Asnack is a small portion offood eaten betweenmeals. They may be simple, prepackaged items; raw fruits or vegetables; or more complicated dishes but are traditionally considered less than a full meal. This list is in alphabetical order by snack type and name.
Many cultures have food that are prepared by cookingbatter or dough in various forms.
These are dishes where the batter ordough isdeep fried such asfritters.
| Name | Image | Origin | Description |
|---|---|---|---|
| Ariselu |  | India | A dessert made with flour, soaked rice, and molten jaggery, fried with oil, and topped with sesame or poppy seeds. |
| Banana fritter |  | India andSoutheast Asia | A fritter made by deep-frying battered banana or plantain in hot oil. |
| Badusha |  | South India | A South Indian food similar to glazed donuts, also calledbalushahi. |
| Bitterballen |  | Netherlands | A round-shaped beef-ragout version ofcroquette, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt, and pepper, resulting in a thick ragout. Most recipes includenutmeg and there are also variations utilizingcurry powder or that add in finely chopped vegetables such ascarrot. |
| Bonda |  | South India | Various sweet and spicy versions exist in different regions. The process of making a spicy bonda involves deep-fryingpotato (or other vegetables) filling dipped ingram flour batter. |
| Burmese fritters | .png) | Myanmar | Traditional fritters consisting of battered and fried vegetables or seafood, typically served with a sweet and sour tamarind-based sauce. Examples aregourdbuthi-kyaw andchickpeabe-gyun kyaw. |
| Churros |  | Spain | Sometimes referred to as a Spanishdoughnut, it's afried-doughpastry, predominantlychoux, basedsnack. Churros are popular inSpain,Italy,France, thePhilippines,Portugal,Central America,South America and theUnited States. Pictured are churros drizzled with chocolate. |
| Cokodok |  | Malaysia,Brunei andSingapore | A traditional Malaysianfritter snack that is made withflour andbanana. It is usually round in shape and varies in size. |
| Croquette |  | Spain | A Spanish invention with worldwide popularity, a croquette is a smallbreadcrumbed fried foodroll containing, usually as main ingredients,mashed potatoes and/orground meat (veal, beef, chicken, or turkey),shellfish,fish,cheese,vegetables and mixed withbéchamel or brown sauce,[1] and soakedwhite bread,egg,onion, spices and herbs,wine,milk,beer or any of the combination thereof, sometimes with a filling, e.g. sauteed onions or mushrooms, boiled eggs (Scotch eggs). |
| Curry puff |  | Southeast Asia | A turnover with a pastry shell that contains a filling of potatoes or sardines, onions, curry powder and spices. |
| Doughnut[2] | .jpg) | Netherlands andUnited States | A fried dough snack popular in most parts of the world. |
| Falafel |  | Arabian Peninsula | A deep-fried ball or patty-shaped fritter ofArab origin, featuring in Middle Eastern cuisine, particularlyEgyptian andLevantine cuisines, and made frombroad beans, groundchickpeas, or both. |
| Gulab Jamun | _bright.jpg) | India | A dessert made with milk, cheese solids and flour. It is deep-fried and soaked in sugar water flavored with green cardamom, saffron and roses. |
| Gulha |  | South Asia | A popular snack inMaldives.[3] |
| Ham chim peng |  | Guangdong, China | A Chinese fried bread 咸煎饼 that is similar to thedoughnut in texture, its batter includesfive spice powder. A variation is theShuangbaotai. |
| Khanom buang |  | Thailand | A type of crispy pancake sold by street vendors in Thailand. |
| Koeksister |  | South Africa | A deep fried braided dough drenched in lemony syrup. |
| Kuzhalappam |  | Kerala, India | A rice flourcannoli popular among theChristians in Kerala. It is prepared by deep frying roasted rice flour with onion, garlic, sesame seeds andcumin. |
| Malassada |  | Azores | A type ofdoughnut, made of flattened rounds of yeasted dough, coated with sugar andcinnamon or accompanied withmolasses. Popular in Hawaii and the Portuguese in the United States. The Hawaiian variations are sometimes filled withcustard or a flavored cream. |
| Onion rings[4] |  | United States | Slice of onion rings dipped in batter and deep fried. |
| Pakora | .jpg) | India | A fritter found acrossSouth Asia |
| Parippu Vada |  | Kerala, India | Traditionaldalfritters |
| Sopaipilla |  | Spain | A deep-fried dessert made with leavened wheat dough and shortening. |
| Spring roll[5] |  | China | Fried rolls with a typically vegetarian filling, wrapped inside a cylindrical pastry. |
| Tele-bhaja (chop) |  | India,Bangladesh | A type of fritter made with vegetables andbesan. |
| Tempura |  | Portugal andJapan | Vegetables or seafood that are fried with a batter mixed minimally in cold water and served with a grateddaikon sauce. The frying method originated fromPortuguese missionaries in Japan in the 16th century.[6] |
| Unniyappam, Kuzhiyappam |  | Kerala, India | A traditional rice/flour based, deep-fried fritters in round shape. |
| Uzhunnu Vada |  | South India | Popular in South Indian states like Kerala, Tamil Nadu, and Karnataka. |
| Youtiao |  | China | A kind of bread stick that is deep fried, eaten as a snack or as an accompaniment tosoy milk or porridge in Asian cultures. |
| Zeppole |  | Italy | A deep-fried dough ball filled with custard, cream, or any kind of sweet fillings. |
These are dishes where the batter or dough is grilled such aspancakes.
| Name | Image | Origin | Description |
|---|---|---|---|
| Alle Belle |  | Goa, India | This is a delicate coconut and jaggery pancake.[7] |
| Apam balik |  | Fujian, China | It is a folded pancake made from a batter of flour, eggs, sugar, baking powder, coconut milk and water with a peanut filling. The texture of the shell can be made crispy or fluffy (Min Jiang Kueh orMatabak Manis) depending on the batter and type of pan used. |
| Crêpe |  | France | A type of very thinpancake, usually made fromwheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latincrispa, meaning "curled". TheHarajuku crepes in Japan contain various selections ranging from dessert to savory ingredients.[8] |
| Karantika |  | Algeria | An iconic street food that consists of achickpea batter topped with beaten eggs and baked. It is served withharissa andcumin, either hot on bread as a sandwich, or sliced into squares. |
| Pancakes | .jpg) | Ancient Greece andRome | Flat, soda-leavened semi-sweet cake made with egg and flour. In the United States, pancakes are typically eaten at breakfast with syrup, fruit, and yogurt. |
| Poffertjes | .jpg) | Netherlands | A traditional Dutch pancake-like dessert, consisting of yeast-leavened batter fried on a cast-iron skillet. |
| Roti canai orRoti prata |  | Malaysia | An Indianflatbread dish, typically served with a helping ofdhal curry. The dough is grilled on a hot pan and manipulated into the desired shape by the chef. Other ingredients such as egg may be added. |
| Scallion pancake | .jpg) | Taiwan | Anunleavenedflatbread folded with oil and mincedscallions. Unlike Western pancakes, it is made fromdough instead ofbatter. It is pan-fried, which gives it crisp edges and a chewy texture. |
| Thosai |  | South India | A thin pancake, made from a batter of fermentedpulses and rice flour, cooked on a flat griddle. |
| Waffle |  | Belgium | Abatter-based ordough-based cake cooked in awaffle iron patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of iron and recipe used, with over a dozen regional varieties in Belgium alone.[9] |
These are dishes where the batter or dough is steamed such asrice cakes.
