Turkish cuisine is largely the heritage of Ottoman cuisine, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy or oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, rice papers and rice flour.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese, European, and Middle Eastern cuisines. Roasting can enhance its flavor.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by non-Roma.
Cuisine of Berlin describes different aspects of Berlin's culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves since 1945 and 1990. After 2000, numerous top-class restaurants have evolved in Berlin.
