Areperas refer to food stands in Venezuela that specilaize in making Arepas Arepas is one of the most popular foods in Colombia, Venezuela and other South American countries that there are food stands that specialized in making them.

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Attaya refers to Gambia's strong and sweet home-brewed tea. Gambia is situated on West Africa's Atlantic coast. It is the smallest and westernmost mainland African nation.

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Alouda refers to Mauritius almond-flavored ice milk drink. Mauritius is a volcanic and mountainous island in the Indian Ocean that lies 2,000km (1,240 miles) off the southeastern coast of Africa.

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English: Stove / Deutsch: Herd / Español: Estufa / Português: Fogão / Français: Cuisinière / Italiano: Fornello /

Aduppu also called Nerupodu is a traditional stove being used in Kerala, one of the southern state of India. It means pottery kiln or furnace for cooking food with the use of firewoods. It also means fire herth, stove, oven in Malayalam. It is a stove which is used to cook food which is made out of clay. Normally firewoods which are collected from the backyard are used or they can be bought from local firewood dealers . Dried leaves (coconut leaves for example) are also used to make fire. Normally. clay pots are used to cook food on Aduppu, but nowadays these have been replaced with saucepans and other metal vessels and electric and gas stove.

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Andouille de Vire refers to the chitterling sausage which is the product of Normandy, France, particularly from the little city of Vire which is still made in the same traditional way it has been for centuries. The hearty "Andouille de Vire" which is a rustic and simple chitterling product is made up exclusively of "ventrée" of pig, more commonly called chaudin, exclusively from 40% belly pork (large intestine), which is commonly known as chaudins, 43% pig guts (small intestine) and 17% other stomach offal, plus salt, pepper, herbs spices, and no fat or binders. Once prepared and washed, the chaudins is cut in thin straps, is salted and put out of brine several days. This chitterling mix is then peppered, after which it is assembled and tied at the ends with hemp string and stuffed into a larger gut casing. This gives what is called a "green andouille", the first step in the cooking process. This andouille is then slowly smoked over a wood fire, preferably beech wood, sometimes for over a month. After smoking, the chitterling sausages are desalted for twenty-four hours so that they can take on some juiciness, then they are stringed and cooked in water or a court-bouillon stock at 95°C for roughly 6 to 7 hours. The finished product is a fairly handmade-looking cylinder, about 25 to 30 centimeters long and 4 to 6 centimeters round, with that characteristic color created by the exposure to air. The black hue is totally natural, and stems from the smoking process. It will take roughly three (3) kilos of raw chitterling sausage to make 500 grams of the Vire version. Andouille de Vircan be eaten cold, thinly sliced into some country loaf; or hot, pan-fried, on a bed of salad or with a handful of cooked potatoes or some cooked apples.

Ar-da-laut-Oot means Arrowroot in Myanmar (Burmese).