| Name | Image | Origin | Description |
|---|---|---|---|
| Ada |  | Kerala, India | A traditional[10] Keralandelicacy, consisting ofrice parcels encased in a dough made ofrice flour, with sweet fillings, steamed inbanana leaf and served as an evening snack or as part of breakfast. Gratedcoconut and rice flour are the two main ingredients. |
| Baozi | .jpg) | China | Baozi is made from dough that is steamed, not baked. It may contain different types of fillings. If unfilled, it is often served as a staple food to side dishes.[11] |
| Chwee kueh | .jpg) | Singapore | Plain and simple rice cakes, topped with preserved radishes. |
| Jajan pasar |  | Java, Indonesia | The termJajan pasar refers to the sale of traditional Javanese cakes in Javanese markets. |
| Khandvi[12] |  | Gujarat, India | A collective term used for a type of snacks inGujarati cuisine, from theIndian state ofGujarat. The batter is cooked down to a thick paste, then spread on a flat surface and rolled into small pieces.[13] |
| Kueh |  | South/Southeast Asia | Colorful bite sized, pudding-like snacks with a starchy texture. The kueh is made from a batter of rice or tapioca flour, glutinous rice, coconut milk and other ingredients. It can be steamed (e.g.kueh bakul), baked (e.g.kueh bahulu), deep fried (e.g.cekodok) or pan fried (e.g.apam balik).[14] |
| Kutsinta |  | Philippines | A rice cake made withtapioca, or rice flour, brown sugar andlye with orange coloring fromannatto extract, typically topped with grated coconut. It has a jelly-like chewy texture. |
| Mochi |  | Japan | Rice cakes made of short-grained glutinous rice, water, sugar and cornstarch. The batter is pounded into a paste and molded into shape. There are regional variations such asdaifuku (Taiwan),kuih kochi (Malaysia) andmuah chee (Singapore). |
| Mushi-pan (蒸しパン) |  | Japan | Muffin-like cakes made with flour, baking powder, eggs, milk, sugar, oil and then steamed.[15] |
| Nian gao |  | China | Translated as "year cake", it is a sticky sweet snack, made from glutinous rice flour, brown sugar and water. It may be eaten pan fried with eggs during new year celebrations. |
| Putu piring |  | Singapore | Small pillow-y round snacks made of rice flour with a filling of either grounded peanut or palm sugar with shredded coconut. |
| Rice noodle roll | .jpg) | China | White rolls trimmed from steamed sheets of rice or tapioca flour, are seasoned with a dash of soy sauce and dressed with shallots, scallions and sesame seeds. |
| Soon kueh |  | Chaozhou, China | A steameddumpling that is filled withyam bean,bamboo shoots and small driedshrimps, wrapped in a white skin made of rice/tapioca flour. |
| Tteokbokki |  | South Korea | These are small, cylindrical rice cakes coated in a spicy sauce. |
| Turnip cake | .jpg) | China | A snack made of various ingredients such as turnip, rice flour, dried mushroom, dried shrimp or scallop.[16] It is made with two cooking processes: the batter containing the ingredients is wok-fried, then steamed. |
Confectionery is related to food items that are rich insugar and often referred to asconfections.Confectionery refers to the art of creating sugar based dessert forms, orsubtleties (subtlety or sotelty), often withpastillage.
| Name | Image | Origin | Description |
|---|---|---|---|
| Aam papad |  | India | A dessert snack made with mango pulp and sugar. |
| Bonbon |  | France | A small chocolate confection, usually filled with liqueur or other sweet alcoholic ingredients. |
| Brittle | .jpg) | United States | A type of confection consisting of flat broken pieces of hardsugar candy embedded with nuts such aspecans,almonds, orpeanuts. Pictured is peanut brittle cracked on a serving dish. There are other variations such aschikki (India),alegria (Mexico) andhuasheng tang (China). |
| Bubblegum |  | United States | A type ofchewing gum, designed to be inflated out of the mouth as abubble. As with chewing gum, the product is made fromchicle and is available in various flavors. |
| Candy |  | Various | Also known as "lollies", many diverse candies exist, which include (but is not limited to)candy cane,candy corn,gumdrop,gummi bear,gummi candy,jawbreaker,jelly baby,jelly bean,licorice (also spelledliquorice),lollipop,rock candy andtaffy. |
| Candied winter melon |  | China | Theash gourd is recognized for its medical properties inAyurvedic medicine and spiritual practices inYoga. InAsian cuisine, it is candied as sweets and added as an ingredient to pastries, desserts and soups. |
| Chocolate[4] |  | Central America | Chocolate has been used as a drink for nearly all of its history, and has become one of the most popular food types and flavors in the world. Sweet chocolate such asmilk chocolate anddark chocolate are typically eaten as a snack food, as opposed to unsweetened chocolate, which contains primarily cocoa solids and cocoa butter in varying proportions. |
| Chocolate bar[17] | .jpg) | England[18] | A confection in bar form comprising some or all of the following components:cocoa solids,cocoa butter,sugar,milk. The relative presence or absence of these components form the subclasses ofdark chocolate,milk chocolate, andwhite chocolate. |
| Chocolate rugelach |  | Jewish communities, Poland | Prepared with acream cheese dough and a filling consisting of chocolate, jam (or jelly) and cinnamon.[19] The addition ofraisins and nuts and raisins is also common.[19] |
| Chocolate truffle |  | France | A type of chocolate confectionery, traditionally made with a chocolateganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typicallyhazelnuts,almonds orcoconut), usually in a spherical, conical, or curved shape. Other fillings may replace the ganache. |
| Custard |  | France | Thecustard (creme) is made from sweetened milk, cheese or cream cooked with egg or egg yolk. Variations of the dessert includecreme caramel or flan andcreme brulee. |
| Dalgona |  | South Korea | A caramelized lollipop from the 1960s, popularized in theSquid Game. |
| Doce de leite | .jpg) | Latin America | A confection made by slowly heating sugar and milk over several hours to create a substance that derives its taste from theMaillard reaction. |
| Dragon's beard candy | .jpg) | China | A traditional Chinese confectionary made by kneading and folding a dough mixture of sugar, (traditionally) maltose syrup, peanuts, sesame seeds and other ingredients. It has notable stickiness and sensitivity to moisture, similar to the floss halva or Westerncotton candy. |
| Fudge |  | United States | Typically sweet and rich, it's prepared by mixingsugar,butter, andmilk, heating it to thesoft-ball stage at 240 °F (116 °C) and then beating the mixture while it cools so that it acquires a smooth, creamy consistency. Many variations exist with other flavorings added, such as chocolate. |
| Jell-O |  | United States | A pudding made fromgelatin, popularized since the 18th century. |
| Geplak |  | Indonesia | Made from equal parts coarsely gratedcoconut andsugar, in equal amounts, often colored brightly. Other variations exist. |
| Grass jelly |  | China | Ajelly-like dessert prepared by boiling the aged and slightly oxidized stalks and leaves ofMesona chinensis[20][21] (member of themint family) withpotassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency.[20][22] |
| Kaju katli |  | South India | This is a South Indian dessert made with cashew nuts and sugar. |
| Laddu |  | India | A spherical sweet made of sugar syrup,jaggery and other ingredients such as fruits and nuts, sesame seeds and honey. It is regarded as universal and ancient Indian sweets. |
