Food  

Hungarian meat stew..................................................................... Goulash
Indian relish................................................................................. Chutney
Russian beet soup.......................................................................... Borscht
Russian beef and sour cream dish.......................................... Beef stroganoff
Polish or Yugoslavian sausage........................................................ Kielbasa
Italian corn meal pudding................................................................ Polenta
Italian “little tongue” noodles.......................................................... Linguini
Italian “little worm” noodles.......................................................... Vermicelli
Italian Custard.......................................................................... Zabaglione
Italian Sausage............................................................................... Salami
Italian veal and ham dish........................................................... Saltimbocca
Italian dish using thin cut of veal.................................................... Scallopini
Italian sauce with pine nuts................................................................. Pesto
Italian “springtime” pasta..................................................... Pasta primavera
Italian “before meal” appetizer....................................................... Antipasto
Italian ice cream............................................................................... Gelato
German popular veal dish..................................................... Wiener Schnitzel
German cherry soup........................................................................... Kirsch
German sausage ....................................................................... Knockwurst
German cabbage dish.................................................................. Sauerkraut
German pot roast marinated in vinegar........................................ Sauerbraten
German pastry with apples, cherries and cheese.................................. Strudel
German peppery rabbit stew...................................................... Hasenpfeffer
French salad containing greens, olives, tuna & potatoes............. Salade Nicoise
French molded gelatin salad................................................................ Aspic
French leek and potato soup....................................................... Vichysoisse
French chowder with several kinds of fish.................................... Bouillabasse
French finely cut raw beef dish...................................................Steak tartare
French beef tenderloin, made for two....................................... Chateaubriand
French paste with goose liver.............................................. Paté de fois gras
French relish from eggplant......................................................... Ratatouille
French egg and bacon pie...................................................... Quiche Lorraine
French buttery sponge cake.............................................................Madeline
French sauce with egg yolk, mustard, and tabasco................ Hollandaise sauce
Hollandaise sauce with tarragon and vinegar added................. Bearnaise sauce
French orange flaming dish.................................................... Crepes Suzette
Roast beef covered with paté de fois gras............................... Beef Wellington
Greek lamb dish............................................................................ Souvlaki
Greek popular beef sandwich................................................................ Gyro
Greek dish with eggplant.............................................................. Moussaka
Japanese meat and vegetable dish................................................... Sukiyaki
Japanese mushroom....................................................................... Shiitake
Japanese beef.................................................................................... Kobe
Japanese noodles............................................................................... Soba
Jewish meat pie................................................................................ Canis
Jewish stuffed egg pancake............................................................... Blintze
Mid-east processed wheat found in tabbouleh ............... Bulgur (wheat  berries)
Mid-eastern Bulgur wheat salad......................................................... Tabrile
Mid-eastern paste with sesame seeds................................................. Tahini
Mid-east thin sliced dough................................................................. Phyllo
Algerian or North African steamed semolina dish.............................. Couscous
Mediterranean honey, nuts and filo pastry......................................... Baklava
English “modest” pie.................................................................. Humble pie
English popover................................................................ Yorkshire pudding
Scottish tea treat.............................................................................. Scone
Scottish dish of sheep innards and oatmeal......................................... Haggis
Spanish cold tomato soup.............................................................. Gazpacho
Mexican sausage............................................................................. Chorizo
Mexican spicy chocolate sauce ............................................................. Molé
Mexican tripe soup........................................................................... Minuto
Cheese on toast..................................................................... Welsh rarebit
Baked ice cream and sponge cake dessert................................... Baked Alaska
Pennsylvania Dutch apple dessert ........................................ Apple pan dowdy
Pennsylvania Dutch treat.......................................................... Funnel cakes
Flaming cherries dessert........................................................Cherries jubilee
Flaming banana dessert.........................................................Bananas Foster
Flaming French dessert..........................................................Crepes Suzette
Hawaiian taro root dish......................................................................... Poi
Thai shrimp soup..................................................................Tom yum goong
Corn served with the hull and germ removed....................................... Hominy
Cajun stew with ham................................................................... Jambalaya
Creole stew..................................................................................... Gumbo
Louisiana spicy crawfish tails................................................... Cajun popcorn
Chinese cabbage........................................................................... Bok choy
Marzipan paste nut.......................................................................... Almond
Hazel nuts...................................................................................... Filberts
Triangular Amazon nut.................................................................. Brazil nut
Praline nut........................................................................................ Pecan
Chickpeas aka..................................................................... Garbonzo beans
Beans with most fiber................................................................ Pinto beans
Soy milk or soybean curd...................................................................... Tofu
Tofu legume................................................................................. Soy bean
Cooking banana............................................................................. Plantain
Lens shaped legumes, high in protein................................................. Lentils
Pig intestines............................................................... Chitlins (chitterlings)
Corned beef and lima beans dish.................................................... Succotash
Beef soup made from the tail..................................................... Ox tail soup
Brunswick stew meat....................................................................... Squirrel
Turkey gravy or turkey innards........................................................... Giblets
Pumpernickel grain............................................................................... Rye
Tapioca root................................................................................... Casaba
Fried Squid................................................................................... Calamari
Source of caviar ........................................................................... Sturgeon
“Elastic” protein found in wheat.......................................................... Gluten
Raw material for chocolate.......................................................... Cacao bean
Combined coffee and chocolate flavor.................................................. Mocha
Course ground grain of Durham wheat.............................................. Semolina
Nondigestible food............................................................................. Fiber
Pickled beef............................................................................. Corned beef
Controversial fat substitute.............................................................. Olestra
Red-leaf salad ingredient............................................................... Radicchio
Ricotta liquid..................................................................................... Whey
Jelly thickener................................................................................... Pectin
Scientific name for sugar.................................................................. Sucrose
Fruit sugar.................................................................................... Fructose
Milk sugar...................................................................................... Lactose
Black strap sweetener................................................................... Molasses
Fruit and nut cereal introduced in 19th century ................................... Mueslix
Dutch cheese with wax coating........................................................... Gouda
English blue cheese.......................................................................... Stilton
French cream cheese................................................................... Neufchatel
Greek salad cheese............................................................................. Feta
“King of cheeses”................................................................................ Brie
Pizza cheese used as string cheese............................................... Mozzarella
K Paul’s chef...................................................................... Paul Prudhomme
“The Galloping Gourmet”........................................................... Graham Kerr
“Favorites from New York Times” chef..................................... Craig Claiborne
Austrian celebrity chef........................................................... Wolfgang Puck
"Bam!" celebrity TV chef.........................................................Emeril Lagasse
The French Chef TV star................................................................Julia Child
She wrote the Boston Cook Book.............................................. Fannie Farmer
She wrote The Joy of Cooking................................................Irma Raumbauer
She wrote The Classic Italian Cookbook....................................Marcella Hazen
Japanese/American TV cooking series.........................................The Iron Chef

