AravenaSorcery

Flat white A flat white with latte art Main ingredients: Espresso, steamed milk Media: Flat white A flat white is a coffee drink consisting of espresso and steamed milk. It generally has a higher proportion of espresso to milk than a latte, and lacks the thick layer of foam in a cappuccino. While the origin of the flat white is unclear, café owners in both Australia and New Zealand claim its invention. Description Anette Moldvaer states that a flat white consists of a double

Cappuccino A cappuccino served in the appropriate cup Origin: Italy Introduced: Late 18th century Color: Light brown, dark brown, beige, white, black Cappuccino (from German Kapuziner) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cocoa powder (in Europe and Australasia) or cinnamon (in the United S

Café au lait This article is about the beverage. For the style of birthmark, see Café au lait spot. For other uses, see Café au lait (disambiguation). Café au lait Type: Beverage Place of origin: France Main ingredients: Coffee with hot milk Cookbook: Café au lait Café au lait (French for "coffee with milk") is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added. In France, it is typically served as a breakfast dri

Scrambled eggs This article is about the culinary egg dish. For other uses, see Scrambled eggs (disambiguation). Scrambled eggs Place of origin: Worldwide Main ingredients: Eggs Ingredients generally used: Salt & pepper, butter, milk/water Cookbook: Scrambled eggs Media: Scrambled eggs Scrambled eggs is a culinary dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with the addition of other ingredie

Sponge cake   Sponge cake (Victoria sponge) at an English village fête baking competition (2014)   Type: Cake Course: Dessert, tea Main ingredients: Wheat flour, sugar, egg whites, baking powder Variations: Rice flour   Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Rena

Vienna bread "Tin" Vienna bread, an Austrian version baked in a pan rather than the traditional oval shaped loaf Type: Bread Place of origin: Austria Region or state: Vienna Vienna bread is a type of Viennoiserie that is produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process used high milling of grain, and cereal press-yeast for leavening. History Kaisersemmel or Imperial roll In the 19th century, for the first time, bread was made only

Goulash Goulash cooking in a bogrács (traditional Hungarian cauldron) Alternative names: Gulash/Gulyás/Gulaš Type: Soup Place of origin: Hungary Region or state: Central Europe, Balkans Serving temperature: Hot Cookbook: Goulash Media: Goulash Goulash is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national di

Deep frying Two parcels of pastry being lowered in a basket into oil A chef deep frying fish and chips Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be

Backhendl Backhendl Backhendl or Wiener Backhendl (English: Viennese fried chicken), has been a specialty of Viennese cuisine since the 18th century. It consists of prepared and spiced portions of chicken, which are breaded and crispy deep fried. Often served with a lemon wedge on the side. Originally, the preparation of this dish had been a breaded and baked chicken, since only the Viennese upper class would have had access to fried foods.

Marillenknödel Marillenknödel covered in powdered sugar Type: Pastry Place of origin: Austria, Czech Republic, Hungary Main ingredients: Dough, apricots, bread crumbs, powdered sugar Media: Marillenknödel Marillenknödel (German: [maˈʁɪlənˌknøːdl̩]; Czech: meruňkové knedlíky, lit. apricot dumplings) is a pastry common in Austrian (especially Viennese), Czech cuisine, Hungarian cuisine and across Central Europe. Marillen is the Austro-Bavarian term for apricots (most of the Ger

Germknödel Germknödel with vanilla sauce Type: Sweet dumpling Place of origin: Germany and Austria Main ingredients: Yeast dough, sugar, fat (usually butter), poppy seeds, sugar, spiced plum jam Media: Germknödel Germknödel (Austrian German pronunciation: [ˈɡɛɐ̯mˌknøːdl̩]) is a sweet, fluffy, yeast dough dumpling (Knödel), filled with spiced plum jam, topped with a mix of poppy seeds and sugar, and served with melted butter. It is occasionally, even though less traditional, s

Powidl Powidła from Poland Type: Spread Main ingredients: Prune plums Media: Powidl A powidl (also porvidl, powidła, povidla, or powidel) is a plum butter, a type of fruit spread prepared from the prune plum, that is popular in Central Europe. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency

Buchteln Buchteln in a pan Type: Yeast dough Region or state: Bohemia Serving temperature: Tepid Main ingredients: Enriched yeast dough (with egg, milk and butter); jam, ground poppy seeds or curd Cookbook: Buchteln Media: Buchteln Buchteln (from Czech buchta, pl. buchty, also in German: pl., sing. Buchtel; also Wuchtel(n), Ofennudel(n), Rohrnudel(n)) are sweet rolls made of enriched yeast dough, filled with powidl, jam, ground poppy seeds or quark, brushed with butter and ba

Viennese coffee house culture The Café Hawelka coffee house on a quiet Thursday morning The Viennese coffee house (German: das Wiener Kaffeehaus, Bavarian: as Weana Kafeehaus) is a typical institution of Vienna that played an important part in shaping Viennese culture. Since October 2011 the "Viennese Coffee House Culture" is listed as an "Intangible Cultural Heritage" in the Austrian inventory of the "National Agency for the Intangible Cultural Heritage", a part of UNESCO. T

Eggplant Fruits growing on the plant Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Solanales Family: Solanaceae Genus: Solanum Subgenus: Solanum subg. Leptostemonum Section: Solanum sect. Melongena Species: S. melongena Binomial name: Solanum melongena L. Synonyms: Solanum ovigerum Dunal, Solanum trongum Poir. and see text Eggplant (in North American, Australian, and Philippine English), aubergine (in

Sweet chestnut Sweet chestnut fruit Conservation status: Least Concern Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Fagales Family: Fagaceae Genus: Castanea Species: C. sativa Binomial name: Castanea sativa Mill. Distribution map Probable native range and isolated population. Introduced and naturalized (synanthropic) area and isolated population since Neolithic. Growth rings of Castanea sativa The swee

French cuisine French wines are usually made to accompany French cuisine. French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed F

Dumpling Varieties of dumplings from around the world (left to right, top to bottom): Chinese wonton; Russian pelmeni; Polish pierogi; Georgian khinkali; South Indian kozhukkatta; West African kenkey Main ingredients: Flour, potatoes, bread or rice Cookbook: Dumplings Media: Dumplings Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or o

Vegetarian cuisine A variety of vegetarian food ingredients that are also vegan. Vegetarian cuisine, also known as plant-based cuisine, is a style of cooking defined by the inclusion of grains, legumes, nuts, vegetables, fruits, dairy, and sometimes eggs, and by the exclusion of meat and animal tissue products (such as gelatin or animal-derived rennet). Vegetarian cuisine meets vegetarian standards. Vegetarian cuisine differs from vegan cuisine, which excludes all animal prod

Nouvelle cuisine An example of nouvelle cuisine presentation Nouvelle cuisine ('new cuisine') is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critic Henri Gault, who coined the phrase, and his colleagues André Gayot and Christian Millau in a