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French | ■■■■■ |
French cuisine refers to the culinary traditions and practices associated with cooking in France. It . . . Read More | |
A la mode | ■■■■■ |
A la mode: a la mode is a term that generally refers to ice cream that is served on top of pie or cake, . . . Read More | |
List of Russian Appetizers | ■■■■ |
List of Russian Appetizers Appetizers are normally eaten before the main course and at times are accompanied . . . Read More | |
Adzhika | ■■■■ |
Adzhika refers to Georgia's spiced paste, spicy or hot pepper relish/ condiment used in cooking and preparing . . . Read More | |
Accra de Morue / Acra de Morue | ■■■■ |
Accra de Morue / Acra de Morue: Accra de Morue refers to an appetizer or hors d'oeuvre from the French . . . Read More | |
Taramosalata | ■■■■ |
Taramosalata is a Greek food which means fish roe spread or dipa paste made from the fish roe (carp, . . . Read More | |
Tinabal | ■■■■ |
Tinabal refers to a Visayan salted/fermented fishone of the fermented fish products that is popular in . . . Read More | |
Course | ■■■■ |
Course: In the food context, a course refers to a particular stage or part of a meal, with each course . . . Read More | |
Paillard | ■■■■ |
Paillard refers to a slice or piece of meat (chicken, veal, beef) that has been pounded very thinly or . . . Read More | |
Fryer at top500.de | ■■■■ |
In an industrial context, a fryer is a piece of equipment used for frying food products in large quantities. . . . Read More |