| Marshmallow |  | Egypt | In its modern form, typically consists of sugar and/orcorn syrup,water, andgelatin, whipped to a spongy consistency and coated withcorn starch. Marshmallow probably came first into being as amedicinal substance, since themucilaginousextracts comes from the root of the marshmallow plant,Althaea officinalis, which were used as a remedy for sore throats. Concoctions of other parts of the marshmallow plant had medical purposes as well.[23] |
| Marzipan |  | Spain andGermany | Consisting primarily of sugar orhoney andalmond meal, sometimes augmented with almond oil or extract. Pictured is marzipan made into the shapes of fruits. |
| Mousse au chocolat | _en_f%25C3%25A9vrier_2023.jpg) | France | A dessert with a light and airy texture made ofchocolate,gelatin, egg white,whipped cream, pureed fruit and added flavoring. |
| Nougat |  | Turkey andSyria | A variety of similar traditional confectioneries made with sugar and/or honey, roastednuts (almonds,walnuts,pistachios,hazelnuts, and recentlymacadamia nuts are common), whippedegg whites, and sometimes choppedcandied fruit. |
| Panforte |  | Italy | A traditionalItalian dessert containing fruits and nuts, and resemblesfruitcake orLebkuchen. It may date back to 13th centurySiena, in Italy'sTuscany region. Its preparation includes baking a mixture ofsugar dissolved inhoney, various nuts, fruits and spices and flour. The finished cake is dusted withicing sugar. |
| Pastila |  | Kolomna, Russia | A traditional fruit confectionary made from sour apples or mashednorthern berries. The fruit extract is sweetened with sugar or honey, lightened with egg white and baked in the oven for hours. |
| Pavlova |  | New Zealand | A fluffy,meringue-based confection named after the renowned ballerinaAnna Pavlova. It is one of New Zealand's national desserts. |
| Preserved candied fruit |  | China | Originally intended as treats for theimperial court and a means to keep summer and autumn fruits into winter. Fruit such asgreen plums,apricots andpeaches are dried after boiling inhoney (or sugar syrup).Beijing is considered the best place to tastemijian 蜜餞 andguofu 果脯.[24] |
| Pudding[4] | .jpg) | England | Most often refers to a dessert, but can also be asavorydish. Depending on its ingredients such a pudding may be served as a part of the main course or as a dessert. |
| Rice krispie treats |  | United States | A sweet dessert or snack made fromRice Krispies, meltedbutter ormargarine, and melted marshmallows.[25] Sometimes marshmallows and/or cereal that is seasonal is used to make these treats holiday-specific. |
| Sandesh |  | Bangladesh | A popular Bengali sweet made with milk and sugar. |
| S'mores |  | United States | A traditional nighttimecampfire treat popular in theUnited States andCanada consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces ofgraham cracker.[26] |
| Tanghulu |  | China | Stewers of candiedhaw coated in a red sweet and sour syrup. |
| Toffee |  | England | Made bycaramelizing sugar ormolasses (creatinginverted sugar) along withbutter, and occasionallyflour. Toffee is sometimes prepared with nuts or raisins. |
| Turkish delight |  | Turkey | A family of confections based on agel ofstarch and sugar. Premium varieties consist largely of choppeddates, pistachios andhazelnuts orwalnuts bound by the gel; the cheapest are mostly gel, generally flavored withrosewater,mastic,bergamot orange orlemon. |
| Wagashi |  | Japan | A traditional confectionary, made frommochi,azuki beans, fruit and seasonal plant-based materials, often intricately carved into artistic shapes, popularized from theEdo period. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Alfajores |  | Argentina | Shortbread cookies with all sorts of sweet fillings such as thickcarameldulce de leche. |
| Almond cookie |  | Macau | A Chinese cookie 杏仁餅 that is made with groundedmung beans. It is a recommended snack in Macau. |
| Appenzeller Biberli |  | Switzerland | Agingerbread specialty that containsalmond paste ormarzipan with notes of honey, lemon zest, and sugar. |
| Arrowroot |  | England | Arrowroot used to be very popular inBritish cuisine, andNapoleon supposedly said the reason for the British love of arrowroot was to support the commerce of their colonies.[27] It can be consumed in the form ofbiscuits,puddings,jellies,cakes,hot sauces, and also withbeef tea, milk or vealbroth, andnoodles in Korean and Vietnamese cuisine. |
| Chebakia |  | Morocco[28] | A sesame cookie that is fried and covered with honey.[28] They're typically shaped as a flower.[28] |
| Chocolate chip cookie |  | United States | Adrop cookie that featureschocolate chips as its distinguishing ingredient. |
| Cookie[29] |  | Scotland | In theUnited States,Canada andAustralia a cookie is a small, flat, baked treat, usually containingfat,flour,eggs andsugar. In Scotland, a cookie is a plainbun.[30] In most English-speaking countries outsideNorth America, including theUnited Kingdom, the most common word for a small, flat, baked treat, usually containingfat,flour,eggs and sugar isbiscuit, however in many regions both terms are used, such as the American-inspiredMaryland Cookies, while in others the two words have different meanings. Pictured are butter cookies. |
| Ginger snaps |  | Europe[31] | A globally popular cookie based snack food, flavored withginger. Ginger snaps andgingerbread are made usingcookie dough. The former is baked slightly longer than the latter to attain the snappy crispiness.[32] |
| Macaron | .jpeg) | France | A sweetmeringue-based sandwich cookie made with egg white, icing sugar, granulated sugar, almond meal, and often food coloring. Macarons are expensive because of the process and time to make them.[33] |
| Oatmeal cookie |  | United States | Cookies prepared withoatmeal. Raisins and other ingredients such as chocolate chips are also sometimes used. |
| Peanut butter cookie |  | United States | A type ofcookie that is distinguished by havingpeanut butter as a principal ingredient. The cookie generally originated in the United States, its development dating back to the 1910s.[34] |
| Rosette |  | Turkey | Thin, cookie-like fritters made with iron molds that are found in many cultures. Rosettes are crispy and typified by their lacy pattern. The cooking process can be traced to theOttoman Empire. Versions of the cookie exist in northern Europe, Iran, Turkey, Sri Lanka and other places. One variation isAchappam, popular inKerala. |
| Sandwich cookie |  | United States | A type of cookie made from two thin cookies or medium cookies with a filling between them. Theoreo, introduced in 1912, is said to be America's best selling cookie with $675 million annual revenue.[35] |
| Shortbread |  | Scotland | A traditional cookie that contains a high butter content made without anyleavening agent. |
| Speculoos |  | Belgium | Crispy spiced cookies linked toSaint Nicholas Day. |
| Stroopwafels |  | Holland | A thin, round waffle cookie made from two layers of sweet baked dough, held together bycaramel filling. |
| Yakgwa | .jpg) | South Korea | A traditional cookie made of brown sugar, syrup, honey, flour and cooking oil with flavors such as sesame, orange peel and ginger. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Baumkuchen |  | Germany | Aspit cake made by layering dough or batter onto a tapered cylindrical rotation spit. It is a popular dessert in Japan. |
| Castella |  | Japan | A kind of honey sponge cake, popular in Japan, said to have originated from Portuguese merchants in the 16th century. |