Herbs and Spices:

Expensive yellow-orange spice............................................................. Saffron
“Tasty” spice...................................................................................... Savory
Quill spice or red spice from evergreen tree........................................ Cinnamon
Egg nog topper................................................................................. Nutmeg
Nutmeg coat spice................................................................................ Mace
Tobacco spice from Madagascar used for toothaches................................ Cloves
“Master spice”.................................................................................... Pepper
East Indian spice.................................................................................. Curry
Hungarian spice................................................................................. Paprika
Jamaican multi-flavored spice.............................................................. Allspice
Licorice-flavored seeds.......................................................................... Anise
Grass-like herb used to top potatoes..................................................... Chives
Laurel tree food flavoring................................................................... Bay leaf
Chinese parsley or coriander leaves...................................................... Cilantro
Italian sausage flavoring...................................................................... Fennel
Flavoring sold in cloves.......................................................................... Garlic
Rye bread herb................................................................................. Caraway
Symbol of remembrance, needle shaped spice..................................... Rosemary
Source of digitalis ........................................................................... Foxglove
Indian bitter orange spice.................................................................. Turmeric
Marjoram......................................................................................... Oregano
Clam chowder spice............................................................................. Thyme
“Sweet” annual aromatic herb.................................................................. Basil
Spice and French Guiana capital.......................................................... Cayenne