Found 89 results.
dish consisting of a fillet of brined salmon
smoked food
British term for whole cold-smoked herring
Cold smoked herring from Great Yarmouth, Norfolk, Englad
Salted and cold-smoked herring
Coffee made by steeping grounds in cold water
cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland
style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec
Meat preparation with smoke
Cold brew coffee charged with nitrogen gas
exposing food to the smoke to flavour or preserve it
meat that has been dehydrated
Culinary traditions of south-central China
Fish preserved by smoking
Smoked malt beer
precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays
Pudpodfil
relative or subjective state of low temperature
Spice made with smoked peppers
Soup of organ meats and brains, approximating green turtle meat
Zakuskaru
Russian term for hors d'oeuvres/appetizers served before meals
fish croquette
fish croquette
A specialty meat supplier in Wisconsin.
Swedish savory "cake" made of bread and fillings
Indonesian dish with rice and squash
species of fish
Dutch sausage, usually made with pork
Okroshkaru
Russian cold soup
Motsettait
lean cold cut originating from Valle d'Aosta in Italy
Italian and Corsican pork cold cut
Cold egg sauce in French cuisine
Cold dish of meat from the head of an animal preserved in aspic
Katsuobushijp-ro
dried, fermented, and smoked skipjack tuna
Uzenécz
Czech smoked meat dish
Schübligde-ch
Swiss smoked sausage
French smoked pork sausage
thick Scottish soup made of smoked haddock, potatoes and onions
Sichuan dish, prepared by hot-smoking a marinated duck over tea leaves
type of coffee beverage served chilled
Chinese black tea that is smoke-dried
Pickertde
potato dish
Type of beef sausage
Kongguksukr-ro
Korean noodles in cold soymilk broth
unsalted fish preserved by drying in cold air and wind
form of cold tea
Thai drink made from tea, milk and sugar, and served hot or cold
South Asian condiments with spices, vegetables, or fruit
condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit
condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit
large body of saline water
soup prepared using fruit as a primary ingredient
Liquid, creaming or semi-solid food served on or used in preparing other foods
bacon substitute
Apákiel
Balkan pork and mushroom stew
Brined string cheese from the Caucasus
Scamorzait
Italian cheese
Flatkakais
food
dry-cured ham from South Tyrol
German dish
German pig sholder dish
Papet Vaudoisfr-ch
French Swiss dish of simmered leek and potato with sausage
Farofapt-br
cassava flour
Orange-red condiment and food coloring, from the seeds of the achiote tree
Scandinavian caviar substitute
Cameroonian dish
UK dish
order of fishes
cut of pork from a pig's cheek
type of Italian bacon
strongly flavoured German sausage
sausage from Germany
pork sausage originating and typical of the Iberian Peninsula, spread to Latin America of raw minced pork, seasoned with spices and dried
English novelist
thick soup usually made out of dried split peas
Molecules important for flavor, color and preservation
Salsizrh
Sausage from Grisons, in eastern Switzerland
German dried sausage
Chouriçopt
Portuguese pork sausage
Chemicals formed from nitrites, linked to cancer risk