| Gansito |  | Mexico | A Mexican snackcake that is filled with both strawberry jelly and a creamy filling. They are covered in chocolate and have a chocolate sprinkle topping. It was created in 1957 by Marinela (the pastries division of the breadmakingBimbo brand). |
| Jaffa Cakes |  | Scotland | Introduced byMcVitie and Price in 1927 and named afterJaffa oranges, and now manufactured by numerous companies including McVities,Cadbury and other biscuit manufacturers,Tesco and other supermarket chains. |
| Kueh lapis |  | Indonesia | Also known as "thousand layer cake", it is made by ladling butter onto successive layers until the batter is used up. |
| Lamingtons | _(cropped).jpg) | Australia | A chocolate filled sponge cake covered in coconut flakes. |
| Madeleine |  | France | Small baked sponge cakes with a slightly crispy exterior. Variations include thefinancier (France) andbahulu (Malaysia). |
| Pandan cake |  | Singapore | A light fluffy sponge cake flavored withpandan extract, it is a fusion of European cake-making with local ingredients. |
| Snack cake | %2c_Ommoord%2c_Rotterdam_(2021)_01.jpg) | Various | A bakeddessert confectionery made with cake andicing. |
| Twinkie |  | United States | An iconic American sponge cake with an archetypal banana cream filling that was invented in 1930. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Cheesecake |  | Europe | A dessert made with soft fresh cheese, eggs, and sugar. It has a baked custard center and crumb crust.[36] |
| Croissant[5] | _En_Dulce%2c_Quito_Historic_Center.JPG) | Austria | A crescent shaped pastry with a buttery and flaky texture. Made by layering dough with butter in alaminating process. |
| Egg Tart |  | Portugal andFrance | Baked pastry consisting of an outer shell filled with eggcustard. It is known variously aspastel de nata (Portugal),custard tart (France, United Kingdom) andegg tart in Asia. |
| Gai Zai Peng |  | Guangzhou, China | A kind of doughy pastry made fromlard, rice wine, peanuts,maltose, eggs,edible seeds,fermented beancurd,five spice powder and flour. A biscuit/cracker variation iskampar chicken biscuit (Ipoh, Malaysia).[37] |
| Knafeh |  | Egypt | Amiddle-eastern cake made with fine noodle pastry, cheese or cream filling and drenched with a sugar syrup known asattar. It is eaten duringRamadan. |
| Mooncake | .jpg) | China | A round festive pastry with a mushy crust and thick rich filling made from lotus seed, red bean paste and other ingredients. |
| Palmier |  | France | Made frompuff pastry using alaminated dough without the use ofyeast. They are known variously asgenjie pies in Japan,French hearts in India, andbutterfly pastries in China. |
| Pastry[2] | .jpg) | Europe | Baked food made with a dough of flour, water, and shortening that may be savory or sweetened. Pictured is aprofiterole, also known as a cream puff. |
| Pie[17] |  | Various | A baked dish made of pastry dough casing that carries a filling of sweet or savory ingredients. |
| Pineapple cake |  | Taiwan | A sweet traditional Taiwanese pastry containing butter, flour, egg, milk powder, sugar, and pineapple jam or slices. |
| Scones |  | United Kingdom | A scone is a British baked good, made with wheat or oatmeal with baking powder as a leavening agent. The texture is light and crumbly, often served with jam and clotted cream. |
| Spanakopita |  | Greece | A pie that comprises choppedspinach,feta cheese, onions orscallions, eggs, and seasoning. |
| Suncake | .jpg) | Taiwan | A popular Taiwanese dessert with maltose fillings originally from the city of Taichung, Taiwan. |
| Taiyaki |  | Japan | A Japanese baked pastry in the shape of a fish with sweetenedazuki beans or other savory fillings. |
| Tambun biscuit | .jpg) | Penang, Malaysia | A pastry with a sweet crust and salty filling. It is made from wheat flour, sugar,green bean paste, fried onions,lard and salt. |
| Tiramisu | _-_mars_2018.jpg) | Italy | A layered and coffee flavored dessert, made ofladyfingers (savoiardi), egg yolks, sugar, coffee,mascarpone and cocoa powder.Marsala wine,amaretto or a coffee-based liqueur may be added to the recipe. Its name means "pick me up" or "cheer me up". |
| Toaster pastry[4] |  | United States | A type of bakers' confection, thin rectangles often made of rice bran, molasses, flour, syrup, and shortening. One side usually has a coating of icing that has been dried with starch. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Air Mata Kucing | .jpg) | Malaysia | A herbal drink made withmonk fruit, driedlongan,winter melon and rock sugar. It was rated onCNN as one of the most delicious drinks.[38] |
| Amazake |  | Japan | A traditional sweet, low- or non-alcohol (depending on recipes)Japanese drink made from fermentedrice. Amazake dates from theKofun period, and it is mentioned in theNihon Shoki, the second oldest book of classicalJapanese history. |
| Atole |  | Mexico | A traditional hotcorn- andmasa-based beverage of Mexican origin. It can have different flavors added such asvanilla,cinnamon, andguava. |
| Bandung |  | Indonesia | A drink made withrose water, condensed milk and soda water. |
| Beer |  | Mesopotamia[39] | One of the oldest alcoholic drinks in the world. Produced by the brewing and fermentation of starches from cereal grains such asmalted barley, wheat, maize (corn), rice and oats. Example:Free Beer is known as anopen source beer. |
| Bubble tea | .jpg) | Taichung, Taiwan | A tea-based drink. It includes chewytapioca balls ("boba" or "pearls") or a wide range of other toppings. |
| Buttermilk | .jpg) | India andNepal | Afermented dairy drink derived traditionally from the liquid left behind after churning butter out ofcultured cream. A variation isSambhaaram inKerala where thecurd is diluted with water spiced with green chilies, ginger andcurry leaves. |
| Chocolate | .jpg) | England | Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or meltedchocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished withwhipped cream ormarshmallows. |
| Cider |  | England | An alcoholic beverage made from thefermented juice of apples. |
| Coffee |  | Ethiopia,South Arabia | A beverage prepared from the dried seeds ofCoffea species. The four main types of beansArabica,Robusta,Excelsa andLiberica have different taste profiles. Coffee containscaffeine, a mild stimulant.[40] It is brewed with various methods such asFrench Press,percolator anddrip. Coffee can be drunk asespresso shot, black,latte (espresso with milk) and other combinations. One of the expensive coffee type iskopi luwak,[41] produced from partially digested coffee beans excreted by theAsian palm civet. |
| Cola | .jpg) | United States | A carbonated drink flavored withvanilla,cinnamon,citrus oils and other ingredients. Its name comes from one of the ingredients,kola nut which containscaffeine. Among the different colas,Coke is known as the world's most popular carbonated soft drink. |
| Colada morada | _(cropped_2).jpg) | Ecuador | A purple and thick drink derived from local tropical fruits, spices and corn flour. It is a festive drink to commemorate a happy journey from life to death. |
| Egg Coffee | .jpg) | Vietnam | A popular drink prepared with egg yolks, sugar, condensed milk androbusta coffee, served throughout Vietnam. |
| Eggnog |  | England | Eggnog is a festive drink made with milk, cream, sugar, egg yolks, whipped egg whites and infused with a distilled spirit (e.g. brandy or rum), often with a dash of spices (e.g.cinnamon,nutmeg andvanilla). |
| Energy drinks |  | Thailand | A type of drink containing stimulant compounds, usuallycaffeine, marketed as providing mental and physical stimulation. Examples areRed Bull andMonster. |
