free. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Quinoa originated in the Andean region of northwestern South America, and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia, though archaeological evidence shows livestock uses 5,200 to 7,000 years ago.
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Raita
Raita is a common name of a condiment from the Indian subcontinent, made with dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, more seldom fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labelled as gram flour).
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Rasam
Rasam, chaaru, saaru or kabir is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili pepper, pepper, cumin and other spices as seasonings.
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Rasgulla
Rasgulla is a syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora.
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Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.
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Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish.
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Refried beans
Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish.
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Rennet
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.
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Restaurant
A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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Rice Krispies Treats
Rice Krispies Treats (also called Rice Krispies squares, bars, buns, cakes, or Marshmallow Squares) are a confection commonly made through binding Kellogg's Rice Krispies or another crisp rice cereal together using a combination of butter or margarine and melted marshmallows or marshmallow creme.
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Rice pudding
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon and raisins.
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Risotto
Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency.
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Rojak
Rojak (Malay spelling) or Rujak (Indonesian spelling) is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore.
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Roti
Roti (also known as chapati) is a flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough.
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Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
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Rye
Rye (Secale cereale) is a grass grown extensively as a grain, a cover crop and a forage crop.
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Saag
Saag (ਸਾਗ) (साग) (ଶାଗ)or sag is a leaf-based (spinach, mustard leaf, collard greens, basella, etc.) dish eaten in the Indian subcontinent with bread such as roti or naan, or rice (in Nepal, Odisha and West Bengal).
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Salsa (sauce)
Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips.
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Sambar (dish)
Sambar, also spelled sambhar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder cooked with a tamarind broth originating from the present-day Tamil Nadu, India.
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Samosa
A samosa, sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, or lentils.
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.
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Shchi
Shchi (a) is a Russian style cabbage soup.
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Shrikhand
Shrikhand is an Indian sweet dish made of strained dahi (yogurt).
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Shrimp paste
Shrimp paste or shrimp sauce is a fermented condiment commonly used in Southeast Asian, Northeastern South Asian and Southern Chinese cuisines.
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Smoothie
A smoothie (occasionally spelled smoothee or smoothy) is a thick, cold beverage made from pureed raw fruit (and sometimes vegetables) blended with ice cream or frozen yogurt, along with other ingredients such as water, crushed ice, fruit juice, sweeteners (e.g. honey, sugar, stevia, syrup), dairy products (e.g. milk, yogurt, or cottage cheese, whey powder), plant milk, nuts, nut butter, seeds, tea, chocolate, herbal supplements, or nutritional supplements.
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Sorghum
Sorghum is a genus of flowering plants in the grass family Poaceae.
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Sorrel
Common sorrel or garden sorrel (Rumex acetosa), often simply called sorrel, is a perennial herb in the family Polygonaceae.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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South Asian Veggie Table
South Asian Veggie Table is a cooking show first produced for the Omni Television, an Ontario television network in Canada.
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South India
South India is the area encompassing the Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana as well as the union territories of Lakshadweep, Andaman and Nicobar Islands and Puducherry, occupying 19% of India's area.
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South Indian cuisine
South Indian cuisine includes the cuisines of the five southern states of India—Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana—and the union territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
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Soy milk
Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.
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Soy yogurt
Soy yogurt, also referred to as Soya yogurt, Soygurt or Yofu (a portmanteau of '''yo'''gurt and to'''fu'''), is yogurt prepared with soy milk.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Spanakopita
Spanakopita (σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίτα, píta, pie) or spinach pie is a Greek savory pastry.
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Spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Stir frying
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.
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Stock
The stock (also capital stock) of a corporation is constituted of the equity stock of its owners.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Sushi
is a Japanese dish of specially prepared, usually with some sugar and salt, combined with a variety of, such as seafood, vegetables, and occasionally tropical fruits.
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Sweet corn
Sweet corn (Zea mays convar. saccharata var. rugosa; also called sugar corn and pole corn) is a cereal with a high sugar content.
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Taiyaki
is a Japanese fish-shaped cake.
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Tapas
A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of any kind of Spanish cuisine.
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Taraxacum
Taraxacum is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions.
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Tea
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.
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Tempeh
Tempeh (témpé) is a traditional soy product originating from Indonesia.
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Temple
A temple (from the Latin word templum) is a structure reserved for religious or spiritual rituals and activities such as prayer and sacrifice.
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Tempura
is Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried.
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Textured vegetable protein
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.
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Thai cuisine
Thai cuisine (อาหารไทย) is the national cuisine of Thailand.
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Thai curry
Thai curry refers both to dishes in Thai cuisine that are made with various types of curry paste and to the pastes themselves.
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Thali
Thali (Hindi/Nepali: थाली, தட்டு, pronounced "Thattu"; meaning "plate") is the Indian name for a round platter used to serve food.
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Theeyal
Theeyal (pronounced) is a South Indian dish originating from the Indian state of Kerala.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Tombet
Tombet (tumbet) is a traditional vegetable dish from Majorca.
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Tong sui
Tong sui literally translated as "sugar water", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine.
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Tortilla chip
A tortilla chip is a snack food made from corn tortillas, which are cut into wedges and then fried—or baked (alternatively they may be discs pressed out of corn masa then fried or baked).
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Triticale
Triticale (× Triticosecale), is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany.
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Turkish delight
Turkish delight, lokum or rahat lokum and many other transliterations (رَاحَة الْحُلْقُوم rāḥat al-ḥulqūm, Lokum or rahat lokum, from colloquial راحة الحلقوم rāḥat al-ḥalqūm, Azerbaijani) is a family of confections based on a gel of starch and sugar.
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Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial flowering plant of the ginger family, Zingiberaceae.
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Upma
Upma, uppumavu or uppittu is a dish from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast; cooked as a thick porridge from dry roasted semolina or coarse rice flour.
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Urap
Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing.
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Vada (food)
Vada is a savoury fried snack from India.
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Veganism
Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.
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Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Vegetarian hot dog
A vegetarian hot dog is a hot dog produced completely from non-meat products.
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Vegetarianism
Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and may also include abstention from by-products of animal slaughter.
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Vegetarianism by country
This article deals with vegetarianism and veganism by country, comparing the prevalence of vegetarianism and veganism in each country when sources are available by the number of vegetarians and vegans, and listing food standards, laws and general cultural attitudes.
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Veggie burger
A veggie burger does not contain meat.
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Wagashi
are traditional Japanese confections that are often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits.
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Welsh cuisine
Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people.
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Welsh rarebit
Welsh rarebit (spelling based on folk etymology) or Welsh rabbit (original spelling) is a dish made with a savoury sauce of melted cheese and various other ingredients and served hot, after being poured over slices (or other pieces) of toasted bread, or the hot cheese sauce may be served in a chafing dish like a fondue, accompanied by sliced, toasted bread.
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West Bengal
West Bengal (Paśchimbāṅga) is an Indian state, located in Eastern India on the Bay of Bengal.
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Western world
The Western world refers to various nations depending on the context, most often including at least part of Europe and the Americas.
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Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food.
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Wheat gluten (food)
Wheat gluten is a food made from gluten, the main protein of wheat.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Wrap (food)
A wrap is a form of sandwich made with a soft flatbread rolled around a filling.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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Redirects here:
Vegetarian dish, Vegetarian dishes, Vegetarian food, Vegetarian recipe, Veggie cuisine.
References
[1] https://en.wikipedia.org/wiki/Vegetarian_cuisine
