New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
A doughnut or donut is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
Krispy Kreme, Inc. is an American multinational doughnut company and coffeehouse chain.
A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country fried steak".
A muffin is an individually portioned baked product, however the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or a quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.
A bakery is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, donuts, pastries, and pies. Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. Confectionery items are also made in most bakeries throughout the world.
An ice cream cone, poke (Ireland/Scotland) or cornet (England) is a brittle, cone-shaped pastry, usually made of a wafer similar in texture to a waffle, made so ice cream can be carried and eaten without a bowl or spoon, for example, the Hong Kong-style bubble cone. Many styles of cones are made, including pretzel cones and chocolate-coated cones. The term ice cream cone can also refer, informally, to the cone with one or more scoops of ice cream on top.
A cruller is a deep-fried pastry like a doughnut popular in Europe and North America often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, producing twists in the sides of the pastry. The cruller has been described as resembling "a small, braided torpedo". Some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. Crullers may be topped with powdered sugar or icing.
Funnel cake is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter.
Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Donegal, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Lángos is a typical Hungarian food. Today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day.
The following outline is provided as an overview of and topical guide to food preparation:
Spudnut Shops were American franchised stores selling donuts made with potato flour called Spudnuts. The parent company no longer exists, but independent stores remain. The original recipe is based on a folk recipe that traces back to Germany.
Potato doughnuts, sometimes called a Spudnut, are a type of doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts tend to be lighter than all-flour doughnuts, and are prepared in a similar way as other doughnuts. A chain of Spudnut Shops was established across the United States in the 1930s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia, including the world's most expensive doughnut, the Golden Cristal Ube, which cost $100 each. Much like flour doughnuts, potato doughnuts are often eaten with coffee.
The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges around it. Nineteenth century recipes for "old-fashioned donuts" are made with yeast, but in modern doughnut shops an "old-fashioned doughnut" is usually a cake doughnut. Cake doughnuts made with chemical leavener originated in the United States circa 1829. Primary ingredients in the old-fashioned doughnut include flour, sugar, butter, eggs, sour cream or buttermilk, and chemical leavener. It is typically deep fried, may have a crunchier or crisper texture compared to other styles of cake doughnuts, and typically has cracks and pores on its surface. After being fried, it is glazed, dusted with sugar, or served plain.
A wonut, doffle, wownut, waffle-donut or waffle nut is a hybrid food made from a combination of the cooking techniques and inputs of a waffle and a doughnut. A mixture of the waffle batter and the doughnut dough are first poured into a waffle iron, then deep fried and finally decorated, with toppings similar to doughnuts. The wonut became popular in the spring of 2014 at the Waffles Cafe in the Lake View community area of Chicago, and its popularity quickly spread via bloggers and social media. It can now be found throughout the United States and beyond.