| Horchata |  | Mexico | A grain or seed based beverage that sometimes contains animal milk. |
| Juice |  | Various | A beverage derived from the forced extraction of liquids from fruit and vegetables, using ajuicer. |
| Kefir | .jpg) | Russia | A fermented milk drink similar to a thinyogurt orayran that is made from kefir grains. |
| Lassi |  | India | This drink is made withyoghurt, water, spice. Fruit is sometimes added. |
| Matcha | .jpg) | Japan andChina | Macha is made from finely grounded powder of specially grown and processedgreen tea leaves in China. The tradition of whisking the tea powder with hot water in a bowl is popularized from theSong dynasty (960-1279) in China. |
| Milk |  | Various | Milk is an agricultural product fromdairy farms. It can be flavored with fruit juices to createflavored milk or blended with ice cream and flavorings to createmilkshake. The addition ofmalted milk or powder as an ingredient to other foods and beverages adds distinct flavors. |
| Root beer |  | United States | A soft drink traditionally made using the root bark of theSassafras treeSassafras albidum or the vine ofSmilax ornata (also known asSarsaparilla) as the primary flavor. A variation is theroot beer float where a dollop of ice-cream is added to the drink. |
| Sikhye |  | South Korea | A traditional sweet Korean rice beverage, usually served as a dessert. It also contains grains of cooked rice and in some casespine nuts. |
| Soft drinks | .JPG) | Various | Any water-based flavored drink, usually but not necessarily carbonated, and typically include added sweetener. The soft drink can be mixed withliquor to createcocktails. Popular alcohol-soda pairings includerum and coke,gin and tonic andwhiskey and ginger-ale.[42] |
| Soy milk |  | China | A plant-based milk drink produced by soaking and grindingsoybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. |
| Smoothie[43] | .jpg) | Various | A smoothie is made bypuréeing ingredients in ablender. Unlike juicing, everything in the original food such as fruit fiber is retained in the final concoction. Therefore, smoothies have a more viscous consistency than juices. |
| Sports drinks |  | Various | Functional beverages whose stated purpose is to help athletes replace water,electrolytes, and energy before, during and especially after training or competition. Examples areGatorade andPowerade. |
| Tamagozake | .png) | Japan | A Japanese drink consisting of heatedsake, sugar and a raw egg. |
| Tea |  | China | Tea is made bysteeping a sachet of harvested plant materials in hot water. Tea brewed fromoxidizedCamellia tea leaves from China, India and other principal tea producing countries is known asblack tea. If brewed from unoxidizedCamellia tea leaves, the tea is known asgreen tea. Red tea orRooibos is brewed fromAspalathus tea leaves in South Africa.Flowering tea, such aschrysanthemum,jasmine orchamomile, is brewed from flowers. Tea is often enjoyed asMilk tea, popularized in many countries (e.g.English tea,Thai tea,Masala chai andTeh tarik). Tea is known to have various therapeutic properties. |
| Tejuino | .JPG) | Jalisco, Mexico | A cold beverage made fromfermented corn. It is often served with a scoop of shaved ice. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Frozen custard |  | Conney Island, New York, United States | A colddessert similar toice cream, but made witheggs in addition tocream andsugar. It was invented in Coney Island, New York in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on theboardwalk, the Kohr brothers sold 18,460 cones.[44] |
| Ice cream[29] |  | China | A frozen dessert usually made fromdairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. Most varieties containsugar, although some are made with othersweeteners. Examples of ice cream variations arefrozen custard,frozen yogurt andgelato. In some countries, such as the United States, the phrase "ice cream" applies to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.[45] In other countries, such asItaly andArgentina, one word is used for all variants. |
| Ice pop |  | San Francisco, United States | A water-based frozen snack that is made by freezing flavored liquid (such asfruit juice) around a stick. The first recorded ice pop was created in 1905 by 11-year-old Frank Epperson of San Francisco, who left a glass of soda water powder and water outside in his back porch with a wooden mixing stick in it. In the United States and Canada frozen ice on a stick is generically referred to as apopsicle due to the early popularity of thePopsicle brand. In Ireland the product is also referred to as afreeze pop. In the United Kingdom the termice lolly is used.Ice block is used in parts of Australia[46][47] and New Zealand, as well asicy pole, after a brand of the same name.[48] |
| Iced desserts | .jpg) | Various | A large family of ice-based desserts made from fineice shavings and sweet condiments orsyrup.Kakigōri かき氷 (Japan) is traditionally made from frozen blocks ofmineral water and served to theJapanese aristocracy in summer during theHeian period. Other examples:Bingsu (South Korea),Tshuah-ping (Taiwan),Ais kacang (Malaysia, Singapore),Bici bici (Turkey),Slurpee (United States) andChurchill (Costa Rica). There are other variations such asItalian Ice,Maple taffy (Canada) andsorbets. |
| Milkshake |  | United States | A sweet, coldbeverage which is usually made frommilk,ice cream oriced milk, and flavorings or sweeteners such asfruit syrup orchocolate sauce. Outside the United States, the drink is sometimes called a "thickshake" or a "thick milkshake" or in New England, a "frappe". When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholicwhiskey drink that has been described as a "sturdy, healthfuleggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat".[49] However, by 1900, the term referred to "wholesome drinks made withchocolate,strawberry, orvanillasyrups." By the "early 1900s people were asking for the new treat, often with ice cream."[49] |
| Sundae | .jpg) | United States | A sundae is an ice cream frozen dessert of American origin that typically consists of one or more scoops of ice cream topped with sauce or syrup and other toppings such as sprinkles,whipped cream,marshmallows, peanuts,maraschino cherries, or other fruits (e.g. bananas and pineapple in abanana split). Thefruit parfait (pictured) from Japan is one type of sundae, made with seasonal fruits and traditional Japanese sweets. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Bean on Toast |  | England | A staple food made with white bread and baked beans.[54] |
| Bisque | .jpg) | France | A smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis). |
| Canapé |  | France | Small slices of toast orcrostini,[55] with a savory topping such as cheese, shrimp,pâté oranchovies. |
| Charcuterie | .jpg) | France | Dishes ofcured meats,cheeses,crackers, and other small snacks, usually presented on a board. |
| Chawanmushi |  | Japan | Anegg custard dish in Japanese cuisine. |
| Crudités |  | France | Colorful pieces of raw, or barely cooked, vegetables of a variety of flavors and textures arranged together as anappetizer. |
| Dim Sum |  | China | A range of smallCantonese dishes that are typically consumed collectively asbrunch or singularly as a snack. |
| Dolma |  | Balkans,Middle East andCaucasus | A traditional dish ofArmenian cuisine - minced meat wrapped in grape leaves. |
| Dumplings |  | China | A broad category of dishes that contain cookeddough with a filling. Pictured isXiaolongbao (Shanghai, China), a steameddumpling filled with pork.[56] |
| Esquites |  | Mexico | A popular street food made with matured corn kernels,epazote, and salt and consumed as a snack on-the-go. It is typically served in small cups, topped with chili peppers, lime juice, orcotija cheese. |
| French fries |  | Belgium andUnited States | Potatoes are cut into strips and deep fried. French fries are served as a snack or side dish. |
| Fried cassava |  | Indonesia | Cassava is a tropical crop that is cooked and eaten inAfrica andSoutheast Asia.Singkong goreng is a traditional dish that is cooked by steaming and frying the root vegetable in combination with salt, garlic and coriander oil. |
| Fried plantain |  | Ghana,Nigeria andIvory Coast | The plantains are peeled, sliced or diced, seasoned with spices, and fried until the sugarcaramelizes.[57] |
| Gimbap |  | Korea | A Korean dish made from cooked rice, vegetables, fish, and meat rolled in dried sheets of seaweed and served in bite-sized slices. |
| Gua-bao |  | Taiwan | Consists of a slice of stewed meat and other condiments sandwiched between flatsteamed bread. |
| Mango Sticky Rice | .jpg) | Thailand | A traditionalSoutheast Asian andSouth Asian dessert,khao niao mamuang is made withglutinous rice, freshmango andcoconut milk. It originated from the lateAyutthaya period.[58] |
| Meze | .jpg) | Ottoman Empire | An assortment of small dishes served asappetizers in countries of the formerOttoman Empire. |
| Miang kham |  | Thailand andLaos | A traditional snack made ofshallots, bird's eyechili peppers,ginger,garlic,nuts and small driedshrimps, said to be introduced to theSiamese court by thePrincess Dara Rasmi. |
| Onigiri | .jpg) | Japan | Triangular or cylindrical shapes of rice, often wrapped innori with various types of fillings such as pickledume (umeboshi). |
| Popiah |  | Fujian/Chaoshan,China | AFujianese/Teochew-stylespring roll with a thin, paper-likecrepe, filled with an assortment of fresh, shredded, and cooked ingredients such as turnips, carrots, eggs and peanuts. |
| Roasted chestnut |  | East Asia,Europe andNew York City | A popular autumn and winter street food in East Asia, Europe, and New York City. |
| Roasted sweet potato |  | East Asia | A popular winter street food in East Asia. |
| Rojak |  | Java, Indonesia | A salad consisting of fruits, vegetables, fritters andtofu puffs served with a spicy dressing made from ground chili, palm sugar and peanuts. There are Malaysian and Singaporean variations to the Indonesian dish.[59][60] |
| Sauerkraut |  | Rome | Finely cut rawcabbage that has been fermented bylactic acid bacteria. It is eaten in Germany and France, variously asSoljanka in Eastern Europe and Russia,Rakott kaposzta in Hungary,Bigos in Poland andKimchi in Korea.[61] |
| Smørrebrød | .jpg) | Denmark | A type ofhors d'oeuvre served in Danish style on buttered bread. |
| Sushi |  | Japan | A dish, prepared with short-grained rice, mixed with vinegar (鮨飯,sushi-meshi), usually with some sugar and salt, and a variety of ingredients (ねた), such as seafood (often raw) and vegetables. |
| Tahu goreng |  | Indonesia | A generic name for a variety of dishes that feature friedtofu in Indonesia, Malaysia and Singapore. The bean curd is fried until golden brown, and garnished with ingredients (e.g. bean sprouts and cucumbers), served with a spicy dressing. It can also be stuffed with a vegetable filling.[62] Variations are eaten elsewhere such asAbura-age (Sendai, Japan).[63] |
| Tapas |  | Spain | A hot or cold appetizer or snack-sized dishes in Spanish cuisine, served in tapas bars. The dishes are known asbocas inCentral American countries. The vegetarian dishes in Mexico are known asbotanas. |
| Xian dou jiang |  | Taiwan | A type of soup made withsoy milk, small driedshrimps,sichuan mustard,sesame oil andgreen onion.[64] |
| Zakuski |  | Eastern Europe | An assortment of coldhors d'oeuvres,entrées and snacks in food culture inSlavic-speaking countries. |
| Zongzi |  | China | A seasonal food from ancient times, eaten during theDuanwu festival. It is made ofglutinous rice, flavored and/or stuffed with other ingredients, wrapped withbamboo leaves in the shape of an ox-horn. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Bar | Various | A category of food bars containing sweet and savory ingredients. | |
| Energy bar[5] |  | United States | Food bars containingcereals and other high energy ingredients, sometimes containing high amounts of protein. The first energy bar in the American marketplace wasSpace Food Sticks whichPillsbury Company created in the late 1960s to capitalize on the popularity of the U.S.space program. More recently, energy bars have been marketed towards health-conscious consumers, in particular as a post-workout snack. |
| Flapjack |  | England | A sweet tray-baked oat bar made fromrolled oats, butter, brown sugar andgolden syrup. The item is known as a "flapjack" in theUnited Kingdom andIreland and as a "cereal bar" inAustralia andNew Zealand. In other countries such products are referred to as granola bars. |
| Granola bar[65] |  | England | Granola bars were invented by Stanley Mason[66][67] and have become popular as a snack, similar to the traditional flapjack oat bar or muesli bar familiar in the Commonwealth countries. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Bagel[4] |  | Poland | Abread product, traditionally shaped by hand into the form of a ring fromyeastedwheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked.[68] |
| Baking powder biscuit |  | United States | A variety of baked bread with a firm exterior and soft crumbly interior, made withbaking powder as aleavening agent (rather thanyeast), flour, salt, shortening or butter and milk orbuttermilk. It is also known as quick bread in the US. A variation isbiscotti (Italy). |
| Bread[4] |  | Egypt andEurope | A food made of flour, water, and yeast mixed together and baked. |
| Bread Pudding |  | United Kingdom | Apudding made with bread, milk, and egg. |
| Brioche | .jpg) | France | Bread that is enriched with milk, eggs and butter, and known for its soft and fluffy texture. It is a popular snack in France.[69] |
| Croutons[70] |  | France | Toasted or fried bread that are normally cubed and seasoned, are used to add texture and flavor to salads, soups and stews. |
| Fairy bread |  | Australia | Sliced white bread spread with butter or margarine and covered with tiny beads of sugar, served at children parties. |
| Flatbread | .JPG) | Mesopotamia andEgypt | Bread made with flour; water, milk, yogurt (or similar), and salt, and then thoroughly rolled into a flatteneddough. Many flatbreads areunleavened, although some are leavened, such aspita bread. Examples are thetortilla (Central America), made from corn or wheat and thetotopo (Oaxaca, Mexico), made from corn. |
| Focaccia |  | Italy | A flatleavened oven-baked Italian bread. It differs from pizza in that the focaccia is left to rise while thepizza is baked immediately. |
| French toast |  | Rome | Bread slices are soaked or dipped in a mixture of eggs, milk or cream and flavoring, then fried in butter or olive oil until browned or cooked through. |
| Fried bake |  | Caribbean | A type of bread usually eaten with saltfish. |
| Fruit bun |  | Commonwealth | A type of sweet roll made with fruit, fruit peel, spices and sometimes nuts. |
| Fruit sandwich | .jpg) | Japan | A kind of sandwich that consists of seasonal fruits and whipped cream withmilk bread, popular in Japan.[71] |
| Houska[70] |  | Czech Republic | Literally translated as "knitted bread", this is a traditional bread roll baked and consumed in theCzech Republic. Typical ingredients includewheat flour (but other types can be used), water, yeast and salt. They are topped withpoppy seeds,caraway seeds,linseeds or sea salt. |
| Kepta duona |  | Lithuania | A simple snack ofrye bread, sliced, pan-fried and rubbed with garlic. Modern varieties often come with cheese or mayonnaise toppings. The snack is commonly served in bars, paired with beer orgira (kvass).[72] |
| Knäckebröd |  | Sweden | A flat and dry type of bread, containing mostlyrye flour.Crispbreads are lightweight and keep fresh for a very long time due to their lack of water. |
| Lavash |  | Armenia | Traditional staple food ofArmenian cuisine - soft thin bread. In 2014,lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia was inscribed into theUNESCO Representative List of the Intangible Cultural Heritage of Humanity.[73] |
| Naan |  | Mesopotamia | Aleavenedflatbread that is commonly eaten in theIndian subcontinent and has a chewy texture. Naan is made of white flour, yeast, eggs, milk, salt, and sugar and baked in atandoor. Its typical tear-drop shape is achieved by the way thedough droops as it cooks on the tandoor walls. |
| Open sandwich[70] |  | Various | One slice of bread with one or more toppings. Examples:Smørrebrød (Denmark, Norway),Butterbrot (Germany),Buterbrod (Russia, Ukraine) andObložené chlebíčky (Czech Republic, Slovenia). |
| Pão de queijo | .jpg) | Brazil | Literally translated as cheese bread,pão de queijo originated from the culinary inventions ofAfrican slaves. The bread is made by rolling starch from thecassava plant into balls and baked with cheese and milk. |
| Pirozhki |  | Russia | Baked or fried yeast-leavened boat-shaped buns with a variety of fillings. The fillings are typically stuffed into the bread dough before baking. Like the pirozhki, there are various types ofbread rolls flavored or dressed with fillings inAsian cuisine. Examples:Melonpan,Karepan,Anpan (Japan),Bo Lo Bao (Hong Kong) and Custard Bun (Singapore).[74] |
| Pita bread |  | Middle East | Yeast-leavened roundflatbread baked from wheat flour, common in theMediterranean,Levant, and neighboring areas. Pita bread or chips are often served withhummus in theMiddle East.[75] |
| Pizza[4] |  | Naples,Italy | Flat bread with meat, vegetable and/or cheese toppings. Pizza is often eaten aspizza by the slice, "mini pizza" or "pizzabaguette,[5]" and is often sold by the slice or by weight. This popular snack knows variations around the world. |
| Plyushka |  | Russia | Bread made into various shapes with sugar orcinnamon on top.[76] |
| Pretzel, soft | .jpg) | German andItalian communities,United States | Traditional bakery products that are characterized by their unique texture resembling a chewy bread. |
| Sandwich[77] |  | Various | A snack typically consisting of two or more slices of bread with one or more fillings between them.Tea sandwich (United Kingdom) is a sandwich where the crust has been removed. |
| Slider |  | United States | A snack sized version of the burger with a variety of fillings. |
| Stollen |  | Germany | A cake-like fruit bread made with yeast, water and flour, and usually withzest added to the dough. Candied orange and citrus peels, raisins and almonds, and various spices such ascardamom andcinnamon are added. |
| Name | Image | Origin | Description |
|---|---|---|---|
| American cheese |  | United States | A processed cheese from the U.S. American cheese was originally only white, but is now sometimes modified to be yellow-colored. Today it is typically manufactured from a set of ingredients[78] such as milk,whey,milkfat,milk protein concentrate, whey protein concentrate, and salt. |
| Cheese[5] |  | Various | A generic term for a diverse group of milk-based food products. Pictured is a plate of assorted cheeses. |
| Cream cheese |  | United States | A soft, usually mild-tasting fresh cheese made from milk and cream. |
| Korbáčiky | .jpg) | Orava, Slovakia | A type of string cheese. |
| Oaxaca cheese |  | Mexico | A semi-hard string cheese. |
| Obatzda |  | Bavaria | A cheese delicacy. |
| Parmesan cheese |  | Italy | A hard, granular cheese produced from cows' milk and aged at least 12 months. It has been calledKing of cheeses. |
| Processed cheese |  | Switzerland | Also called "cheese food"; a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings, or whey. |
| String cheese | _(cropped).jpg) | United States | Snack-sized servings of low-moisture mozzarella. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Arare |  | Japan | A type of bite-sized Japanese cracker made from glutinous rice and flavored with soy sauce. |
| Banana chips orChifle |  | Peru,Ecuador andThailand | Deep-fried and/or dried slices of bananas/plantains. They can be covered withsugar orhoney and have a sweet taste, or they can be fried in oil and spices and have a salty and/or spicy taste.[79] |
| Bombay mix |  | United Kingdom andIreland | Bombay mix is the name used in theUnited Kingdom andIreland for a traditionalIndiansnack known aschiwda,chevdo,bhuso (if made withoutpotato),chevda orchivdo in India, orChanāchura inOdisha andchanachur inBengal. It consists of a variable mixture ofspicy dried ingredients, which may include friedlentils,peanuts,chickpea flour noodles,corn,vegetable oil,chickpeas, flakedrice,fried onion andcurry leaves. |
| Cereal[80] |  | United States | A food made from processed grains that is often eaten cold, usually mixed withmilk (e.g. cow's milk,soy milk,rice milk,almond milk), juice, water, or yogurt, sugar, and sometimesfruit, but may be eaten dry. |
| Cheese puff |  | United States | A puffed corn snack, coated with a mixture of cheese or cheese-flavored powders.[81] |
| Corn chips |  | United States | A cornmeal snack that is fried in oil or baked.[81] |
| Corn nuts[4] |  | United States | A snack food made of roasted or deep-friedcorn kernels. |
| Cracker nuts |  | Japan | A snack food produced with peanuts that are coated in a wheat flour dough and then fried or deep-fried[82] |
| Multi-grain snacks[83] |  | United States | Chips made from grains that have been fried such asSun Chips (pictured). |
| Murukku |  | India | A snack made with rice flour and chickpea flour, and deep fried. |
| Nachos | .jpg) | Mexico | Fried corn tortillas covered with melted cheddar cheese, pickled jalapeño peppers, and other toppings. |
| Pita chips |  | United States | Pita Bread cut into wedges or chips, that are oiled, seasoned, and baked until crispy. |
| Popcorn |  | Mexico | A snack based on a variety ofcorn kernel which expands and puffs up when heated. |
| Pork rind[84] |  | {{{1}}} {{{1}}} Pork skin, raw or fried | |
| Potato chips[81] |  | United States | A thin slice of potato (or a thin deposit of potato paste) that has been deep fried, baked, or air fried until crunchy. |
| Prawn/fish crackers[85] |  | Indonesia | A deep-fried snack made from starch and prawn or fish. |
| Pretzel, hard[86] |  | Germany | Made from dough that is commonly shaped into a knot and baked hard to withstand a long shelf life.Pocky (Japan) are a kind of pretzel stick. |
| Sev mamra |  | India | A mixture of spicy dry ingredients such as puffed rice, savory noodles and peanuts. |
| Snack mix |  | United States | Refers to multiple types of snack items sold in supermarkets such asChex Mix (pictured). |
| Tortilla chips[81] |  | Mexico | Wedges of fried corn tortillas; originated in Mexico; first produced commercially in Los Angeles, California, United States |
| Name | Image | Origin | Description |
|---|---|---|---|
| Animal cracker |  | England | A smallcracker orcookie baked in theshape of ananimal, usually an animal one might see at azoo. The most common variety is light-colored and slightly sweet, but darker chocolate-flavored and colorful frosted varieties are also manufactured. |
| Bagel chips |  | United States | Small rounds sliced frombagels which are bread rolls with a dense, chewy, doughy interior and crispy exterior. |
| Barquillos | .jpg) | Europe | A batter of flour, eggs and other ingredients is cooked in a mold, re-shaped over heat and crisped-up upon cooling. The biscuits are known variously asbarquillos (Spain), love letters (Hong Kong) andkue semprong (Indonesia). |
| Center-filled crackers |  | Japan | These are small cracker biscuits with a crunchy crust and a sweet, creamy interior. TheHello Panda (Japan) branded crackers were created in 1979. Other variations:Monaca (South Korea) cracker is made from rice flour with a pumpkin filing.[87] |
| Crackers[88] |  | United States | A flat, dry baked biscuit typically made with flour, possibly flavored with herbs and spices before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain. While cookies are made from a soft dough resulting in a larger, softer and chunkier end product, the biscuit is twice-baked using a harder dough.[89] |
| Graham crackers |  | United States | Invented inBound Brook, New Jersey bySylvester Graham. The original grahamcracker was made withgraham flour, a combination of finely-groundunbleached-wheat flour with the wheatbran andgerm coarsely-ground and added back in providing nutrition and flavor. |
| Hardtack |  | England | Hardtack (sometimes known colloquially asmilitary dog biscuit) is a type of dense biscuit or cracker issued as provision or ration in the absence of perishable food. It is baked extra hard to withstand a longer shelf life, as may be needed during emergencies, long voyages or military campaigns. |
| Kuih cincin |  | Brunei andSabah, Malaysia | Made from wheat and rice flour,palm sugar, andmaltose or honey. |
| Maltose crackers |  | Hong Kong | A popular traditional food in Hong Kong, consisting of maltose syrup sandwiched between two saltine crackers. |
| Oyster cracker |  | United States | Small, salted crackers, often served withoyster stew andclam chowder and have a flavor similar to saltine crackers. |
| Rice cracker[90][91] |  | East Asia | It is an East Asian cracker made from rice flour such asSenbei (Japan). They are fried or baked and often puffed and/or brushed with soy sauce or vinegar to create a smooth texture. |
| Rusk |  | South Africa | A hard, dry biscuit or a twice-baked bread, sometimes used as ateether for babies. Ouma Rusks, first produced by Elizabeth Ann Greyvensteyn inEastern Cape in 1939, are known to pair well with a warm beverage. |
| Soda cracker |  | United States | A thin, usually square, cracker, made from white flour, sometimes yeast (although many are yeast free), and baking soda, with most varieties lightly sprinkled with coarse salt. Also known as saltine. |
| Wafer |  | Western Europe | A crispy, often sweet, very thin, flat, light biscuit that originated from the ninth century of Western Europe.[92] Some popular chocolate snacks, such asKit Kat andCoffee Crisp, are wafers enclosed by an outer layer of chocolate. |
| Water biscuit |  | United States | A type of savory cracker that are thin, hard and brittle, usually served with cheese or wine. Originally produced in the 19th century as a version ofship's biscuit and continued to be popular in several countries. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Bacon |  | Acured meat prepared from apig, bacon is prepared from several differentcuts of meat. | |
| Biltong |  | South Africa | Spiced and air-dried beef, a popular snack during rugby games |
| Çiğ köfte |  | Turkey | {{{1}}} {{{1}}} Middle Eastern raw meatball dish |
| Corn dog |  | United States | A hot dog skewered on a stick, dipped in corn batter and deep-fried. Commonly eaten during fairs. |
| Dried cuttlefish | .jpg) | {{{1}}} {{{1}}} Seafood productPages displaying short descriptions of redirect targets | |
| Dried fish[93] |  | {{{1}}} {{{1}}} Fish preserved by drying | |
| Driedsquid[94] |  | {{{1}}} {{{1}}} Squid used for culinary purposesPages displaying short descriptions of redirect targets | |
| Fish such as fried fish[94] | .jpg) | {{{1}}} {{{1}}} Gill-bearing non-tetrapod aquatic vertebrates | |
| Hot dogs |  | {{{1}}} {{{1}}} Sausage in a bun | |
| Jerky[95] | .jpg) | {{{1}}} {{{1}}} Lean meat dried to prevent spoilagePages displaying short descriptions of redirect targets | |
| Kibbeh nayyeh |  | {{{1}}} {{{1}}} Levantine mezze | |
| Omelet |  | {{{1}}} {{{1}}} Egg dishPages displaying short descriptions of redirect targets | |
| Oysters (canned)[94] |  | {{{1}}} {{{1}}} Variety of families of Mollusca | |
| Pickled herring[94] | .JPG) | {{{1}}} {{{1}}} Traditional way of preserving herring | |
| Soused herring |  | {{{1}}} {{{1}}} Dish of raw herring pickled in vinegar |
| Name | Image | Origin | Description |
|---|---|---|---|
| Instant noodles[29] |  | Japan | A type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating.Momofuku Ando ofNissin Foods,Japan inventedinstant noodles in 1958[96] andcup noodles in 1971. The cup noodles are designed to be prepared directly in the cup. |
| Pasta |  | Italy | Pictured iscavatappi withpesto. |
| Ramen |  | Japan | A Japanese noodle dish that consists ofChinese-style wheat noodles served in a meat- or (occasionally) fish-basedbroth, often flavored withsoy sauce ormiso, and uses toppings such as slicedpork,chāshū, driedseaweed,nori,kamaboko,green onions, and occasionallycorn. |
| Yakisoba | .jpg) | Japan | A stir-fried dish ofsoba noodles made frombuckwheat flour, often found as a snack food during Japanese festivals. |
| Name | Image | Origin | Description |
|---|---|---|---|
| Curry |  | India | A sauce dish seasoned with spices, mainly associated withSouth Asian cuisine. Ingredients include coconut cream orcoconut milk, dairy cream oryogurt, orlegume purée, sautéed crushed onion, or tomato purée. In theIndian subcontinent, curry is eaten withroti ornaan as a scoop. Pictured:Mattae Paneer (tomato gravy, peas andcottage cheese) anddal (pigeon peas and veggies) curries, and mintchutney.[97] |
| Hummus |  | Lebanon | AMiddle Eastern dip, spread, or savory dish made from cooked, mashedchickpeas blended withtahini, lemon juice, and garlic. Pictured is hummus withpine nuts and olive oil. |
| Instant soup[17] | .jpg) | Japan | Packagedsoup stock that can be readily reconstituted from dry or paste ingredients (e.g.miso) into soup by adding hot water. |
| Jam |  | Greece[98] | Preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. |
| Taro paste |  | Chaoshan, China | Yam paste, orOrh Nee 潮式芋泥 is a classicTeochew dessert. It is typically served warm and topped off withginkgo nuts and steamedpumpkin, with an (optional) trace of coconut milk. |
| Tongsui |  | Lingnan, China | Tongsui 糖水, literarily translated as sweet soup, are made from a grounded ingredient, which can be nuts, seeds or beans. The soups are highly viscous, such asblack sesame soup, peanut paste soup and almond paste soup. |
| Yogurt[4] |  | Turkey | Yogurt is a highly viscous liquid in its original form and at room temperature.[99] It is a food produced by the bacterialfermentation of milk. The tart flavor comes from thelactic acid produced by bacteria. Pictured:Greek yogurt withhoney. |
Chocolate Rugelach.
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| Dishes by origin |
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